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[Name] Curried Chicken Dinner [AuthorId] 35635 [AuthorName] _Pixie_ [CookTime] nan [PrepTime] PT0S [TotalTime] PT1H21M [DatePublished] 2000-03-16T20:09:00Z [Description] Make and share this Curried Chicken Dinner recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "Low Cholesterol", "Healthy", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["2 1/2", "1 1/2", "2 1/2", "1/4", "2", "1", "2", "1", "1", "6", "1/2", "2", "2", "1", "1"] [RecipeIngredientParts] ["water", "chicken bouillon powder", "water", "salt", "cornstarch", "ground ginger", "celery", "green pepper", "brown rice", "chicken breast halves", "curry powder", "dry sherry"] [AggregatedRating] nan [ReviewCount] nan [Calories] 312.8 [FatContent] 8.1 [SaturatedFatContent] 2.2 [CholesterolContent] 46.5 [SodiumContent] 300.4 [CarbohydrateContent] 39.4 [FiberContent] 3.0 [SugarContent] 9.8 [ProteinContent] 19.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Combine 2 1/2 cups water, rice, and bouillon powder in a med saucepan; bring to a boil. Cover, reduce heat, and simmer 50 minutes or until liquid is absorbed. Combine chicken, 2 1/2 cups water, curry powder, and salt in a large Dutch oven; bring to a boil. Cover, reduce heat, and simmer 30 minutes or until chicken is tender; drain. Bone chicken, and cut into bite-size pieces; set meat aside. Combine orange juice, cornstarch, sherry, and ginger in a small bowl, stirring until cornstarch is dissolved; set aside. Coat a large nonstick skillet with Pam; place over med-hi heat until hot. Add celery and peppers, and saute until crisp-tender. Stir in reserved chicken and orange juice mixture; bring to a boil. Cook 1 minute, stirring constantly, until thickened. To serve, spoon chicken mixture over hot, cooked rice.
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[Name] Double Chocolate Brownies [AuthorId] 125325 [AuthorName] Liara [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2000-03-16T20:09:00Z [Description] Make and share this Double Chocolate Brownies recipe from Food.com. [Images] character(0) [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "Weeknight", "< 60 Mins", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["5", "1/2", "2", "1", "1", "1/2", "1/2", NA, "2", "1/2", "1", "1"] [RecipeIngredientParts] ["butter", "eggs", "sugar", "pure vanilla extract", "all-purpose flour", "baking powder", "salt", "white chocolate", "pecans", "white chocolate"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 152.6 [FatContent] 10.8 [SaturatedFatContent] 5.7 [CholesterolContent] 28.3 [SodiumContent] 45.6 [CarbohydrateContent] 14.9 [FiberContent] 1.5 [SugarContent] 10.6 [ProteinContent] 2.2 [RecipeServings] 24.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350°F. Butter an 8 or 9-inch square baking pan. Line pan with with parchment paper. Combine melted chocolate with melted butter. With a whisk, beat eggs with sugar and vanilla. Beat in chocolate mixture. Stir flour with baking powder and salt. Stir flour mixture into chocolate mixture. Stir in white chocolate and pecans. Pour batter into prepared pan and bake 30 minutes. (Brownies may appear to be underbaked but will set when chilled]. Cool. Do not worry if sides are slightly higher than middle. Just press sides down as brownies cool. Drizzle melted white and dark chocolate in a zigzag pattern on top uncut brownies. Allow to rest at room temperature 1/2 hour. Cut into squares. Chill.
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[Name] Duck With Black Bean Sauce and Tamarind Jus [AuthorId] 47510 [AuthorName] Dreamgoddess [CookTime] PT2M [PrepTime] PT30M [TotalTime] PT32M [DatePublished] 2000-03-16T20:10:00Z [Description] This is one of the Zaar recipes that I adopted. I hope to make this soon and will post any modifications that I make to the recipe. [Images] character(0) [RecipeCategory] Whole Duck [Keywords] ["Duck", "Poultry", "Black Beans", "Beans", "Meat", "Asian", "Weeknight", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "1", "2/3", "1", "1", NA, "2", "1/2", "2", "1", "1", "1", "1/2", "1", "1", "1", "2", "1", "1/2", "1", "1"] [RecipeIngredientParts] ["duck", "celery", "cooking onion", "carrot", "orange", "black beans", "apple", "shallots", "port wine", "cumin", "chile", "fresh lemon juice", "fresh coriander", "Worcestershire sauce", "fresh tarragon", "butter", "tamarind pulp", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2906.1 [FatContent] 252.5 [SaturatedFatContent] 85.4 [CholesterolContent] 486.9 [SodiumContent] 493.2 [CarbohydrateContent] 73.6 [FiberContent] 13.9 [SugarContent] 42.8 [ProteinContent] 83.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Mix the stuffing ingredients in the cavity of the two ducks. Trim the excess fat and bind the legs at the tail end. Season with salt and pepper and roast in 325°F oven for 2 hours. Pour off any grease. When ducks are golden brown, remove from the oven and cool to room temperature. Halve the ducks along the backbone and debone. Discard the stuffing and put the bones in 4 cups of water with an onion, some carrot and salt and pepper. Simmer for about 2 hours. Reserve duck stock. Black bean sauce: Blanch the beans in water until soft, then coarsely chop. Skin and puree the apple. Sweat the shallots in the port until they are translucent. Combine the rest of the ingredients with the beans and pureed apple and simmer for about 15 minutes until the flavours blend. Swirl in the butter. Set aside and keep warm. Tamarind Jus: Soak tamarind in water until soft. Squeeze seed out, then strain and puree pulp. Combine puree and duck stock and heat through. Swirl in the butter. Place the ducks skin side down in roasting pan in a 500°F oven for about 10 minutes (until skin is crispy] Pour some of the black bean sauce on four plates and top with the ducks skin side up. Drizzle some of the tamarind jus over the ducks and serve with oriental vegetables.
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[Name] Fourth Street Rose Rhubarb Pie [AuthorId] 154044 [AuthorName] UnknownChef86 [CookTime] PT55M [PrepTime] PT10M [TotalTime] PT1H5M [DatePublished] 2000-03-16T20:10:00Z [Description] Make and share this Fourth Street Rose Rhubarb Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Low Protein", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1/2", "1/4", "2", "1", "2", "1/2", "1/4", "1/4", "1", "3", "3/4"] [RecipeIngredientParts] ["eggs", "sugar", "flour", "frozen strawberries", "frozen rhubarb", "sugar", "shortening", "butter", "salt", "liquid honey", "flour"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 443.6 [FatContent] 21.1 [SaturatedFatContent] 7.5 [CholesterolContent] 68.1 [SodiumContent] 197.0 [CarbohydrateContent] 60.6 [FiberContent] 3.0 [SugarContent] 34.5 [ProteinContent] 5.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven 425°F. Whisk eggs in large bowl. Whisk sugar, flour until smooth; set aside. Cut rhubarb, fold into egg mixture. Put in pie shell. Bake 15 minutes, remove and reduce heat to 350°F. Apply topping and bake for 40 minutes.
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[Name] Grilled Lime Chicken [AuthorId] 138047 [AuthorName] HappyBunny [CookTime] nan [PrepTime] PT0S [TotalTime] PT5M [DatePublished] 2000-03-16T20:10:00Z [Description] Make and share this Grilled Lime 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/83/60/picFIsXbC.jpg" [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "< 15 Mins"] [RecipeIngredientQuantities] ["1/4", "1/2", "1", "1/2", "2", "6"] [RecipeIngredientParts] ["fresh parsley", "lime zest", "dry white wine", "pepper", "lime juice", "chicken breast halves"] [AggregatedRating] 4.5 [ReviewCount] 10.0 [Calories] 159.5 [FatContent] 6.7 [SaturatedFatContent] 1.9 [CholesterolContent] 46.4 [SodiumContent] 49.2 [CarbohydrateContent] 1.7 [FiberContent] 0.1 [SugarContent] 0.5 [ProteinContent] 15.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Combine all ingredients except chicken in a shallow baking dish. Add chicken, turning to coat. Cover and marinate in refrigerator for 1 day. Remove chicken from marinade, reserving marinade. Coat grill rack with Pam, place rack on grill over med-hot coals. Place chicken on rack, and cook 5 minutes on each side or until done, basting with reserved marinade.
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[Name] Italian Meatballs in Tomato Sauce [AuthorId] 39547 [AuthorName] Julesong [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-16T20:10:00Z [Description] Make and share this Italian Meatballs in Tomato Sauce recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/83/64/piceU4vu0.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/83/64/picRbIGkI.jpg"] [RecipeCategory] Meat [Keywords] ["European", "< 15 Mins"] [RecipeIngredientQuantities] ["3/4", "2", "2", "1/3", "1", "28", "6", "1/2", "1/4", "1", "2", "1/2", "1/2", "2", "1", "2", "1/2", "2", "3", "1", "1/2", "1/8", "1/4"] [RecipeIngredientParts] ["onion", "garlic", "olive oil", "parsley", "dried basil", "tomatoes", "tomato paste", "dry red wine", "sugar", "romano cheese", "salt", "oregano", "eggs", "romano cheese", "garlic", "parsley", "dried oregano", "salt", "black pepper", "olive oil"] [AggregatedRating] 5.0 [ReviewCount] 17.0 [Calories] 418.7 [FatContent] 27.7 [SaturatedFatContent] 6.2 [CholesterolContent] 107.8 [SodiumContent] 1239.3 [CarbohydrateContent] 30.0 [FiberContent] 5.5 [SugarContent] 14.2 [ProteinContent] 13.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Make the sauce: in a heavy saucepan cook the onion and the garlic in the oil over low heat, stirring, for 2 minutes; add parsley, basil, tomatoes, tomato paste, stock, wine, sugar, romano, salt, and oregano, and simmer the sauce, stirring occasionally, for 30 minutes. While sauce is cooking, prepare the meatballs: in a large bowl combine bread (with liquid squeezed from it], chuck (it's really good if you grind your own!], eggs, romano, parsley, garlic, the oregano, salt, and pepper; mix well and form into 8 meatballs. In a large skillet brown the meatballs in the oil over high heat, turning them often; make sure to not crowd them in the pan, otherwise they won't brown properly. Transfer the browned meatballs to the sauce with a slotted spoon and simmer the mixture, stirring occasionally, for 30 minutes. You can serve them with your favorite pasta right away, but these improve in flavor if they're cooled and chilled, covered, and refrigerated overnight or up to 2 days before serving.
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[Name] Mandarin Hot and Sour Pork Soup [AuthorId] 125325 [AuthorName] Liara [CookTime] PT25M [PrepTime] PT0S [TotalTime] PT25M [DatePublished] 2000-03-16T20:10:00Z [Description] Make and share this Mandarin Hot and Sour Pork 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/83/66/pic24Ev3O.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/83/66/picanWMjM.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/83/66/picwHDDV2.jpg"] [RecipeCategory] Pork [Keywords] ["Meat", "Chinese", "Asian", "< 30 Mins", "< 15 Mins"] [RecipeIngredientQuantities] ["8", "1/2", "3", "4", "1", "1", "3/4", "1/2", "2", "1/4", "1/4", "2", "2", "4", "1/4", "1/2", "1", "3"] [RecipeIngredientParts] ["ham", "salt", "sugar", "eggs", "pork", "bamboo shoot", "button mushrooms", "green onions", "vinegar", "white pepper", "soy sauce", "cornstarch"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 145.5 [FatContent] 5.9 [SaturatedFatContent] 1.8 [CholesterolContent] 130.1 [SodiumContent] 742.0 [CarbohydrateContent] 9.6 [FiberContent] 0.8 [SugarContent] 1.9 [ProteinContent] 12.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Bring soup stock to a boil, add. shredded pork, black mushrooms and wood ears. Cook 2-3 minutes. Add remainder of ingredients and seasonings (except cornstarch, eggs, and green onion] reduce heat and simmer for 2 minutes. Thicken with cornstarch and turn off heat. Slowly pour in beaten eggs in a thin stream while stirring. Serve immediately. Garnish with green onion. If soup is to be prepared ahead of time, do not add cornstarch and eggs until serving time. Otherwise the egg will be overcooked and spoil the appearance. Soup should be quite hot and sour. Adjust the hotness with varying amount of white pepper and the sourness with different amounts of vinegar.
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[Name] Marbled Chocolate Cheesecake (Low Cal) [AuthorId] 82616 [AuthorName] Shirl J 831 [CookTime] nan [PrepTime] PT5H [TotalTime] PT5H [DatePublished] 2000-03-16T20:10:00Z [Description] Make and share this Marbled Chocolate Cheesecake (Low Cal) recipe from Food.com. [Images] character(0) [RecipeCategory] Cheesecake [Keywords] ["Dessert", "Weeknight", "Refrigerator"] [RecipeIngredientQuantities] ["2/3", "1/4", "1", "6", "2", "2", "12", "3", "1/2", "1", "1 1/2"] [RecipeIngredientParts] ["skim milk", "skim milk", "unflavored gelatin", "sugar", "eggs", "vanilla extract", "low fat cottage cheese", "butter", "margarine"] [AggregatedRating] nan [ReviewCount] nan [Calories] 160.7 [FatContent] 6.1 [SaturatedFatContent] 2.5 [CholesterolContent] 45.6 [SodiumContent] 191.3 [CarbohydrateContent] 19.6 [FiberContent] 0.9 [SugarContent] 9.0 [ProteinContent] 7.7 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] In small saucepan over medium high heat, bring 2/3 cup milk to a boil; set aside. In container of blender, sprinkle gelatin over remaining 1/4 cup cold skim milk; let stand 4 to 5 minutes. Add boiling skim milk; cover and blend at low speed 2 minute. Add 3 T sugar, egg yolks and vanilla; blend at medium speed until well mixed. Add cottage cheese; blend at high speed until smooth. Remove 3/4 c mixture to use for marbling; chill until mixture begins to thicken. Combine 1 T sugar and cocoa; add to blender container and blend until mixed. Pour chocolate mixture into large bowl. Chill, stirring occasionally, until mixture mounds when dropped from spoon. In small bowl with electric mixer at high speed, beat egg whites until foamy. Gradually add remaining 2 T sugar; beat until stiff peaks form. Fold beaten whites into chocolate mixture; pour chocolate mixture into prepared crust. Spoon large dollops of vanilla mixture over chocolate; with knife or spatula, gently swirl to create marbled effect. Cover; refrigerate until firm, about 4 to 5 hours. Chocolate Crumb Crust In small bowl, combine crumbs and cocoa; add butter and stir until evenly blended. Press mixture evenly on bottom of 9 inches springform pan.
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[Name] Marions Best Ever Apple Pie [AuthorId] 125579 [AuthorName] GrandmaIsCooking [CookTime] PT50M [PrepTime] PT45M [TotalTime] PT1H35M [DatePublished] 2000-03-16T20:10:00Z [Description] Make and share this Marions Best Ever Apple Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Apple", "Fruit", "Low Protein", "Healthy", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "3", "5", "5", "1", "1/2", "2", "1", "2"] [RecipeIngredientParts] ["all-purpose flour", "butter", "water", "tart apples", "ground cinnamon", "brown sugar", "milk"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 326.3 [FatContent] 9.8 [SaturatedFatContent] 5.8 [CholesterolContent] 44.1 [SodiumContent] 89.0 [CarbohydrateContent] 57.5 [FiberContent] 4.4 [SugarContent] 28.0 [ProteinContent] 4.2 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] To make pastry, cut butter and lard into flour with pastry blender until mixture resembles coarse crumbs. Scatter water on mixture, mixing with fork until dough forms a ball. Wrap in plastic wrap and chill about 30 minutes. Divide into 2 balls. Roll out one portion to fit a 9 inch pie pan, leaving 1 inch of pastry at edge. Preheat oven to 425 degrees F. Core, peel and thinly slice apples. Toss with cinnamon, sugar and lemon juice in a bowl. Sprinkle bread crumbs evenly over pie shell. Arrange apples slices on top, leaving as little space between slices as possible. Pile slices high but do not mound in centre. Roll out other half of dough to fit top of pie. Brush edge of bottom crust with egg wash made by blending beaten egg yolk with milk. Place top layer of dough on pie. Tuck top layer under bottom layer of dough around edge of pie. Crimp edges with fingers to form fluting. Prick pie with fork in at least a dozen places to let steam escape. Brush with eggwash. Bake 15 minutes. Reduce oven temperature to 400 degrees F and bake 15 minutes, then reduce to 325 degrees F and bake 20 minutes more, or until crust is golden brown.
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[Name] West African Meat Pies/Patties [AuthorId] 155675 [AuthorName] Fofi4667 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-16T20:10:00Z [Description] Make and share this West African Meat Pies/Patties recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "Weeknight", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "1/2", "1/4", "1", "1/2", "1/2", "1/2", "1/2", "1/2", "1/2", "1/2", "1 1/2", "1/2", "1", "4 -6", "1"] [RecipeIngredientParts] ["small potatoes", "lean ground beef", "onion", "mixed red and green sweet pepper", "salt", "black pepper", "onion powder", "garlic powder", "beef bouillon cube", "butter", "flour", "baking powder", "salt", "egg"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 387.6 [FatContent] 20.4 [SaturatedFatContent] 11.6 [CholesterolContent] 100.5 [SodiumContent] 817.9 [CarbohydrateContent] 37.3 [FiberContent] 3.2 [SugarContent] 2.3 [ProteinContent] 13.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Mix all spices, diced bell peppers and diced onion, with ground meat thoroughly, and brown the meat in 1 teaspoon of olive oil in a skillet until meat is cooked (about 10 minutes]. Once ground beef is cooked, add the diced cooked potatoes and heat for 5 minutes. Taste meat mixture and adjust amount of spices according to taste. To make dough: Sift together dry ingredients and cut the butter into the dry ingredients with a fork or pastry cutter until mixture is crumbly. While mixing with a wooden spoon, add water a tablespoon at a time until dough holds together in a ball(you may need more or less water than stated depending on humidity of your flour] (If the dough crumbles, add a little more water by drops until the particles adhere]. When dough comes together into a ball, lightly flour your work surface (counter top or cutting board] and roll out the dough until 1/8 inch thick. Cut out 6-8 inch circles (while working with dough, if dough becomes sticky or too soft put in refridgerator for 10 minutes to cool]. Place two teaspoons of meat stuffing in ceter of pastry cut outs. Moisten the edges of the dough with water and fold the top half of the dough circle over the filling (into a half circle] and pinch edges together with a fork to seal. Once all patties are formed, lightly brush the tops with beaten egg. Bake on a lightly greased cookie sheet at 350 degrees for 35 minutes or until golden brown.
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[Name] Just Another Chocolate Cake [AuthorId] 86520 [AuthorName] Dorel [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2000-03-16T20:10:00Z [Description] This is one of my adopted recipes. I finally got around to making this. This is the first choc cake I've made from scratch in over 40 years, I discovered box mixes and never looked back. Since I adopted this orphan I decided I should make it. It seems fine to DH and me. But how would I know? I used Kittencals frosting recipe #89207. I baked in a 9X13 inch pan, the original recipe calls for 3 pans but I don't have 3 pans. I left the original recipe instructions for those who prefer layer cakes. I think 50 min baking time for mine was about right. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/83/70/picKQwgy7.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/83/70/picvIpB8A.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/83/70/picZndi3m.jpg"] [RecipeCategory] Dessert [Keywords] ["< 60 Mins", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["1/2", "1/2", "2", "1/2", "2", "2", "2", "2 1/2", "1"] [RecipeIngredientParts] ["hot water", "baking soda", "vegetable shortening", "sugar", "eggs", "vanilla extract", "flour", "buttermilk"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 247.4 [FatContent] 7.7 [SaturatedFatContent] 2.4 [CholesterolContent] 27.1 [SodiumContent] 183.3 [CarbohydrateContent] 42.2 [FiberContent] 1.4 [SugarContent] 25.9 [ProteinContent] 3.8 [RecipeServings] 16.0 [RecipeYield] 1 cake [RecipeInstructions] Combine cocoa, hot water and baking soda in a small bowl. Let stand while mixing other ingredients. Cream the shortening and sugar together in a mixing bowl, using an electric mixer set on medium speed, until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla and cocoa mixture. Add flour alternately with the buttermilk to creamed mixture beating well after each addition. Pour batter into 3 greased and wax paper lined 8-inch round cake pans. Bake in a preheated 350 degree F. oven for 25 minutes or until cakes test done. Cool in pans on racks for 10 minutes. Remove from pans; cool completely on racks. To assemble cake, place one cake layer on serving plate. Spread with frosting of your choice. Top with second cake layer and spread a layer of frosting. Top with third cake layer and frost sides and top with remaining frosting.
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[Name] Noodles in Sesame Sauce [AuthorId] 138047 [AuthorName] HappyBunny [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-16T20:10:00Z [Description] Make and share this Noodles in Sesame Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Chinese [Keywords] ["Asian", "< 15 Mins"] [RecipeIngredientQuantities] ["10", NA, "1 1/2", "3", "3", "1/2", "2", "3 1/2", "2", "2", "1 1/2", "1/2", "1", "1", NA, "1/2"] [RecipeIngredientParts] ["green onions", "garlic", "ginger", "Asian chili peppers", "rice vinegar", "soya sauce", "sugar", "broth", "roasted sesame seeds", "fresh coriander leaves", "carrots", "cucumber"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 2063.8 [FatContent] 120.0 [SaturatedFatContent] 17.0 [CholesterolContent] 1.8 [SodiumContent] 2596.3 [CarbohydrateContent] 226.0 [FiberContent] 17.3 [SugarContent] 21.9 [ProteinContent] 35.7 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Cook noodles, fresh or fried, until al dente. Drain and rinse in cool, then cold, water. Drain well. Sprinkle with vegetable, peanut or sesame oil. (Cold, oiled cooked noodles can be stored in the fridge for several days]. SAUCE: In a small skillet, heat vegetable oil and saute onions, garlic, ginger and chili peppers until garlic is soft but not brown. Turn off heat and add vinegar, soy sauce, sugar, sesame paste and chicken stock. Heat and simmer sauce, stirring for 2 minutes. Stir in sesame oil. Cool to room temperature. Pour sauce over chilled noodles and mix well. Heap noodles on s platter and garnish with sesame seeds, coriander and julienned vegetables.
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[Name] Orange and Onion Salad [AuthorId] 33443 [AuthorName] Nat Da Brat [CookTime] nan [PrepTime] PT0S [TotalTime] PT1H [DatePublished] 2000-03-16T20:10:00Z [Description] Make and share this Orange and Onion Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Fruit [Keywords] ["Vegetable", "Low Protein", "Low Cholesterol", "Spring", "Summer", "< 60 Mins", "No Cook"] [RecipeIngredientQuantities] ["1", "7", "1", NA, "2", "1/2", "1", "1/4", "2", "1/3", "1", "3/4", "1/2"] [RecipeIngredientParts] ["head romaine lettuce", "mandarin oranges", "sweet onion", "sugar", "salt", "tarragon", "pepper", "Tabasco sauce", "vinegar", "Dijon mustard"] [AggregatedRating] nan [ReviewCount] nan [Calories] 467.6 [FatContent] 42.6 [SaturatedFatContent] 5.8 [CholesterolContent] 41.5 [SodiumContent] 897.3 [CarbohydrateContent] 21.1 [FiberContent] 4.7 [SugarContent] 14.6 [ProteinContent] 3.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Place sugar, salt, tarragon, pepper, tabasco, mustard in blender. Slowly add vinegar and blend well. Add egg yolk, and with blender running, slowly add oil. Blend until desired consistency. Let dressing sit in a jar for 1 hour before using, to blend flavours. Shake well before using.
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[Name] Savory Oven French Fries [AuthorId] 51011 [AuthorName] Loves2Teach [CookTime] PT35M [PrepTime] PT20M [TotalTime] PT55M [DatePublished] 2000-03-16T20:10:00Z [Description] Make and share this Savory Oven French Fries 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/83/74/SnTiqnQSTypUGqX96f2t_frytki.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/83/74/picbjrPnB.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/83/74/picTwhGME.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/83/74/cRsFV7CSXqTfAo1cq5ju_frytki2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/83/74/picxx8QnG.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/83/74/AgCArmSQgKc81MEG6bmg_frytki1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/83/74/picmidfo1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/83/74/pic75AHCg.jpg"] [RecipeCategory] Potato [Keywords] ["Vegetable", "European", "Savory", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["6", "1", "2", "1"] [RecipeIngredientParts] ["potatoes", "fresh parsley"] [AggregatedRating] 5.0 [ReviewCount] 16.0 [Calories] 306.5 [FatContent] 7.1 [SaturatedFatContent] 1.0 [CholesterolContent] 0.0 [SodiumContent] 19.7 [CarbohydrateContent] 55.9 [FiberContent] 7.1 [SugarContent] 2.5 [ProteinContent] 6.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350F. Peel potatoes and slice for French fries. Lay out on paper towel, pat dry. Potatoes should be as dry as possible. Put potatoes in a large bowl and drizzle with oil, tossing to coat evenly. Lay in a single layer on a large baking sheet; sprinkle dry dressing mix and parsley over all. Bake 25 min, then flip over only once. Return to oven and increase temperature to 450F. Cook 3 to 5 min longer until potatoes are tender and start to brown.
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[Name] Pancakes With Mushrooms [AuthorId] 69838 [AuthorName] love4culinary [CookTime] PT35M [PrepTime] PT30M [TotalTime] PT1H5M [DatePublished] 2000-03-16T20:10:00Z [Description] This is an adopted recipe from the recipezaar acct. Until edited, I cannot tell you if this recipe works well or not. I Will be trying it and making changes as need as soon as possible :) [Images] character(0) [RecipeCategory] Breakfast [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1", "2", "1/2", "3", "1", "1/2", "2", "1", "10", "2", "2", NA, "1", "3", "2"] [RecipeIngredientParts] ["milk", "eggs", "water", "flour", "salt", "butter", "onion", "mushrooms", "water", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 275.9 [FatContent] 15.9 [SaturatedFatContent] 6.4 [CholesterolContent] 75.5 [SodiumContent] 346.3 [CarbohydrateContent] 26.3 [FiberContent] 1.7 [SugarContent] 2.3 [ProteinContent] 7.7 [RecipeServings] 7.0 [RecipeYield] nan [RecipeInstructions] To make Pancakes, combine milk eggs water and salad oil. Combine flour and salt, and whisk into the wet ingredients. Cook in a skillet over med high heat in a bit of oil. Make approximately 15 pancakes ( you will have leftover batter used later] They will not be puffy, but pretty flat. For the stuffing, Heat the butter in a skillet, add onions, and fry until golden. Add mushrooms and 2 tablespoons water, cover and cook on low heat for 5 minutes. Soak the bread in water, squeeze. Put everything, including jalapeno through a grinder, season with salt and pepper. Mix until creamy. Spoon a little bit of stuffing onto the center each pancake and fold the pancakes envelope fashion to encase the suffing completely. Roll each stuffed pancake in leftover batter and in bread crumbs. Fry in hot butter until golden on both sides. Yields 15 pancakes.
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[Name] Pickled Mushrooms [AuthorId] 22015 [AuthorName] Mysterygirl [CookTime] nan [PrepTime] PT0S [TotalTime] PT30M [DatePublished] 2000-03-16T20:10:00Z [Description] Make and share this Pickled Mushrooms recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "Healthy", "< 30 Mins", "Canning"] [RecipeIngredientQuantities] ["4", "4", "1 1/2", "1 3/4", "15", "2", "2 1/2", "3/4", "3/4"] [RecipeIngredientParts] ["mushrooms", "boiling water", "salt", "water", "peppercorns", "bay leaves", "salt", "sugar", "vinegar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 254.3 [FatContent] 1.6 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 7010.8 [CarbohydrateContent] 52.6 [FiberContent] 4.7 [SugarContent] 46.5 [ProteinContent] 14.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cut the mushroom stems off at the cap level. Place the heads in boiling salted water. Simmer till they sink to the bottom. Strain. Boil marinade water with peppercorns and bay leaves for 30 minutes. Add salt and sugar. Stir till dissolved. Add the vinegar, bring to a boil. Place the mushrooms in small jars. Cover with hot marinade. Close the jars. Keep refrigerated. Use for canapes and salads, or as appetizers. Yields 4 1 fluid pint jars.
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[Name] Pierogies with Meat [AuthorId] 87236 [AuthorName] truebrit [CookTime] nan [PrepTime] PT0S [TotalTime] PT5M [DatePublished] 2000-03-16T20:10:00Z [Description] Make and share this Pierogies with Meat recipe from Food.com. [Images] character(0) [RecipeCategory] Polish [Keywords] ["European", "< 15 Mins"] [RecipeIngredientQuantities] ["2", "2", "1", "1", NA, "3", "1", "3 1/4", NA, "1/2", "1 1/2", "1 1/2"] [RecipeIngredientParts] ["onion", "bacon drippings", "bacon", "egg", "flour", "salt", "water", "butter"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 243.3 [FatContent] 5.8 [SaturatedFatContent] 2.5 [CholesterolContent] 28.9 [SodiumContent] 96.7 [CarbohydrateContent] 40.2 [FiberContent] 1.7 [SugarContent] 1.1 [ProteinContent] 6.6 [RecipeServings] 9.0 [RecipeYield] nan [RecipeInstructions] Grind the meat with bread. Add the onions which have been sauteed in the drippings. Season with salt and pepper. To prepare dough, mix the egg with the flour, add a dash of salt and as much water as needed to knead a smooth loose dough. Roll out as thinly as you can. Cut out 2 1/2 to 3 inch squares. Put a little of the stuffing on each square. Fold to form a triangle, pinch the edges together. Cook in a large kettle with boiling salted water on high heat for 5 minutes. Remove with a colander spoon to a warmed serving platter. Add the bread crumbs to the butter and fry for a few minutes on low heat. Pour over the pierogi.
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[Name] Pon Pon Chicken [AuthorId] 174711 [AuthorName] Queen Dragon Mom [CookTime] nan [PrepTime] PT0S [TotalTime] PT12M [DatePublished] 2000-03-16T20:10:00Z [Description] Make and share this Pon Pon Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "10", "2", "1/2", "1", "2 1/2", "1 1/2", "1", "1 1/2", "1/4", "1/4", "1/2", "1", "1/2"] [RecipeIngredientParts] ["boneless chicken breast", "bean thread sheets", "cucumbers", "salt", "sesame seed paste", "soy sauce", "sugar", "vinegar", "Worcestershire sauce", "garlic juice", "ginger juice", "hot chili sauce", "black pepper", "cornstarch"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 506.5 [FatContent] 22.4 [SaturatedFatContent] 5.3 [CholesterolContent] 92.8 [SodiumContent] 6191.6 [CarbohydrateContent] 39.2 [FiberContent] 5.0 [SugarContent] 18.0 [ProteinContent] 42.1 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Poach or steam chicken over medium heat for approximately 10-12 minutes until done. Remove and let cool. Then shred or cut into match size strips. Set aside. Peel and cut cucumbers lengthwise into half, then slice into thin strips. Mix with 1/2 T salt in a large bowl and slightly squeeze for a minute. Drain well and place evenly on a platter. In a saucepan, add dressing mix and bring to a slow boil while stirring. Add stock or water if needed. Finally, slightly thicken. Transfer dressing to a container and store until needed. To serve, place chicken strips on top of pickled cucumber and pour dressing over top.
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[Name] Red-Beet Salad [AuthorId] 125325 [AuthorName] Liara [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2000-03-16T20:10:00Z [Description] Make and share this Red-Beet Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["German", "European", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "2", "1/4", "2", "1", "2", "1", "1/4", "1/2", "1/4", "5"] [RecipeIngredientParts] ["red beets", "water", "vinegar", "caraway seeds", "sugar", "onions", "horseradish", "ground cloves", "salt", "pepper"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 114.4 [FatContent] 11.7 [SaturatedFatContent] 1.5 [CholesterolContent] 0.0 [SodiumContent] 197.5 [CarbohydrateContent] 2.3 [FiberContent] 1.0 [SugarContent] 0.9 [ProteinContent] 0.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Wash beets, trim off greens, place in medium saucepan, and cook, without peeling, in salted water to cover, until beets are tender. Peel and slice. Prepare marinade dressing by combining remaining ingredients. Pour over beets and let stand for several hours before serving. Stir beets occasionally.
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[Name] Rhubarb-Strawberry Cobbler [AuthorId] 138047 [AuthorName] HappyBunny [CookTime] nan [PrepTime] PT0S [TotalTime] PT35M [DatePublished] 2000-03-16T20:10:00Z [Description] Make and share this Rhubarb-Strawberry Cobbler recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Strawberry", "Berries", "Fruit", "Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1 1/4", "3", "1 1/2", "1 1/2", "6", "3", "1 1/2", "3", "1 1/2", "1/2", "1/4", "3", "1"] [RecipeIngredientParts] ["sugar", "flour", "cinnamon", "rhubarb", "strawberries", "flour", "sugar", "baking powder", "baking soda", "salt", "margarine", "buttermilk"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 324.0 [FatContent] 5.1 [SaturatedFatContent] 1.1 [CholesterolContent] 1.2 [SodiumContent] 306.6 [CarbohydrateContent] 66.6 [FiberContent] 3.7 [SugarContent] 41.1 [ProteinContent] 5.0 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] FILLING: In large bowl, combine sugar, flour, cinnamon and orange rind. Add rhubarb and strawberries; toss well. Spread mixture in 13 x 9 in. (3.5 L] baking dish. Bake in 400F(200C] oven 10 minutes. TOPPING: In large bowl, combine flour, sugar, baking powder, baking soda and salt. Using fingers or two knives, cut in margarine until mixture resembles small peas. With fork, stir in buttermilk just until soft dough forms. Drop by tablespoonfuls in 12 mounds on top of hot fruit filling. Bake in 400F(200C] oven 25 minutes or until topping is golden brown and has risen.
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[Name] Salmon Steaks with Cucumber Dill Sauce [AuthorId] 174711 [AuthorName] Queen Dragon Mom [CookTime] nan [PrepTime] PT0S [TotalTime] PT2H6M [DatePublished] 2000-03-16T20:10:00Z [Description] Make and share this Salmon Steaks with Cucumber Dill Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Weeknight [Keywords] ["Microwave", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1/4", "1", "2", "1", "1/4", "1/4", "1", "1", "1/8", "1/4", NA] [RecipeIngredientParts] ["salmon steaks", "dry white wine", "bay leaf", "fresh dill", "celery", "plain low-fat yogurt", "light mayonnaise", "cucumber", "onion", "dry mustard", "dill"] [AggregatedRating] nan [ReviewCount] nan [Calories] 368.8 [FatContent] 21.5 [SaturatedFatContent] 4.1 [CholesterolContent] 71.3 [SodiumContent] 342.1 [CarbohydrateContent] 15.3 [FiberContent] 1.7 [SugarContent] 8.1 [ProteinContent] 23.3 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Place steaks in microwave safe dish w/ thick end to outside. Add remaining ingredients on top of steaks. Cover and nuke on high for 4-6 minutes. Serve with cucumber-dill sauce. For cucumber-dill sauce: combine all ingredients in a food processor. Process until blended. Pour into serving bowl; refridgerate 1-2 hours before serving.
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[Name] Thai Chicken and Vegetable Stir-fry [AuthorId] 148316 [AuthorName] - Carla - [CookTime] PT15M [PrepTime] PT20M [TotalTime] PT35M [DatePublished] 2000-03-16T20:10:00Z [Description] This recipe has been adopted and edited by me in February 2005. You can easily make this dish a little hotter by adding more fresh ginger. I hope you will enjoy this newly edited recipe. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/83/83/picqngYu8.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/83/83/picgLvtYz.jpg"] [RecipeCategory] Chicken [Keywords] ["Poultry", "Vegetable", "Meat", "Thai", "Asian", "< 60 Mins", "Stir Fry"] [RecipeIngredientQuantities] ["1", "1/2", "2", "2", "10", "1/2", "1/2", "4", "2", "4", "2", "1", NA, "1/4", "1/4", NA] [RecipeIngredientParts] ["lemongrass", "lemon, rind of", "fresh ginger", "garlic", "boneless skinless chicken breasts", "red bell pepper", "green bell pepper", "scallions", "carrots", "green beans", "oyster sauce", "sugar", "salted peanuts", "fresh cilantro", "cooked rice"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 264.7 [FatContent] 16.0 [SaturatedFatContent] 2.3 [CholesterolContent] 45.4 [SodiumContent] 470.5 [CarbohydrateContent] 12.2 [FiberContent] 3.8 [SugarContent] 4.3 [ProteinContent] 20.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Thinly slice the lemon grass (or lemon rind]. Peel and chop the ginger and garlic. Heat the oil in a large wok style pan over high heat. Add the lemon grass (or lemon rind], ginger and garlic and stir-fry for 30 seconds, or until brown. Add the chicken and stir-fry for 2 minutes. Then add the vegetables and stir-fry for 4 to 5 minutes, or until the chicken is cooked through and the vegetables are almost cooked. Finally stir in the oyster sauce, a pinch of sugar and seasoning to taste and stir-fry doe another minute for flavors to blend. Serve immediately, sprinkled with the crushed peanuts and freshly chopped cilantro leaves on top accompanied with cooked rice or Asian noodles. Enjoy!
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[Name] Scampi Style Chicken Thighs [AuthorId] 39547 [AuthorName] Julesong [CookTime] PT25M [PrepTime] PT20M [TotalTime] PT45M [DatePublished] 2000-03-16T20:10:00Z [Description] Make and share this Scampi Style Chicken Thighs recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Very Low Carbs", "High Protein", "High In...", "Broil/Grill", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["4", "2", "2", "1 -2", "1/8", "1/3", "2", "1", "1/8", NA] [RecipeIngredientParts] ["boneless skinless chicken thighs", "fresh parsley", "butter", "garlic clove", "paprika", "lemon juice", "dry white wine", "olive oil", "onion powder"] [AggregatedRating] 4.5 [ReviewCount] 16.0 [Calories] 278.2 [FatContent] 13.6 [SaturatedFatContent] 5.5 [CholesterolContent] 157.6 [SodiumContent] 190.2 [CarbohydrateContent] 2.4 [FiberContent] 0.2 [SugarContent] 0.6 [ProteinContent] 34.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Trim excess fat from chicken thighs. Rinse chicken with cold water, pat dry. Place thighs in a shallow dish and pour lemon juice over chicken, and let stand 20 minutes. Combine parsley and rest of ingredients (except pan spray] in a small bowl and stir well. Spray the broiler rack with pan spray. Remove chicken from lemon juice; discard the lemon juice. Arrange marinated chicken on the broiler rack, then brush with parsley mixture. Broil thighs 6 inches from heating element, 4 minutes on each side or until tender. Transfer chicken to a serving platter. Garnish with lemon wedges and parsley, if desired.
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[Name] Soda Bread (Irish Whiskey Soda) [AuthorId] 178504 [AuthorName] pheasant farmer [CookTime] PT40M [PrepTime] PT0S [TotalTime] PT40M [DatePublished] 2000-03-16T20:10:00Z [Description] Make and share this Soda Bread (Irish Whiskey Soda) recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["European", "Healthy", "St. Patrick's Day", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["4", "1", "1", "1/4", "1", "1/2", "1/4", "2", "2"] [RecipeIngredientParts] ["flour", "salt", "baking soda", "butter", "raisins", "currants", "honey", "buttermilk", "milk"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 363.9 [FatContent] 6.4 [SaturatedFatContent] 3.8 [CholesterolContent] 15.4 [SodiumContent] 491.6 [CarbohydrateContent] 65.2 [FiberContent] 1.7 [SugarContent] 17.6 [ProteinContent] 6.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] BREAD: In large bowl, combine flour, salt and baking soda. With pastry blender or two knives, cut in butter until mixture resembles coarse crumbs. Stir in raisins or currants (if using]. In separate bowl, combine buttermilk, honey and whisky. Add all at once to dry ingredients; stir just until no dry spots remain. Turn dough out onto lightly floured surface. Knead lightly 1 minute (too much handling will toughen loaves, while too little will inhibit rising.] Divide dough in half and shape each half into an 8 in (20 cm] round. Place in two greased 8 in (1.2 L] round cake pans. With floured knife, cut a cross 1/2 in deep in each loaf. GLAZE: In small bowl, combine whisky and milk. Brush loaves with glaze. Bake in 350F (180C] oven 35 to 40 minutes or until loaves sound hollow when tapped on bottoms. Remove from pans; let cool on wire racks. Cut into wedges.
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[Name] Sole Romesco [AuthorId] 35635 [AuthorName] _Pixie_ [CookTime] nan [PrepTime] PT0S [TotalTime] PT6M [DatePublished] 2000-03-16T20:10:00Z [Description] Make and share this Sole Romesco recipe from Food.com. [Images] character(0) [RecipeCategory] Broil/Grill [Keywords] ["< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["4", "1/2", NA, "1/2", "2", "4", "10", "3", "2", "1/2", "1/4", "1/4", "2"] [RecipeIngredientParts] ["fillets of sole", "flour", "tomatoes", "chili peppers", "toasted hazelnuts", "garlic", "of fresh mint", "salt", "olive oil", "dry sherry", "vinegar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 726.3 [FatContent] 43.4 [SaturatedFatContent] 6.0 [CholesterolContent] 78.2 [SodiumContent] 442.8 [CarbohydrateContent] 35.4 [FiberContent] 3.0 [SugarContent] 5.1 [ProteinContent] 36.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] To make sauce, in a blender or food processor, blend tomatoes, chilies, hazelnuts, garlic, mint and salt. Add half the oil, drop by drop, until mixture is thick. With motor running, add rest of oil in a steady steam. Turn off motor. Stir in sherry and vinegar. Set aside. Rince and dry sole. Combine flour and salt, pepper. Dust fillets with seasoned flour and dip in oil or butter. Place fillets on hot barbecue grill. After 2 to 3 minutes, turn carefully with a metal spatula. After another 2 to 3 minutes turn fillets again. While fish is cooking, pour sauce in a bowl and sprinkle with parsley. Serve spooned over piping hot fillets.
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[Name] Sour Cream Chocolate Layer Cake [AuthorId] 87236 [AuthorName] truebrit [CookTime] nan [PrepTime] PT0S [TotalTime] PT50M [DatePublished] 2000-03-16T20:10:00Z [Description] Make and share this Sour Cream Chocolate Layer Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "2", "1 1/4", "1/2", "1", "1/4", "3/4", "1", "2", "1", "4", "1/3", "3", "1/2", "3"] [RecipeIngredientParts] ["flour", "sugar", "baking soda", "baking powder", "salt", "vegetable shortening", "sour cream", "vanilla extract", "eggs", "water", "baking chocolate", "butter", "regular margarine", "confectioners' sugar", "sour cream", "baking chocolate"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 546.6 [FatContent] 23.8 [SaturatedFatContent] 12.9 [CholesterolContent] 57.0 [SodiumContent] 421.9 [CarbohydrateContent] 84.9 [FiberContent] 3.3 [SugarContent] 63.7 [ProteinContent] 5.9 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] ["Sift togetehr the flour, sugar, baking powder, baking soda, and salt into a large mixing bowl.", "Add shortening, sour cream, vanilla, eggs, water and chocolate (melted then cooled].", "Beat with an electric mixer at low speed, scraping bowl constantly, for 1/2 minute.", "Increase speed to high and beat an additional 3 minutes, scraping bowl occasionally.", "Pour batter into 2 greased and waxed-paper lined 9-inch round cake pans.", "Bake in a preheated 350 degree F.", "Oven for 35 minutes or until cake tests done.", "Cool in pans on racks for 10 minutes.", "Remove from pans and cool completely on the racks.", "Place one cake layer on serving plate.", "Spread with Sour Cream / Chocolate Frosting.", "Top with second cake layer.", "Frost sides and top of the cake with the remaining Sour Cream/Chocolate Frosting.", "SOUR CREAM/CHOCOLATE FROSTING: Combine the softened butter or margarine, confectioners' sugar, and sour cream in a mixing bowl; blend well.", "Add chocolate which has been melted and cooled and vanilla.", "Beat until smooth.", "Try this little trick when making this cake.", "Take the layer that has the least amount of rise on the top and trim it to be flat with a sharp knife.", "Place the trimmed side down (layer should be upside down].", "Then frost between layers and place the other layer on right side up and finished frosting.", "It will give the illusion of having a cake with only one domed layer and will sit better on your cake plate.", "Also the trimmings are great eating just plain for the cook or for the kids." ]
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[Name] Spanish Saffron Chicken [AuthorId] 163441 [AuthorName] Shawnee TX [CookTime] nan [PrepTime] PT0S [TotalTime] PT30M [DatePublished] 2000-03-16T20:10:00Z [Description] Make and share this Spanish Saffron Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "Spanish", "European", "Low Cholesterol", "Healthy", "< 30 Mins"] [RecipeIngredientQuantities] ["6", "1", "1/2", "2", "1/2", "2", "1", "3", "1/4", "1", "1", "1", "1", "1/4", "2"] [RecipeIngredientParts] ["chicken breast halves", "onion", "fresh mushrooms", "paprika", "saffron threads", "turmeric", "ripe olives", "cornstarch", "long-grain rice", "pepper", "garlic", "water", "chicken bouillon powder", "frozen English peas", "skim milk", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 514.3 [FatContent] 8.0 [SaturatedFatContent] 2.2 [CholesterolContent] 46.6 [SodiumContent] 162.5 [CarbohydrateContent] 83.1 [FiberContent] 3.5 [SugarContent] 3.1 [ProteinContent] 25.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Sprinkle chicken with pepper. Place in large Dutch oven that has been coated with cooking spray. Cook over med heat until browned. Wipe pan drippings from Dutch oven with a paper towel. Coat Dutch oven again with Pam; place over med-hi heat until hot. Add onion, garlic, and mushrooms; saute until tender. Add chicken, 1 c water, and paprika, bouillon powder, and saffron threads. Bring to a boil. Cover, reduce heat, and simmer 25 minutes until chicken is tender. Remove chicken and set aside. Add peas, olives, and skim milk to Dutch oven. Cover and simmer 5 minutes. Combine cornstarch and 2 T water; add to vegetable mixture. Bring to a boil. Reduce heat; cook, stirring constantly, until thickened and bubbly. Remove from heat. To serve, place rice on a serving platter. Arrange chicken over rice; top with vegetable mixture.
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[Name] Spicy Thai Noodles [AuthorId] 138047 [AuthorName] HappyBunny [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2000-03-16T20:10:00Z [Description] Make and share this Spicy Thai Noodles recipe from Food.com. [Images] character(0) [RecipeCategory] Thai [Keywords] ["Asian", "Spicy", "< 30 Mins", "Stir Fry"] [RecipeIngredientQuantities] ["8", "1/4", "3", "1/2", "1/2", "2", "2", "1/3", "1/3", "3", "2", "2", "1", "1", "3"] [RecipeIngredientParts] ["garlic cloves", "chicken breast", "shrimp", "eggs", "bean sprouts", "unsalted peanuts", "ketchup", "Chinese fish sauce", "lemon juice", "lime juice", "soy sauce", "chili sauce", "granulated sugar", "green onions"] [AggregatedRating] nan [ReviewCount] nan [Calories] 668.4 [FatContent] 29.2 [SaturatedFatContent] 5.4 [CholesterolContent] 252.5 [SodiumContent] 6506.7 [CarbohydrateContent] 64.6 [FiberContent] 3.0 [SugarContent] 11.3 [ProteinContent] 37.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Place noodles in large bowl; cover with hot water. Let stand 20 minutes or until softened. Drain well. Heat oil in large skillet or wok over medium high heat. Add garlic, chicken and shrimp; stir fry about 1 1/2 minutes until nearly cooked through. Add egg; let set slightly then stir to scramble. Add noodles, beansprouts and peanuts; stir fry until heated through, about 4 minutes. Combine ketchup, fish sauce, lemon juice, soy sauce, chili sauce and sugar in small bowl. Add to noodles; stir fry until well coated. Garnish with onions.
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[Name] Spring Salad [AuthorId] 56112 [AuthorName] Jellyqueen [CookTime] PT35M [PrepTime] PT10M [TotalTime] PT45M [DatePublished] 2000-03-16T20:11:00Z [Description] Make and share this Spring Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Spring [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1/2", "1/2", "6", "1/2", "1", "1", "2", "4", "3", "1", NA, NA, "1 1/2", "1", NA, "1", "1", "1"] [RecipeIngredientParts] ["snow peas", "carrot", "frozen sweet corn", "fresh corn", "tomatoes", "Dijon mustard", "salt", "pepper", "lemon juice", "shallot", "honey", "of fresh mint", "fresh parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1223.1 [FatContent] 91.7 [SaturatedFatContent] 9.2 [CholesterolContent] 302.5 [SodiumContent] 332.7 [CarbohydrateContent] 89.2 [FiberContent] 12.7 [SugarContent] 15.7 [ProteinContent] 20.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Top and tail beans. Cook in lightly salted boiling water for 3 to 5 minutes or until tender crisp. Drain and refresh under cold running water. Add potatoes to boiling salted water, Cook gently for 15 minutes or until tender; drain. Place peeled carrots in a saucepan with enough cold water to cover. Salt lightly, bring to a boil, then reduce heat and simmer until tender; drain. Add corn and peas to small amounts of lightly salted boiling water cook for 3 to 5 minutes; drain. Place beans, corn and peas on tea towel to drain while preparing dressing. Peel and seed tomatoes and cut into small dice. DRESSING: Whisk together egg yolks, Dijon mustard, salt and freshly ground pepper. When mixture begins to thicken, add 2 tablespoons of oil drop by drop, beating well. Thin with a 1/2 teaspoon lemon juice. Add remaining oil in a slow, steady stream. As mayonnaise thickens, thin by adding up to 2 tablespoons of lemon juice. Stop adding oil when mayonnaise is desired thickness] Stir in shallots, honey, mint add parsley. Adjust seasoning. Arrange vegetables on one large plater or individual plates, and garnish with egg wedges. Thin mayonnaise with boiling water and lightly coat salad. (Any leftover mayonnaise can be refrigerated for up to 1 week].
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[Name] Steamed Fish with Ginger and Onions [AuthorId] 34879 [AuthorName] Barefoot Beachcomber [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-16T20:11:00Z [Description] Adopted Recipe!
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[Name] Stir Fried Beef and Broccoli in Oyster Sauce [AuthorId] 51011 [AuthorName] Loves2Teach [CookTime] PT15M [PrepTime] PT20M [TotalTime] PT35M [DatePublished] 2000-03-16T20:11:00Z [Description] Make and share this Stir Fried Beef and Broccoli in Oyster 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/83/92/picYm5tcq.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/8392/5R79nXXbQtCrk0ovzeDq_IMG_2588.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/83/92/cUpGLS0LQmmQq7bjAHYM_20150730_194100.jpg"] [RecipeCategory] Vegetable [Keywords] ["Meat", "Asian", "< 60 Mins", "Stir Fry"] [RecipeIngredientQuantities] ["3/4", "1", "1", "2", "1", "1/8", "3", "1", "6", "1/3", "1", "2", "1", "1", "1"] [RecipeIngredientParts] ["soy sauce", "rice wine", "water", "cornstarch", "garlic", "green onions", "water", "broccoli", "oyster sauce", "soy sauce", "rice wine", "cornstarch"] [AggregatedRating] 4.5 [ReviewCount] 16.0 [Calories] 285.1 [FatContent] 14.4 [SaturatedFatContent] 3.9 [CholesterolContent] 57.8 [SodiumContent] 837.5 [CarbohydrateContent] 15.5 [FiberContent] 3.7 [SugarContent] 2.6 [ProteinContent] 22.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cut meat across the grain into very thin slices. Place in a bowl and combine with soy sauce, rice wine, water and cornstarch. Allow to marinate at least 10 minutes (I sometimes do this in the morning, then cook when I get home]. Meanwhile prepare remaining ingredients and stir together sauce mixture. Heat oil in a wok or large skillet. Add meat and cook, stirring constantly, until meat is about 75 per cent cooked. Remove and reserve. Scrape out pan if necessary and return to heat. Add another 2 tablespoons oil if needed and heat. Add garlic, ginger and green onions and cook 30 to 60 seconds until fragrant. Stir in cut-up broccoli and add water. Cover and cook 3 minutes. Re-add beef to pan and combine well. Add sauce to mixture and bring to boil. Cook until thickened and beef and broccoli are cooked through. Serve with steamed rice.
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[Name] Strawberry Mousse Cake [AuthorId] 47510 [AuthorName] Dreamgoddess [CookTime] nan [PrepTime] PT25M [TotalTime] PT25M [DatePublished] 2000-03-16T20:11:00Z [Description] Make and share this Strawberry Mousse 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/83/93/NtzBvzHBTy2OlUXD31wd_2017-06-13%2023.37.41.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/8393/tPP4gaZxSTe6QI7suUF2_2017-06-12%2002.08.25.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/83/93/picN1qbIv.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/83/93/pic1Px0Qp.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/83/93/pic4nxZVB.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/83/93/picHFzDbd.jpg"] [RecipeCategory] Dessert [Keywords] ["Strawberry", "Berries", "Fruit", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["3", "1", "1/2", "1/4", "1", "1/2", "1", "1.5", "1/4", "2", "1/3", "2", "1/2", "1/2", "3", "3", "2", "2", "1 1/2", "2"] [RecipeIngredientParts] ["eggs", "cream of tartar", "granulated sugar", "lemon, rind of", "vanilla", "all-purpose flour", "salt", "unflavored gelatin", "water", "strawberries", "granulated sugar", "lemon juice", "plain yogurt", "water", "granulated sugar", "kirsch liqueur", "strawberries", "granulated sugar"] [AggregatedRating] 5.0 [ReviewCount] 9.0 [Calories] 343.6 [FatContent] 19.7 [SaturatedFatContent] 11.7 [CholesterolContent] 122.6 [SodiumContent] 65.6 [CarbohydrateContent] 38.1 [FiberContent] 1.4 [SugarContent] 29.2 [ProteinContent] 5.2 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] CAKE: Butter and flour the bottom and sides of a 9 inch springform pan; set aside. In a large bowl beat whites and cream of tartar to soft peaks. Gradually beat in 1/4 cup of the sugar, continuing to beat to stiff peaks. In a separate bowl beat the yolks with remaining sugar until light yellow and thickened. Scrape yolks over whites, add lemon rind and vanilla and fold together. Sift flour and salt over batter, folding in gently but thoroughly. Transfer to prepared pan. Bake at 350°F for 25 minutes or until the top springs back when lightly touched. Let cool in pan on wire rack. If making ahead, remove from pan and wrap well for storage at cool room temperature for one to two days or in the freezer for up to 2 months. MOUSSE: In a very small saucepan sprinkle gelatin over water; set aside. Rinse, hull and puree berries. In a small saucepan combine puree, sugar and lemon juice and heat gently just long enough to dissolve sugar. Remove from heat. Warm softened gelatin over low heat until clear and syrupy. Stir into strawberry mixture. Transfer to a large bowl and chill to consistency of raw egg white. Whisk in the yogurt. Whip cream until form; fold into mousse and return to fridge. SYRUP: In a small saucepan bring water and sugar to a boil. Remove from heat, cool and stir in liqueur. ASSEMBLY: Using a long serrated knife, cut cake into 2 thin layers. Place top half, but side up, in the bottom of a clean 9 inch spring for pan. Drizzle half the syrup evenly over the cut side of each of the 2 halves. Spoon strawberry mousse over cake in pan; don't worry if mousse extends over the sides. Set remaining layer, cut side over mousse, pressing gently. Cover and chill thoroughly, overnight if possible. Release sides of pan, and using a wide lifter, transfer cake to service plate, doily-lined if you've thought that far ahead. CREAM FROSTING AND GARNISH: Rinse and hull berries. Slice thinly. Whip cream until it's stiff and firm. Sweeten with sugar and spread evenly over top and sides of cake. Arrange berry slices in circle around the top and bottom edges of the cake. Refrigerate until serving time, which should be within the following hour or two.
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[Name] Tomato Beef [AuthorId] 85018 [AuthorName] mickie49 [CookTime] nan [PrepTime] PT0S [TotalTime] PT34M [DatePublished] 2000-03-16T20:11:00Z [Description] Make and share this Tomato Beef recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1/2", "3", "2", "1", "2", "1", "1 1/2", "1 1/2", "1/2", "1/2", "1/2", "3", "1", "1/2", "1", "1/2"] [RecipeIngredientParts] ["tomatoes", "green onions", "garlic", "soy sauce", "wine", "water", "cornstarch", "tomato ketchup", "sugar", "vinegar", "cornstarch"] [AggregatedRating] 3.0 [ReviewCount] 2.0 [Calories] 203.8 [FatContent] 12.9 [SaturatedFatContent] 3.0 [CholesterolContent] 38.6 [SodiumContent] 245.9 [CarbohydrateContent] 9.0 [FiberContent] 1.4 [SugarContent] 6.3 [ProteinContent] 13.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Marinate beef slices for 30 minutes. Heat wok with 2 T oil and garlic for 30 seconds, add beef, cook for 1 1/2 to 2 minutes, remove and drain oil. Set aside. Heat wok, high, add tomato wedges and stir for 2 minutes, then add sauce mixture. Thicken if too watery. Return beef and stir well and serve hot. Serve immediately.
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[Name] Tropical Chicken Kabobs [AuthorId] 55166 [AuthorName] peppermintkitty [CookTime] nan [PrepTime] PT0S [TotalTime] PT8H20M [DatePublished] 2000-03-16T20:11:00Z [Description] Make and share this Tropical Chicken Kabobs recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Papaya", "Pineapple", "Poultry", "Tropical Fruits", "Fruit", "Meat", "Low Cholesterol", "Healthy", "Weeknight"] [RecipeIngredientQuantities] ["1/3", "1", "12", "1", "1", "6", "1", "1 1/2"] [RecipeIngredientParts] ["lime juice", "honey", "papaya", "chicken breast halves", "green pepper", "fresh pineapple chunks"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 249.7 [FatContent] 9.2 [SaturatedFatContent] 2.3 [CholesterolContent] 46.4 [SodiumContent] 52.2 [CarbohydrateContent] 26.5 [FiberContent] 3.5 [SugarContent] 15.1 [ProteinContent] 17.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Combine lime juice, vegetable oil, and honey in a shallow dish. Add chicken; toss gently. Cover and marinate in rfrigerator 8 hours or overnight, stirring occasionally. Remove chicken from marinade, reserving marinade. Alternate chicken, onion, pepper, papaya, and pineapple on 6 (12\"] skewers. Coat grill rack with Pam; place rack on grill over medium-hot coals. Place kabobs on rack, and cook 15-20 minutes or till done, turning and basting frequently with reserved marinade.
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[Name] Whole Wheat Chocolate Cake [AuthorId] 130663 [AuthorName] NoraMarie [CookTime] nan [PrepTime] PT0S [TotalTime] PT30M [DatePublished] 2000-03-16T20:11:00Z [Description] Make and share this Whole Wheat Chocolate Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Low Protein", "< 30 Mins", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["1 1/2", "1", "3/4", "2", "1", "1", "1", "1/4", "2", "1/2", "1/2", "6", "1/4", "1", "1"] [RecipeIngredientParts] ["sugar", "flour", "whole wheat flour", "baking soda", "salt", "butter", "regular margarine", "water", "eggs", "sour cream", "butter", "regular margarine", "milk", "confectioners' sugar", "vanilla extract"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 417.8 [FatContent] 19.8 [SaturatedFatContent] 12.0 [CholesterolContent] 73.0 [SodiumContent] 471.7 [CarbohydrateContent] 58.9 [FiberContent] 1.3 [SugarContent] 46.8 [ProteinContent] 3.2 [RecipeServings] 16.0 [RecipeYield] nan [RecipeInstructions] Stir together sugar, flour, whole wheat flour, baking soda and salt in a mixing bowl. Combine butter, water and cocoa in saucepan. Bring mixture to a boil, stirring constantly. Remove from heat. Pour into flour mixture. Mix well, using wooden spoon. Blend in eggs and sour cream, mixing well. Pour batter into greased 13 x 9 x 2-inch baking pan. Bake in preheated 375 degree F. oven 30 minutes or until cake tests done. Cool in pan on rack. Meanwhile prepare Cocoa Frosting. COCOA FROSTING: Combine butter, milk, and cocoa in saucepan. Cook over medium heat until butter is melted and mixture is smooth. Stir in confectioners' sugar, that has been sifted. Continue cooking over low heat until confectioners' sugar is completely dissolved. Remove from heat. Stir in vanilla. Frost cake immediately. Pierce warm cake with fork. Pour Cocoa Frosting over all. Cool completely. Cut into squares.
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[Name] Stuffed Any Way You Want Hamburgers [AuthorId] 39547 [AuthorName] Julesong [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-16T20:11:00Z [Description] You've got lots of options for stuffing these burgers! :) (Please note: this is an adopted recipe and needs some editing.) [Images] character(0) [RecipeCategory] Meat [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["1 1/2", "1/4", "1", "1/4", "1/4", "1", "1", NA, NA, NA, NA, NA, NA, "1", NA, "1/4", "1", "1/2", "2", "1/2", "3", NA, NA] [RecipeIngredientParts] ["beef", "onion", "salt", "pepper", "egg", "Worcestershire sauce", "dill pickles", "catsup", "onions", "tomatoes", "cheddar cheese", "prepared mustard", "horseradish", "onion", "American cheese", "American cheese", "cheddar cheese", "Worcestershire sauce", "mustard", "mayonnaise", "salt", "green chilies", "green chili"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 805.7 [FatContent] 81.5 [SaturatedFatContent] 33.8 [CholesterolContent] 143.4 [SodiumContent] 472.1 [CarbohydrateContent] 5.9 [FiberContent] 0.7 [SugarContent] 1.5 [ProteinContent] 11.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Mix all ingredients except the fillings. Shape mixture into 12 thin patties, each about 3 1/2-inches in diameter. Top each of 6 patties with a filling, spreading to within 1/2-inch of the edge. Cover with a remaining patty, sealing the edges firmly. Broil or grill patties 4-inches from the heat, carefully turning once, to the desired doneness, about 10 minutes. PEPPY CHEESE FILLING: Mix all ingredients.
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[Name] Baked Zucchini Boats [AuthorId] 39547 [AuthorName] Julesong [CookTime] PT45M [PrepTime] PT30M [TotalTime] PT1H15M [DatePublished] 2000-03-16T20:11:00Z [Description] Make and share this Baked Zucchini Boats recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Meat", "Low Cholesterol", "Healthy", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["4", "1", "1", "1/2", "2", "2", "1", "1", "2", "1/2", "3", "2"] [RecipeIngredientParts] ["zucchini", "onion", "egg", "lean ground beef", "parsley", "long grain rice", "garlic", "olive oil", "fresh dill", "parmesan cheese"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 274.1 [FatContent] 9.4 [SaturatedFatContent] 2.4 [CholesterolContent] 46.0 [SodiumContent] 408.8 [CarbohydrateContent] 35.4 [FiberContent] 2.2 [SugarContent] 8.3 [ProteinContent] 12.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 350 degrees F.", "Split zucchini lengthwise and scoop out the seeds.", "Saute the ground beef, onion, garlic, dill, and parsley in olive oil.", "Remove from heat and add the cooked rice, beaten egg, 1/4 cup of the bread crumbs and mix well.", "Fill the hollowed-out zucchini with mixture and place in a lightly pan-sprayed baking dish.", "Cover with spaghetti sauce, sprinkle with Parmesan cheese and the remaining bread crumbs.", "Cover and bake at 350 degrees F for approximately 45 minutes, until zucchini is tender but firm." ]
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[Name] Bizcochitos [AuthorId] 174711 [AuthorName] Queen Dragon Mom [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2000-03-16T20:11:00Z [Description] For authenticity, leave out the anise and use the mature seeds from cilantro (coriander.)There are native sweet wines from Mexico that are very similar to others, too. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Mexican", "< 30 Mins", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["1", "1/2", "1", "3", "1 1/2", "1/2", "1", "3", "1/4", "1"] [RecipeIngredientParts] ["shortening", "sugar", "egg", "flour", "baking powder", "salt", "anise seed", "sweet wine", "sugar", "cinnamon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 82.7 [FatContent] 4.5 [SaturatedFatContent] 1.7 [CholesterolContent] 8.5 [SodiumContent] 37.3 [CarbohydrateContent] 9.4 [FiberContent] 0.3 [SugarContent] 3.2 [ProteinContent] 0.9 [RecipeServings] 48.0 [RecipeYield] nan [RecipeInstructions] Cream fat and sugar until quite creamy. Add egg and beat until very fluffy. Sift together flour, baking powder and salt; add to creamed mixture. Stir in wine and anise seed. Roll dough to 1/4\" thick and cut in plain squares or fancy shapes. Combine topping ingredients and sprinkle on top of each cookie. Bake in a preheated 350 oven for 15-20 minutes or until light brown. Freezes well.
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[Name] Blueberry Cheese Pie [AuthorId] 125579 [AuthorName] GrandmaIsCooking [CookTime] PT11M [PrepTime] PT15M [TotalTime] PT26M [DatePublished] 2000-03-16T20:11:00Z [Description] Make and share this Blueberry Cheese Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Cheese", "Berries", "Fruit", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "2", "1/4", "1/4", "2", "1/4", "1"] [RecipeIngredientParts] ["graham cracker crumbs", "sugar", "butter", "sugar", "cream cheese", "sour cream"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 677.6 [FatContent] 48.0 [SaturatedFatContent] 27.0 [CholesterolContent] 133.9 [SodiumContent] 532.4 [CarbohydrateContent] 57.1 [FiberContent] 1.9 [SugarContent] 40.8 [ProteinContent] 7.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Mix crust ingredients well and press into bottom of a 9\" pie pan. Bake for 6 minutes at 350 degrees. Blend the cream cheese,sour cream and 2 tablespoons sugar until smooth. Pour into crust. Top with blueberry pie filling. Sprinkle sugar on top and bake at 350 degrees for 5 minutes. Chill and serve.
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[Name] Boston Cream Cake [AuthorId] 8688 [AuthorName] Bev I Am [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2000-03-16T20:11:00Z [Description] Make and share this Boston Cream Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "< 60 Mins", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["1/4", "1", "3", "2/3", "1", "1 3/4", "2", "2/3", "1/3", "1/4", "2 1/2", "4", "3", "1", "1/3", "1/4"] [RecipeIngredientParts] ["butter", "sugar", "eggs", "milk", "vanilla", "all-purpose flour", "baking powder", "sugar", "cornstarch", "salt", "milk", "butter", "confectioners' sugar", "milk"] [AggregatedRating] 1.0 [ReviewCount] 1.0 [Calories] 310.3 [FatContent] 11.5 [SaturatedFatContent] 6.5 [CholesterolContent] 100.8 [SodiumContent] 167.8 [CarbohydrateContent] 46.3 [FiberContent] 0.6 [SugarContent] 30.1 [ProteinContent] 6.1 [RecipeServings] 16.0 [RecipeYield] nan [RecipeInstructions] Prepare cake layers; heat oven to 350 degrees. Grease and flour two 9\" round cake pans. In large bowl with electric mixer at medium speed, beat 1/4 cup butter, 1 cup sugar, eggs, 2/3 cup milk, 1 tsp vanilla, baking powder, and flour about 4 minutes until thoroughly blended and smooth. Spoon batter into prepared pans; bake 30 minutes until wooden pick inserted in center of each layer comes out clean. Remove layers to wire racks to cool completely. Prepare egg custard: In 2 qt saucepan, stir 2/3 cup sugar, cornstarch and salt until thoroughly mixed; slowly stir in 2 1/2 cups milk until smooth. Bring to boil over medium heat, stirring constantly; cook 1 minute until mixture boils rapidly and thickens. Remove from heat; very slowly pour lightly beaten egg yolks into hot mixture, stirring rapidly and constantly to blend and keep smooth. Return mixture to low heat; cook 1 minute longer. Do not allow to boil. Remove from heat; stir in 1 tbsp vanilla. Cool completely, stirring frequently. Prepare chocolate glaze: In small heavy saucepan over very low heat, melt chocolate and 1 tbsp butter, stirring frequently until blended and smooth. Remove from heat; stir in confectioners sugar and 1/4 cup milk until blended and smooth. Keep warm, covered. To assemble: Using sharp serrated knife, carefully cut cooled layers in half horizontally. Place one layer, cut side up, on serving platter; spread with 1/3 cooled custard. Repeat with remaining cake layers and custard, ending with cake layer, cut side down. Spoon warm glaze over top of cake,letting mixture drip down sides.
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[Name] Chocolate Cheese Pudding Pie [AuthorId] 125579 [AuthorName] GrandmaIsCooking [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2000-03-16T20:11:00Z [Description] --Adopted Recipe--
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[Name] Cherry Almond Pie [AuthorId] 69838 [AuthorName] love4culinary [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2000-03-16T20:11:00Z [Description] Make and share this Cherry Almond 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/84/08/picePsm5H.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/84/08/picNYeU8A.jpg"] [RecipeCategory] Pie [Keywords] ["Dessert", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["1/4 - 1", "4", "6", "3", "2", "1", "1/2", "1/3", "1/2"] [RecipeIngredientParts] ["sugar", "cornstarch", "sweet cherries", "almond flavored liqueur", "flour", "sugar", "butter", "flaked coconut"] [AggregatedRating] 3.0 [ReviewCount] 2.0 [Calories] 360.0 [FatContent] 16.7 [SaturatedFatContent] 6.8 [CholesterolContent] 13.5 [SodiumContent] 207.2 [CarbohydrateContent] 50.2 [FiberContent] 2.5 [SugarContent] 23.2 [ProteinContent] 3.9 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] ["Combine sugar and cornstarch in saucepan.The amount of sugar depends on the sweetness of the cherries and how sweet you like your pie. I use 1/2 cup.", "Add cherries and liqueur.", "Cook and stir over low heat until mixture thickens.", "Spoon into baked pie shells.", "Make topping: combine flour and sugar and cut in butter with pastry cutter, until texture of coarse meal.", "Stir in coconut.", "Sprinkle top of pie to within 2\" of center.", "Bake at 375 degrees for 10 to 12 minutes or until coconut is toasted." ]
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[Name] Cherry Berry Pie [AuthorId] 193853 [AuthorName] MirandaLee [CookTime] nan [PrepTime] PT0S [TotalTime] PT1H4M [DatePublished] 2000-03-16T20:11:00Z [Description] Make and share this Cherry Berry Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1", "1/4", "1/3", "1/3", "6", "2", "3", "1/2", "1/3", "1", "1", "1 1/2", "1", "1/2", "1/2", "1", "1/2", "1/3", "1", "2", "1", "1", NA, NA, NA] [RecipeIngredientParts] ["all-purpose flour", "salt", "baking powder", "shortening", "butter flavor shortening", "water", "vinegar", "tart cherries", "cherry juice", "sugar", "sugar", "quick-cooking tapioca", "quick-cooking tapioca", "cornstarch", "vanilla extract", "cream cheese", "confectioners' sugar", "fresh raspberry", "granulated sugar", "cornstarch", "granulated sugar", "flaked coconut"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 717.9 [FatContent] 40.4 [SaturatedFatContent] 13.4 [CholesterolContent] 41.6 [SodiumContent] 582.4 [CarbohydrateContent] 82.5 [FiberContent] 4.7 [SugarContent] 42.0 [ProteinContent] 9.4 [RecipeServings] 6.0 [RecipeYield] 1 pie [RecipeInstructions] For Crust: Combine flour, salt and baking powder in a bowl. Cut in shortening and butter flavor shortening with a pastry blender (or 2 knives] until the flour is just blended in to form pea size chunks. Combine water and vinegar. Sprinkle over flour mixture, 1 tbsp. at a time. Toss lightly with a fork until dough forms a ball. Divide dough in half. Press between hands to form two 5 to 6\" pancakes. Flour rolling surface and pin lightly. Roll dough for bottom crust into a circle. Trim 1\" larger than upside down 9\" pie plate. Loosen dough carefully. Fold in quarters. Unfold. Press into pie plate. Trim edge even with pie plate. For Cherry Layer: Thaw and drain enough berries to yield 2 to 2 1/2 cups fruit and 1/2 cup juice. Combine cherries, 1/3 cup granulated sugar, 1 tbsp. tapioca, 1 1/2 tsp.cornstarch, almond extract and vanilla extract in a large bowl. Combine 1/2 cup cherry juice, 1 tbsp. granulated sugar, 1 1/2 tsp. tapioca and 1 1/2 tsp. cornstarch in a small saucepan. Place on medium heat. Cook stirring constantly, 3 or 4 minutes. Cool slightly. Pour over cherries. Mix gently until cherries are coated. Set aside. For Cream Cheese Layer: Combine cream cheese, confectioners sugar, almonds, almond extract and vanilla extract in a medium bowl. Beat at medium speed of electric mixer until well blended. Spread on bottom of unbaked pie shell. For Raspberry Layer: Combine raspberries, granulated sugar and cornstarch. Mix carefully. Spoon over cream cheese layer. If desired place raspberry mixture in a saucepan. Cook, briefly, until thickened. Cool until slightly warm before spooning over cream cheese layer. Heat oven to 400 degrees. Spoon cherry mixture over raspberries. Moisten pastry edge with water. Roll top crust same as the bottom. Cut into 10 - 1/2\" strips. Place 5 strips evenly across filling. Fold every other strip back. Lay first strip across in opposite direction. Continue in this pattern, folding back every other strip each time you add cross strip. Trim ends of lattice strips even with crust. Press together. Fold edge under. Flute. For Topping: Brush pastry with egg white. Sprinkle lightly with granulated sugar. Bake at 400 degrees for 15 minutes. Reduce temperature to 350 degrees. Bake 40 minutes. Sprinkle with chopped almonds and flaked coconut 5 minutes before end of baking time, if desired. Cool until barely warm or to room temperature before serving. Note: If using fresh cherries,use 3 to 4 cups in pie. Mash and press additional cherries through a sieve or colander to obtain 1/2 cup of juice.
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[Name] Tasty Chicken Tacos [AuthorId] 39194 [AuthorName] OzMan [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2000-03-16T20:11:00Z [Description] This was a recipe adoptee that I had been playing with and had a very good friend work on and she made some changes that I am very happy with! ;) Let me know what you think. I hope you enjoy it. :) [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/84/10/HucMYwwlQUSF28UQvSwm_IMG_51062.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/84/10/qNSJwwnrTJC21Ae5C97y_IMG_5106-1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/84/10/heAw6420QLiLmIfr3uJJ_IMG_5106.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/84/10/piceZROJh.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/84/10/picDa7CBH.jpg"] [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Mexican", "< 60 Mins"] [RecipeIngredientQuantities] ["3", "1", "1", "1", "1/2", "1/2", "1/2", "2", "2", "1/2", "12", "1", NA, "1", NA, NA] [RecipeIngredientParts] ["green chilies", "green chili salsa", "water", "chicken broth", "cumin", "salt", "Mexican oregano", "chili powder", "fresh cilantro", "lime, juice of", "soft taco-size flour tortillas", "cheddar cheese", "lettuce", "tomatoes", "sour cream"] [AggregatedRating] 5.0 [ReviewCount] 37.0 [Calories] 407.6 [FatContent] 15.9 [SaturatedFatContent] 6.4 [CholesterolContent] 72.3 [SodiumContent] 1022.7 [CarbohydrateContent] 37.3 [FiberContent] 3.5 [SugarContent] 4.2 [ProteinContent] 28.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In a large sauce pan, combine first 9 ingredients and bring to a boil. Cover chicken and reduce heat to simmering. Simmer approximately 20 minutes or until liquid is absorbed. Remove from heat and squeeze in the juice of 1/2 lime. Heat tortillas and keep warm in foil. Put two tablespoons of the chicken mixture and one tablespoon of grated cheese in each tortilla. Serve with option of lettuce, tomato, sour cream or guacamole and extra salsa as desired.
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[Name] Chinese Barbecue Pork (Char Siew) [AuthorId] 154044 [AuthorName] UnknownChef86 [CookTime] PT3H [PrepTime] PT20M [TotalTime] PT3H20M [DatePublished] 2000-03-16T20:11:00Z [Description] Make and share this Chinese Barbecue Pork (Char Siew) recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "Chinese", "Asian", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "2", "1", NA, "4", "1/2"] [RecipeIngredientParts] ["boneless pork roast", "hoisin sauce", "soy sauce", "fresh garlic", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 307.5 [FatContent] 12.0 [SaturatedFatContent] 4.1 [CholesterolContent] 97.6 [SodiumContent] 630.8 [CarbohydrateContent] 14.9 [FiberContent] 0.2 [SugarContent] 13.8 [ProteinContent] 33.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Slice pork into strips approximately 1 1/2 inches thick, 5-6 inch long, and 1/2 inch wide. Combine all the ingredients for the sauce and mix well. Marinate pork strips in sauce for a minimum of 2 hours. Bake in preheated oven 375°F for 25 minutes. Turn meat over and bake for an additional 25 minutes.
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[Name] Classic Sour Cream Raisin Pie [AuthorId] 42720 [AuthorName] Susie in Texas [CookTime] nan [PrepTime] PT0S [TotalTime] PT40M [DatePublished] 2000-03-16T20:11:00Z [Description] Make and share this Classic Sour Cream Raisin Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "2", "1", "3/4", "1", "1/4", "1/4", "1", "1/2", "1", "1/2", "1/3", "3"] [RecipeIngredientParts] ["eggs", "sour cream", "sugar", "vanilla", "salt", "nutmeg", "raisins", "sour cream", "all-purpose flour", "salt", "shortening", "milk"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 537.4 [FatContent] 26.8 [SaturatedFatContent] 9.9 [CholesterolContent] 88.4 [SodiumContent] 421.6 [CarbohydrateContent] 69.3 [FiberContent] 2.0 [SugarContent] 39.7 [ProteinContent] 7.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Beat eggs,1 cup sour cream,sugar,vanilla,salt and nutmeg together until well blended. Stir in raisins. Pour into pie shell. Bake,below oven center,in moderate hot oven (375 degrees] for 40 minutes,just until set. Cool. If desired,top servings with sour cream. Combine flour with salt. Cut in shortening until particles are pea size. Sprinkle with milk to make a stiff dough. Roll on lightly floured board or cloth to fit a 8\" pie tin. Fold edge under and flute rim.
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[Name] County Fair Banana Cream Pie [AuthorId] 125325 [AuthorName] Liara [CookTime] nan [PrepTime] PT0S [TotalTime] PT56M [DatePublished] 2000-03-16T20:11:00Z [Description] Make and share this County Fair Banana Cream Pie recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/84/13/picsl3izj.jpg" [RecipeCategory] Pie [Keywords] ["Dessert", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "1", "3", "1", "1/2", "1", "1/2", "1", "1", "1", "4", "1", "5", "3", "1", "2", "1/2", "2", NA] [RecipeIngredientParts] ["pecans", "butter", "flour", "egg", "sugar", "chocolate chips", "unsalted butter", "light corn syrup", "vanilla", "milk", "sugar", "flour", "unsalted butter", "rum", "vanilla", "bananas", "heavy cream", "pecans"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 843.1 [FatContent] 60.8 [SaturatedFatContent] 30.3 [CholesterolContent] 206.4 [SodiumContent] 147.3 [CarbohydrateContent] 71.1 [FiberContent] 4.0 [SugarContent] 36.5 [ProteinContent] 9.1 [RecipeServings] 12.0 [RecipeYield] 2 pies [RecipeInstructions] ["For the crust: Chop pecans very fine,preferably in a food processor fitted with a metal blade.", "Place in bowl with other crust ingredients and mix until well blended.", "Divide in half and press into the bottom of 2 pie pans.", "Chill 30 minutes.", "Bake the pie crusts for 25 minutes at 350 degrees.", "Cool completely.", "For chocolate layer: Melt chocolate with butter and corn syrup in the top of a double boiler set over hot,not boiling water.", "Stir frequently.", "Remove from heat and cool,then stir in vanilla.", "Divide between cooked pie crusts and spread evenly.", "For Filling: Heat milk in a medium size saucepan over medium heat to scald.", "Beat the egg yolks and gradually add sugar.", "Then beat in flour.", "Gradually stir in hot milk.", "Transfer to medium saucepan and cook,stirring constantly over medium high heat (use a whisk]. The mixture will lump as it begins to thicken.", "Bring the mixture to a boil and boil 1 minute, stirring constantly.", "Remove from the pan from heat and continue to stir until the mixture is smooth.", "Then, beat in butter and optional rum.", "Cool to room temperature.", "Peel the bananas, slice very thin and toss with lemon juice.", "Whip 1 cup of the cream until it is firm but not stiff.", "Mix about 1/4 of the cream into the cooled egg mixture to lighten it, then fold the remaining cream and bananas into egg mixture.", "Fill the pastry shells with banana cream and smooth to even.", "Beat remaining cream until stiff.", "Spoon around edge of the pies and sprinkle with chopped pecans, if desired." ]
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[Name] Dynamite Chili With Beans [AuthorId] 102058 [AuthorName] kiwidutch [CookTime] PT1M [PrepTime] PT1M [TotalTime] PT2M [DatePublished] 2000-03-16T20:11:00Z [Description] Fred Drexel, 1981 World Champion Chili
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[Name] Empanadas de Fruta [AuthorId] 13593 [AuthorName] Amber of AZ [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-16T20:11:00Z [Description] Make and share this Empanadas de Fruta recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Mexican", "Low Cholesterol", "< 15 Mins", "Deep Fried"] [RecipeIngredientQuantities] ["6", "1", "1", "3/4", "1 1/2", "20", "1/2", "3/4", "1/2", "1", "1/2", "1"] [RecipeIngredientParts] ["flour", "salt", "sugar", "shortening", "water", "raisins", "sugar", "clove", "cinnamon", "nutmeg", "pine nuts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 968.2 [FatContent] 32.2 [SaturatedFatContent] 5.9 [CholesterolContent] 0.0 [SodiumContent] 311.1 [CarbohydrateContent] 163.9 [FiberContent] 10.2 [SugarContent] 38.0 [ProteinContent] 14.7 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Mix flour, salt and sugar; add shortening and mix well. Add beaten egg to water and then to dry mixture. Dough should be soft but not sticky. Make small balls of dough. Roll out to 5 inches diameter and 1/8\" thick. Place a heaping teaspoon of filling on half of rolled out dough turning other half of dough over and pressing edges together. Pinch edges between thumb and fore finger giving the dough a half-turn. Fry in deep fat until golden brown. Drain. To make fruit filling, add enough water to cover the dried fruit and raisins. Cook over low heat until tender. Add sugar, spices, and nuts. Mix until well blended. ( A 21 oz. can of fruit pie filling can be substituted for the fruit filling.]
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[Name] Florida Key Lime Pie [AuthorId] 52448 [AuthorName] PetsRus [CookTime] PT2H45M [PrepTime] PT40M [TotalTime] PT3H25M [DatePublished] 2000-03-16T20:11:00Z [Description] An adopted recipe from the RecipeZaar account. I did not make any changes to the recipe that is posted, but I do use approx 2 tablespoons more lime juice when I make it...just because I love the sharp lime flavor. Please taste the mix first before you add more lime juice. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/84/16/picQCVsB7.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/84/16/picpsYqmd.jpg"] [RecipeCategory] Pie [Keywords] ["Dessert", "Lime", "Citrus", "Fruit", "Weeknight", "Oven", "Refrigerator", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/4", "2", "1/3", "5", "1/2", "1/3", "1/8", "2", "2 1/2", "1"] [RecipeIngredientParts] ["graham cracker crumbs", "sugar", "butter", "lime juice", "sugar", "salt", "lime peel", "heavy cream", "lime"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 462.3 [FatContent] 39.3 [SaturatedFatContent] 23.2 [CholesterolContent] 237.5 [SodiumContent] 200.2 [CarbohydrateContent] 25.3 [FiberContent] 0.4 [SugarContent] 15.9 [ProteinContent] 4.3 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Prepare crust: Heat oven to 375 degrees. In 9\" pie plate combine graham cracker crumbs and 2 tablespoons sugar;stir in butter until blended. Press mixture firmly and evenly over bottom and sides of pie plate; bake 10 minutes until browned. Cool completely on wire rack. Prepare filling: In top of double boiler using wire whisk,beat egg yolks,lime juice,1/3 cup sugar and salt until well blended. Set over simmering water;cook about 5 minutes,stirring constantly until mixture is thick enough to coat back of metal spoon. Remove from heat; stir in 1 tablespoons grated lime peel. Refrigerate mixture about 45 minutes until cool. Meanwhile,in large bowl with electric mixer at medium speed,beat cream until soft peaks form. Set 1 cup whipped cream aside for garnish;fold cooled lime mixture into remaining cream. Spoon filling into prepared crust;refrigerate at least 2 hours until set. To serve: Spoon remaining whipped cream decoratively over top of pie; sprinkle cream with remaining 1 tablespoons lime peel. Garnish with lime slices,if desired.
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[Name] Four-Layer Lemon Pie [AuthorId] 154044 [AuthorName] UnknownChef86 [CookTime] nan [PrepTime] PT0S [TotalTime] PT10M [DatePublished] 2000-03-16T20:11:00Z [Description] Make and share this Four-Layer Lemon Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "< 15 Mins", "Oven", "Refrigerator"] [RecipeIngredientQuantities] ["1 1/2", "1/2", "2", "5", "8", "4", "1", "6", "3", "4"] [RecipeIngredientParts] ["flour", "sugar", "milk", "cream cheese", "powdered sugar", "instant lemon pudding mix", "milk"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 597.2 [FatContent] 34.3 [SaturatedFatContent] 14.5 [CholesterolContent] 68.1 [SodiumContent] 455.6 [CarbohydrateContent] 65.4 [FiberContent] 0.6 [SugarContent] 20.4 [ProteinContent] 8.8 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] First Layer: Mix all ingredients together and pat into a pie pan. Bake in a preheated 400 degree oven until browned,8 to 10 minutes. Second Layer: Beat together and pour into pie shell. Chill. Third Layer: Mix until thickened and pour on cream cheese layer. Chill. Fourth Layer: Cover pie with 4 oz. whipped topping. Chill until serving time
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[Name] Georgia Peach Pie [AuthorId] 146310 [AuthorName] CoffeeMom [CookTime] PT50M [PrepTime] PT30M [TotalTime] PT1H20M [DatePublished] 2000-03-16T20:11:00Z [Description] Make and share this Georgia Peach 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/84/18/piczpc4pT.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/84/18/01467678753.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/84/18/01467678741.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/84/18/picb7UBNF.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/84/18/pic8yCB08.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/84/18/picJTmmIf.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/84/18/picOArMA5.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/84/18/piclnNYHo.jpg"] [RecipeCategory] Pie [Keywords] ["Dessert", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1/4", "3/4", "8", "1/2", "1/4", "2", "1", "2"] [RecipeIngredientParts] ["all-purpose flour", "salt", "butter", "sugar", "all-purpose flour", "lemon juice", "lemon", "milk"] [AggregatedRating] 5.0 [ReviewCount] 22.0 [Calories] 312.6 [FatContent] 14.5 [SaturatedFatContent] 8.9 [CholesterolContent] 37.0 [SodiumContent] 181.9 [CarbohydrateContent] 43.3 [FiberContent] 2.6 [SugarContent] 20.2 [ProteinContent] 4.2 [RecipeServings] 10.0 [RecipeYield] 1 pie [RecipeInstructions] ["Prepare Crust: In large bowl, combine 2 cups flour and salt; using pastry blender or two knives, cut in butter until mixture resembles coarse crumbs.", "Sprinkle 5 to 6 tablespoon cold water, 1 tablespoon at a time, over flour mixture; toss with fork to blend lightly but evenly.", "When mixture forms ball, knead gently 2 or 3 times.", "Divide dough in half.", "On lightly floured surface, roll out half dough to 12-inch circle; fit into 9-inch pie plate; trim, leaving 1-inch overhang.", "Roll out remaining half dough to 12-inch circle; using sharp knife cut circle into ten strips, each about 1-inch wide; set aside.", "Heat oven to 375°F.", "Prepare filling: In large bowl, combine peaches, sugar, 1/4 cup flour, lemon juice, and grated peel; toss well.", "Pour filling into prepared crust.", "Arrange reserved strips of dough in lattice pattern over filling; trim strips to match lower of crust overhang.", "Dampen overhang lightly with water; turn up over ends of strips and seal.", "Flute edge decoratively.", "Brush lattice strips and edge of crust with milk; bake 50 minutes until bubbling and crust is golden brown." ]
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[Name] Green Chiles Rellenos (Stuffed Green Chiles) [AuthorId] 184469 [AuthorName] jackieblue [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2000-03-16T20:11:00Z [Description] Make and share this Green Chiles Rellenos (Stuffed Green Chiles) recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Mexican", "High In...", "< 15 Mins", "Deep Fried"] [RecipeIngredientQuantities] ["10", "10", "1", "1", "1/2", "3/4", "1", "2"] [RecipeIngredientParts] ["green chili peppers", "monterey jack cheese", "all-purpose flour", "baking powder", "salt", "cornmeal", "milk", "eggs"] [AggregatedRating] 5.0 [ReviewCount] 9.0 [Calories] 635.4 [FatContent] 36.2 [SaturatedFatContent] 21.8 [CholesterolContent] 190.7 [SodiumContent] 957.5 [CarbohydrateContent] 45.5 [FiberContent] 3.4 [SugarContent] 5.4 [ProteinContent] 33.5 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] Cut cheese into slices 1/2\" thick and the length of the chili. Make a small slit in chili just big enough to insert cheese(you can also poke in some slivers of onion at this point]. Dip in batter and fry in hot oil or lard until golder brown. Drain and serve. May be garnished with green chili sauce if desired. To make batter, combine flour, baking powder, salt and cornmeal. Blend milk with egg;then combine milk and egg mixture with dry ingredients. Add more milk if necessary for smooth batter. Using a spoon, dip stuffed chilies in batter.
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[Name] Honey Crunch Pecan Pie [AuthorId] 283390 [AuthorName] Aunt Cookie [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2000-03-16T20:11:00Z [Description] This recipe is an adoptee from the RecipeZaar account. I changed the recipe slightly because the crust ingredients were entered incorrectly by the original owner of this recipe (unless the crust was really made of 1/3 cup flour and 1/2 cup crisco, which I highly doubt). Anyway, this is a very good pecan pie; I think the honey added to the topping is really nice. I hope you enjoy it! [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Fruit", "Nuts", "Weeknight", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "4", "1/4", "1/4", "1", "1/2", "1", "1", "2", "1", "1/3", "3", "3", "1 1/2"] [RecipeIngredientParts] ["eggs", "brown sugar", "granulated sugar", "white corn syrup", "salt", "vanilla extract", "Bourbon", "butter", "pecan nuts", "brown sugar", "butter", "honey", "pecan halves"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 921.1 [FatContent] 61.1 [SaturatedFatContent] 14.1 [CholesterolContent] 166.4 [SodiumContent] 546.8 [CarbohydrateContent] 93.0 [FiberContent] 4.3 [SugarContent] 54.8 [ProteinContent] 9.0 [RecipeServings] 6.0 [RecipeYield] 1 pie [RecipeInstructions] Preheat oven to 350 degrees. For pie filling: Combine all filling ingredients except pecans and mix well. Fold in chopped pecans;spoon filling into unbaked pastry shell. Bake at 350 degrees 50 to 55 minutes. During last 30 minutes of baking, cover edge of pastry shell with aluminum foil to prevent over browning. During last 10 minutes of baking, remove pie from oven; spread crunch topping evenly over top. Return pie to oven; bake remaining 10 to 12 minutes or until topping is bubbly and golden brown. For Topping: Combine sugar, butter and honey in medium saucepan. Cook over medium heat until sugar dissolves,about 2 to 3 minutes. Stir constantly. Add pecan halves. Stir until pecans are well coated.
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[Name] Apple Pie #2 [AuthorId] 86520 [AuthorName] Dorel [CookTime] nan [PrepTime] PT15M [TotalTime] PT50M [DatePublished] 2000-03-16T20:11:00Z [Description] This is one of my adopted recipes Feb 2005 and I just finished making it. This is quite different than the original recipe. The original recipe called for 2 crusts but I made a strudel type topping instead. I like my bottom crust quite thick so I used about 3/4 of the dough. With what's left over you can roll out and spread with jam or whatever and fold over and bake. The crust was very flaky and we all enjoyed the change from ordinary apple pie. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/84/21/picMo5JUq.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/84/21/picZx3RfU.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/84/21/pic194Ss2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/84/21/picWsKSKJ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/84/21/picwrpOnc.jpg" ] [RecipeCategory] Pie [Keywords] ["Dessert", "Apple", "Fruit", "Low Protein", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "2", "1", "3/4", "3", "1", "1 1/2", "1/3", "1/3", "1", "1/4", "2", "1", "6", "4", "2/3", "6", "1/4", "1/4", "1/4"] [RecipeIngredientParts] ["all-purpose flour", "sugar", "salt", "Golden Crisco Shortening", "water", "egg", "vinegar", "brown sugar", "white sugar", "cinnamon", "ground nutmeg", "cornstarch", "Golden Crisco Shortening", "tart apples", "apples", "water", "flour", "brown sugar", "cinnamon", "salt", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 826.6 [FatContent] 45.0 [SaturatedFatContent] 14.2 [CholesterolContent] 51.3 [SodiumContent] 574.5 [CarbohydrateContent] 101.7 [FiberContent] 4.8 [SugarContent] 51.9 [ProteinContent] 7.3 [RecipeServings] 6.0 [RecipeYield] 1 pie [RecipeInstructions] Crust: Combine flour, sugar and salt in bowl, cut in shortening using a\r\npastry blender until all flour is blended into pea size chunks. Combine water, egg and vinegar, pour into flour mixture and mix lightly with a fork until dough forms a ball. This can also be done in the food processor, I find it easier that way.\r\nTake 3/4 of dough for bottom crust and flatten into a pancake size\r\nwrap in clear wrap and refrigerate, use the rest for tarts or\r\nsomething.\r\nWhile dough is chilling make filling. Filling: Combine brown sugar, sugar, 1 teaspoon cinnamon, cornstarch and nutmeg if using and cut in 1 tablespoon of Golden Crisco until crumbs form; toss apples with crumb mixture. Roll out pastry to fit 9 inch or 9 1/2 inch pie pan and pour apple mixture into it. Sprinkle apple juice over apples. Topping: Combine in food processor or by hand all topping ingredients and sprinkle over apples. Bake on bottom shelf of oven at 375°F for 35-40 minutes, (I did mine for 40 minutes]
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[Name] Huckleberry Pie [AuthorId] 82616 [AuthorName] Shirl J 831 [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2000-03-16T20:11:00Z [Description] I don't know how available Huckleberries are in most areas, I've recently adopted this recipe and intend to make it. Back In Alberta, Canada there was a restaurant that was famous for their Huckleberry Pie. I think this one looks promising. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/84/22/980j9TGQSKSWGZ4O6oyd_20726838871_4b8cc11f42_k-2.jpg" [RecipeCategory] Pie [Keywords] ["Dessert", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["3", "1", "1/2", "1", "1", "2", "1"] [RecipeIngredientParts] ["huckleberries", "frozen huckleberries", "sugar", "apple", "flour", "salt"] [AggregatedRating] 4.5 [ReviewCount] 5.0 [Calories] 466.5 [FatContent] 20.8 [SaturatedFatContent] 5.2 [CholesterolContent] 0.0 [SodiumContent] 351.3 [CarbohydrateContent] 66.7 [FiberContent] 1.6 [SugarContent] 35.6 [ProteinContent] 4.2 [RecipeServings] 6.0 [RecipeYield] 1 pie [RecipeInstructions] Preheat oven to 375°F. Roll half of pastry out on floured surface and place in 9\" pie pan. Measure ingredients into a two quart mixing bowl and mix well. Pour into unbaked pie shell. Roll out remaining pastry and cover the fruit mixture. Crimp edges attractively and pierce all over with a fork to release the steam. Place pie on a cookie sheet and bake for about one hour or until nicely browned.
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[Name] Illinois Apple Pie [AuthorId] 64203 [AuthorName] Dine Dish [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-16T20:11:00Z [Description] I adopted this recipe during the Recipezaar abandoned recipe adoption. I made this the next day and it is so delicious! The crust is so easy to work with and has great flavor! If you like your apple juices to be a little thicker, add a tablespoon of flour to the mixture. This is so delicious... perfect for first time pie makers or expert pros! Enjoy! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/84/23/pic1EsDOa.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/84/23/pica9C8Ht.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/84/23/pichkQq4Y.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/84/23/picT6SaTW.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/84/23/picpKkC0y.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/84/23/picufVAfn.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/84/23/picD2q2ny.jpg"] [RecipeCategory] Pie [Keywords] ["Dessert", "Apple", "Fruit", "Low Protein", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "1/4", "1", "1/2", "1/4", "1/4", "6", "1/2", "1/2", "1", "2", "1/4", "1/4", "1"] [RecipeIngredientParts] ["all-purpose flour", "salt", "Crisco shortening", "milk", "sugar", "tart apples", "sugar", "brown sugar", "cinnamon", "lemon juice", "salt", "nutmeg", "butter"] [AggregatedRating] 5.0 [ReviewCount] 44.0 [Calories] 711.3 [FatContent] 37.1 [SaturatedFatContent] 10.1 [CholesterolContent] 6.5 [SodiumContent] 223.8 [CarbohydrateContent] 93.3 [FiberContent] 4.4 [SugarContent] 56.0 [ProteinContent] 5.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 450 degrees. For crust,combine flour and salt in mixing bowl. Cut in shortening with pastry blender or 2 knifes until mixture is uniform. Add water; toss lightly with a fork until dough forms a ball. Divide dough into 2 parts. On lightly floured surface,roll bottom crust into circle 1/8\" thick and about 1 1/2\" larger than inverted 9\" pie plate. Gently, ease dough into pie plate,being careful not to stretch dough. Trim edge even with pie plate. For apple filling:Combine all ingredients in mixing bowl. Stir until mixed well. Spoon into unbaked pie shell. Use remaining half of dough to roll top crust,as instructed for bottom crust. Lift onto filled pie. Trim 1/2\" beyond edge of pie plate. Fold top edge under bottom crust;flute as desired. Cut slits or design in top crust to allow steam to escape. Brush top crust with milk;sprinkle with white sugar. Bake at 450 degrees for 20 minutes. Reduce heat to 350 degrees; bake an additional 25 to 30 minutes or until crust in golden brown. Cool and serve .
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[Name] Kentucky Apple Festival Apple Pie [AuthorId] 64203 [AuthorName] Dine Dish [CookTime] PT1H15M [PrepTime] PT0S [TotalTime] PT1H15M [DatePublished] 2000-03-16T20:11:00Z [Description] I adopted this recipe during the Recipezaar abandoned account recipe adoption. This is a delicious pie with an easy, no fuss crust. The crust is tender and flaky at the same time and the flavor is just the perfect amount of sweetness! Try it and you'll see why it is a Festival winning apple pie! 10/12/04, Edited: cooking time/temperature [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/84/24/picIeVnJe.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/84/24/picksZVF5.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/84/24/picQXHwDp.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/84/24/picTJwjio.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/84/24/pic5TGm9Q.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/84/24/picmXr2Ao.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/84/24/pichpwP8i.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/84/24/pic1DlgwP.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/84/24/pic84zAJ0.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/84/24/pic6aqoRg.jpg" ] [RecipeCategory] Pie [Keywords] ["Dessert", "Apple", "Fruit", "Low Protein", "Thanksgiving", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1/3", "1/3", "2", "1/3", "1/2", "1/2", "7", "1", "1 1/2", "3/4"] [RecipeIngredientParts] ["shortening", "butter", "flour", "boiling water", "salt", "baking powder", "granny smith apples", "cinnamon", "butter", "sugar"] [AggregatedRating] 5.0 [ReviewCount] 98.0 [Calories] 576.5 [FatContent] 25.2 [SaturatedFatContent] 11.3 [CholesterolContent] 34.7 [SodiumContent] 343.0 [CarbohydrateContent] 86.6 [FiberContent] 6.5 [SugarContent] 47.1 [ProteinContent] 5.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Crust: Mix shortening, 1/3 cup butter and flour.", "Add boiling water, salt and baking powder.", "Mix well.", "Separate into 2 balls; place between 2 pieces of wax paper; roll.", "Filling: Peel, core and slice apples.", "Lightly mix cinnamon and sugar with the apples.", "Heap into pastry lined pie pan and dot with 1 1/2 tablespoons butter.", "Cover with topping crust; slit to allow steam to escape.", "Bake at 425°F for 15 minutes then reduce temperature to 350° and continue baking 45-60 minutes." ]
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[Name] Maple Pecan Pumpkin Pie [AuthorId] 55166 [AuthorName] peppermintkitty [CookTime] nan [PrepTime] PT0S [TotalTime] PT50M [DatePublished] 2000-03-16T20:11:00Z [Description] Make and share this Maple Pecan Pumpkin Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Fruit", "Nuts", "Thanksgiving", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1", "1/2", "1/4", "1/4", "2", "1 1/2", "1", "2", "1", "2", "1/2", NA] [RecipeIngredientParts] ["flour", "sugar", "cinnamon", "salt", "raisins", "pecans", "pumpkin pie filling", "evaporated milk", "maple syrup", "eggs", "powdered sugar", "maple syrup", "pecan halves"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 650.2 [FatContent] 34.9 [SaturatedFatContent] 13.8 [CholesterolContent] 107.3 [SodiumContent] 717.3 [CarbohydrateContent] 78.0 [FiberContent] 11.9 [SugarContent] 18.2 [ProteinContent] 10.2 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Prepare pie crust,according to package directions,for one crust pie. Refrigerate remaining pie crust for later use. Heat oven to 425 degrees. Place prepared crust into a 10\" tart pan with removable or a 9\" pie pan. Press in bottom and up sides of pan. Trim edges,if necessary. In a large bowl,combine all filling ingredients;blend well. Carefully,pour into pie crust lined pan. Bake for 40 to 50 minutes or until knife inserted in center comes out clean. Cool. In a small bowl,beat cream until soft peaks form. Blend in powdered sugar and maple flavor;beat until stiff peaks form. Spoon or pipe over filling. Garnish with pecan halves. Store in refrigerator.
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[Name] Margo Knudson's Chili Con Carne [AuthorId] 125388 [AuthorName] Ginny Sue [CookTime] PT3H [PrepTime] PT20M [TotalTime] PT3H20M [DatePublished] 2000-03-16T20:11:00Z [Description] I adopted this recipe in the February 2005 recipe adoption. I had no idea who Margo Knudson is, so I googled her. Turns out she won the 1987 International Chili Society Cookoff with this recipe! This is the first time I made "real" chili, with cubed beef instead of ground beef and no beans! The chili is spicy, but not overly so. It has more of a flavorful, complex kind of heat to it. I ended up using slightly more beef broth and tomato sauce than called for in the recipe. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "Mexican", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "6", "2", "2", "1/2", "3", "1", "3", "1", "1/2", "1/2", "1/2", "6", "1", "1/2", "1/2", "1/4", "1"] [RecipeIngredientParts] ["onions", "garlic cloves", "Gebhardt® Chili powder", "dark chili powder", "beef", "beef broth", "bulk pork sausage", "green chili", "chili powder", "cumin", "tomato sauce", "oregano", "water", "salt", "pepper", "Tabasco sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1687.9 [FatContent] 170.9 [SaturatedFatContent] 68.9 [CholesterolContent] 238.1 [SodiumContent] 1498.2 [CarbohydrateContent] 14.0 [FiberContent] 5.8 [SugarContent] 4.1 [ProteinContent] 25.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Saute onions and garlic in oil about 3 minutes. Add Gebhardt's and regular chili powder. Mix well. Brown beef in another pan, a pound at a time, adding pepper to taste while browning. Add meat to onions and spices, using a little broth to keep from sticking. Saute sausage and green chili pepper together 2 minutes. Add to the pot along with meat and onions. Cook 15 minutes. Add New Mexico chili powder, cumin, coriander, tomato sauce and remaining broth. Mix well and cook for 30 minutes. Add oregano tea. Cover and cook over low heat about 2 hours or until meat is tender, stirring occasionally. During the last 20 or 30 minutes add salt, pepper, cayenne and Tabasco, if needed.
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[Name] Midnight Mint Pie [AuthorId] 123897 [AuthorName] Vnut-Beyond Redempt [CookTime] nan [PrepTime] PT0S [TotalTime] PT7M [DatePublished] 2000-03-16T20:11:00Z [Description] Make and share this Midnight Mint Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1 1/4", "1/4", "1", "2", "4", "4", "1"] [RecipeIngredientParts] ["butter", "margarine", "butter", "powdered sugar", "eggs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 639.0 [FatContent] 51.4 [SaturatedFatContent] 31.4 [CholesterolContent] 225.7 [SodiumContent] 390.4 [CarbohydrateContent] 45.9 [FiberContent] 3.1 [SugarContent] 39.5 [ProteinContent] 7.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 degrees. Blend cookie crumbs with butter and press into bottom and sides of a 9\" pie pan. Bake 5 to 7 minutes and cool thoroughly. Beat butter and sugar until light and fluffy. Add chocolate,eggs and peppermint extract,beating until well combined. Mound filling into the baked pie shell. Freeze until firm.
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[Name] Ohio Sour Cherry Pie [AuthorId] 57256 [AuthorName] Theresa P [CookTime] nan [PrepTime] PT0S [TotalTime] PT1H10M [DatePublished] 2000-03-16T20:12:00Z [Description] Make and share this Ohio Sour Cherry Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2 1/4", "1/2", "5", "1/3", "1/3", "1/2", "1 1/2", "1 1/2", "1", "2", "1/3", "4", "3", "1", "1/2"] [RecipeIngredientParts] ["all-purpose flour", "salt", "brown sugar", "cinnamon", "cherry juice", "vanilla extract", "sugar", "white sugar", "cornstarch", "frozen cherries", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 393.9 [FatContent] 3.0 [SaturatedFatContent] 0.9 [CholesterolContent] 0.1 [SodiumContent] 152.6 [CarbohydrateContent] 87.3 [FiberContent] 4.6 [SugarContent] 53.0 [ProteinContent] 5.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] For Crisco crust, combine flour and salt in food processor. Cut frozen Crisco shortening into chunks with knife and add to food processor. Process (pulse] until mixture forms fine crumbs. Add ice water while the machine is running and continue to run processor until dough forms on the blades. Remove and form dough into two balls. Cover and refrigerate for 30 minutes. Preheat oven to 425 degrees. For Sour Cherry Filling, combine brown and white sugars, cinnamon and cornstarch in saucepan. Add cherry juice and cook until mixture is thick and bubbly. Stir and boil the mixture for one minute. Add cherries and cook for one minute or until it starts to boil again. Remove from heat and add Crisco shortening and almond and vanilla extracts. Remove refrigerated dough. On lightly floured surface, roll bottom crust into circle 1/8\" thick and about 1 1/2\" larger than inverted pie plate. Gently,ease dough into the pie plate, being careful not to stretch the dough. Trim edge even with pie plate. Spoon cherry filling into prepared pastry. Roll top crust the same way as the bottom. Brush top crust with milk and sprinkle lightly with sugar. Bake at 425 degrees for 15 minutes. Reduce temperature to 350 degrees and continue baking for 25 minutes or until crust is golden brown.
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[Name] Chicken Biryani II [AuthorId] 125325 [AuthorName] Liara [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-16T20:12:00Z [Description] Make and share this Chicken Biryani II recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Asian", "Indian", "< 15 Mins"] [RecipeIngredientQuantities] ["1/2", "3", "2", "1", "3/4", "2", "4", "14", "2", "1", "2", "2", "1/2", "1/4", "1/2", "2", "2", "3/4", NA, NA, NA] [RecipeIngredientParts] ["onions", "garlic", "fresh ginger", "boneless chicken", "brown cardamom pods", "whole cloves", "whole black peppercorns", "dried coriander", "cumin seed", "white poppy seeds", "fresh lemon juice", "garam masala", "cayenne pepper", "salt", "tomato paste", "bay leaves", "plain yogurt", "tomatoes", "cilantro"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 338.7 [FatContent] 28.3 [SaturatedFatContent] 5.5 [CholesterolContent] 46.5 [SodiumContent] 265.4 [CarbohydrateContent] 9.2 [FiberContent] 1.1 [SugarContent] 4.3 [ProteinContent] 12.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Heat oil in large, heavy frying pan and saute onions and garlic until lightly browned.", "Add ginger, fry another minute or two, then transfer mixture to a large bowl.", "Add chicken.", "Grind together the cardamom, cloves, peppercorns, dried coriander, cumin and poppy seeds.", "Blend with lemon juice, garam marsala, cayenne, salt, tomato paste, bay leaves and yogurt.", "Stir mixture into vegetable and chicken mixture, cover and refrigerate for several hours.", "Using a large, heavy frying pan, cook mixture, covered, over low heat for 10 - 15 minutes, stirring often." ]
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[Name] Lemon Blueberry Bundt Cake [AuthorId] 1831 [AuthorName] Anita Bautsch [CookTime] PT50M [PrepTime] PT20M [TotalTime] PT1H10M [DatePublished] 2000-03-18T10:44:00Z [Description] Make and share this Lemon Blueberry Bundt Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Berries", "Fruit", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1/2", "2", "1", "2", "1 1/2", "1/2", "1", "1/2", "1", "1/3", "1/4"] [RecipeIngredientParts] ["sugar", "butter", "eggs", "lemon juice", "lemons, rind of", "flour", "salt", "baking powder", "milk", "blueberries", "lemon juice", "sugar"] [AggregatedRating] 4.0 [ReviewCount] 8.0 [Calories] 234.0 [FatContent] 9.1 [SaturatedFatContent] 5.4 [CholesterolContent] 57.0 [SodiumContent] 259.4 [CarbohydrateContent] 36.2 [FiberContent] 0.8 [SugarContent] 22.4 [ProteinContent] 3.2 [RecipeServings] 12.0 [RecipeYield] 1 cake [RecipeInstructions] Cream butter in 1 cup sugar. Add eggs and 1 tablespoon of lemon juice. Mix well. Sift flour, salt and baking powder. Add alternately with milk to creamed mixture. Stir in lemon peel and blueberries. Bake in well greased bundt pan at 325 degrees for 1 hour or until golden brown. Mix lemon juice and sugar - use a toothpick to make holes in top of cake and drizzle lemon glaze over warm cake.
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[Name] Pork Chops - Southern Style [AuthorId] 2089 [AuthorName] Jeff Hamme [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2000-03-30T08:49:00Z [Description] Simple, quick and tasty. Something I threw together with the 'scraps' in my Fridge and surprised me with how great it tasted. Feel free to remove as much 'fat' from the pan as you need to... the more you leave, the better it tastes! Great with mashed potatoes! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/84/32/picIFtboz.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/84/32/01501364668.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/84/32/ZN00J7cxQLfoISg6MQPU_IMG_1365.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/84/32/picec9Tam.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/84/32/picPXTRFl.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/84/32/pic5Hlg3w.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/84/32/picDu1I4g.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/84/32/pic5Di2FW.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/84/32/picODxipw.jpg"] [RecipeCategory] Pork [Keywords] ["Meat", "Very Low Carbs", "Spring", "Summer", "Winter", "< 30 Mins", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["2", "1/2", "1 -2", "2", "2", "3/4", NA] [RecipeIngredientParts] ["onion", "bacon", "butter", "cornstarch", "water"] [AggregatedRating] 5.0 [ReviewCount] 105.0 [Calories] 499.9 [FatContent] 31.3 [SaturatedFatContent] 13.9 [CholesterolContent] 170.6 [SodiumContent] 248.6 [CarbohydrateContent] 9.9 [FiberContent] 0.5 [SugarContent] 1.2 [ProteinContent] 42.1 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] In 12\" skillet, cook bacon on med hi heat. Remove bacon from skillet, but leave bacon drippings. Add 1 TBSP butter and diced onion. When transparent, remove from skillet. Reduce heat to medium, lightly salt and pepper both sides of pork chops and place in skillet. Brown both sides (approx 2-4 minutes each]. Chop up bacon, and add both bacon and cooked onion to skillet. Add 3/4 cup water (add more if you want more gravy], 1 TBSP butter, cover and simmer until cooked (5-10 minutes - but can simmer for up to 45 minutes easily]. Just before serving, mix 2 TBSP cornstarch with cool tap water (approx 1/4 cup]. Place pork chops on plates, add corn starch/water mixture to gravy/drippings in skillet and bring to quick boil stirring frequently to form thick gravy.
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[Name] Twin Peaks Martini [AuthorId] 27 [AuthorName] Troy A. Hakala [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2000-04-07T00:18:00Z [Description] Make and share this Twin Peaks Martini recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "4", "1"] [RecipeIngredientParts] ["vodka", "triple sec"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 280.5 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.6 [CarbohydrateContent] 0.1 [FiberContent] 0.0 [SugarContent] 0.1 [ProteinContent] 0.0 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] "shake and strain"
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[Name] Solo Mediterranean Chicken Pilaf [AuthorId] 1634 [AuthorName] Bill Hilbrich [CookTime] PT30M [PrepTime] PT5M [TotalTime] PT35M [DatePublished] 2000-04-02T20:29:00Z [Description] This recipe started as a private game of refrigeator sweep, when I noticed that the jar of green olives had only one olive, but lots of juice. So, I ate the olive and went from there. Cooking is a creative sport. [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "European", "Low Cholesterol", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1/2", "2", "1/3", "1", "1/4", "1/8", "1"] [RecipeIngredientParts] ["boneless skinless chicken breast", "green bell pepper", "roma tomatoes", "rice", "green olives", "salt", "ground pepper", "olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 674.0 [FatContent] 32.2 [SaturatedFatContent] 4.6 [CholesterolContent] 68.4 [SodiumContent] 2343.3 [CarbohydrateContent] 63.5 [FiberContent] 7.0 [SugarContent] 5.3 [ProteinContent] 34.3 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] First slice the Roma Tomatoes, add salt and pepper and set aside. Heat the oil in a frying pan with a tight fitting cover. Add rice and stir until all the grains are coated, followed by the chicken and continue to stir until it starts to brown. Add the peppers, tomatoes, basil, and liquid. Cover, reduce the flame to very low and leave alone for 15 minutes. Do NOT peek, remove from heat and let it sit covered for another 15 minutes.
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[Name] Vitamin Rich Meal for Felines [AuthorId] 2101 [AuthorName] Katrina Garrand [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2000-04-09T22:14:00Z [Description] Make and share this Vitamin Rich Meal for Felines recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/3", "2", "1", "1", "1"] [RecipeIngredientParts] ["cottage cheese", "biscuit mix", "liver", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 88.0 [FatContent] 5.0 [SaturatedFatContent] 1.6 [CholesterolContent] 5.4 [SodiumContent] 314.8 [CarbohydrateContent] 5.7 [FiberContent] 0.2 [SugarContent] 1.0 [ProteinContent] 5.0 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] "Mix all ingredients together for 1 to 2 servings."
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[Name] Rhubarb Pie IIi [AuthorId] 2108 [AuthorName] Richard Mooney [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2000-04-18T18:10:00Z [Description] Make and share this Rhubarb Pie IIi recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "5", "1/4", "1/2", "1/4", "3", "2", "1"] [RecipeIngredientParts] ["dried rhubarb", "salt", "cinnamon", "nutmeg", "quick-cooking tapioca", "butter", "lemon, rind of"] [AggregatedRating] nan [ReviewCount] nan [Calories] 291.7 [FatContent] 18.0 [SaturatedFatContent] 5.6 [CholesterolContent] 7.6 [SodiumContent] 366.5 [CarbohydrateContent] 29.9 [FiberContent] 2.9 [SugarContent] 5.2 [ProteinContent] 3.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 450°F.", "Roll half the pastry out on a floured surface and place into 9\" pie pan.", "Mix the next seven ingredients together and place into pie crust.", "Roll other half of pie crust out and place over the top of the filling.", "Crimp edges attractively and pierce the top all over with a fork to let the steam escape.", "Bake at 450F for 15 minutes, reduce heat to 350F and continue baking for 30 additional minutes or until done.", "Remove to a cooling rack and serve once cooled." ]
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[Name] Solo Teriyaki Chicken Pilaf [AuthorId] 1634 [AuthorName] Bill Hilbrich [CookTime] PT20M [PrepTime] PT30M [TotalTime] PT50M [DatePublished] 2000-04-23T13:15:00Z [Description] When this recipe was rewritten, and retitled by the editors of Taste of Home in one of their 2009 cookbooks, they went with a different Pilaf procedure. Cooking is A Creative Sport, so if yours is different than mine, by all means consider trying them both. And the inclusion of wine is certainly optional. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/84/37/pic2scNOL.jpg" [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "Low Cholesterol", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1", "1", "1/3", "1", NA] [RecipeIngredientParts] ["boneless skinless chicken breast", "gingerroot", "garlic clove", "soy sauce", "sherry wine", "sugar", "mushrooms", "raw rice"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 517.8 [FatContent] 6.7 [SaturatedFatContent] 1.1 [CholesterolContent] 68.4 [SodiumContent] 1096.6 [CarbohydrateContent] 62.6 [FiberContent] 3.1 [SugarContent] 7.0 [ProteinContent] 37.1 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Dice chicken into 1/4 inch pieces, and mix the next five ingredients and use to marinate the chicken in a shallow dish for at least a half hour. Pour the liquid from the canned mushrooms into a measuring cup and add enough additional chicken stock to make 2/3 cup liquid. Heat a shallow pan with a tight fitting cover and add the cooking oil. Add the chicken and stir until the meat starts to turn white on all sides, add mushrooms and raw rice grains. Stir until the rice is mixed with the oil and then add the liquid. Cover, and reduce flame to the lowest level. Cook for 15 minutes without lifting the cover, and then let sit for an additional 5 minutes with no heat before serving.
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[Name] Tofu and Scallions [AuthorId] 2129 [AuthorName] Zeke Koch [CookTime] PT5M [PrepTime] PT15M [TotalTime] PT20M [DatePublished] 2000-05-05T08:02:00Z [Description] An excellent yet simple tofu recipe that brings out the essential creaminess of soft tofu by contrasting it with bright touches of ginger and rich shitake mushrooms. We eat this for breakfast several times a week. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Soy/Tofu", "Beans", "Chinese", "Asian", "Vegan", "< 30 Mins", "Stir Fry", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "2", "4", "1", "2", "2", "1"] [RecipeIngredientParts] ["ginger", "tofu", "shiitake mushroom", "soy sauce", "scallions", "cornstarch", "water", "oyster sauce"] [AggregatedRating] 4.5 [ReviewCount] 7.0 [Calories] 154.0 [FatContent] 11.2 [SaturatedFatContent] 1.6 [CholesterolContent] 0.0 [SodiumContent] 180.4 [CarbohydrateContent] 7.0 [FiberContent] 1.0 [SugarContent] 1.3 [ProteinContent] 8.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] First cover the mushrooms in roughly four cups of boiling water and soak while you're preparing the rest of the ingredients. Mince the ginger, slice the tofu into 1 inch cubes, julienne the scallions. Mix the thickener (arrowroot, water, oyster sauce and sesame oil] in a small bowl. Heat a nonstick frying pan or wok on the stove. When it's hot add the oil and then the ginger. When the ginger starts to turn golden then add the tofu and shitake mushrooms. Almost immediately add about a cup of the mushroom soaking liquid and soy sauce. Cook for 5 minutes turning once (be careful not to break up the tofu cubes]. Toss the scallions on top, stir in the thickener and cook until the arrowroot turns clear. Serve with steamed rice.
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[Name] Classic Hot Toddy [AuthorId] 1538 [AuthorName] Duckie067 [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2000-05-25T08:59:00Z [Description] Make and share this Classic Hot Toddy 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/84/39/picLp4Tn9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/84/39/picPTIK6f.jpg"] [RecipeCategory] Beverages [Keywords] ["Christmas", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1", "1", "2", NA] [RecipeIngredientParts] ["hot water", "cinnamon stick", "lemon, rind of", "hot water"] [AggregatedRating] 4.5 [ReviewCount] 7.0 [Calories] 150.7 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.6 [CarbohydrateContent] 2.4 [FiberContent] 0.0 [SugarContent] 2.4 [ProteinContent] 0.0 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] "Dissolve sugar with 2 Tbsp hot water. Add rest of ingredients and add hot water to taste."
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[Name] Pink Lady [AuthorId] 1538 [AuthorName] Duckie067 [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2000-05-25T09:12:00Z [Description] Make and share this Pink Lady recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["12", "6", "6", NA] [RecipeIngredientParts] character(0) [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 1326.3 [FatContent] 0.3 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 367.9 [CarbohydrateContent] 81.7 [FiberContent] 0.0 [SugarContent] 57.3 [ProteinContent] 21.6 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] "Mix ingredients into a shaker and shake for 25 times. Strain and serve in a tall glass."
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[Name] White Cargo [AuthorId] 1538 [AuthorName] Duckie067 [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2000-05-25T09:14:00Z [Description] Make and share this White Cargo recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Low Protein", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["12", "2"] [RecipeIngredientParts] "French vanilla ice cream" [AggregatedRating] nan [ReviewCount] nan [Calories] 1967.4 [FatContent] 69.3 [SaturatedFatContent] 44.2 [CholesterolContent] 393.8 [SodiumContent] 267.9 [CarbohydrateContent] 95.4 [FiberContent] 0.0 [SugarContent] 88.4 [ProteinContent] 15.0 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] "Put ingredients in a cocktail shaker. Shake 15 times. Serve."
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[Name] Side Car [AuthorId] 1538 [AuthorName] Duckie067 [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2000-05-25T09:15:00Z [Description] Make and share this Side Car 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/84/42/01477271069.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/84/42/piccNGWJe.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/84/42/pickYZFIn.jpg"] [RecipeCategory] Beverages [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["8", "4", "4", NA] [RecipeIngredientParts] ["brandy", "lemon juice", "Cointreau liqueur"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 171.7 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.9 [CarbohydrateContent] 2.6 [FiberContent] 0.1 [SugarContent] 0.7 [ProteinContent] 0.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] "Shake all ingredients and strain into a tall glass."
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[Name] Whiskey Sour II [AuthorId] 1538 [AuthorName] Duckie067 [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2000-05-25T09:17:00Z [Description] Make and share this Whiskey Sour II recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["12", "1/4", "3", NA] [RecipeIngredientParts] "powdered sugar" [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 501.2 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.9 [CarbohydrateContent] 21.2 [FiberContent] 0.3 [SugarContent] 16.6 [ProteinContent] 0.3 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] "Mix all ingredients into shaker. Strain and serve."
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[Name] Cherry Angel Food Cake - Homemade [AuthorId] 1538 [AuthorName] Duckie067 [CookTime] PT50M [PrepTime] PT20M [TotalTime] PT1H10M [DatePublished] 2000-05-25T09:20:00Z [Description] Make and share this Cherry Angel Food Cake - Homemade 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/84/44/pic37yPMz.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/84/44/picYp9Ezx.jpg"] [RecipeCategory] Dessert [Keywords] ["Fruit", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1/3", "3/4", "1/4", "1", "1", "1 1/4", "1/4", "1"] [RecipeIngredientParts] ["maraschino cherry", "vanilla", "salt", "cream of tartar", "granulated sugar", "cake flour"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 134.1 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 82.5 [CarbohydrateContent] 30.1 [FiberContent] 0.2 [SugarContent] 21.0 [ProteinContent] 3.1 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] ["Drain cherries thoroughly.", "Add salt, cream of tartar, almond flavoring, and vanilla to egg whites.", "Beat until foamy but not stiff.", "Beat in sugar, 2 tablespoons at a time.", "Sift flour 3 times and fold into mixture.", "Pour a layer in the bottom of an ungreased cake pan.", "Sprinkle in 1/2 cherries.", "Add remaining batter and top with remaining cherries.", "Bake in the oven at 325° for 50 minutes.", "Invert and allow to hang until cake cools and pulls away from sides of pan.", "Use whipped cream as frosting and top with whole cherries." ]
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[Name] Fair Funnel Cakes [AuthorId] 1538 [AuthorName] Duckie067 [CookTime] PT5M [PrepTime] PT20M [TotalTime] PT25M [DatePublished] 2000-05-25T09:29:00Z [Description] A treat that is surely to win the hearts of your family. It is a recipe used at State Fairs. It will bring back memories of your youth :) [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/84/45/kstBv1IQMKnAGv5878zp-facebook_photo.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Healthy", "< 30 Mins", "Deep Fried"] [RecipeIngredientQuantities] ["3", "1/4", "2", "3 2/3", "1/2", "2"] [RecipeIngredientParts] ["eggs", "sugar", "all-purpose flour", "salt", "baking powder"] [AggregatedRating] 5.0 [ReviewCount] 11.0 [Calories] 595.0 [FatContent] 8.8 [SaturatedFatContent] 3.6 [CholesterolContent] 170.8 [SodiumContent] 575.8 [CarbohydrateContent] 106.3 [FiberContent] 3.1 [SugarContent] 19.5 [ProteinContent] 20.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Beat together eggs and sugar. Add milk slowly and beat. Add all dry ingredients, beat until smooth. Pour batter in a funnel--hold the hole closed w/ your finger. Next, remove finger and create designs while pouring it into the hot oil. BE VERY CAREFUL! (2 inches of oil]. Turn onto. other side until both sides are golden brown. Drain on paper towels and sprinkle w/ powdered sugar. We also like to add cinnamon as well. Yummy! PS -- I highly recommend you make a double batch!
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[Name] Sauteed Steak Salad [AuthorId] 2148 [AuthorName] Lezlie [CookTime] PT3M [PrepTime] PT20M [TotalTime] PT23M [DatePublished] 2000-05-25T12:28:00Z [Description] A fast supper for a hot summer's night. Different cheeses and greens vary the flavour, and I like the addition of cherry tomatoes. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Canadian", "Very Low Carbs", "Summer", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1/4", "1", "2", "2", "1", "1/2", "1/4", "1/4", "1", "1", "1", "1/2", "3/4"] [RecipeIngredientParts] ["romaine lettuce", "watercress", "English cucumber", "blue cheese", "red onion", "butter", "mushroom", "wine", "vinegar", "granulated sugar", "Dijon mustard", "garlic", "salt"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 736.5 [FatContent] 62.7 [SaturatedFatContent] 14.3 [CholesterolContent] 96.4 [SodiumContent] 520.8 [CarbohydrateContent] 13.6 [FiberContent] 5.0 [SugarContent] 6.3 [ProteinContent] 29.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Vinaigrette Dressing In a small bowl, whisk together vinegar, sugar,mustard, garlic, salt and freshly ground pepper to taste. Gradually whisk in oil.Cover and refrigerate while preparing salad. Salad Wash and dry lettuce and watercress. Tear lettuce into bite size pieces. Remove coarse stems from watercress. Cut cucumber in half lengthwise and slice. In a salad bowl, combine lettuce, watercress and cucumber. Drizzle with 1/2 cup of the dressing; sprinkle with blue cheese, toss gently. Topping In a large heavy skillet, heat oil and butter until sizzling; cook steak and mushrooms, stirring often, for 2 - 3 minutes, for med rare, or longer for well done. Stir in wine and immediately pour over salad. Garnish with red onion rings and serve immediately. Pass remaining dressing separately. Serve with a crusty bread. Try experimenting with different greens and cheeses!
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[Name] Flying Angels [AuthorId] 2285 [AuthorName] Michelle McEttrick [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2000-06-23T11:57:00Z [Description] Make and share this Flying Angels 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/84/47/picNZrqC8.jpg" [RecipeCategory] Meat [Keywords] ["Kid Friendly", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "8", "4"] [RecipeIngredientParts] ["bacon", "American cheese"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 426.5 [FatContent] 38.9 [SaturatedFatContent] 15.3 [CholesterolContent] 68.3 [SodiumContent] 1096.0 [CarbohydrateContent] 3.9 [FiberContent] 0.0 [SugarContent] 1.5 [ProteinContent] 14.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] "Slice hotdogs lengthwise down the middle, place bacon and cheese on top and broil for 3-5 minutes, or until cheese is fully melted."
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[Name] Angel Hair Frittata [AuthorId] 2298 [AuthorName] Jennifer Frederick- [CookTime] PT25M [PrepTime] PT6M [TotalTime] PT31M [DatePublished] 2000-07-02T12:03:00Z [Description] Make and share this Angel Hair Frittata recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Kid Friendly", "Brunch", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "2", "1", "2", "1", "4", "2", "1/4", "1/8", "4", "1 1/2", "6", NA, "2"] [RecipeIngredientParts] ["olive oil", "zucchini", "tomatoes", "mushrooms", "green onion", "garlic", "black olives", "dried basil", "dried oregano", "eggs", "romano cheese", "angel hair pasta", "romano cheese", "tomatoes"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 512.9 [FatContent] 28.4 [SaturatedFatContent] 9.2 [CholesterolContent] 219.2 [SodiumContent] 499.2 [CarbohydrateContent] 40.8 [FiberContent] 3.5 [SugarContent] 5.8 [ProteinContent] 24.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat 2 tablespoons oil in heavy medium skillet over medium-high heat. Add zucchini, 1 tomato, mushrooms, onion and garlic and sauté until tender, about 3 minutes. Add olives and herbs. Cool. Preheat broiler. Beat eggs and 1.5 cups cheese in large bowl. Season with salt and pepper. Mix in vegetables and pasta. Heat remaining 2 tablespoons oil in heavy large broilerproof skillet over medium heat. Add egg mixture to skillet. Press mixture with back of spatula to even thickness. Cook until frittata is set and golden brown on bottom. Transfer skillet to broiler and cook until top of frittata is set, about 2 minutes. Run small knife around edge of frittata to loosen. Invert skillet onto large plate. Remove skillet. Cut frittata into wedges. Serve, passing additional cheese and chopped tomatotes separately.
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[Name] Fast and Easy Fish Soup With Garlic Aioli [AuthorId] 2018 [AuthorName] Rich Eyre [CookTime] PT40M [PrepTime] PT15M [TotalTime] PT55M [DatePublished] 2000-07-03T18:36:00Z [Description] A very easy and basic fish soup with a spicy and creamy aioli sauce. Hearty and warming. Handed down and passed around for generations. Origin unknown but probably English. [Images] character(0) [RecipeCategory] Halibut [Keywords] ["Vegetable", "European", "Spring", "Winter", "< 60 Mins", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1", "4", "1", "1", "3", NA, NA, "1", "3", "8", "4", NA, NA, "1", "2", NA, NA] [RecipeIngredientParts] ["red snapper", "halibut steaks", "butter", "onion", "green pepper", "garlic cloves", "fresh oregano", "fresh thyme", "stewed tomatoes", "chicken broth", "white wine", "mayonnaise", "garlic cloves", "lemon juice", "cayenne pepper"] [AggregatedRating] 4.5 [ReviewCount] 6.0 [Calories] 333.2 [FatContent] 14.7 [SaturatedFatContent] 8.1 [CholesterolContent] 79.3 [SodiumContent] 1674.4 [CarbohydrateContent] 20.8 [FiberContent] 2.6 [SugarContent] 9.3 [ProteinContent] 29.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] This is a very basic recipe, it encourages experimentation with additional ingredients. In Large Saucepan saute butter, pepper, onion, and garlic until onion is translucent. Add Chicken broth, tomatoes and clam juice, and potatoes if necessary, bring to boil; reduce heat to simmer. Add fresh herbs, splash of wine, salt and pepper to taste and let simmer for 3 minutes (or until potatoes are tender] stirring occasionally. Add fish and cook for 5-7 minutes or until fish is cooked. While fish is cooking in soup, make the aioli. In small bowl mix, mayo, garlic, lemon juice and cayenne. Put on the table. Serve soup in large bowls with plenty of sourdough and dollop of aioli.
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[Name] Flourless Chocolate Cake [AuthorId] 2159 [AuthorName] Michael Astill [CookTime] PT50M [PrepTime] PT20M [TotalTime] PT1H10M [DatePublished] 2000-07-03T19:17:00Z [Description] Make and share this Flourless Chocolate 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/84/50/picEz5mFM.jpg" [RecipeCategory] Dessert [Keywords] ["Australian", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["250", "100", "100", "100", "5"] [RecipeIngredientParts] ["dark chocolate", "unsalted butter", "caster sugar", "eggs"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 291.9 [FatContent] 25.7 [SaturatedFatContent] 13.1 [CholesterolContent] 106.0 [SodiumContent] 36.0 [CarbohydrateContent] 17.4 [FiberContent] 5.0 [SugarContent] 9.1 [ProteinContent] 7.6 [RecipeServings] 12.0 [RecipeYield] 1 cake [RecipeInstructions] Base-line and butter a 2 cm round tin. Dust with a little of the almond meal. Pre-heat oven to 180°C. Melt chocolate, butter and sugar together in a double-boiler. Remove and allow to cool. Mix in egg yolks one by one. Add almond meal. Whip egg whites until stiff peaks form. Fold very gently into mixture. Pour into prepared tin and bake for 50 minutes.
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[Name] Pumpkin Pie [AuthorId] 2334 [AuthorName] m bales [CookTime] PT50M [PrepTime] PT15M [TotalTime] PT1H5M [DatePublished] 2000-07-07T13:27:00Z [Description] Make and share this Pumpkin Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Healthy", "Thanksgiving", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["5", "8", "2", "1", "1/2", "5", "2", NA] [RecipeIngredientParts] ["canned pumpkin", "eggs", "evaporated milk", "pumpkin pie spice", "salt", "granulated sugar"] [AggregatedRating] 3.0 [ReviewCount] 5.0 [Calories] 515.7 [FatContent] 10.6 [SaturatedFatContent] 3.4 [CholesterolContent] 141.0 [SodiumContent] 525.7 [CarbohydrateContent] 102.6 [FiberContent] 3.2 [SugarContent] 87.8 [ProteinContent] 6.3 [RecipeServings] 12.0 [RecipeYield] 2 pies [RecipeInstructions] Combine the first 6 ingredients and beat until smooth. Divide between pie shells. Bake for 50 minutes or until a knife comes out clean when put into the pie. Garnish with whipped cream.
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[Name] Bloody Mary II [AuthorId] 2097 [AuthorName] Esmee Williams [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2000-07-13T18:28:00Z [Description] Make and share this Bloody Mary II recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1", "1", "1", "2", "2", "1", "1"] [RecipeIngredientParts] ["vodka", "tomato juice", "Worcestershire sauce", "Tabasco sauce", "celery", "lime juice"] [AggregatedRating] 4.0 [ReviewCount] 4.0 [Calories] 158.7 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 761.1 [CarbohydrateContent] 13.2 [FiberContent] 1.8 [SugarContent] 10.4 [ProteinContent] 2.2 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] "Combine all ingredients (minus the celery stalk), shake or stir, add celery stalk as garnish for stirring."
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[Name] Chunked Venison [AuthorId] 2073 [AuthorName] Sharon Schmidt [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2000-07-24T11:04:00Z [Description] The deer hunters in my family think this is the greatest venison recipe. This recipe was adapted from a recipe for beef birds, and the seasonings have been adjusted. [Images] character(0) [RecipeCategory] Deer [Keywords] ["Poultry", "Wild Game", "Meat", "Very Low Carbs", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1/2", "1", "2", NA, NA, "1/2"] [RecipeIngredientParts] ["bacon", "venison steak", "water", "salt", "black pepper", "Worcestershire sauce"] [AggregatedRating] 4.5 [ReviewCount] 17.0 [Calories] 422.9 [FatContent] 28.3 [SaturatedFatContent] 9.6 [CholesterolContent] 135.2 [SodiumContent] 870.7 [CarbohydrateContent] 7.1 [FiberContent] 0.0 [SugarContent] 3.5 [ProteinContent] 32.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cut pieces of venison into 1 - inch squares. Take a thin slice of bacon and cut it just long enough to wrap around the meat. Secure with a toothpick. Make about 2 dozen pieces. Put in a heavy skillet. Add water, salt, lots of black pepper and worcestershire sauce. Boil rapidly until liquid is nearly gone. Reduce heat and cover skillet; continue cooking at low heat until meat is brown. The meat will be very rich.
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[Name] Chicken Strips [AuthorId] 2333 [AuthorName] Elaine Brown [CookTime] PT16M [PrepTime] PT35M [TotalTime] PT51M [DatePublished] 2000-07-25T16:29:00Z [Description] Make and share this Chicken Strips recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "2"] [RecipeIngredientParts] ["chicken", "evaporated milk"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 426.3 [FatContent] 27.8 [SaturatedFatContent] 9.1 [CholesterolContent] 121.8 [SodiumContent] 214.0 [CarbohydrateContent] 12.4 [FiberContent] 0.2 [SugarContent] 0.7 [ProteinContent] 30.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat oil in frying pan (medium high or 300 degrees] Dip the chicken in the milk. Then roll the chicken in the crumbs. Add the chicken to the frying pan and cook each side about 8 minutes. Lay out on a rack to cool.
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[Name] Trail Mix [AuthorId] 2097 [AuthorName] Esmee Williams [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2000-07-28T14:32:00Z [Description] Make and share this Trail Mix recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Fruit", "Nuts", "Kosher", "< 15 Mins", "No Cook", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1"] [RecipeIngredientParts] ["peanuts", "raisins", "banana chips"] [AggregatedRating] 3.5 [ReviewCount] 4.0 [Calories] 196.8 [FatContent] 9.2 [SaturatedFatContent] 1.3 [CholesterolContent] 0.0 [SodiumContent] 6.9 [CarbohydrateContent] 27.5 [FiberContent] 3.4 [SugarContent] 20.1 [ProteinContent] 5.8 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] "Combine all ingredients in a bowl and start snacking!"
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[Name] Vinegar-slithered Green Cabbage [AuthorId] 2129 [AuthorName] Zeke Koch [CookTime] PT4M [PrepTime] PT5M [TotalTime] PT9M [DatePublished] 2000-08-03T17:29:00Z [Description] Make and share this Vinegar-slithered Green Cabbage 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/84/56/pich3Fcxz.jpg" [RecipeCategory] Chinese [Keywords] ["Asian", "Low Protein", "Vegan", "Low Cholesterol", "Healthy", "< 15 Mins", "Stove Top", "Stir Fry", "Easy"] [RecipeIngredientQuantities] ["1", "2", "4", "1/2", "2", "1", "2", "2", "1"] [RecipeIngredientParts] ["head of cabbage", "salt", "sugar", "cornstarch", "cider vinegar", "soy sauce", "dry sherry"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 165.6 [FatContent] 7.1 [SaturatedFatContent] 0.9 [CholesterolContent] 0.0 [SodiumContent] 836.1 [CarbohydrateContent] 21.0 [FiberContent] 5.4 [SugarContent] 15.0 [ProteinContent] 4.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Rinse and drain the cabbage mix sauce ingredients in a bowl Heat the wok until it's hot then add the oil and peppers. Cook them until the peppers turn a deep red (don't allow to burn]. Add the cabbage and cook for 2 minutes until it turns bright green, but is still a bit crisp. Add the sauce and stir until the starch turns translucent. Serve with rice.
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[Name] Szechuan Eggplants [AuthorId] 2129 [AuthorName] Zeke Koch [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2000-08-03T17:31:00Z [Description] Make and share this Szechuan Eggplants recipe from Food.com. [Images] character(0) [RecipeCategory] Chinese [Keywords] ["Asian", "Vegan", "< 30 Mins", "Stove Top", "Stir Fry"] [RecipeIngredientQuantities] ["1 1/2", "4", "1", "1", "2", "1", "2", "1", "2", "2", "1", "1/2", "1", "1", "1"] [RecipeIngredientParts] ["eggplants", "garlic", "ginger", "scallion", "soy sauce", "dry sherry", "cider vinegar", "sugar", "szechuan peppercorns", "cornstarch", "water"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 264.2 [FatContent] 20.1 [SaturatedFatContent] 3.4 [CholesterolContent] 0.0 [SodiumContent] 342.8 [CarbohydrateContent] 19.0 [FiberContent] 8.4 [SugarContent] 7.2 [ProteinContent] 3.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Mix bean paste, soy sauce, dry sherry, vinegar, sugar and Szechuan peppercorns in one bowl. Mix cornstarch, water and sesame oil in another bowl. Heat Wok until hot, add oils and heat until the oil streams freely on the side of the wok. Add eggplant to the wok and toss until coated with oil. Cook until it's soft and golden brown (about 6 minutes]. Add sauce and cook for 3 seconds. Add starch mixture and cook until the starch turns translucent. Serve with Rice.
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[Name] Veal Burgers [AuthorId] 2114 [AuthorName] Ron Richter [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2000-08-03T17:41:00Z [Description] Make and share this Veal Burgers recipe from Food.com. [Images] character(0) [RecipeCategory] Veal [Keywords] ["Meat", "Very Low Carbs", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1/2", "2"] [RecipeIngredientParts] ["ground beef", "chicken broth"] [AggregatedRating] nan [ReviewCount] nan [Calories] 432.1 [FatContent] 25.1 [SaturatedFatContent] 9.9 [CholesterolContent] 170.1 [SodiumContent] 545.9 [CarbohydrateContent] 4.0 [FiberContent] 0.1 [SugarContent] 3.6 [ProteinContent] 44.3 [RecipeServings] nan [RecipeYield] 4-6 burgers [RecipeInstructions] Preheat outdoor grill for high heat. Mix all ingredients together and form into patties. Grill over high heat to desired doneness.
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[Name] Muskrat Meatpie [AuthorId] 2333 [AuthorName] Elaine Brown [CookTime] PT1H30M [PrepTime] PT12H30M [TotalTime] PT14H [DatePublished] 2000-08-08T12:33:00Z [Description] Muskrat Meatpie is served in pie shaped wedges. Try it with rice and greens. You'll love it. It tastes like chicken. [Images] character(0) [RecipeCategory] Wild Game [Keywords] ["Meat", "Cajun", "Weeknight", "Oven"] [RecipeIngredientQuantities] ["1 1/2", "1", "1", "1/4", "1/4", "1/4", "2", "1", "3/4", "1/2", "1 1/4", "1", "1/2", "1"] [RecipeIngredientParts] ["salt", "water", "thyme", "sage", "rosemary", "eggs", "salt", "pepper", "evaporated milk", "Worcestershire sauce", "onion", "Tabasco sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 114.4 [FatContent] 4.7 [SaturatedFatContent] 2.3 [CholesterolContent] 57.9 [SodiumContent] 1307.4 [CarbohydrateContent] 12.2 [FiberContent] 0.6 [SugarContent] 1.0 [ProteinContent] 5.7 [RecipeServings] 8.0 [RecipeYield] 1 meatpie [RecipeInstructions] Soak muskrat overnight in salted water with 1 tablespoon salt to 1 quart water. Remove meat from bones and grind. Mix ground meat all with other ingredients. Place in pie dish or other baking pan. Place dish in a pan containing hot water. Bake in oven (350 degrees F] 1.5 hours.
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[Name] John Wayne Casserole [AuthorId] 174711 [AuthorName] Queen Dragon Mom [CookTime] PT1H [PrepTime] PT0S [TotalTime] PT1H [DatePublished] 2000-08-13T15:19:00Z [Description] Make and share this John Wayne Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] High In... [Keywords] ["< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "8", "20", "1/2", "4", "4", "1/2", "1/2", "1", "1", "1", "1", "1 1/2", NA, "1", NA] [RecipeIngredientParts] ["butter", "eggs", "sour cream", "monterey jack cheese", "mild cheddar cheese", "garlic", "black pepper", "green pepper", "onion", "anaheim chili", "flour", "olive oil", "tomatoes", "ham", "Canadian bacon"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 794.7 [FatContent] 58.7 [SaturatedFatContent] 35.2 [CholesterolContent] 359.3 [SodiumContent] 782.2 [CarbohydrateContent] 26.9 [FiberContent] 1.5 [SugarContent] 3.8 [ProteinContent] 40.0 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven to 325 degrees. Chop the onion and peppers, then saute lightly in the olive oil. Set aside. In a large mixing bowl, separate the egg yolks from the whites, leaving the yolks in the bowl. Add milk, flour, garlic, and black pepper to the yolks, then mix well. Add sour cream, the cheeses, and vegetables to the egg mixture. In another mixing bowl, beat the egg whites until stiff. Fold the beaten whites into the mixture in the other bowl and blend together. Grease a baking dish with butter. Pour the mixture into the baking dish and place in the hot oven. Bake for 45-60 minutes , turning the dish occasionally, until the top starts to crack. Three quarters of the way through baking, top with the tomato slices. Serve with apple cinnamon tortillas lathered with honey butter.
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[Name] Mother Lizar's Beef Stew [AuthorId] 2473 [AuthorName] Dan Owen [CookTime] PT2H [PrepTime] PT20M [TotalTime] PT2H20M [DatePublished] 2000-08-15T10:42:00Z [Description] This recipe of my grandmother's was passed to me from my mother. It is basically an "Irish Stew", keeps well and tastes very good.
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[Name] Tomato and Bread Soup [AuthorId] 2493 [AuthorName] Steve Sickenberger [CookTime] PT50M [PrepTime] PT40M [TotalTime] PT1H30M [DatePublished] 2000-08-19T14:31:00Z [Description] Make and share this Tomato and Bread 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/84/62/8462.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["European", "Low Protein", "Low Cholesterol", "Healthy", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["5", "4", "1/2", "5", "1/4", "4", "16", "4", "12", "1/2"] [RecipeIngredientParts] ["olive oil", "onion", "garlic cloves", "red pepper flakes", "plum tomatoes", "beef broth", "fresh basil", "gorgonzola"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 278.6 [FatContent] 15.5 [SaturatedFatContent] 2.5 [CholesterolContent] 0.0 [SodiumContent] 1798.7 [CarbohydrateContent] 29.4 [FiberContent] 5.0 [SugarContent] 10.1 [ProteinContent] 8.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350°F degrees, place bread cubes on baking sheet and toast until edges are lightly brown, about 8-10 minutes. Heat olive oil in a 5 quart pot over medium heat, add onions and cook for 3-4 min or until they begin to soften. Add the garlic and crushed red pepper and continue to cook, stirring, for an additional 5 minutes or until the garlic becomes golden. Add pepperoncini, tomatoes, beef stock and toasted bread and bring to a boil. Reduce to a simmer, add basil and cook, covered, 30-40 minutes stirring occasionally. Season to taste with salt and pepper. Ladle into soup bowls and drizzle with olive oil, garnish with crumbled Gorgonzola.
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[Name] Mom's Meatloaf [AuthorId] 2504 [AuthorName] penny spangle [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2000-08-22T08:58:00Z [Description] Make and share this Mom's Meatloaf recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1 -2", "1", "1/2", "1", "1", "1", "1"] [RecipeIngredientParts] ["ground beef", "egg", "quick-cooking oats", "garlic powder", "oregano", "onion"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 370.7 [FatContent] 20.7 [SaturatedFatContent] 7.4 [CholesterolContent] 130.0 [SodiumContent] 454.5 [CarbohydrateContent] 18.7 [FiberContent] 1.8 [SugarContent] 8.2 [ProteinContent] 26.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Mix hamburger and spices together. Add onion. Then add all other ingredients. Preheat oven to 350°F. Cook for about 1 hour.
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[Name] Chicken and Beef Meatball Soup [AuthorId] 2525 [AuthorName] Nine 12 fingers [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2000-08-23T09:40:00Z [Description] This Dutch recipe is my mother's. She was making this in Holland from scratch during the war. In 1951 we came to America and she continued making it until she quit cooking around 1981. I Love this soup, my brother and sister and I make this especially around Christmas and New Years time.
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[Name] Hollandse Erwten (Split Pea) Soup [AuthorId] 2525 [AuthorName] Nine 12 fingers [CookTime] PT2H [PrepTime] PT15M [TotalTime] PT2H15M [DatePublished] 2000-09-03T17:25:00Z [Description] This soup is great especially in the fall or winter. My Mother Ina was a great cook and I'm happy I can reproduce some of her best recipes. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Beans", "Vegetable", "Meat", "Dutch", "European", "Potluck", "Winter", "Christmas", "Thanksgiving", "Weeknight", "Freezer", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1", "3", "2", "1", "1/4", "2", "4", NA, NA] [RecipeIngredientParts] ["onion", "carrots", "celery", "baking potato", "bacon", "ham hocks", "water", "salt", "pepper"] [AggregatedRating] 4.0 [ReviewCount] 9.0 [Calories] 648.1 [FatContent] 10.4 [SaturatedFatContent] 3.1 [CholesterolContent] 12.8 [SodiumContent] 236.3 [CarbohydrateContent] 102.0 [FiberContent] 40.5 [SugarContent] 15.0 [ProteinContent] 40.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Empty split peas from package,; wash and check for foreign matter. Cut carrots, celery, bacon and onion into 1/4-inch dice; set aside. Peel and quarter potato; set aside. Add Bacon to 6 quart pot and over medium heat stir and fry until crispy. Remove Bacon and discard all but a teaspoon of bacon fat. Add onions and cook until caramelized. Add 4 quarts water and split peas to the pot on high flame; bring to boil. Turn down flame to low to medium. Add potato and rinsed ham hocks. Cook approximately 1 hour or until potato is almost done. Add celery and carrots. Cook an additional 20-30 minutes. Take the ham hocks out of the pot and remove the meat. Take your potato masher and mash the potato to thicken the soup. Add the ham hock meat. Stir this soup occasionally as the peas tend to stick to the bottom of the pot. Do not add salt and pepper as ham hocks may be salty enough. Serve with croutons. Add salt and pepper to taste.
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[Name] Sweet Potato-Raisin Muffins [AuthorId] 2558 [AuthorName] Wendy Griffin [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2000-09-03T17:33:00Z [Description] Make and share this Sweet Potato-Raisin Muffins recipe from Food.com. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "Kid Friendly", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1 3/4", "2", "1/2", "1/2", "1/2", "1", "1/2", "1/4", "1/4", "1/2", "1/2", "1/2"] [RecipeIngredientParts] ["all-purpose flour", "baking powder", "baking soda", "nutmeg", "cinnamon", "egg", "brown sugar", "unsweetened applesauce", "sweet potato", "canola oil", "raisins"] [AggregatedRating] nan [ReviewCount] nan [Calories] 261.2 [FatContent] 11.7 [SaturatedFatContent] 1.0 [CholesterolContent] 21.4 [SodiumContent] 159.3 [CarbohydrateContent] 36.3 [FiberContent] 1.2 [SugarContent] 16.0 [ProteinContent] 3.7 [RecipeServings] 10.0 [RecipeYield] 10 muffins [RecipeInstructions] Preheat oven to 350. Line muffin pan with liners or spray with cooking spray. In a large bowl, blend dry ingredients until well combined. In a separate bowl, mix remaining ingredients until well blended; add to dry ingredients and mix until just combined. Spoon batter into each muffin cup until 3/4 full. Bake for 25 minutes , until golden brown. Cool 5 minutes on wire rack.
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[Name] Dutch Cucumber Salad [AuthorId] 2525 [AuthorName] Nine 12 fingers [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2000-09-03T17:37:00Z [Description] Another recipe from Holland. There was only one resturant near "Drie Bergen" that made this and my Dad use to drive for miles to get some. Tastes a lot like the Japanese cucumber salad. Wonder where they got it? Or is it the other way around. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/84/68/picfGdQRx.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/84/68/pice50JvL.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/84/68/pic27NV7n.jpg"] [RecipeCategory] Vegetable [Keywords] ["Dutch", "European", "Low Protein", "Low Cholesterol", "Healthy", "Potluck", "Christmas", "Hanukkah", "Thanksgiving", "< 60 Mins", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["2 -3", "8 -10", "3 -5", "1 -2"] [RecipeIngredientParts] ["cucumbers", "white vinegar", "sugar", "onion"] [AggregatedRating] 5.0 [ReviewCount] 40.0 [Calories] 41.3 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 3.6 [CarbohydrateContent] 9.0 [FiberContent] 0.6 [SugarContent] 6.7 [ProteinContent] 0.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Wash and peel cucumbers. Slice or cut in rounds as thin as possible cukes & onions. Place in bowl and cover with vinegar. Add 3-5 heaping tablespoons of sugar, Mix well. Chill and serve. This is better if you let it sit in the fridge covered overnight. Actually. if allowed to mellow for 2 or 3 days -- in a tightly sealed jar in the refrigerator -- JAR TURNED UPSIDE DOWN 1 day & turned right side up the next.
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