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[Name] Horseradish BBQ Sauce [AuthorId] 41809 [AuthorName] Laudee [CookTime] nan [PrepTime] PT0S [TotalTime] PT15M [DatePublished] 2000-03-13T21:41:00Z [Description] Make and share this Horseradish BBQ Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Very Low Carbs", "< 15 Mins"] [RecipeIngredientQuantities] ["6", "1", "1/2", "1/2", "1/2", "2", "4", "1/3", NA] [RecipeIngredientParts] ["chicken pieces", "butter", "fresh lemon juice", "cider vinegar", "ketchup", "Worcestershire sauce"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 5406.1 [FatContent] 434.5 [SaturatedFatContent] 188.1 [CholesterolContent] 1730.0 [SodiumContent] 4214.1 [CarbohydrateContent] 53.1 [FiberContent] 3.5 [SugarContent] 38.4 [ProteinContent] 313.4 [RecipeServings] 1.0 [RecipeYield] 1 cups [RecipeInstructions] Combine all ingredients in a non aluminum sauce pan and bring just to a boil. Lower heat immediately and simmer 15 minutes. Lightly brush on barbecue sauce. Do no let chicken burn.
[Name] Hot Cheddar Bean Dip [AuthorId] 179133 [AuthorName] flower7 [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2000-03-13T21:41:00Z [Description] I adopted this from the Recipezaar account. A great bean dip that's a bit different from others. I sometimes add a little extra cheese or hot sauce. Serving size is an estimate. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/77/92/59nMgEoCTjKYv4W0mnJ2_hot-bean-dip-7.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/77/92/YWu2Uc6PSui0Yr3QFNz1_hot-bean-dip-4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/77/92/XqfV7VAbRF6g9gkovMmW_hot-bean-dip-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/77/92/picYudADz.jpg" ] [RecipeCategory] Beans [Keywords] ["< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1", "1/4", "4"] [RecipeIngredientParts] ["pinto beans", "mayonnaise", "green chilies", "sharp cheddar cheese"] [AggregatedRating] 4.5 [ReviewCount] 9.0 [Calories] 143.2 [FatContent] 5.1 [SaturatedFatContent] 3.1 [CholesterolContent] 14.9 [SodiumContent] 93.6 [CarbohydrateContent] 16.2 [FiberContent] 5.3 [SugarContent] 1.0 [ProteinContent] 8.9 [RecipeServings] 8.0 [RecipeYield] 2 cups [RecipeInstructions] Preheat oven to 350°F. Stir all ingredients together until well mixed. Spoon into a 1 - 1.5 qt ovenproof dish. Bake for 30 minutes or until bubbly. Serve hot with tortilla chips.
[Name] Hot Potato and Broccoli Salad [AuthorId] 121690 [AuthorName] echo echo [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2000-03-13T21:41:00Z [Description] This is a recipe that I adopted in the Recipezaar restaurant give-away of Feb 2005. UPDATE: Having now made the recipe, I've pretty much left it intact. I myself used fresh basil and increased it to about 1 Tbs. I also left the potatoes unpeeled. I personally leave the salt out, but that's because of doctor's orders and most people probably will like it better as is. The original recipe said 1 bunch broccoli, broken into florets, but the updated Zaar computer program won't accept bunch as a measure, so I've changed how that's shown. I don't believe those changes are likely to affect the flavor much, though, so essentially it's the same recipe I started with. Enjoy! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/77/93/picKLHLxA.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/77/93/picDp7PAi.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/77/93/picHYFp0I.jpg"] [RecipeCategory] Potato [Keywords] ["Vegetable", "Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["4", "2 -3", "1/4", "1/4", "1/4", "3/4", "1", "1/4", "2"] [RecipeIngredientParts] ["potatoes", "broccoli", "lemon juice", "garlic powder", "salt", "dried basil", "fresh basil", "green onions"] [AggregatedRating] 4.0 [ReviewCount] 5.0 [Calories] 211.6 [FatContent] 9.4 [SaturatedFatContent] 1.2 [CholesterolContent] 0.0 [SodiumContent] 322.0 [CarbohydrateContent] 29.6 [FiberContent] 4.7 [SugarContent] 2.4 [ProteinContent] 4.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cook potatoes until tender, then dice; cook broccoli until tender. Keep both hot. Combine remaining ingredients. Bring to boil, stirring. Pour over the vegetables and toss gently. (May be served hot or cold.].
[Name] Hunters Polish Sausage Sauerkraut Stew [AuthorId] 56112 [AuthorName] Jellyqueen [CookTime] PT2H45M [PrepTime] PT2H [TotalTime] PT4H45M [DatePublished] 2000-03-13T21:41:00Z [Description] Make and share this Hunters Polish Sausage Sauerkraut Stew recipe from Food.com. [Images] character(0) [RecipeCategory] Stew [Keywords] ["Weeknight", "Stove Top"] [RecipeIngredientQuantities] ["4", "1/4", "2", "1", "1", "5", "1", "2", "1", "1"] [RecipeIngredientParts] ["dried mushrooms", "water", "sauerkraut", "apple", "tomatoes", "peppercorns", "bay leaf", "Polish sausage", "bacon", "potato"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 247.5 [FatContent] 13.6 [SaturatedFatContent] 4.4 [CholesterolContent] 19.6 [SodiumContent] 1449.7 [CarbohydrateContent] 27.1 [FiberContent] 8.8 [SugarContent] 10.4 [ProteinContent] 7.2 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] Soak the mushrooms in 1/4 cup water for 2 hours. Bring to boil and simmer for 1/2 hour. Slice. Wash the sauerkraut and squeeze it. Add mushrooms and the liquid in which they were cooked. Add the apples, the tomatoes, peppercorns, and bay leaf. Cover and simmer for 1 hour and 15 minutes. Add the meat and the bacon, simmer 1 hour longer. It is best reheated. Served with steamed potatoes or rye bread.
[Name] Irish Lamb Stew [AuthorId] 53425 [AuthorName] Jenny Sanders [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2000-03-13T21:41:00Z [Description] I adopted this recipe as a RecipeZaar orphan, and have made a few changes to suit my own taste. This is a nice, simple stew; perfect for making the most of the good quality local lamb. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/77/95/piclZiM07.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/77/95/picjlz7aA.jpg"] [RecipeCategory] Stew [Keywords] ["Lamb/Sheep", "Meat", "European", "Low Cholesterol", "Healthy", "Weeknight", "St. Patrick's Day", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "2", "3", "1", "1", "2", "2", "1", NA, "1/2", "2 -3", "1", "2", "2", "1"] [RecipeIngredientParts] ["stewing lamb", "olive oil", "shallots", "leek", "garlic clove", "flour", "salt", "black pepper", "rosemary", "bay leaves", "potato", "carrots"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 471.9 [FatContent] 13.9 [SaturatedFatContent] 3.4 [CholesterolContent] 73.7 [SodiumContent] 1275.8 [CarbohydrateContent] 52.8 [FiberContent] 10.9 [SugarContent] 13.1 [ProteinContent] 34.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cut lamb into cubes. Peel and roughly chop the shallots, and slice and rinse the leek. Peel and dice the potatoes, carrots and rutabaga. Heat oil in a heavy saucepan, add lamb and cook until lightly browned, remove from pan. Add shallots, leeks and garlic to the pan and cook for a few minutes. Sprinkle the flour over the shallots and stir until mixture browns. Gradually add stock while stirring. Return meat to saucepan. Add salt, pepper, rosemary and bay leaves. Cover and simmer until meat is almost tender, about 30 minutes. Add the carrots and turnips, and cook for 10 minutes. Add the potatoes and cook for 20 minutes longer. About 10 minutes before you are ready to serve the stew, add the peas and simmer for 5 to 10 minutes. If you are expecting to have leftovers, it's best to divide the stew beforehand and add the peas (in proportion] only to the part being served. Reheat the remaining stew and add the remaining peas just before serving.
[Name] Italian Meat Sauce [AuthorId] 102135 [AuthorName] icetea [CookTime] nan [PrepTime] PT0S [TotalTime] PT1H [DatePublished] 2000-03-13T21:41:00Z [Description] Make and share this Italian Meat Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["European", "Very Low Carbs", "< 60 Mins"] [RecipeIngredientQuantities] ["1/4", "1/2", "1 1/2", "1", "1/2", "2 1/2", "2", "2", "2", "2", "1", "3 1/2", NA, NA, NA, NA] [RecipeIngredientParts] ["butter", "olive oil", "onions", "carrot", "celery", "mushrooms", "parsley", "lean ground beef", "flour", "tomato puree", "red wine", "beef broth", "salt", "pepper", "oregano", "garlic"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 696.3 [FatContent] 49.6 [SaturatedFatContent] 16.4 [CholesterolContent] 142.3 [SodiumContent] 859.6 [CarbohydrateContent] 12.7 [FiberContent] 2.3 [SugarContent] 4.7 [ProteinContent] 40.7 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] Combine butter and oil in large frypan and heat. Add onions and saute' for one minute. Add carrots, celery, mushrooms and parsley; cook, stirring frequently for 5 min. Crumble in ground beef and cook, stirring frequently until lightly browned. Sprinkle flour over the ground beef and stir until well blended. Stir in puree. Add wine gradually, stirring constantly. Add the broth and season with spices as desired. Simmer, stirring occasionally, for about 1 hour or until thickened. Serve with pasta. Each serving is about 1 cup of sauce.
[Name] Jambalaya [AuthorId] 47510 [AuthorName] Dreamgoddess [CookTime] PT25M [PrepTime] PT20M [TotalTime] PT45M [DatePublished] 2000-03-13T21:41:00Z [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/77/97/iWT7rEcSQtuvccpEpQ4M_jambalaya.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/77/97/pic7jU9yw.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/77/97/picVjVMzf.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/77/97/picYRbvko.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/77/97/picrpfaOU.jpg" ] [RecipeCategory] Poultry [Keywords] ["Meat", "Cajun", "Creole", "< 60 Mins"] [RecipeIngredientQuantities] ["1/4", "1", "2", "1", "1 1/2", "1", "1", "1/2", "1/4", "1", "1/2", "1/2", "1/4", "1", "3", "6"] [RecipeIngredientParts] ["butter", "onion", "garlic cloves", "tomatoes", "long grain rice", "basil", "salt", "pepper", "cayenne", "green pepper", "celery", "dried parsley", "shrimp", "chicken breasts", "mushrooms"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 462.8 [FatContent] 15.9 [SaturatedFatContent] 7.0 [CholesterolContent] 162.0 [SodiumContent] 951.8 [CarbohydrateContent] 47.8 [FiberContent] 3.6 [SugarContent] 5.6 [ProteinContent] 31.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Heat butter in tight, fully covered saucepan. Add onion and garlic, cook over low heat for 5 minutes. Add tomatoes and juice and bring to a boil. Sprinkle rice on top of tomatoes. Add salt, pepper cayenne and soup mix. Cook for 15 minutes. Then add green pepper, celery, parsley and basil. If necessary, add a little water or tomato juice and cook for another 5 minutes. Transfer to a casserole dish and add shrimp, chicken and juices, sliced mushrooms. Cover tightly. Bake in preheated oven for 15 minutes 350°F till shrimp are cooked, but not overdone.
[Name] Saucy Jerk Chicken [AuthorId] 171303 [AuthorName] BonnieZ [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2000-03-13T21:41:00Z [Description] This recipe came to me by way of the February 2005 Zaar recipe adoption. Don't let the amount of vinegar concern you. The finished product does not have a sour taste at all, and I was quite pleased with the recipe. The only changes I made were to reduce the amount of salt and increase the amount of chicken, as the marinade makes a substantial amount. If you choose to halve the recipe, I would recommend using the full amount of the marinade ingredients to keep the flavor in balance. Note: edited 3/19/07 to add freezing instructions for OMAC. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/77/98/picSY25Yf.jpg" [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1", "1 1/2", "1 1/2", "1 1/2", "3/4", "3/4", "1 -2", "2", "1", "1/4", "3/4", "1/2", "1/4", "1", "3", "8"] [RecipeIngredientParts] ["ground allspice", "dried thyme", "cayenne pepper", "black pepper", "ground sage", "nutmeg", "cinnamon", "salt", "garlic powder", "sugar", "soy sauce", "cider vinegar", "olive oil", "onion", "green onions", "chicken pieces"] [AggregatedRating] 5.0 [ReviewCount] 17.0 [Calories] 216.9 [FatContent] 14.2 [SaturatedFatContent] 2.1 [CholesterolContent] 0.0 [SodiumContent] 1598.3 [CarbohydrateContent] 19.4 [FiberContent] 3.2 [SugarContent] 8.5 [ProteinContent] 4.0 [RecipeServings] nan [RecipeYield] 8 pieces [RecipeInstructions] In large food storage bag combine allspice, thyme, cayenne pepper, black pepper, sage, nutmeg, cinnamon, salt, garlic powder, sugar,soy sauce, vinegar, orange juice, and olive oil. Add onion and green onion. Combine well. Add chicken and allow to marinate refrigerated overnight, turning occasionally. Remove chicken from marinade and bring to room temperature. If you wish to baste your chicken while grilling, bring the marinade to a hard boil in a medium saucepan to avoid any contamination. Grill chicken over hot coals or gas grill 6-10 minutes per side until juices run clear, basting occasionally. I have been told this recipe works well for those of you who do OMAC as follows: To freeze, mix marinade in large freezer bag, add chicken, then seal,lable and freeze. To serve, thaw in fridge overnight and then grill as directed.
[Name] Kale and Potato Soup [AuthorId] 171303 [AuthorName] BonnieZ [CookTime] nan [PrepTime] PT0S [TotalTime] PT1H20M [DatePublished] 2000-03-13T21:41:00Z [Description] Make and share this Kale and Potato Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "Portuguese", "European", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["4", "2", "8", "1", "1/2", "2", "1/2"] [RecipeIngredientParts] ["potatoes", "water", "salt", "pepper", "kale", "garlic sausage"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 225.7 [FatContent] 5.7 [SaturatedFatContent] 0.8 [CholesterolContent] 0.0 [SodiumContent] 470.8 [CarbohydrateContent] 40.1 [FiberContent] 6.2 [SugarContent] 1.1 [ProteinContent] 7.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Peel and chop potatoes. Combine with vegetable oil and water. Cook for 20 to 30 minutes or until potatoes are tender. Remove potatoes and reserve liquid. Mash potatoes through a sieve and return to potato liquid. Add salt and pepper and simmer for 20 minutes. Wash kale discarding all tough leaves and cut into shreds. Add to potatoes and cook for 25 minutes. Add sausage. Simmer gently for 5 minutes.
[Name] Kit's Chocolate Mousse [AuthorId] 34879 [AuthorName] Barefoot Beachcomber [CookTime] nan [PrepTime] PT0S [TotalTime] PT8H5M [DatePublished] 2000-03-13T21:41:00Z [Description] Make and share this Kit's Chocolate Mousse recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] "Weeknight" [RecipeIngredientQuantities] ["18", "2", "6", "2", "2", "1"] [RecipeIngredientParts] ["heavy cream", "eggs", "confectioners' sugar", "Creme de Cacao", "vanilla extract"] [AggregatedRating] nan [ReviewCount] nan [Calories] 403.9 [FatContent] 39.4 [SaturatedFatContent] 23.7 [CholesterolContent] 160.1 [SodiumContent] 60.6 [CarbohydrateContent] 16.4 [FiberContent] 7.1 [SugarContent] 3.0 [ProteinContent] 9.4 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Melt the chocolate over hot water. Let it cool until only warm. While the chocolate cools, whip the cream until it forms medium-stiff peaks. Do not overbeat or the mousse will lose some of its smooth, light texture. Separate 4 of the eggs and set the whites aside. Combine yolks with the 2 remaining whole eggs in the bowl of an electric mixer. Beat until eggs are thick and lemon colored, around 5 minutes. While the yolks are beating, place the 4 egg whites in a clean copper or stainless steel bowl and whisk, preferably by hand, until the whites start to stiffen. Sprinkle on the confectioners' sugar and beat until you have firm peaks. Working quickly, add the cooled melted chocolate and a scoop of the whipped cream to the egg yolks. Stir until smooth, then add the remaining cream. When it is fully incorporated, add the liqueur and vanilla, then fold in the whites until just blended. This mousse can be poured into small individual serving dishes or into 1 larger dessert dish. Chill at least 4 hours before serving. (Chilling it overnight intensifies the flavor.] The mousse may be frozen for up to 2 weeks. Remove from the freezer and let it sit in the refrigerator overnight before serving. VARIATION: Make a Brownie Cookie Crust from the Brownie Cookies recipe, then fill it with the mousse. Chill for 4 hours, then pipe whipped cream on top.
[Name] Vegetable Korma Curry [AuthorId] 39547 [AuthorName] Julesong [CookTime] PT50M [PrepTime] PT20M [TotalTime] PT1H10M [DatePublished] 2000-03-13T21:41:00Z [Description] I love korma - my favorite meat curry is chicken korma. :) So when this recipe came up for adoption, I was very pleased to be able to take it in and give it a new home! Many thanks to Carla for helping with the editing of this recipe. [Images] character(0) [RecipeCategory] Stir Fry [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["2", "1", "1", "1", "1/2", "1/2", "1/2", "1", "4", "1", "1", "2", "2", "3", "2", "2", "1", "1", "1", "1", "1", NA, "1"] [RecipeIngredientParts] ["ghee", "curry powder", "curry powder", "garam masala", "ground cumin", "ground nutmeg", "cinnamon", "onion", "garlic", "chopped tomatoes", "mild chiles", "vegetable broth", "white potatoes", "cauliflower florets", "carrots", "fresh green beans", "fresh cilantro", "red bell pepper", "coconut milk", "smooth cashew butter", "plain yogurt", "salt", "cashews"] [AggregatedRating] 4.0 [ReviewCount] 7.0 [Calories] 297.5 [FatContent] 20.2 [SaturatedFatContent] 15.7 [CholesterolContent] 15.5 [SodiumContent] 216.7 [CarbohydrateContent] 27.2 [FiberContent] 5.6 [SugarContent] 8.9 [ProteinContent] 6.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Heat butter/ghee/oil in a large wok style pan over medium-low heat.", "Add curry powder(s], garam masala, cumin (if using], nutmeg, and cinnamon and allow to cook 2 minutes (it should sizzle, but not smoke], stirring occasionally.", "Mix in onion and garlic; increase temperature and saute until onion is near translucent.", "Add tomatoes, green chiles, and vegetable broth and bring to a simmer.", "Mix in the potatoes, cauliflower, carrots, green beans, and cilantro; cover and cook over medium-low heat for 25 to 30 minutes, until vegetables are tender, but firm.", "Mix in sliced red bell pepper, coconut milk, and cashew butter; cook 15 minutes. (You can warm the cashew butter a bit in the microwave, first, to soften it and allow it to mix in better.]", "Remove from heat, stir in yogurt, and season to taste with salt; during the cooking, there should be enough liquid to form a good korma sauce base, if more sauce is desired, add additional vegetable broth.", "Serve over basamati rice and garnish with chopped cashews.", "Note: if you're not fond of green beans, you can substitute snow pea pods, but add them along with the red bell pepper and not earlier." ]
[Name] Leek and Potato Gratin [AuthorId] 67395 [AuthorName] Dannygirl [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-13T21:41:00Z [Description] Make and share this Leek and Potato Gratin 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/78/02/piczGvaW9.jpg" [RecipeCategory] Potato [Keywords] ["Vegetable", "Low Cholesterol", "Healthy", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "2", "1", "3", "1", "4", "6", NA, "1", NA] [RecipeIngredientParts] ["margarine", "leeks", "red bell pepper", "hot water", "potatoes", "mozzarella cheese", "chives"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 205.2 [FatContent] 6.3 [SaturatedFatContent] 2.5 [CholesterolContent] 11.9 [SodiumContent] 157.8 [CarbohydrateContent] 29.9 [FiberContent] 3.2 [SugarContent] 4.9 [ProteinContent] 7.9 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 350F.", "Heat margarine in skillet.", "Add leeks and saute, cover until wilted.", "Add red pepper saute 5 min.", "Combine matzos with water in bowl, soak 3-5 min. until soft.", "Drain, squeeze out excess water.", "Combine leek mixture and matzos with remaining ingredients, except cheese and chives.", "Stir until fully mixed.", "Pour into an oiled shallow 2 qt.", "casserole.", "Sprinkle cheese over top followed by chives.", "Bake 35 to 40 min, or until top golden.", "Let stand 5 to 10 min and cut." ]
[Name] Lemon Coleslaw [AuthorId] 39547 [AuthorName] Julesong [CookTime] nan [PrepTime] PT30M [TotalTime] PT30M [DatePublished] 2000-03-13T21:41:00Z [Description] Make and share this Lemon Coleslaw recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["1/2", "1/2", "1/4", "2", "2", "2", "1", "1", "1", "1/2", "1/2", "8", "1/2", "1/2", "1/4", "1", "2", "2"] [RecipeIngredientParts] ["mayonnaise", "sour cream", "fresh lemon juice", "Dijon mustard", "olive oil", "sugar", "white wine vinegar", "salt", "celery seed", "pepper", "cabbage", "red bell pepper", "green bell pepper", "red onion", "carrot", "fresh parsley", "lemons, rind of"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 81.5 [FatContent] 5.2 [SaturatedFatContent] 1.7 [CholesterolContent] 6.0 [SodiumContent] 296.1 [CarbohydrateContent] 8.5 [FiberContent] 2.1 [SugarContent] 5.8 [ProteinContent] 1.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Combine first 11 ingredients in bowl; whisk to blend. Refrigerate dressing until cold. (Can be prepared 1 day ahead]. Combine cabbage, bell peppers, onion, carrot, parsley and lemon peel in large bowl. Toss with enough dressing to season to taste and serve.
[Name] Lentil Soup with Frankfurters [AuthorId] 64642 [AuthorName] Molly53 [CookTime] nan [PrepTime] PT0S [TotalTime] PT1H10M [DatePublished] 2000-03-13T21:41:00Z [Description] Make and share this Lentil Soup with Frankfurters recipe from Food.com. [Images] character(0) [RecipeCategory] Lentil [Keywords] ["Beans", "German", "European", "Low Protein", "Low Cholesterol", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "6", "2", "1", "1", "1", "1", "1", "2", "1", "4", "1", "1", "1/4"] [RecipeIngredientParts] ["lentils", "water", "bacon", "leeks", "green onion", "carrot", "celery", "onion", "unbleached flour", "vinegar", "catsup", "salt", "black pepper"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 294.9 [FatContent] 18.0 [SaturatedFatContent] 6.0 [CholesterolContent] 25.2 [SodiumContent] 1198.3 [CarbohydrateContent] 22.4 [FiberContent] 5.6 [SugarContent] 4.8 [ProteinContent] 11.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Wash the lentils thoroughly. In a 2 1/2-quart saucepan bring 6 cups of water to a boil. Add the lentils, bacon, leek or green onion, carrot and celery. Simmer, partially covered, for 30 to 40 minutes. Meanwhile in a frypan, saute chopped onion in vegetable oil until soft. Sprinkle flour over onion, and stir. Lower heat, stir constantly, and cook until the flour turns a light brown. DO NOT burn flour. Stir in 1/2 cup of hot lentil soup into the browned flour; beat with a wire whisk until well-blended. Beat in vinegar. Add contents of frypan to lentil pan and stir together. Cover and simmer for 30 minutes or until lentils are soft. Add the frankfurters and catsup. Cook to heat frankfurters through. Season with salt and pepper and serve hot.
[Name] Liver with Onions & Sage [AuthorId] 35635 [AuthorName] _Pixie_ [CookTime] nan [PrepTime] PT0S [TotalTime] PT12M [DatePublished] 2000-03-13T21:41:00Z [Description] Make and share this Liver with Onions & Sage recipe from Food.com. [Images] character(0) [RecipeCategory] Beef Organ Meats [Keywords] ["Beef Liver", "Onions", "Vegetable", "Meat", "Microwave", "< 15 Mins"] [RecipeIngredientQuantities] ["1/2", "2", "2", "1/4", "1/4", "2", "1", NA] [RecipeIngredientParts] ["calf liver", "beef liver", "onions", "pepper", "sage", "soy sauce", "lemon juice", "parsley"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 113.7 [FatContent] 9.2 [SaturatedFatContent] 1.2 [CholesterolContent] 0.0 [SodiumContent] 226.5 [CarbohydrateContent] 7.6 [FiberContent] 1.4 [SugarContent] 3.3 [ProteinContent] 1.3 [RecipeServings] 3.0 [RecipeYield] nan [RecipeInstructions] ["Cut liver into serving pieces.", "Mix onions, oil, pepper and sage in 1-qt casserole.", "Cover and microwave on high (100 until onions are crisp tender, 4 to 6 minutes.", "Brush liver with soy sauce.", "Arrange with thickest pieces to outsied in 9- inch pie plate.", "Spoon onions evenly over liver.", "Cover tightly and microwave on high (100%] 3 minutes; turn pie plate one-half turn.", "Micro- wave until liver is no longer pink, 1 to 3 minutes (do not overcook].", "Let stand 3 minutes. (Liver will continue to cook while standing.] Sprinkle with lemon juice and parsley just before serving." ]
[Name] Macaroni Bake (Low Cal) [AuthorId] 28649 [AuthorName] Shari2 [CookTime] PT45M [PrepTime] PT10M [TotalTime] PT55M [DatePublished] 2000-03-13T21:41:00Z [Description] Make and share this Macaroni Bake (Low Cal) recipe from Food.com. [Images] character(0) [RecipeCategory] Low Cholesterol [Keywords] ["Healthy", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "1", "2", "1/4", "2", "2", "2", "1/8", "1/2", "2", "1/3", "1"] [RecipeIngredientParts] ["macaroni", "onion", "margarine", "flour", "skim milk", "dill weed", "parsley", "garlic powder", "pepper", "low fat cottage cheese", "paprika"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 375.6 [FatContent] 8.1 [SaturatedFatContent] 2.2 [CholesterolContent] 11.0 [SodiumContent] 466.2 [CarbohydrateContent] 52.5 [FiberContent] 2.3 [SugarContent] 5.8 [ProteinContent] 22.0 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] Preheat oven 350°F. Sauté onions in margarine, add flour. Stir in milk, little at a time until thick. Add spices. Add cheese. Add macaroni. Pour into shallow pan. Top with crumbs and paprika. Bake 45 minutes.
[Name] Mango Salsa [AuthorId] 75902 [AuthorName] Jac8136 [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2000-03-13T21:41:00Z [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] Sauces [Keywords] ["Fruit", "Mexican", "Low Protein", "Low Cholesterol", "Healthy", "Free Of...", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "2", "1", "1"] [RecipeIngredientParts] ["mango", "fresh coriander", "lemon", "olive oil"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 50.1 [FatContent] 1.4 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 2.1 [CarbohydrateContent] 11.9 [FiberContent] 2.3 [SugarContent] 7.8 [ProteinContent] 0.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Dice Mango, jalapeno pepper and fresh coriander very finely. Combine. Add lime juice and olive oil. Serve salsa with a generous dollop of sour cream if desired.
[Name] Manitoba Wild Rice [AuthorId] 22015 [AuthorName] Mysterygirl [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2000-03-13T21:41:00Z [Description] Make and share this Manitoba Wild Rice recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/78/08/piczA9nUB.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/78/08/picN63x2Z.jpg"] [RecipeCategory] Rice [Keywords] ["Meat", "Low Protein", "Low Cholesterol", "Weeknight", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "4", "1", "6", "2", "1", "3", "1 1/2", "2", "1/4", NA] [RecipeIngredientParts] ["wild rice", "water", "salt", "bacon", "onions", "celery", "mushrooms", "butter", "water"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 288.2 [FatContent] 11.9 [SaturatedFatContent] 5.6 [CholesterolContent] 23.4 [SodiumContent] 826.1 [CarbohydrateContent] 38.3 [FiberContent] 4.7 [SugarContent] 5.1 [ProteinContent] 9.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Rinse rice in colander with cold running water. In large saucepan, bring water and salt to boil; add rice; reduce heat to medium low and simmer, covered 30 minutes. Drain. Meanwhile, in skillet, over medium high heat, fry bacon 3 to 5 minutes or until crisp. Transfer bacon to paper towel; pat dry and chop. Drain all but 1 tablespoon bacon drippings from skillet; add onions and cook, stirring 3 to 5 minutes or until tender. Add green pepper, celery and mushrooms; cook, stirring 3 minutes. Transfer vegetable mixture to 8 cup casserole. Stir in butter, beef stock, half of the bacon and rice. Top with remaining bacon. Bake covered, 15 to 20 minutes in 350 F degree oven until rice is tender. Season to taste with salt and pepper.
[Name] Maple Glazed Carrots [AuthorId] 67395 [AuthorName] Dannygirl [CookTime] nan [PrepTime] PT0S [TotalTime] PT13M [DatePublished] 2000-03-13T21:41:00Z [Description] Make and share this Maple Glazed Carrots 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/78/09/picoQSpWQ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/78/09/picU6X7ws.jpg"] [RecipeCategory] Vegetable [Keywords] ["Microwave", "< 15 Mins"] [RecipeIngredientQuantities] ["8", "1/2", "1", "3", "1", "3"] [RecipeIngredientParts] ["carrots", "orange, rind of", "maple syrup", "mace", "nutmeg", "butter"] [AggregatedRating] 4.5 [ReviewCount] 5.0 [Calories] 179.8 [FatContent] 9.0 [SaturatedFatContent] 5.5 [CholesterolContent] 22.9 [SodiumContent] 162.4 [CarbohydrateContent] 25.0 [FiberContent] 3.5 [SugarContent] 17.5 [ProteinContent] 1.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Peel carrots; cut into sticks. Pour the orange juice into a 4 cup microwave safe dish. Heat 1 minute at high . Add the carrots and the orange rind. Stir to coat the carrots with the orange juice. Cover and microwave 8 to 9 minutes at high. Stir again, then add the remianing ingredients. Microwave, uncovered 2 minutes at high. Stir then check for doneness. If necessary, cook another 1 minute at High.
[Name] Margarita Sunrise [AuthorId] 42720 [AuthorName] Susie in Texas [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-13T21:41:00Z [Description] Make and share this Margarita Sunrise recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["1", NA, "3", "1/4", "1", "1"] [RecipeIngredientParts] ["lime", "granulated sugar", "powdered sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 70.8 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 4.8 [CarbohydrateContent] 17.7 [FiberContent] 0.6 [SugarContent] 16.4 [ProteinContent] 0.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Rub rims of 4 stemmed glasses with 1 line half; dip rims of glasses in granulated sugar. Squeeze juice from both lime halves into blender container. Add remaining ingredients. Cover and blend on high speed until foamy.
[Name] Marinade for Steak [AuthorId] 59780 [AuthorName] Pamela [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2000-03-13T21:41:00Z [Description] Ingredients in a marinade can be varied, but it is important to use wine, vinegar, lemon juice, or some acidic liquid to break down the connective tissues. This process will make the steak more tender. Remaining marinade ingredients add flavor. Use a good-quality olive oil or walnut oil; add good-quality wine or vinegar and a combination of fresh and dried herbs, seasonings, garlic and soy sauce to make a flavorful marinade. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/78/11/picbUGBNW.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/78/11/picylSriv.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/78/11/picpfU6gn.jpg"] [RecipeCategory] < 15 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "1/2", "2", "2", NA, NA, "1", "1", "1"] [RecipeIngredientParts] ["olive oil", "white wine", "lemon juice", "soy sauce", "garlic", "pepper", "sugar", "Worcestershire sauce"] [AggregatedRating] 5.0 [ReviewCount] 68.0 [Calories] 492.4 [FatContent] 54.0 [SaturatedFatContent] 7.5 [CholesterolContent] 0.0 [SodiumContent] 545.7 [CarbohydrateContent] 2.9 [FiberContent] 0.1 [SugarContent] 1.6 [ProteinContent] 1.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Place all ingredients in glass screw-top jar; shake vigorously. Arrange meat in shallow glass dish; pierce with a fork. Pour marinade over meat; turn to coat. Cover and refrigerate several hours or overnight, turning meat occasionally. Remove meat from marinade; pat dry. Remove any pieces of spices or herbs that may stick to meat. This recipe is a steak marinade, but the ingredients can be adapted for other meats using the same techniques.
[Name] Easy Dinner Party Marinated Mushrooms [AuthorId] 39547 [AuthorName] Julesong [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2000-03-13T21:41:00Z [Description] I don't cook in my microwave very often, but here's a good recipe for making tasty mushrooms for the buffet table or dinner party. Sometimes shortcuts really are helpful! :) [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/78/12/picMzXykY.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/78/12/picPHi9p8.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/78/12/picM41L95.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "Microwave", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1/2", "1/4", "2", "2", "1/4", "1/4", "1/2", "1", "1/2", "1/4", "1/2"] [RecipeIngredientParts] ["white wine", "white wine vinegar", "brown sugar", "garlic cloves", "green onion", "red bell pepper", "hot red pepper flakes", "fresh mushrooms", "salt", "fresh ground black pepper", "dried oregano leaves", "fresh oregano"] [AggregatedRating] 5.0 [ReviewCount] 13.0 [Calories] 54.1 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 151.6 [CarbohydrateContent] 7.0 [FiberContent] 0.8 [SugarContent] 5.1 [ProteinContent] 2.0 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Combine wine, vinegar, sugar, garlic, green onion, red pepper and red pepper flakes in 8 cup microwaveable casserole.", "Cover; microwave on high for 3 minutes or until mixture is simmering.", "Add mushrooms.", "Cover; microwave at high 6 minutes or until mushrooms are tender but not mushy.", "Stir partway through cooking.", "Stir in salt, oregano and pepper.", "Let stand, covered, for 30 minutes.", "Transfer to covered jar or container.", "Refrigerate up to 1 week.", "Note: how long to microwave ingredients can depend on the wattage of your machine. Lower powered machines might take a couple of minutes longer, higher will take about what is specified above." ]
[Name] Mark's Famous Po-Boy [AuthorId] 33443 [AuthorName] Nat Da Brat [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2000-03-13T21:41:00Z [Description] Make and share this Mark's Famous Po-Boy recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Meat", "< 60 Mins"] [RecipeIngredientQuantities] ["1 1/2", "1/2", "1/2", "5", "2", "1", "3", "8", "2"] [RecipeIngredientParts] ["beef", "onion", "bell pepper", "hickory smoked worcestershire", "seasoning salt", "mayonnaise", "swiss cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1341.6 [FatContent] 128.1 [SaturatedFatContent] 51.5 [CholesterolContent] 168.6 [SodiumContent] 630.5 [CarbohydrateContent] 28.4 [FiberContent] 1.2 [SugarContent] 6.1 [ProteinContent] 18.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] The roast should be slightly frozen for best results in cutting, as this allows you to slice the roast very thin. Place sliced roast in bowl with Worcestershire sauce for 15 to 20 minutes. While meat is marinating, sauté onions, bell peppers and 1/2 tsp of seasoning salt in peanut oil. Remove vegetables from skillet and cook meat in skillet until just browned adding remaining seasoning salt. Add the the onions and bell peppers to meat and allow to cook for another 10 minutes. Place french bread open face under heat under broiler until crisp. Place meat mixture on top of the bread, cover with swiss cheese, and broil until cheese has melted. Add mayonnaise and serve with leftover juices. Mum-Mum-Mummmm.
[Name] Martini Steak [AuthorId] 58104 [AuthorName] Rita1652 [CookTime] PT8M [PrepTime] PT10M [TotalTime] PT18M [DatePublished] 2000-03-13T21:41:00Z [Description] I adopted this recipeafter the first 2 reviews posted. Tweeked it a tad! So PLEASE do give it a TRY! Presentation alone will awe your guests. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/78/15/picWGR38J.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/78/15/picCpsLeQ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/78/15/piceyZXmR.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/78/15/piciy88aB.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/78/15/pic1yrp2x.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/78/15/picqVUEW6.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/78/15/picY32IJj.jpg"] [RecipeCategory] Meat [Keywords] ["Southwestern U.S.", "< 15 Mins"] [RecipeIngredientQuantities] ["3", "2", "1/4", "2", "1/2", "1/2", "1/4", "2", "6", "1"] [RecipeIngredientParts] ["dry vermouth", "garlic cloves", "dried basil", "dried marjoram", "salt"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 132.7 [FatContent] 13.7 [SaturatedFatContent] 1.8 [CholesterolContent] 0.0 [SodiumContent] 292.5 [CarbohydrateContent] 2.8 [FiberContent] 0.4 [SugarContent] 0.2 [ProteinContent] 0.4 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] In a shallow dish, combine all ingredients except meat and olives. Score steaks with shallow crisscross cuts on one side; add to marinade. Marinate at room temperature for two hours; turn several times. Remove steaks, save marinade. Broil or place on hot grill about three inches from heat. Cook four minutes per side for rare; six minutes for medium; baste meat several times with marinade. Garnish with olives on a toothpick.
[Name] Chocolate Mayonnaise Sheet Cake [AuthorId] 39547 [AuthorName] Julesong [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-13T21:41:00Z [Description] Making cake with mayonnaise is an old tried and true method, but many folks are surprised when they first learn about it. Never fear, it really does work! And deliciously so, I might add... :) [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/78/17/picYzrQZ9.jpg" [RecipeCategory] Dessert [Keywords] ["< 15 Mins", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["3", "1/3", "3", "1/2", "1 1/2", "1 1/2", "1 1/2", "1 1/2", "1", "1/3", "3", "1/2", "3"] [RecipeIngredientParts] ["flour", "baking soda", "salt", "mayonnaise", "sugar", "water", "vanilla extract", "brown sugar", "chocolate chips", "half-and-half", "vanilla extract", "butter", "regular margarine"] [AggregatedRating] 4.5 [ReviewCount] 17.0 [Calories] 257.8 [FatContent] 3.9 [SaturatedFatContent] 2.2 [CholesterolContent] 6.8 [SodiumContent] 334.4 [CarbohydrateContent] 53.5 [FiberContent] 1.2 [SugarContent] 34.1 [ProteinContent] 3.0 [RecipeServings] 16.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 350 degrees F.", "In a bowl, sift together the flour, cocoa, baking soda, and salt; set aside.", "In the bowl of an electric mixer, combine the mayonnaise and sugar and beat at medium until blended.", "With mixer running, gradually add the cold water and vanilla.", "Add dry ingredients to mayonnaise mixture, beating until well blended, about 2 minutes.", "Pour batter into buttered 13x9x2-inch baking pan.", "Bake in 350 degree F oven 40 minutes or until cake tests done.", "Cool in cake in pan on rack.", "Meanwhile, begin your Fluffy Chocolate Frosting: In a saucepan over medium heat, combine the brown sugar, half and half or light cream, and butter.", "Cook over medium heat, stirring constantly, until mixture comes to a boil; let boil 1 minute, then remove from heat.", "Stir in the chocolate chips and vanilla.", "Beat with an electric mixer at high speed until the consistency is fluffy and is spreadable.", "When cake has cooled, frost it with the Fluffy Chocolate Frosting.", "Cut in squares and enjoy! :]" ]
[Name] Mexican-Style Meatballs in Red Sauce [AuthorId] 39547 [AuthorName] Julesong [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2000-03-13T21:41:00Z [Description] Make and share this Mexican-Style Meatballs in Red Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "Mexican", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["3", "1/2", "1/2", "1/2", "1/2", "1/4", "2", "1", "1", "1/2", "1/4", "1", "1"] [RecipeIngredientParts] ["corn tortillas", "milk", "beef", "pork", "ham", "onion", "garlic", "cumin", "oregano leaves", "salt", "pepper", "beef broth"] [AggregatedRating] nan [ReviewCount] nan [Calories] 326.3 [FatContent] 25.3 [SaturatedFatContent] 10.2 [CholesterolContent] 68.8 [SodiumContent] 722.8 [CarbohydrateContent] 5.8 [FiberContent] 0.8 [SugarContent] 0.3 [ProteinContent] 18.0 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Place tortilla pieces and milk in large bowl; let stand 15 minutes. Mix in remaining ingredients except red sauce and broth. Shape into 1-inch balls. Heat red sauce and broth to boiling in 10-inch skillet; reduce heat. Add meatballs. Cover and simmer until done, 15 to 20 minutes, stirring/turning occasionally. Serve with beans and rice. Note: for a wonderful red sauce, try using Rich and Flavorful Enchilada Sauce #103145! :] This is an adopted recipe.
[Name] Meringue Tarts With Strawberries [AuthorId] 91453 [AuthorName] WaterMelon [CookTime] PT2H [PrepTime] PT15M [TotalTime] PT2H15M [DatePublished] 2000-03-13T21:41:00Z [Description] Make and share this Meringue Tarts With Strawberries 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/78/19/picGf15vx.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/78/19/picL0MfFM.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/78/19/picCUg38D.jpg"] [RecipeCategory] Dessert [Keywords] ["Strawberry", "Berries", "Fruit", "Low Cholesterol", "Healthy", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1/2", "1/8", "3", "1", "1", "1", NA] [RecipeIngredientParts] ["sugar", "baking powder", "salt", "vanilla", "vinegar", "water", "fresh strawberries"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 105.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 79.9 [CarbohydrateContent] 25.2 [FiberContent] 0.0 [SugarContent] 25.1 [ProteinContent] 1.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Sift the sugar with the baking powder and salt. Combine vanilla, vinegar and water. Add the sugar, 1/2 t at time, to the egg whites, alternating with a few drops of water mixture, beating constantly. When all sugar and water are mixed in, continue to beat for several minutes. Place large spoonfuls on parchment-lined baking sheet and shape into shallow cups. Bake at 225F for 45 min to 1 hours You need to bake them for a long time for them to be really DRY, otherwise the meringues will turn out soggy. Make sure they're crisp and dry before removing from oven. If they're browning too quickly, transfer them to the lowest rack and turn down temp to 200°F. Remove the meringues from the sheet quickly and cool them on rack. Fill with sliced strawberries and serve. If you like you may also fill the cups with whipped cream or ice cream (I used chocolate] before topping them with strawberries.
[Name] Mexican Style Shrimp Cocktail [AuthorId] 39547 [AuthorName] Julesong [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2000-03-13T21:41:00Z [Description] Tasty! Probably "Mexican" in style rather than in authenticity, but all the same is delicious. :) [Images] character(0) [RecipeCategory] Mexican [Keywords] ["Low Protein", "Low Cholesterol", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1/3", "1", "2", "1", "24", "1", "2", "1/4", "2", "2", "2", "2", "2", "1 1/2", "1"] [RecipeIngredientParts] ["water", "lime juice", "garlic clove", "salt", "pepper", "shrimp", "avocado", "jalapeno chiles", "tomatoes", "onions", "carrots", "cilantro", "olive oil", "lettuce", "lemons", "lime wedge"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 123.3 [FatContent] 9.8 [SaturatedFatContent] 1.4 [CholesterolContent] 30.2 [SodiumContent] 957.6 [CarbohydrateContent] 6.6 [FiberContent] 3.0 [SugarContent] 1.3 [ProteinContent] 4.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Heat water, lime juice, garlic, salt and pepper to boiling in a 4-quart Dutch oven; reduce heat. Simmer uncovered until reduced to 2/3 cup. Add shrimp. Cover and simmer 3 minutes; do NOT overcook. Immediately remove shrimp from liquid with slotted spoon; place in bowl of iced water. Simmer liquid until reduced to 2 T; cool. Mix reduced liquid, shrimp and remaining ingredients except shredded lettuce and lemon wedges in a glass or plastic bowl. Cover and refrigerate at least 1 hour. Just before serving place 1/4 cup lettuce on each of 6 serving dishes. Divide shrimp mixture among dishes. Garnish with lemon wedges.
[Name] Mexican Tea Punch [AuthorId] 67395 [AuthorName] Dannygirl [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-13T21:41:00Z [Description] Make and share this Mexican Tea Punch recipe from Food.com. [Images] character(0) [RecipeCategory] Punch Beverage [Keywords] ["Beverages", "Pineapple", "Tropical Fruits", "Fruit", "Mexican", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "2", "1", "1/4", "1/4", "1/4", "1/4", "1 1/2", "1 1/2"] [RecipeIngredientParts] ["tea", "honey", "water", "lime juice", "lemon juice", "cinnamon"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 54.1 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 3.3 [CarbohydrateContent] 14.5 [FiberContent] 0.4 [SugarContent] 12.2 [ProteinContent] 0.2 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Mix all ingredients; refrigerate until chilled. Stir before serving. Serve over ice.
[Name] Mini Cheesecakes [AuthorId] 125579 [AuthorName] GrandmaIsCooking [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2000-03-13T21:41:00Z [Description] Make and share this Mini Cheesecakes recipe from Food.com. [Images] character(0) [RecipeCategory] Cheesecake [Keywords] ["Dessert", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["10", "8", "1/3", "1", "2", "1", "1/2", NA] [RecipeIngredientParts] ["cream cheese", "granulated sugar", "egg", "fresh lemon juice", "lemon rind", "vanilla extract"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 141.6 [FatContent] 9.6 [SaturatedFatContent] 5.4 [CholesterolContent] 46.1 [SodiumContent] 92.5 [CarbohydrateContent] 11.7 [FiberContent] 0.1 [SugarContent] 6.8 [ProteinContent] 2.6 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 degrees F. Line muffin pans with paper baking cups. Place vanilla wafer in each cup. Beat remaining ingredients together until light and fluffy. Fill cups 2/3 full with cheese mixture. Bake 15 to 20 minutes. Garnish with sour or whipped cream, nuts, fruit or shaved chocolate.
[Name] Molasses Brown Bread [AuthorId] 34879 [AuthorName] Barefoot Beachcomber [CookTime] nan [PrepTime] PT0S [TotalTime] PT1H [DatePublished] 2000-03-13T21:41:00Z [Description] Make and share this Molasses Brown Bread recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Low Cholesterol", "Healthy", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["2 1/2", "1 1/2", "1/3", "1/2", "1", "2", "1 7/8", "1/3"] [RecipeIngredientParts] ["whole wheat flour", "wheat germ", "brown sugar", "salt", "raisins", "baking soda", "buttermilk", "molasses"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 714.4 [FatContent] 6.8 [SaturatedFatContent] 1.6 [CholesterolContent] 4.6 [SodiumContent] 1071.3 [CarbohydrateContent] 149.8 [FiberContent] 16.2 [SugarContent] 60.5 [ProteinContent] 25.2 [RecipeServings] 4.0 [RecipeYield] 1 loaf [RecipeInstructions] ["Preheat oven to 325 degrees F.", "Grease a 9 X 5 X 3-inch pan.", "Combine flour, wheat germ, brown sugar, salt and raisins in a mixing bowl.", "Mix well.", "In a second mixing bowl, mix baking soda, buttermilk and molasses, using a wooden spoon.", "This misture will start to bubble.", "Immediately mix it into the dry ingredients.", "Spoon the batter into the greased pan.", "Bake at once.", "The bread is done when a toothpick comes out clean, about 1 hour.", "Turn out of the pan and cool on a wire rack." ]
[Name] Mushroom Cups [AuthorId] 34879 [AuthorName] Barefoot Beachcomber [CookTime] nan [PrepTime] PT0S [TotalTime] PT25M [DatePublished] 2000-03-13T21:41:00Z [Description] Make and share this Mushroom Cups recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] ["For Large Groups", "Oven"] [RecipeIngredientQuantities] ["1", "2", "3", "1/2", "2", "3/4", "1/2", "1", "8", "1/2"] [RecipeIngredientParts] ["onion", "mushrooms", "margarine", "parsley", "mozzarella cheese", "parmesan cheese", "salt", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 72.5 [FatContent] 5.5 [SaturatedFatContent] 2.8 [CholesterolContent] 21.4 [SodiumContent] 184.2 [CarbohydrateContent] 4.0 [FiberContent] 0.3 [SugarContent] 0.6 [ProteinContent] 2.1 [RecipeServings] 32.0 [RecipeYield] nan [RecipeInstructions] Saute onions and mushrooms in margarine. Remove from heat. Add parsley, eggs, cheeses and seasoning. Combine well. Trim crusts from bread and cut into 4 equal squares. Roll pieces flat with a rolling pin. Dip bread in melted butter and arrange in miniture muffin tins. Fill each with mushroom-cheese mixture. Bake 350 degrees for 20-25 minutes.
[Name] Mushroom Soup [AuthorId] 39547 [AuthorName] Julesong [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-13T21:41:00Z [Description] Make and share this Mushroom Soup recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] nan [RecipeIngredientQuantities] ["2", "1", "2", "2", "4", "1", "1", NA, "2", "1/4", "1/2", "1", "1", NA] [RecipeIngredientParts] ["carrots", "celery", "onions", "water", "mushroom", "water", "instant flour", "water", "sour cream", "dill leaves", "parsley"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 59.6 [FatContent] 3.1 [SaturatedFatContent] 1.7 [CholesterolContent] 7.5 [SodiumContent] 39.4 [CarbohydrateContent] 6.7 [FiberContent] 1.6 [SugarContent] 3.7 [ProteinContent] 2.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Cook the carrots, parsley, celery and 1 onion in 4 cups salted water for 20 minutes. Strain. Cook the mushrooms and second onion in 1 cup water for 10 minutes. Add salt and pepper. Combine with vegetable broth, add the flour mixed with 1/4 cup cold water. Boil. Remove from heat. Add sour cream, dill and parsley. Add noodles, fine macaroni.
[Name] Mushroom Strudel [AuthorId] 10033 [AuthorName] spatchcock [CookTime] PT50M [PrepTime] PT20M [TotalTime] PT1H10M [DatePublished] 2000-03-13T21:41:00Z [Description] This is an adopted recipe that I've not yet had the chance to try, although it looks wonderful. Any reviews by those who make this recipe before I do (or after, of course) would be appreciated. Thanks! [Images] character(0) [RecipeCategory] For Large Groups [Keywords] ["Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "1", "1/3", "2", "7", "1/2", "1/2", "1/2", "2", "1/2", "1/2", "1/4", "2", "8", "1/3", "2", "1/4"] [RecipeIngredientParts] ["butter", "onion", "garlic cloves", "mushrooms", "salt", "pepper", "thyme", "lemon juice", "mozzarella cheese", "fresh parsley", "phyllo pastry sheets", "Dijon mustard", "parmesan cheese"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 115.0 [FatContent] 8.0 [SaturatedFatContent] 4.7 [CholesterolContent] 20.0 [SodiumContent] 199.8 [CarbohydrateContent] 8.1 [FiberContent] 0.8 [SugarContent] 1.3 [ProteinContent] 3.4 [RecipeServings] 16.0 [RecipeYield] nan [RecipeInstructions] In large frying pan, melt 3 tablespoons butter over medium heat. Cook onion, red pepper and garlic until softened, about 5 minutes. Add mushrooms; increase heat to medium high and cook, stirring often, until mushrooms are tender and all moisture has evaporated. Season with salt, pepper, thyme and lemon juice. Remove from heat; stir in ham, mozzarella cheese, parsley and breadcrumbs. Taste and adjust seasoning. Let cool. Divide mushroom filling in two portions. Brush 4 sheets of phyllo pastry lightly with melted butter; stack neatly one on top of the other. About 1 inch from one long edge of phyllo pastry, spread half of mustard in a 2 inch wide strip, leaving a 1 inch border on both sides. Over mustard, spread half of the mushroom filling. Dust filling and phyllo pastry with half the parmesan cheese. Turn up bottom edge of pastry over mushroom filling; turn both side edges in the brush this exposed phyllo pastry on bottom and edges with butter. Roll up, jelly roll fashion, loosely but compactly. Place, seam down, on baking sheet. Repeat with remaining phyllo pastry, butter, filling and parmesan cheese. Brush top with butter; with sharp knife cut 8 slits on diagonal, on top of each roll, through top 2 layers of phyllo pastry. Bake at 375 degrees F over for about 25 minutes or until pastry is golden and crisp. Let cool for about 5 minutes before slicing.
[Name] Not Yo Ordinary Nachos [AuthorId] 51011 [AuthorName] Loves2Teach [CookTime] PT7M [PrepTime] PT5M [TotalTime] PT12M [DatePublished] 2000-03-13T21:41:00Z [Description] These nachos are super great! I also sometimes eat pickled jalapenos cold on the nachos instead. Perfect for parties, or a simple night at home. Enjoy! [Images] character(0) [RecipeCategory] Mexican [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["6", "6", "4"] [RecipeIngredientParts] ["cheddar cheese", "jalapeno chiles", "tortilla chips"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 171.4 [FatContent] 14.1 [SaturatedFatContent] 9.0 [CholesterolContent] 44.6 [SodiumContent] 264.1 [CarbohydrateContent] 0.5 [FiberContent] 0.0 [SugarContent] 0.2 [ProteinContent] 10.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Place chips on a baking sheet. Sprinkle with cheese to taste, and jalapenos to taste Set oven control to broil. Broil tortilla chips with the tops only 3 to 4 inches from the heat until the cheese is melted and serve hot. You can serve these with sour cream, salsa, onions, or diced tomatoes if you wish.
[Name] New Potato Salad for a Crowd [AuthorId] 157425 [AuthorName] lauralie41 [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2000-03-13T21:41:00Z [Description] One of my adopted recipes that I have updated. The recipe comes from EverydayCook.com and makes quite a large bowl of potato salad. With summer picnic's, family reunions, and other special occasions this will be a welcome recipe to have on hand. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/78/29/PXFhqtiDQWCFK7v2v919_IMG_20170826_183908.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/78/29/picDJBctL.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/78/29/piczynujl.jpg"] [RecipeCategory] Potato [Keywords] ["Vegetable", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["5", "1", "1", "1/2", "1", "4", "1", NA] [RecipeIngredientParts] ["hard-boiled egg", "onion", "dill pickle", "celery seed", "sour cream", "mayonnaise"] [AggregatedRating] 5.0 [ReviewCount] 15.0 [Calories] 546.1 [FatContent] 33.9 [SaturatedFatContent] 6.8 [CholesterolContent] 236.8 [SodiumContent] 712.5 [CarbohydrateContent] 51.0 [FiberContent] 3.4 [SugarContent] 8.1 [ProteinContent] 11.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Peel, cube, and boil potatoes in large pot of salted water. In another pan, boil eggs. When both have been cooked through, drain and let cool. Peel eggs and chop. In large mixing bowl add cooled potatoes, chopped egg, onion, pickles, and celery seed, salt and pepper. Add sour cream and mayonnaise and stir gently to combine being careful not to mash potatoes. Refrigerate until completely cooled before serving or overnight.
[Name] New Year's Pretzels [AuthorId] 41809 [AuthorName] Laudee [CookTime] nan [PrepTime] PT0S [TotalTime] PT2H54M [DatePublished] 2000-03-13T21:41:00Z [Description] Make and share this New Year's Pretzels 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/78/30/piciIDlzj.jpg" [RecipeCategory] Breads [Keywords] ["German", "European", "Healthy", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1/2", "2", "2", "1/2", "7", "2", "1", NA, "1", "1/4"] [RecipeIngredientParts] ["milk", "butter", "margarine", "salt", "sugar", "flour", "eggs", "confectioners' sugar", "water", "vanilla extract"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 2786.0 [FatContent] 73.5 [SaturatedFatContent] 37.7 [CholesterolContent] 342.2 [SodiumContent] 2994.0 [CarbohydrateContent] 462.3 [FiberContent] 15.6 [SugarContent] 111.1 [ProteinContent] 66.5 [RecipeServings] 2.0 [RecipeYield] 2 large pretzels [RecipeInstructions] ["Heat milk and butter until very warm (120-130 degrees F.].", "Mix yeast, salt, sugar, and 1 cup flour.", "Slowly beat into warm milk.", "Beat for 2 minutes.", "Add eggs and 1 cup of flour.", "Beat for an additional 2 minutes.", "Add enough flour to form a soft dough.", "Knead until smooth and elastic, about 5 minutes.", "Place dough in a greased bowl.", "Let rise in a warm place until doubled in bulk, about 1 hour.", "Punch dough down and let rise again until doubled. (1 hour more].", "Divide dough in half.", "Shape pretzel as follows: Roll dough into a rope about 30 inches long and 1 1/2 inches in diameter.", "Cross the ends leaving a large loop in the center.", "Flip loop back onto crossed ends to form a pretzel.", "Repeat with remaining dough.", "Place pretzels on greased baking sheets.", "Let rise 15 minutes more.", "Bake at 375 degrees F for 25 to 30 minutes or until golden brown.", "Cool on wire racks.", "Mix confectioners' sugar, water and vanilla to form a thin icing.", "Spread icing on pretzels and sprinkle with chopped almonds." ]
[Name] Old German Muffins [AuthorId] 67395 [AuthorName] Dannygirl [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-13T21:41:00Z [Description] Make and share this Old German Muffins recipe from Food.com. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "German", "European", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["3/4", "1/2", "2", "1", "1", "3", "1/2", "2", "2 1/4", "1/4", "1", "1/4"] [RecipeIngredientParts] ["butter", "margarine", "sugar", "eggs", "rum", "vanilla extract", "milk", "cinnamon", "baking powder", "flour", "raisins"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 793.8 [FatContent] 42.5 [SaturatedFatContent] 23.4 [CholesterolContent] 186.1 [SodiumContent] 558.6 [CarbohydrateContent] 89.7 [FiberContent] 3.5 [SugarContent] 31.2 [ProteinContent] 13.3 [RecipeServings] 4.0 [RecipeYield] 18 muffins [RecipeInstructions] Cream butter and sugar. Beat in eggs, rum, vanilla, and milk. Mix cinnamon, baking powder, and flour. Add flour mixture to butter mixture. Gently mix in almonds, orange rind, and raisins. Pour batter into greased muffin tins, filling half full. Bake at 375 degrees F. for 25 to 30 minutes, or until browned.
[Name] Old World Chocolate Cake [AuthorId] 154044 [AuthorName] UnknownChef86 [CookTime] nan [PrepTime] PT0S [TotalTime] PT42M [DatePublished] 2000-03-13T21:42:00Z [Description] Make and share this Old World Chocolate Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1 1/2", "1 1/4", "1/3", "1", "1/3", "3/4", "2/3", "1", "1", "2", "1", "1", "2"] [RecipeIngredientParts] ["cake flour", "sugar", "instant coffee", "baking soda", "salt", "vegetable shortening", "buttermilk", "vanilla extract", "eggs", "heavy whipping cream", "vanilla extract", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 349.3 [FatContent] 20.3 [SaturatedFatContent] 8.4 [CholesterolContent] 63.2 [SodiumContent] 222.0 [CarbohydrateContent] 39.5 [FiberContent] 1.1 [SugarContent] 24.2 [ProteinContent] 4.1 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] ["Sift the cake flour, sugar, cocoa, instant coffee, baking soda and salt together in a large mixing bowl.", "Add the shortening, 2/3 c of the buttermilk and vanilla.", "Beat with an electric mixer, set on medium speed, for 2 minutes.", "Add remaining 1/3 c of buttermilk and eggs.", "Beat, at medium speed, for 2 more minutes.", "Pour batter into 2 greased 8-inch round cake pans.", "Bake in a 350 degree F preheated oven for 30 minutes or until cakes test done.", "Cool in pans on racks for 10 minutes.", "Remove from pans; and completely cool.", "Place one cake layer on serving palte.", "Spread with Sweetened Whipped Cream.", "Top with second cake layer.", "Frost cake with remaining Sweetened Whipped Cream.", "Refrigerate until serving time.", "SWEETENED WHIPPED CREAM: Chill mixing bowl and beaters.", "Place cream, sugar, and vanilla in chilled bowl.", "Beat with electric mixer, at high speed, until soft peaks form and mixture is of a spreading consistency.", "DO NOT overbeat. (If you do, you will have butter.]" ]
[Name] Old-Fashioned Sage Loaf [AuthorId] 39547 [AuthorName] Julesong [CookTime] nan [PrepTime] PT0S [TotalTime] PT1H [DatePublished] 2000-03-13T21:42:00Z [Description] Make and share this Old-Fashioned Sage Loaf recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "2", "1", "1", "1", "2", "1/4", "1/2", "1"] [RecipeIngredientParts] ["beef", "eggs", "onion", "applesauce", "salt", "pepper", "sage leaf"] [AggregatedRating] nan [ReviewCount] nan [Calories] 851.1 [FatContent] 82.4 [SaturatedFatContent] 34.0 [CholesterolContent] 158.9 [SodiumContent] 638.7 [CarbohydrateContent] 14.6 [FiberContent] 1.7 [SugarContent] 0.7 [ProteinContent] 12.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Mix ground beef lightly with eggs, rolled oats, onion, applesauce, salt, pepper, and sage until well-blended. Pack firmly into a loaf pan 9x5x3; unmold into a shallow baking pan. Score top in criss-cross pattern and brush with steak sauce. Bake in moderate oven (350 degrees] for 1 hour and 15 minutes, or until brown.
[Name] Onion Dip, Low Cal [AuthorId] 33443 [AuthorName] Nat Da Brat [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2000-03-13T21:42:00Z [Description] Make and share this Onion Dip, Low Cal recipe from Food.com. [Images] character(0) [RecipeCategory] Low Cholesterol [Keywords] ["< 15 Mins", "Refrigerator"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1/4", "1", "1"] [RecipeIngredientParts] ["cottage cheese", "lemon juice", "plain yogurt", "green onion", "salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 292.1 [FatContent] 13.1 [SaturatedFatContent] 6.2 [CholesterolContent] 51.6 [SodiumContent] 3150.4 [CarbohydrateContent] 15.8 [FiberContent] 0.7 [SugarContent] 12.3 [ProteinContent] 28.1 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Base dip. Add onion soup mix, parsley, basil, artichoke, dill, shrimp, crab, or curry as desired. In blender, process cottage cheese with lemon juice until blended. Add other ingredients. Process just until mixed. Refrigerate four hours, or overnight.
[Name] Onion Rings [AuthorId] 41809 [AuthorName] Laudee [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-13T21:42:00Z [Description] Make and share this Onion Rings recipe from Food.com. [Images] character(0) [RecipeCategory] Onions [Keywords] ["Vegetable", "< 15 Mins", "Deep Fried"] [RecipeIngredientQuantities] ["8", "1 1/2", "4", "4", "2", "1 1/2", "1", "1/2", "1"] [RecipeIngredientParts] ["onions", "all-purpose flour", "cornmeal", "onion powder", "salt", "milk", "egg", "water"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 209.1 [FatContent] 2.8 [SaturatedFatContent] 1.4 [CholesterolContent] 29.7 [SodiumContent] 623.4 [CarbohydrateContent] 39.7 [FiberContent] 4.0 [SugarContent] 6.7 [ProteinContent] 7.0 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Combine flour, corn meal, onion powder, salt, milk, egg and water in a large mixing bowl and stir well and there are no lumps. Add food color if you prefer a nicer color to the finished batter. Slice the onions thick (about 1/2\"]. Use only the outer rings for best appearance and dip into batter. Drop coated rings into deep fryer and cook until golden brown. Drain on paper towels and serve.
[Name] Orange Baked Chicken II [AuthorId] 123897 [AuthorName] Vnut-Beyond Redempt [CookTime] PT1H30M [PrepTime] PT10M [TotalTime] PT1H40M [DatePublished] 2000-03-13T21:42:00Z [Description] Make and share this Orange Baked Chicken II recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/78/38/picO6A2Xq.jpg" [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "1/4", "1/2", "1/2", "1/4", "1/4", "2", "2"] [RecipeIngredientParts] ["chicken breasts", "onion", "paprika", "salt", "rosemary", "pepper", "flour"] [AggregatedRating] 3.5 [ReviewCount] 2.0 [Calories] 174.9 [FatContent] 6.9 [SaturatedFatContent] 2.0 [CholesterolContent] 46.4 [SodiumContent] 240.8 [CarbohydrateContent] 11.4 [FiberContent] 0.4 [SugarContent] 7.2 [ProteinContent] 16.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Arrange chicken in shallow baking pan, breast side up, not overlapping. Sprinkle with onion and seasonings. Blend flour with 1/2 c orange juice, stir in the remaining juice and pour over the chicken. Bake, uncovered, basting occasionally at 350F for 1 hr. or until tender. Serve the chicken over noodles or rice on a warm platter. Stir the pan juices to blend and pour over the chicken.
[Name] Oriental Bar-B-Q Pork Tenderloin [AuthorId] 34879 [AuthorName] Barefoot Beachcomber [CookTime] nan [PrepTime] PT0S [TotalTime] PT8H [DatePublished] 2000-03-13T21:42:00Z [Description] Make and share this Oriental Bar-B-Q Pork Tenderloin recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "Asian", "Weeknight"] [RecipeIngredientQuantities] ["8", "1/3", "2/3", "4", "1", "1", "1"] [RecipeIngredientParts] ["soy sauce", "garlic", "ginger", "msg", "barbecue sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 717.1 [FatContent] 34.2 [SaturatedFatContent] 8.0 [CholesterolContent] 295.1 [SodiumContent] 906.2 [CarbohydrateContent] 1.6 [FiberContent] 0.2 [SugarContent] 0.2 [ProteinContent] 95.2 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Trim pork tenderloin of all fat (the sesame oil will prevent burning on the grill. Combine 1/3 c soy sauce, 1/3 c sesame oil, 3 minced garlic cloves, ginger, and MSG (if used] in a deep bowl and mix well (make sure the ginger is not not clumping. Place pork into marinade and place in refrigerator for 6 to 8 hours (over- night if you prefer]. Remove pork from marinade and place on covered grill. Add wet wood to grill firepan to insure adequate supply of smoke. Prepare sauce: Combine bar-b-q sauce, 1/3 c sesame oil, 1/3 c soy sauce and 1 minced garlic clove in a bowl and mix well. Serve over sliced pork tenderloins.
[Name] Oriental Beef and Pea Pods [AuthorId] 35635 [AuthorName] _Pixie_ [CookTime] nan [PrepTime] PT0S [TotalTime] PT11M [DatePublished] 2000-03-13T21:42:00Z [Description] Make and share this Oriental Beef and Pea Pods recipe from Food.com. [Images] character(0) [RecipeCategory] Cauliflower [Keywords] ["Vegetable", "Meat", "Asian", "Low Cholesterol", "Healthy", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "3", "1", "2", "1/4", "4", "1/2", "3"] [RecipeIngredientParts] ["head cauliflower", "green pepper", "garlic", "onion", "soy sauce", "water", "cornstarch", "instant beef bouillon", "sugar", "rice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 657.3 [FatContent] 6.3 [SaturatedFatContent] 2.3 [CholesterolContent] 71.7 [SodiumContent] 692.4 [CarbohydrateContent] 108.2 [FiberContent] 4.7 [SugarContent] 3.1 [ProteinContent] 38.0 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] Break cauliflower into flowerets; cut each into 1/4-inch slices. Combine cauliflower, green pepper, beef, and onion in 2-qt casserole. Drizzle with soy sauce; stir lightly to coat evenly. Cover and microwave on high (100%] 6 minutes; stir. Cover and microwave until meat is no longer pink, 3 to 5 minutes. Add Frozen pea pods. Cover and microwave until pea pods are thawed, 2 to 3 minutes. Mix water, cornstarch, bouilion and sugar in 4-cup glass measure. Stir in juices from meat. Microwave uncovered on high (100%] 2 1/2 minutes; stir. Microwave to boiling, 2 to 3 minutes. Stir into meat mixture. Serve over hot rice.
[Name] Asian Style Cucumber Salad [AuthorId] 39547 [AuthorName] Julesong [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2000-03-13T21:42:00Z [Description] Make and share this Asian Style Cucumber 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/78/41/picuvyeT3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/78/41/picQNTFj2.jpg"] [RecipeCategory] Asian [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1/2", "1/2", "1/2", "1/4", "1"] [RecipeIngredientParts] ["English cucumber", "rice vinegar", "soy sauce", "salt", "sugar", "garlic clove"] [AggregatedRating] 4.5 [ReviewCount] 11.0 [Calories] 52.2 [FatContent] 4.0 [SaturatedFatContent] 0.6 [CholesterolContent] 0.0 [SodiumContent] 543.7 [CarbohydrateContent] 3.8 [FiberContent] 0.4 [SugarContent] 1.9 [ProteinContent] 1.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Trim ends off cucumber and cut into 1 inch chunks. Combine rice vinegar with soy sauce, vegetable oil, sesame oil, salt, sugar, hot chili paste and garlic. Mix dressing with cucumbers and serve at room temperature.
[Name] Asian Pork [AuthorId] 33443 [AuthorName] Nat Da Brat [CookTime] PT30M [PrepTime] PT5M [TotalTime] PT35M [DatePublished] 2000-03-13T21:42:00Z [Description] Make and share this Asian Pork recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "Chinese", "Asian", "Low Cholesterol", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1/2", "1/2", "1/4", "1/8", "3", "1", "1", "2", "1", "1", "2", "3"] [RecipeIngredientParts] ["boneless pork shoulder", "water", "salt", "pepper", "imported soy sauce", "water chestnuts", "bean sprouts", "Chinese cabbage", "cornstarch", "water", "green onions", "cooked rice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 592.7 [FatContent] 23.6 [SaturatedFatContent] 8.1 [CholesterolContent] 80.6 [SodiumContent] 919.1 [CarbohydrateContent] 67.7 [FiberContent] 4.9 [SugarContent] 10.8 [ProteinContent] 28.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Mix pork, 1/2 c water, the orange juice, salt, pepper and soy sauce in 2-quart casserole. Cover and microwave on medium (50%] until pork is tender, 16 to 20 minutes, stirring every 3 minutes. Stir in drained water chestnuts, bean sprouts and cabbage. Cover and microwave on high (100%] until cabbage is crisp tender, 3 to 4 minutes. Blend cornstarch and 1 T cold water in 4 c glass measure. Drain juices from meat mixture into cornstarch mixture; stir well. Microwave on high (100%] until mixture boils and thickens, 3 to 4 minutes, stirring every minute or so. Pour over meat and vegetables. Sprinkle with onions and serve over the hot rice.
[Name] Oriental Rhubarb Jam [AuthorId] 34879 [AuthorName] Barefoot Beachcomber [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2000-03-13T21:42:00Z [Description] Ingredients not listed in body of recipe, so...
[Name] Orange Marmalade [AuthorId] 148316 [AuthorName] - Carla - [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-13T21:42:00Z [Description] Orange marmalade has long been a favorite spread for breads. However, marmalades are used not only as a sweet spread, but also as a main ingredient in a variety of breads and desserts as well as in sweet and savory sauces for meat, poultry, and vegetables. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/78/44/pic3FPJpO.jpg" [RecipeCategory] Breakfast [Keywords] ["Lemon", "Oranges", "Citrus", "Fruit", "Low Protein", "Low Cholesterol", "Healthy", "Sweet", "Weeknight", "Brunch", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["3", "3", NA, NA] [RecipeIngredientParts] ["oranges", "lemons", "water", "sugar"] [AggregatedRating] 5.0 [ReviewCount] 9.0 [Calories] 235.2 [FatContent] 1.0 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 3.5 [CarbohydrateContent] 62.4 [FiberContent] 14.3 [SugarContent] 41.1 [ProteinContent] 5.6 [RecipeServings] 1.0 [RecipeYield] 6 half-pint jars [RecipeInstructions] Measure chopped fruit and place in heavy saucepan. Measure equal amounts of water and pour into saucepan. Bring to boil. Lower heat and simmer for 5 minutes. Remove from heat, cover, and let stand in a cool place for 24 hours. Again bring to a boil and cook over high heat for 10 minutes. Remove from heat, cover, and let stand in a cool place for another 24 hours. Measure out fruit mixture. Add equal amount of sugar. Again bring to a boil over medium heat. Cook, stirring constantly, for another 15 minutes, or until mixture begins to gel. Remove from heat and immediately pour into hot sterilized jars. Vacuum seal.
[Name] Overnight Layered Salad [AuthorId] 42720 [AuthorName] Susie in Texas [CookTime] PT12H [PrepTime] PT10M [TotalTime] PT12H10M [DatePublished] 2000-03-13T21:42:00Z [Description] Make and share this Overnight Layered Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Weeknight [Keywords] nan [RecipeIngredientQuantities] ["3", "2", "1/2", "2", "1/2", "1", "2/3", "1/2", "1/4", "2"] [RecipeIngredientParts] ["lettuce", "spinach", "radish", "chicken", "celery", "cheddar cheese", "mayonnaise", "Worcestershire sauce", "dry mustard", "green onions"] [AggregatedRating] nan [ReviewCount] nan [Calories] 85.2 [FatContent] 6.4 [SaturatedFatContent] 4.0 [CholesterolContent] 19.8 [SodiumContent] 145.4 [CarbohydrateContent] 2.0 [FiberContent] 0.8 [SugarContent] 0.7 [ProteinContent] 5.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In salad bowl, layer ingredients in following order; half lettuce, half spinach, radishes, chicken, celery, remaining lettuce remaining spinach and cheese. Combine mayonnaise, worcestershire sauce and dry mustard. Spread evenly over top of salad. Cover and chill several hours or overnight. Garnish with sliced green onions. Toss just before serving.
[Name] Oxtail Soup [AuthorId] 154044 [AuthorName] UnknownChef86 [CookTime] PT5H30M [PrepTime] PT15M [TotalTime] PT5H45M [DatePublished] 2000-03-13T21:42:00Z [Description] Make and share this Oxtail Soup recipe from Food.com. [Images] character(0) [RecipeCategory] German [Keywords] ["European", "Weeknight"] [RecipeIngredientQuantities] ["2", "2", "1", "1", "8", "1/4", "4", "1", "1/2", "1/2", "1", "1", "1", "1/4", "1"] [RecipeIngredientParts] ["onion", "salt", "water", "parsley", "peppercorns", "celery", "carrot", "tomatoes", "bay leaf", "unbleached flour", "thyme", "madeira wine", "butter", "margarine"] [AggregatedRating] 4.5 [ReviewCount] 7.0 [Calories] 88.0 [FatContent] 6.6 [SaturatedFatContent] 1.8 [CholesterolContent] 5.1 [SodiumContent] 438.2 [CarbohydrateContent] 5.3 [FiberContent] 1.2 [SugarContent] 2.1 [ProteinContent] 0.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a 4-quart Dutch Oven brown oxtail and onion in hot oil for several minutes. Add water, salt and peppercorns; simmer uncovered for about 2 hours. Cover and continue to simmer for 3 additional hours. Add the parsley, carrots, celery, bay leaf, tomatoes, and thyme; continue simmering for 30 minutes longer or until the vegetables are tender. Strain stock and refrigerate for an hour or more. In a blender puree the edible meat and vegetables and reserve. Remove fat from top of stock and reheat. In a large, dry frypan brown flour over high heat. Cool slightly. Add the butter or margarine, blend. A little at a time, add the stock and vegetables. Correct seasoning and add madeira just before serving.
[Name] Pasta Primavera [AuthorId] 157425 [AuthorName] lauralie41 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-13T21:42:00Z [Description] Make and share this Pasta Primavera recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] nan [RecipeIngredientQuantities] ["1/2", "2", "2", "3", "1/8", "1/2", "1/8", NA, "1/8", "2"] [RecipeIngredientParts] ["salted butter", "fresh black pepper", "carrot", "tomato sauce", "zucchini", "fettuccine", "broccoli"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 786.9 [FatContent] 82.9 [SaturatedFatContent] 51.5 [CholesterolContent] 351.3 [SodiumContent] 434.5 [CarbohydrateContent] 8.9 [FiberContent] 1.0 [SugarContent] 1.9 [ProteinContent] 6.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Melt the butter in a large sauce pan. Add the cream and the pepper. Bring to a simmer. Add the tomato sauce and the precooked vegetables. Stir in the cooked pasta. Remember to cook it al dente still slightly firm to the bite. Whip the egg yolks with a fork and mix them into the cream. Whisk the mixture into the cream sauce and pasta. This will serve as a thickner. Make sure the pasta is completely coated with the sauce and serve with some parmesan cheese.
[Name] Pasta Salad [AuthorId] 86072 [AuthorName] Doglover61aka Earnh [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-13T21:42:00Z [Description] Make and share this Pasta Salad recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] nan [RecipeIngredientQuantities] ["2/3", "1/2", "1/4", "2", "1", "1/2"] [RecipeIngredientParts] ["mozzarella cheese", "mayonnaise", "basil", "parsley", "dried oregano"] [AggregatedRating] 3.0 [ReviewCount] 2.0 [Calories] 183.7 [FatContent] 3.9 [SaturatedFatContent] 2.0 [CholesterolContent] 11.1 [SodiumContent] 116.3 [CarbohydrateContent] 29.2 [FiberContent] 3.3 [SugarContent] 0.9 [ProteinContent] 8.7 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Cook pasta in a pot of boiling salted water until tender. Drain and rinse with cold water. Drain well. Add vegetables and cheese. Stir in mayonnaise, basil or parsley and oregano.
[Name] Pasta Salad with Chicken and Artichokes [AuthorId] 163441 [AuthorName] Shawnee TX [CookTime] PT12M [PrepTime] PT10M [TotalTime] PT22M [DatePublished] 2000-03-13T21:42:00Z [Description] Make and share this Pasta Salad with Chicken and Artichokes recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "2", "1 1/2", "3", "3", "1", "3", "1", "1", NA] [RecipeIngredientParts] ["pasta shells", "mayonnaise", "lemon juice", "parsley", "dried basil", "chicken", "artichokes", "Tabasco sauce"] [AggregatedRating] 4.5 [ReviewCount] 5.0 [Calories] 384.8 [FatContent] 5.9 [SaturatedFatContent] 0.8 [CholesterolContent] 0.0 [SodiumContent] 126.4 [CarbohydrateContent] 70.9 [FiberContent] 9.5 [SugarContent] 3.5 [ProteinContent] 14.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Cook pasta in large pot of boiling, salted water until tender, but firm, 8 to 12 minutes, stirring often. Drain well and rinse with cold water. Shake out excess water and toss pasta with oil. Combine mayonnaise, lemon juice, parsley and basil. Place pasta in large bowl. Add mayonnaise mixture, chicken, artichokes and tabasco. Toss well. Garnish with almonds. For a decorative presentation, serve in avacado halves, in tomato cups or on lettuce leaves.
[Name] Pasta with Garlic and Eggs [AuthorId] 22015 [AuthorName] Mysterygirl [CookTime] PT15M [PrepTime] PT0S [TotalTime] PT15M [DatePublished] 2000-03-13T21:42:00Z [Description] Make and share this Pasta with Garlic and Eggs recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/78/50/picFK0mFe.jpg" [RecipeCategory] < 15 Mins [Keywords] nan [RecipeIngredientQuantities] ["1/2", "2", "1/2", "4", "2", NA] [RecipeIngredientParts] ["dry pasta shell macaroni", "eggs", "olive oil", "garlic", "parmesan cheese"] [AggregatedRating] 2.5 [ReviewCount] 4.0 [Calories] 453.1 [FatContent] 31.4 [SaturatedFatContent] 5.1 [CholesterolContent] 136.6 [SodiumContent] 89.5 [CarbohydrateContent] 32.3 [FiberContent] 0.1 [SugarContent] 0.1 [ProteinContent] 10.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cook pasta. Heat the oil in small frying pan, add garlic. Saute for just a moment. Drain pasta, toss all ingredients together. Salt and pepper to taste.
[Name] Peach Salad [AuthorId] 47510 [AuthorName] Dreamgoddess [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-13T21:42:00Z [Description] This is one of the Zaar recipes that I adopted. I hope to make this soon as it looks like a dish my family would enjoy. I’ll edit the recipe accordingly if needed. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/78/51/picqRg09Y.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/78/51/picXLUJQ0.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/78/51/pice9og7w.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/78/51/pichLDZ2s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/78/51/picvyQnlH.jpg" ] [RecipeCategory] < 15 Mins [Keywords] nan [RecipeIngredientQuantities] ["6", "5", "3", "1", "1 1/2", "4"] [RecipeIngredientParts] ["kiwi fruits", "oranges, juice of", "sugar", "fresh mint leaves"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 95.2 [FatContent] 0.6 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 1.7 [CarbohydrateContent] 23.2 [FiberContent] 3.1 [SugarContent] 18.5 [ProteinContent] 1.8 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Place peach and kiwi slices in a medium bowl. Add citrus juices and sugar to taste. Stir very gently to blend. Place mint leaves on top of fruit and chill several hours.
[Name] Peanut Butter Rocky Road [AuthorId] 37036 [AuthorName] Kim D. [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2000-03-13T21:42:00Z [Description] Make and share this Peanut Butter Rocky Road recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "Nuts", "Weeknight", "Microwave", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/2", "3", "1/2"] [RecipeIngredientParts] ["peanut butter", "miniature marshmallows", "salted peanuts"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 113.5 [FatContent] 6.9 [SaturatedFatContent] 2.9 [CholesterolContent] 0.0 [SodiumContent] 56.4 [CarbohydrateContent] 12.3 [FiberContent] 0.8 [SugarContent] 9.7 [ProteinContent] 2.3 [RecipeServings] nan [RecipeYield] 32 bars [RecipeInstructions] Place Chocolate chips, butterscotch chips, and peanut butter in 2-Qt bowl. Microwave uncovered on high (100%] until softened, 2 to 2 1/2 minutes. Stir until melted and smooth. Mix in marshmallows and peanuts until evenly coated. Spread in buttered square baking pan 8 x 8 x 2-inches. Refrigerate until firm, at least 1 hour. Cut into bars, 2 x 1-inch.
[Name] Wanda's World Famous Pecan Pie [AuthorId] 98016 [AuthorName] Queen of Everything [CookTime] PT50M [PrepTime] PT20M [TotalTime] PT1H10M [DatePublished] 2000-03-13T21:42:00Z [Description] This recipe is often requested by friends and family members. My mom gave them as gifts to all the neighbors. After they moved away, the new owners of my childhood home called to find out the recipe. It seems the neighbors told her that she must carry on the tradition of the pies! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/78/53/picY2iL1P.jpg" [RecipeCategory] Pie [Keywords] ["Dessert", "Fruit", "Nuts", "For Large Groups", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1/2", "3", "1", "1", "1", "3", "2"] [RecipeIngredientParts] ["butter", "eggs", "sugar", "vanilla", "pecan halves"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 411.4 [FatContent] 27.5 [SaturatedFatContent] 7.0 [CholesterolContent] 50.1 [SodiumContent] 181.4 [CarbohydrateContent] 40.2 [FiberContent] 2.6 [SugarContent] 18.5 [ProteinContent] 4.3 [RecipeServings] 16.0 [RecipeYield] 2 pies [RecipeInstructions] Preheat oven to 325°. Beat eggs. Add sugar, corn syrup, butter & vanilla and beat on medium speed with mixer. Fold in pecans until all are coated with goo. Pour into pie shells. Bake for 50 minutes or until toothpick inserted near center comes out clean. Wanda does not recommend deep dish pie shells for this recipe.
[Name] Pecan Pie 2 [AuthorId] 56680 [AuthorName] Dawnab [CookTime] nan [PrepTime] PT0S [TotalTime] PT13M [DatePublished] 2000-03-13T21:42:00Z [Description] Make and share this Pecan Pie 2 recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Fruit", "Nuts", "Microwave", "< 15 Mins"] [RecipeIngredientQuantities] ["2", "2", "1/2", "1/3", "2", "1/4", "1", "1/2"] [RecipeIngredientParts] ["butter", "margarine", "eggs", "dark corn syrup", "sugar", "unbleached flour", "vanilla", "pecan halves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1437.0 [FatContent] 68.2 [SaturatedFatContent] 20.8 [CholesterolContent] 433.1 [SodiumContent] 599.8 [CarbohydrateContent] 205.4 [FiberContent] 4.9 [SugarContent] 112.8 [ProteinContent] 17.9 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] In a small nonmetal bowl microwave butter or margarine, uncovered, on 100% power for 30 seconds to 1 minute or till melted. Stir in beaten eggs, corn syrup, sugar and flour. Micro-cook, uncovered, on 50% of power about 5 minutes or till slightly thickened, stirring every minute. Stir in vanilla. Turn into pecan pie pastry. Arrange pecan halves atop pie. Micro-cook, uncovered, on 30% power for 6 to 7 minutes or just till set, rotating the dish a quarter-turn every 2 minutes. Cool before serving.
[Name] Sweet Potatoes in Tangy Sauce [AuthorId] 34879 [AuthorName] Barefoot Beachcomber [CookTime] PT1H40M [PrepTime] PT20M [TotalTime] PT2H [DatePublished] 2000-03-13T21:42:00Z [Description] Make and share this Sweet Potatoes in Tangy Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Pineapple [Keywords] ["Potato", "Tropical Fruits", "Fruit", "Vegetable", "Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "< 4 Hours"] [RecipeIngredientQuantities] ["6", "3/4", "1/2", "1/4", "2", "1", "1", "1"] [RecipeIngredientParts] ["sweet potatoes", "sugar", "brown sugar", "ginger", "cornstarch", "lemon juice", "butter"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 196.4 [FatContent] 1.2 [SaturatedFatContent] 0.8 [CholesterolContent] 3.0 [SodiumContent] 56.0 [CarbohydrateContent] 46.1 [FiberContent] 2.4 [SugarContent] 31.3 [ProteinContent] 1.3 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] ["Place sweet potatoes in a large kettle and add water to cover.", "Cook over medium heat until barely tender; drain.", "Peel and cut potatoes into fourths.", "Arrange in a medium size casserole.", "Preheat oven to 350°F.", "While potatoes are cooking, combine sugars, ginger and cornstarch in a small saucepan.", "Add pineapple juice and lemon juice.", "Stir over medium heat until sugars are dissolved and mixture starts to bubble; stir in butter.", "Pour sauce over potatoes.", "Bake uncovered 50 to 60 min or until sauce is thickened." ]
[Name] Pepper Steak Strips [AuthorId] 47510 [AuthorName] Dreamgoddess [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-13T21:42:00Z [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 top/oven cooking instead of microwave. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Microwave", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "1", "1", "2", "1", "1", "1/2", "2", "1/4", "1", "1", "3"] [RecipeIngredientParts] ["onion", "butter", "margarine", "stewed tomatoes", "dried thyme leaves", "unbleached flour", "red wine", "water", "green pepper", "mushrooms", "rice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 693.4 [FatContent] 16.1 [SaturatedFatContent] 7.3 [CholesterolContent] 78.4 [SodiumContent] 205.1 [CarbohydrateContent] 103.1 [FiberContent] 3.5 [SugarContent] 4.2 [ProteinContent] 29.2 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] Prepare marinade as diredcted on envelope. Marinate beef as directed on envelope; drain well. Cover and microwave onion and margarine in 2-qt casserole on high (100%] 1 minute. Stir in bouquet sauce, tomatoes, and thyme. Mix in beef. Cover and microwave 8 minutes; stir. Microwave on medium (50%] 10 minutes. Shake flour and wine in tightly covered container. Stir into meat Mixture. Add pepper strips and mushrooms; mix into sauce. Cover and microwave until meat is tender, 6 to 8 minutes. Serve over hot Rice.
[Name] Perfect Apple Butter [AuthorId] 125579 [AuthorName] GrandmaIsCooking [CookTime] PT1H30M [PrepTime] PT15M [TotalTime] PT1H45M [DatePublished] 2000-03-13T21:42:00Z [Description] Make and share this Perfect Apple Butter recipe from Food.com. [Images] character(0) [RecipeCategory] Apple [Keywords] ["Fruit", "For Large Groups", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["6", "1", "1"] [RecipeIngredientParts] ["sweet apples", "apple cider", "ground cinnamon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 12.2 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.2 [CarbohydrateContent] 3.2 [FiberContent] 0.6 [SugarContent] 2.4 [ProteinContent] 0.1 [RecipeServings] 32.0 [RecipeYield] 4 half-pint jars [RecipeInstructions] Place apples and cider in heavy saucepan over medium heat. Cook, stirring frequently, until mixture comes to a boil. Lower heat and simmer, stirring frequently, for about 1 hour, or until apple slices have disintegrated and butter is thick. Remove from heat and stir in cinnamon. Pour into sterilized jars. Seal and process according to directions in a reputable canning guide.
[Name] Phipps Famous Shortbread [AuthorId] 178504 [AuthorName] pheasant farmer [CookTime] nan [PrepTime] PT0S [TotalTime] PT1H [DatePublished] 2000-03-13T21:42:00Z [Description] Make and share this Phipps Famous Shortbread recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Scottish", "European", "Christmas", "< 60 Mins", "For Large Groups", "Oven", "Easy"] [RecipeIngredientQuantities] ["2 1/2", "1", "1", "1", "1/2"] [RecipeIngredientParts] ["flour", "butter", "Belgian chocolate"] [AggregatedRating] nan [ReviewCount] nan [Calories] 187.7 [FatContent] 13.5 [SaturatedFatContent] 8.2 [CholesterolContent] 20.3 [SodiumContent] 57.3 [CarbohydrateContent] 17.5 [FiberContent] 1.2 [SugarContent] 8.6 [ProteinContent] 1.6 [RecipeServings] 48.0 [RecipeYield] nan [RecipeInstructions] Spread the all-purpose flour on a cookie sheet and place under a pre-heated broiler about 4-5 inches from the element. Roast the flour, watching it all the time until it is medium brown. Turn the flour with a spatula to brown the other side. The entire procedure takes about three minutes and gives the flour a rich nutty flavour. Let the flour cool. Mix the soft butter with the fruit sugar and add the sifted rice flour. Fold in the roasted flour and blend well. Chop the chocolate into chunks just a little smaller than a sugar cube. Mix them into the dough, taking care you don't soften the chocolate too much. Shape as desired. Bake at 300F for 1 hour. Cool, then store in an airtight container. Yield depends upon size and shape.
[Name] Pina Colada II [AuthorId] 35635 [AuthorName] _Pixie_ [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-13T21:42:00Z [Description] Make and share this Pina Colada II recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/78/59/picXfYmAA.jpg" [RecipeCategory] Beverages [Keywords] ["Pineapple", "Tropical Fruits", "Fruit", "Caribbean", "Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/4", "1", "1", "1/2"] [RecipeIngredientParts] ["light rum", "cream of coconut"] [AggregatedRating] 3.0 [ReviewCount] 2.0 [Calories] 106.6 [FatContent] 2.5 [SaturatedFatContent] 2.2 [CholesterolContent] 0.0 [SodiumContent] 9.1 [CarbohydrateContent] 4.9 [FiberContent] 0.4 [SugarContent] 3.7 [ProteinContent] 0.5 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Place all ingredients in blender container and blend on high speed until foamy, about 30 seconds. Garnish with fruit, if desired.
[Name] Pina Colada Sorbet [AuthorId] 56112 [AuthorName] Jellyqueen [CookTime] nan [PrepTime] PT0S [TotalTime] PT6H1M [DatePublished] 2000-03-13T21:42:00Z [Description] Make and share this Pina Colada Sorbet recipe from Food.com. [Images] character(0) [RecipeCategory] Frozen Desserts [Keywords] ["Dessert", "Pineapple", "Tropical Fruits", "Fruit", "Low Protein", "Healthy", "Weeknight", "Easy"] [RecipeIngredientQuantities] ["2", "1/2", "1/3", "1/3", "1/4"] [RecipeIngredientParts] ["crushed pineapple", "cream of coconut", "granulated sugar", "water", "dark rum"] [AggregatedRating] nan [ReviewCount] nan [Calories] 134.8 [FatContent] 2.7 [SaturatedFatContent] 2.5 [CholesterolContent] 0.0 [SodiumContent] 6.9 [CarbohydrateContent] 24.8 [FiberContent] 0.5 [SugarContent] 23.9 [ProteinContent] 0.4 [RecipeServings] 9.0 [RecipeYield] nan [RecipeInstructions] Place undrained pineapple and cream of coconut in largecontainer. Combine sugar and water. Bring to boil over medium heat and boil 1 minute. Cool. Add sugar syrup and rum to pineapple mixture. Freeze until firm, about 4 to 6 hours. Process in blender or food processor until smooth but not completely thawed. Freeze until firm. Soften lightly before serving.
[Name] Pina Colada Wedges [AuthorId] 25455 [AuthorName] SharleneW [CookTime] PT2H [PrepTime] PT10M [TotalTime] PT2H10M [DatePublished] 2000-03-13T21:42:00Z [Description] I have made this recipe for years. It is absolutely delicious. It is very easy to make and you can make a day or two ahead and keep in the freezer. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Low Protein", "Weeknight", "Freezer", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1/3", "2", "3 1/2", "1", "2/3"] [RecipeIngredientParts] ["cream cheese", "sugar", "rum", "Cool Whip", "angel flake coconut"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 387.0 [FatContent] 26.9 [SaturatedFatContent] 20.2 [CholesterolContent] 41.6 [SodiumContent] 144.3 [CarbohydrateContent] 32.2 [FiberContent] 0.7 [SugarContent] 30.4 [ProteinContent] 3.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Beat cream cheese with sugar and rum until smooth. Fold in 2 cups of the whipped topping, pineapple with syrup and 2 cups of the coconut, spread in 8 inch layer pan lined with plastic wrap. Invert pan onto serving plate, remove pan and plastic wrap. Spread with remaining whipped topping and sprinkle with remaining coconut. Freeze until firm, about 2 hours. Cut into wedges Garnish with pineapples and cherries if desired.
[Name] Pineapple, Raisin, and Rum Bread Pudding [AuthorId] 47510 [AuthorName] Dreamgoddess [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-13T21:42:00Z [Description] This is one of the Zaar recipes that I adopted. I hope to make this soon as it looks like a dish my family would enjoy. I’ll edit the recipe accordingly if needed. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1/2", "5", "2/3", "1/2", "2", "1", "1", "1/2", "1", "1", "1", "2"] [RecipeIngredientParts] ["crushed pineapple with juice", "low-fat milk", "raisins", "brown sugar", "margarine", "rum", "vanilla extract", "cinnamon", "margarine", "rum", "light brown sugar"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 260.9 [FatContent] 6.2 [SaturatedFatContent] 1.2 [CholesterolContent] 1.0 [SodiumContent] 78.6 [CarbohydrateContent] 49.8 [FiberContent] 1.8 [SugarContent] 44.5 [ProteinContent] 2.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350F. Combine pineapple, milk and bread in mixing bowl. Stir together and let stand 10 min. Stir in the remaining ingredients. Pour mixture into lightly oiled 9 x 9 in. baking pan. Last 3 ingredients are for glaze. Melt margarine . Add rum and brown sugar and stir just until sugar is dissolved. Spoon in thin layer over top of pudding. Bake for 25 min, top with almonds. Bake for another 15 to 20 min, or until top is golden brown and turning crusty. Serve warm.
[Name] Pineapple-Bran Whole-Wheat Muffins [AuthorId] 125579 [AuthorName] GrandmaIsCooking [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2000-03-13T21:42:00Z [Description] Make and share this Pineapple-Bran Whole-Wheat Muffins recipe from Food.com. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "High In...", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1", "1/4", "1 1/2", "1", "1", "1/3", "1/4", "1"] [RecipeIngredientParts] ["whole wheat flour", "baking powder", "salt", "brown sugar", "egg", "skim milk"] [AggregatedRating] 3.0 [ReviewCount] 4.0 [Calories] 114.4 [FatContent] 5.4 [SaturatedFatContent] 0.8 [CholesterolContent] 17.8 [SodiumContent] 162.5 [CarbohydrateContent] 16.3 [FiberContent] 2.8 [SugarContent] 5.2 [ProteinContent] 2.9 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Mix the flour, baking powder, salt, and sugar. Beat the egg slightly. Add cereal, milk, and oil to the egg. Stir to combine. Let stand for 2 minutes or until the cereal has softened. Stir the pineapple, including the juice, into the mixture. Add flour mixture, stirring only until combined. Spoon the batter evenly into a paper-lined muffin tin and bake at 400F for about 25 minute. Serve warm.
[Name] Pisang Goreng (Fried Banana Fritters) [AuthorId] 123897 [AuthorName] Vnut-Beyond Redempt [CookTime] PT5M [PrepTime] PT20M [TotalTime] PT25M [DatePublished] 2000-03-13T21:42:00Z [Description] This recipe was adopted during the Great Adoption Drive Feb '05. This is a favourite snack in Singapore. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Healthy", "< 30 Mins", "Deep Fried"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "4", "1/2", "1", "1", "2"] [RecipeIngredientParts] ["all-purpose flour", "water", "baking powder", "egg", "salt", "bananas", "brown sugar", "butter", "dark rum"] [AggregatedRating] nan [ReviewCount] nan [Calories] 527.1 [FatContent] 8.2 [SaturatedFatContent] 4.6 [CholesterolContent] 65.3 [SodiumContent] 204.1 [CarbohydrateContent] 106.4 [FiberContent] 3.9 [SugarContent] 68.0 [ProteinContent] 7.1 [RecipeServings] 4.0 [RecipeYield] 4 Bananas [RecipeInstructions] Mix the flour, water, baking powder, egg and salt and let sit for about 20 minutes. (This is your batter.]. Dip the banana halves into the batter and deep fry them in the vegetable oil at 325 degrees F for about 5 minutes or so until the batter is golden brown. Remove the bananas from the oil and allow them to drain. Meanwhile mix the cream, brown sugar and butter together in a saucepan and cook over medium heat until the sugar has dissolved. Add the rum and be sure the sauce doesn't boil. Place some vanilla ice cream on a plate. Place a banana over the ice cream and pour a generous amount of rum sauce over the dessert. *Serve while the banana is still hot!
[Name] Oven Poached Halibut Rolls [AuthorId] 39547 [AuthorName] Julesong [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-13T21:42:00Z [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] Halibut [Keywords] ["Very Low Carbs", "< 15 Mins"] [RecipeIngredientQuantities] ["1 1/2", "3", "1/2", "1", "1/4", "1/2", "1", "1/4", "1/2", "1/2"] [RecipeIngredientParts] ["halibut fillets", "butter", "chicken broth", "white wine", "garlic", "dried tarragon", "basil", "Dijon mustard", "fresh tomato", "sugar", "paprika", "heavy cream"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 769.3 [FatContent] 45.5 [SaturatedFatContent] 26.0 [CholesterolContent] 331.6 [SodiumContent] 660.0 [CarbohydrateContent] 6.9 [FiberContent] 1.4 [SugarContent] 3.2 [ProteinContent] 80.5 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 degrees F. Wipe each fillet with paper towel, then cut in half lengthwise and roll up each piece. In a saute pan, melt the butter over medium heat, then add the chicken broth or wine, garlic, tarrogon basil, Dijon mustard, tomatoes, and sugar; saute for 10 minutes. (Microwave method: place the butter in a 9 inch microwave safe pie plate and melt at high for 1 minute. Add the chicken broth or white wine, garlic, tarragon or basil, Dijon mustard, tomatoes and sugar. Cover and cook 5 minutes at high. Stir well.] Butter a baking dish (one with a cover] and place the fish rolls side by side in the dish, the pour the sauce over. Bake, covered, at 350 degrees F for 25 minutes. (Microwave method: Place the fish rolls side by side in the dish and baste with the sauce. Cook 8 minutes at medium high basting with juice halfway throug the cooking.] Remove the fish with a perforated spoon and place it in a warm serving dish. Pour the sauce from the baking dish into a saucepan and add the cream and paprika; stir and simmer over medium heat for 4 minutes. (Microwave method: to the sauce remaining in the cooking dish, add the cream and paprika; stir, and cook 2 minutes at high, stirring once.] Pour over the fish and serve.
[Name] Poppy Seed Oatmeal Bread [AuthorId] 36187 [AuthorName] dojemi [CookTime] PT50M [PrepTime] PT15M [TotalTime] PT1H5M [DatePublished] 2000-03-13T21:42:00Z [Description] Make and share this Poppy Seed Oatmeal Bread recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Healthy", "High In...", "For Large Groups", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "1 1/4", "1", "1/4", "2", "1 1/2", "1/4", "1", "1"] [RecipeIngredientParts] ["all-purpose flour", "whole wheat flour", "quick-cooking oatmeal", "baking powder", "salt", "poppy seeds", "buttermilk", "honey", "egg", "butter"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 112.5 [FatContent] 1.5 [SaturatedFatContent] 0.5 [CholesterolContent] 14.8 [SodiumContent] 135.7 [CarbohydrateContent] 21.4 [FiberContent] 1.8 [SugarContent] 5.7 [ProteinContent] 4.1 [RecipeServings] 16.0 [RecipeYield] nan [RecipeInstructions] In large bowl, combine all-purpose and whole wheat flours, oatmeal, baking powder, salt and poppy seeds. In separate bowl, whisk together buttermilk, honey and egg. Add all at once to dry ingredients; mix quickly, just until combined. Spoon batter into greased 8 x 4 in (1.5L] loaf pan. Brush top with melted butter. Bake in 350F (180C] oven 45 to 50 minutes or until cake tester inserted in centre of loaf comes out clean. Let cool 5 minutes in pan. Turn out onto wire rack.
[Name] Pork Tenderloin With Hawaiian Sauce [AuthorId] 34879 [AuthorName] Barefoot Beachcomber [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2000-03-13T21:42:00Z [Description] Make and share this Pork Tenderloin With Hawaiian Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Pineapple [Keywords] ["Pork", "Tropical Fruits", "Fruit", "Meat", "< 4 Hours"] [RecipeIngredientQuantities] ["6", "2", "1", "1", "1/3", "1/3", "1/3", "4", "1/3", "1/3", "1/3", "16", "4", "1"] [RecipeIngredientParts] ["reduced pork broth", "brown mustard seeds", "yellow mustard", "horseradish", "ketchup", "brown sugar", "garlic cloves", "salt", "cumin", "black pepper", "carrots", "pineapple ring"] [AggregatedRating] nan [ReviewCount] nan [Calories] 832.3 [FatContent] 19.6 [SaturatedFatContent] 4.6 [CholesterolContent] 221.3 [SodiumContent] 5478.4 [CarbohydrateContent] 82.7 [FiberContent] 11.5 [SugarContent] 21.1 [ProteinContent] 83.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In saucepan, place pork broth, brown and yellow mustards, honey, horseradish, ketchup, brown sugar and garlic. Cook until simmers and then keep warm, reducing the stock. Grill pork tenderloin, turning to prevent burning while brushing sauce over the meat. Remove from grill when done (170°, about 1 hour on low heat]. Grill vegetables and pineapple during last half of the cooking time and serve with the meat.
[Name] Pork with Vegetables and Cashews [AuthorId] 35635 [AuthorName] _Pixie_ [CookTime] nan [PrepTime] PT0S [TotalTime] PT47M [DatePublished] 2000-03-13T21:42:00Z [Description] Make and share this Pork with Vegetables and Cashews recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Vegetable", "Meat", "Low Cholesterol", "Microwave", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1", "2", "1/2", "1/4", "1", "8", "1", "2", "1", "1"] [RecipeIngredientParts] ["boneless fresh pork", "onion", "soy sauce", "salt", "pepper", "fresh mushrooms", "cornstarch", "water", "pimiento", "salted cashews", "peanuts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 346.1 [FatContent] 18.8 [SaturatedFatContent] 4.0 [CholesterolContent] 21.0 [SodiumContent] 1111.8 [CarbohydrateContent] 29.4 [FiberContent] 6.0 [SugarContent] 8.6 [ProteinContent] 19.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Mix pork, onion and soy sauce in 3-qt casserole. Cover and microwave on medium (50%] until meat is no longer pink, 12 to 15 minutes. Stir every 3 minutes. Stir in salt, pepper, peas and mushrooms. Cover and microwave on medium (50%] 9 minutes. Stir every 3 minutes. Blend cornstarch and water; stir into meat mixture. Stir in pimiento. Cover and microwave on medium (50%] until meat is tender, 9 to 12 minutes, stirring every 3 minutes. Stir in cashews. Cover and let stand 5 minutes. Serve with rice if desired.
[Name] Potato Farls (irish) [AuthorId] 125579 [AuthorName] GrandmaIsCooking [CookTime] PT20M [PrepTime] PT30M [TotalTime] PT50M [DatePublished] 2000-03-13T21:42:00Z [Description] Make and share this Potato Farls (irish) recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Potato", "Vegetable", "European", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1 1/4", "2", "1", "1/2", "4"] [RecipeIngredientParts] ["potatoes", "butter", "flour", "salt"] [AggregatedRating] 4.0 [ReviewCount] 7.0 [Calories] 156.8 [FatContent] 5.3 [SaturatedFatContent] 2.2 [CholesterolContent] 7.6 [SodiumContent] 170.4 [CarbohydrateContent] 24.3 [FiberContent] 2.0 [SugarContent] 0.6 [ProteinContent] 3.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Peel and halve potatoes; put in large saucepan with enough water to cover. Bring to boil; simmer, covered, 20 to 30 minutes, until fork-tender. Drain well; return to saucepan over low heat. Add butter; mash potatoes well. Stir in flour and salt. Gather mixture into a ball; turn onto lightly floured surface. Knead lightly until smooth. Divide dough in half. Roll out one half into an 8 inches (20 cm] circle, about 1/4 inches thick. Cut into quarters; set aside. Repeat with remaining dough. In large nonstick skillet, heat half the oil over medium-high heat. Cook dough quarters in batches, 2 minutes on each side or until golden brown, adding more oil as necessary. Serve warm.
[Name] Potato Pancakes German Style [AuthorId] 125579 [AuthorName] GrandmaIsCooking [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2000-03-13T21:42:00Z [Description] Make and share this Potato Pancakes German Style recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Potato", "Vegetable", "German", "European", "Low Protein", "Low Cholesterol", "Healthy", "< 30 Mins"] [RecipeIngredientQuantities] ["2 1/2", "3", "1", "1", "1", "2", "1/2", NA] [RecipeIngredientParts] ["potatoes", "water", "lemon juice", "potato", "egg", "milk", "salt"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 136.2 [FatContent] 1.6 [SaturatedFatContent] 0.6 [CholesterolContent] 47.6 [SodiumContent] 326.3 [CarbohydrateContent] 26.2 [FiberContent] 3.2 [SugarContent] 1.2 [ProteinContent] 4.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Grate raw potatoes into water to which lemon juice has been added. Place potatoes in a strainer or cheese cloth and drain off liquid. Drain well. Beat raw and cooked potatoes with egg, milk, and salt to form a batter. Using 3 T oil for each batch, drop batter for 3 or 4 pancakes at a time in hot oil in a large frypan. When firm on the bottom side, loosen edges and turn. Brown on other side. Remove, drain on paper towel, and keep warm. Continue until all batter is used. Serve immediately. NOTE: If potato cakes are served with meat, sprinkle with salt. Sprinkle with sugar if served with applesauce.
[Name] Garlic Potatoes [AuthorId] 154044 [AuthorName] UnknownChef86 [CookTime] PT45M [PrepTime] PT10M [TotalTime] PT55M [DatePublished] 2000-03-13T21:42:00Z [Description] Make and share this Garlic Potatoes 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/78/75/picH7t9nv.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/78/75/picuBFPZM.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/78/75/picj6Ds0V.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/78/75/picMQQp6v.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/78/75/pic8U5Ww5.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/78/75/picidfAwv.jpg"] [RecipeCategory] Potato [Keywords] ["Vegetable", "Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["4", "10", "1/4"] [RecipeIngredientParts] ["potatoes", "garlic cloves"] [AggregatedRating] 5.0 [ReviewCount] 9.0 [Calories] 182.7 [FatContent] 1.1 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 14.1 [CarbohydrateContent] 39.7 [FiberContent] 4.8 [SugarContent] 1.7 [ProteinContent] 4.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 400°F. Boil whole or quartered potatoes for 5 minutes. Roast potatoes, smeared with oil, in pan with whole garlic cloves for 45 minutes.
[Name] Processor Hollandaise Sauce [AuthorId] 39547 [AuthorName] Julesong [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-13T21:42:00Z [Description] Make and share this Processor Hollandaise Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Very Low Carbs [Keywords] ["Low Protein", "< 15 Mins", "Small Appliance"] [RecipeIngredientQuantities] ["1/2", "3", "1", "1", "1/2", "1/2"] [RecipeIngredientParts] ["salt", "white pepper", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 482.9 [FatContent] 53.3 [SaturatedFatContent] 19.2 [CholesterolContent] 202.6 [SodiumContent] 207.8 [CarbohydrateContent] 1.0 [FiberContent] 0.0 [SugarContent] 0.2 [ProteinContent] 2.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Place lemon juice, egg, salt and pepper in bowl of food processor. Blend for 1 to 3 seconds. Add butter while still running, then add corn or peanut oil. Blend in processor for 20 seconds until smooth and uniform Variations: Mouseline sauce: As per Hollandaise and fold in 1/2 cup of heavy cream(beaten to stiffen] Figaro sauce: As per Hollandaise and blend in 2 tbsp of tomato puree and 1 tbsp minced parsley. Mustard Hollandaise: As per Hollandaise and blend in 2 tbsp dijon mustard. Maltaise Sauce: As per Hollandaise and stir in 1/2 tsp finely grated orange rind.
[Name] Quick Beet Borscht [AuthorId] 138861 [AuthorName] Winnipeg Mel [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-13T21:42:00Z [Description] I adopted this recipe from the zaar account in Feb/05. It looked like something I would like to make and enjoy eating. [Images] character(0) [RecipeCategory] Meat [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["2", "2", "1", "1", "1", "1/8", "1", NA, "1/2"] [RecipeIngredientParts] ["beef broth", "red beets", "water", "lemon juice", "sugar", "pepper", "garlic powder", "salt", "red table wine"] [AggregatedRating] nan [ReviewCount] nan [Calories] 44.0 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 44.7 [CarbohydrateContent] 6.7 [FiberContent] 1.6 [SugarContent] 4.6 [ProteinContent] 0.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Dilute the broth using the juice from the red beets instead of water. Put aside the beets for other uses. Add 1 cup water. Cook the borscht for 5 minutes. Season. Add wine.
[Name] Quick Beef Stew [AuthorId] 34879 [AuthorName] Barefoot Beachcomber [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2000-03-13T21:43:00Z [Description] Make and share this Quick Beef Stew recipe from Food.com. [Images] character(0) [RecipeCategory] Stew [Keywords] ["Meat", "Low Protein", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "4", "3", "1", "1", "3", "2 1/4"] [RecipeIngredientParts] ["beef", "carrots", "potatoes", "celery", "unbleached flour", "water"] [AggregatedRating] 5.0 [ReviewCount] 9.0 [Calories] 770.8 [FatContent] 64.7 [SaturatedFatContent] 26.8 [CholesterolContent] 89.9 [SodiumContent] 653.6 [CarbohydrateContent] 35.6 [FiberContent] 5.1 [SugarContent] 4.0 [ProteinContent] 11.6 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] Mix all ingredients in 2 1/2 quart casserole. Cover and microwave on high (100%] to boiling, 10 to 12 minutes; stir. Cover and let stand 5 minutes and microwave until vegetables are tender, 10 to 12 minutes more, stirring every 5 minutes.
[Name] Quick Tomato Sauce [AuthorId] 157425 [AuthorName] lauralie41 [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2000-03-13T21:43:00Z [Description] Make and share this Quick Tomato Sauce recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/78/79/picp5YKlw.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/78/79/picHWi59y.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/78/79/picFcvsFO.jpg"] [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "Healthy", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1/2", "3", "1", "1/2", "1/2", "1/2", "1", "1"] [RecipeIngredientParts] ["olive oil", "onion", "tomatoes", "oregano", "thyme", "basil", "garlic powder", "pepper"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 58.5 [FatContent] 1.8 [SaturatedFatContent] 0.3 [CholesterolContent] 0.9 [SodiumContent] 50.9 [CarbohydrateContent] 9.5 [FiberContent] 2.0 [SugarContent] 5.6 [ProteinContent] 2.3 [RecipeServings] nan [RecipeYield] 3 cups [RecipeInstructions] In a medium saucepan, heat olive oil lightly brown onions, stirring occasionally. Add chicken stock and bring to a simmer. Add remaining ingredients and bring to a boil. Cover saucepan and simmer for 30-45 minutes, stirring occasionally. Pour mixture into food processor or blender and blend until smooth. Use immediately or store in refrigerator.
[Name] Ranch Beef Stew [AuthorId] 35635 [AuthorName] _Pixie_ [CookTime] PT2H25M [PrepTime] PT0S [TotalTime] PT2H25M [DatePublished] 2000-03-13T21:43:00Z [Description] Make and share this Ranch Beef Stew recipe from Food.com. [Images] character(0) [RecipeCategory] Stew [Keywords] ["Meat", "Low Cholesterol", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "3", "2", "2", "12", "1", "2", "1", "1/2", "1/4"] [RecipeIngredientParts] ["lean beef", "water", "carrots", "potatoes", "whole wheat flour", "Worcestershire sauce", "salt", "pepper"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 397.6 [FatContent] 13.5 [SaturatedFatContent] 5.8 [CholesterolContent] 79.4 [SodiumContent] 503.7 [CarbohydrateContent] 43.2 [FiberContent] 7.8 [SugarContent] 11.8 [ProteinContent] 27.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Place meat in 1 quart baking dish.", "Brown in slow oven at 325F for 45 min, stirring occasionally.", "Add 1 cup of water to dish.", "Cover, bake for 1 hr or until meat is tender.", "Meanwhile, cook carrots in remaining 2 cups water.", "When partially cooked, add potatoes and cook until all tender.", "Add onions and peas.", "Put vegetables into beef dish.", "Thicken liquid from vegs. with flour if desired.", "Add worcestershire sauce, salt, and pepper to liquid.", "Pour over meat and vegs.", "Cover and return to oven for 20 minute." ]
[Name] Sauce a La King [AuthorId] 34879 [AuthorName] Barefoot Beachcomber [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2000-03-13T21:43:00Z [Description] For Chicken a la King, of course!
[Name] Red Beet Chocolate Cake [AuthorId] 58104 [AuthorName] Rita1652 [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2000-03-13T21:43:00Z [Description] You can use a jar baby food beets, canned beets in water that you pureed (NOT pickled) or roast your own beets then puree. You will be very surprised at how good this is. In taste and for your health.
[Name] Spiced Red Cabbage and Apples [AuthorId] 208121 [AuthorName] drhousespcatcher [CookTime] nan [PrepTime] PT30M [TotalTime] PT30M [DatePublished] 2000-03-13T21:43:00Z [Description] Adopted 8/17/06 Note Oil was removed. It was used to saute the onion which you can do just as well with broth. [Images] character(0) [RecipeCategory] Vegetable [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["1/2", "4", "1", "2", "1/2", "1", "1 1/2"] [RecipeIngredientParts] ["onion", "red cabbage", "apple", "cloves", "bay leaf", "sugar", "white vinegar"] [AggregatedRating] 4.5 [ReviewCount] 5.0 [Calories] 39.8 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 13.4 [CarbohydrateContent] 9.8 [FiberContent] 1.7 [SugarContent] 6.7 [ProteinContent] 0.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a heavy skillet, over medium heat saute the onion until tender. Add cabbage, apple, cloves and bay leaf. Cover and simmer about 20 min or until cabbage is tender. If cabbage gets dry, add a small amount of water or broth. Add sugar and vinegar to cabbage mixture; toss gently. Cover and cook about 5 min longer.
[Name] Red Cabbage Salad [AuthorId] 47510 [AuthorName] Dreamgoddess [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-13T21:43:00Z [Description] This is one of the Zaar recipes that I adopted. After talking with Marg@Cayman Designs, I've edited this to hopefully make it a much better recipe. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/78/85/pichuSX3v.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/78/85/picF7f1db.jpg"] [RecipeCategory] Vegetable [Keywords] ["German", "European", "< 15 Mins"] [RecipeIngredientQuantities] ["5", "1", "1", "1/2", "1/2", "1", "1", "2", "1/2", "1/4", "1"] [RecipeIngredientParts] ["bacon", "sugar", "red wine vinegar", "mayonnaise", "red cabbage", "garlic powder", "Tabasco sauce", "salt", "pepper", "caraway seed"] [AggregatedRating] 4.5 [ReviewCount] 6.0 [Calories] 84.1 [FatContent] 4.7 [SaturatedFatContent] 1.5 [CholesterolContent] 6.8 [SodiumContent] 404.0 [CarbohydrateContent] 9.1 [FiberContent] 2.3 [SugarContent] 5.1 [ProteinContent] 2.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Fry bacon in medium-size fry pan until crisp; crumble and set aside. Combine sugar, red wine vinegar, mayonnaise, Italian seasoning, garlic powder, tabasco sauce, salt and pepper in a bowl. Pour over the shredded cabbage and toss to coat. Sprinkle with reserved bacon and caraway seeds (if used].
[Name] Red Wine Marinade for Beef [AuthorId] 42720 [AuthorName] Susie in Texas [CookTime] PT2H [PrepTime] PT5M [TotalTime] PT2H5M [DatePublished] 2000-03-13T21:43:00Z [Description] Make and share this Red Wine Marinade for Beef recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/78/86/picSRNZpU.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/78/86/picdmVlDc.jpg"] [RecipeCategory] Meat [Keywords] ["Low Protein", "Weeknight", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/3", "2", "1/4", "1/4", "2"] [RecipeIngredientParts] ["red wine", "fresh lemon juice", "dried thyme", "black pepper", "garlic cloves"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 174.8 [FatContent] 18.2 [SaturatedFatContent] 2.4 [CholesterolContent] 0.0 [SodiumContent] 0.8 [CarbohydrateContent] 1.2 [FiberContent] 0.1 [SugarContent] 0.2 [ProteinContent] 0.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In measuring cup, whisk together oil, wine lemon juice, thyme, pepper and garlic. Place beef in plastic bag or shallow glass dish. Pour marinade over top; seal bag refrigerate for 2 to 6 hours.
[Name] Rhubarb and Nut Streusel Cake [AuthorId] 87236 [AuthorName] truebrit [CookTime] nan [PrepTime] PT0S [TotalTime] PT50M [DatePublished] 2000-03-13T21:43:00Z [Description] Make and share this Rhubarb and Nut Streusel Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "Nuts", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1 1/2", "3", "3", "3/4", "1", "2 1/4", "3/4", "1/2", "1/2", "1/2", "1"] [RecipeIngredientParts] ["sugar", "cornstarch", "fresh rhubarb", "milk", "vinegar", "all-purpose flour", "butter", "baking powder", "baking soda", "egg"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 1043.8 [FatContent] 47.1 [SaturatedFatContent] 24.6 [CholesterolContent] 150.8 [SodiumContent] 608.0 [CarbohydrateContent] 145.0 [FiberContent] 5.1 [SugarContent] 77.0 [ProteinContent] 14.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Combine 3/4 cup sugar and corn starch in medium sauce. Stir in rhubarb. Cook and stir over medium heat until mixture comes to a boil and thickens. Cool and set aside. Stir together milk and vinegar and set aside. Combine flour and remaining 3/4 cup sugar. Cut in butter until mixture is crumbly and set 1/2 cup of mixture aside. To remainder add baking powder, baking soda and nuts. Combine egg and milk mixture and add to dry ingredients, stir until just moistened. Spread 2/3 of the batter over the bottom and sides of a buttered 9\" spring form pan. Spoon rhubarb filling over batter. Drop remaining batter over rhubarb by spoonful, sprinkle with reserved streussel mixture. Bake in preheated 350 F oven 50 minutes.
[Name] Rhubarb-Pecan Muffins [AuthorId] 154044 [AuthorName] UnknownChef86 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-13T21:43:00Z [Description] Make and share this Rhubarb-Pecan Muffins 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/78/88/pictjYxOk.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/78/88/pic3amXHH.jpg"] [RecipeCategory] Quick Breads [Keywords] ["Breads", "Fruit", "Nuts", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "3/4", "1 1/2", "1/2", "1", "3/4", "1", "1/4", "2", "3/4", "1 1/4"] [RecipeIngredientParts] ["flour", "sugar", "baking powder", "baking soda", "salt", "pecans", "egg", "rhubarb"] [AggregatedRating] 5.0 [ReviewCount] 12.0 [Calories] 227.8 [FatContent] 10.1 [SaturatedFatContent] 1.2 [CholesterolContent] 17.6 [SodiumContent] 298.5 [CarbohydrateContent] 31.8 [FiberContent] 1.5 [SugarContent] 14.3 [ProteinContent] 3.5 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Combine all dry ingredients. Beat egg and oil; add orange juice. Add to flour mix. Add rhubarb. Bake 350F 25-30 min.
[Name] Rolled-Oat Macaroons [AuthorId] 57256 [AuthorName] Theresa P [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2000-03-13T21:43:00Z [Description] Make and share this Rolled-Oat Macaroons recipe from Food.com. [Images] character(0) [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "Healthy", "< 15 Mins", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["2 1/2", "1", "2", "2 1/2", "2", "1", "1/8"] [RecipeIngredientParts] ["butter", "brown sugar", "eggs", "rolled oats", "baking powder", "vanilla", "salt"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 56.3 [FatContent] 1.4 [SaturatedFatContent] 0.7 [CholesterolContent] 13.9 [SodiumContent] 40.4 [CarbohydrateContent] 9.8 [FiberContent] 0.6 [SugarContent] 6.0 [ProteinContent] 1.3 [RecipeServings] 36.0 [RecipeYield] nan [RecipeInstructions] Combine the butter, sugar, egg yolks, rolled oats, baking powder, and vanilla and beat well. Whip the egg whites until they are stiff and fold them and the salt into the other ingredients. Drop by teaspoonfuls, 3 inches apart, onto a nonstick cookie sheet. Bake 375°F for 10 minutes.
[Name] Bacon Scallop Appys [AuthorId] 34879 [AuthorName] Barefoot Beachcomber [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2000-03-13T21:43:00Z [Description] This was called Rumaki Kabobs, but I've learned that Rumaki always has
[Name] Salsa, Low Cal. [AuthorId] 157425 [AuthorName] lauralie41 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-13T21:43:00Z [Description] Make and share this Salsa, Low Cal. recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Mexican", "Vegan", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["3", "3", "1", "1/4", "1", "1/4", "1"] [RecipeIngredientParts] ["water", "tomatoes", "green pepper", "chili powder", "garlic powder"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 109.4 [FatContent] 1.3 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 58.8 [CarbohydrateContent] 23.7 [FiberContent] 7.1 [SugarContent] 14.7 [ProteinContent] 5.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In medium sized bowl, combine all ingredients; mix well. Place in covered container; chill until ready to serve.
[Name] Eggs in Red Pepper Sauce [AuthorId] 34879 [AuthorName] Barefoot Beachcomber [CookTime] PT10M [PrepTime] PT0S [TotalTime] PT10M [DatePublished] 2000-03-13T21:43:00Z [Description] Make and share this Eggs in Red Pepper Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] "For Large Groups" [RecipeIngredientQuantities] ["1", "1", NA, "2", "1", "1/2", NA, "1", "1/2", "1/2", "4"] [RecipeIngredientParts] ["onion", "garlic clove", "butter", "flour", "milk", "salt", "paprika", "ginger", "eggs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 130.7 [FatContent] 7.3 [SaturatedFatContent] 3.0 [CholesterolContent] 220.0 [SodiumContent] 100.3 [CarbohydrateContent] 7.1 [FiberContent] 0.3 [SugarContent] 0.6 [ProteinContent] 8.8 [RecipeServings] 4.0 [RecipeYield] 4 eggs [RecipeInstructions] Saute the chopped onion and garlic in the butter. Add flour and make a roux. Add the other ingredients (except the eggs] and bring to a simmer, stirring occasionally. Add the whole eggs and continue stirring for 3 minutes. Remove from the heat and slice the eggs, then serve hot.
[Name] Sambuca Romana Jam [AuthorId] 67395 [AuthorName] Dannygirl [CookTime] nan [PrepTime] PT0S [TotalTime] PT1M [DatePublished] 2000-03-13T21:43:00Z [Description] Make and share this Sambuca Romana Jam recipe from Food.com. [Images] character(0) [RecipeCategory] Fruit [Keywords] ["< 15 Mins", "Canning"] [RecipeIngredientQuantities] ["3/4", "1", "5", "1", "1/2", "1/2", "1 3/4", "50"] [RecipeIngredientParts] ["sugar", "fresh blueberries", "lemon, rind of", "water", "sugar", "coffee beans"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 2682.7 [FatContent] 2.8 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 216.1 [CarbohydrateContent] 697.9 [FiberContent] 26.6 [SugarContent] 572.8 [ProteinContent] 5.8 [RecipeServings] 1.0 [RecipeYield] 5 half-pint jars [RecipeInstructions] Mix sugar and pectin together. Stir into blueberries, lemon rind, water, and Sambuca in a heavy saucepan. Cook over high heat, stirring constantly, until mixture comes to a hard boil. Stir in remaining sugar. Bring to a rolling boil, still stirring constantly. Boil for 1 minute. Remove from heat. Skim off foam with metal spoon. Place 10 coffee beans in each jar. Immediately pour jam into hot sterilized jars and vacuum seal.
[Name] Sangria [AuthorId] 42720 [AuthorName] Susie in Texas [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-13T21:43:00Z [Description] Make and share this Sangria 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/78/97/piccVMKLg.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/78/97/picculv4v.jpg"] [RecipeCategory] Beverages [Keywords] ["Spanish", "Portuguese", "European", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["25", "1/3", "1/2", "1/2", "1/3", "1/4", "2"] [RecipeIngredientParts] ["red wine", "brandy", "lemon juice", "ginger ale"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 114.4 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 6.1 [CarbohydrateContent] 10.3 [FiberContent] 0.1 [SugarContent] 8.2 [ProteinContent] 0.1 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Mix all ingredients except ginger ale; refrigerate until chilled. Just before serving, stir in ginger ale. Garnish with fruit, if desired.
[Name] Sangria Blanco [AuthorId] 35635 [AuthorName] _Pixie_ [CookTime] nan [PrepTime] PT0S [TotalTime] PT2H5M [DatePublished] 2000-03-13T21:43:00Z [Description] Make and share this Sangria Blanco recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Spanish", "Portuguese", "European", "Low Protein", "Low Cholesterol", "Healthy", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1/4", "1/2", "2", "1", "1", "1/2", "25", "1", "1", "1", NA] [RecipeIngredientParts] ["sugar", "water", "cinnamon sticks", "sparkling water", "dry white wine", "orange", "apple", "banana"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 151.0 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 6.8 [CarbohydrateContent] 22.1 [FiberContent] 1.4 [SugarContent] 17.1 [ProteinContent] 0.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Heat sugar, water and cinnamon to boiling in 1-quart saucepan; reduce heat. Simmer, uncovered, for 5 minutes. Cover and refrigerate at least 2 hours but no longer tha 1 week. Remove cinnamon sticks from sugar mixture. Mix sugar mixture, sparkling water, apple juice, orange juice and wine in large pitcher. Gently stir in fruit and ice. Serve with several pieces of fruit in each glass.
[Name] Chicken Coconut Satay Skewers [AuthorId] 39547 [AuthorName] Julesong [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-13T21:43:00Z [Description] Make and share this Chicken Coconut Satay Skewers 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/78/99/picAmxW84.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/78/99/pic3wcguZ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/78/99/pic3wcguZ.jpg"] [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Coconut", "Fruit", "Nuts", "Meat", "Thai", "Asian", "Weeknight", "< 15 Mins"] [RecipeIngredientQuantities] ["40", "1 1/2", "6", "6", "1/3", "2", "1", "1", "1/2", "1/2", "1/4"] [RecipeIngredientParts] ["boneless chicken breasts", "shallots", "garlic", "coconut milk", "lemon juice", "brown sugar", "coriander leaves", "salt", "whole cumin seed", "turmeric"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 124.8 [FatContent] 6.6 [SaturatedFatContent] 2.7 [CholesterolContent] 36.3 [SodiumContent] 135.4 [CarbohydrateContent] 3.7 [FiberContent] 0.1 [SugarContent] 1.2 [ProteinContent] 12.3 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Soak skewers in cold water for 1 to 2 hours before grilling. Cut meat into 3/4 inch pieces. Place in a medium sized bowl. In a food processor or blender whirl together shallots, garlic, coconut milk, lemon juice, sugar, coriander, salt, cumin and turmeric to form a smooth paste. Combine with meat and marinate, covered in the fridge for 1 to 2 hours. Thread onto skewers without crowding, about 4 pieces per skewer. Grill or broil until crisp and browned, but still juicy, about 3 to 6 minutes, turning to cook evenly. (An adopted recipe.]
[Name] Satay Kuah Sauce (Spicy Peanut Sauce) [AuthorId] 138047 [AuthorName] HappyBunny [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2000-03-13T21:43:00Z [Description] Make and share this Satay Kuah Sauce (Spicy Peanut Sauce) recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Fruit", "Nuts", "< 30 Mins"] [RecipeIngredientQuantities] ["1 1/2", "6", "5", "3", "1", "2", "1/4", "1", "1/3", "1", "2", "1", "1/4", "3/4"] [RecipeIngredientParts] ["lemongrass", "shallots", "garlic cloves", "fresh coriander leaves", "hot chili sauce", "cumin seeds", "turmeric", "water", "dried shrimp paste", "coconut milk", "brown sugar", "salt", "roasted unsalted peanuts"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 229.3 [FatContent] 21.9 [SaturatedFatContent] 10.2 [CholesterolContent] 0.0 [SodiumContent] 104.9 [CarbohydrateContent] 7.3 [FiberContent] 0.8 [SugarContent] 1.8 [ProteinContent] 4.0 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Peel coarse outer layer from lemon grass, and remove tough tops. (Save these for a soup stock if desired]. Chop tender stalks into 1 inch lengths. Place in workbowl of food processor with shallots, garlic, coriander, hot chilli sauce, cumin seeds and turmeric. Whirl to a fine paste, adding water if needed. In a large frying pan over medium setting , heat oil, add lemon grass paste and dried shrimp paste, stirring and frying for about 4 minutes or until mixture emits a wonderously aromatic perfume. Stir in about half the coconut milk and continue cooking, stirring almost constantly, for 8 minutes. Stir in remaining coconut milk, sweeten with sugar and season with salt. Blend in peanuts. Taste at this point to adjust sweetening, salt, and chilli. Thin with more coconut milk or water if desire.
[Name] Sauerbraten & Ginger [AuthorId] 35635 [AuthorName] _Pixie_ [CookTime] nan [PrepTime] PT96H [TotalTime] PT96H [DatePublished] 2000-03-13T21:43:00Z [Description] Make and share this Sauerbraten & Ginger recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["German", "European", "Weeknight"] [RecipeIngredientQuantities] ["4", "2", "8", "4", "1", "1", "1", "1/2", "1/4", "1/2", "2", "10", "1/2", "1"] [RecipeIngredientParts] ["rump roast", "onions", "peppercorns", "cloves", "bay leaf", "white vinegar", "water", "cider vinegar", "salt", "water", "sour cream", "unbleached flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 478.0 [FatContent] 30.5 [SaturatedFatContent] 10.9 [CholesterolContent] 142.1 [SodiumContent] 265.5 [CarbohydrateContent] 8.7 [FiberContent] 0.6 [SugarContent] 2.9 [ProteinContent] 38.5 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Place the beef roast in a deep ceramic or glass bowl. Add onions, peppercorns, cloves, and bay leaf. Pour white vinegar and cider vinegar over the meat; chill, covered, for 4 days. Turn meat twice each day. Remove the meat from the marinade, dry it well with paper towels, and strain the marinade into a bowl. Reserve onions and 1 cup marinade. In a Dutch oven brown the meat on all sides in hot vegetable oil. Sprinkle meat with salt. Pour boiling water around the meat. sprinkle in crushed gingersnaps, and simmer covered for 1 1/2 hours. Turn often. Add 1 cup of reserved marinade and cook meat 2 hours or more, until tender. Remove the meat and keep it warm. Strain the cooking juices into a large saucepan. In a small bowl mix sour cream with flour. Stir it into the cooking juices and cook, stirring, until sauce is thickened and smooth. Slice meat in 1/4 inch slices; add to hot gravy. Arrange meat on a heated plater and pour extra sauce over it.
[Name] Sauteed Shrimp with Curried Banana Sauce [AuthorId] 39547 [AuthorName] Julesong [CookTime] nan [PrepTime] PT0S [TotalTime] PT20M [DatePublished] 2000-03-13T21:43:00Z [Description] Make and share this Sauteed Shrimp with Curried Banana Sauce recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/79/03/pic2Q1t3v.jpg" [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["2", "1", "1", "1", "1", "1/2", "1/2", "1/8", "1", "1/2", "1/2", "1/2", "4", "2", "36", NA, "1", "1"] [RecipeIngredientParts] ["onion", "celery", "garlic", "curry powder", "fresh ginger", "cardamom", "cinnamon", "ground nutmeg", "salt", "white pepper", "red apple", "bananas", "jumbo shrimp", "butter"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 391.5 [FatContent] 21.1 [SaturatedFatContent] 4.8 [CholesterolContent] 224.2 [SodiumContent] 1300.4 [CarbohydrateContent] 25.4 [FiberContent] 3.0 [SugarContent] 11.8 [ProteinContent] 26.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a heavy bottomed saucepan, heat the 2 oz cooking oil over medium low heat. Add the onion, celery and garlic and saute without coloring for about three minutes. Add all the spiced and saute white stirring for another minute. Add the fruit and chicken stock and simmer over medium heat for 20 minutes. Puree the sauce in a blender until it is liquid and then strain through a sieve. Keep warm over low heat. Sprinkle salt and pepper over the shrimp. In a large skillet, melt the butter and oil over medium high heat. Add the shrimp and saute, shaking the pan back and forth until the shrimp turn pink and are firm. Don't over cook them. Place 6 shrimp over each serving of rice or noodles. Spoon some sauce over each dish.
[Name] Crispy Scalloped Potatoes [AuthorId] 125579 [AuthorName] GrandmaIsCooking [CookTime] PT1H10M [PrepTime] PT15M [TotalTime] PT1H25M [DatePublished] 2000-03-13T21:43:00Z [Description] Make and share this Crispy Scalloped Potatoes 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/79/04/pic9F0DAJ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/79/04/pici7wGtR.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/79/04/picuEU9XN.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/79/04/picChhmNs.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/79/04/picBHAjSI.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/79/04/pic6BYzaF.jpg"] [RecipeCategory] Potato [Keywords] ["Vegetable", "Low Protein", "Low Cholesterol", "Healthy", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1/3", "3", "1/2", "1/4", "1", "3"] [RecipeIngredientParts] ["potatoes", "onion", "all-purpose flour", "salt", "pepper", "butter", "milk"] [AggregatedRating] 4.5 [ReviewCount] 60.0 [Calories] 171.8 [FatContent] 4.9 [SaturatedFatContent] 3.0 [CholesterolContent] 16.6 [SodiumContent] 210.0 [CarbohydrateContent] 26.9 [FiberContent] 2.7 [SugarContent] 1.2 [ProteinContent] 5.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 400 degrees Fahrenheit. Lightly spray a 2 quart casserole with vegetable spray. Arrange a layer of potatoes in casserole, then sprinkle with some of onion, flour, salt and pepper. Continue to layer until all potatoes, onion, flour, salt and pepper are used. Dot top with butter, then pour milk over all. Bake 20 min, then reduce heat to 350 degrees Fahrenheit and bake 50 to 60 min longer or until potatoes are tender.

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