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[Name] Westphalian Cheesecake [AuthorId] 71324 [AuthorName] -Sylvie- [CookTime] nan [PrepTime] PT0S [TotalTime] PT3H [DatePublished] 2000-03-13T21:48:00Z [Description] Make and share this Westphalian Cheesecake recipe from Food.com. [Images] character(0) [RecipeCategory] Cheesecake [Keywords] ["Dessert", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] [NA, "1 1/2", "1/4", "4", "1/2", "8", "1", "6"] [RecipeIngredientParts] ["cottage cheese", "sugar", "eggs", "vanilla extract", "cream cheese", "cornstarch", "butter"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 223.1 [FatContent] 18.2 [SaturatedFatContent] 10.9 [CholesterolContent] 132.6 [SodiumContent] 271.8 [CarbohydrateContent] 6.9 [FiberContent] 0.0 [SugarContent] 5.3 [ProteinContent] 8.2 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven to 325 degrees F. Press the cottage cheese through a sieve. In a large mixing bowl, cream the butter with the sugar, do not beat, then add the egg yolks and vanilla. Blend until the mixture is light and fluffy. Add the cream cheese, cottage cheese and cornstarch and blend well. In another mixing bowl, beat the egg whites until they form stiff peaks; then fold them into the cheese batter. Pour the mixture into the prepared crust and bake for about 1 hour or until the top is a golden brown. Leave the cake in the oven to cool for 2 hours then chill.
[Name] Chimpanzee Cheesecake [AuthorId] 55166 [AuthorName] peppermintkitty [CookTime] nan [PrepTime] PT0S [TotalTime] PT1H10M [DatePublished] 2000-03-13T21:48:00Z [Description] Make and share this Chimpanzee Cheesecake recipe from Food.com. [Images] character(0) [RecipeCategory] Cheesecake [Keywords] ["Dessert", "Fruit", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/2", "1/4", "1", "1/4", "2", "4", "1", "1", "6"] [RecipeIngredientParts] ["graham cracker crumbs", "sugar", "cream cheese", "sugar", "lemon juice", "eggs", "sour cream", "banana", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 395.1 [FatContent] 30.2 [SaturatedFatContent] 16.6 [CholesterolContent] 154.7 [SodiumContent] 313.9 [CarbohydrateContent] 25.8 [FiberContent] 0.8 [SugarContent] 18.1 [ProteinContent] 6.8 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] CRUST: Preheat the oven to 350 degrees F. Place the crumbs in a mixing bowl and add the butter and sugar. Blend well. Press the crumb mixture onto the bottom and partly up the sides of a greased 9-inch springform pan. Smooth the crumb mixture along the bottom to an even thickness. Bake for about 10 minutes in the oven at 350 degrees F. Cool before filling. CHEESECAKE: Preheat the oven to 350 degrees F. In a large mixing bowl, beat the cream cheese, sugar and lemon juice together. Add the eggs, one at a time, beating well after each addition. Stir in the sour cream and the mashed bananas and blend well until very smooth. Pour the mixture into the prepared crust and bake for 1 hour. Cool in the oven, with the door propped open, until the cake is at room temperature. Chill until serving time.
[Name] Counry Ribs in Special Sauce [AuthorId] 39194 [AuthorName] OzMan [CookTime] PT20M [PrepTime] PT30M [TotalTime] PT50M [DatePublished] 2000-03-13T21:48:00Z [Description] This was an adopted recipe that I think needed a home, and will need to be tweaked. Someday....... :) Titled changed as suggested.....;o) [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "< 60 Mins"] [RecipeIngredientQuantities] ["3", "1", "2", "2", "1", "1", "1/4", NA] [RecipeIngredientParts] ["cider vinegar", "black pepper", "Open Pit Barbecue Sauce", "molasses"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 344.3 [FatContent] 19.2 [SaturatedFatContent] 7.0 [CholesterolContent] 69.0 [SodiumContent] 53.4 [CarbohydrateContent] 22.0 [FiberContent] 1.3 [SugarContent] 12.1 [ProteinContent] 18.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cut off any gross excess fat from the pork, and cut them to EVEN thickness. You'll ruin everything if you cook the meat unevenly. You may compensate by scoring the meat. In a large baking pan, soak the ribs with cider vinegar, after which sprinkle them with garlic salt and finely ground black pepper. (Don't use pepper mills, or other peppers.] It doesn't seem to matter how long the ribs soak, or how much vinegar is on them. Just make sure it hits all sides, you don't have to puncture them. This sweetens the meat. The key to the fire is the hickory chips. Keep feeding these amazing little fellows to the charcoal. The flavor comes out of these chips and you cannot do without them. Make sure the fat and chips don't light up your whole dinner and ruin it. Cooking: A moderate hot fire a couple of inches or more from the meat, and a grill of reasonable cleanness. As the meat cooks turn it often, do not let it burn, do not baste it with anything. Don't cover the grill and don't stray too far -- fire is always hiding in the wings. Here is the catch -- the trick -- the hard part, is the timing. You may ruin some meals before you hit it, but the time to take them off the grill is one minute after trichina danger is past. As soon as the meat turns brown it's time to eat. You can use the small strips you cut off to judge just when things are perfect. Special Purpose Sauce: (don't eat it cold, it's awful] 1 bottle Open Pit, One bottle A-1 Sauce, 1/4 C of molasses. Start re-heating the sauce until slow boil, dump in the cold pork from the fridge. alt. without sauce wrap the meat in foil and heat at 325 oven for 15-20 minutes. Sauce can be stored and re-used, but remember it will have pork fat in it now.
[Name] Acadian Peppered Shrimp [AuthorId] 34879 [AuthorName] Barefoot Beachcomber [CookTime] nan [PrepTime] PT0S [TotalTime] PT20M [DatePublished] 2000-03-13T21:48:00Z [Description] Make and share this Acadian Peppered Shrimp 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/81/31/pic4LMa6M.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/81/31/picKpvDH5.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/81/31/picprx5H9.jpg"] [RecipeCategory] Cajun [Keywords] ["Canadian", "Very Low Carbs", "High Protein", "High In...", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "1/2", "2", "2", "2", "5", "1", "1/2", NA, "4"] [RecipeIngredientParts] ["butter", "lemon juice", "fresh basil", "cayenne pepper", "fresh oregano", "garlic", "bay leaf", "black pepper", "salt", "raw shrimp in shells"] [AggregatedRating] 4.5 [ReviewCount] 10.0 [Calories] 1346.2 [FatContent] 100.6 [SaturatedFatContent] 60.0 [CholesterolContent] 934.1 [SodiumContent] 1332.6 [CarbohydrateContent] 17.4 [FiberContent] 4.2 [SugarContent] 1.1 [ProteinContent] 95.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["The shrimp should be of a size to number 30-35 per pound.", "Melt the Butter in a large deep-sided frying pan or iron skillet over low heat.", "When melted, raise the heat, and add the remaining ingredients except the shrimp.", "Cook, stirring often, until browned to a rich mahogany color, about 10 minutes.", "Add the shrimp, stir- ring and turning to coat well with the seasoned Butter.", "Cook until the shrimp have turned a rich deep pink, about 10 minutes.Serve the shrimp in their shells, peeling them at the table." ]
[Name] Apple Blueberry Pie [AuthorId] 34879 [AuthorName] Barefoot Beachcomber [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2000-03-13T21:48:00Z [Description] Make and share this Apple Blueberry Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Apple", "Berries", "Fruit", "Low Protein", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["3/4", "3", "1/2", "5", "1", "1", "1", "2"] [RecipeIngredientParts] ["sugar", "cornstarch", "salt", "apples", "blueberries", "lemon juice", "margarine"] [AggregatedRating] 4.5 [ReviewCount] 5.0 [Calories] 530.8 [FatContent] 24.8 [SaturatedFatContent] 6.0 [CholesterolContent] 0.0 [SodiumContent] 565.2 [CarbohydrateContent] 75.3 [FiberContent] 4.2 [SugarContent] 38.4 [ProteinContent] 4.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 425°F. In a large bowl,stir together sugar,cornstarch and salt. Add apples,blueberries and lemon juice;toss to coat the fruit. Turn into pastry lined 9\" pie plate. Dot with margarine. Add top crust; seal and flute edge. Pierce top crust evenly with a fork to allow steam to escape. Bake in oven until crust is browned and filling is bubbly.
[Name] Apple Meringue Pie [AuthorId] 125579 [AuthorName] GrandmaIsCooking [CookTime] PT45M [PrepTime] PT20M [TotalTime] PT1H5M [DatePublished] 2000-03-13T21:48:00Z [Description] Make and share this Apple Meringue Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Apple", "Fruit", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "2", "1/2", "3", "1", "3", "1/2", "1/2", "1/4", "1"] [RecipeIngredientParts] ["apples", "sugar", "butter", "lemon juice", "eggs", "ground cinnamon", "ground nutmeg", "confectioners' sugar", "vanilla extract"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 261.8 [FatContent] 13.8 [SaturatedFatContent] 5.2 [CholesterolContent] 90.8 [SodiumContent] 174.3 [CarbohydrateContent] 31.4 [FiberContent] 1.7 [SugarContent] 19.8 [ProteinContent] 3.9 [RecipeServings] 8.0 [RecipeYield] 1 pie [RecipeInstructions] ["Grate apples and spread evenly in bottom of pie shell.", "In separate bowl, cream sugar and butter, then blend in lemon juice and beaten egg yolks and pour over apple.", "Sprinkle with cinnamon and nutmeg and bake in 350 degree oven for 40 to 45 minutes.", "Beat egg whites until soft peaks are formed, then gradually add sugar and vanilla and beat until meringue is stiff.", "Spread over top of pie and return to oven; reduce heat to 325 degrees and bake 5 to 10 minutes longer,until meringue is lightly browned." ]
[Name] Apple Pie #1 [AuthorId] 115853 [AuthorName] Soup Fly [CookTime] PT35M [PrepTime] PT0S [TotalTime] PT35M [DatePublished] 2000-03-13T21:48:00Z [Description] To answer the reviewer who questioned the lack of apples, I believe this is what is called "Mock Apple Pie." That is, it tastes like apple pie but uses no apples. My grandmother makes something like this. That said, this is not my recipe. It is an adopted recipe that I have asked be removed from my account, along with all other adoptees. Most were removed, but a couple were apparently missed. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Apple", "Fruit", "Low Protein", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "4", "1 1/2", "4", "40", "2", "1", "1/4", "1"] [RecipeIngredientParts] ["water", "sugar", "cream of tartar", "butter", "cinnamon", "nutmeg", "lemon, juice and rind of"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 647.5 [FatContent] 28.9 [SaturatedFatContent] 8.6 [CholesterolContent] 10.2 [SodiumContent] 546.0 [CarbohydrateContent] 93.5 [FiberContent] 3.0 [SugarContent] 52.0 [ProteinContent] 5.4 [RecipeServings] 6.0 [RecipeYield] 1 pie [RecipeInstructions] Make your favorite pie crust (top and bottom]. Boil water, sugar and cream of tartar. Add whole crackers, 1 at a time. Boil 2 minutes. Add remaining ingredients. Cool. Pour into prepared pie shell. Cover with top crust. Slit top for steam vents. Bake at 425 degrees for 10 minutes. Reduce heat to 350 degrees. Continue to bake 20 to 25 minutes or until golden brown. Remove from oven. Cool.
[Name] Apple Pie #2 [AuthorId] 97901 [AuthorName] Zaney1 [CookTime] PT50M [PrepTime] PT15M [TotalTime] PT1H5M [DatePublished] 2000-03-13T21:48:00Z [Description] Make and share this Apple Pie #2 recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Apple", "Fruit", "Low Protein", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1/4", "1/2", "1/4", "1", "5 1/2", "3/4", "1/4", "1", "1/4", "1/2", "1/3", "1/4", "3"] [RecipeIngredientParts] ["salt", "cinnamon", "nutmeg", "graham cracker crust", "cooking apples", "all-purpose flour", "sugar", "lemon juice", "light brown sugar", "sugar", "butter", "light brown sugar", "all-purpose flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 445.4 [FatContent] 16.0 [SaturatedFatContent] 6.7 [CholesterolContent] 46.5 [SodiumContent] 305.5 [CarbohydrateContent] 75.0 [FiberContent] 3.0 [SugarContent] 52.5 [ProteinContent] 3.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 375°F. Brush bottom and sides of crust, evenly, with egg yolk; place on baking sheet and bake until light brown, about 5 minutes. Remove crust from oven. Combine sliced apples, lemon juice, 1/2 cup sugar, 1/4 cup brown sugar, 3 tablespoons flour, salt, cinnamon and nutmeg. Mix well and spoon into crust. Mix remaining flour, sugar, brown sugar and butter with fork or pastry blender until crumbly. Sprinkle topping mixture, evenly, over apples. Bake on baking sheet, about 50 minutes. Cool on wire rack. Serve at room temperature.
[Name] Apple Pie #3 [AuthorId] 123897 [AuthorName] Vnut-Beyond Redempt [CookTime] PT35M [PrepTime] PT15M [TotalTime] PT50M [DatePublished] 2000-03-13T21:48:00Z [Description] Make and share this Apple Pie #3 recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Apple", "Fruit", "Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1 1/2", "16", "1/4", "1 1/2", "1/2", "1/2", NA] [RecipeIngredientParts] ["water", "sugar", "margarine", "cream of tartar", "cinnamon", "nutmeg"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 298.3 [FatContent] 8.3 [SaturatedFatContent] 1.8 [CholesterolContent] 0.0 [SodiumContent] 180.6 [CarbohydrateContent] 56.8 [FiberContent] 0.4 [SugarContent] 50.1 [ProteinContent] 0.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350°F. Line pie tin with bottom crust. Combine the rest of the ingredients and place in crust. Cover with top crust, crimp edges attractively and pierce evenly all over with a fork to release the steam. Bake for 35 minutes or until crust is golden brown.
[Name] Apricot Cheese Pie [AuthorId] 125579 [AuthorName] GrandmaIsCooking [CookTime] PT1H30M [PrepTime] PT15M [TotalTime] PT1H45M [DatePublished] 2000-03-13T21:48:00Z [Description] Make and share this Apricot Cheese Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Pineapple", "Cheese", "Tropical Fruits", "Fruit", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/4", "1/4", "1/4", "1/2", "1", "1", "3", "1/2", "1/2", "1", "1", "3/4", "1"] [RecipeIngredientParts] ["quick oats", "butter", "ground cinnamon", "ground nutmeg", "cottage cheese", "eggs", "dates", "vanilla extract", "cornstarch"] [AggregatedRating] nan [ReviewCount] nan [Calories] 291.0 [FatContent] 16.4 [SaturatedFatContent] 9.3 [CholesterolContent] 120.0 [SodiumContent] 289.0 [CarbohydrateContent] 26.2 [FiberContent] 2.8 [SugarContent] 13.8 [ProteinContent] 11.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Combine oats, butter, cinnamon and 1/4 teaspoon nutmeg in a small bowl. Press mixture onto bottom and up sides of a 9\" round pie plate. Bake at 425 degrees for 7 to 10 minutes, until lightly browned. Meanwhile, combine cottage cheese, cream cheese, eggs, dates, 1/3 cup of the pineapple juice, vanilla extract, orange zest and remaining nutmeg in a food processor, mixer or blender and mix well. Pour into cooled crust and bake at 350 degrees for 30 to 35 minutes until filling is set, then chill at least one hour. Combine remaining pineapple juice and cornstarch in a small saucepan and heat to boiling, then boil 1 minute, stirring constantly, until thickened and clear. Arrange drained apricot halves on top of cheese filling and spoon pineapple glaze evenly over apricots. Refrigerate until glaze is set.
[Name] Very Beany Chili Con Carne [AuthorId] 34879 [AuthorName] Barefoot Beachcomber [CookTime] PT3H [PrepTime] PT35M [TotalTime] PT3H35M [DatePublished] 2000-03-13T21:48:00Z [Description] Make and share this Very Beany Chili Con Carne recipe from Food.com. [Images] character(0) [RecipeCategory] Beans [Keywords] ["Meat", "Mexican", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1/4", "1/4", "1/4", "1/4", "1/8", "1/4", "1/2", "1/4", "2", "1/4", "1/3", "64", "1/4", "12", "1/8", "2 1/2"] [RecipeIngredientParts] ["kidney bean", "white beans", "pinto beans", "paprika", "cranberry beans", "bacon", "bell pepper", "onions", "garlic", "tomatoes", "beer", "cinnamon", "lean ground beef"] [AggregatedRating] nan [ReviewCount] nan [Calories] 397.2 [FatContent] 19.1 [SaturatedFatContent] 6.9 [CholesterolContent] 74.3 [SodiumContent] 260.7 [CarbohydrateContent] 27.3 [FiberContent] 8.7 [SugarContent] 5.6 [ProteinContent] 28.5 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] In a large pot, soak the beans together overnight in water to cover. Drain and add fresh water to cover. Cook at a simmer for 1 1/2 hours or until beans are just tender. While the beans are simmering, heat a large skillet. Mince the bacon and cook it until it begins to crisp. Add the onions and garlic and cook over medium heat for 5 minutes. Add all the spices and the ground Poblanos and cook another 5 minutes. Add the tomatoes with their juice and the beer. Simmer for half an hour. In another pan, cook the beef until the pink color disappears. Drain and add it to tomato mixture. When the beans are fully cooked, drain them, reserving the liquid, and add the beans to the meat/tomato mixture. Salt to taste and let the mixture simmer for about 1 hour or more. If it is too dry, add some of the bean liquid.
[Name] Arroz Con Pollo [AuthorId] 53425 [AuthorName] Jenny Sanders [CookTime] PT45M [PrepTime] PT30M [TotalTime] PT1H15M [DatePublished] 2000-03-13T21:48:00Z [Description] I have updated this classic Mexican dish to be lower in fat and higher in fibre. It's just as delicious as ever, though! I use skinless, boneless chicken pieces where the original called for skin-on, bone-in chicken pieces. You can if you want, but I just don't think stewed chicken skin is enough of a thrill to justify the calories. Two breasts and six small thighs are the right amount of chicken to use. The quantity of chicken stock just conveniently happens to equal two 10-ounce tins, if that is your source. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/81/39/picGUi0Rv.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/81/39/picMVDxsP.jpg"] [RecipeCategory] Mexican [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["2", "1 1/2", "1 1/2", "1", "1", "5", "1/2", NA, "2 1/2", "1/4"] [RecipeIngredientParts] ["extra virgin olive oil", "skinless chicken pieces", "brown rice", "onion", "garlic cloves", "saffron thread", "tomato sauce"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 478.8 [FatContent] 12.9 [SaturatedFatContent] 2.4 [CholesterolContent] 56.2 [SodiumContent] 358.5 [CarbohydrateContent] 63.6 [FiberContent] 3.2 [SugarContent] 4.8 [ProteinContent] 25.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Rinse the rice and drain it very well. Prepare the onion, pepper and garlic. Mix the chicken stock and tomato sauce and set aside. Heat the oil in a large heavy skillet, over medium heat. Saute the chicken pieces until lightly browned on each side. Remove them to a plate and set them aside. Add the rice to the skillet, and toss it in the remaining oil. Saute the rice until half of it has turned opaque. Add the chopped pepper and onion, and continue to saute until the onion is soft and translucent. Add the garlic, saffron, salt and pepper, and saute for another minute.(You may add the saffron separately to the chicken stock and heat itand set aside to allow the saffron to release its flavor]. Add the mixed chicken stock and tomato sauce. Bring the mixture to a boil. Return the chicken pieces to the pan. Cover, and reduce the heat to a simmer. Simmer for 45 minutes to an hour, until the rice is cooked and most of the liquid absorbed.
[Name] Baby Shrimp and Tarragon Mustard [AuthorId] 39547 [AuthorName] Julesong [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-13T21:48:00Z [Description] Make and share this Baby Shrimp and Tarragon Mustard recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] nan [RecipeIngredientQuantities] ["2", "1", "1 1/2", "2", "2", "1", "3/4", "1/2"] [RecipeIngredientParts] ["Dijon mustard", "lemon juice", "white wine vinegar", "fresh tarragon", "dried tarragon", "mayonnaise", "baby shrimp", "sour cream"] [AggregatedRating] 3.5 [ReviewCount] 2.0 [Calories] 67.2 [FatContent] 6.0 [SaturatedFatContent] 3.4 [CholesterolContent] 14.9 [SodiumContent] 53.4 [CarbohydrateContent] 2.7 [FiberContent] 0.3 [SugarContent] 1.1 [ProteinContent] 1.5 [RecipeServings] 4.0 [RecipeYield] 2 cups of dip [RecipeInstructions] Mix the mustard, lemon juice, vinegar, and tarragon. Blend in the mayonnaise. Add the shrimp, then the sour cram. Blend well. Cover and chill. SUGGESTED DIPPERS: Butterflake Biscuit Chips, Cabbage, Chili Peppers, String Beans, Artichoke Leaves.
[Name] Baked Catfish A'la Meuniere [AuthorId] 123897 [AuthorName] Vnut-Beyond Redempt [CookTime] PT40M [PrepTime] PT10M [TotalTime] PT50M [DatePublished] 2000-03-13T21:48:00Z [Description] Make and share this Baked Catfish A'la Meuniere recipe from Food.com. [Images] character(0) [RecipeCategory] Catfish [Keywords] ["< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["20", "1/2", "1/4", "1", "1", "3/4", NA, "2", "1/4", "3", "1/4", "1", "1", "1"] [RecipeIngredientParts] ["catfish fillets", "parmesan cheese", "egg", "butter", "margarine", "parsley", "green onions", "salt", "lemon juice", "white pepper", "Worcestershire sauce", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 389.0 [FatContent] 32.9 [SaturatedFatContent] 17.3 [CholesterolContent] 144.3 [SodiumContent] 450.5 [CarbohydrateContent] 5.3 [FiberContent] 0.3 [SugarContent] 0.4 [ProteinContent] 18.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] For the sauce: Combine all ingredients and simmer 5 minutes. Preheat oven to 350°F. Thaw frozen fish according to package directions. Beat egg and water together. Combine cracker meal, cheese and seasoning; dip fish fillet in beaten egg then roll in crumb mixture. Pour meuniere sauce in shallow baking dish; place fillets in dish, turning once or twice to coat both sides well. Bake in oven 40 minutes or until fish flakes easily.
[Name] Banana Cream Pie [AuthorId] 56112 [AuthorName] Jellyqueen [CookTime] PT3H [PrepTime] PT10M [TotalTime] PT3H10M [DatePublished] 2000-03-13T21:48:00Z [Description] I acquired this recipe through the Recipe Adoption. I am making a few changes in the directions per Loves2Teach's suggestions. I also added a prep time and cook time, which is actually a chill time, and they are both estimates. Hope you enjoy!!!! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/81/43/picAJKKDJ.jpg" [RecipeCategory] Pie [Keywords] ["Dessert", "Weeknight", "Refrigerator", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "2", "2 1/2", "2"] [RecipeIngredientParts] ["banana", "banana instant pudding", "instant vanilla pudding", "milk", "Cool Whip"] [AggregatedRating] 5.0 [ReviewCount] 16.0 [Calories] 320.2 [FatContent] 20.5 [SaturatedFatContent] 10.4 [CholesterolContent] 14.2 [SodiumContent] 218.9 [CarbohydrateContent] 29.2 [FiberContent] 1.0 [SugarContent] 8.2 [ProteinContent] 5.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Slice banana into pie shell. Prepare pie filling as directed on package for pie,using 2 1/2 cups milk. Fold in 1 cup of the Whipped topping and pour over banana in shell. Top with remaining whipped topping;garnish with banana slices and mint,if desired.
[Name] Barbecued Shrimp and Chicken [AuthorId] 42720 [AuthorName] Susie in Texas [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2000-03-13T21:48:00Z [Description] Make and share this Barbecued Shrimp and Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "Very Low Carbs", "High Protein", "High In...", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "1/2", "1/2", "1/4", "1/2", "1"] [RecipeIngredientParts] ["garlic", "onion powder", "cumin", "butter", "shrimp", "boneless chicken breast"] [AggregatedRating] 4.5 [ReviewCount] 5.0 [Calories] 712.2 [FatContent] 45.4 [SaturatedFatContent] 20.9 [CholesterolContent] 427.1 [SodiumContent] 561.6 [CarbohydrateContent] 1.2 [FiberContent] 0.1 [SugarContent] 0.3 [ProteinContent] 71.5 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Peel shrimp and cut chicken into 1 inch cubes. Combine garlic, onion powder, cumin and melted butter. Marinate shrimp and chicken while preparing grill. String shrimp and chicken onto separate skewers. Cook about 5 inches above hot coals, allowing 5 minutes for shrimp and 10 minutes for chicken. Turn once or twice while cooking and baste often with remaining marinade.
[Name] Bavarian Liverwurst Dip [AuthorId] 39547 [AuthorName] Julesong [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-13T21:48:00Z [Description] This is one of my adopted recipes. It is similar to another liverwurst dip I already have posted, so I hope to make this one, change it with different ingredients from my other one, and edit it in the future. :) [Images] character(0) [RecipeCategory] German [Keywords] ["European", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "1/2", "1/4", "1", "1", "1/2"] [RecipeIngredientParts] ["sour cream", "Dijon mustard", "white pepper"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 125.7 [FatContent] 11.5 [SaturatedFatContent] 6.6 [CholesterolContent] 29.9 [SodiumContent] 102.6 [CarbohydrateContent] 4.9 [FiberContent] 0.7 [SugarContent] 2.9 [ProteinContent] 1.6 [RecipeServings] 2.0 [RecipeYield] 1 cups of dip [RecipeInstructions] Blend the liverwurst and sour cream until smooth and creamy. Add all the other ingredients, blending well. May be served at room temperature or chilled. SUGGESTED DIPPERS: Cucumbers, Cherry Tomatoes, Radishes, Asparagus, Cocktail Rye Bread, Lavasch Crackers
[Name] Beef and Cheese Pie [AuthorId] 86072 [AuthorName] Doglover61aka Earnh [CookTime] PT25M [PrepTime] PT30M [TotalTime] PT55M [DatePublished] 2000-03-13T21:49:00Z [Description] Make and share this Beef and Cheese Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Cheese [Keywords] ["Meat", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1 1/4", "1/3", "1/4", "1", "1", "1/4", "1", "1", "2"] [RecipeIngredientParts] ["beef", "cinnamon", "green bell pepper", "tomato sauce & mushrooms", "egg", "cheddar cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 925.8 [FatContent] 82.8 [SaturatedFatContent] 36.7 [CholesterolContent] 183.1 [SodiumContent] 511.2 [CarbohydrateContent] 22.0 [FiberContent] 2.3 [SugarContent] 2.2 [ProteinContent] 22.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 375°F. Fry ground beef,onion and green bell pepper in a large frying pan. Drain fat. Stir in tomato sauce, beans,and seasoning. Simmer while preparing crust. Separate crescent rolls into 8 triangles. Place in an ungreased 9\" pie pan. Press bottom and sides to form a crust. Combine egg and 1 cup cheese. Spread over crust,evenly. Spoon hot meat mixture into crust. Sprinkle with remaining cheese. Bake for 20 to 25 minutes.
[Name] Beef Bourguignonne II [AuthorId] 22015 [AuthorName] Mysterygirl [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-13T21:49:00Z [Description] Make and share this Beef Bourguignonne II recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Healthy", "< 15 Mins"] [RecipeIngredientQuantities] ["5", "1/2", "2", "2", "1", "1/2", "1/2", "1/8", "1 1/2", "3/4", "1 1/2"] [RecipeIngredientParts] ["onions", "fresh mushrooms", "shortening", "salt", "marjoram", "thyme", "pepper", "flour", "Burgundy wine"] [AggregatedRating] nan [ReviewCount] nan [Calories] 467.0 [FatContent] 12.8 [SaturatedFatContent] 5.1 [CholesterolContent] 145.2 [SodiumContent] 938.7 [CarbohydrateContent] 20.7 [FiberContent] 3.0 [SugarContent] 7.0 [ProteinContent] 53.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Cook and stir onions and mushrooms in hot shortening until onions are tender; drain on paper towels.", "Brown meat in same skillet; add more shortening as necessary. remove from heat.", "Sprinkle seasonings over meat.", "Mix flour and beef stock; pour into skillet.", "Heat to boiling, stirring constantly.", "Boil 1 min.", "Stir in BUrgundy.", "Cover; simmer until meat is tender, 1 1/2 to 2 hr.", "The liquid should always just cover the meat. (If necessary, add a little more bouillon and Burgundy - 1 part bouillon to 2 parts Burgundy.] Gently stir in onions and mushrooms; cook uncovered 15 min., or until heated through." ]
[Name] Beef Tacos [AuthorId] 42720 [AuthorName] Susie in Texas [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-13T21:49:00Z [Description] Make and share this Beef Tacos 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/81/50/picDWMOnA.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/81/50/pichhxgtj.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/81/50/pico547Ke.jpg"] [RecipeCategory] Meat [Keywords] ["Mexican", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "1", NA, "1", "1", "1"] [RecipeIngredientParts] ["beef", "onion", "salt", "garlic", "green chilies"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 527.3 [FatContent] 53.7 [SaturatedFatContent] 22.3 [CholesterolContent] 74.9 [SodiumContent] 22.2 [CarbohydrateContent] 4.1 [FiberContent] 0.7 [SugarContent] 2.0 [ProteinContent] 6.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Saute' the beef and onion until brown. Salt to taste. Add garlic if desired. Place a heaping tablespoon of meat mixture in each shell and stuff with lettuce, tomato and cheese. Serve with the chili or taco sauce and top with sour cream or guacamole for an added treat.
[Name] Beefy Spaghetti Soup [AuthorId] 47510 [AuthorName] Dreamgoddess [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2000-03-13T21:49:00Z [Description] This is one of the Zaar recipes that I adopted. The recipe was originally posted with microwave instructions. Based on talking with newspapergal, who made this during our Adopted Recipe Swap, I'm posting modifications for using the stovetop rather than microwave. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/81/51/picfzWIxq.jpg" [RecipeCategory] Spaghetti [Keywords] ["Meat", "European", "< 30 Mins"] [RecipeIngredientQuantities] ["1/2", "1", "1", "1 1/2", "1", "1", "4", "3/4", "1", "1/8", "1", "1", "14 1/2", "1/2"] [RecipeIngredientParts] ["beef", "onion", "spaghetti", "garlic clove", "parsley flakes", "salt", "olive oil", "pepper", "mushroom", "bay leaf", "tomato sauce", "oregano"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 1016.2 [FatContent] 44.5 [SaturatedFatContent] 17.6 [CholesterolContent] 56.2 [SodiumContent] 1898.3 [CarbohydrateContent] 123.1 [FiberContent] 7.7 [SugarContent] 10.3 [ProteinContent] 29.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a large dutch oven, brown the ground beef, onion and garlic in the olive oil. Drain. Add remaining ingredients to the dutch oven. Simmer approximately 20 minutes or until spaghetti is done. Individual bowls of soup may be topped with some freshly grated parmesan cheese if desired. .
[Name] Black Bean Chili [AuthorId] 171303 [AuthorName] BonnieZ [CookTime] PT5H [PrepTime] PT15M [TotalTime] PT5H15M [DatePublished] 2000-03-13T21:49:00Z [Description] This recipe came to me by way of the February 2005 Zaar recipe adoption. I have made some healthier modifications to the recipe and I hope the end result is one you will enjoy. Prep time includes soaking and cooking the dried beans, but could easily be cut by using canned beans. [Images] character(0) [RecipeCategory] Black Beans [Keywords] ["Beans", "Mexican", "Low Cholesterol", "Healthy", "Weeknight"] [RecipeIngredientQuantities] ["2", "2", "1 1/2", "2", "2", "2", "1 1/2", "4 1/2", "3", "1", "1", "1", "1", "4"] [RecipeIngredientParts] ["dried black beans", "cumin seeds", "chili powder", "oregano", "canola oil", "onions", "green peppers", "Hungarian paprika", "garlic", "cayenne", "salt", "crushed tomatoes", "whole tomatoes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 507.4 [FatContent] 6.4 [SaturatedFatContent] 0.9 [CholesterolContent] 0.0 [SodiumContent] 534.2 [CarbohydrateContent] 90.4 [FiberContent] 22.5 [SugarContent] 11.9 [ProteinContent] 27.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Place Beans in large pot,cover with cold water and bring to a boil.", "Remove from heat and let stand 2 hours.", "Drain beans, return to the pot and add enough cold water to cover by two inches.", "Cover the pot and bring to a boil.", "Reduce heat and simmer until beans are tender but not mushy, about 2 hours, adding water as necessary.", "Drain the beans, reserving the cooking liquid.", "Return the beans to the pot along with 1 cup of the cooking liquid.", "Meanwhile in a large sauté pan toast the cumin seed and oregano until they begin to give up their fragrance, shaking occasionally and being careful not to burn.", "Remove the cumin and oregano from the sauté pan once they are toasted and set aside.", "Heat oil in the same sauté pan.", "Add the onions, green pepper and garlic.", "Stir over medium high heat for 3 minutes.", "Add cumin and oregano mixture, paprika, cayenne, chili powder and salt.", "Cook until onions are soft, about 10 minutes.", "Mix in both types of canned tomatoes and chopped jalapeños.", "Bring to a boil.", "Gently stir the tomato mixture into the beans, and simmer 20 minutes to let the flavors mingle and develop, checking and thinning with reserved cooking liquid if necessary." ]
[Name] Blackberry Pie Iv [AuthorId] 87236 [AuthorName] truebrit [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2000-03-13T21:49:00Z [Description] Make and share this Blackberry Pie Iv recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Fruit", "Low Protein", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1 3/4", "1/2", "2/3", "1/3", "1", "1/4", "1", "4"] [RecipeIngredientParts] ["all-purpose flour", "salt", "vegetable shortening", "water", "sugar", "all-purpose flour", "salt", "fresh blackberries"] [AggregatedRating] nan [ReviewCount] nan [Calories] 523.4 [FatContent] 23.7 [SaturatedFatContent] 6.7 [CholesterolContent] 0.0 [SodiumContent] 222.2 [CarbohydrateContent] 74.3 [FiberContent] 6.2 [SugarContent] 38.1 [ProteinContent] 5.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 375°F. Sift together flour and salt in a mixing bowl. Cut in shortening with a pastry blender until mixture resembles large coarse crumbs. Sprinkle water over flour mixture,using a fork to stir it in gently to make it gather into a ball (the less water the better - just enough to hold it together]. Turn out onto a lightly floured board and shape with your hands into two balls, one slightly larger than the other. Chill dough for 1 hour, then roll out large ball to fit the bottom of a 9 or 10\" pie dish. Now, mix sugar and all-purpose flour in a separate bowl, then add a dash of salt and stir in berries. Pour mixture into the empty pie shell,then roll out remaining ball of dough to make top crust. Crimp and trim edges,then slash the top crust in several places. Bake in a preheated oven for 25 to 30 minutes or until golden brown.
[Name] Bourbon Cream Sauce [AuthorId] 34879 [AuthorName] Barefoot Beachcomber [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2000-03-13T21:49:00Z [Description] Make and share this Bourbon Cream Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Sauces", "Dessert", "Low Protein", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["3/4", "1/2", "1", "2"] [RecipeIngredientParts] ["half-and-half cream", "milk", "instant vanilla pudding", "Bourbon", "rum"] [AggregatedRating] nan [ReviewCount] nan [Calories] 137.2 [FatContent] 4.3 [SaturatedFatContent] 2.7 [CholesterolContent] 14.0 [SodiumContent] 294.4 [CarbohydrateContent] 19.8 [FiberContent] 0.0 [SugarContent] 17.6 [ProteinContent] 1.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a mixing bowl, whip together cream, milk, pudding mix and bourbon. Refrigerate until slightly thickened. Serve on or beside slices of pie.
[Name] Brownie Bottom Bourbon Pie [AuthorId] 67395 [AuthorName] Dannygirl [CookTime] nan [PrepTime] PT0S [TotalTime] PT4H [DatePublished] 2000-03-13T21:49:00Z [Description] Make and share this Brownie Bottom Bourbon Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "5", "3/4", "1", "1/4", "1/2", "3"] [RecipeIngredientParts] ["sugar", "unflavored gelatin", "water", "Bourbon", "heavy cream"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 1048.2 [FatContent] 62.6 [SaturatedFatContent] 31.2 [CholesterolContent] 301.4 [SodiumContent] 362.4 [CarbohydrateContent] 106.7 [FiberContent] 0.0 [SugarContent] 25.1 [ProteinContent] 9.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Bake 1 brownie mix according to directions,but bake a few minutes less, in the bottoms of 2 pie tins.", "Beat egg yokes until thick and lemon colored.Slowly beat in sugar.Soften gelatin in cold water and add 1/3 of the bourbon.", "Heat this mixture of bourbon over boiling water until gelatin dissolves.", "Pour into yolks and stir briskly.", "Add remaining bourbon.", "Whip 1-cup of cream and fold into mixture.", "Pour filling into brownie crust and chill 4 hours.", "Top with remaining cream whipped with a pinch of salt & sugar to taste.Sprinkle shaved chocolate on top." ]
[Name] Bubbly Berry Lattice Pie [AuthorId] 22015 [AuthorName] Mysterygirl [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2000-03-13T21:49:00Z [Description] Make and share this Bubbly Berry Lattice Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Low Protein", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["4", "1/4", "1/2", "1", "2", "2"] [RecipeIngredientParts] ["fresh blueberries", "unsweetened frozen blueberries", "flour", "sugar", "butter", "margarine", "lemon juice"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 467.5 [FatContent] 22.4 [SaturatedFatContent] 6.0 [CholesterolContent] 3.4 [SodiumContent] 337.6 [CarbohydrateContent] 63.5 [FiberContent] 3.5 [SugarContent] 26.6 [ProteinContent] 5.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 375°F", "Place large size (14 X 20\"] oven cooking bag on large cookie sheet.", "In large bowl, coat blueberries with 3 tablespoons flour.", "Roll out pastry for bottom crust, fit into pan; sprinkle with 1 tablespoon sugar and remaining flour.", "Pour in blueberries; sprinkle with lemon juice and remaining sugar.", "Dot with butter.", "Add lattice top crust made with remaining pastry; slide pie into bag.", "Close bag with nylon tie; make 6 half-inch slits in top.", "Bake 1 hour or until syrup boils and crust is brown." ]
[Name] Burgundy Style Beef [AuthorId] 49163 [AuthorName] Ann Marie F [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-13T21:49:00Z [Description] Make and share this Burgundy Style Beef recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Weeknight", "< 15 Mins"] [RecipeIngredientQuantities] ["2", NA, "3", "2", "1/8", "1", "1", "2", "1 1/4", "4", "3", "2", "2/3", "6"] [RecipeIngredientParts] ["onions", "garlic", "thyme", "bay leaf", "parsley", "lemons, rind of", "Burgundy wine", "bacon", "flour", "mushrooms"] [AggregatedRating] nan [ReviewCount] nan [Calories] 625.1 [FatContent] 30.4 [SaturatedFatContent] 7.4 [CholesterolContent] 140.8 [SodiumContent] 395.1 [CarbohydrateContent] 16.1 [FiberContent] 1.7 [SugarContent] 4.3 [ProteinContent] 56.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cut the meat into neat, fairly large cubes and put into a dish. Add salt and pepper to taste. Peel and slice the onions and garlic very thinly, sprinkle 1/3 of the onions and the garlic over the meat, and add the thyme, bay leaf, and parsley. Add the lemon peel and wine with about 1/4 of the oil. Leave the meat to marinate for at least 2 hours, turning occasionally. Cut any rind from the bacon and dice it. Heat the remaining oil in a heavy pan and gently fry the rest of the onions and the bacon until just golden. Lift the meat from the marinade with a perforated spoon or strain the liquid from the meat, retaining the liquid. Toss the meat in the flour then fry for several minutes with the bacon and onions. Strain the wine marinade into the pan, stir well to blend, add the beef stock with a little more salt and pepper, bring to a boil, lower the heat and cover the pan tightly. Simmer gently for 1 1/2 to 1 3/4 hours until the meat is very tender, adding the mushrooms in the last 5-10 minutes.
[Name] C. V. Woods World Championship Chili Con Carne [AuthorId] 225585 [AuthorName] Pepina Rae [CookTime] PT8H [PrepTime] PT30M [TotalTime] PT8H30M [DatePublished] 2000-03-13T21:49:00Z [Description] Award winning chili recipe. I think I would kick it up a bit by adding chicken bouillon and a bouquet garni to the broth. Being a fan of cilantro, I would increase the amount considerably. Also, topping a serving with a small amount of cheese would be great. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "Mexican", "Weeknight"] [RecipeIngredientQuantities] ["3", "1 1/2", "1/4", "7", "2", "6", "1", "1", "1/2", "1", "4", "5", "1", "1", "1", "2", "1/2", "5", "4", "3", "3", "1", "1"] [RecipeIngredientParts] ["chicken", "water", "celery", "tomatoes", "sugar", "green chilies", "oregano", "ground cumin", "msg", "black pepper", "salt", "chili powder", "cilantro", "thyme", "beer", "garlic cloves", "beef suet", "onions", "green peppers", "monterey jack cheese", "lime"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1189.8 [FatContent] 77.0 [SaturatedFatContent] 33.1 [CholesterolContent] 365.0 [SodiumContent] 1315.8 [CarbohydrateContent] 14.9 [FiberContent] 4.2 [SugarContent] 7.1 [ProteinContent] 104.6 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] ["Simmer chicken pieces in water for 2 hours.", "Strain broth and reserve.", "In 2 qt saucepan combine celery, tomatoes and sugar and simmer 1 1/2 hours.", "Boil chilies 15 min until tender, remove seeds and cut in 1/4\" in squares.", "Combine oregano, cumin, MSG, pepper, salt, chili powder, cilantro, and thyme with beer and whisk until all lumps are dissolved.", "Add tomato mixture, chilies, beer mixture, and garlic to chicken broth.", "Render suet.", "Brown 1/2 of cubed pork chops in 1/3 of suet drippings. Repeat for other 1/2 of cubed pork chops.", "Add browned pork to broth mixture and cook slowly 30 minutes.", "Brown flank steak cubes in remaining 1/3 of suet drippings about 1/3 at a time.", "Add to pork mixture.", "Return to boil and simmer slowly about 1 hour.", "Add onions and green peppers.", "Simmer 2 1/2 hours longer, stirring with wooden spoon every 15-20 minute.", "Cool 1 hour then refrigerate 24 hours.", "Reheat chili before serving.", "About 5 minutes before serving time, add cheese.", "Immediately before serving, add lime juice and stir with wooden spoon." ]
[Name] Calabacitas [AuthorId] 55166 [AuthorName] peppermintkitty [CookTime] nan [PrepTime] PT0S [TotalTime] PT20M [DatePublished] 2000-03-13T21:49:00Z [Description] Make and share this Calabacitas recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Mexican", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["4", "1", "1", "3", "1", "2", "1", "1"] [RecipeIngredientParts] ["zucchini", "apple", "onion", "green chilies", "garlic", "cheddar cheese", "whole kernel corn"] [AggregatedRating] nan [ReviewCount] nan [Calories] 180.9 [FatContent] 13.3 [SaturatedFatContent] 4.9 [CholesterolContent] 19.8 [SodiumContent] 131.2 [CarbohydrateContent] 10.7 [FiberContent] 2.4 [SugarContent] 5.8 [ProteinContent] 6.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Saute' squash and onion in oil until barely tender. Add garlic salt (or fresh garlic], chilies, corn and cheese; mix well. Put in buttered 1-quart casserole and bake at 400 for 20 minutes.
[Name] Caldillo (New Mexican Green Chile Stew) [AuthorId] 56112 [AuthorName] Jellyqueen [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2000-03-13T21:49:00Z [Description] Make and share this Caldillo (New Mexican Green Chile Stew) recipe from Food.com. [Images] character(0) [RecipeCategory] Stew [Keywords] ["Pork", "Potato", "Vegetable", "Meat", "Mexican", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "2", "3", "1/2", "1", "2", "6"] [RecipeIngredientParts] ["lean beef round", "pork", "potatoes", "onion", "garlic clove", "salt", "green chili peppers"] [AggregatedRating] 4.0 [ReviewCount] 10.0 [Calories] 680.0 [FatContent] 36.1 [SaturatedFatContent] 12.3 [CholesterolContent] 142.9 [SodiumContent] 1298.0 [CarbohydrateContent] 36.6 [FiberContent] 4.8 [SugarContent] 5.5 [ProteinContent] 51.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cube meat, sprinkle with salt and fry until brown in oil. Add potatoes to browned meat together with onion, garlic, salt, chili and enough water to cover. Continue to add water if necessary. It will have a soupy consistency.
[Name] Capirotada (Bread Pudding) [AuthorId] 123897 [AuthorName] Vnut-Beyond Redempt [CookTime] nan [PrepTime] PT0S [TotalTime] PT30M [DatePublished] 2000-03-13T21:49:00Z [Description] Make and share this Capirotada (Bread Pudding) recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Mexican", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["8", "2", "1", "1", "1/2", "1/2", "1/4", "1 1/2", "1 1/2", "2", NA] [RecipeIngredientParts] ["water", "sugar", "cinnamon", "nutmeg", "clove", "salt", "cheddar cheese", "raisins", "butter"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 387.9 [FatContent] 13.5 [SaturatedFatContent] 8.5 [CholesterolContent] 39.8 [SodiumContent] 313.3 [CarbohydrateContent] 63.0 [FiberContent] 1.7 [SugarContent] 54.9 [ProteinContent] 8.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Toast the sliced bread, break into 2\" pieces. Make a syrup of water, sugar, spices and salt. Bring to a boil and simmer for 10 minutes. Butter an oblong baking pan. Layer bread, cheese, raisins and butter. Pour syrup over bread mixture and bake at 350 for 20 minutes or until syrup is absorbed. May be served warm or cold. If served warm, top with whipped cream.
[Name] Caramel Pecan Pie [AuthorId] 154044 [AuthorName] UnknownChef86 [CookTime] nan [PrepTime] PT0S [TotalTime] PT40M [DatePublished] 2000-03-13T21:49:00Z [Description] Make and share this Caramel Pecan 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/81/63/pic5K3uAt.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/81/63/picGB39OH.jpg"] [RecipeCategory] Pie [Keywords] ["Dessert", "Fruit", "Nuts", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["36", "1/2", "1/4", "3", "1/4", "1", "3/4", "1", "1/4"] [RecipeIngredientParts] ["vanilla", "water", "eggs", "margarine", "pecan halves", "sugar", "salt"] [AggregatedRating] 5.0 [ReviewCount] 18.0 [Calories] 634.4 [FatContent] 32.5 [SaturatedFatContent] 6.3 [CholesterolContent] 97.2 [SodiumContent] 460.4 [CarbohydrateContent] 82.2 [FiberContent] 1.9 [SugarContent] 65.5 [ProteinContent] 8.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Melt caramels with water & margarine in a saucepan over low heat. Stir occasionally until smooth.Combine sugar,salt & eggs. Gradually add caramel sauce;Mix well. Stir in pecan halves & pour into pastry shell.Bake at 350 degree for 40 minutes.Pie filling will appear soft,but becomes firm as it cools.
[Name] Carne Adovada (Marinated Pork) [AuthorId] 35526 [AuthorName] riffraff [CookTime] nan [PrepTime] PT0S [TotalTime] PT9H [DatePublished] 2000-03-13T21:49:00Z [Description] Make and share this Carne Adovada (Marinated Pork) 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/81/64/picJFBTF9.jpg" [RecipeCategory] Mexican [Keywords] "Weeknight" [RecipeIngredientQuantities] ["4", "2", "3", "2", "1"] [RecipeIngredientParts] ["salt", "garlic", "whole leaf oregano", "blended red chili sauce"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 1345.5 [FatContent] 88.4 [SaturatedFatContent] 29.5 [CholesterolContent] 278.0 [SodiumContent] 85508.6 [CarbohydrateContent] 56.5 [FiberContent] 9.6 [SugarContent] 40.3 [ProteinContent] 87.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Sprinkle meat with salt. Add garlic and oregano to blended chili. Pour over meat and marinate in refrigerator 6-8 hours or overnight. Cook slowly on top of stove or in 350 oven until meat is done, about 1 hour. Thick slices of potatoes may be marinated with the meat.
[Name] Chasing Chili Con Carne With Beans [AuthorId] 157425 [AuthorName] lauralie41 [CookTime] PT3H [PrepTime] PT8H [TotalTime] PT11H [DatePublished] 2000-03-13T21:49:00Z [Description] Make and share this Chasing Chili Con Carne With Beans recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "Mexican"] [RecipeIngredientQuantities] ["1", "1/2", "2 1/2", "1/2", "1 1/2", "1/3", "1", "2", "5", "1 1/2", "1/2", "1 1/2", "1 1/2", "1 1/2", "2", NA] [RecipeIngredientParts] ["pork", "parsley", "butter", "onions", "chili powder", "green pepper", "salt", "tomatoes", "bell peppers", "pinto beans", "cumin seeds", "msg", "garlic cloves", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 392.9 [FatContent] 17.2 [SaturatedFatContent] 5.9 [CholesterolContent] 114.2 [SodiumContent] 595.1 [CarbohydrateContent] 19.9 [FiberContent] 5.3 [SugarContent] 6.9 [ProteinContent] 39.3 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Soak beans in water to cover overnight. Drain, cover with cold water and simmer until beans are tender, about 1 hour. Add Tomatoes and simmer 5 min longer. Saute Green Peppers in Oil until tender, add Onions and cook until tender. Stir frequently. Add garlic and parsley. In another skillet, melt Butter and add Chuck and Pork. Brown 15 min until crumbly. Add to Onion mixture and stir in Chili powder. Cook 10 min and add mixture to Beans. Season with Salt, Pepper, Cumin seeds and MSG. Simmer, covered 1 hour, then remove cover and simmer 30 minutes longer. Skim fat from top.
[Name] Cheesecake Cookies [AuthorId] 8688 [AuthorName] Bev I Am [CookTime] PT40M [PrepTime] PT15M [TotalTime] PT55M [DatePublished] 2000-03-13T21:49:00Z [Description] Make and share this Cheesecake Cookies recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/81/66/YdS71gu3TW655vRpuln6_CC%205%20-%20final_3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/81/66/yGSqZ1ZSoSHygH6TlRvy_CC%206%20-%20final_4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/81/66/N1CbdVxNRnSouclkDmCd-IMG_1657.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/81/66/picpxckCs.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/81/66/F8ArP9SZScO71V9zKLhT_CC%204%20-%20final_2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/81/66/picqppY6B.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/81/66/pic60Btou.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/81/66/picoi3kZi.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/81/66/picMm9B16.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/81/66/pic7AaUGo.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/81/66/picuVmcD8.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/81/66/picpCMTh2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/81/66/piclkmSrC.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/81/66/picc2FV8e.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/81/66/picXncNkq.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/81/66/piciuw60b.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/81/66/picLT70le.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/81/66/picY5BsFZ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/81/66/picObunAs.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/81/66/picUvGXcK.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/81/66/pich8dbz0.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/81/66/picJHymHl.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/81/66/picky92yO.jpg"] [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "Weeknight", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["5", "1/3", "1", "1/2", "1", "1", "2", "1", "1/2"] [RecipeIngredientParts] ["butter", "brown sugar", "flour", "sugar", "cream cheese", "egg", "milk", "lemon juice", "vanilla"] [AggregatedRating] 5.0 [ReviewCount] 166.0 [Calories] 156.7 [FatContent] 8.9 [SaturatedFatContent] 5.2 [CholesterolContent] 37.0 [SodiumContent] 84.2 [CarbohydrateContent] 17.5 [FiberContent] 0.2 [SugarContent] 11.2 [ProteinContent] 2.1 [RecipeServings] nan [RecipeYield] 16 squares [RecipeInstructions] Heat oven to 350. In a medium bowl blend thoroughly butter, brown sugar and flour with a fork until mixture resembles coarse crumbs. Put 1 cup of the mixture aside for topping. Press remaining mixture into an 8x8x2 inch baking dish sprayed lightly with cooking spray; bake for 15 minutes. In another bowl combine sugar and cream cheese, mixing until smooth. Thoroughly beat in egg, milk, lemon juice and vanilla. Spread over the baked crust and sprinkle with remaining brown sugar mixture. Bake for 25 minutes. Let cool, then chill for at least 1 hour. Cut into 16 squares; serve.
[Name] Chess Pie [AuthorId] 42720 [AuthorName] Susie in Texas [CookTime] PT35M [PrepTime] PT15M [TotalTime] PT50M [DatePublished] 2000-03-13T21:49:00Z [Description] Make and share this Chess 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/81/67/RIcwxC5PRiqnU4UQQ6FB_72714475-929C-4BB1-95C4-6653CC2A4BDA.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/81/67/01482529005.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/81/67/picWKJDMn.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/81/67/37XuDz4wQkeSvgV4yizO_IMG_20161123_183813.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/81/67/cGU2VzWkRmGUdj4yqntV_1479685594765-1518730584.jpg"] [RecipeCategory] Pie [Keywords] ["Dessert", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "4", "1", "1/4", "1", "1", "1", "1"] [RecipeIngredientParts] ["eggs", "sugar", "butter", "vinegar", "cornmeal", "flour", "vanilla"] [AggregatedRating] 5.0 [ReviewCount] 24.0 [Calories] 407.9 [FatContent] 20.9 [SaturatedFatContent] 8.4 [CholesterolContent] 144.3 [SodiumContent] 271.6 [CarbohydrateContent] 49.3 [FiberContent] 1.2 [SugarContent] 33.5 [ProteinContent] 6.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350°F. Combine filling ingredients in mixing bowl; beat on high speed 3 to 5 minutes or until very well mixed. Pour into pastry shell. Bake 25 to 35 minutes or until golden brown and firm. Cool before serving.
[Name] Chicken Enchilada Casserole [AuthorId] 68884 [AuthorName] newspapergal [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-13T21:49:00Z [Description] Make and share this Chicken Enchilada Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Mexican", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["3", "1", "1/2", "1", "1 1/2", "2", "1", "2", "1 1/2", "1", "12"] [RecipeIngredientParts] ["butter", "margarine", "onion", "green bell pepper", "garlic", "chicken", "green chili", "flour", "chicken broth", "monterey jack cheese", "corn tortillas"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 344.4 [FatContent] 14.1 [SaturatedFatContent] 7.7 [CholesterolContent] 32.0 [SodiumContent] 974.6 [CarbohydrateContent] 42.3 [FiberContent] 7.6 [SugarContent] 7.8 [ProteinContent] 13.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350*. Saute onion, pepper and garlic in 1 tablespoon butter. Combine onion mixture with chicken, beans, and chilies; set aside. Over low heat, combine flour and remaining butter; stir in chicken broth and 1/2 cup cheese. Stirring constantly, continue cooking until sauce begins to thicken and boil. Remove from heat. Dip each tortilla into hot sauce to soften; fill each with 2 heaping tablespoons chicken mixture. Roll up. Arrange rolls in 9-by-13-by-2-inch baking dish. Combine remaining sauce with leftover filling; pour over rolls. Sprinkle with remaining cheese. Bake for 30 minutes or until heated through.
[Name] Chicken in Silky Almond Sauce [AuthorId] 171303 [AuthorName] BonnieZ [CookTime] nan [PrepTime] PT0S [TotalTime] PT1H27M [DatePublished] 2000-03-13T21:49:00Z [Description] Make and share this Chicken in Silky Almond Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Very Low Carbs", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["16", "2", "2", "2", "1/2", "1", "5", "1/2", "6", "2", "3", "1", NA, NA, "2"] [RecipeIngredientParts] ["chicken", "cardamom", "cumin", "onions", "fennel", "plain yogurt", "water", "coarse salt", "fresh cilantro", "fresh ginger"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 678.6 [FatContent] 51.8 [SaturatedFatContent] 12.3 [CholesterolContent] 158.0 [SodiumContent] 172.8 [CarbohydrateContent] 11.2 [FiberContent] 2.0 [SugarContent] 6.0 [ProteinContent] 41.3 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Pat chicken dry. Heat smaller amount of oil in heavy large skillet or Dutch oven over medium high heat. Add chicken in batches and cook on all sides just until no longer pink (do not brown]. Remove using slotted spoon and set aside. Heat remaining oil in skillet. Add sliced onion and fry until wilted and pale brown, stirring constantly to color evenly, about 12 minutes. Stir in almonds, coriander, ginger, cardamom, ground red pepper, cumin and fennel and cook 3 to 5 more minutes. Remove mixture from heat. Transfer half of mixture to processor or blender. Puree with 1/2 of the yogurt and 1/2 of the water. Repeat with the rest of the mixture, yogurt and water. Pour sauce back into skillet. Add chicken to skillet. Place over medium high head and bring to a boil. Reduce heat, cover and simmer until chicken is tender and sauce is thickened, about 45 minutes. Remove from head. Let stand at room temperature for 30 minutes (dish is best refrigerated and reheated]. Rewarm over low heat. Transfer to serving dish, garnish and serve immediately.
[Name] Chicken Kabobs [AuthorId] 42720 [AuthorName] Susie in Texas [CookTime] nan [PrepTime] PT0S [TotalTime] PT1H25M [DatePublished] 2000-03-13T21:49:00Z [Description] Make and share this Chicken Kabobs recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "Low Cholesterol", "Healthy", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["6", "1", "1", "2", "1", "2", "2 1/2", "1", "2", "1", "2"] [RecipeIngredientParts] ["chicken breast halves", "paprika", "dry white wine", "rosemary", "garlic", "chicken broth", "rice", "zucchini", "green onions"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 349.3 [FatContent] 12.2 [SaturatedFatContent] 2.8 [CholesterolContent] 46.4 [SodiumContent] 376.4 [CarbohydrateContent] 31.2 [FiberContent] 1.8 [SugarContent] 2.5 [ProteinContent] 20.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Mince Garlic. Cut squashes into 1/2 inch thick slices. Remove bones and skin from chicken and cut into 1 1/2 inch cubes; place in large bowl. Add Paprika and stir to coat. Combine Wine, Oil, rosemary and garlic; pour over chicken. Marinate at room temperature for 1 hour. About 30 minutes before serving, bring broth to a boil in a medium saucepan. Stir in rice. Cover tightly and simmer 20 minutes. Remove from heat and let stand tightly covered until all liquid is absorbed, about 5 minutes. Stir in Green Onions. Meanwhile, thread chicken and squashes onto skewers. Brush with marinade. Cook 4 to 5 inches from heat, either under the broiler or on a charcoal grill, for 8 to 10 minutes or until chicken is cooked through. Turn once and baste with marinade during cooking. Arrange kabobs over rice to serve.
[Name] Chicken Kiev [AuthorId] 174711 [AuthorName] Queen Dragon Mom [CookTime] PT30M [PrepTime] PT1H [TotalTime] PT1H30M [DatePublished] 2000-03-13T21:49:00Z [Description] There are times when I don't wish to mess with the hot oil and deep fat frying and will oven fry them instead. If I am really tired after a long day at work, I will even resort to a prepared baking mix made for chicken. Just follow the instructions on the box and bake as directed. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/81/71/pic6jQid4.jpg" [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "High Protein", "High In...", "Deep Fried", "< 4 Hours"] [RecipeIngredientQuantities] ["4", "2", "2", "2", "1/2", "2", "1/2", "1/4"] [RecipeIngredientParts] ["boneless skinless chicken breasts", "eggs", "water", "parsley", "flour", "green onions", "butter"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 485.6 [FatContent] 29.3 [SaturatedFatContent] 16.2 [CholesterolContent] 229.5 [SodiumContent] 475.9 [CarbohydrateContent] 22.2 [FiberContent] 1.2 [SugarContent] 1.1 [ProteinContent] 32.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Wash and remove all fat from chicken breasts; pound out to 1/8 inch thick between two pieces of wax paper.", "Cut butter into quarters and lay one in center of each chicken piece.", "Evenly divide onions and parsley between breasts.", "Roll each piece into a log and secure with a toothpick.", "Mix eggs and water.", "Roll each log in flour, then dip in egg and cover with bread crumbs.", "Wrap in plastic wrap and refrigerate for at least 1 hour or overnight. Deep fry until brown, then bake at 375°F for 5 minutes." ]
[Name] Chicken Saute with Oranges and Avocados [AuthorId] 39547 [AuthorName] Julesong [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-13T21:49:00Z [Description] This is one of my adopted recipes. It looks like a dish my family and I would enjoy, so I hope to make it and edit it in the future. [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "< 15 Mins", "Stove Top"] [RecipeIngredientQuantities] ["6", "1/3", "2", NA, "1", "3", "1", "2", "3", "3/4", "2", "1/3", "2"] [RecipeIngredientParts] ["chicken breast halves", "mushroom", "parsley", "all-purpose flour", "butter", "rosemary", "olive oil", "raspberry vinegar", "oranges", "dry white wine", "avocados"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 369.6 [FatContent] 26.9 [SaturatedFatContent] 7.6 [CholesterolContent] 61.7 [SodiumContent] 93.2 [CarbohydrateContent] 14.7 [FiberContent] 5.7 [SugarContent] 7.3 [ProteinContent] 17.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Pound chicken slightly to flatten into even thickness. Dredge lightly in flour, shaking off excess. Heat butter with oil in heavy large skillet over medium high heat. Add chicken (in batches if necessary] and saute on both sides until well browned. Add orange juice, wine, mushrooms, parsley, orange peel and rosemary and bring to simmer. Let simmer 5 minutes. Transfer chicken to heated serving platter using slotted spoon. Add vinegar to skillet and continue simmering, scraping up any browned bits, until sauce is reduced by 1/3. Pour sauce over chicken, garnish with orange sections and avocado slices. Serve immediately. Serve with a simple spinach salad, desert, bread, and a dry Chenin Blanc.
[Name] Scarborough Fair Chicken With White Wine [AuthorId] 21399 [AuthorName] Karen From Colorado [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2000-03-13T21:49:00Z [Description] I named this recipe after the song that inspired me to experiment with wine, herbs and chicken which always just seems to go together for some reason. Remember that part of the song that says "parsley, sage, rosemary and thyme" in the classic Simon and Garfunkle song, "Scarborough Fair". I hope you will enjoy my results as much as Alicia and I do. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["4", "1", "1", "1/2", "1", "1", NA, NA, "2", "1"] [RecipeIngredientParts] ["boneless skinless chicken breasts", "garlic", "fresh parsley", "fresh sage", "fresh rosemary leaf", "fresh thyme", "black pepper", "dry white wine"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 253.7 [FatContent] 1.6 [SaturatedFatContent] 0.4 [CholesterolContent] 68.4 [SodiumContent] 85.8 [CarbohydrateContent] 9.2 [FiberContent] 0.5 [SugarContent] 1.6 [ProteinContent] 28.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Brown chicken and garlic in a small amount oil in a large frying pan.", "Sprinkle herbs, onion salt and pepper on top of chicken.", "Pour wine over chicken and herbs.", "Wash and cut lemon in half.", "Squeeze the lemon over the chicken, being careful not to get any seeds into the sauce; add squeezed lemon to the chicken, wine and herbs.", "Cover and simmer 20 minutes until the chicken is tender and no longer pink; remove lemon halves and discard.", "Serve chicken with a wild rice mixture, spooning the liquid over the the rice." ]
[Name] Crock Pot Beef Chilies Bean Stew [AuthorId] 61010 [AuthorName] Stella Mae [CookTime] PT3H [PrepTime] PT20M [TotalTime] PT3H20M [DatePublished] 2000-03-13T21:49:00Z [Description] Hearty and good stew using chopped green chilies or whole, deveined green chilies. Be sure to use Wilt Chamberlain's Texas Chili Seasoning mix in this flavorful, southwestern stew. [Images] character(0) [RecipeCategory] Beans [Keywords] ["Meat", "Mexican", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/2", "2/3", "1", "1", "1", "1", "1", "1", "1/2", "1", "1 -2"] [RecipeIngredientParts] ["beef stew meat", "dried pinto bean", "garlic", "onion", "beef broth", "tomatoes", "tomato paste", "chilies", "salt", "hot water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 752.9 [FatContent] 36.8 [SaturatedFatContent] 14.2 [CholesterolContent] 142.2 [SodiumContent] 745.3 [CarbohydrateContent] 52.1 [FiberContent] 12.5 [SugarContent] 9.5 [ProteinContent] 53.8 [RecipeServings] 5.0 [RecipeYield] 6-8 [RecipeInstructions] Rinse, sort and soak beans overnight. drain and empty into a slow cooker or crock pot. Add all other ingredients, stir well. Cover and simmer until beans and beef are tender, about 3 - 4 hours. Add hot water if soup is too thick. Adjust seasonings and serve with cornbread.
[Name] Chili Poblano Pie [AuthorId] 42720 [AuthorName] Susie in Texas [CookTime] nan [PrepTime] PT0S [TotalTime] PT9H5M [DatePublished] 2000-03-13T21:49:00Z [Description] Make and share this Chili Poblano Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Mexican [Keywords] ["Weeknight", "Oven"] [RecipeIngredientQuantities] ["12", "3/4", NA, "1/2", "1", "6", "1 1/2", "3"] [RecipeIngredientParts] ["poblano chiles", "salt", "chihuahua cheese", "monterey jack cheese", "onion", "garlic", "eggs", "sour cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 469.8 [FatContent] 39.9 [SaturatedFatContent] 23.3 [CholesterolContent] 329.4 [SodiumContent] 596.1 [CarbohydrateContent] 11.2 [FiberContent] 1.4 [SugarContent] 5.2 [ProteinContent] 18.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Make the Crema Fresca ahead of time: mix Cream and Sour Cream together. Cover and let stand at room temp. until thickened, 8 hours or overnight. Chill until ready to use. Char the Chili Peppers over a gas flame until blackened on all sides. Wrap them in a plastic bag and let stand for 10 minutes to steam. Peel and core the Chilies. Remove seeds, rinse and pat dry. Preheat oven to 350 F. Generously Butter a 9\" pie pan (preferably porcelain or stoneware with 2\" sides]. Open up Chili Peppers and arrange around sides of pan skin side down, point toward center of pan, extending about 1/2\" above rim. Cover bottom of pan with Chilies. Finely grate cheese with Onion and garlic in a processor using on/off pulses, about 30 seconds. Add Eggs and Salt. Process until smooth, stopping to scrape down the sides, about 15 seconds. Mix in the Crema Fresca (the Mexican equivalent of creme fraiche]. Pour this filling over the Chilies. Curl the edges of the Chilies over the filling. Bake until golden brown and a knife inserted in the center comes out clean, 45 to 50 minutes. Cover Chili edges with fOil to prevent burning, if necessary. Cool for 5 minutes before cutting. Serve hot or at room temperature.
[Name] Chili with Lamb and Black Beans [AuthorId] 39547 [AuthorName] Julesong [CookTime] nan [PrepTime] PT0S [TotalTime] PT25H23M [DatePublished] 2000-03-13T21:49:00Z [Description] Make and share this Chili with Lamb and Black Beans recipe from Food.com. [Images] character(0) [RecipeCategory] Lamb/Sheep [Keywords] ["Black Beans", "Beans", "Meat", "Mexican", "Weeknight"] [RecipeIngredientQuantities] ["1 3/4", "2", "2", "2", "2", "2", "4", "1", "4", "1 1/4", "1", "3/4", "3", "3/4", "6", "3/4", "2", "3/4", "1 1/2", "2", "2", "1 1/4", NA] [RecipeIngredientParts] ["black beans", "ginger", "water", "thyme", "lamb bones", "thyme", "thyme", "parsley sprigs", "marjoram", "bay leaf", "white pepper", "garlic", "black pepper", "olive oil", "pepper", "onions", "allspice", "lamb shoulder", "Italian tomatoes", "chili powder", "wine", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 445.3 [FatContent] 29.3 [SaturatedFatContent] 9.5 [CholesterolContent] 61.4 [SodiumContent] 102.7 [CarbohydrateContent] 20.9 [FiberContent] 6.5 [SugarContent] 5.1 [ProteinContent] 19.5 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] FOR BEANS: Soak Beans overnight in 2 qt. water. In a large saucepan, bring Beans to a bOil. Add lamb bones and bouquet garni and 1 crushed garlic clove. Reduce heat and simmer till Beans are tender but not mushy. Skim occasionally and add more water if necessary to keep Beans submerged 2 hrs. FOR CHILI: Heat 3 T. Oil in large heavy saucepan over moderate heat. Add Onions and cook until soft, about 10 minutes. Add 2 cloves garlic, minced, and stir about 3 minutes. Transfer Onion and garlic mixture to a plate, using a slotted spoon. Add remaining Oil to pan. Increase heat to med. high. Add lamb and cook until no longer pink, breaking up with spoon, about 6 min. Return Onion mixture to pan; add Chili powder, Ginger, thyme, red Chili, marjoram, Peppers and allspice. Stir 5 minutes. Add Tomatoes ( and half of their liquid, if canned]. Bring to a boil then reduce heat and simmer for another 5 minutes. Add 3/4 c of Zinfandel. Simmer, skimming occasionally, for 30 minutes. Drain Beans and reserve the cooking liquid. Discard the bones and garni. Add Beans and remaining Zinfandel to Chili mixture. Salt and season as necessary. Simmer 30 minutes, adding bean cooking liquid as needed to keep Chili moist (or soupy, as you like it]. This Chili is best made ahead and allowed to season in the refrigerator for 24 hours. Reheat before serving.
[Name] Chinese Pot Roast [AuthorId] 82616 [AuthorName] Shirl J 831 [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2000-03-13T21:49:00Z [Description] This recipe is one of my newly adopted ones from zaar. I have not yet tried it, but it sounds wonderful. Seeing as this was an adopted recipe and not one of my own, I appreciate the review. In light of the review I suggest that you cut back on the amount of stir fry sauce, or use one with less salt in it. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/81/77/picyBNcco.jpg" [RecipeCategory] Meat [Keywords] ["Chinese", "Asian", "Weeknight", "Roast", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "1", "1/4 - 1/2", "1/2", "1/2", "1"] [RecipeIngredientParts] ["Burgundy wine", "fresh mushrooms", "cornstarch"] [AggregatedRating] 2.0 [ReviewCount] 1.0 [Calories] 628.9 [FatContent] 46.8 [SaturatedFatContent] 18.3 [CholesterolContent] 156.5 [SodiumContent] 135.8 [CarbohydrateContent] 3.2 [FiberContent] 0.4 [SugarContent] 0.6 [ProteinContent] 42.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Heat oil in dutch oven.", "Add meat and brown on both sides.", "Combine stir-fry sauce with wine and pour over meat.", "Cover, reduce heat and simmer for 1 hour 40 minutes.", "Add mushrooms and simmer, covered, another 15 minutes or until beef is tender.", "Combine cornstarch and 1/4 cup Water.", "Remove meat to platter and keep warm.", "Add cornstarch mixture to pan juices; cook and stir until mixture boils and thickens lightly.", "To serve, cut meat across grain into thin slices and serve with the mushroom gravy." ]
[Name] Chocolate Cheese Pie [AuthorId] 101823 [AuthorName] Ms B. [CookTime] PT40M [PrepTime] PT10M [TotalTime] PT50M [DatePublished] 2000-03-13T21:49:00Z [Description] I adopted this recipe from the Recipezaar account. I tried it as one of several desserts with Christmas Dinner, and found it to be very rich. My hubby loved it, minus the cherries (not a fan). LOL [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/81/78/pic5IndlH.jpg" [RecipeCategory] Pie [Keywords] ["Dessert", "Cheese", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1", "3/4", "1/4", "2", "1", "1/2", "1", "1"] [RecipeIngredientParts] ["cream cheese", "cream cheese", "sugar", "eggs", "vanilla extract", "cherry pie filling"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 591.9 [FatContent] 37.9 [SaturatedFatContent] 19.0 [CholesterolContent] 155.2 [SodiumContent] 414.3 [CarbohydrateContent] 57.6 [FiberContent] 1.9 [SugarContent] 32.7 [ProteinContent] 8.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Heat oven to 350 degrees. In large mixer bowl,combine cream cheese and sugar;beat well. Blend in cocoa,scraping sides of bowl and beaters frequently. Add eggs and vanilla;blend well. Blend in whipping cream. Pour into crust. Bake 35 to 40 minutes. (Center will be soft but will set upon cooling.]. Cool to room temperature. Cover and chill several hours or overnight. Garnish with cherry pie filling.
[Name] Chocolate Crumb Pie Shell [AuthorId] 161282 [AuthorName] Christmas Carol [CookTime] PT8M [PrepTime] PT10M [TotalTime] PT18M [DatePublished] 2000-03-13T21:49:00Z [Description] Make and share this Chocolate Crumb Pie Shell recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "< 15 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1/4", "1"] [RecipeIngredientParts] ["butter", "granulated sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 352.6 [FatContent] 23.8 [SaturatedFatContent] 12.8 [CholesterolContent] 60.0 [SodiumContent] 247.8 [CarbohydrateContent] 35.1 [FiberContent] 0.0 [SugarContent] 2.1 [ProteinContent] 3.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Mix ingredients until thoroughly blended. Press into a 9\" pie pan. Bake at 375F degrees for 8 minutes.
[Name] Chocolate Pie [AuthorId] 123897 [AuthorName] Vnut-Beyond Redempt [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2000-03-13T21:49:00Z [Description] I adopted this recipe during the Great Recipe Adoption of Feb 2005. I haven't tried it out yet. But I shall be trying this recipe soon and once I do, I'll update it with my comments. Please feel free to do so and post your comments. Update: I have taken into account comments about the milk and have made some amendments. Thanks. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/81/80/picoR3NHW.jpg" [RecipeCategory] Pie [Keywords] ["Dessert", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "1/4", "1", "2", "1", "2", "1", "1/4"] [RecipeIngredientParts] ["flour", "sugar", "evaporated milk", "milk", "vanilla", "butter", "margarine"] [AggregatedRating] 4.5 [ReviewCount] 13.0 [Calories] 265.1 [FatContent] 11.9 [SaturatedFatContent] 7.0 [CholesterolContent] 81.3 [SodiumContent] 110.2 [CarbohydrateContent] 34.6 [FiberContent] 0.6 [SugarContent] 25.1 [ProteinContent] 5.8 [RecipeServings] nan [RecipeYield] 1 8-inch pies [RecipeInstructions] Mix flour,cocoa,sugar. Add egg yolks. Add milk a little at a time until you have the dry ingredients and eggs mixed well. Add vanilla and butter. Cook over medium heat until thick stirring constantly. Pour into baked pie shell. Top with meringue and brown.
[Name] Cilantro-Miso Sauce [AuthorId] 39547 [AuthorName] Julesong [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-13T21:49:00Z [Description] Make and share this Cilantro-Miso Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Low Cholesterol [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["1/2", "1", "3", "1", "1/4", "1"] [RecipeIngredientParts] ["cilantro leaf", "lime, juice of", "miso", "black pepper", "mirin"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 19.9 [FatContent] 1.4 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 161.8 [CarbohydrateContent] 1.5 [FiberContent] 0.3 [SugarContent] 0.3 [ProteinContent] 0.5 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Chop cilantro in a processor until well chopped. Add the lime juice, miso, olive oil, pepper and mirin. Process until smooth. Scrape down the sides as required. Will keep a short period if refrigerated. Serve with grilled beef, pork or fish; also over hearty salads. Substitute:Fresh coriander leaves for cilantro. Japanese soybean paste for Miso. Sweet rice wine for Mirin.
[Name] Classic Mexican Flan [AuthorId] 186071 [AuthorName] lemoncurd [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2000-03-13T21:49:00Z [Description] This is an adopted recipe. I havent made it as yet but plan to soon. In the mean time please feel free to try it. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Mexican", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1/2", "3", "1", "1/2", "1", "1", "3"] [RecipeIngredientParts] ["sugar", "sweetened condensed milk", "milk", "vanilla extract", "eggs"] [AggregatedRating] 4.0 [ReviewCount] 6.0 [Calories] 173.1 [FatContent] 6.0 [SaturatedFatContent] 2.8 [CholesterolContent] 160.4 [SodiumContent] 66.5 [CarbohydrateContent] 24.0 [FiberContent] 0.0 [SugarContent] 22.4 [ProteinContent] 5.7 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In a small saucepan melt sugar over moderate heat, stirring frequently, until sugar is a dark, caramel-colored liquid. Remove from heat and pour into a 4 cup metal ring mold or 8 individual molds. Quickly turn mold to coat bottom and sides with the caramel. Let cool so caramel hardens. Heat oven to 325. Put the condensed milk, milk, eggs, egg yolks and flavorings into an electric blender. Cover and blend to mix well. Pour mixture into mold; put mold in a larger pan filled with water to depth of 1/2 inch. Bake for 1 hour. Remove from oven and remove mold from water. Cool and then refrigerate up to 2 days. Cover mold with an inverted serving platter. Hold mold and platter together and turn them over. Lift off mold. Caramel will fall as a liquid sauce over the custard.
[Name] Classy Mustard-Garlic Mayonnaise Dip [AuthorId] 82616 [AuthorName] Shirl J 831 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-13T21:49:00Z [Description] Make and share this Classy Mustard-Garlic Mayonnaise 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/81/83/picj3889U.jpg" [RecipeCategory] < 15 Mins [Keywords] ["Refrigerator", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1", "1", "1", "1"] [RecipeIngredientParts] ["Dijon mustard", "garlic powder", "mayonnaise", "capers", "fresh tarragon", "dried tarragon", "fresh parsley", "dried parsley"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 3.7 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 35.9 [CarbohydrateContent] 0.6 [FiberContent] 0.1 [SugarContent] 0.0 [ProteinContent] 0.2 [RecipeServings] 4.0 [RecipeYield] 1 cups of dip [RecipeInstructions] Blend all of the ingredients, together until smooth. Cover and chill. SUGGESTED DIPPERS: Shrimp, Crabmeat, Duck, Brussels Sprouts, Jimcama, Radishes.
[Name] Clean Plate Coconut Cream Pie [AuthorId] 8688 [AuthorName] Bev I Am [CookTime] nan [PrepTime] PT30M [TotalTime] PT30M [DatePublished] 2000-03-13T21:49:00Z [Description] Make and share this Clean Plate Coconut Cream 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/81/84/pic4KHTHv.jpg" [RecipeCategory] Pie [Keywords] ["Dessert", "Coconut", "Fruit", "Nuts", "< 30 Mins"] [RecipeIngredientQuantities] ["1/2", "5", "1/8", "1/4", "1 1/2", "3", "1", "1", "1"] [RecipeIngredientParts] ["sugar", "all-purpose flour", "salt", "milk", "milk", "vanilla extract", "coconut"] [AggregatedRating] 5.0 [ReviewCount] 24.0 [Calories] 404.8 [FatContent] 23.8 [SaturatedFatContent] 13.0 [CholesterolContent] 93.0 [SodiumContent] 248.4 [CarbohydrateContent] 42.1 [FiberContent] 3.6 [SugarContent] 17.9 [ProteinContent] 7.0 [RecipeServings] 6.0 [RecipeYield] 1 pie [RecipeInstructions] Blend sugar, flour and salt with the cold milk. Add scalded milk, gradually, stirring constantly. Cook on a low heat until thick. Add beaten egg yolks. Cook 2 minutes longer. Remove from heat. Add vanilla extract and coconut. Cool then pour into previously baked pie shell. Cover with meringue (recipe follows]. Makes one 9\" pie. To Make Meringue: use 3 egg whites to cover a 9\" pie shell. Use 2 level tablespoons granulated sugar for each egg. Beat egg whites until stiff. (They should be glossy on top and when you invert the bowl, they should remain in place.]. Fold in the sugar,gradually. Cover the pie with meringue.
[Name] Corn Chowder V [AuthorId] 125579 [AuthorName] GrandmaIsCooking [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2000-03-13T21:49:00Z [Description] Make and share this Corn Chowder V recipe from Food.com. [Images] character(0) [RecipeCategory] Chowders [Keywords] ["Corn", "Vegetable", "Low Protein", "Low Cholesterol", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "1", "14", "1", "2", "2", "1", "1"] [RecipeIngredientParts] ["potato", "onion", "chicken broth", "butter", "egg", "corn"] [AggregatedRating] 3.0 [ReviewCount] 2.0 [Calories] 174.2 [FatContent] 6.5 [SaturatedFatContent] 3.4 [CholesterolContent] 37.0 [SodiumContent] 387.9 [CarbohydrateContent] 25.4 [FiberContent] 2.2 [SugarContent] 7.2 [ProteinContent] 6.5 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Saute onion in butter until golden brown. Add broth and potato and simmer until potato is tender. Add corn and milk, blend well. Season with salt and pepper, then bring to a boil. Remove from heat and stir some of chowder into egg. Add mixture back to pan and blend well. Simmer until heated through. Serve immediately.
[Name] Corn Flower Soup [AuthorId] 197014 [AuthorName] Chef Janet 197014 [CookTime] nan [PrepTime] PT0S [TotalTime] PT25M [DatePublished] 2000-03-13T21:49:00Z [Description] Make and share this Corn Flower Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Corn", "Vegetable", "Meat", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1"] [RecipeIngredientParts] ["water", "egg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 189.2 [FatContent] 6.2 [SaturatedFatContent] 2.0 [CholesterolContent] 80.8 [SodiumContent] 390.3 [CarbohydrateContent] 21.9 [FiberContent] 1.4 [SugarContent] 2.7 [ProteinContent] 14.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Add a small amount of oil into saucepan and brown the chopped pork. Add the water and simmer 10-15 minutes. Add corn, salt and pepper and simmer 10 minutes longer. Remove from heat and gently stir in the beaten egg. Serve piping hot.
[Name] Cottage Cheese Pie [AuthorId] 123897 [AuthorName] Vnut-Beyond Redempt [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2000-03-13T21:49:00Z [Description] Make and share this Cottage Cheese Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Cheese", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "4", "1/2", "1/4", "1", "1", "2", "1/2", "1/2", "1/4"] [RecipeIngredientParts] ["cream-style cottage cheese", "butter", "sugar", "salt", "flour", "lemon, rind of", "eggs", "raisins", "milk"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 326.1 [FatContent] 18.0 [SaturatedFatContent] 7.9 [CholesterolContent] 100.2 [SodiumContent] 470.1 [CarbohydrateContent] 32.1 [FiberContent] 1.5 [SugarContent] 24.6 [ProteinContent] 11.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 400°F. Press the cheese through a sieve 2 times. Add the butter, sugar, salt, flour, lemon rind, unbeaten egg yolks, chopped raisins, nuts and milk. Stir well. Beat the egg whites until stiff. Fold into cheese mixture. Bake for 30 minutes or until browned and firm.
[Name] Country Club Sour Cream and Dill Dip [AuthorId] 86072 [AuthorName] Doglover61aka Earnh [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-13T21:49:00Z [Description] Make and share this Country Club Sour Cream and Dill Dip recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["< 15 Mins", "Refrigerator"] [RecipeIngredientQuantities] ["3", "1", "1", "1", "1", "1/2", "2", "1"] [RecipeIngredientParts] ["fresh dill", "dried dill", "lemon juice", "sour cream", "salt", "white pepper", "mayonnaise"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 75.7 [FatContent] 7.6 [SaturatedFatContent] 4.4 [CholesterolContent] 19.9 [SodiumContent] 418.7 [CarbohydrateContent] 1.5 [FiberContent] 0.1 [SugarContent] 1.4 [ProteinContent] 0.9 [RecipeServings] 6.0 [RecipeYield] 2 cups of dip [RecipeInstructions] Mix the dill and lemon juice together to soften the dill. Blend in all of the other ingredients until almost smooth. Cover and chill. SUGGESTED DIPPERS: Red Cabbage, Broccoli, Zucchini, Tomatoes, String Beans, Cocktail Rye Bread, Seafood, Apples, Nectarines
[Name] Cranberry Mince Pie [AuthorId] 22015 [AuthorName] Mysterygirl [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2000-03-13T21:49:00Z [Description] I adopted this recipe from the Recipezaar account and made it for Christmas. I am not a fan of mincemeat but with the cranberries and the egg nog cream it was quite tasty. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Low Protein", "Healthy", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["2/3", "2", "2/3", "1 1/2", "10", "1", "1", "2", "1", "1/2"] [RecipeIngredientParts] ["sugar", "cornstarch", "water", "fresh cranberries", "vanilla instant pudding mix"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 1150.1 [FatContent] 30.2 [SaturatedFatContent] 14.4 [CholesterolContent] 132.0 [SodiumContent] 510.1 [CarbohydrateContent] 212.9 [FiberContent] 4.8 [SugarContent] 148.4 [ProteinContent] 8.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In saucepan, combine sugar and cornstarch; add water. Over high heat, cook and stir until boiling. Add cranberries; return to a boil. Reduce heat; simmer 5 to 10 minutes, stirring occasionally. Turn mincemeat into pastry lined 9 or 10\" pie plate. Top with cranberries. Cover with vented top crust; seal and flute. Brush egg mixture over crust. Bake at 425 degrees in lower half of oven 30 minutes or until golden brown. Cool. Decorate with Egg Nog cream (recipe follows]. Egg Nog Cream: Whip whipping cream till stiff. In another large bowl, combine Egg Nog, pudding mix; blend well. Fold in whipping cream. Chill. Use as topping for pie, cake or fruit. Makes about 3 1/2 cups.
[Name] Crayfish Etouffee [AuthorId] 22015 [AuthorName] Mysterygirl [CookTime] nan [PrepTime] PT0S [TotalTime] PT50M [DatePublished] 2000-03-13T21:50:00Z [Description] Make and share this Crayfish Etouffee recipe from Food.com. [Images] character(0) [RecipeCategory] Crawfish [Keywords] ["Cajun", "< 60 Mins"] [RecipeIngredientQuantities] ["3/4", "6", "2", "5", "4", "1", "1", "1", "1/4", "3", "1 1/2", "1 1/2", "4", "1", "1"] [RecipeIngredientParts] ["butter", "onions", "green peppers", "garlic", "salt", "black pepper", "cayenne pepper", "sugar", "tomato paste", "cornstarch", "water", "white wine", "crawfish tail meat", "scallion", "Kitchen Bouquet"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 390.0 [FatContent] 24.7 [SaturatedFatContent] 14.9 [CholesterolContent] 222.7 [SodiumContent] 1121.5 [CarbohydrateContent] 13.3 [FiberContent] 2.2 [SugarContent] 5.4 [ProteinContent] 24.2 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] In large heavy pot, melt butter and saute onions, celery, green pepper and garlic until soft. Stir in salt, black and cayenne pepper, sugar and tomato paste. Simmer, stirring occasionally, for 20 minutes. Dissolve cornstarch in water; add wine to mixture. Cook for 20 minutes or until sauce thickens. Add crayfish, green onion and Kitchen Bouquet. Refrigerate overnight. Reheat and serve over rice. Don't overcook. Boiling crayfish: Discard any dead crayfish in the sack. Wash crayfish in clean, cool water just before cooking. They do not need to be purged with salt during washing. Place the live crayfish in boiling water and boil for 10 minutes. (Season the water with one pound of salt per five gallons of water. Add other seasoning to taste, including cayenne, garlic, onions, lemons, lemon juice and crab boil.] Don't begin timing cooking until watter returns to a buil after adding crayfish. It's usual to add potatoes and corn on the cob to the boil. Crayfish are easiest to peel when still warm.
[Name] Cream Raisin Pie [AuthorId] 171303 [AuthorName] BonnieZ [CookTime] PT1H30M [PrepTime] PT10M [TotalTime] PT1H40M [DatePublished] 2000-03-13T21:50:00Z [Description] Make and share this Cream Raisin Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1"] [RecipeIngredientParts] ["sour cream", "sugar", "raisins", "egg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 430.3 [FatContent] 17.8 [SaturatedFatContent] 7.5 [CholesterolContent] 52.1 [SodiumContent] 173.2 [CarbohydrateContent] 66.3 [FiberContent] 1.9 [SugarContent] 47.8 [ProteinContent] 4.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 275°F. Mix first 4 ingredients thoroughly and pour into unbaked pie shell. Bake 90 minutes, until filling is golden brown.
[Name] Creamy Corn Sauce [AuthorId] 22015 [AuthorName] Mysterygirl [CookTime] PT15M [PrepTime] PT0S [TotalTime] PT15M [DatePublished] 2000-03-13T21:50:00Z [Description] Make and share this Creamy Corn Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Corn [Keywords] ["Vegetable", "< 15 Mins"] [RecipeIngredientQuantities] ["2", "1", "1", "1/2", "1/4", "1", NA, NA] [RecipeIngredientParts] ["shallots", "whole kernel corn", "dry white wine", "poblano chile", "heavy cream", "salt", "white pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 149.7 [FatContent] 12.7 [SaturatedFatContent] 7.8 [CholesterolContent] 44.6 [SodiumContent] 79.4 [CarbohydrateContent] 6.3 [FiberContent] 0.5 [SugarContent] 0.9 [ProteinContent] 1.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Saute the shallots in the clarified butter in a 10 inch frying pan. When tender, add corn and chilies. Cook a minute or two then add the wine. Boil to reduce by one-third. Stir in the Cream and bring to a boil again. Season to taste with salt and pepper. Puree 2/3 of the corn sauce then stir back into remainder. Serve warm with seafood cakes.
[Name] Creole Daube Glacé [AuthorId] 47510 [AuthorName] Dreamgoddess [CookTime] PT45M [PrepTime] PT30M [TotalTime] PT1H15M [DatePublished] 2000-03-13T21:50:00Z [Description] Make and share this Creole Daube Glacé recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Cajun", "Creole", "Refrigerator", "< 4 Hours"] [RecipeIngredientQuantities] ["20", "5", "1/2", "2", "1", "3", "2", "1", "2"] [RecipeIngredientParts] ["green onions", "Tabasco sauce", "parsley", "roast beef", "garlic cloves", "beef broth", "Worcestershire sauce", "unflavored gelatin"] [AggregatedRating] nan [ReviewCount] nan [Calories] 15.8 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.2 [SodiumContent] 175.3 [CarbohydrateContent] 1.5 [FiberContent] 0.3 [SugarContent] 0.5 [ProteinContent] 2.3 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Slice olives and arrange in bottom of a 6-cup mold. Carefully sprinkle beef over olives. In large bowl, mix gelatin and 1/2 cup of the beef broth. Heat remaining broth to boiling; add to gelatin mixture and stir until gelatin is completely dissolved. Add remaining ingredients; mix well. Chill just until mixture is consistency of unbeaten egg whites, then pour over olives and meat in mold. Chill until firm; unmold to serve.
[Name] French Garlic Soup [AuthorId] 39547 [AuthorName] Julesong [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2000-03-13T21:50:00Z [Description] A bit like French Onion Soup, but a nice garlicky soup, instead! :) The garlic is not at all overwhelming in this delicious soup. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "1", "2", "1/2", "1/2", "1/2", "1 1/2", "1/4", "1", NA, "4", "1/4", "1/3"] [RecipeIngredientParts] ["garlic", "boiling water", "beef broth", "chicken broth", "water", "dry white wine", "half and half milk", "dried thyme", "cayenne", "butter", "gruyere cheese"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 502.9 [FatContent] 26.6 [SaturatedFatContent] 16.0 [CholesterolContent] 74.2 [SodiumContent] 1043.8 [CarbohydrateContent] 46.1 [FiberContent] 1.9 [SugarContent] 2.4 [ProteinContent] 16.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Remove all the cloves of garlic from the head.", "Take a smallish saucepan and heat to boiling a cup of water; add the cloves of garlic and simmer for about 1 minute - drain, peel the garlic (which should be slightly softened and should peel easily] and cut each clove in half.", "Add garlic cloves to beef broth in saucepan; cover and simmer 10 minutes, or until garlic is soft.", "Remove half of the garlic cloves and reserve.", "To the saucepan add the chicken broth, water, wine, half and half, thyme (crush it with your fingers before adding], and cayenne to broth and heat to a low simmer for 5 minutes.", "With an immersion blender or in a regular blender, puree the soup; season to taste with salt and freshly ground pepper, set aside, and keep warm.", "Toast bread on one side under broiler; remove and spread un-toasted sides with butter.", "Mash the reserved half of garlic cloves and spread over the un-toasted and buttered sides of bread; sprinkle with shredded Gruyere cheese.", "Broil toast until brown and bubbly, about 30 seconds (careful, they can burn easily].", "Place a piece of toast in each of the four soup bowls; ladle hot soup over and serve." ]
[Name] Crumb Crust [AuthorId] 56680 [AuthorName] Dawnab [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-13T21:50:00Z [Description] Make and share this Crumb Crust recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "6", "1", "1"] [RecipeIngredientParts] ["flour", "butter", "margarine", "salt", "cinnamon", "nutmeg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 110.5 [FatContent] 4.0 [SaturatedFatContent] 2.4 [CholesterolContent] 10.1 [SodiumContent] 59.8 [CarbohydrateContent] 16.2 [FiberContent] 0.8 [SugarContent] 0.1 [ProteinContent] 2.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] "Combine above ingredients in a small bowl.Mix thoroughly."
[Name] Curry-Lime Dip [AuthorId] 58038 [AuthorName] Ducky [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-13T21:50:00Z [Description] Make and share this Curry-Lime Dip recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] "Refrigerator" [RecipeIngredientQuantities] ["4", "2", "1", "1", NA, "1"] [RecipeIngredientParts] ["lime juice", "Dijon mustard", "garlic", "mayonnaise", "cayenne pepper", "curry powder"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 5.6 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 28.9 [CarbohydrateContent] 1.1 [FiberContent] 0.3 [SugarContent] 0.1 [ProteinContent] 0.2 [RecipeServings] 4.0 [RecipeYield] 1 cups of dip [RecipeInstructions] Mix the lime juice and mustard, blending well. Add the garlic. Whisk in the mayonnaise and then blend in the spices, blending until almost smooth. Cover and chill. SUGGESTED DIPPERS: Chicken Drumettes, Onion Crackers, Chicory, Cauliflower
[Name] Rhubarb Custard Pie [AuthorId] 102058 [AuthorName] kiwidutch [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2000-03-13T21:50:00Z [Description] Make and share this Rhubarb Custard 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/82/00/pic5aq76T.jpg" [RecipeCategory] Pie [Keywords] ["Dessert", "Low Protein", "Healthy", "< 15 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["2", "2", "2", "1/2", "1", "4", NA] [RecipeIngredientParts] ["eggs", "milk", "sugar", "flour", "vanilla", "rhubarb"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 342.8 [FatContent] 2.1 [SaturatedFatContent] 0.7 [CholesterolContent] 71.2 [SodiumContent] 29.4 [CarbohydrateContent] 78.8 [FiberContent] 1.8 [SugarContent] 67.8 [ProteinContent] 4.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 400°F. Line your 9\" pie plate with the pastry and crimp edge attractively. Combine ingredients; pour into pastry-lined pan or pie plate. Bake 10 minutes. Reduce heat to 300F and continue baking for 50 to 60 minutes. Cool. Top with whipped cream.
[Name] Delicious Key Lime Pie [AuthorId] 56680 [AuthorName] Dawnab [CookTime] PT3H [PrepTime] PT15M [TotalTime] PT3H15M [DatePublished] 2000-03-13T21:50:00Z [Description] Make and share this Delicious Key Lime Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Lime", "Citrus", "Fruit", "Refrigerator", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "1/4", "4", "1/2", "1/4", "1", "1", "9"] [RecipeIngredientParts] ["plain gelatin", "sugar", "salt", "eggs", "key lime juice", "water", "lime peel", "heavy cream", "graham cracker crust"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 519.3 [FatContent] 27.8 [SaturatedFatContent] 12.2 [CholesterolContent] 178.3 [SodiumContent] 390.4 [CarbohydrateContent] 62.4 [FiberContent] 0.7 [SugarContent] 49.0 [ProteinContent] 7.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Mix the gelatin, half of the sugar and the salt in a saucepan. In another pan, beat the egg yolks well. Add the lime juice and water to the egg yolk mixture. Stir the egg yolk mixture into the gelatin mixture. Cook over low heat, stirring constantly, just until the mixture comes to a boil. Remove from heat; stir in grated peel. Chill, stirring occasionally, until the mixture mounds slightly when dropped from a spoon. Beat the egg whites until soft peaks form. Gradually add the remaining sugar, beating until stiff. Fold into the chilled gelatin mixture. Fold in whipped cream (reserve some for topping, if desired]. Pour into the baked crust. Chill until firm.
[Name] Drunken Tuna Dip or Sandwich Spread [AuthorId] 179133 [AuthorName] flower7 [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2000-03-13T21:50:00Z [Description] I adopted this from the Recipezaar account and updated the ingredients/instructions after making it. Updated again to add capers to ingredients. Serve as a spread for sandwiches or with crackers, veggies, bread cubes, and/or cheese sticks as a dip. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/82/02/picmlEllB.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/82/02/pics8cTR8.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/82/02/picempGzk.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/82/02/picZCXk00.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/82/02/picF4ZgiT.jpg" ] [RecipeCategory] Tuna [Keywords] ["Mixer", "< 15 Mins", "Small Appliance"] [RecipeIngredientQuantities] ["8", "2 1/2", "1", "1/4", "1/4", "1/4", "1/4", "2", "2", "4"] [RecipeIngredientParts] ["cream cheese", "brandy", "lemon juice", "lime juice", "salt", "sour cream", "mayonnaise", "albacore tuna in water", "green onions", "capers"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 348.3 [FatContent] 25.0 [SaturatedFatContent] 13.3 [CholesterolContent] 107.4 [SodiumContent] 768.8 [CarbohydrateContent] 3.5 [FiberContent] 0.3 [SugarContent] 2.5 [ProteinContent] 25.0 [RecipeServings] nan [RecipeYield] 2 cups [RecipeInstructions] Beat (with a mixer or by hand] the cream cheese, brandy, lemon juice, hot sauce and salt to a smooth and creamy consistency. Blend in the sour cream and mayonnaise. Mix in the tuna, green onion, and capers and blend until almost smooth. May be served at room temperature or chilled.
[Name] Easy Milky Way Pie [AuthorId] 97901 [AuthorName] Zaney1 [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2000-03-13T21:50:00Z [Description] Make and share this Easy Milky Way Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Low Protein", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "4", "4", "1/3", "1"] [RecipeIngredientParts] ["cherry pie filling", "lemon juice"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 431.7 [FatContent] 18.5 [SaturatedFatContent] 5.2 [CholesterolContent] 4.0 [SodiumContent] 292.6 [CarbohydrateContent] 64.0 [FiberContent] 2.9 [SugarContent] 17.7 [ProteinContent] 4.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 450°F. Add the lemon juice to pie filling. Place in pie shell. Thinly slice candy bars over top. Sprinkle with nuts. Bake in preheated oven for 10 minutes. Reduce temperature to 350°F. Continue baking 10 to 15 minutes more. Cool and serve.
[Name] Easy Shrimp Etouffee [AuthorId] 34879 [AuthorName] Barefoot Beachcomber [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-13T21:50:00Z [Description] Make and share this Easy Shrimp Etouffee recipe from Food.com. [Images] character(0) [RecipeCategory] Cajun [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["3/4", "3", "1", "4", "1", "1/2", "1", "1/4", "2", "2", "1", "1/4"] [RecipeIngredientParts] ["margarine", "onions", "bell pepper", "celery", "Ro-Tel tomatoes", "Worcestershire sauce", "parsley", "garlic", "shrimp", "green onion top"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 553.3 [FatContent] 38.4 [SaturatedFatContent] 7.8 [CholesterolContent] 285.8 [SodiumContent] 2190.0 [CarbohydrateContent] 18.8 [FiberContent] 2.9 [SugarContent] 5.9 [ProteinContent] 33.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Saute onions, bell pepper, celery and tomatoes in margarine, covered, for two hours. Add remaining ingredients and cook 30 more minutes. serve over hot rice.
[Name] Egg Foo Yong [AuthorId] 22015 [AuthorName] Mysterygirl [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2000-03-13T21:50:00Z [Description] Make and share this Egg Foo Yong recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Chinese", "Asian", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1/4", "1/4", "1/4", "6", NA, "1", "2", NA, "1 1/2"] [RecipeIngredientParts] ["fresh bean sprout", "celery", "onion", "green onion", "mushroom", "eggs", "msg", "chicken", "salt", "cornstarch"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 87.2 [FatContent] 5.0 [SaturatedFatContent] 1.6 [CholesterolContent] 211.5 [SodiumContent] 78.8 [CarbohydrateContent] 3.4 [FiberContent] 0.7 [SugarContent] 1.7 [ProteinContent] 7.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Combine all ingredients except eggs and mix thoroughly. Add eggs to mixture and blend together. Heat enough oil to cover bottom of large skillet. Form patties using approximately 1/3 cup of mixture. Fry until brown on both sides turning only once. Heat liquid for gravy in small saucepan. Add remaining sauce ingredients and cook until thick and bubbly, stirring constantly. Pour over patties and serve hot. * Use leftover barbecued pork, chicken, beef or ham.
[Name] Indonesian Loempia's [AuthorId] 148316 [AuthorName] - Carla - [CookTime] PT10M [PrepTime] PT30M [TotalTime] PT40M [DatePublished] 2000-03-13T21:50:00Z [Description] This is the Indonesian version of the spring roll, a version of which you find in most asian country's. For the filling you use meat, chicken or seafood and a selection of vegetables. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/82/08/picKFR2Bi.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/82/08/picgPWVvG.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/82/08/picFyi5Ad.jpg"] [RecipeCategory] Chicken [Keywords] ["Poultry", "Vegetable", "Meat", "Indonesian", "Asian", "< 60 Mins"] [RecipeIngredientQuantities] ["4 -6", "1", "8", "1", "1", "1", "1", "1", "10", "8", "1", "1", "1", "2"] [RecipeIngredientParts] ["egg", "red onion", "garlic clove", "sambal oelek", "trassi oedang", "white cabbage", "bean sprouts", "bamboo shoots", "carrot", "ketjap manis"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 174.0 [FatContent] 6.6 [SaturatedFatContent] 1.5 [CholesterolContent] 48.5 [SodiumContent] 136.3 [CarbohydrateContent] 16.4 [FiberContent] 2.6 [SugarContent] 4.0 [ProteinContent] 12.9 [RecipeServings] nan [RecipeYield] 8-10 Large Indonesian Loempia's [RecipeInstructions] Heat your wok and add the oil. Add onion, ginger, minced garlic and soften in wok. Add the Sambal and trassi and cook for a further 2 minutes. Add the vegetables, chicken and ketjap manis. Toss until vegetables are soft and \"just\" cooked. To make the Loempia's: Spread out 2 spring roll sheets one on top of the other with the corners opposite from each other. Spoon in a generous amount of filling to the top center spring roll sheet. Fold in the top and bottom corners over the filling. Fold in the left and right corners making sure the filling is packed tight. Next fold in the second spring roll over the first in the opposite direction. Spread some beaten egg over the final folds to help them stick. Fry in hot oil for about 5 minutes, making sure both sides are browned equally. Serve with peanutsauce or just Ketjap manis and sambal.
[Name] Elegant Southern Seafood Cake [AuthorId] 22015 [AuthorName] Mysterygirl [CookTime] nan [PrepTime] PT0S [TotalTime] PT2M [DatePublished] 2000-03-13T21:50:00Z [Description] Make and share this Elegant Southern Seafood Cake recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] "Stove Top" [RecipeIngredientQuantities] ["1", "1", "1", "1", "2", "2", "1", "1/2", "1/2", "1/4", "1/2", "2", "1/8", NA, NA, "6"] [RecipeIngredientParts] ["red onion", "red bell pepper", "green bell pepper", "garlic", "olive oil", "lump crabmeat", "shrimp", "flounder fillets", "scallops", "mayonnaise", "lime juice", "cayenne", "salt", "white pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 230.4 [FatContent] 13.7 [SaturatedFatContent] 6.2 [CholesterolContent] 117.8 [SodiumContent] 517.0 [CarbohydrateContent] 4.0 [FiberContent] 0.7 [SugarContent] 1.3 [ProteinContent] 22.2 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Well in advance, prepare cornbread according to package directions. Cool and process in food processor or blender to make fine crumbs. Set aside. Finely chop Onion. Remove seeds and veins from Peppers and chop into approximately 1/2 inch pieces. Peel, chop, and finely crush garlic. Saute Onion in 10 inch frying pan in hot olive Oil until soft, about 4 minutes. Add Peppers and Garlic and continue cooking until Peppers are almost tender. Meanwhile, peel shrimp. Coarsely chop shrimp, scallops and flounder. Remove Onion/Pepper mixture from heat and add eafood, mayonnaise and lime juice. Stir gently to prevent breaking up crab. Season to taste with Salt, Pepper and cayenne. Shape into patties and coat both sides with cornbread crumbs. (May now be placed n a plate and refrigerated for up to an hour] When ready to serve, heat 2 tablespoons of the clarified Butter in the frying pan over a moderately high flame. Saute 3 cakes at a time until golden on both ides, about 2 minutes. Add more Butter as necessary. May be served with Creamy Corn Sauce. Spoon warm corn Sauce on plate and place seafood cake on top.
[Name] Enchiladas (Red Chili) [AuthorId] 197014 [AuthorName] Chef Janet 197014 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-13T21:50:00Z [Description] Make and share this Enchiladas (Red Chili) 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/82/10/picTii3f7.jpg" [RecipeCategory] Mexican [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["18", "1", "1", "1", "6"] [RecipeIngredientParts] ["corn tortillas", "red chili sauce", "cheddar cheese", "onion", "eggs"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 472.1 [FatContent] 27.1 [SaturatedFatContent] 16.3 [CholesterolContent] 79.4 [SodiumContent] 502.6 [CarbohydrateContent] 35.6 [FiberContent] 4.9 [SugarContent] 2.1 [ProteinContent] 23.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Fry corn tortillas in deep fat to soften. Immerse in chili sauce and place on a warm oven-proof plate. Sprinkle with grated cheese and chopped onion. Cover with red chili sauce and place another tortilla on top. Repeat the process then pour enough chili sauce over them to cover tortillas. Three tortillas make one serving. A fried egg is traditional on top of each enchilada.
[Name] Enchiladas Verdes (Green Enchiladas) [AuthorId] 37036 [AuthorName] Kim D. [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-13T21:50:00Z [Description] Make and share this Enchiladas Verdes (Green Enchiladas) 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/82/11/picUFFIEB.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/82/11/pic2sv3Ws.jpg"] [RecipeCategory] Mexican [Keywords] ["< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["12", "4", "1", "1", "4", NA, "2", "1/4"] [RecipeIngredientParts] ["corn tortillas", "garlic", "flour", "green chili sauce", "salt", "cheddar cheese", "monterey jack cheese", "onion"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 566.3 [FatContent] 34.6 [SaturatedFatContent] 14.0 [CholesterolContent] 59.3 [SodiumContent] 445.0 [CarbohydrateContent] 47.9 [FiberContent] 9.4 [SugarContent] 7.6 [ProteinContent] 20.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Fry tortillas in fat to soften.", "Heat garlic in oil then discard garlic.", "Blend flour into oil.", "Stir in green chili sauce and heat thoroughly.", "If mixture is too thick, add water.", "Add salt to taste.", "Layer tortillas with sauce, minced onion and cheese on oven-proof plates.", "Sprinkle cheese on top.", "Use 3 tortillas for each serving.", "Place in oven to allow cheese to melt.", "NOTE: For a real New Mexican touch place a poached or fried egg on top.", "The egg seems to help meld the flavors." ]
[Name] Far East Peanut Dipping Sauce [AuthorId] 33443 [AuthorName] Nat Da Brat [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-13T21:50:00Z [Description] Make and share this Far East Peanut Dipping Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Fruit [Keywords] ["Vegetable", "Nuts", "Southwest Asia (middle East]", "Asian", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "4", "2", "1", "1", "1", "1/8", "1/4"] [RecipeIngredientParts] ["soy sauce", "water", "peanut butter", "cayenne pepper", "mayonnaise"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 780.6 [FatContent] 67.3 [SaturatedFatContent] 13.9 [CholesterolContent] 0.0 [SodiumContent] 760.0 [CarbohydrateContent] 25.5 [FiberContent] 7.8 [SugarContent] 12.0 [ProteinContent] 32.7 [RecipeServings] 2.0 [RecipeYield] 1 cups of dipping sauce [RecipeInstructions] Mix the soy sauce and vinegar together and set aside. Put the peanut butter in a bowl and mix in the sesame oil, blending thoroughly. Then mix in the chili paste and cayenne pepper, blending well. Add the soy sauce blending well. Blend in the mayonnaise and serve at room temperature. SUGGESTED DIPPERS: Beef Satay, Shrimp, Crayfish, Sesame Crackers, Scallions, Cherry Tomatoes, Snow Peas
[Name] Fashioned Sweet Potato Pie [AuthorId] 123897 [AuthorName] Vnut-Beyond Redempt [CookTime] PT55M [PrepTime] PT10M [TotalTime] PT1H5M [DatePublished] 2000-03-13T21:50:00Z [Description] This is an adopted recipe from the Great Adoption February 2005. Please feel free to try it out and post your comments! [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Potato", "Vegetable", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1/2", "1/2", "1", "3", "1/3", "1/3", "1/2", "1", "1"] [RecipeIngredientParts] ["butter", "brown sugar", "mashed potatoes", "eggs", "corn syrup", "milk", "salt", "vanilla extract"] [AggregatedRating] 3.0 [ReviewCount] 2.0 [Calories] 481.2 [FatContent] 28.5 [SaturatedFatContent] 13.4 [CholesterolContent] 149.0 [SodiumContent] 613.5 [CarbohydrateContent] 51.6 [FiberContent] 1.6 [SugarContent] 23.0 [ProteinContent] 6.3 [RecipeServings] 6.0 [RecipeYield] 1 Pie [RecipeInstructions] Cream butter and brown sugar in bowl until light and fluffy. Blend in sweet potato and eggs. Add next 4 ingredients;mix well. Pour into pie shell. Bake in a 425 degree oven for 10 minutes. Reduce heat to 325 degrees and bake 35 to 45 minutes longer or until well set.
[Name] Fennel Seed-Onion Dip [AuthorId] 69838 [AuthorName] love4culinary [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-13T21:50:00Z [Description] Make and share this Fennel Seed-Onion Dip recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] "Refrigerator" [RecipeIngredientQuantities] ["1/2", "1", "1", "1/4", "1/2", "1/4", "1"] [RecipeIngredientParts] ["fennel seed", "cream cheese", "sour cream", "salt", "black pepper", "paprika"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 332.4 [FatContent] 32.4 [SaturatedFatContent] 20.3 [CholesterolContent] 89.1 [SodiumContent] 493.6 [CarbohydrateContent] 5.5 [FiberContent] 0.5 [SugarContent] 0.7 [ProteinContent] 6.4 [RecipeServings] 4.0 [RecipeYield] 2 cups of dip [RecipeInstructions] Beat the fennel seeds and cream cheese together until smooth. Whip in the sour cream. Blend in all the other ingredients, mixing well. Cover and chill. SUGGESTED DIPPERS: Carrots, Zucchini, Turnips, Crab, Butterflake Biscuit Chips
[Name] Alfredo Sauce [AuthorId] 87236 [AuthorName] truebrit [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-13T21:50:00Z [Description] Make and share this Alfredo Sauce recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/82/15/pic4id80o.jpg" [RecipeCategory] Sauces [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "3/4", "6", "1/8", "1/4", "1/4", "8"] [RecipeIngredientParts] ["butter", "heavy cream", "parmesan cheese", "ground white pepper", "garlic powder", "mozzarella cheese", "pasta"] [AggregatedRating] 5.0 [ReviewCount] 11.0 [Calories] 1042.9 [FatContent] 65.2 [SaturatedFatContent] 39.9 [CholesterolContent] 207.6 [SodiumContent] 560.9 [CarbohydrateContent] 88.9 [FiberContent] 3.7 [SugarContent] 3.5 [ProteinContent] 25.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Melt butter in a small saucepan over a low heat. Off the heat add the cream, grated parmesan, white pepper and garlic powder. Put back on the heat, and stir until ingredients are combined and cheese is melted. Do not boil. Add the mozzarella cheese, and stir until cheese is melted, and sauce is smooth. Toss the cooked pasta and sauce together, and serve immediately.
[Name] Fettuccine with Peas and Ham [AuthorId] 56112 [AuthorName] Jellyqueen [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-13T21:50:00Z [Description] This is one of the recipes I adopted from the Recipezaar account. I chose it because a local restaurant makes a similar dish that I absolutely love. Susie in Texas was kind enough to test out the recipe and I have incorporated her suggestion of reversing a couple of steps. The directions now read according to her suggestions. I hope you enjoy it! [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] nan [RecipeIngredientQuantities] ["5", "1", "6", "1", "8", NA, "1 1/4", "1", "4"] [RecipeIngredientParts] ["unsalted butter", "parmesan cheese", "green onions", "fettuccine", "mushrooms", "frozen tiny peas", "ham"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 990.7 [FatContent] 56.0 [SaturatedFatContent] 32.5 [CholesterolContent] 272.6 [SodiumContent] 872.6 [CarbohydrateContent] 87.9 [FiberContent] 4.9 [SugarContent] 3.9 [ProteinContent] 35.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Melt butter in heavy large skillet over medium head. Add shallots and saute until soft. Add mushrooms, increase heat to high and cook until mushrooms are very lightly browned. Stir in peas and cook about 30 seconds. Add cream and boil two minutes. Reduce heat to low; blend in ham cheese and fettuccine and toss until heated, well combined and sauce clings to pasta. Season to taste. Serve immediately.
[Name] Flavored Seasoned Salt [AuthorId] 58104 [AuthorName] Rita1652 [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2000-03-13T21:50:00Z [Description] This is an adopted recipe that I did a bit of tweeking to. To be used as Salt in brines or for dry Salting. This is for 25 lbs of any kind of meat.Go to my Classic Brine for Poultry, Shellfishs and Pork recipe #120494 for times of brining different cuts of meat! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/82/17/picm70vIn.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/82/17/picIPm2iG.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/82/17/picsgZUG2.jpg"] [RecipeCategory] < 15 Mins [Keywords] ["For Large Groups", "Easy"] [RecipeIngredientQuantities] ["3", "2", "1", "1", "4 1/2", "1 1/2", "1", "6", "8"] [RecipeIngredientParts] ["sea salt", "peppercorns", "garlic powder", "dried rosemary", "brown sugar", "bay leaf", "thyme", "cloves"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 8.8 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 10558.8 [CarbohydrateContent] 2.2 [FiberContent] 0.4 [SugarContent] 1.2 [ProteinContent] 0.2 [RecipeServings] 50.0 [RecipeYield] nan [RecipeInstructions] Place all but the salt and sugar in a coffee grinder used for only herbs and grind. Mix in with to sugar and salt. To make the brine add 1/2 cup mixture to 1 quart liquid be it water, apple juice, & or beer.
[Name] Flour Tortillas II [AuthorId] 55166 [AuthorName] peppermintkitty [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-13T21:50:00Z [Description] Make and share this Flour Tortillas II recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Mexican", "Healthy", "< 15 Mins", "Stove Top"] [RecipeIngredientQuantities] ["4", "1 1/2", "1 1/2", "4", "1 1/2"] [RecipeIngredientParts] ["all-purpose flour", "salt", "baking powder", "shortening", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 190.4 [FatContent] 4.7 [SaturatedFatContent] 1.7 [CholesterolContent] 4.0 [SodiumContent] 337.8 [CarbohydrateContent] 31.9 [FiberContent] 1.1 [SugarContent] 0.1 [ProteinContent] 4.3 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Combine dry ingredients in a mixing bowl. Cut in shortening. Make a well in the center and add water, a small amount at a time, to form a dough. Knead dough in bowl until smooth and elastic. Cover and set aside for ten minutes. Form dough into egg-sized balls and flatten between palms. With rolling pin, roll each ball into a 6 inch circle, about 1/8 inch thick. Cook on preheated ungreased skillet over medium high heat, apprx. two min. per side, until tortilla looks slightly speckled. Cover with a clean towel to keep warm and soft until served. The tortillas may be cooled and stored in plastic bags in the freezer for later use.
[Name] Fluffy Strawberry Pie [AuthorId] 35635 [AuthorName] _Pixie_ [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2000-03-13T21:50:00Z [Description] A light and luscious ending to a meal. Adopted from the Recipezaar account Feb 2005. This pie works well using all light products, such as sugar free strawberry Jello, fat free, sugar free vanilla Jello pudding, ultra low fat cool whip and skim milk. I used a graham crust when I tried it, but a standard pastry crust or shortbread crust would be good too. The packet size in the recipe is the standard 4 serving size package. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/82/20/piciPXCRy.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/82/20/picdO8YTo.jpg"] [RecipeCategory] Pie [Keywords] ["Dessert", "Strawberry", "Berries", "Fruit", "Low Protein", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "3/4", "3/4", "3 1/2", "1/2", "1", "1", "1"] [RecipeIngredientParts] ["strawberry gelatin", "milk", "boiling water", "Cool Whip Topping", "strawberry", "instant vanilla pudding"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 554.3 [FatContent] 37.7 [SaturatedFatContent] 19.5 [CholesterolContent] 100.2 [SodiumContent] 509.3 [CarbohydrateContent] 50.3 [FiberContent] 1.7 [SugarContent] 30.4 [ProteinContent] 5.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Completely dissolve gelatin in boiling water. Add ice cubes and stir until melted. Prepare pie filling mix with 3/4 cup milk as directed on package for about 2 minutes. Blend in gelatin. Chill, if necessary, until thickened. Fold in 2 cups of the whipped topping and strawberries. Pour into crust. Chill in refrigerator 3 hours before serving. Garnish with remaining whipped topping and additional strawberries, if desired.
[Name] Frankfuter Bohnensuppe (Bean Soup with Frankfurter) [AuthorId] 22015 [AuthorName] Mysterygirl [CookTime] nan [PrepTime] PT0S [TotalTime] PT1H35M [DatePublished] 2000-03-13T21:50:00Z [Description] Make and share this Frankfuter Bohnensuppe (Bean Soup with Frankfurter) 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/82/21/piczldFWm.jpg" [RecipeCategory] Beans [Keywords] ["Meat", "German", "European", "Low Protein", "Low Cholesterol", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "8", "3", "1", "1", "4", "2", "1", "1/4", "6", "2"] [RecipeIngredientParts] ["navy beans", "water", "beef broth", "carrot", "celery", "bacon", "onions", "salt", "pepper", "parsley"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 436.8 [FatContent] 23.5 [SaturatedFatContent] 8.8 [CholesterolContent] 39.2 [SodiumContent] 2377.6 [CarbohydrateContent] 36.1 [FiberContent] 13.2 [SugarContent] 2.8 [ProteinContent] 20.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Soak beans overnight. In a 3-quart saucepan bring beans, water and beef froth to a boil. Cook for about 1 hour. Add carrot and celery and continue cooking for 30 minutes. In a separate frypan cook the bacon until transparent. Add the onions; cook until golden. Set aside. Mash soup through a sieve or food mill. Return to pan and add the bacon onion mixture, salt and pepper. Add frankfurters; reheat about 5 minutes. Sprinkle soup with chopped parsley and serve.
[Name] Franks Place (Crawfish Etouffee) [AuthorId] 42720 [AuthorName] Susie in Texas [CookTime] nan [PrepTime] PT0S [TotalTime] PT40M [DatePublished] 2000-03-13T21:50:00Z [Description] Make and share this Franks Place (Crawfish Etouffee) recipe from Food.com. [Images] character(0) [RecipeCategory] Crawfish [Keywords] ["Cajun", "< 60 Mins"] [RecipeIngredientQuantities] ["1/4", "1", "3", "2", "1 1/2", "1/4", "1/2", "1", "1/2", "1/2", "2", "1/2", "1", "2", "2"] [RecipeIngredientParts] ["butter", "margarine", "tomatoes", "flour", "crawfish tail meat", "onions", "parsley", "green onion", "salt", "celery", "black pepper", "garlic", "pepper", "tomato paste", "rice"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 538.1 [FatContent] 13.3 [SaturatedFatContent] 7.8 [CholesterolContent] 31.7 [SodiumContent] 895.3 [CarbohydrateContent] 91.8 [FiberContent] 4.0 [SugarContent] 4.5 [ProteinContent] 11.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Melt Butter in alrge saucepan over low heat; remove from heat and stir in flur until smooth. Return to heat and cook, stirring, for 10 minutes, until roux is dark brown. Stir in chopped white and Green Onions, Celery and Garlic; cook about 10 minutes. Add Tomato paste to fish stock; stir into Onion mixture. Add Tomatoes, Crayfish, Parsley and seasonings; cover and simmer 20 minutes. Serve over hot rice.
[Name] Adopted Chili [AuthorId] 39194 [AuthorName] OzMan [CookTime] PT3H [PrepTime] PT30M [TotalTime] PT3H30M [DatePublished] 2000-03-13T21:50:00Z [Description] I adopted this chili recipe recently as no one cared to take it in, and I will make a few changes here and there and "presto" it will be a new child! :) [Images] character(0) [RecipeCategory] Pork [Keywords] ["Beans", "Meat", "Mexican", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["2 1/2", "1", "1", "12", "1", "1 1/4", "2", "6", "1/2", "3", "2 1/2", "2", "1/8", "8", "1/8", NA, "1", NA] [RecipeIngredientParts] ["beef brisket", "beef bouillon cube", "Budweiser beer", "onion", "water", "chili powder", "cayenne", "garlic cloves", "cumin", "green chilies", "dry mustard", "tomato sauce", "brown sugar", "oregano", "masa harina"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 783.5 [FatContent] 37.0 [SaturatedFatContent] 10.9 [CholesterolContent] 242.8 [SodiumContent] 1047.3 [CarbohydrateContent] 18.6 [FiberContent] 6.2 [SugarContent] 5.6 [ProteinContent] 87.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a large kettle or Dutch oven, brown the beef, pork and onions in hot Wesson oil. Add salt and pepper to taste. Add remaining ingredients. Stir well. Cover and simmer 3 to 4 hours, until meat is tender and chili is thick and bubbly. Stir occasionally.
[Name] Fried Rice (chow Fun) [AuthorId] 154044 [AuthorName] UnknownChef86 [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2000-03-13T21:50:00Z [Description] Note: This is one of the recipes I adopted in the Great 'Zaar Ophan Adoption of 2005. I hope you enjoy it. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/82/24/pic9uoJ8U.jpg" [RecipeCategory] Rice [Keywords] ["Chinese", "Asian", "< 60 Mins", "Stir Fry"] [RecipeIngredientQuantities] ["3", "3", "3", "1 1/4", "2", "1/2", "6", NA, "1", "2"] [RecipeIngredientParts] ["rice", "bacon", "eggs", "green onions", "fresh bean sprout", "mushrooms", "salt", "black pepper", "soy sauce"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 690.3 [FatContent] 12.4 [SaturatedFatContent] 4.0 [CholesterolContent] 170.2 [SodiumContent] 704.3 [CarbohydrateContent] 121.8 [FiberContent] 3.6 [SugarContent] 3.4 [ProteinContent] 20.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cook bacon til lightly browned but not crunchy and set aside. Add beaten eggs to bacon drippings and scramble. Remove and chop very fine. Add cooked rice and fry for approximately 5 minutes stirring constantly then add remaining ingredients; mix well and continue cooking for 10 minutes longer. Serve piping hot. NOTE: Use your favorite meats; pork, chicken, ham, beef, or shrimp, or experiment with whatever tastes good to you.
[Name] Fried Shrimp Balls [AuthorId] 123897 [AuthorName] Vnut-Beyond Redempt [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2000-03-13T21:50:00Z [Description] Make and share this Fried Shrimp Balls recipe from Food.com. [Images] character(0) [RecipeCategory] Chinese [Keywords] ["Asian", "High Protein", "Healthy", "High In...", "< 60 Mins", "Deep Fried"] [RecipeIngredientQuantities] ["1", "4", "1/2", "1/4", "1", "1", "1", "2", "1", NA] [RecipeIngredientParts] ["fresh shrimp", "water chestnuts", "bamboo shoot", "fresh ginger", "salt", "black pepper", "white wine", "cornstarch"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 146.8 [FatContent] 2.0 [SaturatedFatContent] 0.4 [CholesterolContent] 172.8 [SodiumContent] 765.6 [CarbohydrateContent] 5.6 [FiberContent] 0.7 [SugarContent] 1.1 [ProteinContent] 24.6 [RecipeServings] 4.0 [RecipeYield] 30-50 balls [RecipeInstructions] Prepare shrimp by cleaning thoroughly and removing shell, legs and devein. Mince the shrimp. Combine all of the ingredients except oil Use a teaspoon of the mixture and shape into balls. Heat oil in a deep pot or skillet and deep fry shrimp balls until Golden Brown. Remove from oil and place onto paper towells to drain excess oil. Serve Hot. Note: You can add 150g minced pork to the mixture if you like. Increase the cornstarch to 1 tbs and use one whole egg.
[Name] Frijoles Refritos (Refried Beans) [AuthorId] 55166 [AuthorName] peppermintkitty [CookTime] nan [PrepTime] PT0S [TotalTime] PT5M [DatePublished] 2000-03-13T21:50:00Z [Description] Make and share this Frijoles Refritos (Refried Beans) recipe from Food.com. [Images] character(0) [RecipeCategory] Beans [Keywords] ["Mexican", "< 15 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2", "3", "1/2"] [RecipeIngredientParts] "bacon drippings" [AggregatedRating] nan [ReviewCount] nan [Calories] 102.1 [FatContent] 10.1 [SaturatedFatContent] 4.8 [CholesterolContent] 17.6 [SodiumContent] 68.3 [CarbohydrateContent] 0.1 [FiberContent] 0.0 [SugarContent] 0.1 [ProteinContent] 2.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Heat lard or bacon drippings in frying pan or saucepan. Add beans, mash and simmer for 5 minutes. Top with cheese and serve when melted. NOTE: this along with green chili and/or salsa is a great burrito filling.
[Name] Frittata Ranchera [AuthorId] 42720 [AuthorName] Susie in Texas [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-13T21:50:00Z [Description] Make and share this Frittata Ranchera recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Mexican", "Brunch", "< 15 Mins"] [RecipeIngredientQuantities] ["3", "1/2", "1/2", "3/4", "2", "8", "2"] [RecipeIngredientParts] ["butter", "margarine", "onion", "green bell pepper", "cooked ham", "eggs", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 281.9 [FatContent] 15.9 [SaturatedFatContent] 7.0 [CholesterolContent] 279.1 [SodiumContent] 768.0 [CarbohydrateContent] 16.6 [FiberContent] 4.0 [SugarContent] 5.5 [ProteinContent] 17.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Saute onion and green pepper in 1 tablespoon butter; stir in ham and beans. Heat to warm; remove from sillet. Meanwhile, beat together eggs and water. Heat remaining butter in skillet until just hot enough to sizzle; add eggs. Cook over low heat until eggs are set. Pour heated bean mixture evenly over eggs; cover tightly. Cook until eggs reach desired doneness. Cut into wedges to serve.
[Name] Frosty Pumpkin Ice Cream Pie [AuthorId] 57256 [AuthorName] Theresa P [CookTime] PT8H [PrepTime] PT10M [TotalTime] PT8H10M [DatePublished] 2000-03-13T21:50:00Z [Description] Make and share this Frosty Pumpkin Ice Cream Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Frozen Desserts", "Dessert", "Low Protein", "Thanksgiving", "< 60 Mins", "Freezer", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/4", "1", "1", "1", NA] [RecipeIngredientParts] ["vanilla ice cream", "canned pumpkin", "granulated sugar", "pumpkin pie spice", "graham cracker crust", "heavy cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 344.2 [FatContent] 21.2 [SaturatedFatContent] 10.7 [CholesterolContent] 58.0 [SodiumContent] 250.9 [CarbohydrateContent] 37.0 [FiberContent] 1.5 [SugarContent] 27.2 [ProteinContent] 3.8 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] In large bowl, working quickly, combine ice cream, pumpkin, sugar and pumpkin pie spice; stir gently but thoroughly to blend. Spread ice cream mixture evenly in prepared crust; freeze until firm, at least 1 hour or overnight. To serve: Swirl whipped cream decoratively around edge of pie; top with walnut shaped chocolate candies, if desired.
[Name] Frosty Ricotta Cheese Pie [AuthorId] 85018 [AuthorName] mickie49 [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2000-03-13T21:50:00Z [Description] Make and share this Frosty Ricotta Cheese Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Cheese", "< 60 Mins", "Freezer", "Easy"] [RecipeIngredientQuantities] ["6", "1", "1", "2/3", "3", "2", "1/8"] [RecipeIngredientParts] ["vanilla ice cream", "ricotta cheese", "non-dairy whipped topping", "graham cracker pie crusts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 393.7 [FatContent] 18.8 [SaturatedFatContent] 9.2 [CholesterolContent] 20.9 [SodiumContent] 247.0 [CarbohydrateContent] 52.4 [FiberContent] 1.0 [SugarContent] 38.1 [ProteinContent] 5.3 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] In a large mixing bowl, beat frozen orange juice concentrate for about 45 seconds. Spoon in softened ice cream and blend. Fold in whipped topping, Ricotta cheese and food coloring, if desired. Blend until smooth. Place bowl in the freezer for 15 to 20 minutes until mixture will mound. Carefully, spread 1/3 cup raspberry jam over bottom of each pie crust. Spoon Ricotta mixture into crusts; do not over fill. Cover,loosely,with several layers of plastic wrap and freeze until firm,at least 6 hours or overnight. Let stand for 20 to 30 minutes at room temperature before serving. Garnish with peach slices,raspberries and mint sprigs,if desired.
[Name] Frozen Citrus Pie [AuthorId] 33443 [AuthorName] Nat Da Brat [CookTime] PT4H [PrepTime] PT5M [TotalTime] PT4H5M [DatePublished] 2000-03-13T21:50:00Z [Description] Nice frozen pie that is easy to put together and takes but minutes.
[Name] Fruit Topped Cheese Pie [AuthorId] 86072 [AuthorName] Doglover61aka Earnh [CookTime] PT72H [PrepTime] PT10M [TotalTime] PT72H10M [DatePublished] 2000-03-13T21:50:00Z [Description] Make and share this Fruit Topped Cheese Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Cheese", "Fruit", "Weeknight", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["1", "1/3", "1 3/4", "1", "1"] [RecipeIngredientParts] ["cream cheese", "sugar", "Cool Whip Topping", "graham cracker crumb crust", "cherry pie filling"] [AggregatedRating] nan [ReviewCount] nan [Calories] 512.0 [FatContent] 34.9 [SaturatedFatContent] 18.2 [CholesterolContent] 89.5 [SodiumContent] 331.8 [CarbohydrateContent] 46.5 [FiberContent] 0.8 [SugarContent] 24.6 [ProteinContent] 5.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Beat cheese and sugar until creamy. Mix in topping. Spoon into the crust; add pie filling around the edge of the pie. Chill at least 3 hours. Garnish with additional whipped topping, if desired.
[Name] Fudge Pecan Pie [AuthorId] 55166 [AuthorName] peppermintkitty [CookTime] PT40M [PrepTime] PT15M [TotalTime] PT55M [DatePublished] 2000-03-13T21:50:00Z [Description] Make and share this Fudge Pecan Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Fruit", "Nuts", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["9", "1/3", "1/3", "2/3", "1/4", "3", "3/4", "1", "1"] [RecipeIngredientParts] ["butter", "margarine", "sugar", "salt", "eggs", "light corn syrup", "pecans", "pecan halves"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 462.1 [FatContent] 26.2 [SaturatedFatContent] 8.1 [CholesterolContent] 90.1 [SodiumContent] 303.6 [CarbohydrateContent] 55.3 [FiberContent] 2.7 [SugarContent] 25.8 [ProteinContent] 5.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Heat oven to 375°F Melt butter over low heat; add cocoa and stir until smooth. Remove from heat; cool slightly. Stir in sugar, salt, eggs and corn syrup. Blend thoroughly. Stir in chopped nuts, if desired. Pour into unbaked pie shell. Place pecan halves over top. Bake for 40 minutes. Cool. Let stand 8 hours before serving. Garnish with sweetened whipped whipping cream or whipped topping.
[Name] Garlic Mayonnaise Dip [AuthorId] 56112 [AuthorName] Jellyqueen [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-13T21:50:00Z [Description] Make and share this Garlic Mayonnaise 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/82/33/picuInhtS.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/82/33/pic4ug1EC.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/82/33/picnDAbHX.jpg"] [RecipeCategory] Vegetable [Keywords] ["< 15 Mins", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["1", "1/4", "1/4", "2"] [RecipeIngredientParts] ["garlic", "green onion", "olive oil", "mayonnaise"] [AggregatedRating] 5.0 [ReviewCount] 11.0 [Calories] 122.4 [FatContent] 13.5 [SaturatedFatContent] 1.9 [CholesterolContent] 0.0 [SodiumContent] 1.4 [CarbohydrateContent] 0.7 [FiberContent] 0.2 [SugarContent] 0.1 [ProteinContent] 0.2 [RecipeServings] 4.0 [RecipeYield] 2 cups of dip [RecipeInstructions] Mix the garlic, chopped green onion tops and bottoms, and the oil thoroughly. Add the mayonnaise and blend the mixture well, until the oil is absorbed into the mayonnaise. Cover and chill. SUGGESTED DIPPERS: Asparagus, Red Bell Pepper, Broccoli, Potato Skins, Roast Beef, Turkey
[Name] Ginger Vinaigrette [AuthorId] 39547 [AuthorName] Julesong [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-13T21:50:00Z [Description] Make and share this Ginger Vinaigrette recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "2", "1", "2", "2", "1/4", "1/2", NA] [RecipeIngredientParts] ["ginger", "shallots", "lime juice", "soy sauce", "black pepper"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 45.8 [FatContent] 4.8 [SaturatedFatContent] 0.6 [CholesterolContent] 0.0 [SodiumContent] 56.3 [CarbohydrateContent] 0.9 [FiberContent] 0.1 [SugarContent] 0.1 [ProteinContent] 0.2 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Combine all ingredients and whisk to blend well. Store in refrigerator for a short period. Serve with hearty salads, fish, beef, or vegetable chunks.
[Name] Golden Apple Pie With Rum Sauce [AuthorId] 102135 [AuthorName] icetea [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2000-03-13T21:51:00Z [Description] Make and share this Golden Apple Pie With Rum Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Apple", "Fruit", "Low Protein", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["7", "1/4", "2", "1/2", "1/4", "1/8", "1", "1/4", "2", "2", "1", "2", "3/4", "1/4", "1/2", "1/2"] [RecipeIngredientParts] ["apples", "brown sugar", "flour", "cinnamon", "salt", "nutmeg", "rum", "butter", "sugar", "cornstarch", "water", "water", "cinnamon", "rum"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 733.3 [FatContent] 27.9 [SaturatedFatContent] 8.1 [CholesterolContent] 10.2 [SodiumContent] 500.9 [CarbohydrateContent] 106.4 [FiberContent] 7.0 [SugarContent] 64.6 [ProteinContent] 5.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 425°F. Combine apples with brown sugar, flour, spices and salt. Place in a 9-inch pastry lined pie plate. Flute edges of crust. Sprinkle apples with nuts and rum; dot with butter. Roll out remaining pastry. Cut into 3/4-inch strips. Arrange strips in a lattice pattern, atop of pie. Bake for 50 to 60 minutes or until apples are tender. Cover top of pie with foil part way through baking time to prevent over browning of crust. Serve with Rum Sauce. RUM SAUCE: combine sugar, water cinnamon in medium size saucepan. Bring to a boil. Boil 5 minutes over medium high heat, stirring constantly. Gradually, blend together cornstarch and cold water. Stir into hot sugar mixture. Cook and stir until thickened. Stir in rum; cool slightly. Serve warm with pie.
[Name] Grand Prize Winning Maple Walnut Mousse Pie [AuthorId] 49163 [AuthorName] Ann Marie F [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2000-03-13T21:51:00Z [Description] I adopted this recipe from Recipezaar on February 13, 2005. Freezing time not included in preparation time. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Fruit", "Nuts", "< 30 Mins", "Freezer", "Easy"] [RecipeIngredientQuantities] ["3", "1/8", "3/4", "2", "1", "2", "1"] [RecipeIngredientParts] ["eggs", "salt", "maple syrup", "Cool Whip", "walnut meat"] [AggregatedRating] nan [ReviewCount] nan [Calories] 362.3 [FatContent] 23.0 [SaturatedFatContent] 8.3 [CholesterolContent] 105.8 [SodiumContent] 94.4 [CarbohydrateContent] 36.4 [FiberContent] 1.8 [SugarContent] 30.4 [ProteinContent] 6.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Beat egg yolks until lemon colored. Add salt and maple syrup. Cook in top of double boiler until yolk mixture thickens. Cool. Beat egg whites until stiff. Combine maple mixture, egg whites, and 2/3 of the Cool Whip, using a folding motion. Fold in 3/4 cup of the nut meats. Scrape into baked pie shell. Cover with remaining whipped topping. Sprinkle with remaining nut meats and chocolate shavings. Freeze for a minimum of four hours.
[Name] Greek Beef Stew [AuthorId] 47510 [AuthorName] Dreamgoddess [CookTime] PT2H20M [PrepTime] PT0S [TotalTime] PT2H20M [DatePublished] 2000-03-13T21:51:00Z [Description] This is a Zaar recipe that I adopted. I hope to make this soon and will post any modifications that I make to the recipe. [Images] character(0) [RecipeCategory] Stew [Keywords] ["Greek", "European", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "1", "5", "1 1/2", NA, "1", NA, "2", "1", "1/2", "1", "3/4", "2"] [RecipeIngredientParts] ["garlic clove", "butter", "water", "salt", "bay leaf", "pepper", "onion", "mushroom", "tomato paste", "monterey jack cheese", "red wine vinegar"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 689.2 [FatContent] 37.5 [SaturatedFatContent] 21.5 [CholesterolContent] 221.3 [SodiumContent] 808.0 [CarbohydrateContent] 23.5 [FiberContent] 4.5 [SugarContent] 11.7 [ProteinContent] 67.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a heavy kettle, brown meat in butter. Season lightly with salt and pepper. Add chopped onion and saute until clear. Mix in tomato paste, vinegar, garlic and half of the water. Add bay leaf. Cover and simmer 1 hour, adding additional water as needed. Add white onions and mushrooms. Cover and simmer 1 more hour or until meat and onions are tender. Add cheese, cover and cook 5 minutes, or until cheese melts.

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