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[Name] Rava Ladoos [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT40M [PrepTime] PT15M [TotalTime] PT55M [DatePublished] 2001-03-26T19:16:00Z [Description] I love these ladoos, their simply yummy!!! Their worth all the effort and energy that goes into making them! I am quite sure, even those calorie conscious guys n girls, would forget all about being in shape for a while! [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "Nuts", "Asian", "Indian", "Healthy", "Winter", "Roast", "< 60 Mins", "For Large Groups", "Oven", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2 1/2", "1", "2 1/2", "3 -5", "1/2"] [RecipeIngredientParts] ["semolina", "powdered sugar", "ghee", "cardamom powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 186.7 [FatContent] 3.7 [SaturatedFatContent] 2.5 [CholesterolContent] 5.5 [SodiumContent] 11.0 [CarbohydrateContent] 35.5 [FiberContent] 1.1 [SugarContent] 18.1 [ProteinContent] 3.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Roast the rava (semolina] till pinkish brown in colour. Add coconut, powdered sugar and ghee. Roast a little more. Quickly remove from fire. Add cardamom powder. Bind into ladoos while still warm. Decorate with cashews/almonds and raisins. If you wish to make it look really attractive, you can decorate it with silver warakh (edible silver foil].
[Name] Super Coleslaw [AuthorId] 6863 [AuthorName] Douglas Gove [CookTime] PT20M [PrepTime] PT25M [TotalTime] PT45M [DatePublished] 2001-03-26T19:18:00Z [Description] this recipe is both simple and wonderful it is unlike any slaw ever and people who don't usually like slaw will love this one. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] ["For Large Groups", "Easy"] [RecipeIngredientQuantities] ["5", "12", "1/8"] [RecipeIngredientParts] "mayonnaise" [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 14.2 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 10.2 [CarbohydrateContent] 3.3 [FiberContent] 1.4 [SugarContent] 1.8 [ProteinContent] 0.7 [RecipeServings] 40.0 [RecipeYield] nan [RecipeInstructions] Add all ingredients and mix well. Let set 20 minutes.
[Name] Paad Thai [AuthorId] 6999 [AuthorName] Henri Vincent [CookTime] PT10M [PrepTime] PT30M [TotalTime] PT40M [DatePublished] 2001-03-27T10:54:00Z [Description] Make and share this Paad Thai recipe from Food.com. [Images] character(0) [RecipeCategory] Thai [Keywords] ["Asian", "< 60 Mins"] [RecipeIngredientQuantities] ["16", "2", "4", "8", "12", "1", NA, "4", "4", "1", "1", "2", "12"] [RecipeIngredientParts] ["eggs", "garlic", "fresh shrimp", "chicken breasts", "hot chili powder", "preserved turnip", "peanuts", "fresh cilantro", "green onion", "limes", "bean sprouts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 584.4 [FatContent] 17.5 [SaturatedFatContent] 3.6 [CholesterolContent] 164.2 [SodiumContent] 267.4 [CarbohydrateContent] 75.7 [FiberContent] 5.3 [SugarContent] 4.2 [ProteinContent] 31.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Drain water from noodles and rinse three times. Heat wok. Add two eggs and stir fry for approximately 5 seconds. Add garlic, shrimp, chicken, and hot pepper. Stir fry for an additional 3 minutes. Add rice noodles and stir fry 2-3 minutes. Add Paad Thai sauce and cover wok for 1 minute. Uncover, add turnip, peanuts, cilantro, green onions and bean sprouts. Squeeze lime over mixture; serve.
[Name] Vegan Heart Attack Chocolate Doughnuts [AuthorId] 2312 [AuthorName] Gay Gilmore [CookTime] PT30M [PrepTime] PT1H [TotalTime] PT1H30M [DatePublished] 2001-03-27T11:04:00Z [Description] Make and share this Vegan Heart Attack Chocolate Doughnuts recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Breakfast", "Dessert", "Vegan", "Hanukkah", "Weeknight", "For Large Groups", "Deep Fried", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/2", "3", "4", "4", "1 1/2", "1", "1", "3 1/2", "3", "1", "1/2"] [RecipeIngredientParts] ["Ener-G Egg Substitute", "non-hydrogenated vegan margarine", "pure vanilla extract", "soymilk", "white vinegar", "unbleached flour", "baking powder", "baking soda", "salt"] [AggregatedRating] 4.5 [ReviewCount] 7.0 [Calories] 77.6 [FatContent] 2.3 [SaturatedFatContent] 1.3 [CholesterolContent] 0.0 [SodiumContent] 122.8 [CarbohydrateContent] 12.8 [FiberContent] 1.1 [SugarContent] 0.1 [ProteinContent] 2.4 [RecipeServings] 30.0 [RecipeYield] nan [RecipeInstructions] Beat the egg replacer and sugar together until creamy in consistency. Melt the margarine and chocolate together in a small saucepan over low heat. Beat into the sugar mixture until well combined. Combine the soy milk, vinegar and vanilla. Stir this into the sugar/chocolate mixture. In another bowl, combine the flour, baking powder, baking soda and salt. Stir this into the liquid mixture until it forms a dough. Chill this for about 1/2 hour to make it easier to handle. Roll 1/2 the dough out onto a lightly floured board to a 1/2\" thickness. Cut out the doughnuts with a 3\" diameter doughnut cutter (or regular, round cookie cutter]. Let them rest for about 10 minutes before frying. Repeat with the rest of the dough. Deep fry in hot oil for about 90 seconds each, turning every 15 seconds. Remove from the hot oil and allow them to drain on paper towels. Cool, and ice, glaze or sprinkle with powdered sugar as per your desires.
[Name] Lamb Leg Steak With Maple Chevre Shiitake Sauce [AuthorId] 6544 [AuthorName] Sean McCaffrey [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2001-03-27T11:09:00Z [Description] Make and share this Lamb Leg Steak With Maple Chevre Shiitake 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/86/79/picHqA483.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/86/79/pic6YgN6E.jpg"] [RecipeCategory] Lamb/Sheep [Keywords] ["Meat", "European", "Broil/Grill", "< 30 Mins", "Oven", "Stove Top"] [RecipeIngredientQuantities] ["4", "10", "1", "4", "4", "2", "1", NA, "1/4", "1/4"] [RecipeIngredientParts] ["lamb leg steaks", "shiitake mushrooms", "maple syrup", "capers", "olive oil", "rosemary", "flour", "dry white wine"] [AggregatedRating] 4.5 [ReviewCount] 6.0 [Calories] 1148.8 [FatContent] 80.1 [SaturatedFatContent] 41.3 [CholesterolContent] 246.5 [SodiumContent] 1570.3 [CarbohydrateContent] 36.6 [FiberContent] 2.9 [SugarContent] 23.9 [ProteinContent] 68.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Salt and pepper lamb leg steak.", "Grill or broil (approx].", "Prepare sauce: Sauté sliced shiitake mushrooms in olive oil (approx], add leaves of rosemary, deglaze pan with wine, rid alcohol (smell will go from dry to sweet], add flour to make roux.", "Lower heat to low.", "Add diced parts of chevre.", "Continue stirring mixture until cheese is integrated.", "After cheese is fully incorporated into sauce add capers and maple syrup.", "Stir through.", "Serve (I like garlic smashed potatoes and broccoli]." ]
[Name] Medieval Meat Pie [AuthorId] 3660 [AuthorName] Gary Helriegel1 [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2001-03-27T11:14:00Z [Description] Make and share this Medieval Meat Pie recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Chicken", "Lamb/Sheep", "Pork", "Poultry", "Meat", "European", "Potluck", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/2", "1", "1/2", "4", "1/2", "1", "1/2", "1/2", "1/2 - 1", "1", "9"] [RecipeIngredientParts] ["rabbit", "venison steak", "cheese", "currants", "raisins", "ground cardamom", "cinnamon", "nutmeg", "black pepper", "broth", "cooking wine"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 1063.8 [FatContent] 97.9 [SaturatedFatContent] 39.9 [CholesterolContent] 235.1 [SodiumContent] 424.9 [CarbohydrateContent] 25.7 [FiberContent] 2.3 [SugarContent] 8.4 [ProteinContent] 17.1 [RecipeServings] nan [RecipeYield] 1 pie [RecipeInstructions] Broil the meat till very rare, but cooked through. Cut it into small cubes. Mix with all other ingredients except the pie shell. For the broth, just add enough to make the mixture a little wetter. Put the mixture into the pie shell. Be sure the shell lid is sealed, and punch some holes in the top with a knife. Bake at 350 F for 45 minutes to an hour, till the shell is golden brown. Makes 6-8 slices, and can be served any temperature. It's easiest to cut when cold.
[Name] Fried Chana Dal with Panir [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT2H14M [PrepTime] PT10M [TotalTime] PT2H24M [DatePublished] 2001-03-27T11:44:00Z [Description] My mom taught me this recipe. Paneer in this style is a nice change to the normal palak paneer or panner kofte. Try it, its mind blowing and very tasty. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Lunch/Snacks", "Vegetable", "Asian", "Indian", "Winter", "Weeknight", "Pressure Cooker", "Stove Top", "Stir Fry", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["150", "200", "100", "100", "2", "2", "4", "2", "1", "1/4", "1/4", NA, "1", "3", "80", NA, "1 2/3", NA] [RecipeIngredientParts] ["channa dal", "panir", "onions", "tomatoes", "cinnamon sticks", "black cardamom pods", "cloves", "bay leaves", "red chile", "turmeric powder", "chili powder", "fresh ginger", "garlic", "salt", "water", "lime"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 336.7 [FatContent] 22.4 [SaturatedFatContent] 2.9 [CholesterolContent] 0.0 [SodiumContent] 18.4 [CarbohydrateContent] 28.0 [FiberContent] 7.6 [SugarContent] 6.4 [ProteinContent] 8.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Wash chana dal and soak for 2 hours. Grate onions. Chop corriander. Make ginger-garlic paste. Chop tomatoes. Cut paneer into cubes and fry. Heat oil in a cooker. Fry onions till light brown. Add ginger-garlic paste, cinnamon, cardamoms, cloves, bay leaves and red chilli. Add tomatoes and fry. Add chana dal, salt, chilli and turmeric powder. Fry for 7 minutes. Pour 1 2/3 cup water and close the cooker lid. Place cooker on full heat & bring to full cooking pressure. Reduce to medium heat & cook for 5 minutes. Allow cooker to cool gradually. Once cooled, open it. Add lightly fried cubes of paneer to the dal. Simmer for 2 minutes. Garnish with fresh corriander and lime. Serve.
[Name] Pete's Own Southwest Beef Roast [AuthorId] 6660 [AuthorName] peter deuel [CookTime] PT5H [PrepTime] PT20M [TotalTime] PT5H20M [DatePublished] 2001-03-27T11:51:00Z [Description] I came up with this after going to a mexican restaurant that used shredded beef in their dishes.I tried my best to copy the flavor but think mine may be tastier.Enjoy! [Images] character(0) [RecipeCategory] Roast Beef [Keywords] ["Meat", "Southwestern U.S.", "Spicy", "Weeknight"] [RecipeIngredientQuantities] ["2 -3", "1", "1/2", "2 1/2", "2", "3", "2", "1"] [RecipeIngredientParts] ["bottom round beef roast", "salt", "fresh ground black pepper", "chili powder", "diced tomatoes with mild green chilies", "all-purpose flour", "water"] [AggregatedRating] 5.0 [ReviewCount] 9.0 [Calories] 266.5 [FatContent] 15.6 [SaturatedFatContent] 2.1 [CholesterolContent] 0.0 [SodiumContent] 3718.1 [CarbohydrateContent] 32.6 [FiberContent] 3.8 [SugarContent] 0.7 [ProteinContent] 6.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] preheat a large skillet (preferably cast iron] to about 350 degrees. (If using regular skillet heat on med-hi]. Season roast w/salt,pepper and 1 Tbsp chili powder on all sides. Add oil to skillet and brown roast,turning roast after 2 minutes on each side. Put roast in a crock-pot or 6-quart stock pot. Pour all three cans diced tomatoes and chilies over roast to cover (add water if liquid doesn't cover roast] Add remaining chili powder to pot, stir into liquid as best as possible. cook 2-5 hours or until meat is tender. About 30 minutes before roast is done, ladle 2 cups of liquid from pot into a saucepan using a wire strainer to remove chunks of tomato. Mix flour with water until dissolved. Remove saucepan from heat and add in flour mixture,stir until well blended. Return pan to stove on low heat. Stir until sauce thickens. Slice meat thin,serve with spanish rice. Spoon sauce over meat and enjoy!
[Name] "Swiss" Chocolate Soup [AuthorId] 7008 [AuthorName] Anastasia Eonica [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-03-27T11:54:00Z [Description] My friend and I made this up when we were young, and now it is the best desert! The Swiss is for Swiss Miss Hot Chocolate Mix. [Images] character(0) [RecipeCategory] Frozen Desserts [Keywords] ["Dessert", "Kid Friendly", "Microwave", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["3 -4", "1/4", "1/4", "1"] [RecipeIngredientParts] ["vanilla ice cream", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 437.0 [FatContent] 18.7 [SaturatedFatContent] 10.8 [CholesterolContent] 57.1 [SodiumContent] 295.1 [CarbohydrateContent] 60.8 [FiberContent] 2.2 [SugarContent] 40.2 [ProteinContent] 8.2 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] In blender, scoop out Ice Cream. Heat Hot Fudge in a microwave-safe bowl, covered, for 20-35 sec. Pour Hot Fudge, Milk, and Mix in Blender. Make as chunky or as smooth as you want. Now you have two options. You could pour and serve cold, or, heat it in the microwave for 45-60 seconds . Either way is delicious!
[Name] Roomali Paneer [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2001-03-27T11:59:00Z [Description] Make and share this Roomali Paneer recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Asian", "Indian", "Winter", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1", "1/2", "1/2", "150", "4", "2", "200", NA, NA, NA] [RecipeIngredientParts] ["methi seeds", "chili powder", "onions", "garlic", "green chilies", "panir", "salt", "cilantro leaves", "coriander leaves", "mint leaf"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 123.6 [FatContent] 7.2 [SaturatedFatContent] 0.9 [CholesterolContent] 0.0 [SodiumContent] 13.6 [CarbohydrateContent] 14.7 [FiberContent] 2.3 [SugarContent] 5.6 [ProteinContent] 2.3 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Heat oil. Add methi seeds and chilli powder. Saute. Add onions & garlic. Add mint leaves, green chillies and salt. Add paneer and cook gently. Break each roomali roti into 2 pieces. Put quarter of the stuffing in each piece. Garnish with corrainder leaves. Roll it and serve.
[Name] Lobster Pineapple Boat [AuthorId] 6784 [AuthorName] Mark French [CookTime] PT7M [PrepTime] PT15M [TotalTime] PT22M [DatePublished] 2001-03-27T12:02:00Z [Description] Make and share this Lobster Pineapple Boat recipe from Food.com. [Images] character(0) [RecipeCategory] Lobster [Keywords] ["Pineapple", "Tropical Fruits", "Fruit", "Vegetable", "Caribbean", "< 30 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1/2", "4", "1", "2", "1", "1", "1"] [RecipeIngredientParts] ["fresh pineapple", "onion", "bell pepper", "bell pepper", "mushrooms", "brandy", "Grand Marnier"] [AggregatedRating] nan [ReviewCount] nan [Calories] 883.4 [FatContent] 26.1 [SaturatedFatContent] 15.1 [CholesterolContent] 300.8 [SodiumContent] 1291.6 [CarbohydrateContent] 82.9 [FiberContent] 10.9 [SugarContent] 52.5 [ProteinContent] 75.3 [RecipeServings] 1.0 [RecipeYield] 1 portion [RecipeInstructions] Cut a small pineapple in half lengthways. Remove the inside meat, cutting in the shape of spears. (Be careful not to puncture the shell of the pineapple because it will be used for serving the finished dish] Cut the onions, mushrooms, bell peppers, lobster and the pineapple spears into cubes, about 1/2-inch in size, and set them aside. Sauté the onions, peppers, lobster, and mushrooms in clarified butter. Add the pineapple last so that it will not overcook and become soft. Season with Pico-Pepper sauce and flambé with the brandy and Grand Marnier. At the same time, broil the pineapple shell so the edges become crisp and the shell is heated throughout. Place the mixture back into the shell. Pour the Grand Marnier into a spoon and light with a match and pour over the mixture and serve.
[Name] Subru Uncle's Vegetarian Fried Rice [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2001-03-27T12:12:00Z [Description] This mouth watering rice is one of my favourites! I was taught how to make it by Subru uncle, my friend, teacher and guide. A favourite at parties at my place, this rice has won the heart of many I know! [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Rice", "Beans", "Asian", "Indian", "Vegan", "Low Cholesterol", "Healthy", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["2", "2", "1", "1", "2", NA, "3 -4", NA] [RecipeIngredientParts] ["rice", "carrots", "green peas", "spring onions", "salt", "soya sauce", "Chinese salt"] [AggregatedRating] 3.0 [ReviewCount] 3.0 [Calories] 447.0 [FatContent] 1.1 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 783.6 [CarbohydrateContent] 95.4 [FiberContent] 7.7 [SugarContent] 4.6 [ProteinContent] 12.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Clean, wash and soak rice for 20 minutes. Drain. Heat water in any suitable vessel. Add the drained rice. When rice has reached its half boiled stage, discard water. In the meantime, heat oil in a skillet. Add carrots, french beans and green peas. Saute on medium heat. Add chinese salt, soya sauce and salt (to taste]. Once the vegetables have been cooked, add spring onions and rice. Mix well. Cook on low heat. Once done, garnish with spring onions.
[Name] Seafood Alfredo [AuthorId] 7052 [AuthorName] Michelle England [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2001-03-27T12:16:00Z [Description] Make and share this Seafood Alfredo recipe from Food.com. [Images] character(0) [RecipeCategory] High Protein [Keywords] ["Healthy", "High In...", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", NA, "1"] [RecipeIngredientParts] ["baby shrimp", "clams", "alfredo sauce mix", "fettuccine pasta"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 296.6 [FatContent] 2.7 [SaturatedFatContent] 0.4 [CholesterolContent] 177.2 [SodiumContent] 568.4 [CarbohydrateContent] 33.5 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 32.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] prepare alfredo sauce, and add the canned meats, heat well. prepare pasta; drain, don't rinse. toss warm pasta with sauce mix.
[Name] Mic's Wonderful HOT Wings [AuthorId] 7052 [AuthorName] Michelle England [CookTime] PT40M [PrepTime] PT10M [TotalTime] PT50M [DatePublished] 2001-03-27T12:18:00Z [Description] Very Tasty dish for ANYTIME. If you like spicy, this is the one. The sauce may be used seperate for a wonderful toping, dip, or marinade. Enjoy and try variations to you liking. You can grill these wings as well vor diff. taste add smoking chips. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Kid Friendly", "Spring", "Summer", "Winter", "Spicy", "Broil/Grill", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "1/2", "1", "1", "2", "1/2", "1 -2", "6", "2"] [RecipeIngredientParts] ["vinegar", "cornstarch", "celery seed", "brown sugar", "chicken wings"] [AggregatedRating] 4.5 [ReviewCount] 10.0 [Calories] 431.1 [FatContent] 24.4 [SaturatedFatContent] 6.8 [CholesterolContent] 116.5 [SodiumContent] 117.6 [CarbohydrateContent] 22.4 [FiberContent] 0.2 [SugarContent] 20.2 [ProteinContent] 28.4 [RecipeServings] nan [RecipeYield] 2 lbs wings [RecipeInstructions] Combine all dry ingredients and mix thourghly. Add vinegar and orange juice. mix well. Wash and remove skin, fold wings. Place in a deep baking dish and cover with sauce. Refidgerate for 6-12 Hrs. Remove wings from sauce and place on broiling pan, return sauce to a sauce pan. Place wings under broiler about 6 inc. Broil for 20-25 min, turning to stop burning. Bring sauce to a boil and cook till thinkened. Using a spoon, spoon thickened sauce over wings many times while broiling 10-12 more minutes. Remaining sauce can be used for dipping. Break out the napkins and finger bowls, Enjoy.
[Name] Sweet Potato Pone [AuthorId] 2312 [AuthorName] Gay Gilmore [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2001-03-30T18:22:00Z [Description] Make and share this Sweet Potato Pone recipe from Food.com. [Images] character(0) [RecipeCategory] Yam/Sweet Potato [Keywords] ["Potato", "Vegetable", "Low Protein", "Healthy", "Potluck", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2 1/2", "1/4", "2", "1/4", "1/2", "1 1/2", "1/4", "1/2", "1/2", "1/4", "1/8", "1"] [RecipeIngredientParts] ["sweet potatoes", "butter", "eggs", "dark brown sugar", "milk", "vanilla extract", "light molasses", "salt", "cinnamon", "nutmeg", "clove", "orange zest"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 354.1 [FatContent] 10.2 [SaturatedFatContent] 5.9 [CholesterolContent] 93.7 [SodiumContent] 394.9 [CarbohydrateContent] 59.3 [FiberContent] 5.8 [SugarContent] 25.1 [ProteinContent] 5.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 375°F. Cook the potatoes unpeeled until tender throughout. Let cool. Peel and mash the potatoes, then stir in melted butter. In a bowl, beat the eggs, add sugar and beat thoroughly. Add milk, vanilla, molasses, salt, cinnamon, nutmeg, cloves and orange zest. Beat until well blended. Stir into mashed sweet potatoes, then mix until well blended. Place the mixture into a buttered 1-1/2 quart baking dish. Optionally, you may sprinkle the top of the pone with additional brown sugar. Cover with foil and bake for 50 minutes ; uncover, then bake for 10 minutes. Allow the pone to cool completely before serving.
[Name] Gerry Lefevers Famous Oatmeal Cookies [AuthorId] 6810 [AuthorName] Ann Arber [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2001-03-30T18:25:00Z [Description] My mother, Gerry Lefever made these for all of us from grade school on. My brothers were known to hunt the house until they found the hidden cookie cans and they would devour them. I was known to grab them as soon as they hit the rack! LOL Everytime I mak [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Grains", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "2", "1", "1 1/2", "1", "1", "3", "1/2", "1/4"] [RecipeIngredientParts] ["shortening", "brown sugar", "sugar", "eggs", "vanilla", "flour", "salt", "baking soda", "oatmeal", "currants"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 474.7 [FatContent] 22.3 [SaturatedFatContent] 5.2 [CholesterolContent] 35.2 [SodiumContent] 357.1 [CarbohydrateContent] 63.8 [FiberContent] 3.1 [SugarContent] 37.0 [ProteinContent] 7.0 [RecipeServings] 12.0 [RecipeYield] 60 cookies [RecipeInstructions] Cream shortening and sugar. Add eggs and vanilla. Add dry ingredients, then nuts,and currants. Roll into two rolls in waxed paper. Chill Slice 1/4 \" thick. Place on ungreased cookie sheets. Bake at 350 for about 10 minutes. Let cool a minute on the sheet. I let them brown a bit as I like crisp cookies.
[Name] Seared Ahi (BBQ Tuna Steaks) [AuthorId] 7265 [AuthorName] dadsnetmailyahoo.com [CookTime] PT3M [PrepTime] PT3M [TotalTime] PT6M [DatePublished] 2001-03-30T18:27:00Z [Description] I've had this dish at many different restaurants. Almost all had done a great job at the preparation as its an easy meal to make. Garlic mashed potatoes really complete this dish. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/86/91/picPAel4s.jpg" [RecipeCategory] Tuna [Keywords] ["Asian", "Very Low Carbs", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "2", "8", "2", "1/2"] [RecipeIngredientParts] ["butter", "tuna steaks", "salt", "black pepper"] [AggregatedRating] 5.0 [ReviewCount] 18.0 [Calories] 530.2 [FatContent] 34.1 [SaturatedFatContent] 17.4 [CholesterolContent] 147.2 [SodiumContent] 562.1 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 53.1 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Melt the butter in a bowl or plate large enough to hold the tuna steak Place tuna steak in bowl, coating both sides with butter Sprinkle half of cajun seasoning on each side of steak For an extra spicy treat, add black pepper. I recommend cooking this outdoors on your grill. Cooking indoors will generate excessive smoke. Heat your grill to the highest possible temperature Turn off burners (to avoid flame up] then immediately add steak Cook for 2 minutes on first side Flip and cook on other side for 1 minute. (The steak will be very pink inside - yum!] Remove and serve immediately as it will cool quickly. I recommend serving over garlic mashed potatoes with either wasabi mustard or wasabi mustard/mayo mix. Enjoy!
[Name] Jane's Carrot Cake [AuthorId] 6810 [AuthorName] Ann Arber [CookTime] PT50M [PrepTime] PT20M [TotalTime] PT1H10M [DatePublished] 2001-03-31T19:48:00Z [Description] My dear friend,and neighbor, Jane Graham shared this recipe with me many years ago. It is a family favorite. Makes great cupcakes for lunches too. Needs no icing. Incredibly delicious! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/86/92/piccHLP7B.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/86/92/picPybedT.jpg"] [RecipeCategory] Dessert [Keywords] ["Pineapple", "Tropical Fruits", "Fruit", "Nuts", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "1 1/4", "3", "2", "2 1/4", "2", "2", "1", "2", "2", "1", "1"] [RecipeIngredientParts] ["sugar", "eggs", "vanilla", "flour", "cinnamon", "baking soda", "salt", "coconut", "carrots", "pineapple", "walnuts"] [AggregatedRating] 5.0 [ReviewCount] 16.0 [Calories] 611.7 [FatContent] 39.7 [SaturatedFatContent] 12.1 [CholesterolContent] 46.5 [SodiumContent] 442.6 [CarbohydrateContent] 61.0 [FiberContent] 4.7 [SugarContent] 37.6 [ProteinContent] 6.8 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350. Grease and flour 9x13 pan. Combine sugar, eggs, oil ,and vanilla in bowl. Blend using a spoon. Stir in dry ingregients. Mix well. Add carrots, pineapple,coconut and nuts. Pour into pan Bake until center comes out clean, around 50 minutes. Ice if desired.
[Name] Rhubarb Pudding and Ice Cream Topping [AuthorId] 6810 [AuthorName] Ann Arber [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2001-03-31T19:51:00Z [Description] This Rhubarb Pudding is a special treat my mother, Gerry Lefever used to make. My daughters and I look forward to Spring when we can make and eat this rich, sweet pudding. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/4", "1 1/2", "1/2", "2 1/2", "2 1/2"] [RecipeIngredientParts] ["minute tapioca", "sugar", "salt", "rhubarb", "water"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 236.6 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 241.2 [CarbohydrateContent] 60.6 [FiberContent] 0.9 [SugarContent] 56.2 [ProteinContent] 0.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Combine everything. Place over medium heat, and cook until the mixture comes to a full boil, stirring constantly. Remove from heat. Cool, stirring occasionally. Chill Fantastic as a pudding or over a good vanilla ice cream. My Mom would add a few drops of red food coloring to make it more palatable to us as kids.
[Name] Margaret Lefever's Wonderful Baked Beans [AuthorId] 6810 [AuthorName] Ann Arber [CookTime] PT3H15M [PrepTime] PT2H [TotalTime] PT5H15M [DatePublished] 2001-04-01T14:39:00Z [Description] Make and share this Margaret Lefever's Wonderful Baked Beans recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Beans", "Weeknight", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1/4", "1/4", "1", "1", "3"] [RecipeIngredientParts] ["dried navy beans", "brown sugar", "catsup", "barbecue sauce", "dry mustard", "bacon"] [AggregatedRating] 3.5 [ReviewCount] 2.0 [Calories] 326.2 [FatContent] 8.8 [SaturatedFatContent] 2.6 [CholesterolContent] 11.6 [SodiumContent] 347.3 [CarbohydrateContent] 49.6 [FiberContent] 12.9 [SugarContent] 18.9 [ProteinContent] 14.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Boil beans 1 minute. Soak two hours , then cook 15 minutes til tender. Add water if necessary. Leave the beans in the water. Mix rest of the ingredients, EXCEPT bacon. Put bacon in the bottom of the greased casserole dish. Then beans, then sauce. Bake 3 hours at 350. Cover til halfway. If drying add little catsup and water.
[Name] Bennigan's Baked Monte Cristo Sandwich [AuthorId] 7324 [AuthorName] Jesse Slaton [CookTime] PT5M [PrepTime] PT10M [TotalTime] PT15M [DatePublished] 2001-04-01T14:40:00Z [Description] Make and share this Bennigan's Baked Monte Cristo Sandwich recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["4", "4", "8", "3", "2/3", "1", "3"] [RecipeIngredientParts] ["swiss cheese", "eggs", "milk", "butter", "margarine"] [AggregatedRating] 3.0 [ReviewCount] 6.0 [Calories] 973.4 [FatContent] 49.4 [SaturatedFatContent] 26.8 [CholesterolContent] 431.5 [SodiumContent] 3235.0 [CarbohydrateContent] 76.5 [FiberContent] 4.3 [SugarContent] 6.7 [ProteinContent] 54.0 [RecipeServings] 2.0 [RecipeYield] 2 sandwiches [RecipeInstructions] ["Preheat oven to 450ºF.", "Place 1 slice of cheese and 1 slice of turkey on each of 4 bread slices.", "In pie plate beat eggs, milk, and dry soup mix until well blended.", "Dip each sandwich into egg mixture, spooning onion pieces onto bread.", "Make sure all egg mixture is used.", "Place butter in 15 x 10-inch jellyroll pan.", "Set in oven a couple of minutes to melt butter.", "Carefully place sandwiches in pan and drizzle any remaining egg mixture over them.", "Bake 5 minutes.", "Carefully turn sandwiches and continue baking until golden brown." ]
[Name] Maryland Crab Cakes [AuthorId] 42189 [AuthorName] Leslie O [CookTime] PT5M [PrepTime] PT15M [TotalTime] PT20M [DatePublished] 2001-04-01T14:47:00Z [Description] If you have ever been to the Maryland area or once lived there you would know how AWESOME the seafood is! This recipe will not disappoint you! It was handed down to me from my Mommom, who has lived in Delaware ( Maryland's Neighbor) her entire life. Please try it and I hope you enjoy it as much as I have over the years! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/86/96/V3RrMXo4Rzqmp6TXq9iD_easy-crab-cakes-lemon-aioli-2971.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/86/96/01483892324.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/86/96/q9HuEGkvRXGv4kB4pND0_easy-crab-cakes-lemon-aioli-2966.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/86/96/pic1x8axj.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/86/96/uprRxtNERDODE05LMSdw_easy-crab-cakes-lemon-aioli-2975.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/86/96/01478621032.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/86/96/hC3ky2ySbAiZJvFzqyWg_10152848476049806.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/86/96/FEO74SOSPm22TK2W84sK_marylandcrabcakes.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/86/96/hKuctuiSTYGFBTKPLAwV-Maryland-Crab-Cakes---8696-1.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/86/96/ADbtPZrTP2soWODC4kEQ-Maryland-Crab-Cakes---8696-3.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/86/96/ka3lnEETQevBLAus15J5-Maryland-Crab-Cakes---8696-4.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/86/96/4urD6aOTSlq3xJ0bVpvq-Maryland-Crab-Cakes---8696-2.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/86/96/picKhMk0L.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/86/96/pic12Vvo7.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/86/96/picxJFnU9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/86/96/picoTe0PT.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/86/96/picil2IlM.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/86/96/picIAtDEd.jpg"] [RecipeCategory] Crab [Keywords] ["Summer", "Weeknight", "< 30 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1", "1/2", "2", "1/4", "1", "1/4", "2", "1"] [RecipeIngredientParts] ["lump crabmeat", "eggs", "mayonnaise", "pepper", "Worcestershire sauce", "dry mustard"] [AggregatedRating] 5.0 [ReviewCount] 166.0 [Calories] 297.6 [FatContent] 6.2 [SaturatedFatContent] 1.5 [CholesterolContent] 238.8 [SodiumContent] 861.1 [CarbohydrateContent] 17.1 [FiberContent] 0.9 [SugarContent] 2.4 [ProteinContent] 40.5 [RecipeServings] nan [RecipeYield] 6-9 cakes [RecipeInstructions] ["Mix together eggs, mayo, OLD BAY, pepper, worcestershire sauce, and mustard, until creamy.", "Add bread crumbs, mixing evenly.", "Add in the crab meat, being sure to mix evenly.", "Shape into cakes.", "Makes 6 large or 9 medium crabcakes.", "Saute in pan with a little oil for about 5 minutes on each side.", "You can also broil them until brown. This may require you to flip them, depending on your pan.", "Serve with tartar sauce and lemon.", "Tip: Try a crabcake sandwich. I use a Martin's Brand potato roll topped with tartar sauce and crisp lettuce." ]
[Name] Sausage and Potatoes [AuthorId] 6702 [AuthorName] Jennifer Michele [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2001-04-01T14:51:00Z [Description] This recipe is from the package of Liptons Onion Soup, though I have written it in my own words with some tune ups for clarity. The children really like it, though I prefer it using the hot italian sausage rather than the sweet. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/86/97/01485440211.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/86/97/01485440175.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/86/97/picDReSqy.jpg"] [RecipeCategory] One Dish Meal [Keywords] ["Pork", "Meat", "Kid Friendly", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "4", "1", "2"] [RecipeIngredientParts] ["Italian sausage", "potatoes", "water"] [AggregatedRating] 4.0 [ReviewCount] 6.0 [Calories] 583.0 [FatContent] 31.2 [SaturatedFatContent] 11.0 [CholesterolContent] 64.7 [SodiumContent] 2169.3 [CarbohydrateContent] 48.4 [FiberContent] 5.4 [SugarContent] 3.1 [ProteinContent] 26.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cook sausage in a little bit of water until just done. Cook off water, or pour out of pan and pan fry sausage until well browned. Wash potatoes (or peel if desired] and cut into bite sized chunks. Remove sausage from pan. Mix soup mix with water and use to deglaze the pan. Add potatoes. Bring to a boil, cover, then simmer for about 10-15 minutes , until potatoes are done. Cut Sausage into disks about 1/2 inch to and inch thick. Add to pan and stir well. Simmer, with the cover off until sausages are heated through and the liquid is slightly thick. Serve with crisp green salad and saute'd onions and peppers with crusty italian bread.
[Name] Drew's Curry Chicken [AuthorId] 6943 [AuthorName] annie3 [CookTime] PT45M [PrepTime] PT20M [TotalTime] PT1H5M [DatePublished] 2001-04-01T14:54:00Z [Description] Make and share this Drew's Curry Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "Low Cholesterol", "Healthy", "Spicy", "Weeknight", "Stove Top", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "2", "1", "1", "1", "1 -2", "1"] [RecipeIngredientParts] ["chicken breasts", "onion", "curry powder", "chicken bouillon cubes", "tomato paste", "green beans", "couscous", "olive oil", "garlic clove"] [AggregatedRating] 4.5 [ReviewCount] 7.0 [Calories] 564.5 [FatContent] 11.5 [SaturatedFatContent] 2.7 [CholesterolContent] 46.7 [SodiumContent] 772.5 [CarbohydrateContent] 85.6 [FiberContent] 10.6 [SugarContent] 8.2 [ProteinContent] 30.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Brown chicken in olive oil with garlic. Then brown onion. Add curry, chicken bouillon and tomato paste; stir well. Add chicken and green beans. Simmer over low heat for 30-45 minutes, stirring occasionally. Make cous cous according to package directions only add a chicken bouillon cube to the cooking water. Serve chicken curry over cous cous.
[Name] Swedish Meatballs [AuthorId] 6810 [AuthorName] Ann Arber [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2001-04-01T15:00:00Z [Description] This is another wonderful recipe by my mother, Geraldine Shaub Lefever. It is a testament to her love of cooking and her skill that her grandchildren are cooking her recipes now for their families, too. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/86/99/picnOH5iF.jpg" [RecipeCategory] Meat [Keywords] ["Weeknight", "Stove Top", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1/2", "3/4", "1", "1 1/2", "1/2", "1", "1", "1/2", "1/4", "1/4", "1/2", "1", "1/4", "2 1/4", "1/2"] [RecipeIngredientParts] ["ground beef", "ground pork", "onion", "parsley", "salt", "pepper", "Worcestershire sauce", "egg", "milk", "flour", "salt", "paprika", "pepper", "boiling water", "canned milk"] [AggregatedRating] 4.0 [ReviewCount] 6.0 [Calories] 528.9 [FatContent] 33.0 [SaturatedFatContent] 11.0 [CholesterolContent] 121.2 [SodiumContent] 1012.7 [CarbohydrateContent] 30.4 [FiberContent] 1.2 [SugarContent] 15.5 [ProteinContent] 26.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Mix all above ingredients, EXCEPT gravy. Shape into round balls and cook until browned. Remove meat and stir into the fat, the flour ,paprika,salt and pepper. Stir in the boiling water and canned milk. Return meat balls to pan and cook 20 more minutes. Serve over rice or noodles.
[Name] Grandmom Manghans Banana Oatmeal Muffins [AuthorId] 6810 [AuthorName] Ann Arber [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2001-04-01T15:01:00Z [Description] Gloria Manghan is my Joey and Zacks other grandmom. These are muffins she prepares for her family and now my daughter Su makes for her boys. She is an excellent cook, and fun to be with. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/87/00/01479529659.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/87/00/01479529659.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/87/00/picTtHCGF.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/87/00/picnXCBrk.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/87/00/picLPwqXd.jpg" ] [RecipeCategory] Quick Breads [Keywords] ["Breads", "Grains", "< 60 Mins", "Oven", "Freezer"] [RecipeIngredientQuantities] ["1/2", "1/2", "1", "1/4", "2 1/2", "1/2", "1/4", "1/4", "1", "1"] [RecipeIngredientParts] ["quick oats", "milk", "flour", "sugar", "baking powder", "cinnamon", "nutmeg", "butter", "egg", "banana"] [AggregatedRating] 4.0 [ReviewCount] 14.0 [Calories] 125.7 [FatContent] 5.0 [SaturatedFatContent] 2.9 [CholesterolContent] 29.2 [SodiumContent] 114.2 [CarbohydrateContent] 18.1 [FiberContent] 1.0 [SugarContent] 5.8 [ProteinContent] 2.7 [RecipeServings] 12.0 [RecipeYield] 12 muffins [RecipeInstructions] Combine oats and milk. Set aside until milk is absorbed. Add egg, butter, and banana, stir. Add mixed dry ingredients, stir to moisten. Fill greased pans. Bake 425 for 15-20 minutes .
[Name] Should Be Illegal Oven BBQ Ribs [AuthorId] 7503 [AuthorName] Beverly Carson [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2001-04-01T15:06:00Z [Description] After not being able to find restaurant ribs that satified my hot sweet appetite, I carefully attempted various combinations of flavors until I found one that I and my family thought was perfect. Hope you enjoy them too. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/87/01/HRWmllIgRqWaKn0kaGKo_IMG_3154%20illegal%20bbq%20ribs.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/8701/N6HctZOsTJGqBK5DatTn_7610AE44-3086-421C-9215-4DEF1ADC6C8B.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/87/01/01503450869.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/87/01/hCCNwJ7dQnmPcmfVB2cj_IMG_3172%20illegal%20bbq%20ribs.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/87/01/01499302971.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/87/01/picS8JD1U.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/87/01/qqQ58LgSQ6KYLBWof9ME_IMG_4159.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/87/01/pic44mE6V.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/87/01/01485911507.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/87/01/01485911489.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/87/01/mPk0XnHSRfeahDATvyCQ_IMG_3143%20illegal%20bbq%20ribs.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/87/01/picZ7cjpm.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/87/01/piclHKgXS.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/87/01/picykndVp.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/87/01/picQ3QZPq.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/87/01/picPJ6ZRL.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/87/01/picFYD3IE.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/87/01/picWdaNKL.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/87/01/picknhGia.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/87/01/g83FtmhnRxWPAVFgdiIP_image.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/87/01/picftjC73.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/87/01/pic01FQbP.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/87/01/picUaogik.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/87/01/picY0PGxF.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/87/01/picMMKfKP.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/87/01/picZJkBvk.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/87/01/picwbx72b.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/87/01/picIo5NY4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/87/01/picL7TNLi.jpg"] [RecipeCategory] Pork [Keywords] ["Meat", "Southwestern U.S.", "Free Of...", "Spicy", "Roast", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["3", "1", "1", "1", "1/2", "2", "1/2", "1/4", "1/2", "1/4", "1", "12", "1/4"] [RecipeIngredientParts] ["honey", "paprika", "chili powder", "garlic powder", "onion powder", "dark brown sugar", "fresh ground pepper", "onion", "barbecue sauce", "white sugar"] [AggregatedRating] 5.0 [ReviewCount] 501.0 [Calories] 1245.1 [FatContent] 56.0 [SaturatedFatContent] 19.7 [CholesterolContent] 234.7 [SodiumContent] 1113.2 [CarbohydrateContent] 124.0 [FiberContent] 1.7 [SugarContent] 111.5 [ProteinContent] 65.7 [RecipeServings] nan [RecipeYield] 3 lbs Ribs [RecipeInstructions] ["Place all ingredients together in large roasting pan (i use bottom of turkey roaster].", "Cut ribs apart for easier serving.", "Mix together making sure to coat all ribs with this semi-dry paste.", "Spread ribs out evenly on bottom of pan.", "cover lightly with foil.", "Bake at 375 degrees for approximately 1 hour.", "Turning or stirring occasionally.", "You can use broiler for these ribs, just watch more closely, and adjust cooking time.", "These ribs are also great finished on the grill for a few minutes on each side." ]
[Name] Mom's Bittersweet Chocolate Sauce [AuthorId] 6810 [AuthorName] Ann Arber [CookTime] PT35M [PrepTime] PT5M [TotalTime] PT40M [DatePublished] 2001-04-01T15:13:00Z [Description] My mother, Gerry Lefever, used to make this for our large family growing up. It is so good. It is a real hot fudge sauce. I still make it too, for my family for special times. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Dessert", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["4", "1", "3/4", "1/4", "1/2"] [RecipeIngredientParts] ["sugar", "evaporated milk", "instant coffee", "vanilla"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 269.3 [FatContent] 12.5 [SaturatedFatContent] 7.7 [CholesterolContent] 9.1 [SodiumContent] 38.1 [CarbohydrateContent] 42.3 [FiberContent] 3.2 [SugarContent] 33.5 [ProteinContent] 4.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Melt chocolate in double boiler, over boiling water. Stir in sugar. Cook 1/2 hour, stirring once or twice. (will be quite stiff] Add rest of ingredients and beat with whip until smooth and thick. Cover and keep warm.
[Name] Wanda's Butter Cake [AuthorId] 6810 [AuthorName] Ann Arber [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2001-04-01T15:16:00Z [Description] This is a fantastic dessert given to me by our granddaughter, Jamie's other grandmom! It is a treasure! So is Wanda! [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1/2 - 1", "1", "1", "8", "1", "2"] [RecipeIngredientParts] ["butter", "egg", "cream cheese", "confectioners' sugar", "eggs"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 647.3 [FatContent] 27.4 [SaturatedFatContent] 13.5 [CholesterolContent] 126.5 [SodiumContent] 548.8 [CarbohydrateContent] 95.9 [FiberContent] 0.6 [SugarContent] 74.4 [ProteinContent] 6.6 [RecipeServings] 9.0 [RecipeYield] nan [RecipeInstructions] Mix butter, cake mix and egg. Press into bottom of 9 x 13 pan. Mix cream cheese, sugar and eggs; beat well. Pour over crust. Bake at 325°F degrees for 25 minutes. Center will be soft.
[Name] Hamburger Stroganoff [AuthorId] 6810 [AuthorName] Ann Arber [CookTime] PT35M [PrepTime] PT10M [TotalTime] PT45M [DatePublished] 2001-04-01T15:17:00Z [Description] Another of my Mother's recipes! Geraldine Lefever. What a great cook. We loved it growing up. My family has loved it,and now our children love making it, too! Simply delicious. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Meat", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "3", "1", "1", "1", NA] [RecipeIngredientParts] ["ground beef", "bacon", "onion", "sour cream"] [AggregatedRating] 4.5 [ReviewCount] 14.0 [Calories] 519.6 [FatContent] 41.1 [SaturatedFatContent] 17.7 [CholesterolContent] 114.0 [SodiumContent] 728.1 [CarbohydrateContent] 10.3 [FiberContent] 0.4 [SugarContent] 2.4 [ProteinContent] 26.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Cook bacon, beef and onion together. Drain fat. Add can of soup. Cook on low for 25 minutes , covered. Add sour cream, salt and pepper. Heat GENTLY. Do NOT boil. Serve over rice or noodles.
[Name] Southern Praline Ice Cream Sauce [AuthorId] 6810 [AuthorName] Ann Arber [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2001-04-01T15:18:00Z [Description] I found this ice cream sauce in a magazine years ago. Our daughter Allison used to make it for Christmas gifts for her grandparents. It is fantastic and easy with the microwave. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Dessert", "Low Protein", "Microwave", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1 1/4", "7", "1 1/2", "3", "3/4", "2/3"] [RecipeIngredientParts] ["pecans", "butter", "light brown sugar", "flour", "light corn syrup", "evaporated milk"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 327.7 [FatContent] 16.0 [SaturatedFatContent] 5.6 [CholesterolContent] 21.9 [SodiumContent] 86.5 [CarbohydrateContent] 47.6 [FiberContent] 1.1 [SugarContent] 32.6 [ProteinContent] 2.3 [RecipeServings] 12.0 [RecipeYield] 3 Cups of rich sauce [RecipeInstructions] Put pecans and 3 Tablespoons butter in microwave safe dish. Cook on high for ten minutes, stirring twice. Put rest of butter in separate microwave safe dish. Heat until melted. Whisk in brown sugar, and flour, and syrup til blended. Cook on high 6-8 minutes , stirring twice, until the sugar is dissolved and thick; add pecan/butter mixture. Let stand 2 minutes. Pour into hot jars and seal.
[Name] Salmon Quesadillas [AuthorId] 7541 [AuthorName] Amy Madden [CookTime] PT5M [PrepTime] PT15M [TotalTime] PT20M [DatePublished] 2001-04-01T15:19:00Z [Description] Make and share this Salmon Quesadillas recipe from Food.com. [Images] character(0) [RecipeCategory] High Protein [Keywords] ["High In...", "< 30 Mins", "Stove Top"] [RecipeIngredientQuantities] ["2", "1", "1", "1 -2", "1/2", "1", "4", "2"] [RecipeIngredientParts] ["garlic cloves", "salmon", "dried basil", "pepper", "butter", "flour tortillas", "mozzarella cheese"] [AggregatedRating] 5.0 [ReviewCount] 15.0 [Calories] 433.1 [FatContent] 23.5 [SaturatedFatContent] 10.8 [CholesterolContent] 99.9 [SodiumContent] 646.1 [CarbohydrateContent] 17.4 [FiberContent] 1.1 [SugarContent] 1.2 [ProteinContent] 36.5 [RecipeServings] 4.0 [RecipeYield] 12 wedges [RecipeInstructions] In skillet, saute garlic in oil until tender. Then stir in basil, pepper, and salmon. Cook over med. Heat until heated through, then spread butter over one side of each tortilla. Place tortillas butter side down on griddle and sprinkle each one with 1/2 cup cheese. Spread 1/2 cup salmon mix over 1/2 of each tortilla. Fold over and cook on low for a couple of minutes on each side. Cut into wedges.
[Name] Geraldine's Applesauce Cake [AuthorId] 6810 [AuthorName] Ann Arber [CookTime] PT50M [PrepTime] PT15M [TotalTime] PT1H5M [DatePublished] 2001-04-01T15:21:00Z [Description] This is an applesauce cake my mother, Geraldine Lefever made every Christmas when we were growing up. I still make it now, and the wonderful aroma of it makes me think of that special lady every time.A family treat! [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "2", "2", "3 1/2", "1/2", "1 1/2", "2", "1", "2", "2", "2"] [RecipeIngredientParts] ["butter", "sugar", "eggs", "whole wheat flour", "salt", "baking soda", "cinnamon", "clove", "raisins", "currants", "applesauce"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 637.3 [FatContent] 28.8 [SaturatedFatContent] 11.7 [CholesterolContent] 75.9 [SodiumContent] 544.5 [CarbohydrateContent] 92.6 [FiberContent] 8.0 [SugarContent] 48.9 [ProteinContent] 10.8 [RecipeServings] 12.0 [RecipeYield] 2 9" loaf cakes [RecipeInstructions] Cream butter, sugar until fluffy. Add eggs and beat. Add flour to creamed mixture reserving a little to dredge fruit. Add nuts and raisins Add applesauce and stir well into mixture Oil 2- 9x5\" loaf pans, or 3 smaller Bake at 350 for 50 minutes until clean in center. Slices best after two days (if you can keep people out of it that long] Great plain or with cream cheese.
[Name] Margaret Lefever's Bran Muffins [AuthorId] 6810 [AuthorName] Ann Arber [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2001-04-01T15:27:00Z [Description] Our dear Mom Margaret Lefever always makes these muffins for us when we get to visit her and Dad,Paul Lefever. They are just such a treat for all of us. And nice that the batter keeps for six weeks. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "Breakfast", "Lunch/Snacks", "Healthy", "< 60 Mins", "For Large Groups", "Oven", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["2 1/2", "2 1/2", "3", "5", "2", "4", "1", "1", "15"] [RecipeIngredientParts] ["white flour", "whole wheat flour", "sugar", "baking soda", "salt", "eggs", "buttermilk"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 176.0 [FatContent] 5.5 [SaturatedFatContent] 0.9 [CholesterolContent] 18.4 [SodiumContent] 308.2 [CarbohydrateContent] 29.8 [FiberContent] 2.0 [SugarContent] 16.4 [ProteinContent] 3.5 [RecipeServings] 48.0 [RecipeYield] 48 muffins [RecipeInstructions] Mix well together everything, EXCEPT raisin bran. Then fold in raisin bran. Grease muffin tins. Bake 20 minutes at 400F degrees. Keeps six weeks in refrigerator.
[Name] Ten-Minute Cheater's Pizza [AuthorId] 7308 [AuthorName] Kat2355 [CookTime] PT7M [PrepTime] PT3M [TotalTime] PT10M [DatePublished] 2001-04-01T15:36:00Z [Description] Make and share this Ten-Minute Cheater's Pizza 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/87/09/picPcrGAL.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Canadian", "Kid Friendly", "< 15 Mins", "Oven", "Beginner Cook", "Freezer", "Easy"] [RecipeIngredientQuantities] ["1", "3", "9", "1/4", "1", "1/2", "1/3"] [RecipeIngredientParts] ["tomato sauce", "fresh mushrooms", "basil", "oregano", "lowfat mozzarella cheese"] [AggregatedRating] 4.0 [ReviewCount] 8.0 [Calories] 261.2 [FatContent] 7.9 [SaturatedFatContent] 2.9 [CholesterolContent] 20.5 [SodiumContent] 868.8 [CarbohydrateContent] 37.6 [FiberContent] 2.4 [SugarContent] 2.8 [ProteinContent] 9.6 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Want pizza? It takes a few minutes! Here's the trick: keep pitas or tortillas, meat, and cheese in the freezer. You can freeze a 2 inch stick of pepperoni in the freezer, and cut off the amount you need with a good sharp, warm, knife. If you have a bag of shredded mozza in the freezer, it is easy to take only the amount you need. Always keep a can or jars of plain tomato sauce in the house (you can then use it for pasta or other meals too]. Put tomato sauce on pita, put on basil and oregano, then cheese, then veggies, then meat. Stick it in the oven or toaster oven at 375F degrees for about 7 minutes (until done]. Sometimes I make the original recipie with hot italian sausage. You can keep a link of italian sausage in the freezer. Just make sure you skin and cook it first (takes only a few minutes in a frying pan]. A good snack or appetizer I make uses a tortilla, tomato sauce, basil, a little freshly ground pepper, and feta cheese. Simple, and tastes gourmet!
[Name] Quick Tava Rice [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2001-04-01T15:40:00Z [Description] Make and share this Quick Tava Rice recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Rice", "Vegetable", "Asian", "Indian", "Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2", "1", "3", "1/4", "1/2", "1", "1", "3", "1", NA] [RecipeIngredientParts] ["cooked rice", "onion", "garlic", "turmeric powder", "chili powder", "tomatoes", "red capsicum", "salt"] [AggregatedRating] 4.0 [ReviewCount] 4.0 [Calories] 242.4 [FatContent] 10.7 [SaturatedFatContent] 1.5 [CholesterolContent] 0.2 [SodiumContent] 13.0 [CarbohydrateContent] 33.4 [FiberContent] 1.8 [SugarContent] 3.3 [ProteinContent] 3.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat oil in a tava and fry the onions till they turn golden brown. Add the garlic and fry for a few seconds. Next, add the chilli & turmeric powders, capsicum, tomato and curds. Fry for a few minutes. Add the cooked rice and salt. Cook for a few minutes. Serve hot.
[Name] My sister, Ruth Kamps Texas Soup [AuthorId] 6810 [AuthorName] Ann Arber [CookTime] PT2H [PrepTime] PT15M [TotalTime] PT2H15M [DatePublished] 2001-04-01T15:42:00Z [Description] This is a hearty healthy soup for big families or get togethers. It is also delicious as is everything Ruth makes. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Black Beans", "Beans", "Weeknight", "Stove Top", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "2", "1", "1", "1", "2", "1", "1", "2"] [RecipeIngredientParts] ["ground beef", "onion", "black beans", "pinto beans", "black-eyed peas", "tomatoes", "water", "kidney beans", "diced tomatoes with mild green chilies", "corn"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 383.7 [FatContent] 13.2 [SaturatedFatContent] 4.7 [CholesterolContent] 51.4 [SodiumContent] 794.7 [CarbohydrateContent] 44.7 [FiberContent] 11.3 [SugarContent] 6.8 [ProteinContent] 25.1 [RecipeServings] 12.0 [RecipeYield] 1 gallon [RecipeInstructions] Cook meat and onions. Add dressing and taco mix. Add rest. Simmer two hours. Add water if too thick. Serve with sour cream, shredded cheese, taco chips.
[Name] Dad's Butter Raisin Tarts [AuthorId] 6810 [AuthorName] Ann Arber [CookTime] PT32M [PrepTime] PT20M [TotalTime] PT52M [DatePublished] 2001-04-02T12:40:00Z [Description] These raisin tarts are locked forever in my heart as a special treat my Dad, Paul Lefever would make for us when we were growing up. All five of us children would get so excited! Dad also makes great jellies and jams for us. These tarts are wonderful! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/87/12/picxJ6biu.jpg" [RecipeCategory] Pie [Keywords] ["Dessert", "Lunch/Snacks", "Fruit", "Low Protein", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1", "2", "1", "3/4", "1", "1"] [RecipeIngredientParts] ["brown sugar", "raisins", "butter", "egg", "water", "vanilla"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 435.1 [FatContent] 16.3 [SaturatedFatContent] 5.6 [CholesterolContent] 41.2 [SodiumContent] 240.2 [CarbohydrateContent] 71.1 [FiberContent] 1.5 [SugarContent] 50.1 [ProteinContent] 4.0 [RecipeServings] nan [RecipeYield] 12 tarts [RecipeInstructions] Combine all ingredients ,EXCEPT pastry and cook slowly for 7 minutes. Line muffin pans with pastry. Pour several spoonfuls in each tart. Bake at 400F degrees for 20- 25 minutes.
[Name] Mom & Barbaras Pepper Relish [AuthorId] 6810 [AuthorName] Ann Arber [CookTime] PT45M [PrepTime] PT25M [TotalTime] PT1H10M [DatePublished] 2001-04-02T12:43:00Z [Description] Alice Arber, my dear Mother-in-Law and Barbara Arber, my dear sister-in-law made this relish for years. My husband, Dave and I got hooked on it. I now make this every year as a Christmas gift for Dave. And we have another younger generation loving it now, [Images] character(0) [RecipeCategory] Spreads [Keywords] ["Vegetable", "Weeknight", "Canning", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["12", "12", "12", "3", "2", "1", "3 3/4", "2"] [RecipeIngredientParts] ["green peppers", "onions", "sugar", "salt", "celery seed", "vinegar", "mustard seeds"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 637.4 [FatContent] 2.6 [SaturatedFatContent] 0.4 [CholesterolContent] 0.0 [SodiumContent] 2348.9 [CarbohydrateContent] 149.4 [FiberContent] 12.6 [SugarContent] 125.3 [ProteinContent] 7.5 [RecipeServings] 6.0 [RecipeYield] 6 pints [RecipeInstructions] Grind together peppers and onions. Pour boiling water over, and let stand 5 minutes. Combine rest, and bring to a boil. Add drained peppers and onions. Boil gently 30 minutes. Pour into hot jars and seal.
[Name] Tropical fruit salad with banana cream [AuthorId] 7359 [AuthorName] Emma Walton [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2001-04-02T12:52:00Z [Description] Make and share this Tropical fruit salad with banana cream recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Papaya", "Pineapple", "Tropical Fruits", "Fruit", "Summer", "< 30 Mins", "No Cook", "Refrigerator"] [RecipeIngredientQuantities] ["1", "1", "1", "2", "2", "1", "4"] [RecipeIngredientParts] ["mango", "papaya", "pineapple", "oranges, juice of", "bananas", "dark muscovado sugar"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 195.5 [FatContent] 0.6 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 6.6 [CarbohydrateContent] 50.1 [FiberContent] 5.3 [SugarContent] 35.7 [ProteinContent] 2.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Cut a thick slice off each side of the mango to reveal the large, flat stone.", "Cut the flesh away from the stone, peel the fruit, then cut into slices.", "Halve the papaya, scoop out the black seeds, peel away the skin then slice the fruit.", "Cut the top and skin away from the pineapple.", "Cut it into quarters then core and slice it.", "Mix the fruits with the juice of the oranges, then chill until ready to serve.", "Mash the bananas and stir them into the fromage frais.", "spoon the fruits into bowls and top with the fromage frais and a sprinkling of the muscavado sugar." ]
[Name] Easy fruit smoothie [AuthorId] 7359 [AuthorName] Emma Walton [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-04-02T12:59:00Z [Description] Make and share this Easy fruit smoothie recipe from Food.com. [Images] character(0) [RecipeCategory] Smoothies [Keywords] ["Beverages", "Papaya", "Tropical Fruits", "Fruit", "Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "150", NA] [RecipeIngredientParts] ["papaya", "orange, juice of", "plain yogurt", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 248.8 [FatContent] 5.5 [SaturatedFatContent] 3.3 [CholesterolContent] 19.5 [SodiumContent] 79.0 [CarbohydrateContent] 45.8 [FiberContent] 5.6 [SugarContent] 32.1 [ProteinContent] 7.7 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] "Whizz the ingredients together in a blender with enough milk to make up a tall glass."
[Name] Onion and Yoghurt Dip [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2001-04-02T17:29:00Z [Description] Make and share this Onion and Yoghurt Dip recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Asian", "Indian", "Kid Friendly", "Summer", "Spicy", "< 30 Mins", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "1", "1", NA, "1/2", "3", "1/4"] [RecipeIngredientParts] ["yoghurt", "onion", "coriander leaves", "mint leaf", "ginger", "cumin seed", "salt", "mustard seeds", "green chilies", "red chili powder"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 54.8 [FatContent] 2.2 [SaturatedFatContent] 1.3 [CholesterolContent] 8.0 [SodiumContent] 33.0 [CarbohydrateContent] 6.6 [FiberContent] 0.8 [SugarContent] 4.3 [ProteinContent] 2.9 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Peel and mince the onion. Clean, wash and chop corriander and mint leaves. Wash and mince the green chillies. Peel and chop the ginger. Roast and powder the cumin seeds. Powder the mustard seeds. Put the onions in water for 15 minutes. Drain thoroughly and keep aside. Blend the yoghurt with 2 tablespoons of water and seasonings. Beat till smooth. Stir in the rest of the ingredients. Serve garnished with a slit green chilli.
[Name] Pudina Paneer [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2001-04-02T17:33:00Z [Description] Make and share this Pudina Paneer recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Asian", "Indian", "Winter", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1/2", "3", "250", "1/4", "3/4", "3/4", NA, "4", "2"] [RecipeIngredientParts] ["fresh mint leaves", "onions", "panir", "turmeric powder", "red chili powder", "garam masala", "salt", "tomatoes"] [AggregatedRating] 3.0 [ReviewCount] 3.0 [Calories] 58.4 [FatContent] 3.2 [SaturatedFatContent] 0.4 [CholesterolContent] 0.0 [SodiumContent] 7.0 [CarbohydrateContent] 7.4 [FiberContent] 1.4 [SugarContent] 3.5 [ProteinContent] 0.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cut tomatoes into 4 big pieces. Remove the pulp. Chop into tiny pieces. Keep the pulp aside. Cut paneer into 1/2 \" cubes. Heat oil. Add onions and fry. Add tomato pulp and cook for 1-2 minutes till the pulp is dry. Add paneer and finely chopped pudina and tomato pieces. Then add garam masala. Cook for 2 minutes. Remove from heat and serve at once.
[Name] Shabnam Curry [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2001-04-02T17:39:00Z [Description] Make and share this Shabnam Curry recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Lunch/Snacks", "Vegetable", "Asian", "Indian", "Spicy", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["150", "150", "2", "2", "1", "1", "1", "3", "20", "1", NA, "1/2", "1/2"] [RecipeIngredientParts] ["mushrooms", "green peas", "onions", "tomatoes", "ginger paste", "garlic paste", "cashew nuts", "red chili powder", "salt", "garam masala powder", "turmeric"] [AggregatedRating] 4.0 [ReviewCount] 4.0 [Calories] 119.4 [FatContent] 7.2 [SaturatedFatContent] 1.0 [CholesterolContent] 0.0 [SodiumContent] 10.6 [CarbohydrateContent] 11.8 [FiberContent] 3.2 [SugarContent] 5.0 [ProteinContent] 3.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cut mushrooms into quarters. Heat oil and add onions. Saute till brown. Mix ginger and garlic pastes in water. Add it to the onions. Let water evaporate. Add turmeric powder, red chilli powder and dhaniya powder. Saute well. Add grated tomatoes and saute till oil separates. Add fresh mushrooms and greenpeas. Mix with the masala and add salt. Fry well. Add 3/4th cup water and cook by covering with a lid. When done, add garam masala and cashew paste. Cook covered for 5 minutes on low heat. Garnish with chopped corriander (cilantro] and serve hot with roti.
[Name] Godi Dal [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2001-04-02T17:44:00Z [Description] It tastes more like the traditional Gujarati dal but I like it and find it different from the usual dals. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Asian", "Indian", "Pressure Cooker", "< 30 Mins", "Stove Top", "Stir Fry", "Easy"] [RecipeIngredientQuantities] ["1", NA, "1", NA, "1", NA, NA, NA, "2"] [RecipeIngredientParts] ["coconut milk", "jaggery", "curry leaf", "asafoetida powder", "garam masala", "cumin seed", "tamarind pulp"] [AggregatedRating] 3.0 [ReviewCount] 2.0 [Calories] 95.1 [FatContent] 0.3 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 1.9 [CarbohydrateContent] 17.1 [FiberContent] 7.4 [SugarContent] 3.1 [ProteinContent] 6.2 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Heat the dal in a pan. Add the coconut milk and boil. Next add the jaggery and tamarind water. Then add garam masala and salt. Heat oil in a separate pan. Add cumin seeds, curry leaves and asafoetida. Fry till cumin seeds begin to splutter. Pour this mixture into the boiling dal. Cover and cook on low heat. Garnish with chopped cilantro. Serve hot with rice.
[Name] Banana Nut Muffins [AuthorId] 2312 [AuthorName] Gay Gilmore [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2001-04-03T13:32:00Z [Description] Make and share this Banana Nut 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/87/20/8720.jpg" [RecipeCategory] Quick Breads [Keywords] ["Breads", "Breakfast", "Lunch/Snacks", "Fruit", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1/2", "3/4", "2", "1/2", "3/4", "1", "1", "1/2", "3/4", "1 1/3"] [RecipeIngredientParts] ["walnut oil", "granulated sugar", "eggs", "potato starch", "matzo meal", "cream of tartar", "baking soda", "ground cinnamon", "walnuts", "pecans", "bananas"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 255.8 [FatContent] 14.9 [SaturatedFatContent] 1.6 [CholesterolContent] 35.2 [SodiumContent] 122.7 [CarbohydrateContent] 28.9 [FiberContent] 1.6 [SugarContent] 15.0 [ProteinContent] 3.5 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Spray a muffin tin with vegetable oil or line with muffin papers. Preheat the oven to 350°F. In the bowl of an electric mixer, beat oil with sugar. Add eggs one at a time and continue beating. Add mashed bananas and combine well. Combine matzo cake meal, potato starch, cream of tartar, baking soda, and ground cinnamon. Add the chopped nuts. Add the dry ingredients to the egg - banana mixture, until just combined. Do not overmix. Pour the batter into the prepared muffin tins, filling them to the top. Bake for 25-30 minutes until the top is brown and a toothpick inserted in the center has moist crumbs.
[Name] Goulash [AuthorId] 7654 [AuthorName] Michelle Noe [CookTime] PT10M [PrepTime] PT0S [TotalTime] PT10M [DatePublished] 2001-04-03T15:47:00Z [Description] Make and share this Goulash recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Hungarian", "European", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1 - 1 1/2", "4", "1", "1/2", "3", "1/2", "1/4"] [RecipeIngredientParts] ["lean ground beef", "garlic", "yellow onions", "elbow macaroni", "salt", "pepper"] [AggregatedRating] 4.5 [ReviewCount] 23.0 [Calories] 567.2 [FatContent] 13.5 [SaturatedFatContent] 5.1 [CholesterolContent] 73.7 [SodiumContent] 1250.4 [CarbohydrateContent] 77.6 [FiberContent] 5.3 [SugarContent] 21.6 [ProteinContent] 34.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["In a skillet saute the onions and garlic in a little butter or oil until translucent.", "Add ground beef and brown.", "While the beef is browning boil the water for the elbow macaroni and make that to package directions.", "When the ground beef is done, drain any fat and return to the skillet.", "Add the Campbell's tomato soup and heat through.", "Do not add water!", "When the pasta is done, drain it and then mix the soup/meat mixture together.", "Add black pepper and salt to taste.", "Add a salad and garlic bread and you have a meal fit for a king!" ]
[Name] Oatmeal Cookies [AuthorId] 7673 [AuthorName] Rachel Merrell [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2001-04-03T15:56:00Z [Description] Make and share this Oatmeal Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1/2", "1/2", "3/4", "1/3", "1", "1", "1 1/3", "1", "1/2", "2", "1", "1", "1"] [RecipeIngredientParts] ["vegetable shortening", "butter", "margarine", "brown sugar", "granulated sugar", "egg", "vanilla", "all-purpose flour", "baking soda", "salt", "rolled oats", "raisins", "dates", "walnuts"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 115.0 [FatContent] 6.0 [SaturatedFatContent] 2.1 [CholesterolContent] 9.0 [SodiumContent] 70.5 [CarbohydrateContent] 14.7 [FiberContent] 0.9 [SugarContent] 8.6 [ProteinContent] 1.5 [RecipeServings] nan [RecipeYield] 48 cookies [RecipeInstructions] In medium mixing bowl cream shortening, butter, brown sugar and granulated sugar. Add egg and vanilla extract. Beat until light and fluffy. Add flour, soda, salt and oats. Mix well. Stir in raisins, dates, and chopped nuts. Drop by heaping teaspoons onto ungreased cookie sheets. Bake in preheated 325F degrees CONVECTION OVEN for 12-15 minutes or bake in preheated 350F degrees RADIANT BAKE OVEN for 12-15 minutes , or until light golden brown. Repeat with remaining dough. Cool on wire racks.
[Name] Eight-Layer Spread [AuthorId] 7683 [AuthorName] Kimberly Gunn [CookTime] PT24H [PrepTime] PT20M [TotalTime] PT24H20M [DatePublished] 2001-04-03T16:01:00Z [Description] Make and share this Eight-Layer Spread recipe from Food.com. [Images] character(0) [RecipeCategory] Spreads [Keywords] ["Weeknight", "For Large Groups", "Refrigerator"] [RecipeIngredientQuantities] ["1", "1/4", "1", "1", "1", "1", "1/4", "2", "2", NA] [RecipeIngredientParts] ["lettuce", "sour cream", "frozen avocado dip", "monterey jack cheese", "cheddar cheese", "green onion", "ripe olives", "tomatoes", "tortilla chips"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 78.0 [FatContent] 5.6 [SaturatedFatContent] 3.4 [CholesterolContent] 14.0 [SodiumContent] 124.6 [CarbohydrateContent] 4.1 [FiberContent] 1.1 [SugarContent] 0.7 [ProteinContent] 3.3 [RecipeServings] 16.0 [RecipeYield] nan [RecipeInstructions] Stir together beans and picante or taco sauce. Arrange lettuce on a 12-inch platter, leaving a 2-inch open rim at edge of platter. Spread bean mixture over lettuce, making a layer about 1/4 inch thick. Then, layer sour cream and avocado dip. Top with cheese, onion, and olives. Cover and chill up to 24 hours. Before serving, arrange tomatoes on top. Arrange the chips on a platter around spread.
[Name] Krystal's Spinach Enchiladas [AuthorId] 7697 [AuthorName] Krystal Shankle1 [CookTime] PT35M [PrepTime] PT30M [TotalTime] PT1H5M [DatePublished] 2001-04-03T17:38:00Z [Description] This recipe came from my ex- mother in-law. I think it is great because it's different. It's a great vegetarian dish. I guarentee It will be a winner in your home. [Images] character(0) [RecipeCategory] Mexican [Keywords] ["Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1/2", "1", "1", "2", "1", "8", NA, "1", "1", "1", "1/2"] [RecipeIngredientParts] ["spinach", "onion", "fresh mushrooms", "green chili", "tortillas", "cheddar cheese", "bacon", "white sauce", "butter", "flour", "milk", "garlic powder"] [AggregatedRating] 3.0 [ReviewCount] 2.0 [Calories] 617.4 [FatContent] 25.1 [SaturatedFatContent] 9.1 [CholesterolContent] 30.7 [SodiumContent] 1178.2 [CarbohydrateContent] 78.2 [FiberContent] 6.0 [SugarContent] 4.1 [ProteinContent] 19.6 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Chop onion and saute this with your spinach, mushrooms, green chili's. while this is being done, fry your bacon. Then add bacon to your sauted mixture. Now start preparing your tortilla's by adding first your cheese, followed by a couple spoonfuls of your sauted mixture. When done with rolling tortilla's, it is now time to make your white sauce topping. Take a small sauce pan add your butter. Then add your flour, stir until all lumps are gone. Now add your milk. Stir until thick consistency. Pour and cover enchiladas. Top with cheddar cheese. Bake about 35 minutes. Longer depending on oven. This is a great dish. It is perfect for vegetarians, just exclude the bacon. Enjoy!
[Name] Sweet Potato Cakes and Mojito Sauce [AuthorId] 2312 [AuthorName] Gay Gilmore [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2001-04-03T18:04:00Z [Description] Make and share this Sweet Potato Cakes and Mojito Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Yam/Sweet Potato [Keywords] ["Potato", "Vegetable", "Caribbean", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["3", "1", "1/2", "1/2", "2", NA, "1 1/2", "1", "1", "1/4", "3", "2", "1"] [RecipeIngredientParts] ["sweet potatoes", "onion", "garlic", "cornmeal", "olive oil", "lime juice", "cilantro"] [AggregatedRating] 4.0 [ReviewCount] 4.0 [Calories] 667.3 [FatContent] 49.8 [SaturatedFatContent] 6.7 [CholesterolContent] 0.0 [SodiumContent] 241.4 [CarbohydrateContent] 50.7 [FiberContent] 4.9 [SugarContent] 5.7 [ProteinContent] 6.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In a skillet over medium high heat, add the oil. When it shimmers, add the onion, jalepeno and garlic, and cook until the onion is soft (~3min]. Season with salt and pepper and set aside. Put the cooked sweet potatoes in a large bowl and mash. Stir in the onion mixture and bread crumbs. Season with salt and pepper. Using your hands form the mixture into little cakes (I find that silver dollar size works best, and makes a great appetizer]. Flatten them and dredge in the cornmeal. In a large skillet, heat the oil. Working in batches, fry each cake til golden brown, and then transfer to paper towels. Season with salt and pepper. Combine all ingredients to make the mojito sauce and serve immediately with the cakes. I have made a large batch and baked the cakes instead of frying them for speed. Just be sure to baste with oil on both sides and turn while baking.
[Name] Fruit Filled Coffee Cake [AuthorId] 6836 [AuthorName] Mary Scheffert [CookTime] PT40M [PrepTime] PT15M [TotalTime] PT55M [DatePublished] 2001-04-03T18:22:00Z [Description] I got this recipe a long time ago from a friend at a former job. I have since taken it in to meetings at work several times, with different variations on the fruit filling (I've even split the coffee cake by using two different flavors, such as apple on one side & cherry on the other). No matter what, this coffee cake ALWAYS disappears! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/87/26/pic1t0I4Q.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/87/26/pic03c9bk.jpg"] [RecipeCategory] Breads [Keywords] ["Breakfast", "Fruit", "Potluck", "< 60 Mins", "For Large Groups", "Oven", "Easy"] [RecipeIngredientQuantities] ["1/2", "1 3/4", "4", "3", "2", "1/2", "1", "1"] [RecipeIngredientParts] ["butter", "margarine", "sugar", "eggs", "flour", "baking powder", "salt", "vanilla"] [AggregatedRating] 4.5 [ReviewCount] 14.0 [Calories] 159.8 [FatContent] 4.8 [SaturatedFatContent] 2.7 [CholesterolContent] 41.2 [SodiumContent] 124.8 [CarbohydrateContent] 26.7 [FiberContent] 0.4 [SugarContent] 14.7 [ProteinContent] 2.7 [RecipeServings] 24.0 [RecipeYield] 1 coffee cake [RecipeInstructions] Beat together butter (or margarine] and sugar. Add eggs, one at a time, beating well after each addition. Add other ingredients (except pie filling]& combine thoroughly. Spread about 1/2 the batter in a 10x15x1\" cookie sheet that has been lightly sprayed with cooking spray (pan must have at least 1\" sides]. Place pie filling on top of batter; top the pie filling with remaining 1/2 of batter, spreading it out so that most of the fruit is covered. Bake at 350 for 40-45 minutes. Let cool in pan on wire rack. Frost with powdered sugar icing, if desired.
[Name] Roasted Pear and Arugula Salad with Walnuts and Parmesan [AuthorId] 2312 [AuthorName] Gay Gilmore [CookTime] PT10M [PrepTime] PT30M [TotalTime] PT40M [DatePublished] 2001-04-03T18:23:00Z [Description] This is absolutely stunning as a first course. I have used other nuts and other cheeses and it always turns out lovely. [Images] character(0) [RecipeCategory] Pears [Keywords] ["Fruit", "Vegetable", "Roast", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["4", "1", "2", "1 1/2", "2", "1/2", NA, "7", "4", "1"] [RecipeIngredientParts] ["pears", "butter", "sugar", "extra virgin olive oil", "white wine vinegar", "salt", "black pepper", "arugula", "parmesan cheese", "walnuts"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 513.1 [FatContent] 35.6 [SaturatedFatContent] 9.3 [CholesterolContent] 32.6 [SodiumContent] 756.4 [CarbohydrateContent] 38.4 [FiberContent] 7.7 [SugarContent] 24.3 [ProteinContent] 16.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 500 F and put baking sheet in the oven to heat too. Cut each pear lengthwise, remove the core, then set cut side down on a board and slice thinly into 5 pieces lengthwise again. Toss pear with butter and sugar. Place on baking sheet and in oven to roast for 10 min, or until browned on bottom. Flip and roast until tender and deep brown, 5 more minutes. Let pears cool. Toast the walnuts in a small dry skillet until browned, 3 minutes and set aside. Whisk the olive oil, vinegar, salt and pepper together. Combine arugula and pears in large serving bowl, and gentley toss with the dressing. Using a vegetable peeler, shave curls of Parmesan cheese on top of salad. Chop walnuts coarsely and sprinkle on top.
[Name] Burrito Meatloaf [AuthorId] 7683 [AuthorName] Kimberly Gunn [CookTime] PT55M [PrepTime] PT10M [TotalTime] PT1H5M [DatePublished] 2001-04-04T12:05:00Z [Description] A great recipe I got from Mom's Online. Good for your picky child!!! Serve with quesadillas and a veggie for a complete meal. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Mexican", "Kid Friendly", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", NA, "1"] [RecipeIngredientParts] ["ground beef", "salsa", "cheddar cheese", "monterey jack cheese", "sour cream"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 555.5 [FatContent] 32.9 [SaturatedFatContent] 13.8 [CholesterolContent] 116.3 [SodiumContent] 1746.5 [CarbohydrateContent] 29.6 [FiberContent] 9.8 [SugarContent] 4.2 [ProteinContent] 37.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["In a large bowl, mix together ground beef and taco seasoning.", "Form mixture into a loaf shape and place in a loaf pan for baking.", "Cook for 30-45 minutes at 375 degrees (F].", "Remove loaf from pan.", "Drain any drippings or grease from the bottom of the pan.", "In the bottom of the pan spread refried beans.", "Put meatloaf back on top of beans.", "Pour salsa on top of meatloaf.", "Sprinkle top with Cheese.", "Return to oven for 10 minutes, until cheese is melted.", "Slice to serve.", "Top each serving with a dollop of sour cream and a sprinkling of sliced olives." ]
[Name] Super Simple Stroganoff [AuthorId] 7683 [AuthorName] Kimberly Gunn [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2001-04-04T12:07:00Z [Description] Make and share this Super Simple Stroganoff recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] ["Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", NA, NA, NA, NA] [RecipeIngredientParts] ["ground beef", "mushroom", "onion", "sour cream", "salt", "pepper"] [AggregatedRating] 2.0 [ReviewCount] 1.0 [Calories] 562.1 [FatContent] 45.1 [SaturatedFatContent] 21.7 [CholesterolContent] 145.4 [SodiumContent] 707.8 [CarbohydrateContent] 13.0 [FiberContent] 0.8 [SugarContent] 6.5 [ProteinContent] 26.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In a large skillet, brown ground beef. Cook, stirring, until it crumbles. Drain and set aside. Add to skillet sliced mushrooms and onion slices. Cook over medium heat for about 5 minutes, or until just tender. Add meat, sour cream, and soup. Cook over medium heat for 5 minutes or until thoroughly heated, stirring occasionally. Season to taste with garlic salt, salt, and pepper. Serve immediately or hot cooked egg noodles.
[Name] Dirty Martini [AuthorId] 7804 [AuthorName] Daniela Zukerman [CookTime] nan [PrepTime] PT3M [TotalTime] PT3M [DatePublished] 2001-04-05T16:50:00Z [Description] It s just wonderfull if you like really dry-strong flavor drinks, and the olive juice give it a great salty-olive taste. It s from every bar you go, it s the way they made it. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/87/30/c1Aq8H72Rtrmv0tX8NWQ_B2D32239-C28A-428F-9B0C-1F29C0C0D919.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/87/30/0qdivCGnTkGSuUdCGtOy_071D09ED-1283-4A09-8D26-854AAA5E7C83.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/87/30/picFID3mY.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/87/30/picXb4wmB.jpg" ] [RecipeCategory] Beverages [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1/2", "1/4", "1"] [RecipeIngredientParts] ["extra-dry vermouth", "green olives"] [AggregatedRating] 5.0 [ReviewCount] 17.0 [Calories] 154.2 [FatContent] 0.4 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 43.1 [CarbohydrateContent] 0.1 [FiberContent] 0.1 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Mix all the ingredients (except the olive] in a coctail mixer with 2 ice cubes. Put it in a frozen martini glass and the olive on a wooden stick.
[Name] Delicious Quick Pasta & Sauce [AuthorId] 3855 [AuthorName] Er Be3 [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2001-04-06T09:41:00Z [Description] Quick, easy, kids like it--tomato sauce, fresh basil, cheese. I made this for the first time tonight, have been neglecting the groceries. I made this from what I had in the kitchen. It was delicious, my 4 year old liked it too! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/87/31/pic7uYMZq.jpg" [RecipeCategory] Cheese [Keywords] ["Low Cholesterol", "Healthy", "Kid Friendly", "Potluck", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1", "2", "1", "1/4", "1", "1/2", "1/8", "1/8", "1/8", "1/8", NA, "1/2"] [RecipeIngredientParts] ["olive oil", "onion", "garlic cloves", "tomato sauce", "salt", "thyme", "red pepper flakes", "fresh basil leaf", "mozzarella cheese", "monterey jack cheese", "cheddar cheese", "parmesan cheese", "pasta"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 605.0 [FatContent] 12.7 [SaturatedFatContent] 4.8 [CholesterolContent] 19.2 [SodiumContent] 1023.4 [CarbohydrateContent] 100.8 [FiberContent] 6.5 [SugarContent] 9.5 [ProteinContent] 22.2 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Heat oil over medium-high heat. Add onion sauté until fragrant (2-3 minutes]. Add garlic, cook 3-4 minutes more, stirring often to prevent browning. Add tomato sauce and dry spices. Reduce heat to low, cover and simmer for 10 minutes, stirring occasionally. Remove from heat, add cheeses, stir gently until melted. Add basil. Pour over prepared pasta, toss to coat. Top with parmesan cheese. Serve with hot bread.
[Name] Solo Chicken Pineapple Pilaf [AuthorId] 1634 [AuthorName] Bill Hilbrich [CookTime] PT25M [PrepTime] PT0S [TotalTime] PT25M [DatePublished] 2001-04-06T09:46:00Z [Description] Make and share this Solo Chicken Pineapple Pilaf 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/87/32/pic1KPFdO.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/87/32/piczHCdhT.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/87/32/picMTRn5Z.jpg"] [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Pineapple", "Poultry", "Tropical Fruits", "Fruit", "Meat", "Low Cholesterol", "Healthy", "< 30 Mins", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1/2", "1/2", "2", "1", "1/3", "1/3", "1/3"] [RecipeIngredientParts] ["boneless skinless chicken breasts", "green bell pepper", "yellow onion", "pineapple chunk", "olive oil", "curry powder", "rice"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 862.2 [FatContent] 31.1 [SaturatedFatContent] 4.8 [CholesterolContent] 101.1 [SodiumContent] 234.6 [CarbohydrateContent] 97.3 [FiberContent] 5.1 [SugarContent] 32.8 [ProteinContent] 48.0 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] First saute the onion in the olive oil until limp, add the curry powder and raw rice. Stir until all the rice gains are coated with the oil, add the chicken pineapple and the peppers. Add the stock and juice and cover with a tight fitting lid. Cook over very low heat for 15 minutes, then remove from the heat leave covered and let sit for additional 10 minutes.
[Name] Lime-Cilantro Shrimp [AuthorId] 7849 [AuthorName] JOHN TYLER [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-04-06T14:29:00Z [Description] Served on a bed of shredded lettuce and garnished this a fresh summer appetizer goes well with chicken fajitas and margaritas. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Southwestern U.S.", "Mexican", "South American", "Very Low Carbs", "High Protein", "Healthy", "High In...", "Spring", "Summer", "Spicy", "< 15 Mins", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1"] [RecipeIngredientParts] ["shrimp", "limes", "fresh cilantro"] [AggregatedRating] 4.5 [ReviewCount] 5.0 [Calories] 82.6 [FatContent] 0.9 [SaturatedFatContent] 0.2 [CholesterolContent] 147.2 [SodiumContent] 171.9 [CarbohydrateContent] 2.5 [FiberContent] 0.8 [SugarContent] 0.4 [ProteinContent] 16.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Combine shrimp, juice of two limes and chopped cilantro, to taste, and place in air-tight container. Shake periodically to coat evenly. Refrigerate for four hours or overnight. Garnish with lemon and lime wedges. Serve with salsa and chips.
[Name] Tomato-Onion Lasagna [AuthorId] 7849 [AuthorName] JOHN TYLER [CookTime] PT1H [PrepTime] PT45M [TotalTime] PT1H45M [DatePublished] 2001-04-06T14:36:00Z [Description] This is an interesting and tasty accompaniment to summer cookouts or steaks broiled on a cold winter night. The lack of pasta makes this low in calories and carbohydrates. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["European", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["6 -8", "6", NA, NA, NA, "1"] [RecipeIngredientParts] ["fresh tomatoes", "yellow onions", "parmesan cheese", "butter"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 59.2 [FatContent] 0.3 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 9.3 [CarbohydrateContent] 13.7 [FiberContent] 2.8 [SugarContent] 7.1 [ProteinContent] 2.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Carefully squeeze tomatoes to remove seeds and slice thinly. Slice onions thinly also. Spray non-stick coating on glass casserole dish and layer onion and tomato slices sprinkling seasoning and cheese in between layers. Toss bread crumb with melted butter first, then add cheese to taste. Top casserole with bread crumb/cheese mixture and bake for 1 hour at 325°F, covering with foil for first half-hour. Drain and excess liquid and let stand before serving.
[Name] Strawberry Yoghurt Ice Cream [AuthorId] 7359 [AuthorName] Emma Walton [CookTime] PT8H10M [PrepTime] PT15M [TotalTime] PT8H25M [DatePublished] 2001-04-06T14:43:00Z [Description] this is a low fat dessert I found in an old recipe folder. Instead of strawberries, use any complimentary fruit and fruit flavoured yogurt. [Images] character(0) [RecipeCategory] Frozen Desserts [Keywords] ["Dessert", "Strawberry", "Berries", "Fruit", "Healthy", "Weeknight", "Freezer", "Easy"] [RecipeIngredientQuantities] ["1/2", "2", "1", "6", "4", "14", NA] [RecipeIngredientParts] ["low-fat milk", "cornflour", "strawberries", "sugar", "strawberry"] [AggregatedRating] nan [ReviewCount] nan [Calories] 219.9 [FatContent] 4.2 [SaturatedFatContent] 2.0 [CholesterolContent] 92.0 [SodiumContent] 95.6 [CarbohydrateContent] 38.3 [FiberContent] 0.9 [SugarContent] 18.0 [ProteinContent] 8.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Oil a 1 pint pudding basin and line with cling film. Heat the milk, egg yolks and cornflour over a low heat, stirring constantly, until thick. Do not boil. Leave to cool. Puree half the strawberries and chop the remainder, then sprinkle with sugar. When the mixture is cool, mix together with the chopped and pureed strawberries and the yogurt. Pour into the prepared basin. Cover with cling film and freeze for at least 8 hours. Remove from the freezer at least 10 minutes before serving. Decorate with slices of strawberry.
[Name] Seafood Fettuccine Alfredo Supreme [AuthorId] 7407 [AuthorName] Susan Scovill [CookTime] PT45M [PrepTime] PT0S [TotalTime] PT45M [DatePublished] 2001-04-06T17:25:00Z [Description] Make and share this Seafood Fettuccine Alfredo Supreme recipe from Food.com. [Images] character(0) [RecipeCategory] No Shell Fish [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["2", "1", "1", "1", "2", "1", "2", NA, NA, "1/8", "1/8", "1/8", "1 1/2 - 1 3/4"] [RecipeIngredientParts] ["chicken bouillon cubes", "water", "butter", "all-purpose flour", "heavy cream", "parmesan cheese", "garlic cloves", "white pepper", "black pepper", "scallops", "tiger shrimp", "fettuccine"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 1705.6 [FatContent] 105.4 [SaturatedFatContent] 63.0 [CholesterolContent] 451.8 [SodiumContent] 1362.5 [CarbohydrateContent] 151.1 [FiberContent] 6.5 [SugarContent] 4.0 [ProteinContent] 40.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Dissolve bouillon in warm water; set aside. Start pasta. Melt butter over low heat. Add peppers to taste and roasted garlic when butter has melted. Do not allow garlic to brown more. Gradually stir in flour. While stirring, gradually add cream until blended. Blend in bouillon. Continue stirring on medium heat until thickened. Add parmesan. 5 minutes before pasta is ready, slowly add prawns, calamari and then the scallops to sauce. Stir until prawns are pink and calamari spirals. Serve over hot fettuccine,lightly sprinkled with parmesan and garnish with parsley and a twisted slice of lemon.
[Name] Allan's Bread [AuthorId] 7873 [AuthorName] Belinda Boutilier [CookTime] PT3H [PrepTime] PT5M [TotalTime] PT3H5M [DatePublished] 2001-04-07T13:43:00Z [Description] Make and share this Allan's Bread recipe from Food.com. [Images] character(0) [RecipeCategory] Yeast Breads [Keywords] ["Breads", "Vegan", "Low Cholesterol", "Weeknight", "Bread Machine", "Small Appliance", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["203", "2", "1 1/2", "3", "1 1/2", "3", "1/2", "2", "3", "1 1/2", "1 1/2", "1 1/2", "1 1/2", "2 1/4", "1/2"] [RecipeIngredientParts] ["water", "milk", "lemon juice", "powdered milk", "whole wheat flour", "whole wheat flour", "unbleached white flour", "unbleached white flour", "salt", "flax seeds", "sunflower seeds", "sesame seeds", "sugar", "instant yeast"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 1761.0 [FatContent] 67.8 [SaturatedFatContent] 8.6 [CholesterolContent] 0.0 [SodiumContent] 6999.8 [CarbohydrateContent] 258.4 [FiberContent] 33.9 [SugarContent] 30.2 [ProteinContent] 47.0 [RecipeServings] nan [RecipeYield] 1 loaf [RecipeInstructions] Measure all ingredients into bread pan according to breadmaker instuctions. Set to normal or basic setting.
[Name] Lea's Tom Ka Kai Soup [AuthorId] 7903 [AuthorName] Lea Deesing [CookTime] PT15M [PrepTime] PT20M [TotalTime] PT35M [DatePublished] 2001-04-08T11:03:00Z [Description] It has taken me a long time to perfect this spicy Thai soup recipe. I think it is as good as any other I've tasted at restaurants. Try serving over white sticky rice. Try variations of this recipe until you find what you like. If you don't like coconut milk, try the "Tom Yum" version of this soup without the coconut milk and cream. I don't like coconut very much, but I love this soup with the coconut milk. [Images] character(0) [RecipeCategory] Thai [Keywords] ["Asian", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["2", "1", "2", "3", "4", "1/4", "1", "4", "1", "1", "1/8", "1", "1/4"] [RecipeIngredientParts] ["fish sauce", "oyster sauce", "coconut milk", "reduced-sodium chicken broth", "lemon grass root", "lime peel", "lime, juice of", "garlic", "red chile", "cilantro", "boneless skinless chicken", "half-and-half cream"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 180.8 [FatContent] 10.9 [SaturatedFatContent] 9.0 [CholesterolContent] 35.8 [SodiumContent] 414.8 [CarbohydrateContent] 6.3 [FiberContent] 1.3 [SugarContent] 3.8 [ProteinContent] 15.2 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In medium to large saucepan, bring to boil ALL ingredients EXCEPT garlic, red chili, ginger root, cilantro, chicken, and half and half cream. Meanwhile, chop the remaining ingredients (except chicken and half and half cream] finely in chopping machine, then add this to the pot. Chop and boil the chicken pieces in the soup for around 5 minutes or until fully cooked. Add the half-and-half cream to the soup and stir constantly to avoid curdling for around three minutes. Remove lemon grass root upon serving, or tell victims to remove before eating the soup! Serve soup warm or hot. NOTE: fish sauce, oyster sauce, Tom Yum paste may be purchased at a Thai or Chinese market. Also, sometimes your local store will carry these items.
[Name] Wholly Guacamole [AuthorId] 7802 [AuthorName] Mark H. [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2001-04-09T16:48:00Z [Description] This is a true Tex-Mex recipe concocted by a distant relative stationed at the Alamo nearly 160 years ago. According to family lore, he was out looking for some good tomatoes when Santa Ana attacked the now famous Texas landmark. Luckily, our relative kept this recipe in the lining of his coon-skin cap, and both he and his avocado dip lived to fight another day. Years later, near death from an infected Chihuahua bite, he looked deep into his son's eyes, and with his last breath, uttered the familiar phrase "Remember... the...guacamole." [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/87/39/zuFHZZQnSTepkWu1Fk41_WG%205%20-%20final_3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/87/39/PySewnAISCmDBioobVU9_WG%203%20-%20final_1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/87/39/r3ydFh2DQHSJ1mi8vwmX_image.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/87/39/NS0oYfvWR6G6aHn9fY22_IMG_4484.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/87/39/piccTLYFe.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/87/39/picyNLHE6.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/87/39/picXDITIV.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/87/39/pici62ZZP.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/87/39/picZSsvmB.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/87/39/picDylem9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/87/39/picpI0gRL.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/87/39/picN6QN8V.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/87/39/pichuHwK7.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/87/39/pic0VOIGM.jpg" ] [RecipeCategory] Tex Mex [Keywords] ["Southwestern U.S.", "Mexican", "Low Protein", "Low Cholesterol", "Thanksgiving", "< 30 Mins", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["6", "2 -4", "1", "1", "1/2", NA, NA, "1"] [RecipeIngredientParts] ["avocados", "garlic cloves", "lime", "tomatoes", "onion", "salt", "cilantro"] [AggregatedRating] 5.0 [ReviewCount] 316.0 [Calories] 500.7 [FatContent] 44.3 [SaturatedFatContent] 6.4 [CholesterolContent] 0.0 [SodiumContent] 23.8 [CarbohydrateContent] 30.5 [FiberContent] 21.3 [SugarContent] 3.7 [ProteinContent] 6.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Cut avocados in half, remove pit, and spoon avocado into a mixing bowl. Add minced garlic and squeeze the juice from one-half of the lime into the bowl of avocado. Mash the ingredients together to desired consistency using the back of a large spoon or a potato masher (some like the avocado chunky, some like it smoother]. Fold in diced tomato and diced onion, a couple pinches of salt, and the juice from the remaining lime half (Also add cilantro or peppers at this time]. Cover the bowl and refrigerate for 30-45 minutes. Uncover and taste. Add salt as needed. If you don't give the resulting guacamole at least 4 stars, then you ain't making it right. NOTE: The purpose of the lime is to allow any leftover guacamole to retain its \"avocado\" color as it sits in the fridge. Some folks use lemon, but it's been my experience that if you accidentally add too much lemon, it seriously affects the guacamole's flavor; if you happen to add too much lime, the guacamole just gets a little more tangy. If you find the leftover guacamole has darkened, simply stir it before eating and use more fresh lime juice next time. Wholly guacamole may be used as a topper with tacos, enchiladas, fajitas, etc. However, some say it is at its best with a bowl of warm tortilla chips and an ice cold beer.
[Name] chicken marsala [AuthorId] 7734 [AuthorName] ana rudy [CookTime] PT26M [PrepTime] PT10M [TotalTime] PT36M [DatePublished] 2001-04-09T16:51:00Z [Description] Make and share this chicken marsala recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "European", "< 60 Mins"] [RecipeIngredientQuantities] ["4", "2", "1/2", "1 1/2", "1/3", "1", "1/4", "1/4"] [RecipeIngredientParts] ["chicken breasts", "eggs", "milk", "parmesan cheese", "marsala wine", "butter", "olive oil"] [AggregatedRating] 2.5 [ReviewCount] 2.0 [Calories] 971.2 [FatContent] 46.5 [SaturatedFatContent] 16.4 [CholesterolContent] 240.7 [SodiumContent] 661.8 [CarbohydrateContent] 39.2 [FiberContent] 1.8 [SugarContent] 5.1 [ProteinContent] 43.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Combine eggs and milk. Dips chix breasts in mixture. Combine breadcrumbs and paremsan cheese. Dip breasts into mixture to coat. Let stand 15 minutes. Melt butter and olive oil over low-med heat in wide-enough skillet. Put breasts in skillet and cook for 3 mintes each side. Add marsela wine and cooke breasts 10 minutes each side, covered. Add more wine if needed.
[Name] Miami Vice Frozen Drinks [AuthorId] 7849 [AuthorName] JOHN TYLER [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-04-09T16:56:00Z [Description] Make and share this Miami Vice Frozen Drinks 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/87/41/picz7GqEt.jpg" [RecipeCategory] Beverages [Keywords] ["Caribbean", "South American", "Spring", "Summer", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["12", "12", NA, NA, NA] [RecipeIngredientParts] ["rum", "strawberry", "coconut"] [AggregatedRating] 5.0 [ReviewCount] 10.0 [Calories] 0.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.0 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] 6.0 [RecipeYield] 6 DRINKS [RecipeInstructions] Blend strawberry daiquiris and pina coladas, one at a time and according to taste. Place in separate containers after blending. Using a tall glass, pour both mixes into the glass from opposite sides and at the same time. The drinks will separate cleanly in the glass. Garnish with fresh strawberries skewered on straws and top with shredded coconut.
[Name] Mixed Nuts Katli [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT40M [PrepTime] PT15M [TotalTime] PT55M [DatePublished] 2001-04-10T12:10:00Z [Description] Make and share this Mixed Nuts Katli recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "Nuts", "Asian", "Indian", "Kid Friendly", "Winter", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["25", "25", "25", "25", "1", "1", "1", "1"] [RecipeIngredientParts] ["cashew nuts", "pecans", "pistachios", "cornflour", "rose essence", "ghee"] [AggregatedRating] nan [ReviewCount] nan [Calories] 298.6 [FatContent] 13.3 [SaturatedFatContent] 4.8 [CholesterolContent] 24.1 [SodiumContent] 117.0 [CarbohydrateContent] 39.7 [FiberContent] 1.1 [SugarContent] 37.1 [ProteinContent] 7.5 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Soak all the nuts separately in warm water for 3-4 hours. Drain and grind them together into a very fine paste using very little water if needed. Grease a marble or wooden surface with ghee. Mix together the condensed milk and nuts paste. Cook in a pan on medium flame. When the mixture thickens, reduce the flame. Keep stirring till the mixture leaves the sides of the pan. Sprinkle cornflour. Stir well. Remove from the fire immediately. Mix in the rosewater and turn it onto the greased marble or wooden surface. Roll thinly with a greased roller. Spread the silver sheet (silver warakh] over if desired and cut into diamond shaped katlis. Serve and enjoy!
[Name] Vegetable Puffs [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT45M [PrepTime] PT35M [TotalTime] PT1H20M [DatePublished] 2001-04-10T12:17:00Z [Description] Its yummy when your really hungry and can be had for breakfast or with evening tea too! Its heaven just a bite away! [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Lunch/Snacks", "Vegetable", "Asian", "Indian", "Kid Friendly", "Weeknight", "Oven", "Stir Fry", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "2", "1", "2", "1", "1", "1", NA, "1", "1"] [RecipeIngredientParts] ["chili powder", "garam masala powder", "ginger paste", "mustard seeds", "lemon juice", "salt", "puff pastry", "coriander leaves"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 374.9 [FatContent] 24.9 [SaturatedFatContent] 6.1 [CholesterolContent] 0.0 [SodiumContent] 225.8 [CarbohydrateContent] 32.5 [FiberContent] 2.8 [SugarContent] 1.7 [ProteinContent] 6.0 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Keep the pastry sheet at room temperature for 30 minutes. Heat oil in a pan. Add mustard seeds and ginger paste and fry. Add all the vegetables and fry. Add the masala powder. Cook without adding water. Add salt and lemon juice once the vegetables are done. Add corriander leaves. Slightly roll the pastry sheet. Cut it into the desired size rectangles. Keep the mixture in the middle. Seal the front with a little water. Bake at 350 degrees Fahrenhit until the outer layer is golden brown. Serve hot!
[Name] Killer Spaghetti Sauce [AuthorId] 8000 [AuthorName] John Skrable [CookTime] PT3H40M [PrepTime] PT15M [TotalTime] PT3H55M [DatePublished] 2001-04-10T12:29:00Z [Description] Make and share this Killer Spaghetti Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["European", "Kid Friendly", "Weeknight", "Stove Top", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "1/2", "1", "1", "1", "1", "1", "1", "2", "3", "3", "1", NA, "1", "2", "2", "1/2"] [RecipeIngredientParts] ["bell pepper", "olive oil", "ketchup", "dried basil", "dried oregano", "marjoram", "celery seed", "bay leaves", "fresh garlic cloves", "salt", "cayenne pepper", "black pepper", "tomatoes", "Tabasco sauce", "parmesan cheese", "hamburger"] [AggregatedRating] 3.5 [ReviewCount] 12.0 [Calories] 441.1 [FatContent] 17.8 [SaturatedFatContent] 4.0 [CholesterolContent] 39.1 [SodiumContent] 2006.1 [CarbohydrateContent] 50.5 [FiberContent] 3.9 [SugarContent] 36.1 [ProteinContent] 20.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Add to spaghetti sauce the onion, bell pepper, veggies (a palmful of dehydrated veggie flakes will do], olive oil, basil, oregano, marjoram, celery seed, bay leaves, garlic, salt, cayenne pepper, black pepper, and tomato. Place on low heat, covered, about 30 minutes, till it bubbles. Add ketchup and tobasco. Immediately reduce heat to simmer. Keep it covered. After 2 hours, remove bay leaves, add parmesan cheese. Stir it in well. After 2 and 1/2 hours, brown ground chuck. Brown it well done, almost crunchy. Drain it well, on paper, and add it to the sauce, with about 40 minutes remaining. Stir it in well. Keep it covered. Takes 4 hours, but it's worth the wait. World acclaimed. Enjoy.
[Name] Debra Jo's Favorite Cheese Enchiladas [AuthorId] 7802 [AuthorName] Mark H. [CookTime] PT20M [PrepTime] PT30M [TotalTime] PT50M [DatePublished] 2001-04-10T16:13:00Z [Description] My wife really likes these. Several times a year she volunteers me to make them for potlucks and such at her place of employment. Sometimes, as I lay awake at night, I think these enchiladas may be what finally convinced her to marry me. (WARNING: If you don't like cheese,or if you're afraid of a little thing like a clogged artery, these are not for you). [Images] character(0) [RecipeCategory] Cheese [Keywords] ["Tex Mex", "Southwestern U.S.", "Mexican", "Potluck", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1", "2", NA, "20", "6 -8", "1"] [RecipeIngredientParts] ["hamburger", "Velveeta cheese", "Rotel Tomatoes", "vegetable shortening", "corn tortillas", "mild cheddar cheese", "onion"] [AggregatedRating] 5.0 [ReviewCount] 31.0 [Calories] 740.6 [FatContent] 48.7 [SaturatedFatContent] 29.4 [CholesterolContent] 173.3 [SodiumContent] 1816.2 [CarbohydrateContent] 32.2 [FiberContent] 3.2 [SugarContent] 8.5 [ProteinContent] 43.7 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Brown the hamburger Cut velveeta into half-inch cubes and place in saucepan with 2 cans of Rotel tomatoes. Cook over medium heat, stirring occasionally until thorughly melted and blended. Stir the browned hamburger into the cheese sauce, then set sauce aside (NOTE: you may have to swat a few hands as they try to use your sauce for a dip]. Completely, but lightly cover both sides of one tortilla with shortening (Don't be afraid to use your hands], then place the tortilla on a microwave-safe plate. Completely but lightly cover one side of the next tortilla and place it atop the first tortilla, shortening side up. Repeat Step 2 until all tortillas are stacked, then microwave the entire stack on high for 5 minutes and allow to cool. Combine shredded cheese and chopped onion in a bowl and gently mix together using your hands. Lightly cover the bottom of a baking dish (mine is 13x9, I think] with some of the cheese sauce (This will prevent the tortillas from becoming stiff and chewy as they cook]. Place a generous portion of the cheese/onion mixture onto a tortilla, then roll the tortilla like a cigar (not too tight though]. Place into the baking dish, seam side down to prevent the enchilada from unrolling. Repeat until all tortillas have been stuffed, rolled, and placed into the baking dish. Cover the enchiladas with the cheese sauce and any leftover cheese/onion stuffing. Bake at 350 for 20-30 minutes, depending on your oven. Allow to cool for 5 minutes before serving.
[Name] Pumpkin Pancakes [AuthorId] 7673 [AuthorName] Rachel Merrell [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2001-04-10T16:18:00Z [Description] The pumpkin makes these pancakes dense instead of light and fluffy. The whole wheat flour can make these pancakes stodgy. [Images] character(0) [RecipeCategory] Breakfast [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["1", "1", "1/2", "3/4", "3/4", "2", "1", "1/4", "1/8", "1/8", "2", "1/2"] [RecipeIngredientParts] ["egg", "milk", "pumpkin", "canned pumpkin", "white enriched flour", "whole wheat flour", "baking powder", "sugar", "ground cinnamon", "ground nutmeg", "ground ginger", "pecans"] [AggregatedRating] 3.5 [ReviewCount] 4.0 [Calories] 112.0 [FatContent] 4.4 [SaturatedFatContent] 1.1 [CholesterolContent] 24.6 [SodiumContent] 92.3 [CarbohydrateContent] 15.4 [FiberContent] 1.4 [SugarContent] 1.4 [ProteinContent] 3.5 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Combine all the ingredients in a mixing bowl and stir just until blended. Pour the batter onto a hot griddle that has been lightly oiled. Flip the pancaked over when bubbles break around the edges. Serve hot with butter and syrup if desired.
[Name] Molasses Biscuits [AuthorId] 7673 [AuthorName] Rachel Merrell [CookTime] PT26M [PrepTime] PT15M [TotalTime] PT41M [DatePublished] 2001-04-10T16:21:00Z [Description] Make and share this Molasses Biscuits recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["High In...", "Spring", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "1", "1/2", "1", "1/4", "1/4", "1/8", "6", "1/4", "2", "1/4", "1"] [RecipeIngredientParts] ["all-purpose flour", "dark brown sugar", "salt", "baking powder", "ground ginger", "ground cloves", "pepper", "unsalted butter", "milk", "milk", "molasses", "heavy cream"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 193.9 [FatContent] 8.1 [SaturatedFatContent] 5.0 [CholesterolContent] 21.6 [SodiumContent] 235.3 [CarbohydrateContent] 27.6 [FiberContent] 0.7 [SugarContent] 6.1 [ProteinContent] 3.0 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] ["Preheat the oven to 375F degrees with rack in center.", "Sift together flour, sugar, salt, baking powder, ginger, cloves, and pepper.", "Using a pastry blender or two knives, cut in butter until the mixture resembles coarse meal.", "In a small bowl, whisk together milk and molasses until completely combined.", "Make a well in the center of the flour mixture, and add the milk-molasses mixture.", "Using a fork, stir the mixture until it almost comes together.", "Gently bring the remaining smaller dough particles together with your fingertips.", "Transfer dough to a very lightly floured surface, and pat into a flattened circle about 6 inches in diameter and 3/4 inch thick.", "Cut dough into rounds with a 2-inch cookie cutter.", "Gently press the excess dough together, and cut several more biscuits.", "Gently press the remaining excess dough together one more time, and cut one more biscuit.", "Transfer biscuits to a parchment-lined baking sheet; generously brush tops with cream.", "Bake until golden brown, 24-26 minutes .", "Place biscuits on a wire rack to cool slightly." ]
[Name] Deviled Eggs [AuthorId] 7673 [AuthorName] Rachel Merrell [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2001-04-11T15:56:00Z [Description] Make and share this Deviled Eggs recipe from Food.com. [Images] character(0) [RecipeCategory] Spring [Keywords] ["< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["4", "1/2", "3"] [RecipeIngredientParts] ["eggs", "fresh basil leaf", "mayonnaise"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 72.7 [FatContent] 4.8 [SaturatedFatContent] 1.6 [CholesterolContent] 186.0 [SodiumContent] 71.2 [CarbohydrateContent] 0.5 [FiberContent] 0.1 [SugarContent] 0.2 [ProteinContent] 6.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Peel hard boiled eggs and cut them lengthwise. Carefully remove yolks; place yolks in a bowl. Set egg whites aside. Mash yolks with a fork. Place basil and mayonnaise in bowl of food processor; blend about 2 minutes. Add mixture to yolks, mix. Season with salt and pepper if desired. Fill egg whites with filling and serve.
[Name] Creamy & Rich Au Gratin Potatoes [AuthorId] 7673 [AuthorName] Rachel Merrell [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2001-04-11T15:57:00Z [Description] Make and share this Creamy & Rich Au Gratin Potatoes 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/87/49/picY92F2Y.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/87/49/mkvfGq1TsGHWMp4WTCq7_AuGratin.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/8749/sXf6nuHKQdewgSZgLq17_AuGratin.jpg"] [RecipeCategory] Oven [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["3", "3", "1/2", "1/4", "3/4", "3/4", "4", "1/3", "1", "1"] [RecipeIngredientParts] ["butter", "margarine", "all-purpose flour", "salt", "pepper", "milk", "half-and-half", "white potatoes", "onion", "dried parsley flakes", "cheddar cheese"] [AggregatedRating] 5.0 [ReviewCount] 28.0 [Calories] 212.1 [FatContent] 12.6 [SaturatedFatContent] 7.9 [CholesterolContent] 37.9 [SodiumContent] 456.0 [CarbohydrateContent] 18.8 [FiberContent] 1.6 [SugarContent] 1.0 [ProteinContent] 6.7 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Grease 1 1/2 quart casserole.", "Set aside.", "In small saucepan melt butter.", "Stir in flour, salt and pepper.", "Blend in milk and half-and-half.", "Cook on medium high heat, stirring constantly, until heated through.", "Set aside.", "Layer one-third of potato slices, half of onion, one-third of parsley, one-third of cheese and one-third of sauce in casserole.", "Repeat layers.", "Top with remaining potatoes, parsley, cheese and sauce.", "Bake in 375F degrees Convection oven on rack 3, 45-60 minutes (or bake in preheated 375F degrees radiant bake oven 1-1 1/4 hours] or until sauce is bubbly and potatoes are tender." ]
[Name] Classic Hollandaise Sauce [AuthorId] 7673 [AuthorName] Rachel Merrell [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2001-04-11T15:59:00Z [Description] Make and share this Classic Hollandaise 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/87/50/picoUVhIk.jpg" [RecipeCategory] Very Low Carbs [Keywords] ["Low Protein", "< 30 Mins", "Stove Top"] [RecipeIngredientQuantities] ["3", "1", "1", "4", "1/2", NA] [RecipeIngredientParts] ["water", "sweet butter", "lemon juice", "salt", "cayenne pepper"] [AggregatedRating] 4.5 [ReviewCount] 7.0 [Calories] 296.6 [FatContent] 32.7 [SaturatedFatContent] 20.2 [CholesterolContent] 164.3 [SodiumContent] 201.7 [CarbohydrateContent] 0.5 [FiberContent] 0.0 [SugarContent] 0.1 [ProteinContent] 1.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Place egg yolks and water in the top of a double boiler and beat well with a wire whip or fork.", "Put all but 2 tbs of the butter in a small saucepan over moderately low heat (about 225F degrees] until just melted.", "Add 1 tbs of the cold butter to the egg and water mixture and place over hot, not boiling water.", "Whip constantly until egg yolks thicken slightly.", "Remove from heat and whip in the second tbs of cold butter.", "Gradually pour the melted butter into the egg mixture, beating constantly.", "Place over hot, not boiling, water (water below should not touch bottom of pan] cook until thickened, whipping constantly.", "Thickened Hollandaise should hold the imprint when a fork or whip is drawn across the surface.", "Remove from heat and stir in lemon juice, salt, and cayenne.", "Sauce may be placed in top of double boiler over hot, not boiling, water, covered, and kept until serving time.", "Serve with vegetables, baked or broiled fish, and shell-fish.", "Note: if you use salted butter, omit the salt in the recipe." ]
[Name] Oyster Shooters With Jalapeño Ice [AuthorId] 7849 [AuthorName] JOHN TYLER [CookTime] PT35M [PrepTime] PT15M [TotalTime] PT50M [DatePublished] 2001-04-12T09:58:00Z [Description] These appetizers go well with cooked chilled stone crab claws, cold boiled shrimp, and ice cold beer! [Images] character(0) [RecipeCategory] Caribbean [Keywords] ["Mexican", "Healthy", "< 60 Mins", "Oysters", "Easy"] [RecipeIngredientQuantities] ["1", "6", "12 -16", NA, "1"] [RecipeIngredientParts] ["water", "Tabasco sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 39.1 [FatContent] 1.1 [SaturatedFatContent] 0.2 [CholesterolContent] 22.6 [SodiumContent] 49.5 [CarbohydrateContent] 2.8 [FiberContent] 0.2 [SugarContent] 0.3 [ProteinContent] 4.4 [RecipeServings] nan [RecipeYield] 12 SHOOTERS [RecipeInstructions] Cut stems off six whole fresh jalapeño peppers and seed. Remove ribs and chop fine. Place in sauce pan and cook on low for 5-10 minutes. Add water and cook for 30 minutes on medium-high. Add green food coloring. Remove from heat and place in shallow container or glass dish. Freeze until just slushy. Using a melon baller; scoop ice balls and place in shot glass; top with oyster and dash of Tabasco sauce and serve. Note: preparation time does not include freezing time.
[Name] Honey Crusted Salmon in Foil [AuthorId] 7137 [AuthorName] Major Woods [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2001-04-12T10:11:00Z [Description] Make and share this Honey Crusted Salmon in Foil recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["2", "2", "1/2", "1/2", "2", "1/4", "1/4", "1/4", "1/4"] [RecipeIngredientParts] ["skinless salmon fillet", "butter", "lemon juice", "honey", "salt", "black pepper", "paprika"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 225.9 [FatContent] 6.8 [SaturatedFatContent] 2.5 [CholesterolContent] 66.8 [SodiumContent] 679.0 [CarbohydrateContent] 18.9 [FiberContent] 0.1 [SugarContent] 17.8 [ProteinContent] 22.8 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Use doubled, heavy aluminum foil cut into large 2 foot rectangle. Spray foil with cooking spray. Dust foil with a pinch of each seasoning. Place equal portions of the fish fillets on foil pan. In a saucepan, melt margarine. Add lemon juice, honey, salt, pepper, and spices. Stir to blend well. Fold the foil around the filets like a pan side to keep juices from draining. Crimp corners of rectangle to seal. Pour honey butter mixture over the fish, sprinkle with paprika, and shrimp seasoning. Place on medium hot grill. DO NOT TURN THE FILETS WHILE COOKING! Cover with a second loose piece of foil to steam top of fish and grill for 8-10 minutes. Remove foil and grill for 4-6 minutes more until top of fish is firm. Puncture foil bottom with skewer or fork in two or three places to drain excess juices into the fire. USE CAUTION AND AVOID FLARE UPS! Check filet bottoms with spatula. Grill for 2-4 minutes more to give the bottom of the filets a deep golden crust. Fish should flake easily when done. Remove from foil with non-stick spatula. Serve filet slices with honey mustard dressing drizzle.
[Name] Sweet Peanut Butter Cookies [AuthorId] 7673 [AuthorName] Rachel Merrell [CookTime] PT12M [PrepTime] PT20M [TotalTime] PT32M [DatePublished] 2001-04-13T14:33:00Z [Description] Make and share this Sweet Peanut Butter Cookies recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/87/54/picXBr9iS.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/8754/8HKs6eY7Q4ihxjBEaYD2_IMG_1088.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/87/54/picTGNr2G.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/87/54/pic4pZafL.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/87/54/pic1srapf.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/87/54/piccS9TSl.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/87/54/picelb8FH.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/87/54/picFwp673.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/87/54/picIjWhQD.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/87/54/picny66d1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/87/54/picQiIcDz.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/87/54/pic6qBSAW.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/87/54/pic5L32Il.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/87/54/picAvqVAZ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/87/54/picep0Oqz.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/87/54/picoBrjF8.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/87/54/picMuk4ZW.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/87/54/picwMQ9ec.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/87/54/pic9vYllm.jpg"] [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "< 60 Mins", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["3/4", "1/2", "1/2", "1/2", "1", "1/2", "1 1/2", "3/4", "1/4", NA] [RecipeIngredientParts] ["peanut butter", "butter", "margarine", "brown sugar", "granulated sugar", "egg", "vanilla", "all-purpose flour", "baking soda", "salt", "granulated sugar"] [AggregatedRating] 5.0 [ReviewCount] 126.0 [Calories] 146.5 [FatContent] 8.2 [SaturatedFatContent] 3.4 [CholesterolContent] 17.9 [SodiumContent] 138.8 [CarbohydrateContent] 16.2 [FiberContent] 0.7 [SugarContent] 9.4 [ProteinContent] 3.1 [RecipeServings] 24.0 [RecipeYield] nan [RecipeInstructions] In medium mixing bowl beat together peanut butter, butter, brown sugar, 1/2 cup granulated sugar, egg and vanilla until creamy. Blend in flour, soda and salt. Cover. Refrigerate at least 1 hour. Form dough into 24 balls, each about 2-inches in diameter. Arrange about 2-inches apart on two cookie sheets. Flatten with fork dipped in granulated sugar to form criss-cross pattern. Bake in preheated 325°F degrees convection oven on racks 2 and 4, 10-12 minutes (or bake in preheated 350° degrees radiant bake oven 10-12 minutes] or until light golden brown. Cool on wire racks.
[Name] Bran Muffins [AuthorId] 7673 [AuthorName] Rachel Merrell [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2001-04-13T14:38:00Z [Description] Make and share this Bran Muffins recipe from Food.com. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "Breakfast", "Lunch/Snacks", "Healthy", "< 60 Mins", "For Large Groups", "Oven", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1/4", "1 1/8", "1/2", "2", "1", "1", "1/2", "2 1/2", "2 1/2", "1/2", "2", "1", "1", "1"] [RecipeIngredientParts] ["molasses", "sugar", "butter", "eggs", "boiling water", "buttermilk", "flour", "baking soda", "salt", "dates", "raisins"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 161.7 [FatContent] 4.9 [SaturatedFatContent] 2.7 [CholesterolContent] 28.6 [SodiumContent] 254.0 [CarbohydrateContent] 28.6 [FiberContent] 2.5 [SugarContent] 13.6 [ProteinContent] 3.6 [RecipeServings] 24.0 [RecipeYield] nan [RecipeInstructions] Pour boiling water over 100% bran and set aside. Cream sugar and butter, add eggs and beat til fluffy. Add buttermilk and 100% bran mixture (that was set aside]. Sift flour, soda, salt and add into the batter. Fold in the all-bran and any other options. Spray muffin pans with vegetable spray. Bake 15-20 minutes at 400F degrees. This batter may be stored in the refrigerator in a tightly sealed container up to 6 weeks.
[Name] Frog Eye Salad [AuthorId] 7673 [AuthorName] Rachel Merrell [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2001-04-13T14:43:00Z [Description] This salad has the texture of tapioca pudding, a combination of a pudding and a fruit salad. A great replacement for a jell-o salad. [Images] character(0) [RecipeCategory] Pineapple [Keywords] ["Tropical Fruits", "Fruit", "Low Protein", "Low Cholesterol", "Healthy", "Potluck", "< 30 Mins", "Stove Top"] [RecipeIngredientQuantities] ["3/4", "1", "1/2", "2/3", "1", "1", "1", "2", "1", "1", "1", "1"] [RecipeIngredientParts] ["sugar", "flour", "salt", "egg", "lemon juice", "acini di pepe pasta", "mandarin oranges", "chunk pineapple", "pineapple", "miniature marshmallow"] [AggregatedRating] 5.0 [ReviewCount] 16.0 [Calories] 409.1 [FatContent] 8.1 [SaturatedFatContent] 4.5 [CholesterolContent] 49.2 [SodiumContent] 203.3 [CarbohydrateContent] 82.2 [FiberContent] 4.0 [SugarContent] 57.3 [ProteinContent] 6.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In small saucepan mix sugar, flour, and salt, stir in pineapple juice and egg. Cook over moderate heat, stirring constantly until thickened. Add lemon juice. Set aside and cool. cook Acini Di Pepe according to package directions. Combine cooked mixture with Acini Di Pepe. Cover; place in refrigerator until chilled. Combine remaining ingredients, stir lightly. Chill at least 1 hour before serving.
[Name] Granny's Sugar Cookies [AuthorId] 7673 [AuthorName] Rachel Merrell [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2001-04-13T17:14:00Z [Description] Make and share this Granny's Sugar Cookies recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/87/57/picppp6l2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/87/57/picBMMhl4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/87/57/picueqZKh.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/87/57/picBW3kZE.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/87/57/picw60d9O.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/87/57/picvLUm6b.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/87/57/picvbwEyd.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/87/57/picY4QV9g.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/87/57/picnwd53S.jpg"] [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["1/2", "1", "1", "1/2", "2", "2", "1/2"] [RecipeIngredientParts] ["butter", "sugar", "egg", "salt", "baking powder", "flour", "vanilla"] [AggregatedRating] 5.0 [ReviewCount] 47.0 [Calories] 215.2 [FatContent] 8.3 [SaturatedFatContent] 5.0 [CholesterolContent] 38.0 [SodiumContent] 218.2 [CarbohydrateContent] 32.8 [FiberContent] 0.6 [SugarContent] 16.8 [ProteinContent] 2.8 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Cream together butter and sugar. Blend in egg. Sift together salt, baking powder, and flour. Add to mixture. Blend vanilla into mixture. Chill dough. Roll dough to thickness desired, and cut out shapes with a cookie cutter. Bake on lightly greased cookie sheet in 400°F preheated oven for 8-10 minutes.
[Name] Tabouli [AuthorId] 6550 [AuthorName] Bonnie Traynor [CookTime] PT2H [PrepTime] PT20M [TotalTime] PT2H20M [DatePublished] 2001-04-13T17:15:00Z [Description] Make and share this Tabouli recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Low Protein", "Low Cholesterol", "Weeknight", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "2", "2", "4 -5", "3", "2", "1/2", "1/4", NA] [RecipeIngredientParts] ["Bulgar wheat", "boiling water", "tomatoes", "green onions", "of fresh mint", "fresh parsley", "fresh lemon juice", "olive oil"] [AggregatedRating] 5.0 [ReviewCount] 9.0 [Calories] 192.4 [FatContent] 14.1 [SaturatedFatContent] 2.0 [CholesterolContent] 0.0 [SodiumContent] 30.0 [CarbohydrateContent] 16.3 [FiberContent] 4.5 [SugarContent] 3.0 [ProteinContent] 3.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Place uncooked bulgur in a bowl; pour boiling water over it and let it soak for about one hour (stir occasionally]. Drain well in a strainer. Return bulgur to the bowl and add all other ingredients; mix well. If you like heat, add Cayenne powder to taste. I also add more lemon; it's up to your taste. Chill for 2 hours or until the bulgur is soft and not crunchy.
[Name] Velvet Cheesecake [AuthorId] 7673 [AuthorName] Rachel Merrell [CookTime] PT1H20M [PrepTime] PT15M [TotalTime] PT1H35M [DatePublished] 2001-04-14T09:57:00Z [Description] Make and share this Velvet Cheesecake recipe from Food.com. [Images] character(0) [RecipeCategory] Cheesecake [Keywords] ["Dessert", "Cheese", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/2", "2", "3", "4", "1", "3", "1/4", "1", "2", "2", "4", "1", "1", "1"] [RecipeIngredientParts] ["sugar", "butter", "cream cheese", "sugar", "all-purpose flour", "ground cinnamon", "vanilla extract", "lemons, rind of", "lemon juice", "eggs", "sour cream", "sugar", "vanilla extract"] [AggregatedRating] nan [ReviewCount] nan [Calories] 651.6 [FatContent] 52.5 [SaturatedFatContent] 27.2 [CholesterolContent] 203.7 [SodiumContent] 470.9 [CarbohydrateContent] 34.7 [FiberContent] 2.0 [SugarContent] 25.3 [ProteinContent] 13.9 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] combine chopped nuts, sugar and butter, press onto bottom of 9-inch spring form pan. Bake at 325F degrees, 10 minutes. Blend cream cheese, sugar, flour, cinnamon, vanilla, lemon peel, and lemon juice. Beat in yolks one at a time. Beat egg whites until stiff but not dry; fold into cheese mixture. Pour over nut crust in pan. Bake at 450F degrees, 10 minutes. Reduce temperature to 250F degrees, continue baking for 1 hour. Blend sour cream, sugar, and vanilla. Remove cheesecake from oven; spread mixture over top; bake 10 minutes longer. Cool cheesecake thoroughly before removing rim of pan.
[Name] Beef Steak (Jerk) [AuthorId] 5523 [AuthorName] Dave C [CookTime] PT5H30M [PrepTime] PT4H [TotalTime] PT9H30M [DatePublished] 2001-04-14T09:58:00Z [Description] Make and share this Beef Steak (Jerk) 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/87/60/picI4jFHU.jpg" [RecipeCategory] Meat [Keywords] ["Very Low Carbs", "Low Cholesterol", "Weeknight"] [RecipeIngredientQuantities] ["1 1/2", "3/4", "1", "1", "1", "1"] [RecipeIngredientParts] ["Worcestershire sauce", "brown sugar", "ground allspice"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 700.6 [FatContent] 51.4 [SaturatedFatContent] 17.1 [CholesterolContent] 166.6 [SodiumContent] 891.2 [CarbohydrateContent] 9.3 [FiberContent] 0.2 [SugarContent] 7.5 [ProteinContent] 48.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Combine all ingredients, except steak.", "Place steak in sealable plastic bag.", "Add 1/2 cup marinade, seal, and refrigerate for 30 minutes to 5 hours turning occasionally.", "Refrigerate remaining marinade in sealable container.", "Remove steak from marinade-discard marinade-.", "Grill over medium-high coals,brushing often with reserved marinade, until steak 140°F internal for medium-rare, or to desired doneness, approximately 16-18 minutes.", "Remove steak from grill, slice to 1/2-1/4 inches and serve with backed potato or serve over salad." ]
[Name] Vegetable Soup [AuthorId] 5523 [AuthorName] Dave C [CookTime] PT3H [PrepTime] PT20M [TotalTime] PT3H20M [DatePublished] 2001-04-14T10:06:00Z [Description] Make and share this Vegetable Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Weeknight [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1", "6", "1", "1", "1", "2", "3", "2", "4", "4", "6", "1/4", "2", "1/2", "1", "1/4"] [RecipeIngredientParts] ["turnip", "potatoes", "stewed tomatoes", "onions", "salt", "pepper", "garlic powder", "Worcestershire sauce", "oregano", "parsley", "chili pepper", "mustard powder", "malt vinegar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 158.9 [FatContent] 0.4 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 1011.7 [CarbohydrateContent] 36.0 [FiberContent] 5.0 [SugarContent] 4.7 [ProteinContent] 4.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In a large pot, Put turnip in salted water to covering by 1 1/2 ins. Boil for 15 minutes. Add potatoes and boil 15 minutes. Add remaining ingredients and fill pot to top with water. Bring back to boil, reduce and simmer for 2-3 hours. Taste and add salt, pepper and garlic to your taste. Enjoy.
[Name] John's Super - Salsa [AuthorId] 8126 [AuthorName] John Padfield [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2001-04-14T10:14:00Z [Description] This has always been a HUGE favorite at parties. It's been in our family for years. People who normally shy away from salsa gobble this up as it's not hot and spicy, unless you punch it up. Better double the recipe as it goes QUICKLY! Take along the best [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Mexican", "< 15 Mins", "No Cook", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["1", "1", "2", "3", "1", "1", "1"] [RecipeIngredientParts] ["Ortega green chili salsa", "black olives", "fresh tomatoes", "green onions", "msg", "olive oil", "vinegar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 28.7 [FatContent] 2.1 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 126.1 [CarbohydrateContent] 2.5 [FiberContent] 1.0 [SugarContent] 0.9 [ProteinContent] 0.5 [RecipeServings] nan [RecipeYield] 8-10 people dipping chips [RecipeInstructions] Sprinkle generously with garlic powder. Let sit 24 hrs. before eating in refrigerator Note: Add chopped hot peppers or chilies to really\"punch it up\".
[Name] Grilled Potatoes [AuthorId] 8310 [AuthorName] Jane Rhodes-Williams [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2001-04-14T12:35:00Z [Description] This is great to serve with grilled chicken or pork! Cook potatoes first, then move to an area without coals to keep warm while you are cooking your meat. Recipe can be varied to suit any dietary restrictions you may have. Can be baked in oven for 1 & 1 2 [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/87/63/picd7Nazw.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/87/63/pic9BfYXF.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/87/63/picq3bBfA.jpg"] [RecipeCategory] Potato [Keywords] ["Vegetable", "Low Protein", "Vegan", "Summer", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["6", "6", "6", NA, NA, NA, NA] [RecipeIngredientParts] ["butter", "margarine", "onions", "salt", "pepper", "seasoning salt", "parsley", "fresh herb"] [AggregatedRating] 5.0 [ReviewCount] 25.0 [Calories] 256.5 [FatContent] 11.8 [SaturatedFatContent] 7.4 [CholesterolContent] 30.5 [SodiumContent] 140.3 [CarbohydrateContent] 35.2 [FiberContent] 3.9 [SugarContent] 3.4 [ProteinContent] 4.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Wash potatoes and slice in half LENGTHWISE. Tear off 12 squares aluminum foil. Place 1/2 of a potato on 6 squares. Place one onion slice on top of potato half. Put 1 tablespoon butter on top. Sprinkle with salt and pepper. Top with other half of potato. It should look like a \"potato sandwich\". Wrap tightly with foil. Rewrap with another square of foil to seal. Place directly on coals. Roast 30-45 minutes until tender. \"Done-ness\" can be tested by squeezing. Use caution when squeezing hot potatoes! Turn packages several times during cooking, so the potatoes do not burn! Unwrap first layer of \"dirty\" foil before taking to table.
[Name] Chicken Piccata [AuthorId] 6550 [AuthorName] Bonnie Traynor [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2001-04-14T12:49:00Z [Description] Make and share this Chicken Piccata recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/4", "1", "1", "1/2", NA] [RecipeIngredientParts] ["boneless skinless chicken breast", "lemon juice", "mushrooms", "capers", "vermouth", "salt"] [AggregatedRating] 4.5 [ReviewCount] 5.0 [Calories] 273.1 [FatContent] 3.1 [SaturatedFatContent] 0.8 [CholesterolContent] 131.7 [SodiumContent] 574.1 [CarbohydrateContent] 5.2 [FiberContent] 1.1 [SugarContent] 1.7 [ProteinContent] 54.6 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Pound chicken breasts to about 1/4\" thickness. Dredge in flour, salt and pepper. Place in oil and fry until completely done. Remove chicken from pan and set aside. Sauté sliced mushrooms in same pan. Add juice of one lemon, the capers and the Vermouth. Reduce down to about 1/2, then add back the chicken and heat until chicken is warm. I serve this over rice. Enjoy!
[Name] Betty's Biscuits Supreme [AuthorId] 8126 [AuthorName] John Padfield [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2001-04-14T12:50:00Z [Description] These are so simple to make, yet so tasty! They are perfect with jam, honey or just plain. These also make the perfect bed for strawberry shortcake or with any other berries for that matter. [Images] "https://img.sndimg.com/food/image/upload/v1/img/feed/8765/XXYazwEPQkOkGh3FtUzF_biscuits.jpg" [RecipeCategory] Breads [Keywords] ["Breakfast", "Lunch/Snacks", "European", "Kid Friendly", "High In...", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["2", "4", "1/2", "1/2", "2", "1/2", "2/3"] [RecipeIngredientParts] ["flour", "baking powder", "salt", "cream of tartar", "sugar", "shortening", "milk"] [AggregatedRating] 4.0 [ReviewCount] 7.0 [Calories] 245.6 [FatContent] 13.8 [SaturatedFatContent] 3.7 [CholesterolContent] 2.9 [SodiumContent] 337.6 [CarbohydrateContent] 26.5 [FiberContent] 0.8 [SugarContent] 1.1 [ProteinContent] 3.9 [RecipeServings] 8.0 [RecipeYield] 8 good-sized biscuits [RecipeInstructions] Preheat oven to 425°F. Sift dry ingredients into mixing bowl. Measure shortening and cut into flour mixture with pastry blender, two knives or blending fork, until mixture looks like \"meal.\" Stir in almost all the milk. If dough does not seem pliable, add the remaining milk using just enough to make a soft, puffy dough easy to roll out. Knead quickly on a lightly floured board (too much handling makes tough biscuits]. Roll out 1/4-inch thick for thin crusty biscuits and 1/2-inch thick for thick biscuits. Place on ungreased cookie sheet; close together for biscuits with soft sides, an inch apart for biscuits with crusty sides. Bake 10 to 12 minutes.
[Name] Betty's Fumi Salad [AuthorId] 8126 [AuthorName] John Padfield [CookTime] nan [PrepTime] PT30M [TotalTime] PT30M [DatePublished] 2001-04-14T12:51:00Z [Description] This is The Pot Luck Favorite! My mom always receive raves from this recipe. People inevitably want a copy of it as it's so delicious and easy to make. One recipe will feed a LOT of people. This is super-good in the summer or to take to a pot luck. Enjoy! [Images] character(0) [RecipeCategory] Fruit [Keywords] ["Nuts", "Vegan", "Potluck", "< 30 Mins", "For Large Groups", "No Cook", "Easy"] [RecipeIngredientQuantities] ["1", "8", "8", "8", "1", "6", "4", "3/4", "1", "2"] [RecipeIngredientParts] ["cabbage", "green onions", "sesame seeds", "rice vinegar", "sugar", "pepper", "salt"] [AggregatedRating] 5.0 [ReviewCount] 11.0 [Calories] 159.5 [FatContent] 13.2 [SaturatedFatContent] 2.0 [CholesterolContent] 0.0 [SodiumContent] 437.9 [CarbohydrateContent] 9.5 [FiberContent] 2.2 [SugarContent] 3.4 [ProteinContent] 2.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Mix cabbage and onions and refrigerate until ready to serve. Then stir in almonds, seeds, and crushed noodles. Pour dressing over all.
[Name] Mashed Potato Casserole [AuthorId] 8126 [AuthorName] John Padfield [CookTime] PT45M [PrepTime] PT1H [TotalTime] PT1H45M [DatePublished] 2001-04-14T13:21:00Z [Description] This mashed potato casserole is THE BEST! It's always been a huge hit with guests at pot lucks, holiday meals and TGIF parties after a long work week. If you like garlic, it's easy to add fresh or powdered to really "kick it up a notch". Cayenne pepper also adds flair. Enjoy! [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "Low Protein", "Kid Friendly", "Potluck", "Weeknight", "Oven", "Refrigerator", "< 4 Hours"] [RecipeIngredientQuantities] ["8", "2", "3", "1", "2", "1/4", NA] [RecipeIngredientParts] ["potatoes", "green onions", "sour cream", "butter", "parmesan cheese", "paprika"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 199.1 [FatContent] 8.9 [SaturatedFatContent] 5.2 [CholesterolContent] 23.4 [SodiumContent] 77.2 [CarbohydrateContent] 26.3 [FiberContent] 3.2 [SugarContent] 2.6 [ProteinContent] 4.5 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Boil potatoes, drain and mash. Add onion salt and cool. Stir in chopped green onions to potatoes. Fold in sour cream. Put contents into in buttered casserole dish. Top with dots of butter. Cover and refrigerate over night. Before heating in oven, sprinkle with parmesan cheese& paprika. Bake 45 minutes at 350 degrees.
[Name] Seafood Angelica [AuthorId] 6863 [AuthorName] Douglas Gove [CookTime] PT10M [PrepTime] PT0S [TotalTime] PT10M [DatePublished] 2001-04-15T09:10:00Z [Description] This is a wonderful hearty dish that is sure to fill even the biggest appetite. Its rich and creamy and tastes illegal but its not--ENJOY. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Crab", "Cheese", "Very Low Carbs", "< 15 Mins", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["3", "1/4", "1/4", "6 -8", "1/4", NA, "1", "1/2", NA, NA, "1/2"] [RecipeIngredientParts] ["olive oil", "red bell pepper", "green bell pepper", "scallops", "angel hair pasta", "garlic", "parmesan cheese", "oregano", "lemon", "heavy cream"] [AggregatedRating] 4.5 [ReviewCount] 5.0 [Calories] 1586.4 [FatContent] 144.4 [SaturatedFatContent] 69.3 [CholesterolContent] 447.4 [SodiumContent] 1950.0 [CarbohydrateContent] 14.8 [FiberContent] 1.4 [SugarContent] 3.2 [ProteinContent] 60.6 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Place olive oil in pan and heat. Add garlic and diced peppers. When peppers are al dente, add seafood. Add pasta and heavy cream and heat till hot and bubbling. Add parmesan cheese and heat till sauce thickens. Place on plate. Sprinkle oregano on top and garnish with lemon slices.
[Name] LeHmonade [AuthorId] 8335 [AuthorName] miss zeee [CookTime] PT3M [PrepTime] PT2M [TotalTime] PT5M [DatePublished] 2001-04-15T09:33:00Z [Description] This was a little something that I came up with, and the time taken is really little, so it's handy whenever you need a thirst-quencher for long distance travel or whatever. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Chinese", "Asian", "Low Protein", "Low Cholesterol", "Healthy", "Kid Friendly", "Summer", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["3", "2", "1", NA, NA] [RecipeIngredientParts] ["lemons", "brown sugar", "water", "white sugar"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 38.8 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 10.3 [CarbohydrateContent] 10.8 [FiberContent] 1.2 [SugarContent] 7.8 [ProteinContent] 0.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Pour water into a pot. Squeeze the halved lemons into the water. Drop the already-squeezed lemons into the pot. (Just do it!] Put in brown sugar and mix well. Start boiling the mixture. Boil for about 2 minutes. Leave to cool. Add white sugar. (Taste it to see if you like it. I don't know, I'm more of a sweet person than a sour person...] Serve over ice.
[Name] Applesauce Oat Bran Muffins [AuthorId] 6836 [AuthorName] Mary Scheffert [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2001-04-15T13:38:00Z [Description] This is my own adaptation of a recipe I found on the back of the oat bran box. These are also good with cinnamon sugar sprinkled on top before baking, and are especially yummy warmed up in the microwave about 10-15 seconds , with a little margarine! [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "Breakfast", "Lunch/Snacks", "Healthy", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["3/4", "1 1/2", "1 1/2", "1 1/2", "1 1/2", "1 1/2", "1/2", "1/2", "1/2", "1/2", "1", "2", "1", "4"] [RecipeIngredientParts] ["brown sugar", "flour", "baking powder", "baking soda", "cinnamon", "nutmeg", "salt", "raisins", "vanilla", "eggs", "unsweetened applesauce"] [AggregatedRating] 4.5 [ReviewCount] 9.0 [Calories] 203.3 [FatContent] 6.4 [SaturatedFatContent] 1.1 [CholesterolContent] 35.2 [SodiumContent] 318.0 [CarbohydrateContent] 36.0 [FiberContent] 2.6 [SugarContent] 13.7 [ProteinContent] 4.8 [RecipeServings] 12.0 [RecipeYield] 12 muffins [RecipeInstructions] Preheat oven to 400. Line 12 muffin cups with paper liners, or grease muffin tins. In a large bowl, mix together dry ingredients, including nuts & raisins if using. In another bowl, mix together vanilla, oil, eggs & applesauce until well blended. Make a well in the center of the dry ingredients; add wet ingredients & mix until well blended. Let mixture sit for 10 minutes (for oat bran to absorb some of the liquid]. Spoon mixture into paper-lined muffin cups and bake 15-20 minutes or until golden brown & toothpick comes out clean. Let muffins cool in pan for 5 minutes; then remove to a wire rack to cool completely.
[Name] Asparagus Risotto [AuthorId] 2312 [AuthorName] Gay Gilmore [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2001-04-16T11:29:00Z [Description] Make and share this Asparagus Risotto 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/87/71/Y5WvnFieRoWfGom2Bv8g_Asparagus risotto SITE-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/87/71/picFbHD0t.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/87/71/picTGK1Ic.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/87/71/pic4UMwqK.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/87/71/E52fKWbtQraiBclHm7aM_Asparagus risotto SITE-1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/87/71/lehvR3qkQOrEbKCwUvTA_Asparagus risotto SITE-3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/87/71/picpmKtYF.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/87/71/picwSvFvg.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/87/71/pictj49xn.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/87/71/piczhB6HK.jpg"] [RecipeCategory] One Dish Meal [Keywords] ["Short Grain Rice", "Rice", "Vegetable", "European", "Low Cholesterol", "Healthy", "Spring", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1", "1", "3/4", "3", "1 1/2", "4", "1/4", "1", "1/4"] [RecipeIngredientParts] ["butter", "onion", "asparagus", "garlic cloves", "arborio rice", "chicken broth", "parmesan cheese", "fresh basil"] [AggregatedRating] 5.0 [ReviewCount] 19.0 [Calories] 518.1 [FatContent] 16.7 [SaturatedFatContent] 9.6 [CholesterolContent] 46.2 [SodiumContent] 1173.6 [CarbohydrateContent] 68.6 [FiberContent] 4.4 [SugarContent] 3.2 [ProteinContent] 22.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Melt the butter in the pan and add the onions on medium-low heat. Cook for 4 minutes, then add the garlic. Cook for 1 minute, then add the rice. Stir until well coated. Add 1/2 cup of stock to the rice, stirring until absorbed. Then add the asparagus. Continue adding the stock in 1/2 cup increments, stirring after each addition until the stock has been absorbed. (Should take about 20-25 minutes.] Add the cream, cheese, and basil stirring gently to combine.
[Name] Chocolate Lovers Delight [AuthorId] 7240 [AuthorName] Amber Broach [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2001-04-16T16:04:00Z [Description] Make and share this Chocolate Lovers Delight recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Healthy", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["1/4", "3", "1/2", "3", "2", "2/3", "2", "2", "7/8", "1/4"] [RecipeIngredientParts] ["milk", "flour", "eggs", "water", "powdered sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 529.0 [FatContent] 12.2 [SaturatedFatContent] 6.7 [CholesterolContent] 110.1 [SodiumContent] 256.6 [CarbohydrateContent] 95.7 [FiberContent] 4.7 [SugarContent] 59.6 [ProteinContent] 13.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Stir All Chocolate Mix Together with milk. Mix Flour,Eggs,& Water to make dough. (in seperate bowl] Roll Dough Into About 1 1/2 Size ball leave a little hole in the top. Then pour in the chocolate mix into top of the dough. Then let it bake for 10-15 minutes at 350F degrees. then roll in powdered sugar. and eat.
[Name] Black Bean & Cabbage over Rice [AuthorId] 8377 [AuthorName] Kathy228 [CookTime] PT35M [PrepTime] PT15M [TotalTime] PT50M [DatePublished] 2001-04-16T17:16:00Z [Description] This can be a hearty side dish or a meatless main course with a green salad and chunks of rye bread. Regular butter can be used with the same result. [Images] character(0) [RecipeCategory] Brown Rice [Keywords] ["Rice", "Vegetable", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1/2", "2", "1", "2/3", "1/2", "1", "1", "2", NA, NA] [RecipeIngredientParts] ["cabbage", "ghee", "onion", "sea salt", "pepper", "black beans", "tomatoes", "cooked brown rice", "plain yogurt", "sour cream", "cilantro"] [AggregatedRating] 4.5 [ReviewCount] 11.0 [Calories] 312.2 [FatContent] 7.8 [SaturatedFatContent] 4.3 [CholesterolContent] 16.4 [SodiumContent] 412.8 [CarbohydrateContent] 51.7 [FiberContent] 12.2 [SugarContent] 5.6 [ProteinContent] 11.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Saute the first 3 ingredients until soft, about 15-20 minutes. Add salt and pepper and stir. Add the rinsed and drained beans. Gently saute the beans with cabbage-onion mixture for 10 minutes. Stir in the tomato and simmer for 5 more minutes. Adjust the seasonings. Serve over individual bowls of brown rice, top with yogurt or sour cream and sprinkle with chopped cilantro.
[Name] Cranberry Punch [AuthorId] 8479 [AuthorName] Christy Ulses [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2001-04-18T17:13:00Z [Description] Make and share this Cranberry Punch 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/87/74/pic5PTQTt.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/87/74/picqzaiMt.jpg"] [RecipeCategory] Punch Beverage [Keywords] ["Beverages", "Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["6", "6", "1", "4", "28"] [RecipeIngredientParts] ["cranberry juice", "water"] [AggregatedRating] 5.0 [ReviewCount] 9.0 [Calories] 123.2 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 10.4 [CarbohydrateContent] 30.8 [FiberContent] 0.1 [SugarContent] 27.7 [ProteinContent] 0.3 [RecipeServings] 15.0 [RecipeYield] nan [RecipeInstructions] Mix orange juice, lemonade, cranberry juice and water. Chill. Just before serving, add 7-up.
[Name] Curry Schnitzel [AuthorId] 8410 [AuthorName] Joan Gowland [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2001-04-19T09:19:00Z [Description] Quick and very tasty dish, suitable to cook in the afternoon and serve reheated in the evening for visitors. Tinfoil is necessary to avoid drying out. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Spicy", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["8", "1", "1/2", "1/3", "1/3", "3", "1"] [RecipeIngredientParts] ["beef schnitzel", "cashew nuts", "crystallized ginger", "spring onions", "egg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 156.5 [FatContent] 7.0 [SaturatedFatContent] 1.5 [CholesterolContent] 52.9 [SodiumContent] 170.5 [CarbohydrateContent] 20.5 [FiberContent] 2.1 [SugarContent] 10.1 [ProteinContent] 4.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Beat the egg. Mix into dry ingredients. Divide mixture among the schnitzels and roll up. Put in baking or roasting dish and pour over a can of your favourite Supermarket Curry Sauce. Cover with tinfoil. Cook in medium heat over for just over an hour or until cooked.

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