Split (1)

train · 523k rows

text stringlengths 165 61.8k
[Name] Fig, Cabrales, and Walnut Salad [AuthorId] 2493 [AuthorName] Steve Sickenberger [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2000-09-03T17:42:00Z [Description] Make and share this Fig, Cabrales, and Walnut Salad recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/84/69/8469.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Summer", "< 30 Mins"] [RecipeIngredientQuantities] ["2", "1", "1", "1/4", "1/2", "6", "6", "4"] [RecipeIngredientParts] ["shallot", "fresh sage", "extra virgin olive oil", "walnuts", "fresh figs", "cabrales cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 280.9 [FatContent] 23.3 [SaturatedFatContent] 2.8 [CholesterolContent] 0.0 [SodiumContent] 3.5 [CarbohydrateContent] 18.5 [FiberContent] 3.4 [SugarContent] 13.8 [ProteinContent] 2.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 375°F. For the dressing: in a small bowl combine vinegar, shallots, and sage. Season with salt and pepper to taste. Slowly drizzle the olive oil into the vinegar mixture, whisking constantly until completely incorporated; set aside. Place the walnuts in a cake pan and toast in the oven for 1-15 minutes or until dark golden brown. Transfer the walnuts onto a paper towel lined plate and lightly sprinkle with salt. In a large bowl combine the salad greens and dressing and toss to coat. Divide the salad green between 4 plates, arrange 6 fig quarters on each and sprinkle with toasted walnuts and cabreles.
[Name] Apple Blueberry Crisp [AuthorId] 2540 [AuthorName] belinda newsom [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2000-09-03T17:46:00Z [Description] Make and share this Apple Blueberry Crisp recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Apple", "Berries", "Fruit", "Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "4", "1", "1", "1/4", "1", "1", "1/3", "1/4", "4", "1/2", "1"] [RecipeIngredientParts] ["canola oil", "granny smith apples", "lemon juice", "cinnamon", "sugar", "blueberries", "rolled oats", "unbleached flour", "brown sugar", "canola oil", "cinnamon"] [AggregatedRating] 3.5 [ReviewCount] 4.0 [Calories] 181.4 [FatContent] 3.7 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 4.2 [CarbohydrateContent] 36.5 [FiberContent] 3.5 [SugarContent] 22.2 [ProteinContent] 2.5 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] preheat oven to 375F and spray a 9 x11 pan with cooking spray (Pam]. mix sliced apples with lemon juice, cinnamon and sugar. press apples into baking dish and sprinkle blueberies evenly on top. mix rolled oats, flour, sugar, canola oil, cinnamon, and orange juice and sprinkle over blueberry mixture. bake for 30 minutes.
[Name] Caramelized Figs With Lavender Honey and Cream [AuthorId] 2493 [AuthorName] Steve Sickenberger [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2000-09-03T17:49:00Z [Description] Make and share this Caramelized Figs With Lavender Honey and Cream 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/84/71/8471.jpg" [RecipeCategory] Dessert [Keywords] ["Summer", "< 30 Mins"] [RecipeIngredientQuantities] ["1/2", "1", "2", "8", "1", "1/4"] [RecipeIngredientParts] ["honey", "lemon zest", "dried lavender blossoms", "fresh figs", "fresh lemon juice", "heavy whipping cream"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 255.3 [FatContent] 5.8 [SaturatedFatContent] 3.5 [CholesterolContent] 20.4 [SodiumContent] 8.4 [CarbohydrateContent] 54.9 [FiberContent] 3.0 [SugarContent] 51.2 [ProteinContent] 1.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Combine honey, lemon zest, and lavender in small saucepan and bring to a gentle simmer. Continue simmering for 1-2 minutes stirring occasionally. Remove from heat and let stand for 10-15 minutes. Meanwhile arrange fig halves in a cake pan or on a baking sheet and broil, 4-6 inches from the flame, for 5-8 minutes or until they are bubbling and just slightly brown on top. Strain honey mixture into a small bowl and add the lemon juice. Pour heavy cream into a medium bowl and whisk until just slightly thickened. The cream should still be runny--you don't want to make whipped cream. Place approximately 1 tablespoon of the cream in the center of each dessert plate, arrange four fig halves on top of the cream and spoon the strained honey mixture over them. Garnish with fresh mint if desired.
[Name] Banana Nut Cake [AuthorId] 2555 [AuthorName] Wanda Fornal [CookTime] PT20M [PrepTime] PT30M [TotalTime] PT50M [DatePublished] 2000-09-03T17:58:00Z [Description] I received this recipe when I was a teenager (many years ago). It has been a favorite of my family for many years. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "Nuts", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1 1/2", "1/2", "2", "2", "1 1/2", "4", "1", "3", "1", "1"] [RecipeIngredientParts] ["sugar", "flour", "buttermilk", "baking soda", "bananas", "pecans", "vanilla"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 332.2 [FatContent] 16.1 [SaturatedFatContent] 3.5 [CholesterolContent] 31.7 [SodiumContent] 121.1 [CarbohydrateContent] 45.3 [FiberContent] 2.1 [SugarContent] 29.3 [ProteinContent] 3.9 [RecipeServings] 12.0 [RecipeYield] 1 cake [RecipeInstructions] Cream sugar and crisco. Add egg yolks, beat. Add rest of ingredients except egg whites. Last fold in the beaten egg whites. Bake at 350 degrees in your choice of pans, layer or angel food pan. Frost as desired (A caramel or peanut butter cream would be good].
[Name] Cranberry Dessert [AuthorId] 2555 [AuthorName] Wanda Fornal [CookTime] PT4H [PrepTime] PT30M [TotalTime] PT4H30M [DatePublished] 2000-09-03T18:00:00Z [Description] Make and share this Cranberry Dessert recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "Nuts", "Christmas", "Thanksgiving", "Weeknight", "No Cook", "Refrigerator", "Small Appliance"] [RecipeIngredientQuantities] ["2", "1", "2/3", "2", "1/2", "1", "2", "1/2", "1"] [RecipeIngredientParts] ["cranberries", "banana", "sugar", "butter", "margarine", "powdered sugar", "eggs", "pecans"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 278.1 [FatContent] 19.1 [SaturatedFatContent] 10.0 [CholesterolContent] 78.5 [SodiumContent] 87.7 [CarbohydrateContent] 26.7 [FiberContent] 1.5 [SugarContent] 23.0 [ProteinContent] 2.1 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Mix cranberries, banana, and sugar - set aside. Place half of crumbs in baking dish. Cream sugar and butter, add eggs. Beat well (beat the devil out of it]. Spread over vanilla wafer crumbs. Then spread cranberry mixture over egg mixture. Spread nuts over cranberry mixture. Whip the cream (add a little sugar]. Spread over nuts. Now put remaining crumbs over that. Chill at least 4 hours or overnight.
[Name] Roasted Rosemary Skewered Figs [AuthorId] 2493 [AuthorName] Steve Sickenberger [CookTime] PT45M [PrepTime] PT10M [TotalTime] PT55M [DatePublished] 2000-09-03T18:03:00Z [Description] Make and share this Roasted Rosemary Skewered Figs 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/84/74/8474.jpg" [RecipeCategory] Summer [Keywords] ["Roast", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["12", "4", "4", "1", "1/4"] [RecipeIngredientParts] ["fresh figs", "fresh rosemary", "maple syrup", "apple cider vinegar", "mustard powder"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 164.9 [FatContent] 0.6 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 3.5 [CarbohydrateContent] 42.3 [FiberContent] 4.4 [SugarContent] 36.3 [ProteinContent] 1.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] preheat oven to 400 degrees. Skewer 3 whole figs onto each sprig of rosemary. in a small bowl combine maple syrup, vinegar, and mustard. place skewers into an oiled baking dish and roast for 30 min. spoon maple syrup mixture over figs and continue roasting for 15 min basting occasionally.
[Name] Hazel's Frozen Strawberry Cake [AuthorId] 2555 [AuthorName] Wanda Fornal [CookTime] PT12H [PrepTime] PT30M [TotalTime] PT12H30M [DatePublished] 2000-09-03T18:07:00Z [Description] Frozen dessert. A woman I worked with gave me this recipe years ago. It is simple and delish...She called it a cake - I call it a dessert. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Strawberry", "Berries", "Fruit", "Nuts", "Weeknight", "Freezer", "Easy"] [RecipeIngredientQuantities] ["1", "4", "1/2", "1", "1", "1", "2"] [RecipeIngredientParts] ["eggs", "butter", "margarine", "powdered sugar", "pecans", "Cool Whip", "frozen strawberries"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 293.1 [FatContent] 15.8 [SaturatedFatContent] 5.9 [CholesterolContent] 82.3 [SodiumContent] 92.8 [CarbohydrateContent] 37.0 [FiberContent] 1.9 [SugarContent] 33.3 [ProteinContent] 3.2 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Line sheet cake pan with 1/2 of crumbs. Mix and cook until thick the eggs, butter, and powdered sugar. Cool above mixture and add 2 teaspoons vanilla. Spread over crumbs in pan. Sprinkle one cup of chopped pecans over this. Take 1/2 carton of Cool Whip and spread over pecans. Add strawberries over all. Spread remaining half of Cool Whip over all. Sprinkle remainder of crumbs over Cool Whip. Freeze. Let thaw slightly before serving.
[Name] Apple Walnut Bread [AuthorId] 2558 [AuthorName] Wendy Griffin [CookTime] PT1H20M [PrepTime] PT20M [TotalTime] PT1H40M [DatePublished] 2000-09-15T10:29:00Z [Description] Make and share this Apple Walnut Bread recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Apple", "Fruit", "Weeknight", "For Large Groups", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["3/4", "1/4", "3", "1/2", "1", "1", "3", "2", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["applesauce", "eggs", "sugar", "brown sugar", "vanilla", "apples", "all-purpose flour", "whole wheat flour", "cinnamon", "baking soda", "salt", "walnuts"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 326.6 [FatContent] 16.3 [SaturatedFatContent] 2.1 [CholesterolContent] 39.7 [SodiumContent] 244.7 [CarbohydrateContent] 42.2 [FiberContent] 2.5 [SugarContent] 22.3 [ProteinContent] 5.0 [RecipeServings] 16.0 [RecipeYield] 2 loaves [RecipeInstructions] In a large bowl, combine oil, applesauce, eggs, sugar and vanilla. In a separate bowl, combine flour, cinnamon and baking soda. Gradually add dry ingredients to oil mixture. Stir in apples and nuts. Pour into loaf pans, bake at 325F for 1 hour and 10 minutes, or until a knife inserted in the center of loaf comes out clean. Cool 10 minutes before removing from pan.
[Name] Pistachio White Chocolate Chip Cookies [AuthorId] 2558 [AuthorName] Wendy Griffin [CookTime] PT14M [PrepTime] PT30M [TotalTime] PT44M [DatePublished] 2000-09-15T10:32:00Z [Description] Make and share this Pistachio White Chocolate Chip Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "< 60 Mins", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["1", "1/2", "2", "2", "2", "1 1/2", "1", "1/2", "1", "1", "12", "1 1/2"] [RecipeIngredientParts] ["butter", "shortening", "brown sugar", "eggs", "vanilla extract", "all-purpose flour", "whole wheat flour", "oats", "baking powder", "baking soda", "white chocolate chips", "pistachios"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 180.0 [FatContent] 10.4 [SaturatedFatContent] 4.7 [CholesterolContent] 19.4 [SodiumContent] 79.7 [CarbohydrateContent] 20.2 [FiberContent] 1.0 [SugarContent] 13.4 [ProteinContent] 2.5 [RecipeServings] 48.0 [RecipeYield] 48 cookies [RecipeInstructions] In a large bowl, beat butter, shortening and sugar at medium speed until fluffy. Add eggs and vanilla, beat until just blended. In a separate bowl, combine flour, oats, baking powder and baking soda; gradually add to butter mixture, beating until just blended. Stir in white chocolate chips and pistachios. Drop by teaspoonfuls onto ungreased baking sheets. Bake at 350F for 10-12 minutes , until lightly browned. Cool 2 minutes on baking sheets, finish cooling on wire racks.
[Name] Magic Squares [AuthorId] 2640 [AuthorName] amber ch [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2000-09-15T10:39:00Z [Description] I got it from a recipe on a Carnation Sweetened Condensed Milk can. I love it because of the all the chocolate chips. Cooling time not included in preparation time. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/84/78/picW27jEo.jpg" [RecipeCategory] Pie [Keywords] ["Dessert", "< 30 Mins", "For Large Groups", "Oven", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "1", "1/2"] [RecipeIngredientParts] ["graham cracker crumbs", "sweetened condensed milk", "unsweetened coconut", "walnuts", "margarine"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 278.8 [FatContent] 20.4 [SaturatedFatContent] 10.3 [CholesterolContent] 5.2 [SodiumContent] 117.9 [CarbohydrateContent] 23.7 [FiberContent] 3.0 [SugarContent] 16.5 [ProteinContent] 3.9 [RecipeServings] 20.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350°F. Boil margarine in the microwave for about 5 seconds. In a rectangular square pan, mix graham wafer crumbs and melted margarine and press evenly and firmly over the bottom. Pour condensed milk evenly over the base. Sprinkle the chocolate chips, coconut, and walnuts evenly in layers on top of the milk. Bake for about 15-20 minutes. Take pan out and let it cool on counter for about 45 minutes, and then cut into squares and refrigerate.
[Name] Deb's Caldillo (Mexican Ground Beef Stew) [AuthorId] 2641 [AuthorName] Debra Thomas [CookTime] PT1H [PrepTime] PT5M [TotalTime] PT1H5M [DatePublished] 2000-09-15T10:48:00Z [Description] This is a tart and hearty stew with a southwestern flavor. I made it up after visiting a local Texas restaurant which declined to give me their recipe for the delicious stew I ate there. Although mine tastes similar to theirs, it is much more tart (which I like) and hot (which I love!) Check it out if you like something a bit different. You won't be disappointed. [Images] character(0) [RecipeCategory] Stew [Keywords] ["One Dish Meal", "Meat", "Tex Mex", "Southwestern U.S.", "Mexican", "Low Cholesterol", "Kid Friendly", "Potluck", "Spicy", "Weeknight", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["1 - 1 1/2", "2 -4", "1", "1 -2", "2 -4", "1", "1", "1", "2 -3", "4 -6", "1", "1/2", "1/2", "1/2", "1/4 - 1"] [RecipeIngredientParts] ["lean ground beef", "yellow onions", "garlic", "bacon grease", "chicken broth", "green chilies", "Rotel Tomatoes", "tomato paste", "potatoes", "vinegar", "chili powder", "salt", "pepper", "cumin", "water"] [AggregatedRating] 4.5 [ReviewCount] 8.0 [Calories] 382.0 [FatContent] 15.4 [SaturatedFatContent] 6.0 [CholesterolContent] 76.8 [SodiumContent] 1058.3 [CarbohydrateContent] 34.0 [FiberContent] 5.4 [SugarContent] 7.9 [ProteinContent] 28.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In a deep pot, crumble and brown beef with onion, garlic, cumin, and bacon grease. Add chicken broth, salt, pepper, and chili powder; mix together well. Add all canned ingredients and stir well. Stir in vinegar to desired tartness. Add potatoes. Simmer on medium low heat for about 1 hour or until potatoes are fork-tender. Serve topped with grated cheese and jalapeños, with warm tortillas on the side.
[Name] Deb's Kid-pleasin' Hash [AuthorId] 2641 [AuthorName] Debra Thomas [CookTime] PT35M [PrepTime] PT2M [TotalTime] PT37M [DatePublished] 2000-09-15T11:00:00Z [Description] This one-dish meal is so simple it may make a grown mom cry. It is a complete meal you can make in your rice cooker and that every kid I've met loves! Add your own touches to make it your own. You are gonna thank me a million times for this one!!! [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Long Grain Rice", "Rice", "Meat", "Kid Friendly", "< 60 Mins", "Steam", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["3", NA, "1", "1", NA] [RecipeIngredientParts] ["long grain rice", "water", "corned beef", "white corn kernels", "Tabasco sauce"] [AggregatedRating] 4.0 [ReviewCount] 4.0 [Calories] 1128.8 [FatContent] 3.4 [SaturatedFatContent] 0.7 [CholesterolContent] 0.0 [SodiumContent] 34.1 [CarbohydrateContent] 247.5 [FiberContent] 7.2 [SugarContent] 4.7 [ProteinContent] 24.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Place rice and water in rice cooker and set for keep cycle. When rice is cooked, add corned beef and corn; cover and allow to cook on keep cycle for 15 minutes -- if rice seems dry, add a little water. Before serving, stir all ingredients together until well mixed. Serve with tabasco sauce, if you like things hot!
[Name] Kahlua Almond Biscotti [AuthorId] 2558 [AuthorName] Wendy Griffin [CookTime] PT40M [PrepTime] PT30M [TotalTime] PT1H10M [DatePublished] 2000-09-15T11:12:00Z [Description] Make and share this Kahlua Almond Biscotti recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "European", "Weeknight", "For Large Groups", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1/2", "2", "1", "3", "1/2", "2 1/4", "1 1/2"] [RecipeIngredientParts] ["sugar", "butter", "Kahlua", "eggs", "flour", "baking powder"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 112.2 [FatContent] 4.9 [SaturatedFatContent] 2.2 [CholesterolContent] 29.3 [SodiumContent] 55.0 [CarbohydrateContent] 14.7 [FiberContent] 0.5 [SugarContent] 7.2 [ProteinContent] 2.1 [RecipeServings] 30.0 [RecipeYield] 30 biscotti [RecipeInstructions] In a large mixing bowl, mix sugar and melted butter. Add Kahlua and anise extract. Beat in the eggs and stir in the nuts. Sift dry ingredients together in separate bowl. Gently stir dry ingredients into sugar mixture until well blended. Cover and chill about three hours. Preheat oven to 375 F. Shape dough into three loaves 2 inches wide and 1/2-inch thick. Place loaves well spaced on greased cookie sheet. Bake 20 minutes or until brown. Cool 5 minutes, cut in diagonal slices 1/2-inch thick. Arrange slices on cut sides. Bake 8 minutes each side at 375F until lightly browned. Cool on wire racks.
[Name] Peach Blueberry Cobbler [AuthorId] 2617 [AuthorName] June Bug [CookTime] PT34M [PrepTime] PT10M [TotalTime] PT44M [DatePublished] 2000-09-15T11:20:00Z [Description] Make and share this Peach Blueberry Cobbler recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Berries", "Fruit", "Microwave", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1", "1/2", "4", "2", "1", "2", "1 1/2", "1/8", "1", "1/4", "1/2"] [RecipeIngredientParts] ["blueberries", "sugar", "quick-cooking tapioca", "lemon juice", "all-purpose flour", "sugar", "baking powder", "salt", "lemon, rind of", "butter", "evaporated milk"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 296.5 [FatContent] 9.6 [SaturatedFatContent] 5.9 [CholesterolContent] 26.4 [SodiumContent] 249.2 [CarbohydrateContent] 50.2 [FiberContent] 1.8 [SugarContent] 28.5 [ProteinContent] 4.0 [RecipeServings] nan [RecipeYield] 1 cobbler [RecipeInstructions] Put the frozen fruit in a pie plate. Sprinkle it with sugar, tapioca, and lemon juice. Microwave it on high for 4 minutes. Remove it from the microwave and stir it. Prepare cobbler: Mix the flour, sugar, baking powder, salt, and lemon rind. Cut in butter with a pastry blender until you've formed coarse crumbs. Stir in milk. Drop by tablespoons over filling. Bake at 400 degrees for approximately 30 minutes or until golden brown. Serve warm with vanilla ice cream.
[Name] Linda's Excellent Artichoke And Spinach Dip [AuthorId] 2693 [AuthorName] linda shoaf [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2000-09-21T17:27:00Z [Description] This is my recipe that evolved from many trial and error attempts. I had eaten it at a famous restaurant and tried to figure out all the ingredients. I have had many compliments every time I serve it. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["< 60 Mins", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["3", "3", "1", "1", "1", "1", "2", "2", "2", "1", "1"] [RecipeIngredientParts] ["frozen chopped spinach", "artichokes", "onion", "fresh garlic", "garlic powder", "mayonnaise", "parmesan cheese", "romano cheese", "cheddar cheese", "monterey jack cheese", "cream cheese", "mushroom"] [AggregatedRating] 5.0 [ReviewCount] 23.0 [Calories] 244.6 [FatContent] 17.6 [SaturatedFatContent] 10.0 [CholesterolContent] 51.3 [SodiumContent] 475.0 [CarbohydrateContent] 11.3 [FiberContent] 4.6 [SugarContent] 2.3 [ProteinContent] 12.9 [RecipeServings] 20.0 [RecipeYield] nan [RecipeInstructions] Lightly grease a large baking dish. Mix all ingredients. Place in baking dish and bake at 350 degrees 35-45 minutes. Serve with wheat crackers or chips.
[Name] Beef Stroganoff over Rice [AuthorId] 2795 [AuthorName] Sara Weyland [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2000-10-06T12:26:00Z [Description] Make and share this Beef Stroganoff over Rice recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/84/84/picBhBL0A.jpg" [RecipeCategory] Meat [Keywords] ["Healthy", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1", "1 1/2", "1", "3", "1", "1", NA, "1", "1/2", "4"] [RecipeIngredientParts] ["butter", "portabella mushrooms", "onion", "white wine", "ground beef", "salt", "ground pepper", "sour cream", "plain yogurt", "rice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1146.1 [FatContent] 34.2 [SaturatedFatContent] 16.9 [CholesterolContent] 114.0 [SodiumContent] 726.8 [CarbohydrateContent] 164.3 [FiberContent] 3.7 [SugarContent] 3.8 [ProteinContent] 38.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a medium skillet, sauté butter, onion, wine & mushrooms. Start the rice cooking on a separate burner. Stir the onion & mushroom mixture until the onions are transparent (about 2 minutes]. Add in ground beef, salt & pepper. Cook until beef is no longer pink. Drain 1/2 the excess fluid, leaving 1/2 in the skillet. Lower heat to medium low. Stir in the sour cream and plain yogurt. Let simmer for 10 minutes over low heat. Serve over cooked rice.
[Name] Chicken, Broccoli and Rice Casserole [AuthorId] 2706 [AuthorName] Therese Crosby [CookTime] PT26M [PrepTime] PT30M [TotalTime] PT56M [DatePublished] 2000-10-06T12:38:00Z [Description] Make and share this Chicken, Broccoli and Rice Casserole 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/84/86/zjw2kJeTVWlB45iy5A9w_Chicken%20Broccoli%20n%20Rice%20Casserole.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/84/86/pic4IXNMP.jpg"] [RecipeCategory] One Dish Meal [Keywords] ["Lunch/Snacks", "Chicken Breast", "Chicken", "Poultry", "Rice", "Cheese", "Vegetable", "Meat", "Kid Friendly", "Potluck", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["4", "1", "1/2", "1", "2", "1", "1", "2", "1", "1/2", "1/4", NA, "2"] [RecipeIngredientParts] ["butter", "fresh mushrooms", "onion", "boneless skinless chicken breast", "garlic cloves", "Velveeta cheese", "frozen broccoli", "sour cream", "ground black pepper", "cheese"] [AggregatedRating] 4.5 [ReviewCount] 71.0 [Calories] 342.9 [FatContent] 15.6 [SaturatedFatContent] 8.2 [CholesterolContent] 69.9 [SodiumContent] 640.0 [CarbohydrateContent] 28.2 [FiberContent] 1.8 [SugarContent] 1.8 [ProteinContent] 22.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Melt butter over high heat, add chopped mushrooms. Cook and stir for about 2 minutes. Add onion and chicken pieces. Reduce heat to medium high and cook until chicken is just cooked through. Stir in garlic and cook for about a minute longer. Add undiluted chicken soup and velveeta cheese, stir until cheese is melted. Remove from heat and add cooked rice, thawed broccoli, sour cream, and pepper. Spoon mixture together and spoon into casserole dish sprayed with cooking oil. Spread shredded cheese over top and bake for 20 minutes at 350 degrees. NOTE: Instant rice makes this a quick and easy recipe. Instant rice can be made in the microwave in about 4 minutes while the chicken is cooking. If you prefer other rice then make it ahead of time.
[Name] Banana Pudding [AuthorId] 2762 [AuthorName] Darryl Toney [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2000-10-06T13:23:00Z [Description] Make and share this Banana Pudding recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "Thanksgiving", "< 30 Mins", "No Cook", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["4 -5", "1", "1", "8", "1", "1"] [RecipeIngredientParts] ["bananas", "Jello Instant Vanilla Pudding Mix", "cream cheese", "Cool Whip"] [AggregatedRating] 5.0 [ReviewCount] 14.0 [Calories] 330.2 [FatContent] 12.8 [SaturatedFatContent] 8.0 [CholesterolContent] 43.1 [SodiumContent] 278.2 [CarbohydrateContent] 49.7 [FiberContent] 1.2 [SugarContent] 44.1 [ProteinContent] 6.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Mix cream cheese with mixer until soft and smooth. Add condensed milk then add vanilla pudding mix that has been prepared as directed on the box. Layer: Vanilla Wafers, bananas, pudding mix- Repeat layers , end with pudding mix. Let it set in the refrigerater until chilled. Top with Cool Whip. Use large oblong dish.
[Name] Aunt Bea's Famous Swedish Meatballs [AuthorId] 2770 [AuthorName] luv2luvya1000 [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2000-10-06T13:28:00Z [Description] Make and share this Aunt Bea's Famous Swedish Meatballs recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Meat", "< 60 Mins"] [RecipeIngredientQuantities] ["6", "1/2", "1", "1", "1", "1", NA] [RecipeIngredientParts] ["water", "ground beef", "chili sauce"] [AggregatedRating] 3.0 [ReviewCount] 2.0 [Calories] 331.9 [FatContent] 17.4 [SaturatedFatContent] 6.8 [CholesterolContent] 77.1 [SodiumContent] 133.6 [CarbohydrateContent] 21.7 [FiberContent] 0.4 [SugarContent] 13.2 [ProteinContent] 21.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] To make the meatballs, soften the saltines in water and add to meat. Add salt and mix well. Form into round ballls and refrigerate for 0 hour. in a medium saucpan, combine the grape jelly, chili sauce, and lemon juice. Simmer on low for 10 minutes. Remove meatballs from fridge and add to saucepan. Cook over low heat for 20-25 minutes until the meat is browned and cooked through. Serve over rice or noodles.
[Name] Snickers Bar Ww [AuthorId] 2600 [AuthorName] Jim Whitt [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2000-10-06T13:40:00Z [Description] This is my favorite WW recipe that I was told about several years ago. I like mine for breakfast when I'm in a hurry with a cup of coffee. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1/4"] [RecipeIngredientParts] ["peanut butter", "banana"] [AggregatedRating] 4.5 [ReviewCount] 6.0 [Calories] 152.7 [FatContent] 4.5 [SaturatedFatContent] 0.9 [CholesterolContent] 0.0 [SodiumContent] 127.8 [CarbohydrateContent] 27.0 [FiberContent] 3.3 [SugarContent] 9.9 [ProteinContent] 4.3 [RecipeServings] 2.0 [RecipeYield] 2 bars [RecipeInstructions] Put all ingredients in a mixer. After mixing up, then divide into 2 servings by putting half of the mixture on one piece of aluminum foil then folding edges to keep fresh. Do the same thing with the other bar. Now put both in freezer and have for a snack anytime.
[Name] Turkey Club [AuthorId] 2795 [AuthorName] Sara Weyland [CookTime] PT3M [PrepTime] PT2M [TotalTime] PT5M [DatePublished] 2000-10-06T13:47:00Z [Description] Make and share this Turkey Club 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/84/90/picylyVAe.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/84/90/picHWLcvd.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Poultry", "Meat", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "6 -8", "2", "2", "6", NA, "1", "4"] [RecipeIngredientParts] ["turkey", "Miracle Whip", "bacon", "romaine lettuce", "tomatoes", "provolone cheese"] [AggregatedRating] 4.5 [ReviewCount] 8.0 [Calories] 385.6 [FatContent] 30.3 [SaturatedFatContent] 13.8 [CholesterolContent] 59.1 [SodiumContent] 959.9 [CarbohydrateContent] 10.4 [FiberContent] 0.9 [SugarContent] 6.3 [ProteinContent] 17.9 [RecipeServings] 2.0 [RecipeYield] 2 sandwiches [RecipeInstructions] Lightly toast the bread Cook the bacon Cut the tomato into slices Spread miracle whip on one side of bread Spread honey mustard on the other side Add the romaine lettuce, tomato, bacon, cheese and turkey Cut the sandwich in half.
[Name] Tofu Stir Fry [AuthorId] 2795 [AuthorName] Sara Weyland [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2000-10-06T13:54:00Z [Description] Make and share this Tofu Stir Fry recipe from Food.com. [Images] character(0) [RecipeCategory] Soy/Tofu [Keywords] ["Beans", "Spicy", "< 30 Mins", "Stir Fry"] [RecipeIngredientQuantities] ["1", "1/3", "2", "4", "2", "2", "1", "1", "2", "1", "8", "1/3"] [RecipeIngredientParts] ["extra firm tofu", "white wine", "soy sauce", "minced garlic cloves", "ginger juice", "onion", "broccoli florets", "Chinese cabbage", "spinach", "snow peas", "roasted cashews"] [AggregatedRating] 5.0 [ReviewCount] 12.0 [Calories] 307.6 [FatContent] 17.5 [SaturatedFatContent] 3.1 [CholesterolContent] 0.0 [SodiumContent] 1174.6 [CarbohydrateContent] 21.2 [FiberContent] 6.0 [SugarContent] 6.8 [ProteinContent] 18.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat up a skillet or Wok. Bring soy sauce, garlic, ginger & wine to boil. Add tofu cubes, cover & simmer for 5-10 minutes. Remove tofu & remaining sauce from wok/skillet. Heat oil in wok & stir fry vegetables over medium heat for 3-5 minutes. Add remaining sauce, tofu & cashews. Heat & serve.
[Name] Low Sodium Salad Dressing [AuthorId] 2576 [AuthorName] sharon Harris [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2000-10-06T14:02:00Z [Description] My husband had a heart attack, due to high blood pressure and was placed on a low/no sodium diet, he was to eat green salads. [Images] character(0) [RecipeCategory] Salad Dressings [Keywords] ["Low Protein", "Low Cholesterol", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/3", "1/3", "1/3", "1"] [RecipeIngredientParts] ["honey", "canola oil", "vinegar", "horseradish"] [AggregatedRating] 5.0 [ReviewCount] 9.0 [Calories] 200.3 [FatContent] 14.5 [SaturatedFatContent] 1.0 [CholesterolContent] 0.0 [SodiumContent] 4.4 [CarbohydrateContent] 18.7 [FiberContent] 0.1 [SugarContent] 18.6 [ProteinContent] 0.1 [RecipeServings] nan [RecipeYield] 1 cup [RecipeInstructions] "Mix all ingredients in a container and shake well pour over your salad."
[Name] Warm Spinach Salad With Peppers and Cotija Cheese [AuthorId] 2815 [AuthorName] Reena Kawal [CookTime] PT15M [PrepTime] PT20M [TotalTime] PT35M [DatePublished] 2000-10-06T14:08:00Z [Description] A warm spinach salad (spinach is barely wilted) with red and yellow peppers and Cotija cheese. I first made it with friends in Houston and am not sure where it came from before that ;), but I often receive compliments when I serve it at dinner parties. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1/2", "1"] [RecipeIngredientParts] ["spinach", "butter", "Cotija cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 377.9 [FatContent] 33.5 [SaturatedFatContent] 20.9 [CholesterolContent] 95.7 [SodiumContent] 606.2 [CarbohydrateContent] 12.1 [FiberContent] 3.3 [SugarContent] 4.3 [ProteinContent] 10.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Clean spinach and cut off most of stems.", "Crumble Cotija cheese with a fork and set aside to be used as garnish later.", "Dice onion and peppers.", "Place butter in large pot and melt on low heat.", "Add onions to butter, adjusting stove temperature until onions become soft.", "Add peppers and cook for another few - peppers should be soft around edges but still a bit crispy.", "Cook spinach in sauce very slightly - one friend sautes it by taking a handful and swiping it around the pan.", "This can take awhile if you decide to make more for a dinner party, though, so I usually add enough to fill the pot one-third to one-half full, stir it a few times, then take out immediately.", "Spinach should still be fluffy - just barely sauteed.", "Continue until finished with spinach, removing some onions and peppers with each batch.", "Add extra onions and peppers to salad.", "Sprinkle with Cotija cheese just before serving.", "Serves approximately 6 as a side dish, with some onions and peppers leftover for the next day.", "You can prepare this dish ahead of time by sauteing the onions and peppers and setting them aside.", "Reheat them and add the spinach just before you're ready to serve." ]
[Name] Chicken Alfredo Sauce [AuthorId] 2828 [AuthorName] Ana Romano [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2000-10-06T14:11:00Z [Description] Make and share this Chicken Alfredo Sauce recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/84/94/01460336871.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/84/94/01457932477.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/84/94/pic3Ph5lU.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/84/94/picAGKP1m.jpg"] [RecipeCategory] Sauces [Keywords] ["European", "< 30 Mins", "Stove Top"] [RecipeIngredientQuantities] ["2", "1/2", "1/2", "1/4", "2", "1", NA] [RecipeIngredientParts] ["chicken bouillon cubes", "water", "butter", "all-purpose flour", "half-and-half", "parmesan cheese", "garlic powder"] [AggregatedRating] 5.0 [ReviewCount] 88.0 [Calories] 502.3 [FatContent] 44.4 [SaturatedFatContent] 27.6 [CholesterolContent] 128.0 [SodiumContent] 1113.0 [CarbohydrateContent] 12.6 [FiberContent] 0.2 [SugarContent] 0.8 [ProteinContent] 14.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Dissolve chicken boullion cubes in 1/2 cup water. Melt butter over low heat in saucepan. Gradually, stir in flour. Continue stirring and gradually add half-and-half. Add chicken boullion. Increase heat to medium and continue stirring. Cook until thickened. Stir in parmesan cheese and garlic powder, if desired. Serve over hot pasta and garnish with parsley.
[Name] Lyra's Dutch Baby [AuthorId] 2059 [AuthorName] Moishe Lettvin 1 [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2000-10-17T11:41:00Z [Description] Make and share this Lyra's Dutch Baby recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Dutch", "European", "Healthy", "Kid Friendly", "< 30 Mins", "Oven", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/2", "2", NA, NA, NA] [RecipeIngredientParts] ["flour", "milk", "eggs", "butter", "sugar"] [AggregatedRating] 3.5 [ReviewCount] 4.0 [Calories] 113.1 [FatContent] 3.8 [SaturatedFatContent] 1.5 [CholesterolContent] 110.0 [SodiumContent] 50.3 [CarbohydrateContent] 13.5 [FiberContent] 0.4 [SugarContent] 0.2 [ProteinContent] 5.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 400 degrees. Butter skillet and heat until butter sizzles. Mix all ingredients. Pour enough mixture onto skillet to cover evenly at about 1/4\" thick. Heat on skillet until bottom of baby is \"done\" -- about 2 minutes. Put the whole thing in the oven and bake until it puffs up -- about 10 minutes. Slather with butter, sugar, jelly, jam or whatever else you can think of.
[Name] Hot Dog Casserole (Don Veal's Favorite) [AuthorId] 2903 [AuthorName] Don Lynn [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2000-10-17T11:58:00Z [Description] Make and share this Hot Dog Casserole (Don Veal's Favorite) recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Kid Friendly", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/4", "10", "1"] [RecipeIngredientParts] "onion" [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 342.6 [FatContent] 25.3 [SaturatedFatContent] 9.5 [CholesterolContent] 39.8 [SodiumContent] 1370.0 [CarbohydrateContent] 19.8 [FiberContent] 0.9 [SugarContent] 5.8 [ProteinContent] 10.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350°F. Mix first 4 ingredients and pour into buttered casserole dish. Top with crushed potato chips. Bake uncovered in oven for 30 minute.
[Name] Pizza Dough [AuthorId] 2493 [AuthorName] Steve Sickenberger [CookTime] nan [PrepTime] PT30M [TotalTime] PT30M [DatePublished] 2000-10-17T12:20:00Z [Description] Make and share this Pizza Dough 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/84/97/pic10PiEt.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/8497/NnyxA92sRjycPm6r2lRN_New%20Pizza%20Dough.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/84/97/picA7A7iw.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/84/97/picEoubJJ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/84/97/pic8hbmJ4.jpg" ] [RecipeCategory] Breads [Keywords] ["European", "< 30 Mins"] [RecipeIngredientQuantities] ["2", "2", "2", "2", "4", "1/2", "1/3", "6"] [RecipeIngredientParts] ["fast rising yeast", "water", "sugar", "salt", "olive oil", "parmigiano", "flour"] [AggregatedRating] 5.0 [ReviewCount] 44.0 [Calories] 1076.4 [FatContent] 42.6 [SaturatedFatContent] 5.9 [CholesterolContent] 0.0 [SodiumContent] 1172.7 [CarbohydrateContent] 150.8 [FiberContent] 6.0 [SugarContent] 6.8 [ProteinContent] 20.8 [RecipeServings] nan [RecipeYield] 4 12-inch round crusts [RecipeInstructions] In a medium bowl combine water, yeast, sugar, and salt. Let sit until foam appears on the top. In the bowl of a stand up mixer combine the yeast mixture with the olive oil, salad oil, and 3 cups of the flour. With the whip attachment, beat for 10 minutes. Clean and remove the whip attachment. Add the remaining flour and cheese. With the dough hook attachment in place, slowly pulse the mixer on and off until the flour is incorporated. Continue kneading on medium speed for 10-12 minutes or until the dough is smooth and no longer clings to the sides of the mixer. If you need to add more flour, do so 1 tablespoon at a time until the dough is no longer sticking to the sides. Transfer the dough to a large, oiled bowl and cover with plastic wrap. Place in a warm location and allow to rise for one hour or until doubled in size. Punch down dough and allow to rise a second time. After the second rise the dough is ready to be divided and rolled, or stored in the freezer.
[Name] Pizza Sauce [AuthorId] 2493 [AuthorName] Steve Sickenberger [CookTime] PT40M [PrepTime] PT10M [TotalTime] PT50M [DatePublished] 2000-10-17T12:28:00Z [Description] Make and share this Pizza Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["European", "Very Low Carbs", "Low Protein", "Low Cholesterol", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1/4", "3", "1/4", "1", "1", NA] [RecipeIngredientParts] ["olive oil", "garlic cloves", "crushed red pepper flakes", "water", "canned tomatoes", "salt"] [AggregatedRating] 3.5 [ReviewCount] 4.0 [Calories] 140.3 [FatContent] 13.7 [SaturatedFatContent] 1.9 [CholesterolContent] 0.0 [SodiumContent] 149.4 [CarbohydrateContent] 4.9 [FiberContent] 1.1 [SugarContent] 2.5 [ProteinContent] 0.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a medium sauce pan heat the olive oil over medium heat, add the garlic and crushed red pepper and sauté for 2-3 minutes or until the garlic just starts to turn brown. Add the water and tomatoes and simmer over low heat until reduced by half, about 30-40 minutes. Season to taste with salt.
[Name] Baked Salmon with Orange Juice [AuthorId] 3125 [AuthorName] Preeti De [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2000-11-03T10:29:00Z [Description] Tangy baked salmon recipe. I use Tropicana Orange Juice. Sometime mix orange juice and lemon juice to give a more tangy flavor. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/84/99/picoNchAm.jpg" [RecipeCategory] < 30 Mins [Keywords] "Oven" [RecipeIngredientQuantities] ["2", "1", "10", NA, NA, "1", "1"] [RecipeIngredientParts] ["salmon steaks", "salmon fillets", "butter", "salt", "ground pepper", "oregano", "sugar"] [AggregatedRating] 5.0 [ReviewCount] 14.0 [Calories] 258.3 [FatContent] 15.5 [SaturatedFatContent] 4.3 [CholesterolContent] 60.0 [SodiumContent] 76.5 [CarbohydrateContent] 7.7 [FiberContent] 0.1 [SugarContent] 6.2 [ProteinContent] 21.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Pre-heat oven at 350 degrees. Grease a baking dish lightly with butter. Clean and pat dry the Salmon Steaks or Fillets. Rub salt on both sides (not necessary on the skin-side]. Place salmon pieces in the baking dish in a single layer. Make deep cuts in the salmon pieces, dab some butter into the cuts and also dab a few bits of butter on the rest of the salmon. Pour orange juice all over the fish. Sprinkle pepper, oregano and for those who like a dash of sweet taste, sprinkle some sugar which will caramalize. Bake until the salmon flakes.
[Name] Chicken Stir-Fry [AuthorId] 3014 [AuthorName] DALE DRAGER [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2000-11-03T10:55:00Z [Description] Make and share this Chicken Stir-Fry recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/85/00/picGKvLnL.jpg" [RecipeCategory] One Dish Meal [Keywords] ["Chicken Breast", "Chicken", "Poultry", "Meat", "Chinese", "Asian", "Kid Friendly", "< 30 Mins", "Refrigerator", "Stove Top", "Stir Fry", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "2", "1", "1", "2"] [RecipeIngredientParts] ["boneless skinless chicken breast", "soy sauce", "garlic powder", "peanuts", "cashews", "Minute Rice"] [AggregatedRating] 4.5 [ReviewCount] 25.0 [Calories] 665.6 [FatContent] 26.3 [SaturatedFatContent] 4.9 [CholesterolContent] 102.2 [SodiumContent] 1089.3 [CarbohydrateContent] 65.1 [FiberContent] 7.0 [SugarContent] 7.6 [ProteinContent] 45.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Cook cut cup chicken breast strips in salad dressing in large skillet on medium high for 3 minutes or until done.", "Add vegetables.", "Stir in soy sauce and garlic powder.", "Continue cooking 5 minutes or until chicken is cooked through (add more soy sauce & garlic powder if desired].", "You may add peanuts or cashews now or set on table and sprinkle on top of stir-fry.", "Prepare minute rice according to package directions.", "Serve over rice or noodles. I do not add the peanuts or cashews until the dish is on the table. Each individual may then add (or not add] peanuts or cashews to the recipe. I normally serve in two bowls, one bowl for the rice and the other for the chicken-stir-fry. The peanuts or cashews are served in a small bowl with a spoon." ]
[Name] Almond-Filled Bread [AuthorId] 2566 [AuthorName] Beloops [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2000-11-11T09:08:00Z [Description] Make and share this Almond-Filled Bread recipe from Food.com. [Images] character(0) [RecipeCategory] Yeast Breads [Keywords] ["Breads", "Breakfast", "Fruit", "Nuts", "Christmas", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1/4", "1", "1/2", "1/4", "1/2", "1", "2 1/3", "1", "1", "3/4", "1/3", "1", "1", "1/2", "1/4", "2", "1", "1 -2", "1 -2", NA] [RecipeIngredientParts] ["active dry yeast", "sugar", "sugar", "milk", "butter", "salt", "egg", "all-purpose flour", "milk", "sugar", "milk", "raisins", "powdered sugar", "hot water"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 285.1 [FatContent] 10.4 [SaturatedFatContent] 3.4 [CholesterolContent] 41.3 [SodiumContent] 151.2 [CarbohydrateContent] 42.8 [FiberContent] 1.9 [SugarContent] 21.4 [ProteinContent] 6.5 [RecipeServings] 12.0 [RecipeYield] 1 loaf [RecipeInstructions] In a large bowl, dissolve yeast and 1 tsp sugar in warm milk. Let stand 5-10 minutes or until foamy. Stir remaining sugar, butter or margarine, salt and egg into yeast mixture until blended. Stir in 2 cups flour until combined. Stir in enough remaining flour to make a soft dough that comes away from side of bowl. On a lightly floured surface, knead in enough remaining flour to make a stiff dough. Knead 8-10 minutes or until smooth and elastic. Clean and grease bowl. Place dough in greased bowl, turning to coat all sides. Cover with a lightly damp towel. Let rise in a warm place, free from drafts, until doubled in bulk, about 1 hour. To make filling, in a small bowl, blend ground almonds and sugar. Stir in egg white, milk and almond extract until thoroughly blended. Set aside. Grease a 9\" x 5\" loaf pan. Punch down dough. On a lightly floured surface, roll out dough to a 12\" x 9\" rectangle. Spread almond mixture over dough to within 1/2 inch of edge. Sprinkle chopped cherries and raisins over almond mixture. Roll, jelly-roll style, starting at 1 short end. Pinch ends to seal. Place filled loaf, seam-side down, in greased pan. Cover with a dry towel; let rise until doubled in bulk. Preheat oven to 375degrees. Beat egg with milk to make glaze. Brush top of loaf with egg-yolk glaze. Bake in preheated oven 35-40 minutes or until top is deep golden brown and loaf sounds hollow when tapped on bottom. Remove from pan; cool on a wire rack. To make icing, in a small bowl, stir powdered sugar and 1 tbsp water until smooth, adding more water if necessary. Spoon icing on top of loaf; decorate loaf with toasted almonds and cherry quarters. Let stand until icing is set.
[Name] Farina Cookies [AuthorId] 3206 [AuthorName] Rita OBrien [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2000-11-11T09:24:00Z [Description] This is a cookie recipe handed down from my great-grandmom Farina (no relation to the cereal people). Very quick and easy to make. Great for kids - not a lot of sugar! [Images] character(0) [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "European", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["3/4", "3/4", "1", "1", "1 1/2", "1", "1/4", "1/2", "1/2"] [RecipeIngredientParts] ["butter", "sugar", "egg", "vanilla", "flour", "baking powder", "salt", "farina", "raisins"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 259.4 [FatContent] 12.1 [SaturatedFatContent] 7.5 [CholesterolContent] 48.1 [SodiumContent] 167.5 [CarbohydrateContent] 35.1 [FiberContent] 0.8 [SugarContent] 16.2 [ProteinContent] 3.2 [RecipeServings] 12.0 [RecipeYield] 24 cookies [RecipeInstructions] Cream together butter and sugar; add egg. Add remaining ingredients and stir. Drop onto cookie sheet with spoon. Bake at preheated 350° oven for 15 minutes.
[Name] Tuna Fish Junk [AuthorId] 3212 [AuthorName] Bruce Krysiak [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2000-11-11T09:29:00Z [Description] A great quick casserole that's real tasty and serves well over rice (my favorite), bread, noodles, etc. Also great for storing and reheating in the microwave - mix the rice throughout and add some water for best reheating results. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Tuna", "Kid Friendly", "< 30 Mins", "Oven", "Refrigerator", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["3", "2", "1/2", "3", "1/2", "1 1/2", "1"] [RecipeIngredientParts] ["butter", "onions", "celery", "Bisquick", "salt", "milk", "tuna"] [AggregatedRating] 4.5 [ReviewCount] 6.0 [Calories] 447.2 [FatContent] 29.9 [SaturatedFatContent] 16.6 [CholesterolContent] 103.9 [SodiumContent] 988.1 [CarbohydrateContent] 17.3 [FiberContent] 0.8 [SugarContent] 2.2 [ProteinContent] 27.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Sauté onion and celery in butter. Remove from heat. Blend in Bisquick and salt. Add milk. Cook and stir until thick. Blend in tuna and heat through.
[Name] Lucille Ball Special [AuthorId] 3212 [AuthorName] Bruce Krysiak [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2000-11-11T09:35:00Z [Description] This is a great recipe for a kind of goulash thing, not sure why it's called LBS and not goulash, but oh well - came from my mom. Hearty, pretty easy to make, and you can store and microwave leftovers for the next week! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/85/04/picKzczrF.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/85/04/picgZlSi4.jpg"] [RecipeCategory] One Dish Meal [Keywords] ["Vegetable", "Meat", "Kid Friendly", "Potluck", "< 60 Mins", "Refrigerator", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2", "1", "2", "2", "1", "1", NA, "1 1/2"] [RecipeIngredientParts] ["ground beef", "green pepper", "garlic", "green onions", "tomato juice", "whole tomatoes"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 300.2 [FatContent] 17.5 [SaturatedFatContent] 6.8 [CholesterolContent] 83.1 [SodiumContent] 196.6 [CarbohydrateContent] 11.8 [FiberContent] 2.0 [SugarContent] 3.9 [ProteinContent] 23.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Brown ground beef. Before done, add all other ingredients and simmer covered for 20-30 minutes.
[Name] Grandma's Sweet Potato Casserole [AuthorId] 3234 [AuthorName] Kathleen Ganster [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2000-11-11T09:39:00Z [Description] Make and share this Grandma's Sweet Potato Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "Low Protein", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["3", "1", "3", "1 1/2", "1/2 - 1", "1", "1", "1/4"] [RecipeIngredientParts] ["sweet potatoes", "sugar", "eggs", "vanilla", "margarine", "brown sugar", "pecans", "margarine"] [AggregatedRating] 4.5 [ReviewCount] 7.0 [Calories] 1038.9 [FatContent] 57.3 [SaturatedFatContent] 9.9 [CholesterolContent] 139.5 [SodiumContent] 523.0 [CarbohydrateContent] 128.6 [FiberContent] 5.6 [SugarContent] 108.8 [ProteinContent] 9.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Mix all the ingredients together (not the topping ingredients]. Put in 12\" X 8\" X 2\" pan. For the topping, mix margarine, sugar and nuts. Put over potatoes. Bake at 350 for 50-55 minutes.
[Name] Tomato Garlic Onion Soup [AuthorId] 3288 [AuthorName] TishT [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2000-11-11T17:28:00Z [Description] Comfort food. Garlic is good for you and tastes great. If you like french onion soup, this is a nice addition to your soup collection. A salad is good with this soup for a light meal. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Vegetable", "European", "Low Cholesterol", "Healthy", "Weeknight", "Oven", "Stove Top", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["20", "2", "2", "3", "2", "2", "8", "4"] [RecipeIngredientParts] ["garlic cloves", "onions", "olive oil", "tomatoes", "tomato juice", "beef broth", "French baguettes", "swiss cheese"] [AggregatedRating] 4.0 [ReviewCount] 10.0 [Calories] 615.2 [FatContent] 19.3 [SaturatedFatContent] 6.9 [CholesterolContent] 26.4 [SodiumContent] 1458.3 [CarbohydrateContent] 88.9 [FiberContent] 7.0 [SugarContent] 11.1 [ProteinContent] 23.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Blanche the garlic for about 30 seconds until slightly soft. Cool, peel, and thinly slice. Saute onions in oil until they are soft and golden. About 10-15 minutes. Add garlic, tomatoes and tomato juice to onions. Bring to a boil, then reduce and simmer 30 minutes. Preheat oven to 450°F. Add beef broth and bring back to a boil. Ladle into oven-proof bowls and top with toast and cheese. Put in oven until cheese is melted.
[Name] Mozzarella, Tomato and Basil Salad [AuthorId] 3288 [AuthorName] TishT [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2000-11-11T17:36:00Z [Description] Make and share this Mozzarella, Tomato and Basil Salad recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/85/07/X7Y8sBBcTrSju0SO0EVy_untitled-7798.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/85/07/Iv2hwMJWQ36H8CALTROZ_untitled-7792.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/85/07/yvVcgIaERYGAXGuxDf9Q_untitled-7789.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/85/07/cfpRoGofSnaGHgtCD5a9_IMG_4754.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/85/07/Xvyl8AxUSyGIxas5US2w_IMG_4755.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/85/07/picYLdIkW.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/85/07/picwiuJJO.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/85/07/pici88AXj.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/85/07/picwyytlo.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/85/07/picTsaJwy.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/85/07/picy9OpKH.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/85/07/picPz7Pfp.jpg"] [RecipeCategory] Vegetable [Keywords] ["European", "< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["4", "2", "8 -10", "4", NA, NA] [RecipeIngredientParts] ["tomatoes", "mozzarella cheese", "fresh basil", "extra virgin olive oil"] [AggregatedRating] 5.0 [ReviewCount] 54.0 [Calories] 320.3 [FatContent] 26.4 [SaturatedFatContent] 9.3 [CholesterolContent] 44.2 [SodiumContent] 360.5 [CarbohydrateContent] 8.3 [FiberContent] 2.2 [SugarContent] 5.4 [ProteinContent] 14.1 [RecipeServings] 4.0 [RecipeYield] 1 serving dish [RecipeInstructions] Slice tomatoes and mozzarella cheese same thickness. Arrange the tomatoes, mozzarella, and basil alternating in a circle around a decorative serving dish. Drizzle with olive oil (and balsamic vinegar if desired]. Serve with salt and pepper to individual taste.
[Name] Pizza Potatoes [AuthorId] 3288 [AuthorName] TishT [CookTime] PT50M [PrepTime] PT10M [TotalTime] PT1H [DatePublished] 2000-11-11T17:40:00Z [Description] Make and share this Pizza Potatoes recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Cheese", "Vegetable", "Kid Friendly", "< 60 Mins", "Oven", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["4", "2/3", "1/4", "1/4", "3", "1", "1/2 - 3/4"] [RecipeIngredientParts] ["potatoes", "milk", "parmesan cheese", "mozzarella cheese", "parsley"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 359.1 [FatContent] 14.2 [SaturatedFatContent] 6.5 [CholesterolContent] 41.5 [SodiumContent] 698.1 [CarbohydrateContent] 43.9 [FiberContent] 5.1 [SugarContent] 4.7 [ProteinContent] 14.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Bake potatoes until done, about 40-45 minutes.", "Scoop out potato - leave about 1/2 inch along the shell.", "Mash potato until smooth, adding the milk and parmesan cheese until blended.", "Stir in about 1/2 of mozzarella, parsley, and pepperoni.", "Mound the potato mixture back into the shells and arrange on a baking sheet.", "Spoon about 2 tablespoons of sauce over each and sprinkle with the remaining mozzarella cheese.", "Bake at 400 degrees for 5-8 minutes until hot and the cheese is melted." ]
[Name] Pork Chops With Beer [AuthorId] 3284 [AuthorName] Lorraine Handlin [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2000-11-13T09:34:00Z [Description] Make and share this Pork Chops With Beer 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/85/09/pichnP9ug.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/85/09/picAj2WeC.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/85/09/pic4Jov1o.jpg"] [RecipeCategory] Pork [Keywords] ["Meat", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["6", "1", "1/2", "1/2", "1/2", "1", "1"] [RecipeIngredientParts] ["garlic powder", "salt", "pepper", "Accent seasoning", "beer"] [AggregatedRating] 4.5 [ReviewCount] 66.0 [Calories] 803.5 [FatContent] 40.4 [SaturatedFatContent] 13.0 [CholesterolContent] 285.5 [SodiumContent] 1124.2 [CarbohydrateContent] 12.2 [FiberContent] 0.8 [SugarContent] 1.4 [ProteinContent] 84.5 [RecipeServings] 3.0 [RecipeYield] nan [RecipeInstructions] Season pork chops with garlic powder, salt, pepper and Accent. In frying pan brown pork chops. Remove Pork chops and place in a casserole dish. Add beer and celery soup to drippings in frying pan. Pour mixture over pork chops and cook in a 350F oven for 1 hour.
[Name] Braised Prawns with Vegetables [AuthorId] 3346 [AuthorName] marie mackinnon [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2000-11-17T14:41:00Z [Description] Make and share this Braised Prawns with Vegetables recipe from Food.com. [Images] character(0) [RecipeCategory] Healthy [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["500", "250", "250", "470", "1", "1/2", "1", "1", NA, "1", "1/2"] [RecipeIngredientParts] ["bamboo shoots", "broccoli", "champignon mushrooms", "cornflour", "oyster sauce", "sugar", "green ginger"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 241.9 [FatContent] 6.4 [SaturatedFatContent] 1.1 [CholesterolContent] 158.4 [SodiumContent] 1010.3 [CarbohydrateContent] 23.8 [FiberContent] 6.0 [SugarContent] 6.2 [ProteinContent] 26.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Shell and devein prawns. Cut broccoli thick pieces, drain mushrooms, drain bamboo shoots and cut into thin slices. Heat oil, add prawns, saute quickly until tender and light pink, approximately 3 minutes. Add the bamboo shoots, broccoli and mushrooms to the pan, toss well. Blend cornflour with stock, oyster sauce, salt and pepper, sugar and ginger. Bring to the boil. Stir continuously and cook for one minute.
[Name] Baked Pheasant in Wine Sauce [AuthorId] 3466 [AuthorName] Shirley Spillman [CookTime] PT2H30M [PrepTime] PT45M [TotalTime] PT3H15M [DatePublished] 2000-11-21T08:55:00Z [Description] This recipe uses wild pheasant. It came from my grandmother to my mother to me. We traditionally served this recipe at Thanksgiving (during pheasant season). During cooking, it forms a sauce or gravy that thickens best if stirred just a little when the sherry is added. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/85/11/picKLvLm0.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/85/11/picJLaM0N.jpg"] [RecipeCategory] Pheasant [Keywords] ["Poultry", "Wild Game", "Meat", "Thanksgiving", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1 1/2", "1", "1", "1", "6", "1/4", "2"] [RecipeIngredientParts] ["pheasant", "water", "garlic", "onion", "mushroom pieces", "rosemary", "dry parsley flakes", "cooking sherry"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 1313.0 [FatContent] 55.7 [SaturatedFatContent] 19.5 [CholesterolContent] 284.0 [SodiumContent] 312.5 [CarbohydrateContent] 79.9 [FiberContent] 47.2 [SugarContent] 5.5 [ProteinContent] 106.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Roll cut-up bird pieces in flour and brown in hot oil. Place browned pieces in baking dish and add remaining ingredients, except sherry, in order listed. Simmer in 300 degree oven for 2 to 2 1/2 hours or until tender. Pour cooking sherry over bird about the last hour of cooking.
[Name] Lower-Cal Buttermilk Bacon Spinach Quiche [AuthorId] 3572 [AuthorName] thomas trainer [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2000-11-24T09:37:00Z [Description] I modified Quiche Lorraine by adding spinach and using lower fat items like buttermilk and light cream. Yes real men do eat quiche, and they make it as well. You can use this as a main course for breakfast or cut into small squares as an hors d'oeuvres. You can serve it cold or warm. Quiche is the ultimate food. You can also substitute whatever vegetables you have around for the bacon and spinach. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/85/12/picYaEXzF.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/85/12/8512.jpg"] [RecipeCategory] Savory Pies [Keywords] ["Breakfast", "Cheese", "European", "Very Low Carbs", "High In...", "For Large Groups", "Oven", "Beginner Cook", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1", "2", "16", "1", "10", "1", "2"] [RecipeIngredientParts] ["low-fat buttermilk", "half & half light cream", "Egg Beaters egg substitute", "eggs", "lowfat swiss cheese", "frozen chopped spinach", "bacon", "cayenne pepper"] [AggregatedRating] 4.5 [ReviewCount] 6.0 [Calories] 156.5 [FatContent] 11.0 [SaturatedFatContent] 5.0 [CholesterolContent] 30.1 [SodiumContent] 226.9 [CarbohydrateContent] 3.1 [FiberContent] 0.6 [SugarContent] 1.3 [ProteinContent] 11.3 [RecipeServings] 16.0 [RecipeYield] nan [RecipeInstructions] ["Brush pie shell with egg yolk at 400 degrees.", "Weight the center of the pie shell down with pie weights (you can also use dried beans to do this].", "Fry and drain bacon on paper towel.", "Dice bacon.", "Mix together buttermilk, cream, eggs and Swiss cheese.", "Add drained spinach, bacon and cayenne pepper.", "Pour into pie shell (You can skip the pie shell and pour directly into a ungreased pan].", "Bake for 1 hour at 350 degrees or until solid.", "The nutritional info does not take into account the pie shells which are optional." ]
[Name] Chicken Marsala [AuthorId] 3618 [AuthorName] Kathie O [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2000-11-24T13:03:00Z [Description] A delicious dish served over fettuccini or linguini. Light enough and yummy enough, even kids enjoy this dish! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/85/13/FYax6ldhSqCPPit4V0xW_chicken-marsala-with-sherry-8002.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/8513/21SNFwGyTtKEKB76Ls7M_20180304_194453.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/85/13/BJBHWAHQF6U6DEPg4iwd_14794348774141308360549.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/85/13/NtWtTPWsRqOXFPUcfb2w_20180304_194453.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/85/13/01503538734.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/85/13/piczmGl8x.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/85/13/BJBHWAHQF6U6DEPg4iwd_14794348774141308360549.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/85/13/pic2PtBkR.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/85/13/01502177249.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/85/13/picW2tNyZ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/85/13/pic0Wk0Ax.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/85/13/1VVPZrmTnBNkPHZK1qAp_20200803_222854.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/85/13/gKPpibB0StXOb7IwrKfG_20200803_222818(1].jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/85/13/thShUcXsQj6pLHTb0TFM_20200803_222810.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/85/13/wsRaUBrQ7y8AXPgQUK8A_20200803_215655.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/85/13/mOXa99rvREun6MC3xWlz_20200803_215415.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/85/13/0gCYI3UGSFS3KD2xGjNh_chicken-marsala-with-sherry-7977.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/85/13/icLTpPQGRtmkpv1Gl6Mj_chicken-marsala-with-sherry-7985.jpg"] [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "European", "Kid Friendly", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["4", "1/4", "1/2", "1/4", "1/2", "1/4", "1/4", "1", "1/2", "1/4"] [RecipeIngredientParts] ["boneless skinless chicken breast halves", "all-purpose flour", "salt", "ground black pepper", "dried oregano", "olive oil", "butter", "fresh mushrooms", "marsala wine", "cream sherry"] [AggregatedRating] 5.0 [ReviewCount] 162.0 [Calories] 535.0 [FatContent] 28.2 [SaturatedFatContent] 9.8 [CholesterolContent] 106.0 [SodiumContent] 539.0 [CarbohydrateContent] 12.8 [FiberContent] 0.5 [SugarContent] 2.7 [ProteinContent] 26.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Pound chicken breasts until flat and thin.", "Set aside.", "Mix together the flour, salt, pepper, and oregano in a pie pan.", "Melt oil and butter in a large skillet and bring to a low boil.", "Dredge chicken until thoroughly coated through the flour mixture, shake off excess and lightly brown in skillet about 2 minutes.", "Turn over chicken pieces and add mushrooms.", "Cook until lightly browned.", "Add wine and sherry.", "Cover skillet and simmer for 10 minutes, turning chicken pieces once." ]
[Name] Sherry's Infamous Snickerdoodles [AuthorId] 3664 [AuthorName] sherry dolly [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2000-11-27T08:57:00Z [Description] Make and share this Sherry's Infamous Snickerdoodles recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "German", "European", "< 30 Mins", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["1/2", "1/2", "1 1/2", "2", "2", "2 3/4", "2", "1", "1/4", "4", "3"] [RecipeIngredientParts] ["butter", "butter flavor shortening", "sugar", "eggs", "vanilla", "flour", "cream of tartar", "baking soda", "salt", "cinnamon", "sugar"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 337.8 [FatContent] 16.0 [SaturatedFatContent] 6.7 [CholesterolContent] 51.3 [SodiumContent] 203.6 [CarbohydrateContent] 45.2 [FiberContent] 1.1 [SugarContent] 24.3 [ProteinContent] 3.8 [RecipeServings] nan [RecipeYield] 38-42 cookies [RecipeInstructions] Preheat oven to 400. Mix butter, shortening, sugar, eggs, and vanilla. In separate bowl mix flour, baking soda, salt, and cream of tartar. Combine with moist ingredients. Shape dough into round balls. Mix remaining sugar with cinnamon. Roll balls in the mixture and place on baking sheet. Bake 8-10 minutes.
[Name] Leontes' Fruit punch [AuthorId] 3660 [AuthorName] Gary Helriegel1 [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2000-11-28T12:20:00Z [Description] Make and share this Leontes' Fruit punch recipe from Food.com. [Images] character(0) [RecipeCategory] Punch Beverage [Keywords] ["Beverages", "Kid Friendly", "Potluck", "Winter", "Thanksgiving", "< 15 Mins", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["sugar", "cinnamon"] [AggregatedRating] 3.5 [ReviewCount] 3.0 [Calories] 169.0 [FatContent] 0.3 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 9.3 [CarbohydrateContent] 42.3 [FiberContent] 0.3 [SugarContent] 38.9 [ProteinContent] 0.5 [RecipeServings] 16.0 [RecipeYield] 1 gallon [RecipeInstructions] Mix. Serve, in a punch bowl or in a gallon jug. Can be heated.
[Name] Bran Muffins [AuthorId] 3680 [AuthorName] cassandra L. [CookTime] PT40M [PrepTime] PT15M [TotalTime] PT55M [DatePublished] 2000-11-28T12:29:00Z [Description] This is a sweet bran muffin that even my twin children like! It is a recipe that I grew up on and still like today. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "Breakfast", "Grains", "Healthy", "Kid Friendly", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["3", "2", "1", "1/2", "2 1/2", "1/2", "1/2", "2/3", "5", "1", "2", "1/4", "2/3", "2", "1/4"] [RecipeIngredientParts] ["all-purpose flour", "baking powder", "salt", "buttermilk baking mix", "sugar", "raisins", "hot water", "applesauce", "molasses", "brown sugar", "milk", "eggs"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 235.0 [FatContent] 5.2 [SaturatedFatContent] 1.6 [CholesterolContent] 37.2 [SodiumContent] 156.4 [CarbohydrateContent] 47.1 [FiberContent] 7.2 [SugarContent] 19.1 [ProteinContent] 6.3 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Preheat your oven to 375 degrees. Over medium heat, toast bran in skillet for 5 minutes. Transfer to a large mixing bowl and add remaining dry ingredients (except chocolate chips]. In a heat resistant blender, let raisins soak for 5 minutes in the hot water and then puree. In a separate mixing bowl, mix raisin puree and remaining wet ingredients. Combine well. Add wet mixture to the dry one and mix until just barely moist some flour should still be visible. Add the chocolate chips and stir just enough to distribute them. Spoon batter into lined muffin tins, filling full. Bake for 25-30 minutes or until tested done with a toothpick or knife. Serve warm.
[Name] Sherry's Apple and Brown Sugar Coffee Cake [AuthorId] 3664 [AuthorName] sherry dolly [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2000-11-28T12:29:00Z [Description] Make and share this Sherry's Apple and Brown Sugar Coffee Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Breakfast", "Dessert", "Apple", "Fruit", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "2 1/2", "1 1/2", "3/4", "1", "1", "1", "1", "1", "3/4"] [RecipeIngredientParts] ["apples", "flour", "brown sugar", "butter", "walnuts", "baking soda", "salt", "vanilla", "egg", "sour cream"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 831.3 [FatContent] 43.2 [SaturatedFatContent] 19.9 [CholesterolContent] 108.9 [SodiumContent] 811.2 [CarbohydrateContent] 104.7 [FiberContent] 4.0 [SugarContent] 59.3 [ProteinContent] 10.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 375. Peel apples and chop into chunks. Mix flour, butter, and brown sugar. Stir in nuts. Separate mixture into two parts. Spread half in bottom of 9 inch round pan. In another bowl beat sour cream, vanilla, and egg just until smooth. Add to other half of first mixture. Gently stir in apples no more than 2 cups. Bake 1 hour to 1 hour and 20 minutes or until inserted toothpick comes out dry.
[Name] Roasted Bartlett Pear Salad [AuthorId] 1773 [AuthorName] Malarkey Test [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2000-11-29T10:04:00Z [Description] This is an irresistable salad. It makes a lovely first course, or side dish. I've actually used chopped cocoa beans in places of the nuts, but since these are hard to acquire, I haven't included them here. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Pears", "Fruit", "Vegetable", "Winter", "Roast", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "2", "2", "3", "3", "1", NA, NA, "1/4", "1/4"] [RecipeIngredientParts] ["bartlett pears", "butter", "sugar", "arugula", "olive oil", "white wine vinegar", "kosher salt", "fresh ground pepper", "parmesan cheese", "walnuts"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 247.1 [FatContent] 17.9 [SaturatedFatContent] 6.1 [CholesterolContent] 20.8 [SodiumContent] 151.5 [CarbohydrateContent] 20.9 [FiberContent] 3.0 [SugarContent] 15.4 [ProteinContent] 3.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Toss the pears in melted butter and sugar. Roast at 500 degrees til slightly browned on both sides. Take out to cool slightly, but you can serve slightly warm on salad. Whisk the oil, vinegar, salt and pepper together to make the dressing. Toss the arugula, pears and dressing til all leaves are coated. Toss again gently with the cheese and nuts or just sprinkle on top of each plate.
[Name] Pat's Pumpkin Bread [AuthorId] 3717 [AuthorName] elizabeth krysiak [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2000-12-06T08:43:00Z [Description] Make and share this Pat's Pumpkin Bread recipe from Food.com. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "Breakfast", "Kid Friendly", "Christmas", "Thanksgiving", "Sweet", "Weeknight", "For Large Groups", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["4", "3", "1", "2/3", "1", "3 1/2", "1 1/3", "1/2", "2", "1/2", "1/2", "3", "1", "1", "1"] [RecipeIngredientParts] ["eggs", "sugar", "water", "pumpkin", "flour", "salt", "baking powder", "baking soda", "cinnamon", "nutmeg", "butter", "powdered sugar", "coffee", "vanilla"] [AggregatedRating] 5.0 [ReviewCount] 15.0 [Calories] 467.7 [FatContent] 18.3 [SaturatedFatContent] 3.9 [CholesterolContent] 55.7 [SodiumContent] 427.4 [CarbohydrateContent] 72.3 [FiberContent] 1.0 [SugarContent] 48.3 [ProteinContent] 5.0 [RecipeServings] 15.0 [RecipeYield] 3 large loaves [RecipeInstructions] Beat sugar and eggs. Add oil. Combine dry ingredients in separate bowl and add alternately with pumpkin and water to egg mixture. Pour into 3 5x9 inch pans or 6-8 3x6 inch pans and bake 1 hour at 325 degrees. Combine topping ingredients and pour over warm bread.
[Name] Sweet Curried Lamb Chops [AuthorId] 3666 [AuthorName] Sandra Williamson [CookTime] PT2H2M [PrepTime] PT20M [TotalTime] PT2H22M [DatePublished] 2000-12-06T08:58:00Z [Description] A sweet curry that even the kids love with a rich fruity sauce, best with rice or mashed potatoes to soak the sauce up. [Images] character(0) [RecipeCategory] Lamb/Sheep [Keywords] ["Meat", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["6 -8", "2", "2", "1/2", "2", "4", "2", "2", "1", "1", "4", "1 1/2", "2"] [RecipeIngredientParts] ["lamb chops", "butter", "onions", "tomato sauce", "flour", "brown sugar", "curry powder", "fruit chutney", "ground ginger", "dry mustard", "white vinegar", "water", "parsley"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 615.5 [FatContent] 50.0 [SaturatedFatContent] 24.1 [CholesterolContent] 135.9 [SodiumContent] 350.2 [CarbohydrateContent] 15.6 [FiberContent] 2.0 [SugarContent] 8.3 [ProteinContent] 25.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Melt butter in pan, add chops, brown well on both sides (I always well cook the chops at this stage]. Arrange browned/cooked chops in a single layer in an oven-proof dish. Add onions to remaining pan drippings, cook 1-2 minutes, remove from pan, and put on top of chops. Place flour, sugar, curry, mustard and ginger in saucepan, mix well. Add vinegar, blend until smooth. Add water, tomato sauce and chutney, stir constantly over heat until mixture boils and thickens. Pour thickened sauce over the chops and onions, cover. Bake in moderate oven for 1.5-2 hours or until chops are tender. Stir in chopped parsley (To save time you can microwave the whole lot at this stage until the chops are tender, also cooking the chops well at the beginning will also save time].
[Name] Yummy Yummy Fruitcake [AuthorId] 2525 [AuthorName] Nine 12 fingers [CookTime] PT1H [PrepTime] PT1H [TotalTime] PT2H [DatePublished] 2000-12-11T14:56:00Z [Description] I received this recipe from an elderly lady several years ago. She bakes this cake yearly and give them away as Cristmas present. Best fruit cake I've ever eaten. This recipe makes about 10 lbs of cake. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "Nuts", "Christmas", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1 1/2", "1 1/2", "1/2", "2 1/2", "6", "6", "4", "3", "1/2", "1", "3", "6", "3"] [RecipeIngredientParts] ["shortening", "brown sugar", "white sugar", "water", "eggs", "flour", "baking powder", "baking soda", "salt", "clove", "cinnamon", "walnuts"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 2601.5 [FatContent] 123.5 [SaturatedFatContent] 17.1 [CholesterolContent] 111.6 [SodiumContent] 964.8 [CarbohydrateContent] 365.1 [FiberContent] 16.0 [SugarContent] 285.6 [ProteinContent] 33.3 [RecipeServings] 10.0 [RecipeYield] 10 slices [RecipeInstructions] Mix together softened shortening, brown sugar, white sugar, rum flavoring, water and eggs. Mix well. Add flour, baking powder, baking soda, salt, cloves, cinnamon. Mix well. Add glazed fruit mix and shelled walnuts. Mix well. Bake in 350 degree oven until a tooth pick inserted in the center comes out clean. Baking time depends upon size of pans you use. Let cakes cool about 5 minutes before removing them from the pans. Place them on waxed paper and put waxed paper over them to prevent them from becoming dry. I then cover them with a heavy towel until they are cold then wrap them in saran wrap to keep them moist.
[Name] Sweet Christmas Party Mix [AuthorId] 3886 [AuthorName] Dara6435 [CookTime] PT4H [PrepTime] PT30M [TotalTime] PT4H30M [DatePublished] 2000-12-11T15:07:00Z [Description] Make and share this Sweet Christmas Party Mix recipe from Food.com. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "Lunch/Snacks", "Kid Friendly", "Christmas", "Weeknight", "Easy"] [RecipeIngredientQuantities] ["3", "12", "3", "1", "3"] [RecipeIngredientParts] "peanut butter" [AggregatedRating] nan [ReviewCount] nan [Calories] 677.5 [FatContent] 25.4 [SaturatedFatContent] 4.2 [CholesterolContent] 0.0 [SodiumContent] 220.1 [CarbohydrateContent] 96.0 [FiberContent] 19.0 [SugarContent] 3.6 [ProteinContent] 25.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Combine popcorn, peanuts, rice crispies in large bowl. Melt and pour almond bark and peanut butter over the mixture. Let it set for 4-5 hours on wax paper stirring occasionally.
[Name] Easy Taco Soup [AuthorId] 3886 [AuthorName] Dara6435 [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2000-12-11T15:10:00Z [Description] Make and share this Easy Taco Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Mexican", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["ground beef", "tomatoes", "kidney beans", "tomato sauce"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 457.4 [FatContent] 18.5 [SaturatedFatContent] 6.9 [CholesterolContent] 77.1 [SodiumContent] 1039.2 [CarbohydrateContent] 45.7 [FiberContent] 8.5 [SugarContent] 11.2 [ProteinContent] 30.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Brown meat and drain. Add other ingredients (undrained]. Garnish with grated cheese, crushed corn chips, sour cream, black olives.
[Name] Chicken and Chip Casserole [AuthorId] 2706 [AuthorName] Therese Crosby [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2000-12-11T15:17:00Z [Description] This recipe was passed to me by a friend. It is simple to make and taste wonderful. It is just as wonderful right out of the oven or as a leftover.
[Name] Tom & Jerry [AuthorId] 2312 [AuthorName] Gay Gilmore [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2000-12-11T19:32:00Z [Description] Make and share this Tom & Jerry 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/85/25/picRqqsDH.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/85/25/pic4gsKS3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/85/25/pic4M6xvR.jpg"] [RecipeCategory] Beverages [Keywords] ["Healthy", "Christmas", "< 15 Mins"] [RecipeIngredientQuantities] ["3", "3", "3", "1/2", "1/2", "1/2", "3/4", "1 1/2", NA, NA, NA, NA] [RecipeIngredientParts] ["powdered sugar", "ground allspice", "ground cinnamon", "ground cloves", "brandy", "dark rum", "hot water", "milk", "coffee", "nutmeg"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 115.7 [FatContent] 3.2 [SaturatedFatContent] 1.1 [CholesterolContent] 124.5 [SodiumContent] 47.8 [CarbohydrateContent] 7.2 [FiberContent] 0.3 [SugarContent] 6.1 [ProteinContent] 4.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Beat egg whites til they are a stiff froth. Separately beat egg yolks until light in color. Gradually beat sugar, allspice, cinnamon and cloves into the yolk mixture. Fold yolk mixture into whites and pour 2 tablespoons of this mixture into each of four 8-ounce mugs. Add brandy and rum to each mug. Fill mugs with very hot water, milk, or coffee. Stir well and sprinkle the top with grated nutmeg.
[Name] Copper Pennies [AuthorId] 2178 [AuthorName] troyh [CookTime] PT40M [PrepTime] PT10M [TotalTime] PT50M [DatePublished] 2000-12-20T09:08:00Z [Description] Make and share this Copper Pennies recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "3/4", "1", "1/2", "1", NA] [RecipeIngredientParts] ["carrots", "green pepper", "red onion", "apple cider vinegar", "prepared mustard", "sugar"] [AggregatedRating] 5.0 [ReviewCount] 10.0 [Calories] 298.9 [FatContent] 14.1 [SaturatedFatContent] 2.0 [CholesterolContent] 0.0 [SodiumContent] 234.6 [CarbohydrateContent] 43.2 [FiberContent] 4.1 [SugarContent] 34.4 [ProteinContent] 2.0 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] To prepare the marinade, Combine ingredients in a saucepan and then heat until boiling. Stir until sugar is dissolved. When the marinade is cooled, combine with vegetables and chill for approximately 30 minutes. Serve as a relish, side dish or over fresh greens.
[Name] Copper Pennies [AuthorId] 2178 [AuthorName] troyh [CookTime] PT3H [PrepTime] PT10M [TotalTime] PT3H10M [DatePublished] 2000-12-20T09:11:00Z [Description] Make and share this Copper Pennies recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "Healthy", "Weeknight", "For Large Groups", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "1", "3/4", "1", "1", "1/2"] [RecipeIngredientParts] ["carrots", "onion", "green pepper", "sugar", "vinegar", "Worcestershire sauce", "mustard", "salt"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 59.8 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 128.7 [CarbohydrateContent] 14.4 [FiberContent] 1.4 [SugarContent] 11.5 [ProteinContent] 0.7 [RecipeServings] 24.0 [RecipeYield] nan [RecipeInstructions] Scrape and slice carrots thinly; peel and chop onion; cut pepper in half, remove seeds, and cut into thin slivers. Combine remaining ingredients, blend well, and pour over vegetables in a large nonmetal bowl. Cover and refrigerate several hours before serving. Drain and serve as an appetizer or as a relish.
[Name] Homemade Chicken Noodle Soup [AuthorId] 2706 [AuthorName] Therese Crosby [CookTime] PT3H [PrepTime] PT3H [TotalTime] PT6H [DatePublished] 2000-12-21T17:35:00Z [Description] Make and share this Homemade Chicken Noodle 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/85/28/Kw96PfKjSEy6yNw2SKI3_Chicken-Noodle-Soup-1.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/85/28/voopGvpbRWCSHIcAey2G_Chicken-Noodle-Soup-5.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/85/28/oBdCGtMdSNeeKYHYOKjN_Chicken-Noodle-Soup-6.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/85/28/picieSxwX.jpg" ] [RecipeCategory] Chicken [Keywords] ["Poultry", "Vegetable", "Meat", "Weeknight"] [RecipeIngredientQuantities] ["3", "3", "2", "1", "3", "1", "1", "3", "5", "3", "3", NA] [RecipeIngredientParts] ["all-purpose flour", "eggs", "salt", "water", "chicken", "celery", "carrots", "garlic cloves", "chicken broth"] [AggregatedRating] 5.0 [ReviewCount] 42.0 [Calories] 277.5 [FatContent] 11.1 [SaturatedFatContent] 2.6 [CholesterolContent] 59.4 [SodiumContent] 712.5 [CarbohydrateContent] 28.3 [FiberContent] 1.9 [SugarContent] 2.3 [ProteinContent] 14.8 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] For Noodles: Mix egg, oil, salt, and water together. Add all purpose flour until it becomes a soft dough. Roll dough out on a floured surface to very thin. Let dry for at least 3 hours. Cut into small noodle sized strips. For soup: Cover chicken with water in a large stove top pot. Add chicken broth, carrots, celery, garlic and onions. Boil until chicken is done. Remove chicken and debone. Place chicken back in pot. Add additional water to soup mixture if needed, usually about 4 cups. Bring soup mixture to boil and then add noodles. Boil soup until noodles are soft and ready to eat. Salt and pepper to taste.
[Name] Sausage Bread Dressing [AuthorId] 2706 [AuthorName] Therese Crosby [CookTime] PT25M [PrepTime] PT20M [TotalTime] PT45M [DatePublished] 2001-01-01T21:37:00Z [Description] Make and share this Sausage Bread Dressing 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/85/30/DLaXuUHwSoimDI07m9GK_1stuffing.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/85/30/MJ1zmXdSHyiXqLdq72Qe_1stuffing2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/85/30/PWMil9E3QQOAXgz9Lu44_1stuffing1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/85/30/1fgXLghTOqCP3fS6eULN_1stuffing3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/85/30/piczafqA8.jpg"] [RecipeCategory] < 60 Mins [Keywords] ["For Large Groups", "Oven", "Easy"] [RecipeIngredientQuantities] ["2", "3", "3", "1", "1"] [RecipeIngredientParts] ["chicken stove top stuffing mix", "butter", "celery", "onion", "mild sausage"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 96.3 [FatContent] 1.7 [SaturatedFatContent] 0.7 [CholesterolContent] 2.9 [SodiumContent] 356.6 [CarbohydrateContent] 17.3 [FiberContent] 0.8 [SugarContent] 2.7 [ProteinContent] 3.0 [RecipeServings] 15.0 [RecipeYield] nan [RecipeInstructions] Sautee Butter, celery, and Onion. Fry sausage until done and drain off fat. Cook seasoning mix from stove top stuffing as directed on box. Empty bread crumbs from stuffing mix in large bowl. Add to bread crumbs, cooked sausage, sauteed onions and celery. Stir in Seasoning mix until well mixed, but not mushy. Bake for 25 minutes at 350 degrees or stuff in turkey as desired.
[Name] Crock-Pot Beef Stew [AuthorId] 3945 [AuthorName] Ellen Dickens [CookTime] PT12H [PrepTime] PT15M [TotalTime] PT12H15M [DatePublished] 2001-01-01T21:41:00Z [Description] Make and share this Crock-Pot Beef Stew 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/85/31/pfilVl7qSouRW1fO0Lfz_DSC_0620.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/85/31/01477627968.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/85/31/qLzDgCtRaCZqcy2V4F5Q_DSC_0623.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/85/31/NHzlvt7UTJGuLYmIatkD_DSC_0618.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/85/31/picYUQLTM.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/85/31/pic5GWpml.jpg"] [RecipeCategory] Stew [Keywords] ["Potato", "Vegetable", "Meat", "Healthy", "Potluck", "Weeknight"] [RecipeIngredientQuantities] ["2", "1/4", "1/2", "1", "1", "3", "1", "1 1/2", "1 1/2", "1", "1", "2", "2"] [RecipeIngredientParts] ["beef stew meat", "flour", "pepper", "Worcestershire sauce", "bay leaf", "potatoes", "celery", "salt", "beef broth", "garlic clove", "paprika", "onions", "Kitchen Bouquet"] [AggregatedRating] 4.5 [ReviewCount] 68.0 [Calories] 317.5 [FatContent] 7.2 [SaturatedFatContent] 3.1 [CholesterolContent] 96.8 [SodiumContent] 948.5 [CarbohydrateContent] 27.1 [FiberContent] 3.4 [SugarContent] 2.7 [ProteinContent] 36.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Place meat in crock pot. Mix flour, salt, pepper and pour over meat. Stir to coat meat with flour. Add remaining ingredients and stir to mix well. Cover and cook on low for 10-12 hours or high for 4-6 hours. Stir stew thoroughly before serving.
[Name] French 77 [AuthorId] 1773 [AuthorName] Malarkey Test [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-01-01T21:47:00Z [Description] A classic, gorgeous, unexpected and a terrific holiday drink that is an alternative to straight champagne. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] [NA, "1", "1 1/2", "6", "1"] [RecipeIngredientParts] ["sugar", "lemon", "brandy", "Chambord raspberry liquor"] [AggregatedRating] 3.5 [ReviewCount] 2.0 [Calories] 293.5 [FatContent] 0.3 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 12.5 [CarbohydrateContent] 16.1 [FiberContent] 5.1 [SugarContent] 1.7 [ProteinContent] 1.4 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Cover base of a small plate with sugar. Run lemon wedge around edge of a large martini glass. Dip in sugar; set aside. Fill cocktail shaker with ice. Pour in brandy and shake. Strain into martini glass. Add Champagne, then a splash of Chambord. Gently squeeze twist of lemon over the drink, then drop it in. Serve immediately.
[Name] Shirley Temple Black [AuthorId] 1773 [AuthorName] Malarkey Test [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-01-01T21:53:00Z [Description] Make and share this Shirley Temple Black 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/85/33/picPAd3Pt.jpg" [RecipeCategory] Beverages [Keywords] ["Very Low Carbs", "Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] [NA, "1 1/2", "1 1/2", NA, NA] [RecipeIngredientParts] ["Bacardi dark rum", "cranberry juice", "maraschino cherry"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 123.3 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 1.3 [CarbohydrateContent] 6.1 [FiberContent] 0.0 [SugarContent] 5.3 [ProteinContent] 0.0 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Fill a tall glass with ice. Add the rum, then cranberry juice. Fill the glass with 7-Up and garnish with cherries.
[Name] Baked Pasta with Asparagus (Pasta al Forno con Asparagi) [AuthorId] 3288 [AuthorName] TishT [CookTime] PT20M [PrepTime] PT30M [TotalTime] PT50M [DatePublished] 2001-01-01T21:55:00Z [Description] I love fresh asparagus recipes. Got this one out of 100 Pasta Sauce Recipes. Serve with some crusty bread and a salad and you have a great dinner. It turns out great! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/85/34/pic5RkOes.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/85/34/picyJqIkI.jpg"] [RecipeCategory] One Dish Meal [Keywords] ["Cheese", "Vegetable", "European", "Potluck", "Spring", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["14", "2", "4", NA, NA, "10", "1", "4", "3"] [RecipeIngredientParts] ["penne pasta", "asparagus", "butter", "ricotta cheese", "olive oil", "parmesan cheese", "eggs"] [AggregatedRating] 4.5 [ReviewCount] 41.0 [Calories] 943.6 [FatContent] 50.2 [SaturatedFatContent] 27.6 [CholesterolContent] 263.1 [SodiumContent] 786.8 [CarbohydrateContent] 92.1 [FiberContent] 15.5 [SugarContent] 3.6 [ProteinContent] 37.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Wash Asparagus. Remove any tough stalks and cut into short lengths. You may want to split the length in half. Melt about 3 tbs of butter in pan and cook the asparagus over a low heat for about 20 min. Every so often, add a little chicken stock to keep it moist. When the asparagus is done, season to taste. While the asparagus is cooking, process the ricotta cheese with the oil. Cook the pasta for half the time stated on the package. Drain and immediately toss in the remaining butter and half the Parmesan. Butter a deep oven dish. Make a thin layer of pasta, then one of asparagus, then one of pasta again and then one of ricotta. Repeat, finishing with the layer of pasta. Beat together the eggs and the remaining cheese and pour over the top. Sprinkle with black pepper. Bake in a medium oven, 350 degrees for 20 minutes.
[Name] Sun-Dried Tomato Pesto [AuthorId] 3288 [AuthorName] TishT [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2001-01-01T21:59:00Z [Description] Make and share this Sun-Dried Tomato Pesto 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/85/35/picviSzQC.jpg" [RecipeCategory] Fruit [Keywords] ["Vegetable", "Nuts", "European", "< 30 Mins", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["1/4", "4 -6", "1/2", "1/4", "1", "1", "1/2", "1/2", "1/4", "1", "2"] [RecipeIngredientParts] ["sun-dried tomatoes", "olive oil", "parmesan cheese", "garlic", "onion", "oregano", "basil", "thyme", "red pepper flakes", "lemon juice"] [AggregatedRating] 5.0 [ReviewCount] 9.0 [Calories] 476.6 [FatContent] 38.5 [SaturatedFatContent] 6.1 [CholesterolContent] 5.5 [SodiumContent] 731.9 [CarbohydrateContent] 33.6 [FiberContent] 11.5 [SugarContent] 14.1 [ProteinContent] 11.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Everything goes into the food processor. Whirl till you have a thick, grainy sauce. Store in the refrigerater covered, or serve immediately: 1/4 cup for each serving. Pass some additional Parmesan for individual taste.
[Name] Spinach & Hearts [AuthorId] 3288 [AuthorName] TishT [CookTime] PT40M [PrepTime] PT20M [TotalTime] PT1H [DatePublished] 2001-01-01T23:07:00Z [Description] Make and share this Spinach & Hearts recipe from Food.com. [Images] character(0) [RecipeCategory] Cheese [Keywords] ["Vegetable", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "2", "1", "1/3", "3/4", "1", "1/2", "1/4", "4", "1/4", "1/2", NA] [RecipeIngredientParts] ["red bell peppers", "frozen chopped spinach", "butter", "shallot", "swiss cheese", "romano cheese", "nutmeg", "eggs", "milk", "heavy cream", "fresh ground pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 282.0 [FatContent] 18.1 [SaturatedFatContent] 9.8 [CholesterolContent] 171.0 [SodiumContent] 265.9 [CarbohydrateContent] 17.2 [FiberContent] 4.5 [SugarContent] 3.3 [ProteinContent] 14.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cut out 6 1-inch hearts from the red bell peppers. Thaw, drain, and squeeze the spinach. Preheat oven to 350°F. Oil 6 custard cups. Put a heart into the bottom of each cup, skin down. Put butter and shallots into skillet and cook until tender. Put into a large bowl with cheese, crumbs and nutmeg: add beaten eggs and mix well. Slightly warm the milk and cream and beat into the egg mixture. Stir in spinach, add pepper. Pour into cups Put cups into a large pan and place in the lower part of the oven. Add about 1-2 inch water to bottom of the pan. Bake 40 minutes or until the knife comes out clean from center. Cool out of water for a few minutes. Cut closely around sides with a sharp knife. Invert onto plate.
[Name] Beef, Apple & Arugula Appetizers [AuthorId] 1773 [AuthorName] Malarkey Test [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2001-01-02T09:56:00Z [Description] Make and share this Beef, Apple & Arugula Appetizers recipe from Food.com. [Images] character(0) [RecipeCategory] Apple [Keywords] ["Fruit", "Meat", "< 15 Mins", "Refrigerator"] [RecipeIngredientQuantities] ["1/2", "2", "4", NA, "2", "1 1/2", "1/4"] [RecipeIngredientParts] ["mayonnaise", "fresh lemon juice", "black pepper", "tart green apples", "roast beef", "arugula"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 183.0 [FatContent] 7.3 [SaturatedFatContent] 2.7 [CholesterolContent] 66.3 [SodiumContent] 51.7 [CarbohydrateContent] 7.1 [FiberContent] 1.4 [SugarContent] 5.1 [ProteinContent] 23.3 [RecipeServings] 8.0 [RecipeYield] 25 appetizers [RecipeInstructions] Combine the mayonnaise, horseradish, 2 teaspoons of the lemon juice and plenty of black pepper. Toss the apple thoroughly in the remaining lemon juice to prevent browning. Cut the roast beef into strips about 1-inch wide and 5-to 7-inches long. Place an apple slice and a few arugula leaves on the short end of each strip -- they should stick out on the edges -- and spoon about 1/2 teaspoon horseradish cream over. Roll up and spear with a toothpick. Wrap tightly and refrigerate until ready to serve. Serve cold.
[Name] Piquant Broccoli & Olives [AuthorId] 4264 [AuthorName] Tracy Roberts [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2001-01-02T10:04:00Z [Description] This recipe is very refreshing, and flavorful. It came from my Mom, who is the best cook in the world! [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Cholesterol", "Weeknight", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["3 1/2", "1/2", "1", "2", "2", "2", "5", "1/2", "1"] [RecipeIngredientParts] ["broccoli florets", "ripe olives", "anchovy fillets", "fresh oregano", "flat-leaf Italian parsley", "red wine vinegar", "olive oil", "garlic", "salt"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 89.8 [FatContent] 6.8 [SaturatedFatContent] 1.0 [CholesterolContent] 8.1 [SodiumContent] 467.6 [CarbohydrateContent] 4.0 [FiberContent] 0.6 [SugarContent] 0.1 [ProteinContent] 4.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cook broccoli about 3 minutes in microwave. Mix in remaining ingredients, cover, and refrigerate for 1 hour.
[Name] Chickpea Stew [AuthorId] 4039 [AuthorName] Sylvia Ali [CookTime] PT40M [PrepTime] PT20M [TotalTime] PT1H [DatePublished] 2001-01-02T10:12:00Z [Description] Make and share this Chickpea Stew recipe from Food.com. [Images] character(0) [RecipeCategory] Stew [Keywords] ["Low Protein", "Vegan", "Low Cholesterol", "Healthy", "Spicy", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "1", "1 -2", "2", "2", "1", "2", "1", "1", "1/2", "1 -2", NA, NA] [RecipeIngredientParts] ["chickpeas", "eggplant", "sweet pepper", "zucchini", "stewed tomatoes", "onion", "garlic cloves", "cinnamon stick", "cumin", "cayenne", "basil", "salt", "olive oil"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 172.9 [FatContent] 1.7 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 395.9 [CarbohydrateContent] 36.3 [FiberContent] 10.6 [SugarContent] 10.3 [ProteinContent] 7.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Sauté the spices for about 1 minute in 2 tablespoons of olive oil; then add chopped onion, peppers and garlic. Add sliced zucchini and more oil if needed. Add diced eggplant. At this point you will probably need to add more oil, since the eggplant absorbs a lot of it. When all is sautéed, add chickpeas but do not drain the liquid and tomatoes. Basil can be added at the last minute before serving over steamed rice. These ingredients can be varied according to your taste and imagination. I have tried many variations, such as adding sweet potatoes, other spices and substituting 1 10-oz can black beans for 1 10-oz can of chickpeas. Have fun and let me know your ideas and additions.
[Name] Leeky Beans [AuthorId] 4340 [AuthorName] Doug Thompson [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2001-01-08T19:59:00Z [Description] This original vegetable dish is easy to prepare and a frequent request. It is one of the results of my quest to put some interesting flavor into steamed and boiled vegetables. I've tried using the juice from green olives instead of the vermouth, but it's rather bitter and a bit overpowering. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "Potluck", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "2", "1", "1 -2", NA, NA] [RecipeIngredientParts] ["fresh green beans", "leek", "garlic", "butter", "dry vermouth", "salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 79.5 [FatContent] 3.2 [SaturatedFatContent] 1.9 [CholesterolContent] 7.6 [SodiumContent] 37.0 [CarbohydrateContent] 11.7 [FiberContent] 3.5 [SugarContent] 4.6 [ProteinContent] 2.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Place beans in 2 qts boiling water over high heat. Cover until boiling resumes. Boil uncovered for 4 minutes or until tender. Drain beans into strainer or collander and briefly run under cold water. Saute leek sections and garlic in butter or oil until tender. Add vermouth. Salt and Pepper to taste. Add beans and cover tightly, stirring occasionally, until beans are heated (1-3 minutes].
[Name] Josh's Curry Chicken [AuthorId] 4408 [AuthorName] Josh Drinkwater [CookTime] PT1H40M [PrepTime] PT20M [TotalTime] PT2H [DatePublished] 2001-01-08T20:15:00Z [Description] I used sour cream in this recipe instead of the plain yogurt that is found in many dishes from western Asia and the middle east. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Chicken", "Poultry", "Vegetable", "Meat", "Caribbean", "Chinese", "Southwest Asia (middle East]", "African", "Asian", "Indian", "European", "Very Low Carbs", "Potluck", "Spicy", "Weeknight", "Oven", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1", "1/2", "4", "1", "2", "2", "2", "4", NA, NA, NA] [RecipeIngredientParts] ["boneless skinless chicken breasts", "onion", "curry powder", "Chinese five spice powder", "chicken broth", "sour cream", "cornstarch", "water", "crushed red pepper flakes"] [AggregatedRating] 2.5 [ReviewCount] 7.0 [Calories] 560.6 [FatContent] 30.2 [SaturatedFatContent] 14.9 [CholesterolContent] 205.1 [SodiumContent] 777.9 [CarbohydrateContent] 16.8 [FiberContent] 4.4 [SugarContent] 8.8 [ProteinContent] 54.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] whisk together sour cream, broth, curry powder, 5 spice and hot pepper oil/crushed red pepper in a large bowl; set aside. Cut chicken into cubes or strips. Slice onion into medium sized pieces. Cut the carrots if you want to also. Place chicken, carrots and onion into a large pot on the stove. Pour broth mixture into pot, gently stirring ingredients together. Bring almost to boiling over medium high heat, the reduce heat to low, cover and simmer 1 hour to 1.5 hours stirring occasionally until chicken is cooked through and carrots and onions have reached desired tenderness. During the last 10 minutes of cooking, stir together the cornstarch and water thoroughly, and stir it into the pot. This will thicken the sauce. Add salt and pepper to taste and serve over sticky rice. This can also be prepared in a crock pot or in a 4-quart casserole dish in the oven. If oven method is preferred, cook at 325°F for 1 hour 20 minutes. Stir in cornstarch mixture after cooking.
[Name] Raspberry Jalapeno Jelly [AuthorId] 2312 [AuthorName] Gay Gilmore [CookTime] PT5M [PrepTime] PT45M [TotalTime] PT50M [DatePublished] 2001-01-08T20:18:00Z [Description] Make and share this Raspberry Jalapeno Jelly 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/85/42/hxpw8Oj2QzCqaDbXaNNq_image.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/85/42/picFJ4NOB.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/85/42/pickjr8Zc.jpg"] [RecipeCategory] Jellies [Keywords] ["Spreads", "Raspberries", "Berries", "Fruit", "Mexican", "Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins", "Canning"] [RecipeIngredientQuantities] ["1", "1", "5", "3", "3/4", "3"] [RecipeIngredientParts] ["green bell pepper", "frozen raspberries", "fresh raspberry", "sugar", "cider vinegar"] [AggregatedRating] 5.0 [ReviewCount] 28.0 [Calories] 294.0 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 19.5 [CarbohydrateContent] 75.5 [FiberContent] 2.2 [SugarContent] 66.0 [ProteinContent] 0.4 [RecipeServings] 10.0 [RecipeYield] 2 cups [RecipeInstructions] Sterilize jelly jars and lids according to manufacturer's instructions. Remove seeds from green pepper and chilies Be very careful with chiles -- don't touch your eyes. Fit the steel knife blade into the bowl. Chop green pepper into 1/4-inch pieces. Measure 1/2 cup. Reserve rest for another purpose. Chop jalapenos into 1/4 inch pieces. Measure 1/4 cup for jelly. Place the Raspberries, 1/2 cup green pepper and 1/4 cup jalapenos, sugar and vinegar in a large saucepan. Bring to a boil. Continue to boil 1 minute. Remove from heat; let cool 5 minutes. Stir in pectin. Strain mixture through a fine strainer to remove pieces of peppers. Pour strained liquid into sterilized jars. Cover tightly and store in a cool place up to 6 months. Enjoy!
[Name] Minnesota Wild Rice Dressing [AuthorId] 2312 [AuthorName] Gay Gilmore [CookTime] PT40M [PrepTime] PT20M [TotalTime] PT1H [DatePublished] 2001-01-08T20:25:00Z [Description] Make and share this Minnesota Wild Rice Dressing recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Rice", "Meat", "Christmas", "Thanksgiving", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["4", "1", "1", "1/2", "1", "2", "1/2", "1", "1/2", NA, NA] [RecipeIngredientParts] ["bacon", "onion", "celery", "mushroom", "wild rice", "breakfast sausage", "dried oregano", "dried sage", "salt", "pepper"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 292.2 [FatContent] 11.6 [SaturatedFatContent] 3.6 [CholesterolContent] 26.6 [SodiumContent] 456.9 [CarbohydrateContent] 34.1 [FiberContent] 3.0 [SugarContent] 3.7 [ProteinContent] 13.0 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In medium-size skillet, over medium heat, sauté bacon until almost crisp. Add onion, celery and mushrooms; continue cooking until vegetables are tender. In large bowl combine bacon mixture, wild rice, bread crumbs, sausage, oregano and sage. Season to taste with salt and pepper if desired. Spoon dressing into lightly greased 2-quart casserole dish. Bake, covered, at 325 degrees F 35-40 minutes.
[Name] Chicken Green Enchiladas [AuthorId] 4409 [AuthorName] Kristy - [CookTime] PT15M [PrepTime] PT25M [TotalTime] PT40M [DatePublished] 2001-01-08T20:31:00Z [Description] Make and share this Chicken Green Enchiladas recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Cheese", "Meat", "Mexican", "Spicy", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] [NA, "1", "5", "2", "1", "1", "1", "1/2"] [RecipeIngredientParts] ["chicken", "chicken breasts", "corn tortillas", "monterey jack pepper cheese", "monterey jack cheese"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 606.7 [FatContent] 37.2 [SaturatedFatContent] 16.3 [CholesterolContent] 146.7 [SodiumContent] 581.5 [CarbohydrateContent] 23.5 [FiberContent] 3.0 [SugarContent] 1.1 [ProteinContent] 43.9 [RecipeServings] 12.0 [RecipeYield] 24 enchiladas [RecipeInstructions] Warm green enchilada sauce and cream of mushroom soup in pot til thoroughly mixed. Take off heat and set aside. Submerge corn tortilla into hot oil 8-10 on each side to warm and make soft. Do not leave in too long or they will get too hard to work with. After warming tortilla in oil, place in enchilada sauce and mushroom soup mixture to coat both sides. Take out and place on plate. Put some shredded chicken and shredded pepper jack cheese into tortilla and roll. Place rolled enchilada on cookie sheet or shallow baking pan. Continue this until all tortillas are rolled. Pour left over enchilada sauce and cream of mushroom soup mixture over rolled enchilada's. Top with shredded jack cheese. Place in preheated 350 degree oven for 15-20 min or until cheese is melted.
[Name] Green Chicken Pozole [AuthorId] 3288 [AuthorName] TishT [CookTime] PT2H [PrepTime] PT30M [TotalTime] PT2H30M [DatePublished] 2001-01-08T20:40:00Z [Description] Make and share this Green Chicken Pozole recipe from Food.com. [Images] character(0) [RecipeCategory] Whole Chicken [Keywords] ["Chicken", "Pork", "Poultry", "Vegetable", "Meat", "Mexican", "Spicy", "Weeknight", "For Large Groups", "Stove Top", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "3", "1", "6 -7", "2 -3", NA, NA, "2", "1", NA, NA, NA, NA, NA] [RecipeIngredientParts] ["chicken", "chicken broth", "white hominy", "onions", "cilantro", "garlic", "Las Palmas Green Chili Sauce", "El Patio jalapeno chili sauce", "oregano", "cilantro", "onion", "lemon"] [AggregatedRating] 4.0 [ReviewCount] 6.0 [Calories] 242.0 [FatContent] 12.6 [SaturatedFatContent] 3.6 [CholesterolContent] 64.3 [SodiumContent] 385.6 [CarbohydrateContent] 11.4 [FiberContent] 2.0 [SugarContent] 2.2 [ProteinContent] 19.5 [RecipeServings] 15.0 [RecipeYield] nan [RecipeInstructions] Boil chicken and pork together for about 1 hour in water. While it's cooking put 2 chopped onions and whole garlic clove. Skim off fat about every 15-20 minutes. Add chili and let cook another 15 minutes. Add 1 onion and bunch of cilantro, menudo mix, can of chicken broth, hominy and continue to cook for at least 0.5 hour. When served, crush oregano, cilantro, onion and squeeze lemon to taste.
[Name] Spinach Onion Souffle [AuthorId] 4430 [AuthorName] Janene Lasswell [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2001-01-11T18:03:00Z [Description] Make and share this Spinach Onion Souffle recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Kid Friendly", "Free Of...", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["2", "1/2", "1"] [RecipeIngredientParts] ["frozen spinach", "sour cream"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 111.4 [FatContent] 8.7 [SaturatedFatContent] 5.3 [CholesterolContent] 16.9 [SodiumContent] 90.4 [CarbohydrateContent] 5.7 [FiberContent] 2.9 [SugarContent] 0.9 [ProteinContent] 4.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 350. Boil or microwave spinach until soft. Mix ingredients in medium casserole dish. Cover, bake 30 minutes.
[Name] Gretchen's Brussels Sprouts [AuthorId] 2200 [AuthorName] Mary Gibson [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2001-01-11T18:12:00Z [Description] This recipe was made by my sister's sister-in-law for a dinner at Christmas time several years ago. My sister made it for a celebration and now every Christmas I make the dish because I have the best access to fresh Brussels sprouts. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/85/47/OyAqy7I4RxemfayWvLvb_1brussels.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/85/47/HfRSagqxTJuZ1aOygh7c_1brussels3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/85/47/lAgi3UMrTu6BCGMAYx1X_1brussels2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/85/47/picjGAnVF.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/85/47/picVHjcCz.jpg"] [RecipeCategory] Pork [Keywords] ["Fruit", "Vegetable", "Nuts", "Meat", "Potluck", "Christmas", "< 60 Mins", "Stove Top", "Stir Fry", "Easy"] [RecipeIngredientQuantities] ["2", "1/2", "1", "1/8"] [RecipeIngredientParts] ["fresh Brussels sprouts", "bacon", "pine nuts", "nutmeg"] [AggregatedRating] 5.0 [ReviewCount] 15.0 [Calories] 584.8 [FatContent] 49.3 [SaturatedFatContent] 10.3 [CholesterolContent] 38.6 [SodiumContent] 529.7 [CarbohydrateContent] 25.1 [FiberContent] 9.9 [SugarContent] 6.2 [ProteinContent] 18.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cut fresh brussel sprouts in half and remove any unwanted leaves, also imerse in water. Set aside to drain. Fry bacon until crisp and remove bacon from pan. Fry the raw brussel sprouts in bacon grease until tender and brown. Stir in pine nuts, chopped bacon and nutmeg.
[Name] Asparagus with Blood Orange Mayonnaise [AuthorId] 4662 [AuthorName] Zenster [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2001-01-11T18:20:00Z [Description] Make and share this Asparagus with Blood Orange Mayonnaise recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["European", "< 15 Mins", "Steam", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/2"] [RecipeIngredientParts] ["asparagus spear", "blood orange", "mayonnaise"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 49.9 [FatContent] 0.5 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 31.8 [CarbohydrateContent] 9.3 [FiberContent] 4.5 [SugarContent] 3.0 [ProteinContent] 5.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Prepare the asparagus by removing the \"wooden\" part of the stalk. Do this by gently bending the spear until it breaks of its own accord. This will remove the less edible portion. Cut the stalks to equal length for formal presentation. Steam asparagus just past al dente, drain and plate. Squeeze the juice from the Italian blood orange. Slowly mix the juice into the mayonnaise to avoid lumping. For extra color and flavor some of the minced zest may be scattered over the spears. Plate the spears on an oblong platter with the tips all facing in one direction. Run a swath of the seasoned mayonnaise down the center of the asparagus. Sprinkle zest over the plate and serve.
[Name] Taverns [AuthorId] 5232 [AuthorName] talanb [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2001-01-27T11:06:00Z [Description] Make and share this Taverns recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Lunch/Snacks", "Meat", "Kid Friendly", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1/4", "1/2", "1", "1/2", "1", "1", "8"] [RecipeIngredientParts] ["water", "onion", "ground beef", "ketchup", "chili powder", "yellow mustard"] [AggregatedRating] 4.5 [ReviewCount] 6.0 [Calories] 347.2 [FatContent] 14.1 [SaturatedFatContent] 5.1 [CholesterolContent] 51.4 [SodiumContent] 583.6 [CarbohydrateContent] 34.3 [FiberContent] 1.6 [SugarContent] 8.4 [ProteinContent] 20.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Add onions to water in medium saucepan. Boil on medium heat until onions are transparent. Add ground beef and ketchup. Continue cooking on medium heat for 15 minutes. Add Mustard and Chili Powder. Serve on hamburger bun.
[Name] Parmesan Garlic Dip [AuthorId] 5235 [AuthorName] LJ S3213 [CookTime] PT30M [PrepTime] PT5M [TotalTime] PT35M [DatePublished] 2001-01-27T11:10:00Z [Description] Great all around dip, will melt in your mouth if you can handle garlic. This recipe is so easy, you can double or even triple the ingredients if you need a larger batch. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] ["Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1", "6"] [RecipeIngredientParts] ["mayonnaise", "parmesan cheese", "garlic cloves"] [AggregatedRating] 3.0 [ReviewCount] 2.0 [Calories] 114.5 [FatContent] 7.2 [SaturatedFatContent] 4.3 [CholesterolContent] 22.0 [SodiumContent] 383.0 [CarbohydrateContent] 2.5 [FiberContent] 0.1 [SugarContent] 0.3 [ProteinContent] 9.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 350°F. Crush garlic, mix all ingredients together. Place in a pie plate and smooth out flat. Bake for 30 minutes or until golden brown. Serve with a wheat thin style cracker while still warm.
[Name] Roast Shoulder of Lamb With Mustard and Red Currant Glaze [AuthorId] 5291 [AuthorName] David Harris [CookTime] PT1H30M [PrepTime] PT20M [TotalTime] PT1H50M [DatePublished] 2001-01-27T11:37:00Z [Description] Make and share this Roast Shoulder of Lamb With Mustard and Red Currant Glaze recipe from Food.com. [Images] character(0) [RecipeCategory] Lamb/Sheep [Keywords] ["Meat", "Very Low Carbs", "High Protein", "High In...", "Weeknight", "Roast", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "2", "1/4", "1", "2", "2"] [RecipeIngredientParts] ["lamb shoulder", "Dijon mustard", "red currant jelly", "garlic clove", "soy sauce"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 937.4 [FatContent] 73.3 [SaturatedFatContent] 31.2 [CholesterolContent] 240.4 [SodiumContent] 376.4 [CarbohydrateContent] 10.3 [FiberContent] 0.3 [SugarContent] 7.2 [ProteinContent] 55.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Trim excess fat from lamb. Combine mustard, jelly, garlic, oil, and say sauce. Brush glaze over lamb. Place lamb on rack over a baking dish. Add about 0.5 cup water to baking dish. Bake in a moderate oven, 180°F, basting frequently with pan juice for 1.5 hours or until done as desired. Stand keeping warm for 10-15 minutes. Serve glazed lamb with gravy.
[Name] Italian Meatballs [AuthorId] 5227 [AuthorName] rhonda lambert [CookTime] PT2H [PrepTime] PT15M [TotalTime] PT2H15M [DatePublished] 2001-01-27T12:15:00Z [Description] This recipe came from my mother-in-law. We eat them on sandwiches or just eat the meatballs. Makes a great meatball sandwich. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/85/52/picmTLZkk.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/85/52/picRR4ksz.jpg"] [RecipeCategory] One Dish Meal [Keywords] ["Lunch/Snacks", "Meat", "European", "Low Cholesterol", "Winter", "Stove Top", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2 -3", "1", "2", "1", "8", "8", "1 -2"] [RecipeIngredientParts] ["ground beef", "garlic powder", "parmesan cheese", "tomato sauce", "water", "egg"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 650.1 [FatContent] 28.3 [SaturatedFatContent] 11.1 [CholesterolContent] 116.0 [SodiumContent] 2609.0 [CarbohydrateContent] 61.3 [FiberContent] 6.5 [SugarContent] 14.6 [ProteinContent] 38.5 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Mix ground beef, one half container of cheese, garlic powder, crackers and eggs together. In a large saucepan, mix tomato sauce and water together. Bring to a boil. Make meatballs and add to tomato sauce. Cook for about 2 hours on medium heat. Add rest of cheese to sauce before serving.
[Name] Party Rye Rounds [AuthorId] 5372 [AuthorName] brenda carr [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2001-01-27T12:27:00Z [Description] If you like cheesburgers or the cheesy casserole bake, you will LOVE this. This is a great finger food, good for
[Name] Belly Buster [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2001-01-27T12:46:00Z [Description] This recipe is in about its third or fourth generation, passed down from Grandma to Mom to Me. It became my children's favorite, and now my grandchildren love it. It was a staple in each household, with or without the hamburger. The children named it "Belly Buster" because they always ate too much when we had it. Freezes well. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/85/54/GAsoGnMzQdqkbtnqMNhg_belly-buster-5.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/85/54/01479416308.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/85/54/01479416308.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/85/54/EbcWgrJOSKCQCBz0H4Bs_belly-buster-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/85/54/tCHNVnGvT7acHk4K3Y41_belly-buster-1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/85/54/KT9ACaaNSqys9p2MVoBA_SANY7594.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/85/54/vS1s1IZLR3OrNDr0qKGq_SANY7570.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/85/54/picfUlXqp.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/85/54/picZW7hdN.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/85/54/piceVlNDr.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/85/54/picnPr9Mg.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/85/54/picYuvroh.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/85/54/pichGdkU6.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/85/54/picl1XZL4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/85/54/picv9OSbl.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/85/54/pic0ViHC9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/85/54/picKSyN6Y.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/85/54/picwosK4G.jpg" ] [RecipeCategory] One Dish Meal [Keywords] ["Lunch/Snacks", "Meat", "Canadian", "European", "Kid Friendly", "Potluck", "Spring", "Summer", "Winter", "< 60 Mins", "Oven", "Freezer", "Easy"] [RecipeIngredientQuantities] ["1", "1/2 - 1", "1", "2 -3", "1", "1", "2 -4", NA] [RecipeIngredientParts] ["elbow macaroni", "lean hamburger", "Spanish onion", "garlic", "whole tomatoes", "stewed tomatoes", "cheddar cheese"] [AggregatedRating] 4.5 [ReviewCount] 104.0 [Calories] 562.4 [FatContent] 19.1 [SaturatedFatContent] 10.6 [CholesterolContent] 67.8 [SodiumContent] 382.6 [CarbohydrateContent] 67.5 [FiberContent] 4.4 [SugarContent] 6.2 [ProteinContent] 29.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] This recipe can be made vegetarian, leave out the hamburger and add 2 cups of fresh mixed vegetables,i.e. broccoli, mushrooms,spinach, carrots, etc. Cook elbow macaroni \"Al dente\",according to instructions on box,drain, add to large casserole. Scramble fry hamburger with spanish onion and garlic, if using,until no longer pink, drain any fat through colander, add drained mixture to casserole. Add cheese soup, no water, to casserole. Add tomatoes to casserole. Add salt and pepper to taste. Mix thoroughly, in casserole, to evenly distribute ingredients. Spread grated or sliced cheddar evenly over top of casserole. Preheat oven to 400 degrees, bake, uncovered for 30 minutes or util bubbling around edges of casserole and cheese topping is melted and slightly browned. Serves 4-6 or with a salad 8.
[Name] Jarlsberg Oven Omelet [AuthorId] 5370 [AuthorName] Gail Stines [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2001-01-27T12:56:00Z [Description] Found this recipe in the Food Section in the Chronicle newspaper quite awhile ago. This dish is supposedly adapted from "Omelettes, Souffles & Frittatas", (Chronicle Books 1999). NOTE: I always make this omelet with Ham instead of Proscuitto, and always, always use Gruyere cheese. Very easy dish to prepare, and tastes wonderful. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/85/55/pic8UjMvO.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/85/55/picUiao9e.jpg"] [RecipeCategory] Breakfast [Keywords] ["Lunch/Snacks", "Cheese", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["4", "1/2", "1/4", "1", "1", "1 - 1 1/2", "1 1/4", "2"] [RecipeIngredientParts] ["eggs", "milk", "salt", "white pepper", "nutmeg", "prosciutto", "gruyere cheese", "swiss cheese", "butter"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 353.1 [FatContent] 25.7 [SaturatedFatContent] 14.4 [CholesterolContent] 311.0 [SodiumContent] 436.3 [CarbohydrateContent] 5.4 [FiberContent] 0.0 [SugarContent] 1.0 [ProteinContent] 24.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 350. Butter a 3-cup baking dish, about 6 inches in diameter. Whisk the eggs in a large bowl until just blended. Beat in the milk, salt, pepper, nutmeg, prosciutto and cheese. Pour into the baking dish, drizzle melted butter over the top. Bake for 20-30 minutes , or until set and lightly browned.
[Name] Best Waffles Ever [AuthorId] 5370 [AuthorName] Gail Stines [CookTime] PT8M [PrepTime] PT10M [TotalTime] PT18M [DatePublished] 2001-01-27T13:03:00Z [Description] Make and share this Best Waffles Ever 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/85/56/picYtO34O.jpg" [RecipeCategory] Breakfast [Keywords] ["Kid Friendly", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "3", "1/2", "1", "1/2", "1/4", "1", "2", "1/2", "1/4"] [RecipeIngredientParts] ["flour", "eggs", "baking soda", "baking powder", "sugar", "salt", "milk", "buttermilk", "butter", "vanilla", "cinnamon"] [AggregatedRating] 5.0 [ReviewCount] 12.0 [Calories] 261.9 [FatContent] 11.9 [SaturatedFatContent] 6.3 [CholesterolContent] 163.3 [SodiumContent] 528.0 [CarbohydrateContent] 28.0 [FiberContent] 0.9 [SugarContent] 0.8 [ProteinContent] 10.0 [RecipeServings] 4.0 [RecipeYield] 7 waffles [RecipeInstructions] Take the eggs out of the refrigerator at least an hour before preparing the waffles. Separate the eggs immediately. Mix together flour, baking soda, baking powder, salt, sugar and cinnamon. Beat the egg yolks with the regular milk or buttermilk, butter and vanilla. Combine the dry ingredients into the egg mixture. Beat the egg whites until stiff peaks form. Add a small amount of the egg white into the batter to lighten it up, then fold in the remainder. Be careful not to overmix. Heat waffle iron. Grease lightly and spoon enough batter to nearly cover the surface. Batter will spread once you close the waffle iron. Cook until done. Serve with your favorite waffle toppings.
[Name] Grandma Brenda's Sour Cream Coffee Cake [AuthorId] 5411 [AuthorName] Laura DeMarco [CookTime] PT40M [PrepTime] PT30M [TotalTime] PT1H10M [DatePublished] 2001-01-27T13:08:00Z [Description] Make and share this Grandma Brenda's Sour Cream Coffee Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Dessert", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["3/4", "1/2", "1", "3", "2", "1", "1", "1/8", "1", "1 1/4", "1", "2", "3"] [RecipeIngredientParts] ["sugar", "butter", "vanilla", "eggs", "all-purpose flour", "baking powder", "baking soda", "salt", "sour cream", "brown sugar", "walnuts", "cinnamon", "butter"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 643.8 [FatContent] 33.6 [SaturatedFatContent] 15.3 [CholesterolContent] 133.9 [SodiumContent] 407.4 [CarbohydrateContent] 80.1 [FiberContent] 2.1 [SugarContent] 52.5 [ProteinContent] 8.9 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Heat oven to 350 degrees. Grease and lightly flour 10 inch bundt pan. In large bowl cream sugar and butter, add vanilla and eggs. Mix well. Lightly spoon flour into measuring cup, level off. Combine flour, baking powder, soda and salt. Add flour mixture alternately with sour cream, beginning and ending with flour mixture. In small bowl combine remaining ingredients, mix well. Spread half of batter in prepared pan; sprinkle with half of brown sugar mixture. Repeat with remaining batter and sugar mixture. Bake at 350 degrees for 35-40 minutes or until toothpick inserted in center comes out clean. Bon appetit!
[Name] Van Gogh's Regret [AuthorId] 4440 [AuthorName] Pat Styles [CookTime] PT2M [PrepTime] PT0S [TotalTime] PT2M [DatePublished] 2001-01-27T13:38:00Z [Description] Make and share this Van Gogh's Regret 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/85/58/picXx1OS7.jpg" [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["2", "1", NA] [RecipeIngredientParts] ["absinthe", "mineral water"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 8.9 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.0 [CarbohydrateContent] 2.3 [FiberContent] 0.0 [SugarContent] 2.3 [ProteinContent] 0.0 [RecipeServings] 1.0 [RecipeYield] 1 drink [RecipeInstructions] Pour absinthe into a glass. Place sugar cube in a spoon over the glass of absinthe. Pour mineral water over sugar cube until cube is disolved into the absinthe. The color of the resulting fluid should now be a thin but milky white. Drink the mixture and repeat 3 or 4 times. Cut off your ear with a large chef's knife and send to ex-girlfriend. At this point, the regret should have set in. Enjoy!
[Name] "Chinese" chop suey [AuthorId] 4481 [AuthorName] Patricia Maloney [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2001-01-27T13:40:00Z [Description] Make and share this "Chinese" chop suey recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Pork", "Vegetable", "Meat", "Kid Friendly", "Potluck", "Winter", "Weeknight", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "1", NA, "4", "1", "6 -10"] [RecipeIngredientParts] ["celery", "onion", "ground pork", "soy sauce", "beef broth", "bouillon"] [AggregatedRating] 2.0 [ReviewCount] 4.0 [Calories] 395.4 [FatContent] 20.5 [SaturatedFatContent] 6.7 [CholesterolContent] 71.6 [SodiumContent] 707.9 [CarbohydrateContent] 26.2 [FiberContent] 2.5 [SugarContent] 5.2 [ProteinContent] 25.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Brown ground meat and onion in a large pot. Add 1/4 cup of soy sauce. Thinly slice the entire bunch of celery, including the leaves. Add beef broth and celery. Bring to a boil. Reduce heat and simmer until celery is tender. Add more soy sauce if needed, to taste. Serve as an open face sandwich over a hamburger bun.
[Name] Japanese Steak House Shrimp Sauce [AuthorId] 2312 [AuthorName] Gay Gilmore [CookTime] PT4H [PrepTime] PT15M [TotalTime] PT4H15M [DatePublished] 2001-01-27T13:49:00Z [Description] Make and share this Japanese Steak House Shrimp Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Japanese [Keywords] ["Asian", "Lactose Free", "Free Of...", "Weeknight", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1", "1", "1/8", "2"] [RecipeIngredientParts] ["garlic", "mayonnaise", "chili sauce", "horseradish", "dry mustard", "cayenne", "lime juice"] [AggregatedRating] 4.5 [ReviewCount] 8.0 [Calories] 4.6 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 52.1 [CarbohydrateContent] 0.9 [FiberContent] 0.2 [SugarContent] 0.4 [ProteinContent] 0.1 [RecipeServings] 36.0 [RecipeYield] 3 cups [RecipeInstructions] Force garlic through a press into a bowl and stir together with remaining ingredients. Chill sauce at least 4 hours & up to 3 days.
[Name] Bull Shot [AuthorId] 3288 [AuthorName] TishT [CookTime] nan [PrepTime] PT2M [TotalTime] PT2M [DatePublished] 2001-01-27T13:53:00Z [Description] Make and share this Bull Shot recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Low Cholesterol", "Healthy", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "1", "1", "2 1/2", "5", "1/8"] [RecipeIngredientParts] ["lemon wedge", "salt", "Tabasco sauce", "vodka", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 325.6 [FatContent] 5.6 [SaturatedFatContent] 2.7 [CholesterolContent] 6.2 [SodiumContent] 10770.5 [CarbohydrateContent] 16.4 [FiberContent] 0.7 [SugarContent] 10.4 [ProteinContent] 10.2 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] In a shaker half-filled with ice cubes, combine the vodka, bouillon, salt, pepper, Worcestershire, and Tabasco. Shake well. Strain into a highball glass almost filled with ice cubes. Garnish with the lemon wedge.
[Name] Baked Acorn Squash & Brown Sugar [AuthorId] 5157 [AuthorName] sarah [CookTime] PT40M [PrepTime] PT0S [TotalTime] PT40M [DatePublished] 2001-01-27T13:54:00Z [Description] Make and share this Baked Acorn Squash & Brown Sugar 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/85/62/picBYao7T.jpg" [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "Winter", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1"] [RecipeIngredientParts] ["acorn squash", "brown sugar"] [AggregatedRating] 5.0 [ReviewCount] 9.0 [Calories] 112.4 [FatContent] 0.2 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 8.4 [CarbohydrateContent] 29.2 [FiberContent] 3.2 [SugarContent] 6.7 [ProteinContent] 1.7 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Slice acorn squash in half. Bake at 350°F for 35-40 minutes. Scoop out the squash. Add brown sugar. Stir until somewhat smooth.
[Name] Hungarian Nockerl [AuthorId] 2695 [AuthorName] Hungarian Gypsy [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2001-01-27T13:55:00Z [Description] Hungarian noodle dish served with braised meats and paprikash dishes.
[Name] Chicken Tortilla Soup [AuthorId] 5427 [AuthorName] Lisa Young [CookTime] PT40M [PrepTime] PT20M [TotalTime] PT1H [DatePublished] 2001-01-27T14:02:00Z [Description] Make and share this Chicken Tortilla Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "Mexican", "Very Low Carbs", "Low Cholesterol", "Winter", "Spicy", "< 60 Mins"] [RecipeIngredientQuantities] ["1/2", "1/2", "1", "2", "1", "1", "1", "2", "2", "1", "1", "1", "1", "1", "2", NA, NA, NA] [RecipeIngredientParts] ["carrot", "celery", "onion", "garlic cloves", "olive oil", "green chilies", "diced tomatoes", "beef broth", "chicken broth", "tomato sauce", "water", "chili powder", "cumin", "Worcestershire sauce", "monterey jack cheese", "avocado", "corn tortilla"] [AggregatedRating] 5.0 [ReviewCount] 23.0 [Calories] 187.1 [FatContent] 7.2 [SaturatedFatContent] 1.6 [CholesterolContent] 39.2 [SodiumContent] 851.8 [CarbohydrateContent] 12.6 [FiberContent] 3.2 [SugarContent] 6.8 [ProteinContent] 18.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Slice the tortillas into thin strips and place on baking sheet. Bake at 250 degrees until crispy. This will take about 30-40 minutes or so. Saute onions and garlic in oil for about 4-5 minutes. Add the rest of the ingredients, except for the cheese, avacado, and tortillas. Simmer until the tortilla strips are ready. Put some of the cheese and avacado into each bowl. Pour soup over the cheese and top with the crispy tortilla strips. Enjoy!
[Name] Baked Mushroom Casserole [AuthorId] 5115 [AuthorName] Kathie Wynn [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2001-01-27T14:08:00Z [Description] I got this recipe from a cookbook that I gave to my mother in 1965. It is called "Casserole Cookery". I never actually looked at the cookbook until she passed it on to me 3 years ago. I started making this for family get-to-gethers and it is now as popular as "Yuckky Beans" (French's green bean casserole). The original recipe called for 4 (4 oz.) cans of sliced mushrooms with liquid, but fresh mushrooms were on sale so I used them instead. I am trying to eat healthier, so I decreased the amount of margarine from 1/4 cup to 2 T. It called for saltine-type crackers, but I only had ritz-type crackers, so I used them instead. I decreased the amount of light cream from 1/2 cup to 1/4 cup light cream and 1/4 cup of 1% milk. It called for baking it covered for 30 minutes and then uncovered for 30 minutes, but I was in a hurry (as usual) and forgot to cover the dish. When I realized what I had done, I decided to leave it uncovered for the first 30 minutes and covered it for the last 30 minutes. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1/2", "1/4", "1/4", "2", "4", "1/4", "1/4", "1"] [RecipeIngredientParts] ["onion", "margarine", "egg substitute", "1% low-fat milk", "fresh mushrooms", "cheese spread", "salt", "ground black pepper"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 216.1 [FatContent] 12.7 [SaturatedFatContent] 5.2 [CholesterolContent] 17.5 [SodiumContent] 593.1 [CarbohydrateContent] 16.9 [FiberContent] 2.3 [SugarContent] 6.0 [ProteinContent] 11.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 degrees. Spray a 1.5 quart casserole with cooking spray and set aside. Saute onions and mushrooms in butter. There will be a lot of liquid in the pan from the mushrooms, which is okay. Set aside. Combine all the remaining ingredients in a large mixing bowl. Add the cooked onions, mushrooms and liquid to the bowl and mix well. Pour mixture into prepared casserole dish. Bake at 350 degrees for 30 minutes. Cover and bake an additional 30 minutes.
[Name] Great Grains Oatmeal Muffins [AuthorId] 5355 [AuthorName] Rena Reeve [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2001-01-28T10:17:00Z [Description] Make and share this Great Grains Oatmeal Muffins recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/85/66/picxtlHC9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/85/66/picVUOL59.jpg"] [RecipeCategory] Quick Breads [Keywords] ["Breads", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1", "2", "1/2", "1/2", "2", "2", "2", "1", "1", "1/2", "1/2"] [RecipeIngredientParts] ["old fashioned oats", "steel cut oats", "buttermilk", "brown sugar", "eggs", "whole wheat flour", "white flour", "baking powder", "baking soda", "salt", "raisins"] [AggregatedRating] 4.5 [ReviewCount] 13.0 [Calories] 345.5 [FatContent] 14.5 [SaturatedFatContent] 2.4 [CholesterolContent] 39.2 [SodiumContent] 501.0 [CarbohydrateContent] 46.5 [FiberContent] 5.0 [SugarContent] 13.2 [ProteinContent] 9.8 [RecipeServings] 10.0 [RecipeYield] 18 muffins [RecipeInstructions] Beat eggs in large mixing bowl. Add buttermilk, oil, brown sugar, salt, and oats. Combine flour, baking powder, and baking soda separately, then combine with egg mixture. Add fruit and nuts, if desired. Fill greased muffin tins 0.75 full and bake at 400 degrees for 20-25 minutes , or until golden. NOTE: Rolled oats may be substituted for steel cut oats.
[Name] Licorice Caramels [AuthorId] 4217 [AuthorName] Dlorez Haehlen [CookTime] PT3H [PrepTime] PT0S [TotalTime] PT2M [DatePublished] 2001-01-28T10:30:00Z [Description] I originally found this recipe in the Orlando Sentinel in Dorothy Chapmans food column. She found the recipe in
[Name] Sopa De Pollo Con Arroz (Chicken and Rice Soup) [AuthorId] 4662 [AuthorName] Zenster [CookTime] PT3H [PrepTime] PT1H [TotalTime] PT4H [DatePublished] 2001-01-29T10:44:00Z [Description] This Mexican soup recipe cheerfully stolen from: Mario's La Fiesta Mexican restaurant in Berkeley, CA. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Mexican", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "2", "1", "2", "2", "1", "1/2", "1/2", "1/4", "1/8", "1/8", "1/8", "1", "1 -2"] [RecipeIngredientParts] ["whole chicken", "russet potato", "carrots", "tomatoes", "celery", "garlic cloves", "salt", "rice", "cannonball cabbage", "cilantro", "ground cumin", "white pepper", "water"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 912.4 [FatContent] 53.4 [SaturatedFatContent] 15.2 [CholesterolContent] 243.8 [SodiumContent] 2026.2 [CarbohydrateContent] 42.6 [FiberContent] 4.4 [SugarContent] 4.3 [ProteinContent] 61.8 [RecipeServings] nan [RecipeYield] 2 Quarts [RecipeInstructions] Extract giblets from chicken and remove the liver. Place chicken in a pot of water just large enough to hold it. Cover with 1-2 quarts of water and add the giblets. Add salt and bring to a boil, skimming off any foam. Reduce heat, cover pot, and simmer for 20 or more minutes. Chicken should fall apart after cooking. Completely bone out the cooked chicken. Separate white meat for use in the finished soup. Crack the bones and return them to the stock with the skin. Add all other non-meat parts of the chicken back to the stock. Bring stock and giblets back to a fast simmer. Cook stock for 1/2-1 hour longer. Begin washing rice. Strain stock and remove most, but not all of the fat. Peel the potato, tomato and carrots. Bring stock to a boil and reduce heat. Cut carrots into coins, dice potato into 1/2\" cubes and add with cabbage cut into 1\" chunks. Chop onion coarsely and add along with pressed or finely minced garlic. Remove strings by breaking the top of the stalk backwards and pulling down to strip them out, slice celery into medium pieces and add. Peel and seed tomato, strain tomato juice from seeds and add with chopped cilantro leaves. Chop some of the celery heart's leaves and add with diced chicken white meat in 1/2\" chunks. Finish washing rice and add to soup. During last half hour of cooking add all other spices. Adjust salt to taste (this recipe can take a lot of salt]. Avoid adding too much cumin, it will spoil the flavor. DO NOT let the soup boil, it will turn to mush. DO NOT use the chicken liver in the soup. When the rice begins to \"bloom\" turn off the heat. Elbow macaroni, stars or alphabet pasta may be used. If using pasta, omit or reduce the amount of rice. If the stock is made right it will gel when chilled. Note: This recipe took years to figure out. DO NOT use chicken bullion cubes or paste when making this. They will cloud the soup and destroy its delicate bouquet. Tinned broth is acceptable but will not compare to using the stock described above.
[Name] Sweet flavored sate (Sate Manis) [AuthorId] 4966 [AuthorName] Nariman turjuman [CookTime] PT10M [PrepTime] PT1H [TotalTime] PT1H10M [DatePublished] 2001-01-29T15:12:00Z [Description] Make and share this Sweet flavored sate (Sate Manis) recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Indonesian", "Asian", "Weeknight", "Broil/Grill", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["3/4", "3", NA, "1", "1", "50", "5", "1/2", "4", "1/2", "5", "6", "1", "1/2", NA, "1"] [RecipeIngredientParts] ["soy sauce", "margarine", "shallots", "garlic", "peppercorn", "red chilies", "fennel seeds", "turmeric", "lemongrass", "salt", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 542.2 [FatContent] 28.5 [SaturatedFatContent] 6.4 [CholesterolContent] 150.0 [SodiumContent] 530.9 [CarbohydrateContent] 12.3 [FiberContent] 2.6 [SugarContent] 3.3 [ProteinContent] 58.4 [RecipeServings] 3.0 [RecipeYield] 12 Skewers [RecipeInstructions] Heat the oil, fry the spice-paste until fragrant, remove and set aside. Mix the meat with the fried spices until everything is well-coated. Skewer the meat, about 3-4 pieces per skewer. Mix the remaining marinade with the sweet soy sauce and the margarine. Broil the sate, dipping it in the sauce from time to time.
[Name] Homemade Polish Sausage [AuthorId] 2312 [AuthorName] Gay Gilmore [CookTime] PT15M [PrepTime] PT40M [TotalTime] PT55M [DatePublished] 2001-01-29T16:14:00Z [Description] Make and share this Homemade Polish Sausage recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "Polish", "European", "< 60 Mins", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["5", "1", "2", "1", "1"] [RecipeIngredientParts] ["pork", "garlic", "salt", "pepper"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 228.9 [FatContent] 10.4 [SaturatedFatContent] 3.5 [CholesterolContent] 95.2 [SodiumContent] 760.1 [CarbohydrateContent] 0.3 [FiberContent] 0.1 [SugarContent] 0.0 [ProteinContent] 31.2 [RecipeServings] 20.0 [RecipeYield] 5 pounds [RecipeInstructions] Grind pork coarsely. Mix ground pork with other ingredients. Extrude thru meat grinder on coarse setting again into natural casing, twisting at desired link size. Freezes well, and is very aromatic. To cook, simply thaw and pan-fry in skillet for approximately 15 minutes on medium heat until sausage is nicely browned and begins to 'split', or use in your favorite recipe.

Subsets and Splits

No community queries yet

The top public SQL queries from the community will appear here once available.