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[Name] Green Chile Sauce [AuthorId] 55166 [AuthorName] peppermintkitty [CookTime] nan [PrepTime] PT0S [TotalTime] PT5M [DatePublished] 2000-03-13T21:51:00Z [Description] Make and share this Green Chile Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Mexican", "Low Protein", "Low Cholesterol", "< 15 Mins"] [RecipeIngredientQuantities] ["2", "1", "1/2", "1", "1", "1", NA] [RecipeIngredientParts] ["garlic", "onion", "flour", "water", "green chili", "salt"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 82.2 [FatContent] 6.9 [SaturatedFatContent] 0.9 [CholesterolContent] 0.0 [SodiumContent] 4.4 [CarbohydrateContent] 5.0 [FiberContent] 0.6 [SugarContent] 1.9 [ProteinContent] 0.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In oil in a heavy saucepan, saute' garlic and onion. Blend in flour with wooden spoon. Add water and green chili. Bring to a boil and simmer, stirring frequently, for 5 minutes.
[Name] Green Chili With Pork [AuthorId] 35526 [AuthorName] riffraff [CookTime] PT2H30M [PrepTime] PT30M [TotalTime] PT3H [DatePublished] 2000-03-13T21:51:00Z [Description] This ia an adoptee that I have tried and it really is a tasty dish. Halves easily and is just full of flavor. Of course you may adjust the amount of hot peppers to your liking. I browned the meat well before I added it for extra flavor. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Potato", "Vegetable", "Meat", "Mexican", "Low Cholesterol", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1/2", "5", "4", "28", "8", "8", "1", "3", "12", "28", "1 1/2", "2", "3"] [RecipeIngredientParts] ["olive oil", "canned broth", "onions", "tomatoes", "garlic cloves", "potato", "carrots", "poblano chiles", "green chilies", "oregano", "cumin", "pork"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 897.2 [FatContent] 42.5 [SaturatedFatContent] 10.3 [CholesterolContent] 196.4 [SodiumContent] 463.2 [CarbohydrateContent] 55.5 [FiberContent] 9.2 [SugarContent] 25.1 [ProteinContent] 75.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a large heavy duty casserole or Dutch oven (about 5 qt.] warm the Oil over medium heat. Add Onions, Garlic, Jalapenos, and carrots. Cook,stirring once or twice, for 10 minutes. Stir in Oregano and Pork cubes and cook until Pork has lost its pink color, about 20 minutes. Stir occasionally. Stir in the chicken stock, 1 tsp of Salt, crushed Tomatoes and the canned chilis. Bring to a boil, then lower the heat and cook partially covered, for 1 1/2 hours, stirring occasionally. Cut the Poblano into 1/2\" strips. Add them to the Chili along with the cubed potato and cook , stirring often, for another 30 to 45 minutes or until the Pork is tender and the Chili is thickened to your liking. Taste for correct seasonings and let cook another 5 minutes. Serve hot. NOTE: To roast Poblanos, stick them on a serving fork and turn over a gas burner until thoroughly charred. Wrap Chilies in a paper bag after you roast them. When cool, rinse under cold running Water, rubbing off the burned skin. ( I often just leave a bit of the char as it adds flavor]. Pat dry and de-stem Chilies.
[Name] Mincemeat With Green Tomato [AuthorId] 34879 [AuthorName] Barefoot Beachcomber [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2000-03-13T21:51:00Z [Description] an old fashioned winter pie filling that smells fantabulous when preparing and again when it finally gets to be a pie! [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Meat", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "20", "18", "1 1/2", "3", "3/4", "3/4", "6", "3", "1", "1 1/2", "1", "1", NA, "1"] [RecipeIngredientParts] ["stew beef chunk", "suet", "green tomatoes", "tart apples", "raisins", "cinnamon", "citron", "salt", "clove", "allspice", "ginger", "brandy", "nutmeg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1729.7 [FatContent] 34.5 [SaturatedFatContent] 12.9 [CholesterolContent] 101.3 [SodiumContent] 2819.4 [CarbohydrateContent] 347.6 [FiberContent] 43.5 [SugarContent] 253.9 [ProteinContent] 48.2 [RecipeServings] nan [RecipeYield] 3 pies [RecipeInstructions] Cover meat with water and simmer until tender. Force meat, suet, tomatoes and apples through food processor until it is in smallish pieces. Place in a large saucepan and add remaining ingredients (except brandy] and simmer 1 hour, stirring frequently. Fill 3 hot, sterilized 1-quart jars. Place 2 tablespoons brandy on top, if desired. Seal. Store in cool place. Makes a wonderful minced pie!
[Name] Grilled Garden Pizza [AuthorId] 33443 [AuthorName] Nat Da Brat [CookTime] PT1H25M [PrepTime] PT20M [TotalTime] PT1H45M [DatePublished] 2000-03-13T21:51:00Z [Description] Make and share this Grilled Garden Pizza recipe from Food.com. [Images] character(0) [RecipeCategory] High In... [Keywords] ["Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["2/3", "1", "1", "2", "1/3", "3/4", "1/4", "1/2", "1/2", "1/4", "2", "1 1/2", "2"] [RecipeIngredientParts] ["water", "active dry yeast", "olive oil", "sugar", "all-purpose flour", "quick oats", "old fashioned oats", "romano cheese", "green pepper", "red onion", "fresh basil", "dried basil", "garlic cloves", "part-skim mozzarella cheese", "plum tomatoes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 407.0 [FatContent] 19.9 [SaturatedFatContent] 10.2 [CholesterolContent] 60.1 [SodiumContent] 600.8 [CarbohydrateContent] 30.4 [FiberContent] 4.1 [SugarContent] 7.0 [ProteinContent] 27.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Combine first 4 ingredients; let stand 10 minutes or until foamy. In mixer bowl, combine flour and uncooked oats. On low speed of electric mixer, gradually add yeast mixture; mix an additional 2 minutes. (Dough will be soft]. Knead on floured surface 5 times. Place in medium bowl sprayed with no-stick cooking spray, turning once to coat. Cover; let rise in warm place 30 minutes or until almost doubled. Punch dough down; divide into 4 portions. On floured surface pat each into 6 inch circle. Grill over medium hot coals 2 to 4 minutes or until bottom is golden brown. Remove from grill. On browned side, layer remaining ingredients in order listed. Return to grill. Cover; cook 4 to 6 minutes or until bottom is golden brown and cheese begins to melt. To bake in oven: Heat oven to 425°F. Spray cookie sheet with no-stick cooking spray or oil lightly. Pat each portion or dough into 6-inch circle onto prepared sheet. Layer with Romano, 1/2 of mozzarella, bell pepper, onion basil garlic and tomatoes. Bake 25 minutes or until crust in golden brown. Sprinkle immediately with remaining cheese.
[Name] Guacamole Salad [AuthorId] 42720 [AuthorName] Susie in Texas [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-13T21:51:00Z [Description] Make and share this Guacamole Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Mexican [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins"] [RecipeIngredientQuantities] ["5", "1", "1", "1", "2 1/2", "1"] [RecipeIngredientParts] ["avocados", "garlic", "tomatoes", "green chilies", "lemon juice", "lime juice", "salt"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 509.4 [FatContent] 44.4 [SaturatedFatContent] 6.4 [CholesterolContent] 0.0 [SodiumContent] 607.4 [CarbohydrateContent] 32.2 [FiberContent] 21.3 [SugarContent] 5.3 [ProteinContent] 7.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Peel and chop avocados into a bowl. Mash with garlic and lemon juice. Add remaining ingredients, mixture will be chunky. To prepare individual salads, spoon mixture on shredded or whole lettuce leaves. Top with diced tomato for garnish and serve with tortilla chips. If made ahead of time, save pit and put in dip until time to serve to prevent darkening.
[Name] Best Ever Cookout Hamburger Patties [AuthorId] 35526 [AuthorName] riffraff [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2000-03-13T21:51:00Z [Description] This is an adopted recipe that we enjoyed prepared on the grill. Feel free to grill or pan fry these patties to your desired doneness. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/82/44/pic07PeNI.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/82/44/picAu8s2u.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/82/44/picF8UAim.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/82/44/picNrXKYe.jpg"] [RecipeCategory] Meat [Keywords] ["Very Low Carbs", "High Protein", "High In...", "Microwave", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "1", "1", "2", "1/2", "1 1/2", "1", "1"] [RecipeIngredientParts] ["lean ground beef", "onion", "catsup", "salt", "prepared mustard", "Worcestershire sauce"] [AggregatedRating] 5.0 [ReviewCount] 14.0 [Calories] 216.8 [FatContent] 11.5 [SaturatedFatContent] 4.6 [CholesterolContent] 73.7 [SodiumContent] 488.9 [CarbohydrateContent] 4.0 [FiberContent] 0.4 [SugarContent] 2.7 [ProteinContent] 23.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Mix all ingredients. Shape into 4 patties, about 3 1/2 inches in diameter. Place in square baking dish 8 x 8 x 2-inches. If desired, brush each patty with additional catsup. Cover loosely and microwave on high (100%] 5 minutes; turn dish one-quarter turn. Microwave until done, 2 to 3 minutes. ALTERNATE COOKING METHOD: Grill to desired doneness.
[Name] Hearty Vegetable Beef "Stoup" [AuthorId] 39547 [AuthorName] Julesong [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-13T21:51:00Z [Description] Thick dish... somewhere between a soup and a stew, and therefore a "stoup." :) (Thank you, Rachael Ray, for that reference!) [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Meat", "Weeknight", "< 15 Mins"] [RecipeIngredientQuantities] ["2", "1 1/2", "3 1/2", "2", "1", "1", "1", "1", "1/2", "1", "1/2", "1", "6", "1", "3", "1", "1", "2", "3"] [RecipeIngredientParts] ["stew beef chunks", "corn", "water", "onions", "onion", "potato", "salt", "spinach", "thyme", "green beans", "green peas", "carrots", "lima beans", "celery", "ketchup", "green pepper", "parsley", "tomatoes"] [AggregatedRating] 4.5 [ReviewCount] 7.0 [Calories] 205.8 [FatContent] 1.1 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 1295.0 [CarbohydrateContent] 44.4 [FiberContent] 9.7 [SugarContent] 17.1 [ProteinContent] 8.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In large kettle, cover beef with water and add chopped onion, salt, thyme. Bring to boil. Skim fat from surface. Add split peas, cover and simmer over low heat, 3-4 hours. Add all remaining ingredients. Cover and simmer 30 minutes. Adjust seasoning, to taste. Note: if you'd like it thicker, you can add a torn-up piece of bread or two, stir well, and simmer to incorporate.
[Name] Hot and Spicy Shrimp [AuthorId] 39194 [AuthorName] OzMan [CookTime] nan [PrepTime] PT0S [TotalTime] PT1H10M [DatePublished] 2000-03-13T21:51:00Z [Description] Make and share this Hot and Spicy Shrimp recipe from Food.com. [Images] character(0) [RecipeCategory] Cajun [Keywords] ["Very Low Carbs", "Spicy", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "2", "1/4", "2", "3", "1", "2", "2", "1", "2", "1", NA, "1", "1", "2"] [RecipeIngredientParts] ["butter", "fresh ground black pepper", "bay leaves", "garlic", "paprika", "rosemary", "lemon juice", "basil", "raw shrimp in shells", "thyme", "salt", "oregano", "pepper"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 1119.7 [FatContent] 108.3 [SaturatedFatContent] 61.0 [CholesterolContent] 530.0 [SodiumContent] 2098.6 [CarbohydrateContent] 8.1 [FiberContent] 2.1 [SugarContent] 0.8 [ProteinContent] 33.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Shrimp should be of a size to number 30-35 per pound. Melt the Butter and Oil in a flameproof baking dish. Add the Garlic, herbs, Peppers, bay leaves, Paprika, and Lemon juice, and bring to a bOil. Turn the heat down and simmer 10 minutes, stirring frequently. Remove the dish from the heat and let the flavors marry at least 30 minutes. This hot Butter Sauce can be made a day in advance and refrigerated. Preheat the oven to 450F. Reheat the Sauce, add the shrimp, and cook over medium heat until the shrimp just turn pink, then bake in the oven about 30 minutes more. Taste for seasoning, adding Salt if necessary.
[Name] Hot Cajun Mustard [AuthorId] 102135 [AuthorName] icetea [CookTime] nan [PrepTime] PT0S [TotalTime] PT2M [DatePublished] 2000-03-13T21:51:00Z [Description] Make and share this Hot Cajun Mustard recipe from Food.com. [Images] character(0) [RecipeCategory] Cajun [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins"] [RecipeIngredientQuantities] ["3", "3", "3", "1", "1/2", "1", "1/4", "5"] [RecipeIngredientParts] ["Dijon mustard", "plain white flour", "mustard powder", "horseradish", "white pepper", "caster sugar", "salt", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 7.6 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 64.4 [CarbohydrateContent] 1.2 [FiberContent] 0.2 [SugarContent] 0.4 [ProteinContent] 0.3 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Combine all ingredients EXCEPT water and mix well. Then add the water, mix well and simmer for 2 minutes. Remove from heat and allow to cool to room temperature. Transfer to an air-tight jar and store sealed, in the refrigerator. Serve with Steak and hamburgers
[Name] Hot Tomato Sauce [AuthorId] 33443 [AuthorName] Nat Da Brat [CookTime] nan [PrepTime] PT0S [TotalTime] PT15M [DatePublished] 2000-03-13T21:51:00Z [Description] Make and share this Hot Tomato Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] nan [RecipeIngredientQuantities] ["2", "2", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["garlic", "ginger", "onion", "canned tomato", "sambal oelek", "soy sauce"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 30.6 [FatContent] 2.3 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 54.1 [CarbohydrateContent] 2.4 [FiberContent] 0.4 [SugarContent] 1.1 [ProteinContent] 0.4 [RecipeServings] 12.0 [RecipeYield] 2 cups [RecipeInstructions] Heat the olive oil in a large saucepan. Add the garlic and gingerroot and cook briefly then add the onion and cook until soft. Add the tomatoes and puree breaking up the tomatoes with a wooden spoon. Reduce heat and simmer for 15 minutes then add the sambal and soy sauce and simmer for 15 more minutes. Run the sauce through the coarse blade of a food mill and save until needed. To serve, reheat and correct seasonings to taste. For a milder sauce, reduce the sambal. May be stored for brief periods if refrigerated. Serve with Cabbage Rolls, Spaghetti, Steamed Fish.
[Name] Hotter Than Heck Horseradish Dip [AuthorId] 208121 [AuthorName] drhousespcatcher [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2000-03-13T21:51:00Z [Description] Adopted 8/8/06. It may be hotter than Heck but it might not be much hotter. Try at own risk until I work on it. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["< 15 Mins", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["4", "1", "2", "1"] [RecipeIngredientParts] ["garlic powder", "sour cream", "white pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 168.4 [FatContent] 16.1 [SaturatedFatContent] 10.0 [CholesterolContent] 33.7 [SodiumContent] 51.2 [CarbohydrateContent] 4.3 [FiberContent] 0.3 [SugarContent] 0.5 [ProteinContent] 2.6 [RecipeServings] 6.0 [RecipeYield] 2 cups of dip [RecipeInstructions] Mix the horseradish and garlic powder blending well. Add the sour cream and the white pepper, again blending well. Cover and chill. SUGGESTED DIPPERS: Rolls Of Sliced Roast Beef, Steamed Cauliflower, Bell Peppers, Potato Chips, Snow Peas.
[Name] Irish Loin of Pork with Lemon and Herbs [AuthorId] 35635 [AuthorName] _Pixie_ [CookTime] nan [PrepTime] PT0S [TotalTime] PT3H32M [DatePublished] 2000-03-13T21:51:00Z [Description] Make and share this Irish Loin of Pork with Lemon and Herbs recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "European", "Very Low Carbs", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["6", "1/2", "1/4", "1/4", "1", "3", "3/4", "3/4"] [RecipeIngredientParts] ["boneless pork loin", "parsley", "onion", "lemon, rind of", "basil", "garlic", "olive oil", "dry sherry"] [AggregatedRating] 4.5 [ReviewCount] 6.0 [Calories] 952.5 [FatContent] 63.1 [SaturatedFatContent] 17.6 [CholesterolContent] 214.3 [SodiumContent] 178.7 [CarbohydrateContent] 4.6 [FiberContent] 0.6 [SugarContent] 1.3 [ProteinContent] 67.5 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Pat pork dry. Score well with sharp knife. Combine parsley, onion, peel, basil, and garlic in a small bowl. Whisk in 2/3 of oil. Rub into pork. Wrap in foil and refrigerate overnight. Let pork stand at room temperature 1 hour before roasting. Preheat oven to 350 degrees F. Brush pork with remaining olive oil. Set on rack in shallow pan. Roast until meat thermometer inserted in thickest part of meat registers 170 degrees F, about 2 1/2 hours. Set meat aside. Degrease pan juices. Blend Sherry into pan juices. Cover and cook over low heat 2 minutes. Pour into sauceboat. Transfer pork to platter. Garnish with fresh parsley and lemon slices. Serve sauce separately.
[Name] Islamorada Key Lime Pie [AuthorId] 67395 [AuthorName] Dannygirl [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2000-03-13T21:51:00Z [Description] Make and share this Islamorada Key Lime 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/82/52/picOffllM.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/82/52/pic74C7xa.jpg"] [RecipeCategory] Pie [Keywords] ["Dessert", "Lime", "Citrus", "Fruit", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "6", "1/2", "1", "1", "2"] [RecipeIngredientParts] ["eggs", "key lime juice", "cream of tartar", "sugar"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 543.7 [FatContent] 20.5 [SaturatedFatContent] 7.1 [CholesterolContent] 228.8 [SodiumContent] 309.1 [CarbohydrateContent] 79.3 [FiberContent] 1.3 [SugarContent] 61.8 [ProteinContent] 12.5 [RecipeServings] 6.0 [RecipeYield] 1 pie [RecipeInstructions] Preheat oven to 350°F. Whip together condensed milk and separated egg yolks until light and creamy at medium speed, about 8 minutes. Add 1/2 cup lime juice. Let rotate at low speed for about 1 second. Fold a few times with a rubber spatula. Pour into baked pie shell. Let stand. Beat separated egg whites with cream of tartar for a full five minutes. Add sugar. Beat another full five minutes. Spread on top of pie. Brown in oven.
[Name] Japanese Fruit Pie II [AuthorId] 22015 [AuthorName] Mysterygirl [CookTime] PT50M [PrepTime] PT10M [TotalTime] PT1H [DatePublished] 2000-03-13T21:51:00Z [Description] Make and share this Japanese Fruit Pie II recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Fruit", "Asian", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1/2", "1", "2", "1/2", "1", "1/2", "1/2", "1/2", "1"] [RecipeIngredientParts] ["margarine", "sugar", "eggs", "vinegar", "vanilla extract", "dates", "coconut"] [AggregatedRating] nan [ReviewCount] nan [Calories] 591.0 [FatContent] 37.2 [SaturatedFatContent] 11.0 [CholesterolContent] 62.0 [SodiumContent] 436.4 [CarbohydrateContent] 61.1 [FiberContent] 4.3 [SugarContent] 42.3 [ProteinContent] 6.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 300°F. Combine margarine, sugar, eggs, vinegar, and vanilla in bowl. Mix well. Stir in dates, coconut and nuts. Pour into pie shell. Bake in for 45 to 50 minutes or until brown.
[Name] Jay Pennington's Just Plain Good Chili Con Carne [AuthorId] 102058 [AuthorName] kiwidutch [CookTime] PT3H20M [PrepTime] PT20M [TotalTime] PT3H40M [DatePublished] 2000-03-13T21:51:00Z [Description] Make and share this Jay Pennington's Just Plain Good Chili Con Carne 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/82/54/picOVkyQX.jpg" [RecipeCategory] Beans [Keywords] ["Meat", "Mexican", "Weeknight", "For Large Groups", "< 4 Hours"] [RecipeIngredientQuantities] [NA, "3", "3", "2", "2", "1", "3", "8", "2", "1", NA, "2", NA, "2", "4", "1"] [RecipeIngredientParts] ["garlic cloves", "onions", "chili powder", "green peppers", "jalapeno chile", "celery", "beef", "salt", "tomato paste", "oregano", "tomatoes", "tomato sauce", "pepper", "chile salsa"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 1604.1 [FatContent] 162.8 [SaturatedFatContent] 67.2 [CholesterolContent] 224.7 [SodiumContent] 1509.0 [CarbohydrateContent] 15.3 [FiberContent] 6.3 [SugarContent] 6.6 [ProteinContent] 22.1 [RecipeServings] 16.0 [RecipeYield] nan [RecipeInstructions] Thinly cover bottom of heavy 2 gal pot with Oil. Saute Onions, Green Peppers and Celery 10 minute. Add meat and cook 10 min or until brown. Stir in tomatopaste, stewed Tomatoes and Tomato Sauce. Add chopped Garlic, Chili powder, Salt, dash Oregano, Chile salsa and jalapeno. Cook 30 min, season to taste with Garlic Salt and Pepper, then simmer2 1/2 hours. Stir every 10-15 minute.
[Name] Jiffy Butter Pie Crust [AuthorId] 193853 [AuthorName] MirandaLee [CookTime] nan [PrepTime] PT0S [TotalTime] PT20M [DatePublished] 2000-03-13T21:51:00Z [Description] Make and share this Jiffy Butter Pie Crust recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "3/4", "2/3", "1"] [RecipeIngredientParts] ["all-purpose flour", "salt", "butter"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 342.5 [FatContent] 21.7 [SaturatedFatContent] 13.4 [CholesterolContent] 89.5 [SodiumContent] 438.9 [CarbohydrateContent] 31.9 [FiberContent] 1.1 [SugarContent] 0.1 [ProteinContent] 5.0 [RecipeServings] 6.0 [RecipeYield] 2 crusts [RecipeInstructions] ["In a large bowl,combine flour and salt.With pastry blender or two knives,cut in butter until mixture resembles coarse crumbs.In small bowl,beat egg yolk with 3 tablespoons ice water;sprinkle mixture,1 tablespoon at a time,over flour mixture;toss with fork to blend lightly but evenly.Add up to 1 tablespoon water,if necessary,until dough begins to form a ball.Knead dough gently 2 or 3 times;flatten into disk shape.", "TO MAKE SINGLE CRUST:On lightly floured surface,roll out half dough to 11 to 12\" circle(see note];fit into 9\" pie plate;trim, leaving 1\" overhang.Dampen underside of hangover with water; turn under;flute edges or make decorative edging as described below.Place in freezer 10 minutes.Note:Depending on depth of edge or type of edging used for crust,you may need up to full recipe dough.Any unused dough can be frozen,tightly wrapped, for up to 2 months.", "TO MAKE DOUBLE CRUST:Roll out dough as for single crust pie; fit into pie plate;trim.Roll out remaining dough to 11 to 12\" circle;fit over top of pie;trim,leaving 1\" overhang.Dampen edges of pastry with water;press together or turn under; flute edge .Cut vents for steam in center of top crust.", "PREBAKED PIE SHELL:Prepare jiffy Butter crust,recipe above, or one 10 or 11 ounce package piecrust mix according to package directions.Roll out half dough;fit into 9\" pie plate; prepare single crust as directed.After fluting,place in freezer 10 minutes.Heat oven to 425 degrees.Line crust with foil;fill foil with dried beans or rice.Bake 6 minutes.Remove foil and beans;bake 8 to 10 minutes longer until pie shell is lightly browned.Cool completely on wire rack before filling.Makes one 9\" pie shell.", "ROPE EDGE Fit and shape pastry crust as in Jiffy Butter Crust recipe; trim to leave 1 1/2\" overhang.Dampen overhang with water; roll under to make high standing edge.Press right thumb into pastry edge at an angle;press and squeeze pastry between thumb and knuckle of forefinger.Repeat,keeping same angle to make ropelike edging.", "LEAF EDGE Fit and shape pastry crust as in Jiffy Butter Crust recipe, turning edge under.Press flat to rim of pie plate.With sharp paring knife,cut out 1\" oval-shaped leaves from leftover pastry scraps.Lightly mark veins on leaves.Dampen rim of pastry crust with water;place leaves in slightly overlapping pattern around edge;press gently but firmly to adhere.", "SCALLOPED EDGE Fit and shape crust as in Jiffy Butter Crust recipe,turning edge under.Place forefinger of left hand inside crust edge.", "Using thumb and forefinger of right hand,pinch around left forefinger to make wide scallops.Repeat around border,making sure scallops are same size.", "BRAIDED EDGE Fit and shape pastry crust as in Jiffy Butter Crust recipe, turning edge under.Press edge flat to rim of pie plate.Roll leftover pastry into long thin rectangle;cut into long strips,1/4\"wide.Weave strips into one long continuous braid to fit around rim of piecrust.Brush rim with water;set braid in place;press gently to adhere SUNBURST EDGE Fit and shape pastry crust as in Jiffy Butter Crust;trim edge exactly to fit pie plate rim.Cut pastry edge at 1/4\" intervals, making each cut 3/4\" long.Dampen cut edge with water;fold over each pastry section into triangle,pressing to seal." ]
[Name] Kathy Hirdler's Fire Camp Chili Con Carne With Beans [AuthorId] 157425 [AuthorName] lauralie41 [CookTime] PT6H [PrepTime] PT8H [TotalTime] PT14H [DatePublished] 2000-03-13T21:51:00Z [Description] Make and share this Kathy Hirdler's Fire Camp Chili Con Carne With Beans recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "Mexican", "Camping", "Weeknight", "For Large Groups"] [RecipeIngredientQuantities] ["100", "48", "4", "40", NA, "4", NA] [RecipeIngredientParts] ["pinto beans", "onions", "bacon", "chili powder", "salt"] [AggregatedRating] nan [ReviewCount] 2.0 [Calories] 580.2 [FatContent] 3.2 [SaturatedFatContent] 0.6 [CholesterolContent] 0.0 [SodiumContent] 103.3 [CarbohydrateContent] 107.7 [FiberContent] 36.4 [SugarContent] 4.2 [ProteinContent] 35.2 [RecipeServings] 120.0 [RecipeYield] 60 gallons [RecipeInstructions] Soak Beans overnight, then raise to a bOil on high heat. Add all ingredients and simmer until tender (about 6 hours]. Add Water as necessary. Stir occasionally. Winner, 1987 World. Championship.
[Name] Kentucky Rebel Pie [AuthorId] 49163 [AuthorName] Ann Marie F [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-13T21:51:00Z [Description] Make and share this Kentucky Rebel Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "< 15 Mins"] [RecipeIngredientQuantities] ["1/2", "1", "1", "4", "2", "1", "1/2", "1"] [RecipeIngredientParts] ["butter", "sugar", "white corn syrup", "eggs", "Bourbon", "chocolate chips", "pecans", "walnuts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 832.4 [FatContent] 46.0 [SaturatedFatContent] 16.8 [CholesterolContent] 181.7 [SodiumContent] 348.3 [CarbohydrateContent] 102.3 [FiberContent] 3.7 [SugarContent] 57.2 [ProteinContent] 8.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Combine first 5 ingredients. Pour into pie shell. Sprinkle chocolate chips on top; pat down with spatula. Top with pecans or walnuts. Bake 45 minutes at 350 degrees.
[Name] Kiffles [AuthorId] 123897 [AuthorName] Vnut-Beyond Redempt [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-13T21:51:00Z [Description] Even though these have very little sugar, they are fabulous. They even give Kolaches some stiff competition. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "3", "1", "1", "3", "1"] [RecipeIngredientParts] ["flour", "sugar", "sour cream", "butter", "prune butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 571.5 [FatContent] 40.2 [SaturatedFatContent] 24.6 [CholesterolContent] 211.9 [SodiumContent] 268.2 [CarbohydrateContent] 46.2 [FiberContent] 1.4 [SugarContent] 7.8 [ProteinContent] 7.1 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] Cream butter, sour cream, and sugar. Add egg yolks, then flour. Knead with hands until well blended, adding a little more flour if needed. Divide dough into 6-8 sections, pat each into a flat piece, then chill. Roll out, between waxed paper, each section like a pie crust. Cut with a sharp knife ~ 4 cross cuts to make 8 triangles. Drop 1/2 teaspoon of prune butter onto each triangle, roll up starting at wide end. Put on greased cookie sheet. Bake 375 degrees or till light brown. If desired, sprinkle with powdered sugar.
[Name] Kolaches (or Kolacky) [AuthorId] 154044 [AuthorName] UnknownChef86 [CookTime] nan [PrepTime] PT0S [TotalTime] PT6H50M [DatePublished] 2000-03-13T21:51:00Z [Description] Make and share this Kolaches (or Kolacky) recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Pineapple", "Tropical Fruits", "Fruit", "Weeknight", "Oven"] [RecipeIngredientQuantities] ["1", "1", "2", "1/4", "1", "1", "1", "1/3", "1", "2", "1/4", "1/8"] [RecipeIngredientParts] ["butter", "cream-style cottage cheese", "flour", "salt", "crushed pineapple", "cornstarch", "sugar", "butter", "sugar", "cinnamon"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 781.3 [FatContent] 44.0 [SaturatedFatContent] 27.5 [CholesterolContent] 116.1 [SodiumContent] 584.9 [CarbohydrateContent] 88.4 [FiberContent] 3.7 [SugarContent] 44.9 [ProteinContent] 11.9 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] On the down side, they do require advanced preparation (overnight is best]. Included are a couple of filling recipes, but a can of pre-made will work too. (Apricot is best] When rolling out dough, try to keep it as chilled as possible. To cream the cottage cheese, it helps if you have a food processor or blender, but a fork and a strong arm will do in a pinch. Mix ingredients and chill at least 6 hours. Roll to 1/4\" thickness. Cut into 2 or 3 inch squares, and place filling or preserves in center of square. Bring corners over filling and seal together. Bake at 350 - 25 to 30 minutes. Remove and dust with powdered sugar. Pineapple Filling: Combine ingredients in sauce pan, cook stirring constantly until thickened. Cool. Apricot Filling: Simmer apricot 10 minutes. Add sugar and simmer 10 minutes more. Remove from heat and add butter and cinnamon. Cool.
[Name] Lamb Chops Korabiak [AuthorId] 154044 [AuthorName] UnknownChef86 [CookTime] nan [PrepTime] PT0S [TotalTime] PT15M [DatePublished] 2000-03-13T21:51:00Z [Description] Make and share this Lamb Chops Korabiak 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/82/60/01504708546.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/82/60/01482111463.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/82/60/picqhYxBY.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/82/60/pic6Rau4T.jpg"] [RecipeCategory] Lamb/Sheep [Keywords] ["Meat", "Very Low Carbs", "< 15 Mins"] [RecipeIngredientQuantities] ["1/4", NA, "10", NA, "3", "1", "4", "1/2"] [RecipeIngredientParts] ["butter", "garlic powder", "mushrooms", "green onions", "dry red wine", "lamb chops", "rosemary"] [AggregatedRating] 5.0 [ReviewCount] 12.0 [Calories] 459.8 [FatContent] 37.0 [SaturatedFatContent] 18.5 [CholesterolContent] 100.8 [SodiumContent] 160.9 [CarbohydrateContent] 3.9 [FiberContent] 0.8 [SugarContent] 1.5 [ProteinContent] 17.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Melt half of butter in large skillet over medium high heat. Add mushrooms and onions and saute until tender, about 5 to 10 minutes. remove and keep warm. Melt remaining butter in same skillet over medium high heat. Sprinkle chops with rosemary, garlic powder and salt and pepper. Add to skillet and saute until browned on both sides about 5 minutes. Reduce heat to medium and continue cooking until tender. Transfer lamb chops to heated platter. Pour wine into skillet and cook over medium high heat, scraping up any browned bits clinging to bottom of pan, until liquid is reduced by about 1/3. Spoon vegetables over chops and top with sauce.
[Name] Lemon Chicken II [AuthorId] 123897 [AuthorName] Vnut-Beyond Redempt [CookTime] PT40M [PrepTime] PT6H [TotalTime] PT6H40M [DatePublished] 2000-03-13T21:51:00Z [Description] Make and share this Lemon Chicken II recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Weeknight", "Oven"] [RecipeIngredientQuantities] ["3", "1", "3/4", "1/2", "1/4", "3"] [RecipeIngredientParts] ["chicken pieces", "lemon juice", "lemon juice", "salt", "brown sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 411.3 [FatContent] 29.9 [SaturatedFatContent] 7.1 [CholesterolContent] 103.5 [SodiumContent] 293.4 [CarbohydrateContent] 9.6 [FiberContent] 0.1 [SugarContent] 7.4 [ProteinContent] 25.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Combine chicken and lemon juice. Marinate at least 6 hours or overnight, turning occasionally. Remove chicken, discard marinade, reserving 1 tablespoons. Combine flour, salt and pepper; dredge in flour (this step may be skipped]. Heat oil in large skillet over medium-high heat, fry in several batches. Transfer to casserole large enough to hold chicken in single layer. Combine peel and brown sugar in bowl, sprinkle over chicken. Combine stock and 1 Tbsp reserved marinate, pour around chicken. Bake at 350°F 35-40 minutes. Good served hot, even better served cold.
[Name] Lemon Chiffon Pie I [AuthorId] 163441 [AuthorName] Shawnee TX [CookTime] PT3H [PrepTime] PT20M [TotalTime] PT3H20M [DatePublished] 2000-03-13T21:51:00Z [Description] Make and share this Lemon Chiffon Pie I recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Weeknight", "Refrigerator", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "1/4", "3", "1", "1/2", "2", "3", "1", NA, NA] [RecipeIngredientParts] ["unflavored gelatin", "water", "eggs", "sugar", "lemon juice", "lemon zest", "lemon slice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 245.2 [FatContent] 9.0 [SaturatedFatContent] 3.4 [CholesterolContent] 75.5 [SodiumContent] 127.5 [CarbohydrateContent] 38.0 [FiberContent] 0.7 [SugarContent] 26.8 [ProteinContent] 4.2 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Soak gelatin in water.", "In double boiler over gently simmering water, beat yolks; add 1/2 cup sugar and lemon juice.", "Cook, stirring until mixture coats the bottom of a spoon.", "Add grated lemon peel, gelatin and food coloring. Stir well.", "Cool in refrigerator about 1/2 hour until slightly thickened.", "Beat egg whites with 1/2 cup sugar; fold into lemon mixture.", "Fold in whipped topping.", "Spoon into baked pie crust. Refrigerate 2 to 3 hours before serving.", "garnish with chocolate shavings and lemon slices." ]
[Name] Lemon Pie [AuthorId] 39547 [AuthorName] Julesong [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-13T21:51:00Z [Description] Make and share this Lemon 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/82/64/picZuoeZK.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/82/64/pic64VbGJ.jpg"] [RecipeCategory] Pie [Keywords] ["Dessert", "< 15 Mins"] [RecipeIngredientQuantities] ["1 1/2", "4", "4", "1/2", "2", "4", "1/3", "2", "1"] [RecipeIngredientParts] ["sugar", "all-purpose flour", "cornstarch", "salt", "boiling water", "lemon juice", "lemons, rind of"] [AggregatedRating] 5.0 [ReviewCount] 25.0 [Calories] 425.9 [FatContent] 13.2 [SaturatedFatContent] 3.6 [CholesterolContent] 110.7 [SodiumContent] 364.9 [CarbohydrateContent] 74.2 [FiberContent] 0.7 [SugarContent] 50.4 [ProteinContent] 4.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["In a bowl, mix the sugar, flour, cornstarch, and salt together.", "In a saucepan over high heat, boil 2 cups water; add the sugar mixture and cook, stirring constantly, until mixture just begins to thicken.", "Reduce heat to low and cook until thickened; whisk in the beaten egg yolks and cook 2 minutes longer on low heat.", "Remove from heat, stir in the lemon juice and rind and combine well; let cool for 5 minutes, then pour into previously-baked pie shell. If you like, you can cover with meringue (use \"Weepless Meringue #20159\" recipe]." ]
[Name] Lemon Pudding Pie [AuthorId] 130663 [AuthorName] NoraMarie [CookTime] nan [PrepTime] PT0S [TotalTime] PT6H11M [DatePublished] 2000-03-13T21:51:00Z [Description] Make and share this Lemon Pudding 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/82/65/picrHbhia.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/82/65/picTJR8wW.jpg"] [RecipeCategory] Pie [Keywords] ["Dessert", "Weeknight", "Oven"] [RecipeIngredientQuantities] ["1", "1/3", "4", "3", "2", "2", "1", "2", "1", "1", "3"] [RecipeIngredientParts] ["granulated sugar", "lemon juice", "butter", "flour", "lemons, rind of", "flour", "cream of tartar"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 487.2 [FatContent] 28.1 [SaturatedFatContent] 13.1 [CholesterolContent] 151.6 [SodiumContent] 255.8 [CarbohydrateContent] 54.4 [FiberContent] 0.8 [SugarContent] 33.9 [ProteinContent] 6.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cream butter well in large mixing bowl. Add 3/4 cup sugar in 2 additions, beating 1 minute after each portion added. Blend in the egg yolks, 1 at a time, beating well after each addition. Beat in the lemon juice and rind; beat in flour and cream. Beat egg whites on moderately high speed in small deep bowl until frothy. Add cream of tartar; continue beating until soft peaks form. Add remaining 1/4 cup sugar; beat until firm but moist peaks form. Stir in small spoonful of the egg whites into lemon mixture; then fold in remaining egg whites. Gently, pour filling into baked pie shell. Bake at 400 degrees 10 minutes, reduce oven temperature to 350 degrees and continue baking about 25 minutes or until top is well risen and firm to the touch. Transfer to cooling rack. Cool completely; then refrigerate 6 hours before serving. Makes one 9\" pie.
[Name] Lemon-tarragon Dip [AuthorId] 58104 [AuthorName] Rita1652 [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2000-03-13T21:51:00Z [Description] This is an adopted recipe. That I tweeked. SUGGESTED DIPPERS: Seafood, Turkey, French Bread, Fennel, Cucucmbers, Yellow and Green sliced Zucchini, Carrots.... [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/82/66/pickmCciu.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/82/66/picmadKzQ.jpg"] [RecipeCategory] Vegetable [Keywords] ["< 15 Mins", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["4", "1", "1", "2"] [RecipeIngredientParts] ["fresh tarragon", "lemon juice", "mayonnaise", "capers"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 5.9 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 43.2 [CarbohydrateContent] 1.1 [FiberContent] 0.2 [SugarContent] 0.0 [ProteinContent] 0.5 [RecipeServings] 4.0 [RecipeYield] 1 cups of dip [RecipeInstructions] Mix all the ingredients, blending well. Cover and chill.
[Name] Linguine with White Clam Sauce [AuthorId] 34879 [AuthorName] Barefoot Beachcomber [CookTime] nan [PrepTime] PT0S [TotalTime] PT13M [DatePublished] 2000-03-13T21:51:00Z [Description] Make and share this Linguine with White Clam 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/82/68/picMz0Vvu.jpg" [RecipeCategory] High Protein [Keywords] ["High In...", "< 15 Mins"] [RecipeIngredientQuantities] ["2/3", "1/4", "1/3", "1/4", "3", "1/4", "3", "1/3", "1"] [RecipeIngredientParts] ["margarine", "basil", "olive oil", "oregano", "garlic", "salt", "minced clams", "parsley", "linguine"] [AggregatedRating] 3.5 [ReviewCount] 2.0 [Calories] 1100.2 [FatContent] 52.9 [SaturatedFatContent] 9.6 [CholesterolContent] 85.0 [SodiumContent] 702.5 [CarbohydrateContent] 96.6 [FiberContent] 3.9 [SugarContent] 3.1 [ProteinContent] 56.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Melt margarine in saucepot; add oil; heat. Saute garlic and clams in hot oil mixture over medium heat for 2 to 3 minutes. Stir in parsley, basil, oregano, salt, and pepper. Simmer 5-10 minutes. Cook linguine according to package directions; drain well. Return to pot; add sauce; toss lightly. Serve with grated Parmesan cheese.
[Name] Luau Pork Teriyaki [AuthorId] 154044 [AuthorName] UnknownChef86 [CookTime] nan [PrepTime] PT0S [TotalTime] PT1H5M [DatePublished] 2000-03-13T21:51:00Z [Description] Make and share this Luau Pork Teriyaki recipe from Food.com. [Images] character(0) [RecipeCategory] Pineapple [Keywords] ["Pork", "Rice", "Tropical Fruits", "Fruit", "Meat", "Asian", "Weeknight", "Broil/Grill", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/2", "1", "1/2", "1/4", "1/2", "1/4", "1"] [RecipeIngredientParts] ["pork", "pineapple", "green onion", "ginger", "garlic powder", "rice"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 585.8 [FatContent] 16.8 [SaturatedFatContent] 5.9 [CholesterolContent] 146.2 [SodiumContent] 1481.3 [CarbohydrateContent] 49.5 [FiberContent] 1.3 [SugarContent] 8.3 [ProteinContent] 55.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cut Pork into slices about 1/4 inch thick. Drain pineapple, reserving all syrup. Blend syrup, teriyaki Sauce, Green Onions, Ginger and garlic powder. pour over Pork and pineapple. Cover and refrigerate at least 1 hour. Meanwhile, cook rice according to package directions and prepare grill. Remove Pork from marinade and grill about 5 inches from hot coals for about 5 minutes on each side or until completely cooked. Pour pineapple and remaining marinade into large skillet. bring to a boil. Remove from heat and serve Pork with Sauce and pineapple over rice.
[Name] Malt Shop Ice Cream Pie [AuthorId] 51011 [AuthorName] Loves2Teach [CookTime] PT4H [PrepTime] PT10M [TotalTime] PT4H10M [DatePublished] 2000-03-13T21:51:00Z [Description] Make and share this Malt Shop Ice Cream Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Frozen Desserts", "Dessert", "Weeknight", "Freezer", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "8", NA] [RecipeIngredientParts] ["graham cracker pie crust", "vanilla ice cream"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 310.3 [FatContent] 18.6 [SaturatedFatContent] 10.2 [CholesterolContent] 15.7 [SodiumContent] 206.5 [CarbohydrateContent] 34.5 [FiberContent] 0.7 [SugarContent] 25.6 [ProteinContent] 2.9 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Combine softened ice cream and whipped topping until well blended. Reserve 8 whole Whoppers for garnish, crush remaining Whoppers into smaller pieces. Add 1 cup crushed candy to the ice cream mixture; reserve remaining 1/2 cup of crushed candy. Spoon ice cream mixture into pie crust. Top with reserved crushed candy and freeze 4 hours. To serve, garnish with whipped topping and 8 whole Whoppers.
[Name] Maple Apple Pie [AuthorId] 146310 [AuthorName] CoffeeMom [CookTime] nan [PrepTime] PT0S [TotalTime] PT1H3M [DatePublished] 2000-03-13T21:51:00Z [Description] Make and share this Maple Apple 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/82/71/picNYoMIM.jpg" [RecipeCategory] Pie [Keywords] ["Dessert", "Apple", "Fruit", "Low Protein", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1/2", "1", "2/3", "7", "3/4", "2", "2", "1/2", "2", "1", "1"] [RecipeIngredientParts] ["baking powder", "maple syrup", "Crisco shortening", "apples", "maple syrup", "cornstarch", "maple syrup", "pecans", "unbleached flour", "butter", "salt"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 639.7 [FatContent] 30.8 [SaturatedFatContent] 6.8 [CholesterolContent] 1.7 [SodiumContent] 429.4 [CarbohydrateContent] 89.4 [FiberContent] 5.5 [SugarContent] 45.5 [ProteinContent] 5.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] 7 to 8 T cold water Preheat oven to 375 degrees. For crust, combine flour, baking powder and salt in large mixing bowl. Cut in Crisco shortening with pastry blender or 2 knives until mixture is uniform. Sprinkle water in, 1 tbsp. at a time, until dough forms a ball. Divide dough into 2 equal parts. On lightly floured surface, roll bottom crust into circle 1/8\" thick and 1/2\" larger than and inverted 9\" pie plate. Gently, ease crust into greased plate, being careful not to stretch dough. Trim edge even with plate. For filling, microwave apple slices on high for 2 minutes. Stir; repeat procedure twice or until apples begin to soften. Set aside. In separate microwaving bowl, combine maple syrup and cornstarch. Microwave 2 minutes; stir. Repeat procedure until mixture starts to thicken. Add the thickened mixture to apples. Toss lightly until apples are well coated; set aside to cool. Spoon cooled Apple filling into unbaked pastry shell. For nut filling, combine pecans, syrup and butter in microwaving bowl. Microwave on high 1 minute, stir and continue to microwave an additional minute on medium setting. Stir to break up mixture. Spread nut mixture on top of apple filling. On lightly floured surface, roll out top crust the same as bottom. Carefully,lift top crust onto filled pie;trim 1/2\" beyond edge of pie plate. Fold top edge under crust. Crimp edges or flute as desired. Slit top crust with knife to allow steam to escape. Bake at 375 degrees for 60 minutes or until apples start to bubble. Brush top of pie with maple syrup; continue to bake and additional 5 minutes.
[Name] Marinated Beef Province Style [AuthorId] 29196 [AuthorName] JustJanS [CookTime] nan [PrepTime] PT0S [TotalTime] PT14H15M [DatePublished] 2000-03-13T21:51:00Z [Description] Make and share this Marinated Beef Province Style recipe from Food.com. [Images] character(0) [RecipeCategory] Weeknight [Keywords] "Oven" [RecipeIngredientQuantities] ["1/4", "2", "2", "2", "1", "1", "3", "2 1/2", "6", "6", NA, "3", "2", "1", "1", "1", "1"] [RecipeIngredientParts] ["bacon", "garlic", "parsley", "clove", "allspice", "red wine vinegar", "red wine", "onions", "carrots", "brandy", "thyme", "parsley", "rosemary", "orange"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 614.0 [FatContent] 33.1 [SaturatedFatContent] 10.7 [CholesterolContent] 123.2 [SodiumContent] 294.2 [CarbohydrateContent] 21.1 [FiberContent] 4.0 [SugarContent] 9.7 [ProteinContent] 35.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cut meat into 2 inch cubes. Dice the bacon. Skin and crush the garlic, using the tip of a firm knife, in a pinch of salt on the chopping board, or use a garlic press; blend with the chopped parsley, cloves, and allspice. Put the meat into a dish, and add the wine vinegar, wine, and garlic spice mixture. Peel and thinly slice one third of the onions and carrots, add to the marinade with a little salt and pepper. Leave for at least 12 hours turning occasionally. Peel the remaining onions and carrots, quarter the onions but leave the carrots whole. Heat the oil in a large heavy skillet, fry the diced bacon and quartered onions until golden brown, and spoon into a casserole. Remove the meat from the marinade, drain well. Brown meat in the oil remaining in the pan and add to the onions. Pour the marinade liquid and vegetables into the skillet and stir well to absorb the last of the oil. Add the whole carrots, brandy, and herbs. Cut the zest from the orange and squeeze a little orange juice and add this and the zest to the sauce. Season the sauce with a little salt and pepper. Pour over the meat and onions, cover the casserole. Cook in the center of a slow (350 d F] for 2 1/4 hours. To serve, remove the garni. This dish is particularly good when served with spaghetti, macaroni, or noodles, topped with butter, grated cheese and a little chopped parsley.
[Name] Marshmallow Meringue Apple Pie [AuthorId] 97901 [AuthorName] Zaney1 [CookTime] PT40M [PrepTime] PT15M [TotalTime] PT55M [DatePublished] 2000-03-13T21:51:00Z [Description] This is a nice twist on an apple pie. The meringue is very easy to make. It is very sweet. This would be the pie for people who don't like pie crust. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Apple", "Fruit", "Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["6", "1", "1/2", "1", "2", "1", "3", "1", "1"] [RecipeIngredientParts] ["apples", "lemon juice", "sugar", "flour", "cinnamon", "nutmeg", "marshmallow cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 271.4 [FatContent] 5.5 [SaturatedFatContent] 1.8 [CholesterolContent] 0.0 [SodiumContent] 143.5 [CarbohydrateContent] 54.5 [FiberContent] 2.8 [SugarContent] 34.7 [ProteinContent] 2.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Roll out pie crust and place into pie plate. Fold under edge and crimp. Drizzle apples with lemon juice. Toss with combined sugar, flour, cinnamon and nutmeg. Spoon into shell. Bake @ 450 degrees for 30-35 minutes or until apples are tender. Reduce oven temperature to 350 degrees. Meanwhile, beat egg whites until soft peaks form. Gradually, add marshmallow cream, beating until stiff peaks form. Spread over apples, sealing to edge. Bake 10 minutes or until meringue is slightly browned. Cool and serve.
[Name] Meuniere Sauce [AuthorId] 37713 [AuthorName] kimbearly [CookTime] PT5M [PrepTime] PT10M [TotalTime] PT15M [DatePublished] 2000-03-13T21:51:00Z [Description] Make and share this Meuniere Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Very Low Carbs [Keywords] ["Low Protein", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["3/4", NA, "2", "1/4", "3", "1/4", "1", "1"] [RecipeIngredientParts] ["butter", "margarine", "parsley", "green onions", "salt", "lemon juice", "white pepper", "Worcestershire sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 206.1 [FatContent] 23.0 [SaturatedFatContent] 14.6 [CholesterolContent] 61.0 [SodiumContent] 301.6 [CarbohydrateContent] 0.8 [FiberContent] 0.1 [SugarContent] 0.3 [ProteinContent] 0.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] "Combine all ingredients and simmer 5 minutes."
[Name] Quick and Easy Mexican Chicken Casserole [AuthorId] 51011 [AuthorName] Loves2Teach [CookTime] PT35M [PrepTime] PT20M [TotalTime] PT55M [DatePublished] 2000-03-13T21:51:00Z [Description] Oh this is so quick and easy to make. I have also had it with corn tortilias instead of flour (had to cook them a bit longer) Hopefully you enjoy this as much as we do! [Images] character(0) [RecipeCategory] Whole Chicken [Keywords] ["Chicken", "Poultry", "Meat", "Mexican", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1", "1", "1", "1/2"] [RecipeIngredientParts] ["flour tortilla", "Ro-Tel tomatoes and onions", "fryer chicken", "onion", "chili powder", "cheddar cheese"] [AggregatedRating] 4.5 [ReviewCount] 6.0 [Calories] 1065.2 [FatContent] 45.8 [SaturatedFatContent] 16.6 [CholesterolContent] 130.7 [SodiumContent] 2073.6 [CarbohydrateContent] 106.0 [FiberContent] 6.3 [SugarContent] 5.5 [ProteinContent] 54.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Broil chicken until tender. Remove, reserving broth. Remove skin and ones from chicken and cut into bite sized pieces. Grate Cheese and mash Tomatoes. Combine chicken, Onions, Cheese, Garlic Salt, Chili powder and Tomatoes. Drop tortillas into boiling chicken broth until softened. Line large baking dish with softened tortillas. Add chicken mixture. Pour the 2 cans of soup over the chicken. Bake at 350 degrees for 35 minutes or until bubbly and hot.
[Name] Mexican Chocolate Sauce [AuthorId] 42720 [AuthorName] Susie in Texas [CookTime] nan [PrepTime] PT0S [TotalTime] PT10M [DatePublished] 2000-03-13T21:51:00Z [Description] Make and share this Mexican Chocolate Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Mexican", "< 15 Mins"] [RecipeIngredientQuantities] ["4", "2", "1/4", "1/4", "1", "1/4", "1/4"] [RecipeIngredientParts] ["butter", "margarine", "light corn syrup", "sugar", "salt", "Kahlua"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 160.8 [FatContent] 10.1 [SaturatedFatContent] 6.3 [CholesterolContent] 12.7 [SodiumContent] 30.9 [CarbohydrateContent] 18.4 [FiberContent] 1.9 [SugarContent] 10.6 [ProteinContent] 1.6 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] In top of double boiler combine all ingredients and cook, stirring constantly for 10 minutes. Serve over pound cake or ice cream. To store, pour into a jar and cover. Sauce keeps in refrigerator up tp 3 months. To warm sauce, set jar in pan of hot water over low heat.
[Name] Mexican Salsa [AuthorId] 9717 [AuthorName] carolinafan [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2000-03-13T21:51:00Z [Description] Salsa using popular and traditional ingredients. Add more or less peppers according to your tastes. (Adopted recipe; no changes made.) [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Mexican", "Low Protein", "Low Cholesterol", "Healthy", "Weeknight", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1", "2", "3", "1/4", "1", "1", "1", NA, "1/2"] [RecipeIngredientParts] ["diced tomatoes", "oregano", "salt", "garlic cloves", "red onions", "fresh cilantro", "green chilies", "vinegar"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 27.5 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 407.7 [CarbohydrateContent] 6.5 [FiberContent] 1.5 [SugarContent] 3.4 [ProteinContent] 1.0 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Combine all ingredients and mix well. Let stand for 3 hours. Excellent with tacos or as a dip for tortilla chips.
[Name] Mexican Wedding Cookies [AuthorId] 87236 [AuthorName] truebrit [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2000-03-13T21:51:00Z [Description] Make and share this Mexican Wedding 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/82/78/NIa2EZqySFaaJaBfl6xS_mexican-wedding-cookies-6035.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/82/78/gmfTT6UTa0g9WrnIx8gj_mexican-wedding-cookies-6045.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/82/78/jUKJ54nGTHKdMJEJrT0v_mexican-wedding-cookies-6039.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/82/78/picM4prJ0.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/82/78/picXSAjvA.jpg"] [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Mexican", "< 30 Mins", "For Large Groups", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1", "2", "1", "1"] [RecipeIngredientParts] ["butter", "powdered sugar", "flour", "vanilla"] [AggregatedRating] 5.0 [ReviewCount] 42.0 [Calories] 106.4 [FatContent] 7.1 [SaturatedFatContent] 3.5 [CholesterolContent] 13.6 [SodiumContent] 70.7 [CarbohydrateContent] 9.6 [FiberContent] 0.5 [SugarContent] 3.5 [ProteinContent] 1.4 [RecipeServings] 36.0 [RecipeYield] nan [RecipeInstructions] Combine all ingredients. Form into 1 1/2\" balls. Bake on cookie sheet at 350°F for about 10-15 minutes or until set. Roll in additional powdered sugar while still warm.
[Name] Million Dollar Pie [AuthorId] 85018 [AuthorName] mickie49 [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2000-03-13T21:51:00Z [Description] Make and share this Million Dollar Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Sauces", "Dessert", "Pineapple", "Tropical Fruits", "Fruit", "Free Of...", "< 15 Mins", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/2", "3", "1"] [RecipeIngredientParts] ["sweetened condensed milk", "crushed pineapple", "pecans", "lemon juice", "Cool Whip"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 374.1 [FatContent] 20.6 [SaturatedFatContent] 11.6 [CholesterolContent] 17.3 [SodiumContent] 74.7 [CarbohydrateContent] 45.0 [FiberContent] 1.2 [SugarContent] 43.1 [ProteinContent] 5.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Mix ingredients and pour in 2 - 9 \" graham cracker pie shells. Serve chilled.
[Name] Mississippi Mud Pie Iv [AuthorId] 123897 [AuthorName] Vnut-Beyond Redempt [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2000-03-13T21:51:00Z [Description] Make and share this Mississippi Mud Pie Iv recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Kid Friendly", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "2", "4", "1/2", "1", "1 1/2", "1", "1"] [RecipeIngredientParts] ["butter", "margarine", "sugar", "eggs", "vanilla extract", "flour", "pecans", "marshmallow creme"] [AggregatedRating] nan [ReviewCount] nan [Calories] 904.0 [FatContent] 35.5 [SaturatedFatContent] 21.1 [CholesterolContent] 222.3 [SodiumContent] 314.9 [CarbohydrateContent] 142.2 [FiberContent] 3.3 [SugarContent] 95.3 [ProteinContent] 9.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350°F. Mix butter, 2 eggs and cocoa together. Then, add and mix in vanilla extract, 2 eggs, flour and pecans, if desired. Put into a greased 11 x 14\" pan. Bake for 30 minutes. Remove from oven. While cake is hot, spread 3/4 jar of marshmallow creme in top. Mix together 1 stick butter, 6 tablespoons milk, 1/2 cup cocoa, 1 box powdered sugar, 1 teaspoons vanilla extract and 1 cup medium chopped pecans. Spread over marshmallow topping.
[Name] Momma's Beef Stew [AuthorId] 49163 [AuthorName] Ann Marie F [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-13T21:51:00Z [Description] Make and share this Momma's Beef Stew recipe from Food.com. [Images] character(0) [RecipeCategory] Stew [Keywords] ["Meat", "Mexican", "Weeknight", "< 15 Mins"] [RecipeIngredientQuantities] ["4", "3", "1 1/2", "1", "1", "1", "1", "1/2", "1/2", "4", "2", NA] [RecipeIngredientParts] ["wine vinegar", "beef stew meat", "red wine", "onion", "bay leaf", "garlic", "oregano", "tomato sauce", "potatoes", "carrots"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 389.4 [FatContent] 14.4 [SaturatedFatContent] 3.4 [CholesterolContent] 72.6 [SodiumContent] 222.7 [CarbohydrateContent] 31.0 [FiberContent] 4.3 [SugarContent] 4.0 [ProteinContent] 28.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Saute onion and garlic in oil. Add every thing except potatoes and carrots to large pot. Cover tightly and simmer 1 1/2 hours until meat is thoroughly tender. Half an hour before meat is ready add carrots and potatoes.
[Name] Mustard Dipping Sauce [AuthorId] 39547 [AuthorName] Julesong [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-13T21:52:00Z [Description] Make and share this Mustard Dipping 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/82/82/picGJhaLK.jpg" [RecipeCategory] Japanese [Keywords] ["Asian", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "2", "1", "1/4"] [RecipeIngredientParts] ["soy sauce", "sake", "Dijon mustard"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 5.9 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 184.4 [CarbohydrateContent] 0.4 [FiberContent] 0.1 [SugarContent] 0.1 [ProteinContent] 0.4 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Combine all ingredients and whisk to blend well. Will keep short periods if refrigerated. Serve as a dip for meat balls or egg rolls.
[Name] Mustard and Wine Marinated Lamb Chops [AuthorId] 39547 [AuthorName] Julesong [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2000-03-13T21:52:00Z [Description] Simple to prepare, these are wonderfully flavored lamb chops! Prep time does not include marination. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/82/83/pic6nju4r.jpg" [RecipeCategory] Lamb/Sheep [Keywords] ["Meat", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "3", "1/2", "1/4", "1"] [RecipeIngredientParts] ["sirloin lamb chops", "stone ground mustard", "salt", "fresh ground pepper", "red wine"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 57.7 [FatContent] 0.3 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 419.1 [CarbohydrateContent] 2.5 [FiberContent] 0.4 [SugarContent] 0.7 [ProteinContent] 0.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Rub both sides of chops with mustard. Sprinkle with salt and pepper. Cover with wine and marinate for at least 2 hours or up to 8 in refrigerator, turning occasionally. Rub again with mustard just before broiling or pan-frying to desired doneness, about 5 minutes per side. Note: these can also be cooked on the grill.
[Name] Natillas [AuthorId] 146310 [AuthorName] CoffeeMom [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-13T21:52:00Z [Description] Make and share this Natillas recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Mexican", "< 15 Mins"] [RecipeIngredientQuantities] ["4", "1/4", "1", "3/4", "1/8", NA] [RecipeIngredientParts] ["eggs", "flour", "milk", "sugar", "salt", "nutmeg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 268.8 [FatContent] 9.3 [SaturatedFatContent] 4.8 [CholesterolContent] 163.8 [SodiumContent] 174.9 [CarbohydrateContent] 36.8 [FiberContent] 0.1 [SugarContent] 25.2 [ProteinContent] 10.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Make a paste of egg yolks, flour and 1 cup of the milk.", "In a medium saucepan, add the sugar and salt to the remaining milk and scald at medium temperature.", "Add the egg yolk mixture to the scalded milk and continue to cook at medium temperature until it reaches the consistency of soft custard.", "Remove from heat and cool to room temperature.", "Beat egg whites until stiff but not dry and fold into the custard.", "Chill before serving.", "Spoon custard into individual serving dishes.", "Sprinkle each with nutmeg before serving." ]
[Name] Never Fail Meringue [AuthorId] 123897 [AuthorName] Vnut-Beyond Redempt [CookTime] nan [PrepTime] PT0S [TotalTime] PT10M [DatePublished] 2000-03-13T21:52:00Z [Description] Make and share this Never Fail Meringue 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/82/86/picyHgXOT.jpg" [RecipeCategory] Pie [Keywords] ["Dessert", "Low Cholesterol", "Healthy", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "2", "1/2", "3", "6", "1", "1"] [RecipeIngredientParts] ["cornstarch", "water", "boiling water", "sugar", "baking soda", "vanilla"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 64.4 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 39.1 [CarbohydrateContent] 14.0 [FiberContent] 0.0 [SugarContent] 12.8 [ProteinContent] 1.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Blend cornstarch and cold water in saucepan. Add boiling water. Cook, stirring until clear and thickened. Let stand until cold. With electric beater on high speed, beat egg whites until foamy. Gradually, add sugar; beat until stiff but not dry. Turn mixer to low speed; add soda and vanilla. Gradually, beat in cold cornstarch mixture. Raise mixer again to high speed; beat well. Spread meringue over cooled pie filling. Bake at 350 degrees for at least 10 minutes
[Name] New Mexico Pinto Beans [AuthorId] 102135 [AuthorName] icetea [CookTime] PT4H [PrepTime] PT12H [TotalTime] PT16H [DatePublished] 2000-03-13T21:52:00Z [Description] Make and share this New Mexico Pinto Beans recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Beans", "Meat", "Mexican"] [RecipeIngredientQuantities] ["3", "2 1/2", "1", "1/4"] [RecipeIngredientParts] ["dry pinto beans", "water", "ham bone", "salt", "salt pork", "bacon"] [AggregatedRating] 4.5 [ReviewCount] 5.0 [Calories] 154.5 [FatContent] 12.1 [SaturatedFatContent] 4.2 [CholesterolContent] 12.2 [SodiumContent] 330.3 [CarbohydrateContent] 9.1 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 4.8 [RecipeServings] 8.0 [RecipeYield] 6 cups [RecipeInstructions] Wash and pick over the beans, removing loose skins or shriveled beans. Put in a large covered pot and cover with hot water. Soak over night if you want to cut down on cooking time. When beans start to simmer add ham bone, salt pork or bacon. Add more water as needed but only hot or boiling water. Never add cold water the beans will turn dark. If you cook without a lid the beans will also turn a dark color. When the skins are almost as tender as the inside of the beans, they are done. They should not be broken. Add salt and allow to stand before serving.
[Name] No Sugar Apple Pie [AuthorId] 87236 [AuthorName] truebrit [CookTime] PT45M [PrepTime] PT20M [TotalTime] PT1H5M [DatePublished] 2000-03-13T21:52:00Z [Description] Make and share this No Sugar Apple Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Apple", "Fruit", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["6", "2", "1/2", "1/2", "4", "1", NA] [RecipeIngredientParts] ["cornstarch", "water", "apple pie spice", "apples", "Sweet 'n Low"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 436.6 [FatContent] 21.1 [SaturatedFatContent] 5.2 [CholesterolContent] 0.0 [SodiumContent] 334.3 [CarbohydrateContent] 59.3 [FiberContent] 4.0 [SugarContent] 23.7 [ProteinContent] 4.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350°F. Mix first 4 ingredients. Cook until thickened. Slice apples into uncooked pie crust. Pour liquid mixture over apples. Apples can be sprinkled with one package of Sweet and Low, if desired. Cover with top pie crust. Crimp edges and pierce top all over with a fork to release the steam. Bake for 45 minutes.
[Name] North Pole Cherry Pie [AuthorId] 87236 [AuthorName] truebrit [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2000-03-13T21:52:00Z [Description] Make and share this North Pole Cherry Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "< 15 Mins", "Freezer", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1"] [RecipeIngredientParts] ["vanilla ice cream", "cherry pie filling"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 388.1 [FatContent] 20.6 [SaturatedFatContent] 9.0 [CholesterolContent] 42.2 [SodiumContent] 239.4 [CarbohydrateContent] 46.9 [FiberContent] 2.0 [SugarContent] 20.4 [ProteinContent] 5.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Spread slightly softened ice cream in pie shell and freeze. An hour before serving, spread filling over top. Return to freezer. Serve quickly.
[Name] Nuoc Cham [AuthorId] 35526 [AuthorName] riffraff [CookTime] PT5M [PrepTime] PT10M [TotalTime] PT15M [DatePublished] 2000-03-13T21:52:00Z [Description] Make and share this Nuoc Cham 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/82/90/picbaV4dj.jpg" [RecipeCategory] Vietnamese [Keywords] ["Asian", "Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins"] [RecipeIngredientQuantities] ["2", "1/4", "1", "3", NA, "3", "2", "1", "1/4"] [RecipeIngredientParts] ["garlic", "fresh lime juice", "shallot", "vinegar", "water", "sugar", "carrot", "fish sauce"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 187.0 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 5700.7 [CarbohydrateContent] 42.4 [FiberContent] 2.1 [SugarContent] 31.8 [ProteinContent] 5.1 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] This was developed for people who did not like the taste of fish Sauce. Combine Garlic, shallot, Chile and Sugar in mortar and pestle and pound to a paste. Stir in fish Sauce, lime juice, vinegar and Water. When Sugar is completely dissolved, stir in carrot. Or you can combine all ingredients in jar with tight-fitting lid and shake until blended.
[Name] Nuoc Cham (Vietnamese Hot Sauce) [AuthorId] 138047 [AuthorName] HappyBunny [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2000-03-13T21:52:00Z [Description] Make and share this Nuoc Cham (Vietnamese Hot 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/82/91/picQIAe7R.jpg" [RecipeCategory] Vietnamese [Keywords] ["Asian", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "1", "1/4", "2", "2", "3", "2"] [RecipeIngredientParts] ["garlic clove", "lime peel", "red pepper flakes", "lime juice", "fish sauce", "water", "sugar"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 4.5 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 235.7 [CarbohydrateContent] 1.0 [FiberContent] 0.0 [SugarContent] 0.8 [ProteinContent] 0.2 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Increase the amount of red pepper flakes to suit taste. Combine garlic, lime peel, and red pepper flakes then add lime juice, fish sauce, water, and sugar. Whisk until all ingredients are blended and sugar is dissolved. Will keep short periods if refrigerated. Serve: Used on vegetables, meats and fish by the Vietnamese.
[Name] Tipsy Raisin Pecan Pie [AuthorId] 179133 [AuthorName] flower7 [CookTime] PT35M [PrepTime] PT30M [TotalTime] PT1H5M [DatePublished] 2000-03-13T21:52:00Z [Description] I adopted this from the Recipezaar account. The original was called Oh So Good Pie. It called for golden raisins but I use regular ones. I haven't made the Spiked Cream yet but maybe will the next time :) [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/82/92/picBpPzym.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/82/92/picqFxiVF.jpg"] [RecipeCategory] Dessert [Keywords] ["Fruit", "Nuts", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "1", "3", "1/2", "3/4", "2", "2", "1", "1", "1", "1/2", "1/8", "1", "2", "2"] [RecipeIngredientParts] ["raisins", "pecans", "flour", "butter", "light brown sugar", "eggs", "distilled white vinegar", "cinnamon", "nutmeg", "allspice", "salt", "heavy cream", "sugar"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 799.6 [FatContent] 55.0 [SaturatedFatContent] 23.1 [CholesterolContent] 165.5 [SodiumContent] 365.4 [CarbohydrateContent] 71.2 [FiberContent] 4.2 [SugarContent] 46.0 [ProteinContent] 7.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 degrees F. Toss together raisins, pecans and flour in a medium size bowl until raisins and pecans are well coated with flour. Beat together butter and brown sugar in a large bowl until well blended (I use my stand mixer]. Add divided egg yolks, one at a time, beating well after each addition. Add 2 tablespoons whiskey, vinegar, cinnamon, nutmeg and allspice; blend well. Stir in raisin & nut mixture and set aside. Beat egg whites and salt in a medium size bowl with an electric mixer at high speed until soft peaks form (I use my stand mixer for this also]. Fold whites into raisin & nut mixture. Pour into pie crust. Bake for 35 minutes or until slightly puffed and set. Serve warm or at room temperature with Spiked Whipped Cream, if desired. To make Spiked Whipped Cream: Beat together one cup heavy cream, 2 tablespoons sugar and 2 teaspoons whiskey in a medium size bowl until soft peaks form.
[Name] Open Sesame-Ginger Dip [AuthorId] 58038 [AuthorName] Ducky [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-13T21:52:00Z [Description] Make and share this Open Sesame-Ginger 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/82/94/pic1MtOo5.jpg" [RecipeCategory] Vegetable [Keywords] ["Low Protein", "< 15 Mins", "Refrigerator"] [RecipeIngredientQuantities] ["3", "1/2", "2", "1", "1/2", "1/4", "3", "1"] [RecipeIngredientParts] ["Dijon mustard", "ginger", "soy sauce", "sesame seeds", "black pepper", "green onions", "sour cream"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 128.9 [FatContent] 12.8 [SaturatedFatContent] 6.8 [CholesterolContent] 29.9 [SodiumContent] 256.5 [CarbohydrateContent] 2.5 [FiberContent] 0.3 [SugarContent] 2.1 [ProteinContent] 1.8 [RecipeServings] 4.0 [RecipeYield] 1 cups of dip [RecipeInstructions] Mix the mustard, ginger and soy sauce, blending well. Blend in the sesame oil, sesame seeds, pepper and green onion, blending thoroughly. Blend in the sour cream. Cover and chill. SUGGESTED DIPPERS: Chicken Strips Or Cubes, Fried Wonton, Noodle Chips, Bok Choy
[Name] Orange Barbecue Sauce [AuthorId] 123897 [AuthorName] Vnut-Beyond Redempt [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2000-03-13T21:52:00Z [Description] Make and share this Orange Barbecue Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "Healthy", "< 30 Mins"] [RecipeIngredientQuantities] ["6", "1/4", "1/4", "1/4", "2", "2", "1/2", "2"] [RecipeIngredientParts] ["chili sauce", "soy sauce", "molasses", "vinegar", "onions", "ginger"] [AggregatedRating] nan [ReviewCount] nan [Calories] 42.5 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 548.3 [CarbohydrateContent] 9.2 [FiberContent] 0.9 [SugarContent] 6.0 [ProteinContent] 1.1 [RecipeServings] 12.0 [RecipeYield] 1 cup [RecipeInstructions] Combine all ingredients in a large saucepan. Stir to blend then bring to a boil and let it cool. Will keep for a brief period if refrigerated. Serve with Barbecued Ribs, roast chicken or beef.
[Name] Orange-Ginger Dip [AuthorId] 87236 [AuthorName] truebrit [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-13T21:52:00Z [Description] Make and share this Orange-Ginger Dip recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1 1/2", "1/2", "1/2", "1/4", "1/2"] [RecipeIngredientParts] ["ginger", "cream cheese", "sour cream", "orange zest"] [AggregatedRating] nan [ReviewCount] nan [Calories] 172.3 [FatContent] 16.2 [SaturatedFatContent] 10.1 [CholesterolContent] 44.5 [SodiumContent] 101.5 [CarbohydrateContent] 4.2 [FiberContent] 0.1 [SugarContent] 1.4 [ProteinContent] 3.3 [RecipeServings] 4.0 [RecipeYield] 1 cups of dip [RecipeInstructions] Beat the ginger and cream cheese to a smooth consistency, then add the sour cream, blending well. Add the orange juice and orange zest, blending well. Cover and chill. SUGGESTED DIPPERS: Apricots, Chicken, Pound Cake Cubes
[Name] Orange-Jicama Salad [AuthorId] 39547 [AuthorName] Julesong [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-13T21:52:00Z [Description] Make and share this Orange-Jicama Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Mexican [Keywords] "< 15 Mins" [RecipeIngredientQuantities] [NA, "1", "1", "1", "1", NA, "1/2", "1", "3"] [RecipeIngredientParts] ["butter lettuce leaf", "orange", "white wine vinegar", "jicama", "red onion", "fresh cilantro", "olive oil"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 267.2 [FatContent] 20.5 [SaturatedFatContent] 2.8 [CholesterolContent] 0.0 [SodiumContent] 4.5 [CarbohydrateContent] 21.4 [FiberContent] 6.0 [SugarContent] 12.1 [ProteinContent] 1.8 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Line plates with lettuce. Tob with orange slices. Mound with jicama. Sprinkle with chopped red onion. Blend juice, vinegar, salt & pepper in small bowl. Whisk in oil in thin stream. Spoon over salads. garnish with minced cilantro.
[Name] Homemade Vegetable Beef Soup [AuthorId] 1773 [AuthorName] Malarkey Test [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2000-03-13T22:00:00Z [Description] Make and share this Homemade Vegetable Beef Soup recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/82/99/picNTsVIe.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/82/99/picSY3uJh.jpg"] [RecipeCategory] Vegetable [Keywords] ["Meat", "Low Protein", "Low Cholesterol", "Healthy", "Winter", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1", "1", "6", "2", "2", "1", "1", "1"] [RecipeIngredientParts] ["celery", "onion", "potatoes", "carrots", "parsley", "parmesan cheese"] [AggregatedRating] 3.5 [ReviewCount] 3.0 [Calories] 82.3 [FatContent] 2.3 [SaturatedFatContent] 0.5 [CholesterolContent] 0.0 [SodiumContent] 709.0 [CarbohydrateContent] 12.4 [FiberContent] 2.5 [SugarContent] 3.0 [ProteinContent] 3.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] in a large pot, brown the onions and celery in the oil. add all the other ingredients (except cream and cheese]. bring to a boil. reduce to a simmer, and cook for 20 minutes or until the potatoes are done. if you prefer a creamy soup to a clear one, add the cream now and let it cook in for 5 minutes. serve with a little parmesan cheese on top.
[Name] Rice Uruguayan [AuthorId] 157425 [AuthorName] lauralie41 [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2000-03-13T22:05:00Z [Description] My adopted recipe that comes from Uruguay. Instead of regular ground beef I used ground round to cut down on the fat. This recipe can also be made using some of your favorite seasonings. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/83/00/pic6dTTiK.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/83/00/picGMelG6.jpg"] [RecipeCategory] Rice [Keywords] ["Meat", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1", "1", "2", "2", "2", "1", "1", "1"] [RecipeIngredientParts] ["rice", "parsley", "garlic clove", "carrots", "beef broth", "vegetable broth", "potatoes", "onion", "pepper", "olive oil"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 609.7 [FatContent] 26.8 [SaturatedFatContent] 9.4 [CholesterolContent] 80.5 [SodiumContent] 551.8 [CarbohydrateContent] 63.5 [FiberContent] 4.5 [SugarContent] 3.5 [ProteinContent] 26.9 [RecipeServings] nan [RecipeYield] 4-6 [RecipeInstructions] In large non-stick skillet, saute onion and garlic in olive oil. Add ground round and brown well. Add rice, carrots, parsley, beef or vegetable broth, and pepper. Stir well and bring to boil, stirring occasionally. Lower heat and simmer for 20 minutes. Add potatoes and continue cooking until potatoes are tender or approximately one hour.
[Name] Filet de Vivaneau Sauce D'Algues [AuthorId] 91392 [AuthorName] Kasha [CookTime] nan [PrepTime] PT0S [TotalTime] PT2H24M [DatePublished] 2000-03-16T20:07:00Z [Description] Make and share this Filet de Vivaneau Sauce D'Algues recipe from Food.com. [Images] character(0) [RecipeCategory] Lobster [Keywords] ["Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "2", "1", "1/2", "2", "1", "1", "2/3", "1 1/2", NA, NA, "2", "1/4", "4"] [RecipeIngredientParts] ["olive oil", "carrots", "onion", "fresh mushrooms", "lobster head", "bouquet garni", "water", "salt", "white pepper", "cornstarch", "skim milk", "red snapper fillets"] [AggregatedRating] nan [ReviewCount] nan [Calories] 310.5 [FatContent] 7.0 [SaturatedFatContent] 1.3 [CholesterolContent] 85.5 [SodiumContent] 321.2 [CarbohydrateContent] 12.3 [FiberContent] 2.2 [SugarContent] 2.8 [ProteinContent] 48.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Heat oil in heavy pot, add carrots, onions and mushrooms and cook over medium heat for 2 minutes.", "Add fish scraps, lobster head, bouquet garni, seaweed and water and simmer very slowly for 2 hours skimming off any scum that forms on the surface.", "Strain fish stock through a fine sieve or a strainer lined with a tea towel.", "Season to taste with salt and pepper.", "If desired, blend cornstarch and milk together and stir into stock.", "Cook gently until the sauce is thickened.", "Blend smooth in blender or food processor.", "When ready to cook fish, preheat broiler to hot and have rack 4 inched from heat.", "Oil grill and broil fish for about 4 minutes, then turn and continue broiling for 8 - 10 minutes or until fish flakes with a fork.", "Season with salt and pepper, serve with hot sauce.", "You may bake fillets in a heavy pan instead.", "Spread with some seaweed, arrange fish on top, pour 1 cup of sauce over seaweed, cover and bake at 450 degrees for 8 - 10 minutes.", "Or, you can steam the fish.", "Arrange as in baking, steam for about 8 minutes." ]
[Name] Chocolate Marzipan Slices (Mandulas Szalami) [AuthorId] 22015 [AuthorName] Mysterygirl [CookTime] nan [PrepTime] PT0S [TotalTime] PT12H [DatePublished] 2000-03-16T20:07:00Z [Description] Make and share this Chocolate Marzipan Slices (Mandulas Szalami) recipe from Food.com. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "Weeknight", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["7", "2", "1/4", NA] [RecipeIngredientParts] ["almond paste", "powdered sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 121.1 [FatContent] 8.8 [SaturatedFatContent] 2.1 [CholesterolContent] 0.0 [SodiumContent] 12.5 [CarbohydrateContent] 10.3 [FiberContent] 2.0 [SugarContent] 6.5 [ProteinContent] 2.8 [RecipeServings] 12.0 [RecipeYield] 24 candies [RecipeInstructions] Mix the almond paste, chocolate and almonds thoroughly. Knead on a surface sprinkled with 1 to 2 Tbls of powdered sugar until of a uniform color and consistency. Shape into a roll, about 6 inches long; roll in powdered sugar. Wrap in plastic wrap; refrigerate at least 12 hours and then cut the roll into 1/4-inch slices.
[Name] Vermont Corn Chowder [AuthorId] 35635 [AuthorName] _Pixie_ [CookTime] nan [PrepTime] PT0S [TotalTime] PT15M [DatePublished] 2000-03-16T20:07:00Z [Description] Make and share this Vermont Corn Chowder recipe from Food.com. [Images] character(0) [RecipeCategory] Chowders [Keywords] ["Pork", "Corn", "Vegetable", "Meat", "< 15 Mins"] [RecipeIngredientQuantities] ["1/2", "1", "2 1/2", "3", "5", "1 1/2", "1", NA, NA] [RecipeIngredientParts] ["salt pork", "onion", "water", "corn kernels", "potatoes", "salt", "milk", "black pepper"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 594.0 [FatContent] 11.1 [SaturatedFatContent] 5.9 [CholesterolContent] 34.2 [SodiumContent] 1021.0 [CarbohydrateContent] 112.9 [FiberContent] 12.4 [SugarContent] 3.7 [ProteinContent] 21.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cook the diced salt pork over moderate heat, stirring occasionally, so that all of the pork pieces become brown but not too dry. Remove them from the pan with a slotted spoon. Saute the onion in the pork fat just until tender, but not brown. Add the water, corn, potatoes and salt, cooking, uncovered, until the potatoes are almost soft. Add the milk and simmer very gently for 10 to 15 minutes to let the flavor ripen. Taste for seasoning, adding a good bit of freshly ground pepper. Sprinkle the surface with the salt pork and serve with a large supply of soda crackers.
[Name] Banana and Mango Bread [AuthorId] 56112 [AuthorName] Jellyqueen [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-16T20:08:00Z [Description] Make and share this Banana and Mango Bread recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/83/06/pic5j5gWR.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/83/06/piczKcq1L.jpg"] [RecipeCategory] Breads [Keywords] ["< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1 1/4", "3", "3", "1/2", "1/2", "1/4", "1 1/2", "1", "1", "1/2"] [RecipeIngredientParts] ["butter", "brown sugar", "eggs", "self-raising flour", "salt", "cinnamon", "fresh nutmeg", "bananas", "mango", "golden raisin", "walnuts"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 2673.3 [FatContent] 121.5 [SaturatedFatContent] 63.1 [CholesterolContent] 561.3 [SodiumContent] 3787.3 [CarbohydrateContent] 375.7 [FiberContent] 14.7 [SugarContent] 203.1 [ProteinContent] 37.5 [RecipeServings] 2.0 [RecipeYield] 2 loaves [RecipeInstructions] In a bowl, cream the butter with sugar until fluffy; beat in eggs, one at a time, until incorporated. In another bowl, combine self-rising flour with salt, cinnamon and nutmeg. Combine mashed bananas with mango puree. Mix the dry ingredients and banana mixture, alternately, into the creamed mixture until batter is just combined; fold in raisins and nuts. Pour batter into 2 greased 8 1/2 by 4 1/2 inch loaf pans. Bake at 350 degrees for 50 - 60 minutes or until cake tester inserted in the center tests done. Leave in pan for 10 minutes; remove from loaf pans and let cool on racks.
[Name] Pork Scallops with Lemon and Herbs [AuthorId] 34879 [AuthorName] Barefoot Beachcomber [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-16T20:08:00Z [Description] Make and share this Pork Scallops with Lemon and Herbs recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "1/4", NA, NA, "2", "1/2", "2", "1", "2", "1/2", "1/4", "1/4"] [RecipeIngredientParts] ["all-purpose flour", "salt", "black pepper", "olive oil", "vermouth", "fresh lemon juice", "lemon, rind of", "fresh parsley", "dried basil", "dried thyme", "dried oregano"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 115.9 [FatContent] 6.9 [SaturatedFatContent] 0.9 [CholesterolContent] 0.0 [SodiumContent] 3.0 [CarbohydrateContent] 7.7 [FiberContent] 0.5 [SugarContent] 0.5 [ProteinContent] 0.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Dredge the pork scallops in flour seasoned with salt and pepper. Shake off excess. In a large heavy frypan, heat oil over medium-high heat and cook the pork scallops in batches until browned on both sides. Remove to a plate and keep warm. Add wine, vermouth or chicken stock to frypan and cook over high heat, scraping up the brown bits from bottom, until reduced by about half. Add lemon juice, rind, parsley, basil, thyme and oregano. Return pork scallops to frypan, turning occasionally, until well coated in the sauce and heated through. Serve with noodles and a green steamed vegetable.
[Name] Pork Chops with Crust of Onions [AuthorId] 39547 [AuthorName] Julesong [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-16T20:08:00Z [Description] Make and share this Pork Chops with Crust of Onions 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/83/09/picTGNQIH.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/83/09/picMblRwa.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/83/09/picJKNflx.jpg"] [RecipeCategory] Pork [Keywords] ["Meat", "High Protein", "High In...", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["4", NA, NA, "5 1/2", "2", NA, NA, "2/3", "2/3", "2/3", "2/3", "2"] [RecipeIngredientParts] ["salt", "white pepper", "butter", "fresh tarragon", "dried tarragon", "fresh thyme", "dried thyme", "dry white wine", "parmesan cheese", "onions"] [AggregatedRating] 5.0 [ReviewCount] 25.0 [Calories] 1120.1 [FatContent] 63.0 [SaturatedFatContent] 26.9 [CholesterolContent] 370.8 [SodiumContent] 827.9 [CarbohydrateContent] 20.7 [FiberContent] 1.8 [SugarContent] 4.5 [ProteinContent] 104.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Sprinkle chops with salt and pepper. Melt 2 1/2 tablespoons of butter in a large heavy frying pan over medium-high heat and brown chops on both sides, turning frequently so they do not stick. Remove from pan, sprinkle with tarragon, cover and keep warm. Add another tablespoon of butter to the pan drippings and saute onions for 3 minutes or until soft and golden. Spread 2/3 of the onions in the bottom of a shallow casserole, arrange chops, tarragon-side down on top. Sprinkle lightly with thyme and cover with onions. Pour wine into pan, bring to a boil, add chicken stock, return to the boil and cook until liquid is reduced to about 2/3 of a cup. Pour mixture over chops. Combine bread crumbs and cheese, spread over onions and chops. Melt remaining 2 tablespoons butter and drizzle it over the crumbs. Bake at 400 degrees for 30 minutes.
[Name] Budwix Cream [AuthorId] 64625 [AuthorName] woodland hues [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-16T20:08:00Z [Description] Make and share this Budwix Cream recipe from Food.com. [Images] character(0) [RecipeCategory] Fruit [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "2", "2", "1", "2", "1"] [RecipeIngredientParts] ["cottage cheese", "honey", "banana"] [AggregatedRating] nan [ReviewCount] nan [Calories] 185.4 [FatContent] 1.6 [SaturatedFatContent] 0.9 [CholesterolContent] 3.9 [SodiumContent] 106.4 [CarbohydrateContent] 43.1 [FiberContent] 3.3 [SugarContent] 27.0 [ProteinContent] 4.7 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] In a blender, grind the grain-and-nut mixture until homogeneous but gritty. Add oil, cottage cheese, lemon juice, honey and fruit to the mixture in the blender. Blend until smooth and serve immediately.
[Name] Broccoli Cheese Pie [AuthorId] 123897 [AuthorName] Vnut-Beyond Redempt [CookTime] nan [PrepTime] PT0S [TotalTime] PT10M [DatePublished] 2000-03-16T20:08:00Z [Description] Make and share this Broccoli Cheese Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Cheese [Keywords] ["Vegetable", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["10", "1", "1", "3 1/2", "1", "1", "1", "1"] [RecipeIngredientParts] ["broccoli", "egg", "feta", "dried oregano", "carrot"] [AggregatedRating] nan [ReviewCount] nan [Calories] 267.7 [FatContent] 14.8 [SaturatedFatContent] 5.5 [CholesterolContent] 48.3 [SodiumContent] 435.9 [CarbohydrateContent] 24.3 [FiberContent] 2.9 [SugarContent] 7.5 [ProteinContent] 10.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 325 degrees. Place one layer of broccoli in pie shell or directly into 8-inch pie dish. Crumble cheese on top, cover with remaining broccoli, arranging it with stems pointing center and the flowers to the outside. Add the carrots and red pepper. Mix egg, oregano and evaporated skim milk. Pour over vegetables. Bake loosely covered with foil for one hour or until filling is set. Uncover for last 10 minutes of baking.
[Name] Creole Shrimp Stew [AuthorId] 56112 [AuthorName] Jellyqueen [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-16T20:08:00Z [Description] Make and share this Creole Shrimp Stew recipe from Food.com. [Images] character(0) [RecipeCategory] Stew [Keywords] ["Cajun", "Creole", "< 15 Mins"] [RecipeIngredientQuantities] ["1/3", "1/3", "4", "1", "1", "6", "1", "3", "2", "2", "1", NA, "2", "1/4"] [RecipeIngredientParts] ["bacon", "all-purpose flour", "celery", "onion", "green pepper", "green onions", "tomato paste", "water", "lemon juice", "granulated sugar", "shrimp", "fresh parsley"] [AggregatedRating] 3.5 [ReviewCount] 2.0 [Calories] 359.5 [FatContent] 8.4 [SaturatedFatContent] 2.2 [CholesterolContent] 293.9 [SodiumContent] 1945.3 [CarbohydrateContent] 34.6 [FiberContent] 5.7 [SugarContent] 15.2 [ProteinContent] 37.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cook bacon in large, heavy pan over medium heat until fat escapes and bacon is crisp. Blend in flour and whisk until it burns a peanut brown color. Add celery, onion, green pepper and green onions and cook, stirring until vegetables soften, about 10 minutes. Blend in tomato paste, seafood stock, water, lemon juice, sugar and spices to taste. Stir to blend mixture into a roux. Bring to a boil, reduce heat, cover and simmer very slowly, stirring frequently, until sauce thickens, about 10 minutes. Add uncooked, shelled, deveined shrimp and parsley and continue to cook over low heat, just until shrimp turn pink. taste and adjust seasonings. Serve hot over hot rice. 4 servings.
[Name] Apple & Fennel Salad With Honey Celery Seed Dressing [AuthorId] 148316 [AuthorName] - Carla - [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2000-03-16T20:08:00Z [Description] You can serve this salad on its own along side fresh baguette bread and butter as a delicious summer lunch. [Images] character(0) [RecipeCategory] Apple [Keywords] ["Fruit", "Vegetable", "Spring", "Summer", "Brunch", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["5", "1", "2", "1", "1", "1", "1/2", "1/2", "1", "1/4", "1", "2 -3"] [RecipeIngredientParts] ["fresh spinach", "fennel", "granny smith apples", "red onion", "dry mustard", "salt", "paprika", "honey", "olive oil", "white wine vinegar", "onion", "celery seeds"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 685.4 [FatContent] 54.9 [SaturatedFatContent] 7.5 [CholesterolContent] 0.0 [SodiumContent] 648.4 [CarbohydrateContent] 52.8 [FiberContent] 5.0 [SugarContent] 43.0 [ProteinContent] 2.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Thoroughly wash spinach and remove any fibrous stems; dry and place in a large salad bowl.", "Add sliced fennel, apples and red onions.", "Honey Celery Seed Dressing:", "In a seperate mixing bowl mix mustard, salt, and paprkia; add in honey and blend well.", "Add oil and vinegar a little at a time, alternating, whisking briskly between each addition.", "Add grated onion and celery seed; makes about 1 2/3 cups of dressing.", "Mix in the Honey Celery Seed Dressing with salad.", "Serve with fresh baked baguette bread and garnished with chopped fennel tops. Enjoy!" ]
[Name] Warm Bean and Tomato Salad with Basil [AuthorId] 39547 [AuthorName] Julesong [CookTime] nan [PrepTime] PT0S [TotalTime] PT11M [DatePublished] 2000-03-16T20:08:00Z [Description] Make and share this Warm Bean and Tomato Salad with Basil 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/83/14/picUh57hI.jpg" [RecipeCategory] Beans [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["1/2", "3", "2", "1", "1", "2", "2", "1", NA, NA, "1"] [RecipeIngredientParts] ["green beans", "olive oil", "dried shallots", "red wine vinegar", "chickpeas", "tomatoes", "fresh basil", "dried basil", "lemon juice", "salt", "black pepper", "kalamata olive"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 465.7 [FatContent] 29.3 [SaturatedFatContent] 4.0 [CholesterolContent] 0.0 [SodiumContent] 868.1 [CarbohydrateContent] 46.0 [FiberContent] 12.0 [SugarContent] 8.3 [ProteinContent] 9.8 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Remove the ends from the beans and cut into 1 1/2 inch lengths. Cook in boiling water until just tender, about 5 - 7 minutes. Drain well. Meanwhile heat one tablespoon of oil in a large frypan over medium heat; cook the shallots until softened, about 2 minutes. Add balsamic vinegar and cook until liquid is reduced. Drain chickpeas and stir in chickpeas and green beans; cook until heated through, about 2 minutes. In a serving bowl, combine the bean mixture with tomatoes, olives and basil. Whisk together the remaining oil with lemon juice and pour over salad; season with salt and pepper to taste. Serve warm or at room temperature.
[Name] Harvest Vegetable Curry [AuthorId] 171303 [AuthorName] BonnieZ [CookTime] nan [PrepTime] PT0S [TotalTime] PT14M [DatePublished] 2000-03-16T20:08:00Z [Description] Make and share this Harvest Vegetable Curry recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Cholesterol", "Healthy", "< 15 Mins"] [RecipeIngredientQuantities] ["2", "2", "2", "1", "1", "1", "1", "1", "1", "2", "1", "3", "1/4", "1/4", "2", "3", "2"] [RecipeIngredientParts] ["carrots", "squash", "broccoli florets", "yellow zucchini", "red onion", "chickpeas", "olive oil", "curry powder", "gingerroot", "cumin", "garlic", "water", "parsley", "bulgur", "couscous", "parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 462.1 [FatContent] 6.2 [SaturatedFatContent] 1.0 [CholesterolContent] 0.3 [SodiumContent] 167.7 [CarbohydrateContent] 90.9 [FiberContent] 7.5 [SugarContent] 5.3 [ProteinContent] 12.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Steam carrots and squash for 5 minutes. Add broccoli, red pepper, zucchini and red onion and steam for 5 minutes. Add chickpeas, steam for 3 - 5 minut or until all vegetables are tender-crisp. Meanwhile in a small saucepan, heat oil over medium heat and cook curry powder, gingerroot, cumin, garlic and hot pepper flakes (if you're using them], stirring often, for 2 minutes. Add stock and lemon juice and simmer, uncovered for 2 minutes. Toss vegetables with sauce. Serve over hot rice or couscous. Sprinkle with coriander or parsley.
[Name] Chickpea Zucchini Curry [AuthorId] 39547 [AuthorName] Julesong [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2000-03-16T20:08:00Z [Description] Have a surplus of zucchini? Like chickpeas? (Also known as garbanzo beans.) Here's a tasty dish for you! [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Cholesterol", "Healthy", "< 30 Mins"] [RecipeIngredientQuantities] ["8", "2", "1/4", "2", "1 1/2", "2", "1", "1", "1", "2", "1", "1/4", NA] [RecipeIngredientParts] ["pasta", "onion", "garlic cloves", "mushrooms", "zucchini", "tomatoes", "chickpeas", "tomato paste", "curry powder", "water", "black pepper", "scallion"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 473.7 [FatContent] 9.7 [SaturatedFatContent] 1.3 [CholesterolContent] 0.0 [SodiumContent] 674.3 [CarbohydrateContent] 82.5 [FiberContent] 10.6 [SugarContent] 11.4 [ProteinContent] 17.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Boil a large pot of water; cook pasta until al dente. While pasta is cooking, heat oil in a saucepan. Add onion, garlic, mushrooms, and zucchini and sauté until zucchini is tender but not mushy. Stir in remaining ingredients and cook over medium heat, covered, for about 8 minutes. When pasta is done, drain well. Spoon vegetables over pasta and garnish with scallion curls. Variations: add 1-2 teaspoons finely minced ginger root and sauté with vegetables. The chickpeas and pasta complement each other to form a complete protein. If you'd like to try making your own curry powder, you might try my posted recipe: Curry Powder Mix #104344.
[Name] Asparagus Cashew Stir-Fry [AuthorId] 39547 [AuthorName] Julesong [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-16T20:08:00Z [Description] Make and share this Asparagus Cashew Stir-Fry 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/83/18/picCw9kuA.jpg" [RecipeCategory] Vegetable [Keywords] ["Low Cholesterol", "Healthy", "< 15 Mins", "Stir Fry"] [RecipeIngredientQuantities] ["4", "3", "2", "1 1/2", "1", "1", "1/4", "1", "2", "1", "4", "1", "1", "1", NA, NA] [RecipeIngredientParts] ["brown rice", "soy sauce", "cornstarch", "water", "gingerroot", "dry crushed red pepper", "white pepper", "fresh asparagus", "scallions", "garlic", "unsalted dry-roasted cashews", "mandarin orange section", "toasted sesame seeds"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 673.6 [FatContent] 19.6 [SaturatedFatContent] 3.3 [CholesterolContent] 0.0 [SodiumContent] 520.9 [CarbohydrateContent] 110.5 [FiberContent] 7.2 [SugarContent] 4.6 [ProteinContent] 16.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cook or reheat brown rice according to package directions. In small bowl, combine soy sauce and cornstarch. Stir in remaining sauce ingredients; set aside. Heat a wok or large heavy skillet over high temperature; when very hot, add the oil (\"Hot wok, cold oil, food won't stick!\"]. Add the asparagus, scallions, pepper, and garlic and stirfy until vegetables are crisp-tender. Stir the sauce mixture again, then pour it over the vegetables and stir until it is thickened and bubbly. Reduce heat; add cashews and stir. Cover and cook 1 minute, until cashews are heated through. Garnish with mandarin orange sections and/or toasted sesame seeds, and serve over cooked rice. Note: 3-4 cups broccoli florets may be substituted for asparagus, if desired.
[Name] Creole Eggplant (Aubergine) Souffle [AuthorId] 37036 [AuthorName] Kim D. [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2000-03-16T20:08:00Z [Description] Make and share this Creole Eggplant (Aubergine) Souffle recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Creole", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "1", "1", "2", "1", "2", "1", "1/2", "1/2", "1", "1/2", "1", "3", "1"] [RecipeIngredientParts] ["butter", "onion", "celery", "garlic cloves", "unbleached white flour", "fresh parsley", "fresh basil", "dried thyme", "eggs", "low-fat milk", "eggplant", "fresh corn", "eggs", "cayenne pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 148.3 [FatContent] 8.7 [SaturatedFatContent] 3.9 [CholesterolContent] 201.6 [SodiumContent] 101.2 [CarbohydrateContent] 11.4 [FiberContent] 4.0 [SugarContent] 3.9 [ProteinContent] 7.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 deg F. In a large skillet, heat butter till it foams. Add the onion, celery, and garlic and saute over low heat until the onion is translucent. Sprinkle in the flour, stirring until well blended. Add the herbs and saute, stirring until the mixture just begins to brown. Add the milk and the diced eggplant (about 1 1/2 lbs]. Cover and cook over low heat, stirring occasionally, until the eggplant is quite tender. Add a bit of water from time to time if necessary, just enough to keep the bottom of the skillet moist. Remove from the heat. Transfer the mixture to a mixing bowl. Add the bread crumbs, cheese, salt and pepper to taste, cayenne, and 3 egg yolks. In another bowl, beat the 3 egg whites until they form stiff peaks, then fold them gently into the eggplant mixture. Pour the mixture into a well-oiled 1 1/2 qt baking casserole or souffle pan. Bake for 40-45 minutes, or until puffed and golden brown. Let the souffle sit for 5 minutes, then serve at once.
[Name] Overnight Coffee Cake [AuthorId] 125579 [AuthorName] GrandmaIsCooking [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2000-03-16T20:08:00Z [Description] Make and share this Overnight Coffee Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Breakfast", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1 1/2", "1 1/2", "1", "1/2"] [RecipeIngredientParts] ["brown sugar", "cinnamon", "butterscotch pudding", "butter"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 172.2 [FatContent] 7.7 [SaturatedFatContent] 4.9 [CholesterolContent] 20.3 [SodiumContent] 65.3 [CarbohydrateContent] 27.0 [FiberContent] 0.1 [SugarContent] 26.5 [ProteinContent] 0.1 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Place the frozen rolls in a single layer in a 9 inch X 13 inch baking pan. Sprinkle the cinnamon, brown sugar and dry pudding on top. Cut the margarine into slices and cover the top. Let sit overnight and the next morning place in a 350 degree preheated oven for 30 minutes. After 15 minutes cover the top loosely with foil. Turn out upside down on a plate. Each piece of dough will pull out separately.
[Name] Chocolate Marble Cheesecake [AuthorId] 193853 [AuthorName] MirandaLee [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2000-03-16T20:08:00Z [Description] Make and share this Chocolate Marble Cheesecake recipe from Food.com. [Images] character(0) [RecipeCategory] Cheesecake [Keywords] ["Dessert", "< 60 Mins", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "3", "3/4", "1/2", "2", "3", "3", "1/4", "1/4", "1", "1/2"] [RecipeIngredientParts] ["cream cheese", "sugar", "sour cream", "vanilla", "eggs", "flour", "sugar", "vanilla"] [AggregatedRating] nan [ReviewCount] 2.0 [Calories] 363.2 [FatContent] 26.4 [SaturatedFatContent] 14.7 [CholesterolContent] 119.5 [SodiumContent] 237.2 [CarbohydrateContent] 25.6 [FiberContent] 0.5 [SugarContent] 20.1 [ProteinContent] 6.9 [RecipeServings] 12.0 [RecipeYield] 1 pie [RecipeInstructions] Preheat oven to 450 degrees. add cream cheese, 3/4 cups sugar, sour cream and 2 teaspoons vanilla in large mixer bowl; beat on medium speed until smooth. Add flour, 1 tablespoon at a time, blending well. Add eggs; beat well. In a small bowl, combine cocoa and 1/4 cup sugar. Add oil, 1/2 teaspoon vanilla and 1-1/2 cups of the cream cheese mixture; mix until well blended. Aternately spoon plain and chocolate mixtures into prepared crust, ending with dollops of the chocolate on top; gently swirl with knife or spatula for a marbled effect. Bake at 450 degrees for 10 minutes; without opening oven door, lower temperature to 250 degrees and continue cooking for 30 minutes more. Without opening oven door, turn off heat and let cheesecake sit in oven for 30 minutes. Remove from oven and loosen sides with knife. Let cool and chill.
[Name] Thai Shrimp-Chicken Soup [AuthorId] 174711 [AuthorName] Queen Dragon Mom [CookTime] nan [PrepTime] PT0S [TotalTime] PT1H5M [DatePublished] 2000-03-16T20:08:00Z [Description] Make and share this Thai Shrimp-Chicken Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Poultry [Keywords] ["Meat", "Thai", "Asian", "Low Cholesterol", "Healthy", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "6", "1", "1", "2", "1/2", "1", "1/8", "1", "2", "1 1/2", "1", "1/2", "2", "6", "3", "1/3"] [RecipeIngredientParts] ["chicken breasts", "water", "onion", "bay leaf", "parsley", "thyme", "salt", "pepper", "garlic", "chili powder", "soy sauce", "raw small shrimp", "mushrooms", "scallions", "rice", "fresh coriander", "parsley"] [AggregatedRating] 2.5 [ReviewCount] 2.0 [Calories] 485.2 [FatContent] 5.7 [SaturatedFatContent] 1.5 [CholesterolContent] 86.9 [SodiumContent] 860.9 [CarbohydrateContent] 81.5 [FiberContent] 2.5 [SugarContent] 1.4 [ProteinContent] 24.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Remove skin from chicken breasts. Carefully cut meat from bones and pull out the pieces of cartilage. Cut meat into strips and set aside. Put bones in large saucepan. Add water, onion, bay leaf, parsley, thyme, salt, and pepper. Bring to a boil. Lower heat and cook slowly, covered, 1 hour. Strain broth into a saucepan. Combine garlic, coriander, chili powder, and soy sauce. Stir into broth. Bring to a boil. Add chicken, shrimp, and mushrooms. Cook slowly, covered, about 5 minutes, until the shrimp turns pink, and the chicken is tender. Stir in scallions and fresh coriander or parsley. Remove and discard bay leaf. Serve in bowls over or with rice.
[Name] Maine Fish Chowder [AuthorId] 35635 [AuthorName] _Pixie_ [CookTime] nan [PrepTime] PT0S [TotalTime] PT35M [DatePublished] 2000-03-16T20:08:00Z [Description] Make and share this Maine Fish Chowder recipe from Food.com. [Images] character(0) [RecipeCategory] Chowders [Keywords] ["Pork", "Potato", "Vegetable", "Meat", "< 60 Mins"] [RecipeIngredientQuantities] ["1/4", "4", "3", "2", "3", "2", "1", "1/4"] [RecipeIngredientParts] ["salt pork", "raw potatoes", "onions", "salt", "haddock fillets", "milk", "butter", "margarine", "pepper"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 466.6 [FatContent] 20.0 [SaturatedFatContent] 8.1 [CholesterolContent] 152.1 [SodiumContent] 1582.5 [CarbohydrateContent] 26.4 [FiberContent] 3.2 [SugarContent] 3.1 [ProteinContent] 43.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Fry salt pork to render all fat in a heavy kettle and then remove. Add potatoes, onions, and 1/2 teaspoon salt. Cover with hot water and cook over medium heat, covered, 15 minutes, until potatoes are just tender. Do not overcook. Meanwhile, cut fish into large chunks and put into another saucepan. Add boiling water to cover and 1 1/2 teaspoons salt. Cook slowly, covered, until fish is fork tender, about 15 minutes. Remove from heat. Strain and reserve liquid. Remove any bones from fish. Add fish and strained liquid to potato-onion mixture. Pour in milk and leave on stove long enough to heat through, about 5 minutes. Mix in butter and pepper. Serve at once.
[Name] Danish Pea Soup with Pork [AuthorId] 64642 [AuthorName] Molly53 [CookTime] nan [PrepTime] PT0S [TotalTime] PT2H10M [DatePublished] 2000-03-16T20:08:00Z [Description] Make and share this Danish Pea Soup with Pork recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "Danish", "Scandinavian", "European", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "2", "3", "1", "4", "2", "1/2", "1 1/2", "1/4", "1"] [RecipeIngredientParts] ["lean bacon", "carrots", "celery root", "leeks", "onions", "dried thyme", "salt", "pepper", "pork sausage link"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 933.2 [FatContent] 67.0 [SaturatedFatContent] 22.1 [CholesterolContent] 118.0 [SodiumContent] 1775.9 [CarbohydrateContent] 46.1 [FiberContent] 16.4 [SugarContent] 8.5 [ProteinContent] 36.8 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] large kettle with 6 cups water. Cook slowly, covered, 1 1/2 hours, until tender. Put bacon, carrots, celery root, leeks, onions, thyme, salt, and pepper in another kettle. Cover with water. Cook slowly, covered, 40 minutes until vegetables and bacon are tender. Take out bacon; slice and keep warm. Remove vegetables and add to cooked split peas with as much as the broth in which the vegetables were cooked as desired to thin the soup. Reheat, if necessary. Ladle soup, including vegetables, into wide soup plates and serve sliced bacon and the cooked sausage links separately on a platter. Serve with dark bread, mustard, and beer.
[Name] West Indies Pepper Pot Soup [AuthorId] 174711 [AuthorName] Queen Dragon Mom [CookTime] PT2H [PrepTime] PT20M [TotalTime] PT2H20M [DatePublished] 2000-03-16T20:08:00Z [Description] Make and share this West Indies Pepper Pot Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1/4", "1 1/2", "1 1/2", "12", "1/2", "1 1/2", "1/4", "1", "2", "2", "2", "1", "10", "10", "1", "4", "1"] [RecipeIngredientParts] ["salt pork", "short rib of beef", "stew beef chunks", "water", "dried thyme", "salt", "pepper", "onion", "garlic cloves", "scallions", "green pepper", "fresh spinach", "fresh kale", "okra", "sweet potatoes", "tomatoes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 735.9 [FatContent] 48.3 [SaturatedFatContent] 18.4 [CholesterolContent] 76.8 [SodiumContent] 910.6 [CarbohydrateContent] 56.5 [FiberContent] 12.5 [SugarContent] 5.5 [ProteinContent] 28.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Put salt pork and short rib pieces in a large kettle; brown ribs on all sides. Add stew beef and brown on all sides. Pour in water and slowly bring just to a boil. Skim. Add thyme, salt, and pepper. Lower heat and simmer, covered, 1 hour, occasionally removing any scum that rises to the top. While meat is simmering, sauté onion, garlic, and scallions in heated oil in a skillet until tender. Add green pepper and sauté 1 minute. Remove from heat and set aside. After meat has cooked 1 hour, add sautéed vegetables and other ingredients to the kettle. Continue to cook slowly, covered, about 30 minutes, until vegetables and meat are cooked. Remove from heat and cool slightly. Take out short ribs and cut off and discard any fat. Cube meat and return to kettle. Reheat, if necessary.
[Name] Apple and Cream Kuchen [AuthorId] 125579 [AuthorName] GrandmaIsCooking [CookTime] PT2H30M [PrepTime] PT15M [TotalTime] PT2H45M [DatePublished] 2000-03-16T20:08:00Z [Description] Make and share this Apple and Cream Kuchen recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Apple", "Fruit", "German", "European", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1/2", "4", "2", "1/4", "1/2", "1", "3", "1", "1", "3/4", "2", "8", "1"] [RecipeIngredientParts] ["salt", "sugar", "flour", "butter", "milk", "egg", "apples", "lemon juice", "cinnamon", "sugar", "flour", "cream cheese", "egg"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 424.0 [FatContent] 17.9 [SaturatedFatContent] 10.7 [CholesterolContent] 101.5 [SodiumContent] 296.8 [CarbohydrateContent] 59.1 [FiberContent] 2.4 [SugarContent] 30.2 [ProteinContent] 8.2 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] CAKE: Mix yeast, salt, 4 T sugar, and 3/4 cup flour. Add butter to milk. Heat until very warm (120-130 degrees F.]. Gradually add milk to flour mixture. Beat for 2 minutes. Add egg and 1/2 cup flour. Beat with an electric mixer on high speed for 2 minutes. Mix in enough flour to form a soft dough. Knead for 5 to 10 minutes, until dough is shiny and elastic. Place in greased bowl and let rise for 1 hour or until doubled in bulk. Pat dough into well-greased 10-inch springform pan pressing the dough 1 1/2 inches up the sides of the pan. FILLING: Toss apples with lemon juice, cinnamon, 1/4 cup sugar, and 2 T of flour. Arrange in rows on top of the dough. Beat together cream cheese, 1/2 cup sugar, and egg. Spread over apples. Let rise in warm place for 1 hour. Bake at 350 degrees F. for 30 minutes. Best when served warm.
[Name] Apple Raspberry Pie [AuthorId] 87236 [AuthorName] truebrit [CookTime] PT50M [PrepTime] PT2H [TotalTime] PT2H50M [DatePublished] 2000-03-16T20:08:00Z [Description] Make and share this Apple Raspberry 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/83/29/picSHpLHN.jpg" [RecipeCategory] Pie [Keywords] ["Dessert", "Raspberries", "Apple", "Berries", "Fruit", "Low Protein", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "7", "1", "1/2", "6", "1/2", "2", "1", "1", "1", "8", "1 1/2", "1", "1"] [RecipeIngredientParts] ["all-purpose flour", "apple cider vinegar", "salt", "water", "sugar", "flour", "sugar", "cinnamon", "raspberries", "granny smith apples", "lemon juice", "nutmeg", "clove"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 558.5 [FatContent] 28.0 [SaturatedFatContent] 10.8 [CholesterolContent] 25.6 [SodiumContent] 150.0 [CarbohydrateContent] 75.7 [FiberContent] 9.1 [SugarContent] 39.2 [ProteinContent] 4.5 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Freeze the flour in a medium bowl for one hour. Refrigerate the lard for one hour then cut into cubes. In small cup combine vinegar, salt and water. Measure 1 cup flour on to table, place lard cubes on top then cover with the remaining flour. Roll rolling pin over the mixture until all of t pieces have been flattened and slightly incorporated. Scrape into a bowl an mix with liquid. Turn dough out onto a lightly floured surface. With a lightly floured rolling pin, roll out a rectangle about 8 X 12 inches. Fol to the center and roll out slightly to form an 8 inch square. Roll and fol once more. Wrap in parchment or waxed paper and refrigerate until needed. Peel and cut and core apples into eighths. Then dice crosswise into 1 1/2 chunks. Toss apples with lemon juice. Blend together 1/2 cup sugar with flour and spices. Add apples and toss until evenly coated. Add raspberries last toss lightly. Cut 1/3 dough and reserve. Roll remaining dough into a round 5 inches larger than dish. Place and fit into dish and trim overhang to 1 inch. Spoon in apples and dome evenly. Roll out remaining shell, crimp. Sprinkle remaining sugar onto crust. Cut 5 slits in center of dough. Bake 425 degrees for 10 minutes, lower temperature to 400 degrees for 40 minutes, turning to brown evenly, Let cool.
[Name] Artichoke Tart in Walnut Pastry [AuthorId] 39547 [AuthorName] Julesong [CookTime] PT40M [PrepTime] PT30M [TotalTime] PT1H10M [DatePublished] 2000-03-16T20:08:00Z [Description] A delicious savory tart. This is an adopted recipe and will require some editing before I would recommend it being made as written. Prep time includes chilling. [Images] character(0) [RecipeCategory] Fruit [Keywords] ["Vegetable", "Nuts", "High In...", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["8", "1", "1/2", "1", "1", NA, "8", "1", "4", "1/2", "3", "1", "8"] [RecipeIngredientParts] ["scallions", "half-and-half", "salt", "egg", "ground pepper", "gruyere cheese", "garlic clove", "butter", "walnuts", "eggs", "all-purpose flour", "unsalted butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 485.8 [FatContent] 39.7 [SaturatedFatContent] 21.2 [CholesterolContent] 202.5 [SodiumContent] 353.3 [CarbohydrateContent] 17.9 [FiberContent] 2.5 [SugarContent] 1.1 [ProteinContent] 16.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 375 degrees F. Begin the walnut pastry: process walnuts until coarsely ground. Add flour and salt, then place pieces of butter atop dry ingredients in the processor bowl and pulse briefly until pea-sized. Add egg and process just until mixture begins to hold together. Remove dough from processor and shape into a flattened disc; roll dough large enough to fit into 10 inch quiche or tart pan. Place crust in pan and chill for 30 minutes. Line chilled pastry with large sheet of aluminum foil and fill with beans or pie weights. Pre-bake crust for 15 minutes; remove from oven and set aside. Begin the filling: saute scallions and garlic in butter until softened, about 5 minutes. Combine chopped artichoke hearts, scallion and garlic mixture, cream, eggs, salt and pepper in medium bowl. Sprinkle grated cheese over the bottom of the partially baked crust. Pour filling over the cheese and bake the tart for 35 minutes until golden and slightly puffy. Let tart rest 10 minutes before cutting to serve.
[Name] Assam Spicy Shrimp [AuthorId] 123897 [AuthorName] Vnut-Beyond Redempt [CookTime] nan [PrepTime] PT0S [TotalTime] PT1H29M [DatePublished] 2000-03-16T20:09:00Z [Description] Make and share this Assam Spicy Shrimp recipe from Food.com. [Images] character(0) [RecipeCategory] Asian [Keywords] ["Spicy", "Weeknight", "Stir Fry", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/2", "2", "1", "1/2", "6", "3", "4", "1", "2", "3", "1", "1", "3", "1/4"] [RecipeIngredientParts] ["water", "shrimp", "oyster sauce", "hot chili sauce", "tamarind pulp", "young ginger root", "garlic", "blachan", "red onions", "oyster sauce", "dark soya sauce", "hot chili sauce", "brown sugar"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 290.7 [FatContent] 8.6 [SaturatedFatContent] 1.1 [CholesterolContent] 190.5 [SodiumContent] 1420.1 [CarbohydrateContent] 32.6 [FiberContent] 2.0 [SugarContent] 26.4 [ProteinContent] 22.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] MARINATING: Break tamarind apart, place in a small saucepan with water. Simmer, covered, for about 10 minutes or until pasty coating separates from seeds. Press through a sieve or food mill to extract all pulp and soupy liquid. Discard seeds. Rinse shrimps thoroughly, pat dry and marinate fro 1 hour with 1 tablespoon of this tamarind liquid, the oyster sauce and hot chili sauce. COOKING: Meanwhile, cut young ginger into toothpick-sized slivers. If using mature ginger, peel and sliver. Peel and sliver garlic. Place blachan in a non-stick pan and heat gently fro 3 to 4 minutes to develop the flavors. Pell and cut red onions into wedges. Combine oyster, soy and chili sauces with blachan; stir into remaining tamarind liquid. Heat a large wok over high heat. When a drop of water sizzles immediately into steam pour in 2 tablespoons of the oil. Swirl up sides of wok, and when just at smoking point, dump in ginger and garlic. Stir fry until golden, about 3 to 4 minutes. Adding more oil as needed, stir frey shrimp in batches until orange red, about 3 minutes. Pour sauces over all the shrimp in the wok and cook at a brisk bubble over high heat until shrimps are aromatic and sauces have reduced and thickened to enrobe the shells, about 8 minutes. Mix in sugar and onion wedges, taste to adjust seasoning, sweetening and spiciness.
[Name] Audrey's Oriental Chicken [AuthorId] 59780 [AuthorName] Pamela [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2000-03-16T20:09:00Z [Description] Make and share this Audrey's Oriental Chicken recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/83/32/picyIsqpf.jpg" [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Pineapple", "Poultry", "Tropical Fruits", "Fruit", "Meat", "Asian", "Low Cholesterol", "Healthy", "< 60 Mins", "Stir Fry"] [RecipeIngredientQuantities] ["1/4", "1/4", "1", "1", "2", "2", "1", "1", "1"] [RecipeIngredientParts] ["brown sugar", "vinegar", "pineapple chunks", "onion", "boneless chicken breasts", "cornstarch", "soy sauce", "green pepper"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 315.2 [FatContent] 10.3 [SaturatedFatContent] 2.5 [CholesterolContent] 46.4 [SodiumContent] 306.4 [CarbohydrateContent] 39.8 [FiberContent] 2.1 [SugarContent] 31.3 [ProteinContent] 16.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a medium bowl, combine sugar and cornstarch. Gradually stir in vinegar and soy sauce. Stir in pineapple, green pepper and onion, set aside. Heat oil in wok. Add chicken and stir fry, just until tender, and chicken has turned white. Add pineapple and vegetable mixture; stir until well mixed. Cover and simmer over low heat 15 minutes.
[Name] Barbecue Sauce [AuthorId] 157425 [AuthorName] lauralie41 [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2000-03-16T20:09:00Z [Description] Make and share this Barbecue 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/83/33/F1tLZSI4RPCExabkA92f_Bacon%20pecan%20bbq%20sauce.jpg" [RecipeCategory] Pork [Keywords] ["Meat", "Weeknight", "< 30 Mins"] [RecipeIngredientQuantities] ["1 1/2", "1", "1", "1", "1/2", "1/2", "1/2", "1 1/2", "2", "1 1/2", "1", "1/2", "5", "1/4", "2", "1/4", "2", "1", "4"] [RecipeIngredientParts] ["black pepper", "salt", "onion powder", "garlic powder", "white pepper", "cayenne pepper", "bacon", "onions", "bottled chili sauce", "honey", "orange", "lemon", "lemon juice", "lemon", "garlic", "Tabasco sauce", "unsalted butter"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 551.1 [FatContent] 30.1 [SaturatedFatContent] 12.7 [CholesterolContent] 55.3 [SodiumContent] 2645.3 [CarbohydrateContent] 69.6 [FiberContent] 2.3 [SugarContent] 61.6 [ProteinContent] 7.2 [RecipeServings] 5.0 [RecipeYield] 5 Cups [RecipeInstructions] Combine the seasoning mix ingredients in a small bowl and set aside. In a 2-quart saucepan fry the bacon over high heat until crisp. Stir in the onions, cover pan, and continue cooking until onions are dark brown, but not burned, about 8 to 10 minutes, stirring occasionally. Stir in the seasoning mix and cook about 1 minute. Add the stock, chili sauce, honey, pecans, orange juice, lemon juice, orange and lemon rinds and pulp, garlic, and Tobasco, stirring well. Reduce heat to low; continue cooking about 10 minutes, stirring frequently. Remove orange and lemon rinds. Continue cooking and stirring about 15 minutes more to let the flavors marry. Add the butter and stir until melted. Remove from heat. Let cool about 30 minutes, then pour into a food processor or blender and process until pecans and bacon are finely chopped, about 10 to 15 seconds. This sauce may be used to barbecue chicken, pork or ribs.
[Name] Mushroom Stuffed Flank Steak [AuthorId] 39547 [AuthorName] Julesong [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-16T20:09:00Z [Description] Make and share this Mushroom Stuffed Flank Steak recipe from Food.com. [Images] character(0) [RecipeCategory] Steak [Keywords] ["Meat", "Weeknight", "Roast", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1/2", "1/4", "2", "1", "2", "1/3", "1", "1/2", "2", "1", "1/2", "1/4", "1/4", "1", "3", "3/4", "1", "1", "2"] [RecipeIngredientParts] ["salt", "white pepper", "Dijon mustard", "onion", "mushroom pieces", "parsley", "chives", "tomato paste", "salt", "pepper", "paprika", "bacon", "onion", "beef broth", "mustard", "catsup"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 373.8 [FatContent] 19.7 [SaturatedFatContent] 6.6 [CholesterolContent] 105.5 [SodiumContent] 721.3 [CarbohydrateContent] 12.4 [FiberContent] 1.6 [SugarContent] 3.7 [ProteinContent] 35.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Lightly salt and pepper both sides of the flank steak. Spread one side with mustard. To prepare stuffing, heat vegetable oil in a frypan, add onion and cook for 3 minutes until lightly browned. Add mushroom pieces and cook for 5 minutes. Stir in parsley, chives, tomato paste, and bread crumbs, then season with salt and pepper and paprika. Spread stuffing on mustard side of the flank steak, roll up jelly-roll fashion and tie with thread or string. To prepare gravy, saute bacon in a Dutch oven until partially done. Add the meat roll and brown on all sides, approximately 10 minutes. Add the finely chopped onions and saute for 5 minutes. Pour in the beef broth, cover Dutch oven, and simmer for 1 hour. Transfer meat to a preheated platter. Season pan juices in the Dutch oven with mustard, then salt and pepper to taste; stir in catsup. Serve the gravy separately.
[Name] Black Forest Cherry Cake [AuthorId] 154044 [AuthorName] UnknownChef86 [CookTime] nan [PrepTime] PT0S [TotalTime] PT35M [DatePublished] 2000-03-16T20:09:00Z [Description] Make and share this Black Forest Cherry Cake recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/83/35/piceX0tKM.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/83/35/lSKoOjjYRTODG7i836np_IMAG7640_1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/83/35/picBZGVdY.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/83/35/picoHhHoQ.jpg"] [RecipeCategory] Dessert [Keywords] ["Fruit", "German", "European", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["6", "1", "1", "4", "1", "1/4", "1/3", "2", "1 1/2", "1/3", "1", "2", "2", "2", "1", "8"] [RecipeIngredientParts] ["eggs", "sugar", "vanilla extract", "flour", "sugar", "water", "kirsch", "confectioners' sugar", "butter", "kirsch liqueur", "sour cherries", "confectioners' sugar"] [AggregatedRating] 5.0 [ReviewCount] 10.0 [Calories] 623.4 [FatContent] 30.9 [SaturatedFatContent] 17.9 [CholesterolContent] 216.3 [SodiumContent] 138.1 [CarbohydrateContent] 83.3 [FiberContent] 4.0 [SugarContent] 63.3 [ProteinContent] 10.0 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] CAKE: Beat eggs, sugar, and vanilla together until thick and fluffy, about 10 minutes. Alternately fold chocolate and flour into the egg mixture, ending with flour. Pour the batter into 3 8-inch cake pans that have been well greased and floured. Bake in a preheated 350 degree F. oven for 10 to 15 minutes or until a cake tester inserted in the center comes out clean. Cool cakes in pans for 5 minutes; turn out on racks to cool completely. SYRUP: Make syrup by mixing together sugar and water and boiling for 5 minutes. When syrup has cooled, stir in kirsch. Prick the cake layers and pour syrup over all 3 layers. FILLING: To make the butter-cream filling, beat together sugar and butter until well blended. Add egg yolk; beat until light and fluffy, about 3 to 5 minutes. Fold in Kirsch. CAKE ASSEMBLY: To assemble cake, place 1 layer on a cake plate. Spread with butter cream filling. Using 3/4 cup of the cherries, which have been patted dry, drop cherries evenly over cream. Place second layer on cake. Repeat. Place third layer on top. Fold 2 T confectioners' sugar into the whipped cream. Cover the sides and top of the cake with whipped cream. Decorate top of cake with remaining 1/2 cup cherries. To make chocolate curls from chocolate bar, shave (at room temperature] with a vegetable peeler. Refrigerate curls until ready to use. Press chocolate curls on sides of cake and sprinkle a few on the top. Chill until serving time.
[Name] Broiled Chicken Oregano [AuthorId] 39547 [AuthorName] Julesong [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-16T20:09:00Z [Description] Make and share this Broiled Chicken Oregano recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "Very Low Carbs", "Broil/Grill", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["4", "3", "1/3", "1/3", NA, "3", "6", "1/3", "3"] [RecipeIngredientParts] ["chicken breasts", "garlic", "lemon juice", "olive oil", "fresh oregano", "dry oregano leaves", "butter", "lemon juice", "fresh oregano", "dry oregano leaves"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 579.2 [FatContent] 48.8 [SaturatedFatContent] 17.3 [CholesterolContent] 138.6 [SodiumContent] 215.4 [CarbohydrateContent] 5.2 [FiberContent] 0.8 [SugarContent] 1.1 [ProteinContent] 30.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Several hours before serving or the day before (if time allows], rub the chicken pieces pieces with the garlic and place them in a deep china or earthenware bowl. Combine lemon juice, olive oil, salt and pepper to taste, and oregano and pour over chicken. Cover the bowl and refrigerate the chicken for 1 hour, turning chicken pieces occasionally. When ready to cook, preheat the broiler to its highest setting. Remove chicken from marinade; discard marinade. Combine the melted butter, 1/3 cup lemon juice, and remaining oregano to make basting mixture. Arrange the chicken pieces on the broiler rack and baste with a little of the melted butter mixture. Reserve part of the basting mixture to serve over the chicken when served. Broil the chicken 3-4 inches from the heat for 5 to 8 minutes per side, basting often. Chicken is done when juices run clear when pierced with a sharp knife. Remove to serving platter, pour reserved basting mixture over the chicken breasts and serve immediately. This is also good done on a BBQ.
[Name] Champagne Chicken [AuthorId] 39547 [AuthorName] Julesong [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-16T20:09:00Z [Description] This is one of my adopted recipes. It looks like a dish my family and I would really 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"] [RecipeIngredientQuantities] ["3", "2", "2", "1/4", "1/2", "3", NA, "6", "3", "1"] [RecipeIngredientParts] ["boneless skinless chicken breasts", "olive oil", "butter", "heavy cream", "tarragon", "prosciutto", "shallots", "butter", "margarine"] [AggregatedRating] 2.5 [ReviewCount] 2.0 [Calories] 248.7 [FatContent] 19.3 [SaturatedFatContent] 9.2 [CholesterolContent] 80.2 [SodiumContent] 129.9 [CarbohydrateContent] 3.7 [FiberContent] 0.2 [SugarContent] 0.1 [ProteinContent] 13.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] * See instructions at end if using the optional ingredients. Cut chicken into 1/4\" wide slices. Melt the butter and olive oil in a large heavy skillet. Saute the chicken for 4 to 5 minutes. Remove the chicken and keep warm. Deglaze the pan with the champagne. Add the cream to the pan. Add the tarragon and reduce the sauce for two minutes. Put the chicken back into the pan and bring just to a simmer. Remove to serving platter. Serve hot with fresh vegetables or over rice or pasta. (I serve this over fettucini, or with a side dish of Fettucini Alfredo]. * Cut chicken breasts in half only. Place each half between sheets of waxed paper and pound with a meat tenderizer until about 1/8\" thick. Saute shallots in butter until tender. Divide shallots equally between the breast halves, spreading evenly over each. Place one slice of prosciutto on each breast half, fold in half, and secure with toothpicks. Saute about 4 to 5 minutes on each side in the butter and olive oil listed in the original ingredients. Chicken is done when it springs back when lightly pressed with finger. Follow the balance of the instructions listed above for the sauce.
[Name] Chicken and Sweet Potatoes [AuthorId] 97901 [AuthorName] Zaney1 [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2000-03-16T20:09:00Z [Description] Adopted ricpe.This is a nice combination of flavors. You could cut down the amount of brown sugar if you don't like your sweet potatoes very sweet. It would still be good.You could probably cut out the butter too if you wanted. I always make my sweet potatoes with butter so that's why I used it.Prep time does not include the time it takes to cook the chicken and sweet potatoes. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/83/38/picvqJsu1.jpg" [RecipeCategory] Chicken [Keywords] ["Potato", "Poultry", "Vegetable", "Meat", "Asian", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["4", "2", "8", "3/4", "1/2", "1/3", "1/3", "1/4", "1", "10", "3", "3"] [RecipeIngredientParts] ["mashed potatoes", "butter", "brown sugar", "ground cinnamon", "nutmeg", "skim evaporated milk", "chicken broth", "onion", "water chestnuts", "chicken flavored white sauce", "chicken", "water"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 237.8 [FatContent] 5.7 [SaturatedFatContent] 2.8 [CholesterolContent] 13.0 [SodiumContent] 642.8 [CarbohydrateContent] 43.3 [FiberContent] 2.7 [SugarContent] 18.0 [ProteinContent] 4.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350F. In a medium size bowl, combine sweet potatoes, brown sugar,butter, cinnamon, nutmeg and evaporated milk. Spread around the inside edge of a round 10 in. casserole, forming a ring. In a medium size non stick skillet, heat broth over low heat. Add onion and water chestnuts; cook until tender. Add soup or sauce, chicken and 3 tablespoons water; cook over medium heat until hot, stirring occasionally. Spoon chicken mixture into center of sweet potato ring in casserole. Bake uncovered, 30 min or until bubbling.
[Name] Chicken Breasts With Spicy Rub [AuthorId] 30094 [AuthorName] acid. [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2000-03-16T20:09:00Z [Description] Nice spicy chicken,not hot. The rub is a rather thick paste, if you think it's to thick add equal parts oil and vinegar to thin it. Can also be cooked in the oven at 350 degrees F for about 45 minutes depending on size of chicken breasts. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/83/39/picTEsO1D.jpg" [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "Spicy", "< 60 Mins"] [RecipeIngredientQuantities] ["4", "2", "2", "2", "1", "1", "1", "1", "1/2", "1", "2", "2", "2"] [RecipeIngredientParts] ["chicken breasts", "cumin", "paprika", "brown sugar", "black pepper", "curry powder", "cayenne", "salt", "five-spice powder", "Dijon mustard", "red wine vinegar", "garlic cloves"] [AggregatedRating] 4.5 [ReviewCount] 7.0 [Calories] 370.1 [FatContent] 21.7 [SaturatedFatContent] 4.9 [CholesterolContent] 92.8 [SodiumContent] 726.2 [CarbohydrateContent] 12.3 [FiberContent] 2.4 [SugarContent] 7.2 [ProteinContent] 31.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Pat chicken pieces dry. Combine ingredients for rub. Smear rub over both sides of chicken; the more you use, the spicer it will be. Heat barbecue. Place chicken on grill, skin side down. Cook over medium heat, about 10 to 12 minutes per side, until chicken is justed cooked through. (If heat is too high, coating will burn; if too low, cooking time will be a little longer].
[Name] Chicken Fajitas II [AuthorId] 102135 [AuthorName] icetea [CookTime] nan [PrepTime] PT0S [TotalTime] PT43M [DatePublished] 2000-03-16T20:09:00Z [Description] Make and share this Chicken Fajitas II recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "Mexican", "Low Cholesterol", "< 60 Mins"] [RecipeIngredientQuantities] ["1/4", "2", "1", "4", "1 1/4", "1/4", "16", "16", "4", "2", "1", "1/2", "1/4"] [RecipeIngredientParts] ["lime juice", "Dijon mustard", "garlic", "chicken breasts", "olive oil", "flour tortillas", "romaine lettuce", "garlic", "onion", "salt", "fresh cilantro"] [AggregatedRating] nan [ReviewCount] nan [Calories] 392.6 [FatContent] 18.2 [SaturatedFatContent] 4.0 [CholesterolContent] 45.4 [SodiumContent] 592.0 [CarbohydrateContent] 36.0 [FiberContent] 3.6 [SugarContent] 2.9 [ProteinContent] 20.9 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In a medium bowl combine lime juice, mustard, jalapeno and garlic; whisk in olive oil. Add chicken; cover and marinate in fridge 30 minutes to 2 hours. In a medium bowl, combine jalapenos, garlic, onion, tomato, salt and cilantro. Grill or broil chicken 4 to 6 inches from heat 6 to 8 minutes, turning once. Keep warm. Wrap torillas in foil; place in 400 degree F oven for 5 minutes until warmed through. Slice chicken lengthwise into 1/4 inch thick slices; place on warmed tortillas, top with pica de gallo, shredded iceberg lettuce and guacamole, if desired. Fold up bottom edge; fold in sides.
[Name] Stir-fried Chicken in Black Bean Sauce [AuthorId] 148316 [AuthorName] - Carla - [CookTime] PT15M [PrepTime] PT30M [TotalTime] PT45M [DatePublished] 2000-03-16T20:09:00Z [Description] Make and share this Stir-fried Chicken in Black Bean Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Chicken", "Poultry", "Black Beans", "Beans", "Vegetable", "Meat", "Asian", "Savory", "< 60 Mins", "Stir Fry"] [RecipeIngredientQuantities] ["1", "1", "1 1/2", "1/2", "1", "1", "2", "2", "1", "2", "2", "4", "2", "5"] [RecipeIngredientParts] ["boneless chicken breast", "light soy sauce", "dry sherry", "salt", "sugar", "cornflour", "fresh ginger", "garlic", "shallots", "spring onions", "black beans"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 296.9 [FatContent] 18.5 [SaturatedFatContent] 4.1 [CholesterolContent] 72.6 [SodiumContent] 616.0 [CarbohydrateContent] 5.7 [FiberContent] 0.8 [SugarContent] 1.4 [ProteinContent] 25.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Place the chicken in a bowl and mix with the soy sauce, sherry, salt, sugar, sesame oil and cornflour.", "Heat a wok over a high heat and add the oil. When it is very hot (slightly smoking], add the chicken and stir-fry 2 minutes.", "Add the ginger, garlic, shallots, 1 & 1/2 tbsp of the spring onions and the black beans; stir-fry additional 2 minutes.", "Add the stock and bring mixture to a boil.", "Reduce heat, cover and simmer 3 minutes or until chicken is cooked.", "Garnish with the remaining spring onions and serve." ]
[Name] Chicken-Vegetable Pot Pie / Pies [AuthorId] 86520 [AuthorName] Dorel [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2000-03-16T20:09:00Z [Description] This is one of my adopted recipes and I have made it. I have changed the recipe to boneless skinless breasts. I used fresh mushrooms. Yukon gold potatoes are my choice but any firm potato will do. Next time I will double the topping as it so good. I used all the topping on 1/2 the recipe. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/83/42/picv5ejEk.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/83/42/picwzI9s4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/83/42/picdz3bVE.jpg"] [RecipeCategory] Savory Pies [Keywords] ["One Dish Meal", "Poultry", "Meat", "Low Cholesterol", "Healthy", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["12", "2 1/2", "2", "1/2", "1", "10", "2", "2", "1", "1", "4", "1", "1", "1/4", "1", "1 1/2", "1/2"] [RecipeIngredientParts] ["boneless skinless chicken breast halves", "water", "yukon gold potatoes", "celery", "chicken bouillon powder", "unsalted margarine", "flour", "skim milk", "poultry seasoning", "flour", "baking powder", "salt", "margarine", "margarine", "buttermilk"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 314.5 [FatContent] 9.1 [SaturatedFatContent] 1.9 [CholesterolContent] 38.0 [SodiumContent] 419.2 [CarbohydrateContent] 38.6 [FiberContent] 3.9 [SugarContent] 2.0 [ProteinContent] 20.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Combine chicken and water in a large saucepan and bring to boil. Cover, reduce heat, and simmer 15 minutes or until chicken is tender. Remove chicken, reserving broth. Cut meat into bite-size pieces; set aside. Add potatoes, celery, and bouillon powder to broth; bring to a boil. Cover, reduce heat, and simmer 15-20 minutes or until potatoes are tender. Stir in mixed vegetables; set aside. Melt 2 tablespoons margarine in a heavy saucepan over low heat; add 2 tablespoons flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add skim milk; cook over med heat, stirring constantly, until mixture is thickened and bubbly. Remove from heat; stir in poultry seasoning. Combine reserved chicken, vegetable mixture, white sauce, and mushrooms in a large bowl. Spoon into individual baking dishes that have been coated with Pam. Or into 1 large casserole dish. CRUST. Combine 1 cup flour, baking powder, and salt in a small bowl. Cut in 1 Tablespoon plus 1 1/2 teaspoons margarine with a pastry blender until mixture resembles coarse meal. Stir in buttermilk. Spoon biscuit dough over chicken mixture. Bake at 350°F for 1 hour or until biscuits are golden.
[Name] Chicken With Dill Sauce [AuthorId] 43083 [AuthorName] Ang11002 [CookTime] PT8M [PrepTime] PT10M [TotalTime] PT18M [DatePublished] 2000-03-16T20:09:00Z [Description] Make and share this Chicken With Dill 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/83/43/pichLGvNR.jpg" [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "Weeknight", "< 30 Mins"] [RecipeIngredientQuantities] ["8", "1/2", "2", "1", "1", "1", "8", "1/2", "1/4", "1 1/2", "1 1/2", "1/2", "1/8"] [RecipeIngredientParts] ["boneless skinless chicken breasts", "water", "lime juice", "white wine vinegar", "garlic clove", "lime wedges", "sour cream", "cottage cheese", "lime juice", "green onions", "dried whole dill weed", "white pepper"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 207.9 [FatContent] 10.2 [SaturatedFatContent] 3.1 [CholesterolContent] 81.2 [SodiumContent] 316.9 [CarbohydrateContent] 2.6 [FiberContent] 0.1 [SugarContent] 2.0 [ProteinContent] 25.2 [RecipeServings] 8.0 [RecipeYield] 1 cup sauce [RecipeInstructions] Trim excess fat from chicken. Place each piece between 2 sheets of waxed paper; flatten to 1/4\" thickness, using a meat mallet or rolling pin. Place chicken in 13x9x2\" baking dish. Combine next 5 ingredients in a small bowl; pour over chicken. Cover and refrigerate 2 hours. Remove chicken from marinade, discarding marinade. Coat a grill with cooking spray. Grill chicken 6\" over med coals 8 minutes, turning once. Arrange chicken on a serving platter; garnish with lime wedges. Serve with 1 1/2 T Dill Sauce per serving. DILL SAUCE: Combine all ingredients in blender; process till smooth.
[Name] Chinese Pasta Salad With Creamy Ginger Dressing [AuthorId] 91453 [AuthorName] WaterMelon [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2000-03-16T20:09:00Z [Description] I just 'adopted' this recipe from the 'orphaned' recipe list - will be making and tweaking this soon. Sounds like a lovely recipe. [Images] character(0) [RecipeCategory] Chinese [Keywords] ["Asian", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1/2", "2", "2", "1", "1", "1/4", "1/2", "3", "1", "1", "1", "2", "2/3", "1 1/2", "2 1/2", "1"] [RecipeIngredientParts] ["snow peas", "shrimp", "scallions", "salt", "white pepper", "Chinese wine", "fresh ginger", "garlic clove", "lemon juice", "soy sauce"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 546.7 [FatContent] 52.1 [SaturatedFatContent] 7.8 [CholesterolContent] 161.8 [SodiumContent] 842.8 [CarbohydrateContent] 6.3 [FiberContent] 1.7 [SugarContent] 2.6 [ProteinContent] 14.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Mix the marinade ingredients in a small bowl and add shrimp. Blanch the noodles, rinse under cool water and sprinkle with sesame seed oil, toss, and set aside. (You may want to trim noodles with scissors to about 4 inches in length, to make serving easier.] Blanch whole snow peas and set aside. Heat wok, add 1 tablespoon oil, when oil is hot, add shrimp and stir-fry until pink; set aside. DRESSING: In a blender or food processor, mix ginger, garlic, egg yolk, egg white, and lemon. Slowly drizzle in oil. Mix in soy and cream; set aside. Toss noodles, shrimps, and snow peas. Mix in dressing to taste. Garnish with scallions and coriander. Serve at room temperature.
[Name] Chocolate Hazelnut Tart [AuthorId] 37036 [AuthorName] Kim D. [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-16T20:09:00Z [Description] Make and share this Chocolate Hazelnut Tart recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "Nuts", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1/4", "3", "1/4", "4", "1", "2", "4", "4", "1", "1/2", "3", "1", "2"] [RecipeIngredientParts] ["unbleached all-purpose flour", "baking soda", "cocoa powder", "sugar", "butter", "egg", "hazelnuts", "bittersweet chocolate", "butter", "dark corn syrup", "sugar", "eggs", "salt", "dark rum"] [AggregatedRating] nan [ReviewCount] nan [Calories] 601.9 [FatContent] 34.9 [SaturatedFatContent] 9.8 [CholesterolContent] 136.3 [SodiumContent] 239.8 [CarbohydrateContent] 69.4 [FiberContent] 4.4 [SugarContent] 31.4 [ProteinContent] 10.3 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Mixing the Dough: Sift the dry ingredients together three times. Rub in the butter and moisten with the egg as for Sweet Pastry Dough. Shape into a disk, wrap, and refrigerate. Cooking the Chocolate-Hazelnut Filling: Place the hazelnuts on a baking pan and toast at 350 degree F until the skins are loose and come off easily, about 10 minutes. Rub the hazelnuts in a towel to remove the skins. Chop the hazelnuts coarsely, by hand or with a food processor. Combine the chocolate with the butter in a small bowl. Bring a small pan of water to a simmer and turn off the heat. Place the bowl of chocolate and butter over the hot water and stir to melt. Combine the corn syrup and sugar in a small saucepan. Bring to a full rolling boil over medium heat. Remove from heat and stir in the chocolate mixture. Beat the eggs and salt with the optional rum. Beat in the chocolate mixture, taking care not to overbeat. Assembling: Lightly flour the work surface and dough. Roll the dough to a 14-inch diameter disk, 1/8 inch thick. Line a 10-inch tart pan with the dough, trimming away the excess. Stir the chipped hazelnuts into the filling and pour the filling into the pan. Baking: Bake at 350 degree F until the filling is set and the crust is baked through, about 40 minutes. Holding: Store the tart at room temperature up to 2 days.
[Name] Chocolate Sauerkraut Cake [AuthorId] 179133 [AuthorName] flower7 [CookTime] PT35M [PrepTime] PT30M [TotalTime] PT1H5M [DatePublished] 2000-03-16T20:09:00Z [Description] I adopted this recipe from the Recipezaar account. Be sure to rinse and drain the sauerkraut several times when you make this recipe. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Vegetable", "For Large Groups", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2 1/4", "1/2", "1", "1", "1/4", "2/3", "1 1/2", "3", "1", "1", "2/3", "1", "3", "1", "1", "1/8", "1/2"] [RecipeIngredientParts] ["unbleached flour", "baking powder", "baking soda", "salt", "butter", "regular margarine", "sugar", "eggs", "vanilla", "water", "sauerkraut", "cream cheese", "milk", "confectioners' sugar", "salt", "vanilla extract"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 283.4 [FatContent] 11.9 [SaturatedFatContent] 7.0 [CholesterolContent] 61.2 [SodiumContent] 295.6 [CarbohydrateContent] 42.5 [FiberContent] 1.8 [SugarContent] 26.5 [ProteinContent] 4.2 [RecipeServings] 16.0 [RecipeYield] nan [RecipeInstructions] Sift together the flour, cocoa, baking powder, baking soda and salt; set aside. Cream together the butter and sugar in a bowl until light and fluffy, using an electric mixer set at medium speed. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Add dry ingredients alternately with water to creamed mixture, beating well after each addition. Stir in sauerkraut. Spread batter in greased 13x9x2-inch baking pan. Bake in a preheated 350°F oven for 35 minutes or until cake tests done. Cool in pan on rack. Frost with Creamy Chocolate Frosting. Cut into squares. CREAMY CHOCOLATE FROSTING: Melt chocolate in a custard cup in hot water. Cool slightly. Combine chocolate, cream cheese, milk, confectioners' sugar, salt, and vanilla in a bowl. Beat with an electric mixer at high speed until smooth and creamy.
[Name] Crab-Melt Canapes [AuthorId] 34879 [AuthorName] Barefoot Beachcomber [CookTime] nan [PrepTime] PT0S [TotalTime] PT3M [DatePublished] 2000-03-16T20:09:00Z [Description] Make and share this Crab-Melt Canapes recipe from Food.com. [Images] character(0) [RecipeCategory] Crab [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["0.5", "1/4", "1/4", "1/2", "1/4", "30", NA] [RecipeIngredientParts] ["swiss cheese", "dry mustard", "pitted ripe olives", "mayonnaise", "rosemary", "watercress"] [AggregatedRating] nan [ReviewCount] nan [Calories] 4515.3 [FatContent] 71.6 [SaturatedFatContent] 25.7 [CholesterolContent] 175.9 [SodiumContent] 8053.5 [CarbohydrateContent] 768.8 [FiberContent] 64.6 [SugarContent] 10.8 [ProteinContent] 182.2 [RecipeServings] 1.0 [RecipeYield] 30 canapes [RecipeInstructions] ABOUT 30 MINUTES BEFORE SERVING OR EARLY IN DAY: Chop crabmeat. In small bowl, with fork, mix crabmeat, cheese, mayonnaise, dry mustard, and 1/4 tsp. coarsely ground black pepper. Spread 1 heaping teaspoon crabmeat mixture on each Melba toast round. Place on cookie sheets; sprinkle with 1/2 teaspoon coarsely ground black pepper. If not serving right away, cover and refrigerate. ABOUT 15 MINUTES BEFORE SERVING: Preheat broiler if manuafcturer directs. Broil canapes about 3 minutes or until cheese melts. Top each canape with a slice of ripe olive. Arrange canapes and garnish on platter; serve immediately
[Name] Crispy Chicken Drumsticks [AuthorId] 82616 [AuthorName] Shirl J 831 [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2000-03-16T20:09:00Z [Description] Make and share this Crispy Chicken Drumsticks recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken Thigh & Leg [Keywords] ["Chicken", "Poultry", "Meat", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["8", "1/4", "1/4", "1/3", "1 1/2", "1/2", "1/4", "1/8", "1/4", "1/8"] [RecipeIngredientParts] ["chicken drumsticks", "parmesan cheese", "garlic powder", "skim milk", "onion powder", "dried parsley", "pepper"] [AggregatedRating] 2.0 [ReviewCount] 1.0 [Calories] 443.8 [FatContent] 17.0 [SaturatedFatContent] 5.2 [CholesterolContent] 124.6 [SodiumContent] 1020.6 [CarbohydrateContent] 32.5 [FiberContent] 2.2 [SugarContent] 2.7 [ProteinContent] 37.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Rinse chicken with cold water, and pat dry. Combine bread crumbs and other ingredients (except milk], stirring well. Dip drumsticks in skim milk. Dredge in breadcrumb mixture, coating well. Place drumsticks in a 10x6x2\" baking dish sprayed with Pam. Bake at 350 deg F for 1 hour or till tender.
[Name] Crispy Mustard Chicken [AuthorId] 82616 [AuthorName] Shirl J 831 [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2000-03-16T20:09:00Z [Description] I tried this using 1/4 cup Stove Top Stuffing mix instead of wheat germ, and Honey mustard mustard in place of plain mustard. This turned out to be even better with the changes made to this adopted recipe. [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1/4", "1/2", "4", "2", "1/3", "1/4"] [RecipeIngredientParts] ["light mayonnaise", "wheat germ", "thyme", "chicken breast halves", "prepared mustard", "fine salt", "salt"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 180.6 [FatContent] 10.1 [SaturatedFatContent] 2.4 [CholesterolContent] 49.0 [SodiumContent] 9767.7 [CarbohydrateContent] 5.0 [FiberContent] 1.2 [SugarContent] 0.5 [ProteinContent] 17.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Combine mayonnaise and mustard/or Honey mustard in a small bowl; stir well. Combine wheat germ/or Stove top stuffing (crumbled finely] and other ingredients except chicken in in a shallow bowl. Brush each chicken breast with mustard mixture, then dredge in breadcrumb mixture. Place chicken in a 10x6x2\" baking dish that has been coated with Pam. Cover and bake at 350F for 40 minutes. Uncover and bake an additional 20 minutes or until chicken is tender.
[Name] Curried Chicken and Bow Tie Pasta Salad [AuthorId] 33443 [AuthorName] Nat Da Brat [CookTime] PT50M [PrepTime] PT0S [TotalTime] PT50M [DatePublished] 2000-03-16T20:09:00Z [Description] Make and share this Curried Chicken and Bow Tie Pasta Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "< 60 Mins"] [RecipeIngredientQuantities] ["3", "6", "1", "1", "1", "1", "1", "1", "1/2", "1/2", "1/2", "8", NA, NA, "1/2", "2", "1", "1/2", "2", "1 1/2", "2", NA, NA] [RecipeIngredientParts] ["chicken", "peppercorns", "bay leaf", "parsley", "fresh thyme", "onion", "carrot", "celery", "green pepper", "bow tie pasta", "salt", "pepper", "onion", "curry powder", "white wine", "water", "mayonnaise", "water", "pepper", "salt"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 1036.1 [FatContent] 56.5 [SaturatedFatContent] 15.7 [CholesterolContent] 303.0 [SodiumContent] 274.5 [CarbohydrateContent] 50.6 [FiberContent] 4.4 [SugarContent] 4.8 [ProteinContent] 72.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Poach chicken by placing in a large pot with enough cold water to barely cover.", "Add peppercorns, bay leaf, parsley, thyme and one each: onion, carrot and celery cut into quarters.", "Bring to a bare boil with lid on; reduce heat to low and simmer for 50 minutes.", "Cool in poaching liquid, then drain, skin and shred.", "To make curry flavouring, soften diced onion in hot oil, then add curry powder and cook over medium-high heat for a further 3 minutes.", "Add wine and water.", "Boil rapidly until reduced to about 3 tablespoons.", "Strain and let cool.", "Prepare curry mayonnaise by combining all ingredients until smooth.", "Place peppers in a large bowl (reserving a little for garnish], with chicken, pasta, salt, pepper and curry mayonnaise.", "Mix gently until well- coated.", "If mayonnaise mixture is too thick, add warm water gradually until a smooth consistency is attained.", "Place a portion of salad on bed of spinach and sprinkle reserved peppers on top.", "Assemble just before serving, as the mayonnaise quickly loses its fresh look." ]

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