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[Name] Artichokes, Lamb, and Orzo Avgolemono [AuthorId] 8494 [AuthorName] Douglas Rohrer [CookTime] PT40M [PrepTime] PT20M [TotalTime] PT1H [DatePublished] 2001-04-19T09:25:00Z [Description] Make and share this Artichokes, Lamb, and Orzo Avgolemono recipe from Food.com. [Images] character(0) [RecipeCategory] Lamb/Sheep [Keywords] ["Meat", "Greek", "European", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "3/4", "1 1/2", "1", "1/4", "1/4", "1", "8", "1", "2", "1", "1/2", "2"] [RecipeIngredientParts] ["olive oil", "boneless lean lamb", "onion", "garlic", "white wine", "chicken broth", "fresh oregano", "dried oregano", "lemon, rind of", "salt", "pepper", "artichokes", "artichoke hearts", "orzo pasta", "egg", "lemon juice", "cornstarch", "chicken broth", "fresh parsley"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 782.8 [FatContent] 33.1 [SaturatedFatContent] 11.7 [CholesterolContent] 156.6 [SodiumContent] 526.6 [CarbohydrateContent] 71.1 [FiberContent] 13.3 [SugarContent] 5.9 [ProteinContent] 44.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a Dutch oven or large skillet heat the oil and brown the meat with onion and garlic till onion is tender. Drain fat from the meat and return the meat to pan. Add 3/4 cup wine or chicken broth, oregano, lemon peel, salt, and pepper. Bring to a boil, reduce heat, and cover. Simmer for 20 minutes. Add fresh or canned artichokes and simmer 10 minutes more, or till tender. Meanwhile, in a large saucepan or pasta pot bring 3 quarts water to boiling. Add pasta and reduce heat slightly. Boil for 5-8 minutes stirring occasionally. Immediately drain and return to warm pan; keep warm. In a small mixing bowl combine egg, lemon juice, cornstarch, and 1/2 cup warm chicken broth. Pour egg mixture into the lamb-artichoke mixture. Cook and stir over medium heat for 1 minute, or till thickened and bubbly. Cook and stir for 2 minutes more. Serve lamb mixture over hot cooked pasta. Garnish with parsley (optional].
[Name] Golden Pumpkin Waffles [AuthorId] 8503 [AuthorName] Katie OS [CookTime] PT8M [PrepTime] PT15M [TotalTime] PT23M [DatePublished] 2001-04-19T09:37:00Z [Description] These waffles are the perfect treat for someone on a diet who loves waffles! The pumpkin gives it a delious flavor, and if you top it with sugar-free syrup you have a delicious low-fat breakfast! [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Low Cholesterol", "Healthy", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "2", "2", "3/4", "2 1/2", "4", "1/2", "1"] [RecipeIngredientParts] ["whole wheat pastry flour", "sugar", "baking powder", "baking soda", "pumpkin pie spice", "pumpkin", "skim milk"] [AggregatedRating] 4.5 [ReviewCount] 8.0 [Calories] 89.2 [FatContent] 0.6 [SaturatedFatContent] 0.1 [CholesterolContent] 0.4 [SodiumContent] 173.2 [CarbohydrateContent] 17.7 [FiberContent] 1.9 [SugarContent] 2.4 [ProteinContent] 4.1 [RecipeServings] 12.0 [RecipeYield] 12 waffles [RecipeInstructions] Coat a waffle iron with nonstick cooking spray, and preheat according to manufacturer?s directions. Combine the whole wheat flour, cornmeal or brown rice flour, sugar, baking powder, baking soda and pumpkin pie spice in a large bowl, and stir to mix well. Set aside. Place the egg whites in the bowl of an electric mixer, and beat on high until soft peaks form. Set aside. Add pumpkin and milk to the flour mixture, and stir to mix well. Gently fold in the egg whites. Spoon 1 1/4 cups of batter (or amount stated by manufacturer] onto prepared waffle iron. Bake for six to eight minutes, or until the iron has stopped steaming and the waffles crisp and brown. Serve hot.
[Name] Ginger-Ale + Ginger Candy [AuthorId] 8515 [AuthorName] Daniel Gordon [CookTime] PT3H [PrepTime] PT20M [TotalTime] PT3H20M [DatePublished] 2001-04-19T10:19:00Z [Description] Make and share this Ginger-Ale + Ginger Candy recipe from Food.com. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Beverages", "Dessert", "Asian", "Low Protein", "Low Cholesterol", "Healthy", "Weeknight", "Refrigerator", "Stove Top", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1"] [RecipeIngredientParts] ["water", "sugar", "ginger", "seltzer water", "lime juice"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 92.8 [FatContent] 0.3 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 7.2 [CarbohydrateContent] 23.3 [FiberContent] 1.1 [SugarContent] 17.2 [ProteinContent] 0.7 [RecipeServings] nan [RecipeYield] 12 tall glasses [RecipeInstructions] Bring ginger, water, and sugar to a rolling boil. Turn heat to low. Let mixture simmer and reduce to a strong-tasting syrup. Strain syrup from ginger slices. Refrigerate syrup to thicken. Mix 1 part syrup to 7 parts seltzer water (depending how strong you like it]. Add lime juice to taste. Toss remaining ginger slices in sugar. Place in warming oven and let dry.
[Name] Spicy Green Rice [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2001-04-20T11:07:00Z [Description] Make and share this Spicy Green Rice recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Rice", "Vegetable", "Asian", "Indian", "Vegan", "Winter", "Spicy", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["4", "1", "1", "1", "6", "6", "3", "2", "10", "2", "6", NA, "1"] [RecipeIngredientParts] ["rice", "mint leaf", "coriander leaves", "cloves", "cinnamon sticks", "cardamoms", "onions", "green chilies", "water", "salt"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 517.4 [FatContent] 1.0 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 21.6 [CarbohydrateContent] 114.6 [FiberContent] 4.1 [SugarContent] 5.4 [ProteinContent] 10.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Blanch spinach leaves, mint leaves and corriander leaves.", "Grind to a paste.", "In a heavy bottomed vessel, heat oil.", "Add cloves, cardamoms, cinnamons, javitri and the ginger-garlic paste.", "Saute for a while.", "Add chopped onions and slit green chillies.", "Fry till light golden brown in colour.", "Then, add the green paste.", "Cook for a few minutes.", "Add the washed, cleanedand drained rice.", "Then add the water and salt.", "Cook till rice is done.", "Serve hot, garnished with corriander leaves." ]
[Name] Super Easy Mild Chili [AuthorId] 28729 [AuthorName] Auntie Jan [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2001-04-20T11:13:00Z [Description] Make and share this Super Easy Mild Chili recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/87/80/picYFGENw.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/87/80/picfIAxUP.jpg"] [RecipeCategory] Beans [Keywords] ["Meat", "Mexican", "Weeknight", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/2", "1", "3", "1", NA, "1", NA] [RecipeIngredientParts] ["lean ground beef", "red kidney beans", "Del Monte crushed tomatoes with mild green chilies", "mild salsa"] [AggregatedRating] 5.0 [ReviewCount] 9.0 [Calories] 253.2 [FatContent] 10.4 [SaturatedFatContent] 3.7 [CholesterolContent] 55.3 [SodiumContent] 493.7 [CarbohydrateContent] 17.3 [FiberContent] 5.5 [SugarContent] 1.9 [ProteinContent] 22.9 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Brown ground beef in (preheated] large skillet with a little water. Drain and rinse beef in a colander. MUST RINSE IF YOU WANT IT LOW FAT! Leave the colander in the sink. Put beef in a stock pot. Rinse kidney beans in the colander. Mix them with the beef. Add all other ingredients. Cook over med-low heat for about an hour. Stir once in a while. DON'T LET IT BURN! Serve hot. Great with Tortilla chips and shredded cheddar cheese. Note: For the best Nachos EVER, Spread finished chili over tortilla chips, top with shredded Monterey Jack cheese. Place in preheated 400°F oven for 10 minutes. Sour cream on the side. You can make this into 2 layers also. Just add more chips, then chili, then cheese again. Same cooking time if layered.
[Name] Fruited Spring Salad [AuthorId] 4888 [AuthorName] Melissa Sugg [CookTime] nan [PrepTime] PT30M [TotalTime] PT30M [DatePublished] 2001-04-20T11:20:00Z [Description] Make and share this Fruited Spring Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Spring", "< 30 Mins", "No Cook"] [RecipeIngredientQuantities] ["6", "1", "1/2", "1/2", "1/4", "1", "1/2", "1/4", "2"] [RecipeIngredientParts] ["fresh strawberries", "green onion", "mandarin oranges"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 184.1 [FatContent] 9.8 [SaturatedFatContent] 3.5 [CholesterolContent] 11.2 [SodiumContent] 101.8 [CarbohydrateContent] 20.6 [FiberContent] 3.5 [SugarContent] 12.2 [ProteinContent] 6.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In large bowl combine greens, strawberries, onions, noodles, and almonds; set aside. Combine balsamic vinaigrette and orange juice. Mix well. Salt to taste. Toss dressing with greens. Top with orange sections and cheese. Serve immediately.
[Name] Roast "Sticky" Chicken [AuthorId] 6411 [AuthorName] C Chatwin [CookTime] PT5H10M [PrepTime] PT15M [TotalTime] PT5H25M [DatePublished] 2001-04-20T18:06:00Z [Description] Beautiful and delicious, this incredibly moist roasted Chicken puts Kenny Roger's Roasters, Boston Market, and other rotisserie style chickens to shame! Please don't let the word "overnight" mislead you; for actual hands-on preparation, this is a Quick-N-Easy way to impress Sunday dinner guests! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/87/82/xUKlcnrfSAWCxKVcgA0F_RSC%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/87/82/6EB9a4DiQSSF1DGLgYkF_RSC%204%20-%20final_2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/87/82/01479083119.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/87/82/picSDOr1t.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/87/82/pUAxrHnOQsejhfmCfaiV_sticky%20chicken.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/87/82/pichTHU0S.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/87/82/picrdheFf.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/87/82/picXNjaBH.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/87/82/picc85DfI.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/87/82/picoaoqjc.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/87/82/pict7UqzN.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/87/82/picAI8hXe.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/87/82/picsJfQFW.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/87/82/pic7BQoLW.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/87/82/picYVXgvW.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/87/82/piclhB9mC.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/87/82/picMVDupd.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/87/82/picPOEIRM.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/87/82/picK51FM9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/87/82/picvzNLJi.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/87/82/picUzoWsE.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/87/82/picn0ogPK.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/87/82/picNAdWft.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/87/82/pic44HUDe.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/87/82/pictB7cVp.jpg"] [RecipeCategory] Whole Chicken [Keywords] ["Chicken", "Poultry", "Meat", "Weeknight", "Roast", "Oven"] [RecipeIngredientQuantities] ["4", "2", "1", "1", "1", "1", "1/2", "1/2", "1", "2"] [RecipeIngredientParts] ["salt", "paprika", "cayenne pepper", "onion powder", "thyme", "white pepper", "garlic powder", "black pepper", "roasting chicken", "onions"] [AggregatedRating] 5.0 [ReviewCount] 332.0 [Calories] 238.0 [FatContent] 15.7 [SaturatedFatContent] 4.5 [CholesterolContent] 71.3 [SodiumContent] 1619.9 [CarbohydrateContent] 6.2 [FiberContent] 1.4 [SugarContent] 2.3 [ProteinContent] 17.6 [RecipeServings] 6.0 [RecipeYield] 2 Servings per Lb [RecipeInstructions] (Day 1] Blend all spices together and set aside. Remove neck and giblets from chicken cavity, rinse well inside and out, and pat dry with paper towels. Rub with spice mixture, both inside and out, then stuff cavity with onions. Wrap in a resealable\"food grade\" plastic bag (I just use a new, unscented, white kitchen can liner.], tie closed, and refrigerate overnight. (Day 2] Remove from plastic bag and place in a shallow baking pan. Roast uncovered in a 250 F oven 5 hours. (This is not an error, I repeat, 250 F for 5 hours!] If the chicken contains a pop-up thermometer, ignore it. This recipe is SAFE. According to the United States Department of Agriculture Food Safety and Inspection Service, a whole chicken should reach an internal temperature of 180 F. For more info check out their\"Thermy\" campign Web site! http://www.fsis.usda.gov/thermy/index.htm Baste with drippings every 30 minutes after the first hour. (I admit I'm not consistent on this point, but it still comes out wonderful!] Let rest for 10 minutes before carving.
[Name] Couscous and Sun-Dried Tomatoes [AuthorId] 6702 [AuthorName] Jennifer Michele [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2001-04-21T12:16:00Z [Description] Make and share this Couscous and Sun-Dried Tomatoes 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/87/83/picNgKrYX.jpg" [RecipeCategory] Vegan [Keywords] ["Low Cholesterol", "Healthy", "Potluck", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "4", "1 -2", "1", "1 1/2"] [RecipeIngredientParts] ["onion", "sun-dried tomatoes", "olive oil", "couscous", "boiling water"] [AggregatedRating] 4.0 [ReviewCount] 4.0 [Calories] 209.2 [FatContent] 3.7 [SaturatedFatContent] 0.5 [CholesterolContent] 0.0 [SodiumContent] 48.9 [CarbohydrateContent] 37.4 [FiberContent] 2.8 [SugarContent] 1.9 [ProteinContent] 6.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat oil in pan that has a tight fitting lid. Saute onions until they just start to soften. Add the tomatoes and continue to saute about 5 minutes more, or until the onions become translucent. Pour in boiling water, stir and bring back up to a boil. Add couscous and stir. Cover and simmer for 10 minutes. Fluff with a fork when done.
[Name] Paneer Pudding [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT8M [PrepTime] PT7M [TotalTime] PT15M [DatePublished] 2001-04-22T10:34:00Z [Description] Its something uncommon and delicious too! Morover, Indian cottage cheese is normally a favourite with North Indians and a dessert out of the same sounds like a maraschino cherry topping off a pudding! [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cheese", "Fruit", "Nuts", "Asian", "Indian", "Kid Friendly", "Winter", "< 15 Mins", "Refrigerator", "Beginner Cook", "Freezer", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1", "1/2", "2", "1"] [RecipeIngredientParts] ["panir", "milk", "sugar", "vanilla essence", "cornflour", "pistachios"] [AggregatedRating] nan [ReviewCount] nan [Calories] 403.7 [FatContent] 15.2 [SaturatedFatContent] 2.4 [CholesterolContent] 4.3 [SodiumContent] 16.1 [CarbohydrateContent] 62.9 [FiberContent] 3.4 [SugarContent] 52.5 [ProteinContent] 7.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Make a thin syrup with 2 cups water and sugar. Add grated paneer and let it cook for 2-3 minutes. Then add vanilla essence, milk and cornflour (mixed with water]. Cook till it thickens. Remove from heat. Transfer to a bowl. Garnish with chopped pistachios. Refrigerate for 2-3 hours. Serve chilled.
[Name] Baked Beans [AuthorId] 6863 [AuthorName] Douglas Gove [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2001-04-22T10:38:00Z [Description] Make and share this Baked Beans 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/87/85/picM49Vx9.jpg" [RecipeCategory] Beans [Keywords] ["Low Cholesterol", "Healthy", "Kid Friendly", "< 60 Mins", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "1", "1/2", "1/4", "1/4", "1/4", "1"] [RecipeIngredientParts] ["dark brown sugar", "red bell pepper", "green bell pepper", "onion", "bacon", "Worcestershire sauce", "yellow mustard", "ketchup", "garlic"] [AggregatedRating] 5.0 [ReviewCount] 18.0 [Calories] 533.2 [FatContent] 10.2 [SaturatedFatContent] 3.5 [CholesterolContent] 24.6 [SodiumContent] 1124.5 [CarbohydrateContent] 104.0 [FiberContent] 11.8 [SugarContent] 60.9 [ProteinContent] 12.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In sauce pan, fry bacon. When cooked but still soft, add diced peppers, garlic and onion. Cook till translucent, add ketchup worcestershire sauce and mustard and simmer for about 5 minutes. Stir in the brown sugar and simmer, stirring often. Rinse the pork and beans to remove the sauce [canned sauce is not real food discard it] and add to the sauce that you have made and simmer till hot and bubbly. Salt and pepper to taste and enjoy.
[Name] Cashew Nut Delight [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT3H [PrepTime] PT5M [TotalTime] PT3H5M [DatePublished] 2001-04-22T10:42:00Z [Description] Its very tasty! The more the number of delights you eat, the more you begin to love it! Its very nutritious too! [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "Nuts", "Asian", "Indian", "Kid Friendly", "Winter", "Weeknight", "Stove Top", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "1", "2 -3", NA, NA] [RecipeIngredientParts] ["cashew nuts", "sugar", "saffron", "cardamom powder"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 1173.4 [FatContent] 63.5 [SaturatedFatContent] 12.6 [CholesterolContent] 0.0 [SodiumContent] 876.8 [CarbohydrateContent] 144.8 [FiberContent] 4.1 [SugarContent] 106.8 [ProteinContent] 21.0 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Mix cashewnut powder, sugar and cardamom powder with little milk mixed with saffron. Make heart shapes out of the above dough. Put it between 2 butter papers. Now put all the delights in a frying pan on very slow flame. After 3 hours, remove the butter paper and enjoy the delights!
[Name] Cherry Bombs [AuthorId] 8532 [AuthorName] Linda2 [CookTime] nan [PrepTime] PT30M [TotalTime] PT30M [DatePublished] 2001-04-22T11:28:00Z [Description] I don't know where this recipe came from but my friends go nuts trying to figure out how I made it! My Scrabble buddy can eat four of them! Everyone loves this dessert! [Images] character(0) [RecipeCategory] Frozen Desserts [Keywords] ["Dessert", "Summer", "< 30 Mins", "No Cook", "Freezer", "Easy"] [RecipeIngredientQuantities] ["1/2", "1", "2", NA] [RecipeIngredientParts] "vanilla ice cream" [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 285.2 [FatContent] 15.6 [SaturatedFatContent] 9.6 [CholesterolContent] 62.4 [SodiumContent] 113.5 [CarbohydrateContent] 33.5 [FiberContent] 1.0 [SugarContent] 30.1 [ProteinContent] 5.0 [RecipeServings] nan [RecipeYield] 8-12 Cherry Bombs [RecipeInstructions] Use a medium to large round ice cream scooper and scoop up some ice cream. Carefully push a chocolate covered cherry into the center of the scoop until the cherry is even with the edge of the scoop and level off the ice cream. You don't want the cherry to hit the top of the scooper, try to center it. Release onto a parchment lined baking sheet and freeze until very hard. Repeat for each chocolate covered cherry. Before serving, cover each'bomb' with Magic Shell. When the shell is hard put onto a dessert plate and garnish with some whipped cream. People are always amazed when they cut this open and find a chocolate covered cherry inside. The cherry won't freeze!
[Name] Mom's Molasses Cookies [AuthorId] 2059 [AuthorName] Moishe Lettvin 1 [CookTime] PT15M [PrepTime] PT1H10M [TotalTime] PT1H25M [DatePublished] 2001-04-22T11:38:00Z [Description] Make and share this Mom's Molasses 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/87/88/picz6UPxw.jpg" [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Kid Friendly", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "3/4", "1/4", "1", "2 1/4", "2", "1", "1", "1/2", "1/4", NA] [RecipeIngredientParts] ["brown sugar", "molasses", "egg", "flour", "baking soda", "cinnamon", "ginger", "clove", "salt", "granulated sugar"] [AggregatedRating] 5.0 [ReviewCount] 21.0 [Calories] 295.9 [FatContent] 13.5 [SaturatedFatContent] 4.1 [CholesterolContent] 15.5 [SodiumContent] 272.6 [CarbohydrateContent] 41.5 [FiberContent] 0.8 [SugarContent] 21.8 [ProteinContent] 3.0 [RecipeServings] 12.0 [RecipeYield] 48 cookies [RecipeInstructions] Mix together brown sugar, Crisco, molasses and egg; add in flour, soda and spices, mix well. Cover and refrigerate at least 1 hour. Preheat oven to 375°. Shape dough into walnut-sized balls. Dip tops in granulated sugar. Place sugar-side up about 3\" apart on cookie sheet. Bake 10-12 minutes. Remove immediately from cookie sheet and let cool.
[Name] Bergie's Best Meatballs [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2001-04-22T17:57:00Z [Description] This is my version of Swedish Meatballs. They are good enough for company, easy to make and you'll have them coming back for more. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/87/90/picfg16Ge.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/87/90/picYpxCXg.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/87/90/picZ87pmf.jpg"] [RecipeCategory] Potato [Keywords] ["Vegetable", "Meat", "Swedish", "Scandinavian", "European", "Very Low Carbs", "Potluck", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2", "1 1/2", "5", "3", "1 1/2", "1", "6", "1/4", "2"] [RecipeIngredientParts] ["raw potatoes", "onions", "salt", "allspice", "beef broth", "water", "butter", "light olive oil"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 489.2 [FatContent] 38.2 [SaturatedFatContent] 15.9 [CholesterolContent] 124.7 [SodiumContent] 1496.1 [CarbohydrateContent] 7.7 [FiberContent] 1.1 [SugarContent] 0.7 [ProteinContent] 27.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Mix together the ground meat, potatoes,onion, salt and Allspice. Mix well, use your hands. Shape the mixture into Ping Pong sized meatballs. Put the Broth and water in a saucepan and bring to a boil. Drop in the meatballs and return to boil.Simmer lightly for 5 minutes. Using a slotted spoon remove meatballs and drain on a paper towel. Reserve the broth. At this point you may store the meatballs and the broth (separately] in your fridge for up to 2 days. When you are ready to serve the meatballs melt the butter with the oil in a frypan and brown the meatballs on all sides shaking the pan frequently for even browning. Add the reserved broth to the pan and simmer until the meatballs are cooked through. If you wish you may add a little flour to thicken the broth.
[Name] Claude's Baked Beans [AuthorId] 8629 [AuthorName] Marie Nixon [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2001-04-22T18:02:00Z [Description] Updated on September 16, 2009. I posted this recipe on Apr 22, 2001 and am embarrassed to say that just TODAY I found out that the recipe is missing an ingredient! I talked to 'Claude' and she (Claudia, actually) said that the recipe needs to include 1 can of condensed tomato soup. I have added the soup to the ingredients list. The recipe received several 5-star ratings before I corrected the ingredients list so I guess that goes to show that this is a really good recipe! Here is my original recipe description:
[Name] Homer's Patented Space-Age Out of This World Moon Waffles [AuthorId] 2178 [AuthorName] troyh [CookTime] PT5M [PrepTime] PT0S [TotalTime] PT5M [DatePublished] 2001-04-22T18:23:00Z [Description] This is straight from The Simpsons' "Homer the Heretic" episode where Homer makes his own breakfast while skipping church on Sunday. Mmmmmm.... fattening. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["< 15 Mins", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1", NA, NA, "1/2 - 1"] [RecipeIngredientParts] ["liquid smoke", "butter"] [AggregatedRating] 5.0 [ReviewCount] 12.0 [Calories] 813.8 [FatContent] 92.1 [SaturatedFatContent] 58.3 [CholesterolContent] 244.0 [SodiumContent] 653.8 [CarbohydrateContent] 0.1 [FiberContent] 0.0 [SugarContent] 0.1 [ProteinContent] 1.0 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Pour first 3 ingredients on waffle iron. Close iron. You may enjoy the\"waffle runoff\" that is squeezed out when you close the iron. When waffle is done, peel it off the waffle iron. Wrap waffle around full stick of butter. Insert toothpick to close waffle around butter and enjoy.
[Name] Kid's Macaroni & Cheese Casserole [AuthorId] 275742 [AuthorName] bugsbunnyfan [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2001-04-23T15:53:00Z [Description] Make and share this Kid's Macaroni & Cheese Casserole recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/87/93/pic45GqOD.jpg" [RecipeCategory] Tuna [Keywords] ["Cheese", "High Protein", "Kid Friendly", "High In...", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "8", "1/2", "1", NA] [RecipeIngredientParts] ["cheddar cheese", "tuna fish"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 417.0 [FatContent] 17.4 [SaturatedFatContent] 10.5 [CholesterolContent] 63.6 [SodiumContent] 805.4 [CarbohydrateContent] 36.3 [FiberContent] 1.4 [SugarContent] 5.0 [ProteinContent] 28.1 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 degrees. Cook Macaroni& cheese according to directions. Add cheese and tuna. Mix well. Pour into small-medium sized casserole dish. Spread bread crumbs on top. Top with crushed potato chips. Bake un-covered for 20 minutes om top rack. Note: Adding the extra cheese in this recipe makes a big difference in the flavor of this dish. Boxed macaroni and cheese tends to be lacking in the cheese department no matter what brand you buy. If you use a homemade macaroni and cheese, you can omit the 8 oz. of cheddar.
[Name] The Best Pasta Salad [AuthorId] 51011 [AuthorName] Loves2Teach [CookTime] PT11M [PrepTime] PT40M [TotalTime] PT51M [DatePublished] 2001-04-23T15:57:00Z [Description] Make and share this The Best Pasta Salad recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/87/94/PFtwU8CHT6uylwEXQFEF_0S9A7463.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/87/94/PU2uTNrMQrGnDejip3wh_0S9A7502.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/87/94/pic6doAlZ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/87/94/AWwGzZ1lTVGdV6K46zDQ_0S9A7482.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/87/94/picUTmCyQ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/87/94/piczrtuXe.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/87/94/picumvBfB.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/87/94/picnLQJ9i.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/87/94/picstOlP7.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/87/94/pic2ovSiU.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/87/94/picVjKxmd.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/87/94/picxnNkKh.jpg"] [RecipeCategory] < 60 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["8", "1", "1", "1", "1", "1", "1", "1/4"] [RecipeIngredientParts] ["rotini pasta", "tomatoes", "green pepper", "onion", "black olives", "parmesan cheese"] [AggregatedRating] 5.0 [ReviewCount] 120.0 [Calories] 186.7 [FatContent] 3.1 [SaturatedFatContent] 1.0 [CholesterolContent] 3.7 [SodiumContent] 147.0 [CarbohydrateContent] 32.5 [FiberContent] 2.7 [SugarContent] 3.2 [ProteinContent] 7.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Cook pasta according to directions, about 8 minutes, stirring occasionally.", "While pasta is cooking, chop tomato, peppers and onion into very small pieces. Add olives and mix.", "Drain Rotini; rinse with cold water for about 3 minutes.", "Mix pasta with tomato, peppers, onion and olives.", "Refrigerate for about 1/2 an hour.", "Add salad dressing; mix well.", "Add Parmesan cheese; mix well.", "Serve immediately.", "If you have left overs, you will have to \"re-wet\" salad by adding a little more salad dressing the next day, especially if you substitute the dressing with a fat-free dressing." ]
[Name] No Lackie Souvlaki [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT25M [PrepTime] PT25M [TotalTime] PT50M [DatePublished] 2001-04-23T16:03:00Z [Description] This recipe may be BBQ'd or grilled in the oven.If you like spicy food add a Jalapeno pepper to the dipping sauce. It can be served over rice as a main meat dish. Put meat over the rice and drizzle the sauce over it.For appetizers serve a cube on a toothpick with the sauce on the side This recipe will make 4 main course servings or 32 appetizers [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/87/95/piczeJ0j7.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/87/95/picWhA7CK.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/87/95/pic6uTanM.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/87/95/picWtmJog.jpg"] [RecipeCategory] Meat [Keywords] ["Greek", "European", "Very Low Carbs", "Weeknight", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "1", "1/3", "1/2", "1/8", "2", "2", "1 1/2", "1/2", "1/4", "1"] [RecipeIngredientParts] ["lite olive oil", "oregano", "fresh lemon juice", "black pepper", "rosemary", "garlic cloves", "plain low-fat yogurt", "plain fat-free yogurt", "green onion", "fresh parsley", "tomatoes"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 411.6 [FatContent] 16.4 [SaturatedFatContent] 4.6 [CholesterolContent] 153.1 [SodiumContent] 189.4 [CarbohydrateContent] 11.7 [FiberContent] 1.3 [SugarContent] 8.5 [ProteinContent] 52.7 [RecipeServings] 4.0 [RecipeYield] 32 Appetizers [RecipeInstructions] Combine Oil, lemon juice, oregano, pepper, rosemary and garlic. Place pork in non metallic container and pour marinade over the cubed meat. Cover and refrigerate for 8 hours or over night. Combine the Yogurt,green onions, parsley & tomato. Place in fridge ready to serve with the kebobs. Skewer the meat loosely place skewers on baking sheet baste with marinade. For appetizers place cubes on a foil lined cookie sheet (not skewered] (recommend oven for cooking appetizers 400- 20 minutes]pour the marinade over the cubes. Now you may BBQ or grill the skewers in 400 degrees F oven. Baste several times while cooking Serve the yogurt sauce on the side at the table. For the appetizers when cooked Skewer meat cubes with a toothpick and serve with the Yogurt dipping sauce.
[Name] Mushroom in the Middle Meatloaf [AuthorId] 8583 [AuthorName] niall williamson [CookTime] PT50M [PrepTime] PT10M [TotalTime] PT1H [DatePublished] 2001-04-23T16:05:00Z [Description] Make and share this Mushroom in the Middle Meatloaf recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "< 60 Mins", "Oven", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1", "1", "2", "1", "1/2", "1/2", "1/2", "1/2", "1/2", "1"] [RecipeIngredientParts] ["ground beef", "eggs", "onion", "green bell pepper", "salt", "ground black pepper", "garlic powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 819.2 [FatContent] 55.8 [SaturatedFatContent] 18.9 [CholesterolContent] 264.9 [SodiumContent] 2143.1 [CarbohydrateContent] 29.2 [FiberContent] 2.2 [SugarContent] 4.4 [ProteinContent] 47.2 [RecipeServings] 4.0 [RecipeYield] 2 pies [RecipeInstructions] Preheat oven to 350°F (175°C]. In a large bowl combine sausage, beef, eggs, bread crumbs, onion, bell pepper, salt, pepper and garlic powder. Mix well. Roll out mixture flat, 8 inches by 8 inches square. Spread 1/2 can of soup over meatloaf, roll up and seal edges. Place in a loaf pan. Bake in preheated oven for 30 minutes. Add remaining soup and bake for another 20 minutes.
[Name] Balsamic Chicken with sweet flavor [AuthorId] 8619 [AuthorName] Peter Wendt [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2001-04-23T16:15:00Z [Description] Make and share this Balsamic Chicken with sweet flavor recipe from Food.com. [Images] character(0) [RecipeCategory] Weeknight [Keywords] ["Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["5", "3", "1/4", "1", "2", "2", "1/2 - 1", "1/2", "3", "1"] [RecipeIngredientParts] ["turkey breast", "garlic", "yellow onion", "tomatoes", "tamari", "soy sauce", "white wine", "maple syrup", "olive oil"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 546.4 [FatContent] 27.0 [SaturatedFatContent] 6.2 [CholesterolContent] 116.0 [SodiumContent] 3612.8 [CarbohydrateContent] 31.1 [FiberContent] 0.5 [SugarContent] 26.4 [ProteinContent] 38.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Place above ingredients except meat, oil, wine, tomato, and maple syrup in a food processor or blender. Start blender with cover, on low speed wait five-ten seconds or so, slowly add a portion of the wine. You want the onion and garlic to chop but not to puree. adding too much liquid at once will just stir it around. Stop blender, add ½ of the total amount of tomatoes, start blender on slow speed for ten seconds or so, shorter for processor. Just to whack them around not to puree them. If you have Wine left over from the measurement above its ok. Pour the mixture from the blender into bowl. Add maple syrup, oils, and part of the wine. Stir. I haven't a measurement for the wine as this is to taste. You do not want the other ingredients floating in wine, just part of the combined. Place medallions in an oven glass so that they can lay flat and have a little room round them for the marinate Pour over the meat, turn them over a few times so the liquid can coat all the chicken. Another way to accomplish I like is to place 1/3-1/2 of the medallions in a 2 or 3 large ziplock adding the liquid carefully remove extra air, zip them shut. Carefully over your sink, just in case there is a leak, rotate the bags this will help to coat them. If time allows place the meat mixture either in the bags on a plate, or the oven glass covered in refrig, for 1 hour. Otherwise precede to baking instructions below Tightly cover with aluminum foil place in preheated 375 oven, for about 45min. This will varies based on the thickness of the meat. Remove aluminum foil cover, turn medallions over add remaining tomatoes some on top of meat, and bake for a additional 15min 20min uncovered till chicken appears, still moist rather caramel in color. To serve place one serving on plate cover with tomato and marinate from the baking dish. Also meat can be cubed and placed on salads. Or with pasta noodles. Conserving the baked marinate for a dressing. We never have leftovers of this very long no matter what you do with them at this point. Enjoy.
[Name] Kmt's Low Fat Ricotta Spinach Rolls [AuthorId] 35526 [AuthorName] riffraff [CookTime] PT30M [PrepTime] PT45M [TotalTime] PT1H15M [DatePublished] 2001-04-23T16:43:00Z [Description] This is a treasured adoptee. Here is KMT's original description of it: Delicious, low fat, Italian dish. Very filling too! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/87/98/picNohcQy.jpg" [RecipeCategory] Cheese [Keywords] ["Vegetable", "European", "Healthy", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "16", "8", "1", "3", "1/2", "1/2", "1", NA, "16"] [RecipeIngredientParts] ["pasta", "low-fat ricotta cheese", "fat-free ricotta cheese", "part-skim mozzarella cheese", "frozen chopped spinach", "carrots", "fresh parsley", "fresh basil", "egg"] [AggregatedRating] 4.5 [ReviewCount] 26.0 [Calories] 448.3 [FatContent] 12.5 [SaturatedFatContent] 6.5 [CholesterolContent] 60.3 [SodiumContent] 566.6 [CarbohydrateContent] 59.1 [FiberContent] 5.3 [SugarContent] 9.1 [ProteinContent] 24.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 degrees. Start chopping basil and parsley. (Use dried if you REALLY feel lazy!] Prepare Lasagna pasta according to package Lay a few sheets of wax paper on the kitchen table. In a mixing bowl, combine Riccota, 1/2 of the mozzarella (reserve rest for later], Parsley, Basil, spinach (hopefully you really squeezed it out dry!] ,salt,pepper, egg and carrots. Mix well by hand. Lay cooked Lasagna on wax paper Spread a thin layer of spinach mixture down the length of the lasagna. You may have leftover pasta and/or spinach filling. Just store it or chuck it. Spread a little sauce on the bottom of large shallow casserole dish. Roll each filled lasagna and place in casserole dish. Spoon the pasta sauce onto Spinach roles. Top with remaining mozzarella cheese. Bake for 20-30 minutes . Serve hot with a crusty garlic bread and salad.
[Name] Black Walnut Coffee Cake [AuthorId] 2555 [AuthorName] Wanda Fornal [CookTime] PT35M [PrepTime] PT20M [TotalTime] PT55M [DatePublished] 2001-04-23T18:18:00Z [Description] This is a favorite of all who try it. A woman at work gave the recipe to me many years ago. I love it too. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Breakfast", "Dessert", "Fruit", "Nuts", "Sweet", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["3", "3", "1/2", "1", "1 1/2", "3", "1", "1", "1/2", "1/2", "1", "3", "1"] [RecipeIngredientParts] ["flour", "baking powder", "salt", "sugar", "eggs", "milk", "vanilla", "butter", "brown sugar", "cinnamon", "black walnut"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 1194.6 [FatContent] 66.4 [SaturatedFatContent] 22.6 [CholesterolContent] 152.1 [SodiumContent] 555.5 [CarbohydrateContent] 139.1 [FiberContent] 3.7 [SugarContent] 86.0 [ProteinContent] 16.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Mix as for cake. For filling: Mix together the ingredients. Spread 1/2 batter in long flat pan. Sprinkle 1/2 filling over this. Pour remaining batter over, spread rest of filling on top. Spoon 1/2 cup melted butter on top. Bake 350°F for about 35 minutes.
[Name] Fish with Sage and Garlic Sauce [AuthorId] 2312 [AuthorName] Gay Gilmore [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2001-04-24T17:14:00Z [Description] This is lovely with any kind of white fish. I used halibut cheeks the for the first time and it was great! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/88/00/pic7kEV9J.jpg" [RecipeCategory] Spring [Keywords] ["Winter", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "2", NA, NA, "1/2", "6", "1 1/2", "6", "1/2", "2"] [RecipeIngredientParts] ["garlic", "salt", "pepper", "flour", "olive oil", "chicken broth", "sage leaves", "heavy cream", "parsley"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 495.2 [FatContent] 33.0 [SaturatedFatContent] 10.0 [CholesterolContent] 103.1 [SodiumContent] 384.0 [CarbohydrateContent] 18.2 [FiberContent] 0.8 [SugarContent] 0.5 [ProteinContent] 31.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven to 400 degrees F. Separate and peel the garlic, and simmer in water til they are soft, about 20 minutes. Reserve several whole cloves, and let the rest simmer for 10 minutes more. Then push through a fine strainer, so you have about 1/4 cup of puree. Season the fish with salt and pepper and roll in flour, then saute fillets in the olive oil with the whole garlic cloves til just browned on high heat. Then place in oven to bake til firm. Meanwhile, heat the sage, broth, garlic puree and cream, and whisk until just thickened,~5 min. Pour the sauce over the fish a few minutes before it is done. Serve with a couple of spoonfuls of sauce over the fish.
[Name] Yaya's Sweet & Sour Meatballs [AuthorId] 8632 [AuthorName] Misha Solomon [CookTime] PT1H30M [PrepTime] PT20M [TotalTime] PT1H50M [DatePublished] 2001-04-24T17:16:00Z [Description] Make and share this Yaya's Sweet & Sour Meatballs recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Weeknight", "Freezer", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "2", "1", NA, NA, NA, "1", "1/4", "4 -6"] [RecipeIngredientParts] ["beef", "tomato paste", "onions", "salt", "pepper", "garlic powder", "egg", "brown sugar"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 961.3 [FatContent] 82.7 [SaturatedFatContent] 34.1 [CholesterolContent] 158.9 [SodiumContent] 687.2 [CarbohydrateContent] 41.4 [FiberContent] 3.7 [SugarContent] 27.0 [ProteinContent] 15.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Add breadcrumbs, salt, pepper, garlic powder and egg to minced meat (if you wish, you can add a bit of water] Roll into balls and set aside Brown diced onions in olive oil until golden in large skillet with a lid Brown the balls and gently turn them until evenly browned.", "During this step you can keep skillet covered, which prevents the balls from sticking.", "Add soup, paste, lemon juice, brown sugar and cover.", "Cook on low heat, mixing occasionally for 90 min.", "Serve with mashed potatoes or rice (recipe can be easily doubled or tripled]." ]
[Name] Baked Potato With Rosemary [AuthorId] 8672 [AuthorName] Unkle Leo [CookTime] PT1H [PrepTime] PT5M [TotalTime] PT1H5M [DatePublished] 2001-04-24T17:18:00Z [Description] Make and share this Baked Potato With Rosemary 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/88/02/picdVcRH2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/88/02/pic4Jq9ou.jpg"] [RecipeCategory] Potato [Keywords] ["Vegetable", "Low Protein", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["4", "3 -4", "1", "1", "2"] [RecipeIngredientParts] ["baking potatoes", "extra virgin olive oil", "dried rosemary", "kosher salt", "butter"] [AggregatedRating] 5.0 [ReviewCount] 12.0 [Calories] 261.5 [FatContent] 16.1 [SaturatedFatContent] 5.1 [CholesterolContent] 15.3 [SodiumContent] 638.1 [CarbohydrateContent] 27.9 [FiberContent] 2.8 [SugarContent] 1.2 [ProteinContent] 2.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 375. Scrub potatoes and slice 1/2\" thick slices from end to end. Keep each potato together. I use individual ramekins to bake them in, but you can use a caserole dish that will hold the potatoes so they don't fall apart. Brush some of the oil in the bottom of the ramekins and put one potato in each. Spread the slices a little so they are kind of loose. Brush the rest of the oil on the potatoes. Sprinkle rosemary and salt on top and top with butter. Bake 1 hour or until fork tender. The whole thing should come right out together and can be served on plates. Drizzle remaining oil and butter over top.
[Name] BBQ Turkey Meatloaf with Turkey Bacon [AuthorId] 8701 [AuthorName] Carol Evon [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2001-04-24T17:21:00Z [Description] My family loves this meatloaf recipe; they beg me to make it. I needed to find a healthy recipe to serve my family because of high cholesterol and diabetes. It isn't dry, it's moist. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/88/03/pic19UJ89.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/88/03/picgxf58Z.jpg"] [RecipeCategory] Poultry [Keywords] ["Meat", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "3/4", "1", "1/2", "1", "3"] [RecipeIngredientParts] ["ground turkey", "egg", "barbecue sauce", "onion"] [AggregatedRating] 4.5 [ReviewCount] 67.0 [Calories] 188.5 [FatContent] 6.4 [SaturatedFatContent] 1.7 [CholesterolContent] 71.5 [SodiumContent] 425.8 [CarbohydrateContent] 16.8 [FiberContent] 1.0 [SugarContent] 6.1 [ProteinContent] 15.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 350°F (wash hands before touching the ingredients]. In a medium bowl combine ground turkey, breadcrumbs, egg, onion (chopped into small pieces] and barbecue sauce. Mix well with hands. Spray the inside of a loaf pan with non-stick spray. Put mixture in loaf pan and mold it to form a loaf, then spread a light coating of barbecue sauce over the top of the meatloaf and lay the bacon strips on top and bake for 45 minutes. Serve.
[Name] Double Strike [AuthorId] 8729 [AuthorName] Nicholas Borch-Rote [CookTime] nan [PrepTime] PT2M [TotalTime] PT2M [DatePublished] 2001-04-25T12:28:00Z [Description] Originally concocted when an attempt to mix a Cosmopolitan went awry, the Double Strike is a potent yet mellow cocktail with a wickedly sensual flavor. Whether relaxing in the shade or partying like there's no tomorrow, the Double Strike will be a welcome companion. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1", "3/4", "1/2"] [RecipeIngredientParts] ["Absolut vodka", "blue curacao", "cranberry juice", "lime juice"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 113.9 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 1.2 [CarbohydrateContent] 4.2 [FiberContent] 0.1 [SugarContent] 2.9 [ProteinContent] 0.1 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Pour all ingredients into a cocktail shaker half filled with ice. Shake vigorously. Strain into a chilled old-fashioned glass.
[Name] Aunt Sue's No Bean Chili Dip [AuthorId] 6810 [AuthorName] Ann Arber [CookTime] PT32M [PrepTime] PT5M [TotalTime] PT37M [DatePublished] 2001-04-25T12:32:00Z [Description] Make and share this Aunt Sue's No Bean Chili Dip recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Kid Friendly", "High In...", "Microwave", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1", "10"] [RecipeIngredientParts] ["cream cheese", "cheese"] [AggregatedRating] 4.5 [ReviewCount] 8.0 [Calories] 453.0 [FatContent] 37.8 [SaturatedFatContent] 23.6 [CholesterolContent] 111.5 [SodiumContent] 955.2 [CarbohydrateContent] 9.3 [FiberContent] 0.3 [SugarContent] 0.5 [ProteinContent] 20.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Grease a 9\" square pan. With your hands, spread softened cream cheese in pan. Spread chili on top with hands or spoon. Sprinkle cheese on top. Bake at 350 for 25 minutes or until hot. Can do in microwave in glass square pan. Cook on high for about 7 minutes.
[Name] Sinus-Aid Hot Sauce [AuthorId] 7802 [AuthorName] Mark H. [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2001-04-26T16:50:00Z [Description] This hot sauce is a good remedy for a stuffy nose. It may not seem real hot at first, but it will sneak up on you. If you don't enjoy heat, this isn't for you. There are hotter sauces out there I'm sure, but this isn't for sissies. I eat it on many things, from meat to vegetables. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Mexican", "Low Protein", "Low Cholesterol", "Healthy", "Free Of...", "Spicy", "< 30 Mins", "Canning", "Small Appliance"] [RecipeIngredientQuantities] ["1", "4", "3", "2", "2 -4", NA] [RecipeIngredientParts] ["whole canned tomatoes", "habanero peppers", "cubanelle peppers", "garlic", "salt"] [AggregatedRating] 5.0 [ReviewCount] 14.0 [Calories] 215.7 [FatContent] 2.0 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 1037.7 [CarbohydrateContent] 48.5 [FiberContent] 10.9 [SugarContent] 29.6 [ProteinContent] 10.1 [RecipeServings] nan [RecipeYield] 1 jar [RecipeInstructions] Boil peppers in water for about 10 minutes, or until jalapenos turn from deep emerald-like green to an olive green (They should be soft, but not mushy]. Remove peppers from water and cut off stem caps, but do not remove seeds. Place peppers, tomatoes, garlic, and a teaspoon of salt into a food processor. Blend in the food processor for 20-30 seconds, depending upon desired consistency. Taste the sauce, and if necessary, add more salt (pulse-mix a few times to stir in any added salt]. Pour into a re-sealable container or jar and enjoy with chips or use as a condiment. When sinuses begin to\"clear up,\" and they will, use kleenex. NOTE: After using the food processor, it is sometimes best to open in a well ventilated area. The fumes from processing boiling hot peppers can take your breath away.
[Name] Low Fat Mayonnaise [AuthorId] 2312 [AuthorName] Gay Gilmore [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2001-04-26T18:19:00Z [Description] Make and share this Low Fat Mayonnaise recipe from Food.com. [Images] character(0) [RecipeCategory] Salad Dressings [Keywords] ["Low Protein", "Low Cholesterol", "< 15 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["2", "2", "1/4", "1/4", "1/4", "2", "1"] [RecipeIngredientParts] ["water", "cornstarch", "olive oil", "white vinegar", "plain low-fat yogurt", "yellow mustard", "horseradish"] [AggregatedRating] 2.0 [ReviewCount] 1.0 [Calories] 18.7 [FatContent] 1.7 [SaturatedFatContent] 0.2 [CholesterolContent] 0.1 [SodiumContent] 6.0 [CarbohydrateContent] 0.6 [FiberContent] 0.0 [SugarContent] 0.2 [ProteinContent] 0.1 [RecipeServings] 32.0 [RecipeYield] 2 cups [RecipeInstructions] Whisk together water and cornstarch in a small saucepan. Stir continously over a medium heat until the mixture comes to a boil. Continue stirring and boiling for 1-2 minutes or until the mixture is clear. Pour mixture into a bowl and whisk the remaining ingredients, in order listed. Whisk. Refrigerate in a tightly sealed container. Should keep about 2 weeks.
[Name] BBQ Chicken With a Zing [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2001-04-26T18:22:00Z [Description] This is a tasty Chicken dish that you can either BBQ or oven grill. Serve it with rice, aspargus and another of your favorite veggies. BBQ'd new Potatoes with bit of dill & butter go well too. Use your own choices. You can also cut it into bite size pieces, marinate and then skewer the pieces - the flavor really infuses the chicken [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/88/08/picslMPdR.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/88/08/pic4heSvI.jpg"] [RecipeCategory] Canadian [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1/4", "1/4", "1/4", "2", "3", "1"] [RecipeIngredientParts] ["boneless skinless chicken breast", "mustard", "white vinegar", "fresh lemon juice", "lite olive oil", "honey", "garlic cloves", "dried oregano"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 309.3 [FatContent] 16.0 [SaturatedFatContent] 2.3 [CholesterolContent] 65.8 [SodiumContent] 425.9 [CarbohydrateContent] 13.8 [FiberContent] 1.4 [SugarContent] 10.0 [ProteinContent] 27.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Combine the mustard,vinegar, lemonjuice, oil, honey and garlic.", "Take a 1/3 of a cup of this marinade and refrigerate to use as sauce later.", "Place Chicken in a shallow dish or a sealable plastic bag and pour remaining marinade over the Chicken.", "Refrigerate for 6 hrs (if the Chicken is in a shallow dish cover] turning or shaking occasionally.", "Drain the Chicken and grill over hot BBQ for 15-18 Min or until done, or you may grill in your oven.", "Serve with the reserved Mustard Sauce." ]
[Name] Herbed Rice With Currants in Olive Oil and Balsamic Vinegar [AuthorId] 2312 [AuthorName] Gay Gilmore [CookTime] PT4H32M [PrepTime] PT30M [TotalTime] PT5H2M [DatePublished] 2001-04-26T18:23:00Z [Description] A Persian recipe by Israeli chef Hanoch Bar Shalom. Kosher for Passover only for Sephardim. Bar Shalom suggests making a double amount of the currant mixture to save for garnishing salads, meats and poultry. That part of the recipe is kosher for everybody. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/88/09/picJhtepC.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/88/09/pic0sEN5H.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/88/09/piclsxDff.jpg"] [RecipeCategory] Rice [Keywords] ["Southwest Asia (middle East]", "Asian", "Low Protein", "Vegan", "Low Cholesterol", "Kosher", "Weeknight", "Stove Top"] [RecipeIngredientQuantities] ["1", "1", "1/4", "2", "2", NA, "1/4", "1/2", "1", "3", "2", "3", "1/4", NA, NA, "3", "3", "3"] [RecipeIngredientParts] ["currants", "extra virgin olive oil", "thyme", "garlic", "pepper", "pine nuts", "olive oil", "onion", "rice", "water", "cinnamon", "salt", "pepper", "dill", "mint", "Italian parsley"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 505.9 [FatContent] 21.3 [SaturatedFatContent] 2.7 [CholesterolContent] 0.0 [SodiumContent] 10.3 [CarbohydrateContent] 73.8 [FiberContent] 3.6 [SugarContent] 17.8 [ProteinContent] 6.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Mix the currants, vinegar, oil, thyme and garlic. Season with a generous amount of pepper. Let stand at least 4 hours before serving. Toast the pine nuts in 1/2 tablespoon olive oil in a small skillet over low heat until lightly browned, 2 minutes. Watch them carefully; they burn easily. Cook the onions in oil until golden, stirring often. Add the rice and cook, stirring, an additional minute. Add the water and season with salt, pepper and cinnamon. Bring to a boil, lower heat and cook covered over low heat until the water is absorbed, 20 minutes. Remove from heat and let sit undisturbed for 10 minutes. Stir in the rest of the ingredients with a fork. Transfer to a serving bowl or platter and garnish with Seasoned Currants.
[Name] Green Chilies Soup [AuthorId] 4340 [AuthorName] Doug Thompson [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2001-04-27T10:09:00Z [Description] Most green chili soups I have encountered are a stew with a clear beef stock base. We found this variation which uses a milk base in a small local restaurant. This is a very versatile recipe because if you double the amount of butter and flour in step 1, you create a green chile sauce for enchiladas and any other smothered dish you want. We've used it with chicken and fish. [Images] character(0) [RecipeCategory] Mexican [Keywords] ["Spicy", "< 30 Mins", "Stove Top"] [RecipeIngredientQuantities] ["4", "3", "3", "2 -3", "1/4", "1/4", "3 -4", "1", "1/4 - 1/2", NA, NA] [RecipeIngredientParts] ["butter", "all-purpose flour", "milk", "garlic cloves", "onion", "fresh cilantro leaves", "tomatoes", "green chili", "salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 351.1 [FatContent] 24.8 [SaturatedFatContent] 15.4 [CholesterolContent] 74.9 [SodiumContent] 259.6 [CarbohydrateContent] 23.8 [FiberContent] 1.8 [SugarContent] 3.7 [ProteinContent] 10.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Cream soup base: Dissolve flour in 3 tbs butter and cook until flour taste is gone. Slowly stir in 2 cups of milk. Saute garlic, onion, tomatilloes, cilantro, and chilis in 1 tbsp butter. Hold back about 1/3 cup of these ingredients and liquify the rest in a blender. Pour 1 cup milk into bender. Put portion held back and tomato in blender and coarsely chop. Pour into soup mixture. Add 1 cup milk. (This step makes it easier to get everything out of the blender.] Stir into soup mixture. Add salt and pepper to taste. Heat stirring constantly. Do not allow to boil. For a thicker soup, you can stir in 1 tablespoon corn starch dissolved in cold water or start with more flour and butter in your soup base.
[Name] Shrimp Remoulade [AuthorId] 8823 [AuthorName] Sarah Close [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2001-04-27T10:15:00Z [Description] This recipe is used normally used as an appetizer,but you could also combine it with a salad for a main course. I got this recipe from www.BigEasySeafood.com were you can also order the fresh shrimp online. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["1 1/2", "2", "1", "1", "1/2", "1/4", "1", "2", "2", "1", "2", NA] [RecipeIngredientParts] ["dry mustard", "paprika", "salt", "white pepper", "green onions", "fresh parsley", "garlic", "jumbo shrimp", "green leaf lettuce"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 131.4 [FatContent] 4.8 [SaturatedFatContent] 0.7 [CholesterolContent] 138.0 [SodiumContent] 256.6 [CarbohydrateContent] 2.1 [FiberContent] 0.5 [SugarContent] 0.3 [ProteinContent] 19.0 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Combine all ingredients except shrimp and lettuce in blender or food processor. Process at high speed until smooth. Chill thoroughly, for at least two hours. To serve, arrange boiled shrimp on lettuce leaves and pour dressing over shrimp.
[Name] Cajun Christmas Dressing [AuthorId] 8823 [AuthorName] Sarah Close [CookTime] PT45M [PrepTime] PT1H [TotalTime] PT1H45M [DatePublished] 2001-04-27T10:45:00Z [Description] This is one of my favorite dishes. It may take a while to cook but it is worth it. I gave small portions as part of my christmas gifts two years ago. You can get the shrimp from www.BigEasySeafood.com. [Images] character(0) [RecipeCategory] Cajun [Keywords] ["Christmas", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["5", "3", "1", "1/2", "1", "1", NA, NA, NA, NA, "2"] [RecipeIngredientParts] ["mirlitons", "bacon", "shallot", "shrimp", "Tabasco sauce", "eggs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 209.9 [FatContent] 8.0 [SaturatedFatContent] 2.5 [CholesterolContent] 225.4 [SodiumContent] 331.9 [CarbohydrateContent] 13.2 [FiberContent] 3.2 [SugarContent] 4.0 [ProteinContent] 21.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Boil mirlitons until fork tender (about 20 minutes].", "Saute bacon, chopped seasonings and shrimp until shrimp are pink.", "Add wet bread, garlic salt, salt and pepper to taste and Tabasco sauce.", "Cook over medium heat until dressing browns a little.", "Peel mirlitons, remove center seed, and mash.", "Add mashed mirliton to skillet.", "Add eggs slowly while stirring.", "Add 1/2 cup seasoned bread crumbs.", "Put dressing in buttered casserole.", "Sprinkle with crumbs, dot with butter and bake at 350 degrees until heated through." ]
[Name] Blackened Skillet Shrimp [AuthorId] 8823 [AuthorName] Sarah Close [CookTime] PT7M [PrepTime] PT15M [TotalTime] PT22M [DatePublished] 2001-04-27T10:47:00Z [Description] Here's an unusual, but delicious and easy, method of cooking shrimp. I would suggest 1lb. per person. You can get the shrimp from www.BigEasySeafood.com. [Images] character(0) [RecipeCategory] Cajun [Keywords] ["Very Low Carbs", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1", NA, NA, NA, NA, NA, NA, "1/3 - 2/3"] [RecipeIngredientParts] ["shrimp", "lemon", "garlic powder", "Worcestershire sauce", "salt", "pepper", "butter", "margarine"] [AggregatedRating] 5.0 [ReviewCount] 14.0 [Calories] 892.2 [FatContent] 67.4 [SaturatedFatContent] 40.2 [CholesterolContent] 737.5 [SodiumContent] 3119.6 [CarbohydrateContent] 9.6 [FiberContent] 1.6 [SugarContent] 1.5 [ProteinContent] 63.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 500 degrees. Place shrimp in black iron skillet in attractive pattern. Squeeze lemon juice over shrimp. Sprinkle generously with garlic powder, hot sauce, Worcestershire sauce, salt, and peppers. Pat on butter/margarine in small pieces around skillet. Place in hot oven for 7 minutes. Remove from oven. Serve from skillet with hot French bread.
[Name] Garlic Shrimp and Scallops [AuthorId] 8823 [AuthorName] Sarah Close [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2001-04-27T11:34:00Z [Description] This elegant dish brings out the flavors of both the shrimp and the scallops. I recommend that this is served over pasta. You can get both the Shrimp and Scallops from www.BigEasySeafood.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/88/14/01461802246.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/88/14/picPQRICU.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/88/14/picwUiZxr.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/88/14/picdHeWN8.jpg"] [RecipeCategory] Cajun [Keywords] ["Creole", "Very Low Carbs", "High Protein", "Healthy", "High In...", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "2", "1/2", "1/2", "1/2", "1/2", "4", "1", "1/2", NA] [RecipeIngredientParts] ["olive oil", "garlic", "red pepper flakes", "large shrimp", "bay scallop", "paprika", "chicken broth", "fresh lime juice", "fresh Italian parsley"] [AggregatedRating] 4.5 [ReviewCount] 28.0 [Calories] 133.2 [FatContent] 2.8 [SaturatedFatContent] 0.4 [CholesterolContent] 105.2 [SodiumContent] 226.6 [CarbohydrateContent] 4.2 [FiberContent] 0.5 [SugarContent] 0.2 [ProteinContent] 21.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a large heavy skillet, heat the oil over medium heat. Add the garlic and saute until it begins to brown. Remove the garlic with a slotted spoon and set aside. Add the pepper flakes to the skillet and increase the heat to medium high. Add the garlic, shrimp, scallops, and paprika. Saute for 1-2 minutes, stirring constantly. Add the chicken broth and cook for 1 minute. Remove the shrimp and scallops with a slotted spoon, place on a platter; set aside and keep warm. Add the lime juice, parsley, and salt and pepper to taste to the pan and just heat through. Pour the sauce over the shrimp and scallops and serve immediately.
[Name] Crawfish Etouffee [AuthorId] 8823 [AuthorName] Sarah Close [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2001-04-27T11:35:00Z [Description] What else can be said about this classic Cajun dish but...yummy! For those of you who are short on time www.BigEasySeafood.com not only sells the crawfish tails for this dish, it also has preprepared Etouffee. [Images] character(0) [RecipeCategory] Crawfish [Keywords] ["Cajun", "Creole", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["4", "1/2", "2", "1", "1/4", "2", "1", "1", "1", "2", "1"] [RecipeIngredientParts] ["butter", "green onions", "onion", "green bell pepper", "celery", "crayfish tail", "tomato paste", "chicken broth", "cornstarch", "water"] [AggregatedRating] 3.5 [ReviewCount] 4.0 [Calories] 316.1 [FatContent] 25.6 [SaturatedFatContent] 11.1 [CholesterolContent] 121.6 [SodiumContent] 374.8 [CarbohydrateContent] 8.8 [FiberContent] 1.8 [SugarContent] 2.7 [ProteinContent] 13.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Heat oil and butter in a large skillet over medium high heat. Stir in onion, green onion, green pepper and celery; cook until transparent. Mix in crawfish and tomato paste; cook for 10 minutes. Pour chicken broth into skillet. In a small bowl, dissolve cornstarch in water. Stir dissolved cornstarch into crawfish mixture and cook until thickened, about 35 minutes. Serve over rice.
[Name] Cape Cod [AuthorId] 2312 [AuthorName] Gay Gilmore [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-04-27T17:46:00Z [Description] Make and share this Cape Cod 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/88/16/01501027988.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/88/16/picANg35L.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/88/16/piceosMs8.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/88/16/pic8UQIte.jpg"] [RecipeCategory] Beverages [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "Summer", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1/2", "4"] [RecipeIngredientParts] ["vodka", "lime", "cranberry juice"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 213.6 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 3.7 [CarbohydrateContent] 19.8 [FiberContent] 0.9 [SugarContent] 14.8 [ProteinContent] 0.2 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] "Shake with ice and serve on the rocks."
[Name] Black Velvet [AuthorId] 2312 [AuthorName] Gay Gilmore [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-04-27T17:47:00Z [Description] Make and share this Black Velvet 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/88/17/picn8vzj9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/88/17/picPloC1V.jpg"] [RecipeCategory] Beverages [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "Summer", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "4"] [RecipeIngredientParts] character(0) [AggregatedRating] 4.0 [ReviewCount] 6.0 [Calories] 686.7 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 60.7 [CarbohydrateContent] 51.7 [FiberContent] 0.0 [SugarContent] 1.1 [ProteinContent] 6.4 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] "When both are quite cold, pour together into a tall glass."
[Name] Coconut Tequila [AuthorId] 2312 [AuthorName] Gay Gilmore [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-04-27T17:49:00Z [Description] Make and share this Coconut Tequila 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/88/18/picQsmefu.jpg" [RecipeCategory] Beverages [Keywords] ["Coconut", "Fruit", "Nuts", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "2", "2", "1", NA] [RecipeIngredientParts] ["lemon juice", "cream of coconut", "maraschino juice"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 26.9 [FatContent] 2.2 [SaturatedFatContent] 2.0 [CholesterolContent] 0.0 [SodiumContent] 6.4 [CarbohydrateContent] 1.9 [FiberContent] 0.3 [SugarContent] 1.0 [ProteinContent] 0.4 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Mix in a blender on low speed for 15 seconds. Strain into a cocktail glass.
[Name] Marble Bundt Cake [AuthorId] 8342 [AuthorName] Kathy-Lynn [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2001-04-27T17:49:00Z [Description] Make and share this Marble Bundt Cake recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/88/19/picNsenbR.jpg" [RecipeCategory] Dessert [Keywords] ["Canadian", "Kid Friendly", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["3/4", "1 1/2", "3", "1 1/2", "3/4", "2 1/2", "2", "1/2", "1/4"] [RecipeIngredientParts] ["butter", "sugar", "eggs", "vanilla", "milk", "flour", "baking powder", "baking soda"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 4411.6 [FatContent] 176.3 [SaturatedFatContent] 102.8 [CholesterolContent] 1029.2 [SodiumContent] 2853.8 [CarbohydrateContent] 646.8 [FiberContent] 12.7 [SugarContent] 353.4 [ProteinContent] 65.6 [RecipeServings] nan [RecipeYield] 1 Cake [RecipeInstructions] In a large bowl beat together the butter, sugar, eggs and vanilla with an electric mixer until very smooth and creamy, about 3 to 4 minutes. while you continue the beating add the milk a little at a time. beat for another minute or so. in another bowl, stir together the flour and baking powder. add this to the milk mixture-- in 3 or 4 portions-- and beat just until everything is combined. now, grease a large (12-cup] bundt pan and pour about 2/3 of the batter into the pan. add the chocolate syrup and the baking soda into the remaining batter, and beat with the mixer just until blended. spoon the chocolate batter into the pan over the white batter. using a spatula or knife, gently swirl the two batters together- don't blend them, you just want a marbled effect. bake at 325°f for 60 to 75 minutes, until a toothpick poked into the thickest part of the cake comes out clean. allow the cake to cool for about half an hour before attempting to remove it from the pan. finish cooling on a rack, then sprinkle heavily with icing sugar before serving.
[Name] Blue Hawaiian [AuthorId] 2312 [AuthorName] Gay Gilmore [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-04-27T17:50:00Z [Description] Make and share this Blue Hawaiian 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/88/20/pic9i29Va.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/88/20/picxmcBAC.jpg"] [RecipeCategory] Beverages [Keywords] ["Pineapple", "Tropical Fruits", "Fruit", "Hawaiian", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "2", "1", "1"] [RecipeIngredientParts] ["blue curacao", "rum", "coconut cream"] [AggregatedRating] 5.0 [ReviewCount] 13.0 [Calories] 165.3 [FatContent] 1.0 [SaturatedFatContent] 0.9 [CholesterolContent] 0.0 [SodiumContent] 3.3 [CarbohydrateContent] 6.9 [FiberContent] 0.1 [SugarContent] 6.0 [ProteinContent] 0.2 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] "Shake with ice and strain into a martini glass."
[Name] Bronx [AuthorId] 2312 [AuthorName] Gay Gilmore [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-04-27T17:51:00Z [Description] a Prohibition drink that disquises the alcohol from the police. Use a blood orange for a Bloody Bronx [Images] character(0) [RecipeCategory] Beverages [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1/2", "1/2", "1/2", "1/2"] [RecipeIngredientParts] ["dry vermouth", "sweet vermouth", "lemon juice"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 119.5 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 1.0 [CarbohydrateContent] 1.6 [FiberContent] 0.0 [SugarContent] 1.3 [ProteinContent] 0.1 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] "Shake with ice and strain into a wine glass, or on the rocks."
[Name] Big Apple [AuthorId] 2312 [AuthorName] Gay Gilmore [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2001-04-27T17:52:00Z [Description] Make and share this Big Apple recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Apple", "Fruit", "Low Protein", "Low Cholesterol", "Healthy", "Summer", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "3", "2", "1"] [RecipeIngredientParts] ["apple", "brandy", "lemon juice"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 356.8 [FatContent] 0.3 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 3.1 [CarbohydrateContent] 27.8 [FiberContent] 3.5 [SugarContent] 20.1 [ProteinContent] 0.9 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Cut a hole in the top of the apple and use a melon baller to scoop out the core and more to make room for the drink. Place the apple shell in the freezer for 15 minutes. Mix the rest of the ingredients with the removed apple pulp in a blender. Strain into the apple shell and serve with a straw.
[Name] Black Russian [AuthorId] 2312 [AuthorName] Gay Gilmore [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-04-27T17:52:00Z [Description] Make and share this Black Russian 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/88/23/picYPKVS2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/88/23/pic8W0hMt.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/88/23/picFC7HNr.jpg"] [RecipeCategory] Beverages [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "3/4"] [RecipeIngredientParts] ["vodka", "Kahlua"] [AggregatedRating] 5.0 [ReviewCount] 9.0 [Calories] 175.1 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 2.5 [CarbohydrateContent] 8.2 [FiberContent] 0.0 [SugarContent] 8.2 [ProteinContent] 0.0 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Shake with ice and strain into a cocktail glass. (can be served with ice].
[Name] Bourbon Fog [AuthorId] 2312 [AuthorName] Gay Gilmore [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-04-27T17:53:00Z [Description] Make and share this Bourbon Fog recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["European", "Very Low Carbs", "Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1"] [RecipeIngredientParts] ["Bourbon", "coffee", "vanilla ice cream"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 130.8 [FatContent] 2.1 [SaturatedFatContent] 1.3 [CholesterolContent] 8.4 [SodiumContent] 18.1 [CarbohydrateContent] 5.5 [FiberContent] 0.1 [SugarContent] 4.0 [ProteinContent] 0.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] "Mix thoroughly in a punch bowl and serve with a little ice in Old Fashioned or Collins glasses."
[Name] Tom Collins [AuthorId] 2312 [AuthorName] Gay Gilmore [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-04-27T17:55:00Z [Description] Get this Collins was a bartender and the drink was made with "Old Tom" gin. Now you can also have a Mike Collins made with Irish whiskey , a Jack Collins made with apple brandy , Pierre Collins made with cognac and Pedro Collins made with rum. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["European", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["3", "1", "1", NA, "5"] [RecipeIngredientParts] ["lemon", "soda water"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 247.0 [FatContent] 0.3 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 7.1 [CarbohydrateContent] 11.6 [FiberContent] 5.1 [SugarContent] 0.0 [ProteinContent] 1.3 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] "Pour into the tallest glass you have, add ice, top with soda and stir."
[Name] Cuba Libre [AuthorId] 2312 [AuthorName] Gay Gilmore [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-04-27T17:56:00Z [Description] Make and share this Cuba Libre 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/88/26/picgrX9Fq.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/88/26/pictTYN5u.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/88/26/picjlAGSL.jpg"] [RecipeCategory] Beverages [Keywords] ["Caribbean", "Low Protein", "Low Cholesterol", "Healthy", "Summer", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "2", "4"] [RecipeIngredientParts] ["lime", "rum"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 194.0 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 6.8 [CarbohydrateContent] 18.8 [FiberContent] 1.9 [SugarContent] 12.2 [ProteinContent] 0.6 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Squeeze the lime into a Collins glass and drop in the lime shells. Pound them a bit. Fill the glass with ice. Add the rum. Top with cola.
[Name] Acapulco [AuthorId] 2312 [AuthorName] Gay Gilmore [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-04-27T17:57:00Z [Description] Make and share this Acapulco recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Pineapple", "Tropical Fruits", "Fruit", "Mexican", "South American", "Free Of...", "Summer", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1 1/2", "3", "1", NA] [RecipeIngredientParts] ["rum", "grapefruits", "lime juice", "fresh pineapple"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 150.9 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 2.1 [CarbohydrateContent] 13.4 [FiberContent] 0.2 [SugarContent] 8.6 [ProteinContent] 0.5 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] "Shake all liquids with ice cubes and serve on the rocks in a collins glass, garnished with pineapple."
[Name] Aztec Punch [AuthorId] 2312 [AuthorName] Gay Gilmore [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-04-27T17:58:00Z [Description] Make and share this Aztec Punch recipe from Food.com. [Images] character(0) [RecipeCategory] Punch Beverage [Keywords] ["Beverages", "Mexican", "Summer", "< 15 Mins", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["1", "5", "2", "3", "1"] [RecipeIngredientParts] ["grapefruit juice", "tea", "lemon juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 394.9 [FatContent] 1.0 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 10.6 [CarbohydrateContent] 94.2 [FiberContent] 1.1 [SugarContent] 90.9 [ProteinContent] 5.1 [RecipeServings] 20.0 [RecipeYield] nan [RecipeInstructions] "Stir together in a punch bowl with large blocks of ice."
[Name] Algonquin [AuthorId] 2312 [AuthorName] Gay Gilmore [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-04-27T17:59:00Z [Description] Make and share this Algonquin recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Pineapple", "Tropical Fruits", "Fruit", "Very Low Carbs", "Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1"] [RecipeIngredientParts] "dry vermouth" [AggregatedRating] nan [ReviewCount] nan [Calories] 154.1 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.6 [CarbohydrateContent] 3.7 [FiberContent] 0.1 [SugarContent] 2.9 [ProteinContent] 0.1 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] "Shake with ice and server on the rocks in an Old Fashioned glass."
[Name] Trout Deirdre [AuthorId] 8823 [AuthorName] Sarah Close [CookTime] PT24M [PrepTime] PT30M [TotalTime] PT54M [DatePublished] 2001-04-28T10:59:00Z [Description] Fresh vegetables and seafood top the trout in this elegant dish. Purchase fresh trout from www.BigEasySeafood.com for this dish. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Trout", "Cajun", "Creole", "Very Low Carbs", "< 60 Mins"] [RecipeIngredientQuantities] ["4", "1/4 - 1/2", NA, NA, "1/2 - 1", "1", "1", "1/2", "1", "1", "1", "1", "1/2", NA, NA] [RecipeIngredientParts] ["trout fillets", "butter", "salt", "black pepper", "butter", "garlic", "green onion", "mushroom", "zucchini", "tomatoes", "shrimp", "dry white wine", "salt", "white pepper"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 597.8 [FatContent] 41.4 [SaturatedFatContent] 23.2 [CholesterolContent] 358.2 [SodiumContent] 556.4 [CarbohydrateContent] 8.5 [FiberContent] 2.5 [SugarContent] 4.0 [ProteinContent] 43.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Rub the trout fillets with 1/2 stick melted butter and season with a little salt and pepper. Place fillets in pan and broil each side for about 4 minutes. Set aside. Melt a stick of butter in a skillet, saute garlic and green onions until tender. Add mushrooms, saute about 3 more minutes. Add squash and tomatoes and cook a few more minutes. Add shrimp and oysters (if desired]. Add dry white wine and cook a few more minutes until shrimp are cooked. Season to taste with salt and white pepper. Pour over fish and place in 350 degree oven for about 15-20 minutes . Serve with hot French bread.
[Name] Frog's Legs a La Sauce Piquant [AuthorId] 8823 [AuthorName] Sarah Close [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2001-04-28T11:01:00Z [Description] Make and share this Frog's Legs a La Sauce Piquant recipe from Food.com. [Images] character(0) [RecipeCategory] Cajun [Keywords] ["Creole", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["8", "1/2", "3/4", "2", "1", "1", NA, NA, NA, "1", NA] [RecipeIngredientParts] ["flour", "vegetable shortening", "garlic cloves", "onion", "tomatoes", "water", "salt", "cayenne pepper", "parsley", "green onion top"] [AggregatedRating] nan [ReviewCount] nan [Calories] 436.4 [FatContent] 39.0 [SaturatedFatContent] 11.2 [CholesterolContent] 0.0 [SodiumContent] 15.5 [CarbohydrateContent] 20.6 [FiberContent] 2.7 [SugarContent] 4.4 [ProteinContent] 3.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Dredge frog legs in seasoned flour; tap off excess flour and reserve.", "Heat shortening in large skillet; saute frog legs until well done.", "With slotted spoon, remove legs; add reserved flour to skillet and cook, stirring, until golden.", "Add garlic and onion; cook, stirring, until vegetables are soft.", "Add tomatoes and stir until oil floats on top.", "Add water to desired consistency and season lightly.", "Add frog legs to sauce; simmer 10 minutes.", "Add parsley and onion tops just before serving." ]
[Name] Daiquiri [AuthorId] 2312 [AuthorName] Gay Gilmore [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-04-28T11:03:00Z [Description] there are many variations of this drink. flavor this base with the fruit of your choice but the lime is essential. Originally from Havana's La Florida restaurant -- I had one there! [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Caribbean", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1 1/2 - 2", "1/2", "1", "1"] [RecipeIngredientParts] ["light rum", "lime, juice of", "powdered sugar", "maraschino juice"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 101.1 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.8 [CarbohydrateContent] 1.6 [FiberContent] 0.1 [SugarContent] 0.3 [ProteinContent] 0.1 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Mix with ice in a blender. Serve in dressy champagne-like glass with a straw.
[Name] Durango [AuthorId] 2312 [AuthorName] Gay Gilmore [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-04-28T11:08:00Z [Description] Make and share this Durango recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Summer", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1 1/2", "1", NA, NA] [RecipeIngredientParts] ["grapefruit juice concentrate", "orgeat syrup", "seltzer water", "mint sprig"] [AggregatedRating] nan [ReviewCount] nan [Calories] 36.5 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.8 [CarbohydrateContent] 8.6 [FiberContent] 0.1 [SugarContent] 8.5 [ProteinContent] 0.5 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Shake with ice, strain over ice cubes into an Old Fashioned or Collins glass. Top with seltzer water and garnish with mint.
[Name] Brandied Ginger [AuthorId] 2312 [AuthorName] Gay Gilmore [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-04-28T11:13:00Z [Description] Make and share this Brandied Ginger recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1", "1", "1", NA] [RecipeIngredientParts] ["brandy", "ginger brandy", "ginger wine", "lime juice", "preserved gingerroot", "chocolate"] [AggregatedRating] nan [ReviewCount] nan [Calories] 87.2 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.4 [CarbohydrateContent] 0.9 [FiberContent] 0.0 [SugarContent] 0.5 [ProteinContent] 0.1 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Shake with ice cubes. Strain in to a cocktail glass and decorate with ginger and/or chocolate.
[Name] Healthy Oatmeal Yogurt Bran Muffins [AuthorId] 8342 [AuthorName] Kathy-Lynn [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2001-04-28T11:30:00Z [Description] Make and share this Healthy Oatmeal Yogurt Bran Muffins recipe from Food.com. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "Grains", "Canadian", "Low Cholesterol", "Healthy", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "1/2", "1/3", "3", "2", "1", "2", "1/4", "4", "1", "1/3", "1/2"] [RecipeIngredientParts] ["Robin Hood oats", "Old mill oats", "sugar", "baking powder", "Robin Hood all-purpose flour", "craisins", "baking soda", "salt", "yogurt", "margarine", "water"] [AggregatedRating] 1.5 [ReviewCount] 3.0 [Calories] 245.2 [FatContent] 7.3 [SaturatedFatContent] 1.7 [CholesterolContent] 2.6 [SodiumContent] 433.8 [CarbohydrateContent] 40.8 [FiberContent] 3.5 [SugarContent] 13.5 [ProteinContent] 6.2 [RecipeServings] 12.0 [RecipeYield] 12 large muffins [RecipeInstructions] Combine first 8 dry ingredients in large bowl. Mix well. Mix egg white, yogurt and melted butter together in small bowl until smooth. Add mixture to dry ingredients. Stir just until moistened. Fill greased muffin cups almost full. Bake at 375°F for 20 minutes, or until top springs back when lightly touched.
[Name] American Beauty [AuthorId] 2312 [AuthorName] Gay Gilmore [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-04-28T12:08:00Z [Description] Make and share this American Beauty recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["3/4", "3/4", "3/4", "1/4", "1", "1"] [RecipeIngredientParts] ["brandy", "dry vermouth", "white creme de menthe", "port wine"] [AggregatedRating] nan [ReviewCount] nan [Calories] 145.8 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 3.5 [CarbohydrateContent] 9.4 [FiberContent] 0.1 [SugarContent] 7.2 [ProteinContent] 0.2 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Shake all the ingredients except the port with crushed ice. Strain into an old fashioned or cocktail glass. Tilt the glass and slowly add the port so it floats on top.
[Name] The Daisy [AuthorId] 2312 [AuthorName] Gay Gilmore [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-04-28T12:10:00Z [Description] Make and share this The Daisy recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Summer", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1", "1/2", "1/2", NA, NA, "1"] [RecipeIngredientParts] ["Bourbon", "lemon", "sugar", "soda water", "raspberries", "orange"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 158.2 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 2.0 [CarbohydrateContent] 12.1 [FiberContent] 2.5 [SugarContent] 6.3 [ProteinContent] 0.7 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Shake with ice and strain over crushed ice. Top with soda. Stir and garnish with raspberries and orange.
[Name] Brandy Alexander [AuthorId] 2312 [AuthorName] Gay Gilmore [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-04-28T12:14:00Z [Description] Make and share this Brandy Alexander recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1", "1", NA] [RecipeIngredientParts] ["cognac", "armagnac", "dark Creme de Cacao", "heavy cream", "nutmeg"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 102.8 [FatContent] 11.0 [SaturatedFatContent] 6.9 [CholesterolContent] 40.8 [SodiumContent] 11.3 [CarbohydrateContent] 0.8 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.6 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Shake with ice. Strain into a cocktail glass and dust with fresh grated nutmeg.
[Name] Americano Cocktail [AuthorId] 2312 [AuthorName] Gay Gilmore [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-04-28T12:16:00Z [Description] Make and share this Americano Cocktail 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/88/39/dSLJ0FQtSAya5RogGYeF_americano.jpg" [RecipeCategory] Beverages [Keywords] ["European", "Summer", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["3/4", "3/4", NA, "1"] [RecipeIngredientParts] ["Italian sweet vermouth", "soda water", "orange"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [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] 1.0 [RecipeYield] nan [RecipeInstructions] Stir well in an old fashioned glass with lots of ice. Garnish with orange.
[Name] The Claridge [AuthorId] 2312 [AuthorName] Gay Gilmore [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-04-28T12:18:00Z [Description] Make and share this The Claridge recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["European", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1/2"] [RecipeIngredientParts] ["dry vermouth", "Cointreau liqueur", "apricot brandy"] [AggregatedRating] nan [ReviewCount] nan [Calories] 74.6 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.3 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] "shake with ice and strain into a cocktail glass."
[Name] Alaska [AuthorId] 2312 [AuthorName] Gay Gilmore [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-04-28T12:21:00Z [Description] Make and share this Alaska recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1/2", "1/2", NA] [RecipeIngredientParts] ["dry sherry", "lemon, rind of"] [AggregatedRating] nan [ReviewCount] nan [Calories] 208.9 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 4.1 [CarbohydrateContent] 1.9 [FiberContent] 0.0 [SugarContent] 0.6 [ProteinContent] 0.1 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Stir with ice cubes and strain into a martini glass. Garnish with lemon peel.
[Name] Alcudia [AuthorId] 2312 [AuthorName] Gay Gilmore [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-04-28T12:22:00Z [Description] Make and share this Alcudia 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/88/42/pic8E5qwG.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/88/42/picdL3ihz.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/88/42/picdDciNl.jpg"] [RecipeCategory] Beverages [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", NA] [RecipeIngredientParts] ["grapefruit juice", "grapefruit peel"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 12.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.3 [CarbohydrateContent] 2.8 [FiberContent] 0.0 [SugarContent] 2.8 [ProteinContent] 0.1 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Shake with ice cubes, strain into a martini glass. Garnish with the twist.
[Name] Kentucky Butter Cake [AuthorId] 8342 [AuthorName] Kathy-Lynn [CookTime] PT1H20M [PrepTime] PT30M [TotalTime] PT1H50M [DatePublished] 2001-04-28T12:24:00Z [Description] Make and share this Kentucky Butter Cake recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/88/43/pic0clC3e.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/88/43/piccLR9AV.jpg"] [RecipeCategory] Dessert [Keywords] ["Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "2", "4", "1", "3", "3/4", "1", "1/2", "2", "1/4", "1/4", "2", "1/4", "1 1/2"] [RecipeIngredientParts] ["butter", "granulated sugar", "eggs", "buttermilk", "unsifted all-purpose flour", "salt", "baking powder", "baking soda", "vanilla", "brown sugar", "granulated sugar", "hot water", "butter", "vanilla"] [AggregatedRating] 5.0 [ReviewCount] 11.0 [Calories] 5778.7 [FatContent] 255.0 [SaturatedFatContent] 153.9 [CholesterolContent] 1363.9 [SodiumContent] 5332.7 [CarbohydrateContent] 806.3 [FiberContent] 10.1 [SugarContent] 517.0 [ProteinContent] 74.5 [RecipeServings] nan [RecipeYield] 1 Cake [RecipeInstructions] To make batter: In a large beater bowl cream the butter. Gradually add the sugar; creaming until light and fluffy. Add the eggs all at once and beat at HIGH until thick and creamy--at least 5 minutes. Add milk and blend thoroughly. NOTE: IF YOU DO NOT HAVE BUTTERMILK OR SOUR MILK ADD 2 TABLESPOONS OF VINEGAR TO A ONE CUP MEASURE THEN FILL TO ONE CUP. STIR AND LET SIT FOR 5 MINUTES. In a small bowl combine flour, salt, powder and soda. Add to batter all at once and beat for at least 10 minutes. Batter will be very thick and creamy. Stir in vanilla. Generously grease 10\" inch bundt pan. Turn batter into pan. Bake at 325°F for 55-60 minutes until top springs back when touched lightly in center. Meanwhile prepare the butter sauce by combining the sugars, hot water and butter and stirring over low heat until butter is melted. Do not boil! Remove from heat and add vanilla. Let cake sit on a rack for 5 minutes after baking. Poke deep holes all over cake with a long skewer (a long knitting over crochet needle works well because they're thick]. Pour warm butter sauce slowly over cake and letting it soak into holes and down between sides of cake and pan. Cool completely before removing from pan. If desired sprinkle with icing sugar before serving.
[Name] Apple Pudding [AuthorId] 8342 [AuthorName] Kathy-Lynn [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2001-04-28T12:28:00Z [Description] Make and share this Apple Pudding 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/88/44/picx652WR.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/88/44/picVDtVu5.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/88/44/picv4AjI4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/88/44/picVFsSxT.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/88/44/piclfcFb3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/88/44/pic8vPDeG.jpg"] [RecipeCategory] Dessert [Keywords] ["Apple", "Fruit", "Canadian", "Low Protein", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "1", "1/2", "1", "6"] [RecipeIngredientParts] ["flour", "white sugar", "baking powder", "butter", "margarine", "water", "apples"] [AggregatedRating] 5.0 [ReviewCount] 12.0 [Calories] 290.3 [FatContent] 10.6 [SaturatedFatContent] 6.5 [CholesterolContent] 27.1 [SodiumContent] 132.9 [CarbohydrateContent] 49.7 [FiberContent] 3.3 [SugarContent] 34.8 [ProteinContent] 1.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Combine flour, sugar and baking powder in a mixing bowl. Cut in butter or mrgarine with a pastry cutter until like cornmeal; set aside. Grease n 8x8\" glass pan and slice in 6 (or less] apples. Spread flour mixture evenly over fruit. Pour water evenly over all and do not stir. Bake at 375°F for 1 hour, or until crust is browned. Serves 9. This recipe can be adapted for diabetics by replacing the sugar with artificial sweetener (i. e. Splenda]. Note: For a 9x13\" pan, make 1 1/2 times the recipe. Serves 12-15. Instead of apples, use pears, peaches, raspberries or blackberries. Serve with milk, cream, or ice cream and enjoy.
[Name] Banana Oat Muffins [AuthorId] 8342 [AuthorName] Kathy-Lynn [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2001-04-28T12:30:00Z [Description] Make and share this Banana Oat 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/88/45/picQxWnvX.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/88/45/picRaA2lH.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/88/45/pic0GXmWu.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/88/45/pic5ScSGG.jpg"] [RecipeCategory] Quick Breads [Keywords] ["Breads", "Grains", "Canadian", "Healthy", "Sweet", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1 1/4", "1", "2/3", "1 1/2", "1", "1/4", "1", "2", "1/3", "1/2"] [RecipeIngredientParts] ["Robin Hood oats", "Old mill oats", "all-purpose flour", "granulated sugar", "baking powder", "baking soda", "salt", "egg", "bananas", "butter"] [AggregatedRating] 5.0 [ReviewCount] 96.0 [Calories] 195.1 [FatContent] 6.4 [SaturatedFatContent] 3.5 [CholesterolContent] 29.0 [SodiumContent] 250.4 [CarbohydrateContent] 31.9 [FiberContent] 2.0 [SugarContent] 14.2 [ProteinContent] 3.7 [RecipeServings] 12.0 [RecipeYield] 12 muffins [RecipeInstructions] Combine first 6 dry ingredients in large bowl. Mix well. Beat egg, banana and melted butter together in small bowl until smooth. Add banana mixture to dry ingredients. Stir just until moistened. Stir in nuts, if desired. Fill greased muffin cups almost full. Bake at 375°F for 20-25 minutes, or until top springs back when lightly touched.
[Name] Lazy Day Oatmeal Cake [AuthorId] 8342 [AuthorName] Kathy-Lynn [CookTime] PT1H10M [PrepTime] PT30M [TotalTime] PT1H40M [DatePublished] 2001-04-28T12:31:00Z [Description] Make and share this Lazy Day Oatmeal Cake recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/88/46/fP7I5sQQqgIoHZJlaNQ4_oatmeal-cake-3.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/8846/P5JIdAvRLCwDfN23DllR_7704FC3B-5556-45A7-9847-CB33C81B7C71.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/88/46/picm0kTGO.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/88/46/8fLSa5QsecUIZEpNwGkQ_oatmeal-cake-6.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/88/46/0dvKutmR7OC1EWpbNyyu_oatmeal-cake-1.jpg"] [RecipeCategory] Dessert [Keywords] ["Grains", "Weeknight", "Broil/Grill", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1 1/4", "1/2", "1", "1", "2", "1 1/2", "1", "1/2", "3/4", "1/4", "1/4", "1/2", "3", "3/4", "1/3"] [RecipeIngredientParts] ["rolled oats", "boiling water", "butter", "margarine", "sugar", "vanilla", "eggs", "flour", "baking soda", "salt", "cinnamon", "nutmeg", "butter", "margarine", "brown sugar", "milk", "coconut"] [AggregatedRating] 5.0 [ReviewCount] 17.0 [Calories] 457.6 [FatContent] 23.3 [SaturatedFatContent] 15.2 [CholesterolContent] 87.5 [SodiumContent] 429.9 [CarbohydrateContent] 58.4 [FiberContent] 2.8 [SugarContent] 34.8 [ProteinContent] 5.5 [RecipeServings] 9.0 [RecipeYield] nan [RecipeInstructions] In a shallow bowl soak oats in boiling water for 20 minutes. Meanwhile proceed by measuring butter and sugars into beater bowl and beating until light. Beat in eggs and vanilla. Sift and measure flour, sifting again with the soda and spices. By this time the oats will be soaked and cool. Remove beaters from creamed mixture and fold in soaked oats. Sift flour mixture over and fold in. Turn in a buttered 9x9\" pan and bake at 350°F for 40-50 minutes . Mix all the topping ingredients. Do not remove cake from pan but while still hot spread topping over and put under the broiler until bubbly and tinged with gold. Watch carefully.
[Name] Carrot Snack Cake [AuthorId] 8342 [AuthorName] Kathy-Lynn [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2001-04-28T12:34:00Z [Description] Make and share this Carrot Snack Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Vegetable", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1/4", "1/2", "1", "1/4", "1/2", "1/2", "1", "1 1/4", "1/4", "1/8", "1"] [RecipeIngredientParts] ["margarine", "sugar", "egg", "skim milk", "vanilla", "carrot", "all-purpose flour", "baking powder", "ground cinnamon", "salt", "nutmeg"] [AggregatedRating] 5.0 [ReviewCount] 12.0 [Calories] 153.5 [FatContent] 5.8 [SaturatedFatContent] 1.3 [CholesterolContent] 20.8 [SodiumContent] 159.1 [CarbohydrateContent] 23.1 [FiberContent] 0.6 [SugarContent] 11.5 [ProteinContent] 2.5 [RecipeServings] 9.0 [RecipeYield] nan [RecipeInstructions] In a small mixer bowl beat margarine and sugar til blended. Beat in egg, milk, and vanilla. Stir in carrot. In another bowl combine flour, powder, cinnamon, salt and nutmeg. Add carrot mixture and stir until blended. Spray an 8x8x2\" baking pan with nonstick cooking spray. Pour batter evenly into pan. Bake in a 350°F oven for 20-25 minutes or until a toothpick inserted in the centre of the cake comes out clean. Cool on wire rack.
[Name] Sue's Seafood Jambalaya [AuthorId] 8823 [AuthorName] Sarah Close [CookTime] PT1H25M [PrepTime] PT20M [TotalTime] PT1H45M [DatePublished] 2001-04-28T12:37:00Z [Description] This classic Cajun dish is jazzed up with a combination of shrimp and crawfish. It is my Mom's creation. You can get all of the seafood needed for this dish from www.BigEasySeafood.com [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Crawfish", "Cajun", "Creole", "Healthy", "Potluck", "Weeknight", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "1/4", "8", "1", "1", "1", "1", "1", "1 1/2", "1 - 1 1/2"] [RecipeIngredientParts] ["celery", "onion", "bell pepper", "parsley", "fresh mushrooms", "butter", "chicken bouillon cube", "tomatoes", "long grain rice", "crayfish tails", "shrimp"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 517.1 [FatContent] 12.0 [SaturatedFatContent] 4.8 [CholesterolContent] 139.7 [SodiumContent] 934.7 [CarbohydrateContent] 74.9 [FiberContent] 5.0 [SugarContent] 8.0 [ProteinContent] 27.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 350°F. Saute celery, onion, red and bell peppers, parsley, and mushrooms in oil and butter until soft. Dissolve bouillon cube in 1 1/4 cups boiling water and add to pot, along with soup, tomatoes, rice and crawfish/shrimp. Mix well, cover, and bake for 70 minutes, stirring well every 15 minutes.
[Name] Marinated Crab Claws [AuthorId] 8823 [AuthorName] Sarah Close [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-04-28T12:42:00Z [Description] These easy appetizers will disappear fast, so make plenty! Get your crab fingers for this dish at www.BigEasySeafood.com [Images] character(0) [RecipeCategory] Crab [Keywords] ["Cajun", "Creole", "< 15 Mins", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/4", "3/4", "3/4", "1/2", "1", "3/4", "1", "1", "1", "4"] [RecipeIngredientParts] ["olive oil", "lemon juice", "black pepper", "sugar", "vinegar", "tarragon", "salt", "parsley", "scallion", "celery", "garlic"] [AggregatedRating] nan [ReviewCount] nan [Calories] 342.2 [FatContent] 36.2 [SaturatedFatContent] 5.0 [CholesterolContent] 0.0 [SodiumContent] 314.3 [CarbohydrateContent] 4.8 [FiberContent] 1.2 [SugarContent] 1.6 [ProteinContent] 1.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] "Mix all together, pour over crab fingers and chill for two hours."
[Name] Ambrosia [AuthorId] 8850 [AuthorName] Melissa King [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-04-28T12:45:00Z [Description] A old acquaintance passed this onto me, but I have modified it with the yogurt. But I warn you it is very addictive. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Mango", "Tropical Fruits", "Fruit", "Kid Friendly", "Sweet", "Brunch", "< 15 Mins", "No Cook", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["1", "1", "2", "1", NA] [RecipeIngredientParts] ["sour cream", "strawberries", "mini marshmallows", "icing sugar"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 249.7 [FatContent] 8.6 [SaturatedFatContent] 5.2 [CholesterolContent] 17.5 [SodiumContent] 59.6 [CarbohydrateContent] 43.5 [FiberContent] 0.8 [SugarContent] 29.4 [ProteinContent] 2.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] mix all in a bowl, putting the strawberries in last. Put into the refrigerator until ready to serve the same day. You can substitute yogurt for the sour cream, but then reserve the icing sugar, unless you have a sweet tooth.
[Name] Yummy Pesto [AuthorId] 8331 [AuthorName] Ramon Dailey [CookTime] PT5M [PrepTime] PT10M [TotalTime] PT15M [DatePublished] 2001-04-28T16:47:00Z [Description] Make and share this Yummy Pesto recipe from Food.com. [Images] character(0) [RecipeCategory] European [Keywords] ["High In...", "< 15 Mins", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["4", "4", "1", "1 1/2", "1 1/2", NA] [RecipeIngredientParts] ["basil leaves", "garlic", "pine nuts", "walnuts", "parmigiano-reggiano cheese", "extra virgin olive oil"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 1095.5 [FatContent] 112.8 [SaturatedFatContent] 18.1 [CholesterolContent] 21.6 [SodiumContent] 515.1 [CarbohydrateContent] 10.2 [FiberContent] 4.7 [SugarContent] 1.5 [ProteinContent] 18.4 [RecipeServings] nan [RecipeYield] 4 cups [RecipeInstructions] Place basil leaves and garlic in food processor or blender and process until leaves are finely chopped. Add nuts and process until nuts are finely chopped. Add cheese and process until combined. With the machine running, add olive oil in a slow, steady stream. After the oil is incorporated, turn off the machine and add salt and pepper to taste. If not using immediately, store in an air-tight container with a thin coating of olive oil on top to keep the sauce from turning dark. Pesto will keep well in the refrigerator for a week or more. This recipe yields approximately 3-1/2 to 4 cups, and can be halved.
[Name] Rice Salad [AuthorId] 6164 [AuthorName] Mini Ravindran [CookTime] PT30M [PrepTime] PT12M [TotalTime] PT42M [DatePublished] 2001-04-29T10:18:00Z [Description] Make and share this Rice Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Rice", "Vegetable", "Meat", "Kid Friendly", "Summer", "< 60 Mins", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["3", "2", "2", "1", "2", "1", "2", "1", "10", "1 1/2", "1", "1", "1", "1/2", "2", "1 1/2", NA] [RecipeIngredientParts] ["cooked rice", "yellow bell peppers", "red bell peppers", "green beans", "spring onions", "onion", "carrots", "coriander leaves", "fresh parsley leaves", "mushrooms", "olive oil", "canola oil", "salt", "black pepper", "coriander powder", "cumin powder", "low sodium soy sauce"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 360.5 [FatContent] 6.0 [SaturatedFatContent] 0.9 [CholesterolContent] 0.0 [SodiumContent] 824.9 [CarbohydrateContent] 70.8 [FiberContent] 6.1 [SugarContent] 6.7 [ProteinContent] 7.5 [RecipeServings] 4.0 [RecipeYield] 4 small salad bowls [RecipeInstructions] Heat oil in a big pan on high flame. When heated, add all the chopped vegetables except coriander/parsley leaves. Sauté for 2-3 minutes on high flame. Add salt, black pepper powder, coriander powder, cumin powder and soy sauce. Turn off the heat. Allow the mixture to cool down at least to the room temperature. Take a big salad bowl. Put rice in the same. Add the cooled mixture. Add finely chopped coriander/parsley leaves. Add the lemon juice and mix thoroughly. Serve cold. You can decorate the same with lemon wedges, diced tomatoes and mixture of coarsely crushed salted peanuts and walnuts.
[Name] Fried Noodles Chinese Style [AuthorId] 8335 [AuthorName] miss zeee [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2001-04-29T10:47:00Z [Description] We call it Hokkien Mee in Singapore. It's a must-try, mouth-watering delight. May be enough for 2 servings if you have a small appetite. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Lunch/Snacks", "Chicken", "Poultry", "Vegetable", "Meat", "Chinese", "Asian", "Kid Friendly", "< 30 Mins", "Stove Top", "Stir Fry", "Easy"] [RecipeIngredientQuantities] ["300", "1", "1", "100", "2", "1", NA, "1", NA, "50", "50", NA, "200", "1", NA, NA] [RecipeIngredientParts] ["garlic", "egg", "chicken meat", "cornflour", "carrot", "chile", "bean sprouts", "spinach", "parsley", "water", "onion", "salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1504.4 [FatContent] 22.5 [SaturatedFatContent] 6.1 [CholesterolContent] 571.1 [SodiumContent] 547.8 [CarbohydrateContent] 243.0 [FiberContent] 14.6 [SugarContent] 13.5 [ProteinContent] 80.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] slice the onions and garlic. fry until light brown. add in beansprouts, vegetables and fishcake. stir-fry for 1 minute. set aside the cooked vegetables. mix cornflour, salt and pepper with the chicken meat. reheat frying pan. fry the meat until cooked. make sure they are separated into pieces. add in noodles and stir-fry for 2 minutes. add in beaten egg and fry. add in vegetables, continue to stir-fry for another 2 minutes. add in water and leave to simmer. remember to cover the frying pan. your gravy is ready. place noodles on a plate. garnish with thinly-sliced carrots, sliced chillies (if you want it hot], and sprigs of parsley.
[Name] Thandai [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2001-04-29T16:01:00Z [Description] Make and share this Thandai recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Fruit", "Nuts", "Asian", "Indian", "Kid Friendly", "Summer", "< 15 Mins", "No Cook", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["150", "2", "10", "3", "1", "4", "1"] [RecipeIngredientParts] ["milk", "peppercorns", "water", "caster sugar", "sunflower seeds", "rose essence"] [AggregatedRating] nan [ReviewCount] nan [Calories] 576.8 [FatContent] 31.1 [SaturatedFatContent] 4.9 [CholesterolContent] 17.1 [SodiumContent] 210.9 [CarbohydrateContent] 66.6 [FiberContent] 5.5 [SugarContent] 52.2 [ProteinContent] 14.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Blanch almonds.", "Put in a electric blender with half the water, sunflower seeds and peppercorns.", "Blend at high speed until finely ground.", "Strain through a clean muslin cloth into a jug.", "Return the ground mixture left in the cloth to the blender with the remaining water.", "Blend again and extract the liquid once more.", "Mix milk, almond extract and sugar.", "Stir.", "Add rose water/ essence to flavour.", "Chill.", "Stir well before serving.", "Serve with crushed ice and few small rose petals on top of the drink." ]
[Name] Falooda [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT30M [PrepTime] PT1H [TotalTime] PT1H30M [DatePublished] 2001-04-29T16:08:00Z [Description] This is my favourite Indian summer drink. It gets its name from the cornflour vermicelli that floats in it. Many people replace it with tiny pieces of jelly made of 'China Grass'. But an easy substitute is 'cellophane' noodles (bean starch noodles) which are soaked and boiled until transparent and then cut into short length. [Images] character(0) [RecipeCategory] Frozen Desserts [Keywords] ["Beverages", "Dessert", "Asian", "Indian", "Kid Friendly", "Summer", "Weeknight", "Beginner Cook", "Stove Top", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2 1/2", "6", "3", "4", "3", "1 1/2", "2", "1 1/4"] [RecipeIngredientParts] ["milk", "sugar", "vanilla ice cream", "cornflour", "water"] [AggregatedRating] 3.0 [ReviewCount] 3.0 [Calories] 345.0 [FatContent] 14.8 [SaturatedFatContent] 9.1 [CholesterolContent] 57.5 [SodiumContent] 160.5 [CarbohydrateContent] 44.6 [FiberContent] 0.7 [SugarContent] 30.8 [ProteinContent] 9.2 [RecipeServings] nan [RecipeYield] 3 glasses [RecipeInstructions] Mix together cornflour and water. Cook over low heat, stirring constantly until it begins to look transparent. Place the mixture into a colander. Place this over a pan containing ice water. Press the mixture through with the back of a wooden spoon. The pieces will fall into the ice water and solidify. Keep aside for 30 minutes. Strain. Heat milk and sugar. Chill. Place 2 tbsps of basil seeds, 2 tbsps cornflour Add rose syrup and crushed ice. Pour in the cold milk. Place a scoop of vanilla ice cream on top.
[Name] Qahwa (Kashmiri Tea) [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2001-04-29T16:12:00Z [Description] A real good tea that wakes you up from sleep and refreshes you on a tired evening after the day's work! [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Breakfast", "Fruit", "Asian", "Indian", "Vegan", "< 60 Mins", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["4", "2", "1 1/2", "1", "5", "6", NA] [RecipeIngredientParts] ["water", "cardamoms", "cinnamon", "saffron", "sugar"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 10.6 [FatContent] 0.9 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 13.1 [CarbohydrateContent] 0.4 [FiberContent] 0.2 [SugarContent] 0.1 [ProteinContent] 0.4 [RecipeServings] nan [RecipeYield] 4 small cups [RecipeInstructions] Place water and tea leaves in a pan. Boil and strain. Put in the cardamom, cinnamon, shredded almonds and saffron. Heat. Pour into individual cups. Serve at once.
[Name] Khasta Roti [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2001-04-29T16:13:00Z [Description] Make and share this Khasta Roti recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Lunch/Snacks", "Asian", "Indian", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2", "2", "1", "1", "6", "1", "150", "1"] [RecipeIngredientParts] ["wheat flour", "eggs", "cumin seed", "salt", "margarine", "ghee", "baking powder", "milk", "ginger"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 279.5 [FatContent] 14.9 [SaturatedFatContent] 3.6 [CholesterolContent] 65.4 [SodiumContent] 618.1 [CarbohydrateContent] 30.7 [FiberContent] 4.4 [SugarContent] 0.2 [ProteinContent] 8.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Sieve flour. Add baking powder, salt, ghee, cumin seeds and grated ginger. Mix. Make into a dough using eggs and milk. Keep aside, covered, for 20 minutes. Divide the dough into 6 equal parts. Shape them into round balls. Flatten and roll out each piece to about 5\" (12 cms.] diameter. Cook as parathas. Serve hot and crisp.
[Name] Kanji [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] nan [PrepTime] PT120H [TotalTime] PT120H [DatePublished] 2001-04-29T16:14:00Z [Description] This is the famous Punjab black carrot drink. Its got a lovely unique taste that makes you want to have more and more of it!! [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Fruit", "Asian", "Indian", "Very Low Carbs", "Low Protein", "Low Cholesterol", "Healthy", "Winter", "Spicy", "Weeknight", "No Cook"] [RecipeIngredientQuantities] ["1", "3", "2", "2", "4", "3"] [RecipeIngredientParts] ["carrot", "mustard seeds", "chili powder", "salt", "hot water", "mint leaves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 110.2 [FatContent] 2.3 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 3005.6 [CarbohydrateContent] 21.8 [FiberContent] 7.2 [SugarContent] 10.0 [ProteinContent] 3.3 [RecipeServings] nan [RecipeYield] 5 litres [RecipeInstructions] Wash and scrape carrots. Cut into 4 lengthwise. Dry grind the mustard seeds. Mix together carrots, salt, mustard seeds and chilli. Gently add water, mix well. Put the mixture into a large bottle. Close lid tightly and keep it in the sun for 5-6 days. Shake the bottle a few times daily. Chill kanji before serving. Sprinkle chopped mint and serve.
[Name] Roast Beef Hash With Roasted Shallots and Capers [AuthorId] 6438 [AuthorName] stan langston [CookTime] PT10M [PrepTime] PT25M [TotalTime] PT35M [DatePublished] 2001-04-30T09:59:00Z [Description] Make and share this Roast Beef Hash With Roasted Shallots and Capers recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Breakfast", "Lunch/Snacks", "Potato", "Vegetable", "Low Cholesterol", "Healthy", "Spring", "Winter", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1 1/2", "5", "1/2", NA, "2", "2 1/2", "2"] [RecipeIngredientParts] ["roast beef", "potatoes", "mashed potatoes", "shallots", "capers", "roasted garlic"] [AggregatedRating] nan [ReviewCount] nan [Calories] 718.6 [FatContent] 19.6 [SaturatedFatContent] 7.2 [CholesterolContent] 160.9 [SodiumContent] 1170.7 [CarbohydrateContent] 69.6 [FiberContent] 8.6 [SugarContent] 2.8 [ProteinContent] 69.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Place shallots, capers and oil into a oven tempered pan and roast until the shallot caramelizes.", "Oven temperature should be 375°F.", "While roasting shallot mix, place roast beef.", "If potatoes are not mashed, follow the same process as the roast beef mix the potatoes and roast beef in a bowl. When the shallot mix is cool, strain off the oil (reserving the oil] and add the shallot mix to the bowl.", "Season to taste.", "In a well heated pan saute the hash until golden brown using the shallot oil." ]
[Name] The Gin Fizz [AuthorId] 2312 [AuthorName] Gay Gilmore [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-04-30T10:04:00Z [Description] A notorious hangover cure. Add mint for an Alabama Fizz, orange juice for a Texas Fizz, egg whites for a Silver Fizz... [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", NA] [RecipeIngredientParts] ["lemon juice", "sugar", "soda water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 266.2 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 1.7 [CarbohydrateContent] 30.3 [FiberContent] 0.1 [SugarContent] 29.0 [ProteinContent] 0.1 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Shake with crushed ice and strain into a highball glass. Top with soda while stirring. drink before the fizz dies.
[Name] Ginger Highball [AuthorId] 2312 [AuthorName] Gay Gilmore [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-04-30T10:06:00Z [Description] Make and share this Ginger Highball recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1", NA] [RecipeIngredientParts] ["Bourbon", "fresh ginger", "soda water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 164.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.6 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Pour bourbon into a highball glass. Pass the ginger through a garlic press into the glass. Add 2-3 ice cubes and top with soda. Stir gently.
[Name] Everybody's Irish [AuthorId] 2312 [AuthorName] Gay Gilmore [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-04-30T10:11:00Z [Description] Make and share this Everybody's Irish recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["European", "St. Patrick's Day", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1", "2", "1"] [RecipeIngredientParts] ["green creme de menthe", "green olives"] [AggregatedRating] nan [ReviewCount] nan [Calories] 117.7 [FatContent] 0.4 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 42.1 [CarbohydrateContent] 1.0 [FiberContent] 0.1 [SugarContent] 0.9 [ProteinContent] 0.0 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] "Stir with ice, strain into a cocktail glass and suspend the olive."
[Name] Margarita [AuthorId] 2312 [AuthorName] Gay Gilmore [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-04-30T10:16:00Z [Description] Make and share this Margarita recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Mexican", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["3", "1", "1", "2 -3", NA, NA] [RecipeIngredientParts] ["Cointreau liqueur", "lime", "fresh lime juice", "kosher salt"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 15.4 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 1.2 [CarbohydrateContent] 5.2 [FiberContent] 0.2 [SugarContent] 1.0 [ProteinContent] 0.3 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Moisten the edge of the glass with the lime wedge, and dip in a saucer full of the salt to coat the rim. Blend booze and juice, and pour in glass, with the lime garnish.
[Name] Earthquake II [AuthorId] 2312 [AuthorName] Gay Gilmore [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-04-30T10:18:00Z [Description] Make and share this Earthquake II recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/2", "1/2"] [RecipeIngredientParts] ["Bourbon", "Pernod"] [AggregatedRating] nan [ReviewCount] nan [Calories] 78.6 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.4 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] "Shake with ice and strain into a martini glass."
[Name] Hemingway (aka Death in the Afternoon) [AuthorId] 2312 [AuthorName] Gay Gilmore [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-04-30T10:19:00Z [Description] Make and share this Hemingway (aka Death in the Afternoon) 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/88/65/picWIXkvA.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/88/65/picU9aIBg.jpg"] [RecipeCategory] Beverages [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1 1/2", NA] [RecipeIngredientParts] ["absinthe", "Pernod"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [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] 1.0 [RecipeYield] nan [RecipeInstructions] "Pour the Pernod into a champagne glass, then add the champagne."
[Name] Hot Buttered Rum [AuthorId] 2312 [AuthorName] Gay Gilmore [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2001-04-30T10:20:00Z [Description] Only scale down to half at most. It is difficult to scale much farther down and still get the batter to come together. Made this in 2004 xmas and it tasted good, but wished I'd made more and just kept the leftover batter around. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/88/66/picNjgxzu.jpg" [RecipeCategory] Beverages [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "Winter", "< 15 Mins", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["2", "1/2", "1/4 - 1/2", "1/4 - 1/2", "1/4 - 1/2", "1", "1", NA, NA] [RecipeIngredientParts] ["brown sugar", "butter", "ground nutmeg", "ground cinnamon", "ground cloves", "salt", "light rum", "cinnamon stick", "hot water"] [AggregatedRating] 5.0 [ReviewCount] 23.0 [Calories] 400.8 [FatContent] 1.1 [SaturatedFatContent] 0.7 [CholesterolContent] 3.0 [SodiumContent] 15.2 [CarbohydrateContent] 5.4 [FiberContent] 0.0 [SugarContent] 5.3 [ProteinContent] 0.0 [RecipeServings] 80.0 [RecipeYield] nan [RecipeInstructions] Beat the sugar and butter together until fluffy. Beat in the spices. Put a heaping teaspoon of the batter in the bottom of a mug with 1 1/2 oz of rum and top with hot water, stirring well.
[Name] Harvey Wallbanger [AuthorId] 2312 [AuthorName] Gay Gilmore [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-04-30T10:22:00Z [Description] Make and share this Harvey Wallbanger recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1 -6", NA, "1/2"] [RecipeIngredientParts] ["vodka", "sugar"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 138.7 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.6 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Shake the vodka with the sugar, juice and ice. Serve in a highball glass or strain into a martini glass. Float the Galliano on top.
[Name] Earthquake [AuthorId] 2312 [AuthorName] Gay Gilmore [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-04-30T10:23:00Z [Description] Make and share this Earthquake recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["< 15 Mins", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1", "2", "2", "1"] [RecipeIngredientParts] ["Cointreau liqueur", "strawberries"] [AggregatedRating] nan [ReviewCount] nan [Calories] 61.3 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 5.6 [CarbohydrateContent] 15.2 [FiberContent] 0.5 [SugarContent] 10.5 [ProteinContent] 0.2 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Mix in blender for 15 sec at high with ice. Strain into a cocktail glass and garnish with fruit.
[Name] Independence Day Punch [AuthorId] 2312 [AuthorName] Gay Gilmore [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-04-30T10:24:00Z [Description] Make and share this Independence Day Punch recipe from Food.com. [Images] character(0) [RecipeCategory] Punch Beverage [Keywords] ["Beverages", "Pineapple", "Tropical Fruits", "Fruit", "Low Protein", "Low Cholesterol", "Healthy", "Summer", "< 15 Mins", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["2", "1", "8", NA] [RecipeIngredientParts] ["Bourbon", "lime juice", "soda water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 371.2 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 2.1 [CarbohydrateContent] 5.5 [FiberContent] 0.1 [SugarContent] 3.6 [ProteinContent] 0.2 [RecipeServings] 15.0 [RecipeYield] nan [RecipeInstructions] Mix the booze and juice. Add soda.
[Name] El Dorado [AuthorId] 2312 [AuthorName] Gay Gilmore [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-04-30T10:31:00Z [Description] Make and share this El Dorado recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1 1/2", "2", "1"] [RecipeIngredientParts] ["honey", "lemon juice", "orange"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 74.5 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 1.3 [CarbohydrateContent] 21.0 [FiberContent] 0.2 [SugarContent] 18.3 [ProteinContent] 0.2 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Shake well with ice and strain over rocks in Collins glass. Garnish with orange.
[Name] Nashville Eggnog [AuthorId] 2312 [AuthorName] Gay Gilmore [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2001-04-30T10:37:00Z [Description] Make and share this Nashville Eggnog recipe from Food.com. [Images] character(0) [RecipeCategory] Punch Beverage [Keywords] ["Beverages", "Winter", "Christmas", "< 15 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["1", "1", "1", "18", "3", "2", "1", NA] [RecipeIngredientParts] ["brandy", "jamaican rum", "Bourbon", "eggs", "heavy cream", "sugar", "clove", "nutmeg"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 814.3 [FatContent] 45.9 [SaturatedFatContent] 27.4 [CholesterolContent] 308.8 [SodiumContent] 95.0 [CarbohydrateContent] 19.5 [FiberContent] 0.0 [SugarContent] 16.4 [ProteinContent] 6.9 [RecipeServings] 25.0 [RecipeYield] nan [RecipeInstructions] Stir booze with the egg yolks. Mix cream and sugar, then blend with booze. Beat egg whites until stiff, fold gently into the other mixture. Garnish with cloves and nutmeg. Serve in small mugs.
[Name] Irish Coffee [AuthorId] 2312 [AuthorName] Gay Gilmore [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-04-30T10:41:00Z [Description] Make and share this Irish Coffee 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/88/72/picxoA2ar.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/88/72/picjDNdsQ.jpg"] [RecipeCategory] Beverages [Keywords] ["European", "Very Low Carbs", "Low Protein", "Low Cholesterol", "Healthy", "Winter", "St. Patrick's Day", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1 1/2", "5", NA] [RecipeIngredientParts] ["sugar", "black coffee", "heavy cream"] [AggregatedRating] 5.0 [ReviewCount] 13.0 [Calories] 127.6 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 10.0 [CarbohydrateContent] 4.2 [FiberContent] 0.0 [SugarContent] 4.2 [ProteinContent] 0.6 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Rinse a stemmed glass with hot water. Put the sugar in the glass, followed by whiskey. Add coffee, leaving room for the cream. Stir thoroughly and let settle, before pouring the cream on top over the back of a spoon so it just floats.
[Name] Long Island Iced Tea [AuthorId] 2312 [AuthorName] Gay Gilmore [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-04-30T10:43:00Z [Description] Remarkable doesn't taste like liquor but packs a punch. My favorite place for these Piecora's Pizza in Seattle stops serving you after 3. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/2", "1/2", "1/2", "1/2", "1", "1", NA] [RecipeIngredientParts] ["white rum", "vodka", "triple sec", "lemon juice", "sugar"] [AggregatedRating] 4.5 [ReviewCount] 9.0 [Calories] 127.7 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.9 [CarbohydrateContent] 6.7 [FiberContent] 0.1 [SugarContent] 4.9 [ProteinContent] 0.1 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] "Stir over ice."
[Name] Mai Tai [AuthorId] 2312 [AuthorName] Gay Gilmore [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-04-30T10:46:00Z [Description] Make and share this Mai Tai recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Pineapple", "Tropical Fruits", "Fruit", "Hawaiian", "Caribbean", "Summer", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1/4", "1/4", "1", "1", NA, NA, NA] [RecipeIngredientParts] ["lime", "Curacao", "sugar", "orgeat syrup", "light rum", "dark rum", "lime peel", "pineapple chunk", "maraschino cherry"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 177.2 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 2.0 [CarbohydrateContent] 14.2 [FiberContent] 1.9 [SugarContent] 8.2 [ProteinContent] 0.5 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Squeeze the lime over ice. Add other ingredients, and decorate with the fruit.
[Name] Kangaroo (aka Vodkatini) [AuthorId] 2312 [AuthorName] Gay Gilmore [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-04-30T10:49:00Z [Description] Make and share this Kangaroo (aka Vodkatini) 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/88/75/picFmN3Ev.jpg" [RecipeCategory] Beverages [Keywords] ["Australian", "Very Low Carbs", "Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "3/4", NA] [RecipeIngredientParts] ["vodka", "dry vermouth", "lemon twist"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 104.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.5 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] "Stir with ice and strain into a martini glass or over ice with the twist."
[Name] Laguna [AuthorId] 2312 [AuthorName] Gay Gilmore [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-04-30T10:56:00Z [Description] Make and share this Laguna recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["European", "Spring", "Summer", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1/4", "1/2", "1", "1", "1"] [RecipeIngredientParts] ["Italian brandy", "vodka", "maraschino cherry"] [AggregatedRating] nan [ReviewCount] nan [Calories] 25.6 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.3 [CarbohydrateContent] 2.1 [FiberContent] 0.2 [SugarContent] 1.9 [ProteinContent] 0.0 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] "Shake with ice and strain into a cocktail glass and garnish with the cherry."

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