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[Name] Chicken Etouffee [AuthorId] 97901 [AuthorName] Zaney1 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-13T21:38:00Z [Description] Make and share this Chicken Etouffee recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Cajun", "Healthy", "< 15 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1", "1", "1/2", "2", "1", "2", "2", "3", "3/4", "3/4", "1/2", "1/4", "1/4", "1", "2", "1"] [RecipeIngredientParts] ["onion", "green pepper", "celery", "garlic", "margarine", "flour", "water", "chicken bouillon powder", "dried whole thyme", "salt", "rice", "fresh parsley"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 309.4 [FatContent] 6.7 [SaturatedFatContent] 1.6 [CholesterolContent] 39.4 [SodiumContent] 201.0 [CarbohydrateContent] 43.2 [FiberContent] 1.5 [SugarContent] 1.4 [ProteinContent] 17.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Coat a large skillet with Pam; place over med heat until hot. Add onion and other vegetables, saute until tender. Remove from skillet, set aside. Place margarine and flour in skillet; cook over low heat 5 minutes, stirring constantly, until mixture is color of a copper penny. Return vegetables to skillet. Add chicken and other ingredients except rice and parsley. Simmer 2 minutes or till thoroughly heated. Serve over hot,cooked rice. Sprinkle with parsley.
[Name] Chicken in Lemongrass (Ga Xao Xa Ot) [AuthorId] 42720 [AuthorName] Susie in Texas [CookTime] PT47M [PrepTime] PT15M [TotalTime] PT1H2M [DatePublished] 2000-03-13T21:38:00Z [Description] Make and share this Chicken in Lemongrass (Ga Xao Xa Ot) recipe from Food.com. [Images] character(0) [RecipeCategory] Whole Chicken [Keywords] ["Chicken", "Poultry", "Meat", "Vietnamese", "Asian", "Very Low Carbs", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "4", "1", "3", NA, "2", "1", "4", "1", "1", "1"] [RecipeIngredientParts] ["chicken", "garlic", "onion", "salt", "lemongrass", "chile", "fish sauce", "granulated sugar", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 875.1 [FatContent] 61.5 [SaturatedFatContent] 16.0 [CholesterolContent] 255.2 [SodiumContent] 1673.2 [CarbohydrateContent] 12.3 [FiberContent] 0.8 [SugarContent] 5.5 [ProteinContent] 64.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Rinse chicken and dry well. Cut into small pieces. Peel garlic and slice finely. Cut onion into halves lengthwise and then cut lengthwise into 1/2 inch strips. Heat oil in large frying pan over medium heat. Add a pinch of salt, garlic and onion. Fry over medium heat until onion becomes translucent. Add lemon grass and chili. Fry 1 to 2 minutes until fragrant. Add chicken and cook until lightly browned. Add fish sauce, sugar and caramel sauce. Mix well. Add 1 cup water and cook 45 minutes or until chicen is tender. Stir occasionally and add more water if necessary. CARAMEL SAUCE: Mix 1/2 c sugar with 4 tablespoons of water in heavy saucepan. Bring to a boil over medium heat and let boil until mixture changes colour. Turn heat down to low and heat until brown. Add 1/2 cup water to mixture. Stir until sugar is dissolved. Remove from heat and store in a jar in the refrigerator.
[Name] Ginger Curry Chicken [AuthorId] 39547 [AuthorName] Julesong [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-13T21:38:00Z [Description] Make and share this Ginger Curry Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Weeknight", "< 15 Mins"] [RecipeIngredientQuantities] ["2", "3", "3", "1", "1/8", "3", "1", "1", "3", "1/2", "1/2", "1", "2", NA] [RecipeIngredientParts] ["chicken pieces", "fresh lemon juice", "all-purpose flour", "salt", "pepper", "butter", "onion", "curry powder", "water", "heavy cream", "candied ginger", "lime wedge"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 379.2 [FatContent] 30.4 [SaturatedFatContent] 10.7 [CholesterolContent] 101.3 [SodiumContent] 481.0 [CarbohydrateContent] 8.2 [FiberContent] 1.6 [SugarContent] 1.4 [ProteinContent] 18.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Sprinkle chicken pieces with lemon juice and let stand 30 minutes; pat dry. Mix flour, salt and pepper; dredge chicken pieces to coat evenly. In a heavy skillet with a tight lid, heat oil and butter. Cook chicken, sprinkling with any leftover flour mixture, until browned on both sides. Remove from skillet and set aside. Add onion and cook until golden. Add curry powder and cook for 2 minutes. Add curry powder and cook for 2 minutes. Gradually beat in water and cream, cook until thickened. Add chicken stock base and ginger, stir, and return chicken to skillet. Cover and simmer, turning chicken once, for 40 minutes or until chicken in tender. Transfer to heated platter and surround with lime wedges. Serve with rice.
[Name] Chicken Marinade [AuthorId] 64203 [AuthorName] Dine Dish [CookTime] nan [PrepTime] PT0S [TotalTime] PT4H45M [DatePublished] 2000-03-13T21:38:00Z [Description] Make and share this Chicken Marinade 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/76/82/WwJPfcVHR8araj8zfW3I_1EA4F5DF-6976-4A0D-9053-E3C46636AA9A.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/76/82/9czDPJ8oSkWUD5dCSpHR_20E3C947-0468-464D-B6EA-AB301C7FDA02.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/76/82/picS787dY.jpg"] [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Weeknight"] [RecipeIngredientQuantities] ["1", "2", "1/4", "2", "1/4", "1/4", "1"] [RecipeIngredientParts] ["fresh ginger", "garlic", "lemon juice", "brown sugar", "olive oil", "soy sauce", "green onion"] [AggregatedRating] 5.0 [ReviewCount] 32.0 [Calories] 130.8 [FatContent] 10.9 [SaturatedFatContent] 1.5 [CholesterolContent] 0.0 [SodiumContent] 807.0 [CarbohydrateContent] 7.8 [FiberContent] 0.3 [SugarContent] 6.0 [ProteinContent] 1.7 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] Combine marinade ingredients. Place in glass bowl or dish that will hold chicken in single layer. Add chicken; let marinate a minimum of 4 hours, turning occasionally. May be left in fridge, covered overnight. Remove chicken from marinade. Grill chicken on barbecue, basting with marinade at intervals, or bake 30 to 45 minutes in 350 F degree oven or until cooked through.
[Name] Chicken Napoli [AuthorId] 171303 [AuthorName] BonnieZ [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-13T21:38:00Z [Description] This was an adopted Zaar recipe. I'm sorry to say I can not recommend it based on the current instructions and ingredients. I'll make it a point to play around with it until it is a least somewhat tasty!! [Images] character(0) [RecipeCategory] Whole Chicken [Keywords] ["Chicken", "Poultry", "Meat", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1/2", "2", "2", "1/2", "2", "1", "2", "1/2", "1", "1/2", "2", "1 1/2", "1"] [RecipeIngredientParts] ["fryer chicken", "cauliflower", "potatoes", "carrots", "eggplant", "onions", "green pepper", "celery", "pepper", "tomatoes", "garlic powder", "chicken bouillon powder", "water", "dill weed"] [AggregatedRating] nan [ReviewCount] nan [Calories] 407.8 [FatContent] 14.8 [SaturatedFatContent] 4.0 [CholesterolContent] 87.8 [SodiumContent] 306.0 [CarbohydrateContent] 37.2 [FiberContent] 9.7 [SugarContent] 14.7 [ProteinContent] 33.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Place chicken and vegetable in 4 qt. casserole. Sprinkle with pepper. Add tomatoes, garlic powder, bouillon powder, and water. Sprinkle with dill. Cover tightly and bake at 350F for 2 hrs. Stir after 1 hr. The flavour continues to develop as the casserole stands.
[Name] Chicken Pate [AuthorId] 171303 [AuthorName] BonnieZ [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-13T21:38:00Z [Description] Make and share this Chicken Pate 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/76/85/picEI4Xyv.jpg" [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "< 15 Mins", "Refrigerator"] [RecipeIngredientQuantities] ["1 1/2", "8", "3", "2", "2", "2", "1/4", "1/8", "1"] [RecipeIngredientParts] ["chicken breasts", "onions", "dry sherry", "mayonnaise", "lemon juice", "nutmeg", "paprika"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 102.6 [FatContent] 8.7 [SaturatedFatContent] 4.9 [CholesterolContent] 28.0 [SodiumContent] 132.1 [CarbohydrateContent] 2.1 [FiberContent] 0.1 [SugarContent] 1.5 [ProteinContent] 3.5 [RecipeServings] 6.0 [RecipeYield] 1 cups [RecipeInstructions] Combine chicken (which has been finely chopped], Neufchatel, onion, sherry, mayonnaise, lemon juice, hot sauce, and nutmeg in container of electric blender; process until smooth. Transfer mixture to a 2 cup mold coated with cooking spray (Pam]. Cover, and chill overnight. Unmold onto a serving plate. Sprinkle with paprika. Garnish with parsley sprigs, if desired. Serve with Melba toast rounds or unsalted crackers.
[Name] Chicken Risotto [AuthorId] 157425 [AuthorName] lauralie41 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-13T21:38:00Z [Description] Make and share this Chicken Risotto 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/76/86/picwD6VVI.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/76/86/pichDPXTq.jpg"] [RecipeCategory] Chicken [Keywords] ["Poultry", "Rice", "Meat", "Low Cholesterol", "Healthy", "< 15 Mins", "Stove Top"] [RecipeIngredientQuantities] ["2", "2", "2", "1/2", "1/2", "2", "3", "1/4"] [RecipeIngredientParts] ["zucchini", "green onions", "skinless chicken", "salt", "thyme", "pimientos", "rice", "cheese"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 342.4 [FatContent] 2.6 [SaturatedFatContent] 1.0 [CholesterolContent] 32.0 [SodiumContent] 212.0 [CarbohydrateContent] 60.4 [FiberContent] 1.7 [SugarContent] 1.0 [ProteinContent] 17.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Cook the zucchini and onions in small amount of water until tender, about 5 to 10 min. Add other ingredients, except for cheese. Cook and stir until heated through. Remove from heat, stir in cheese, serve.
[Name] Sweet Pickle Chicken Salad [AuthorId] 148316 [AuthorName] - Carla - [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2000-03-13T21:38:00Z [Description] This is a quick and simple recipe for chicken salad. Excellent on freshly baked bread with lettuce, tomato, shredded carrots and of course pickles. Enjoy! [Images] character(0) [RecipeCategory] Spreads [Keywords] ["Lunch/Snacks", "Chicken", "Poultry", "Meat", "Brunch", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1/3", "1/2", "1", "1"] [RecipeIngredientParts] ["sweet pickle juice", "onion", "mayonnaise", "sugar", "salt", "pepper"] [AggregatedRating] 4.5 [ReviewCount] 6.0 [Calories] 89.1 [FatContent] 1.6 [SaturatedFatContent] 0.5 [CholesterolContent] 36.5 [SodiumContent] 110.8 [CarbohydrateContent] 4.3 [FiberContent] 0.6 [SugarContent] 2.5 [ProteinContent] 13.7 [RecipeServings] 2.0 [RecipeYield] 1 Cup [RecipeInstructions] Place pickle juice and onion in blender or food processor. Process until finely chopped. Add chicken and process 3 fast pulses. Add remaining ingredients and process 2 fast pulses.
[Name] Chicken Scaloppine [AuthorId] 125579 [AuthorName] GrandmaIsCooking [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2000-03-13T21:38:00Z [Description] Make and share this Chicken Scaloppine recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Chicken Thigh & Leg", "Chicken", "Poultry", "Meat", "Very Low Carbs", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["4", "4", "6", "1/3", "1/3", "1/4", "1/2", "1/3", NA, NA] [RecipeIngredientParts] ["butter", "fresh mushrooms", "boneless chicken breasts", "green onion", "water", "white wine", "chicken bouillon mix", "salt", "pepper"] [AggregatedRating] 4.5 [ReviewCount] 5.0 [Calories] 383.4 [FatContent] 26.2 [SaturatedFatContent] 11.8 [CholesterolContent] 131.3 [SodiumContent] 207.9 [CarbohydrateContent] 2.6 [FiberContent] 0.6 [SugarContent] 1.2 [ProteinContent] 32.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Melt 2 tablespoons of butter in large skillet. Saute mushrooms until tender and any liquid has evaporated; remove from pan; set aside. Melt remaining 2 tablespoons butter in same skillet. Saute chicken breasts on both sides until golden brown and cooked through; remove from pan; set aside. Add onions to pan; saute until tender. Add water, wine and bouillon mix to pan. Bring to boil. Cook and stir until mixture is reduced by half. Add cream to pan. Cook and stir until slightly thickened. Add salt and pepper to taste. Return mushrooms and chicken to sauce in pan. Reheat to serving temperature.
[Name] Chicken Stock [AuthorId] 56112 [AuthorName] Jellyqueen [CookTime] PT4H [PrepTime] PT15M [TotalTime] PT4H15M [DatePublished] 2000-03-13T21:38:00Z [Description] This recipe came to me by way of the Recipe Adoption. I am leaving it as is, because it is very a good recipe. Of course, it is a stock, and can be changed around with different herbs to suit your own taste. It is a lengthy process, but if you use a lot of chicken stock, it is well worth the work.
[Name] Chicken Thighs Marengo [AuthorId] 171303 [AuthorName] BonnieZ [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2000-03-13T21:38:00Z [Description] This recipe came to me by way of the Zaar recipe adoption in February 2005. I've made a few changes to the ingredient list and streamlined the instructions. It is delicious served over pasta. [Images] character(0) [RecipeCategory] Chicken Thigh & Leg [Keywords] ["Chicken", "Poultry", "Meat", "Healthy", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["6", "1/4", "1/4", "2", "1", "1", "1", "2", "1", "1/2", "1/4", "1", "1/4"] [RecipeIngredientParts] ["boneless skinless chicken thighs", "salt", "pepper", "olive oil", "fresh mushrooms", "yellow onion", "green pepper", "garlic cloves", "crushed tomatoes", "dry white wine", "dried whole thyme", "bay leaf", "allspice"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 297.1 [FatContent] 9.0 [SaturatedFatContent] 1.9 [CholesterolContent] 114.5 [SodiumContent] 493.5 [CarbohydrateContent] 17.7 [FiberContent] 4.2 [SugarContent] 3.4 [ProteinContent] 30.9 [RecipeServings] nan [RecipeYield] 3-4 [RecipeInstructions] Trim excess fat from chicken, season the thighs with the salt and pepper and slice thighs into two pieces. In a deep skillet or dutch oven over medium high heat brown the chicken thighs in the olive oil. Remove the thighs from the skillet and set aside. Add the onion, green pepper, garlic and mushrooms to the hot pan and saute for 2-3 minutes. Add the crushed tomatoes, wine, thyme, bayleaf and allspice and stir to combine. Return the chicken to the pan, stirring to combine, and reduce the heat to a simmer. Cover and simmer 30 minutes until the chicken is tender and the flavors have blended. Serve over pasta.
[Name] Chicken With Mustard and Wine Sauce (Adopted) [AuthorId] 129357 [AuthorName] Honni [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2000-03-13T21:38:00Z [Description] Adopted from zaar Feb 2005. I have made this recipe and have taken aboard Peter's comments re the Leek. I cut the leek in thin slices and it turned out fine. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/76/91/picsOKdRp.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/76/91/picQ1a031.jpg"] [RecipeCategory] Whole Chicken [Keywords] ["Chicken", "Poultry", "Meat", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "2", "2", "2", "1/2", "1", NA, "3", "1/4"] [RecipeIngredientParts] ["frying chicken", "garlic cloves", "shallots", "dry white wine", "leek", "Dijon mustard"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 546.3 [FatContent] 40.2 [SaturatedFatContent] 12.4 [CholesterolContent] 142.2 [SodiumContent] 294.1 [CarbohydrateContent] 8.3 [FiberContent] 1.1 [SugarContent] 1.7 [ProteinContent] 30.4 [RecipeServings] 3.0 [RecipeYield] nan [RecipeInstructions] ["Cut chicken into serving size pieces.", "Saute in hot oil until browned.", "Remove from pan, drain all but a little oil from pan.", "Add garlic and shallots; cook 1 minute.", "Add wine and return chicken to pan.", "Cover and simmer until tender, about 15 minutes.", "Add more wine if needed.", "Increase heat, add Thinly sliced leeks, toss and cook briefly.", "Season with salt and pepper.", "Cover and cook over medium heat for 3 minutes.", "Stir in mustard and cream.", "If sauce is too thick, thin it with a little wine or cream." ]
[Name] Chicken with Peppercorn Sauce [AuthorId] 53425 [AuthorName] Jenny Sanders [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-13T21:38:00Z [Description] Make and share this Chicken with Peppercorn Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Vegetable", "Meat", "< 15 Mins"] [RecipeIngredientQuantities] [NA, NA, NA, "1", NA, "4", "4", "1", "1", "1", "1/2", "1/2"] [RecipeIngredientParts] ["salt", "black pepper", "paprika", "garlic", "basil", "chicken breasts", "cooking onion", "white wine", "green peppercorn"] [AggregatedRating] nan [ReviewCount] nan [Calories] 472.1 [FatContent] 36.6 [SaturatedFatContent] 11.5 [CholesterolContent] 126.9 [SodiumContent] 144.7 [CarbohydrateContent] 2.4 [FiberContent] 0.0 [SugarContent] 0.6 [ProteinContent] 31.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Grind the salt, pepper, paprika, garlic and basil until it is a powder and then sprinkle this mixture over the chicken breasts. Heat the 4 tbsp oil in a frying pan and saute the chicken until it is cooked but not overcooked and dry. Meanwhile, brush another frying pan with remaining cooking oil and saute the onions until they are transparent. Add the white wine and reduce until it is a syrup. Add 1/2 of the peppercorns and crush with a fork in the pan. Add the chicken stock and reduce by 1/2. Now, tranfser the liquid from the pan into blender and blend until smooth. Place the mixture back in the frying pan, add the rest of the peppercorns (do not crush this time] and the 35% cream. Cook this slowly until the mixture thickens. Pour over the cooked chicken breasts and enjoy.
[Name] Chicken with Sauce Supreme [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 make this soon as it looks like a dish my family would enjoy. I’ll edit the recipe for stove/oven cooking instead of microwave. [Images] character(0) [RecipeCategory] Whole Chicken [Keywords] ["Chicken", "Poultry", "Meat", "Microwave", "< 15 Mins"] [RecipeIngredientQuantities] ["2 1/2", "1", "1/8", "1", "2", "1", "3"] [RecipeIngredientParts] ["broiler-fryer chickens", "salt", "pepper", "dried parsley flakes", "onion", "rice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 608.6 [FatContent] 23.9 [SaturatedFatContent] 6.8 [CholesterolContent] 109.2 [SodiumContent] 1222.2 [CarbohydrateContent] 62.5 [FiberContent] 1.4 [SugarContent] 1.1 [ProteinContent] 32.3 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Cut chicken into pieces; cut each breast half into halves. Arrange chicken sides up and thickest parts to outside in oblong baking dish, 12 x 7 1/2 x 2-inches. Sprinkle with salt and pepper. Cover loosely and microwave on high (100%] until chicken is done, 20 to 25 minutes. Remove chicken from dish; reserve juices. Stir soup and parsley flakes into chicken juices. Arrange chicken in dish, coating with soup mixture. Add onions. Cover loosely and microwave unti hot, 7 to 9 minutes. Serve with rice.
[Name] Chile Con Queso [AuthorId] 86072 [AuthorName] Doglover61aka Earnh [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2000-03-13T21:38:00Z [Description] This is an adopted recipe. I have not tried it, so if you do, please feel free to offer suggestions for changes or improvements!! [Images] character(0) [RecipeCategory] Mexican [Keywords] ["High In...", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "4", "1/4", "2", "2", "1/2"] [RecipeIngredientParts] ["cheddar cheese", "monterey jack cheese", "green chilies", "half-and-half", "onions", "cumin", "salt"] [AggregatedRating] 1.0 [ReviewCount] 1.0 [Calories] 301.9 [FatContent] 22.8 [SaturatedFatContent] 14.1 [CholesterolContent] 70.5 [SodiumContent] 952.5 [CarbohydrateContent] 9.4 [FiberContent] 1.2 [SugarContent] 3.7 [ProteinContent] 16.6 [RecipeServings] nan [RecipeYield] 1 cups dip [RecipeInstructions] Heat all ingredients over low heat, stirring constantly, until the cheese is melted. Serve warm with tortilla chips.
[Name] Chili Cheese Coney Dogs [AuthorId] 97901 [AuthorName] Zaney1 [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2000-03-13T21:38:00Z [Description] Adopted recipe. Super easy, no brainer recipe. I just had to adopt it b/c of the silly, low reviews.It is an easily customizeable recipe. If you don't like onions, don't use them. If you can't stand beans in your chili-use the chili without!!If you have a great aversion to Cheeze Whiz, use Velveeta!!If you don't like hot dogs....well, you better skip this recipe all together!! It's all up to you!!! I personally LOVE chili cheese coney dogs!!!!! YUM!!!!!!! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/76/95/pic9VNKbS.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/76/95/picidlsV7.jpg"] [RecipeCategory] Beans [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["6", "6", "12", "1/3", "1"] [RecipeIngredientParts] ["chili sauce", "fresh onion"] [AggregatedRating] 4.0 [ReviewCount] 12.0 [Calories] 380.8 [FatContent] 20.9 [SaturatedFatContent] 8.3 [CholesterolContent] 36.0 [SodiumContent] 1523.7 [CarbohydrateContent] 33.6 [FiberContent] 3.2 [SugarContent] 8.4 [ProteinContent] 12.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cook Hot Dogs. You could grill them, you could pan fry them , you could even boil them if you wanted. Heat chili sauce.You could heat it on the side burner of your grill if you have one, you could heat it on the stove, you could even heat it in the microwave if you wanted. Place 1 Hot Dog on 1 hot dog bun. Spoon warmed chili sauce onto hot dog. Sprinkle with onions. Tops with cheese sauce.
[Name] Chinese Barbecue Sauce [AuthorId] 87236 [AuthorName] truebrit [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2000-03-13T21:38:00Z [Description] Make and share this Chinese Barbecue Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Chinese", "Asian", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["3/4", "1/2", "3", "1", "1", "2"] [RecipeIngredientParts] ["catsup", "brown sugar", "soy sauce", "ginger", "liquid smoke", "garlic cloves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 649.4 [FatContent] 1.1 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 5067.3 [CarbohydrateContent] 161.0 [FiberContent] 1.8 [SugarContent] 148.0 [ProteinContent] 9.7 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] "Combine all ingredients and heat until sugar is dissolved and bubbly."
[Name] Chinese Dry Marinade [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] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/76/97/pic1OnqVC.jpg" [RecipeCategory] Chinese [Keywords] ["Asian", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["3", "1 1/2", "1", "3/4", "3/4", "1/4", "1/4"] [RecipeIngredientParts] ["brown sugar", "paprika", "salt", "msg", "turmeric", "celery seed", "dry mustard"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 176.8 [FatContent] 0.9 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 2344.2 [CarbohydrateContent] 43.6 [FiberContent] 1.7 [SugarContent] 40.3 [ProteinContent] 0.9 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] "Combine ingredients and use for marinade for spare ribs and pork."
[Name] Chinese Pasta Salad [AuthorId] 86318 [AuthorName] mianbao [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-13T21:38:00Z [Description] Make and share this Chinese Pasta Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Chinese [Keywords] ["Asian", "< 15 Mins"] [RecipeIngredientQuantities] ["1 1/2", "250", "1", "1/2", "6", "130", "1", "1", "2", "1/2", "1 1/2", "2", "3", "1"] [RecipeIngredientParts] ["snow peas", "English cucumber", "shrimp", "fresh ginger", "garlic", "black pepper", "salt", "lemon juice", "red wine vinegar"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 273.5 [FatContent] 7.6 [SaturatedFatContent] 1.1 [CholesterolContent] 44.8 [SodiumContent] 1001.5 [CarbohydrateContent] 39.7 [FiberContent] 1.9 [SugarContent] 2.4 [ProteinContent] 10.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Wash and trim snow peas. Place them in a bowl and pour in enough boiling water to cover them. Let stand 10 minutes; drain and set aside. Cook the noodles in plenty of boiling water for 3 to 4 minutes. Drain in colander, rinse with cold water and set aside. In large bowl, combine noodles, snow peas, red pepper, cucumber, shrimp and crabmeat. In a small bowl, combine ginger, garlic, sesame oil, pepper, salt, vegetable oil, lemon juice and vinegar. Pour this dressing over the other ingredients and mix thoroughly. Chill before serving.
[Name] Chinese Smoky Ribs [AuthorId] 47510 [AuthorName] Dreamgoddess [CookTime] PT1H [PrepTime] PT2H [TotalTime] PT3H [DatePublished] 2000-03-13T21:39:00Z [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. I suggest using recipe #7697 for the Chinese dry marinade. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/76/99/picfk90Wa.jpg" [RecipeCategory] Pork [Keywords] ["Meat", "Chinese", "Asian", "Very Low Carbs", "High Protein", "High In...", "Weeknight", "< 15 Mins", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["6", NA] [RecipeIngredientParts] "Chinese Dry Marinade" [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 1297.3 [FatContent] 107.0 [SaturatedFatContent] 40.5 [CholesterolContent] 353.8 [SodiumContent] 344.7 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 77.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Rub ribs thoroughly with the Chinese Dry Marinade. Let stand at room temperature for 1 to 2 hours. Arrange ribs ends down on cooking grill or place bones upright in rib rack. Smoke-cook until done. Brush ribs with Chinese Barbecue sauce during the last few minutes of cooking, then serve with remaining sauce.
[Name] Chocolate Brownies, Low Cal [AuthorId] 123897 [AuthorName] Vnut-Beyond Redempt [CookTime] nan [PrepTime] PT0S [TotalTime] PT25M [DatePublished] 2000-03-13T21:39:00Z [Description] Make and share this Chocolate Brownies, Low Cal recipe from Food.com. [Images] character(0) [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "< 30 Mins", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["6", "1/2", "4", "1", "2/3", "2/3", "1", "1", NA] [RecipeIngredientParts] ["chocolate", "hot water", "vanilla", "sugar", "flour", "baking powder", "salt", "icing sugar"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 109.9 [FatContent] 5.6 [SaturatedFatContent] 3.5 [CholesterolContent] 0.0 [SodiumContent] 48.9 [CarbohydrateContent] 15.7 [FiberContent] 1.9 [SugarContent] 8.6 [ProteinContent] 2.8 [RecipeServings] 16.0 [RecipeYield] nan [RecipeInstructions] In large heatproof bowl set over hot water, melt chocolate with water, stirring until smooth. Remove from heat; let cool slightly. Whisk in egg whites and vanilla. Stir together sugar, flour, baking powder and salt; stir into chocolate batter just until combined. Pour into lightly greased 8 in. square cake pan. Bake in 350F oven for 20 to 25 minutes or until edges pull away from pan. Let cool on rack; dust with icing sugar.
[Name] Chocolate Vinegar Cake [AuthorId] 87236 [AuthorName] truebrit [CookTime] nan [PrepTime] PT0S [TotalTime] PT25M [DatePublished] 2000-03-13T21:39:00Z [Description] Make and share this Chocolate Vinegar Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Low Protein", "Healthy", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["1 1/2", "1", "3", "1", "1/2", "1", "1", "5", "1", "1 3/4", "3", "3", "1/2", "3"] [RecipeIngredientParts] ["flour", "sugar", "baking soda", "salt", "vanilla extract", "vinegar", "butter", "regular margarine", "water", "confectioners' sugar", "coffee", "vanilla extract", "butter", "regular margarine"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 356.2 [FatContent] 10.9 [SaturatedFatContent] 6.7 [CholesterolContent] 27.1 [SodiumContent] 361.6 [CarbohydrateContent] 63.5 [FiberContent] 1.5 [SugarContent] 45.2 [ProteinContent] 3.0 [RecipeServings] 9.0 [RecipeYield] nan [RecipeInstructions] Sift the flour, sugar, cocoa, baking soda, and salt together into a mixing bowl. Make 3 wells in the dry ingredients. Pour vanilla into 1 well; vinegar into 1 well and melted butter into the third. Pour water over all. Beat with a wooden spoon until well blended. Pour batter into a greased 9-inch square baking pan. Bake in a preheated 350 degree F. oven for 25 minutes or until cake tests done. Cool in pan on rack. Frost with Mocha Chocolate Frosting. Cut into squares. MOCHA CHOCOLATE FROSTING: Combine confectioners' sugar, cocoa, softened butter, coffee, and vanilla in a mixing bowl. Beat, with an electric mixer set at medium speed, until smooth. NOTE: This recipe came from a very old church cookbook that the woman found and is typical of many of the recipes of the 1800's. The vinegar was used to keep the cake from spoiling. Try this and I think that you will like it.
[Name] Cock-a-Leekie (Chicken and Leek Soup) [AuthorId] 64642 [AuthorName] Molly53 [CookTime] PT50M [PrepTime] PT10M [TotalTime] PT1H [DatePublished] 2000-03-13T21:39:00Z [Description] Make and share this Cock-a-Leekie (Chicken and Leek Soup) 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/77/02/picRg6q8U.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/77/02/picXS6AK9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/77/02/picJ9TPzK.jpg"] [RecipeCategory] Poultry [Keywords] ["Meat", "Scottish", "European", "< 60 Mins"] [RecipeIngredientQuantities] ["2 1/2", "4", "1", "1", "1/2", "2", "2", "1/4", "1", "1 1/2"] [RecipeIngredientParts] ["frying chickens", "water", "carrot", "celery", "barley", "chicken bouillon", "salt", "pepper", "bay leaf", "leeks"] [AggregatedRating] 5.0 [ReviewCount] 22.0 [Calories] 412.6 [FatContent] 24.9 [SaturatedFatContent] 7.1 [CholesterolContent] 122.0 [SodiumContent] 804.1 [CarbohydrateContent] 13.4 [FiberContent] 3.0 [SugarContent] 1.4 [ProteinContent] 32.3 [RecipeServings] 7.0 [RecipeYield] nan [RecipeInstructions] Heat all ingredients except leeks to boiling in large stockpot or Dutch oven. Reduce heat, cover and simmer 30 minutes. Add leeks. Bring back to a boil; reduce heat. Cover and simmer until thickest pieces of chicken are done, about 15 minutes. Remove chicken from broth and cool slightly; remove chicken from bones and skin. Skim fat from both and remove bay leaf. Cut chicken into 1 inch pieces and return to broth. Heat about 5 minutes; serve.
[Name] Coffee, Espresso or Cappuccino [AuthorId] 193853 [AuthorName] MirandaLee [CookTime] PT10M [PrepTime] PT0S [TotalTime] PT10M [DatePublished] 2000-03-13T21:39:00Z [Description] Make and share this Coffee, Espresso or Cappuccino recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Very Low Carbs", "Low Protein", "Low Cholesterol", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] [NA, NA] [RecipeIngredientParts] ["coffee", "water"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 0.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.0 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Fill machine with cold water up to water level for desired number of cups. Do not cover safety valve hole with water. Fill brew basket to rim with coffee. For 9 cups, remove the reducer from the brew basket and fill entire basket. For 3 or 6 cups, use the reducer as follows: long stem facing down for 3 cups; short stem facing down for 6 cups. Clean off excess grounds from brew basket rim and o-ring. Close and tighten down knob as far as possible. Close steam valve. Place machine on high heat and put a carafe under valve to catch coffee. Coffee will begin to drip out slowly after 3-10 minutes, and appear very dark. As brewing process continues, stream will become strong and steady, and coffee will lighten. When coffee stops and becomes noisy, close coffee valve and remove carafe. If you are making cappuccino, close valve and let steam build up. Put cream or milk in cup and open steam valve to froth.
[Name] Cold Fruited Chicken Salad [AuthorId] 148316 [AuthorName] - Carla - [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-13T21:39:00Z [Description] Make and share this Cold Fruited Chicken Salad recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/77/04/pic3dy0r0.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/77/04/pic2z5iwi.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/77/04/pic60sDBn.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/77/04/picCe8OK0.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/77/04/picRyMIPK.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/77/04/pic8ZSjHQ.jpg"] [RecipeCategory] Chicken [Keywords] ["Poultry", "Fruit", "Meat", "Spring", "Summer", "Savory", "Sweet", "Weeknight", "Brunch", "< 15 Mins"] [RecipeIngredientQuantities] ["1/4", "1/4", "2", "2", "1 1/2", "2", "1/2", "1/2", "1/4", "1/4", "1/4", "1/8", "1", "4"] [RecipeIngredientParts] ["red onion", "dry white wine", "red wine vinegar", "red seedless grapes", "green grape", "fresh parsley", "pepper", "salt", "red leaf lettuce"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 250.7 [FatContent] 10.1 [SaturatedFatContent] 1.9 [CholesterolContent] 58.8 [SodiumContent] 131.2 [CarbohydrateContent] 15.6 [FiberContent] 2.8 [SugarContent] 11.1 [ProteinContent] 23.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Combine quartered apricot halves, chopped onion, white wine, orange juice, and red wine vinegar in a saucepan, and bring to a boil. Set aside to cool. Combine apricot mixture with chicken, orange, grapes, almonds, parsley, pepper, salt, and crushed red pepper in a large bowl; cover and chill 1-2 hours. Spoon chicken mixture onto a lettuce lined platter to serve.
[Name] Cold Potato Salad [AuthorId] 111263 [AuthorName] Carrie in Indiana [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2000-03-13T21:39:00Z [Description] This is the second recipe that I adopted from the "'Zaar". This is your basic potato salad recipe and tastes like many you've had in your past. However, I will take the comments into consideration and perhaps tweek this recipe a bit! Cook time does not include marinating time. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "German", "European", "Weeknight", "< 60 Mins"] [RecipeIngredientQuantities] ["6", "1/2", "1", "1", "3 -4", "3", "1", "1", "2"] [RecipeIngredientParts] ["potatoes", "salt", "onion", "celery", "vinegar", "mustard", "sugar"] [AggregatedRating] 4.5 [ReviewCount] 5.0 [Calories] 321.3 [FatContent] 2.8 [SaturatedFatContent] 0.4 [CholesterolContent] 0.0 [SodiumContent] 242.2 [CarbohydrateContent] 68.1 [FiberContent] 8.9 [SugarContent] 4.8 [ProteinContent] 7.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In medium saucepan cook potatoes in boiling salted water until tender. Drain, reserving 3/4 cup of potato water. Dice potatoes. Add oil, minced onion and chopped celery; toss gently. In small saucepan bring the 3/4 cup potato water to a boil; pour over potatoes and onion. Keep at room temperature for 2 to 3 hours. Stir in vinegar, mustard, sugar, and dillseed. Potato salad will be creamy. Serve at room temperature.
[Name] Coq Au Vin II [AuthorId] 35635 [AuthorName] _Pixie_ [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-13T21:39:00Z [Description] Make and share this Coq Au Vin II recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "European", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "4", "1/8", "1/8", "1/8", "1/2", "1", "1", "4", "4", "1/4"] [RecipeIngredientParts] ["boneless chicken breasts", "low-fat margarine", "garlic powder", "dried leaf thyme", "lemon pepper", "chives", "fresh parsley", "all-purpose flour", "mushrooms", "white wine"] [AggregatedRating] nan [ReviewCount] nan [Calories] 165.8 [FatContent] 6.9 [SaturatedFatContent] 2.0 [CholesterolContent] 46.4 [SodiumContent] 49.6 [CarbohydrateContent] 6.5 [FiberContent] 1.2 [SugarContent] 1.9 [ProteinContent] 16.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 350F.", "Rinse chicken and pat dry.", "Melt 2t margarine in a large non-stick skillet over medium heat.", "Add garlic powder and herbs; stir together 30 seconds.", "Dredge chicken in flour.", "Add to skillet and cook until brown on both sides.", "Remove to a small casserole; set aside.", "Add remaining 2t margarine to skillet.", "Add mushrooms and onions; saute until golden.", "Add to casserole.", "Pour wine into skillet and scrape up browned pieces.", "Pour over chicken.", "Bake, covered, 50 to 60 min. or until tender." ]
[Name] Corn and Walnut Dip [AuthorId] 138047 [AuthorName] HappyBunny [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2000-03-13T21:39:00Z [Description] Make and share this Corn and Walnut Dip recipe from Food.com. [Images] character(0) [RecipeCategory] Corn [Keywords] ["Fruit", "Vegetable", "Nuts", "Mixer", "< 15 Mins", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["16", "1/4", "1/4", "1", "1", "1/2", "1", "8 3/4", "1", "1/4"] [RecipeIngredientParts] ["cream cheese", "lime juice", "red chili pepper", "cumin", "salt", "pepper", "corn", "walnuts", "onion"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 387.1 [FatContent] 36.5 [SaturatedFatContent] 12.8 [CholesterolContent] 62.5 [SodiumContent] 330.0 [CarbohydrateContent] 12.4 [FiberContent] 1.9 [SugarContent] 4.0 [ProteinContent] 6.9 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Beat all ingredients except corn, walnuts and onion in a large bowl, with an electric mixer on medium speed, until smooth. Stir in corn, walnuts, and onion. Serve with tortilla chips.
[Name] Corn Dogs [AuthorId] 125579 [AuthorName] GrandmaIsCooking [CookTime] PT2M [PrepTime] PT10M [TotalTime] PT12M [DatePublished] 2000-03-13T21:39:00Z [Description] Make and share this Corn Dogs recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Meat", "Kid Friendly", "< 15 Mins", "Deep Fried"] [RecipeIngredientQuantities] ["1/2", "6", "1/2", "1", "1", "1", "1/2", "1/2", "1", "1", NA] [RecipeIngredientParts] ["yellow cornmeal", "flour", "sugar", "dry mustard", "baking powder", "salt", "milk", "egg"] [AggregatedRating] 5.0 [ReviewCount] 13.0 [Calories] 278.4 [FatContent] 17.7 [SaturatedFatContent] 6.3 [CholesterolContent] 57.7 [SodiumContent] 792.9 [CarbohydrateContent] 21.0 [FiberContent] 1.1 [SugarContent] 3.8 [ProteinContent] 8.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Combine the cornmeal, flour, sugar, mustard, baking powder and salt, mixing well. Add the milk, egg and oil, mixing until very smooth. Pour the mixture into a tall glass. Put the frankfurters on sticks. Dip them into the cornmeal batter to coat them evenly. Deep fry in oil heated to 375 degrees until golden brown, about two minutes. Drain on paper towels.
[Name] Corn Roasted with Herb Butter [AuthorId] 123897 [AuthorName] Vnut-Beyond Redempt [CookTime] nan [PrepTime] PT0S [TotalTime] PT1H [DatePublished] 2000-03-13T21:39:00Z [Description] Make and share this Corn Roasted with Herb Butter recipe from Food.com. [Images] character(0) [RecipeCategory] Corn [Keywords] ["Vegetable", "Low Protein", "Roast", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["6", "3/4", "1 1/2", "1 1/2", "2 1/2", "1/4", "1/2", "1", "1"] [RecipeIngredientParts] ["corn", "butter", "parsley", "lemon juice", "green onions", "nutmeg", "Tabasco sauce", "Worcestershire sauce"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 333.5 [FatContent] 24.6 [SaturatedFatContent] 14.8 [CholesterolContent] 61.0 [SodiumContent] 185.2 [CarbohydrateContent] 30.3 [FiberContent] 3.4 [SugarContent] 4.0 [ProteinContent] 4.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cover and refrigerate at least 1 hour. Spread each ear of corn with 1 tablespoon of herb butter. Wrap each ear in foil. Roast corn on barbeque or broil 4 inches from heat 30 min or till kernels are tender. Unwrap, detach husks and spread with remaining butter.
[Name] Country Beef Loaf [AuthorId] 86520 [AuthorName] Dorel [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2000-03-13T21:39:00Z [Description] This an adopted recipe and I'm happy to say I made it and it's 5* all the way. One of the best meatloaves I've ever made. I halved the recipe for the 2 of us but next time I will made it all and freeze 1/2. I used Ketchup instead of soy sauce and left out the fines herbes, I don't have any. I didn't have fresh mushrooms so I used canned.I baked to 160* on my thermometer and it took 1/2 hour. It was very moist and tasty, I don't understand how it sat on 'zaar for over 5 years and no one tried it. Very, very good. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/77/11/pic9EUDET.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/77/11/pic7SYSl1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/77/11/picAYQiKr.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/77/11/picfLM5GG.jpg"] [RecipeCategory] Meat [Keywords] ["Weeknight", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "1/2", "1", "1", "1", "2", "2", "1/2", "2", "1", "1", "2"] [RecipeIngredientParts] ["butter", "margarine", "mushroom", "onion", "celery", "carrot", "water", "beef", "all-purpose flour", "salt", "seasoning salt", "soy sauce", "ketchup"] [AggregatedRating] nan [ReviewCount] nan [Calories] 841.9 [FatContent] 83.6 [SaturatedFatContent] 35.3 [CholesterolContent] 120.0 [SodiumContent] 911.0 [CarbohydrateContent] 10.3 [FiberContent] 1.4 [SugarContent] 2.2 [ProteinContent] 11.9 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Combine butter or margarine, mushrooms, onion, celery, carrots, and water in a medium-size frying pan.", "Heat to boiling, cover and cook 10 minutes or until vegetables are crispy tender.", "Combine ground beef, flour, salt, seasoned salt, fines herbes, soy sauce, and cooked vegetable mixture in a large bowl.", "Mix lightly, until well-blended.", "Shape into a rectangular loaf, 8 X 6, in a greased jelly-roll pan.", "Bake in moderate over (350 degrees] for 1 hour, or until crusty-brown.", "Sprinkle with chopped parsley before serving, if you wish." ]
[Name] Country Captain Chicken [AuthorId] 123897 [AuthorName] Vnut-Beyond Redempt [CookTime] PT25M [PrepTime] PT20M [TotalTime] PT45M [DatePublished] 2000-03-13T21:39:00Z [Description] Make and share this Country Captain Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "< 60 Mins"] [RecipeIngredientQuantities] ["4", "1", "1/2", "2", "2", "1/2", "1 1/2", "1", "3", "1", "2", "2", "1/4", "1/4", NA, NA, NA] [RecipeIngredientParts] ["butter", "onion", "sweet pepper", "garlic", "all-purpose flour", "salt", "pepper", "chicken", "plum tomato", "curry powder", "dried shredded coconut", "sultana raisin", "parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 726.2 [FatContent] 50.2 [SaturatedFatContent] 17.6 [CholesterolContent] 192.8 [SodiumContent] 928.0 [CarbohydrateContent] 21.1 [FiberContent] 2.7 [SugarContent] 6.9 [ProteinContent] 46.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Melt butter in skillet large enough to hold chicken in one layer. Add onion, carrot green pepper, garlic and cook until tender, about 5 minutes. Transfer to saucepan. Add oil to skillet. Combine flour, salt and pepper in bowl. Roll chicken in flour mixture, cook in hot oil until nicely browned. Drain off any excess oil. Add tomatoes, their liquid, stock and curry powder to sauce with cooked vegetables. Bring to boil over medium heat. Pour over chicken and simmer for 15 minutes. Stir in coconut and raisins; simmer for 5 minutes longer. Test chicken for doneness, check seasoning. Arrange chicken in serving bowl. Garnish with almonds and parsley. Serve with boiled rice.
[Name] County Cork Irish Lamb Chops Stew [AuthorId] 87236 [AuthorName] truebrit [CookTime] PT1H [PrepTime] PT0S [TotalTime] PT1H [DatePublished] 2000-03-13T21:39:00Z [Description] Make and share this County Cork Irish Lamb Chops Stew recipe from Food.com. [Images] character(0) [RecipeCategory] Stew [Keywords] ["Lamb/Sheep", "Meat", "European", "St. Patrick's Day", "< 60 Mins"] [RecipeIngredientQuantities] ["8", NA, "1", NA, NA, NA, NA, "1", NA, "1", "2", "12", "1", "1 1/2", "1 1/2"] [RecipeIngredientParts] ["lamb chops", "fresh parsley", "peppercorn", "parsley", "rosemary", "potato", "thyme", "onion", "cabbage", "leek white", "peas", "celery"] [AggregatedRating] nan [ReviewCount] nan [Calories] 885.5 [FatContent] 54.6 [SaturatedFatContent] 22.9 [CholesterolContent] 140.6 [SodiumContent] 163.7 [CarbohydrateContent] 59.8 [FiberContent] 11.0 [SugarContent] 17.5 [ProteinContent] 39.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Season chops with salt and pepper. Heat oil in saucepan wide enough to hold all chops in a single layer; brown chops on both sides. Spoon off any melted fat and add enough water to cover chops. Bring to a boil and add parsley, peppercorns, thyme and rosemary enclosed in cheesecloth. Lower heat and simmer. Meanwhile, peel potatoes and shape into bite sized rounds. Chop trimmings from potatoes into small pieces. Add potatoes, trimmings, cabbage, onion, well-rinsed leek, white onions and celery to chops and liquid. Simmer for 20 minutes then add peas (Add a little more water if needed during cooking]. Simmer for 10 minutes more, or until potatoes are tender. Add more salt and pepper to taste, if necessary. Garnish with parsley and serve.
[Name] Cowboy Caviar [AuthorId] 37036 [AuthorName] Kim D. [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-13T21:39:00Z [Description] Make and share this Cowboy Caviar recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Weeknight", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "1", "1/4", "1", "2", "2", "1/4", "1/4", "1/4", "1/8", "8", "2", "1"] [RecipeIngredientParts] ["black beans", "ripe olives", "onion", "garlic", "lime juice", "salt", "cumin", "pepper", "cream cheese", "eggs", "green onions with top"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 145.0 [FatContent] 10.8 [SaturatedFatContent] 4.4 [CholesterolContent] 51.8 [SodiumContent] 195.4 [CarbohydrateContent] 8.3 [FiberContent] 2.7 [SugarContent] 0.9 [ProteinContent] 4.6 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Mix all ingredients except cream cheese, eggs, and green onion. Cover and refrigerate at least 2 hours. Spread cream cheese on serving plate. Spoon bean mixture evenly over cream cheese. Arrange eggs on bean mixture in ring around the edge of the plate; sprinkle with green onion.
[Name] Crab and Avocado Cocktail [AuthorId] 10033 [AuthorName] spatchcock [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2000-03-13T21:39:00Z [Description] This is an adopted recipe that I've not yet had the chance to try. Any reviews by those who make this recipe would be appreciated. Thanks! [Images] character(0) [RecipeCategory] Chowders [Keywords] ["Crab", "Low Cholesterol", "Sweet", "< 30 Mins"] [RecipeIngredientQuantities] ["1/2", "2", "2", "1/4", "1/4", "2", "2", "2", "1", "3/4", "1", "1 1/2", "1"] [RecipeIngredientParts] ["avocados", "tomatoes", "lime juice", "green olives", "onions", "fresh cilantro", "garlic clove", "salt", "pepper", "lettuce", "lemon wedges", "lime wedge"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 152.1 [FatContent] 10.5 [SaturatedFatContent] 1.5 [CholesterolContent] 15.9 [SodiumContent] 658.4 [CarbohydrateContent] 8.1 [FiberContent] 5.1 [SugarContent] 1.3 [ProteinContent] 8.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Mix all ingredients except lettuce and lime wedges. Place 1/4 cup of lettuce on each of 6 serving dishes. Divide the crabmeat mixture among the dishes. Garnish with lime wedges.
[Name] Crawfish Pie [AuthorId] 42720 [AuthorName] Susie in Texas [CookTime] PT1H [PrepTime] PT0S [TotalTime] PT50M [DatePublished] 2000-03-13T21:39:00Z [Description] Make and share this Crawfish Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Crawfish [Keywords] ["< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1", "1/4", "1/4", "2", "1", "1/2", "1/2", "2", "1/2", "1/2", "1", "1/2", "1/4", "1", "1"] [RecipeIngredientParts] ["onion", "crayfish tail", "green onion", "parsley", "garlic", "salt", "bell pepper", "celery", "butter", "egg", "pepper", "tomato sauce", "milk"] [AggregatedRating] 4.5 [ReviewCount] 5.0 [Calories] 369.6 [FatContent] 24.7 [SaturatedFatContent] 12.6 [CholesterolContent] 158.3 [SodiumContent] 1600.2 [CarbohydrateContent] 20.4 [FiberContent] 1.8 [SugarContent] 2.5 [ProteinContent] 16.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Saute onions, garlic, bell pepper and celery in butter until limp. Add tomato sauce, crawfish and parsley. Cook slowly for 10 minutes. Turn off heat. Add bread crumbs, salt, pepper, egg and milk then mix well. Bake 35 to 40 minutes in 350 degree oven. If you don't care for the delicious mud bugs you may substitute shrimp.
[Name] Cream Cheese Chocolate Cake [AuthorId] 56112 [AuthorName] Jellyqueen [CookTime] nan [PrepTime] PT0S [TotalTime] PT45M [DatePublished] 2000-03-13T21:39:00Z [Description] Make and share this Cream Cheese Chocolate Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "1 1/2", "1", "6", "1/2", "2", "6", "1/4", "4", "1/4", "3", "3/4", "1"] [RecipeIngredientParts] ["cake flour", "baking soda", "salt", "cream cheese", "vegetable shortening", "vanilla extract", "confectioners' sugar", "water", "baking chocolate", "vegetable shortening", "eggs", "milk", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 555.7 [FatContent] 24.6 [SaturatedFatContent] 10.3 [CholesterolContent] 64.4 [SodiumContent] 426.7 [CarbohydrateContent] 82.0 [FiberContent] 2.0 [SugarContent] 59.4 [ProteinContent] 6.0 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Sift the cake flour, baking soda, and salt together and set aside. Combine cream cheese, 1/2 c shortening and vanilla in a large mixing bowl. Beat, with an electric mixer set on high, until light and fluffy. Add confectioners' sugar alternately with hot water and chocolate (melted and cooled to room temperature] to cream cheese mixture, beating well after each addition. Blend until smooth. Remove 2 cups of the chocolate mixture and cover with plastic wrap. Reserve for frosting. Blend 1/4 cup shortening into remaining chocolate mixture. Add eggs, one at a time, beating well after each addition. Add dry ingredients alternately with 1/4 cup of milk, beating well after each addition. Spread batter in 2 greased and waxed paper lined 9-inch round cake pans. Bake in preheated 350 degree F. oven for 35 minutes or until cakes test done. Cool in pans on racks for 10 minutes. Remove from pans; cool completely on racks. Blend 1 T milk into the reserved chocolate mixture for frosting. Place one layer on serving plate and spread with frosting. Top with second layer and frost sides and top with remaining frosting.
[Name] Creamy Chicken Casserole Low Cal, Low Fat [AuthorId] 183756 [AuthorName] GothicGranola [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2000-03-13T21:39:00Z [Description] Make and share this Creamy Chicken Casserole Low Cal, Low Fat 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/77/18/picwKxvaL.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/77/18/piczxFHLM.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/77/18/piceGosGI.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/77/18/picvNUxLm.jpg"] [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "1", "1 1/4", "1/4", NA, "1/2", "1/2", "1/2", "1/2", "1", "1", "3", "2 1/2", "1", "1/4"] [RecipeIngredientParts] ["all-purpose flour", "non-fat powdered milk", "skim milk", "salt", "pepper", "dried leaf marjoram", "dried leaf thyme", "celery", "mushroom", "chicken broth", "chicken broth", "rice", "chicken", "fresh parsley"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 426.4 [FatContent] 1.7 [SaturatedFatContent] 0.4 [CholesterolContent] 1.3 [SodiumContent] 281.3 [CarbohydrateContent] 90.5 [FiberContent] 6.2 [SugarContent] 1.4 [ProteinContent] 11.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350°F. In a medium saucepan, combine flour and powdered milk. Slowly add skim milk, stirring to blend. Cook over medium heat until sauce thickens, stirring constantly. Add salt, pepper, marjoram and thyme, set aside. In a large non-stick skillet over low heat, cook celery and mushrooms in 1 tablespoon broth until tender. Stir in rice, 1 cup broth, chicken and sauce. Pour into a shallow casserole. Sprinkle with parsley (and almonds]. Bake, covered 35 minutes; remove lid and bake about 10 minutes longer or until bubbling. Serve immediately.
[Name] Creamy Chicken Popovers [AuthorId] 39547 [AuthorName] Julesong [CookTime] PT1H20M [PrepTime] PT10M [TotalTime] PT1H30M [DatePublished] 2000-03-13T21:39:00Z [Description] Make and share this Creamy Chicken Popovers recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "Low Protein", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1", "1/4", "1/2", "1/2", "2", "1/4", "2", "1", "1"] [RecipeIngredientParts] ["water", "olive oil", "dried tarragon", "plain yogurt", "frozen English peas", "dry white wine", "chopped pimiento", "salt", "eggs", "carrot", "onion"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 63.0 [FatContent] 3.1 [SaturatedFatContent] 1.1 [CholesterolContent] 64.7 [SodiumContent] 180.9 [CarbohydrateContent] 5.2 [FiberContent] 1.2 [SugarContent] 2.8 [ProteinContent] 3.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Combine water, chicken, carrot, and sliced onion in a large saucepan. Bring to a boil; cover, reduce heat, and simmer 30 minutes. Remove chicken from broth; let cool and cut meat into 1\" pieces, then set aside. Strain broth, reserving 3/4 cup. Melt the olive oil and butter together in a large nonstick skillet, then add chopped onion, and saute until tender. Gradually add 1/4 cup flour and tarragon, stirring constantly, a cook until just beginning to brown. Gradually stir in 3/4 cup milk, yogurt, wine, and reserved 3/4 cup chicken broth. Cook, stirring constantly, until mixture is thickened and bubbly. Stir in peas, roasted red pepper or pimento, and reserved chicken; set aside, and keep warm. Preheat oven to 400 degrees F. Combine remaining 1 cup flour and salt, stirring well. Add eggs and remaining 1 cup milk; beat with a wire whisk until well blended. Spoon mixture evenly into six 6-oz buttered or oiled custard cups. Place 4\" apart on a baking sheet and bake at 400 degrees F for 45-50 minutes or until golden brown. Break open each popover, spoon 1/2 cup chicken mixture over each, and serve immediately. (An adopted recipe - cook and prep times estimated].
[Name] Crispy Baked Fish & Herbs [AuthorId] 97901 [AuthorName] Zaney1 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-13T21:39:00Z [Description] Make and share this Crispy Baked Fish & Herbs recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] "Oven" [RecipeIngredientQuantities] ["4", "1", "1", "1/2", "1/8", "2", "1"] [RecipeIngredientParts] ["water", "lemon pepper", "fresh parsley", "low-fat margarine"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 100.0 [FatContent] 1.2 [SaturatedFatContent] 0.2 [CholesterolContent] 61.6 [SodiumContent] 105.7 [CarbohydrateContent] 3.1 [FiberContent] 0.1 [SugarContent] 0.4 [ProteinContent] 18.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven 400F. Lightly spray a medium size shallow baking pan with vegetable spray. Rinse fish and pat dry. In small bowl, beat egg white with a little water. Dip fish in egg white, then roll in crumbs. Arrange fish in baking pan. Sprinkle with lemon pepper and parsley, then drizzle margarine over all. Bake uncovered 20 min or until fish flakes easily.
[Name] Cucumber in Sour Cream Salad [AuthorId] 130663 [AuthorName] NoraMarie [CookTime] nan [PrepTime] PT0S [TotalTime] PT30M [DatePublished] 2000-03-13T21:39:00Z [Description] Make and share this Cucumber in Sour Cream Salad recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/77/22/picJub4yV.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/77/22/picg5uqsN.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/77/22/picU1tBMh.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/77/22/picOE6OR0.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/77/22/piccQQ51l.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/77/22/picWVyiBT.jpg"] [RecipeCategory] Low Protein [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["1", "1", "1/2", "1", "2", "2", "1", "1"] [RecipeIngredientParts] ["cucumber", "salt", "sour cream", "white vinegar", "Tabasco sauce", "chives", "fresh dill", "pepper"] [AggregatedRating] 5.0 [ReviewCount] 32.0 [Calories] 278.8 [FatContent] 23.4 [SaturatedFatContent] 13.4 [CholesterolContent] 59.8 [SodiumContent] 2429.8 [CarbohydrateContent] 15.9 [FiberContent] 2.1 [SugarContent] 9.2 [ProteinContent] 4.9 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Sprinkle the cucumber with salt. Let stand 30 minutes. Drain thoroughly. Dry on paper towel. Combine sour cream, vinegar, tabasco, chives, dill seed and pepper. Pour over cucumber. Chill well before using. Garnish with fresh dill.
[Name] Cucumber Dill Dip [AuthorId] 67395 [AuthorName] Dannygirl [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-13T21:39:00Z [Description] Make and share this Cucumber Dill Dip recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] ["Refrigerator", "Easy"] [RecipeIngredientQuantities] ["8", "1", "2", "2", "1", "2", "1/2"] [RecipeIngredientParts] ["cream cheese", "mayonnaise", "cucumbers", "green onions", "lemon juice", "fresh dill"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 437.5 [FatContent] 39.3 [SaturatedFatContent] 22.0 [CholesterolContent] 125.0 [SodiumContent] 402.9 [CarbohydrateContent] 16.6 [FiberContent] 1.7 [SugarContent] 9.0 [ProteinContent] 8.8 [RecipeServings] 2.0 [RecipeYield] 2 cups [RecipeInstructions] Beat cream cheese until smooth. Stir in remaining ingredients until well mixed. Cover; chill.
[Name] Curried Chicken [AuthorId] 75902 [AuthorName] Jac8136 [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2000-03-13T21:39:00Z [Description] I adopted this from the recipezaar account in early 2005. Have not had a chance to make it yet but will be making it soon and will be 'tweeking' the ingredients and directions if necessary. [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "Asian", "Indian", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "3", "1 1/2", "1", "1", "1/4", "1/8", "1/8", "1/2", "1/8", "1", "1/3"] [RecipeIngredientParts] ["chicken breasts", "all-purpose flour", "onions", "water", "apple", "curry powder", "ginger", "turmeric", "salt", "pepper", "chicken broth", "raisins"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 201.4 [FatContent] 7.1 [SaturatedFatContent] 2.0 [CholesterolContent] 46.4 [SodiumContent] 366.9 [CarbohydrateContent] 17.4 [FiberContent] 1.9 [SugarContent] 9.7 [ProteinContent] 17.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 350°F.", "Rinse chicken, pat dry; dredge in flour.", "Spray a large non stick skillet with vegetable spray; heat over medium high.", "Add chicken and cook just until brown; turn and brown other side.", "Put chicken in a medium size shallow casserole.", "In skillet over low heat, cook onion in 1 T water 5 minutes; add apple and cook 1 minute.", "Spoon over chicken; sprinkle with spices.", "Pour broth over all.", "Bake, covered, 55 min or until tender.", "Add raisins and cook 5 minutes longer." ]
[Name] Daiquiri Souffle [AuthorId] 69838 [AuthorName] love4culinary [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-13T21:39:00Z [Description] Another adopted recipe. Will try and make changes very soon if needed :) until then, please try at your own risk lol :) [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 15 Mins", "Refrigerator"] [RecipeIngredientQuantities] ["1/2", "1", "4", "1", "1", "3/4", "1", "2", "2", "4"] [RecipeIngredientParts] ["water", "eggs", "unflavored gelatin", "lemon, rind of", "sugar", "lime, rind of", "lime juice", "lemon juice", "light rum"] [AggregatedRating] nan [ReviewCount] nan [Calories] 296.7 [FatContent] 8.1 [SaturatedFatContent] 3.6 [CholesterolContent] 197.4 [SodiumContent] 95.6 [CarbohydrateContent] 40.9 [FiberContent] 0.1 [SugarContent] 39.1 [ProteinContent] 8.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Put water in a pan. Sprinkle gelatin on top; let stand at least 5 minutes. Beat egg yolks and sugar together until pale and fluffy. Add lime and lemon rind; mix to blend. Cook gelatin mixture over low heat until dissolved. Add egg yolk mixture; cook gently, stirring constantly, 3 to 5 minutes. Don't let mixture boil or it may curdle. Remove from heat; stir in rum, lemon and lime juices. Cool until just beginning to gel. This can be hastened by setting bowl on bed of ice. Stir occasionally to prevent jelly forming. Whisk cream in bowl until soft peaks form. Fold whipped cream and beaten egg whites into gelatin mixture. Pour into prepared dish. Chill. Decorate with whipped cream, violets, and lime slices.
[Name] Danablu Soup [AuthorId] 39547 [AuthorName] Julesong [CookTime] nan [PrepTime] PT0S [TotalTime] PT10M [DatePublished] 2000-03-13T21:39:00Z [Description] Make and share this Danablu Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Very Low Carbs [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["1 1/2", "2 1/2", "4", "4", "1 1/2", "2", "1/2", "1"] [RecipeIngredientParts] ["butter", "flour", "boiling water", "chicken bouillon cubes", "danish blue cheese", "half-and-half", "parsley"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 505.6 [FatContent] 44.4 [SaturatedFatContent] 27.9 [CholesterolContent] 135.5 [SodiumContent] 1546.6 [CarbohydrateContent] 11.7 [FiberContent] 0.2 [SugarContent] 1.2 [ProteinContent] 16.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["In a large 3-quart saucepan, melt butter and blend in flour.", "Remove from heat and stir in boiling water, a little at a time.", "Bring to a rolling boil.", "Add bouillon cubes and stir to dissove.", "Add crumbled Danish Blue Cheese, stirring as cheese is added to dissolve.", "Return to boiling and boil 10 minutes. (This is necessary to develop flavour].", "Reduce heat and add the half and half, stirring constantly.", "Heat just to boiling and serve hot, adding a spoonful of the topping to each serving." ]
[Name] Easy Deviled Eggs [AuthorId] 125579 [AuthorName] GrandmaIsCooking [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2000-03-13T21:39:00Z [Description] This adopted recipe has already received many good reviews and is the way I have always fixed deviled eggs. Since these are just basic deviled eggs, use your imagination and add anything you want. Double or triple the recipe if desired. Cooking time includes time to cook the eggs. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/77/28/01479931931.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/77/28/piceQFU3E.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/77/28/01459367013.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/77/28/picbgT4sl.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/77/28/picsgKJXo.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/77/28/picGXSe0m.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/77/28/picPw73Zq.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/77/28/piccgJuyu.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/77/28/picgLM8HM.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/77/28/picSBFlTN.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/77/28/picRJxKvD.jpg"] [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["3", "2", "1/2", "1"] [RecipeIngredientParts] ["eggs", "mayonnaise", "prepared mustard", "pepper"] [AggregatedRating] 5.0 [ReviewCount] 99.0 [Calories] 72.1 [FatContent] 4.8 [SaturatedFatContent] 1.6 [CholesterolContent] 186.0 [SodiumContent] 80.5 [CarbohydrateContent] 0.4 [FiberContent] 0.0 [SugarContent] 0.2 [ProteinContent] 6.3 [RecipeServings] 3.0 [RecipeYield] 6 deviled eggs [RecipeInstructions] Cut eggs lengthwise into halves. Slip out yolks and mash well with a fork. Mix in remaining ingredients. Fill whites with yolk mixture, heaping it up lightly.
[Name] Deviled Eggs and Noodles [AuthorId] 34879 [AuthorName] Barefoot Beachcomber [CookTime] nan [PrepTime] PT0S [TotalTime] PT10M [DatePublished] 2000-03-13T21:39:00Z [Description] Make and share this Deviled Eggs and Noodles recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["1", "2", "1", "2 1/2", "1", "1/3", "1/3", "1/3", "2", "1/2"] [RecipeIngredientParts] ["onions", "margarine", "butter", "sour cream", "parmesan cheese", "milk", "ripe olives", "poppy seeds", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 298.6 [FatContent] 20.1 [SaturatedFatContent] 9.6 [CholesterolContent] 60.0 [SodiumContent] 595.0 [CarbohydrateContent] 21.5 [FiberContent] 1.5 [SugarContent] 2.8 [ProteinContent] 8.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Prepare Deviled Eggs according to Recipe. Cover and microwave onion and margarine in 1 1/2-Qt casserole on high (100%] until onion is tender, 1 1/2 to 2 minutes. Stir in remaining ingredients. Cover and microwave until hot, 5 to 6 minutes. Arrange eggs on noodles. Cover and microwave until eggs are hot, 1 to 2 minutes.
[Name] Dill Cream Dressing [AuthorId] 30534 [AuthorName] Lorac [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-13T21:39:00Z [Description] Make and share this Dill Cream Dressing recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["1", "1/2", "2", "1", NA] [RecipeIngredientParts] ["basic mayonnaise recipe", "sour cream", "plain yogurt", "Dijon mustard", "dill"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 618.9 [FatContent] 56.5 [SaturatedFatContent] 18.2 [CholesterolContent] 85.8 [SodiumContent] 916.8 [CarbohydrateContent] 27.8 [FiberContent] 0.3 [SugarContent] 10.5 [ProteinContent] 3.7 [RecipeServings] 1.0 [RecipeYield] 1 cups [RecipeInstructions] I concocted this recipe while trying to duplicate a potato salad served at a local restaurant. (See recipe for New Potato Salad]. Beat together all ingredients and season well with salt and pepper. More mustard and some lemon juice can be added to suit individual taste. Milk or cream can be added for a thinner dressing. Chill an hour or more before serving.
[Name] Dried Beef and Noodle Casserole [AuthorId] 111263 [AuthorName] Carrie in Indiana [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2000-03-13T21:39:00Z [Description] This is a recipe that I adopted from the "'Zaar". As it stands this is a good warm meal for a chilly night. I will be adapting at some point to see if I can make it even better! [Images] character(0) [RecipeCategory] Meat [Keywords] ["< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["4", "1", "1", "2", "1", "1/2", "1", "1", "4"] [RecipeIngredientParts] ["water", "onion", "milk", "water", "dried parsley flakes", "cheddar cheese"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 250.1 [FatContent] 12.3 [SaturatedFatContent] 6.4 [CholesterolContent] 64.7 [SodiumContent] 1107.5 [CarbohydrateContent] 18.5 [FiberContent] 1.1 [SugarContent] 2.4 [ProteinContent] 16.6 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] Cover and microwave dried beef and 1 cup water in 2-qt casserole on high (100%] to boiling, 2 to 3 minutes; drain. Stir in onion, noodles, soup, milk, water and parsley flakes. Cover and microwave 10 minutes; stir. Cover and microwave until noodles are tender, 5 to 6 minutes. Stir in cheese. Cover and microwave until melted, 2 to 3 minutes. Let stand 5 minutes before serving.
[Name] Classic Dutch Apple Cake [AuthorId] 55578 [AuthorName] Chill [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-13T21:39:00Z [Description] Make and share this Classic Dutch Apple 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/77/32/picjI5ZUs.jpg" [RecipeCategory] Dessert [Keywords] ["Apple", "Fruit", "Dutch", "European", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1/4", "5", "1/2", "1", "4", "2", "1", "2"] [RecipeIngredientParts] ["flour", "skim milk", "sugar", "vanilla extract", "baking powder", "apples", "low-fat margarine", "cinnamon"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 172.1 [FatContent] 0.4 [SaturatedFatContent] 0.1 [CholesterolContent] 0.2 [SodiumContent] 86.2 [CarbohydrateContent] 39.1 [FiberContent] 2.8 [SugarContent] 19.3 [ProteinContent] 4.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven 375F. Grease and flour a 9 in. tart or pie pan. In a mixing bowl, combine flour, 2 T sugar and baking powder. With a pastry blender or 2 knives, cut in 1 1/2 T margarine. Add egg whites, milk and vanilla; beat until smooth. Batter will be stiff. Spoon into prepared pan and spread batter to fit pan. Arrange apple slices, overlapping, in 2 concentric circles to cover batter. In a small bowl, combine 3 T sugar and cinnamon; sprinkle over apple slices. Dot with 1/2 T margarine. Bake 30 min. Cool 10 min before serving.
[Name] East Indian Chicken [AuthorId] 75902 [AuthorName] Jac8136 [CookTime] PT45M [PrepTime] PT0S [TotalTime] PT45M [DatePublished] 2000-03-13T21:39:00Z [Description] I adopted this from the recipezaar account in early 2005. Have not had a chance to make it yet but will be making it soon and will be 'tweeking' the ingredients and directions if necessary. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/77/33/picxyxSSQ.jpg" [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Low Cholesterol", "Healthy", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/2", "1/4", "1", "2", "1/2", "1/2", "1 1/2", "1", "1", "2", "1/4", "2"] [RecipeIngredientParts] ["onion", "green pepper", "garlic", "skinless chicken", "salt", "pepper", "curry powder", "whole tomatoes", "Worcestershire sauce", "parsley", "raisins", "rice"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 558.0 [FatContent] 4.8 [SaturatedFatContent] 1.1 [CholesterolContent] 59.5 [SodiumContent] 399.4 [CarbohydrateContent] 96.5 [FiberContent] 5.2 [SugarContent] 12.4 [ProteinContent] 30.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cook onion, pepper and garlic in oil until tender, about 3 minute. Add remaining ingredients, except rice, cook over low heat for 30 minute. Serve over rice.
[Name] Easy Shortbread [AuthorId] 97901 [AuthorName] Zaney1 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-13T21:39:00Z [Description] Make and share this Easy Shortbread recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Scottish", "European", "Christmas", "< 15 Mins", "For Large Groups", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1", "3 1/2", "1", "2"] [RecipeIngredientParts] ["sugar", "butter", "flour", "sugar"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 131.2 [FatContent] 7.8 [SaturatedFatContent] 4.9 [CholesterolContent] 20.3 [SodiumContent] 54.7 [CarbohydrateContent] 14.3 [FiberContent] 0.3 [SugarContent] 4.7 [ProteinContent] 1.2 [RecipeServings] 48.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350F. Place 1 cup sugar in food processor; blend 30 sec. (or use fruit sugar]. Add to softened butter and cream mixture until very fluffy. Combine flour and rice flour. Beat into batter in small portions. Turn batter out onto a lightly floured surface. Knead until smooth, adding up to 1/2 c more all-purpose flour, if needed. Press into a 15 x 9 jelly roll pan. Score into bars with a sharp knife. Prick surface with fork. Sprinkle with remaining 2 T sugar. Bake 10 minutes then lower heat to 300F and bake until golden, about 30 to 40 minutes. Cut along scored lines, cool and store in air tight container. (Good recipe from Toronto Star, very fast.]
[Name] Empanaditas [AuthorId] 98016 [AuthorName] Queen of Everything [CookTime] PT25M [PrepTime] PT20M [TotalTime] PT45M [DatePublished] 2000-03-13T21:39:00Z [Description] Make and share this Empanaditas recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Mexican", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1/2", "1/4", "2", "2", "1/4", "1/8", "1/4", "1", "1", "1", "1", "2"] [RecipeIngredientParts] ["ground beef", "onion", "raisins", "green olives", "salt", "pepper", "small curd cottage cheese", "egg", "egg", "water", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 241.7 [FatContent] 15.6 [SaturatedFatContent] 4.4 [CholesterolContent] 44.8 [SodiumContent] 293.0 [CarbohydrateContent] 17.8 [FiberContent] 0.7 [SugarContent] 1.3 [ProteinContent] 7.3 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Cook and stir ground beef in 10-inch skillet, breaking up into small pieces, until brown; drain reserving 1 T of fat and the beef in the skillet. Stir in onion, raisins, olives,salt and pepper. Cover and cook over low heat for 5 minutes. Stir in cottage cheese and hard cooked egg. Heat oven to 400°F. Mix egg white and water until slightly foamy; reserve. Prepare pastry dough; gather into a ball. Divide into halves. Shape into 2 flattened rounds on lightly floured cloth covered surface. Roll 1 round of pasty into circle, about 14 inches in diameter. Cut into 11 or 12 circles, 3 1/2-inches in diameter. Spoon on 2 t of the beef mixture at the center of each circle; brush edge of pastry with egg white mixture. Fold pastry circle up over filling; press edge with fork to seal. place empanaditas on ungreased cookie sheet. Repeat with remaining pastry circles. Gather any remaining pastry; shape into another round. Repeat rolling cutting and filling. Beat egg yolk and milk until well blended; brush over tops of empanaditas. Bake until golden brown, 15 to 20 minutes. Serve warm.
[Name] Endive With Tomato Rosettes [AuthorId] 22015 [AuthorName] Mysterygirl [CookTime] nan [PrepTime] PT30M [TotalTime] PT30M [DatePublished] 2000-03-13T21:39:00Z [Description] Make and share this Endive With Tomato Rosettes recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "Healthy", "< 30 Mins"] [RecipeIngredientQuantities] ["6", "1", "3", "2", "1"] [RecipeIngredientParts] ["Belgian endive", "cream cheese", "milk", "dried tomatoes", "basil leaves", "watercress"] [AggregatedRating] nan [ReviewCount] nan [Calories] 248.7 [FatContent] 14.8 [SaturatedFatContent] 8.8 [CholesterolContent] 42.6 [SodiumContent] 428.0 [CarbohydrateContent] 23.9 [FiberContent] 17.1 [SugarContent] 4.9 [ProteinContent] 10.9 [RecipeServings] nan [RecipeYield] 36 appetizers [RecipeInstructions] ABOUT 30 MINUTES BEFORE SERVING OR EARLY IN DAY: Separate leaves from heads of Belgiam endive (you should be able to get 6 pretty leaves from each endive]. Reserve small leaves and centers for salad another day. Rinse leaves under running cold water; pat dry with paper towels. In small bowl, with mixer at medium speed, beat cream cheese until smooth. Gradually beat in milk until blended. With spoon, stir in chopped dried tomatoes. Spoon cream-cheese filling into decorating bag with large rosette tube. Place a basil leaf or small watercress sprig on each endive leaf. Pipe some filling onto basil on wide end of each endive leaf. Arrange endive leaves on platter; garnish platter with flower. Cover and refrigerate until ready to serve.
[Name] Faye's Zucchini Relish [AuthorId] 34879 [AuthorName] Barefoot Beachcomber [CookTime] nan [PrepTime] PT0S [TotalTime] PT12H45M [DatePublished] 2000-03-13T21:39:00Z [Description] Make and share this Faye's Zucchini Relish recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Weeknight", "Canning"] [RecipeIngredientQuantities] ["6", "3", "1", "3", "1 1/4", "3", "1/2", "1/2", "1/2", "1", "1/2"] [RecipeIngredientParts] ["zucchini", "yellow onions", "coarse salt", "white vinegar", "sugar", "dry mustard", "mustard", "turmeric", "celery seed", "fresh ground pepper"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 2761.5 [FatContent] 4.3 [SaturatedFatContent] 1.0 [CholesterolContent] 0.0 [SodiumContent] 21066.1 [CarbohydrateContent] 680.5 [FiberContent] 19.1 [SugarContent] 644.1 [ProteinContent] 16.4 [RecipeServings] 1.0 [RecipeYield] 8 half-pint jars [RecipeInstructions] Place grated vegetables in non aluminium bowl. Sprinkle on salt. Mix well, cover and let stand for 12 hours. Rinse well by running cold water over vegetable mixture in colander. Drain thoroughly. Place vinegar, sugar, and spices in heavy saucepan over medium heat. Bring to a boil. Lower heat and cook for about 15 minutes, or until mixture begins to thicken. Immediately add vegetable mixture and cook for 30 minutes. Remove from heat. Pour into hot sterilized jars. Vacuum seal.
[Name] Fennel and Watercress Soup [AuthorId] 39547 [AuthorName] Julesong [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-13T21:39:00Z [Description] This is one of my adopted recipes. It looks like a dish my family and I would enjoy, so I hope to make it and edit it in the future. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "Healthy", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "4", "4", "1/4", "1", "1", "1/2", NA, "1/2"] [RecipeIngredientParts] ["butter", "watercress", "onion", "fennel", "potatoes", "peppercorn", "parsley", "bay leaf", "dried thyme"] [AggregatedRating] nan [ReviewCount] nan [Calories] 399.2 [FatContent] 17.1 [SaturatedFatContent] 9.5 [CholesterolContent] 55.6 [SodiumContent] 403.4 [CarbohydrateContent] 51.4 [FiberContent] 6.3 [SugarContent] 6.3 [ProteinContent] 11.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Melt butter in heavy saucepan. Add fennel and onion, cook over medium heat until soft but not brown, about 5 minutes. Add potatoes, stock and parsley, bay leaf, peppercorns and thyme enclosed in a small cheesecloth pouch. Simmer 30 minutes, then remove herb pouch. Pass soup through food mill or puree until smooth in a food processor or blender. Pour puree into a clean saucepan, bring back to boil and correct seasoning. Add cream and chopped parsley. Place bunch of watercress in boiling water for 3 to 5 seconds then plunge in cold water. Drain, cut leaves from stalks, chop roughly, and add to soup. Place soup in a heated tureen, garnish with additional chopped parsley, and serve.
[Name] Fettuccine with Cream, Basil and Romano [AuthorId] 39547 [AuthorName] Julesong [CookTime] nan [PrepTime] PT0S [TotalTime] PT2M [DatePublished] 2000-03-13T21:39:00Z [Description] Make and share this Fettuccine with Cream, Basil and Romano recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] nan [RecipeIngredientQuantities] ["4", "4", "1/2", "1/2", "1/3", "1/2", NA, NA, NA] [RecipeIngredientParts] ["bacon", "green onions", "parmesan cheese", "romano cheese", "basil", "fettuccine", "parmesan cheese", "romano cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 417.7 [FatContent] 20.8 [SaturatedFatContent] 10.9 [CholesterolContent] 105.1 [SodiumContent] 283.6 [CarbohydrateContent] 43.2 [FiberContent] 2.3 [SugarContent] 1.6 [ProteinContent] 14.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cook bacon in heavy medium skillet over medium heat until beginning to brown. Add green onions and stir until softened, about 1 minute. Add cream and simmer until beginning to thicken, about 1 minute. Mix in 1/2 cup Romano cheese and chopped fresh basil. Meanwhile, cook fettuccine in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain well. Return to hot pot. Add sauce and stir to coat. Season with salt and pepper. Serve immediately, passing additional cheese separately.
[Name] Fiesta Hot Chocolate [AuthorId] 138047 [AuthorName] HappyBunny [CookTime] nan [PrepTime] PT0S [TotalTime] PT5M [DatePublished] 2000-03-13T21:39:00Z [Description] Make and share this Fiesta Hot Chocolate 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/77/42/picRtUdYL.jpg" [RecipeCategory] Beverages [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["1/2", "1", "1/4", "4", "3", "1", "2", "1 1/2", NA, "4"] [RecipeIngredientParts] ["flour", "dark brown sugar", "milk", "cloves", "cinnamon stick", "powdered sugar", "vanilla", "cinnamon sticks"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 259.8 [FatContent] 10.4 [SaturatedFatContent] 6.4 [CholesterolContent] 34.2 [SodiumContent] 127.4 [CarbohydrateContent] 36.2 [FiberContent] 3.6 [SugarContent] 17.5 [ProteinContent] 10.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Mix cocoa and flour in 2-quart saucepan. Stir in brown sugar, milk, cloves, and 1 stick cinnamon. Heat just to boiling over medium heat, stirring constantly; reduce heat. Simmer uncovered for 5 minutes (DO NOT boil]. Remove from heat; remove cloves and cinnamon. Stir in powdered sugar and vanilla. Beat with molinillo, wire whisk or hand beater until foamy. Pour into 4 cups or mugs. Serve with whipped cream and cinnamon sticks.
[Name] Fillet of Fish a L'Orange [AuthorId] 34879 [AuthorName] Barefoot Beachcomber [CookTime] nan [PrepTime] PT0S [TotalTime] PT40M [DatePublished] 2000-03-13T21:39:00Z [Description] Make and share this Fillet of Fish a L'Orange recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] "Oven" [RecipeIngredientQuantities] ["6", "1/2", "1", "1/4", "1/2", "2", "1/4", "1/2", "1/4", "3", NA, "2"] [RecipeIngredientParts] ["green onions", "fresh mushrooms", "flounder fillets", "olive oil", "soy sauce", "white wine", "Curacao", "paprika", "parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 420.1 [FatContent] 16.7 [SaturatedFatContent] 2.6 [CholesterolContent] 108.9 [SodiumContent] 239.3 [CarbohydrateContent] 9.9 [FiberContent] 1.7 [SugarContent] 5.4 [ProteinContent] 47.0 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Layer half of each of green onions and mushrooms in a greased 9-inch baking dish. Add fish, and sprinkle with salt, pepper and Italiian seasoning. add remaining onions and mushrooms. Combine olive oil and next 4 ingredients, pour over vegetables and fish. Cover and bake at 350 for 40 minutes or until fish is opaque. Sprinkle with paprika and parsley.
[Name] Fish and Potato Platter [AuthorId] 34879 [AuthorName] Barefoot Beachcomber [CookTime] nan [PrepTime] PT0S [TotalTime] PT11M [DatePublished] 2000-03-13T21:40:00Z [Description] Make and share this Fish and Potato Platter recipe from Food.com. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "Microwave", "< 15 Mins"] [RecipeIngredientQuantities] ["8", "1/4", "2", "2", "1/2", "1/2", "3/4", "1", "1", "2"] [RecipeIngredientParts] ["plain nonfat yogurt", "fresh dill", "rice vinegar", "chives", "salt", "pepper", "salmon fillet", "broccoli floret", "lemon juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 246.3 [FatContent] 5.3 [SaturatedFatContent] 1.0 [CholesterolContent] 53.5 [SodiumContent] 443.8 [CarbohydrateContent] 20.0 [FiberContent] 1.6 [SugarContent] 6.0 [ProteinContent] 29.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Combine first 6 ingredients in a small bowl; cover and chill.", "overlap potato slices around edge of a round 12 inch platter.", "Cover and microwave at high for 3 minutes.", "Uncover and place fish in a ring inside potatoes with pieces end to end.", "Mound broccoli in center of platter.", "Sprinkle fish and potatoes with lemon juice; cover.", "Microwave at high 8 minutes or until fish is cooked through and potatoes are tender, giving dish a half-turn at 4 minute intervals.", "Serve with a dill sauce." ]
[Name] Fish En Escabeche [AuthorId] 34879 [AuthorName] Barefoot Beachcomber [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-13T21:40:00Z [Description] Make and share this Fish En Escabeche recipe from Food.com. [Images] character(0) [RecipeCategory] Orange Roughy [Keywords] ["Vegetable", "Mexican", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "1/3", "1/3", "1/4", "1", "1", "3/4", "1/4", "12", "2", "1/4", "1", "1", "1"] [RecipeIngredientParts] ["haddock fillets", "mackerel fillet", "lemon juice", "lime juice", "green olives", "cilantro", "oregano", "salt", "pepper", "stuffed green olives", "jalapeno chiles", "onion", "garlic", "tomatoes", "avocado"] [AggregatedRating] nan [ReviewCount] nan [Calories] 68.1 [FatContent] 3.2 [SaturatedFatContent] 0.4 [CholesterolContent] 22.7 [SodiumContent] 218.6 [CarbohydrateContent] 3.8 [FiberContent] 1.6 [SugarContent] 1.1 [ProteinContent] 6.8 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] ["Heat 3/4-inch of water to boiling in 10-inch skillet; carefully place fish in water.", "Heat to boiling; reduce heat.", "Simmer, uncovered, just until fish is opaque, about 30 seconds (DO NOT overcook or fish will fall apart]; drain carefully.", "Mix remaining ingredients except tomato and avocado in a glass or plastic dish.", "Stir in fish carefully.", "Cover and refrigerate 2 day, carefully stirring occasionally.", "Just before serving, gently stir in tomato and avocado; drain.", "Serve fish mixture on saltine crackers or tortilla chips, if desired." ]
[Name] Fish Fillets [AuthorId] 125388 [AuthorName] Ginny Sue [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2000-03-13T21:40:00Z [Description] I adopted this recipe in the recipe adoption of February 2005. The only major change I made to this recipe is to change the cooking method from microwave to oven. I prefer to cook fish in the oven, and it only takes a couple of minutes longer. I also added measurements to the spices. DH doesn't like curry powder, so I made the curry powder optional. This recipe is easy to double for 2 servings. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/77/46/picdGaXvG.jpg" [RecipeCategory] Very Low Carbs [Keywords] ["High Protein", "High In...", "< 30 Mins"] [RecipeIngredientQuantities] ["1/2", "2", "1/4", "1/8", "1", "1/2", "1/2", "2"] [RecipeIngredientParts] ["lemon juice", "curry powder", "cayenne pepper", "garlic", "chicken bouillon granule", "butter"] [AggregatedRating] 5.0 [ReviewCount] 12.0 [Calories] 457.8 [FatContent] 25.3 [SaturatedFatContent] 15.0 [CholesterolContent] 185.9 [SodiumContent] 619.5 [CarbohydrateContent] 3.7 [FiberContent] 0.4 [SugarContent] 1.0 [ProteinContent] 52.5 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 400 degrees. Place fillets in a baking dish sprayed with cooking spray. Sprinkle with lemon juice, curry, cayenne, garlic, Mrs. Dash, and boullion. Drizzle melted butter over the top. Bake for 10-15 minutes or until fish flakes with a fork.
[Name] Florida Red Snapper [AuthorId] 34879 [AuthorName] Barefoot Beachcomber [CookTime] nan [PrepTime] PT0S [TotalTime] PT1H [DatePublished] 2000-03-13T21:40:00Z [Description] Make and share this Florida Red Snapper 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/77/47/picNPDTOh.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/77/47/picLJsYLq.jpg"] [RecipeCategory] Very Low Carbs [Keywords] ["High Protein", "Healthy", "High In...", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "1/4", "2", "2", "2", "1/2", "1/8"] [RecipeIngredientParts] ["red snapper fillets", "onion", "lemon juice", "salt", "nutmeg"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 200.5 [FatContent] 2.6 [SaturatedFatContent] 0.6 [CholesterolContent] 71.0 [SodiumContent] 280.2 [CarbohydrateContent] 1.8 [FiberContent] 0.2 [SugarContent] 0.8 [ProteinContent] 39.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Thaw fillets if frozen. Cut fish into 6 portions. Place in a single layer, skin side down, in a well-greased baking dish, 12x8x2 inches. Combine onion, orange and lemon juice, ornage rind, and salt. Pour over fish; cover and place in refrigerator to marinate 30 minutes. Sprinkle fish with nutmeg and pepper. Bake in a moderate oven, 350F, for 25 to 30 minutes or until fish flakes easily when tested with fork.
[Name] Foil Envelope Fish [AuthorId] 59473 [AuthorName] Fluffy [CookTime] nan [PrepTime] PT0S [TotalTime] PT15M [DatePublished] 2000-03-13T21:40:00Z [Description] Make and share this Foil Envelope Fish recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] "Oven" [RecipeIngredientQuantities] ["1/2", "1/2", "1", "1/2", NA, NA, "1", "3"] [RecipeIngredientParts] ["green pepper", "tomatoes", "green onion", "basil", "salt", "white pepper", "lemons"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 110.9 [FatContent] 1.5 [SaturatedFatContent] 0.3 [CholesterolContent] 61.6 [SodiumContent] 73.5 [CarbohydrateContent] 6.3 [FiberContent] 2.2 [SugarContent] 3.4 [ProteinContent] 18.2 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] ["Cut tin foil into 12X16 inch rectangle.", "Place green pepper, tomato and green onion on lower half of foil sheet.", "Sprinkle with 1/4 teaspoon basil, salt and pepper.", "Place fish on vegetables.", "Sprinkle with remaining basil, salt and pepper.", "Top with lemon slices.", "Fold upper half of foil over fish and vegetables.", "Double fold edges of foil to make a tight 1/2 inch seal.", "Place foil envelope on baking sheet and bake at 450F for 15 minutes or until envelope puffs.", "To serve, Cut an \"X\" in top of envelope and fold foil back." ]
[Name] French Onion Dip [AuthorId] 59780 [AuthorName] Pamela [CookTime] nan [PrepTime] PT0S [TotalTime] PT1H [DatePublished] 2000-03-13T21:40:00Z [Description] Make and share this French Onion Dip 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/77/50/9Yu1TfStKfJzrjUbK7zw_Food-com-2017-10-310349.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/77/50/AMxHOm1oTHoLdGDhxBQJ_Food-com-2017-10-310347.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/77/50/1ydD8buSCPA8V4Lq51bA_Food-com-2017-10-310348.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/77/50/pic9xTlWx.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/77/50/pic7WMNTp.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/77/50/picU1OilP.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/77/50/picWeDx0y.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/77/50/picRmpOBY.jpg"] [RecipeCategory] European [Keywords] ["< 60 Mins", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["1/2", "2", "1"] [RecipeIngredientParts] ["mayonnaise", "sour cream"] [AggregatedRating] 5.0 [ReviewCount] 24.0 [Calories] 295.2 [FatContent] 22.8 [SaturatedFatContent] 13.3 [CholesterolContent] 59.8 [SodiumContent] 2099.8 [CarbohydrateContent] 19.6 [FiberContent] 1.6 [SugarContent] 5.2 [ProteinContent] 4.2 [RecipeServings] 4.0 [RecipeYield] 2 1/2 [RecipeInstructions] Stir all ingredients until well mixed. Cover and chill 1 hour. cups
[Name] Cheesy French Bread Onion Soup [AuthorId] 30080 [AuthorName] Kirstin in the Couv [CookTime] nan [PrepTime] PT0S [TotalTime] PT1H [DatePublished] 2000-03-13T21:40:00Z [Description] Make and share this Cheesy French Bread Onion Soup 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/77/51/01462192348.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/77/51/picl8yx42.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/77/51/picJ2dTob.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/77/51/picGkd7u7.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/77/51/picAhSytR.jpg" ] [RecipeCategory] Meat [Keywords] ["European", "< 60 Mins"] [RecipeIngredientQuantities] ["1/4", "6", "1", "1", "1", "4", "1/4", "6", "2", "1/2", NA] [RecipeIngredientParts] ["butter", "cooking onions", "sugar", "all-purpose flour", "dry white wine", "beef broth", "pepper", "swiss cheese", "parmesan cheese", "paprika"] [AggregatedRating] 5.0 [ReviewCount] 43.0 [Calories] 427.9 [FatContent] 21.1 [SaturatedFatContent] 13.1 [CholesterolContent] 60.8 [SodiumContent] 1029.8 [CarbohydrateContent] 33.4 [FiberContent] 2.7 [SugarContent] 7.1 [ProteinContent] 19.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In large Dutch oven over medium heat, melt butter. Add onions and sugar. Cover and cook, stirring occasionally, 30 minutes or until onions are tender but not colored. Uncover pan, increase heat slightly and continue to cook, stirring regularly until onions are rich caramel colour (10 to 15 minutes] DO NOT LET ONIONS BURN. Stir in flour until well blended. Gradually add wine; cook, stirring constantly, until mixture boils and thickens. Stir in beef broth and pepper; bring to boil. Reduce heat to low. Cover and simmer 15 minutes. Ladle soup into 6, 1-1/2 cup oven proof bowls. Top each with bread slice; sprinkle with swiss cheese and parmesan cheeses and paprika. Place bowls on jelly roll pan. Broil until cheese melts and bubbles.
[Name] Fresh Fruit Frappe [AuthorId] 68884 [AuthorName] newspapergal [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-13T21:40:00Z [Description] Make and share this Fresh Fruit Frappe 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/77/52/picy957cV.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/77/52/picdO5i6A.jpg"] [RecipeCategory] Beverages [Keywords] ["Pineapple", "Melons", "Tropical Fruits", "Fruit", "Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1/4", "1", NA] [RecipeIngredientParts] ["watermelon", "cantaloupe", "honeydew", "pineapple", "mango", "strawberry", "sugar"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 105.5 [FatContent] 0.4 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 5.8 [CarbohydrateContent] 26.3 [FiberContent] 1.7 [SugarContent] 23.1 [ProteinContent] 1.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Mix all ingredients except ice. Fill blender container 1/2 full of mixture. Add crushed ice to fill to the top. Cover and blend on high speed until of a uniform consistency. Repeat with remaining mixture. Serve immediately; garnish with fruit, if desired.
[Name] Fresh Tomato Sauce [AuthorId] 56112 [AuthorName] Jellyqueen [CookTime] nan [PrepTime] PT0S [TotalTime] PT20M [DatePublished] 2000-03-13T21:40:00Z [Description] Make and share this Fresh Tomato Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "Healthy", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["10", "1", "1", "1", "2"] [RecipeIngredientParts] ["tomatoes", "sugar", "white pepper", "salt", "fresh basil"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 403.2 [FatContent] 4.2 [SaturatedFatContent] 0.9 [CholesterolContent] 0.0 [SodiumContent] 2419.1 [CarbohydrateContent] 88.6 [FiberContent] 25.6 [SugarContent] 60.2 [ProteinContent] 18.3 [RecipeServings] 1.0 [RecipeYield] 6 pint jars [RecipeInstructions] Tomatoes: Peeled, cored, seeded, and chopped, very ripe. Place all ingredients in heavy saucepan over medium heat. Bring to boil. Lower heat and cook for 20 minutes. Pour into sterilized containers and freeze.
[Name] Fried Beef with Watercress Salad(bo Luc Lac) [AuthorId] 98016 [AuthorName] Queen of Everything [CookTime] nan [PrepTime] PT0S [TotalTime] PT1H2M [DatePublished] 2000-03-13T21:40:00Z [Description] Make and share this Fried Beef with Watercress Salad(bo Luc Lac) recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "5", "1/2", "1 1/2", "3", "1", "2", "2", NA] [RecipeIngredientParts] ["beef", "garlic", "black pepper", "granulated sugar", "onion", "vinegar", "watercress"] [AggregatedRating] nan [ReviewCount] nan [Calories] 943.6 [FatContent] 97.5 [SaturatedFatContent] 35.7 [CholesterolContent] 112.4 [SodiumContent] 32.0 [CarbohydrateContent] 6.5 [FiberContent] 0.8 [SugarContent] 3.2 [ProteinContent] 10.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cut meat into 3/4\" cubes. Mixwith 2 cloves garlic, 1/2 tsp pepper,1/2 tsp sugar and 1 tbsp oil. Let meat stand in marinade for 1 hour. Cut onion lengthwise into very thin strips. Marinate onion in vinegar, 1/4 tsp salt, 1 tsp sugar, 1/4 tsp pepper and 2 tbsp oil. Rinse watercress, drain well and arrange on a platter. Heat 2 tbsp oil over high heat. Add a pinch of sugar and the remaining garlic. Fry until fragrant. Add meat and stir fry for 2 minutes, until just cooked. Top watercress with meat, then onion mixture.
[Name] Rau Muong Xao (made with Spinach) [AuthorId] 91453 [AuthorName] WaterMelon [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2000-03-13T21:40:00Z [Description] Rau Muong = water spinach/kang kong (common vegetable in South East Asia). I 'adopted' this recipe from the 'orphan recipes' list. Will try this soon, and edit it if necessary. [Images] character(0) [RecipeCategory] Vietnamese [Keywords] ["Asian", "< 30 Mins", "Stir Fry"] [RecipeIngredientQuantities] ["6", "1", "1", "1 1/2", "1", NA, "1", "1", "2"] [RecipeIngredientParts] ["rump steak", "onion", "black pepper", "fish sauce", "cornstarch", "fresh spinach", "tomatoes", "garlic"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 171.4 [FatContent] 12.1 [SaturatedFatContent] 3.0 [CholesterolContent] 25.9 [SodiumContent] 547.2 [CarbohydrateContent] 6.0 [FiberContent] 1.1 [SugarContent] 2.6 [ProteinContent] 9.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Trim any fat from steak. Sliced thinly, against the grain. Chop onion finely and combine with meat, 1/2 tsp pepper, 1/2 tablespoon fish sauce and cornstarch, set aside 10mins. Heat 1 TB oil in a wok/skillet. Add the meat mixture and stir fry until meat is cooked. Remove from pan, set aside. Heat remaining 1 TB oil in the pan, stir fry the garlic until fragrant.Add spinach and stir fry for 3 minutes. Add remaining fish sauce and tomato. Stir fry 2 minutes, then add the meat to the pan and give the mixture a good stir. Sprinkle with remaining 1/2 tsp pepper and serve immediately with jasmine rice and other dishes if desired.
[Name] Garden Pasta [AuthorId] 56112 [AuthorName] Jellyqueen [CookTime] nan [PrepTime] PT0S [TotalTime] PT5M [DatePublished] 2000-03-13T21:40:00Z [Description] Make and share this Garden Pasta recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] nan [RecipeIngredientQuantities] ["5", "2", "2", "1", "8", "1", "1", "1/4", "1/2", "1/2", "1/2", "1", "1"] [RecipeIngredientParts] ["tomatoes", "celery", "carrots", "onion", "green onions", "Equal sugar substitute", "basil", "garlic powder", "salt", "pepper", "oregano", "spaghetti"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 326.2 [FatContent] 1.5 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 232.2 [CarbohydrateContent] 66.7 [FiberContent] 5.3 [SugarContent] 7.3 [ProteinContent] 11.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Put the vegetables in a pot and cover tightly. Cook over medium heat, stirring occasionally, for 10 min. Add seasonings. Cover pot, cook medium-low heat for 5 minutes. Add oil and simmer for 30 min. or until carrots are tender. Cook spaghetti, drain. Toss with the sauce.
[Name] Garlic Sauce [AuthorId] 33443 [AuthorName] Nat Da Brat [CookTime] nan [PrepTime] PT0S [TotalTime] PT1H [DatePublished] 2000-03-13T21:40:00Z [Description] Make and share this Garlic Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "10", "1", "1/2", "1", "3"] [RecipeIngredientParts] ["head of garlic", "olive oil", "white vinegar", "lemon juice", "water"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 2647.6 [FatContent] 224.4 [SaturatedFatContent] 31.6 [CholesterolContent] 0.0 [SodiumContent] 1294.3 [CarbohydrateContent] 138.6 [FiberContent] 6.7 [SugarContent] 11.9 [ProteinContent] 21.1 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Peel and crush the garlic, the entire head. Remove the crusts from the white bread, and place the crustless bread in a mixing bowl. Add the garlic along with the olive oil and vinegar. Let this soften for 1 hour. Beat with an electric mixer until all is smooth. Don't do this with a food processor as it will be too smooth. Add lemon juice, slowly add water while the mixer is running so you will have a thick and fluffy sauce.
[Name] Grilled Salmon [AuthorId] 34879 [AuthorName] Barefoot Beachcomber [CookTime] nan [PrepTime] PT0S [TotalTime] PT10M [DatePublished] 2000-03-13T21:40:00Z [Description] Make and share this Grilled Salmon 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/77/60/picgQ34PY.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/77/60/picGe6xRZ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/77/60/picFf6yQE.jpg"] [RecipeCategory] High Protein [Keywords] ["High In...", "< 15 Mins"] [RecipeIngredientQuantities] ["6", "1/3", "4", "1/2", "1/4", "1", "1", "1/4"] [RecipeIngredientParts] ["salmon steaks", "olive oil", "garlic", "parsley", "dried dill weed", "salt", "butter", "margarine"] [AggregatedRating] 5.0 [ReviewCount] 16.0 [Calories] 665.8 [FatContent] 47.5 [SaturatedFatContent] 12.8 [CholesterolContent] 130.3 [SodiumContent] 708.3 [CarbohydrateContent] 14.0 [FiberContent] 1.0 [SugarContent] 1.2 [ProteinContent] 43.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Place salmon on well-greased broiler pan. Combine and blend oil, garlic, parsley, dill weed and salt in blender. Stir in bread crumbs and set aside. Brush steaks with butter. Broil about 4 inches from heat 8 minutes or until fish flakes easily when tested with fork. Spread about 2 tablespoons garlic mixture on each salmon steak. Return to broiler and broil 1 or 2 minutes or until lightly browned.
[Name] Orange Ginger Carrots [AuthorId] 125579 [AuthorName] GrandmaIsCooking [CookTime] PT5M [PrepTime] PT15M [TotalTime] PT20M [DatePublished] 2000-03-13T21:40:00Z [Description] --Adopted Recipe-- Changes from Original: Increased the ginger from 1/4 teaspoon to 1/2 teaspoon, so the orange flavor would not overpower the ginger; substituted baby cut carrots for the whole carrots; changed yield from six to four servings to allow for more generous servings. Preparation time includes slicing carrots, and cooking the sauce on top of the stove, and "cooking time" is standing time at the end. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/77/62/01458466918.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/77/62/picFZFSRf.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/77/62/picezYMqz.jpg"] [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 30 Mins"] [RecipeIngredientQuantities] ["3/4", "1", "1", "1/8", "1/4 - 1/2", "1/4", "1 1/2"] [RecipeIngredientParts] ["sugar", "cornstarch", "ground nutmeg", "ground ginger", "butter"] [AggregatedRating] 3.5 [ReviewCount] 5.0 [Calories] 64.8 [FatContent] 1.6 [SaturatedFatContent] 0.9 [CholesterolContent] 3.8 [SodiumContent] 76.8 [CarbohydrateContent] 12.5 [FiberContent] 1.6 [SugarContent] 8.5 [ProteinContent] 0.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Slice each baby carrot into 2 or 3 pieces, then place in a 1 quart casserole dish with 1/4 cup water; cover and cook on high power 10 minutes or until tender. While carrots are cooking, combine sugar, cornstarch, nutmeg and ginger in a small saucepan; add orange juice. Cook over medium heat, stirring constantly, until sauce thickens. Cook 1 minute, then remove from heat and stir in butter. If there is any water left in the carrots, pour it off, then pour sauce over carrots, tossing to coat evenly. Cover and let stand 4 to 5 minutes before serving.
[Name] Glazed Pork Loin Roast [AuthorId] 145448 [AuthorName] Julie in TX [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-13T21:40:00Z [Description] This is a recipe that I adopted. I have used this glaze for pork loin in the past and it's wonderful. The original recipe calls for the roast to be cooked in the microwave, but I always bake mine in the oven so I have added oven instructions to the recipe. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "Roast", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["2 1/2", "1", "1", "1", "1", "1/2"] [RecipeIngredientParts] ["fresh pork loin roast", "garlic", "salt", "orange marmalade", "prepared mustard", "dried thyme leaves"] [AggregatedRating] 5.0 [ReviewCount] 20.0 [Calories] 420.2 [FatContent] 24.4 [SaturatedFatContent] 8.9 [CholesterolContent] 136.6 [SodiumContent] 397.5 [CarbohydrateContent] 1.8 [FiberContent] 0.1 [SugarContent] 1.5 [ProteinContent] 45.2 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Make 4 slits in fat on pork roast with tip of sharp knife, insert a piece garlic in each slit. Sprinkle roast with salt. Mix marmalade, mustard and thyme, spread on roast. MICROWAVE INSTRUCTIONS\r\nPlace roast in 16 x 10-inch cooking bag. Close bag loosely with string (leave hole the size of finger in closure]. Place roast on microwve roast- ing rack in oblong baking dish 12 x 7 12 x 2-inches. Microwave on medium-low (30%] 30 minutes; turn roast over and turn dish one-half turn. Microwave until roast is done (170 degrees F on meat thermometer inserted in several different places in roast], 20 to 25 minutes. Let stand 10 minutes in bag in microwave. Serve with Meat Juices. OVEN INSTRUCTIONS\r\nPreheat oven to 350 degrees. Put the pork loin which has been prepared with garlic and salt in a roasting pan. Bake at 20 minutes per pound or until a meat thermometer registers 160 degrees. Spread marmalade mixture on roast during last 15 minutes of cook time. Remove from oven and allow to rest for 10 minutes prior to slicing.
[Name] Gloria Moss Old Fashioned Pumpkin Pie [AuthorId] 67395 [AuthorName] Dannygirl [CookTime] nan [PrepTime] PT0S [TotalTime] PT2H10M [DatePublished] 2000-03-13T21:40:00Z [Description] Make and share this Gloria Moss Old Fashioned Pumpkin Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Thanksgiving", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "2", "1", "1/2", "1/2", "1/2", "3", "1", "1 1/2", "3", NA] [RecipeIngredientParts] ["egg", "dark brown sugar", "salt", "all-purpose flour", "cinnamon", "ginger", "clove", "allspice", "nutmeg", "eggs", "pumpkin", "milk", "brandy", "rum"] [AggregatedRating] nan [ReviewCount] nan [Calories] 335.7 [FatContent] 11.5 [SaturatedFatContent] 4.0 [CholesterolContent] 149.5 [SodiumContent] 208.2 [CarbohydrateContent] 50.1 [FiberContent] 1.0 [SugarContent] 35.9 [ProteinContent] 7.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Line a deep 9 inch pie plate with pastry. Flute edges and brush bottom of pastry with beaten egg. Refridgerate. To prepare filling, combine sugar, salt, flour, cinnamon, ginger,cloves, allspice and nutmeg. Stir in beaten eggs. Combine pumpkin (2 cups] and milk. Add to filling mixture. Chill well. Add brandy or rum to filling; pour into pie shell. Bake at 450 degrees F for 10 minutes, lower heat setting to 400 degrees F and bake for 1/2 hour
[Name] Grand Marnier Marmalade [AuthorId] 39547 [AuthorName] Julesong [CookTime] nan [PrepTime] PT0S [TotalTime] PT12H45M [DatePublished] 2000-03-13T21:40:00Z [Description] Make and share this Grand Marnier Marmalade recipe from Food.com. [Images] character(0) [RecipeCategory] Fruit [Keywords] "Weeknight" [RecipeIngredientQuantities] ["2", "2", "7", "1", "3/4", NA] [RecipeIngredientParts] ["kumquats", "navel oranges", "water", "fresh lemon rind", "Grand Marnier", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 162.6 [FatContent] 0.5 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 53.2 [CarbohydrateContent] 41.7 [FiberContent] 7.5 [SugarContent] 28.1 [ProteinContent] 3.0 [RecipeServings] 1.0 [RecipeYield] 6 half-pint jars [RecipeInstructions] Place kumquats, oranges, and water in glass bowl. Cover and let stand in a cool place for 12 hours. Pour into medium saucepan and bring to a full, rolling boil over high heat. Cook for about 15 minutes, stirring frequently. Remove from heat and stir in lemon and Grand Marnier. Measure this mixture and add equal amount of sugar. Again bring to a boil and cook, stirring frequently, for about 30 minutes. When mixture begins to gel, remove from heat and immediately pour into hot sterilized jars. Vacuum seal.
[Name] Green Beans and Bamboo Shoots [AuthorId] 140806 [AuthorName] Hadice [CookTime] nan [PrepTime] PT0S [TotalTime] PT8M [DatePublished] 2000-03-13T21:40:00Z [Description] Make and share this Green Beans and Bamboo Shoots recipe from Food.com. [Images] character(0) [RecipeCategory] Beans [Keywords] ["Vegetable", "Chinese", "Asian", "Low Protein", "Low Cholesterol", "Microwave", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1/4", "1/4", "1/4"] [RecipeIngredientParts] ["frozen green beans", "bamboo shoot", "margarine", "butter", "salt", "sugar", "ginger"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 56.8 [FatContent] 3.1 [SaturatedFatContent] 0.7 [CholesterolContent] 0.0 [SodiumContent] 180.8 [CarbohydrateContent] 6.9 [FiberContent] 3.0 [SugarContent] 2.3 [ProteinContent] 2.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cover and microwave frozen green beans in 1-qt casserole on high (100%] until tender, 6 to 7 minutes, drain. Stir in remaining ingredients. Microwave uncovered until hot, about 1 minute.
[Name] Green Beans with Dill [AuthorId] 87236 [AuthorName] truebrit [CookTime] nan [PrepTime] PT0S [TotalTime] PT10M [DatePublished] 2000-03-13T21:40:00Z [Description] Make and share this Green Beans with Dill 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/77/67/piceDqFjE.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/77/67/picPPlakY.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/77/67/picB6Syun.jpg"] [RecipeCategory] Beans [Keywords] ["Vegetable", "Meat", "German", "European", "Low Protein", "< 15 Mins"] [RecipeIngredientQuantities] ["9", "1/3", "1", "1", "2"] [RecipeIngredientParts] ["water", "beef bouillon cube", "dill weed", "butter"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 69.2 [FatContent] 6.0 [SaturatedFatContent] 3.7 [CholesterolContent] 15.4 [SodiumContent] 473.2 [CarbohydrateContent] 3.2 [FiberContent] 1.5 [SugarContent] 0.8 [ProteinContent] 1.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Place frozen green beans in saucepan with boiling water, bouillon cube, and dill. Cover; bring to a boil. Separate beans with a fork, reduce heat and simmer for 10 minutes or until tender. Drain. Stir in butter and serve.
[Name] Green Onion Dip [AuthorId] 58104 [AuthorName] Rita1652 [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2000-03-13T21:40:00Z [Description] Make and share this Green Onion Dip 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/77/68/picvHddix.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/77/68/picvJXfPo.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/77/68/pic3CcRhe.jpg"] [RecipeCategory] < 15 Mins [Keywords] ["For Large Groups", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1/2", "1", "1", "1/2", NA] [RecipeIngredientParts] ["mayonnaise", "sour cream", "green onion", "fresh parsley sprig", "Dijon mustard", "garlic clove", "sugar"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 20.3 [FatContent] 1.9 [SaturatedFatContent] 1.1 [CholesterolContent] 5.0 [SodiumContent] 11.1 [CarbohydrateContent] 0.7 [FiberContent] 0.1 [SugarContent] 0.5 [ProteinContent] 0.3 [RecipeServings] 24.0 [RecipeYield] 3 cups [RecipeInstructions] In blender or food processor blend all ingredients until almost smooth. Cover; chill.
[Name] Grilled Lamb Chops [AuthorId] 22015 [AuthorName] Mysterygirl [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2000-03-13T21:40:00Z [Description] Make and share this Grilled Lamb Chops recipe from Food.com. [Images] character(0) [RecipeCategory] Lamb/Sheep [Keywords] ["Meat", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1/2", "1/2", "2"] [RecipeIngredientParts] ["red currant jelly", "Grey Poupon mustard", "rack of lamb", "white wine", "butter", "shallot", "rosemary"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 712.2 [FatContent] 48.1 [SaturatedFatContent] 17.5 [CholesterolContent] 61.0 [SodiumContent] 194.2 [CarbohydrateContent] 63.8 [FiberContent] 1.0 [SugarContent] 43.6 [ProteinContent] 0.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Mix jelly and mustard in saucepan and simmer on stovetop for 5 minutes to melt jelly. Remove lamb chops from rack and French cut, being careful not to remove the fat from the eye (the fat will protect the meat from burning on the grill]. Allow sauce to cool completely. Submerge lamb chops in sauce and allow to marinade overnight (place in refrigerator]. Grill over Hickory coals 4 to 5 minutes (for medium to medium-rare], basting with sauce as it cooks. Turn once half-way through cooking time. Prepare garnish sauce by browning shallots in butter and stirring in the white wine and rosemary. Serve lamb with garnish sauce and grilled potatoes and vegetables. NOTE: The marinade sauce also goes well with other foods including mushrooms.
[Name] Grilled Seafood Kabobs [AuthorId] 34879 [AuthorName] Barefoot Beachcomber [CookTime] nan [PrepTime] PT0S [TotalTime] PT12H8M [DatePublished] 2000-03-13T21:40:00Z [Description] Make and share this Grilled Seafood Kabobs recipe from Food.com. [Images] character(0) [RecipeCategory] Weeknight [Keywords] nan [RecipeIngredientQuantities] ["1", "1", "1", "1", "1/4", "4", "8", "2"] [RecipeIngredientParts] ["shrimp", "fresh sea scallop", "mushroom", "barbecue sauce", "honey", "stone ground dijon mustard"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 309.7 [FatContent] 3.2 [SaturatedFatContent] 0.5 [CholesterolContent] 210.2 [SodiumContent] 357.3 [CarbohydrateContent] 24.9 [FiberContent] 1.2 [SugarContent] 19.3 [ProteinContent] 45.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Combine the bar-b-q sauce, honey and mustard in a bowl and mix well.", "Place alternating groups of shrinp, sea scallops and mushrooms on the skewers.", "Place completed kabobs in a baking pan.", "Spoon the marinade over the kabobs and allow to set for 12 hours (or over- night] in the refrigerator.", "Grill over direct heat for 7 to 8 minutes or until the shrimp have turned pink, turing frequently to prevent buring.", "Baste with marinade and use a covered grill to insure snokey flavor.", "Garnish with fresh fruit." ]
[Name] Grilled Shark to Die For [AuthorId] 123897 [AuthorName] Vnut-Beyond Redempt [CookTime] PT15M [PrepTime] PT2H [TotalTime] PT2H15M [DatePublished] 2000-03-13T21:40:00Z [Description] This is an adopted from the Great Adoption of 2005. I have amended the amount for soy sauce to 1/4 - 1/2 cup as feedback has shown that some found it quite salty. Thank for trying, guys! Total time for this is 2 hours 15mins. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1/4 - 1/2", "6", "1/4", "1/2", "2", "1/4", "2", "1/3"] [RecipeIngredientParts] ["soy sauce", "swordfish steaks", "salmon steaks", "catsup", "lemon juice", "fresh parsley", "garlic cloves", "pepper"] [AggregatedRating] 3.5 [ReviewCount] 7.0 [Calories] 30.7 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 783.6 [CarbohydrateContent] 6.4 [FiberContent] 0.4 [SugarContent] 4.4 [ProteinContent] 1.8 [RecipeServings] 6.0 [RecipeYield] 6 steaks [RecipeInstructions] Combine soy sauce, orange juice, catsup, chopped parsley, lemon juice, pepper, and minced garlic. Add fish; cover and marinate in refrigerator for 2 hours. Remove fish from marinade, reserving marinade. Grill fish over hot coals 6 minutes on each side or until fish flakes easily when tested with a fork, basting frequently with marinade.
[Name] Mean Chef's Grilled Swordfish With Barbecue Sauce [AuthorId] 10033 [AuthorName] spatchcock [CookTime] PT25M [PrepTime] PT51M [TotalTime] PT1H16M [DatePublished] 2000-03-13T21:40:00Z [Description] This recipe was originally posted by Mean Chef, a great chef whose taste is impeccable! I've not yet tried this, so if you do, please review. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/77/74/picJw8ttn.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/77/74/picURKkL8.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/77/74/piciTguXj.jpg"] [RecipeCategory] Weeknight [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["2", "1", "1/3", "1/4", "2", "1", "1/2", "1/4", "1", "1/4", "1"] [RecipeIngredientParts] ["swordfish fillets", "catsup", "lemon juice", "Worcestershire sauce", "garlic clove", "onion", "water", "sugar", "bay leaf"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 350.0 [FatContent] 19.3 [SaturatedFatContent] 3.6 [CholesterolContent] 99.7 [SodiumContent] 592.8 [CarbohydrateContent] 13.5 [FiberContent] 0.4 [SugarContent] 10.9 [ProteinContent] 30.6 [RecipeServings] 6.0 [RecipeYield] 1 swordfish [RecipeInstructions] Place fish in single layer in shallow baking dish. Combine 1/2 cup catsup, lemon juice, oil, Worcestershire and garlic. Pour sauce over fish. Cover and refrigerate about 1 hour, turning fish once. Remove fish, reserving sauce. Use half of reserved sauce for brushing fish while grilling. Combine remaining half of sauce with remaining catsup, onion, water, sugar, hot pepper sauce and bay leaf. Simmer about 20 minutes to blend flavors and thicken. Meanwhile, place fish on well-greased, hinged wire grills. (If barbecuing fish on standard grill, brush fish with oil before cooking.] Cook about 5 inches from moderately hot coals 8 minutes. Baste with reserved sauce. Turn and cook 7 to 8 minutes longer, or until fish flakes easily when tested with fork. Brush fish with more sauce as needed during cooking. To serve, spoon hot barbecue sauce over fish.
[Name] Grouper & Horseradish Sauce [AuthorId] 121690 [AuthorName] echo echo [CookTime] PT11M [PrepTime] PT6M [TotalTime] PT17M [DatePublished] 2000-03-13T21:40:00Z [Description] This is a recipe that I adopted in the Recipezaar restaurant give-away of Feb 2005. Just want to warn that I have not yet made this recipe and therefore cannot yet vouch for it, although I chose it because it appeared to me that it has potential to be tasty and interesting. I plan on eventually cooking this and, if needed, will post any changes I think are called for. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "1", "1/4", "4", "1/3", "2", "1/4", "1"] [RecipeIngredientParts] ["green pepper", "grouper", "pepper", "onions", "lemon juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 213.7 [FatContent] 10.6 [SaturatedFatContent] 1.5 [CholesterolContent] 42.0 [SodiumContent] 266.6 [CarbohydrateContent] 6.6 [FiberContent] 0.8 [SugarContent] 5.1 [ProteinContent] 22.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Place bell pepper in a 9-inch pie plate, cover w/ plastic wrap & vent, microwave on high 2 minutes, remove & set aside. Wipe pie plate. Quarter fish, arrange in pie plate, sprinkle with pepper; top with bell pepper and onion. Microwave, uncovered, on high 7-8 minutes until fish flakes easily. Drain & cover. Combine salad dressing and next three ingredients in 1-cup glass measure; stir. Microwave on high for 1 minute. Serve sauce with fish and garnish with lemon wedges.
[Name] Guacamole With Mayonnaise IIi (Adopted) [AuthorId] 129357 [AuthorName] Honni [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2000-03-13T21:40:00Z [Description] Make and share this Guacamole With Mayonnaise IIi (Adopted) recipe from Food.com. [Images] character(0) [RecipeCategory] Fruit [Keywords] ["Mexican", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "1/2", "1/3", "1/2", "1/2", "2"] [RecipeIngredientParts] ["yellow onion", "lemon", "mayonnaise", "chili pepper", "salt", "avocados"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 139.2 [FatContent] 11.8 [SaturatedFatContent] 1.7 [CholesterolContent] 0.0 [SodiumContent] 239.2 [CarbohydrateContent] 9.5 [FiberContent] 5.9 [SugarContent] 1.6 [ProteinContent] 1.9 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] ["Put the metal blade chopping in your food processor, then place the onion, lemon juice, mayonnaise, chili peppers and salt in the work bowl.", "Run the processor nonstop for 10 seconds.", "The onion should be minced, and the other ingredients blended together.", "Use a tablespoon to scoop out large chunks of avocado into the work bowl.", "Clean out each avocado shell as thoroughly as possible.", "Distribute the chunks of avocado around the chopping blade of the food processor.", "Pulse process two or three times, until the mixture is churned, but lumpy (like cottage cheese]." ]
[Name] Half-Time Beef Sandwiches [AuthorId] 33443 [AuthorName] Nat Da Brat [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2000-03-13T21:40:00Z [Description] Make and share this Half-Time Beef Sandwiches recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Meat", "< 15 Mins"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "1", "1/4", "6", "6", "1", "2"] [RecipeIngredientParts] ["lemon juice", "apple", "cream cheese", "milk", "walnut pieces", "lettuce leaves", "roast beef", "green onions"] [AggregatedRating] nan [ReviewCount] nan [Calories] 402.6 [FatContent] 17.1 [SaturatedFatContent] 6.2 [CholesterolContent] 69.6 [SodiumContent] 410.0 [CarbohydrateContent] 34.9 [FiberContent] 2.5 [SugarContent] 3.5 [ProteinContent] 28.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Sprinkle lemon juice over apple. Combine cream cheese, milk and horseradish. Stir in apple and walnut pieces. Spread cut sides of rolls with equal amounts of the cream cheese mixture. Place equal amounts of lettuce, beef and green onion on each bottom roll half. Cover with tops.
[Name] Halibut Orange [AuthorId] 35635 [AuthorName] _Pixie_ [CookTime] nan [PrepTime] PT0S [TotalTime] PT17M [DatePublished] 2000-03-13T21:40:00Z [Description] Make and share this Halibut Orange recipe from Food.com. [Images] character(0) [RecipeCategory] Halibut [Keywords] ["< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "4", "1", "1", "1", NA, "1/8", "1/4"] [RecipeIngredientParts] ["halibut steaks", "butter", "orange, rind of", "orange, juice of", "lemon juice", "nutmeg", "parsley"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 727.3 [FatContent] 33.6 [SaturatedFatContent] 16.1 [CholesterolContent] 206.6 [SodiumContent] 413.8 [CarbohydrateContent] 5.3 [FiberContent] 0.4 [SugarContent] 3.8 [ProteinContent] 95.4 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] ["If halibut is frozen, thaw it.", "Wrap fish thawed or fresh in a paper towel for a few minutes to remove excess moisture.", "Place fish in a single layer in large, thickly buttered, microwave safe baking dish.", "Combine the remaining ingredients, except the parsley, and pour over the fish.", "Bake at high for 10 to 12 minutes, or until fish flakes easily.", "Let stand 5 minutes, then remove to a hot serving dish.", "Pour any sauce remaining in the dish over the fish.", "Sprinkle with minced parsley and serve." ]
[Name] Harvest Cornish Hens [AuthorId] 37713 [AuthorName] kimbearly [CookTime] nan [PrepTime] PT0S [TotalTime] PT1H26M [DatePublished] 2000-03-13T21:40:00Z [Description] Make and share this Harvest Cornish Hens recipe from Food.com. [Images] character(0) [RecipeCategory] Poultry [Keywords] ["Meat", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["4", NA, NA, "2", "1", "1/4", "1", "1", "1", "1", NA, "1", "1", "1"] [RecipeIngredientParts] ["salt", "pepper", "olive oil", "dried parsley flakes", "dried thyme leaves", "butter", "margarine", "carrots", "Brussels sprouts", "mushrooms", "milk", "all-purpose flour", "chicken flavor instant bouillon", "parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1112.4 [FatContent] 77.6 [SaturatedFatContent] 21.5 [CholesterolContent] 524.2 [SodiumContent] 361.1 [CarbohydrateContent] 8.1 [FiberContent] 2.4 [SugarContent] 3.2 [ProteinContent] 91.2 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Remove giblets and necks from Rock Cornish Hens; refrigerate to use in soup another day. Rinse hens with running cold water; pat dry with paper towels. Sprinkle inside body cavity with salt and pepper. Fold neck skin to back; lift wings toward neck, then fold them under back of hen so they stay in place. With string, tie legs and tail of each hen together. Place hens, breast-side up, on rack in roasting pan. In a cup, mix olive or salad oil, dried parsley flakes, dried thyme leaves, 1/2 tsp. salt, and 1/4 tsp. pepper; brush hens with oil mixture. Roast hens in 350 degree oven about 1 1/4 hours, brushing hens occasionally with drippings in pan. Hens are done when legs can be moved up and down easily or when fork is inserted between leg and body cavity and juices that escape are not pink. Toward the end of roasting hens, in 12-inch skillet over medium-high heat, in hot margarine, cook carrots, Brussel sprouts and 1/2 tsp. salt until golden. Add 1/2 cup water; over high heat, heat to boiling. Reduce heat to medium-low; cover and cook 5 to 10 minutes until vegetables are tender-crisp, stirring occasionally; keep warm. When hens are done, discard strings. Place hens on warm large platter; keep warm. For gravy, remove rack from roasting pan; pour pan drippings into 1-cup measure; let drippings stand a few seconds until fat deparates from meat juice. Skim 2 Tbsp. fat from drippings into 3-quart saucepan; skim and discard any remeining fat. In saucepan over high heat, in hot fat, cook mushrooms until tender and golden, stirring occasionally. Stir enough milk into meat juice to measuring to equal 1 cup; stir in flour, chicken bouillon and 1/2 tsp salt until blended. Add 1/2 cup water to roasting pan; stir to loosen brown bits from bottom of pan. Pour water and brown bits into mushrooms in saucepan. Add meat-juice mixture; cook over high heat, stirring constantly until mixture boils and thickens slightly; boil 1 minute. To serve, arrange vegetables on platter with Cornish hens. Garnish with parsley sprigs. Serve with mushroom gravy.
[Name] Hearty Vegetable Soup [AuthorId] 115621 [AuthorName] glitter [CookTime] nan [PrepTime] PT0S [TotalTime] PT1H [DatePublished] 2000-03-13T21:40:00Z [Description] Make and share this Hearty Vegetable Soup 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/77/80/picKvXA28.jpg" [RecipeCategory] Vegetable [Keywords] ["Vegan", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1/2", "3", "2", "2", "1", "2", "2", "1/4", "1"] [RecipeIngredientParts] ["red kidney beans", "canned tomatoes", "great northern beans", "garbanzo beans", "water", "onions", "green peppers", "celery", "zucchini", "garlic", "dried basil", "pepper", "bay leaf"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 183.2 [FatContent] 1.1 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 269.0 [CarbohydrateContent] 35.3 [FiberContent] 9.6 [SugarContent] 4.9 [ProteinContent] 10.2 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Combine the undrained tomatoes, undrained beans, water, and remaining vegetables and seasonings in a 4-quart Dutch oven. Bring to boil. Reduce the heat; cover and simmer for about 1 hour or until vegs. are tender.
[Name] Herb and Oil Marinade [AuthorId] 157425 [AuthorName] lauralie41 [CookTime] nan [PrepTime] PT0S [TotalTime] PT4H [DatePublished] 2000-03-13T21:40:00Z [Description] Make and share this Herb and Oil Marinade 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/77/81/pic1sSLqW.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/77/81/pic1MtrJO.jpg"] [RecipeCategory] Low Protein [Keywords] ["Vegan", "Weeknight", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1/4", "1/4", "1/2", "1/2", "1", NA] [RecipeIngredientParts] ["orange, juice and rind of", "lemon juice", "ginger", "sage", "garlic", "pepper"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 604.0 [FatContent] 55.2 [SaturatedFatContent] 7.2 [CholesterolContent] 0.0 [SodiumContent] 4.6 [CarbohydrateContent] 30.7 [FiberContent] 7.7 [SugarContent] 1.6 [ProteinContent] 2.6 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Combine ingredients. Allow meat to marinate in shallow glass dish for 4 hours in refrigerator. Baste with marinade during broiling or barbequing.
[Name] Sugar Free Brownies [AuthorId] 35635 [AuthorName] _Pixie_ [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2000-03-13T21:40:00Z [Description] Chocolatey brownies with no sugar or milk. If desired, top these off with a bit of ultra low fat cool whip or give Sugar Free Cake Frosting #112517 a try. Note that although these are sugarfree, they are not low carb. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/77/82/ECS5JHNYRDKOXVYy6AcR_brownie.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/77/82/wkJrfp5STxC6XwcI966u_brownie.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/77/82/LIw5Go7IRzirabunWpGE_brownie.JPG"] [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "< 60 Mins", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["1/3", "1 1/4", "1/4", "3", "2", "1", "3", "1 2/3"] [RecipeIngredientParts] ["Splenda sugar substitute", "cornstarch", "eggs", "all-purpose flour", "baking powder", "water"] [AggregatedRating] 3.0 [ReviewCount] 5.0 [Calories] 68.2 [FatContent] 2.7 [SaturatedFatContent] 0.4 [CholesterolContent] 15.5 [SodiumContent] 36.7 [CarbohydrateContent] 9.4 [FiberContent] 0.6 [SugarContent] 1.6 [ProteinContent] 1.7 [RecipeServings] 36.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350°F. Spray a 9 x 13 rectangular pan with cooking spray. Sift the flour, cocoa, splenda, cornstarch and baking powder together in a bowl and mix to throughly combine. Add the oil, water and eggs and mix on a slow speed until combined. Beat with an electric mixer on high for 3-4 minutes until creamy. Spread evenly in pan and bake 25 minutes.
[Name] Hobo Buns [AuthorId] 56112 [AuthorName] Jellyqueen [CookTime] nan [PrepTime] PT0S [TotalTime] PT1M [DatePublished] 2000-03-13T21:40:00Z [Description] Make and share this Hobo Buns recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Microwave", "< 15 Mins"] [RecipeIngredientQuantities] ["2", "1/2", "3", "3", "1", "3", "3"] [RecipeIngredientParts] ["mayonnaise", "prepared mustard", "tomatoes", "cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 455.6 [FatContent] 24.4 [SaturatedFatContent] 12.2 [CholesterolContent] 52.0 [SodiumContent] 1174.0 [CarbohydrateContent] 38.8 [FiberContent] 2.2 [SugarContent] 2.9 [ProteinContent] 20.3 [RecipeServings] 3.0 [RecipeYield] nan [RecipeInstructions] Mix mayonnaise and mustard; spread over cut sides of rolls. Place bottom halves of rolls on serving plate. Top with bologna, tomato, green pepper, cheese, and top halves of rolls. Microwave uncovered on high (100%] until cheese begins to melt, 1 to 1 1/2 minutes.
[Name] Homemade Chips [AuthorId] 157425 [AuthorName] lauralie41 [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2000-03-13T21:40:00Z [Description] Make and share this Homemade Chips recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/77/84/picWHvxcO.jpg" [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "Healthy", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "2"] [RecipeIngredientParts] "baking potato" [AggregatedRating] 3.0 [ReviewCount] 3.0 [Calories] 32.9 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.1 [SodiumContent] 80.4 [CarbohydrateContent] 7.5 [FiberContent] 0.7 [SugarContent] 0.9 [ProteinContent] 0.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 500°F. Lightly spray cookie sheet with vegetable cooking spray. Slice unpeeled baking potato into very thin slices. In bowl, toss potato slices with dressing until evenly coated. Arrange potatoes in single layer on cookie sheet. Bake about 20 minute or until lightly browned on both sides, turning once after 10 minute.
[Name] Homemade Croutons [AuthorId] 135566 [AuthorName] LainieBug [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2000-03-13T21:40:00Z [Description] Make and share this Homemade Croutons 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/77/85/pic4IhcPY.jpg" [RecipeCategory] < 15 Mins [Keywords] "Stove Top" [RecipeIngredientQuantities] ["1", "5", "2", "1", "1", "5"] [RecipeIngredientParts] ["butter", "garlic cloves", "oregano", "thyme"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 222.3 [FatContent] 7.8 [SaturatedFatContent] 4.1 [CholesterolContent] 15.3 [SodiumContent] 467.1 [CarbohydrateContent] 32.8 [FiberContent] 1.7 [SugarContent] 2.7 [ProteinContent] 5.1 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Melt butter in skillet then add oil. Mix in remaining ingredients. Cut 5 slices of day old bread and remove crusts. Cut into 1/2-inch cubes. Fry slowly until lightly brown.
[Name] Honey and Garlic Dressing 2 [AuthorId] 58104 [AuthorName] Rita1652 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-13T21:40:00Z [Description] Make and share this Honey and Garlic Dressing 2 recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/77/86/piceTtHNT.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/77/86/picR4Nyad.jpg"] [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1 1/2", "1/4", "3", "2", "1 -2", "1", "1", NA, "1/2"] [RecipeIngredientParts] ["mayonnaise", "red wine vinegar", "liquid honey", "garlic", "Dijon mustard", "Worcestershire sauce", "Tabasco sauce", "sweet onion"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 25.8 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 37.7 [CarbohydrateContent] 6.3 [FiberContent] 0.2 [SugarContent] 5.6 [ProteinContent] 0.2 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Mix all the ingredients together in a blender till smooth.(remember this month is dedicated to exercise and diet] and allow to sit in the fridge overnight. Pour the dressing over any salad you enjoy.
[Name] Honey Basted Turkey [AuthorId] 123897 [AuthorName] Vnut-Beyond Redempt [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2000-03-13T21:40:00Z [Description] Make and share this Honey Basted Turkey recipe from Food.com. [Images] character(0) [RecipeCategory] Poultry [Keywords] ["Meat", "Very Low Carbs", "High Protein", "High In...", "Weeknight", "Broil/Grill", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["6", "1/2", "1/2", "2", "1 1/2", "1 1/2", "2"] [RecipeIngredientParts] ["turkey", "soya sauce", "honey", "ginger", "dry mustard", "garlic cloves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 557.8 [FatContent] 32.9 [SaturatedFatContent] 7.6 [CholesterolContent] 185.2 [SodiumContent] 981.8 [CarbohydrateContent] 4.8 [FiberContent] 0.2 [SugarContent] 3.7 [ProteinContent] 57.3 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] ["Cut turkey into pieces as follows; 2 wings, 2 drumsticks, 2 thighs, 4 breast pieces and 4 back pieces.", "Combine oil, soya sauce, honey, ginger, mustard and garlic.", "Marinate turkey in soya mixture 2 hours in refrigerator.", "Drain turkey pieces, reserving marinade.", "Place drumsticks, thighs and breast pieces 6 - 8\" above medium hot coals.", "Grill for 30 minutes, turning occasionally.", "Add wings and back pieces.", "Grill another 30 minutes, turning occasionally.", "Baste with marinade and grill until turkey is tender about 20 minutes." ]
[Name] Honey Curried Chicken [AuthorId] 148316 [AuthorName] - Carla - [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2000-03-13T21:40:00Z [Description] This is a deliciously sweet and spicy chicken recipe. You can easily make this recipe spicier by adding more ginger to suit your taste. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/77/88/picAKcKDc.jpg" [RecipeCategory] Curries [Keywords] ["Chicken", "Poultry", "Meat", "Asian", "Indian", "High Protein", "High In...", "Savory", "Sweet", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["4", "1/4", "1/4", "2", "1", "1", "2", "2", "2", "2", "1", NA] [RecipeIngredientParts] ["chicken breasts", "butter", "honey", "Dijon mustard", "curry powder", "garam masala", "garlic cloves", "soya sauce", "lemon juice", "ginger"] [AggregatedRating] 5.0 [ReviewCount] 10.0 [Calories] 433.0 [FatContent] 25.3 [SaturatedFatContent] 11.2 [CholesterolContent] 123.3 [SodiumContent] 786.0 [CarbohydrateContent] 20.0 [FiberContent] 0.7 [SugarContent] 17.9 [ProteinContent] 31.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a well greased/buttered baking dish, arrange the chicken skin side down. In a bowl combine all other ingredients and stir until smooth. Pour over chicken and refrigerate 1 hour (more if desired]. Drain and reserve excess sauce. Bake chicken, uncovered in a preheated 375 degree oven for 20 minutes; baste periodically with remaining sauce. Turn chicken over and baste with remaining sauce. Bake chicken another 20 to 30 minutes or until tender and no pink remains; basting periodically. Serve along side your favorite Basmati rice recipe and enjoy!
[Name] Honey Garlic Dressing [AuthorId] 58104 [AuthorName] Rita1652 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-13T21:41:00Z [Description] Make and share this Honey Garlic Dressing 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/77/89/picptkIri.jpg" [RecipeCategory] < 15 Mins [Keywords] nan [RecipeIngredientQuantities] ["3", "4", "1", "1", "1 1/2", "1", "1/2", "3/4", "3/4"] [RecipeIngredientParts] ["olive oil", "paprika", "black pepper", "salt", "garlic", "honey", "tarragon vinegar", "red wine vinegar"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 1676.8 [FatContent] 175.5 [SaturatedFatContent] 24.8 [CholesterolContent] 99.6 [SodiumContent] 2106.5 [CarbohydrateContent] 30.5 [FiberContent] 0.9 [SugarContent] 28.1 [ProteinContent] 2.0 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] In a large bowl, beat the egg yolks. Slowly add the oil while whisking to make a basic mayonnaise. It will work only if you add the oil very, very slowly at first. You can also use a food processor to make this dressing, but again, you must add the oil ever so slowly to get the desired consistency. Once the mayonnaise is made, add all the ingredients except the vinegars. Make sure the the dressing is well mixed and ingredients are evenly distributed throughout. Slowly stir in the tarragon vinegar and then the red wine vinegar, making sure that they are evenly blended. This dressing must be stored in the fridge or it will spoil. Yield 5 cups
[Name] Honey-Baked Chicken [AuthorId] 123897 [AuthorName] Vnut-Beyond Redempt [CookTime] nan [PrepTime] PT0S [TotalTime] PT2H [DatePublished] 2000-03-13T21:41:00Z [Description] Make and share this Honey-Baked Chicken recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/77/90/pic7d9xOI.jpg" [RecipeCategory] Whole Chicken [Keywords] ["Chicken", "Poultry", "Meat", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "3/4", "3/4", "1/2", "1/2", "1 1/4", "1", "1", "1/4", "1/4", "1/4", "3", "2"] [RecipeIngredientParts] ["broiler-fryer chickens", "zucchini", "onion", "celery", "garlic", "egg", "pecans", "salt", "pepper", "honey"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 569.1 [FatContent] 38.4 [SaturatedFatContent] 10.4 [CholesterolContent] 201.2 [SodiumContent] 278.1 [CarbohydrateContent] 10.0 [FiberContent] 1.2 [SugarContent] 8.2 [ProteinContent] 44.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Discard giblets and neck of chicken (or save for stock.] Rinse chicken under cold, running water, and pat dry. Set aside. Coat a large nonstick skillet with Pam; place over med-hi heat until hot. Add yellow squash, zucchini, onion, celery, and garlic, and saute until tender-crisp. Drain. Combine vegetable mixture, breadcrumbs, egg, pecans, salt, and pepper in a med bowl; stir well. Place chicken, breast side up, on a rack in a roasting pan that has been coated with Pam. Stuff lightly with dressing mixture. Truss chicken (or put ball of foil in opening.] Combine apple juice and honey, stirring well. Brush chicken with half of apple juice-honey mixture. Bake at 350 deg F for 1 1/2- 2 hours or until drumsticks are easy to move and juices run clear, basting occasionally with remaining apple-honey muixture.

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