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[Name] Scotch Apple Pudding [AuthorId] 193853 [AuthorName] MirandaLee [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-13T21:43:00Z [Description] Make and share this Scotch Apple Pudding recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Apple", "Fruit", "Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["4", "1/3", "1/8", "1/8", "1", "1/2", "1 1/2"] [RecipeIngredientParts] ["apples", "sugar", "cinnamon", "salt", "butter", "rolled oats", "skim milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 173.3 [FatContent] 1.4 [SaturatedFatContent] 0.6 [CholesterolContent] 2.9 [SodiumContent] 90.9 [CarbohydrateContent] 38.6 [FiberContent] 4.1 [SugarContent] 25.9 [ProteinContent] 3.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cut apples into slices. Combine sugar, cinnamon, and salt. Place half the apples in a nonstick baking dish and sprinkle with half the sugar mixture. Dot with half the butter. Sprinkle half the oats over all. Arrange another series of layers. Then add milk. Cover and bake 350F for 45 min. Remove the cover and bake 15 min. more. Serve hot or cold.
[Name] Scrambled Eggs Benedict [AuthorId] 293001 [AuthorName] tweetyfan [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2000-03-13T21:43:00Z [Description] Make and share this Scrambled Eggs Benedict 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/79/06/picmrW6x9.jpg" [RecipeCategory] < 15 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "8", "4", "1/4", "2", "1/8", "1", "2"] [RecipeIngredientParts] ["Canadian bacon", "eggs", "milk", "green peppers", "salt", "pepper", "English muffins"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 235.5 [FatContent] 9.8 [SaturatedFatContent] 3.4 [CholesterolContent] 216.6 [SodiumContent] 1057.5 [CarbohydrateContent] 14.6 [FiberContent] 1.0 [SugarContent] 1.2 [ProteinContent] 21.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Mix sauce as directed on package in 2-cup glass measure. Microwave uncovered on high (100%], 1 minute; stir. Microwave until mixture boils and thickens, 1 to 1 1/2 minutes, stirring every 30 seconds. Cover and microwave bacon on high (100%] on high (100%] until hot, 1 1/2 to 2 minutes. Beat eggs in 1-quart casserole. Beat in milk, green pepper, salt and pepper. Cover and microwave on high (100%] 2 minutes; stir. Cover and microwave until eggs are set but still moist, 1 to 1 1/2 minutes. Place muffins, cut sides up on serving plate. Top each with bacon slices and large spoonful of eggs; spoon sauce over eggs. Microwave uncovered on high (100%] until hot, 1 to 1 1/2 minutes.
[Name] Shortbread [AuthorId] 125579 [AuthorName] GrandmaIsCooking [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2000-03-13T21:43:00Z [Description] Make and share this 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", "1/2", "1/2"] [RecipeIngredientParts] ["all-purpose flour", "butter"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 138.2 [FatContent] 9.4 [SaturatedFatContent] 5.8 [CholesterolContent] 24.4 [SodiumContent] 65.7 [CarbohydrateContent] 11.9 [FiberContent] 0.4 [SugarContent] 0.1 [ProteinContent] 1.7 [RecipeServings] 20.0 [RecipeYield] 40 cookies [RecipeInstructions] Preheat oven to 300°F. Mix flour and sugar. Rub in butter until soft but not oily. Gather into a ball, roll out 1/4 - 1/2 in thick. Cut and bake in oven, 25-35 minutes.
[Name] Skillet Potato Pie [AuthorId] 82616 [AuthorName] Shirl J 831 [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2000-03-13T21:43:00Z [Description] Make and share this Skillet Potato Pie recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/79/10/picfhQkLv.jpg" [RecipeCategory] Potato [Keywords] ["Vegetable", "Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1/2", "2", NA, NA] [RecipeIngredientParts] ["buttermilk", "scallions"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 137.2 [FatContent] 0.5 [SaturatedFatContent] 0.2 [CholesterolContent] 1.2 [SodiumContent] 43.6 [CarbohydrateContent] 29.1 [FiberContent] 3.1 [SugarContent] 3.3 [ProteinContent] 4.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cook potatoes, slice 1/4 in. thick. Mash lightly just until broken up into several pieces. Stir in buttermilk and scallions and season with salt and pepper. Heat just enough oil to coat bottom of non stick skillet. When hot enough, pour in potato mixture and pat in evenly. Turn the heat to moderate and cook until the bottom of the pie is crisp and browned. Slide out onto a plate and cut into wedges.
[Name] Sliced Kiwi and Banana with Strawberry Puree [AuthorId] 34879 [AuthorName] Barefoot Beachcomber [CookTime] nan [PrepTime] PT0S [TotalTime] PT7M [DatePublished] 2000-03-13T21:43:00Z [Description] Make and share this Sliced Kiwi and Banana with Strawberry Puree recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Strawberry", "Berries", "Fruit", "Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "1/2", NA, "1/2", "1", "6", "3"] [RecipeIngredientParts] ["strawberry", "water", "granulated sugar", "cornstarch", "kiwi fruits", "bananas"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 188.5 [FatContent] 0.8 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 3.6 [CarbohydrateContent] 47.4 [FiberContent] 5.0 [SugarContent] 33.6 [ProteinContent] 1.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Place strawberries in blender with lemon juice and 1/4 cup water. (Thawed unsweeted strawberries could be substituted]. Blend until smooth. Press through fine strainer into medium-sized saucepan. (Sauce foams as it cooks, so you will need the extra space]. Add sugar to mixture; bring to a boil. Lower heat; simmer 5 minutes. Mix cornstarch with 1 tablespoon water; stir into mixture 1 to 2 minutes or until thickened. Remove from heat. Cool and chill. Just before serving, peel kiwis and bananas. Place several tablespoons for strawberry mixture in corner of each dessert plate. Slice 1 kiwi and half a banana into overlapping semicircles around each pool of sauce. (If you have any strawberry mixture left over, it's delicious on ice cream].
[Name] Smoky Brie Spread [AuthorId] 59780 [AuthorName] Pamela [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2000-03-13T21:43:00Z [Description] This is an adopted recipe. I have added liquid smoke to the ingredients because I felt something was missing. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/79/12/picskg0Gg.jpg" [RecipeCategory] Spreads [Keywords] ["Very Low Carbs", "< 15 Mins", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["4", "8", "4 1/2", "2", "1", "1/8"] [RecipeIngredientParts] ["bacon", "cream cheese", "milk", "lemon juice", "liquid smoke"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 1656.2 [FatContent] 156.3 [SaturatedFatContent] 86.3 [CholesterolContent] 443.0 [SodiumContent] 2244.1 [CarbohydrateContent] 9.9 [FiberContent] 0.1 [SugarContent] 1.4 [ProteinContent] 55.2 [RecipeServings] nan [RecipeYield] 1 cups [RecipeInstructions] Place bacon in food processor or blender and process until finely chopped. Add remaining ingredients and process until smooth. Refrigerate until ready to serve.
[Name] So Easy Fish [AuthorId] 59473 [AuthorName] Fluffy [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-13T21:43:00Z [Description] Make and share this So Easy Fish 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/79/13/nAM1ZqY4TIWdGLlmbMU2_P1010004.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/79/13/picaZxHUj.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/79/13/pic4vEGQj.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/79/13/pica7qMBh.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/79/13/pic5ZflTS.jpg" ] [RecipeCategory] < 15 Mins [Keywords] ["Oven", "Easy"] [RecipeIngredientQuantities] ["2", "1/2", "1/4", "1", "1/8", "1/8"] [RecipeIngredientParts] ["parmesan cheese", "garlic powder", "lemon pepper"] [AggregatedRating] 5.0 [ReviewCount] 15.0 [Calories] 150.2 [FatContent] 3.3 [SaturatedFatContent] 0.7 [CholesterolContent] 62.4 [SodiumContent] 177.8 [CarbohydrateContent] 9.9 [FiberContent] 0.6 [SugarContent] 0.9 [ProteinContent] 19.0 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 425F. Rinse fish and pat dry. Lightly grease a small shallow baking pan with some of oil. Rub remaining oil over top of fish. In a small bowl, combine remaining ingredients and sprinkle over fish. Bake, uncovered, about 20 min. or until fish flakes easily.
[Name] Southwest Guacamole [AuthorId] 102135 [AuthorName] icetea [CookTime] nan [PrepTime] PT0S [TotalTime] PT1H [DatePublished] 2000-03-13T21:43:00Z [Description] Make and share this Southwest Guacamole recipe from Food.com. [Images] character(0) [RecipeCategory] Fruit [Keywords] ["Southwestern U.S.", "Mexican", "Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["5", "4", "1", "1/4", "1/2"] [RecipeIngredientParts] ["avocados", "garlic", "tomatoes", "lime juice", "salt"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 278.9 [FatContent] 24.6 [SaturatedFatContent] 3.6 [CholesterolContent] 0.0 [SodiumContent] 207.6 [CarbohydrateContent] 17.0 [FiberContent] 11.7 [SugarContent] 2.1 [ProteinContent] 3.8 [RecipeServings] 6.0 [RecipeYield] 3 cups of dip [RecipeInstructions] Mash avocados in a medium bowl until slightly lumpy. Stir in remaining ingredients. Cover and refrigerate 1 hour.
[Name] Southwest Ham and Cheese [AuthorId] 28649 [AuthorName] Shari2 [CookTime] nan [PrepTime] PT0S [TotalTime] PT3M [DatePublished] 2000-03-13T21:43:00Z [Description] Make and share this Southwest Ham and Cheese recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Cheese", "Southwestern U.S.", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["6", "6", "3", "6"] [RecipeIngredientParts] ["smoked ham", "flour tortillas", "mild cheddar cheese"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 460.1 [FatContent] 31.8 [SaturatedFatContent] 6.1 [CholesterolContent] 47.0 [SodiumContent] 1467.0 [CarbohydrateContent] 24.1 [FiberContent] 1.4 [SugarContent] 0.9 [ProteinContent] 19.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Place 1 slice ham on each of 3 tortillas. Top each with cheese, another slice of ham and a tortilla. Heat 2 T of the oil in a 10-inch skillet over medium heat until hot. Cook 1 sandwich in oil, turning once, until golden brown and cheese is melted, about 3 minutes. Cut into 4 wedges. Repeat with remaining oil and sandwiches.
[Name] Southwest Riblets [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. I hope to prepare this one soon and will post any modifications that I make to the recipe. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "Southwestern U.S.", "Mexican", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1/2", "2", "1", "6", "3", "1/2", "1/2", "1", "2", "1", "2", "3"] [RecipeIngredientParts] ["onion", "red chili pepper", "garlic", "salt", "baking chocolate", "water", "cider vinegar", "tomato paste", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 585.5 [FatContent] 42.8 [SaturatedFatContent] 14.5 [CholesterolContent] 156.5 [SodiumContent] 394.1 [CarbohydrateContent] 6.8 [FiberContent] 0.7 [SugarContent] 4.9 [ProteinContent] 43.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cook and stir onion in oil in 2-quart saucepan 2 minutes. Stir in ground red chiles, juniper berries, garlic and salt. Cover and cook 5 minutes, stirring occasionally. Stir in chocolate until melted. Pour water, vinegar and tomato paste into food processor workbowl fitted with steel blade or into a blender container. Add onion mixture and sugar; cover and process until well blended. Heat oven to 375 Degrees F. Cut between pork back ribs to separate. Place in a single layer in roasting pan, pour sauce evenly over pork. Bake uncovered 30 minutes; turn pork. Bake until done, about 30 minutes longer.
[Name] Southwest Smoothie [AuthorId] 36187 [AuthorName] dojemi [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2000-03-13T21:43:00Z [Description] Make and share this Southwest Smoothie recipe from Food.com. [Images] character(0) [RecipeCategory] Smoothies [Keywords] ["Beverages", "Papaya", "Tropical Fruits", "Fruit", "Southwestern U.S.", "Low Protein", "Low Cholesterol", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/2", "2", "1"] [RecipeIngredientParts] ["banana", "mango", "milk", "honey"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 165.5 [FatContent] 6.1 [SaturatedFatContent] 3.8 [CholesterolContent] 22.8 [SodiumContent] 80.8 [CarbohydrateContent] 23.7 [FiberContent] 1.2 [SugarContent] 12.9 [ProteinContent] 5.8 [RecipeServings] 3.0 [RecipeYield] nan [RecipeInstructions] Place all ingredients in food processor workbowl fitted with steel blade or in blender container; cover and process on high speed until smooth. Strain if using mango.
[Name] Spaghetti Primavera (adopted) [AuthorId] 129357 [AuthorName] Honni [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2000-03-13T21:44:00Z [Description] Adopted from zaar Feb 2005. All comments below are from the original chef. I will update when I have prepared this recipe myself. Leah [Images] character(0) [RecipeCategory] Spaghetti [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["1/2", "1", "1/2", "1/4", "1", "1", "1", "2", "3/4", "6", NA, NA] [RecipeIngredientParts] ["butter", "fresh mushrooms", "green pepper", "onion", "garlic clove", "broccoli", "tomatoes", "parsley", "oregano", "spaghetti", "parmesan cheese"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 391.6 [FatContent] 24.0 [SaturatedFatContent] 14.8 [CholesterolContent] 61.0 [SodiumContent] 178.3 [CarbohydrateContent] 38.1 [FiberContent] 3.2 [SugarContent] 3.5 [ProteinContent] 7.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Melt butter in medium frypan. Saute mushrooms, green pepper, onion and garlic until tender. Add broccoli, tomato, parsley and oregano to pan; heat through, stirring occaisionally. Spoon vegetable mixture over spagetti; toss well to coat. Add salt and pepper to taste. Sprinkle each serving with Parmesan cheese.
[Name] Spiced Chocolate Applesauce Cake [AuthorId] 53425 [AuthorName] Jenny Sanders [CookTime] PT50M [PrepTime] PT20M [TotalTime] PT1H10M [DatePublished] 2000-03-13T21:44:00Z [Description] This is a lovely cake, not too sweet but moist and chocolatey. The combination of cinnamon and chocolate is particularly popular in Mexican cooking, but it makes a very interesting cake as well. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/79/21/picreZClP.jpg" [RecipeCategory] Dessert [Keywords] ["Fruit", "Weeknight", "For Large Groups", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2 1/2", "1/2", "2", "1", "1", "1/2", "1", "2", "1", "1 1/2", "1"] [RecipeIngredientParts] ["flour", "cocoa powder", "baking soda", "cinnamon", "salt", "sugar", "eggs", "vanilla extract", "applesauce", "buttermilk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 293.9 [FatContent] 10.9 [SaturatedFatContent] 1.9 [CholesterolContent] 36.1 [SodiumContent] 446.9 [CarbohydrateContent] 46.1 [FiberContent] 2.4 [SugarContent] 17.9 [ProteinContent] 5.2 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven to 350°F Line 2 nine-inch round cake pans with parchment paper, and grease the sides of the pans. Sift together flour, cocoa, baking soda, cinnamon and salt; set aside. Beat together the oil and sugar in a mixing bowl. Add the eggs, one at a time, beating well after each addition. Blend in the vanilla and the applesauce. Add the dry ingredients alternately with the buttermilk to creamed mixture, beating well after each addition. Divide the batter evenly between the two pans. Bake in the preheated 350°F oven for 45 to 50 minutes or until cake tests done. Cool 10 minutes in pan on rack. Remove from the pans; cool on rack. Ice with frosting as desired.
[Name] Spicy Szechuan Sauteed Chicken [AuthorId] 30094 [AuthorName] acid. [CookTime] PT5M [PrepTime] PT10M [TotalTime] PT15M [DatePublished] 2000-03-13T21:44:00Z [Description] Make and share this Spicy Szechuan Sauteed Chicken recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/79/22/nb1MONzESCeEQCeCNtQO_DSC02339.JPG" [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Asian", "Spicy", "< 15 Mins"] [RecipeIngredientQuantities] ["3/4", "2", "2", "4", "1", "1", "1", "3/4", "3/4", "1", "1/3", "2", "1/2", "2"] [RecipeIngredientParts] ["chicken", "broccoli florets", "green onions", "gingerroot", "garlic clove", "wine", "soy sauce", "sugar", "chili sauce", "szechwan pepper", "cornstarch"] [AggregatedRating] nan [ReviewCount] nan [Calories] 206.9 [FatContent] 15.7 [SaturatedFatContent] 3.3 [CholesterolContent] 39.0 [SodiumContent] 309.7 [CarbohydrateContent] 4.8 [FiberContent] 0.3 [SugarContent] 1.2 [ProteinContent] 11.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat wok with oil, garlic, ginger over high heat and stir in chicken pieces. Cook for 2-2 1/2 minutes. Add remainder of ingredients except blanched broccoli florets and cornstarch, and stir for a further 1-2 minutes. Mix well. Thicken and place chicken in center of a dish with broccoli on each side.
[Name] Spinach-Cheese Puffs [AuthorId] 55578 [AuthorName] Chill [CookTime] nan [PrepTime] PT0S [TotalTime] PT20M [DatePublished] 2000-03-13T21:44:00Z [Description] Make and share this Spinach-Cheese Puffs 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/79/23/picYob4Di.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/79/23/picyVgmBJ.jpg"] [RecipeCategory] Cheese [Keywords] ["< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1", "1", "4", "1/4", "1/2", NA] [RecipeIngredientParts] ["frozen chopped spinach", "milk", "margarine", "butter", "salt", "all-purpose flour", "eggs", "gruyere", "swiss cheese", "parmesan cheese", "beets"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 2394.3 [FatContent] 171.1 [SaturatedFatContent] 61.0 [CholesterolContent] 947.5 [SodiumContent] 4942.6 [CarbohydrateContent] 111.6 [FiberContent] 3.4 [SugarContent] 1.9 [ProteinContent] 100.2 [RecipeServings] 1.0 [RecipeYield] 48 CHEESE PUFFS [RecipeInstructions] Drain spinach; squeeze dry with paper towels. In 3-quart saucepan over medium heat, heat milk, margarine or butter, and salt until margarine melts and mizture boils. Remove saucepan from heat. With wodden spoon, vigorously stir in flour all at once until mixture forms a ball and leaves side of saucepan. Add eggs to flour mixture, 1 at a time, beating well after each addition, until mixture is smooth and satiny. Stir in Gruyere and parmesan cheeses and spinach. If not baking right away, cover surface of mixture with plastic wrap and refrigerate. Preheat oven to 375 degrees. Lightly grease 2 large cookie sheets. Drop batter by level tablespoons onto cookie sheets, about 1 1/2 inches apart. Bake 15 to 20 minutes until cheese puffs are golden brown. Arrange appetizer and garnish on platter; serve immediately.
[Name] Spit Roasted Chili Barbecued Ribs [AuthorId] 47510 [AuthorName] Dreamgoddess [CookTime] PT1H20M [PrepTime] PT20M [TotalTime] PT1H40M [DatePublished] 2000-03-13T21:44:00Z [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] Mexican [Keywords] ["Very Low Carbs", "Roast", "< 15 Mins", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["4", "1", "2", "4", "2", "1", "1/2", "2", "1", NA, "1/2", "5"] [RecipeIngredientParts] ["butter", "onion", "garlic cloves", "canned plum tomatoes", "chili powder", "dry red wine", "soya sauce", "cornstarch", "granulated sugar", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2545.5 [FatContent] 184.3 [SaturatedFatContent] 70.5 [CholesterolContent] 717.1 [SodiumContent] 3243.1 [CarbohydrateContent] 31.2 [FiberContent] 3.7 [SugarContent] 17.1 [ProteinContent] 172.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Melt butter in saucepan or skillet over medium high heat and cook onion until soft. Add garlic and cook a minute longer. Put tomatoes through a food mill or puree in a blender or food processor. Add to onion mixture along with all other ingredients except meat. Bring to a boil and simmer for several minutes. Remove from heat and set aside. Thread ribs on to spit and secure with prongs. Close cover two thirds of way. Spit roast for 30 minutes, then baste every ten or so for another 40 minutes or until juices run clear. Place several tablespoons of sauce on each plate and serve with ribs.
[Name] Spring Vegetable Pie [AuthorId] 98016 [AuthorName] Queen of Everything [CookTime] nan [PrepTime] PT0S [TotalTime] PT25M [DatePublished] 2000-03-13T21:44:00Z [Description] Make and share this Spring Vegetable Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Cauliflower [Keywords] ["Vegetable", "Spring", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["1 1/2", "1", "1", "3", "1/2", "2", "4", "2", "4", "1/4", NA, "1/2"] [RecipeIngredientParts] ["olive oil", "carrot", "cauliflower", "scallions", "fresh parsley", "eggs", "low-fat milk", "feta cheese", "dried thyme", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 188.4 [FatContent] 11.5 [SaturatedFatContent] 4.7 [CholesterolContent] 142.1 [SodiumContent] 365.9 [CarbohydrateContent] 11.8 [FiberContent] 1.8 [SugarContent] 3.3 [ProteinContent] 9.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven 375F. Heat oil plus 3 T water in large skillet. Add the carrots and cauliflower and saute, covered, over moderate heat. Lift the lid and stir occasionally until crisp tender. Stir in the scallions and saute for another minute, just until slightly limp. Stir in peas and parsley and remove from heat. In mixing bowl, combine beaten eggs with the milk, feta and thyme. Stir in the skillet mixture and add a little pepper. Oil a 10 in. tart pan. Line the bottom with half the crumbs and pour the vegetable mixture in. Top with the remaining crumbs. Bake for 20 to 25 minutes, or until set and top is golden. Let stand for 10 min before cutting.
[Name] Nat's Favorite Steak Marinade [AuthorId] 33443 [AuthorName] Nat Da Brat [CookTime] nan [PrepTime] PT2M [TotalTime] PT2M [DatePublished] 2000-03-13T21:44:00Z [Description] Make and share this Nat's Favorite Steak Marinade recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/79/26/picPqAX17.jpg" [RecipeCategory] Low Protein [Keywords] ["Weeknight", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "3", "1/4", "2"] [RecipeIngredientParts] ["lemon juice", "Worcestershire sauce", "extra virgin olive oil", "garlic cloves"] [AggregatedRating] 4.5 [ReviewCount] 11.0 [Calories] 252.7 [FatContent] 27.0 [SaturatedFatContent] 3.7 [CholesterolContent] 0.0 [SodiumContent] 84.5 [CarbohydrateContent] 4.0 [FiberContent] 0.1 [SugarContent] 1.2 [ProteinContent] 0.2 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Place steak in a non metal dish just large enough to hold it or in a sealable plastic bag. Refrigerate for anywhere from 2 to 24 hours.
[Name] Steak Tartare II [AuthorId] 319796 [AuthorName] Jane Gib [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2000-03-13T21:44:00Z [Description] Make and share this Steak Tartare II recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Russian", "European", "< 15 Mins"] [RecipeIngredientQuantities] ["1/4", "1/4", "1/2", "1/4", "1/4", "1"] [RecipeIngredientParts] ["fresh corn", "beef tenderloin", "capers", "Worcestershire sauce", "Dijon mustard", "onion"] [AggregatedRating] nan [ReviewCount] nan [Calories] 385.5 [FatContent] 22.0 [SaturatedFatContent] 8.5 [CholesterolContent] 96.4 [SodiumContent] 144.4 [CarbohydrateContent] 23.3 [FiberContent] 3.4 [SugarContent] 4.4 [ProteinContent] 26.1 [RecipeServings] nan [RecipeYield] 1 Cup [RecipeInstructions] Place the meat in a blender or food processor and process until meat is finely chopped. Add remaining ingredients and repeat processing. Form into ball. Keep refrigerated until ready to serve. Serve with cocktail rye bread.
[Name] Steamed Ginger Rice with Snow Peas [AuthorId] 67395 [AuthorName] Dannygirl [CookTime] nan [PrepTime] PT0S [TotalTime] PT22M [DatePublished] 2000-03-13T21:44:00Z [Description] Make and share this Steamed Ginger Rice with Snow Peas 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/79/28/picxkyUQl.jpg" [RecipeCategory] Long Grain Rice [Keywords] ["Rice", "Asian", "Vegan", "< 30 Mins", "Steam", "Easy"] [RecipeIngredientQuantities] ["2", "3", "1", "1/4"] [RecipeIngredientParts] ["long grain rice", "water", "ginger", "snow peas"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 234.0 [FatContent] 0.5 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 7.5 [CarbohydrateContent] 51.0 [FiberContent] 1.3 [SugarContent] 0.8 [ProteinContent] 5.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Wash rice in several of changes of water until the water runs clear. Place rice in a 3 quart saucepan that has a tight fitting lid. Add water and grated ginger. Bring to a boil, uncovered. Reduce heat slightly but continue to cook uncovered until surface water disappears and holes appear in the surface of the rice. Cover tightly, turn heat very low and cook 20 minutes. Add snow peas and cover. Cook 2 minutes longer then remove from heat and let stand 3 to 5 minutes before serving. Stir gently to combine rice with snow peas.
[Name] Classic Steamed Rice [AuthorId] 123897 [AuthorName] Vnut-Beyond Redempt [CookTime] nan [PrepTime] PT0S [TotalTime] PT15M [DatePublished] 2000-03-13T21:44:00Z [Description] Make and share this Classic Steamed 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/79/29/picAwLR6E.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/79/29/picBWL9Wt.jpg"] [RecipeCategory] Long Grain Rice [Keywords] ["Rice", "Low Protein", "Low Cholesterol", "Healthy", "Microwave", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1 3/4", NA] [RecipeIngredientParts] ["long grain rice", "water", "salt"] [AggregatedRating] 5.0 [ReviewCount] 14.0 [Calories] 168.8 [FatContent] 0.3 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 5.4 [CarbohydrateContent] 37.0 [FiberContent] 0.6 [SugarContent] 0.1 [ProteinContent] 3.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Rinse rice well. Combine with water and salt, if using, in a 8 cup microwaveable casserole. Cover and microwave at high for 5 minutes, then at medium for 8 to 12 minutes or until most of water is absorbed. Let stand covered, 5 to 10 minutes to absorb remaining liquid.
[Name] Stir-Fried Calf Liver [AuthorId] 125325 [AuthorName] Liara [CookTime] PT10M [PrepTime] PT0S [TotalTime] PT10M [DatePublished] 2000-03-13T21:44:00Z [Description] Make and share this Stir-Fried Calf Liver recipe from Food.com. [Images] character(0) [RecipeCategory] Beef Organ Meats [Keywords] ["Beef Liver", "Meat", "Asian", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "1", "4", "4", "1", "1", "2", "1"] [RecipeIngredientParts] ["calf liver", "onion", "mushrooms", "scallions", "garlic clove", "cornstarch", "soy sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 238.5 [FatContent] 12.3 [SaturatedFatContent] 2.9 [CholesterolContent] 377.4 [SodiumContent] 174.8 [CarbohydrateContent] 7.7 [FiberContent] 0.8 [SugarContent] 1.4 [ProteinContent] 23.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Slice liver thin and mix with corn starch and crushed garlic. Brown quickly in hot oil. Add finely-sliced onions and mushrooms. Stir-fry until meat is evenly browned, then add chopped scallions and soy sauce. Continue cooking with constant stirring for 6 to 9 minutes. A tablespoon of brandy may be added to the meat just before frying for that little touch of luxury the Chinese lavish on honored guests.
[Name] Baked Stuffed Mushrooms Caps [AuthorId] 148316 [AuthorName] - Carla - [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2000-03-13T21:44:00Z [Description] This recipe was adopted by me in February 2005 - I have revised this recipe to that of my mother's (a certified chef). It is always a favorite in our home for parties and holiday gatherings and I hope you enjoy it too. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "Christmas", "Thanksgiving", "< 60 Mins"] [RecipeIngredientQuantities] ["24", "4", "1/4", "2", "1/4", "1/4", "2", "2", "1", "1", NA, "1/2"] [RecipeIngredientParts] ["mushrooms", "butter", "onion", "dry white wine", "parsley", "olive oil", "garlic clove", "oregano leaves", "monterey jack cheese"] [AggregatedRating] 4.5 [ReviewCount] 10.0 [Calories] 101.7 [FatContent] 8.5 [SaturatedFatContent] 3.9 [CholesterolContent] 16.2 [SodiumContent] 117.5 [CarbohydrateContent] 3.5 [FiberContent] 0.6 [SugarContent] 1.1 [ProteinContent] 3.3 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] ["Remove mushroom stems from mushrooms; chop enough stems to measure 1/4 cup.", "Place mushroom caps on a buttered baking sheet and set aside.", "In a medium skillet sauté the chopped stems, onions, and garlic in oil.", "Mix bread crumbs, bacon, parsley, oregano, salt and pepper to taste.", "Add the dry ingredients, along with the melted butter and white wine to the skillet and mix well.", "Shape mushroom mixture into 24 balls; mold each into the mushroom caps.", "Sprinkle with cheese.", "Bake 20 minutes at 350°F." ]
[Name] Sweet 'N' Sour Pork [AuthorId] 34879 [AuthorName] Barefoot Beachcomber [CookTime] nan [PrepTime] PT0S [TotalTime] PT32M [DatePublished] 2000-03-13T21:44:00Z [Description] Make and share this Sweet 'N' Sour Pork recipe from Food.com. [Images] character(0) [RecipeCategory] Pineapple [Keywords] ["Pork", "Tropical Fruits", "Fruit", "Meat", "Microwave", "< 60 Mins"] [RecipeIngredientQuantities] ["1 1/2", "1", "1", "1/4", "3", "2", "1", "1", "1/8", "1/8", "1", "1"] [RecipeIngredientParts] ["onion", "pineapple chunks", "brown sugar", "cornstarch", "lemon juice", "imported soy sauce", "salt", "pepper", "ginger", "green pepper"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 364.9 [FatContent] 20.6 [SaturatedFatContent] 7.1 [CholesterolContent] 80.5 [SodiumContent] 617.2 [CarbohydrateContent] 23.5 [FiberContent] 1.8 [SugarContent] 15.6 [ProteinContent] 21.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Mix pork, onion, pineapple (with juice], brown sugar, cornstarch, lemon juice, soy sauce, salt, pepper and ginger in 2-qt casserole. Cover and microwave on medium (50%] until pork is no longer pink, 24 to 28 minutes, stirring every 3 minutes. Stir in green pepper and pea pods. Cover and microwave on high (100%] green pepper and pea pods are tender, 3 to 4 minutes.
[Name] Sweet and Sour Red Cabbage [AuthorId] 39547 [AuthorName] Julesong [CookTime] nan [PrepTime] PT0S [TotalTime] PT1H4M [DatePublished] 2000-03-13T21:44:00Z [Description] Make and share this Sweet and Sour Red Cabbage recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "4", "1/4", "1/3", "1/3", "3", "1", "1/2"] [RecipeIngredientParts] ["red cabbage", "garlic", "cider vinegar", "tamari soy sauce", "honey", "ginger", "pepper"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 149.7 [FatContent] 7.1 [SaturatedFatContent] 0.9 [CholesterolContent] 0.0 [SodiumContent] 730.2 [CarbohydrateContent] 20.6 [FiberContent] 3.8 [SugarContent] 13.3 [ProteinContent] 3.9 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In heavy stainless steel or enamelled skillet saute cabbage and garlic 3 to 4 minutes, stirring to coat well with oil. Add remaining ingredients. Combine well. Bake in preheated 350 degrees oven 40 to 60 minutes or until tender.
[Name] Szechuan Beef [AuthorId] 33443 [AuthorName] Nat Da Brat [CookTime] PT5M [PrepTime] PT3M [TotalTime] PT8M [DatePublished] 2000-03-13T21:44:00Z [Description] We love this quick easy dish served with Basmati. Depending on who's eating I often vary the spice factor. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Asian", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "2", "2", "4", "1", "1/4", "1/2", "16", "1", "4"] [RecipeIngredientParts] ["garlic cloves", "shallots", "ginger", "chili pepper", "snow peas", "green onions"] [AggregatedRating] nan [ReviewCount] nan [Calories] 233.6 [FatContent] 14.7 [SaturatedFatContent] 7.2 [CholesterolContent] 66.3 [SodiumContent] 42.8 [CarbohydrateContent] 8.1 [FiberContent] 1.4 [SugarContent] 2.2 [ProteinContent] 17.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Saute steak cubes, garlic, shallots and ground ginger in clarified butter for 2 minutes. Add chili pepper, chili paste and very thin strips of snow peas and pepper; stir fry 2 minutes. Add green onions with 1 minute to go in cooking time.
[Name] Tangy Short Ribs [AuthorId] 39194 [AuthorName] OzMan [CookTime] nan [PrepTime] PT0S [TotalTime] PT2H30M [DatePublished] 2000-03-13T21:44:00Z [Description] Make and share this Tangy Short Ribs recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Very Low Carbs", "Weeknight", "Microwave", "< 4 Hours"] [RecipeIngredientQuantities] ["4", "3/4", "1", "1/2", "1", "2", "2", "1 1/2", "1/2"] [RecipeIngredientParts] ["lemon juice", "onion", "garlic", "salt", "chili powder", "cumin", "pepper"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 1434.9 [FatContent] 131.9 [SaturatedFatContent] 57.3 [CholesterolContent] 275.8 [SodiumContent] 1128.5 [CarbohydrateContent] 6.5 [FiberContent] 1.1 [SugarContent] 2.3 [ProteinContent] 53.0 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] Place beef ribs in 4-Qt casserole or bowl. Mix remaining ingredients; pour over ribs. Refrigerate about 1 hour, turning occasionally. Cover tightly and microwave on medium (50%] until ribs are tender, 1 1/4 to 1 1/2 hours, rearranging ribs every 30 minutes.
[Name] Teatime Scones [AuthorId] 47510 [AuthorName] Dreamgoddess [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-13T21:44:00Z [Description] This is a Zaar recipe that I adopted. I hope to make this soon as I think it's a recipe that my family would enjoy. I'll edit the recipe accordingly if needed. [Images] character(0) [RecipeCategory] Scones [Keywords] ["Quick Breads", "Breads", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "1", "1/2", "1/2", "1/4", "1/3", "1", "1/2", "1"] [RecipeIngredientParts] ["flour", "sugar", "baking powder", "baking soda", "salt", "butter", "egg", "buttermilk", "vanilla"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 163.4 [FatContent] 7.0 [SaturatedFatContent] 4.2 [CholesterolContent] 35.3 [SodiumContent] 213.7 [CarbohydrateContent] 21.1 [FiberContent] 0.7 [SugarContent] 2.0 [ProteinContent] 3.7 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] In large bowl, combine flour, sugar, baking powder, baking soda and salt. With a pastry blender or two knives cut in butter until mixture resembles coarse crumbs. In separate bowl, combine egg, buttermilk and vanilla. Using fork, stir into dry ingredients to form a soft dough. Gather into ball. Turn out onto lightly floured surface; knead lightly 10 times. With lightly floured hands, pat dough in 1/2 in thick round. Using 2 1/2 in. cookie cutter, cut dough into rounds, gathering scraps together until dough is all used up. Place rounds on lightly greased baking sheet. Bake in 425F (220C] oven 12 to 15 minutes or until golden brown and risen. Let cool on wire racks. Serve warm.
[Name] Thai Noodles (Pad Thai) [AuthorId] 101823 [AuthorName] Ms B. [CookTime] PT10M [PrepTime] PT30M [TotalTime] PT40M [DatePublished] 2000-03-13T21:44:00Z [Description] This is an adopted recipe that I have not yet had time to prepare. The original poster's comments are as follows: "This is my favorite version of Pad Thai. It's a wonderful mix of flavors - the sweetness is nicely contrasted with the tartness of the limes and red chilis. You can use chicken, pork, shrimp or a combination of all three. This is a meal in itself - It's really great with Thai iced tea!
[Name] Three Onion Pie with Feta Cheese [AuthorId] 39547 [AuthorName] Julesong [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-13T21:44:00Z [Description] Make and share this Three Onion Pie with Feta Cheese recipe from Food.com. [Images] character(0) [RecipeCategory] Cheese [Keywords] ["Vegetable", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "1", "1", "2", "2", "4", "3", "1", "1", "4", NA, NA, "1", NA] [RecipeIngredientParts] ["yellow onion", "red onion", "dry white wine", "leeks", "eggs", "fresh parsley", "fresh dill", "dried tarragon", "feta cheese", "fresh ground black pepper", "salt", "plum tomato"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 188.5 [FatContent] 12.3 [SaturatedFatContent] 4.3 [CholesterolContent] 158.8 [SodiumContent] 279.7 [CarbohydrateContent] 11.1 [FiberContent] 1.4 [SugarContent] 4.7 [ProteinContent] 8.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Prepare ingredients. Carefully clean leeks: cut off the stemmy bottoms and the dark green leaves, so you end up with with white and light green parts only - dirt can get in between the leaves, so wash them out well. Cut leeks lengthwise in quarters, then into about 1-inch squares. Heat oil in large skillet. Add the yellow and red onions and saute over moderate heat 5 minutes. Stir in wine, add cleaned leeks. Saute another 15 minutes, stir frequently, or until onions are golden and leeks are limp. Remove from heat. Preheat oven 350 degrees F. In mixing bowl, combine beaten eggs with two tablespoons of the parsley, dill, tarragon, feta cheese, pepper, and salt. Stir in the onion mixture. Oil a 10 inch tart pan and line bottom generously with bread crumbs. Pour in onion mixture. Ring the outside edge with tomato slice, then sprinkle the remaining parsley in the center. Sprinkle a light layer of bread crumbs over the entire top. Bake for 40 to 45 minutes, or until the mixture is set and top is golden. Let stand for 5 to 10 minutes, then cut into wedges. (An adopted recipe.]
[Name] Tomato Bruschetta, Low Cal [AuthorId] 35635 [AuthorName] _Pixie_ [CookTime] PT5M [PrepTime] PT10M [TotalTime] PT15M [DatePublished] 2000-03-13T21:44:00Z [Description] Make and share this Tomato Bruschetta, Low Cal recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/79/44/picvaxjkJ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/79/44/picBbXtcr.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/79/44/picI0WFKm.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/79/44/pick93lxd.jpg"] [RecipeCategory] Breads [Keywords] ["Low Cholesterol", "Healthy", "< 15 Mins"] [RecipeIngredientQuantities] ["8", "2", "1", "2", "1", "1", "1", "2"] [RecipeIngredientParts] ["garlic cloves", "olive oil", "onions", "tomatoes", "dried oregano", "ground pepper", "parmesan cheese"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 128.2 [FatContent] 2.6 [SaturatedFatContent] 0.5 [CholesterolContent] 0.0 [SodiumContent] 235.6 [CarbohydrateContent] 22.2 [FiberContent] 1.6 [SugarContent] 1.4 [ProteinContent] 3.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Toast bread. Rub one side of hot toast with cut side of garlic. Heat oil in nonstick skillet over medium-high heat; add onion and cook, stirring until tender. Add tomato, oregano and pepper, stir. Spoon tomato mixture over garlic side of hot toast and serve immediately. Alternatively, sprinkle with Parmesan and broil for 1 minute.
[Name] Tomato Cheese Soup [AuthorId] 67395 [AuthorName] Dannygirl [CookTime] nan [PrepTime] PT0S [TotalTime] PT1H3M [DatePublished] 2000-03-13T21:44:00Z [Description] Make and share this Tomato Cheese Soup recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/79/45/pic01oTYP.jpg" [RecipeCategory] Cheese [Keywords] ["Meat", "Very Low Carbs", "Low Protein", "Low Cholesterol", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "2", "2", "2", "1/2", "2", "1/2", "1", "2", "1", "8", "1/2", "1/2", "1/2", "3", NA, NA] [RecipeIngredientParts] ["tomatoes", "butter", "celery", "garlic", "butter", "mushroom", "cooking onion", "flour", "white sugar", "basil", "rosemary", "thyme", "cream cheese", "parsley"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 100.1 [FatContent] 6.9 [SaturatedFatContent] 4.0 [CholesterolContent] 18.0 [SodiumContent] 662.2 [CarbohydrateContent] 6.8 [FiberContent] 1.5 [SugarContent] 3.6 [ProteinContent] 3.9 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Place the tomatoes, with juice, in a buttered oven-proof baking dish. Add the celery, garlic and red pepper and cover and bake in a 325 degree oven for 25 minutes. Saute the mushrooms and onion in the second batch of butter in a large stock pot for about 8 minutes. While stirring, slowly add the flour and sugar, blending until mixture is very smooth. Add the stock, basil, rosemary and thyme, stirring until soup comes to a boil. Add the contents of the baked tomato pan from the oven and bring to a boil. Cover and simmer the soup for about 30 minutes. Meanwhile, in a food processor, blend the cream cheese, salt and pepper until smooth. Slowly stir the cream cheese into the soup. Garnish with chopped parsley.
[Name] Tomato Juice Cocktail [AuthorId] 67395 [AuthorName] Dannygirl [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-13T21:44:00Z [Description] Make and share this Tomato Juice Cocktail recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "6", "2", "8", "2", NA] [RecipeIngredientParts] ["tomato juice", "limes", "salt", "Tabasco sauce", "cumin", "lime slice"] [AggregatedRating] 2.5 [ReviewCount] 3.0 [Calories] 36.4 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 828.4 [CarbohydrateContent] 10.1 [FiberContent] 1.7 [SugarContent] 5.5 [ProteinContent] 1.4 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Mix all ingredients except lime slices. Put mixture in a pitcher and float the lime slices. Guests can serve this over ice or add vodka.
[Name] Tomato Salsa (adopted) [AuthorId] 129357 [AuthorName] Honni [CookTime] PT5M [PrepTime] PT10M [TotalTime] PT15M [DatePublished] 2000-03-13T21:44:00Z [Description] Make and share this Tomato Salsa (adopted) recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Mexican", "Low Protein", "Low Cholesterol", "Healthy", "Free Of...", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2 1/2", "2", "1", "1/2", "1", "1/2", "1"] [RecipeIngredientParts] ["tomatoes", "scallions", "mild green chilies", "lemon", "cilantro", "parsley", "salt", "cumin"] [AggregatedRating] nan [ReviewCount] nan [Calories] 22.2 [FatContent] 0.3 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 422.7 [CarbohydrateContent] 5.4 [FiberContent] 1.7 [SugarContent] 2.7 [ProteinContent] 1.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Combine the ingredients in the container of a food processor. Pulse on and off until the mixture is a coarse puree. Store in airtight container in refrigerator.
[Name] Topping, Low Fat Whipped [AuthorId] 13593 [AuthorName] Amber of AZ [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-13T21:44:00Z [Description] Make and share this Topping, Low Fat Whipped recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Low Cholesterol", "Healthy", "< 15 Mins"] [RecipeIngredientQuantities] ["1/3", "1/2", "1", "1", "1/2", "1"] [RecipeIngredientParts] ["unflavored gelatin", "water", "sugar", "vanilla extract", "lemon juice"] [AggregatedRating] 1.0 [ReviewCount] 1.0 [Calories] 126.3 [FatContent] 0.2 [SaturatedFatContent] 0.1 [CholesterolContent] 3.4 [SodiumContent] 101.1 [CarbohydrateContent] 22.9 [FiberContent] 0.0 [SugarContent] 22.6 [ProteinContent] 7.5 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Chill evaporated milk. Sprinkle gelatin over cold water in small saucepan, then stir over low heat until dissolved. Add to milk and beat until stiff. Add sugar, vanilla and lemon juice. Use immediately, or beat again before serving.
[Name] Tortellini Ai Formaggi With Prosciutto and Peas [AuthorId] 148316 [AuthorName] - Carla - [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2000-03-13T21:44:00Z [Description] Simple and delicate, Tortellini ai Formaggi with Prosciutto and Peas is a delicious and easy dish to prepare for a romantic evening meal. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/79/49/picobciE9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/79/49/zA3jXJ65SxiunxKRIw50-tort.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/79/49/01483922201.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/79/49/WuVFUBnrTVCywl2fUQmS-2013-12-10-17.08.28.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/79/49/piczIVIMv.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/79/49/pic1JOt45.jpg"] [RecipeCategory] One Dish Meal [Keywords] ["Ham", "Pork", "Meat", "European", "Winter", "Savory", "< 15 Mins", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["12", "1/4", "2", "2", "1/4", "1", "1", "1/4", "3/4", NA] [RecipeIngredientParts] ["water", "butter", "garlic cloves", "prosciutto", "heavy cream", "nutmeg", "parmesan cheese", "frozen baby peas"] [AggregatedRating] 5.0 [ReviewCount] 51.0 [Calories] 1137.3 [FatContent] 71.7 [SaturatedFatContent] 43.0 [CholesterolContent] 276.0 [SodiumContent] 1389.8 [CarbohydrateContent] 92.7 [FiberContent] 6.1 [SugarContent] 5.0 [ProteinContent] 33.5 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Cook tortellini according to package directions. Melt butter in skillet and cook garlic for 1 minute. Add Prosciutto and cook for 2 minutes. Add heavy cream and bring to a simmer. Add nutmeg and simmer until cream is thickened and reduced by half. Stir in 1/4 cup Parmesan and peas. Stir in reserved cooking liquid and tortellini and toss to coat. Season to taste with salt and freshly ground black pepper. Serve and enjoy!
[Name] Traditional Mango Chutney [AuthorId] 87236 [AuthorName] truebrit [CookTime] nan [PrepTime] PT12H [TotalTime] PT12H [DatePublished] 2000-03-13T21:44:00Z [Description] Make and share this Traditional Mango Chutney 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/79/50/pic8c0coS.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/79/50/picUyUg9m.jpg"] [RecipeCategory] Chutneys [Keywords] ["Sauces", "Weeknight", "Canning"] [RecipeIngredientQuantities] ["4", "1/2", "1", "1/2", "3", "3/4", "2", "1", "1/4", "1/4", "1", "1", "1", "1/4"] [RecipeIngredientParts] ["mangoes", "lime", "yellow onion", "fresh ginger", "garlic cloves", "white raisins", "light brown sugar", "apple cider vinegar", "fresh lemon juice", "whole mustard seeds", "dried red pepper flakes", "cinnamon", "clove"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 671.5 [FatContent] 1.6 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 56.3 [CarbohydrateContent] 168.6 [FiberContent] 5.7 [SugarContent] 150.4 [ProteinContent] 3.3 [RecipeServings] nan [RecipeYield] 4 half-pint jars [RecipeInstructions] Mango: Hard, ripe, peeled, seeded and sliced. Place all ingredients in heavy saucepan over medium heat. Bring to boil. Lower heat and simmer for about 20 minutes, stirring frequently. Remove from heat, cover, and let stand for about 12 hours. Again bring to a boil, lower heat, and cook for 15 minutes, stirring frequently. Remove from heat and immediately pour into hot sterilized jars. Vacuum seal.
[Name] Tuna Buns [AuthorId] 34879 [AuthorName] Barefoot Beachcomber [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-13T21:44:00Z [Description] Make and share this Tuna Buns recipe from Food.com. [Images] character(0) [RecipeCategory] Tuna [Keywords] ["Meat", "Microwave", "< 15 Mins"] [RecipeIngredientQuantities] ["2", "1", "4", "1/4", "2", "1/2", "1/2", "8"] [RecipeIngredientParts] ["eggs", "tuna", "cheddar cheese", "green pepper", "onions", "prepared mustard", "mayonnaise"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 460.7 [FatContent] 17.8 [SaturatedFatContent] 8.3 [CholesterolContent] 140.3 [SodiumContent] 649.3 [CarbohydrateContent] 44.0 [FiberContent] 2.1 [SugarContent] 6.1 [ProteinContent] 29.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Mix eggs, tuna, cheese, green pepper, onion, mustard and mayonnaise. Fill buns with tuna mixture. Place on serving plate. Microwave uncovered on high (100%] until filling is warm, 1 1/2 to 2 mins.
[Name] Turkey Soup [AuthorId] 37713 [AuthorName] kimbearly [CookTime] nan [PrepTime] PT0S [TotalTime] PT1H42M [DatePublished] 2000-03-13T21:44:00Z [Description] Make and share this Turkey Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Poultry [Keywords] ["Meat", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "1", "2", "1", "1/4", "4", "4", "1", "1", "2", "1/2", "1", "6"] [RecipeIngredientParts] ["onion", "carrot", "celery", "unsalted butter", "all-purpose flour", "water", "dry white wine", "turkey carcass", "parsley", "thyme", "bay leaf", "peppercorns"] [AggregatedRating] nan [ReviewCount] nan [Calories] 175.7 [FatContent] 8.1 [SaturatedFatContent] 3.3 [CholesterolContent] 15.0 [SodiumContent] 249.4 [CarbohydrateContent] 13.6 [FiberContent] 0.9 [SugarContent] 4.3 [ProteinContent] 5.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cook onion, carrot and celery in the butter and oil over moderately high heat, stirring for 7 to 10 minutes or until vegetables are golden. Add flour and cook over moderate heat, stirring for 2 minutes. Stir in stock, 4 cups water and wine. Bring to a boil. Add turkey carcass broken in pieces, parsley, thyme, bay leaf and peppercorns. Simmer soup, partially covered, skimming any froth as it rises to surface, for about 1 1/2 hours. Strain soup into heated tureen, pressing hard on the solids. Serve or cool and store.
[Name] Turkey Soup Continental [AuthorId] 51011 [AuthorName] Loves2Teach [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2000-03-13T21:44:00Z [Description] This is great for all of those holiday leftovers. I usually throw in a clove of chopped garlic as well. Enjoy! [Images] character(0) [RecipeCategory] Potato [Keywords] ["Poultry", "Vegetable", "Meat", "< 4 Hours"] [RecipeIngredientQuantities] ["1/4", "2", "2", "2", "1/2", "2", "1", "2", "1", "1/4", "1/4", "1/8", "2"] [RecipeIngredientParts] ["butter", "margarine", "onions", "raw potatoes", "celery", "turkey broth", "half-and-half cream", "salt", "paprika", "ginger", "pepper", "parsley"] [AggregatedRating] 4.0 [ReviewCount] 7.0 [Calories] 243.8 [FatContent] 14.7 [SaturatedFatContent] 8.5 [CholesterolContent] 64.2 [SodiumContent] 489.8 [CarbohydrateContent] 15.5 [FiberContent] 1.4 [SugarContent] 1.7 [ProteinContent] 13.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In a large soup pot, sauté onions in melted butter. Add turkey, potatoes, celery and broth. Simmer until vegetables are tender-crisp. Add corn, cream and seasonings. Heat thoroughly, stirring occasionally. Garnish with parsley and serve with crusty rolls.
[Name] Turkey Stew Island Style [AuthorId] 34879 [AuthorName] Barefoot Beachcomber [CookTime] nan [PrepTime] PT0S [TotalTime] PT49M [DatePublished] 2000-03-13T21:44:00Z [Description] Make and share this Turkey Stew Island Style recipe from Food.com. [Images] character(0) [RecipeCategory] Stew [Keywords] ["Poultry", "Meat", "< 60 Mins"] [RecipeIngredientQuantities] ["1 1/2", "1", "1", "1", "2", "1", "19", "1/2", "1", "1", "1", "1", "1/4", "1/4", "1/4"] [RecipeIngredientParts] ["turkey parts", "paprika", "onion", "green pepper", "garlic", "celery", "tomatoes", "mushroom", "potato", "frozen green pea", "dried parsley", "pepper", "dried oregano", "thyme"] [AggregatedRating] nan [ReviewCount] nan [Calories] 197.4 [FatContent] 1.7 [SaturatedFatContent] 0.4 [CholesterolContent] 1.8 [SodiumContent] 197.2 [CarbohydrateContent] 38.6 [FiberContent] 7.9 [SugarContent] 11.1 [ProteinContent] 10.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cut turkey parts into bite sized pieces. In a large skillet or saucepan, combine turkey paprika. cook over medium heat, stirring constantly, about 5 minutes and meat is browned. Remove turkey and set aside. Place onions, green pepper, garlic, celery and mushrooms in skillet. Cook, stirring constantly about 4 minutes and vegetables are tender. Add tomatoes, chicken stock, potatoes, peas, parsley, pepper, oregano and thyme; mix well. Add reserved turkey, cooked covered over low heat about 40 minutes or until meat is fork tender. Serve on hot rice.
[Name] Turkey Tropicale [AuthorId] 169969 [AuthorName] NcMysteryShopper [CookTime] nan [PrepTime] PT0S [TotalTime] PT44M [DatePublished] 2000-03-13T21:44:00Z [Description] Make and share this Turkey Tropicale recipe from Food.com. [Images] character(0) [RecipeCategory] Poultry [Keywords] ["Meat", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] [NA, "2", "2", "1/2", "1/3", "1/4", "1", "4"] [RecipeIngredientParts] ["turkey parts", "butter", "brown sugar", "golden rum", "cornstarch", "bananas"] [AggregatedRating] nan [ReviewCount] nan [Calories] 294.6 [FatContent] 6.1 [SaturatedFatContent] 3.8 [CholesterolContent] 15.3 [SodiumContent] 53.2 [CarbohydrateContent] 53.8 [FiberContent] 2.7 [SugarContent] 40.5 [ProteinContent] 1.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Coat rurkey pieces with coating mix according to package directions. Arrange in a single layer in a 8 inch baking dish. Bake uncovered at 400 F for 40 minutes. In a medium skillet, melt butter. Add sugar, stirring constantly until melted. Stir orange juice and rum into cornstarch; whisk together and gradually add to sugar mixture. Bring mixture to a boil, reduce heat and simmer, stirring constantly, until sauce is thick and clear (about 3 minutes]. Add bananas and cook until heated through (about 1 minute]. Place baked turkey on serving plate; pour banana sauce over turkey and serve.
[Name] Unusual Chinese Grilled Short Ribs [AuthorId] 123897 [AuthorName] Vnut-Beyond Redempt [CookTime] PT30M [PrepTime] PT0S [TotalTime] PT30M [DatePublished] 2000-03-13T21:44:00Z [Description] Make and share this Unusual Chinese Grilled Short Ribs recipe from Food.com. [Images] character(0) [RecipeCategory] Chinese [Keywords] ["Asian", "< 30 Mins"] [RecipeIngredientQuantities] ["4", "1/3", "4 1/2", "4", "2 1/4", "3/4", "1/2", "1/2", "1/2", "2", "10", NA] [RecipeIngredientParts] ["eggs", "peanut butter", "brown sugar", "curry powder", "soy sauce", "black pepper", "rice sherry wine", "garlic cloves", "green onions"] [AggregatedRating] nan [ReviewCount] nan [Calories] 452.0 [FatContent] 32.8 [SaturatedFatContent] 6.1 [CholesterolContent] 211.5 [SodiumContent] 3182.9 [CarbohydrateContent] 26.2 [FiberContent] 3.9 [SugarContent] 17.2 [ProteinContent] 17.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Make shortribs into short, flat strips. Begin by placing rib fat-side-up on cutting board and cut 1/4\" high layer almost (but not through] the bottom-most section of the rib. Turn meat over and continue to make 1/4\" layers until the rib is completely layered and is now one long strip. Using the edge of a Chinese knife or other flat surface, pound meat until it is off an even thickness. NOTE: Chill the meat well. This cutting method will not work well on room temperature ribs. MARINADE: (Curry Based Blender Sauce] Blend all liquid ingredients in a blender for about 15 seconds at \"Blend\" speed. Grate the fresh ginger root and combine with the minced garlic. Mince the white (only] portion of the green onions. Add all ingredients to blender mixture and operate on \"low\"\" for about 45 seconds. Rub suace onto butterflied ribs and refridgerate for 2 or more hours. NOTE: This sauce is excellent for chicken, too. Place ribs on grill, basting often with sauce until done, about 30 minutes depending on heat of grill. Watch carefully to determine when done.
[Name] Veal Steaks [AuthorId] 47510 [AuthorName] Dreamgoddess [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-13T21:44:00Z [Description] This is one of the Zaar recipes that I adopted. I hope to make this soon and will post any modifications that I make to the recipe. [Images] character(0) [RecipeCategory] Veal [Keywords] ["Meat", "German", "European", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "1/2", "1/4", "3/4", "3", "2", "2", "2", "1", "10", "2"] [RecipeIngredientParts] ["salt", "pepper", "curry powder", "onions", "evaporated milk", "tomato paste", "lemon", "parsley sprigs", "cognac", "brandy"] [AggregatedRating] nan [ReviewCount] nan [Calories] 299.3 [FatContent] 18.7 [SaturatedFatContent] 4.9 [CholesterolContent] 95.3 [SodiumContent] 459.6 [CarbohydrateContent] 9.3 [FiberContent] 1.9 [SugarContent] 3.7 [ProteinContent] 23.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Season veal with salt, pepper and 1/2 t curry powder. Heat oil; brown veal slices on both sides. Remove meat and reserve. Add onions; saute until softened. Add evaporated milk and tomato paste. Cook until bubbly. Add lemon juice, rest of curry powder, and chopped parsley sprigs. Return veal slices to the sauce. Add the cognac or brandy; heat through. Serve on preheated platter.
[Name] Vegetable Fish Fillets [AuthorId] 34879 [AuthorName] Barefoot Beachcomber [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2000-03-13T21:44:00Z [Description] Make and share this Vegetable Fish Fillets recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Very Low Carbs", "Low Cholesterol", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1", "1", "3", "1", "3/4", "3", "1", "1/2", "1/2", "1/4", "2", "1/4"] [RecipeIngredientParts] ["sole fillets", "cod fish fillet", "onion", "zucchini", "tomatoes", "dry sherry", "lemon juice", "salt", "basil", "pepper", "parmesan cheese"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 361.3 [FatContent] 15.7 [SaturatedFatContent] 4.3 [CholesterolContent] 113.2 [SodiumContent] 1478.5 [CarbohydrateContent] 19.4 [FiberContent] 5.0 [SugarContent] 11.3 [ProteinContent] 37.2 [RecipeServings] 2.0 [RecipeYield] 2 fillets [RecipeInstructions] Place filets in a layer in oiled 9-inch square baking pan, saute onion, zuchini and green pepper in oil until crisp-tender; spoon over filets. Top with tomatoes. Combine sherry, lemon juice, salt, basil, pepper and pepper sauce; pour over filets. Bake uncovered at 350F for 25-30 minutes. Remove fish and vegetables to heated platter; sprinkle with parmesian cheese. if desired, serve pan juices over bulgar or rice.
[Name] Vegetable Frittata [AuthorId] 42720 [AuthorName] Susie in Texas [CookTime] nan [PrepTime] PT0S [TotalTime] PT21M [DatePublished] 2000-03-13T21:44:00Z [Description] Make and share this Vegetable Frittata 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/79/62/picv09ndw.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/79/62/picmc3ezm.jpg"] [RecipeCategory] Breakfast [Keywords] ["Vegetable", "Very Low Carbs", "Brunch", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["1/3", "2/3", "1", "4", "1 1/2", "2", "1/2", "1/4", "6"] [RecipeIngredientParts] ["onion", "green pepper", "butter", "olive oil", "zucchini", "garlic", "salt", "tomatoes", "eggs"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 138.7 [FatContent] 12.0 [SaturatedFatContent] 3.0 [CholesterolContent] 162.4 [SodiumContent] 211.5 [CarbohydrateContent] 2.8 [FiberContent] 0.6 [SugarContent] 1.4 [ProteinContent] 5.3 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In skillet, cook onions and green pepper in butter and 2 tablespoons olive oil, stirring, 5 minutes. Add zucchini, cook covered 4 minutes. Add garlic, salt and tomato, cook stirring, 5 minutes. Transfer to bowl. Cool. Add eggs. Over medium heat, heat 2 tablespoons olive oil in 10\" ovenproof skillet. Add egg mixture, cook 3-5 minutes till underside is set. Bake preheated 400 degrees F oven for 1 to 2 minutes till puffed and golden. Cut into wedges.
[Name] Victory Chocolate Cake [AuthorId] 123897 [AuthorName] Vnut-Beyond Redempt [CookTime] PT45M [PrepTime] PT0S [TotalTime] PT45M [DatePublished] 2000-03-13T21:44:00Z [Description] This is an adopted recipe. I shall be trying it out and then post any additional information if needs be. Feel free to try it out first and share your comments! [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 60 Mins", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["2", "1/2", "2 1/4", "3/4", "3/4", "1/3", "1 1/2", "3", "1 1/2", "1"] [RecipeIngredientParts] ["flour", "baking soda", "salt", "shortening", "sugar", "corn syrup", "eggs", "vanilla extract", "coffee"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 260.9 [FatContent] 11.1 [SaturatedFatContent] 2.9 [CholesterolContent] 39.7 [SodiumContent] 300.8 [CarbohydrateContent] 39.8 [FiberContent] 1.3 [SugarContent] 12.0 [ProteinContent] 3.3 [RecipeServings] 16.0 [RecipeYield] nan [RecipeInstructions] Sift together the flour, cocoa, baking soda and salt; set aside. Cream the shortening and sugar in a mixing bowl until light and fluffy, using an electric mixer at medium speed. Blend in the corn syrup and egg yolks. Beat in vanilla. Add dry ingredients alternately with coffee to creamed mixture, beating well after each addition. Beat egg whites in another bowl until stiff peaks form. Fold egg whites into cake batter. Pour batter into a greased 13 x 9 x 2-inch baking pan. Bake in preheated 350 degree oven 45 minutes or until cake tests done. Cool in pan on rack. NOTE: This cake recipe dates from WW II and as you can see, sugar was very precious and in short supply.
[Name] West Haven Chocolate Cake [AuthorId] 35635 [AuthorName] _Pixie_ [CookTime] nan [PrepTime] PT0S [TotalTime] PT35M [DatePublished] 2000-03-13T21:44:00Z [Description] Make and share this West Haven Chocolate Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "< 60 Mins", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["8", "1", "1", "1 3/4", "2", "1/2", "1", "1", "2", "6", "1/2"] [RecipeIngredientParts] ["dates", "baking soda", "water", "flour", "salt", "shortening", "sugar", "eggs", "walnuts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 337.9 [FatContent] 19.2 [SaturatedFatContent] 5.5 [CholesterolContent] 23.2 [SodiumContent] 162.6 [CarbohydrateContent] 41.3 [FiberContent] 2.5 [SugarContent] 27.4 [ProteinContent] 3.7 [RecipeServings] 16.0 [RecipeYield] nan [RecipeInstructions] Combine dates, baking soda, and boiling water in a small bowl. Cool to room terperature. Sift together the flour, cocoa, and salt; set aside. Cream the shortening and sugar together in a mixing bowl until light and fluffy, using an electric mixer at medium speed. Add eggs, one at a time, beating well after each addition. Blend in date mixture. Then stir in dry ingredients. Pour into a greased 13 x 9 x 2-inch baking pan. Bake in preheated 350 degree F. oven for 35 minutes or until cake tests done. Cool in pan on rack. Cut into squares and serve with a scoop of vanilla ice cream on top.
[Name] Wheaten Bread [AuthorId] 34879 [AuthorName] Barefoot Beachcomber [CookTime] PT50M [PrepTime] PT12M [TotalTime] PT1H2M [DatePublished] 2000-03-13T21:45:00Z [Description] Make and share this Wheaten Bread recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["European", "Low Cholesterol", "Healthy", "< 60 Mins", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "1", "1", "1/2", "1/2", "2", "1"] [RecipeIngredientParts] ["flour", "flour", "baking soda", "salt", "nutmeg", "buttermilk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2024.1 [FatContent] 9.6 [SaturatedFatContent] 3.8 [CholesterolContent] 19.6 [SodiumContent] 2946.1 [CarbohydrateContent] 406.1 [FiberContent] 14.0 [SugarContent] 25.2 [ProteinContent] 68.0 [RecipeServings] nan [RecipeYield] 1 loaf [RecipeInstructions] ["In large bowl, stir together whole wheat and all-purpose flours, baking soda, salt and nutmeg.", "Make a well in centre; add buttermilk and orange rind.", "Mix just until dough is soft but not sticky.", "Turn dough out onto lightly floured surface.", "Knead 10 times.", "Put dough into greased 8 x 4 in (1.5 L] loaf pan.", "Bake in 350F (180C] oven 20 minutes.", "Reduce temperature to 300F (150C]; bake 25 to 30 minutes longer or until a cake tester inserted in centre of loaf comes out clean.", "Turn out onto wire rack." ]
[Name] Mediterranean White Bean Soup [AuthorId] 148316 [AuthorName] - Carla - [CookTime] PT35M [PrepTime] PT15M [TotalTime] PT50M [DatePublished] 2000-03-13T21:45:00Z [Description] This thick and garlicky soup is a Mediterranean classic normally made from dried beans slowly cooked with potatoes, onions, and garlic. This version takes advantage of cooked beans and a food processor to produce a quick and hearty dinner soup. Serve with plenty of good crusty bread. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/79/68/picfBLuVc.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/79/68/picVq8WVp.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/79/68/pic6ulIsS.jpg"] [RecipeCategory] Beans [Keywords] ["Vegetable", "European", "Vegan", "Winter", "Weeknight", "Brunch", "< 60 Mins"] [RecipeIngredientQuantities] ["4", "1", "1", "1", "1", "3", "2", "1/2", "1/4", NA, "1"] [RecipeIngredientParts] ["vegetable broth", "potato", "carrot", "olive oil", "onion", "garlic", "cannellini beans", "canned cannellini", "dried thyme", "dried rosemary", "lemon juice"] [AggregatedRating] 4.5 [ReviewCount] 16.0 [Calories] 342.4 [FatContent] 4.2 [SaturatedFatContent] 0.7 [CholesterolContent] 0.0 [SodiumContent] 28.1 [CarbohydrateContent] 59.5 [FiberContent] 13.6 [SugarContent] 3.1 [ProteinContent] 19.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Bring 2 cups of the broth to a boil in a large saucepan. Add potatoes and carrots, cover, reduce heat, and simmer gently for 15 minutes. While potatoes cook, place oil in a heavy soup pot or Dutch oven over medium-high heat. Add onions, reduce heat to low, cover, and cook for 10 minutes, stirring occasionally. Add the garlic and cook for one minute. Add 1 cup of broth and bring to a boil. Add the cooked potatoes, carrots, and their liquid; stir in thyme and rosemary. In a food processor or blender, purée the beans with the final cup of broth. Add to the soup and bring to a boil. Season to taste with salt and pepper and adjust thickness with additional broth, if necessary; stir in the lemon juice. Serve with croutons or toasted bread as garnish.
[Name] Zippy Cauliflower [AuthorId] 34879 [AuthorName] Barefoot Beachcomber [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-13T21:45:00Z [Description] Make and share this Zippy Cauliflower recipe from Food.com. [Images] character(0) [RecipeCategory] Cauliflower [Keywords] ["Vegetable", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["3", "1/2", "1", "1/8", "1/4", "1/8", "3/4", "1/2", "2", "1/4"] [RecipeIngredientParts] ["cauliflower", "low-fat margarine", "all-purpose flour", "salt", "pepper", "skim milk", "low-fat cheddar cheese", "green chilies"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 66.0 [FatContent] 1.1 [SaturatedFatContent] 0.6 [CholesterolContent] 2.6 [SodiumContent] 221.9 [CarbohydrateContent] 9.1 [FiberContent] 1.4 [SugarContent] 1.5 [ProteinContent] 5.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350F. Steam cauliflower just until tender; drain. Melt margarine in a medium size saucepan over medium heat. In a jar with a lid combine flour, red pepper, salt, pepper, and milk; shake until blended. Slowly add to margarine in saucepan, stirring constantly until smooth. Add cheese and continue stirring until smooth and slightly thickened. Stir in chilies. Arrange cauliflower in a 2 quart baking dish; pour sauce over cauliflower, then sprinkle with bread crumbs. Bake 10 to 15 min or until bubbling.
[Name] Zucchini & Tomato Casserole [AuthorId] 28649 [AuthorName] Shari2 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-13T21:45:00Z [Description] Make and share this Zucchini & Tomato Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["4", NA, "1", "1", "2", "1", "1/2"] [RecipeIngredientParts] ["zucchini", "pepper", "chives", "low-fat margarine", "tomatoes", "dried leaf basil", "low-fat cheddar cheese"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 49.9 [FatContent] 1.2 [SaturatedFatContent] 0.5 [CholesterolContent] 2.0 [SodiumContent] 71.2 [CarbohydrateContent] 6.7 [FiberContent] 2.1 [SugarContent] 4.9 [ProteinContent] 4.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350F. Steam zucchini until crisp tender. Using a slotted spoon, transfer zucchini to a shallow 2 quart casserole. Stir pepper and chives into margarine and pour over zucchini. Cover with tomato slices; sprinkle with basil and cheese. Bake, uncovered, 30 min.
[Name] Creamy Zucchini Soup [AuthorId] 208121 [AuthorName] drhousespcatcher [CookTime] PT30M [PrepTime] PT0S [TotalTime] PT30M [DatePublished] 2000-03-13T21:45:00Z [Description] Make and share this Creamy Zucchini Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "Very Low Carbs", "Low Protein", "Low Cholesterol", "Healthy", "< 30 Mins", "Small Appliance"] [RecipeIngredientQuantities] ["1 1/2", "1 1/2", "1/4", "1/4", "1"] [RecipeIngredientParts] ["zucchini", "low sodium chicken broth", "vegetable broth", "nutmeg", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 99.2 [FatContent] 6.8 [SaturatedFatContent] 3.9 [CholesterolContent] 21.5 [SodiumContent] 68.8 [CarbohydrateContent] 7.3 [FiberContent] 1.9 [SugarContent] 3.1 [ProteinContent] 4.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Bring zucchini and chicken broth to boil in heavy, medium saucepan. Reduce heat to medium-low, cover and simmer until zucchini is very tender, about 15 minutes. Working in batches, puree soup in blender until almost smooth. Return soup to same saucepan. Add cream, nutmeg and parmesan cheese; stir over low heat until warm. Season to taste with salt and pepper.
[Name] Pork Chops with Garlic and Onions (Suon Uop Hanh Toi Nuong) [AuthorId] 35635 [AuthorName] _Pixie_ [CookTime] nan [PrepTime] PT0S [TotalTime] PT4H45M [DatePublished] 2000-03-13T21:45:00Z [Description] Make and share this Pork Chops with Garlic and Onions (Suon Uop Hanh Toi Nuong) 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/79/74/pic1vPqpN.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/79/74/pic7Z7QH2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/79/74/picXO9bpX.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/79/74/pic7UBWvA.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/79/74/picPFVQ6T.jpg" ] [RecipeCategory] Pork [Keywords] ["Meat", "Vietnamese", "Asian", "High Protein", "High In...", "Weeknight"] [RecipeIngredientQuantities] ["1", "2", "1", "4", "1", "4"] [RecipeIngredientParts] ["granulated sugar", "fish sauce", "onion", "garlic", "boneless pork chops"] [AggregatedRating] 5.0 [ReviewCount] 9.0 [Calories] 347.6 [FatContent] 16.3 [SaturatedFatContent] 5.0 [CholesterolContent] 124.0 [SodiumContent] 797.0 [CarbohydrateContent] 7.0 [FiberContent] 0.5 [SugarContent] 4.7 [ProteinContent] 40.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Combine salt, sugar, fish sauce, minced onion, chopped garlic and oil. Pour over chops in a shallow dish. Let marinate 3 to 4 hours, turning meat occasionally. Grill or bake in a 350 degree oven for 45 minutes to 60 minutes or until cooked. Slice into bite sizes pieces before serving.
[Name] Ham and Cheese with Coleslaw [AuthorId] 22015 [AuthorName] Mysterygirl [CookTime] nan [PrepTime] PT0S [TotalTime] PT2M [DatePublished] 2000-03-13T21:45:00Z [Description] Make and share this Ham and Cheese with Coleslaw recipe from Food.com. [Images] character(0) [RecipeCategory] Cheese [Keywords] ["Vegetable", "< 15 Mins"] [RecipeIngredientQuantities] ["2", "1/2", "4", "4", "1", "4", "1"] [RecipeIngredientParts] ["margarine", "butter", "prepared mustard", "ham", "tomatoes", "cheese"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 334.2 [FatContent] 20.8 [SaturatedFatContent] 10.1 [CholesterolContent] 36.4 [SodiumContent] 838.9 [CarbohydrateContent] 23.1 [FiberContent] 2.9 [SugarContent] 3.0 [ProteinContent] 14.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Microwave margarine uncovered in custard cup on high (100%0 until softened, 15 to 30 seconds. Blend in mustard. Spread margarine on one side of each toast lsice. Place slices buttered sides up on serving plate; top with ham tomato and cheese slices. Microwave uncovered until cheese begins to melt, 1 1/2 to 2 minutes. Top each sandwich with a spoonful of coleslaw.
[Name] Sloppy Franks [AuthorId] 86072 [AuthorName] Doglover61aka Earnh [CookTime] nan [PrepTime] PT0S [TotalTime] PT11M [DatePublished] 2000-03-13T21:45:00Z [Description] Make and share this Sloppy Franks recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["1", "1/2", "1", "1/2", "1/4", "1", "12"] [RecipeIngredientParts] ["onion", "green pepper", "butter", "margarine", "barbecue sauce", "catsup"] [AggregatedRating] nan [ReviewCount] nan [Calories] 554.7 [FatContent] 28.1 [SaturatedFatContent] 11.0 [CholesterolContent] 45.2 [SodiumContent] 1580.1 [CarbohydrateContent] 57.3 [FiberContent] 2.4 [SugarContent] 16.4 [ProteinContent] 17.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cover and microwave onion, green pepper,and margarine in 1-qt casserole on high (100%] until vegetables are tender, 3 to 4 minutes. Stir in barbecue sauce, catsup and franfurters. Cover and microwave on high (100%], 2 1/2 minutes, stir. Cover and microwave until mixture boils, 2 to 3 minutes. Spoon mixture onto buns on serving plate. Microwave uncovered on high, (100%] until buns are hot, 1 to 2 minutes.
[Name] Grilled Chicken Breasts in Raspberry Vinegar Marinade [AuthorId] 69927 [AuthorName] Annie H [CookTime] PT50M [PrepTime] PT20M [TotalTime] PT1H10M [DatePublished] 2000-03-13T21:45:00Z [Description] This recipe was adopted from the RecipeZaar account. After making this myself, I found that the addition of a couple of tablespoons of seedless raspberry jam to the basting liquid really added a nice flavor. Use in the last few minutes of broiling or grilling as the jam will burn. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/79/77/picyzxN0s.jpg" [RecipeCategory] Raspberries [Keywords] ["Berries", "Fruit", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["4", "1", "1/2", "2", "1", "1", "2", "1/2", NA] [RecipeIngredientParts] ["chicken breast halves", "raspberry vinegar", "wine vinegar", "olive oil", "lemon juice", "fresh lemon rind", "shallots", "dried tarragon leaves", "black pepper"] [AggregatedRating] 4.5 [ReviewCount] 6.0 [Calories] 203.8 [FatContent] 13.8 [SaturatedFatContent] 3.0 [CholesterolContent] 47.3 [SodiumContent] 90.0 [CarbohydrateContent] 3.2 [FiberContent] 0.1 [SugarContent] 0.6 [ProteinContent] 16.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Remove excess fat from chicken breasts; place them in sealable plastic bag or non-aluminum bowl.", "Combine remaining ingredients; pour evenly over chicken breasts.", "Seal bag or cover bowl; marinate in refrigerator 4 hours or overnight.", "Turn occasionally.", "Remove chicken from marinade, reserving marinade.", "Arrange in one layer in greased 9x13-inch pan.", "Pierce skin in several places with sharp knife.", "Cover with foil.", "Bake at 350°F for 30-35 minutes, or until mostly cooked through; in the mean time, bring reserved marinade to a simmer in a small saucepan, simmering 15 minutes.", "After main cooking time, uncover chicken and baste with marinade every 5 minutes until chicken is cooked through, approx 15-20 minutes.", "For OAMC or freezing ahead, freeze this chicken, raw, in marinade -OR- freeze after cooking, making sure to include a portion of the cooking juices with each breast (keeps chicken moist while thawing].", "Serving suggestions: bed of rice or baby spinach; side of green salad with raspberry vinaigrette; mashed potatoes; steamed carrots or broccoli; sliced thin over a bed of peppered angel hair pasta." ]
[Name] Smoked Prime Rib (Rich Davis, K.c. Masterpiece Resturant) [AuthorId] 22015 [AuthorName] Mysterygirl [CookTime] PT4H [PrepTime] PT5M [TotalTime] PT4H5M [DatePublished] 2000-03-13T21:45:00Z [Description] KC Masterpiece is a local restaurant that serves great BBQ. This is their recipe for prime rib that had been orphaned and I adopted. [Images] character(0) [RecipeCategory] Weeknight [Keywords] "Easy" [RecipeIngredientQuantities] ["8", "1", "1/2", "1/4", "1/4", "3", "3", "2", "2", "2", "1"] [RecipeIngredientParts] ["sugar", "paprika", "kosher salt", "onion powder", "chili powder", "cumin", "black pepper", "mustard powder", "cayenne pepper"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 1799.9 [FatContent] 151.1 [SaturatedFatContent] 62.5 [CholesterolContent] 331.1 [SodiumContent] 3812.6 [CarbohydrateContent] 34.6 [FiberContent] 4.5 [SugarContent] 26.9 [ProteinContent] 74.5 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Place dry rub seasonings over entire roast surface. Grill roast in smoker (indirect heat] for 3 to 4 hours at 200 to 250 deg. or until a meat thermometer indicates 140 deg (for M-Rare]. Sprinkle crushed rosemary leaves 3/4 of the way thought the cooking time.
[Name] Lower East Side Lox [AuthorId] 36187 [AuthorName] dojemi [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2000-03-13T21:45:00Z [Description] Make and share this Lower East Side Lox recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["< 15 Mins", "Refrigerator"] [RecipeIngredientQuantities] ["1", "1/2", "1/2", "1/4", "1/8", "1", "2"] [RecipeIngredientParts] ["cream cheese", "sour cream", "lox", "smoked salmon", "fresh chives", "dried chives", "white pepper"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 271.5 [FatContent] 26.7 [SaturatedFatContent] 16.8 [CholesterolContent] 78.2 [SodiumContent] 187.6 [CarbohydrateContent] 3.5 [FiberContent] 0.2 [SugarContent] 0.4 [ProteinContent] 5.5 [RecipeServings] 4.0 [RecipeYield] 2 cups of dip [RecipeInstructions] Beat the cream cheese to a smooth consistency and blend in the sour cream. Mix in the lox thoroughly. Stir in all of the other ingredients. Cover and chill. SUGGESTED DIPPERS: Bagel Chips, Tomatoes, Radishes, Cucumber, Scallions, and Figs.
[Name] Red Sockeye Salmon Special [AuthorId] 34879 [AuthorName] Barefoot Beachcomber [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-13T21:45:00Z [Description] Make and share this Red Sockeye Salmon Special recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] "Refrigerator" [RecipeIngredientQuantities] ["3/4", "1/2", "1 1/2", "1/2", "1/4", "1"] [RecipeIngredientParts] ["fresh salmon", "salmon", "fresh dill", "dried dill", "mayonnaise", "lemon juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 52.4 [FatContent] 5.5 [SaturatedFatContent] 3.4 [CholesterolContent] 20.4 [SodiumContent] 5.8 [CarbohydrateContent] 0.7 [FiberContent] 0.0 [SugarContent] 0.1 [ProteinContent] 0.3 [RecipeServings] 4.0 [RecipeYield] 1 cups of dip [RecipeInstructions] Remove any remaining skin and bones from the salmon (even the canned salmon may have some]. Mix the flaked salmon (canned or fresh] with the lemon juice, onion, and dill. Blend in the mayonnaise and whipping cream. Cover and chill. SUGGESTED DIPPERS: Broccoli, Cauliflower, Cucumber, Black Bread, Potato Skins.
[Name] Chili Con Carrot [AuthorId] 47892 [AuthorName] COOKGIRl [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2000-03-13T21:45:00Z [Description] An adopted recipe from Zaar that I have not had the time to test. Update I've had the time to test it and: I don't like it. Test over. Why couldn't this have been a multiple choice test? Prepare at your own risk. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Mexican", "Low Protein", "< 15 Mins"] [RecipeIngredientQuantities] ["1/2", "2", "1/2", "1", "1", "1", "2"] [RecipeIngredientParts] ["carrot", "sour cream", "yellow onion", "cumin", "Dijon mustard", "chili powder", "fresh parsley", "dried parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 164.9 [FatContent] 15.5 [SaturatedFatContent] 8.9 [CholesterolContent] 39.9 [SodiumContent] 120.8 [CarbohydrateContent] 5.5 [FiberContent] 1.1 [SugarContent] 3.9 [ProteinContent] 2.2 [RecipeServings] 6.0 [RecipeYield] 3 cups of dip [RecipeInstructions] Combine all of the ingredients, blending thoroughly. Cover and chill. SUGGESTED DIPPERS: Brussels Sprouts, Salami,. Cocktail Rye Bread.
[Name] Roasted Red and Green Pepper Dip [AuthorId] 30094 [AuthorName] acid. [CookTime] nan [PrepTime] PT0S [TotalTime] PT5M [DatePublished] 2000-03-13T21:45:00Z [Description] Make and share this Roasted Red and Green Pepper Dip recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Roast", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1", "1 1/2", "1/2", "1", NA, NA, "2"] [RecipeIngredientParts] ["red bell pepper", "green bell pepper", "mayonnaise", "sour cream", "dried parsley", "fresh parsley", "dried parsley", "paprika", "lemon juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 48.5 [FatContent] 3.9 [SaturatedFatContent] 2.2 [CholesterolContent] 10.0 [SodiumContent] 17.1 [CarbohydrateContent] 3.1 [FiberContent] 0.8 [SugarContent] 2.1 [ProteinContent] 0.8 [RecipeServings] 6.0 [RecipeYield] 3 cups of dip [RecipeInstructions] Slice the peppers in half, vertically, and remove the seeds. Char under the broiler on both sides (about 5 minutes per side]. Remove and cool. Peel and dice the peppers and set aside. Blend the mayonnaise and sour cream until smooth. Mix in the lemon juice and parsley then blend in the peppers. Cover and chill. Garnish with additional parsley and sprinkle with paprika, if desired. SUGGESTED DIPPERS: Deli Meats, Elephant Garlic Chips, Baby Corn, String Beans, Carrots, Bread Sticks
[Name] Quick Bacon-Spinach Dip [AuthorId] 22015 [AuthorName] Mysterygirl [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-13T21:45:00Z [Description] Make and share this Quick Bacon-Spinach Dip recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["< 15 Mins", "Refrigerator"] [RecipeIngredientQuantities] ["10", "1", "1/2", "2 1/4", "1/8", "1/2"] [RecipeIngredientParts] ["frozen chopped spinach", "mayonnaise", "imitation bacon bits", "crisp bacon", "fresh dill", "dried dill", "cayenne pepper", "garlic powder"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 14.7 [FatContent] 0.3 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 35.2 [CarbohydrateContent] 2.2 [FiberContent] 1.4 [SugarContent] 0.3 [ProteinContent] 1.8 [RecipeServings] 6.0 [RecipeYield] 2 cups of dip [RecipeInstructions] Squeeze as much water as possible from the spinach. Mix the bacon and spinach and add the other ingredients, blending well. Cover and chill. SUGGESTED DIPPERS: Apples, Fennel, Zucchini, Monterey Jack or Cheddar Cheese Sticks, Toast Triangles, Pears
[Name] Olive Tapenade [AuthorId] 10033 [AuthorName] spatchcock [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2000-03-13T21:45:00Z [Description] This is an adopted recipe. I'd also probably up the anchovy quotient, but I'm a freak that way. Don't use dried basil or parsley! It would be better just to leave it out. I also took out the addition of salt, since olives and anchovies have quite a lot of that. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Protein", "< 15 Mins", "Refrigerator"] [RecipeIngredientQuantities] ["2", "1", "4", "1/2", "1/4", "1", "3"] [RecipeIngredientParts] ["anchovy fillets", "kalamata olive", "Worcestershire sauce", "extra virgin olive oil", "fresh parsley", "garlic", "fresh basil"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 290.3 [FatContent] 30.8 [SaturatedFatContent] 4.3 [CholesterolContent] 1.7 [SodiumContent] 425.2 [CarbohydrateContent] 4.2 [FiberContent] 1.3 [SugarContent] 0.6 [ProteinContent] 1.1 [RecipeServings] 4.0 [RecipeYield] 2 cups of dip [RecipeInstructions] Chop and mash the anchovies on a cutting board. Put them into a bowl and mix with the olives and worcestershire sauce. Blend in the olive oil and add all the rest of the ingredients, blending well. Cover with olive oil and plastic wrap, and chill. Serve with crackers or as a toppping for pizza or bruschetta with some roma tomatoes and fresh mozzarella.
[Name] Rich and Creamy Refried Bean Dip [AuthorId] 87236 [AuthorName] truebrit [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-13T21:45:00Z [Description] Make and share this Rich and Creamy Refried Bean Dip recipe from Food.com. [Images] character(0) [RecipeCategory] Beans [Keywords] ["Vegetable", "< 15 Mins", "Refrigerator"] [RecipeIngredientQuantities] ["1", "1/2", "1/4", "1", "1/8", NA, NA, "2"] [RecipeIngredientParts] ["sour cream", "fresh tomato", "salsa verde", "salt", "black pepper", "sharp cheddar cheese", "black olives"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 255.8 [FatContent] 14.6 [SaturatedFatContent] 8.2 [CholesterolContent] 35.4 [SodiumContent] 641.3 [CarbohydrateContent] 23.5 [FiberContent] 7.2 [SugarContent] 1.0 [ProteinContent] 9.0 [RecipeServings] 2.0 [RecipeYield] 1 cups of dip [RecipeInstructions] Mix the beans and sour cream, blending thoroughly. Blend in all of the other ingredients except the garnish, blending well. Cover and chill. Garnish with the cheddar cheese just before serving. SUGGESTED DIPPERS: Cucumber, Cheese Crackers, Jicama, Broccoli
[Name] Longhorn Chili Dip [AuthorId] 179133 [AuthorName] flower7 [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2000-03-13T21:45:00Z [Description] I adopted this from the Recipezaar account and made a couple additions after making it. Suggested items for dipping: tortilla chips, veggies, and/or bread sticks. Cooling time is included in cooking time. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/79/87/piciCHvKZ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/79/87/picuQrDDV.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/79/87/picmVV4YO.jpg"] [RecipeCategory] Vegetable [Keywords] ["Mexican", "Refrigerator", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "1", "3", "1", "1", "1/4", "1/2", "16"] [RecipeIngredientParts] ["cottage cheese", "ground cumin", "sharp cheddar cheese", "fresh lemon juice", "fresh lime juice", "paprika", "Mexican oregano", "cream cheese"] [AggregatedRating] 4.5 [ReviewCount] 5.0 [Calories] 432.5 [FatContent] 36.1 [SaturatedFatContent] 19.9 [CholesterolContent] 116.2 [SodiumContent] 850.1 [CarbohydrateContent] 13.4 [FiberContent] 3.3 [SugarContent] 4.4 [ProteinContent] 16.1 [RecipeServings] 6.0 [RecipeYield] 5 cups [RecipeInstructions] ["Preheat oven to 350° F. Lightly grease a 1 1/2-quart casserole.", "Cream the cottage cheese in a blender or food processor or with an electric mixer.", "Stir in the chili, cumin, cheddar cheese, hot sauce, lemon or lime juice, paprika and oregano.", "Transfer mixture to prepared casserole and bake for 30 minutes.", "Let cool completely.", "Beat cream cheese with a mixer or by hand then stir in cooled chili mixture.", "Serve chilled or room temperature with dipper(s] of choice (I prefer tortilla chips]." ]
[Name] Chunky Kidney Bean Dip [AuthorId] 179133 [AuthorName] flower7 [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2000-03-13T21:45:00Z [Description] I adopted this from the Recipezaar account. Suggested dippers: veggies, sausage, corn chips, and/or tortilla chips. After making this (7/08) I decided to reduce the amounts of spices - the original recipe called for 1 Tbsp/each, cumin & coriander - I used 1 tsp/each. Please feel free to experiment for your own taste though! :) [Images] character(0) [RecipeCategory] Beans [Keywords] ["Low Cholesterol", "Healthy", "< 15 Mins", "Refrigerator"] [RecipeIngredientQuantities] ["15", "1/4", "1", "1", "1", "1"] [RecipeIngredientParts] ["sour cream", "lemon juice", "ground cumin", "ground coriander"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 81.1 [FatContent] 2.6 [SaturatedFatContent] 1.3 [CholesterolContent] 4.2 [SodiumContent] 236.3 [CarbohydrateContent] 11.1 [FiberContent] 3.2 [SugarContent] 1.4 [ProteinContent] 4.1 [RecipeServings] 6.0 [RecipeYield] 2 cups [RecipeInstructions] Mash the beans by hand, using a fork or the back of a wooden spoon. Blend in the sour cream, mixing until smooth. Add all the other ingredients and blend well. Cover and chill for a couple hours to allow flavors to meld.
[Name] Unstuffed Mushroom Dip [AuthorId] 22015 [AuthorName] Mysterygirl [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2000-03-13T21:45:00Z [Description] Make and share this Unstuffed Mushroom Dip recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/79/89/pic8Yfoxq.jpg" [RecipeCategory] Vegetable [Keywords] ["< 30 Mins", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1", "1/4", "1/2", "1", NA, "4"] [RecipeIngredientParts] ["white button mushrooms", "monterey jack cheese", "bacon", "imitation bacon bits", "sour cream", "Worcestershire sauce"] [AggregatedRating] 3.0 [ReviewCount] 2.0 [Calories] 192.9 [FatContent] 15.0 [SaturatedFatContent] 9.2 [CholesterolContent] 37.8 [SodiumContent] 196.6 [CarbohydrateContent] 5.4 [FiberContent] 1.1 [SugarContent] 2.2 [ProteinContent] 11.3 [RecipeServings] 4.0 [RecipeYield] 2 cups of dip [RecipeInstructions] Combine the mushrooms, Monterey Jack cheese, and bacon. Stir in the sour cream, blending well. Blend in the Worcestershire sauce and hot sauce. Place the mixture in a 1-quart casserole and top with the bread crumbs. Bake at 350°F for 15 minutes or until the cheese has melted. Place in a chafing dish and serve hot. SUGGESTED DIPPERS: Tomatoes, bell peppers, chili peppers, breadsticks.
[Name] Zesty Italian Zucchini Dip [AuthorId] 98016 [AuthorName] Queen of Everything [CookTime] nan [PrepTime] PT0S [TotalTime] PT20M [DatePublished] 2000-03-13T21:45:00Z [Description] Make and share this Zesty Italian Zucchini Dip recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["European", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["3", "1", "2", "1/4", "1/4", "1/2", "2", "1/2", "1/2", "2"] [RecipeIngredientParts] ["zucchini", "cream cheese", "eggs", "romano cheese", "parmesan cheese", "yellow onion", "fresh parsley", "dried parsley", "salt", "oregano", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 155.6 [FatContent] 13.0 [SaturatedFatContent] 7.1 [CholesterolContent] 84.5 [SodiumContent] 342.4 [CarbohydrateContent] 4.1 [FiberContent] 0.7 [SugarContent] 2.6 [ProteinContent] 6.2 [RecipeServings] 8.0 [RecipeYield] 5 cups of dip [RecipeInstructions] Place the shredded zucchini in a colander, squeeze out any excess water and set aside. Beat the cream cheese to a smooth consistency and blend in the milk and eggs, blending well. Mix in all the other ingredients, including the zucchini, and place in a greased 1 1/2-quart casserole. Bake at 350 degrees F. for 20 minutes, or until heated through and bubbly. Pour into a chafing dish and serve hot. SUGGESTED DIPPERS: Italian Bread Chunks, Bell Peppers, Hot Dogs, Genoa Sausage
[Name] Caviar, Dill and Purple Onion Dip [AuthorId] 39547 [AuthorName] Julesong [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-13T21:45:00Z [Description] This is one of my adopted recipes. It looks like a dish my family and I would enjoy for gatherings, so I hope to make it and edit it in the future. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["< 15 Mins", "Refrigerator"] [RecipeIngredientQuantities] ["1/2", "3/4", "3", "1", "1", "2", "1", "1"] [RecipeIngredientParts] ["cream cheese", "sour cream", "red caviar", "black caviar", "lemon juice", "dried dill", "purple onions", "egg", "fresh dill"] [AggregatedRating] nan [ReviewCount] nan [Calories] 267.2 [FatContent] 24.2 [SaturatedFatContent] 13.2 [CholesterolContent] 228.8 [SodiumContent] 445.8 [CarbohydrateContent] 4.0 [FiberContent] 0.1 [SugarContent] 0.3 [ProteinContent] 10.4 [RecipeServings] 4.0 [RecipeYield] 1 cups of dip [RecipeInstructions] Beat the cream cheese to a smooth consistency. Blend in the sour cream and add the remaining ingredients, blending well. Cover and chill for at least 2 hours. Just before serving, garnish with the egg which has been finely chopped. Suggested dippers: cocktail rye bread, toast triangles, cucumber slices, red bell pepper strips.
[Name] Creamed Herring Dip [AuthorId] 82616 [AuthorName] Shirl J 831 [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2000-03-13T21:45:00Z [Description] Make and share this Creamed Herring Dip recipe from Food.com. [Images] character(0) [RecipeCategory] Fruit [Keywords] ["Vegetable", "< 15 Mins", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["4", "1/2", "1", "1"] [RecipeIngredientParts] ["pickled herring in sour cream", "apple", "sour cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 132.2 [FatContent] 12.1 [SaturatedFatContent] 7.5 [CholesterolContent] 25.3 [SodiumContent] 30.7 [CarbohydrateContent] 4.9 [FiberContent] 0.4 [SugarContent] 1.8 [ProteinContent] 1.9 [RecipeServings] 4.0 [RecipeYield] 2 cups of dip [RecipeInstructions] Puree the herring (sauce and all] in a food processor or blender until smooth. Add all the other ingredients and continue to process until smooth. Cover and chill. SUGGESTED DIPPERS: Cocktail Rye Bread, Lavasch Crackers, Broccoli, Cherry Tomatoes, Zucchini.
[Name] Cream Cheese and Clam Dip [AuthorId] 34879 [AuthorName] Barefoot Beachcomber [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2000-03-13T21:45:00Z [Description] Make and share this Cream Cheese and Clam Dip recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] "Refrigerator" [RecipeIngredientQuantities] ["1/2", "1", "1/8", "1", "1/4", "2", "1", "1"] [RecipeIngredientParts] ["clams", "clams", "cream cheese", "lemon juice", "Worcestershire sauce", "chili sauce"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 154.7 [FatContent] 13.7 [SaturatedFatContent] 8.5 [CholesterolContent] 49.0 [SodiumContent] 186.2 [CarbohydrateContent] 2.8 [FiberContent] 0.2 [SugarContent] 0.6 [ProteinContent] 5.4 [RecipeServings] 6.0 [RecipeYield] 1 cups of dip [RecipeInstructions] Blend the clams, clam juice, and cream cheese to a smooth consistency. All all of the other ingredients and blend well. Cover and chill. Serve with: Carrots, Fennel, Zucchini, Celery, Wheat Crackers.
[Name] Saucy Sardine Dip [AuthorId] 82616 [AuthorName] Shirl J 831 [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2000-03-13T21:45:00Z [Description] Make and share this Saucy Sardine Dip recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["< 15 Mins", "Refrigerator"] [RecipeIngredientQuantities] ["8", "1", "1/4", "2", "1", "1"] [RecipeIngredientParts] ["sardine fillets", "sour cream", "lemon juice", "mayonnaise", "green onion", "fresh parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 111.9 [FatContent] 11.4 [SaturatedFatContent] 6.6 [CholesterolContent] 29.9 [SodiumContent] 46.8 [CarbohydrateContent] 1.9 [FiberContent] 0.1 [SugarContent] 2.1 [ProteinContent] 1.2 [RecipeServings] 4.0 [RecipeYield] 1 cups of dip [RecipeInstructions] Mash the skinned sardine fillets with a fork and blend in the sour cream and mayonnaise, blending well. Add the rest of the ingredients and blend well. Cover and chill. SUGGESTED DIPPERS: Broccoli, Cabbage, Cherry Tomatoes, Carrots, Pita Triangles, Cocktail Rye. Bread, Water Crackers.
[Name] Cocktail Crab Dip [AuthorId] 67395 [AuthorName] Dannygirl [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-13T21:45:00Z [Description] Make and share this Cocktail Crab Dip recipe from Food.com. [Images] character(0) [RecipeCategory] Crab [Keywords] ["Vegetable", "< 15 Mins"] [RecipeIngredientQuantities] ["3/4", "1/8", "1/2", "6", "1", "1/8", "2", "3"] [RecipeIngredientParts] ["catsup", "cream cheese", "salt"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 288.5 [FatContent] 20.7 [SaturatedFatContent] 12.8 [CholesterolContent] 81.7 [SodiumContent] 1128.6 [CarbohydrateContent] 14.4 [FiberContent] 0.5 [SugarContent] 11.3 [ProteinContent] 13.1 [RecipeServings] 4.0 [RecipeYield] 2 cups of dip [RecipeInstructions] Combine the catsup, horseradish and hot sauce. Remove any remaining filament from the crabmeat. Add the crabmeat to the catsup mixture and continue to blend. Add all other ingredients and blend till smooth. Serve at room temperature. SUGGESTED DIPPERS: Salty Potato Chips, Potato Skins, Green Bell Peppers, Turnips
[Name] Caesar Mayo Dip [AuthorId] 56680 [AuthorName] Dawnab [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-13T21:45:00Z [Description] Make and share this Caesar Mayo Dip recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] "Refrigerator" [RecipeIngredientQuantities] ["2", "1 1/2", "1", "1", "1/4", "2", "1"] [RecipeIngredientParts] ["anchovy fillets", "mayonnaise", "Dijon mustard", "Worcestershire sauce", "black pepper", "parmesan cheese", "lemon juice"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 18.1 [FatContent] 1.0 [SaturatedFatContent] 0.5 [CholesterolContent] 3.9 [SodiumContent] 139.7 [CarbohydrateContent] 0.8 [FiberContent] 0.1 [SugarContent] 0.3 [ProteinContent] 1.6 [RecipeServings] 4.0 [RecipeYield] 1 cups of dip [RecipeInstructions] Chop and mash the anchovy fillets on a cutting board. Put in a bowl and blend in the mayonnaise. Add the remaining ingredients and blend well. Cover and chill. SUGGESTED DIPPERS: Seafood, Deli Roast Beef Or Turkey, Radishes, Broccoli, Cauliflower, Snow Peas
[Name] Curried Garlic Dip [AuthorId] 58038 [AuthorName] Ducky [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-13T21:45:00Z [Description] Make and share this Curried Garlic Dip recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/79/97/picIuPFJA.jpg" [RecipeCategory] < 15 Mins [Keywords] ["Refrigerator", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "2", "2"] [RecipeIngredientParts] ["plain yogurt", "sour cream", "dry mustard", "curry powder", "garlic powder"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 172.2 [FatContent] 14.4 [SaturatedFatContent] 8.8 [CholesterolContent] 33.3 [SodiumContent] 59.6 [CarbohydrateContent] 7.2 [FiberContent] 0.6 [SugarContent] 3.4 [ProteinContent] 4.5 [RecipeServings] 4.0 [RecipeYield] 2 cups of dip [RecipeInstructions] Add each ingredient in the order listed, blending constantly until all are well blended and the mixture is smooth. Cover and chill. SUGGESTED DIPPERS: Zucchini, Mushrooms, Cherry Tomatoes, Deli Meats, Chicken Drumettes
[Name] Cayenne Mayonnaise Dip [AuthorId] 47510 [AuthorName] Dreamgoddess [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-13T21:45:00Z [Description] This is a recipe I adopted from the Recipezaar account. KC Cooker tested it out as part of an adoptee swap and had some great suggestions. I've changed the recipe to incorporate her suggestions and I think the end result is a nice improvement. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/79/98/picfqIyF9.jpg" [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1 1/2", "1/2", "1/2", "1"] [RecipeIngredientParts] ["mayonnaise", "Miracle Whip", "sour cream", "cayenne pepper"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 56.2 [FatContent] 5.7 [SaturatedFatContent] 3.3 [CholesterolContent] 14.9 [SodiumContent] 23.1 [CarbohydrateContent] 1.0 [FiberContent] 0.1 [SugarContent] 1.0 [ProteinContent] 0.6 [RecipeServings] 4.0 [RecipeYield] 2 cups of dip [RecipeInstructions] Blend all of the ingredients together until smooth. Cover and chill.
[Name] Bye-Bye Birdy Curry Dip [AuthorId] 33443 [AuthorName] Nat Da Brat [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-13T21:45:00Z [Description] Make and share this Bye-Bye Birdy Curry Dip recipe from Food.com. [Images] character(0) [RecipeCategory] Pineapple [Keywords] ["Tropical Fruits", "Fruit", "Vegetable", "< 15 Mins", "Refrigerator"] [RecipeIngredientQuantities] ["2", "1 1/2", "1", "1", "1", "3/4", "8 1/4", "2", "1/2", "1/4", "1/2", "1/4"] [RecipeIngredientParts] ["water", "lemon juice", "granny smith apple", "mayonnaise", "celery", "fresh pineapple", "pineapple", "curry powder", "salt", "black pepper", "cashews", "blue cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 204.5 [FatContent] 10.7 [SaturatedFatContent] 3.2 [CholesterolContent] 6.3 [SodiumContent] 543.7 [CarbohydrateContent] 25.4 [FiberContent] 3.6 [SugarContent] 15.0 [ProteinContent] 5.3 [RecipeServings] 4.0 [RecipeYield] 2 cups of dip [RecipeInstructions] ["Mix the water and lemon juice in a small bowl.", "Slice the Granny Smith apple and put the slices into the lemon water to soak.", "Set aside.", "Put the mayonnaise into a serving bowl and add the celery, pineapple, curry powder, salt and pepper and blend well.", "Fold in the cashews.", "Remove the apple slices from the lemon water and dice.", "Stir into the mixture and then stir in the Gorgonzola cheese, blending well.", "Cover and chill.", "SUGGESTED DIPPERS: Pita Triangles, Bread Chunks, Tortilla chips, Radishes, Scallions, Turnips, Bell Peppers." ]
[Name] Creamy Purple Onion and Basil Dip [AuthorId] 39547 [AuthorName] Julesong [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-13T21:45:00Z [Description] Make and share this Creamy Purple Onion and Basil Dip recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["< 15 Mins", "Refrigerator"] [RecipeIngredientQuantities] ["1", "1/4", "1", "1/4", "1/4", "1/4", "1/4"] [RecipeIngredientParts] ["cream cheese", "fresh basil", "dried basil", "sour cream", "carrot", "purple onion", "salt", "black pepper"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 211.7 [FatContent] 20.8 [SaturatedFatContent] 11.9 [CholesterolContent] 62.5 [SodiumContent] 255.7 [CarbohydrateContent] 3.9 [FiberContent] 0.3 [SugarContent] 3.1 [ProteinContent] 3.3 [RecipeServings] 6.0 [RecipeYield] 2 cups of dip [RecipeInstructions] Beat the cream cheese to a smooth consistency, gradually adding the basil. Blend in the sour cream and add the remaining ingredients, blending well. Cover and chill. SUGGESTED DIPPERS: Unsalted Potato Chips, Water Crackers, Green Bell Peppers, Mushrooms, Brussels Sprouts, Fennel, Smoked Deli Meats
[Name] Splendiferous Guacamole With Sour Cream Dip [AuthorId] 39547 [AuthorName] Julesong [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2000-03-13T21:45:00Z [Description] Guacamole is, without a doubt, my favorite of dips. :) Note: this recipe is not yet ready for consumption, due to editing difficulties - it will be fixed as soon as possible. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Mexican", "Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins"] [RecipeIngredientQuantities] ["4", "1/4", "1/2", "2", "2", NA, NA, NA, NA, "1"] [RecipeIngredientParts] ["avocados", "lime juice", "sour cream", "fresh cilantro", "dried cilantro", "sour cream", "fresh cilantro", "yellow onion"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 177.6 [FatContent] 15.4 [SaturatedFatContent] 2.5 [CholesterolContent] 1.3 [SodiumContent] 17.3 [CarbohydrateContent] 11.4 [FiberContent] 7.0 [SugarContent] 1.7 [ProteinContent] 2.3 [RecipeServings] 8.0 [RecipeYield] 5 cups of dip [RecipeInstructions] Peel and pit the avocados, then coarsely mash them in a bowl with a fork. Mix in the lime juice, blending well. Add the other ingredients (except for garnishes] and combine well. Garnish with sour cream and sprinkle a little cilantro on top. May be served at room temperature or chilled. Serve with warm tortilla chilps or veggie dippers. (An adopted recipe.].
[Name] Creamy Avocado With Bacon Dip (Guacamole) [AuthorId] 58104 [AuthorName] Rita1652 [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2000-03-13T21:45:00Z [Description] An a adopted recipe that I tweeked. SUGGESTED DIPPERS: Green Bell Pepper, Bok Choy, Celery, Pita Bread, Radishes, Aged Cheddar Cheese, Cheese Crackers [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/80/02/picaVFp3C.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/80/02/picEinERj.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/80/02/picZNBDvW.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/80/02/pic9sayWW.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/80/02/pic2gCVAO.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/80/02/picnmjJkX.jpg"] [RecipeCategory] Fruit [Keywords] ["Vegetable", "Mexican", "Low Protein", "< 15 Mins", "Refrigerator"] [RecipeIngredientQuantities] ["1", "1", "1", "1/3", "1/4", "1/4", "2", "1/4", "2"] [RecipeIngredientParts] ["avocado", "garlic clove", "lemon juice", "sour cream", "onion powder", "bacon", "imitation bacon bits", "cucumber", "cilantro", "fresh basil"] [AggregatedRating] 5.0 [ReviewCount] 11.0 [Calories] 141.1 [FatContent] 13.2 [SaturatedFatContent] 4.0 [CholesterolContent] 13.0 [SodiumContent] 65.0 [CarbohydrateContent] 5.6 [FiberContent] 3.5 [SugarContent] 1.2 [ProteinContent] 2.1 [RecipeServings] 4.0 [RecipeYield] 1 cups of dip [RecipeInstructions] Pit, peel, and mash the avocado with a fork. Blend in the lemon juice, blending well and then add the sour cream, blending well. Mix in all the rest of the ingredients, blending well. Garnish with cilantro. Cover and chill.
[Name] Aztec Pyramid Avocado Dip [AuthorId] 33443 [AuthorName] Nat Da Brat [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-13T21:45:00Z [Description] Make and share this Aztec Pyramid Avocado Dip recipe from Food.com. [Images] character(0) [RecipeCategory] Fruit [Keywords] ["Vegetable", "Mexican", "< 15 Mins"] [RecipeIngredientQuantities] ["3", "1", "2", "1/3", "2", "3", "5", "1/2", "2"] [RecipeIngredientParts] ["avocados", "cream cheese", "sour cream", "cheddar cheese", "fresh tomatoes", "green onions", "black olives", "lemon juice"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 472.5 [FatContent] 42.8 [SaturatedFatContent] 19.9 [CholesterolContent] 91.5 [SodiumContent] 481.7 [CarbohydrateContent] 14.4 [FiberContent] 6.6 [SugarContent] 5.9 [ProteinContent] 12.3 [RecipeServings] 8.0 [RecipeYield] 10 cups of dip [RecipeInstructions] LAYER 1: (Bottom] Mash the avocados and blend in the lemon juice, mixing well, and spread evenly in a bowl or on a serving plate to the edges of the dish. LAYER 2: Beat the cream cheese until smooth and creamy. Blend in the sour cream, mixing well, and blend in the taco seasoning, blending well. Spread over the avocado layer. LAYER 3: Sprinkle the cheddar cheese over the cream cheese mixture. LAYER 4: Distribute the tomatoes over the cheddar cheese layer. LAYER 5: Spread the green onions over the tomato layer. LAYER 6: Top with the black olives. Serve at room temperature. SUGGESTED DIPPERS: Tortilla Chips, Bell peppers, Lobster, Jicama
[Name] Neighbor's Cucumber-Dill Dip [AuthorId] 98016 [AuthorName] Queen of Everything [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-13T21:45:00Z [Description] Make and share this Neighbor's Cucumber-Dill Dip recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["< 15 Mins", "Refrigerator"] [RecipeIngredientQuantities] ["1", "1/4", "2", "1 1/2", "3/4", "1/4", "2"] [RecipeIngredientParts] ["cucumber", "white pepper", "dried dill", "mayonnaise", "sour cream", "green bell pepper", "fresh dill"] [AggregatedRating] nan [ReviewCount] nan [Calories] 98.2 [FatContent] 8.6 [SaturatedFatContent] 5.0 [CholesterolContent] 22.4 [SodiumContent] 37.5 [CarbohydrateContent] 4.8 [FiberContent] 0.7 [SugarContent] 3.0 [ProteinContent] 1.6 [RecipeServings] 4.0 [RecipeYield] 3 cups of dip [RecipeInstructions] Peel, seed and finely dice the cucumber. Using a colander, squeeze out any excess water from the cucumber chunks. Place in a bowl and blend well with the pepper and dill. Blend in the remaining ingredients and mix thoroughly. Cover and chill. SUGGESTED DIPPERS: Broccoli, Cauliflower, Radishes, Carrots, Onion Crackers
[Name] Eggplant (Aubergine) Dip [AuthorId] 39547 [AuthorName] Julesong [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2000-03-13T21:45:00Z [Description] Make and share this Eggplant (Aubergine) Dip recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "3", "1/2", "1", "1", "2", "1", "2", "1", "1"] [RecipeIngredientParts] ["eggplant", "garlic cloves", "soy sauce", "fresh tomato", "dried basil", "olive oil", "lemon juice", "green onions", "fresh parsley", "fresh basil"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 68.0 [FatContent] 4.7 [SaturatedFatContent] 0.7 [CholesterolContent] 0.0 [SodiumContent] 32.1 [CarbohydrateContent] 6.5 [FiberContent] 3.1 [SugarContent] 2.7 [ProteinContent] 1.3 [RecipeServings] nan [RecipeYield] 3 cups of dip [RecipeInstructions] Cut the eggplant in half lengthwise. Bake, cut side down, on a greased cookie sheet at 400 degrees F for 60 minutes. As the eggplant cools, gently squeeze out the excess liquid. Use a spoon to scoop pulp from the skin; discard skin. Place the pulp in a bowl and mash with a fork. Using a garlic press, crush the garlic into the bowl. Add all of the other ingredients and blend well. Season to taste with salt and freshly ground pepper. Cover and chill for at least 2 hours before serving. Serve with pita crackers, endive leaves, sliced cucumber, or other vegetable dippers. Also good with 1/4 cup yoghurt, a bit of toasted sesame oil, and red wine or balsamic vinegar added.
[Name] Not Miss Lily's Olive Dip [AuthorId] 101823 [AuthorName] Ms B. [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2000-03-13T21:45:00Z [Description] I have no idea who Miss Lily is, but I adopted this recipe from the Recipezaar account. :) It includes ingredients that I usually have around, which is a huge bonus for my impromptu get-togethers. After trying it, I found that while the recipe probably won't win any gourmet culinary awards, it is a good dip that would add a different flavor dimension to snacking or an appetizer buffet. Try it. I dare you. :) [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/80/06/picvLExeL.jpg" [RecipeCategory] Vegetable [Keywords] ["< 15 Mins", "Refrigerator"] [RecipeIngredientQuantities] ["1", "1", "1/4", "1/2", "2", "1", "1"] [RecipeIngredientParts] ["cream cheese", "sour cream", "black olives", "garlic powder", "Worcestershire sauce", "paprika", "fresh parsley", "dried parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 347.3 [FatContent] 33.4 [SaturatedFatContent] 20.4 [CholesterolContent] 89.1 [SodiumContent] 359.9 [CarbohydrateContent] 7.5 [FiberContent] 1.0 [SugarContent] 1.3 [ProteinContent] 6.6 [RecipeServings] 4.0 [RecipeYield] 2 cups of dip [RecipeInstructions] Beat the cream cheese to a smooth consistency. Blend in the sour cream and then the remaining ingredients. Blend well. Cover and chill. SUGGESTED DIPPERS: Scallions, Jalapeño Peppers, Celery, Potato Chips.
[Name] Randy Red Salsa Dip [AuthorId] 35635 [AuthorName] _Pixie_ [CookTime] nan [PrepTime] PT0S [TotalTime] PT1H [DatePublished] 2000-03-13T21:45:00Z [Description] Make and share this Randy Red Salsa Dip recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Vegetable", "Mexican", "Low Protein", "Low Cholesterol", "Healthy", "Free Of...", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "1/4", "1 1/2", "1/8", "1/4", "3/4", "1", "1"] [RecipeIngredientParts] ["fresh tomatoes", "onion", "garlic", "salt", "oregano", "lime juice", "fresh cilantro"] [AggregatedRating] nan [ReviewCount] nan [Calories] 22.7 [FatContent] 0.2 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 77.8 [CarbohydrateContent] 5.1 [FiberContent] 1.3 [SugarContent] 2.9 [ProteinContent] 1.0 [RecipeServings] 4.0 [RecipeYield] 2 cups [RecipeInstructions] Mix the tomatoes and onion, blending well. Add all the other ingredients, blending well. Let stand for 1 hour before serving for the flavors to meld. May be served at room temperature or chilled. SUGGESTED DIPPERS: Potato skins, Thick Green Bell Pepper Wedges, Oysters, Mushroom Caps
[Name] Green Chili Salsa Dip (Beware Very Hot) [AuthorId] 56112 [AuthorName] Jellyqueen [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-13T21:45:00Z [Description] Make and share this Green Chili Salsa Dip (Beware Very Hot) recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Vegetable", "Mexican", "Low Protein", "Low Cholesterol", "Healthy", "Free Of...", "< 15 Mins"] [RecipeIngredientQuantities] ["12", "1/2", "5", "1 1/2", "1 1/2", "1/2", "1/2", "1/8", "3", "2", "2"] [RecipeIngredientParts] ["yellow onion", "garlic", "fresh tarragon", "dried tarragon", "sugar", "salt", "black pepper", "fresh cilantro", "lime juice", "olive oil"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 75.9 [FatContent] 5.3 [SaturatedFatContent] 0.7 [CholesterolContent] 0.0 [SodiumContent] 195.8 [CarbohydrateContent] 7.3 [FiberContent] 1.9 [SugarContent] 4.1 [ProteinContent] 1.1 [RecipeServings] 6.0 [RecipeYield] 3 cups of dip [RecipeInstructions] Coarsely chop the tomatillos and place in a bowl. Add all the other ingredients and mix well. May be served at room temperature, or chilled. AGAIN BEWARE AS THIS DIP IS VERY HOT! SUGGESTED DIPPERS: Corn Tortillas, Potato Skins, Celery, Jicama, Monterey Jack Cheese, Cheddar Cheese
[Name] Sherried Cheddar Cheese Dip [AuthorId] 135566 [AuthorName] LainieBug [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-13T21:45:00Z [Description] Make and share this Sherried Cheddar Cheese Dip recipe from Food.com. [Images] character(0) [RecipeCategory] Cheese [Keywords] ["Vegetable", "Very Low Carbs", "High In...", "< 15 Mins"] [RecipeIngredientQuantities] ["1 1/2", "1/2", "1/2", "1/4", "1", "1"] [RecipeIngredientParts] ["cheddar cheese", "sour cream", "garlic powder", "sherry wine"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 248.9 [FatContent] 20.1 [SaturatedFatContent] 12.7 [CholesterolContent] 57.1 [SodiumContent] 294.9 [CarbohydrateContent] 2.5 [FiberContent] 0.1 [SugarContent] 0.5 [ProteinContent] 11.5 [RecipeServings] 4.0 [RecipeYield] 2 cups of dip [RecipeInstructions] Blend the cheddar cheese and the sherry well. Blend in the sour cream and then add all the rest of the ingredients. Serve at room temperature. SUGGESTED DIPPERS: Celery, Carrots, Radishes, Tomatoes, Polish Sausage, Cantaloupe, Crenshaw or Casaba Melon
[Name] Hungarian Spiced Cheese Dip [AuthorId] 171303 [AuthorName] BonnieZ [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-13T21:46:00Z [Description] Make and share this Hungarian Spiced Cheese Dip recipe from Food.com. [Images] character(0) [RecipeCategory] Cheese [Keywords] ["Vegetable", "Hungarian", "European", "< 15 Mins", "Refrigerator", "Small Appliance"] [RecipeIngredientQuantities] ["1", "2", "1", "1", "1/2", "1/2", "2"] [RecipeIngredientParts] ["cottage cheese", "Hungarian paprika", "caraway seed", "capers", "mustard", "sour cream", "green onions"] [AggregatedRating] nan [ReviewCount] nan [Calories] 243.8 [FatContent] 17.3 [SaturatedFatContent] 10.6 [CholesterolContent] 41.0 [SodiumContent] 513.6 [CarbohydrateContent] 7.6 [FiberContent] 1.4 [SugarContent] 0.8 [ProteinContent] 15.6 [RecipeServings] 2.0 [RecipeYield] 1 cups of dip [RecipeInstructions] Strain the cottage cheese in a colander to remove the excess water then cream in a blender or food processor or with an electric mixer. Put into a bowl and add the paprika, caraway seeds, capers, mustard and green onion. Blend all of the ingredients together until almost smooth. Blend in the sour cream. Cover and chill. SUGGESTED DIPPERS: Chicken, String Beans, Cherry Tomatoes, Chili Peppers
[Name] Tangy Blue Cheese Dip [AuthorId] 33443 [AuthorName] Nat Da Brat [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-13T21:46:00Z [Description] Make and share this Tangy Blue Cheese Dip recipe from Food.com. [Images] character(0) [RecipeCategory] Cheese [Keywords] ["Vegetable", "< 15 Mins", "Refrigerator"] [RecipeIngredientQuantities] ["1/2", "1 1/2", "1", "2", "1/8", "2"] [RecipeIngredientParts] ["blue cheese", "sour cream", "garlic", "dried chives", "fresh chives"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 245.8 [FatContent] 22.9 [SaturatedFatContent] 14.4 [CholesterolContent] 50.6 [SodiumContent] 285.2 [CarbohydrateContent] 4.4 [FiberContent] 0.1 [SugarContent] 0.3 [ProteinContent] 6.4 [RecipeServings] 4.0 [RecipeYield] 2 cups of dip [RecipeInstructions] Blend the blue cheese and sour cream thoroughly. Add all the other ingredients, blending well. Cover and chill. SUGGESTED DIPPERS: Carrots, Cherry Tomatoes, Pineapple, Apple, Pearapple, Cocktail Black Bread, Italian Or French Bread Chunks
[Name] Garlic and Cheddar Dip With Walnuts [AuthorId] 148316 [AuthorName] - Carla - [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2000-03-13T21:46:00Z [Description] Another great recipe for entertaining. I would suggest surrounding this dip with a bed of fresh lettuce leaves topped with fresh vegetables such as baby carrots, radishes, cherry tomatoes, broccoli, and celery for a vegetable platter no one can resist. [Images] character(0) [RecipeCategory] Cheese [Keywords] ["Fruit", "Nuts", "High In...", "Potluck", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1/2", "1/2", "1/4", "1 1/2", "1 1/2", "1 1/2", "2", "1", "1/3"] [RecipeIngredientParts] ["garlic cloves", "cream cheese", "sour cream", "paprika", "curry powder", "chili powder", "fresh dill", "dried dill", "cheddar cheese", "walnuts"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 236.4 [FatContent] 21.5 [SaturatedFatContent] 11.2 [CholesterolContent] 49.5 [SodiumContent] 192.0 [CarbohydrateContent] 4.4 [FiberContent] 1.1 [SugarContent] 0.8 [ProteinContent] 8.1 [RecipeServings] 6.0 [RecipeYield] 2 cups of dip [RecipeInstructions] Crush the garlic with a garlic press and beat in with the cream cheese until the mixture is smooth. Mix in the sour cream. Mix in the onion, spices, and dill; blend well. Fold in the cheddar cheese and walnuts. Allow to chill at least an hour before serving. Enjoy!
[Name] Brandied Gorgonzola Dip [AuthorId] 39547 [AuthorName] Julesong [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-13T21:46:00Z [Description] Make and share this Brandied Gorgonzola Dip recipe from Food.com. [Images] character(0) [RecipeCategory] High In... [Keywords] ["< 15 Mins", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["1/2", "1", "1/4", "1"] [RecipeIngredientParts] ["gorgonzola", "sour cream", "white pepper", "brandy"] [AggregatedRating] nan [ReviewCount] nan [Calories] 186.6 [FatContent] 16.9 [SaturatedFatContent] 10.7 [CholesterolContent] 38.0 [SodiumContent] 265.9 [CarbohydrateContent] 3.0 [FiberContent] 0.0 [SugarContent] 0.2 [ProteinContent] 5.4 [RecipeServings] 4.0 [RecipeYield] 1 cups of dip [RecipeInstructions] Blend the gorgonzola cheese and sour cream until smooth. Add the remaining ingredients and blend well. Cover and chill for at least 3 hours before serving, allowing the flavors to meld. Serve with various dippers: cherry tomatoes, sliced zucchini, sliced cucumber, jicama sticks, pear, apple... (An adopted recipe.]
[Name] Hickory-Smoked Cheese Dip [AuthorId] 86072 [AuthorName] Doglover61aka Earnh [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-13T21:46:00Z [Description] Make and share this Hickory-Smoked Cheese Dip recipe from Food.com. [Images] character(0) [RecipeCategory] Cheese [Keywords] ["Vegetable", "< 15 Mins", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1/4", "1/2", "1"] [RecipeIngredientParts] ["cottage cheese", "sour cream", "garlic", "salt", "green onion"] [AggregatedRating] nan [ReviewCount] nan [Calories] 232.7 [FatContent] 16.8 [SaturatedFatContent] 10.5 [CholesterolContent] 41.0 [SodiumContent] 1037.6 [CarbohydrateContent] 5.6 [FiberContent] 0.1 [SugarContent] 0.5 [ProteinContent] 15.0 [RecipeServings] 2.0 [RecipeYield] 1 cups of dip [RecipeInstructions] Blend the cottage cheese and sour cream until smooth. Add the remaining ingredients blending well. Cover and chill. SUGGESTED DIPPERS: Potato Chips, Water Crackers, Ham, Mushrooms, Snow Peas
[Name] Cottage Cheese Dip [AuthorId] 56112 [AuthorName] Jellyqueen [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-13T21:46:00Z [Description] Make and share this Cottage Cheese Dip recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/80/15/pic8EvAY9.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/8015/uLWmXpptSIOjtP5A1GEL_cottage%20cheese%20dip.jpg"] [RecipeCategory] Cheese [Keywords] ["Vegetable", "< 15 Mins", "Refrigerator"] [RecipeIngredientQuantities] ["1/4", "1/4", "1/4", "1/2", "1/2", "1/2", "1/4"] [RecipeIngredientParts] ["cucumber", "green onion", "radish", "cottage cheese", "sour cream", "black pepper"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 93.0 [FatContent] 7.2 [SaturatedFatContent] 4.5 [CholesterolContent] 16.6 [SodiumContent] 125.6 [CarbohydrateContent] 3.0 [FiberContent] 0.3 [SugarContent] 0.5 [ProteinContent] 4.4 [RecipeServings] 4.0 [RecipeYield] 1 cups of dip [RecipeInstructions] Mix the cucumber, green onion, and radishes together then blend in the cottage cheese and sour cream. Add the celery salt and pepper blending all of the ingredients well. Cover and chill. SUGGESTED DIPPERS: Pita Bread Triangles, Potato Skins, Seafood, Turnips, Bok Choy
[Name] Smooth and Spicy Boursin Cheese Dip [AuthorId] 41984 [AuthorName] Chicagopm [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-13T21:46:00Z [Description] Make and share this Smooth and Spicy Boursin Cheese Dip recipe from Food.com. [Images] character(0) [RecipeCategory] Cheese [Keywords] ["Vegetable", "Spicy", "< 15 Mins"] [RecipeIngredientQuantities] ["1/2", "1", "1", "2", "1", "2", "2"] [RecipeIngredientParts] ["butter", "cream cheese", "garlic", "milk", "walnuts"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 436.1 [FatContent] 45.9 [SaturatedFatContent] 27.7 [CholesterolContent] 125.9 [SodiumContent] 339.1 [CarbohydrateContent] 2.8 [FiberContent] 0.3 [SugarContent] 0.3 [ProteinContent] 5.5 [RecipeServings] 4.0 [RecipeYield] 1 cups of dip [RecipeInstructions] Cream the butter and cream cheese together by hand and then blend in the garlic. Blend until almost smooth. Add the onion and Italian seasoning mixing well. Blend in the milk and then blend in the walnuts. Blend until thoroughly mixed. Serve at room temperature. SUGGESTED DIPPERS: Apples, Lavasch Crackers, Potato Chips, Broccoli, Cocktail Rye Bread, Dried Fruit
[Name] Black Bean Dip [AuthorId] 43083 [AuthorName] Ang11002 [CookTime] PT1M [PrepTime] PT5M [TotalTime] PT6M [DatePublished] 2000-03-13T21:46:00Z [Description] Make and share this Black Bean Dip recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/80/17/picZ2qoOT.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/80/17/picFYKYgF.jpg"] [RecipeCategory] Black Beans [Keywords] ["Beans", "Healthy", "< 15 Mins", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1/4", "1/2", "1"] [RecipeIngredientParts] ["black beans", "ground cumin", "salt", "sour cream", "dried cilantro"] [AggregatedRating] 4.5 [ReviewCount] 6.0 [Calories] 266.6 [FatContent] 7.0 [SaturatedFatContent] 4.0 [CholesterolContent] 12.7 [SodiumContent] 163.3 [CarbohydrateContent] 38.0 [FiberContent] 13.4 [SugarContent] 0.1 [ProteinContent] 14.6 [RecipeServings] 4.0 [RecipeYield] 2 cups of dip [RecipeInstructions] Coarsely mash half the beans by hand. Add the remaining whole beans and all of the other ingredients, blending well. Cover and chill. Serve with tortilla chips or anything of your choice.
[Name] Garlicky Garbanzo Bean Dip [AuthorId] 39547 [AuthorName] Julesong [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-13T21:46:00Z [Description] Make and share this Garlicky Garbanzo Bean Dip recipe from Food.com. [Images] character(0) [RecipeCategory] Beans [Keywords] ["Vegetable", "Low Cholesterol", "< 15 Mins", "Small Appliance"] [RecipeIngredientQuantities] ["3", "1/4", "1/2", "1/3", "1", NA, NA, NA, "1 1/2", "1", "2"] [RecipeIngredientParts] ["garbanzo beans", "water", "tahini", "lemon juice", "cumin", "lemon slice", "parsley", "paprika", "garlic", "salt", "olive oil"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 304.0 [FatContent] 15.6 [SaturatedFatContent] 2.1 [CholesterolContent] 0.0 [SodiumContent] 1537.8 [CarbohydrateContent] 34.1 [FiberContent] 7.3 [SugarContent] 0.4 [ProteinContent] 9.7 [RecipeServings] 6.0 [RecipeYield] 4 cups of dip [RecipeInstructions] ["Puree the beans with the water in a food processor or blender to the consistency of a smooth, mashed-potatolike paste. (The beans can also be mashed with the water by hand] Add the tahini, lemon juice, garlic, salt and cumin.", "Continue mixing until light and fluffy.", "Put into a serving bowl and swirl in the olive oil.", "Sprinkle on paprika and garnish with lemon slices and chopped parsley.", "Serve at room temperature.", "SUGGESTED DIPPERS: Pita Bread Triangles, Celery, Carrots,", "Fennel, Cheddar Cheese" ]
[Name] Spicy Chickpea Dip (Hummus) [AuthorId] 51011 [AuthorName] Loves2Teach [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2000-03-13T21:46:00Z [Description] This is one of those easy dip recipes that can be throw together rather quickly. You can skip the cayenne pepper if you wish; its still yummy. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/80/19/picGptfe2.jpg" [RecipeCategory] Vegetable [Keywords] ["< 15 Mins", "Small Appliance"] [RecipeIngredientQuantities] ["6", "1/2", "1/2", "1/2", "3", NA, "1"] [RecipeIngredientParts] ["garlic cloves", "tahini", "olive oil", "lemon juice", "chickpeas", "kosher salt", "cayenne pepper"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 425.8 [FatContent] 29.1 [SaturatedFatContent] 4.0 [CholesterolContent] 0.0 [SodiumContent] 374.8 [CarbohydrateContent] 34.9 [FiberContent] 7.3 [SugarContent] 0.6 [ProteinContent] 9.8 [RecipeServings] 6.0 [RecipeYield] 4 cups of dip [RecipeInstructions] Place the garlic, tahini, olive oil, lemon juice, and salt in a food processor or blender and puree until the garlic is finely chopped (if preparing by hand, finely dice and mash the garlic, then mix with the other ingredients]. Add the chickpeas and continue mixing to a smooth paste. Garnish with the cayenne pepper. Served at room temperature or chilled.
[Name] Siam Dipping Sauce [AuthorId] 33443 [AuthorName] Nat Da Brat [CookTime] nan [PrepTime] PT0S [TotalTime] PT3M [DatePublished] 2000-03-13T21:46:00Z [Description] Make and share this Siam Dipping Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Mexican [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["1/3", "1/3", "1/3", "1/2", "1/4", "1/2"] [RecipeIngredientParts] ["water", "white vinegar", "granulated sugar", "salt", "garlic"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 138.3 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 294.3 [CarbohydrateContent] 33.9 [FiberContent] 0.0 [SugarContent] 33.4 [ProteinContent] 0.0 [RecipeServings] 2.0 [RecipeYield] 1 cup of dipping sauce [RecipeInstructions] In a heavy sauce (preferably enamel], bring the water to a boil. Add the remaining ingredients and return to a boil. Cook for 2 to 3 minutes or until the sugar is dissolved. Serve hot. SUGGESTED DIPPERS: Fried Wonton, Egg Rolls, Noodle Chips, Seafood
[Name] Down and Dirty Apple Chutney Dip [AuthorId] 58038 [AuthorName] Ducky [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-13T21:46:00Z [Description] Make and share this Down and Dirty Apple Chutney Dip recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/80/21/picRXr7Nm.jpg" [RecipeCategory] Chutneys [Keywords] ["Sauces", "Apple", "Fruit", "< 15 Mins", "Refrigerator"] [RecipeIngredientQuantities] ["1", "1/4", "1/4", "4", "1 1/4", "1", "1", "2"] [RecipeIngredientParts] ["chunky applesauce", "honey", "raisins", "lemon juice", "curry powder", "tarragon vinegar", "dark brown sugar"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 338.5 [FatContent] 0.5 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 45.5 [CarbohydrateContent] 89.7 [FiberContent] 2.7 [SugarContent] 59.1 [ProteinContent] 1.1 [RecipeServings] 2.0 [RecipeYield] 1 cups of dip [RecipeInstructions] Mix the applesauce and hone, blending well, and add the rains. Blend in the lemon juice and vinegar, mixing well. Add all of the other ingredients, blending well. Cover and chill. SUGGESTED DIPPERS: Pound Cake Cubes, Dried Fruit, Steak, Apricots, Melon, Italian Bread Chunks, Croutons

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