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[Name] Crunchy Oven Fried Fish [AuthorId] 1530 [AuthorName] Carole Reu [CookTime] PT12M [PrepTime] PT45M [TotalTime] PT57M [DatePublished] 1999-09-03T07:53:00Z [Description] Make and share this Crunchy Oven Fried Fish recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] "Oven" [RecipeIngredientQuantities] ["1", "1/4", "1/4", "1", "1/4", "1/4", "1 1/2", "1/2", NA] [RecipeIngredientParts] ["all-purpose flour", "lemon pepper", "cornmeal", "lemons, rind of", "dried basil"] [AggregatedRating] 4.5 [ReviewCount] 8.0 [Calories] 206.6 [FatContent] 1.7 [SaturatedFatContent] 0.3 [CholesterolContent] 62.3 [SodiumContent] 154.4 [CarbohydrateContent] 16.9 [FiberContent] 1.2 [SugarContent] 0.6 [ProteinContent] 29.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 450. Cut fish into serving size pieces. Mix flour, lemon pepper, and 1/4 tsp salt in a shallow dish. Beat egg white until frothy; place in another shallow dish. Combine bread crumbs, cornmeal, lemon peel, and basil in a third shallow dish. Dip top of fillets into flour mixture; Shake off any excess. Dip tops into egg white; coat with crumb mixture. Spray a shallow baking pan with nonstick cooking spray. Place fillets in pan, coating side up; tuck under thin edges. Bake for 6 to 12 minutes or until fish flakes easily with a fork.
[Name] Crusty Garlic Bread [AuthorId] 1620 [AuthorName] Will Bowden [CookTime] PT45M [PrepTime] PT1H15M [TotalTime] PT2H [DatePublished] 1999-09-11T20:35:00Z [Description] Serve this Italian bread, fragrant with garlic and herbs, hot from the oven - with pasta please! :O) [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/69/0/picWnJQSU.jpg" [RecipeCategory] Breads [Keywords] ["European", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "2", "2", "2", "2", "1/2", "2", "2"] [RecipeIngredientParts] ["garlic cloves", "olive oil", "fresh parsley", "fresh thyme", "dried thyme", "fresh marjoram", "dried marjoram", "paprika", "parmesan cheese"] [AggregatedRating] 4.5 [ReviewCount] 5.0 [Calories] 71.8 [FatContent] 1.7 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 134.1 [CarbohydrateContent] 11.8 [FiberContent] 0.8 [SugarContent] 0.2 [ProteinContent] 2.1 [RecipeServings] nan [RecipeYield] 10 pieces [RecipeInstructions] Preheat oven to 350°F. In a small bowl, combine the garlic and oil, mix well. In another bowl, combine parsley, thyme, marjoram and paprika. Add Parmesan; mix well. Cut each loaf crosswise into diagonal slices, without cutting all the way through. Brush cut sides of slices with garlic oil. Sprinkle herb mixture between slices. Wrap each loaf in foil, place on a baking sheet. Bake until heated through, about 10 to 15 minutes. Unwrap the loaves and place them on a breadboard or in a basket. Serve immediately. FREEZER Follow the recipe through step 2, but wrap each loaf in plastic wrap and then in foil. Freeze up to 1 month. To heat, preheat oven to 350°F. Remove foil and plastic wrap from loaves; rewrap in foil. Place on a baking sheet and bake until heated through, about 25 to 30 minutes.
[Name] Cream of Chicken Soup With Wild Rice [AuthorId] 1531 [AuthorName] Mimi Hiller [CookTime] PT1H5M [PrepTime] PT1H25M [TotalTime] PT2H30M [DatePublished] 1999-09-20T19:27:00Z [Description] Good friend Nancy Dooley shared this with me, and it's become a family favorite...especially good for fall and winter, but we eat it year round. [Images] character(0) [RecipeCategory] Whole Chicken [Keywords] ["Chicken", "Poultry", "Rice", "Meat", "Winter", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["8", "1 1/2", "7", "12", "2", "1", "1", "2", "3/4", "1/2", "3/4", "4", "3/4"] [RecipeIngredientParts] ["wild rice", "fryer chickens", "water", "mushrooms", "onion", "celery", "instant chicken bouillon granules", "white pepper", "butter", "all-purpose flour", "milk", "dry sherry"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 610.0 [FatContent] 31.8 [SaturatedFatContent] 13.9 [CholesterolContent] 123.0 [SodiumContent] 1117.6 [CarbohydrateContent] 42.6 [FiberContent] 3.2 [SugarContent] 2.9 [ProteinContent] 35.2 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] *I used Superior Touch Chicken Base and it was heavenly. Cook wild rice according to package directions for 30 minutes; drain off liquid and rinse thoroughly. Set partially cooked rice aside. In a large saucepan, combine the chicken and water. Bring to boiling, reduce heat, and simmer for 40 minutes or until the chicken is tender. Remove chicken from broth and let stand until cook enough to handle. Skim fat from broth. Strain and reserve broth. Remove chicken meat from bones. Cut into bite-size pieces. In the same saucepan, cook celery and onion in hot oil for 4-5 minutes; add mushrooms and cover and cook for 5 to 10 minutes or until everything is tender, stirring now and then. Remove from heat. Return broth to the saucepan. Add the partially cooked wild rice to the chicken broth mixture. Stir in the bouillon granules and white pepper. Bring to boiling. Reduce heat and simmer, uncovered, for 15 minutes. In a large separate saucepan, melt the butter. Stir in flour until it all clings together and is smooth. Add the milk all at once and stir and cook until it's bubbly and thick. Add some hot broth mixture to the white sauce mixture and stir until smooth; return all to the broth mixture. Stir in the chicken pieces and the Sherry. Heat through.
[Name] Cream Puff Paste [AuthorId] 1551 [AuthorName] Sean Coate [CookTime] PT1H50M [PrepTime] PT3H55M [TotalTime] PT5H45M [DatePublished] 1999-09-07T20:26:00Z [Description] Make and share this Cream Puff Paste recipe from Food.com. [Images] character(0) [RecipeCategory] Weeknight [Keywords] "Oven" [RecipeIngredientQuantities] ["1", "1", "1/2", "1/4", "4", "1"] [RecipeIngredientParts] ["all-purpose flour", "water", "sweet unsalted butter", "salt", "eggs", "egg"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 1626.3 [FatContent] 117.1 [SaturatedFatContent] 66.3 [CholesterolContent] 1174.0 [SodiumContent] 958.5 [CarbohydrateContent] 97.3 [FiberContent] 3.4 [SugarContent] 1.3 [ProteinContent] 45.3 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Put water, butter or salt in a large heavy saucepan and bring to a boil. Remove from heat (butter should be completely melted] and add the flour all in one fell swoop. Mix as quickly as possible with a sturdy wooden spoon. This mixture is known as a \"panade\". Return the saucepan to the stove over the lowest possible heat. Continue to stir with the wooden spoon while the panade dries out. This will take about 5 minutes, and a thin crust will form on the bottom of the pan. This is supposed to happen, so don't worry about it, and don't try to scrape it up and incorporate it into the dough, or you will have plaster chips in your pastries. The dough should be soft, but when you pinch it between thumb and forefinger it should not stick to your hand. Dump the panade into a bowl, and let it cool for at least 5 minutes. Then add the eggs, one at a time, beating well after each addition. The mixture should be smooth and creamy looking before you add the next egg. After all 4 eggs have been beaten in, the dough will be shiny and satiny yellow, thick and heavy. Butter and flour a cookie sheet. Fill a pastry bag with the dough. If you don't have a pastry bag, you can use a tablespoon to drop dollops of dough onto the cookie sheet for eclairs and/or cream puffs, but you really must have a pastry bag in order to make a cream puff ring. For cream puffs, Squeeze out balls about the size of ping pong or golf balls. For eclairs, squeeze out oblongs at 3 to 4 inches long. If you are using the recipe given above, you should end up with 14 to 16 pastries. Don't succumb to the temptation to make fewer and larger ones, for they won't cook properly if you do. Brush the tops of the pastries with beaten egg, using the bristles of the brush to gently push down and flatten out the little curlicues left by the pastry bag as you lifted it off. Finally, drag the tines of a dinner fork down the length of each eclair. The resulting stripes will make for a more attractive and professional looking product. For a cream puff ring, first mark a 10\" circle on the surface of the buttered and floured cookie sheet. Then, using a pastry gab, squeeze out a 1\" wide \"halo\" of cream puff paste right on top of the circle you've outlined. Squeeze another 1\" wide ring of dough adjacent to - and touching - the first. Squeeze a third ring directly over the \"crack\" between the other two. Brush the whole thing with beaten egg, and sprinkle a handful of thinly sliced almonds all over the top of the ring. Let the cream puffs, eclairs, or cream puff ring sit and \"dry\" for no less than 15 and no more than 25 minutes before baking. The oven should be preheated to 375F for cream puffs and/or eclairs, and to 400F for a cream puff ring. Bake the former at 375F for about 30 minutes, or until they have puffed up nicely and turned golden brown. Bake the latter at 400F for about 45 minutes, or until it is well puffed and golden brown. Then, turn the oven off, open the door, and leave it halfway open for an hour. If it won't stay ajar by itself, prop it open by wedging something in there. This is to allow steam to escape and to let the pastries cool slowly and \"dry\" as they cool so that they won't collapse or become soft and soggy. After an hour has passed, remove the pastries from the oven. They are now ready to be filled. To fill individual pastries: Cut cream puffs and eclairs in half (from side to side, not from top to bottom]. Fill with whatever filling you desire. Replace lids. Glaze with icing or pour sauce on top. Serve. It is wise not to fill pastries to far in advance of the serving time. The closer the preparation time is to the serving time, the smaller the likelihood that the pastries will begin to soften or get soggy. To fill a cream ring: Use a slicing knife with a long serrated blade to cut the top off a cream puff ring. Fill the bottom with praline cream (or coffee cream, or chocolate cream] filling. Fill a pastry bag with sweetened whipped cream. use a nozzle with a zigzag edge (like pinking shears] to squeeze out a layer of fancy puff-balls of whipped cream all over the layer of praline cream filling. Finally, replace the lid and dust the top with 10X powdered confectioners' sugar. Keep the cream puff ring in a cool dry place until serving time. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * PRALINE FILLING Recipe By : Homemade Good News (Vol 3 No 3] Serving Size : 1 Preparation Time :0:00 Categories : Pastries Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup 10X powdered confectioners' sugar 1/2 cup almonds Make the vanilla custard cream. Place the sugar and nuts in a heavy saucepan and place over medium heat. Stir constantly with a wooden spoon. It will take a while for the sugar to melt because there is no water or other liquid in the pot. Keep on stirring! As soon as the sugar melts, it will turn into caramel. Immediately remove from heat and pour the caramel onto an oiled marble slab (if you have one] or onto an oiled cookie sheet (if you don't]. Allow it to cool. When the candy has cooled, it will be hard and brittle. Break it into pieces, place the pieces in your blender or food processor, and grind them up into powder. Fold the praline powder into the vanilla custard cream. - - - - - - - - - - - - - - - - - - NOTES : This is for Cream Puff Ring * Exported from MasterCook * CHOCOLATE ICING Recipe By : Homemade Good News (Vol 3 No 3] Serving Size : 1 Preparation Time :0:00 Categories : Frostings, Fillings, & Icings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 ounces bitter (unsweetened] chocolate 3 ounces semi-sweet chocolate 3/4 cup cream (heavy cream is best, but is so hard to come by that unless you have your own dairy you will probably have to use whipping cream] enough water to thin icing to desired consistency (1 or 2 Tbsp] Melt the chocolate in the cream over low heat, stirring with a wooden spoon. Bring to a boil. cool to lukewarm. Add water as desired. Spoon over eclair or cream puffs. - - - - - - - - - - - - - - - - - - NOTES : This is a glaze for eclairs or sauce for cream puffs. If you pour the icing while it is still hot, it will run off the surface of the eclairs or cream puffs instead of sticking. It should be warm when you pour it. For a sweeter icing, increase the amount of semi-sweet chocolate and decrease the amount of bitter chocolate. Kim C.
[Name] Creamed Tuna [AuthorId] 1539 [AuthorName] opal Fitzgerald [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 1999-09-07T20:30:00Z [Description] This is a quick way of fixing it and one that I have used for years as a quick lunch or supper. Add a salad and drink and it equals a good meal. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Tuna", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1"] [RecipeIngredientParts] ["tuna", "milk", "pimientos"] [AggregatedRating] 4.5 [ReviewCount] 17.0 [Calories] 292.2 [FatContent] 15.1 [SaturatedFatContent] 4.5 [CholesterolContent] 43.5 [SodiumContent] 980.8 [CarbohydrateContent] 12.4 [FiberContent] 0.0 [SugarContent] 2.1 [ProteinContent] 25.8 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Mix soup and milk until well blended, heat until very hot (do not boil] add tuna and pimientos. Heat until hot and serve over toast or biscuits. Garnish with a couple of small sweet pickles (goes great with this].
[Name] Creamy Mushroom and Onion Rotini [AuthorId] 1555 [AuthorName] Cindy Hartlin [CookTime] PT16M [PrepTime] PT10M [TotalTime] PT26M [DatePublished] 1999-09-13T14:12:00Z [Description] Make and share this Creamy Mushroom and Onion Rotini recipe from Food.com. [Images] character(0) [RecipeCategory] Low Cholesterol [Keywords] ["Healthy", "< 30 Mins"] [RecipeIngredientQuantities] ["4", "1", "2", "2", "1", "1", "1/2", "1/4", "1/4", "2/3", "1/3", "1/4", NA] [RecipeIngredientParts] ["rotini pasta", "bacon", "garlic", "cooking onion", "mushroom", "dried thyme leaves", "salt", "pepper", "dry white wine", "fresh parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 365.7 [FatContent] 8.1 [SaturatedFatContent] 2.9 [CholesterolContent] 12.2 [SodiumContent] 158.7 [CarbohydrateContent] 58.8 [FiberContent] 3.4 [SugarContent] 4.5 [ProteinContent] 13.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Cook rotini pasta according to package directions.", "In large skillet, heat oil over medium heat. Add bacon and cook until translucent. Stir in garlic, onion and mushrooms.", "Cook, stirring occasionally, for 5 minutes or until mushrooms begin to brown.", "Increase heat to high and stir in thyme, salt and pepper.", "Stir in cream, stock and wine. When mixture boils, reduce heat and simmer for 1 minute. Add hot drained pasta and toss.", "Garnish with chopped fresh parsley and serve immediately." ]
[Name] Auntie Bettys Double Chocolate Cheesecake [AuthorId] 1549 [AuthorName] Dave5003 [CookTime] PT1H20M [PrepTime] PT1H35M [TotalTime] PT2H55M [DatePublished] 1999-08-16T06:13:00Z [Description] Make and share this Auntie Bettys Double Chocolate Cheesecake recipe from Food.com. [Images] character(0) [RecipeCategory] Cheesecake [Keywords] ["Dessert", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1/2", "1/4", "1/2", "3", "1", "4", "12", "2", "2", "3", "1"] [RecipeIngredientParts] ["butter", "cream cheese", "sugar", "eggs", "vanilla extract", "sour cream", "sugar", "vanilla"] [AggregatedRating] nan [ReviewCount] nan [Calories] 921.2 [FatContent] 70.0 [SaturatedFatContent] 39.5 [CholesterolContent] 240.0 [SodiumContent] 403.9 [CarbohydrateContent] 67.9 [FiberContent] 3.5 [SugarContent] 56.0 [ProteinContent] 14.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["CRUST Roll out chocolate cream wafers on wax paper.", "Mix crumbled wafers, butter and nuts in the bottom of a 10\" spring form pan.", "Using a piece of wax paper, press mixture evenly in the bottom of the pan.", "Place pan in refrigerator or freezer while preparing the filling.", "FILLING Preheat oven to 350 degrees.", "In a large bowl beat cream cheese until fluffy.", "Gradually add sugar.", "Beat in eggs one at a time until well blended.", "Stir in chocolate and vanilla.", "Mix well.", "Pour on top of prepared crust and bake 50 minutes.", "Remove from oven.", "Turn oven off and close door.", "TOPPING Combine sour cream, sugar and vanilla.", "Spread over cheesecake. Return to oven, but do not reheat oven.", "Leave in warm oven for 10 minutes with the door closed.", "Open door and leave cake in oven for an additional 20 minutes.", "Remove cake from oven.", "Allow cake to cool on wire rack.", "FINAL TOUCH Freeze Hershey bar.", "When cake is cooled, shave frozen chocolate on top of cake. Refrigerate overnight." ]
[Name] Creme Brulee [AuthorId] 1530 [AuthorName] Carole Reu [CookTime] PT1H10M [PrepTime] PT2H45M [TotalTime] PT3H55M [DatePublished] 1999-08-11T19:37:00Z [Description] Make and share this Creme Brulee 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/69/6/picOtEPc4.jpg" [RecipeCategory] Dessert [Keywords] ["European", "Free Of...", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "1", "1/4", "3", "3", "1/2", NA, "1", "4 1/2", "4 1/2", "1", "3", "2", "1", "2", "2"] [RecipeIngredientParts] ["heavy cream", "vanilla bean", "sugar", "eggs", "dark brown sugar", "fresh raspberry", "vanilla bean", "baking chocolate", "pecans", "brazil nut", "coffee beans", "bananas", "butter", "brandy", "brown sugar"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 573.3 [FatContent] 48.5 [SaturatedFatContent] 28.9 [CholesterolContent] 363.2 [SodiumContent] 91.0 [CarbohydrateContent] 30.0 [FiberContent] 0.0 [SugarContent] 26.3 [ProteinContent] 6.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 300°F. In top of double boiler over hot water, heat cream, vanilla bean and sugar to almost boiling. Lower heat and simmer for 1 minute. Remove from heat. Beat eggs and egg yolks. Pour cream mixture in a thin stream into eggs, stirring constantly. Return to double boiler. Cook over medium heat, stirring with a wooden spoon, for 3 to 4 minutes or until custard coats back of spoon. Remove vanilla bean. Pour into 6 custard dishes or 4 to 5 cup flame proof serving dish. Set dishes in a large pan of hot water on middle rack of oven. (Hot water should be level with custard.] Bake for 35 to 45 minutes, or until center of custard is set. Remove custard from water and cool. Cover and chill. To serve, sift brown sugar on top of creme. Place dish into bowl of crushed ice. Leaving door open, place under broiler at least 6\" from flame until hard crust of caramelized sugar is formed. Serve immediately or chill until serving time. Pass bowl of fresh raspberries along with creme for the perfect topping. Add a spoonful of whipped creme to the custard, if desired. VARIATIONS, FLAVORED CREME BRULEE: Vanilla Bean: Add 1 pod for 3 cups of cream. Break it open lengthwise or simply pierce it, and put it into liquid before it boils. Chocolate: Add 4 1/2 oz cooking chocolate for each 3 cups of cream, melted in warm liquid. Praline: Add 4 1/2oz pralines to each 3 cups of cream after it is cooked. Nuts: Add 1 cup finely chopped pecans or brazil nuts for 3 cups cream after it is cooled. Coffee: Use 3 oz coffee beans (Espresso, French Roast, etc -- ] finely ground, then grilled in a pan of 3 cups cream. Add to boiling liquid; infuse for 15 minutes, then strain. Bananas: Mash 2 soft bananas; saute in 1 tbsp butter. Add 2 tbsp brandy and 2 tsp brown sugar. Cook for 5 minutes. Pat down on bottom of creme brulee pan before adding liquid. NOTES : Use a double boiler to scald the cream unless you have a heavy saucepan. Use very low heat. Milk scorches easily and, when scorched, should be thrown out. Beat eggs or egg yolks with a wire whisk or beater. Add sugar gradually and continue whipping until it is thoroughly mixed inches. NEVER add eggs directly to a hot mixture. (unless you like scrambled eggs in cream.] Pour some of the hot liquid into the eggs while stirring briskly, then return the warmed combination to the remaining hot liquid in the pan. Stir the custard constantly over low heat until it acquires body. Test it by letting it run off the back of a spoon; if a light coating clings to the spoon, the custard is finished. Stir the custard occasionally as it cools to prevent a surface skin from forming. When it is cool, chill it, covered lightly with a clean dish towel, in the refrigerator.
[Name] Green and Gold Chowder [AuthorId] 1543 [AuthorName] Doreen Randal [CookTime] PT13M [PrepTime] PT25M [TotalTime] PT38M [DatePublished] 1999-08-13T14:00:00Z [Description] Make and share this Green and Gold Chowder recipe from Food.com. [Images] character(0) [RecipeCategory] Chowders [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["450", "425", "1", "50", "3", "100", "100", "100"] [RecipeIngredientParts] ["milk", "bay leaf", "butter", "flour", "onions", "frozen green beans"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1328.5 [FatContent] 60.7 [SaturatedFatContent] 36.2 [CholesterolContent] 333.3 [SodiumContent] 5702.0 [CarbohydrateContent] 53.8 [FiberContent] 5.0 [SugarContent] 5.6 [ProteinContent] 138.3 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Arrange fish in a shallow dish in a single layer. Add half the milk and bay leaf, cover and cook on HIGH for 7 minutes, until it can be flaked. Reserve cooking liquid. Flake fish, discarding skin and bones. Cut the beans into 2 1/2 cm pieces and the baby corn in half if large. Place the butter in a microwave safe bowl cover and microwave on HIGH until melted. Stir in the flour and whisk in the fish cooking liquid and the remaining milk, a little at a time, until mixture is smooth. Mix the vegetables into the sauce. Cover and cook on HIGH for 6 1/2 minutes, stir in fish and pepper to taste and cook for a further 2 minutes, until vegetables are cooked, stirring twice.
[Name] Tortilla Peach Cobbler [AuthorId] 1530 [AuthorName] Carole Reu [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 1999-08-26T04:02:00Z [Description] Make and share this Tortilla Peach Cobbler recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["1/2", "1", "16", "1", "2", "1", NA] [RecipeIngredientParts] ["sugar", "cornstarch", "candied ginger", "white flour tortillas", "wheat flour tortillas", "sugar"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 232.6 [FatContent] 2.1 [SaturatedFatContent] 0.5 [CholesterolContent] 0.0 [SodiumContent] 146.7 [CarbohydrateContent] 52.6 [FiberContent] 2.4 [SugarContent] 38.0 [ProteinContent] 2.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 400 and lightly spray an 8 or 9\" round cake pan. In a mixing bowl, stir together sugar and cornstarch. Add peaches with juice and ginger. Toss to combine evenly. Spread 1/2 of the peach mixture evenly into prepared pan. Arrange 1/2 of the tortilla strip over peaches. Top with remaining peach mixture. Arrange remaining tortilla strips over peaches in a lattice pattern. Lightly spray lattice with cooking spray and sprinkle with sugar and almonds, if desired. Bake 25 minutes until filling is bubbly throughout and top is browned.
[Name] Tricolor Crustless "Quiche" [AuthorId] 39547 [AuthorName] Julesong [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-08-08T01:39:00Z [Description] Make and share this Tricolor Crustless "Quiche" recipe from Food.com. [Images] character(0) [RecipeCategory] Savory Pies [Keywords] ["Breakfast", "Vegetable", "European", "Spring", "Summer", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["2/3", "6", "3", "8", "8", "7 -8", "1", "1/2", "4", "1/2", "1", NA] [RecipeIngredientParts] ["spinach", "carrots", "potatoes", "low-fat cream cheese", "cream cheese", "swiss cheese", "all-purpose flour", "milk", "eggs", "white pepper", "hot paprika"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 508.2 [FatContent] 27.0 [SaturatedFatContent] 16.1 [CholesterolContent] 183.4 [SodiumContent] 362.9 [CarbohydrateContent] 46.6 [FiberContent] 5.9 [SugarContent] 4.3 [ProteinContent] 21.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 375 degrees F (190 C]. For frozen spinach: cook over low heat until liquid evaporates. Fresh spinach: wash and boil only in water clinging to the leaves until tender. Drain, chop, and place in bowl. In a separate bowl, mash the cooked carrots. In another bowl, mash the cooked potatoes. In yet another bowl, mix the cheeses, flour, milk, eggs, white pepper, paprika, salt, and pepper. Divide into 3 equal portions and place a portion into each of the other bowls of spinach, carrot, and potatoes. Mix contents of all three bowls well. Butter a deep 14x4-inch pan. Spoon in potato mixture and bake in 375 degrees F (190 C] for 8 minutes. Spoon in the carrot mixture and bake 8 more minutes. Now spoon in the spinach mixture and bake 45 minutes or until everything sets. Turn off the oven, but leave the quiche in the oven for 5 minutes. Remove from oven, then let cool for at least 5 minutes before serving.
[Name] Twice Baked Potatoes II [AuthorId] 1777 [AuthorName] Brewer [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 1999-09-15T04:35:00Z [Description] Make and share this Twice Baked Potatoes II recipe from Food.com. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["6", "3 -4", "2", "1/2"] [RecipeIngredientParts] ["potatoes", "milk", "margarine", "cheddar cheese"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 120.3 [FatContent] 3.7 [SaturatedFatContent] 1.5 [CholesterolContent] 5.5 [SodiumContent] 59.7 [CarbohydrateContent] 18.9 [FiberContent] 2.3 [SugarContent] 0.9 [ProteinContent] 3.5 [RecipeServings] nan [RecipeYield] 12 halves [RecipeInstructions] ["Bake potatoes until almost done. Remove from oven and let cool long enough so that you can handle them.", "Cut them in half lengthwise and scoop out the insides and place in a bowl.", "Mash the potatoes with a masher, add some milk (for 6 potatoes I add about 3-4 tbsp.] and about 2 tablespoons of margarine.", "Mash some more to mix in the milk and margarine. Add about 1/2 cup of grated cheddar cheese , how much depends on how cheesy you want them, and mix the cheese in thoroughly.", "Place the potato mixture back into the skins and bake at 350% for about 30 minutes." ]
[Name] No Bake Chocolate Cookies [AuthorId] 1643 [AuthorName] Mutende [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 1999-09-17T04:43:00Z [Description] Make and share this No Bake Chocolate Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["750", "500", "75", "250", "2", "2", "125", "125", "1"] [RecipeIngredientParts] ["rolled oats", "sugar", "milk", "butter", "margarine", "vanilla essence", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2522.8 [FatContent] 136.6 [SaturatedFatContent] 44.5 [CholesterolContent] 95.2 [SodiumContent] 1569.7 [CarbohydrateContent] 265.6 [FiberContent] 48.1 [SugarContent] 32.3 [ProteinContent] 72.9 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Simmer sugar, milk, butter, cocoa and salt over a low heat until well blended, then add rolled oats, chopped nuts, coconuts and vanilla and remove from heat. Beat mixture well until stiff, then drop in spoon-fuls onto greased baking sheet. Leave until set.
[Name] Unusual Chicken [AuthorId] 1697 [AuthorName] Alan1 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-21T05:54:00Z [Description] Make and share this Unusual Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Very Low Carbs", "Low Protein", "Low Cholesterol", "< 15 Mins", "Deep Fried"] [RecipeIngredientQuantities] [NA, NA, NA, NA, NA, NA, NA, NA, NA, NA, NA, NA, NA, NA] [RecipeIngredientParts] ["chicken piece", "chili powder", "ginger", "salt", "garam masala", "soy sauce", "plain yogurt", "curry leaf", "ginger", "garlic", "green chili", "spring onion", "coriander leaves"] [AggregatedRating] nan [ReviewCount] nan [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] ["Mix together and marinate chicken for about 5 to 6 hours or overnight in a covered dish in the refrigerator.", "Add one beaten egg and corn flour to cover. Place some ground nut oil in a wok heat oil and deep fry on a low heat. The meat is now ready to eat.", "If a hotter dish is required: Take some curry leaves, ginger, garlic, green chilies, spring onions, coriander leaves. Place all the above in a wok with hot oil and fry for a couple of minutes.", "Add some yogurt and tomato sauce and stir. Now add the chicken and some red food coloring and stir fry again to cover all the meat with the sauce." ]
[Name] Vegetarian Baked Stuffed Red Bell Peppers [AuthorId] 1556 [AuthorName] Strawberry Girl [CookTime] PT20M [PrepTime] PT0S [TotalTime] PT20M [DatePublished] 1999-09-06T16:27:00Z [Description] Make and share this Vegetarian Baked Stuffed Red Bell Peppers 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/71/9/picrBWj6Y.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/71/9/picQHo8WM.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/71/9/picjC8vMo.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/71/9/pic33731M.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/71/9/pickEXqJC.jpg" ] [RecipeCategory] < 30 Mins [Keywords] "Oven" [RecipeIngredientQuantities] ["1/2", "1", "4", "3", "1", "1/2", "1/2", "1/4", "2", "1/4", "1", "1", "1/2"] [RecipeIngredientParts] ["long-grain rice", "salt", "sweet peppers", "butter", "margarine", "onion", "celery", "sunflower seeds", "parsley", "eggs", "dried oregano leaves", "black pepper", "sharp cheddar cheese"] [AggregatedRating] 4.5 [ReviewCount] 17.0 [Calories] 423.6 [FatContent] 25.5 [SaturatedFatContent] 10.1 [CholesterolContent] 130.7 [SodiumContent] 803.5 [CarbohydrateContent] 36.1 [FiberContent] 6.3 [SugarContent] 9.1 [ProteinContent] 14.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cook rice in 1-1/2 cups boiling salted water for 35 minutes or until tender. Drain if necessary. Set aside. Cut peppers in half. Remove seeds and white membrane. Parboil peppers in boiling salted water for 5 minutes. Arrange in slightly oiled, shallow 1-1/2 quart baking dish. Melt butter in small skillet. Add onion, celery, and sunflower seeds. Saute until onion is tender. Remove from heat. Stir into rice. Add parsley, eggs, oregano, jalapeno pepper, black pepper, and salt to taste. Fill peppers with mixture. Sprinkle cheese on top. Put about 1/3 cup hot water in bottom of dish. (I use the water used to parboil the peppers.] Bake at 400 F for about 20 minutes.
[Name] Chili With Biscuits [AuthorId] 1530 [AuthorName] Carole Reu [CookTime] PT12M [PrepTime] PT45M [TotalTime] PT57M [DatePublished] 1999-09-08T05:35:00Z [Description] Make and share this Chili With Biscuits recipe from Food.com. [Images] character(0) [RecipeCategory] Beans [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["14 1/2", "14 1/2", "14 1/2", "15", "15", "2", "1", "1/2", "1/2", "2", "1", "1/2", "1/4", "3/4", "1/2", "1/2", "1 1/2", "1/8", "1/2", "1/4"] [RecipeIngredientParts] ["garbanzo beans", "kidney beans", "celery", "onion", "apple cider", "low sodium chicken broth", "chili powder", "garlic", "dried oregano", "pepper", "nonfat cheddar cheese", "all-purpose flour", "whole wheat flour", "baking powder", "salt", "skim milk", "low-fat sour cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 200.2 [FatContent] 2.4 [SaturatedFatContent] 0.8 [CholesterolContent] 3.3 [SodiumContent] 458.2 [CarbohydrateContent] 37.0 [FiberContent] 7.0 [SugarContent] 3.6 [ProteinContent] 8.8 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Stir together undrained tomatoes, garbanzo beans, kidney beans, celery, onion, apple juice, chicken broth, chili powder, garlic, oregano, and pepper in a 4 quart Dutch oven or kettle. Bring to boiling; reduce heat. Sour Cream Biscuits: stir together both flours, baking powder, and salt in a medium bowl. Add milk and sour cream, stirring until just moistened. Drop biscuit dough in 8 mounds onto simmering soup mixture. Cook, covered, about 12 minutes or until a toothpick inserted into biscuits comes out clean. Ladle soup into soup bowls. Place a biscuit on top of each serving and sprinkle with cheese.
[Name] Vidalia Onion Casserole [AuthorId] 1746 [AuthorName] Mr. Bill [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-08-21T10:46:00Z [Description] Make and share this Vidalia Onion Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["3", "1/4", "1", "2", "2", "3/4", NA, "3/4"] [RecipeIngredientParts] ["butter", "herb stuffing mix", "butter", "eggs", "milk", "cheddar cheese"] [AggregatedRating] 4.5 [ReviewCount] 5.0 [Calories] 354.4 [FatContent] 28.5 [SaturatedFatContent] 17.2 [CholesterolContent] 180.2 [SodiumContent] 315.2 [CarbohydrateContent] 14.7 [FiberContent] 1.7 [SugarContent] 5.5 [ProteinContent] 11.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350F. Cut onions in quarters and slice very thin. Set aside. Melt 1/4 cup butter in saucepan and pour over stuffing. Mix thoroughly and line 1 quart casserole dish with stuffing mixture. Melt 2 tablespoons butter in pan and saute onions until tender. Pour over stuffing in casserole dish. Mix eggs, milk, salt and pepper. Pour mixture over onions and sprinkle cheese over top. Bake for 45 minutes or until slightly brown.
[Name] Lemon Whipped Cream [AuthorId] 1530 [AuthorName] Carole Reu [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 1999-08-13T12:52:00Z [Description] Make and share this Lemon Whipped Cream recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/73/0/picbovOuH.jpg" [RecipeCategory] Low Protein [Keywords] ["Free Of...", "< 15 Mins", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["1", "4", "4", "2"] [RecipeIngredientParts] ["heavy cream", "sugar", "lemon juice", "lemons, zest of"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 21.5 [FatContent] 1.8 [SaturatedFatContent] 1.1 [CholesterolContent] 6.8 [SodiumContent] 1.9 [CarbohydrateContent] 1.3 [FiberContent] 0.0 [SugarContent] 1.1 [ProteinContent] 0.1 [RecipeServings] 48.0 [RecipeYield] nan [RecipeInstructions] Whip heavy cream. Fold in sugar, lemon juice and zest.
[Name] Whole Grain Buttermilk Pancakes [AuthorId] 1530 [AuthorName] Carole Reu [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-07T20:50:00Z [Description] Make and share this Whole Grain Buttermilk Pancakes recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["2/3", "1/4", "1", "1", "1 1/2", "1/4", "1/4", "1", "2", "2", NA] [RecipeIngredientParts] ["whole wheat flour", "cornmeal", "brown sugar", "baking powder", "baking soda", "salt", "buttermilk", "eggs"] [AggregatedRating] 5.0 [ReviewCount] 11.0 [Calories] 61.5 [FatContent] 2.0 [SaturatedFatContent] 0.5 [CholesterolContent] 36.1 [SodiumContent] 154.2 [CarbohydrateContent] 8.9 [FiberContent] 1.2 [SugarContent] 2.2 [ProteinContent] 3.0 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] ["In a medium size bowl, combine the whole wheat flour, oat bran, cornmeal, sugar, baking powder and baking soda, and salt. In another bowl, combine the buttermilk, egg yolks and oil.", "In a large bowl, beat the egg whites until stiff peaks form.", "Stir in the buttermilk mixture into the flour mixture. Fold in the egg whites.", "Lightly coat a skillet with cooking spray and set over moderate heat. When the skillet is hot, cook the pancakes 4 at a time, using 1/4 cup batter for each.", "Cook for about 2 minutes on one side or until bubbles appear on the surface; turn, then cook 2 minutes or until golden brown on each side and cook through." ]
[Name] Yolkless Noodles [AuthorId] 1530 [AuthorName] Carole Reu [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-08-18T05:00:00Z [Description] Make and share this Yolkless Noodles recipe from Food.com. [Images] character(0) [RecipeCategory] Low Cholesterol [Keywords] ["Healthy", "< 15 Mins"] [RecipeIngredientQuantities] ["2", "1/2", "2", "1/3", "2", "3"] [RecipeIngredientParts] ["all-purpose flour", "salt", "water", "olive oil", "all-purpose flour"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 138.2 [FatContent] 1.5 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 160.0 [CarbohydrateContent] 26.1 [FiberContent] 0.9 [SugarContent] 0.1 [ProteinContent] 4.4 [RecipeServings] 8.0 [RecipeYield] 14 oz. fresh pasta [RecipeInstructions] In a large mixing bowl stir together the 2 cups flour and salt. Make a well in the center of the dry mixture. In a small mixing bowl combine egg white, water, and oil. Add to the dry mixture. Mix well. Sprinkle kneading surface with 1 Tbsp of the remaining flour. Turn dough out onto floured surface. Knead till dough is smooth and elastic (8 to 10 minutes total], adding 1 to 2 Tbsp additional flour as needed. Cover and let the dough rest for 10 minutes. Divide dough into 4 equal portions. On a lightly floured surface, roll each portion into a 12\" square, (about 1/16\" thick]. Let stand, uncovered, about 20 minutes. Loosely roll up dough jelly-roll style; cut into 1/4\" wide strips. Shake the strands to separate and cut into 2 to 3\" lengths. If using a pasta machine, pass each portion through machine according to manufacturer's directions till dough is 1/16\" thick. Cut into 1/4\" wide strips. Cut strips into 2 to 3\" lengths. To store cut noodles, spread them on a wire cooling rack. Let noodles dry overnight or till completely dry; place in an airtight container and refrigerate for up to 3 days. Or, dry the noodles for at least 1 hour and seal in a freezer bag or freezer container; freeze up to 8 months. Cook noodles for 1 1/2 to 2 minutes or till tender but still firm, allowing a few more minutes for dried or frozen noodles. Drain noodles well.
[Name] Yorkshire Pudding Popovers [AuthorId] 1712 [AuthorName] Ian Carol Rice [CookTime] nan [PrepTime] PT0S [TotalTime] PT15M [DatePublished] 1999-08-22T05:48:00Z [Description] This recipe comes from Brian Turner, the greatest living Yorkshire chef. It's chief glory is that all the measurements are by volume so adjusting it to suit larger or smaller groups is dead easy. I always use a yogurt container to measure it but you could use a bucket if you've a large group for which to cater. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/74/4/jbir8X7cRBqn8agb8XLb_pudding.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/74/4/picGMFUy4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/74/4/bxgCjMS6Kg12nxg8dXjg_pudding.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/74/4/QI7GrotSzyVrAAVDDVFo_pudding.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/74/4/pic8SPoNe.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/74/4/pic6iyXwL.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/74/4/picvosmPv.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/74/4/picBnV5D5.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/74/4/picmQkrBy.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/74/4/picxNMKeS.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/74/4/picYfgCuN.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/74/4/pic1QenxQ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/74/4/picTtNBwA.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/74/4/picyaCTVA.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/74/4/picWqHrHJ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/74/4/picwfqL3U.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/74/4/piciprU8u.jpg"] [RecipeCategory] European [Keywords] ["< 15 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", NA] [RecipeIngredientParts] ["plain flour", "egg", "milk", "salt"] [AggregatedRating] 5.0 [ReviewCount] 102.0 [Calories] 239.7 [FatContent] 8.3 [SaturatedFatContent] 3.3 [CholesterolContent] 234.5 [SodiumContent] 116.8 [CarbohydrateContent] 27.1 [FiberContent] 0.8 [SugarContent] 0.3 [ProteinContent] 12.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Preheat the oven to hot (425F/220C/Gas 7]", "Put a teaspoonful of oil or dripping in each of several muffin tins or, to be truly Yorkshire, a couple of tablespoonsful in a larger roasting tin and place in the oven until the fat is really hot and beginning to smoke. Meanwhile combine the rest of the ingredients and beat to form a batter of the consistency of double cream.", "If you wish you can add mixed dried herbs to add a savoury flavour.", "When the fat is smoking take the tin out of the oven and place it over a low light so that it doesn't cool as you add the batter.", "Pour in the batter If you're using muffin tins don't over fill.", "Remember that the puddings will rise and puff up.", "Put the tin back into the top of the oven as soon as possible and leave for about 20-25 minutes by which time they will be puffed up and crisp.", "When my grandmother used to make Yorkshire pudding to go with the Sunday roast we would eat it in the true Yorkshire way.", "That is, as a first course with just a savoury gravy poured over it. After all, the idea of Yorkshire pudding is to fill you up so that you don't want so much of the more expensive meat! If there was any of the pudding left over as a treat we kids would have it as a desert with Golden Syrup poured over it. Servings: 4 Ian Rice (Yorkshireman]" ]
[Name] Zesty Fried Chicken [AuthorId] 1530 [AuthorName] Carole Reu [CookTime] PT35M [PrepTime] PT10M [TotalTime] PT45M [DatePublished] 1999-09-03T07:50:00Z [Description] Make and share this Zesty Fried 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/74/7/picrfPgnB.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/74/7/picSDm3Zv.jpg"] [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "< 60 Mins", "Deep Fried", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1/2", "1/2", "1/2", "1/4", "4", NA] [RecipeIngredientParts] ["cornmeal", "paprika", "salt", "garlic powder", "pepper", "cumin", "boneless skinless chicken breast halves"] [AggregatedRating] 4.5 [ReviewCount] 10.0 [Calories] 152.4 [FatContent] 3.3 [SaturatedFatContent] 0.7 [CholesterolContent] 75.5 [SodiumContent] 429.8 [CarbohydrateContent] 3.8 [FiberContent] 0.6 [SugarContent] 0.1 [ProteinContent] 25.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Combine cornmeal, paprika, salt, garlic, powder, pepper, and cumin in a shallow dish or on a sheet of waxed paper. Rinse chicken, do not pat dry; coat chicken evenly on all sides with the cornmeal mixture. Spray an unheated large skillet with cooking spray. Preheat skillet over medium high heat. Add chicken; cook for 8 to 10 minutes or until tender and no longer pink, turning occasionally to brown evenly on all sides.
[Name] Zucchini Lasagna (Lasagne) - Low Carb [AuthorId] 1535 [AuthorName] Marg CaymanDesigns [CookTime] PT40M [PrepTime] PT20M [TotalTime] PT1H [DatePublished] 1999-09-14T04:32:00Z [Description] Great for anyone going low carb OR who has so many zucchini, they don't know what to do!! :) We found the sauce to be very mild. I think it would be better with twice as much garlic. I boiled my zucchini slices for about 3 minutes so they were partially cooked. I wanted to make sure they were soft in the finished dish or I knew the kids wouldn't eat them. ;) The cottage cheese provides a slightly tangy note. I think we would have preferred ricotta, but that is personal taste. I use my 11x7 baking dish and got 6 pieces the size of what you see in my photos. Both of the guys ate two so it fed 4 of us, and I double the meat. Adjust the recipe accordingly for your family. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/74/9/hctvbRoQFSW9CZ4FVcin_ZL%204%20-%20final_1.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/74/9/zB8YgU9FQSe7XWYyhm2d_ZL%208%20-%20final_5.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/74/9/YvjCHHfTbC59A9IjhLWD-image.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/74/9/picoMwziz.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/74/9/kb7mDI1uQ72JNLbKd1Mc_20150721_192623.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/74/9/ArzOJQr2QmmN35L2qZWj_20150721_195351.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/74/9/PxU4e6FRwOqKoUyvzfWb-image.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/74/9/L2zYMP2RU6zHv15EausC-image.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/74/9/picTlILMx.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/74/9/picKsHpNc.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/74/9/picMW173k.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/74/9/pic4r9eJB.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/74/9/picC5bIgM.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/74/9/picX1EEP6.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/74/9/picDT5Erl.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/74/9/picTuWT1h.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/74/9/pic9bKb2u.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/74/9/picy1PrJz.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/74/9/pichXCXk7.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/74/9/picNWEvFK.jpg"] [RecipeCategory] Vegetable [Keywords] ["Meat", "European", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["2 1/2", "1/2", "1/4", "2", "1", "1", "1/2", "1/2", "1/4", "1/4", "1/8", "1", "3/4", "1/2", "1"] [RecipeIngredientParts] ["zucchini", "lean ground beef", "onion", "tomatoes", "tomato paste", "garlic clove", "dried oregano", "dried basil", "dried thyme", "water", "pepper", "egg", "low fat cottage cheese", "mozzarella cheese", "flour"] [AggregatedRating] 5.0 [ReviewCount] 198.0 [Calories] 261.1 [FatContent] 11.6 [SaturatedFatContent] 5.1 [CholesterolContent] 98.7 [SodiumContent] 631.0 [CarbohydrateContent] 16.1 [FiberContent] 3.4 [SugarContent] 10.5 [ProteinContent] 24.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cook zucchini until tender, drain and set aside. Fry meat and onions until meat is brown and onions are tender; drain fat. Add next 8 ingredients and bring to a boil. Reduce heat; simmer, uncovered 10 minutes or until reduced to 2 cups. In small bowl slightly beat egg. Add cottage cheese, half of shredded cheese and flour. In (1 1/2-qt.] baking-roasting pan arrange half of the meat mixture. Top with half of the zucchini and all the cottage cheese mixture. Top with remaining meat and zucchini. Bake uncovered at 375 degrees F for 30 minutes. Sprinkle with remaining cheese. Bake 10 minutes longer. Let stand 10 minutes before serving.
[Name] Zucchini Squash With Parmesan [AuthorId] 1751 [AuthorName] Jjortikka [CookTime] PT20M [PrepTime] PT0S [TotalTime] PT20M [DatePublished] 1999-09-10T04:52:00Z [Description] Make and share this Zucchini Squash With Parmesan recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1/2", NA, "1/2"] [RecipeIngredientParts] ["zucchini", "margarine", "onion", "parmesan cheese"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 101.4 [FatContent] 6.7 [SaturatedFatContent] 2.8 [CholesterolContent] 11.0 [SodiumContent] 232.8 [CarbohydrateContent] 4.9 [FiberContent] 1.2 [SugarContent] 3.1 [ProteinContent] 6.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Slice your squash and saute it in a little margarine with sliced onion. Salt & pepper to taste. After it's done (approx. 15 to 20 min.], sprinkle with Parmesan cheese.
[Name] Tofu Lasagna [AuthorId] 1572 [AuthorName] Ed Paulhus [CookTime] PT45M [PrepTime] PT0S [TotalTime] PT45M [DatePublished] 1999-08-10T18:21:00Z [Description] Make and share this Tofu Lasagna recipe from Food.com. [Images] character(0) [RecipeCategory] Soy/Tofu [Keywords] ["Beans", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1/4", "1/2", "3", "1/2", "1/8", "3", "1/2", "1", "1/4", "1/2", "1/4"] [RecipeIngredientParts] ["butter", "fresh mushrooms", "garlic cloves", "salt", "pepper", "wheat germ", "tofu", "parmesan cheese", "mozzarella cheese", "fresh parsley"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 350.5 [FatContent] 16.7 [SaturatedFatContent] 8.6 [CholesterolContent] 41.4 [SodiumContent] 626.4 [CarbohydrateContent] 34.4 [FiberContent] 3.5 [SugarContent] 6.1 [ProteinContent] 16.8 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Cook and drain lasagne noodles; set aside.", "Melt butter in large skillet. Add mushrooms, garlic salt and pepper. Cook until mushrooms are tender.", "Stir in sauce and wheat germ; heat through.", "Combine tofu and Parmesan cheese in a bowl.", "Combine mozzarella and parsley in another bowl.", "In a 9x12-inch pan, layer half of each of the ingredients: noodles, tofu mixture, sauce and mozzarella mixture. Repeat. Bake at 350°F for 45 minutes or until hot and bubbly.", "Let stand for 15 minutes before cutting." ]
[Name] Tofu Mayonnaise [AuthorId] 1530 [AuthorName] Carole Reu [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 1999-08-14T06:48:00Z [Description] Make and share this Tofu Mayonnaise recipe from Food.com. [Images] character(0) [RecipeCategory] Soy/Tofu [Keywords] ["Beans", "Vegan", "Low Cholesterol", "Free Of...", "< 15 Mins", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["14", "1/4", "1", "1", "1 1/2", "1", "1/2"] [RecipeIngredientParts] ["silken tofu", "lemon juice", "sugar", "prepared mustard", "apple cider vinegar", "salt"] [AggregatedRating] 5.0 [ReviewCount] 17.0 [Calories] 47.4 [FatContent] 4.1 [SaturatedFatContent] 0.5 [CholesterolContent] 0.0 [SodiumContent] 79.3 [CarbohydrateContent] 1.6 [FiberContent] 0.0 [SugarContent] 1.1 [ProteinContent] 1.2 [RecipeServings] 16.0 [RecipeYield] 1 cup [RecipeInstructions] "Combine all ingredients in a blender and beat until smooth and creamy."
[Name] Tom's Double Barrel Habanero Hot Sauces [AuthorId] 1726 [AuthorName] mail.lynks.com [CookTime] nan [PrepTime] PT30M [TotalTime] PT30M [DatePublished] 1999-09-07T14:02:00Z [Description] Make and share this Tom's Double Barrel Habanero Hot Sauces recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "Healthy", "< 30 Mins"] [RecipeIngredientQuantities] ["12", "1/2", "2", "1", "1", "1/2", "1/4"] [RecipeIngredientParts] ["habaneros", "onion", "garlic cloves", "canola oil", "carrot", "vinegar", "fresh lime juice"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 469.7 [FatContent] 15.5 [SaturatedFatContent] 1.2 [CholesterolContent] 0.0 [SodiumContent] 133.9 [CarbohydrateContent] 77.9 [FiberContent] 13.4 [SugarContent] 38.1 [ProteinContent] 13.5 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Saute the onion and garlic in the oil until soft. Add the carrots with a small amount of water. Bring to a boil, reduce the heat, and simmer until the carrots are soft. Place the chilies, vinegar and lime juice in a blender and blend until peppers are finely minced. Add the onion, garlic and carrots and puree the mixture until smooth. Return the mixture to the stove and simmer for 5 minutes. Strain the mixture into an empty hot sauce bottle. You'll get about 4 ounces. This is a fiery hot sauce that you need to use with care. Place the ingredients that were strained out into a jar and refrigerate. It will have the consistency of finely grated horseradish and the flavor of habanero fruit. I love this on just about everything.
[Name] Tortilla Beef [AuthorId] 124030 [AuthorName] foxysnana [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-08-15T07:43:00Z [Description] Make and share this Tortilla Beef recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Mexican", "Free Of...", "< 15 Mins"] [RecipeIngredientQuantities] ["2", "2", "1", "1/4", "2", "1", "1", "1", "1/2", "1"] [RecipeIngredientParts] ["garlic", "salt", "pepper", "limes", "lemon juice", "onion", "carrot", "marjoram", "beef broth", "tomatoes"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 1933.3 [FatContent] 106.3 [SaturatedFatContent] 41.6 [CholesterolContent] 662.3 [SodiumContent] 3394.9 [CarbohydrateContent] 41.4 [FiberContent] 10.9 [SugarContent] 21.7 [ProteinContent] 195.7 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Spread minced garlic on round steak and sprinkle with salt, pepper and lime juice. Place in the slow cooker and add remaining ingredients. Set cooker on low and cook for 8 hours. Meat should be fork tender and shred easily. Fill tortillas with favorite fillings and meat.
[Name] Beef Liver and Bacon 'n' Onion Sauce [AuthorId] 1555 [AuthorName] Cindy Hartlin [CookTime] PT25M [PrepTime] PT0S [TotalTime] PT25M [DatePublished] 1999-09-13T14:16:00Z [Description] Make and share this Beef Liver and Bacon 'n' Onion Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Beef Organ Meats [Keywords] ["Beef Liver", "Meat", "< 30 Mins", "< 15 Mins"] [RecipeIngredientQuantities] ["6", "1", "2", "2", "1 1/2", "1 1/2"] [RecipeIngredientParts] ["bacon", "onion", "flour", "chicken bouillon mix", "milk", "beef liver"] [AggregatedRating] nan [ReviewCount] nan [Calories] 318.4 [FatContent] 16.7 [SaturatedFatContent] 6.2 [CholesterolContent] 335.9 [SodiumContent] 421.7 [CarbohydrateContent] 12.2 [FiberContent] 0.4 [SugarContent] 1.3 [ProteinContent] 28.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cook bacon in a saucepan until crisp. Drain, reserving 3 tablespoons drippings; set bacon aside. Saute onion in reserved drippings until tender. Blend in flour and bouillon mix. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture just comes to a boil and thickens. Keep warm. Pan fry or broil liver to desired degree of doneness. To serve pour sauce over individual servings of liver and top with crisp bacon.
[Name] Lobster Newburg [AuthorId] 1669 [AuthorName] Tracey Hammonds [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-08-28T12:11:00Z [Description] Make and share this Lobster Newburg recipe from Food.com. [Images] character(0) [RecipeCategory] Lobster [Keywords] ["Very Low Carbs", "< 15 Mins"] [RecipeIngredientQuantities] ["3", "1/4", "2", "1", "3", "1", "1 1/2", "1/4", NA, "4", NA] [RecipeIngredientParts] ["live lobsters", "unsalted butter", "medium-dry sherry", "medium-dry sherry", "brandy", "brandy", "heavy cream", "nutmeg", "cayenne pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 409.6 [FatContent] 33.4 [SaturatedFatContent] 19.8 [CholesterolContent] 312.9 [SodiumContent] 251.7 [CarbohydrateContent] 3.3 [FiberContent] 0.0 [SugarContent] 0.6 [ProteinContent] 17.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Into a large kettle of boiling salted water plunge lobster, head first, and boil covered for 8 minutes from the time the water returns to a boil. Transfer lobsters using tongs to cutting board, cool till they can be handled. Break off the claws at the body, crack and remove the meat and cut into 1/2 inch pieces. Remove the rest of the meat and do the same. In heavy sauce pan cook the meat in butter over moderate heat, stirring occasionally, for 2 minutes. Add 2 tbsp. sherry and 3 tbsp. brandy and cook the mixture , stirring, for 2 minutes. Transfer meat with a slotted spoon to a bowl. Add the cream to the sherry mixture and boil till it is reduced to about a cup. Reduce heat to low and stir in the 1 tsp. sherry and brandy, nutmeg, cayenne and salt to taste. Whisk in the egg yolks. Cook the mixture, whisking constantly, until it registers 140* on a deep fat thermometer,, and cook it whisking, for 3 minutes more. Stir in meat and serve over toast.
[Name] Lots of Berries Pie [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 1999-08-10T06:49:00Z [Description] Make and share this Lots of Berries Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Low Protein", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1", "1/4", "1/2", "1", "1", "3/4", "3/4", "1/2", "2", "2", "1"] [RecipeIngredientParts] ["sugar", "salt", "cornstarch", "cinnamon", "blueberries", "strawberry", "blackberry", "red raspberries", "water", "lemon juice", "butter", "margarine"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 394.3 [FatContent] 18.1 [SaturatedFatContent] 5.6 [CholesterolContent] 7.6 [SodiumContent] 280.2 [CarbohydrateContent] 56.3 [FiberContent] 4.0 [SugarContent] 29.0 [ProteinContent] 3.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In a saucepan, combine sugar, salt, cornstarch, and cinnamon. Stir in berries. Add water and lemon juice. Cook over medium heat just to the boiling point. Pour into pie shell; dot with butter. Top with lattice or full crust. If using a full crust, cut slits in the top, brush with milk and sprinkle with sugar. Bake in oven preheated to 350F for about 45 minutes or until the crust is golden.
[Name] Low-Fat Strawberry Butter [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-08-07T09:18:00Z [Description] Make and share this Low-Fat Strawberry Butter recipe from Food.com. [Images] character(0) [RecipeCategory] Strawberry [Keywords] ["Berries", "Fruit", "Free Of...", "< 15 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/4", "2", "1/4", "1"] [RecipeIngredientParts] ["strawberry", "apple cider", "honey", "vanilla", "cinnamon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 135.9 [FatContent] 0.5 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 2.7 [CarbohydrateContent] 34.9 [FiberContent] 3.1 [SugarContent] 30.1 [ProteinContent] 1.1 [RecipeServings] nan [RecipeYield] 1 1/2 cups [RecipeInstructions] Combine all of the ingredients in a medium saucepan. Bring to a boil, reduce to a simmer and cook until berries are soft. Drain, reserving the juices. Place the berries in a food processor or blender and puree until smooth. Pass through a fine strainer. If too thick, add a few drops of reserved juices to thin.
[Name] BBQ Ranchero Chicken Salad [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-08-07T09:18:00Z [Description] Make and share this BBQ Ranchero Chicken 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/77/3/picCIEZNu.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/77/3/pic3iAiEN.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/77/3/picfnzeSe.jpg"] [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Cheese", "Black Beans", "Corn", "Beans", "Vegetable", "Meat", "Free Of...", "Broil/Grill", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["6", "1/2", "1", "2", "1 1/2", "1", "1", "1/2", "1", "2", "1", "1", "3/4"] [RecipeIngredientParts] ["boneless skinless chicken breast halves", "barbecue sauce", "tomatoes", "red bell pepper", "whole kernel corn", "canned black beans", "ripe olives", "green onions", "chili powder", "cumin"] [AggregatedRating] 5.0 [ReviewCount] 13.0 [Calories] 301.7 [FatContent] 6.0 [SaturatedFatContent] 1.0 [CholesterolContent] 78.1 [SodiumContent] 1002.9 [CarbohydrateContent] 34.6 [FiberContent] 4.1 [SugarContent] 10.5 [ProteinContent] 28.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Brush both sides of chicken with barbecue sauce; grill or broil about 5\" from heat source 6 minutes per side, or until juices are clear. Meanwhile, in a large bowl, combine lettuce, tomatoes, 3/4 cup cheese, pepper, corn, black beans, olives and green onions; mix well. Combine dressing, chili powder and cumin; mix well. To serve, divide lettuce mixture onto 6 serving plates. Cut chicken crosswise into 1/2\" thick slices; arrange over lettuce. Drizzle salads with dressing and sprinkle with remaining 3/4 cup cheese. Chicken may be cooked, cooled, covered and refrigerated up to 1 day before serving. Reheat chicken or served chilled. Lettuce mixture and dressing may be prepared separately, covered and refrigerated up to 4 hours before serving.
[Name] Low-Fat Blueberry Grunt [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT45M [DatePublished] 1999-08-06T00:40:00Z [Description] Make and share this Low-Fat Blueberry Grunt recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Berries", "Fruit", "Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["4", "1", "1", "1/2", "2", "1/4", "1/2", "1/4", "3/4"] [RecipeIngredientParts] ["blueberries", "light brown sugar", "unbleached flour", "whole wheat pastry flour", "baking powder", "salt", "cinnamon", "nutmeg", "milk"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 243.3 [FatContent] 1.4 [SaturatedFatContent] 0.6 [CholesterolContent] 3.2 [SodiumContent] 186.8 [CarbohydrateContent] 56.1 [FiberContent] 3.2 [SugarContent] 33.8 [ProteinContent] 3.9 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In large nonaluminum saucepan, combine berries and 1/2 cup brown sugar. Cook over medium heat, stirring occasionally, until berries come to a boil. Meanwhile, sift flours, baking powder, salt, remaining sugar, cinnamon and nutmeg into medium bowl. Add milk, mixing just to moisten. Drop dumplings by tablespoonfuls into boiling berries. Cover with tight-fitting lid. Lower heat slightly. Cook without lifting lid, about 15 minutes. To serve, using large spoon, transfer dumplings into bowl. Surround with berries. Break dumplings open with two forks. Serve warm, topped with vanilla ice cream or nondairy frozen vanilla dessert.
[Name] Low-Fat Cauliflower Tomato Casserole [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-08-07T08:02:00Z [Description] Make and share this Low-Fat Cauliflower Tomato Casserole recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/77/7/picDl5GqH.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/77/7/picedZBs9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/77/7/picqHSP04.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/77/7/picxqlv1D.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/77/7/pic8W6jbw.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/77/7/pickVYQAI.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/77/7/pic83YoQh.jpg"] [RecipeCategory] Cauliflower [Keywords] ["Vegetable", "Low Protein", "Low Cholesterol", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "4", "1/2", "1/4", "2", "1/4", "1/4", "2"] [RecipeIngredientParts] ["cauliflower floret", "tomatoes", "salt", "pepper", "parmesan cheese", "swiss cheese", "unsalted butter"] [AggregatedRating] 5.0 [ReviewCount] 9.0 [Calories] 130.9 [FatContent] 5.4 [SaturatedFatContent] 3.0 [CholesterolContent] 13.5 [SodiumContent] 431.7 [CarbohydrateContent] 15.8 [FiberContent] 4.1 [SugarContent] 5.9 [ProteinContent] 7.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350F. Place cauliflower in a steamer basket over boiling water. Cover saucepan and steam 4-5 minutes or until cauliflower is almost tender. Arrange cauliflower in a buttered shallow baking dish. Arrange tomatoes over cauliflower. Sprinkle with salt and pepper. Combine cheeses in a bowl and sprinkle over cauliflower mixture. Sprinkle with breadcrumbs, drizzle with butter and bake 20-25 minutes or until top is golden.
[Name] Low-Fat Cauliflower with Bacon [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-08-09T04:56:00Z [Description] I am not a cauliflower lover but we did have this again over the holidays and well, I am back to loving it. [Images] character(0) [RecipeCategory] Cauliflower [Keywords] ["Vegetable", "Low Cholesterol", "Healthy", "Free Of...", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["3/4", "2", "2"] [RecipeIngredientParts] ["cauliflower floret", "bacon", "scallions"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 75.6 [FatContent] 5.2 [SaturatedFatContent] 1.7 [CholesterolContent] 7.7 [SodiumContent] 121.2 [CarbohydrateContent] 5.2 [FiberContent] 2.3 [SugarContent] 2.2 [ProteinContent] 3.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Place cauliflower in a steamer basket over boiling water. Cover pan and steam about 8 minutes or until almost tender. Remove steamer basket and set aside. Heat a heavy nonstick skillet over medium high heat. Cook bacon 4-5 minutes or until browned. Add scallions, cauliflower and salt and pepper to taste. Cook 2 minutes, stirring frequently until hot.
[Name] Low-Fat Fudge Bars [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 1999-08-10T19:13:00Z [Description] Make and share this Low-Fat Fudge Bars recipe from Food.com. [Images] character(0) [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "Low Cholesterol", "Healthy", "< 60 Mins", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["1/3", "1/3", "1/3", "1", "1/8", "1/2", "3", "1", "1/3"] [RecipeIngredientParts] ["unbleached flour", "cocoa powder", "sugar", "salt", "sweet potato", "vanilla extract", "pecans"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 74.3 [FatContent] 0.4 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 13.1 [CarbohydrateContent] 17.7 [FiberContent] 1.1 [SugarContent] 12.8 [ProteinContent] 1.7 [RecipeServings] 16.0 [RecipeYield] nan [RecipeInstructions] Combine the flour, oat bran, cocoa, sugar and salt, if desired, and stir to mix well. Add the sweet potato, egg whites, and vanilla extract, and stir to mix well. Fold in nuts if desired. Coat an 8-inch square pan with non-stick cooking spray. Spread the mixture evenly in the pan and bake at 325° for about 25 minutes or until the edges are firm and the center is almost set. Cool to room temperature, cut into squares and serve.
[Name] Indian Spiced Chicken [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-08-09T04:56:00Z [Description] Make and share this Indian Spiced Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "Asian", "Indian", "Very Low Carbs", "High Protein", "Healthy", "Free Of...", "High In...", "< 15 Mins"] [RecipeIngredientQuantities] ["2", "3", "1", "2", "1", "1", "1/2", "1/4", "1/4", "1/4", "1", "4", "4"] [RecipeIngredientParts] ["garlic", "water", "paprika", "ginger", "cumin", "nutmeg", "turmeric", "cayenne pepper", "lemon juice", "skinless chicken breasts", "lemon wedges"] [AggregatedRating] 5.0 [ReviewCount] 12.0 [Calories] 302.5 [FatContent] 8.7 [SaturatedFatContent] 1.7 [CholesterolContent] 151.0 [SodiumContent] 275.9 [CarbohydrateContent] 3.0 [FiberContent] 0.8 [SugarContent] 0.5 [ProteinContent] 50.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In small bowl, stir together oil and garlic. Stir in water, paprika, ginger, coriander, cumin, nutmeg, turmeric and cayenne pepper. Spoon 1 tbsp (15 mL] into another small bowl; stir in lemon juice and set aside. Arrange chicken in single layer in shallow glass dish; brush with remaining spice mixture. Cover and refrigerate chicken for 1 hour. (Chicken can be prepared to this point and refrigerated for up to 24 hours; let stand at room temperature for 30 minutes.] Place chicken, flesh side down, on greased grill over medium-high heat; close lid and cook for 5 minutes. Turn and brush flesh with reserved lemon mixture. Close lid and cook, turning often, for about 12 minutes longer or until chicken is no longer pink inside and juices run clear when chicken is pierced. Serve with lemon wedges.
[Name] Low-Fat Potatoes Romanoff [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-08-06T00:40:00Z [Description] Make and share this Low-Fat Potatoes Romanoff recipe from Food.com. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Cheese", "Vegetable", "Free Of...", "< 15 Mins", "Oven", "Stove Top"] [RecipeIngredientQuantities] ["4", "1", "1", "4", "1 1/4", "1", "1", NA] [RecipeIngredientParts] ["potatoes", "butter", "low-fat sour cream", "green onions", "low-fat cheddar cheese", "salt", "pepper", "paprika"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 224.7 [FatContent] 8.6 [SaturatedFatContent] 5.3 [CholesterolContent] 25.8 [SodiumContent] 575.2 [CarbohydrateContent] 27.7 [FiberContent] 3.4 [SugarContent] 1.5 [ProteinContent] 10.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Boil potatoes until tender. Mash with butter, sour cream, onions, 3/4 cup cheese, salt and pepper. Turn mixture into buttered 1-1/2 quart casserole. Sprinkle with remaining cheese and paprika. Bake uncovered at 350 degrees for 40 minutes.
[Name] Lasagna Pinwheels [AuthorId] 1621 [AuthorName] Quick n Easy Recipes [CookTime] PT40M [PrepTime] PT20M [TotalTime] PT1H [DatePublished] 1999-09-19T06:39:00Z [Description] Make and share this Lasagna Pinwheels recipe from Food.com. [Images] character(0) [RecipeCategory] Poultry [Keywords] ["Meat", "European", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1/2", "15", "1", "1/4", "1/3", "2", "8", "2"] [RecipeIngredientParts] ["turkey", "chicken", "part-skim ricotta cheese", "part-skim mozzarella cheese", "parmesan cheese", "egg substitute", "fresh parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 302.3 [FatContent] 12.8 [SaturatedFatContent] 7.0 [CholesterolContent] 57.8 [SodiumContent] 332.3 [CarbohydrateContent] 21.0 [FiberContent] 0.8 [SugarContent] 1.0 [ProteinContent] 24.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 375. Coat rectangular 2-quart baking dish with no-stick cooking spray. Brown turkey in non-stick skillet. While turkey is cooking combine ricotta, mozzarella, Parmesan , eggs and parsley in medium mixing bowl; stir to blend. Spread a scant 1/4 cup cheese mixture on each lasagna noodle. Roll up starting with a short end. Place seam side down in baking dish. Add pasta sauce to turkey in skillet and heat. Pour sauce over rolls in baking dish. Cover with foil. Bake 30 to 35 minutes or until heated through. Let stand 5 minutes before serving.
[Name] Baked Red Onions [AuthorId] 1555 [AuthorName] Cindy Hartlin [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-07T14:16:00Z [Description] Make and share this Baked Red Onions recipe from Food.com. [Images] character(0) [RecipeCategory] Onions [Keywords] ["Vegetable", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["6", "1", "1/2", "1", "1/2", "1/4", "1", NA] [RecipeIngredientParts] ["red onions", "lemon", "olive oil", "raisins", "port wine", "cider vinegar", "brown sugar", "pepper"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 160.2 [FatContent] 9.1 [SaturatedFatContent] 1.3 [CholesterolContent] 0.0 [SodiumContent] 5.3 [CarbohydrateContent] 17.7 [FiberContent] 1.5 [SugarContent] 11.5 [ProteinContent] 1.1 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] In large saucepan, cover onions and lemon rind with water; bring to boil and boil for 5 minutes. Drain; refresh under cold running water and drain again. Discard rind. Peel onions and arrange in 13x9 inch casserole; pour olive oil over. Bake, uncovered, in 375= F oven, basting occasionally for 40 minutes. Add raisins, port, vinegar, sugar, and pepper to taste. Bake for 30 minutes or until juices are syrupy.
[Name] Lemon Cake [AuthorId] 1609 [AuthorName] Barbara Heller [CookTime] PT40M [PrepTime] PT15M [TotalTime] PT55M [DatePublished] 1999-08-17T04:15:00Z [Description] Make and share this Lemon 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/79/4/piclcXrbi.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/79/4/picjS6mNR.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/79/4/picPnrC8k.jpg"] [RecipeCategory] Dessert [Keywords] ["< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["4", "2/3", "2/3", "1", "1", "2", NA] [RecipeIngredientParts] ["eggs", "canola oil", "water", "confectioners' sugar", "lemon juice"] [AggregatedRating] 5.0 [ReviewCount] 14.0 [Calories] 506.8 [FatContent] 22.4 [SaturatedFatContent] 2.6 [CholesterolContent] 75.4 [SodiumContent] 409.5 [CarbohydrateContent] 72.3 [FiberContent] 0.6 [SugarContent] 53.3 [ProteinContent] 5.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Mix together; beat 4 minutes. Put into greased tube pan. Bake in 350°F oven 35-40 minutes. Cool, then pierce the top of the cooled cake with a fork. Make icing from confectioners' sugar and lemon juice, drizzle over cake.
[Name] Lemonade Cake [AuthorId] 1752 [AuthorName] Bob Ross [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-08-18T04:41:00Z [Description] Make and share this Lemonade Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "3/4", "1", "4", "3/4", "1", "1"] [RecipeIngredientParts] ["water", "eggs", "sugar"] [AggregatedRating] 4.0 [ReviewCount] 4.0 [Calories] 5926.7 [FatContent] 245.7 [SaturatedFatContent] 36.5 [CholesterolContent] 754.4 [SodiumContent] 4123.3 [CarbohydrateContent] 901.6 [FiberContent] 7.0 [SugarContent] 692.8 [ProteinContent] 55.5 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 300. Grease and flour a Bundt pan. Dissolve Jello in hot water and set aside - DO NOT JELL. In a large bowl, mix next 3 ingredients. Add Jello and beat together 3 minutes. Turn into Bundt pan. Bake 1 hour or until inserted knife comes out clean. Meanwhile: While cake is baking mix next 2 ingredients and let sit. While cake is still warn, loosen it from edges of pan but leave cake in pan. Pour lemonade mixture over cake allowing it to run down the sides. Save some lemonade mixture. When you turn your cake out onto your, rack put some wax paper under rack and pour saved lemonade mixture over top of cake. This cake is simply divine. Enjoy...
[Name] Hot Fudge Pudding Cake [AuthorId] 1545 [AuthorName] Nancy Van Ess [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-08-25T05:23:00Z [Description] Make and share this Hot Fudge Pudding Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1", "3", "1/3", "1/2", "1", "1 2/3"] [RecipeIngredientParts] ["buttermilk baking mix", "sugar", "milk", "vanilla", "water"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 252.4 [FatContent] 5.0 [SaturatedFatContent] 1.9 [CholesterolContent] 3.3 [SodiumContent] 229.8 [CarbohydrateContent] 52.2 [FiberContent] 2.9 [SugarContent] 36.0 [ProteinContent] 3.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Heat oven to 350 degrees. In a greased 8\" square baking dish, mix baking mix, 1/2 cup sugar and 3 Tbs. cocoa. Stir in milk and vanilla until blended. Sprinkle evenly with remaining 1/3 cup cocoa and 1/2 cup sugar. Pour water over top (no need to stir]. Bake 40 min. or until top is firm. Dust lightly with confectioners' sugar. Spoon while hot into dessert bowls; top cake with sauce.
[Name] Iced Coffee II [AuthorId] 1660 [AuthorName] Mehitabel [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-20T19:57:00Z [Description] Make and share this Iced Coffee II recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Low Cholesterol", "Healthy", "< 15 Mins", "Refrigerator", "Easy"] [RecipeIngredientQuantities] "1" [RecipeIngredientParts] character(0) [AggregatedRating] nan [ReviewCount] nan [Calories] 241.0 [FatContent] 0.5 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 37.0 [CarbohydrateContent] 41.1 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 12.2 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Place 1 bag for each 8-10 oz. of unheated water in a large container. Refrigerate for 24 hours. Remove the bags. Pour over ice as needed. You will probably want to fool around with the proportions but this is what makes a brew I like.
[Name] Irish Beef Stew With Guinness Stout [AuthorId] 1612 [AuthorName] JANIC412 [CookTime] PT2H [PrepTime] PT30M [TotalTime] PT2H30M [DatePublished] 1999-08-28T02:56:00Z [Description] Make and share this Irish Beef Stew With Guinness Stout 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/80/9/pic2KSjmM.jpg" [RecipeCategory] Stew [Keywords] ["Meat", "European", "Low Cholesterol", "Healthy", "St. Patrick's Day", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "3", "2", "1", "2", "1", "1", "2 -3", "3/4", "1/2", "1", "1/2", NA] [RecipeIngredientParts] ["olive oil", "bay leaves", "beef stew meat", "yellow onion", "garlic cloves", "dried thyme", "dried rosemary", "all-purpose flour", "parsley", "carrot"] [AggregatedRating] 4.5 [ReviewCount] 57.0 [Calories] 562.7 [FatContent] 17.3 [SaturatedFatContent] 5.5 [CholesterolContent] 145.2 [SodiumContent] 405.1 [CarbohydrateContent] 25.8 [FiberContent] 2.6 [SugarContent] 4.3 [ProteinContent] 53.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Heat a 6 quart stove top casserole or oven proof pot and add the oil and the bay leaves. Cook the bay leaves for a moment and then add the meat. Brown the meat on both sides on high heat. Add the onion and cook for a few minutes until it is clear. Reduce the heat to low and add the garlic, thyme, rosemary and flour and stir until smooth. Add the beef stock and stout; simmer, stirring until the stew thickens a bit. Add the remaining ingredients and cover. Place the pot in the oven at 275 F: for about 2 hours, stirring a couple of times. Check for the salt and pepper before serving.
[Name] Irresistible Peanut Butter Cookies [AuthorId] 1557 [AuthorName] Angel Villanueva [CookTime] PT8M [PrepTime] PT15M [TotalTime] PT23M [DatePublished] 1999-08-12T06:30:00Z [Description] Make and share this Irresistible Peanut Butter Cookies recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/81/0/picsDTRcP.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/81/0/picQUQE6M.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/81/0/picqOGlTf.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/81/0/picfypkPF.jpg"] [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "Fruit", "Nuts", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["1/2", "3/4", "1 1/4", "3", "1", "1", "1 3/4", "3/4", "3/4"] [RecipeIngredientParts] ["shortening", "creamy peanut butter", "brown sugar", "milk", "vanilla", "egg", "all-purpose flour", "salt", "baking soda"] [AggregatedRating] 4.5 [ReviewCount] 72.0 [Calories] 111.8 [FatContent] 5.8 [SaturatedFatContent] 1.4 [CholesterolContent] 5.3 [SodiumContent] 104.2 [CarbohydrateContent] 13.3 [FiberContent] 0.5 [SugarContent] 8.0 [ProteinContent] 2.2 [RecipeServings] nan [RecipeYield] 36 cookies [RecipeInstructions] Preheat oven to 375 degrees Combine peanut butter, shortening, brown sugar, milk, vanilla and egg in large bowl. Beat at medium speed of electric mixer until well-blended. Combine flour, salt and baking soda. Add to creamed mixture at low speed. Mix just until blended. Drop by heaping teaspoonfuls 2 inches apart onto ungreased baking sheet. Flatten slightly in crisscross pattern with lines of fork. Bake at 375 degrees for 7 to 8 minutes, or until set and just beginning to brown. Cool 2 minutes on baking sheet before removing to cooling rack.
[Name] Healthy Pie Crust [AuthorId] 1657 [AuthorName] cwambeam [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-01T10:32:00Z [Description] Here's a recipe for "Healthy Pie Crust" -- it's quite flaky, and a bit more difficult to roll out than others (I found it worked better after being chilled a bit). [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/82/0/picC6KbOG.jpg" [RecipeCategory] Pie [Keywords] ["Dessert", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2 1/2", "1", "2/3", "1/3"] [RecipeIngredientParts] ["flour", "salt", "canola oil", "skim milk"] [AggregatedRating] 4.5 [ReviewCount] 33.0 [Calories] 1231.1 [FatContent] 74.7 [SaturatedFatContent] 5.7 [CholesterolContent] 0.8 [SodiumContent] 1190.0 [CarbohydrateContent] 121.5 [FiberContent] 4.2 [SugarContent] 0.4 [ProteinContent] 17.8 [RecipeServings] nan [RecipeYield] 2 crusts [RecipeInstructions] Combine oil with flour and salt . Drizzle with milk. This makes 2 crusts, or one top and one bottom Enjoy! Cindy
[Name] Heloise's Cake Mix Cookies [AuthorId] 1535 [AuthorName] Marg CaymanDesigns [CookTime] PT8M [PrepTime] PT0S [TotalTime] PT8M [DatePublished] 1999-08-09T21:38:00Z [Description] Fast and easy when you don't have enough time to prepare cookies from scratch. If you mix them by hand, they will be flatter and more like a cookie. If you use a mixer, they will be puffier and more like cake. The cake-like version is good with a simple confectioner sugar & milk (or juice if you used an orange or lemon cake mix) glaze. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/82/2/J5yo3kfS3SCbsHKu0fu4_cake%20mix%20cookies%20SITE-1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/82/2/tXcjsVp6RVaRFilonjgr_cake%20mix%20cookies%20SITE-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/82/2/PvOa18DGS3uFPDM9cynd_cake%20mix%20cookies%20SITE-3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/82/2/XOrDlVHZT7CGYPCRKpWT_cake%20mix%20cookies%20SITE-4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/82/2/01466127361.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/82/2/JcU0dUq2S3qhViOtihEk_IMG_20160404_185830.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/82/2/Cb3IPkRs23UpoV0sB1ng_IMG_20160422_212517.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/82/2/picgNnsSz.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/82/2/picbvLwqV.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/82/2/picFgP67S.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/82/2/picPXXC15.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/82/2/pic6nNkE7.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/82/2/picHSfrLK.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/82/2/pic9PBXUL.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/82/2/pic0ijdXt.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/82/2/pici33MGH.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/82/2/picCrMIOc.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/82/2/piclAwj1X.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/82/2/picJpCuD4.jpg"] [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "< 15 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "2"] [RecipeIngredientParts] "eggs" [AggregatedRating] 5.0 [ReviewCount] 85.0 [Calories] 137.4 [FatContent] 7.3 [SaturatedFatContent] 1.1 [CholesterolContent] 15.5 [SodiumContent] 148.2 [CarbohydrateContent] 16.7 [FiberContent] 0.2 [SugarContent] 11.7 [ProteinContent] 1.5 [RecipeServings] nan [RecipeYield] 24 cookies [RecipeInstructions] Mix all ingredients well to remove lumps. Stir in raisins and/or nuts and/or chocolate chips if you so desire. Drop by teaspoonfuls on an ungreased baking sheet about 2-inches apart. Bake at 350°F for 8-10 minutes.
[Name] 3 Berry Shakes [AuthorId] 1530 [AuthorName] Carole Reu [CookTime] nan [PrepTime] PT8M [TotalTime] PT8M [DatePublished] 1999-09-03T05:17:00Z [Description] Make and share this 3 Berry Shakes recipe from Food.com. [Images] character(0) [RecipeCategory] Shakes [Keywords] ["Beverages", "Lunch/Snacks", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1 1/4", "1/3", "1/4", "2"] [RecipeIngredientParts] ["frozen strawberries", "skim milk", "blueberries"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 149.4 [FatContent] 0.4 [SaturatedFatContent] 0.1 [CholesterolContent] 1.5 [SodiumContent] 56.2 [CarbohydrateContent] 34.0 [FiberContent] 2.8 [SugarContent] 18.9 [ProteinContent] 3.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Place the frozen strawberries, milk, raspberry jam, frozen blueberries, and neufchatel cheese in blender container. Cover and blend until smooth. If necessary, add more milk to make mixture the desired consistency. Pour into 4 glasses. If desired, garnish with fresh strawberries, raspberries, and blueberries, Serve immediately.
[Name] Baked Fish with Lemon & Black Pepper [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-08-13T12:35:00Z [Description] Make and share this Baked Fish with Lemon & Black Pepper 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/82/5/picQ7PwNR.jpg" [RecipeCategory] Very Low Carbs [Keywords] ["High Protein", "Healthy", "Free Of...", "High In...", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1/2", "1/8", "1/2", "1/2", "1", "1", "1 1/2"] [RecipeIngredientParts] ["salt", "turmeric", "cumin powder", "fresh black pepper", "garlic", "lemon juice"] [AggregatedRating] 5.0 [ReviewCount] 16.0 [Calories] 132.4 [FatContent] 2.2 [SaturatedFatContent] 0.3 [CholesterolContent] 62.3 [SodiumContent] 379.8 [CarbohydrateContent] 0.7 [FiberContent] 0.1 [SugarContent] 0.1 [ProteinContent] 26.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Place fish fillets into a medium sized bowl and sprinkle with salt, turmeric, cumin, black pepper and garlic, tossing to coat well. Cover and marinate for 50 - 60 minutes in the refrigerator. Preheat oven to 400 degrees F. Coat the bottom of an 8 x 8 inch baking dish with the vegetable oil. Place the fish in a single layer inside the baking dish, and pour the marinade on top. Bake uncovered for 20-25 minutes. The fish should be firm to the touch. Fish is done when it easily flakes with a fork. Sprinkle with lemon juice 5 minutes before serving.
[Name] Gypsy Tart [AuthorId] 1652 [AuthorName] Graham Scott [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 1999-09-08T11:58:00Z [Description] Make and share this Gypsy Tart 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/82/8/picHeq1Vn.jpg" [RecipeCategory] Dessert [Keywords] ["< 60 Mins", "< 15 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["8", "1", "12"] [RecipeIngredientParts] ["evaporated milk", "dark muscovado sugar"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 479.7 [FatContent] 16.6 [SaturatedFatContent] 5.9 [CholesterolContent] 19.2 [SodiumContent] 274.4 [CarbohydrateContent] 77.8 [FiberContent] 1.3 [SugarContent] 54.6 [ProteinContent] 6.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven 400°F, 200°C, Gas 6. Roll out pastry and use to line 10 inch (25cm] flan ring and bake blind for 15-20 minutes until cooked. Let it cool. Whisk evaporated milk and sugar together for 10-15 minutes until light and fluffy. Pour into the pastry case and bake for 10 minutes. It will have a slightly sticky top but will not set completely until it has cooled completely. Serve cold.
[Name] Hamantaschen-Cookies (Haman's Hats) [AuthorId] 123897 [AuthorName] Vnut-Beyond Redempt [CookTime] PT8M [PrepTime] PT0S [TotalTime] PT8M [DatePublished] 1999-08-08T17:24:00Z [Description] Make and share this Hamantaschen-Cookies (Haman's Hats) recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/83/3/picnjef7k.jpg" [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "European", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["4", "3/4", "2", "1", "4", "1"] [RecipeIngredientParts] ["eggs", "sugar", "orange zest", "margarine", "butter", "all-purpose flour", "unbleached flour", "prune filling"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 89.8 [FatContent] 4.3 [SaturatedFatContent] 0.9 [CholesterolContent] 15.5 [SodiumContent] 50.5 [CarbohydrateContent] 11.2 [FiberContent] 0.3 [SugarContent] 3.2 [ProteinContent] 1.6 [RecipeServings] nan [RecipeYield] 48 cookies [RecipeInstructions] Hamantaschen are the traditional cookies of Purim, a festive holiday on the Jewish calendar. Grease cookie sheets. In large bowl, beat eggs slightly. Add sugar, orange peel and margarine; beat until mixture is light and fluffy. Lightly spoon flour into measuring cup; level off. Add flour; mix well. Cover with plastic wrap; refrigerate 1 1/2 hours for easier handling. Heat oven to 350°F. On lightly floured surface, roll out 1/4 of dough at a time to 1/4-inch thickness. Keep remaining dough refrigerated. Cut with floured 3-inch round cookie cutter. Place 1 inch apart on greased cookie sheets. Spoon heaping teaspoonful poppy seed filling on center of each circle. Moisten edges of dough circles with water. Shape into triangles as shown in diagram, folding 3 sides in without completely covering filling; pinch corners to seal. Bake at 350° for 8-12 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets.
[Name] Best Hamburger Diane [AuthorId] 1601 [AuthorName] Gilcat2 [CookTime] PT1M [PrepTime] PT0S [TotalTime] PT1M [DatePublished] 1999-08-25T05:42:00Z [Description] We made this the other night and loved it! I think next time we'll double the sauce...it's SO good... [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/83/4/piclYN3AY.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/83/4/picv4jMUO.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/83/4/picTI11VM.jpg"] [RecipeCategory] Meat [Keywords] ["Very Low Carbs", "High Protein", "High In...", "< 15 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1", "3/4", "1/8", "2", "1", "1", "1/2"] [RecipeIngredientParts] ["salt", "pepper", "butter", "prepared mustard", "lemon juice", "Worcestershire sauce"] [AggregatedRating] 4.5 [ReviewCount] 46.0 [Calories] 458.6 [FatContent] 38.1 [SaturatedFatContent] 16.5 [CholesterolContent] 127.6 [SodiumContent] 834.8 [CarbohydrateContent] 1.2 [FiberContent] 0.2 [SugarContent] 0.5 [ProteinContent] 26.3 [RecipeServings] 3.0 [RecipeYield] nan [RecipeInstructions] ["Mix the ground round, salt and pepper together lightly and form into 3 1-inch patties.", "Melt butter in skillet. Remove from heat. Blend mustard into butter, return to heat. Saute hamburgers on medium heat about 5 minutes each side. Remove and keep warm.", "Add lemon juice and Worcestershire sauce to pan and stir over low heat until well blended.", "Return patties to pan and let simmer in juices a few minutes while spooning juice over the top occasionally.", "Serve over toasted french bread." ]
[Name] Hobo Bread [AuthorId] 1559 [AuthorName] Will Parkinson [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-15T04:31:00Z [Description] Make and share this Hobo Bread recipe from Food.com. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "Low Cholesterol", "Healthy", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "2", "3", "3", "1", "4", "1/2", "2", "1/2"] [RecipeIngredientParts] ["raisins", "water", "baking soda", "flour", "brown sugar", "salt", "vanilla"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1219.4 [FatContent] 19.4 [SaturatedFatContent] 2.6 [CholesterolContent] 0.0 [SodiumContent] 1687.5 [CarbohydrateContent] 250.0 [FiberContent] 9.0 [SugarContent] 129.1 [ProteinContent] 19.9 [RecipeServings] nan [RecipeYield] 3 loaves [RecipeInstructions] Pour water over raisins. Add baking soda. Let stand overnight. In morning add remaining ingredients. Grease three 1-pound coffee cans and bake at 350 for 1 hour, then remove bread from cans.
[Name] Homemade Mayonnaise [AuthorId] 1582 [AuthorName] Diana van den Broek [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-08-19T05:18:00Z [Description] Make and share this Homemade Mayonnaise recipe from Food.com. [Images] character(0) [RecipeCategory] European [Keywords] ["Very Low Carbs", "Low Protein", "Free Of...", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1/8", "1/2"] [RecipeIngredientParts] ["egg", "fresh lemon juice", "olive oil", "black pepper", "salt"] [AggregatedRating] 4.0 [ReviewCount] 8.0 [Calories] 1589.8 [FatContent] 176.8 [SaturatedFatContent] 25.1 [CholesterolContent] 169.2 [SodiumContent] 989.9 [CarbohydrateContent] 1.5 [FiberContent] 0.1 [SugarContent] 0.6 [ProteinContent] 5.1 [RecipeServings] nan [RecipeYield] 1 1/4 cups [RecipeInstructions] In a food processor or blender, blend the egg and lemon juice for 10 seconds. With the processor running, slowly pour in the oil through the feed tube. Mixture should thicken. Add the pepper and salt and pulse once or twice to blend. Transfer to an airtight container and refrigerate for at least 30 minutes before using. Best if used within 24 hours. This recipe yields 1 1/4 cups.
[Name] Homemade Pop-Tarts [AuthorId] 174711 [AuthorName] Queen Dragon Mom [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-08-20T10:14:00Z [Description] Make and share this Homemade Pop-Tarts recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/84/6/pico8ztP0.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/84/6/picGbLao3.jpg"] [RecipeCategory] Breakfast [Keywords] ["Dessert", "Very Low Carbs", "Low Protein", "Low Cholesterol", "Kid Friendly", "< 15 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] [NA, NA] [RecipeIngredientParts] character(0) [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 0.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.0 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Take pie dough, roll out as usual. Cut into rectangles. Spread jam on half of them, leaving a half inch or so on the edges without jam. Cover with the other half of the rectangles. Crimp the edges with a fork. Bake till the pie dough is done. You can frost these with a simple glaze, like powdered sugar and milk, or leave plain. You can either make up a batch of these, or just do one or two with leftover dough the next time you make a pie.
[Name] Hot Cocoa Mix [AuthorId] 1530 [AuthorName] Carole Reu [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 1999-09-03T05:36:00Z [Description] Make and share this Hot Cocoa Mix recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/85/1/picLd7N8y.jpg" [RecipeCategory] Beverages [Keywords] ["High Protein", "High In...", "< 15 Mins", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["3 1/2", "2", "1", "1/2"] [RecipeIngredientParts] ["dry milk", "powdered sugar"] [AggregatedRating] 5.0 [ReviewCount] 17.0 [Calories] 235.5 [FatContent] 9.9 [SaturatedFatContent] 6.8 [CholesterolContent] 27.2 [SodiumContent] 115.2 [CarbohydrateContent] 30.4 [FiberContent] 0.9 [SugarContent] 28.7 [ProteinContent] 8.2 [RecipeServings] 16.0 [RecipeYield] nan [RecipeInstructions] In a mixing bowl combine dry milk powder, powdered sugar, creamer, and cocoa. Store in airtight container. For each serving, place 1/3 cup of the mix in a mug and add 3/4 cup boiling water. NOTES : Mocha Mix: Prepare as above, except stir 1/2 cup instant coffee crystals into mix.
[Name] Hot Fruit Casserole [AuthorId] 1641 [AuthorName] June Neil [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-08-28T03:23:00Z [Description] Make and share this Hot Fruit Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Pineapple", "Tropical Fruits", "Fruit", "Low Protein", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1", "1", "3/8", "3/4", "2", "1/4"] [RecipeIngredientParts] ["pineapple chunks", "queen anne cherries", "butter", "brown sugar", "cornstarch", "curry powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2191.0 [FatContent] 73.9 [SaturatedFatContent] 44.8 [CholesterolContent] 185.5 [SodiumContent] 582.2 [CarbohydrateContent] 398.3 [FiberContent] 24.4 [SugarContent] 348.3 [ProteinContent] 15.2 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Drain each piece of fruit on a paper towel. Using a 1 1/2 quart casserole arrange fruit in layers. Cream butter, sugar, cornstarch, and curry powder. Cover each layer with creamed mixture. Cook uncovered about 1 hour.
[Name] Japanese Chicken Karaage (Fried Chicken) [AuthorId] 123897 [AuthorName] Vnut-Beyond Redempt [CookTime] PT30M [PrepTime] PT50M [TotalTime] PT1H20M [DatePublished] 1999-08-28T03:12:00Z [Description] Make and share this Japanese Chicken Karaage (Fried Chicken) recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken Thigh & Leg [Keywords] ["Chicken", "Poultry", "Meat", "Japanese", "Asian", "High Protein", "Healthy", "High In...", "< 4 Hours"] [RecipeIngredientQuantities] ["300 -400", "1", "1", "3 -4", "1", "1", "1/2", NA, NA] [RecipeIngredientParts] ["chicken leg meat", "salt", "Japanese sake", "flour", "curry powder", "garlic powder", "black pepper", "paprika"] [AggregatedRating] 3.5 [ReviewCount] 4.0 [Calories] 139.3 [FatContent] 3.4 [SaturatedFatContent] 0.8 [CholesterolContent] 62.4 [SodiumContent] 844.0 [CarbohydrateContent] 8.3 [FiberContent] 1.1 [SugarContent] 0.3 [ProteinContent] 17.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Cut chicken meat into a bite sized pieces. Sprinkle a teaspoon of salt and a tablespoon of Japanese Sake on the meats, knead them, and leave it about 30 minutes. Sop up the Sake with paper towels and put the meats, all spices, and flour into a plastic bag. Knead the plastic bag until all spices and flour cover all meats. Fill a pan with vegetable oil for deep frying and heat it up with middle flame. When the pan is heated up enough, put the meats into the pan. If your pan is big enough(about 30 cm diameter], you can put them all at once (Don't put only a few pieces; it will make only the surface of meat char]. Notes: If you see bubbles as soon as you put a wooden chop stick into the oil, this is too hot. If you see them after 2 seconds, it's just the right temperature. After deep-frying the meat about 7~8 minutes, make the flame stronger. When the chicken fried beautifully brown, take them out of the pan onto paper towels. In addition If you sprinkle lemon juice on the chicken, it tastes better.
[Name] Keftedakia [AuthorId] 1544 [AuthorName] tranch [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-20T19:40:00Z [Description] Make and share this Keftedakia recipe from Food.com. [Images] character(0) [RecipeCategory] Poultry [Keywords] ["Meat", "Greek", "European", "< 15 Mins"] [RecipeIngredientQuantities] ["2", "1/4", "7", "1/2", "1", "1", "1", "1", "1/2", "1", NA, "1"] [RecipeIngredientParts] ["olive oil", "onion", "turkey", "egg", "dried mint flakes", "garlic", "oregano", "salt", "black pepper", "all-purpose flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 559.7 [FatContent] 34.7 [SaturatedFatContent] 6.4 [CholesterolContent] 130.1 [SodiumContent] 733.3 [CarbohydrateContent] 31.3 [FiberContent] 1.5 [SugarContent] 1.1 [ProteinContent] 29.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Pour Ouzo in a small bowl. Tear bread into small pieces and soak in Ouzo 5 minutes. In a skillet, over medium heat, saute onion in 3 tablespoons oil until translucent, about 5 minutes. Remove from skillet with a slotted spoon and place in a large mixing bowl. Squeeze bread dry, discarding Ouzo, and combine with onions. Add in turkey, egg, mint, garlic, oregano, salt and pepper and mix well to combine. Form meat mixture into 1\" balls and roll in flour to coat evenly. Place on a cookie sheet and refrigerate 1 hour. Add remaining 4 tablespoons olive oil to a large skillet, over medium high heat, and saute meatballs until browned, about 8 - 10 minutes.
[Name] Kentucky Biscuits [AuthorId] 1552 [AuthorName] Ron Joyce Ripple S [CookTime] PT13M [PrepTime] PT10M [TotalTime] PT23M [DatePublished] 1999-08-26T19:10:00Z [Description] Make and share this Kentucky Biscuits recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/86/0/picfmTgeZ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/86/0/yoFNFO4SQdGgyHNa9yK7_16033934616215880528184117648885.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/86/0/Bk9x027FTmuAOPmohV8K_20180203_102354.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/860/8JvfMo4LQySLrKxbL1W9_20180203_102354.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/86/0/picVvaZRG.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/86/0/pic0QfpFi.jpg"] [RecipeCategory] Breads [Keywords] ["High In...", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["1 1/2", "1 1/2", "1", "1", "2/3", "1/3"] [RecipeIngredientParts] ["flour", "salt", "sugar", "baking powder", "milk", "vegetable shortening"] [AggregatedRating] 5.0 [ReviewCount] 88.0 [Calories] 160.7 [FatContent] 8.4 [SaturatedFatContent] 2.6 [CholesterolContent] 2.5 [SodiumContent] 517.9 [CarbohydrateContent] 18.5 [FiberContent] 0.6 [SugarContent] 1.4 [ProteinContent] 2.8 [RecipeServings] 9.0 [RecipeYield] 9 biscuits [RecipeInstructions] Preheat oven to 425. Sift into mixing bowl flour, salt, sugar and baking powder. Make a nest in the flour mix and add milk. Add shortening and begin kneading with hands (to cut in] the vegetable shortening and flour in the milk until thoroughly mixed. Add milk - if needed - to form, and mix. Turn onto floured board, and knead gently 6 to 8 times. Pat dough to 1/2\" thickness. Cut into biscuits. Place on baking sheet and brown in oven 10-13 minutes.
[Name] Lentil-Bulghur Salad [AuthorId] 1586 [AuthorName] Cyclopz [CookTime] nan [PrepTime] PT50M [TotalTime] PT50M [DatePublished] 1999-08-16T05:56:00Z [Description] Make and share this Lentil-Bulghur Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Lentil [Keywords] ["Beans", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "3 1/2", "1", "3/4", "1/3", "2", "2", "1", "1", "1/4", "1", "1", "1", "2", "10", "1/2", "10"] [RecipeIngredientParts] ["French lentils", "water", "Bulgar wheat", "walnut pieces", "extra virgin olive oil", "lemon juice", "garlic-flavored red wine vinegar", "garlic clove", "salt", "black pepper", "red bell pepper", "green bell pepper", "red onion", "celery", "radishes", "cucumber", "parsley"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 357.9 [FatContent] 22.4 [SaturatedFatContent] 2.7 [CholesterolContent] 0.0 [SodiumContent] 412.5 [CarbohydrateContent] 31.2 [FiberContent] 7.0 [SugarContent] 2.7 [ProteinContent] 11.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Place lentils in a sieve, and rinse thoroughly. Transfer lentils to sauce pan with 2 1/2 cups water and bring to a boil. Reduce heat to low and simmer for 30-45 minutes, until lentils are tender but not mushy. Lentils should hold their shape. While lentils are simmering, place the bulghur wheat in a bowl. Boil the remaining cup of water and pour over the bulghur wheat. Cover and let stand until all water has been absorbed, about 15 minutes. Fluff bulghur wheat with a fork. When the lentils are done, pour off any remaining liquid and let the lentils cool. Heat an iron-cast skillet over high heat. Add walnut pieces and stir them constantly with a wooden spoon until they begin to brown. Turn off the heat and set aside. In a small bowl, mix olive oil, lemon juice, vinegar, garlic, and salt and pepper with a fork to make a dressing. Place lentils in a large bowl, preferably glass. With a wooden spoon, carefully mix in the bulghur wheat, followed by the chopped vegetables and the toasted walnuts. Pour dressing evenly over the salad, and mix in with a fork. Refrigerate salad at least one hour to allow the flavors to blend. Suggestions French lentils are small, dark-green lentils that can be found in most health food stores. If they are unavailable, substitute brown lentils. Bulghur wheat can also be found in health food stores and ethnic groceries. It comes in several different degrees of coarseness. For this recipe, the finely cracked variety is preferred.
[Name] 3 Step Cheesecake [AuthorId] 1532 [AuthorName] Cheryl3 [CookTime] PT20M [PrepTime] PT0S [TotalTime] PT20M [DatePublished] 1999-09-11T12:41:00Z [Description] Make and share this 3 Step Cheesecake recipe from Food.com. [Images] character(0) [RecipeCategory] Cheesecake [Keywords] ["Dessert", "< 30 Mins", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "1/2", "1/2", "2", "1", "1/2", "3", "2"] [RecipeIngredientParts] ["cream cheese", "sugar", "vanilla", "eggs", "graham cracker crumb crust", "sour cream", "strawberries"] [AggregatedRating] nan [ReviewCount] nan [Calories] 3656.6 [FatContent] 245.8 [SaturatedFatContent] 128.7 [CholesterolContent] 972.6 [SodiumContent] 2759.8 [CarbohydrateContent] 317.5 [FiberContent] 12.2 [SugarContent] 224.2 [ProteinContent] 62.2 [RecipeServings] nan [RecipeYield] 1 pie [RecipeInstructions] MIX cream cheese, sugar and vanilla at medium speed with electric mixer until well blended. Add eggs; mix until blended. POUR into crust. BAKE at 350 for 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Spread sour cream over cheesecake. Top with strawberries, Stem side down. Drizzle with jelly.
[Name] Bananas Flambe [AuthorId] 1549 [AuthorName] Dave5003 [CookTime] PT1M [PrepTime] PT1M [TotalTime] PT2M [DatePublished] 1999-08-17T04:32:00Z [Description] Make and share this Bananas Flambe recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "Low Protein", "Low Cholesterol", "Healthy", "Free Of...", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", NA, "3", NA] [RecipeIngredientParts] ["bananas", "butter", "brown sugar", "dark rum", "light rum"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 183.1 [FatContent] 0.4 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 9.2 [CarbohydrateContent] 47.1 [FiberContent] 3.1 [SugarContent] 34.4 [ProteinContent] 1.3 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Take 2 ripe, but not soft bananas and cut in half, then split lengthwise. Melt a few Tablespoons butter over medium heat. Add 2-3 Tablespoons brown sugar and stir. Add bananas. Cook until fairly warm and starting to soften (about 1 min.]. Flip bananas and allow to cook an additional 30 seconds. Add rum to taste, and swirl in pan a bit. Allow to thicken slightly, remove from heat and serve.
[Name] Mai Tai Dessert [AuthorId] 34879 [AuthorName] Barefoot Beachcomber [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-08-07T16:46:00Z [Description] Make and share this Mai Tai Dessert recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Pineapple", "Tropical Fruits", "Fruit", "< 15 Mins"] [RecipeIngredientQuantities] ["18", "2", "1/2", NA, "5", "3/4", "1/4", "1", "1/2", "1/2", "1", "5", "1/2", "1", "1/4"] [RecipeIngredientParts] ["ladyfingers", "gelatin", "pineapple", "sugar", "salt", "milk", "lime juice", "white rum", "pineapple", "sugar", "heavy cream"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 3820.3 [FatContent] 153.9 [SaturatedFatContent] 77.0 [CholesterolContent] 2026.9 [SodiumContent] 1686.7 [CarbohydrateContent] 469.9 [FiberContent] 10.8 [SugarContent] 350.8 [ProteinContent] 96.8 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Line sides and bottom of 9 inch spring form pan with the split ladyfingers. Soften gelatin in pineapple juice. Beat egg yolks in top of double boiler. Stir in sugar and salt. Blend in milk, cook over boiling water, stirring for 5 minutes or until well thickened. Blend in gelatin mixture, lime juice and rum. Add well drained pineapple. Chill until thickened but not set. Beat egg whites, gradually adding sugar. Fold pineapple custard and whipped cream into egg whites. Pour into spring form pan. Chill several hours or overnight. To serve, remove pan rim, sprinkle with nuts and add little puffs of whipped cream piped around the edge.
[Name] Manifold Roast (Car-b-que) [AuthorId] 1673 [AuthorName] Jay Grush [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-08-27T04:58:00Z [Description] Something to cook on a five- to six-hour car trip. This is not my creation. It appeared in the Baton Rouge Morning Advocate newspaper and I believe it was taken from a published cookbook. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Very Low Carbs", "High Protein", "High In...", "Roast", "< 15 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["2 -3", NA, NA] [RecipeIngredientParts] character(0) [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 2313.4 [FatContent] 177.5 [SaturatedFatContent] 71.8 [CholesterolContent] 626.0 [SodiumContent] 535.2 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 166.8 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] ["Start with a 2- to 3-pound roast, the flatter the better.", "Season with dry Good Seasons Salad Dressing mix or dry mushroom soup, salt and pepper or any way you season a roast before roasting.", "Double or triple wrap in heavy-duty aluminum foil, crimping on sides so liquid will not leak when you turn the roast. Place on or against the flat part of exhaust manifold or against hot part of engine block.", "Drive five to six hours.", "Turn once halfway to destination.", "You will arrive with a tender, juicy roast, ready to eat, and you will enjoy the smells of a home-cooked meal en route. Note: This will not work on all vehicles, only those with appropriate engine design." ]
[Name] Maple Baked Pork and Beans [AuthorId] 1544 [AuthorName] tranch [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-04T20:29:00Z [Description] Make and share this Maple Baked Pork and Beans recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Beans", "Meat", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "12", "2", "1/2", "1/3", "1/4", "3", "1/4", "2", "1"] [RecipeIngredientParts] ["navy beans", "salt pork", "ketchup", "pure maple syrup", "dark brown sugar", "Dijon mustard", "cayenne pepper", "cloves", "boiling water"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 652.3 [FatContent] 46.4 [SaturatedFatContent] 16.8 [CholesterolContent] 48.9 [SodiumContent] 1247.0 [CarbohydrateContent] 50.3 [FiberContent] 8.9 [SugarContent] 26.4 [ProteinContent] 10.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 250 degrees. Place beans in a large bean pot or flameproof casserole. Cut the rind off the salt pork in one piece leaving a 1/2 inch of fat attached; reserve. Cut remaining salt pork into strips about 1 1/2 X 3/4 X 3/8 inch. Blanch rind and strips in a large saucepan for 5 minutes to remove some of the salt. Drain and rinse well under cold running water. Add salt pork strips and all remaining ingredients, except rind, to bean pot and mix well to combine. Lay pork rind on top, cover tightly and bake 3 hours. Remove rind, recover and continue to bake 3 - 5 hours longer, until beans are tender and liquid has been reduced to a thick sauce. Check occasionally during last few hours of baking and add additional boiling water, if necessary, to prevent burning.
[Name] Maple Walnut Fudge [AuthorId] 1542 [AuthorName] ann joy [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-13T03:26:00Z [Description] HI, I made this fudge the other day and I must give the recipe 4 stars! The recipe is from the back of Toll House Premier White Morsels by Nestle. Very easy to make and costs less than $3 to make about 50 pieces! I think this would do well at your next school or church bake sale! Maple Walnut Fudge-- [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/88/6/picaVCFQ1.jpg" [RecipeCategory] Candy [Keywords] ["Dessert", "Fruit", "Nuts", "< 15 Mins"] [RecipeIngredientQuantities] ["2", "2/3", "1 1/2", "1/4", "2", "2", "1/2", "1 1/2", NA] [RecipeIngredientParts] ["butter", "margarine", "Carnation Evaporated Milk", "granulated sugar", "salt", "miniature marshmallows", "walnuts", "walnuts"] [AggregatedRating] 4.5 [ReviewCount] 8.0 [Calories] 82.8 [FatContent] 3.7 [SaturatedFatContent] 1.8 [CholesterolContent] 3.6 [SodiumContent] 27.1 [CarbohydrateContent] 12.2 [FiberContent] 0.1 [SugarContent] 11.3 [ProteinContent] 0.8 [RecipeServings] nan [RecipeYield] 50 pieces [RecipeInstructions] ["Combine butter, evaporated milk,sugar and salt in medium, heavy duty saucepan.", "Bring to a full rolling boil, stirring constantly, over medium heat. Boil, stirring constantly for 4-1/2 to 5 minutes.", "Remove from heat. Stir in marshmallows, morsels, nuts and maple flavoring.", "Stir vigorously for 1 minute or until marshmallows are melted.", "Pour into buttered 13x9 inch baking pan.", "(I used a square casserole] Cool until firm.", "Cut into squares.", "Makes about 50 pieces Makes a nice, creamy fudge!" ]
[Name] Maryland White Potato Pie [AuthorId] 1535 [AuthorName] Marg CaymanDesigns [CookTime] PT55M [PrepTime] PT10M [TotalTime] PT1H5M [DatePublished] 1999-09-13T14:32:00Z [Description] Make and share this Maryland White Potato Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Potato", "Vegetable", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "2/3", "1", "1/2", "1/8", "1/2", "1/2", "2", "2", "1", "1/8", "4"] [RecipeIngredientParts] ["potatoes", "butter", "sugar", "baking powder", "salt", "milk", "lemons, rind of", "lemon juice", "vanilla", "nutmeg", "eggs"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 2992.7 [FatContent] 191.7 [SaturatedFatContent] 114.3 [CholesterolContent] 1351.6 [SodiumContent] 1755.6 [CarbohydrateContent] 288.9 [FiberContent] 9.6 [SugarContent] 206.2 [ProteinContent] 41.6 [RecipeServings] nan [RecipeYield] 1 pie [RecipeInstructions] Combine potatoes, butter, sugar, baking powder and salt in medium bowl, mix well. Gradually add whipping cream and milk, stirring until well blended. Stir in lemon rind, juice, vanilla and nutmeg. Add eggs mixing well. Pour into pie crust. Bake at 350'F for 55 minutes knife comes out of center clean.
[Name] Mexican Hamburgers [AuthorId] 1612 [AuthorName] JANIC412 [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 1999-08-25T05:27:00Z [Description] Make and share this Mexican Hamburgers 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/89/7/picujI1S8.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/89/7/picoQtMog.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/89/7/piccyKwif.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/89/7/picOljV5n.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/89/7/picZIPkEa.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/89/7/piclymueA.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/89/7/pictacboW.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/89/7/picAN3rjn.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/89/7/pic1SkTqj.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/89/7/pic3WJocF.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/89/7/pic9zN9ek.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/89/7/picylZvJC.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/89/7/picl5Ofep.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/89/7/pic3aLnJi.jpg"] [RecipeCategory] Mexican [Keywords] ["Broil/Grill", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1"] [RecipeIngredientParts] ["beef", "green chilies", "onion"] [AggregatedRating] 5.0 [ReviewCount] 12.0 [Calories] 800.1 [FatContent] 80.5 [SaturatedFatContent] 33.4 [CholesterolContent] 112.4 [SodiumContent] 747.0 [CarbohydrateContent] 9.3 [FiberContent] 2.4 [SugarContent] 3.9 [ProteinContent] 10.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Mix ground beef, taco seasoning mix, green chilies, finely chopped onion. Shape into patties and grill. Serve with salsa.
[Name] Barbecue Chicken [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT30M [PrepTime] PT4H [TotalTime] PT30M [DatePublished] 1999-08-10T19:21:00Z [Description] Make and share this Barbecue Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Free Of...", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "3/4", "1/3", "1/3", "3/4", "2", "1 1/4", "1/4", "1 1/4", "3/4", "2 3/4", "3/4", "3/4", "1/8"] [RecipeIngredientParts] ["chicken pieces", "onion", "tomato sauce", "nonfat plain yogurt", "fresh ginger", "garlic", "cayenne pepper", "cloves", "cumin seed", "cardamom pods", "salt", "garam masala"] [AggregatedRating] nan [ReviewCount] nan [Calories] 216.1 [FatContent] 14.0 [SaturatedFatContent] 4.0 [CholesterolContent] 69.3 [SodiumContent] 437.7 [CarbohydrateContent] 3.4 [FiberContent] 0.4 [SugarContent] 2.0 [ProteinContent] 18.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Remove the skin and all visible fat from the chicken pieces. Cut 2-3 slits, 1 inch long and 1/2 inch deep, in each piece of chicken. Place in a casserole dish and set aside. Cut onion into 4-5 pieces. In a blender jar put onion, tomato sauce, yogurt, ginger, garlic cloves, coriander, cayenne pepper, cloves, cumin seeds, cardamom pods, salt, garam masala and red food coloring. Blend to a smooth paste. Pour the tandoori paste on the chicken and turn pieces to thoroughly coat with spices. Cover with a lid or plastic wrap and marinate in the refrigerator 4-24 hours. Preheat oven to 400 F. Remove chicken pieces from the marinade, saving marinade. Arrange pieces in a broiler pan. Bake uncovered in the middle of the oven for 30 minutes. Turn pieces over and brush with remaining marinade. Bake for 10-15 minutes until chicken is tender. Turn oven to broil. Turn pieces over once again and broil for 5 minutes to get a nice red color. Transfer to a serving platter. Serve with lemon wedges or squeeze lemon juice over the chicken before eating, if desired.
[Name] Microwaved Garlic Mushroom Rolls [AuthorId] 1543 [AuthorName] Doreen Randal [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-08-07T16:46:00Z [Description] Make and share this Microwaved Garlic Mushroom Rolls recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "Microwave", "< 15 Mins"] [RecipeIngredientQuantities] ["2", "2", "1", "2", NA, "2", "4"] [RecipeIngredientParts] ["butter", "garlic", "button mushroom", "lemon juice", "pepper", "parsley"] [AggregatedRating] 2.0 [ReviewCount] 3.0 [Calories] 1188.6 [FatContent] 57.5 [SaturatedFatContent] 30.8 [CholesterolContent] 121.9 [SodiumContent] 1673.3 [CarbohydrateContent] 138.2 [FiberContent] 10.2 [SugarContent] 13.5 [ProteinContent] 37.8 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] ["Place butter and garlic in a bowl.", "Cover and cook on HIGH 20 - 45 seconds to melt. Add mushrooms, lemon juice and pepper to taste, blending well.", "Cover and cook on HIGH 5 minutes, stirring once. Cut a thin slice from the top of each roll and reserve. Pull out the soft crumb centre and use as breadcrumbs in another dish.", "Stir the parsley into the mushroom mixture, mixing well.", "Spoon the mixture into each roll and replace the lids.", "Arrange on a plate lined with absorbent paper and heat on HIGH 30 - 60 seconds to heat through." ]
[Name] Minestrone [AuthorId] 1629 [AuthorName] Joy Boss [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 1999-09-18T11:03:00Z [Description] Make and share this Minestrone 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/90/3/PkPzYfo5SeatSbQp4UyZ_minestrone-187.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/90/3/IZiGHZZBQKyr07Vrcq61_minestrone-202.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/90/3/1PObea2KSNKlSFUgoz5q_minestrone-221.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/90/3/picQtEvPy.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/90/3/picoLiji3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/90/3/piciFS6ZQ.jpg"] [RecipeCategory] Beans [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "2", "1", "1/2", "2", "2", "2", "1", "1", "1", "1", "4", "46", "1", "1", "1/2", "1/4", "2", NA] [RecipeIngredientParts] ["olive oil", "garlic", "onion", "head of cabbage", "zucchini", "carrots", "celery", "whole tomatoes", "garbanzo beans", "kidney bean", "spinach", "chicken broth", "tomato juice", "dry white wine", "dried basil leaves", "oregano", "pepper", "pasta", "parmesan cheese"] [AggregatedRating] 5.0 [ReviewCount] 30.0 [Calories] 225.8 [FatContent] 2.9 [SaturatedFatContent] 0.5 [CholesterolContent] 0.0 [SodiumContent] 794.2 [CarbohydrateContent] 38.5 [FiberContent] 7.4 [SugarContent] 10.1 [ProteinContent] 10.3 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Heat oil in Dutch oven over medium heat. Cook garlic and onion in oil about 2 minutes, stirring occasionally, until onion is tender. Stir in remaining ingredients except cheese, breaking up tomatoes. Heat to boiling; reduce heat. Cover and simmer 1/2-hour. Add pasta and cook an additional 1/2-hour. Serve with Parmesan.
[Name] Mixed Onion Soup in Sourdough Bread Bowls [AuthorId] 1612 [AuthorName] JANIC412 [CookTime] PT2H16M [PrepTime] PT20M [TotalTime] PT2H36M [DatePublished] 1999-08-20T10:10:00Z [Description] This is a recipe from Caesars Palace that we had for my birthday at the Bacchanal Room in Atlantic City. It is wonderful. [Images] character(0) [RecipeCategory] Weeknight [Keywords] ["Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1/4", "2 1/2", "2 1/2", "2 1/2", "1", "2", "6", "1 1/4", "7", "1 1/2", "1 1/2", "1/2", "4"] [RecipeIngredientParts] ["butter", "leeks", "red onions", "shallot", "all-purpose flour", "garlic", "dry sherry", "low sodium chicken broth", "fresh thyme", "fresh rosemary"] [AggregatedRating] nan [ReviewCount] nan [Calories] 808.9 [FatContent] 28.0 [SaturatedFatContent] 15.6 [CholesterolContent] 83.9 [SodiumContent] 730.8 [CarbohydrateContent] 59.1 [FiberContent] 4.1 [SugarContent] 20.4 [ProteinContent] 15.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 Cut 1/2 inch to 3/4 inch off top of the bread loaves. Scoop out bread leaving 1/2 inch thick shell. Generously brush inside of bread bowls with melted butter. Place bread bowls and lids, buttered side up, directly on oven rack; bake until crisp about 20 minutes. Remove from oven and set aside. Melt 1/4 cup butter in a heavy, large pot over med.-high heat. Add white onions, leeks, red onions, garlic and shallots to the pot. Cook until the vegetables are dark brown, stirring occasionally, about 25 minutes. Add flour and stir for 1 minute. Gradually mix in Sherry. Boil mixture until very thick, scraping up browned bits, about 5 minutes. Gradually mix in stock; add thyme and rosemary and bring to a boil. Reduce heat to med.-low and simmer 30 minutes. Add cream; simmer until slightly thickened, about 15 minutes. Season with salt and pepper. Place 1 bread bowl on each plate placing the bread lid alongside. Ladle soup into the bread bowl and serve.
[Name] Mock Apple Pie [AuthorId] 1613 [AuthorName] george nuckols [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-08-21T10:41:00Z [Description] Make and share this Mock Apple Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Apple", "Fruit", "Low Protein", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1 1/2", "2", "2", "2", "1", "22", "1"] [RecipeIngredientParts] ["granulated sugar", "water", "cream of tartar", "butter", "cinnamon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 325.6 [FatContent] 11.1 [SaturatedFatContent] 3.9 [CholesterolContent] 7.6 [SodiumContent] 237.7 [CarbohydrateContent] 55.5 [FiberContent] 1.2 [SugarContent] 37.6 [ProteinContent] 2.2 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 degrees. In a saucepan, combine sugar, water, cream of tartar and butter. Bring to a boil. Add 1 teaspoon of ground cinnamon to the mixture and continue to boil for approximately 4 minutes, stirring constantly. Crush the saltine crackers and put in a 9-inch unbaked pie crust. Pour mixture from saucepan into the pie crust and sprinkle the top with cinnamon. Bake for 40 minutes or until done. Serves 8. Dorothy Nuckols, Indiana
[Name] Ritz Mock Apple Pie II [AuthorId] 1677 [AuthorName] Klaus Alexander Sei [CookTime] PT50M [PrepTime] PT0S [TotalTime] PT50M [DatePublished] 1999-08-22T05:06:00Z [Description] Make and share this Ritz Mock Apple Pie II recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Apple", "Fruit", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "2", "2", "1", "36", "2", "2", NA, NA] [RecipeIngredientParts] ["water", "cream of tartar", "lemon, rind of", "sugar", "lemon juice", "butter", "margarine", "cinnamon"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 510.8 [FatContent] 14.6 [SaturatedFatContent] 3.6 [CholesterolContent] 0.0 [SodiumContent] 334.1 [CarbohydrateContent] 93.9 [FiberContent] 1.6 [SugarContent] 68.3 [ProteinContent] 3.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Roll out bottom crust of pastry and fit into 9-inch pie plate. Break Ritz Crackers coarsely into pastry-lined plate. Combine water, sugar and cream of tartar in saucepan, boil gently for 15 minutes. Add lemon juice and rind. Cool. Pour this syrup over Crackers, dot generously with butter or margarine and sprinkle with cinnamon. Cover with top crust. Trim and flute edges together. Cut slits in top crust to let steam escape. Bake in a hot oven (425 F] 30 to 35 minutes, until crust is crisp and golden. Serve warm. Cut into 6 to 8 slices. -- Found lurking on a Ritz Crackers box.
[Name] Ritz Mock Apple Pie IIi [AuthorId] 1610 [AuthorName] B B Adams [CookTime] PT25M [PrepTime] PT0S [TotalTime] PT25M [DatePublished] 1999-08-24T05:07:00Z [Description] Make and share this Ritz Mock Apple Pie IIi recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Apple", "Fruit", "Low Protein", "Low Cholesterol", "Healthy", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "1 1/2", "2", "25", "1", "1", NA] [RecipeIngredientParts] ["water", "sugar", "cream of tartar", "butter", "cinnamon"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 1622.4 [FatContent] 23.0 [SaturatedFatContent] 6.9 [CholesterolContent] 10.1 [SodiumContent] 781.7 [CarbohydrateContent] 358.1 [FiberContent] 3.3 [SugarContent] 306.2 [ProteinContent] 6.1 [RecipeServings] nan [RecipeYield] 1 pie [RecipeInstructions] Combine water, sugar and cream of tartar. Bring to a boil. Add Ritz crackers and boil for 2 minutes without stirring. Pour into shell. Dot with butter and sprinkle with cinnamon. Top with crust. Bake at 400 degrees for 15 to 20 minutes.
[Name] Mohawk Indian Corn [AuthorId] 1538 [AuthorName] Duckie067 [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 1999-09-13T03:15:00Z [Description] Make and share this Mohawk Indian Corn recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Native American", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/2", NA] [RecipeIngredientParts] ["whole kernel corn", "black walnuts", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 535.5 [FatContent] 36.0 [SaturatedFatContent] 2.3 [CholesterolContent] 0.0 [SodiumContent] 728.2 [CarbohydrateContent] 47.5 [FiberContent] 8.4 [SugarContent] 6.0 [ProteinContent] 19.6 [RecipeServings] nan [RecipeYield] 2 cups [RecipeInstructions] In a small sauce pan, add corn and a half can of water. Add walnuts, and black walnut flavoring. Heat and then serve. Add butter to melt.
[Name] Momma's Fair Funnel Cake [AuthorId] 1538 [AuthorName] Duckie067 [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 1999-09-13T11:11:00Z [Description] Make and share this Momma's Fair Funnel 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/91/6/kSuqztTkTs29d5oiteGS_MFC%206%20process%20-%20funnel%20cake.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/91/6/6u6rSkZ4ToOoIok4sMLo_image.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/91/6/01459616394.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/91/6/01459616394.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/91/6/ZNFVRhpMRIqyZOc1YEpr_IMG_0875.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/91/6/5hTzkISARuayMnnistwT_image.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/91/6/pE8IX8gSVcakfGjL68aQ-My_baby_wanted_funnel_cake_what_was_I_supposed_to_", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/91/6/pic6QQgFN.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/91/6/picpi9Byo.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/91/6/picXjTXlP.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/91/6/picMfwzJo.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/91/6/picKAN9KQ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/91/6/picuARO4Z.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/91/6/pichYhbcf.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/91/6/picOMG7I2.jpg"] [RecipeCategory] Dessert [Keywords] ["Healthy", "< 30 Mins"] [RecipeIngredientQuantities] ["3", "1/4", "2", "3 2/3", "1/2", "2", NA] [RecipeIngredientParts] ["eggs", "sugar", "milk", "flour", "salt", "baking powder"] [AggregatedRating] 4.5 [ReviewCount] 113.0 [Calories] 398.9 [FatContent] 6.1 [SaturatedFatContent] 2.8 [CholesterolContent] 104.4 [SodiumContent] 391.8 [CarbohydrateContent] 71.0 [FiberContent] 2.1 [SugarContent] 8.6 [ProteinContent] 13.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Beat eggs and sugar together and then add the milk slowly--beat. Add the dry ingredients and beat until smooth and creamy. Pour batter into a funnel and at the same time, use your finger to plug the hole. In a large cast iron pot, add 2 inches of oil to the bottom. When the oil becomes hot, move your hand over the pot and slowly release your finger so the batter can start cooking. Move the funnel around to make designs. Brown on both sides--then immediately remove and drain extremely well. Top with brown sugar, or honey, or cinnamon sugar, or powdered sugar as a topping. BE CAREFUL AND DO NOT GET BURNED!
[Name] Barbecued Chicken [AuthorId] 1559 [AuthorName] Will Parkinson [CookTime] PT50M [PrepTime] PT10M [TotalTime] PT1H [DatePublished] 1999-09-16T06:00:00Z [Description] Make and share this Barbecued Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Whole Chicken [Keywords] ["Chicken", "Poultry", "Meat", "Weeknight", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1/4", "1/4", "1/2", "3", "3", "1", "2", NA, "1"] [RecipeIngredientParts] ["water", "vinegar", "catsup", "Worcestershire sauce", "dry mustard", "onions", "black pepper", "roasting chickens"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 537.4 [FatContent] 39.9 [SaturatedFatContent] 9.7 [CholesterolContent] 133.7 [SodiumContent] 584.8 [CarbohydrateContent] 10.9 [FiberContent] 0.4 [SugarContent] 8.4 [ProteinContent] 32.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Simmer sauce ingredients in saucepan for 10 minutes. While sauce is cooking, preheat oven to 350°F. Place chicken in roasting pan and pour half of the sauce over the top. Bake for 50 minutes, basting with the remaining sauce every 15 minutes.
[Name] Mushroom Risotto Patties [AuthorId] 1543 [AuthorName] Doreen Randal [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 1999-08-25T05:37:00Z [Description] Make and share this Mushroom Risotto Patties recipe from Food.com. [Images] character(0) [RecipeCategory] Short Grain Rice [Keywords] ["Rice", "Vegetable", "European", "Broil/Grill", "< 60 Mins", "Oven", "Stove Top"] [RecipeIngredientQuantities] ["4 -5", "1", "2", "275", "100", "90", "1/2", "3", NA, NA, NA, "500", "1", "1", "2", NA, NA] [RecipeIngredientParts] ["onion", "garlic", "button mushrooms", "shiitake mushrooms", "butter", "arborio rice", "short-grain rice", "parmesan cheese", "flour", "olive oil", "tomatoes", "garlic", "fresh basil leaf", "salt", "fresh pepper"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 223.6 [FatContent] 13.4 [SaturatedFatContent] 6.6 [CholesterolContent] 25.7 [SodiumContent] 115.4 [CarbohydrateContent] 24.3 [FiberContent] 3.0 [SugarContent] 3.0 [ProteinContent] 4.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Bring stock to the boil in a saucepan and leave to simmer gently. In another pan, cook chopped onion and garlic with the mushrooms in 60g butter until softened. Add the rice, stirring with a wooden spoon for a few minutes, than add about 1/2 cup of simmering stock. Season. Cook the mixture, stirring, until the rice has absorbed the stock, then stir in another 1/2 cup of stock. Continue this way until the rice is tender and all the stock is used, about 20 minutes. Remove the pan from the heat and stir in the remaining butter and Parmesan. Cool the mixture, then shape into 4 - 6 round shape patties. They will become quite firm. Dust with flour and fry in olive oil in a large frying pan on both sides for about 5 minutes each side, until golden. Serve with fresh tomato sauce and whatever vegetables takes your fancy. Chop the tomatoes into small chunks. Place in a large bowl, add garlic, basil and oil. Just before using, put into a saucepan and cook for about 5 minutes.
[Name] My Favorite Baked Beans [AuthorId] 1551 [AuthorName] Sean Coate [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-07T20:28:00Z [Description] Here ya go. This is my favorite recipe. My mom would make it all the time when I was little. Easy Baked Beans My Mom's (Pat) Recipe [Images] character(0) [RecipeCategory] Beans [Keywords] ["< 15 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["4", "3", "1/2", "2", "2", "2", "1", "1"] [RecipeIngredientParts] ["bacon", "onion", "brown sugar", "catsup", "Worcestershire sauce", "prepared mustard"] [AggregatedRating] 5.0 [ReviewCount] 22.0 [Calories] 198.1 [FatContent] 3.9 [SaturatedFatContent] 1.3 [CholesterolContent] 14.2 [SodiumContent] 818.9 [CarbohydrateContent] 36.0 [FiberContent] 6.4 [SugarContent] 15.1 [ProteinContent] 8.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cook bacon till crisp. Remove bacon, reserving about 3 Tbsp drippings in skillet. Drain and crumble bacon; set aside. Cook chopped onion in reserved drippings till tender. Stir in two cans pork and beans in tomato sauce, brown sugar, catsup, Worcestershire sauce, and prepared mustard. Turn into a 1 1/2 quart casserole. Bake, uncovered, in a 350 degree oven for 1 1/2 to 1 3/4 hours, or cook in the microwave oven on HI for 10 to 12 minutes. Stir 1/2 way through cooking time, Top with bacon. Let stand a few minutes before serving. - - - - - - - - - - - - - - - - - - Kim C.
[Name] Barbecued Chicken Thighs Au Vin [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-08-06T00:40:00Z [Description] Make and share this Barbecued Chicken Thighs Au Vin 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/93/1/pic28cNZI.jpg" [RecipeCategory] Chicken Thigh & Leg [Keywords] ["Chicken", "Poultry", "Meat", "Free Of...", "< 15 Mins", "Stove Top"] [RecipeIngredientQuantities] ["6", "1", "1", "2", "1", "1/4", "1/2", "1/4", "1", "1/2", "1/2"] [RecipeIngredientParts] ["chicken thighs", "butter", "shallots", "garlic", "red currant jelly", "red wine", "dry mustard", "ginger"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 273.4 [FatContent] 15.9 [SaturatedFatContent] 4.7 [CholesterolContent] 80.9 [SodiumContent] 95.8 [CarbohydrateContent] 11.7 [FiberContent] 0.2 [SugarContent] 7.5 [ProteinContent] 16.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Put chicken thighs in a freezer bag. In a saucepan, heat oil and butter; add shallots and garlic, cook over medium heat for 5 minutes or until softened. Add jelly, wine, stock, orange rind, mustard and ginger. Heat until the jelly has just melted. Remove from heat and cool to lukewarm. Pour marinade over chicken, close bag and refrigerate for at least 3 hours. Drain marinade into a saucepan and bring to a boil. Reduce heat and simmer 5 minutes. Use as a basting sauce during barbecuing. Turn the barbecue to medium heat. Put chicken thighs on the grate, skin side up, and grill for 20 minutes. Brush occasionally with marinade. Turn thighs and cook another 10 - 20 minutes or until a meat thermometer inserted in the thickest part reads 180ºF. Brush occasionally with marinade.
[Name] My Mom's Potato Salad [AuthorId] 1680 [AuthorName] Cathi Allen [CookTime] PT45M [PrepTime] PT20M [TotalTime] PT1H5M [DatePublished] 1999-08-12T07:07:00Z [Description] This how my mom makes potato salad and whenever we go somewhere and have to take a dish I am asked to bring this. Thought I would pass it on. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/93/2/picyk5sxj.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/93/2/pic7XyvOY.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/93/2/picKTFoW3.jpg"] [RecipeCategory] Potato [Keywords] ["Vegetable", "Potluck", "For Large Groups", "< 4 Hours"] [RecipeIngredientQuantities] ["6", "1", "1", "1", "4", "2", "2 1/2", "1/3", "1", NA] [RecipeIngredientParts] ["white potatoes", "green pepper", "Spanish onion", "eggs", "cucumbers", "Hellmanns Mayonnaise", "yellow mustard", "horseradish"] [AggregatedRating] 4.5 [ReviewCount] 13.0 [Calories] 218.3 [FatContent] 13.7 [SaturatedFatContent] 2.2 [CholesterolContent] 62.4 [SodiumContent] 405.2 [CarbohydrateContent] 22.1 [FiberContent] 1.6 [SugarContent] 4.4 [ProteinContent] 3.3 [RecipeServings] 16.0 [RecipeYield] 1 cup [RecipeInstructions] Boil potatoes and cut into cubes, cool. Cut the vegetables and eggs up to whatever size you prefer. Combine veggies with potatoes and toss. Add mayo, mustard, horseradish, salt and pepper to taste. Stir. Better after it has time to \"sit\".
[Name] Nancy's Italian Macaroni and Cheese [AuthorId] 1681 [AuthorName] nancy5 [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 1999-09-04T19:16:00Z [Description] Make and share this Nancy's Italian Macaroni and Cheese recipe from Food.com. [Images] character(0) [RecipeCategory] Cheese [Keywords] ["European", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1/2", "1 1/2", "3", "2", "1", "1", "1/2", "1", "2"] [RecipeIngredientParts] ["water", "monterey jack cheese", "parmesan cheese", "oregano", "sweet basil", "garlic powder", "salt", "onion powder", "elbow macaroni"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 1679.1 [FatContent] 60.6 [SaturatedFatContent] 36.0 [CholesterolContent] 164.1 [SodiumContent] 3498.7 [CarbohydrateContent] 204.0 [FiberContent] 11.3 [SugarContent] 31.5 [ProteinContent] 80.4 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Preheat oven to 400 In a mixing bowl, stir all ingredients together until well blended. place in a greased baking dish and top with buttered Italian style bread crumbs and 3 green pepper rings. bake for 25 - 30 minutes. (for buttered bread crumbs, add a little melted butter to fine dry bread crumbs until moist but not soggy.].
[Name] New Potatoes in Garlic Butter [AuthorId] 1555 [AuthorName] Cindy Hartlin [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-07T14:19:00Z [Description] Make and share this New Potatoes in Garlic Butter 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/93/8/picN584o3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/93/8/piclMuwtN.jpg"] [RecipeCategory] Potato [Keywords] ["Vegetable", "Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "2", "24", NA] [RecipeIngredientParts] ["butter", "garlic", "potatoes"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 495.5 [FatContent] 12.0 [SaturatedFatContent] 7.4 [CholesterolContent] 30.5 [SodiumContent] 112.5 [CarbohydrateContent] 89.3 [FiberContent] 11.2 [SugarContent] 4.0 [ProteinContent] 10.5 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Stir together butter and garlic. Arrange half of the potatoes in single layer on square of double-thickness heavy-duty foil. Dot potatoes evenly with half of the butter mixture; season with salt and pepper. Seal package securely. Repeat with remaining potatoes. Roast directly on hot coals or on grill at High setting for 40-45 minutes or until tender, turning packages occasionally.
[Name] Oat Fritters from South Africa [AuthorId] 1643 [AuthorName] Mutende [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 1999-09-17T04:40:00Z [Description] Make and share this Oat Fritters from South Africa recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["South African", "African", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1", NA, NA] [RecipeIngredientParts] ["rolled oats", "bacon", "mushroom", "tomatoes", "egg", "parsley"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 313.8 [FatContent] 17.3 [SaturatedFatContent] 5.3 [CholesterolContent] 226.9 [SodiumContent] 268.0 [CarbohydrateContent] 25.2 [FiberContent] 4.5 [SugarContent] 4.4 [ProteinContent] 15.3 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Saute finely chopped bacon, mushroom and tomato in a frying pan. Using a little water or milk, blend rolled oats to a smooth cream and add beaten egg, parsley and salt and pepper. Fry tablespoonfuls of batter on both sides until golden-brown.
[Name] Oatmeal Muffins [AuthorId] 1535 [AuthorName] Marg CaymanDesigns [CookTime] PT18M [PrepTime] PT1H15M [TotalTime] PT1H33M [DatePublished] 1999-08-19T05:42:00Z [Description] A moist, very tender muffin that we all enjoy. I eat mine plain but they are also good with butter or jam. It is surprising how tasty they are without any spices, flavorings or zest but the buttermilk and oats really give this muffin its flavor. Please note that the oats need to soak for 1 hour before preparing the muffins so I've included that in the prep time. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/94/7/picBrw636.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/94/7/picXg8AGq.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/94/7/pic49Y5jk.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/94/7/picHWdak6.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/94/7/pic0kvrDG.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/94/7/pic8u0QIi.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/94/7/picQljc2y.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/94/7/picrisEBW.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/94/7/picMIYvy3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/94/7/picldRhCG.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/94/7/picyLC19Y.jpg"] [RecipeCategory] Quick Breads [Keywords] ["Breads", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "1", "1/2", "1/2", "1", "1/2", "1", "1/2"] [RecipeIngredientParts] ["quick-cooking oats", "buttermilk", "egg", "brown sugar", "shortening", "flour", "salt", "baking powder", "baking soda"] [AggregatedRating] 5.0 [ReviewCount] 56.0 [Calories] 188.2 [FatContent] 9.7 [SaturatedFatContent] 2.5 [CholesterolContent] 16.3 [SodiumContent] 210.1 [CarbohydrateContent] 22.6 [FiberContent] 1.0 [SugarContent] 10.0 [ProteinContent] 3.2 [RecipeServings] nan [RecipeYield] 12 muffins [RecipeInstructions] Soak oatmeal in buttermilk 1 hour; add egg and beat well. Add sugar and mix. Add cooled shortening. Add flour sifted with salt, baking powder and soda. Bake in greased muffin pans in hot oven (400 degrees] 15 to 20 minutes.
[Name] Onion Pie [AuthorId] 1684 [AuthorName] Katrina Streiff [CookTime] nan [PrepTime] PT1H [TotalTime] PT1H [DatePublished] 1999-09-03T05:21:00Z [Description] Make and share this Onion Pie recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/95/2/picpxMy3z.jpg" [RecipeCategory] Savory Pies [Keywords] ["Onions", "Vegetable", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["6 -7", "3", "1/2", "1", "1", NA, "2", "1"] [RecipeIngredientParts] ["onions", "eggs", "flour", "salt", "caraway seed", "pepper", "milk"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 241.9 [FatContent] 11.7 [SaturatedFatContent] 3.9 [CholesterolContent] 78.3 [SodiumContent] 467.6 [CarbohydrateContent] 27.0 [FiberContent] 2.5 [SugarContent] 3.6 [ProteinContent] 7.5 [RecipeServings] 8.0 [RecipeYield] 1 pie [RecipeInstructions] Slice and saute the onions until cooked but not brown. Combine all the other ingredients, then add the onions. Bake in a plain pie shell at 350 degrees for about 1 hour. If you try this and like it, please let me know.
[Name] Barbecued Turkey on a Bun [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-08-14T19:45:00Z [Description] Make and share this Barbecued Turkey on a Bun recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Poultry", "Meat", "Healthy", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "1/2", "1/2", "1", "1", "1/2", "2", "1/2", "6"] [RecipeIngredientParts] ["onion", "green pepper", "turkey", "tomato paste", "water", "dijon-style mustard", "garlic powder"] [AggregatedRating] 3.0 [ReviewCount] 2.0 [Calories] 276.1 [FatContent] 8.8 [SaturatedFatContent] 2.4 [CholesterolContent] 51.5 [SodiumContent] 473.8 [CarbohydrateContent] 29.0 [FiberContent] 3.2 [SugarContent] 9.0 [ProteinContent] 21.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Heat pineapple juice in frying pan over medium heat. Add chopped onion and green pepper and cook over medium heat until onion is softened. Turn heat up to medium-high and add ground turkey. Cook until turkey is light brown. In medium bowl, mix tomato paste, water, mustard and garlic powder. Add to turkey and simmer 30 minutes. Serve on whole-grain rolls.
[Name] Open-Face Peach Pie [AuthorId] 1535 [AuthorName] Marg CaymanDesigns [CookTime] PT45M [PrepTime] PT30M [TotalTime] PT1H15M [DatePublished] 1999-08-26T19:22:00Z [Description] Make and share this Open-Face Peach Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1/4", "1/2", "2", "1/2", "1", "5", "3/4", "1/2", "1/4", "3", "2/3"] [RecipeIngredientParts] ["flour", "baking powder", "salt", "sugar", "butter", "sugar", "cinnamon", "nutmeg", "heavy cream"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 414.0 [FatContent] 20.9 [SaturatedFatContent] 12.5 [CholesterolContent] 128.5 [SodiumContent] 256.2 [CarbohydrateContent] 52.6 [FiberContent] 1.9 [SugarContent] 27.2 [ProteinContent] 5.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Crust: Combine flour, baking powder, salt and sugar in a bowl. Cut in butter until mixture resembles coarse crumbs. Pat evenly on sides and bottom of a 10\" pie pan. Brush bottom of crust with beaten egg white and chill while you fix the filling. Method for filling: Peel, halve and pit peaches. Arrange cut side up in crust. Combine sugar and spices and sprinkle evenly over fruit. Bake at 400°F for 15 minutes. Blend egg yolks with cream; pour over fruit, letting some of the mixture run into the center of the peaches. Continue baking until filling is set, about 30 minutes. Cool at least 1 hour before serving. NOTE: If you don't have a 10\" pie pan use a 8\" square pan. And if you aren't counting calories serve topped with vanilla ice cream.
[Name] Orange Cupcakes [AuthorId] 1543 [AuthorName] Doreen Randal [CookTime] PT12M [PrepTime] PT15M [TotalTime] PT27M [DatePublished] 1999-08-25T05:52:00Z [Description] I double this recipe, you can ice them if you want, A lemon butter icing is rather nice, don't overdo the lemon juice though. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Oranges", "Citrus", "Fruit", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["4", "1/2", "2", "1", "1", "1"] [RecipeIngredientParts] ["butter", "sugar", "eggs", "flour", "baking powder", "orange, zest of"] [AggregatedRating] 4.0 [ReviewCount] 4.0 [Calories] 1804.5 [FatContent] 103.2 [SaturatedFatContent] 61.5 [CholesterolContent] 666.8 [SodiumContent] 1158.8 [CarbohydrateContent] 197.3 [FiberContent] 3.4 [SugarContent] 101.1 [ProteinContent] 26.5 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Preheat oven to 350°F. Cream butter and sugar together until fluffy; add eggs and zest. Sift flour and baking powder together and add alternatively to the sugar/butter mixture with the orange juice. Bake in muffin tins lined with cupcake papers for 10-12 minutes or until they test done.
[Name] Orzo / Tomato Salad with Feta and Olives [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 1999-08-12T06:44:00Z [Description] We usually make this salad once a week when we can get ripe local tomatoes and usually double or triple the recipe. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/96/2/picFUEPxO.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/96/2/picVQWucV.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/96/2/picL3rFIp.jpg"] [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "1", "3", "3", "1", "1/4", "1/4", "1/8", NA] [RecipeIngredientParts] ["orzo pasta", "feta cheese", "fresh parsley", "fresh dill", "tomatoes", "green olives", "lemon juice"] [AggregatedRating] 5.0 [ReviewCount] 10.0 [Calories] 263.2 [FatContent] 15.7 [SaturatedFatContent] 5.2 [CholesterolContent] 22.2 [SodiumContent] 370.3 [CarbohydrateContent] 23.4 [FiberContent] 1.4 [SugarContent] 2.5 [ProteinContent] 7.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cook orzo according to package for al dente. Drain and rinse with cold water. Once orzo has cooled, in serving bowl mix orzo, olives, feta, parsley, dill, and tomato. In small bowl, whisk together oil and lemon juice. Mix into salad. Salt and pepper to taste. Refrigerate and chill before serving. If you use dried dill, be sure to use plenty. Serves: 6 as a side dish. Also great as a main dish for lunch.
[Name] Outstanding Greek Salad Dressing [AuthorId] 1556 [AuthorName] Strawberry Girl [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-08-12T07:12:00Z [Description] Make and share this Outstanding Greek Salad Dressing recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/96/5/picjdVjJJ.jpg" [RecipeCategory] Salad Dressings [Keywords] ["Greek", "European", "Very Low Carbs", "Free Of...", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "1", "1/4", "1/4", "1", "1/4", "2"] [RecipeIngredientParts] ["garlic", "red wine vinegar", "salt", "black pepper", "cayenne", "olive oil", "anchovy fillets", "anchovy paste"] [AggregatedRating] 4.5 [ReviewCount] 11.0 [Calories] 504.3 [FatContent] 54.9 [SaturatedFatContent] 7.7 [CholesterolContent] 6.8 [SodiumContent] 877.8 [CarbohydrateContent] 1.6 [FiberContent] 0.3 [SugarContent] 0.1 [ProteinContent] 2.6 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] ["To make dressing, place the garlic, vinegar, salt, black pepper and cayenne in a blender or food processor fitted with a metal blade. Whirl until blended.", "Continuing to whirl, gradually add the oil, drop by drop at first, then in a thinly steady stream.", "The dressing will thicken.", "Continuing to whirl, add the anchovies or anchovy paste. Taste and add more salt, if needed.", "The dressing can be used right away or covered and left at room temperature. If making the dressing more than 1 day ahead, cover and refrigerate." ]
[Name] Oyster and Potato Surprise Cakes [AuthorId] 1543 [AuthorName] Doreen Randal [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-08-26T04:10:00Z [Description] Don't over cook these, just cook until golden and heated, the oysters should be nice and juicy and not dried up. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "Broil/Grill", "< 15 Mins", "Oven", "Stove Top", "Oysters"] [RecipeIngredientQuantities] ["3", "12", "6", "1", "1/4", "1/4", "50"] [RecipeIngredientParts] ["bacon", "potatoes", "sour cream", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2374.8 [FatContent] 99.5 [SaturatedFatContent] 47.0 [CholesterolContent] 478.4 [SodiumContent] 1840.6 [CarbohydrateContent] 277.0 [FiberContent] 29.8 [SugarContent] 13.0 [ProteinContent] 96.4 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Remove rind from bacon and chop flesh roughly. Cook in a fry pan until crisp, turning often. Cool. Drain oysters. Combine oysters and bacon. Peel potatoes and cut into quarters. Cook in boiling salted water for 10 minutes or until tender. Drain. Mash potatoes with horseradish cream and sour cream. Form half-cupfuls of mixture into patties. Make a hollow in centre of each pattie and fill with oyster mixture. Mould potato over cavity. Roll patties in breadcrumbs. Heat butter in a fry pan and cook patties on each side until golden. Cheers, Doreen Doreen Randal, Wanganui. New Zealand.
[Name] Parmesan Parsley Potatoes [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT50M [PrepTime] PT10M [TotalTime] PT1H [DatePublished] 1999-08-13T13:20:00Z [Description] Make and share this Parmesan Parsley Potatoes recipe from Food.com. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["3", "1/2", "1/4", "2", "1", "1", "2"] [RecipeIngredientParts] ["baking potatoes", "fresh parmesan cheese", "all-purpose flour", "dried parsley", "salt", "pepper", "butter", "margarine"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 234.6 [FatContent] 9.6 [SaturatedFatContent] 5.9 [CholesterolContent] 26.3 [SodiumContent] 831.6 [CarbohydrateContent] 29.8 [FiberContent] 2.6 [SugarContent] 1.2 [ProteinContent] 8.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 degrees. Peel potatoes and starting at one end, slice into approximately one inch slices. Melt butter in a glass baking dish. Combine cheese, flour, salt and pepper into Ziploc plastic bag. Put potatoes into bag and shake to coat. Put coated potatoes into prepared baking dish and bake 30 minutes. Turn potatoes over and bake for an additional 20 to 25 minutes.
[Name] Parsley Potato Casserole [AuthorId] 1543 [AuthorName] Doreen Randal [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-08-31T21:16:00Z [Description] Make and share this Parsley Potato Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "Low Protein", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "1/2", "1/4", "2", "2", "1", NA] [RecipeIngredientParts] ["potatoes", "sour cream", "milk", "butter", "parsley", "butter", "paprika"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 798.4 [FatContent] 48.1 [SaturatedFatContent] 30.2 [CholesterolContent] 121.0 [SodiumContent] 319.8 [CarbohydrateContent] 83.5 [FiberContent] 10.1 [SugarContent] 3.7 [ProteinContent] 12.5 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Peel potatoes; cook in boiling salted water until potatoes are tender. Drain and mash well. Beat in sour cream, milk, butter and parsley. Spoon potato mixture into ovenproof serving dish; rough up top with a fork; pour over extra melted butter; sprinkle with paprika. Just before serving, bake in moderate oven 10 - 15 minutes or until heated through.
[Name] Pasta E Fagioli II [AuthorId] 1688 [AuthorName] bfp475 [CookTime] nan [PrepTime] PT2H [TotalTime] PT2H [DatePublished] 1999-08-13T12:49:00Z [Description] Make and share this Pasta E Fagioli II 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/97/4/picfDpV27.jpg" [RecipeCategory] Beans [Keywords] ["European", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["700 -800", "200", "2", "1", "1", "1", "1", NA] [RecipeIngredientParts] ["cannellini beans", "rigatoni pasta", "garlic", "unsmoked bacon", "sage", "rosemary", "olive oil"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 1871.8 [FatContent] 21.8 [SaturatedFatContent] 6.4 [CholesterolContent] 183.4 [SodiumContent] 277.9 [CarbohydrateContent] 324.3 [FiberContent] 51.5 [SugarContent] 8.7 [ProteinContent] 100.3 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] ["Cook the beans over gentle heat for 45 minutes or an hour at the most (an hour-and-a-half if they are dried, after soaking in water, together with the herbs and garlic, for a couple of hours]. In either case, do not add salt which tends to harden the skins.", "Puree by putting through a vegetable mill, carefully eliminating the husks.", "Put the garlic, rosemary, sage and cubed bacon to saute briefly in a saucepan with 4 tablespoons of oil.", "Pour on the bean puree. Season lightly with salt and the red hot pepper to taste. Stir to blend the flavours and bring slowly to the boil.", "Throw the pasta into the puree and cook until firm, diluting with a little of the bean cooking water, but only if necessary - the soup must be thick and rather solid.", "It is excellent hot, but is absolutely delicious if heated up with the addition of a drop of first-rate olive oil.", "If you prefer, leave a few beans whole and add them to the saucepan with the puree. Some cooks hold that a carrot is not out of place in the mirepoix (but then cut out the bacon], or that the soup loses nothing if you add a little tomato, even tomato concentrate (paste]." ]
[Name] Basil Parmesan Biscuits [AuthorId] 1530 [AuthorName] Carole Reu [CookTime] PT12M [PrepTime] PT15M [TotalTime] PT27M [DatePublished] 1999-08-14T19:40:00Z [Description] Make and share this Basil Parmesan Biscuits 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/97/5/pichPiiZK.jpg" [RecipeCategory] Breads [Keywords] ["Low Cholesterol", "Healthy", "High In...", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["1 1/2", "1/2", "1 1/2", "1 1/2", "1/2", "2", "2", "2", "1", "2", "1"] [RecipeIngredientParts] ["all-purpose flour", "whole wheat flour", "baking powder", "baking soda", "salt", "parmesan cheese", "parmesan cheese", "canola oil", "dried basil", "plain low-fat yogurt", "milk"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 126.2 [FatContent] 3.6 [SaturatedFatContent] 0.8 [CholesterolContent] 3.6 [SodiumContent] 346.4 [CarbohydrateContent] 18.7 [FiberContent] 1.1 [SugarContent] 3.0 [ProteinContent] 4.9 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 450. In a large bowl, stir together the all-purpose flour, and whole wheat flour, baking powder, baking soda, salt and 2 Tbsp of the cheese In small skillet, heat 1 Tbsp of the oil over moderate heat. Add the basil and cook for 1 minutes; transfer to a small bowl and cool slightly. Stir in the yogurt, milk, and remaining 1 Tbsp of oil. Add the basil mixture to the dry ingredients and stir until just combined. Place the dough on a well-floured surface. Using a lightly floured rolling pin, roll out the dough until 1/2\" thick. Using a 2 1/4\" biscuit cutter or glass, cut out rounds, gently rerolling the scraps, to form 12 biscuits. Place the biscuits on an ungreased baking sheet, spacing them 1\" apart. Sprinkle with the remaining 2 tsp of cheese and bake for 12 to 15 minutes or until golden. Serve warm.

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