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[Name] Manhattan [AuthorId] 2312 [AuthorName] Gay Gilmore [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-04-30T10:56:00Z [Description] My favorite drink by far. Recommend Cinzano vermouth it makes a huge difference and Maker's Mark is my bourbon. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/88/77/NWHI1Id9TTGmyfGyD9lX_manhattan-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/88/77/MOJBKYTGTgyvFySEC5B9_manhattan-3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/88/77/TOf3k6ZqSLKipOLRiDy8_manhattan.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/88/77/pico9Jtp5.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/88/77/pichlg5lO.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/88/77/picOlDKYD.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/88/77/picbQA2xl.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/88/77/picjLmv5d.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/88/77/piclCGrUF.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/88/77/pic7FbeK7.jpg"] [RecipeCategory] Beverages [Keywords] ["South American", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2 1/2", "1", NA, "1"] [RecipeIngredientParts] ["Bourbon", "Italian sweet vermouth", "maraschino cherry"] [AggregatedRating] 5.0 [ReviewCount] 10.0 [Calories] 213.3 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.9 [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. Decorate with cherry.
[Name] Jamaica Ginger Beer [AuthorId] 2312 [AuthorName] Gay Gilmore [CookTime] nan [PrepTime] PT168H [TotalTime] PT168H [DatePublished] 2001-04-30T10:57:00Z [Description] Make and share this Jamaica Ginger Beer recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Caribbean", "Weeknight"] [RecipeIngredientQuantities] ["5", "2", "2", "2", "1", "3", "1/2", "6"] [RecipeIngredientParts] ["ginger", "honey", "lime juice", "water", "sugar", "fresh yeast", "dry yeast"] [AggregatedRating] nan [ReviewCount] nan [Calories] 251.3 [FatContent] 0.5 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 13.6 [CarbohydrateContent] 63.0 [FiberContent] 1.8 [SugarContent] 54.3 [ProteinContent] 1.5 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Pound the ginger. Mix it with the honey, juice, sugar and water in a jug. Dissolve the yeast in a spoonful of water. Add yeast to the beaten egg white. Add the egg/yeast to the rest and stir. Let stand in a cool dark place for a couple of days and it will start bubbling, which means it is fermenting. After several more days the bubbling stops, which means it is ready.
[Name] Los Angeles [AuthorId] 2312 [AuthorName] Gay Gilmore [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-04-30T11:01:00Z [Description] Make and share this Los Angeles recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1", "1 - 1 1/2", "1"] [RecipeIngredientParts] ["Bourbon", "sweet vermouth", "sugar", "egg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 212.8 [FatContent] 5.0 [SaturatedFatContent] 1.6 [CholesterolContent] 211.5 [SodiumContent] 70.4 [CarbohydrateContent] 4.6 [FiberContent] 0.0 [SugarContent] 4.6 [ProteinContent] 6.3 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] "Shake with ice and strain into a cocktail glass or serve on the rocks."
[Name] Braised Artichokes [AuthorId] 5889 [AuthorName] Josette Jackson [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2001-04-30T11:03:00Z [Description] I developed this recipe for artichokes after having tired of simply steaming or boiling them and serving with vinaigrette. It's taken me about 5 years to finally develop this recipe and it's become a family favorite. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["European", "Low Protein", "Spring", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1/4", "1/4", "1", "1", "2", NA, NA, NA, NA] [RecipeIngredientParts] ["artichokes", "extra virgin olive oil", "white wine", "water", "chicken broth", "butter", "fresh thyme", "fresh parsley", "garlic"] [AggregatedRating] 5.0 [ReviewCount] 17.0 [Calories] 460.3 [FatContent] 39.5 [SaturatedFatContent] 11.3 [CholesterolContent] 30.5 [SodiumContent] 632.5 [CarbohydrateContent] 18.3 [FiberContent] 8.8 [SugarContent] 2.2 [ProteinContent] 7.9 [RecipeServings] 2.0 [RecipeYield] 2 artichokes [RecipeInstructions] Trim tops of artichokes just to choke. Slice garlic into slivers and insert 1/2 of amount amongst leaves and sprinkle rest in bottom of pot. Place prepared artichokes in pot just large enough to hold. Pour 1/4 cup each olive oil and white wine over artichokes. Sprinkle chopped parsley and thyme over artichokes. Pour chicken broth and water over chokes and top each with 1 tablespoon of butter. Salt and pepper top of each choke and cover pot. Simmer chokes until tender (approximately 30-45 minutes]. Serve the remaining sauce in bottom of pot as dipping sauce. Add a little more water if necessary should the liquid evaporate too much. NOTES: I remove chokes after cooking. The artichokes are much more tasty should you put them refrigerator in braising sauce for a day-- better in two days or more. Also ideal to serve hollandaise made with braising sauce. I sometimes remove the choke before placing in fridge and use the cavity for the hollandaise.
[Name] Sultani Chops [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT3H [PrepTime] PT25M [TotalTime] PT3H25M [DatePublished] 2001-04-30T11:09:00Z [Description] Make and share this Sultani Chops recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Lunch/Snacks", "Lamb/Sheep", "Poultry", "Meat", "Asian", "Indian", "Weeknight", "Beginner Cook", "Stove Top", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1", "4", "3", "2", "2", "1/2", "1", "2", NA, "2", NA] [RecipeIngredientParts] ["yoghurt", "vinegar", "onions", "ginger juice", "garam masala", "black pepper", "salt", "red chili powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 159.3 [FatContent] 6.1 [SaturatedFatContent] 2.7 [CholesterolContent] 44.6 [SodiumContent] 551.4 [CarbohydrateContent] 9.8 [FiberContent] 1.3 [SugarContent] 5.3 [ProteinContent] 15.6 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] Wash and flatten chops. Mix onion-garlic paste, garam masala, chilli powder, vinegar, yoghurt, salt and pepper. Add chops to the mixture and rub well on both sides. Set aside for 3 hours. Beat egg whites lightly. Drain each chop. Dip each piece in the beaten egg white. Coat with bread crumbs. Heat oil in a shallow pan. Fry until golden brown. Serve hot.
[Name] Gimlet [AuthorId] 2312 [AuthorName] Gay Gilmore [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-04-30T11:30:00Z [Description] Make and share this Gimlet 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/88/82/picYxRwAi.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/88/82/piclFxfeF.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/88/82/picV3cUBb.jpg"] [RecipeCategory] Beverages [Keywords] ["Very Low Carbs", "Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1/2"] [RecipeIngredientParts] character(0) [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 112.7 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.9 [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] Kir [AuthorId] 2312 [AuthorName] Gay Gilmore [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-04-30T11:41:00Z [Description] Make and share this Kir 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/88/83/picuEaloj.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/88/83/picdAEc6k.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/88/83/pic5eeQgE.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/88/83/picXtzHdM.jpg"] [RecipeCategory] Beverages [Keywords] ["European", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1 -6", "4"] [RecipeIngredientParts] "creme de cassis" [AggregatedRating] 5.0 [ReviewCount] 5.0 [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 wine over the cassis. Ice is optional.
[Name] Ceylonese Roti [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2001-04-30T17:27:00Z [Description] Make and share this Ceylonese Roti 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/88/84/picv7NqRZ.jpg" [RecipeCategory] Breads [Keywords] ["Lunch/Snacks", "Vegetable", "Asian", "Indian", "Lactose Free", "Free Of...", "< 60 Mins", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["4", "1", "1", "150", NA, NA] [RecipeIngredientParts] ["plain flour", "baking powder", "salt", "coconut", "water", "ghee"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 351.8 [FatContent] 12.7 [SaturatedFatContent] 10.8 [CholesterolContent] 0.0 [SodiumContent] 344.3 [CarbohydrateContent] 52.3 [FiberContent] 4.8 [SugarContent] 1.6 [ProteinContent] 7.8 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Sift flour, salt and baking powder. Add coconut and mix well. Add water and knead to a soft dough. Cover with a damp cloth. Keep aside for 30 minutes. Divide dough into 8 parts. Roll each into a ball. Roll out each ball into a round disc 5\" in diameter and of 1/4\" thickness. Sprinkle with a little flour, if needed. Heat griddle, lightly grease and cook one at a time over low heat until brown specks appear on both sides. Remove from griddle. Keep warm. Grease the griddle before each roti. Wrap in a piece of foil to keep until needed. Reheat with foil in oven.
[Name] Shahi Roti [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2001-04-30T17:27:00Z [Description] A nutritious roti, its enjoyed in Uttar Pradesh, North India. It calls for creativity and patience on the part of the cook. Though it involves a little effort, it is rewarding when the rotis are praised by all! [Images] character(0) [RecipeCategory] Breads [Keywords] ["Lunch/Snacks", "Fruit", "Asian", "Indian", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["2", "1", "150", "4", "2", "2", NA, "3"] [RecipeIngredientParts] ["plain white flour", "salt", "water", "butter", "ghee", "flour", "butter", "ghee", "ghee", "butter", "almond paste"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 295.4 [FatContent] 13.9 [SaturatedFatContent] 7.5 [CholesterolContent] 30.5 [SodiumContent] 491.2 [CarbohydrateContent] 37.2 [FiberContent] 1.5 [SugarContent] 2.7 [ProteinContent] 5.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Sieve flour and salt. Add water. Knead well to make a soft dough. Cover with a damp cloth. Keep aside for 30 minutes. Mix 4 tbsps. butter flour Beat well to make a paste. Knead the dough once again. Melt 2 tbsps. butter Gradually pour it in the dough. Knead until the dough becomes very soft. Divide the dough into 6 parts. Roll each round into a thin large circle. Fold it into half. Spread a thin layer of the paste on the folded circle. Fold it once again into half, lengthways. The circle will now look like a thin long strip. Shape into a spiral. Keeping the fold on the outer side, press and flatten to a ball. Now make into a 1/4\" thick roti with your palms. Heat the griddle. Add a little butter or ghee. Shallow fry each roti separately. Serve hot.
[Name] Pudina (Mint) Roti [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT35M [PrepTime] PT15M [TotalTime] PT50M [DatePublished] 2001-04-30T17:27:00Z [Description] Make and share this Pudina (Mint) Roti 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/88/86/8886.jpg" [RecipeCategory] Breads [Keywords] ["Lunch/Snacks", "Asian", "Indian", "Lactose Free", "Healthy", "Free Of...", "Winter", "< 60 Mins", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2", "2", "1", "1", NA, NA] [RecipeIngredientParts] ["wheat flour", "ghee", "salt", "mint", "water", "ghee"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 107.8 [FatContent] 3.1 [SaturatedFatContent] 1.7 [CholesterolContent] 6.5 [SodiumContent] 236.5 [CarbohydrateContent] 18.2 [FiberContent] 3.5 [SugarContent] 0.1 [ProteinContent] 3.6 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Sift flour and salt. Rub ghee evenly. Add water& make a stiff dough. Add mint paste. Mix well. Keep aside for 30 minutes. Divide the dough into 10 parts. Shape them with your palm and flatten them. Roll each part into a round. Place one at a time on a hot griddle. Shallow fry with ghee. Serve hot with a raita of your choice.
[Name] Easy Soy Sauce Marinated Chicken [AuthorId] 6406 [AuthorName] Judith Fraser [CookTime] PT15M [PrepTime] PT30M [TotalTime] PT45M [DatePublished] 2001-05-01T09:34:00Z [Description] This is a very simple marinade with two hours of fridge time before cooking. Excellent in pocket bread or over rice. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Lunch/Snacks", "Chicken Breast", "Chicken", "Poultry", "Meat", "Very Low Carbs", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "3", "2", "1/8", "1/8", "2", "1/2", "1/2", "1", "4"] [RecipeIngredientParts] ["boneless chicken breast", "soy sauce", "cornstarch", "garlic powder", "sugar", "green peppers", "mushroom", "water", "sherry wine", "wine"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 369.2 [FatContent] 24.4 [SaturatedFatContent] 4.8 [CholesterolContent] 72.6 [SodiumContent] 832.2 [CarbohydrateContent] 7.3 [FiberContent] 1.7 [SugarContent] 3.1 [ProteinContent] 27.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cut chicken breast into 1 inch pieces combine soy sauce, sherry, cornstarch, garlic and sugar. Put chicken pieces into the mixture and refrigerate for an hour or two. When ready cook peppers and mushrooms in 1 tablespoon oil. Remove from skillet and cook chicken pieces in 3 tablespoon oil. When the chicken is cooked, add water to it and stir to thicken. Return vegetables to the chicken in skillet and serve in Pita pockets or with rice.
[Name] Fresh Vegetable Basil Soup [AuthorId] 8975 [AuthorName] Mary Hallen [CookTime] PT45M [PrepTime] PT30M [TotalTime] PT1H15M [DatePublished] 2001-05-01T16:48:00Z [Description] I found this recipe online and it turned out pretty good. I have a fondness for fresh peas so I haven't tried it yet with frozen. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/88/88/picQStr0C.jpg" [RecipeCategory] One Dish Meal [Keywords] ["Vegetable", "European", "Weeknight", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "1", "1", "1", "1", "2", "4", "3", "1/2", "2", "1/2", NA, "1/2"] [RecipeIngredientParts] ["butter", "onion", "celery", "carrot", "potato", "tomatoes", "fresh basil", "cauliflower", "zucchini", "green peas", "parmesan cheese"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 201.6 [FatContent] 8.6 [SaturatedFatContent] 5.2 [CholesterolContent] 22.6 [SodiumContent] 201.7 [CarbohydrateContent] 24.7 [FiberContent] 5.8 [SugarContent] 7.0 [ProteinContent] 8.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Sometimes I add a hot pepper sauce for some bite.", "In a 5-qt pan over med heat, melt butter.", "Add onion, celery and carrot.", "Cook, stir occasionally, until veggies are soft but not brown (10 min].", "Add potato, tomatoes, stock, basil to pan.", "Bring to boil, then cover and simmer for 15 minutes.", "Add cauliflower and zucchini and simmer for about 10 minutes.", "Add peas and simmer for about 5 minutes or until all veggies are tender.", "Season with salt and pepper.", "Serve with cheese." ]
[Name] Couscous Paella [AuthorId] 8975 [AuthorName] Mary Hallen [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2001-05-01T16:51:00Z [Description] Make and share this Couscous Paella recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Spanish", "European", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["4", "1", "1", "1 1/4", "2", "9 1/2", "1", "8", NA] [RecipeIngredientParts] ["chorizo sausage", "onion", "low sodium chicken broth", "cumin seeds", "couscous", "red bell pepper", "baby shrimp", "lime wedges", "lemon wedge"] [AggregatedRating] nan [ReviewCount] nan [Calories] 504.9 [FatContent] 12.8 [SaturatedFatContent] 4.5 [CholesterolContent] 135.4 [SodiumContent] 715.1 [CarbohydrateContent] 65.8 [FiberContent] 4.8 [SugarContent] 4.8 [ProteinContent] 29.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Crumble chorizo into large nonstick frying pan Add onion cook over med heat, stirring often until well-browned. About 15 minutes. If mixture seems dry, add water 1 tsp at a time. Add clam juice, broth and cumin seeds. Increase heat to med-high and bring to boil. Stir in pasta, cover, remove from heat and let stand until liquid is absorbed. Transfer to serving bowl Stir in bell pepper and top with shrimp.
[Name] Rosemary and Lemon Breadsticks [AuthorId] 8975 [AuthorName] Mary Hallen [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2001-05-01T16:53:00Z [Description] Make and share this Rosemary and Lemon Breadsticks recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["European", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1 1/2", "2", "1", "2 1/2 - 3"] [RecipeIngredientParts] ["active dry yeast", "sugar", "water", "lemon, rind of", "salt", "rosemary", "olive oil", "olive oil", "flour"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 45.5 [FatContent] 1.1 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 73.2 [CarbohydrateContent] 7.7 [FiberContent] 0.3 [SugarContent] 0.2 [ProteinContent] 1.1 [RecipeServings] nan [RecipeYield] 32 breadsticks [RecipeInstructions] Combine yeast, sugar and water; let stand for 5 minutes. Add lemon peel, salt rosemary, 2 Tab of oil and 1 1/2 cups of the flour. Beat with heavy spoon until dough is glossy and stretchy. Mix in about 1 more cup flour until dough is soft. Knead, until smooth and springy, adding more flour to prevent sticking. Turn dough into floured board and pat into a 6 inch square. Brush with remaining olive oil, loosely cover with plastic wrap and let rise at room temp until puffy (about 45 minutes] Grease 3 large baking sheets. Gently coat dough with 2 Tab of flour. With a floured knife, cut dough lengthwise into quarters. Work with one quarter at a time. Cut each quarter lengthwise into 8 equal pieces. Pick up one piece and gently stretch it to about 15 inches long; place on a baking sheet at least 1/2 inch apart. Bake in a 350°F oven until golden brown (about 20 minutes]. Keep other sheets cool in fridge while baking.
[Name] White Bean Pate with Tomato Relish [AuthorId] 8975 [AuthorName] Mary Hallen [CookTime] PT15M [PrepTime] PT20M [TotalTime] PT35M [DatePublished] 2001-05-01T17:00:00Z [Description] Make and share this White Bean Pate with Tomato Relish 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/88/91/picoBcrIk.jpg" [RecipeCategory] Beans [Keywords] ["Vegetable", "European", "Low Cholesterol", "Healthy", "< 60 Mins", "Small Appliance", "Easy"] [RecipeIngredientQuantities] [NA, "1", "1 -2", "1", "1", "1/2", "1", "1 1/2", "3/4", "1/4", "4", "1", "1/4"] [RecipeIngredientParts] ["baguette", "tomatoes", "parsley", "capers", "sugar", "cannellini", "thyme", "lemon, rind of", "lemon juice", "garlic", "salt"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 76.5 [FatContent] 1.1 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 109.2 [CarbohydrateContent] 13.2 [FiberContent] 2.9 [SugarContent] 1.4 [ProteinContent] 4.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Stir ingredients for tomato relish together. Season with pepper, stir occasionally. In blender, combine beans, oil, thyme, lemon peel, lemon juice, garlic and salt. Whirl til smooth. Spoon bean pate into serving crock, or serve pate on toasts with relish.
[Name] Mediterranean Spinach [AuthorId] 8975 [AuthorName] Mary Hallen [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2001-05-02T09:17:00Z [Description] Make and share this Mediterranean Spinach 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/88/92/picY4XW9e.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/88/92/picCNjFMI.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/88/92/picbkWu9W.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/88/92/picfyFtkv.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/88/92/picwPYiwB.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/88/92/picf5mDHD.jpg"] [RecipeCategory] Vegetable [Keywords] ["European", "Low Cholesterol", "< 30 Mins", "Stir Fry"] [RecipeIngredientQuantities] ["1/2", "1", "1 1/2", "2", "1 1/4", "3 -4", "1", NA] [RecipeIngredientParts] ["green onion", "garlic", "dill", "roma tomatoes", "spinach", "feta cheese", "capers", "pepper"] [AggregatedRating] 5.0 [ReviewCount] 19.0 [Calories] 72.0 [FatContent] 2.9 [SaturatedFatContent] 1.7 [CholesterolContent] 9.5 [SodiumContent] 298.5 [CarbohydrateContent] 8.1 [FiberContent] 3.9 [SugarContent] 2.1 [ProteinContent] 6.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Combine onions, garlic, dill and 1/4 cup water. Stir-fry over medium heat until onions are soft and almost all liquid has evaporated. Transfer mixture to bowl and stir in tomatoes. Keep warm. Add half the spinach to fry pan and 1 Tab water. Stir-fry over medium heat until spinach is just beginning to wilt. Add remaining spinach, stir-fry until all spinach is wilted (2 minutes] With slotted spoon, transfer spinach to a platter and spread out slightly; discard liquid from pan. Top spinach with tomato mixture Sprinkle with Feta and capers. Season to taste.
[Name] Quinoa Risotto [AuthorId] 8975 [AuthorName] Mary Hallen [CookTime] PT40M [PrepTime] PT15M [TotalTime] PT55M [DatePublished] 2001-05-02T09:20:00Z [Description] Make and share this Quinoa Risotto recipe from Food.com. [Images] character(0) [RecipeCategory] Grains [Keywords] ["Cheese", "Vegetable", "European", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1 1/2", "1", "1", "1", "3/4", "1 1/2", "8", "1/4", "1/2"] [RecipeIngredientParts] ["quinoa", "butter", "onion", "vegetable broth", "nonfat milk", "sage", "asparagus", "fontina", "parmesan cheese"] [AggregatedRating] 4.5 [ReviewCount] 6.0 [Calories] 378.0 [FatContent] 11.1 [SaturatedFatContent] 4.8 [CholesterolContent] 24.0 [SodiumContent] 310.3 [CarbohydrateContent] 53.1 [FiberContent] 5.5 [SugarContent] 4.9 [ProteinContent] 18.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Place quinoa in strainer and rinse thoroughly, drain. Place quinoa in fry pan and cook over med heat, stir often, until darker in color (8 minutes] Remove from pan and set aside. Increase heat to med-high. Melt butter and add onion and 2 Tab water. Cook, stir often, until onion is soft. (Add water 1 tbs at a time if seems dry] To pan add broth, milk, quinoa, (if using dried sage add here]. Bring to boil, stir often. Reduce heat and simmer, uncovered, stir occasionally until quinoa is almost tender to bite (10 minutes] Meanwhile, snap off and discard tough ends of asparagus, then cut stalks diagonally into 1-inch pieces. Add asparagus to quinoa mixture and cook, stir often, until asparagus is tender when pierced and almost all liquid is absorbed (5 minutes]. Reduce heat and stir often until mixture thickens. Remove pan from heat and gently stir in fontina cheese and chopped fresh sage. Let stand until cheese is melted. Transfer to a shallow serving dish. Top with Parmesan.
[Name] Mexican Sundae [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2001-05-02T09:27:00Z [Description] A sundae cannot be more delicious than this one....For chocolate and vanilla lovers, this is a Paradise fantasy sundae...you'll love it! Its yummmmy! [Images] character(0) [RecipeCategory] Frozen Desserts [Keywords] ["Dessert", "Fruit", "Mexican", "Kid Friendly", "Potluck", "Christmas", "< 30 Mins", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["85", "2/3", "3", NA, NA] [RecipeIngredientParts] ["chocolate pieces", "bananas", "vanilla ice cream", "coffee ice cream"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 204.9 [FatContent] 15.0 [SaturatedFatContent] 9.3 [CholesterolContent] 54.6 [SodiumContent] 15.9 [CarbohydrateContent] 18.4 [FiberContent] 2.0 [SugarContent] 9.3 [ProteinContent] 1.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Put the chocolate pieces and whipping cream in a pan. Keep over a low flame. Stir constantly, until the chocolate melts and is mixed with the cream. Once melted, remove from heat. Keep aside to cool. Peel the bananas and cut into four crosswise long pieces. Put one slice per bowl with a scoop of coffee or vanilla ice cream and sprinkle roasted almonds on top. Lastly, pour chocolate sauce over each bowl. Serve chilled.
[Name] Caramel Custard [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT5H [PrepTime] PT30M [TotalTime] PT5H30M [DatePublished] 2001-05-02T09:37:00Z [Description] This style of Mexican Caramel Custard is just perfect to end the lovely meal on Cinco De Mayo's Day May 5th . Give it a try! [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Mexican", "Kid Friendly", "Potluck", "Weeknight", "Oven", "Refrigerator", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["6", "2/3", "1", "1", "2", "3", "2", "3"] [RecipeIngredientParts] ["eggs", "sugar", "water", "vanilla essence", "milk", "cinnamon sticks", "green cardamoms", "cloves"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 318.0 [FatContent] 11.6 [SaturatedFatContent] 5.1 [CholesterolContent] 296.1 [SodiumContent] 166.8 [CarbohydrateContent] 39.8 [FiberContent] 0.0 [SugarContent] 33.8 [ProteinContent] 13.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Combine cloves, cardamoms and cinnamon in a muslin cloth. Place in a pan with milk and water. Keep aside. In a small heavy bottom pan, mix water and sugar. Stir gently until the sugar dissolves. Place pan over high heat. Cook till it is medium-amber in colour. Immediately pour caramel into a 9\" souffle dish. Tilt and swirl dish to evenly coat the bottom and halfway up side. Set aside. Heat milk and spices until steaming hot; remove and let it cool slightly. Discard the spices. In another bowl, beat eggs and remaining 1/3 cup sugar. Gradually add the milk, blending with a fork. Pour egg mixture into the prepared souffle dish. Place the dish into a large baking pan which is at least 2\" deep. Place in a pre-heated oven at 250 degrees Fahrenheit. Add enough boiling water to larger pan to come half way up the sides of the souffle dish. Bake uncovered for 15-20 minutes or till set. Remove the dish from hot water, cover and refrigerate for at least 5 hours. Unmold and serve.
[Name] Ensaladade Noche [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] nan [PrepTime] PT25M [TotalTime] PT25M [DatePublished] 2001-05-02T09:43:00Z [Description] Make and share this Ensaladade Noche recipe from Food.com. [Images] character(0) [RecipeCategory] Pineapple [Keywords] ["Tropical Fruits", "Fruit", "Nuts", "Mexican", "Kid Friendly", "< 30 Mins", "No Cook", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["4", "4", "4", "8", "1", "2", "1", "1", "1/4", "1", "1/4", "1/2"] [RecipeIngredientParts] ["bananas", "apples", "oranges", "beetroots", "lettuce", "pomegranates", "pineapple chunk", "lime", "sugar", "peanuts", "red wine vinegar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 889.3 [FatContent] 47.8 [SaturatedFatContent] 6.6 [CholesterolContent] 0.0 [SodiumContent] 118.1 [CarbohydrateContent] 114.1 [FiberContent] 23.0 [SugarContent] 75.3 [ProteinContent] 17.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Peel and thinly slice the apples, oranges, bananas and beetroot.", "Remove the seed of the pomegranates.", "Remove 5-6 large outer leaves from the lettuce.", "Shred the remaining lettuce.", "Line a shallow serving bowl with the lettuce.", "Add the shredded lettuce.", "Arrange the orange, beets, apples, bananas and pineapple chunks in a decorative manner and garnish with lemon slices.", "Sprinkle with sugar, pomegranate seeds and peanuts.", "Mix oil with vinegar until blended.", "Pour over salad just before serving." ]
[Name] Tropical Fruit Salsa [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-05-02T09:49:00Z [Description] Make and share this Tropical Fruit Salsa recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Papaya", "Pineapple", "Tropical Fruits", "Fruit", "Vegetable", "Mexican", "Kid Friendly", "Free Of...", "Spicy", "< 15 Mins", "No Cook", "Beginner Cook", "Freezer", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1/2", "1/3", "2", "1/2"] [RecipeIngredientParts] ["mango", "pineapple", "papaya"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 143.7 [FatContent] 0.7 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 12.7 [CarbohydrateContent] 36.9 [FiberContent] 5.2 [SugarContent] 28.2 [ProteinContent] 1.8 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Chop all the above mentioned fruits. Mix all of them in a bowl with the vinegar and the red chilli flakes. Serve chilled.
[Name] Jicama Salad [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT2H [PrepTime] PT20M [TotalTime] PT2H20M [DatePublished] 2001-05-02T09:54:00Z [Description] This salad is excellent with any meal. It is crisp and refreshing. I like it because you can prepare it well in advance of the meal. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/88/98/picCkLqKZ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/88/98/picnM7Nlp.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/88/98/pic43gE9y.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/88/98/pichQPaiB.jpg"] [RecipeCategory] Mexican [Keywords] ["Weeknight", "No Cook", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/2", "2", "1/2", "1", "1/4", "1/4", "3", NA] [RecipeIngredientParts] ["jicama", "cucumber", "red onion", "fresh lime juice", "lime rind", "garlic", "salt", "lite olive oil", "green leaf lettuce"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 116.6 [FatContent] 6.9 [SaturatedFatContent] 1.0 [CholesterolContent] 0.0 [SodiumContent] 103.0 [CarbohydrateContent] 13.5 [FiberContent] 5.9 [SugarContent] 3.5 [ProteinContent] 1.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Pare the Jicama; cut lengthwise into 8 wedges; cut wedges crosswise into 1/8\" slices. Cut cucumber lengthwise and scoop out the seeds. Cut halves crosswise into 1/8\"slices. Combine Jicama, Cucumber And Onion in a large bowl. Toss lightly. Mix lime juice, lime rind,garlic, salt, and chili in a small bowl. Gradually add oil continuously whisking until thoroughly blended. Pour dressing over Jicama mixture, toss lightly to evenly coat the salad. Refrigerate 1-2 hours , covered, to blend the flavors. Just before serving line a shallow salad bowl with the lettuce leaves and spoon salad on top.
[Name] Mexican Ceviche [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT8H [PrepTime] PT20M [TotalTime] PT8H20M [DatePublished] 2001-05-02T10:03:00Z [Description] This dish is a regular served on the beaches of Mexico. Serve it as a seafood appetizer or as a side salad dish. You can alter it to suit your own taste. Make it as spicy or as mild as you wish. My friends all love it. I often use shrimp & fish or shrimp & scallops - when I do this I do not marinate the shrimp as the shrimp tend to get tough. I steam the shrimp and add them a few hours before serving as I mix all the ingredients together. In Mexico when they make this they often add sea water (not recommened). If you are using frozen fish, choose a firm-fleshed fish and make sure it is fully thawed with as much moisture as possible removed. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/88/99/zKK1YEbS0G92b050ZWtP_Mexican%20Ceviche_final%204.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/88/99/piccHfYUs.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/88/99/pWTgONs3RJW78gF6wqOk_Mexican%20Ceviche_final%203.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/88/99/picHcdxn2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/88/99/picwLqbV9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/88/99/picGW4hbw.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/88/99/pic5EVkQU.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/88/99/picz1x20s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/88/99/picqo4GBg.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/88/99/picDyRZs2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/88/99/picvTwsIC.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/88/99/picB6ijEp.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/88/99/picLpk6qD.jpg"] [RecipeCategory] Halibut [Keywords] ["Mexican", "Healthy", "Spicy", "Weeknight", "No Cook", "Refrigerator"] [RecipeIngredientQuantities] ["1", "5 -6", "1", "1", "4", "1/4", "1/4", "1/2", "2", "2", "1", "2", "1", NA, NA, NA] [RecipeIngredientParts] ["sea bass fillets", "red snapper fillet", "limes", "fresh tomato", "green pepper", "parsley", "cilantro", "salt", "pepper", "oregano", "white vinegar", "onion", "fresh cilantro", "Tabasco sauce", "lettuce leaf", "avocado", "black olives"] [AggregatedRating] 4.5 [ReviewCount] 54.0 [Calories] 181.7 [FatContent] 2.2 [SaturatedFatContent] 0.5 [CholesterolContent] 68.1 [SodiumContent] 247.8 [CarbohydrateContent] 15.4 [FiberContent] 4.2 [SugarContent] 4.8 [ProteinContent] 27.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Dice the fish (approximately 1/2-inch dice if using shrimp use cleaned shrimp].", "Marinate fish in the lime juice in the fridge overnight (this step cooks the fish].", "Stir often.", "Pour off most of the lime juice (just leave it moist].", "Add remaining ingredients except lettuce, avocado and olive. Do this preferably a few hours before serving & refrigerate.", "Toss well and arrange in individual serving bowls that are lined with the lettuce leaves.", "If you wish garnish with sliced avocado and sliced black olives." ]
[Name] Mughlai Phulgobi (Cauliflower stuffed with solidified milk, nuts and spices) [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT40M [PrepTime] PT20M [TotalTime] PT1H [DatePublished] 2001-05-02T10:08:00Z [Description] The colour of the colourful once done, is simply beautiful!! What's more, it tastes equally fanta-fabulous. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Cauliflower", "Fruit", "Vegetable", "Nuts", "Asian", "Indian", "Potluck", "< 60 Mins", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "6", "3", "7", "1", "10", "2", "2", "2", "25", "1", "1/2", "1/2", "1 1/2", "1/2", "2", "6", "2", NA, "1", NA] [RecipeIngredientParts] ["cauliflower", "tomatoes", "onions", "plain yogurt", "garlic", "poppy seeds", "fresh ginger", "green chilies", "nutmeg", "turmeric powder", "nigella seeds", "salt", "chili powder", "raisins", "saffron", "fresh coriander leaves", "ghee", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 150.4 [FatContent] 4.9 [SaturatedFatContent] 0.8 [CholesterolContent] 2.3 [SodiumContent] 1810.5 [CarbohydrateContent] 24.2 [FiberContent] 6.1 [SugarContent] 12.2 [ProteinContent] 6.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Break off the stalks of the cauliflower from the central core. Pour enough water to cover the cauliflower in a large pan. Mix salt. Soak the cauliflower in it for 30 minutes. Heat ghee or oil. Put nigella seeds. As they pop, add onions and fry till light brown. Add ground ginger-chilli mixture. Stir well. Fry. Add the ground garlic mixture and khoya. Fry until the colour turns golden-brown. Add yoghurt. Stir. Fry until the oil separates. Add chilli powder, salt and raisins. Pour in the tomato puree. Mix well. Simmer. Add the saffron solution and nutmeg. Cool slightly. Stuff the masala in between the flowerettes very carefully without breaking them. Keep the remaining masala aside. Heat 8 tablespoons of oil, place the stuffed cauliflower upside down, sprinkle little water and reduce heat. Cover and cook for 10 minutes. Turn to cook until tender. Do not overcook or it will break. Place remaining masala in a deep serving dish. Put the cauliflower in the centre. Apply cream on top. Sprinkle fried almonds and corriander leaves. Serve hot.
[Name] Ravioli with Mushrooms, Carrots & Zucchini [AuthorId] 8975 [AuthorName] Mary Hallen [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2001-05-02T10:15:00Z [Description] Make and share this Ravioli with Mushrooms, Carrots & Zucchini recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["European", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "8", "2", "2", "2", "1", "1/2", "3/4", "1"] [RecipeIngredientParts] ["butter", "mushrooms", "carrots", "zucchini", "garlic", "basil", "low fat cottage cheese", "nonfat milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 74.9 [FatContent] 2.6 [SaturatedFatContent] 1.5 [CholesterolContent] 7.2 [SodiumContent] 131.2 [CarbohydrateContent] 8.2 [FiberContent] 1.8 [SugarContent] 4.5 [ProteinContent] 5.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Melt butter in large non-stick pan over med-high heat. Add mushrooms, carrots, zucchini, garlic and basil. Cook stirring often, until the liquid reduces. About 10 minutes. Place cottage cheese and 1/4 cup of the milk into a blender, whirl till smooth. Spoon mix into pan with veggies and stir in remaining 1/2 cup milk. Cook over med heat, stirring often, until sauce begins to boil. Remove and keep warm. Cook ravioli according to package directions. Drain and transfer to serving dish. Add sauce and mix gently.
[Name] Chayote and Onions [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2001-05-02T10:18:00Z [Description] A simple dish that allows a bit of variety to your usual favorite veggies.
[Name] Pasta with Lentils and Goat Cheese [AuthorId] 8975 [AuthorName] Mary Hallen [CookTime] PT35M [PrepTime] PT10M [TotalTime] PT45M [DatePublished] 2001-05-02T10:23:00Z [Description] Make and share this Pasta with Lentils and Goat Cheese 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/89/03/piczfL9rE.jpg" [RecipeCategory] Lentil [Keywords] ["Beans", "European", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "6", "1", "8", "1/3", "3", "2", "1", "1", "1/2", NA] [RecipeIngredientParts] ["vegetable broth", "lentils", "thyme", "medium pasta shells", "white wine vinegar", "parsley", "olive oil", "honey", "garlic", "feta cheese"] [AggregatedRating] 4.0 [ReviewCount] 4.0 [Calories] 328.2 [FatContent] 7.8 [SaturatedFatContent] 1.1 [CholesterolContent] 0.0 [SodiumContent] 6.2 [CarbohydrateContent] 53.0 [FiberContent] 5.3 [SugarContent] 3.7 [ProteinContent] 11.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Bring broth to boil over high heat. Add lentils and thyme, reduce heat, cover and simmer until lentils are tender (20-30 minutes] Cook pasta according to package directions Drain pasta and lentils, transfer to serving bowl, keep warm. Combine vinegar, parsley, oil, honey and garlic in small bowl. Beat until blended. Add to pasta and mix gently. Sprinkle with cheese. Salt and Pepper to taste.
[Name] Cherry Pepper Shooters [AuthorId] 42189 [AuthorName] Leslie O [CookTime] nan [PrepTime] PT30M [TotalTime] PT30M [DatePublished] 2001-05-02T10:35:00Z [Description] I tried these in an Italian Deli.Some people use mozzarella, or even pepper jack cheese. I prefer parmesan. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Cheese", "Meat", "European", "Spicy", "< 30 Mins", "No Cook", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/4 - 1/2", NA] [RecipeIngredientParts] ["provolone cheese", "prosciutto ham", "olive oil"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 162.9 [FatContent] 10.4 [SaturatedFatContent] 6.5 [CholesterolContent] 26.1 [SodiumContent] 337.9 [CarbohydrateContent] 7.5 [FiberContent] 1.1 [SugarContent] 4.2 [ProteinContent] 11.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Clean peppers by cutting the pepper around the stem (like you would a pumpkin], and cleaning out the seeds. Cut cheese in small squares. Wrap small strips of ham around diced cheese cubes. Place each cube into a pepper. Place finished peppers into the jar (be sure to drain the jar of all liquid first]. Pour olive oil over peppers enough to cover. Refrigerate.
[Name] Zucchini Spaghetti [AuthorId] 7119 [AuthorName] Kathleen Nelson [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2001-05-03T09:04:00Z [Description] This recipe is quick and easy to prepare, it's loved by everyone I've yet to feed it to. I first saw this recipe on tv in 1993, it was a quick filler for the real show, like a commercial. I however removed several items and added others, the basic preparation and olive oil are all that really remains of the first recipe. [Images] character(0) [RecipeCategory] Spaghetti [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["5", "1", "2", "2", "4", "2", NA, "1/2 - 1", "1", NA, NA, NA, NA] [RecipeIngredientParts] ["garlic cloves", "red onion", "zucchini", "celery", "fresh basil", "tomatoes", "extra virgin olive oil", "spaghetti", "anchovy", "green pepper"] [AggregatedRating] 3.0 [ReviewCount] 4.0 [Calories] 296.5 [FatContent] 18.7 [SaturatedFatContent] 2.6 [CholesterolContent] 0.0 [SodiumContent] 22.1 [CarbohydrateContent] 28.2 [FiberContent] 2.7 [SugarContent] 3.8 [ProteinContent] 5.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] NOTE: if using fresh basil add it at the end to get better flavor. Pre cut all vegetables and garlic. In a large pot bring water with a pinch of salt to a boil, then add the spaghetti. Heat frying pan, making sure to cover the bottom with olive oil. Add garlic, dried basil, onions, celery and hot sauce (if desired] to the frying pan. Cook on medium heat for 5 min, then add the salt and pepper. Add zucchini to the frying pan just before draining the cooked pasta. Add the drained spaghetti and tomatoes to pan. If using fresh basil add this now, also add any additional olive oil if the dish is dry. Continue to cook for 1-2 minutes. Season with additional salt & pepper if desired, then serve hot.
[Name] Raisin Cinnamon Scones [AuthorId] 8560 [AuthorName] Frank Troy [CookTime] PT20M [PrepTime] PT25M [TotalTime] PT45M [DatePublished] 2001-05-03T09:08:00Z [Description] I adapted this recipe from a Extra Light Biscuit recipe in a cook book called Feasting Naturally . I added more wet substances and the outcome was great. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/89/06/picBpCtTv.jpg" [RecipeCategory] Scones [Keywords] ["Quick Breads", "Breads", "Healthy", "High In...", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "1", "1", "1/2", "1", "1 1/2", "1", "2", "1/4", "1/2"] [RecipeIngredientParts] ["unbleached flour", "salt", "baking powder", "baking soda", "cinnamon", "sugar", "vanilla yogurt", "honey", "butter", "raisins"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 159.1 [FatContent] 4.8 [SaturatedFatContent] 2.9 [CholesterolContent] 12.8 [SodiumContent] 375.0 [CarbohydrateContent] 26.8 [FiberContent] 1.1 [SugarContent] 9.1 [ProteinContent] 3.1 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Mix dry ingredients in mixing bowl (I use a fork]. cut in butter, and mix with fork until it resembles coarse crumbs. Add raisins and make sure they are evenly dispersed. Add honey and yogurt while mixing. Dish out a spoonful into muffin tray and bake at approximately 425 F degrees for about 15-20 minutes or until golden brown on the top. Note: I have made different versions of this recipe (adding dried currants as well as raisins].
[Name] Cornish Game Hens With Orange Sauce [AuthorId] 7849 [AuthorName] JOHN TYLER [CookTime] PT1H15M [PrepTime] PT10M [TotalTime] PT1H25M [DatePublished] 2001-05-03T09:10:00Z [Description] Cornish games with orange sauce is an elegant, but easy recipe. It is perfect for dinner parties as it allows the cook ample time to enjoy guests while preparing. Served with buttered broccoli or asparagus and sautéed onions/red pepper it is visually appealing as well. [Images] character(0) [RecipeCategory] Poultry [Keywords] ["Meat", "Healthy", "Spring", "Winter", "Thanksgiving", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["4", "4", NA, NA, NA, NA] [RecipeIngredientParts] ["oranges", "salt", "pepper", "parsley", "cornstarch"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 338.8 [FatContent] 8.1 [SaturatedFatContent] 2.0 [CholesterolContent] 217.5 [SodiumContent] 162.5 [CarbohydrateContent] 15.4 [FiberContent] 3.1 [SugarContent] 12.2 [ProteinContent] 49.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 500°F. Prepare hens by rubbing mixture of salt and pepper into skin liberally. Place on cookie sheet, breast side up. Roast for 15 minutes at 500°F. Remove from oven and turn breast down; pour 1 1/2 cups water over hens. Turn oven down to 425°F and continue to cook for 1/2 hour. Meanwhile, use a zester to obtain orange peel without cutting into pith of fruit. Slice oranges in half and squeeze juice. Place juice in saucepan with zest and heat thoroughly (do not boil]. Remove hens from oven and turn breast-side up and continue cooking for additional 1/2 hour (total cooking time is 1 hour 15 minutes]. Blend cornstarch with orange juice/zest mixture and heat to thicken, stirring constantly. To serve: Place hen on plate and pour sauce over. Sprinkle with additional orange zest and parsley.
[Name] Chocolate Chip Pie [AuthorId] 9045 [AuthorName] Sandra Silver [CookTime] PT1H [PrepTime] PT25M [TotalTime] PT1H25M [DatePublished] 2001-05-03T15:17:00Z [Description] This dessert is one of easiest and the BEST-TASTING chocolate fixes around! What's better than oozing chocolate in a delicate crust? There is NEVER any left over. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Spring", "Summer", "Winter", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1/2", "1/2", "1/2", "2", "1", "6"] [RecipeIngredientParts] ["flour", "white sugar", "brown sugar", "eggs", "butter"] [AggregatedRating] 5.0 [ReviewCount] 28.0 [Calories] 566.4 [FatContent] 38.1 [SaturatedFatContent] 20.6 [CholesterolContent] 107.5 [SodiumContent] 343.7 [CarbohydrateContent] 55.9 [FiberContent] 2.3 [SugarContent] 37.5 [ProteinContent] 4.9 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Pre-bake the pie shell. Cool. In a large bowl mix the flour, white sugar, brown sugar, eggs and melted, cooled butter. Mix in the chocolate chips. Pour into cooled, baked pie shell. Bake at 325 degrees for 1 hour.
[Name] Mushrooms la Grecque [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT40M [PrepTime] PT15M [TotalTime] PT55M [DatePublished] 2001-05-03T15:20:00Z [Description] Make and share this Mushrooms la Grecque recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "European", "Low Protein", "Low Cholesterol", "Potluck", "< 60 Mins", "Beginner Cook", "Stove Top", "Stir Fry", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "300", "1", "450", "550", NA, NA, "2", NA] [RecipeIngredientParts] ["onion", "garlic", "red wine", "tomato puree", "button mushrooms", "tomatoes", "pepper", "parsley", "olive oil", "salt"] [AggregatedRating] 3.0 [ReviewCount] 2.0 [Calories] 181.6 [FatContent] 7.5 [SaturatedFatContent] 1.0 [CholesterolContent] 0.0 [SodiumContent] 16.6 [CarbohydrateContent] 13.7 [FiberContent] 3.5 [SugarContent] 7.0 [ProteinContent] 4.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat olive oil in a heavy bottomed vessel. Then add the onions and garlic. Saute till they turn golden brown. Next add the corriander seeds, wine and tomato puree. Stir well. After this, add the button mushrooms, chopped tomatoes, salt and pepper for taste. Boil. Remove once the mushrooms become soft. Remove from heat, cool and chill for several hours before serving.
[Name] Easy Sweet Peanut Butter Cookies [AuthorId] 9046 [AuthorName] Courtney Thurman [CookTime] PT15M [PrepTime] PT3M [TotalTime] PT18M [DatePublished] 2001-05-03T15:22:00Z [Description] Make and share this Easy Sweet Peanut Butter Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Lunch/Snacks", "Cookie & Brownie", "Kid Friendly", "Potluck", "Spring", "Summer", "Winter", "Christmas", "Hanukkah", "< 30 Mins", "Oven", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1"] [RecipeIngredientParts] "sugar" [AggregatedRating] 1.5 [ReviewCount] 4.0 [Calories] 259.3 [FatContent] 10.6 [SaturatedFatContent] 2.5 [CholesterolContent] 11.5 [SodiumContent] 168.8 [CarbohydrateContent] 38.8 [FiberContent] 0.5 [SugarContent] 16.6 [ProteinContent] 3.5 [RecipeServings] nan [RecipeYield] 12 cookies [RecipeInstructions] Place the cookie dough on a cookie sheet and sprinkle some sugar and sprinkles on top of the cookies. Bake according to the package directions.
[Name] Sweet Sour Cucumber Salad [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2001-05-04T10:04:00Z [Description] Make and share this Sweet Sour Cucumber 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/89/11/picJIJlfQ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/89/11/pic3ZJYSz.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/89/11/picFDM237.jpg"] [RecipeCategory] Vegetable [Keywords] ["Indonesian", "Asian", "< 15 Mins", "No Cook", "Refrigerator", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["3", "1", "1", "1/4", "2", "1/2", "1/4", NA] [RecipeIngredientParts] ["cucumbers", "onion", "white vinegar", "sugar", "garlic powder", "salt"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 178.3 [FatContent] 13.9 [SaturatedFatContent] 1.9 [CholesterolContent] 0.0 [SodiumContent] 6.2 [CarbohydrateContent] 13.5 [FiberContent] 1.6 [SugarContent] 7.2 [ProteinContent] 1.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Wash, peel and slice the cucumber finely. Skin and slice the onion finely as well. Deseed the chille and make fine slices. Take a shallow bowl, place the cucumber slices, then place the sliced onions and sprinkle the sliced chillies on top. Mix all the dressing ingredients together. Pour this over the onions and cucumbers. Refrigerate the salad for a few hours. Serve chilled.
[Name] Fresh Tomatoes in Curd [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT45M [PrepTime] PT20M [TotalTime] PT1H5M [DatePublished] 2001-05-04T10:11:00Z [Description] A lovely dish! Tip Make sure the curds is not sour. Also, soak channa overnight, to boil in 7-8 whistles, in cooker. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Asian", "Indian", "Weeknight", "Pressure Cooker", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["6", "2", "2", "1", "1", "1", "1", "1", "2", "1", "1", "1/2", NA] [RecipeIngredientParts] ["firm ripe tomatoes", "channa dal", "ginger", "coriander leaves", "mint leaf", "sugar", "tamarind chutney", "cumin seed", "red chili powder", "garam masala powder", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 159.2 [FatContent] 3.5 [SaturatedFatContent] 1.1 [CholesterolContent] 5.2 [SodiumContent] 39.2 [CarbohydrateContent] 26.4 [FiberContent] 6.5 [SugarContent] 11.0 [ProteinContent] 7.8 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] Quarter tomatoes. Remove inside carefully. Beat curds. Add half the cumin seeds, salt, half the sugar and keep aside. Keep the quartered tomato boats aside. Pressure cook chana and dal till soft. Drain. Mash coarsely. Add garam masala, red chilli, 1/2 sugar, cumin, salt, mint and ginger. Heat in a heavy pan, stirring continuously, till a soft lump is formed. Adjust seasoning and salt if required. Fill each tomato quarter with this mixture, pressing down gently into hollow. Arrange side by side in a shallow dish. Pour seasoned curds over the quarters to cover all. Drizle tamarind chutney over it and sprinkle a few pinches of red chilli powder. Garnish by sprinkling chopped corriander leaves. Serve immediately, as a snack or salad.
[Name] My Mom's Burger Soup [AuthorId] 3855 [AuthorName] Er Be3 [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2001-05-04T10:15:00Z [Description] My Grandmother made this soup. My mother makes this soup. I make this soup. YOU should make this soup... :) [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "Meat", "Kid Friendly", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "2", "2", "4 -5", NA] [RecipeIngredientParts] ["lean ground beef", "onion", "corn", "tomato sauce", "potatoes", "water"] [AggregatedRating] 2.0 [ReviewCount] 3.0 [Calories] 418.3 [FatContent] 8.4 [SaturatedFatContent] 3.2 [CholesterolContent] 49.1 [SodiumContent] 1462.7 [CarbohydrateContent] 65.2 [FiberContent] 9.8 [SugarContent] 14.3 [ProteinContent] 23.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Put ground beef and onion in a large pot, break up beef as it browns over medium heat. When meat is browned, add corn, tomato sauce, then potatoes. Add enough water to fill pot almost to the top (I use a 6qt. pot]. Bring to a boil, reduce heat and simmer until the potatoes are cooked. Season with salt and pepper. Serve with crusty bread and butter.
[Name] Kabuli Channa [AuthorId] 2178 [AuthorName] troyh [CookTime] PT10M [PrepTime] PT0S [TotalTime] PT10M [DatePublished] 2001-05-04T18:04:00Z [Description] Make and share this Kabuli Channa recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "Asian", "Indian", "Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "4", "1", "2", "1", "4", NA, "1", NA, "1"] [RecipeIngredientParts] ["chickpeas", "ghee", "mustard seeds", "onion", "garlic", "fennel", "curry powder", "tomato puree", "tomatoes", "asafoetida powder", "hot water", "fresh coriander"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 418.7 [FatContent] 10.8 [SaturatedFatContent] 4.5 [CholesterolContent] 16.4 [SodiumContent] 660.6 [CarbohydrateContent] 70.6 [FiberContent] 15.9 [SugarContent] 9.6 [ProteinContent] 15.1 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Heat ghee and fry mustard till they begin to pop. Reduce heat, add onion, saute until translucent. Add garlic and fennel and saute for up to 5 minutes. dont let garlic burn. Reduce heat and add curry paste. Fry gently on low heat, constantly moving until water evaporates and paste darkens a little. Add tomato puree, chickpeas and tomatoes with ¼ pint hot water. Cook gently until water evaporates. Add another ¼ pint hot water and the salt, pepper and asafoetida. Cook gently until water has evaporated again leaving a dryish curry. Stir in coriander and serve.
[Name] Palak ki Puri ( A puri made of fresh spinach) [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2001-05-04T18:05:00Z [Description] I made this today for dinner and all at home loved it! For one thing, its very nutritious and for another, its tasty and a nice variation from the usual white colour roti. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "Asian", "Indian", "Low Cholesterol", "Healthy", "Kid Friendly", "< 60 Mins", "For Large Groups", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["450", "250", "1", "6", "1 1/2", NA] [RecipeIngredientParts] ["wheat flour", "spinach", "onion", "milk", "salt"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 81.6 [FatContent] 0.5 [SaturatedFatContent] 0.1 [CholesterolContent] 0.2 [SodiumContent] 186.3 [CarbohydrateContent] 17.2 [FiberContent] 3.1 [SugarContent] 0.3 [ProteinContent] 3.5 [RecipeServings] 20.0 [RecipeYield] nan [RecipeInstructions] Clean and wash spinach. Place in a pan with little water and onion. Cook until tender. Drain and grind to a paste. Sift flour and salt in a large bowl. Add spinach and milk to make a stiff dough. Knead the dough well. Divide it into 20 parts. Roll them out into round puris of 3\" (7 1/2 cms] diameter each. Heat oil in a deep frying pan and fry 1 or 2 puris at a time. Turn once. Remove when both sides are cooked. Serve hot with youghurt.
[Name] Korean Cabbage [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-05-04T18:14:00Z [Description] Make and share this Korean Cabbage recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Korean", "Asian", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "6", "3", "1/2", "1/2", "3"] [RecipeIngredientParts] ["Chinese cabbage", "green onions", "garlic", "gingerroot", "salt"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 10.9 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 5236.4 [CarbohydrateContent] 2.5 [FiberContent] 0.6 [SugarContent] 0.6 [ProteinContent] 0.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Make a salt water mixture, soak the cabbage in it and drain it. Mix the cabbage with sat, green onions, garlic, red chilli and ginger root. Mix this mixture well, cover and refrigerate for 1-2 days. Put this salad in a jar as it can remain for many days.
[Name] Firenze In Padella [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2001-05-04T18:16:00Z [Description] Make and share this Firenze In Padella recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Lunch/Snacks", "Fruit", "Vegetable", "European", "< 60 Mins", "Stove Top", "Stir Fry"] [RecipeIngredientQuantities] ["1/2", "1/2", "1/4", "1/2", "1/2", "1/2", "1/2", "1/2", "4 -5", "1", "40", "1", "1/2", NA] [RecipeIngredientParts] ["red capsicum", "onion", "mushroom", "carrot", "yellow zucchini", "tomatoes", "cauliflower floret", "eggplant", "Brussels sprouts", "olive oil", "walnuts", "saffron", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 223.9 [FatContent] 19.5 [SaturatedFatContent] 6.9 [CholesterolContent] 33.2 [SodiumContent] 34.3 [CarbohydrateContent] 11.1 [FiberContent] 3.5 [SugarContent] 4.6 [ProteinContent] 4.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat olive oil in a pan, stir fry onions, capsicum and mushrooms. Add par boiled carrots, cauliflower and brussels sprouts. Deep fry sliced eggplant and add to this. Stir in par boiled yellow zucchini and season with salt. Add fresh cream and saffron. Add walnut pieces and finally stir in seedless tomato quarters.
[Name] Lettuce and Egg salad [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT12M [PrepTime] PT15M [TotalTime] PT27M [DatePublished] 2001-05-04T18:19:00Z [Description] Make and share this Lettuce and Egg salad recipe from Food.com. [Images] character(0) [RecipeCategory] Very Low Carbs [Keywords] ["< 30 Mins", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["8", "1", "1/2", "1/2", "6", "1", "2", NA] [RecipeIngredientParts] ["eggs", "lettuce leaf", "white pepper", "peppercorn", "vinegar", "mustard powder", "salt"] [AggregatedRating] 2.5 [ReviewCount] 4.0 [Calories] 239.5 [FatContent] 17.2 [SaturatedFatContent] 4.1 [CholesterolContent] 423.0 [SodiumContent] 167.7 [CarbohydrateContent] 6.5 [FiberContent] 2.5 [SugarContent] 1.6 [ProteinContent] 14.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cook eggs in boiling water for 12 minutes. When cool, peel and place in cold water. Wash the lettuce leaves in running water and keep in chilled water. Cut eggs into bite sized pieces. Tear lettuce leaves with your hands and gently mix eggs with them. Make a dressing by mixing salt, white pepper powder, crushed black pepper corns, vinegar, mustard powder and salad oil. Mix this gently with the prepared lettuce and eggs. Serve cold.
[Name] Crescent Chicken [AuthorId] 6452 [AuthorName] Josephine George [CookTime] PT40M [PrepTime] PT15M [TotalTime] PT55M [DatePublished] 2001-05-04T18:21:00Z [Description] I love chicken,I love cheddar cheese, what more is there to say. My sister Mo passed this one around to the rest of the family and we all love it. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["2", "2", "2 1/2", "2", "4", "2"] [RecipeIngredientParts] ["milk", "cheddar cheese", "chicken"] [AggregatedRating] 4.0 [ReviewCount] 4.0 [Calories] 441.8 [FatContent] 22.1 [SaturatedFatContent] 11.0 [CholesterolContent] 80.1 [SodiumContent] 1085.3 [CarbohydrateContent] 42.1 [FiberContent] 3.3 [SugarContent] 3.0 [ProteinContent] 19.2 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In a medium sauce pan: Combine soup- milk- 2 cups shredded cheese. Heat through until cheese melts. Add peas and carrots. Pour into ungreased 9X13\" pan. Place pieces of chicken onto wide end of crescent rolls and roll over. Bake 375 for 20-30 minutes. Sprinkle with remaining cheese. Bake 5-10 minutes more. Sprinkle a little paprika and parsely.
[Name] Easiest Black Pepper Chicken [AuthorId] 6164 [AuthorName] Mini Ravindran [CookTime] PT17M [PrepTime] PT5M [TotalTime] PT22M [DatePublished] 2001-05-05T10:40:00Z [Description] I like this recipe because it is so easy to cook and tastes so well. It is something that comes out of my endless experimentation with what I call as fusion cooking. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Lunch/Snacks", "Chicken Thigh & Leg", "Chicken", "Poultry", "Meat", "Asian", "Kid Friendly", "Winter", "< 30 Mins", "Beginner Cook", "Stove Top", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["6", "6", "1", "5", "2", "2", "1/4", "2 -3", "1 1/2", NA, "1 1/2"] [RecipeIngredientParts] ["chicken drumsticks", "chicken breasts", "low-fat plain yogurt", "onion", "garlic cloves", "cloves", "green cardamoms", "cinnamon stick", "bay leaves", "black pepper", "salt", "canola oil", "olive oil"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 268.6 [FatContent] 15.1 [SaturatedFatContent] 3.2 [CholesterolContent] 89.6 [SodiumContent] 105.8 [CarbohydrateContent] 9.8 [FiberContent] 0.8 [SugarContent] 5.8 [ProteinContent] 22.7 [RecipeServings] 4.0 [RecipeYield] 6 chicken drumsticks or breasts [RecipeInstructions] Take a big bowl and put the yogurt. Add coarse pastes of onion and garlic. Add the deskinned chicken. (Drumsticks or breast pieces] Put the cling foil and leave to marinate overnight in the fridge. Heat oil in the skillet and allow the same to become medium hot. Dont allow it to start smoking. Add cloves, green cardamoms, cinnamon and bay leaves. Wait for 3-4 seconds as you see these ingredients crackling and giving out the aroma. Empty the bowl with all its ingredients in the oil. Saute on high flame for 3-4 minutes. Add 1/2 cup of water and salt. Close the lid, lower the fire and allow to cook for 15 minutes till chicken is tender. Open the lid and finally add the freshly ground black pepper powder and cover for 2 minutes on medium fire. When done garnish with tomatoes, fresh coriander or parsley. Serve warm with pita bread, tortillas,Indian bread or rice.
[Name] Picadillo (No Raisins) [AuthorId] 8396 [AuthorName] Sue Masters [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2001-05-05T14:13:00Z [Description] Picadillo. We never liked the raisins in traditional picadillo because it made it too sweet. My friend grew up in Monterrey and her mother made it almost this way and I added a few other things. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Meat", "Mexican", "Spicy", "< 60 Mins", "Beginner Cook", "Freezer", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "1", "1", "1", "1/2", "1"] [RecipeIngredientParts] ["ground beef", "bell pepper", "onion", "potato", "Rotel Tomatoes", "Herdez red salsa", "salt", "black pepper", "chili powder"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 585.3 [FatContent] 34.3 [SaturatedFatContent] 13.4 [CholesterolContent] 154.2 [SodiumContent] 745.6 [CarbohydrateContent] 22.3 [FiberContent] 3.5 [SugarContent] 3.4 [ProteinContent] 44.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Boil potato unti fork tender. Brown meat, onion& bell pepper till done. Add potato, Rotel, Herdez (I think it's Casera] Cook 30-60 minutes until it reduces a bit. Serve on flour tortillas.
[Name] Monte Cristo Sandwich [AuthorId] 8381 [AuthorName] Thomas Danler [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2001-05-05T18:55:00Z [Description] Make and share this Monte Cristo Sandwich recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["1/4", "2", "8", "4", "4", "4", "2", "3", "1/2", "2", "1", NA] [RecipeIngredientParts] ["mayonnaise", "prepared mustard", "turkey", "ham", "swiss cheese", "eggs", "sour cream", "milk"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 470.3 [FatContent] 20.5 [SaturatedFatContent] 10.3 [CholesterolContent] 181.3 [SodiumContent] 642.6 [CarbohydrateContent] 48.0 [FiberContent] 2.5 [SugarContent] 5.5 [ProteinContent] 22.4 [RecipeServings] 4.0 [RecipeYield] 4 sandwiches [RecipeInstructions] Combine mayonnaise and mustard, stirring well; spread on one side of each bread slice. Place one slice each of turkey, ham, and cheese on top of 4 bread slices. Top with remaining bread. Cut each sandwich in half diagonally; secure with wooden picks. beat egg whites until stiff; set aside. Beat eggs; add sour cream and milk, stirring well. Fold in egg whites. Dip sandwich halves in batter; coat with breadcrumbs. Carefully lower sandwich halves, one at a time, into deep hot oil (375 degrees]; fry until golden turning once. Drain; remove wooden picks. Serve sandwiches immediately.
[Name] Festive Dessert Cake [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT25M [PrepTime] PT30M [TotalTime] PT55M [DatePublished] 2001-05-05T18:59:00Z [Description] Make and share this Festive Dessert Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "Nuts", "Asian", "Indian", "Kid Friendly", "Potluck", "Christmas", "< 60 Mins", "Oven", "Freezer", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1", "1", "1 1/2", "3", "1", "3/4", "3/4", "3/4", "1"] [RecipeIngredientParts] ["Nido full cream milk powder", "water", "sweetened condensed milk", "vanilla essence", "gelatin", "water", "sultana", "glace ginger"] [AggregatedRating] nan [ReviewCount] nan [Calories] 347.8 [FatContent] 16.0 [SaturatedFatContent] 7.2 [CholesterolContent] 40.5 [SodiumContent] 77.4 [CarbohydrateContent] 46.3 [FiberContent] 2.1 [SugarContent] 39.7 [ProteinContent] 8.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Combine Nido milk, water and sweetened condensed milk in a saucepan. Heat over low heat until just warm. Remove. Stir vanilla essence into warm milk. Dissolve gelatine in the extra water. Stir into the mixture. Pour into a shallow tray. Refrigerate until set. After setting, turn the mixture into a large bowl. Beat until it increases in volume, then fold in the remaining ingredients. Pour the mixture into a greased pudding bowl. Cover with foil and freeze. Preparation of glace cherries:- Boil half a cup of sliced ginger with half a cup of sugar in one and a half cups of hot water. Leave it to boil for 10 minutes. Strain it. Chill for 15 minutes.
[Name] Vegan Macaroni and Cheese [AuthorId] 9121 [AuthorName] Carol Bullock [CookTime] PT30M [PrepTime] PT5M [TotalTime] PT35M [DatePublished] 2001-05-06T08:28:00Z [Description] Make and share this Vegan Macaroni and Cheese 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/89/24/L5mlLuRSEyXpJVZHKAkP_vegan-macaroni-and-cheese_7612.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/89/24/kNijByY7Svqm5z95CjEY_vegan-macaroni-and-cheese_7655.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/89/24/T8Ax2WbETjm4OpUUQ1m9_vegan-macaroni-and-cheese_7588.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/89/24/picYs1HMV.jpg" ] [RecipeCategory] Low Cholesterol [Keywords] ["Healthy", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/2", "1/2 - 1", "1 -2", "1/4", "2", "1/4", "1/2", "8"] [RecipeIngredientParts] ["nutritional yeast flakes", "white flour", "wheat flour", "salt", "garlic powder", "garlic", "paprika", "soymilk", "margarine", "prepared mustard", "mustard powder", "elbow macaroni"] [AggregatedRating] 4.0 [ReviewCount] 28.0 [Calories] 529.0 [FatContent] 16.4 [SaturatedFatContent] 3.0 [CholesterolContent] 0.0 [SodiumContent] 509.4 [CarbohydrateContent] 75.3 [FiberContent] 9.6 [SugarContent] 6.5 [ProteinContent] 23.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Mix dry ingredients in a saucepan. Whisk in milk. Cook over medium heat, whisking constantly, until it thickens and bubbles. Cook and stir 30 seconds more, then remove from the heat. Whip in the margarine and mustard. Add more milk or water if mixture is too thick. Add hot, cooked macaroni, and mix well. Enjoy!
[Name] Vegan Carrot Cake [AuthorId] 9121 [AuthorName] Carol Bullock [CookTime] PT53M [PrepTime] PT30M [TotalTime] PT1H23M [DatePublished] 2001-05-06T08:37:00Z [Description] This is a yummy carrot cake with rich cream cheese frosting. It tastes very much like the non-vegan version. I believe I came across this recipe on a vegetarian recipe board. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/89/25/picdSYZrc.jpg" [RecipeCategory] Dessert [Keywords] ["Vegetable", "Kid Friendly", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["3/4", "1/2", "2", "1", "1", "1", "1", "3", "3/4", "3/4", "2", "4", "1/2", "3", "1/4", "1", "1 1/2"] [RecipeIngredientParts] ["sugar", "brown sugar", "flour", "salt", "cinnamon", "baking powder", "baking soda", "carrots", "applesauce", "vanilla", "egg substitute", "margarine", "vanilla", "powdered sugar"] [AggregatedRating] 5.0 [ReviewCount] 27.0 [Calories] 400.6 [FatContent] 17.7 [SaturatedFatContent] 2.6 [CholesterolContent] 0.0 [SodiumContent] 403.3 [CarbohydrateContent] 59.0 [FiberContent] 1.8 [SugarContent] 37.8 [ProteinContent] 2.5 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Grease and flour a 10\" X 9\" or square cake pan. Stir together dry ingredients. Mix in the carrots, egg subs, oil, apple sauce, and vanilla. Beat about 2-3 minutes , until well mixed. Stir in the nuts, if used. Bake at 325 F for about 40-50 minutes , or until a toothpick comes out clean. Cool on a wire rack. Once the BTCC is at room temperature, mix all ingredients together. Frost cake.
[Name] Greek Potatoes [AuthorId] 9121 [AuthorName] Carol Bullock [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2001-05-06T08:41:00Z [Description] I used to drool over the potatoes my aunt made at our huge family reunions, but not be able to eat them because they are traditionally cooked alongside lamb. Here is my vegan-ized version. Enjoy!" [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/89/26/J9wEw8USSW9ZLmmeXXUa_greek%20potatoes.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/89/26/m6APcOqdTo2XQDmUL7MA_greek%20potatoes.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/89/26/nX96XxumRaCLypCk44HH_DSC_0070.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/89/26/picpOeQ7B.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/89/26/picb5J8NR.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/89/26/picArLtI9.jpg"] [RecipeCategory] Vegetable [Keywords] ["Greek", "European", "Low Protein", "Vegan", "Low Cholesterol", "Healthy", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["5", "1/3", "1", "1", NA, NA] [RecipeIngredientParts] ["russet potatoes", "lemon juice", "garlic", "oregano", "olive oil", "salt"] [AggregatedRating] 4.5 [ReviewCount] 45.0 [Calories] 306.1 [FatContent] 0.4 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 24.4 [CarbohydrateContent] 69.7 [FiberContent] 8.5 [SugarContent] 3.4 [ProteinContent] 8.3 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] Place all ingredients in corningware or other deep baking dish with cover and mix to coat. Bake at 375 degrees, basting with oil frequently, until potatoes are crispy on the outside, soft on the inside.
[Name] Carol's Creation [AuthorId] 9121 [AuthorName] Carol Bullock [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2001-05-06T09:45:00Z [Description] This is something I created out of my love for indian food. It satiates the craving for garlic and potatoes. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Asian", "Indian", "Lactose Free", "Low Protein", "Vegan", "Low Cholesterol", "Healthy", "Free Of...", "Spicy", "Weeknight", "Stove Top", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["6", "1", "1", "1", NA, "1/2", "1/2", "1/2", "1", "1/2", "2", NA, "1/2", NA, NA] [RecipeIngredientParts] ["russet potatoes", "onion", "garlic", "frozen spinach", "fresh parsley", "curry powder", "chili powder", "turmeric", "cinnamon", "cayenne", "tomato sauce", "salt", "peas", "cauliflower"] [AggregatedRating] 4.5 [ReviewCount] 6.0 [Calories] 382.9 [FatContent] 1.6 [SaturatedFatContent] 0.4 [CholesterolContent] 0.0 [SodiumContent] 1276.7 [CarbohydrateContent] 85.1 [FiberContent] 13.8 [SugarContent] 14.6 [ProteinContent] 13.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Fry onion over medium heat for about 5 minutes. Add potatoes and continue cooking for about 10 or 15 minutes, until onions are soft. Add garlic and cook for only seconds. Then add the rest of the ingredients and stir and let heat through. Reduce heat to medium low and then cover and let cook until potatoes are soft and ingredients are melded. Stir frequently.
[Name] Crumbly Topped Rhubarb [AuthorId] 9121 [AuthorName] Carol Bullock [CookTime] PT40M [PrepTime] PT10M [TotalTime] PT50M [DatePublished] 2001-05-06T10:15:00Z [Description] Make and share this Crumbly Topped Rhubarb recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Fruit", "Low Protein", "Vegan", "Low Cholesterol", "Kid Friendly", "Potluck", "Spring", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["3", "1", "1/2", "1", "1/8", "1", "6", "6", "1/2", "1/2"] [RecipeIngredientParts] ["rhubarb", "flour", "sugar", "cinnamon", "salt", "water", "margarine", "flour", "brown sugar", "rolled oats"] [AggregatedRating] 4.5 [ReviewCount] 6.0 [Calories] 308.2 [FatContent] 12.0 [SaturatedFatContent] 2.5 [CholesterolContent] 0.0 [SodiumContent] 189.8 [CarbohydrateContent] 49.4 [FiberContent] 2.3 [SugarContent] 35.2 [ProteinContent] 2.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven to 350 degrees. In a pie pan size baking dish, combine the first 6 ingredients. Cream the margarine with the flour and brown sugar, then stir in the oats. Sprinkle over the rhubarb. Bake for 40 minutes, or until the rhubarb is tender and the topping is brown and bubbly.
[Name] Carol's Muffalletto [AuthorId] 9121 [AuthorName] Carol Bullock [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-05-06T10:20:00Z [Description] Make and share this Carol's Muffalletto recipe from Food.com. [Images] character(0) [RecipeCategory] Spreads [Keywords] ["Lunch/Snacks", "European", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "6", "4", "1", "1"] [RecipeIngredientParts] ["black olives", "green olives", "garlic", "extra virgin olive oil"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 27.6 [FatContent] 2.7 [SaturatedFatContent] 0.4 [CholesterolContent] 0.0 [SodiumContent] 42.6 [CarbohydrateContent] 0.9 [FiberContent] 0.1 [SugarContent] 0.2 [ProteinContent] 0.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Drain liquid from olives and chop fine. Combine with the rest of the ingredients and let marinate. Serve smothered on top of warm crusty French bread. Excellent with pasta!
[Name] Vegan Chile Con Queso (Chile With Cheese) [AuthorId] 9121 [AuthorName] Carol Bullock [CookTime] PT1H [PrepTime] PT5M [TotalTime] PT1H5M [DatePublished] 2001-05-06T10:27:00Z [Description] Make and share this Vegan Chile Con Queso (Chile With Cheese) recipe from Food.com. [Images] character(0) [RecipeCategory] Beans [Keywords] ["Mexican", "Vegan", "Kid Friendly", "Potluck", "Weeknight", "Beginner Cook", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["16", "2", "1", "1", "1", NA] [RecipeIngredientParts] ["vegetarian chili", "green chilies", "salsa", "red onion", "tortilla chips"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 79.1 [FatContent] 0.3 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 513.8 [CarbohydrateContent] 15.8 [FiberContent] 3.8 [SugarContent] 4.3 [ProteinContent] 4.4 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Combine all ingredients, except chips, in a crockpot and let go for about an hour on high, stirring every so often. Reduce temp to low until ready to serve with chips for dipping.
[Name] Spaghetti In A Light Olive and Tomato Sauce [AuthorId] 9045 [AuthorName] Sandra Silver [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2001-05-06T10:30:00Z [Description] This dish has a fresh-from-the-garden taste. A piquant bite of olives. A good crunch of garlic. A sweet smooth of tomatoes! [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Spaghetti", "Vegetable", "European", "Low Protein", "Low Cholesterol", "< 30 Mins"] [RecipeIngredientQuantities] [NA, "3", "3", "16", "16", "1/4", "1/4", NA, NA] [RecipeIngredientParts] ["olive oil", "garlic", "fresh tomatoes", "green olives", "black olives", "fresh basil", "fresh parsley", "spaghetti", "parmesan cheese"] [AggregatedRating] 4.5 [ReviewCount] 5.0 [Calories] 65.8 [FatContent] 3.9 [SaturatedFatContent] 0.5 [CholesterolContent] 0.0 [SodiumContent] 306.8 [CarbohydrateContent] 7.9 [FiberContent] 2.8 [SugarContent] 3.7 [ProteinContent] 1.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] As you put the pasta into the boiling water, cover the bottom of a large sauce pan with olive oil. Warm over medium heat. Put in the garlic and allow it to flavor the oil. Add the fresh tomatoes, green and black olives. Saute for about 4 minutes until warmed. Right before mixing with the cooked spaghetti, infuse the sauce with the fresh herbs. Toss and sprinkle with the grated cheese.
[Name] M'Juderah (Lebanese rice and lentils) [AuthorId] 9121 [AuthorName] Carol Bullock [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2001-05-06T10:37:00Z [Description] Make and share this M'Juderah (Lebanese rice and lentils) recipe from Food.com. [Images] character(0) [RecipeCategory] Long Grain Rice [Keywords] ["Rice", "Lentil", "Beans", "Lebanese", "Southwest Asia (middle East]", "Asian", "European", "Vegan", "Low Cholesterol", "Healthy", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["3", "1", "1", "1", NA, "6 -8", "1", "4 -6", NA, "3"] [RecipeIngredientParts] ["basmati rice", "brown lentils", "onion", "allspice", "tomatoes", "English cucumber", "garlic", "salt"] [AggregatedRating] 3.5 [ReviewCount] 6.0 [Calories] 561.1 [FatContent] 10.3 [SaturatedFatContent] 1.6 [CholesterolContent] 0.0 [SodiumContent] 17.4 [CarbohydrateContent] 101.2 [FiberContent] 15.3 [SugarContent] 6.6 [ProteinContent] 17.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Rinse the rice and lentils in a large pot with cold water.", "After rinsing, fill with water and cook until rice and lentils are tender.", "Drain in colander and rinse with cold water.", "In the meantime, cook onions in oil (a few tablespoons] until soft.", "Remove from heat and add allspice and rice.", "Mix and fluff thoroughly and don't forget the salt.", "Cover with dishtowel on underside of lid.", "Leave on warm on burner for at least 1/2 hour.", "Side: mix all ingredients and add salt to taste." ]
[Name] Carol's Killer Pasta [AuthorId] 9121 [AuthorName] Carol Bullock [CookTime] PT40M [PrepTime] PT20M [TotalTime] PT1H [DatePublished] 2001-05-06T10:48:00Z [Description] Make and share this Carol's Killer Pasta recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["European", "Low Cholesterol", "Healthy", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1", "6 -10", "2", "2", "1", "2", "1", "1/2 - 1", "1/2 - 1", "1/2 - 1", NA, "1", "3 -4"] [RecipeIngredientParts] ["yellow onion", "garlic", "celery", "carrots", "mushroom", "broccoli", "tomato sauce", "canned plum tomatoes", "dried oregano", "basil", "salt", "spaghetti", "olive oil"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 529.0 [FatContent] 2.5 [SaturatedFatContent] 0.4 [CholesterolContent] 0.0 [SodiumContent] 1115.6 [CarbohydrateContent] 108.2 [FiberContent] 10.1 [SugarContent] 16.1 [ProteinContent] 20.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Put several tablespoons olive oil in a frying pan. Add onions, celery, carrots and mushrooms and cook until almost soft. At this point, add the broccoli and cook until all is al dente or soft. Add garlic immediately and cook for a few minutes. Add remaining sauce, herbs and salt and let simmer, covered. Cook pasta in boiling, salted water. Drain and combine with sauce.
[Name] Carol's Vegan Tacos With Tofu Guacamole [AuthorId] 9121 [AuthorName] Carol Bullock [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2001-05-06T10:52:00Z [Description] Make and share this Carol's Vegan Tacos With Tofu Guacamole recipe from Food.com. [Images] character(0) [RecipeCategory] Soy/Tofu [Keywords] ["Lentil", "Beans", "Vegetable", "Mexican", "Low Cholesterol", "< 60 Mins", "Stove Top", "Small Appliance"] [RecipeIngredientQuantities] ["1", "1", "1", "6 -8", NA, NA, NA, NA, NA, NA, NA, "1", "1", "1/2", NA, NA, "2", "1/2", "3 -4", NA] [RecipeIngredientParts] ["firm tofu", "onion", "minced garlic cloves", "chili powder", "cumin", "curry", "lettuce", "chopped tomato", "avocado", "tofu", "salt", "black pepper", "cayenne", "garlic cloves", "ground cumin", "lemon juice", "parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 254.7 [FatContent] 12.9 [SaturatedFatContent] 2.3 [CholesterolContent] 6.0 [SodiumContent] 439.8 [CarbohydrateContent] 22.4 [FiberContent] 8.0 [SugarContent] 2.7 [ProteinContent] 16.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Fry onions in oil until soft.", "Add tofu and cook until golden brown.", "Add garlic and spices (to taste] and saute over low heat for 1 minute.", "Fill taco shell first with heated refried beans, tofu mixture, veggies and top with tofu guacamole.", "Tofu Guacamole Directions: Mash all the ingredients, except parsley, with a fork.", "After mashing, beat well with fork (vigorously!] or whisk, until smooth and uniform.", "Arrange nicely in a serving bowl.", "Top with parsley.", "Cover tightly and chill." ]
[Name] Carol's Dal Curry (curried lentils) [AuthorId] 9121 [AuthorName] Carol Bullock [CookTime] PT35M [PrepTime] PT30M [TotalTime] PT1H5M [DatePublished] 2001-05-06T10:54:00Z [Description] This is a dish I cooked up one night when I was craving lentils. It's quite good when eaten in conjunction with another recipe I've posted here, Rice with a Chilean flair. Indian and South American food combined! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/89/35/XvmcTsCRF4jYXSvzKDWw_DSC_0519.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/89/35/6c5xaAdqQjmJzhfKB0QI_lentil.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/89/35/tPLaaU5yQQCrPAdl4ZLZ_lentils.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/89/35/picysBsxa.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/89/35/pic6HoRhu.jpg"] [RecipeCategory] Lentil [Keywords] ["Beans", "Vegetable", "Asian", "Indian", "Vegan", "Spicy", "Weeknight", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "1", "1", NA, NA, NA, NA, NA, NA, NA] [RecipeIngredientParts] ["lentils", "yellow onion", "cilantro", "tomatoes", "coconut milk", "tomato sauce", "curry powder", "turmeric", "ginger", "ground cloves", "cumin", "cayenne", "salt"] [AggregatedRating] 5.0 [ReviewCount] 51.0 [Calories] 93.2 [FatContent] 0.4 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 6.1 [CarbohydrateContent] 17.0 [FiberContent] 6.1 [SugarContent] 3.1 [ProteinContent] 6.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cover bottom of saucepan with vegetable oil. Fry onion about 5 minutes, add cilantro and continue frying over medium heat, until onion is golden. Add tomato and let get a little soft. Add rest of ingredients, including spices (add spices according to your taste!] and let simmer for about 30 minutes.
[Name] Rice with a Chilean Flair [AuthorId] 9121 [AuthorName] Carol Bullock [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2001-05-06T10:56:00Z [Description] A Chilean friend taught me how to make this. I was addicted to it for a LONG time. This dish is quite tasty when eaten with my other recipe 'Dal Curry'. Enjoy! [Images] character(0) [RecipeCategory] Long Grain Rice [Keywords] ["Rice", "Vegetable", "Chilean", "South American", "Vegan", "Free Of...", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["2", NA, "1", NA, "1", "2", "1/2", "1", NA, NA, NA] [RecipeIngredientParts] ["basmati rice", "water", "onion", "English cucumber", "tomatoes", "onion", "cilantro leaf", "lemon juice", "salt"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 259.8 [FatContent] 2.0 [SaturatedFatContent] 0.4 [CholesterolContent] 0.0 [SodiumContent] 10.8 [CarbohydrateContent] 54.8 [FiberContent] 3.7 [SugarContent] 4.3 [ProteinContent] 6.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Clean rice. Cover with plenty of water and boil until done. Drain and rinse with cold water. Saute chopped yellow onion in bottom of deep pot. When soft, add rice and salt and combine. Reduce heat to low and let simmer awhile. Prepare vegetable topping and let marinate. Dish rice and top with vegetables. This dish is very good with Dal Curry (another recipe I've posted on this board].
[Name] Power Smoothies [AuthorId] 9121 [AuthorName] Carol Bullock [CookTime] nan [PrepTime] PT3M [TotalTime] PT3M [DatePublished] 2001-05-06T11:27:00Z [Description] Make and share this Power Smoothies recipe from Food.com. [Images] character(0) [RecipeCategory] Smoothies [Keywords] ["Beverages", "Breakfast", "Lunch/Snacks", "Fruit", "Very Low Carbs", "Low Protein", "Vegan", "Low Cholesterol", "Healthy", "Kid Friendly", "< 15 Mins", "No Cook", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1", "5", "1/2", "1/4", "1 - 1 1/2", NA, NA, NA, NA, NA, NA, NA, NA] [RecipeIngredientParts] ["banana", "strawberries", "blueberries", "soymilk", "cashews", "flax seed", "wheat germ", "nectarine", "mango", "guava", "pineapple"] [AggregatedRating] 5.0 [ReviewCount] 15.0 [Calories] 421.9 [FatContent] 5.7 [SaturatedFatContent] 0.8 [CholesterolContent] 0.0 [SodiumContent] 139.6 [CarbohydrateContent] 85.3 [FiberContent] 10.2 [SugarContent] 54.4 [ProteinContent] 15.1 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Toss all ingredients in blender and frappe. You could also add ice for a thicker, colder drink
[Name] Iranian Rice with Beans and Dill Weed (Baqala Polo) [AuthorId] 9121 [AuthorName] Carol Bullock [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2001-05-06T11:42:00Z [Description] Make and share this Iranian Rice with Beans and Dill Weed (Baqala Polo) recipe from Food.com. [Images] character(0) [RecipeCategory] Long Grain Rice [Keywords] ["Rice", "Vegetable", "Southwest Asia (middle East]", "Asian", "Vegan", "Weeknight", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "8", NA, "1/4", "1/8", "1", "1/4", "1", "2", "2", NA, "1"] [RecipeIngredientParts] ["long-grain rice", "water", "salt", "margarine", "saffron", "lima beans", "dried dill weed", "spinach", "onions", "margarine"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 530.0 [FatContent] 12.6 [SaturatedFatContent] 2.6 [CholesterolContent] 0.0 [SodiumContent] 403.3 [CarbohydrateContent] 91.5 [FiberContent] 6.5 [SugarContent] 2.0 [ProteinContent] 12.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cook lima beans until done. Drain. Set aside. Bring a large pot of salted water to boil. Add rice to water. Boil 5-10 minutes , until rice is no longer crunchy, but still firm. Stir occasionally to prevent sticking. Drain rice in colander. Mix beans and dill weed with the rice. Put half of the melted margarine in the bottom of the rice pot. Put the rice back into the pot, a spoonful at a time, heaping it into a mound, not touching sides of pot. With a chopstick or similar tool, poke holes in the rice in several places. Pour the remaining melted margarine over the rice. Cover the underside of the pot lid with a dish towel, and put lid tightly on pot. Cook rice about 20 minutes over medium heat, then turn heat to low, and cook for another 30 minutes. The rice on the bottom of the pot should become golden and crispy. Soak bottom of pot in cold water for a few minutes, to loosen this. Put rice onto a serving platter, surrounded by chunks of crispy rice. Take 2/3 cup of the rice, mix it with the dissolved saffron, and sprinkle over the rest of the rice as a garnish. Cook spinach in lightly salted water until tender Drain well. Chop. Set aside. Heat margarine or oil in a pan. Add onions, and fry until golden. Add spinach and fry together briefly. Turn off heat. Sprinkle with salt and pepper. Transfer to serving bowl or dish. Mix in yogurt.
[Name] Tofu Scramble [AuthorId] 9121 [AuthorName] Carol Bullock [CookTime] PT35M [PrepTime] PT10M [TotalTime] PT45M [DatePublished] 2001-05-06T11:48:00Z [Description] This is a delicious recipe that I enjoy not only for breakfast, but anytime I'm craving comfort food. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Breakfast", "Soy/Tofu", "Beans", "Vegan", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/4", "3", "1/4", "8", "6", NA, NA, NA] [RecipeIngredientParts] ["tofu", "nutritional yeast flakes", "Ener-G Egg Substitute", "soymilk", "English muffin", "margarine"] [AggregatedRating] 2.5 [ReviewCount] 2.0 [Calories] 224.6 [FatContent] 13.3 [SaturatedFatContent] 2.1 [CholesterolContent] 0.0 [SodiumContent] 522.6 [CarbohydrateContent] 12.0 [FiberContent] 4.4 [SugarContent] 0.5 [ProteinContent] 19.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a bowl, mix mashed Tofu, nutritional yeast, Ener-G, and soymilk. Heat 1-Tbs. margarine Add soy sausage, and sauté until golden. Add Tofu mixture, and cook, stirring constantly, until mixture thickens somewhat, and resembles scrambled eggs. Add cheeze and stir until mixed/melted. Add salt and pepper to taste. Serve piping hot over\"buttered\" english muffins. VARIATIONS: Add diced bell pepper, onion, mushrooms, etc.
[Name] Lavender Punch [AuthorId] 9133 [AuthorName] Cyberspace Monkey [CookTime] PT72H5M [PrepTime] PT30M [TotalTime] PT72H35M [DatePublished] 2001-05-06T13:13:00Z [Description] This is a great punch recipe for parties. It's a great hit whenever I serve it at parties potlucks, etc. [Images] character(0) [RecipeCategory] Punch Beverage [Keywords] ["Beverages", "Canadian", "Low Protein", "Low Cholesterol", "Healthy", "Potluck", "Weeknight", "For Large Groups", "Refrigerator", "Freezer", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1/4", "3", "1/2", "2", NA, NA] [RecipeIngredientParts] ["water", "cinnamon sticks", "whole cloves", "lime juice", "ginger ale", "seedless grapes"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 45.5 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 8.3 [CarbohydrateContent] 11.7 [FiberContent] 0.1 [SugarContent] 11.2 [ProteinContent] 0.1 [RecipeServings] 30.0 [RecipeYield] 30 punch cups [RecipeInstructions] Base for punch may be done up day ahead and stored in container in refrigerator overnight. In saucepan combine water, cinnamon, cloves, and bring to a boil. Remove from heat and allow to stand for 5 minutes. Chill. Strain out spices. Combine grape and lime juices and mix well. Just before serving, pour over ice block in a punch bowl. Add ginger ale Garnish with grapes hanging partly over the edge of the punch bowl. ICE BLOCKS Make about 2 or 3 days prior so they'll be frozen solid. You can use any plastic container to make ice blocks up as long as the block will fit into your punch bowl. I save my margarine, yogurt or ice cream containers to make ice blocks with as they work great. Partly freeze 1/2 the container with water or ginger ale. Add garnishes (e.g. thinly sliced lemon/lime or oranges, whole maraschino cherries, grapes, etc]. Fill container with water or ginger ale. Freeze until solid.
[Name] Strawberry Salad [AuthorId] 9133 [AuthorName] Cyberspace Monkey [CookTime] nan [PrepTime] PT30M [TotalTime] PT30M [DatePublished] 2001-05-06T13:15:00Z [Description] You can use substitute drained canned mandarine orange slices or any fresh fruit in season you desire in this recipe. This is a very surprising recipe with the mixture of strawberries and onions. The mixture of the strawberry and onion flavours surpises you! [Images] character(0) [RecipeCategory] Strawberry [Keywords] ["Berries", "Fruit", "Vegetable", "Canadian", "< 30 Mins", "No Cook", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1/2", "1/2", "1", "1/4", "2", "2"] [RecipeIngredientParts] ["fresh spinach leaves", "romaine lettuce", "red onion", "fresh strawberries", "white sugar", "mayonnaise", "sour cream", "milk", "apple cider vinegar", "poppy seeds"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 198.7 [FatContent] 9.5 [SaturatedFatContent] 4.8 [CholesterolContent] 21.4 [SodiumContent] 75.5 [CarbohydrateContent] 27.1 [FiberContent] 3.1 [SugarContent] 22.0 [ProteinContent] 3.6 [RecipeServings] nan [RecipeYield] 1 family sized salad [RecipeInstructions] Dressing: Mix sugar,mayonnaise and sour cream together. Add milk, apple cider vinegar and poppy seeds Stir well to blend and ensure sugar is dissolved. Refrigerate dressing overnight Next day Wash, dry and tear the lettuce up. If using spinach leave the whole leaves if nice and tender ones. You might want to tear the leaves if they're larger ones. Slice red onion into thin slices. Slice strawberries into thin slices. Just before serving your salad, pour enough dressing over the salad to moisten all ingredients. You might have a little dressing left over depending upon the amount of spinach/romain you use in salad. Toss and serve salad.
[Name] Methi Puri [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT40M [PrepTime] PT15M [TotalTime] PT55M [DatePublished] 2001-05-06T13:20:00Z [Description] Make and share this Methi Puri recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Lunch/Snacks", "Vegetable", "Asian", "Indian", "< 60 Mins", "For Large Groups", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1", "3", "1", NA, NA] [RecipeIngredientParts] ["wheat flour", "fenugreek leaves", "coriander leaves", "turmeric powder", "water", "ghee"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 17.0 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.3 [CarbohydrateContent] 3.6 [FiberContent] 0.6 [SugarContent] 0.0 [ProteinContent] 0.7 [RecipeServings] 20.0 [RecipeYield] nan [RecipeInstructions] Sift flour in a bowl. Mix the rest of the ingredients with 1 tsp. ghee Make a soft dough using water. Knead well for 15-20 minutes. Divide the dough into 20 portions. Shape them into round balls. Roll out each ball on a floured board into a round puri 4\" (10cms] in diameter. Heat ghee in a deep frying pan. Fry 1 or 2 puris at a time until it turns golden brown. Serve hot with raita and a vegetable dish.
[Name] Dahi Luchi [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2001-05-07T17:37:00Z [Description] Make and share this Dahi Luchi recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Asian", "Indian", "Healthy", "< 60 Mins", "For Large Groups", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2", "150", "2", "1/2", NA] [RecipeIngredientParts] ["plain flour", "plain yogurt", "ghee", "salt", "ghee"] [AggregatedRating] nan [ReviewCount] nan [Calories] 118.3 [FatContent] 1.8 [SaturatedFatContent] 1.0 [CholesterolContent] 4.3 [SodiumContent] 62.2 [CarbohydrateContent] 21.8 [FiberContent] 0.8 [SugarContent] 0.4 [ProteinContent] 3.2 [RecipeServings] 20.0 [RecipeYield] nan [RecipeInstructions] Sift flour and salt in a bowl. Add yoghurt and mix well. Gradually add ghee little at a time. Knead well. Make a stiff dough. Cover. Leave to stand for 15 minutes. Knead for 2 minutes again. Divide dough into 15 equal sized round balls. Roll out each round circle 3\" (7 1/2 cms] in diameter. Heat ghee or oil in a heavy pan. Fry 1 or 2 luchis at a time until colour turns golden brown on both sides. Serve hot.
[Name] Cinnamon Cucumber Rings [AuthorId] 2312 [AuthorName] Gay Gilmore [CookTime] PT53H [PrepTime] PT53H [TotalTime] PT106H [DatePublished] 2001-05-07T17:42:00Z [Description] Make and share this Cinnamon Cucumber Rings recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "Weeknight", "For Large Groups", "Canning"] [RecipeIngredientQuantities] ["2", "2", "1", "1", "1", "2", "4", "2", "1", "10"] [RecipeIngredientParts] ["cucumbers", "lime juice", "alum", "vinegar", "vinegar", "cinnamon sticks", "water", "sugar"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 132.5 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 1.9 [CarbohydrateContent] 33.8 [FiberContent] 0.3 [SugarContent] 32.2 [ProteinContent] 0.4 [RecipeServings] 64.0 [RecipeYield] nan [RecipeInstructions] Peel and slice cucumbers into 1/4 inch rounds. Remove seeds. Cover cucumbers and lime juice with water and soak for 24 hours. Drain and rinse 4 times. Soak in cooled water for 3 hours. Combine alum, 1 cup vinegar and red food coloring. Put over cucumbers and add enough water to cover. Boil, then simmer for 2 hours. Drain and throw away the solution. Combine 2 cups vinegar, cinnamon, water, red hots and sugar. Bring to boil and pour over rings. Let set 24 hours. Drain and boil liquid again. Place rings in jars and pour hot liquid over rings and seal.
[Name] Simple red wine vinegar salad dressing [AuthorId] 8000 [AuthorName] John Skrable [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-05-07T17:54:00Z [Description] This is sort of an Italian salad dressing, but Good Seasons Italian packets (for instance) don't seem to work well with red wine vinegar. This seems to work, and I really like the red wine vinegar flavor. [Images] character(0) [RecipeCategory] European [Keywords] ["< 15 Mins", "No Cook"] [RecipeIngredientQuantities] ["1/2", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["Star's garlic flavored red wine vinegar", "sesame seeds", "parsley", "parmesan cheese", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 484.9 [FatContent] 54.5 [SaturatedFatContent] 7.6 [CholesterolContent] 0.4 [SodiumContent] 7.9 [CarbohydrateContent] 0.6 [FiberContent] 0.2 [SugarContent] 0.0 [ProteinContent] 0.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Pour red wine vinegar in a measuring cup. Add sesame seeds, parsley, parmesan cheese, black pepper. Mix, pour on salad, and toss. Add the olive oil to salad, toss, and serve. To fancy it up, add some very thin slices of dry parmesan cheese to the salad, after tossing. Enjoy.
[Name] Kashmiri Kofta [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2001-05-07T18:01:00Z [Description] Make and share this Kashmiri Kofta recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Poultry", "Meat", "Asian", "Indian", "Weeknight", "Beginner Cook", "Deep Fried", "Stove Top", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1/2", "2", "1", "1/2", "1", "3", "1", "1", "2", "1", "2", "100", "4", "2 1/2", "4", "4", "4", "1", "1", "2", "4", "1"] [RecipeIngredientParts] ["salt", "kashmiri chili powder", "ginger powder", "coriander powder", "plain yogurt", "cumin seed", "garam masala", "ginger", "fresh coriander leaves", "gram flour", "plain yogurt", "ghee", "cloves", "cardamoms", "salt", "asafoetida powder", "milk", "saffron"] [AggregatedRating] nan [ReviewCount] nan [Calories] 434.9 [FatContent] 17.3 [SaturatedFatContent] 8.3 [CholesterolContent] 36.8 [SodiumContent] 1246.0 [CarbohydrateContent] 65.3 [FiberContent] 1.4 [SugarContent] 46.0 [ProteinContent] 5.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Mix and keep aside the salt, chili powder, ginger powder, corriander powder, yoghurt, cumin seeds, garam masala, mustard oil and ginger. Combine in a bowl the minced meat and all the mixed ingredients well. Add khoya and gram flour. Knead well. Heat ghee in a large heavy bottom pan. Add asafoeida, cloves and cardamoms. Add yoghurt and 1/2 cup of water and salt. Reduce heat and allow it to simmer. Take a tablespoon of the mincemeat mixture and roll it into 2-3 innch (5 cms-7.5 cms] long and 3/4-inch thick. Roll the dough with your palm over a metal plate. Slip each kofta carefully into the pan. Do not let any kofta stick to the bottom of the pan. Add 2 tbsps. more water if the koftas start sticking to the pan. Cook till koftas change colour. Add 2 1/2 cups of water, kewda essence and saffron. Cover and cook for 40 minutes. When the gravy thickens remove them from the fire. Sprinkle corriander leaves.
[Name] Kashmiri Dahi [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-05-07T18:09:00Z [Description] Make and share this Kashmiri Dahi recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Fruit", "Nuts", "Asian", "Indian", "Kid Friendly", "Potluck", "< 15 Mins", "No Cook", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["2", "3", "2", "1", "2", "8"] [RecipeIngredientParts] ["yoghurt", "raisins", "walnuts", "caster sugar", "hot water", "saffron"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 81.6 [FatContent] 3.6 [SaturatedFatContent] 1.8 [CholesterolContent] 10.6 [SodiumContent] 38.2 [CarbohydrateContent] 10.0 [FiberContent] 0.3 [SugarContent] 8.9 [ProteinContent] 3.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Place yoghurt in a bowl. Whip it well with a wooden spoon. Add all the ingredients to the yoghurt. Serve chilled.
[Name] Plain Raita [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] nan [PrepTime] PT2M [TotalTime] PT2M [DatePublished] 2001-05-07T18:09:00Z [Description] It is an indispensable accompaniment of Indian cuisine. A great way to enjoy your meal and mail in the hot summer months! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/89/48/01490710190.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/89/48/pic2NvWRp.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Asian", "Indian", "Kid Friendly", "< 15 Mins", "No Cook", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1 1/2", "1", "1"] [RecipeIngredientParts] ["yoghurt", "cumin seed", "salt", "black pepper", "coriander leaves"] [AggregatedRating] 5.0 [ReviewCount] 11.0 [Calories] 52.3 [FatContent] 2.8 [SaturatedFatContent] 1.7 [CholesterolContent] 10.6 [SodiumContent] 619.6 [CarbohydrateContent] 4.3 [FiberContent] 0.2 [SugarContent] 3.8 [ProteinContent] 3.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Mix all the ingredients together in a bowl. Keep in a cool place until needed. Serve chilled.
[Name] Collard Greens a la Carol [AuthorId] 9121 [AuthorName] Carol Bullock [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2001-05-08T17:30:00Z [Description] Make and share this Collard Greens a la Carol 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/89/49/piclwNjz5.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/89/49/picW2ijNr.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/89/49/picaBrjho.jpg"] [RecipeCategory] Collard Greens [Keywords] ["Greens", "Vegetable", "Low Protein", "Vegan", "Low Cholesterol", "Healthy", "< 60 Mins", "Steam", "Stove Top"] [RecipeIngredientQuantities] ["2", "1", "4 -6", NA, NA] [RecipeIngredientParts] ["onions", "onion", "garlic", "salt", "pepper"] [AggregatedRating] 4.5 [ReviewCount] 12.0 [Calories] 85.6 [FatContent] 1.1 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 46.8 [CarbohydrateContent] 16.6 [FiberContent] 8.3 [SugarContent] 1.9 [ProteinContent] 6.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Fill large bowl with cold tap water. Soak collard greens in water, take out, and then rinse. Do this several times until no dirt is at bottom of bowl after washing. Rip thick stem from center of greens (its OK if a little thin stem is left]. I usually accomplish this by folding green in half with stem sticking straight up, and ripping down and towards me. Chop onions and fry over medium heat in a deep frying pan for a few minutes. In the meantime, chop or tear collard greens into pieces and its okay. if they're big pieces, as they will shrink. Add greens to onions, and then add chopped garlic (as desired] and salt (and pepper if desired] on top of them. Cover and reduce heat to low. Let steam a few minutes. Check frequently and stir. The key to good collard greens is to not undercook them!!! Stir frequently and cover between stirrings.
[Name] Cabbage Rice [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2001-05-08T18:30:00Z [Description] Make and share this Cabbage Rice recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Rice", "Fruit", "Vegetable", "Asian", "Indian", "Spring", "< 60 Mins", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "4", "2", "1", "1", "1/2", "1", "1/4", "2", "2", "2", "1", "1/2", "1 1/2", "2", "3", "1", "1/4"] [RecipeIngredientParts] ["basmati rice", "coconut", "purple onions", "cabbage", "garam masala", "red chili powder", "cinnamon stick", "turmeric powder", "cloves", "green cardamoms", "ghee", "salt", "green chilies", "garlic cloves", "ginger", "peanuts"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 489.1 [FatContent] 22.4 [SaturatedFatContent] 10.6 [CholesterolContent] 10.9 [SodiumContent] 1186.9 [CarbohydrateContent] 65.1 [FiberContent] 7.3 [SugarContent] 7.4 [ProteinContent] 10.7 [RecipeServings] 3.0 [RecipeYield] nan [RecipeInstructions] Roast peanuts for 5 minutes. Remove the skin of the roasted peanuts. Soak rice for an hour. Drain off excess water and keep aside. In a heavy bottomed saucepan, fry cinnamon, cloves, cardamoms and onion on high flame with ghee and oil. Add rice, coconut, cabbage, green peas, garam masala, chilli powder, turmeric powder, the ground paste and 2 cups of water& salt. Mix well. Cook on medium flame for 15 minutes. Stir. Garnish with roasted peanuts and serve.
[Name] Bruschetta Abruzzese [AuthorId] 5033 [AuthorName] Teresa Salvatore [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2001-05-08T18:34:00Z [Description] Make and share this Bruschetta Abruzzese recipe from Food.com. [Images] character(0) [RecipeCategory] European [Keywords] ["Christmas", "< 30 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", NA, NA, "1", "1/2", "1"] [RecipeIngredientParts] ["tomatoes", "red onion", "basil", "salt", "black pepper", "oregano"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 474.3 [FatContent] 29.9 [SaturatedFatContent] 4.4 [CholesterolContent] 0.0 [SodiumContent] 444.2 [CarbohydrateContent] 44.9 [FiberContent] 3.7 [SugarContent] 4.6 [ProteinContent] 7.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] dice onions and tomatoes in small pices,add salt pepper,oregano, olive oil chop basil. mix well refridgerate for 10 minutes. slice bread in 1/2inch slices toast lightly. one tablespoon of bruscetta mix per slice.
[Name] Pakistani Rice with Lentils and Nut Sauce [AuthorId] 9121 [AuthorName] Carol Bullock [CookTime] PT1H30M [PrepTime] PT45M [TotalTime] PT2H15M [DatePublished] 2001-05-08T18:40:00Z [Description] This is a savory yet refreshing dish that I promise you won't be able to get enough of. It's addictive I warn you! [Images] character(0) [RecipeCategory] Long Grain Rice [Keywords] ["Rice", "Lentil", "Beans", "Fruit", "Vegetable", "Nuts", "Asian", "Indian", "Vegan", "Weeknight", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1/2", "1", "1", "1", "4", NA, "4", "1", "1", NA, NA] [RecipeIngredientParts] ["lentils", "white poppy seeds", "cashews", "garlic", "salt", "green onions", "cilantro", "yellow onion", "basmati rice"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 254.4 [FatContent] 16.7 [SaturatedFatContent] 2.2 [CholesterolContent] 0.0 [SodiumContent] 140.3 [CarbohydrateContent] 19.8 [FiberContent] 7.0 [SugarContent] 3.2 [ProteinContent] 10.3 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Rinse and cook lentils in plenty of water. Let reduce until there is about 4 cups of liquid leftover. Drain lentils, reserving liquid. Set liquid aside. In the meantime, in a skillet, lightly toast, one by one (just until you can smell them]: poppy seeds, cashews and almonds. Put in blender. Add jalapeno pepper, garlic, and salt. Gradually add leftover lentil liquid (should be dark brown after reducing for at least an hour] and puree this mixture. Puree until smooth and pour into bowl. Add to this the green onions and cilantro. Next, sauté the onions in vegetable oil until golden. Add lentils and sauté for another 15 minutes. Cover over very low heat and let marinate. Cook basmati rice. Then, in a large pot, layer rice and lentil mixture. Let marinate and simmer over very low heat for about 1 hour (I usually put a dishtowel under lid to trap steam]. Serve, topping with liquid mixture, and adding liquid mixture as you go.
[Name] Cream Cheese Pound Cake [AuthorId] 6810 [AuthorName] Ann Arber [CookTime] PT1H40M [PrepTime] PT10M [TotalTime] PT1H50M [DatePublished] 2001-05-09T16:50:00Z [Description] Make and share this Cream Cheese Pound 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/89/53/picbVqoxu.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/89/53/Lt7vAXtnQmXGjci12g3c_A5D49D3B-FC37-4817-8ECE-4C4E131CF110.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/89/53/01466235441.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/89/53/pic4S70Db.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/89/53/picYQ4bSa.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/89/53/picgeLnNP.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/89/53/picHazOZC.jpg"] [RecipeCategory] Dessert [Keywords] ["Kid Friendly", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1 1/2", "3", "1 1/2", "6", "3"] [RecipeIngredientParts] ["cream cheese", "butter", "sugar", "vanilla", "eggs", "flour"] [AggregatedRating] 5.0 [ReviewCount] 57.0 [Calories] 612.7 [FatContent] 32.2 [SaturatedFatContent] 19.1 [CholesterolContent] 174.8 [SodiumContent] 300.1 [CarbohydrateContent] 74.9 [FiberContent] 0.8 [SugarContent] 50.8 [ProteinContent] 7.7 [RecipeServings] 12.0 [RecipeYield] 1 10 [RecipeInstructions] Beat butter and cream cheese for about two minutes. Gradually add sugar beating another five minutes. Add eggs, one at a time. Beat just until yellow disappears. Add vanilla. Gradually add flour, mixing on LOW speed until blended. Grease and flour a 10\" tube pan. Bake at 325F for 90 minutes or until center comes out clean. Let cool 10 minutes and then turn from pan.
[Name] Kashmiri Methi Chaman [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2001-05-09T16:51:00Z [Description] A dark green in colour, this dish can make you more hungry once you start eating it and believe me, you won''t feel like ever ending your meal! [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "Asian", "Indian", "< 60 Mins", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["50", "50", "350", "1", "6", "1", "1/2", "1 1/2", "1", "1", "1", "1 1/2", NA, "2", "1/2"] [RecipeIngredientParts] ["fenugreek leaves", "cottage cheese", "asafoetida powder", "cloves", "cumin seed", "turmeric powder", "ginger", "kashmiri chili powder", "green chili pepper", "coriander powder", "salt", "ghee", "water", "garam masala powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 73.3 [FatContent] 3.0 [SaturatedFatContent] 1.2 [CholesterolContent] 11.2 [SodiumContent] 831.8 [CarbohydrateContent] 3.9 [FiberContent] 0.5 [SugarContent] 2.2 [ProteinContent] 7.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Clean, wash and chop spinach and fenugreek leaves.", "Grind to a smooth paste.", "Cut the cottage cheese into fingers like finger chips.", "Heat 4 tbsps oil.", "Add safoetida, cumin and cloves.", "Then add the spinach-fenugreek paste.", "Fry over medium heat.", "Stir continuously till cooked.", "Add turmeric, chilli powder, salt,ginger, ground corriander and water.", "Simmer for few minutes.", "As the gravy begins to thicken, add the fried paneer pieces.", "Transfer to a serving dish, sprinkle corriander and serve hot." ]
[Name] Egg Bake [AuthorId] 8160 [AuthorName] Sarah Montgomery [CookTime] PT50M [PrepTime] PT30M [TotalTime] PT1H20M [DatePublished] 2001-05-09T16:57:00Z [Description] I had the vegetarian version of this at a bed and breakfast in beautiful Napa, CA and it was terrific. (Cedar Gables Inn) [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Cheese", "High In...", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "2/3", "2/3", "12", "2/3", "1 1/2", "1 1/2", "1 1/2", "1", NA, NA] [RecipeIngredientParts] ["mild sausage", "red bell pepper", "yellow bell pepper", "eggs", "flour", "baking powder", "nonfat cottage cheese", "monterey jack cheese", "mild green chilies", "sour cream", "green onion"] [AggregatedRating] nan [ReviewCount] nan [Calories] 343.9 [FatContent] 22.2 [SaturatedFatContent] 12.5 [CholesterolContent] 239.2 [SodiumContent] 736.6 [CarbohydrateContent] 10.5 [FiberContent] 0.7 [SugarContent] 2.0 [ProteinContent] 25.0 [RecipeServings] 12.0 [RecipeYield] 2 7x11 glass baking dishes [RecipeInstructions] Preheat oven to 350. Generously butter baking dish (es] up to the top. Brown sausage in frying pan. Drain. Saute bell peppers. Cool. Beat eggs with mixer until light and frothy. Add baking powder and flour and beat again. Stir in remaining ingredients. Fill dish (es] 2/3 full to prevent spill-over. Bake 45-50 minutes . Garnish with sour cream and green onions if desired. Serve with mild salsa.
[Name] Salad with Nutty Topping [AuthorId] 9121 [AuthorName] Carol Bullock [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-05-09T17:00:00Z [Description] I actually came across a version of this recipe in a vegan cookbook. It's one of those recipes that shocks you how good it is. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Lunch/Snacks", "Fruit", "Vegetable", "Nuts", "Vegan", "< 15 Mins", "No Cook", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/2", "1", "2", "1", "1", NA] [RecipeIngredientParts] ["olive oil", "tomato paste", "green onion", "parsley"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 370.3 [FatContent] 22.3 [SaturatedFatContent] 3.2 [CholesterolContent] 0.0 [SodiumContent] 572.7 [CarbohydrateContent] 36.5 [FiberContent] 7.5 [SugarContent] 5.6 [ProteinContent] 11.8 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] First, grind the nuts. In a bowl mix the nuts and breadcrumbs, and add the oil and tomato paste. Mince the onion and parsley and add them to the bowl. Mix well, then knead with your hands, and form into walnut-sized balls. Refrigerate, then serve on top of a mixed salad.
[Name] Corn, Tomato, and Black Bean Salsa [AuthorId] 9178 [AuthorName] NICK SUHADOLNIK [CookTime] PT15M [PrepTime] PT30M [TotalTime] PT45M [DatePublished] 2001-05-09T17:04:00Z [Description] This is an excellent dish alone or as a side dish for both hot and cold entrees. Best if allowed to stand at least an hour in order to marinate the flavors. Can even be made a day or two ahead, as the flavors get even better. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/89/57/picaWvzpM.jpg" [RecipeCategory] Corn [Keywords] ["Vegetable", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "2", "4", "6", "1/2", "2", "4", "2", "2", "1 1/2", "6", "1", "1", "1", "1/4", "1/4"] [RecipeIngredientParts] ["onion", "garlic", "olive oil", "fresh cilantro", "cumin seed", "jalapeno chiles", "cider vinegar", "red chile honey", "salt", "fresh corn kernels", "roma tomatoes", "black beans", "honey", "chili powder", "ground cumin"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 386.6 [FatContent] 10.2 [SaturatedFatContent] 1.5 [CholesterolContent] 0.0 [SodiumContent] 802.6 [CarbohydrateContent] 73.1 [FiberContent] 7.5 [SugarContent] 51.0 [ProteinContent] 7.2 [RecipeServings] nan [RecipeYield] 6 cups [RecipeInstructions] To make red chile honey: Mix honey, red chile powder, cumin and garlic salt. Combine all ingredients in a small saucepan on low heat and cook for 1 minute, stirring constantly. To make salsa: Lightly saute the onion and garlic in the olive oil until soft. Mix the chopped cilantro, cumin seed, jalapeno, vinegar, honey, and salt together in a large mixing bowl. Add the corn, tomatos, black beans and sauteed ingredients. Stir to combine thoroughly.
[Name] Quinoa with Roasted Veggies and Goddess Dressing [AuthorId] 9121 [AuthorName] Carol Bullock [CookTime] PT45M [PrepTime] PT30M [TotalTime] PT1H15M [DatePublished] 2001-05-09T17:10:00Z [Description] This is the first thing I ever made with quinoa. If you've never tried Annie's dressings, you simply must! [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Grains", "Vegetable", "Very Low Carbs", "Low Protein", "Vegan", "Low Cholesterol", "Healthy", "Spring", "Summer", "Winter", "Weeknight", "Roast", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "10", NA, NA, NA, NA, NA, NA, NA, NA, NA, NA, NA, NA, NA, NA, NA] [RecipeIngredientParts] ["onion", "garlic", "potato", "asparagus", "green beans", "zucchini", "bell pepper", "beets", "squash", "eggplant", "mushroom", "broccoli", "cauliflower", "cabbage", "bok choy", "leek"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 26.9 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 2.4 [CarbohydrateContent] 6.3 [FiberContent] 0.7 [SugarContent] 1.7 [ProteinContent] 0.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Remember, veggies will cook according to texture and thickness, so cook harder veggies, like potatoes, squash and beets together, and others separately. Coat like veggies in Annie's (or your other favorite] dressing. Spread on lightly oiled baking sheet. Put in 500-degree oven until veggies are roasted and soft. When veggies are about halfway done, take off sheet and mix in bowl, then spread back out again and continue baking. This ensures uniform coating. While veggies are roasting, cook quinoa, as you would rice (Just boil and drain]. Drain and serve with roasted veggies on top. I even splash a dollop of Annie's on top of my plate!
[Name] Chicken with Cabbage and Apples [AuthorId] 8381 [AuthorName] Thomas Danler [CookTime] PT6H [PrepTime] PT0S [TotalTime] PT6H [DatePublished] 2001-05-09T17:14:00Z [Description] Here is an easy meal which cooks all day while you're away! It's very healthy, too. Recipe from Healthy Crockery Cookery by Mable Hoffman and sent to you by Betty Copeland. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Apple", "Fruit", "Meat", "Weeknight"] [RecipeIngredientQuantities] ["3 - 3 1/2", "1/2", "1", "2", "2", "2", "2", "1/8"] [RecipeIngredientParts] ["chicken pieces", "cabbage", "onion", "apples", "soy sauce", "soy sauce", "red pepper flakes"] [AggregatedRating] 3.5 [ReviewCount] 2.0 [Calories] 419.0 [FatContent] 25.2 [SaturatedFatContent] 7.2 [CholesterolContent] 124.2 [SodiumContent] 669.6 [CarbohydrateContent] 14.8 [FiberContent] 3.7 [SugarContent] 9.8 [ProteinContent] 33.4 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] Rinse chicken and pat dry with paper towels. Place cabbage in bottom of a 3 1/2 quart slow cooker. Top with onions, chicken and apples. Combine soy sauce, ginger and pepper flakes. Spoon over chicken and vegetables. Cover and cook on LOW about 6 hours or until chicken is tender.
[Name] Mango Mousse [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT10M [PrepTime] PT0S [TotalTime] PT10M [DatePublished] 2001-05-09T17:18:00Z [Description] Make and share this Mango Mousse 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/89/60/piccsZ4tG.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/89/60/pic2PUbHj.jpg"] [RecipeCategory] Dessert [Keywords] ["< 15 Mins", "Refrigerator"] [RecipeIngredientQuantities] ["3", "80", "1", "50", "1", "150", "2"] [RecipeIngredientParts] ["gelatin", "water", "mango", "caster sugar", "lemon"] [AggregatedRating] 3.5 [ReviewCount] 3.0 [Calories] 313.3 [FatContent] 16.3 [SaturatedFatContent] 10.0 [CholesterolContent] 56.6 [SodiumContent] 60.7 [CarbohydrateContent] 38.5 [FiberContent] 2.1 [SugarContent] 35.2 [ProteinContent] 6.6 [RecipeServings] nan [RecipeYield] 4 mousses [RecipeInstructions] Sprinkle gelatine over hot water in a small bowl. Stir to dissolve. Cool for 10 minutes. Peel mango. Slice the flesh away from the large flat stone. Reserve a few thin slices for decoration. Puree the remaining mango in a blender or food processor with the castor sugar& lemon rind. Whisk cream until it is thick. Pour in the mango mixture& fold through until evenly blended. Pour in the cooled gelatine. Stir well. Whisk egg whites until stiff. Fold gently through the mango mixture until completely combined. Transfer to serving glasses. Leave to set in the fridge for 1-2 hours. Decorate with the sliced mango and fresh flowers, if desired. Serve and enjoy!
[Name] Rainbow Cake [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT45M [PrepTime] PT0S [TotalTime] PT45M [DatePublished] 2001-05-09T17:23:00Z [Description] Make and share this Rainbow 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/89/61/pic7dfy13.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/89/61/pic8EP1Nb.jpg"] [RecipeCategory] Dessert [Keywords] ["< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1 3/4", "3", "5", "1 1/2", "1/2", "1", "1", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["butter", "sugar", "flour", "eggs", "baking powder", "bicarbonate of soda", "milk", "rose essence"] [AggregatedRating] 4.0 [ReviewCount] 4.0 [Calories] 4874.3 [FatContent] 221.6 [SaturatedFatContent] 130.5 [CholesterolContent] 1579.7 [SodiumContent] 2958.5 [CarbohydrateContent] 651.2 [FiberContent] 10.1 [SugarContent] 352.8 [ProteinContent] 80.1 [RecipeServings] nan [RecipeYield] 1 cake [RecipeInstructions] Sieve flour, baking powder and soda bi carbonate. Cream butter and sugar. Add eggs slowly (Its preferable to add 1 egg at a time for best results]. Mix. Add flour and milk. Make into a smooth paste. Divide the batter into 3 equal parts. To one part, add 1 teaspoon green colour and rose essence. To the second part, add 1 teaspoon yellow colour and pineapple essence. To the third part, add 1 teaspoon red colour and strawberry essence. Pour green colour in the bottom of a round cake tin, red colour in the middle and yellow colour on top. Bake for 45 minutes. Serve after cooling.
[Name] Tasty Protein Pulao [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT17M [PrepTime] PT0S [TotalTime] PT17M [DatePublished] 2001-05-09T17:28:00Z [Description] Make and share this Tasty Protein Pulao recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["1 1/2", "1 1/4", "1", "1", "2", "1 1/2", "1", "2", "1", "1", "1/4", "1", NA] [RecipeIngredientParts] ["tofu", "basmati rice", "onion", "ginger", "tomatoes", "cumin seed", "coriander powder", "turmeric powder", "red chili powder", "coriander leaves", "garam masala powder", "salt"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 345.4 [FatContent] 10.7 [SaturatedFatContent] 1.6 [CholesterolContent] 0.0 [SodiumContent] 24.1 [CarbohydrateContent] 52.7 [FiberContent] 3.8 [SugarContent] 4.0 [ProteinContent] 11.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Wash rice in plenty of water after soaking it for half an hour. Peel and chop onion and ginger. Wash and chop tomatoes. Clean, wash and finely chop coriander leaves. Soak soya chunks in lukewarm water for 15 minutes. Squeeze out excess water. Cut each piece into two. Heat oil in a thick-bottomed pan. Add chopped onions. Saute for 2 minutes. Cook on medium heat, stirring continuously till onions start turning brown. Add coriander powder, turmeric powder, red chilli powder and chopped tomatoes. Continue cooking on medium heat for 3-4 minutes until tomatoes are cooked. Add soya chunks, basmati rice and chopped coriander leaves. Stir gently. Add in 3 cups of water and salt to taste. Bring to a boil. Reduce the heat, cover the pan. Simmer till all the water has been absorbed and the rice is cooked. Serve hot.
[Name] Turkish Delight [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT20M [PrepTime] PT0S [TotalTime] PT20M [DatePublished] 2001-05-09T17:31:00Z [Description] Make and share this Turkish Delight recipe from Food.com. [Images] character(0) [RecipeCategory] Gelatin [Keywords] ["Dessert", "Lactose Free", "Egg Free", "Free Of...", "< 30 Mins"] [RecipeIngredientQuantities] ["440", "250", "3", "1/2", "1", NA, NA] [RecipeIngredientParts] ["sugar", "water", "gelatin", "rose water", "icing sugar"] [AggregatedRating] 3.0 [ReviewCount] 6.0 [Calories] 1773.2 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 53.1 [CarbohydrateContent] 439.9 [FiberContent] 0.0 [SugarContent] 439.1 [ProteinContent] 18.0 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Stir the sugar, water and gelatine in a saucepan over low heat until dissolved. Bring to a boil. Boil without stirring for 20 minutes. Add the citric acid, rose water and food colouring. Pour into a lightly greased tin. Allow to cool and set. Cut into squares. Roll in icing sugar. Serve and relish the delight!
[Name] Fruit Sundae [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2001-05-09T17:34:00Z [Description] Make and share this Fruit Sundae recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Pineapple", "Tropical Fruits", "Fruit", "Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "3", NA] [RecipeIngredientParts] ["strawberries", "pineapple chunks", "gelatin"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 502.4 [FatContent] 1.3 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 32.0 [CarbohydrateContent] 123.6 [FiberContent] 12.7 [SugarContent] 106.1 [ProteinContent] 11.5 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Drain syrup from strawberries. Make up to 200ml less 15 ml/ 1 tbsp. (6 fl. oz.] with water. Heat on low flame in a saucepan. Sprinkle 1 tsp. (5ml] of gelatine over surface. Dissolve. Do not boil. Remove from heat. Cool until beginning to set. Divide berries equally among 4 tall glasses. Carefully pour in setting jelly. Refrigerate. Repeat with pineapple syrup but without adding water. Repeat with peaches. Chill for 1 hour to set. Decorate with a swirl of whipped cream. Serve.
[Name] Kadukash ( Sindhi Mango Pickle) [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] nan [PrepTime] PT192H [TotalTime] PT192H [DatePublished] 2001-05-10T16:56:00Z [Description] Make and share this Kadukash ( Sindhi Mango Pickle) recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Asian", "Indian", "Weeknight", "No Cook", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["5", "150", "2 -3", "50", "50", "2", "1", "1", "2", "6", "1", "4", "1", "1"] [RecipeIngredientParts] ["green mangoes", "salt", "kashmiri chili powder", "fenugreek seeds", "anise seeds", "black pepper", "turmeric", "mace", "nutmeg", "cinnamon sticks", "vinegar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1186.6 [FatContent] 93.6 [SaturatedFatContent] 12.3 [CholesterolContent] 0.0 [SodiumContent] 5831.6 [CarbohydrateContent] 91.8 [FiberContent] 11.5 [SugarContent] 74.1 [ProteinContent] 4.9 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Peel and grate mangoes or shred finely. Keep mace, vinegar, cinnamon and nutmeg separately. Add remaining ingredients to the grated mangoes. Mix well and put in a jar. Keep it overnight. The following morning, coarsely grind mace and cinnamon. Add it to the mango mixture with nutmeg and vinegar. Mix well. Cover with oil. It is ready for eating after 1 week.
[Name] Basic Tomato Sauce [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT50M [PrepTime] PT0S [TotalTime] PT50M [DatePublished] 2001-05-10T17:02:00Z [Description] Make and share this Basic Tomato Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["500", "100", "225", "5/8", "1", "100", "7", "10", "1", "2"] [RecipeIngredientParts] ["tomatoes", "onions", "cooking apples", "vinegar", "salt", "sugar", "cloves", "peppercorns", "ginger", "red chilies"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 232.8 [FatContent] 0.6 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 945.8 [CarbohydrateContent] 55.1 [FiberContent] 3.5 [SugarContent] 48.9 [ProteinContent] 2.8 [RecipeServings] nan [RecipeYield] 2 1/2 cups [RecipeInstructions] Place tomatoes, onions and apples (if used] in a pan. Cover and cook gently over low heat until softened. Add sugar, salt, vinegar and spices. Simmer gently for 30 minutes. Sieve the mixture. Simmer again for about 20 minutes uncovered. Stir constantly. Pour into a hot jar. Seal carefully and sterilise.
[Name] Pork Piccata [AuthorId] 9282 [AuthorName] Mary Alice Zurbach [CookTime] PT15M [PrepTime] PT30M [TotalTime] PT45M [DatePublished] 2001-05-10T18:24:00Z [Description] This recipe came from a Time-Life recipe book and originally called for veal; however, since veal is so expensive and difficult to come by, I use pork with the same very tasty results. I like to serve this with crusty French bread and a green salad. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/89/67/picX8LUFi.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/89/67/picCyeo4A.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/89/67/picLuvW9l.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/89/67/pico1JDAH.jpg"] [RecipeCategory] Pork [Keywords] ["Meat", "Very Low Carbs", "High Protein", "High In...", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["4 -6", NA, NA, "3/4", "1", NA, NA] [RecipeIngredientParts] ["boneless pork chops", "flour", "beef broth", "lemon", "olive oil", "butter"] [AggregatedRating] 4.5 [ReviewCount] 10.0 [Calories] 592.0 [FatContent] 26.0 [SaturatedFatContent] 9.2 [CholesterolContent] 247.9 [SodiumContent] 513.2 [CarbohydrateContent] 4.0 [FiberContent] 1.2 [SugarContent] 1.1 [ProteinContent] 81.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Pound chops between sheets of plastic wrap with flat side of meat mallet. Cut meat into bite-sized pieces. Mix flour, salt and pepper. Dip pieces in flour mixture. Cut 6-8 paper thin slices of lemon. Set aside. Squeeze remaining lemon for juice (you should have about 1/4 cup]. Brown pork pieces in olive oil and remove from pan. Pour in 1/2 cup of broth and deglze pan, Turn heat down to simmer, return meat to pan and place lemon slices on top of meat. Cover and simmer for 15 min. Remove lemon slices and discard. Remove meat from pan and keep warm. Add remaining broth, simmer for about 5 min. then add lemon juice, simmer a little longer; add a small blob of butter to the pan and swirl. This adds a nice gloss to the sauce. Return meat to pan to warm.
[Name] Carol's Hummous [AuthorId] 9121 [AuthorName] Carol Bullock [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-05-11T09:40:00Z [Description] A recipe I learned from two Lebanese friends. This is my family's most requested dish at get-togethers. [Images] character(0) [RecipeCategory] Spreads [Keywords] ["Lunch/Snacks", "Beans", "Lebanese", "Turkish", "Greek", "Southwest Asia (middle East]", "African", "Asian", "European", "Low Protein", "Vegan", "Low Cholesterol", "Healthy", "Kosher", "Potluck", "< 15 Mins", "No Cook", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["2", "8", "1/3", "1/3", "1", NA, NA, "1/4", NA, NA, NA, NA, NA, NA, NA] [RecipeIngredientParts] ["garbanzo beans", "garbanzo beans", "garlic", "fresh lemon juice", "tahini", "cumin powder", "salt", "water", "pine nuts", "paprika", "tomatoes", "cucumber", "parsley", "carrot", "celery", "radish"] [AggregatedRating] 5.0 [ReviewCount] 16.0 [Calories] 252.8 [FatContent] 8.1 [SaturatedFatContent] 1.1 [CholesterolContent] 0.0 [SodiumContent] 429.9 [CarbohydrateContent] 37.5 [FiberContent] 7.6 [SugarContent] 0.4 [ProteinContent] 9.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Combine all ingredients except water in blender on pulse or puree setting, until smooth. You will need to add boiling hot water during this process as it tends to sieze up. If you accidentally add too much water it's okay as the lemon and tahini tend to suck it up. Transfer to serving plate. Drizzle with extra virgin olive oil or vegetable oil. Serve with Carol's easy pita bread.
[Name] Frijoles Negros (Cuban Black Beans) [AuthorId] 9121 [AuthorName] Carol Bullock [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2001-05-11T09:41:00Z [Description] Make and share this Frijoles Negros (Cuban Black 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/89/69/01464300339.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/89/69/picYj3Bm1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/89/69/picsmLLNx.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/89/69/picJ2pV9s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/89/69/picjVZJhT.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/89/69/pic35vp17.jpg"] [RecipeCategory] Black Beans [Keywords] ["Beans", "Cuban", "Caribbean", "Mexican", "Vegan", "Low Cholesterol", "Healthy", "Spicy", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "4", "1", "1/2", "1/2", "1"] [RecipeIngredientParts] ["black beans", "onion", "green pepper", "garlic cloves", "cumin powder", "oregano", "salt", "red wine vinegar"] [AggregatedRating] 5.0 [ReviewCount] 119.0 [Calories] 106.2 [FatContent] 0.5 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 196.9 [CarbohydrateContent] 19.7 [FiberContent] 6.7 [SugarContent] 1.3 [ProteinContent] 6.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Fry the onion and pepper in a little oil. Add the garlic and saute a little. Introduce a little of the bean liquid until all previous ingredients are soft. Add the beans with the remaining liquid. Add spices and simmer about 30 minutes. Add the vinegar just before serving. These are quite good when served over a bed of rice seasoned with just lime.
[Name] Carol's Easy Pita Bread [AuthorId] 9121 [AuthorName] Carol Bullock [CookTime] PT44M [PrepTime] PT55M [TotalTime] PT1H39M [DatePublished] 2001-05-11T09:44:00Z [Description] Make and share this Carol's Easy Pita Bread recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/89/70/6bQgEKTKu4rkMqY9serA_Photo3491.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/89/70/picnW69YX.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/89/70/picSuegIX.jpg"] [RecipeCategory] Breads [Keywords] ["Lebanese", "Turkish", "Greek", "Southwest Asia (middle East]", "Egyptian", "African", "Asian", "European", "Vegan", "Low Cholesterol", "Healthy", "Potluck", "Hanukkah", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "2 1/4", "1/2", "1 1/4", "1 - 1 1/2"] [RecipeIngredientParts] ["flour", "quick-rising yeast", "salt", "hot water", "flour"] [AggregatedRating] 4.5 [ReviewCount] 22.0 [Calories] 173.9 [FatContent] 0.5 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 147.6 [CarbohydrateContent] 36.2 [FiberContent] 1.5 [SugarContent] 0.1 [ProteinContent] 5.3 [RecipeServings] nan [RecipeYield] 8 rounds [RecipeInstructions] Combine first four ingredients in a large bowl. Beat well about 1 minute. Then mix in the remaining flour, using just enough to make a soft, sticky dough. Turn out on floured board and continue to knead for 5 minutes. Divide into 8 balls. Roll out each one to about 1/4 inch thick and 6 inches in diameter. Place on very lightly greased cookie sheet sprinkled with cornmeal (although cornmeal is really not necessary if you don't have it]. Let rise in warm place for 25-35 minutes . Bake at 450 for 4 min, and then turn over for 4 more minutes or until lightly browned. Wrap immediately in a dishtowel for 3 or 4 minutes.
[Name] Fiesta Cheesecake [AuthorId] 2178 [AuthorName] troyh [CookTime] PT58M [PrepTime] PT15M [TotalTime] PT1H13M [DatePublished] 2001-05-11T12:00:00Z [Description] Make and share this Fiesta Cheesecake 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/89/71/yXR3KCJSoC7XU0YPihVh_Fiesta%20Cheesecake%20by%20Mawera.jpg" [RecipeCategory] Cheesecake [Keywords] ["Dessert", "Weeknight", "For Large Groups", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/2", "1/4", "2", "1", "2", "2 1/2", "1", "1/4", "1", "1/2", "1/2", "1/2", "1/2", "1", "2", "2"] [RecipeIngredientParts] ["tortilla chips", "butter", "margarine", "cream cheese", "cream cheese", "eggs", "monterey jack pepper cheese", "green chilies", "sour cream", "green pepper", "yellow sweet pepper", "green onion", "tomatoes", "ripe olives", "fresh cilantro", "parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 170.6 [FatContent] 15.4 [SaturatedFatContent] 8.8 [CholesterolContent] 58.5 [SodiumContent] 172.1 [CarbohydrateContent] 3.6 [FiberContent] 0.4 [SugarContent] 1.7 [ProteinContent] 5.2 [RecipeServings] 25.0 [RecipeYield] 1 9-inch cheesecake [RecipeInstructions] Combine tortilla chips and butter; press onto bottom of a lightly greased 9-inch springform pan. Bake at 325 degrees for 15 minutes. Cool on a wire rack. Beat cream cheese at medium speed with an electric mixer 3 minutes or until fluffy; add eggs, one at a time, beating after each addition. Stir in cheese, chiles, and ground red pepper. Pour into prepared pan, and bake at 325 degrees for 30 minutes. Cool 10 minutes on a wire rack. Place on a bed of fresh cilantro or parsley, if desired. Gently run a knife around edge of pan to release sides, and let cool completely. Spread sour cream evenly over top; cover and chill. Arrange green pepper and remaining ingredients on top as desired.
[Name] Waldorf-Astoria Red Velvet Cake [AuthorId] 2178 [AuthorName] troyh [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2001-05-11T12:08:00Z [Description] Make and share this Waldorf-Astoria Red Velvet 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/89/72/z1waTloRRUeZkdkAPS7A_rvcc1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/89/72/KX2K6rnAQMKTmZZQqtMx__720-1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/89/72/01484224839.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/89/72/vp0vkewLSzWpuiJ58P7z_rv%20copy.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/89/72/4AzZk6ZhTyOvwamrW73g-DSC_0151.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/89/72/picHJdYNY.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/89/72/picm6pYxv.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/89/72/picDPTz7H.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/89/72/picZ8tICf.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/89/72/picZD4sNw.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/89/72/pic8BKBpZ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/89/72/6g3h5t4NSpCH1BFTJU9S_13C9CB80-594D-46D2-9314-4479E15AF5D5.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/89/72/3CDZQJhTweVZUusxiyqZ_rvcc.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/89/72/aNAqKGoSL2jJat9BPUAU-Red_Velvet_Fruit_Trifle.jpg", 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"https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/89/72/picm79fLN.jpg"] [RecipeCategory] Dessert [Keywords] ["< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1/2", "1 1/2", "2", "2", "2", "1", "2 1/4", "1", "1", "1", "1", "3", "1", "1", "1", "1"] [RecipeIngredientParts] ["shortening", "sugar", "eggs", "buttermilk", "cake flour", "salt", "vanilla", "baking soda", "vinegar", "flour", "milk", "sugar", "vanilla", "butter"] [AggregatedRating] 4.5 [ReviewCount] 198.0 [Calories] 511.0 [FatContent] 25.9 [SaturatedFatContent] 12.7 [CholesterolContent] 75.3 [SodiumContent] 478.0 [CarbohydrateContent] 65.8 [FiberContent] 0.7 [SugarContent] 42.8 [ProteinContent] 5.0 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Cream shortening, sugar and eggs. Make a paste of food coloring and cocoa. Add to creamed mixture. Add buttermilk alternating with flour and salt. Add vanilla. Add soda to vinegar, and blend into the batter. Pour into 3 or 4 greased and floured 8\" cake pans. Bake at 350°F for 24-30 minutes. Split layers fill and frost with the following frosting. Frosting: Add milk to flour slowly, avoiding lumps. Cook flour and milk until very thick, stirring constantly. Cool completely. Cream sugar, butter and vanilla until fluffy. Add to cooked mixture. Beat, high speed, until very fluffy. Looks and tastes like whipped cream.
[Name] Spinach in Spicy Yoghurt (Palak Raita) [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2001-05-13T12:33:00Z [Description] Make and share this Spinach in Spicy Yoghurt (Palak Raita) recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "Asian", "Indian", "Low Cholesterol", "Healthy", "Kid Friendly", "Summer", "< 30 Mins", "No Cook", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["225", "1000", "1", "1", "1", "1/2", "1/2", "1", "2"] [RecipeIngredientParts] ["spinach", "plain yogurt", "black mustard seeds", "cumin seed", "fenugreek seeds", "red chili powder", "salt"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 156.8 [FatContent] 10.4 [SaturatedFatContent] 4.1 [CholesterolContent] 21.7 [SodiumContent] 497.0 [CarbohydrateContent] 9.9 [FiberContent] 1.2 [SugarContent] 8.0 [ProteinContent] 7.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Clean and wash spinach. Discard the stems. Steam over low heat until tender. Drain well and chop finely. Heat oil in a small pan. Fry mustard seeds until they start spluttering. Then add cumin, fenugreek and corriander seeds. Stir well. Fry until fenugreek (methi] seeds turn golden brown. Remove from heat. Add red chilli powder and salt. Cool slightly. Stir in yoghurt. Mix well. Add spinach. Mix thoroughly. Chill. Sprinkle little corriander powder on top. Serve chilled.
[Name] Butter Chicken [AuthorId] 2178 [AuthorName] troyh [CookTime] PT6H15M [PrepTime] PT20M [TotalTime] PT6H35M [DatePublished] 2001-05-13T12:37:00Z [Description] Make and share this Butter Chicken recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/89/74/picDqjLbn.jpg" [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Asian", "Indian", "Weeknight", "Oven"] [RecipeIngredientQuantities] ["2", "1", "1", "8", "2", "4", "8", "8", "10", "1", "2 1/4", "1", "1", "1", "1/2", NA] [RecipeIngredientParts] ["chicken", "plain yogurt", "ginger", "garlic", "lime juice", "cinnamon sticks", "cloves", "cardamoms", "black peppercorns", "tomatoes", "fenugreek leaves", "white pepper", "butter", "fresh coriander"] [AggregatedRating] 4.0 [ReviewCount] 4.0 [Calories] 854.0 [FatContent] 75.0 [SaturatedFatContent] 38.3 [CholesterolContent] 241.4 [SodiumContent] 468.1 [CarbohydrateContent] 17.0 [FiberContent] 3.7 [SugarContent] 9.8 [ProteinContent] 31.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Make a smooth paste of yogurt, garlic, ginger, lime juice, cinnamon, cloves, cardamoms, peppercorns and the oil. Marinate the chicken in this for 6 hours, in a fridge. Bake the chicken in a preheated oven for 15 minutes at 250 F (130 C]. Put it aside. Cut tomatoes, put them in a pan (no water] and boil. When the quantity has dropped by half, strain through a fine sieve. What comes out of the sieve is the tomato sauce. Take a pan, start heating the sauce, add the butter. When the butter is melted, add the white pepper, salt, fenugreek leaves and cream. Cook for 2-3 minutes. Mix the chicken pieces into this sauce. Cover and cook on a low flame until the chicken is done. Garnish with fresh coriander and serve with rice.
[Name] Arroz Con Queso (Crock Pot) [AuthorId] 4396 [AuthorName] Diana Thompson [CookTime] PT8H [PrepTime] PT10M [TotalTime] PT8H10M [DatePublished] 2001-05-13T12:41:00Z [Description] Make and share this Arroz Con Queso (Crock Pot) recipe from Food.com. [Images] character(0) [RecipeCategory] Rice [Keywords] ["Vegetable", "European", "Healthy", "Weeknight", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1", "1", "3", "1", "2", "1", "1", "2"] [RecipeIngredientParts] ["rice", "diced tomatoes", "kidney beans", "garlic cloves", "onion", "cottage cheese", "green chilies", "monterey jack cheese"] [AggregatedRating] 2.5 [ReviewCount] 4.0 [Calories] 701.0 [FatContent] 23.1 [SaturatedFatContent] 12.8 [CholesterolContent] 58.2 [SodiumContent] 1101.5 [CarbohydrateContent] 90.7 [FiberContent] 8.5 [SugarContent] 9.8 [ProteinContent] 33.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Combine all the ingredients, except half the cheese. Pour the mixture into a well-greased crock-pot. Cover and cook on low setting for 6-8 hours. Just before serving, sprinkle with the remaining cheese.
[Name] Date Nut Roll [AuthorId] 2178 [AuthorName] troyh [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2001-05-13T12:44:00Z [Description] Make and share this Date Nut Roll recipe from Food.com. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "Fruit", "Nuts", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "1/4", "1/2", "3", "1/4", "2", "1", "1"] [RecipeIngredientParts] ["butter", "corn syrup", "vanilla extract", "salt", "confectioners' sugar", "dates"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2656.4 [FatContent] 83.1 [SaturatedFatContent] 17.0 [CholesterolContent] 35.0 [SodiumContent] 1707.8 [CarbohydrateContent] 478.2 [FiberContent] 26.6 [SugarContent] 386.5 [ProteinContent] 36.3 [RecipeServings] nan [RecipeYield] 1 pound [RecipeInstructions] Blend butter, corn syrup and vanilla. Add nonfat dry milk, salt, sugar and dates. Mix well, and shape in small rolls. Dip each roll in nuts. (If nuts don't stick, moisten rolls with corn syrup].

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