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[Name] Date Nut Roll [AuthorId] 2178 [AuthorName] troyh [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2001-05-13T12:46:00Z [Description] Make and share this Date Nut Roll recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "Nuts", "Low Protein", "< 30 Mins"] [RecipeIngredientQuantities] ["3", "1", "3", "3", "1", "1", "1", "6"] [RecipeIngredientParts] ["sugar", "evaporated milk", "butter", "margarine", "light corn syrup", "dates", "pecans", "walnuts", "vanilla extract"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2600.1 [FatContent] 88.3 [SaturatedFatContent] 33.2 [CholesterolContent] 84.9 [SodiumContent] 312.4 [CarbohydrateContent] 456.3 [FiberContent] 16.7 [SugarContent] 401.8 [ProteinContent] 19.3 [RecipeServings] nan [RecipeYield] 2 pounds [RecipeInstructions] In heavy, 3-qt saucepan, combine sugar, milk, butter and corn syrup. Cook over low heat, stirring constantly with a wooden spoon, until sugar dissolves and mixture comes to boiling; add dates. Cook, stirring occasionally, until candy thermometer registers 238°F degrees, or until a little in cold water forms a soft ball. Remove from heat. Add nuts and vanilla. Beat until thick. Turn out on board; divide in half. Shape each half into a roll 1 3/4\" in diameter; wrap in waxed paper; refrigerate at least 1 hour before coating with chocolate. In top of double boiler, melt chocolate pieces over hot, not boiling, water. Remove from heat. Remove date rolls from refrigerator; spread half of chocolate over each roll; spreading to coat evenly all over. Refrigerate until chocolate is hard; wrap in waxed paper until ready to cut into slices 1/3\" thick.
[Name] Indonesian Chicken Breasts [AuthorId] 2178 [AuthorName] troyh [CookTime] PT24H20M [PrepTime] PT30M [TotalTime] PT24H50M [DatePublished] 2001-05-14T10:55:00Z [Description] Make and share this Indonesian Chicken Breasts recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Indonesian", "Asian", "Weeknight"] [RecipeIngredientQuantities] ["1/2", "1/4", "2", "4", "1", "1/4", "1/4", NA] [RecipeIngredientParts] ["peanut butter", "curry powder", "boneless skinless chicken breast halves", "red bell pepper", "coconut", "currants", "rice"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 310.1 [FatContent] 13.3 [SaturatedFatContent] 5.1 [CholesterolContent] 68.4 [SodiumContent] 154.8 [CarbohydrateContent] 16.7 [FiberContent] 3.4 [SugarContent] 11.8 [ProteinContent] 32.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Beat orange juice, peanut butter, and curry powder in medium nonmetal bowl, using wire whisk. Add chicken, turning to coat with marinade. Cover and refrigerate, turning once, at least 1 hour but no longer than 24 hours. Heat coals or gas grill. Remove chicken from marinade; discard marinade. Cover and grill chicken and bell pepper 4-6 inches from medium heat 15-20 minutes , turning once, until is no longer pink in center. To serve, cut chicken breasts diagonally into 1/2-inch slices and bell pepper into 1/2-inch strips. Top chicken and bell pepper with coconut and currants. Serve with rice.
[Name] Thai Sweet Chili Dipping Sauce [AuthorId] 2178 [AuthorName] troyh [CookTime] PT45M [PrepTime] PT5M [TotalTime] PT50M [DatePublished] 2001-05-14T10:56:00Z [Description] Make and share this Thai Sweet Chili Dipping Sauce recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/89/79/pic25g4BQ.jpg" [RecipeCategory] Thai [Keywords] ["Asian", "Low Protein", "Vegan", "Low Cholesterol", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["8", "4", "1", "1", "2/3", "2/3", "2"] [RecipeIngredientParts] ["garlic", "shallot", "tomatoes", "sugar", "rice vinegar", "salt"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 104.9 [FatContent] 0.4 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 591.0 [CarbohydrateContent] 25.6 [FiberContent] 1.9 [SugarContent] 21.8 [ProteinContent] 1.9 [RecipeServings] nan [RecipeYield] 1 cup [RecipeInstructions] Combine all ingredients in a small saucepan and bring to a boil. Reduce heat to very low, cover and simmer for 45 minutes to 1 hour, or until sauce is thickened. Taste and adjust seasonings as necessary. Transfer to small dipping dishes.
[Name] Milk Barfi [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2001-05-14T11:00:00Z [Description] Make and share this Milk Barfi recipe from Food.com. [Images] character(0) [RecipeCategory] Fruit [Keywords] ["Asian", "Indian", "Low Protein", "Low Cholesterol", "Healthy", "Kid Friendly", "< 60 Mins", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["2", NA, NA, "1/2", "250"] [RecipeIngredientParts] ["milk", "pistachios", "cashew nuts", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 382.0 [FatContent] 12.6 [SaturatedFatContent] 7.9 [CholesterolContent] 48.3 [SodiumContent] 169.0 [CarbohydrateContent] 57.7 [FiberContent] 0.0 [SugarContent] 41.6 [ProteinContent] 11.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Boil half the milk. Add citric acid and water. Sieve through a muslin cloth. Press out excess water. Boil the remaining milk till it reduces to half its quantity. Pour the sieved mixture in this. Boil milk till the mixture thickens. Stir continuously. Add sugar in the milk. Stir till it softly thickens in a lump. Set in a plate. Apply silver foil. Sprinkle the chopped dry nuts.
[Name] Thai Sweet Chili Sauce [AuthorId] 2178 [AuthorName] troyh [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2001-05-14T11:02:00Z [Description] Make and share this Thai Sweet Chili Sauce recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/89/81/picEuZ5Lc.jpg" [RecipeCategory] Thai [Keywords] ["Asian", "< 30 Mins"] [RecipeIngredientQuantities] ["1/2", "1/4", "2", "1", "1", "2", "1", "1/2", "1/2", "1/2", "1/2", "1/2"] [RecipeIngredientParts] ["rice vinegar", "sugar", "plum sauce", "Thai fish sauce", "lime juice", "lemon juice", "tomato paste", "garlic", "serrano chili", "sweet paprika", "salt", "all-purpose flour"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 36.8 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 355.4 [CarbohydrateContent] 9.1 [FiberContent] 0.2 [SugarContent] 6.5 [ProteinContent] 0.3 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Combine all ingredients and 1/2 c water in a small saucepan, and bring to a boil. Reduce heat and simmer for 4 minutes. Let cool. Will keep in refrigerator for 3 days.
[Name] Pineapple Upside-Down Cake [AuthorId] 42189 [AuthorName] Leslie O [CookTime] PT40M [PrepTime] PT20M [TotalTime] PT1H [DatePublished] 2001-05-14T11:12:00Z [Description] I took this recipe from about 3 different recipes I had around the house.I f you can get some coconut butter, use it to replace the shortening! The coconut flavor in the butter adds to the cake and makes it quite tasty! [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Pineapple", "Tropical Fruits", "Fruit", "Nuts", "Low Protein", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "2/3", "1/2", "7", "3/4", "1 1/2", "2 1/2", "1/3", "1/4", "1/2", "1", "1 1/2"] [RecipeIngredientParts] ["fresh pineapple", "pecan pieces", "butter", "brown sugar", "flour", "baking powder", "shortening", "coconut butter", "salt", "sugar", "egg", "vanilla"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 632.7 [FatContent] 32.6 [SaturatedFatContent] 12.2 [CholesterolContent] 70.9 [SodiumContent] 368.1 [CarbohydrateContent] 82.7 [FiberContent] 2.9 [SugarContent] 53.8 [ProteinContent] 5.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["In small sauce pan melt butter, and add brown sugar and 1 tbs pineapple juice.", "Arrange pineapple and pecans in cake pan and pour butter sauce over top.", "In small bowl combine flour, baking powder, and salt.", "In larger bowl add shortening, beat with mixer for 30 seconds, add sugar, beat 1 min, add egg, and vanilla, until blended.", "Start adding flour mixture and 3/4 cup pineapple juice to the wet mixture, a little at a time, then spread into pan.", "Bake at 350°F for about 40 minutes. Let cool 10 minutes before turning over on plate." ]
[Name] Debbie's Spanish Rice [AuthorId] 4396 [AuthorName] Diana Thompson [CookTime] PT40M [PrepTime] PT45M [TotalTime] PT1H25M [DatePublished] 2001-05-14T11:16:00Z [Description] This is a creamy, cheesy, vegetarian version of Spanish rice...a great side dish! The recipe was given to me by a friend. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/89/83/picmIv89M.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/89/83/picWgZRrd.jpg"] [RecipeCategory] Rice [Keywords] ["Vegetable", "Spanish", "European", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "3", "1", "2", "1", "1 1/2", "8", "8", "1", NA] [RecipeIngredientParts] ["green chilies", "rice", "onion", "garlic", "whole kernel corn", "sour cream", "cheddar cheese", "monterey jack cheese", "salsa"] [AggregatedRating] 4.5 [ReviewCount] 8.0 [Calories] 1266.8 [FatContent] 56.9 [SaturatedFatContent] 35.0 [CholesterolContent] 151.0 [SodiumContent] 1353.6 [CarbohydrateContent] 144.7 [FiberContent] 5.4 [SugarContent] 7.2 [ProteinContent] 45.1 [RecipeServings] nan [RecipeYield] 1 1/2 qt baking dish [RecipeInstructions] Saute the onions, chiles and garlic in a small amount of olive oil, over medium heat, until the onions are soft. Set aside until cool. When the vegetables and rice are cool, combine all the ingredients in a bowl and mix well. Pour into a buttered 1 1/2 quart baking dish. Bake, covered at 375 degrees for 30 minutes. Uncover and bake 10 minutes more.
[Name] Balti Butter Chicken [AuthorId] 2178 [AuthorName] troyh [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2001-05-14T11:18:00Z [Description] Make and share this Balti Butter Chicken recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/89/84/picXrCbFT.jpg" [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Asian", "Indian", "< 60 Mins", "Stir Fry"] [RecipeIngredientQuantities] ["150", "50", "1 1/2", "1/4", "1/4", "1/4", "1", "4", "1", "1", "1", "1 1/4", "1", "75", "1", "2", "2", "4"] [RecipeIngredientParts] ["chili powder", "bay leaf", "ground cloves", "ground cinnamon", "garam masala", "green cardamoms", "gingerroot", "garlic", "tomatoes", "salt", "chicken", "butter", "onions", "fresh coriander"] [AggregatedRating] 5.0 [ReviewCount] 19.0 [Calories] 836.7 [FatContent] 63.9 [SaturatedFatContent] 23.2 [CholesterolContent] 239.4 [SodiumContent] 1072.4 [CarbohydrateContent] 14.1 [FiberContent] 4.2 [SugarContent] 6.3 [ProteinContent] 51.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Place the yoghurt, ground almonds, all the dry spices, ginger, garlic, tomatoes and salt in a mixing bowl and blend together thoroughly. Put the chicken into a large mixing bowl and pour over the yoghurt mixture. Set aside. Melt together the butter and oil in a medium karahi, wok or frying pan. Add the onions and fry for about 3 minutes. Add the chicken mixture and stir-fry for about 7-10 minutes. Stir in about half of the coriander and mix well. Pour over the cream and stir in well. Bring to the boil. Serve garnished with the remaining chopped coriander.
[Name] Fried Macaroni and Cheese [AuthorId] 2178 [AuthorName] troyh [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2001-05-14T11:22:00Z [Description] Make and share this Fried Macaroni and Cheese recipe from Food.com. [Images] character(0) [RecipeCategory] Cheese [Keywords] ["< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1", "3 -4", "1/2", "1/4", "3", "1 1/2"] [RecipeIngredientParts] ["macaroni", "water", "salt", "margarine", "butter", "eggs", "cheddar cheese"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 425.7 [FatContent] 21.1 [SaturatedFatContent] 7.6 [CholesterolContent] 92.0 [SodiumContent] 443.4 [CarbohydrateContent] 43.1 [FiberContent] 1.8 [SugarContent] 1.7 [ProteinContent] 15.2 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Cook macaroni in water and the salt until tender. Drain. In a large skillet, heat the butter or margarine, pour the well drained macaroni into the skillet. Beat the eggs as for scrambled, pour this over the macaroni. Fry on medium heat. Add the shredded cheese over the top and cook until the eggs, macaroni, and cheese are all blended and a golden brown on both sides.
[Name] Swedish Chicken Salad [AuthorId] 2178 [AuthorName] troyh [CookTime] PT3H [PrepTime] PT15M [TotalTime] PT3H15M [DatePublished] 2001-05-14T11:25:00Z [Description] Make and share this Swedish Chicken Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Fruit", "Meat", "Swedish", "Scandinavian", "European", "Lactose Free", "Free Of...", "Weeknight", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["4", "2", "2", "3", "1/2", "1/4", "1", "2 -3", "3 -4", "2", NA] [RecipeIngredientParts] ["chicken breasts", "red apples", "green apples", "oranges", "grapes", "walnuts", "pecans", "mayonnaise", "Miracle Whip", "curry powder", "lemon juice", "garlic"] [AggregatedRating] 4.0 [ReviewCount] 4.0 [Calories] 480.4 [FatContent] 18.9 [SaturatedFatContent] 4.4 [CholesterolContent] 92.8 [SodiumContent] 95.0 [CarbohydrateContent] 48.6 [FiberContent] 8.8 [SugarContent] 35.8 [ProteinContent] 33.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Combine all ingredients. Refrigerate for at least 3-4 hours. Serve with cold white rice.
[Name] Chicken Salad [AuthorId] 2178 [AuthorName] troyh [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2001-05-14T11:26:00Z [Description] Make and share this Chicken Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "2", "4", "1", "1/2", "1", "1/2"] [RecipeIngredientParts] ["onions", "hard-boiled eggs", "mayonnaise", "horseradish", "lemon juice", "pecans"] [AggregatedRating] 5.0 [ReviewCount] 26.0 [Calories] 673.0 [FatContent] 42.0 [SaturatedFatContent] 10.2 [CholesterolContent] 372.1 [SodiumContent] 246.9 [CarbohydrateContent] 3.1 [FiberContent] 1.4 [SugarContent] 1.4 [ProteinContent] 68.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cook chicken with 1 stalk celery, 1 small onion, 1 tsp celery seed, 1 tsp salt. Chop fine or grind, add the grated onion and mayonnaise into which the horseradish has been blended. Add lemon juice and pecans and mix well. Refrigerate overnight.
[Name] Butter Chicken [AuthorId] 2178 [AuthorName] troyh [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2001-05-14T11:28:00Z [Description] Make and share this Butter Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Asian", "Indian", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1", "1/2", "2", "1/2", "5", NA, "2", "2", "1", "15", "1 1/2", "3", "1", NA] [RecipeIngredientParts] ["chicken", "tandoori masala", "garam masala", "lime juice", "cumin powder", "yoghurt", "salt", "tomatoes", "onions", "cashew nuts paste", "butter", "chili powder"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 308.1 [FatContent] 21.7 [SaturatedFatContent] 7.6 [CholesterolContent] 99.4 [SodiumContent] 108.0 [CarbohydrateContent] 5.2 [FiberContent] 0.9 [SugarContent] 2.5 [ProteinContent] 22.5 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Marinate the chicken in the marinade for 1 whole hour.", "Heat oil in a non stick pan and fry the chicken for 10 minutes.", "Remove the chicken and keep aside.", "In the remaining oil fry the chopped onions till golden, then add the ginger-garlic paste and fry sprinkling little water now and then till oil separates.", "Add the cashew paste, chilli pd, tomato paste and cook for 10 minutes.", "Add the butter and the cream and the chicken.", "Mix well and cook till done.", "Garnish with cilantro." ]
[Name] Bisque Tortoni [AuthorId] 2178 [AuthorName] troyh [CookTime] PT2H [PrepTime] PT20M [TotalTime] PT2H20M [DatePublished] 2001-05-14T11:31:00Z [Description] Make and share this Bisque Tortoni recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["European", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["12", "1/2", "1", NA, NA, NA] [RecipeIngredientParts] ["sugar", "apricot", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 734.5 [FatContent] 24.4 [SaturatedFatContent] 8.8 [CholesterolContent] 1132.8 [SodiumContent] 44.1 [CarbohydrateContent] 116.7 [FiberContent] 0.0 [SugarContent] 113.8 [ProteinContent] 14.6 [RecipeServings] nan [RecipeYield] 2 quarts [RecipeInstructions] Beat egg yolks with sugar over a hot fire until steam begins to rise. Remove from the fire to ice and continue beating until the mixture becomes quite stiff. Stir in bisque crumbs. Pour into a 2-quart brick or melon mold thinly lined with frozen apricots. Pack in ice and salt for two hours. Be careful to overfill the mold, as the mixture will shrink a little.
[Name] Buttery Potato Crusted Fish [AuthorId] 8381 [AuthorName] Thomas Danler [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2001-05-14T11:48:00Z [Description] This recipe was in among some recipes in a news group to which I subscribe. It is very good, doesn't take long to make, and is very tasty, too. Hope you enjoy it! [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["1 -2", "4", "1/4", "1/4", "1", "3/4", "6", "1", "2"] [RecipeIngredientParts] ["Dijon mustard", "garlic", "black pepper", "salt", "buttermilk", "butter", "margarine"] [AggregatedRating] 3.0 [ReviewCount] 2.0 [Calories] 275.5 [FatContent] 5.8 [SaturatedFatContent] 2.9 [CholesterolContent] 110.4 [SodiumContent] 342.4 [CarbohydrateContent] 10.4 [FiberContent] 0.8 [SugarContent] 1.9 [ProteinContent] 43.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Add seasonings, garlic and mustard to buttermilk. Dip filets in the seasoned buttermilk. Roll in potato flakes until thoroughly coated. Sauté them in butter until flaky, crunchy and crispy, serve with pasta. Note: These do create a little smoke sometimes, be sure to have your vent on high, if necessary.
[Name] Colourful Omelets [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2001-05-14T11:55:00Z [Description] Make and share this Colourful Omelets recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["1/4", "1/4", "1/4", "1", "1", "1", "1/2", "1", "3", "2", "1/4", NA, NA] [RecipeIngredientParts] ["gram flour", "carrot", "onion", "tomatoes", "beetroot", "spring onion", "green chilies", "bicarbonate of soda", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 90.0 [FatContent] 4.3 [SaturatedFatContent] 0.6 [CholesterolContent] 0.0 [SodiumContent] 58.7 [CarbohydrateContent] 11.6 [FiberContent] 1.6 [SugarContent] 3.2 [ProteinContent] 1.9 [RecipeServings] nan [RecipeYield] 7-8 omelettes [RecipeInstructions] Mix all the above mentioned ingredients. Add enough water to make batter. Spread a big spoonful thickly on a hot dosa or non-stick tawa. Sprinkle a teaspoons. Of oil over it. Flip over, roast the other side. Cool. Add ketchup if desired.
[Name] Healthy In-betweens [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2001-05-14T12:03:00Z [Description] Make and share this Healthy In-betweens recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["2", "2", "2", "1", "1/2", "1", "2", "1", NA, NA, "1/2", "1/2", "1/2"] [RecipeIngredientParts] ["cucumbers", "tomatoes", "carrots", "potato", "panir", "processed cheese", "cabbage", "salt", "pepper", "white vinegar", "ginger"] [AggregatedRating] nan [ReviewCount] nan [Calories] 88.4 [FatContent] 0.4 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 30.7 [CarbohydrateContent] 20.3 [FiberContent] 3.6 [SugarContent] 6.0 [ProteinContent] 2.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Peel cucumbers.", "Cut in half lengthwise.", "Scoop out seeds.", "Cut the boat shaped lengths into 2\" chunks.", "Quarter tomatoes.", "Scoop out the seeds.", "Keep aside everything.", "Put paneer, cheese, curdcheese, cabbage, carrot, ginger and potato in a bowl.", "Add salt, pepper and vinegar.", "Toss gently.", "Before serving:- Place a spoonful of this mixture into each hollow of the cucumber and tomato.", "Garnish with bits of corriander.", "Serve chilled.", "Note: Curdcheese is made by typing the normal plain curd in a muslin cloth and hanging it up for 2-3 hours." ]
[Name] Vegetable Pie [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT1H30M [PrepTime] PT0S [TotalTime] PT1H30M [DatePublished] 2001-05-14T12:11:00Z [Description] Make and share this Vegetable Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Weeknight [Keywords] ["Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "100", "1/2", NA, "2", "2", "1", "2", "1/2", "1", "1/2", "1/2", "1", "1", NA] [RecipeIngredientParts] ["plain flour", "butter", "salt", "water", "onions", "tomatoes", "green chilies", "ginger", "red chili powder", "garam masala", "cornflour", "salt"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 324.2 [FatContent] 17.0 [SaturatedFatContent] 9.4 [CholesterolContent] 38.4 [SodiumContent] 321.0 [CarbohydrateContent] 37.9 [FiberContent] 2.3 [SugarContent] 3.0 [ProteinContent] 5.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Sieve flour and salt together. Add chilled butter and mix with a fork till the mixture is crumbly. Sprinkle chilled water over it. Mix the dough into a lump. Do not over knead. Chill the dough for 15 minutes in a plastic bag. Roll the dough into a 4\" thick round. Place over a greased pie plate. Prick with a fork all over. Bake in a pre-heated oven for 12 minutes or till light brown. Keep aside. Filling: Grate tomato, onion and ginger. Finely chop green chillies. Chop and boil other vegetables. Heat oil in a skillet. Add the grated vegetables and chillies. Cook for 5 minutes. Stir. Add all the other ingredients except cream. Cook till the water evaporates and the curry is thick. Sprinkle a little cornflour over the crust. Pour and spread the filling in the shell. Pour cream all over. Bake for 8-10 minutes in a pre-heated oven. Slice and serve warm.
[Name] Rose Lassi [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-05-14T12:13:00Z [Description] Make and share this Rose Lassi recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "Healthy", "< 15 Mins"] [RecipeIngredientQuantities] ["2", "1/4", "1", "1/2", "1/2", "1/2", "10 -12", "10 -12"] [RecipeIngredientParts] ["sugar", "salt", "cardamom powder", "water", "vanilla essence"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 164.3 [FatContent] 3.3 [SaturatedFatContent] 2.1 [CholesterolContent] 13.0 [SodiumContent] 632.8 [CarbohydrateContent] 30.2 [FiberContent] 0.1 [SugarContent] 29.8 [ProteinContent] 3.5 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Put all the ingredients in a blender. Blend until smooth and frothy. Serve chilled in tall glasses. Vary the flavour by substituting rose for pineapple. Add very finely chopped pieces of fruit, if desired.
[Name] Chocolate Mousse [AuthorId] 9045 [AuthorName] Sandra Silver [CookTime] PT5M [PrepTime] PT15M [TotalTime] PT20M [DatePublished] 2001-05-15T12:03:00Z [Description] ...from THE REALLY GOOD FOOD COOK BOOK. You won't believe how wonderful this mousse is! You can serve it at the most elegant dinner parties or at family dinners and, I promise you, it will be all gone. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/89/95/omZbv836RCmfVJbCHwx8-Chocolate-Mousse---8995--1.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/89/95/PV6mi3sjRreamdZh2gWl_1123650D-B9CA-4FF7-B28E-66717B9C15E8.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/89/95/yo3SUCVUTamFLBJr3wpW-Chocolate-Mousse---8995--4.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/89/95/38S37Z0eQFCKvqTrqgxe-Chocolate-Mousse---8995--3.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/89/95/earzjhQGR5CQSTMarmK5-Chocolate-Mousse---8995--2.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/89/95/picgST0ZT.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/89/95/picSa51zb.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/89/95/pic8dW6PK.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/89/95/pickZspH2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/89/95/piczgz1cs.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/89/95/picfWFoMH.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/89/95/picQS4zOS.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/89/95/picmo1sWi.jpg" ] [RecipeCategory] Dessert [Keywords] ["European", "Kid Friendly", "Winter", "Christmas", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["8", "6", "2", "2", "1/4"] [RecipeIngredientParts] ["chocolate chips", "water", "vanilla", "confectioners' sugar"] [AggregatedRating] 4.5 [ReviewCount] 116.0 [Calories] 359.0 [FatContent] 30.5 [SaturatedFatContent] 18.7 [CholesterolContent] 81.5 [SodiumContent] 26.2 [CarbohydrateContent] 23.6 [FiberContent] 1.7 [SugarContent] 19.3 [ProteinContent] 2.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Melt chocolate and water in saucepan. Whisk in the vanilla. Allow to cool. Whip the cream. Add the confectioner's sugar. On low beater, blend in the chocolate. Scoop the Chocolate Mousse into a clear, glass bowl. Garnish with grated chocolate or some of the chocolate from the pan drizzled on top.
[Name] Coffee Shake [AuthorId] 9441 [AuthorName] Lisa Sorrell [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-05-15T16:09:00Z [Description] Make and share this Coffee Shake 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/89/96/picqzW65N.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/89/96/piccUAZyt.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/89/96/piciQir4s.jpg"] [RecipeCategory] Shakes [Keywords] ["Beverages", "< 15 Mins", "No Cook", "Freezer", "Easy"] [RecipeIngredientQuantities] ["1/2", "2", "1/2"] [RecipeIngredientParts] ["coffee", "vanilla ice cream"] [AggregatedRating] 5.0 [ReviewCount] 15.0 [Calories] 581.2 [FatContent] 31.7 [SaturatedFatContent] 19.6 [CholesterolContent] 126.7 [SodiumContent] 231.6 [CarbohydrateContent] 68.4 [FiberContent] 2.0 [SugarContent] 61.1 [ProteinContent] 10.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Mix all ingredients in a blender. Adjust amounts to achieve desired thickness. Serve immediately.
[Name] Turkey Loaf [AuthorId] 9441 [AuthorName] Lisa Sorrell [CookTime] PT50M [PrepTime] PT5M [TotalTime] PT55M [DatePublished] 2001-05-15T16:11:00Z [Description] This meat loaf alternative was given to me by a friend who recommended always using ground turkey instead of ground beef. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Poultry", "Rice", "Meat", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1/8", "5", "5"] [RecipeIngredientParts] ["ground turkey", "egg", "water"] [AggregatedRating] 4.5 [ReviewCount] 5.0 [Calories] 192.7 [FatContent] 7.2 [SaturatedFatContent] 1.9 [CholesterolContent] 62.4 [SodiumContent] 302.0 [CarbohydrateContent] 17.4 [FiberContent] 0.3 [SugarContent] 0.6 [ProteinContent] 13.9 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 400°F. In a large bowl, combine the ground turkey, egg, corn flakes and half the can of soup (reserve the rest for the rice sauce]. Bake in a loaf pan for approximately 45 minutes. To make the sauce: Simmer water, rice and remaining soup in a covered sauce pan for 5 minutes.
[Name] Grandma's Waldorf Salad [AuthorId] 9441 [AuthorName] Lisa Sorrell [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-05-15T16:14:00Z [Description] Make and share this Grandma's Waldorf Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Fruit", "Low Protein", "Low Cholesterol", "Healthy", "Kid Friendly", "Potluck", "< 15 Mins", "No Cook", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["4", "5", "1", "1/4"] [RecipeIngredientParts] ["bananas", "apples", "walnuts"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 77.8 [FatContent] 1.3 [SaturatedFatContent] 0.8 [CholesterolContent] 3.8 [SodiumContent] 7.5 [CarbohydrateContent] 17.6 [FiberContent] 2.4 [SugarContent] 11.2 [ProteinContent] 0.7 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Core and slice apples (peel if you wish]. Cut into 3/4 inch chunks. Peel bananas and slice 1/2-inch thick. Combine all ingredients in a large bowl. Serve immediately.
[Name] Caramel Coffee Cake [AuthorId] 9441 [AuthorName] Lisa Sorrell [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2001-05-15T16:17:00Z [Description] Make and share this Caramel Coffee Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Fruit", "Nuts", "Kid Friendly", "Potluck", "Weeknight", "For Large Groups", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "1/2", "3/4", "1/4"] [RecipeIngredientParts] ["margarine", "brown sugar"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 242.2 [FatContent] 12.2 [SaturatedFatContent] 2.9 [CholesterolContent] 0.5 [SodiumContent] 527.9 [CarbohydrateContent] 30.5 [FiberContent] 0.3 [SugarContent] 14.0 [ProteinContent] 3.1 [RecipeServings] 15.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 375°F. Split each biscuit in two, rolling into small balls. Layer rolled biscuit pieces in a bundt pan (sprayed with a non-stick spray]. Combine margarine and brown sugar in small sauce pan. Bring to a boil and allow to boil for 2 minutes. (Mixture will \"grow\" as it boils and turn a slightly lighter color]. Pour caramel mixture over biscuits and bake for approximately 40-45 minutes, or until golden brown. CAREFULLY invert bundt pan onto a serving dish (Warning, caramel will stick and burn if it spills out onto you. My husband still bears a scar from burning himself 3 years ago]. Sprinkle nuts on top and serve immediately.
[Name] Tato Boats [AuthorId] 9441 [AuthorName] Lisa Sorrell [CookTime] PT1H30M [PrepTime] PT20M [TotalTime] PT1H50M [DatePublished] 2001-05-15T16:18:00Z [Description] My recipe came from a botched attempt at potato skins. Gradually, it evolved to this recipe. I love it because it incorporates all my favorite foods. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken", "Potato", "Poultry", "Vegetable", "Meat", "Low Cholesterol", "Healthy", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["10", "4", "1", "1", "1/4"] [RecipeIngredientParts] ["potatoes", "boneless skinless chicken breasts", "fresh mushrooms", "barbecue sauce", "cheddar cheese"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 254.0 [FatContent] 2.3 [SaturatedFatContent] 0.9 [CholesterolContent] 30.3 [SodiumContent] 266.6 [CarbohydrateContent] 41.6 [FiberContent] 5.3 [SugarContent] 3.2 [ProteinContent] 17.5 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Bake potatoes at 400 degrees for 45 minutes or until soft. Slice in half and scoop out\"meat\" leaving approximately 0.125 inch meat inside skins. These are your boats. (I use the meat that I remove to make mashed potatoes] In a medium bowl, combine chicken and 1/2 cup of BBQ sauce, covering chicken generously, and put the BBQ'd chicken in the boats. Repeat process using 1/4 cup BBQ sauce and mushrooms. Pour remaining sauce over boats. Bake in 200 degree oven for 20 minutes or until mushrooms are cooked and sauce is at the desired thickness. Sprinkle cheese over tops and bake only until cheese is melted. Serving Suggestions: This is how I like them. You can change it to meet your tastes. You can omit the mushrooms or use whatever veggies you like. You can omit the cheese. You can even omit the bbq sauce (but, in this case, be sure to cover with foil to prevent chicken from drying out] and use ranch dressing. It's up to you! But beware, they're more filling than you think! Enjoy!!
[Name] Mouthwatering Pepper Chicken with Gravy [AuthorId] 6164 [AuthorName] Mini Ravindran [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2001-05-15T16:22:00Z [Description] Make and share this Mouthwatering Pepper Chicken with Gravy recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken", "Poultry", "Meat", "Spring", "Summer", "Winter", "Spicy", "< 30 Mins"] [RecipeIngredientQuantities] ["1/2", "2", "2", "2", "2", "1", "6", "4", "2", "2", "2", "2", "1", "2 1/2", "1", "1"] [RecipeIngredientParts] ["chicken piece", "green bell peppers", "yellow bell peppers", "red bell peppers", "onions", "ginger", "garlic", "tomatoes", "green chilies", "cloves", "bay leaves", "green cardamoms", "black cardamom pod", "canola oil", "salt", "garam masala powder"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 311.9 [FatContent] 18.9 [SaturatedFatContent] 4.1 [CholesterolContent] 62.5 [SodiumContent] 456.3 [CarbohydrateContent] 18.8 [FiberContent] 4.0 [SugarContent] 7.7 [ProteinContent] 18.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Make a coarse paste of the onions, ginger, garliic, tomatoes, chilies in a mixer or blender. Heat oil in a deep pan or skillet but do not smoke the same. Add cloves, bay leaves, green cardamom, big black cardamom and wait for a few seconds for the ingredients to splutter. Add cubed chicken pieces and saute for 7-10 minutes on medium heat. Add paste of onion, ginger, garlic, tomatoes and greem chillies to chicken and continue to saute for 3 more minutes. Add 3/4 cups of water, cover the lid for 10-12 minutes and let the chicken cook and become tender. Remove the lid, add bell peppers and salt. Cover the lid for 5-7 minutes on high heat till the gravy sets in. Sprinkle garam masala powder. Serve hot with bread or steamed basmati rice.
[Name] Tangy Tamarind Chicken [AuthorId] 6164 [AuthorName] Mini Ravindran [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2001-05-15T16:25:00Z [Description] Make and share this Tangy Tamarind Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken", "Poultry", "Meat", "Asian", "Indian", "Spring", "Winter", "Spicy", "< 30 Mins", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1", "1", "3/4", "2", "3", "1", "1", "1", "1"] [RecipeIngredientParts] ["chicken", "tamarind pulp", "spicy tomato sauce", "olive oil", "canola oil", "onions", "black pepper", "cumin powder", "coriander powder", "salt"] [AggregatedRating] 4.0 [ReviewCount] 4.0 [Calories] 441.8 [FatContent] 27.9 [SaturatedFatContent] 7.3 [CholesterolContent] 115.0 [SodiumContent] 503.1 [CarbohydrateContent] 18.2 [FiberContent] 1.9 [SugarContent] 13.6 [ProteinContent] 29.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Heat oil in a deep pan or skillet (do not smoke].", "Add black pepper powder, cumin powder, coriander powder and add cubed chicken pieces.", "Saute for 5 minutes on medium heat.", "Cover the lid and let chicken cook in its own juices for 15 minutes or until tender on low heat.", "Open the lid and add tamarind pulp, hot tomato sauce, salt and 3/4 cup of water.", "Cover and leave on high heat for 5 minutes.", "Turn off the heat, garnish with fresh parsley sprigs and serve hot on a bed of steamed basmati rice." ]
[Name] Bettyo's Rigatoni Ala Vodka [AuthorId] 5671 [AuthorName] Lisa Stimac [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2001-05-15T16:55:00Z [Description] I like the recipe because of it's savory taste, a change from my traditional Italian sauce, guests go crazy. [Images] character(0) [RecipeCategory] European [Keywords] ["< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["6", "1/2", "1/2 - 3/4", "4", "1/2", "5", "1", "2", "2"] [RecipeIngredientParts] ["scallions", "garlic clove", "butter", "vodka", "half-and-half", "tomato sauce", "pecorino romano cheese", "basil", "garlic powder"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 404.8 [FatContent] 27.1 [SaturatedFatContent] 16.8 [CholesterolContent] 72.2 [SodiumContent] 1719.1 [CarbohydrateContent] 22.0 [FiberContent] 5.3 [SugarContent] 12.9 [ProteinContent] 6.2 [RecipeServings] nan [RecipeYield] 8 one cup servings [RecipeInstructions] ["In a skillet saute butter and finely chopped garlic and scallions (use the whole scallion] until tender.", "Remove from heat.", "Ignite and let vodka cook down, (flame will go out].", "In a sauce pot add tomato sauce, half and half, pecarino romano, basil, and garlic powder.", "Then add vodka and chopped scallion and garlic butter mixture into the sauce.", "Cook over medium heat, stirring.", "Pour over cooked rigatoni.", "Garnish with fresh parsley.", "I recommend pouring the sauce over each individual dish it goes further." ]
[Name] Tilapia [AuthorId] 8437 [AuthorName] Julie Cioffi [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2001-05-15T16:57:00Z [Description] Make and share this Tilapia 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/90/04/shqeZZ7HS6yPDNyzhCrg_fish3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/90/04/01501804429.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/90/04/01496367534.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/90/04/zbwUS8YPRNevxsGkPkOt_fish2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/90/04/nA6WQoAzToehfJsgBl30_fish.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/90/04/picOWb99M.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/90/04/NOyUtfO8SVO12w59LVhw_FFAE9F53-EBB3-4A6F-A7B4-23784DD9FB1D.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/90/04/01490157366.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/90/04/01483381868.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/90/04/01478809920.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/90/04/picGJB3Ep.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/90/04/picZ4ye78.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/90/04/pic2qph6R.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/90/04/picSrlWJO.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/90/04/picftsm21.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/90/04/pichjCzGW.jpg"] [RecipeCategory] Tilapia [Keywords] ["Very Low Carbs", "High Protein", "High In...", "Spicy", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["14", "1", "2", "1/4", "1/2", "2", "3"] [RecipeIngredientParts] ["dried oregano", "chili powder", "cayenne pepper", "salt", "butter", "lemon juice"] [AggregatedRating] 5.0 [ReviewCount] 145.0 [Calories] 307.0 [FatContent] 15.4 [SaturatedFatContent] 8.6 [CholesterolContent] 129.8 [SodiumContent] 830.7 [CarbohydrateContent] 3.4 [FiberContent] 1.3 [SugarContent] 0.8 [ProteinContent] 40.5 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Combine oregano, chili powder, cayenne pepper, and salt. In a shallow bowl combine the melted butter and lemon juice. Dip fish into butter mixture,then press into the spice mixture. Place in a shallow casserole sprayed with non-stick cooking spray. Bake at 450 degrees for about 15 minutes, or until fish flakes when pressed.
[Name] Blushing Strawberry Family Delight [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2001-05-15T17:00:00Z [Description] Its yummmmmmmy! This recipe was passed on to me by my cousin sis, Anju Bhagchandani and I can't thank her enough for it. Its a dessert enjoyed at any time of the year, on any occassion and by anyone and everyone no matter how young or old. It tastes too good and the colour is a beautiful baby pink. Enjoy! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/90/05/9005.jpg" [RecipeCategory] Dessert [Keywords] ["Strawberry", "Berries", "Fruit", "Asian", "Indian", "Kid Friendly", "Potluck", "< 15 Mins", "Beginner Cook", "Freezer", "Easy"] [RecipeIngredientQuantities] ["175", "200", "1", "1", "1", "6", "6", "1"] [RecipeIngredientParts] ["gelatin", "hot water", "water", "bananas", "strawberries", "strawberry"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 301.7 [FatContent] 12.3 [SaturatedFatContent] 7.6 [CholesterolContent] 43.7 [SodiumContent] 55.9 [CarbohydrateContent] 47.0 [FiberContent] 3.4 [SugarContent] 33.3 [ProteinContent] 4.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Boil 1 cup of water. Pour the gelatin powder in it. Stir continuously in order to avoid lumps. Cool. And 1 cup cold water. Set aside to form in the refrigerator. In the meantime, chop bananas and strawberries. Once the jelly has formed, add the cream and condensed milk. Whisk extremely well. Add the chopped fruits. Keep it in the freezer to form. Once formed, garnish with a strawberry and serve.
[Name] Hush puppies [AuthorId] 8714 [AuthorName] Debra Stuart [CookTime] PT3M [PrepTime] PT15M [TotalTime] PT18M [DatePublished] 2001-05-15T17:41:00Z [Description] Make and share this Hush puppies recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Healthy", "< 30 Mins", "Deep Fried", "Easy"] [RecipeIngredientQuantities] ["1", "1", "2", "1", "1/2", "3/4", "1/4", "1/4", NA] [RecipeIngredientParts] ["egg", "milk", "green onions", "white cornmeal", "flour", "baking powder", "baking soda", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 75.4 [FatContent] 1.6 [SaturatedFatContent] 0.7 [CholesterolContent] 20.5 [SodiumContent] 117.0 [CarbohydrateContent] 12.9 [FiberContent] 0.9 [SugarContent] 0.1 [ProteinContent] 2.6 [RecipeServings] nan [RecipeYield] 12 huspuppies [RecipeInstructions] Heat oil to 375' Mix well the eggs,milk,and green onions. in a separate bowl blend together the cornmeal, flour,salt, baking powder and soda. stir the dry into the egg mixture. drop spoonfuls (1 1/2 TBl. each] into the hot oil. cook for 3 minutes (or until brown]. Drain on paper towels. serve warm.
[Name] Hot Dorito Dip [AuthorId] 9441 [AuthorName] Lisa Sorrell [CookTime] PT15M [PrepTime] PT0S [TotalTime] PT15M [DatePublished] 2001-05-15T17:48:00Z [Description] Make and share this Hot Dorito Dip recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Cheese", "Meat", "Kid Friendly", "Spicy", "< 15 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1/3", "1", "1/8", "2"] [RecipeIngredientParts] ["ground beef", "Velveeta cheese", "tomato puree"] [AggregatedRating] 4.0 [ReviewCount] 5.0 [Calories] 159.2 [FatContent] 10.2 [SaturatedFatContent] 4.8 [CholesterolContent] 42.8 [SodiumContent] 265.5 [CarbohydrateContent] 5.3 [FiberContent] 0.8 [SugarContent] 3.3 [ProteinContent] 11.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Brown and drain beef. Reduce heat and add remaining ingredients. Simmer until Velveeta is melted, stirring occasionally. Serve hot with Doritos.
[Name] orange punch [AuthorId] 8714 [AuthorName] Debra Stuart [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-05-15T17:50:00Z [Description] Make and share this orange punch recipe from Food.com. [Images] character(0) [RecipeCategory] Punch Beverage [Keywords] ["Beverages", "Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1/2", "2", NA, NA] [RecipeIngredientParts] ["water", "ginger ale", "strawberry slices"] [AggregatedRating] nan [ReviewCount] nan [Calories] 273.4 [FatContent] 0.3 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 27.3 [CarbohydrateContent] 68.8 [FiberContent] 0.6 [SugarContent] 66.5 [ProteinContent] 1.3 [RecipeServings] nan [RecipeYield] 24 punch cups [RecipeInstructions] combine juices,water until mixed and smooth. just before serving add ginger ale. and garnish with orange slices and strawberry slices.
[Name] Stuffed Swiss Chard [AuthorId] 6755 [AuthorName] Joey Jabaley [CookTime] PT1H20M [PrepTime] PT15M [TotalTime] PT1H35M [DatePublished] 2001-05-16T10:24:00Z [Description] This is from a great book of authentic Lebanese recipes by Mary Salloum. Would highly recomend the book. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Lebanese", "Southwest Asia (middle East]", "Asian", "Low Protein", "Low Cholesterol", "Weeknight", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["40 -50", "1", "1/2", "1/2", "1 1/2", "1/4", "6", "1", "2", "3/4", NA] [RecipeIngredientParts] ["swiss chard leaves", "rice", "chickpeas", "salt", "pepper", "green onions", "lemon juice", "mint", "parsley", "water"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 218.7 [FatContent] 11.6 [SaturatedFatContent] 1.5 [CholesterolContent] 0.0 [SodiumContent] 696.2 [CarbohydrateContent] 26.3 [FiberContent] 3.6 [SugarContent] 2.5 [ProteinContent] 4.9 [RecipeServings] 10.0 [RecipeYield] 40 rolls [RecipeInstructions] Using fresh Swiss Chard, place leaves in hot water for 10 minutes to soften for rolling (if the leaves are too large cut in half]. Remove the ribs from the leaf. Set leaves aside. Drain chick peas. Combine the skinned chick peas, half of the lemon juice, and all other ingredients except Swiss Chard and water. Mix well. Place a tablespoon of the filling lengthwise on a leaf bringing the edges about 1/2 inch toward the centre and rolling as fingers. Arrange in saucepan, alternating the direction of each layer. Add the other 1/2 cup lemon juice and enought water to reach just below the level of the last row. Bring to boil, then cover and simmer for 45-60 minutes . All water should have evaporated. If not, remove lid and simmer for a further 10 minutes. Place a plate over top of the pan and holding plate and pot securly together, turn upsidedown so all the rolls remain in the same mold on the plate as the pan. Serve with yogurt.
[Name] Baked Kafta [AuthorId] 6755 [AuthorName] Joey Jabaley [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2001-05-16T10:27:00Z [Description] Make and share this Baked Kafta recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Lebanese", "Southwest Asia (middle East]", "Asian", "Low Cholesterol", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "1", "1/4", "1/4", "1/4", "2", "2", "2", "1/2", "1/4", "1/2", "1/4", "3"] [RecipeIngredientParts] ["ground beef", "onion", "salt", "pepper", "parsley", "zucchini", "potatoes", "carrots", "salt", "pepper", "cinnamon", "tomato paste", "water"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 335.1 [FatContent] 20.8 [SaturatedFatContent] 5.7 [CholesterolContent] 51.4 [SodiumContent] 746.8 [CarbohydrateContent] 20.6 [FiberContent] 3.8 [SugarContent] 5.3 [ProteinContent] 17.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Set oven at 375. Combine meat, onion, 1 tsp. salt, pepper and parsley. Mix well. Form into 1 1/2 inch balls then flatten into patties and fry slightly in a skillet with the oil, turning over once, (do not cook through]. Remove from skillet and place in a baking or casserole dish. Combine remaining ingredients and add to meat patties. Stir gently. Bake for 45-60 minutes or until carrots are tender. Serve with rice pilaf.
[Name] Quick Quesadillas [AuthorId] 9441 [AuthorName] Lisa Sorrell [CookTime] PT10M [PrepTime] PT2M [TotalTime] PT12M [DatePublished] 2001-05-16T10:32:00Z [Description] When my kids were younger, I was always trying to think of the world's easiest and quickest way to make their lunches. I don't think you can get much easier than this...and the kids loved them! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/90/12/pic5MkS43.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/90/12/picVOUCkh.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/90/12/pickit9YD.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Cheese", "Mexican", "High Protein", "Kid Friendly", "High In...", "< 15 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["2", "3/4"] [RecipeIngredientParts] "flour tortillas" [AggregatedRating] 5.0 [ReviewCount] 19.0 [Calories] 264.4 [FatContent] 16.4 [SaturatedFatContent] 9.5 [CholesterolContent] 44.5 [SodiumContent] 453.9 [CarbohydrateContent] 15.9 [FiberContent] 0.9 [SugarContent] 0.8 [ProteinContent] 13.0 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Lay one tortilla on a cookie sheet. Spread cheese over the tortilla, being careful not to spill it out onto the cookie sheet. Cover with second tortilla. Bake at 350 degrees (F] for about 10 minutes, or until tortilla begins to turn golden brown. Cut with a pizza cutter into quarters (or eighths] and serve hot with salsa, sour cream or quacamole.
[Name] Creamy Spaghetti Sauce [AuthorId] 9441 [AuthorName] Lisa Sorrell [CookTime] PT10M [PrepTime] PT2M [TotalTime] PT12M [DatePublished] 2001-05-16T10:34:00Z [Description] This recipe may gross out a lot of you. My Mom was all for quick and easy. Trust me, it tastes better than it sounds. LOL [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Meat", "< 15 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1"] [RecipeIngredientParts] "ground beef" [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 173.3 [FatContent] 10.8 [SaturatedFatContent] 3.9 [CholesterolContent] 38.6 [SodiumContent] 461.5 [CarbohydrateContent] 7.1 [FiberContent] 0.4 [SugarContent] 3.4 [ProteinContent] 11.7 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Brown beef and drain. Add remaining ingredients and simmer till hot. Serve immediately on spaghetti noodles.
[Name] Cheesy Potato Skillet Stuff [AuthorId] 9441 [AuthorName] Lisa Sorrell [CookTime] PT35M [PrepTime] PT5M [TotalTime] PT40M [DatePublished] 2001-05-16T10:41:00Z [Description] This recipe came about when a friend of mine ransacked her pantry and made this with what she had on hand. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Lunch/Snacks", "Potato", "Cheese", "Vegetable", "Meat", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "4", "1", "1", "1 1/2"] [RecipeIngredientParts] ["ground beef", "hash browns", "mushrooms", "cheddar cheese"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 357.8 [FatContent] 21.9 [SaturatedFatContent] 7.5 [CholesterolContent] 48.6 [SodiumContent] 532.1 [CarbohydrateContent] 24.4 [FiberContent] 2.1 [SugarContent] 1.6 [ProteinContent] 15.3 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] In a very large skillet, brown beef and drain. Add hash browns, soup, and mushrooms. Cook, covered, on medium heat for about 30 minutes, or until potatoes are tender. Sprinkle cheese over top and allow to melt. Serve immediately.
[Name] Potato Mushroom Casserole [AuthorId] 9441 [AuthorName] Lisa Sorrell [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2001-05-16T10:42:00Z [Description] This recipe has become a regular for me. It can also be divided to make 2 slightly smaller casseroles. I love to mix it up and pop half in a disposable pan and freeze. This way, it is easy to take to friends in need, like after a birth or a death in the family. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Breakfast", "Lunch/Snacks", "Potato", "Cheese", "Vegetable", "Potluck", "Weeknight", "For Large Groups", "Oven", "Freezer", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "2", "1/4", "1"] [RecipeIngredientParts] ["frozen hash browns", "sour cream", "cheddar cheese", "bacon bits", "mushrooms"] [AggregatedRating] 4.5 [ReviewCount] 10.0 [Calories] 175.2 [FatContent] 12.4 [SaturatedFatContent] 6.5 [CholesterolContent] 18.7 [SodiumContent] 158.6 [CarbohydrateContent] 12.7 [FiberContent] 0.8 [SugarContent] 1.0 [ProteinContent] 4.7 [RecipeServings] 24.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 375 degrees (F]. In a very large bowl, mix all ingredients. Pour into a casserole pan (sprayed with a non-stick spray]. Bake for one hour or until potatoes are tender.
[Name] light strawberry mousse [AuthorId] 8714 [AuthorName] Debra Stuart [CookTime] PT2H [PrepTime] PT20M [TotalTime] PT2H20M [DatePublished] 2001-05-16T10:53:00Z [Description] Make and share this light strawberry mousse recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Strawberry", "Berries", "Fruit", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/2", "2", "2", "3", "2", "16"] [RecipeIngredientParts] ["water", "sugar-free strawberry gelatin", "fresh strawberries", "fresh strawberries"] [AggregatedRating] nan [ReviewCount] nan [Calories] 39.6 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 124.6 [CarbohydrateContent] 14.1 [FiberContent] 0.7 [SugarContent] 1.8 [ProteinContent] 2.5 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] in blender or food processor, combine the boiling water and gelatin cover and process until the gelatin is dissolved. blend in ice until partially melted. add the strawberry's and blend well pour the mixture into serving bowl. meanwhile: whip the cream into a separate mixing bowl. fold he whipped cream into the strawberry-gelatin mixture. chill aleast 2 hours prior to serving.
[Name] Grandma Hoort's Delicious Dessert [AuthorId] 9441 [AuthorName] Lisa Sorrell [CookTime] PT15M [PrepTime] PT30M [TotalTime] PT45M [DatePublished] 2001-05-16T11:03:00Z [Description] It got to be so that I no longer had to ask my Grandma to make this for me. It was on the table for every family gathering. Now that she has passed away, I have taken it upon myself to carry on the tradition. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Fruit", "Nuts", "Kid Friendly", "Potluck", "< 60 Mins", "For Large Groups", "Oven", "Refrigerator"] [RecipeIngredientQuantities] ["1", "1", "1/2", "8", "1", "1", "3", "1", "1"] [RecipeIngredientParts] ["flour", "walnuts", "margarine", "cream cheese", "confectioners' sugar", "milk", "instant vanilla pudding", "instant chocolate pudding mix"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 381.7 [FatContent] 25.5 [SaturatedFatContent] 10.3 [CholesterolContent] 47.8 [SodiumContent] 375.1 [CarbohydrateContent] 34.3 [FiberContent] 1.0 [SugarContent] 21.7 [ProteinContent] 5.8 [RecipeServings] 15.0 [RecipeYield] nan [RecipeInstructions] Mix flour, nuts and margarine and pat into the bottom of a 9 x 13 pan. Bake crust at 350°F for 10-15 minutes. Beat cream cheese, confectioners sugar and 1/2 the tub of whipped topping and spread over crust. Mix milk and pudding mixes and spread over the cream cheese mixture. Top with remaining whipped topping. Serve cold.
[Name] Liquid Green Fire Hot Sauce [AuthorId] 7802 [AuthorName] Mark H. [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2001-05-16T11:06:00Z [Description] This tasty sauce is a sure-(green)fire way to wake up your taste buds. I consider it a health food; you can actually feel the calories melt away as you eat it. And even if it isn't actually burning calories, it's a much better way to work up a sweat than using a stair master. It can be used as a dip, a condiment, or a sauce for dishes like chile rellenos or enchiladas. It is best when you put refridgerate the sauce for about an hour after preparation to allow the boiled tomatillos and peppers to cool down. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/90/19/pic7CCRkI.jpg" [RecipeCategory] Sauces [Keywords] ["Tex Mex", "Southwestern U.S.", "Mexican", "Low Protein", "Low Cholesterol", "Healthy", "Spicy", "< 30 Mins", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["8 -10", "4", "4", "4", "2", NA] [RecipeIngredientParts] ["habanero peppers", "garlic cloves", "salt", "cilantro"] [AggregatedRating] 5.0 [ReviewCount] 9.0 [Calories] 193.7 [FatContent] 4.0 [SaturatedFatContent] 0.5 [CholesterolContent] 0.0 [SodiumContent] 331.6 [CarbohydrateContent] 39.0 [FiberContent] 9.7 [SugarContent] 22.3 [ProteinContent] 7.5 [RecipeServings] nan [RecipeYield] 1 jar [RecipeInstructions] Boil tomatillos and peppers in water for about 10 minutes, or until the green color of the tomatillos and jalapenos turn from a slick green to a dull green (You want them to be soft, but not too mushy]. Remove tomatillos and peppers from water; cut off stem caps from peppers, but do not remove seeds (unless you're a sissy]. Place tomatillos, peppers, garlic, cilantro (if used], and a couple pinches of salt into a food processor. Blend in the food processor for 20-30 seconds, depending upon desired consistency. Taste the sauce, and if necessary, add more salt (pulse-mix a few times to stir in any added salt]. Pour into a re-sealable container or jar, let it rest in the fridge for about 30 minutes, then enjoy with chips or use as a condiment. This sauce seems to keep well in the fridge for at least 10 days (I have never pushed it further than that, but then it usually doesn't last that long anyway]. NOTE: After using the food processor, it is sometimes best to open in a well ventilated area as the fumes from processing boiling hot peppers can take your breath away. NOTE TO SISSIES: If you can't handle the heat, drinking milk and/or eating a flour tortilla will provide the best relief.
[Name] Marinated Veggie Kebabs [AuthorId] 9121 [AuthorName] Carol Bullock [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2001-05-16T11:09:00Z [Description] Make and share this Marinated Veggie Kebabs recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "Low Protein", "Vegan", "Low Cholesterol", "Broil/Grill", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "2", "10", "2", "1/4", "1", "1", "1", "5", "3", NA, NA] [RecipeIngredientParts] ["bell peppers", "eggplants", "button mushrooms", "yellow onions", "Dijon mustard", "rosemary", "oregano", "garlic", "olive oil", "salt", "cracked pepper"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 144.8 [FatContent] 7.4 [SaturatedFatContent] 1.1 [CholesterolContent] 0.0 [SodiumContent] 38.6 [CarbohydrateContent] 19.1 [FiberContent] 7.8 [SugarContent] 8.8 [ProteinContent] 3.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Put the vegetable pieces into a large bowl. Combine remaining ingredients in another bowl and whisk until blended. Pour marinade over veggies and toss to coat. Cover bowl and marinate in refrigerator for several hours or overnight. Drain vegetables, reserving marinade. Thread the vegetables onto metal skewers. Put the skewers on a broiler pan and cook under the broiler for 10-15 minutes , turning occasionally. Baste with the marinade several times during the cooking process. These are also excellent grilled on the barbecue. Excellent with couscous or wild rice.
[Name] Turkey with Jicama Ginger Salsa [AuthorId] 8381 [AuthorName] Thomas Danler [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2001-05-16T11:16:00Z [Description] This recipe gives a good start towards a low fat evening meal after a hard day's work. It serves 6 and takes about twenty to twenty-five minutes of preparation time in the kitchen. [Images] character(0) [RecipeCategory] Mexican [Keywords] ["Very Low Carbs", "High Protein", "High In...", "< 15 Mins"] [RecipeIngredientQuantities] ["2", "1/2", "1/8", "2", "2", "1/4", "1/2", "2", "1/4", "2", "2", "1"] [RecipeIngredientParts] ["turkey breast", "salt", "ground black pepper", "white wine", "celery", "fresh parsley", "jicama", "fresh cilantro", "green onion", "jalapeno chile", "tomatoes"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 253.2 [FatContent] 10.7 [SaturatedFatContent] 2.9 [CholesterolContent] 98.3 [SodiumContent] 297.4 [CarbohydrateContent] 2.7 [FiberContent] 1.2 [SugarContent] 1.0 [ProteinContent] 33.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Rinse turkey and pat dry with paper towels. Sprinkle turkey with salt and pepper. Insert meat thermometer into turkey and place in a slow cooker. Add wine. Sprinkle with celery and parsley. Cover and cook on LOW 4-5 hours or until turkey is tender and an instant read thermometer registers 180 degrees. While turkey cooks, make salsa. Combine jicama, cilantro, onions, gingerroot, jalapeno chile and tomato in a medium bowl. Refrigerate until ready to serve. Slice turkey and serve with salsa. Recipe from Healthy Crockery Cookery by Mable Hoffman and sent to you by Betty Copeland.
[Name] Jalapeno Cheeseburgers [AuthorId] 8381 [AuthorName] Thomas Danler [CookTime] PT16M [PrepTime] PT15M [TotalTime] PT31M [DatePublished] 2001-05-16T11:24:00Z [Description] Make and share this Jalapeno Cheeseburgers 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/90/22/picdGjqTT.jpg" [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "2", "1 1/2", "1/4", "4", "4"] [RecipeIngredientParts] ["lean ground beef", "monterey jack cheese", "tomatoes"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 349.8 [FatContent] 15.4 [SaturatedFatContent] 6.4 [CholesterolContent] 80.0 [SodiumContent] 319.7 [CarbohydrateContent] 22.1 [FiberContent] 1.2 [SugarContent] 3.3 [ProteinContent] 28.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In medium bowl, combine ground beef, jalapeno pepper and Mexican seasoning, mixing lightly but+thoroughly. Shape into four 1/2\" thick patties. Place patties on grid over medium ash-covered coals. Grill uncovered 14-16 minutes or until centers are no+longer pink, turning once. Approximately 1 minute before burgers are done, sprinkle each with 1 tablespoon cheese. Place one slice tomato on bottom half of+each bun; top with burger. Close sandwiches.
[Name] Memaw's Collard Greens [AuthorId] 7802 [AuthorName] Mark H. [CookTime] PT4H [PrepTime] PT20M [TotalTime] PT4H20M [DatePublished] 2001-05-17T18:35:00Z [Description] My Memaw was a great cook of southern soul food and she taught me this recipe. When I got married, I made it a tradition in my family. The kids know the minute they walk into the house that Dad's making greens (the aroma fills the air). And no matter where we have our holiday meals or who is in charge of the menu, I insist on bringing the greens. [Images] character(0) [RecipeCategory] Collard Greens [Keywords] ["Greens", "Vegetable", "Low Cholesterol", "Christmas", "Thanksgiving", "Weeknight", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["3", "1/2", "1/3 - 1/2", NA, NA] [RecipeIngredientParts] ["smoked bacon", "sugar", "salt", "water"] [AggregatedRating] 4.5 [ReviewCount] 19.0 [Calories] 321.6 [FatContent] 16.8 [SaturatedFatContent] 5.3 [CholesterolContent] 41.6 [SodiumContent] 918.9 [CarbohydrateContent] 25.6 [FiberContent] 8.0 [SugarContent] 12.2 [ProteinContent] 20.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Thoroughly wash greens in a sinkful of cold water.", "Break stems off an inch or two below leaf and discard.", "Tear/shred the leaves by hand and place them in a large cooking pot.", "Add bacon, 1/4 cup of sugar, and about 2 tablespoons of salt.", "Fill pot with water up to about 1 1/2 inches from top of pot.", "Bring to a boil, then reduce heat, and simmer for about 2 hours, stirring occasionally (water will cook off, so add more if necessary].", "After 2 hours, add more sugar (not more than 1/4 cup; I usually add slightly less] and more salt to taste.", "Fill the pot back to about half-full with water.", "Cover, boil, reduce heat, simmer, and stir occasionally for another 1 1/2-2 hours (if more water is needed, add only enough to keep about three fingers worth in the pot].", "Serve with a slotted spoon to drain away water and eat'em up (some folks eat'em with tabasco or pepper sauce].", "These are great as a side dish with fried chicken, country ham, meatloaf, turkey, roast, or as a companion to a big bowl of beans.", "I usually enjoy the leftovers with nothing but a pan of cornbread." ]
[Name] Peanut Butter Sheet Cake [AuthorId] 2312 [AuthorName] Gay Gilmore [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2001-05-17T18:38:00Z [Description] Got this from the internet somewhere for someone -- haven't made it myself, but updated the ingredients list based on feedback 10/07 [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/90/24/picKTVuYR.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/90/24/picHQvpez.jpg"] [RecipeCategory] Dessert [Keywords] ["Fruit", "Nuts", "Kid Friendly", "< 60 Mins", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["2", "2", "1", "1", "1", "1/2", "2", "1", "1/2", "1/2", "1/3", "1", "1"] [RecipeIngredientParts] ["sugar", "self-rising flour", "butter", "peanut butter", "water", "buttermilk", "eggs", "vanilla", "butter", "peanut butter", "buttermilk", "vanilla", "powdered sugar"] [AggregatedRating] 5.0 [ReviewCount] 17.0 [Calories] 381.8 [FatContent] 20.2 [SaturatedFatContent] 9.2 [CholesterolContent] 46.3 [SodiumContent] 323.3 [CarbohydrateContent] 46.9 [FiberContent] 1.2 [SugarContent] 37.1 [ProteinContent] 6.0 [RecipeServings] 24.0 [RecipeYield] 1 cake [RecipeInstructions] ["Mix sugar and self-rising flour; set aside.", "Bring to a rapid boil 2 sticks of butter, 1 cup of peanut butter, and 1 cup of water.", "Pour over dry ingredients.", "Add to that 1/2 cup buttermilk, eggs, 1 teaspoon vanilla and then mix with mixer.", "Pour into greased 18\" x 12\" pan and bake for 25-30 minutes at 350 degrees.", "To make icing, bring to a boil 1 stick of remaining butter, 1/2 cup peanut butter, 1/3 cup buttermilk, 1 teaspoon vanilla; boil, add powdered sugar, mix well, and pour over hot cake." ]
[Name] Sweet Potato Pudding [AuthorId] 2312 [AuthorName] Gay Gilmore [CookTime] PT1H15M [PrepTime] PT10M [TotalTime] PT1H25M [DatePublished] 2001-05-17T18:38:00Z [Description] Make and share this Sweet Potato Pudding recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Vegetable", "Low Protein", "Healthy", "Kid Friendly", "Christmas", "Thanksgiving", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["3 -4", "1/2", "1/4", "1/4", "1/4", "1/4", "1", "1 -2", "1/4 - 1/2", "1/2", "1/2", "1"] [RecipeIngredientParts] ["sweet potatoes", "cinnamon", "ground nutmeg", "allspice", "ginger", "clove", "water", "cinnamon stick", "butter", "margarine", "brown sugar", "salt"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 267.8 [FatContent] 7.8 [SaturatedFatContent] 4.9 [CholesterolContent] 20.3 [SodiumContent] 136.3 [CarbohydrateContent] 51.1 [FiberContent] 2.1 [SugarContent] 27.4 [ProteinContent] 1.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] While grating sweet potatoes, bring to a slow boil all the spices in 1 cup of water. Put the sweet potatoes into a large mixing bowl. Just before removing the pot of spices from the stove, add butter or margarine, Karo syrup, brown sugar, and salt. Stir while the butter melts. Remove the cinnamon sticks. Pour this mixture over the grated sweet potatoes. Blend well together. Put in a well-buttered casserole dish and place in a preheated 350 degrees oven. Bake, stirring well two or three times, until the sweet potatoes are tender and the top is lightly browned. This takes about 1 hour. Remove from the oven and let stand about 5 minutes before serving. When stirring you may decide extra spices are needed or more water so mix up more water and spice and add them. You may add more Karo syrup or butter as well as spices.
[Name] Green Bean Casserole [AuthorId] 9473 [AuthorName] Clairissa Ormsby [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2001-05-17T18:40:00Z [Description] Make and share this Green Bean Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "4 1/2", "1", "1 1/2"] [RecipeIngredientParts] ["milk", "green beans", "cheddar cheese"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 227.7 [FatContent] 14.1 [SaturatedFatContent] 7.3 [CholesterolContent] 32.5 [SodiumContent] 598.6 [CarbohydrateContent] 15.9 [FiberContent] 3.0 [SugarContent] 2.1 [ProteinContent] 10.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 degrees. Combine soup and milk. Arrange half of green beans in bottom of greased shallow 1 1/2 quart baking dish (i use a pie pan and it works great too!!]. Spread 1/2 of soup mixture over beans. Sprinkle 1/2 saltines and 1 cup cheese. Repeat bean, soup mixture and saltine layers. Bake, uncovered, for 25 minutes. Sprinkle with remaining 1/2 cup cheese and bake 5 minutes longer. Serve. Enjoy!
[Name] Country Chicken Skillet Supper [AuthorId] 9473 [AuthorName] Clairissa Ormsby [CookTime] PT33M [PrepTime] PT5M [TotalTime] PT38M [DatePublished] 2001-05-17T18:48:00Z [Description] I got this recipe from a recipe card I found in the mail one day. It was a huge hit with the family. Even my picky 2 year old cleaned his plate! [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Chicken", "Poultry", "Rice", "Vegetable", "Meat", "Low Cholesterol", "Healthy", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["3", "2", "1", "1", "1", "1 -2", "1", "1/2", "1/4", "1", "1/2"] [RecipeIngredientParts] ["boneless skinless chicken breasts", "french-style green beans", "carrots", "canned tomatoes", "potato", "rice", "salt", "pepper", "water", "cheddar cheese"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 366.8 [FatContent] 9.8 [SaturatedFatContent] 3.0 [CholesterolContent] 47.6 [SodiumContent] 466.8 [CarbohydrateContent] 50.0 [FiberContent] 6.3 [SugarContent] 6.0 [ProteinContent] 20.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cut chicken into bite-size pieces. Heat oil in large skillet over medium heat. Add chicken and onion. Sautee for about 3 minutes. Add green beans, undrained tomatoes, carrots, potatos, rice, salt and pepper. Mix gently. Pour water over top of chicken mixture. Cook, covered, over medium-low heat for 20 minutes or until potatoes and rice are tender. Sprinkle chicken mixture with cheddar cheese. Let stand, covered, for 5 minutes. Enjoy!!!!!!!! :] **NOTE:You can speed cooking by using cubed canned potatoes andinstant rice. Add the potatoes and rice to skillet; bring to a boil and remove from heat. Let stand, coveredm for 5 minutes. Proceed as recipe directs.
[Name] Crock Pot Chicken and Mushrooms [AuthorId] 9473 [AuthorName] Clairissa Ormsby [CookTime] PT6H [PrepTime] PT5M [TotalTime] PT6H5M [DatePublished] 2001-05-17T18:53:00Z [Description] Make and share this Crock Pot Chicken and Mushrooms recipe from Food.com. [Images] character(0) [RecipeCategory] Weeknight [Keywords] nan [RecipeIngredientQuantities] ["4 -6", "1", "2", "1", NA, "1"] [RecipeIngredientParts] ["boneless skinless chicken breasts", "mushrooms"] [AggregatedRating] 4.5 [ReviewCount] 12.0 [Calories] 580.0 [FatContent] 6.7 [SaturatedFatContent] 1.8 [CholesterolContent] 164.2 [SodiumContent] 103.5 [CarbohydrateContent] 83.1 [FiberContent] 4.3 [SugarContent] 3.1 [ProteinContent] 45.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Combine all ingredients except egg noodles into crock pot. Cook on high for 5-6 hours or low for 8-10 hours. Cook egg noodles as directed. Serve chicken over noodles.
[Name] Crock Pot Round Steak [AuthorId] 9473 [AuthorName] Clairissa Ormsby [CookTime] PT6H [PrepTime] PT5M [TotalTime] PT6H5M [DatePublished] 2001-05-17T18:54:00Z [Description] Make and share this Crock Pot Round Steak 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/90/29/UouA4LVVTKtIojpgKCww_DSC_0107.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/90/29/8VNogsSRJeYVCfY2O41R_DSC_0100.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/90/29/picwspBHX.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/90/29/picopsFJe.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/90/29/picliY0gD.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/90/29/lwUbGY6kS72PxsOvvpxH_DSC_0098.JPG"] [RecipeCategory] Steak [Keywords] ["Meat", "Weeknight", "Easy"] [RecipeIngredientQuantities] ["2 -3", "1", "2", "1", "1/4"] [RecipeIngredientParts] ["mushrooms", "water"] [AggregatedRating] 5.0 [ReviewCount] 57.0 [Calories] 600.4 [FatContent] 35.2 [SaturatedFatContent] 12.4 [CholesterolContent] 165.6 [SodiumContent] 1886.6 [CarbohydrateContent] 17.6 [FiberContent] 1.1 [SugarContent] 3.7 [ProteinContent] 51.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Combine all ingredients in crock pot. Cook on low for 8-10 hours or on high for 5-6 hours. Goes well with mashed potatoes (makes a wonderful gravy!].
[Name] Hot Fudge Pudding Cake [AuthorId] 9473 [AuthorName] Clairissa Ormsby [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2001-05-17T18:56:00Z [Description] Make and share this Hot Fudge Pudding 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/90/30/picYrK8Be.jpg" [RecipeCategory] Dessert [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1/2", "6", "1 1/2", "1/4", "1/2", "2", "1", "1/3", "1 1/2"] [RecipeIngredientParts] ["all-purpose flour", "light brown sugar", "baking powder", "salt", "nonfat milk", "vanilla", "sugar", "boiling water"] [AggregatedRating] 3.0 [ReviewCount] 3.0 [Calories] 250.1 [FatContent] 5.5 [SaturatedFatContent] 1.1 [CholesterolContent] 0.4 [SodiumContent] 208.2 [CarbohydrateContent] 49.1 [FiberContent] 2.4 [SugarContent] 30.0 [ProteinContent] 3.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Combine flour, brown sugar, 3 tablespoons cocoa, baking powder and salt in a medium bowl. Add milk, oil and vanilla and mix well. Spoon batter into greased 8 or 9 inch square baking pan. Mix remaining cocoa and granulated sugar. Sprinkle over cake batter. Pour boiling water over batter. Bake at 350 degrees for about 30 minutes, until cake springs back when touched. Let cool on wire rack 5-10 minues. Serve warm.
[Name] Pain de Mie (Pullman Bread) [AuthorId] 9511 [AuthorName] Phil Dunham [CookTime] PT1H30M [PrepTime] PT2H35M [TotalTime] PT4H5M [DatePublished] 2001-05-17T18:57:00Z [Description] I like this bread because it is flat on six sides. This a French recipe, however, it was served extensively on Pullman railroad cars, hence the name Pullman Bread [Images] character(0) [RecipeCategory] Breads [Keywords] ["Breakfast", "Lunch/Snacks", "European", "Low Cholesterol", "Healthy", "Spring", "Summer", "Winter", "Weeknight", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["1 2/3", "6", "2", "1", "2", "2", "2 3/4"] [RecipeIngredientParts] ["milk", "salt", "sugar", "whole wheat flour", "unbleached white flour"] [AggregatedRating] 3.0 [ReviewCount] 2.0 [Calories] 156.0 [FatContent] 5.2 [SaturatedFatContent] 1.1 [CholesterolContent] 2.9 [SodiumContent] 243.7 [CarbohydrateContent] 23.6 [FiberContent] 2.0 [SugarContent] 0.7 [ProteinContent] 4.2 [RecipeServings] 20.0 [RecipeYield] 1 loaf [RecipeInstructions] Combine milk, yeast and 1 1/2 cups whole wheat flour. Beat and let proof 1 hour. De gas and add oil, salt, sugar, 2 cups white flour. Work in bowl until dough forms a ball. Knead adding white flour as necessary until dough is smooth and a bit moist. Let dough rise in oiled bowl 1-1 1/2 hours . De gas. Let rest 10 min. Shape dough to fit a Pain de Mie pan with lid, or use a large bread pan. Cover and let rise to 1/2 inch from top of pan, approx 30-45 min. Cover with lid, or cover a bread pan with waxed paper and put a weighted cookie sheet on the pan. Let stand 10 min. Pre-heat oven to 350 degrees F. Pain de Mie lid must be on the pan when in the oven, but remove cookie sheet from other bread pan. Bake 25 min. Remove Pain de Mie lid and let bake 10 more min. Put pan on wire rack to cool for 10 min. Turn bread out. Let cool to room temperature. The loaf in the Pain de Mie pan should be flat on six sides. Perfect for sandwiches.
[Name] Julia Child's White Bread [AuthorId] 2312 [AuthorName] Gay Gilmore [CookTime] PT1H45M [PrepTime] PT1H40M [TotalTime] PT3H25M [DatePublished] 2001-05-17T18:57:00Z [Description] Make and share this Julia Child's White Bread recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/90/32/MX2QbraiSrqE8xllZGho_image.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/90/32/picDZ9rBH.jpg"] [RecipeCategory] Breads [Keywords] ["Low Cholesterol", "Healthy", "Weeknight", "For Large Groups", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2 1/2", "1", "1", "7", "1", "1/4 - 1/2"] [RecipeIngredientParts] ["water", "active dry yeast", "sugar", "bread flour", "all-purpose flour", "salt", "unsalted butter"] [AggregatedRating] 5.0 [ReviewCount] 55.0 [Calories] 230.0 [FatContent] 3.5 [SaturatedFatContent] 1.9 [CholesterolContent] 7.6 [SodiumContent] 439.0 [CarbohydrateContent] 42.8 [FiberContent] 1.7 [SugarContent] 0.9 [ProteinContent] 6.0 [RecipeServings] 16.0 [RecipeYield] 2 loaves [RecipeInstructions] Pour 1/2 cup of the water into a bowl and mix with yeast and sugar til foamy. Let sit for 5 minutes until creamy. Put the yeast mixture, rest of the water and 3 1/2 cups of the flour into the mixer with the dough hook. Mix slowly until blended then add the rest of the flour. Increase speed and scrape down the sides til the dough comes together. (If it doesn't add a tbsp of flour at a time til it does.] Add salt and mix at medium speed for 10 minutes (or do half in mixer and half kneading] til dough is smooth and elastic. Back in mixer add butter 1 tbsp at a time (dough may come apart, but mixing will pull it back together]. Turn dough out on lightly floured surface and shape it into a ball then place in a large buttered or oiled bowl. Turn dough so it is completely coated in the fat, then cover in plastic for 45 minutes to an hour, til it has doubled in size at room temperature. Butter 2 loaf pans. Deflate the dough, cut in half and turn out onto a lightly floured surface. Roll out into a 9 x 12-inch rectangle. With the short end facing you, fold the dough into thirds like a sheet of paper to go into an envelope, creating a roll. Pinch the seam closed, and pinch the ends enough so it will fit in the loaf pan. Drop in the loaf pan seam side down, and repeat. Cover the loaves with buttered plastic wrap and allow to rise again in a warm place (80°F] for 45 minutes, until they double in size. Preheat the oven to 375°F and put the rack in the center of the oven. Bake for 35-45 minutes til they are honey brown. Immediately turn out of pans onto a rack to cool. Once almost completely cool, they can be cut. Store in a brown paper bag for a day or two. Once cut, turn cut side down onto a cutting board and cover with a kitchen towel.
[Name] Ritz Breaded Pork Chops [AuthorId] 9441 [AuthorName] Lisa Sorrell [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2001-05-17T18:58:00Z [Description] Your hands will get messy with this recipe, so have a paper towel handy! However, once you bite into these juicy pork chops, you won't care how messy the kitchen is! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/90/33/picNUGDT6.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/90/33/pic5DMCTS.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Pork", "Meat", "High Protein", "High In...", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["6", "1/2", "2", "15", "2"] [RecipeIngredientParts] ["flour", "eggs", "margarine"] [AggregatedRating] 4.5 [ReviewCount] 35.0 [Calories] 474.4 [FatContent] 25.4 [SaturatedFatContent] 7.7 [CholesterolContent] 199.3 [SodiumContent] 250.4 [CarbohydrateContent] 13.3 [FiberContent] 0.5 [SugarContent] 0.8 [ProteinContent] 45.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Melt margarine in a large skillet over medium heat. Dust one chop with flour. Then cover chop with egg. Give the chop a good coating of cracker crumbs. Repeat the process for the rest of the chops. Fry chops in melted margarine on medium heat till cooked thoroughly.
[Name] Creamy Loaf [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2001-05-17T18:58:00Z [Description] Make and share this Creamy Loaf recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Dessert", "Fruit", "Kid Friendly", "< 30 Mins", "No Cook", "Refrigerator", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["6", "1", "2", "1", "1/4", "1/4", "1", "3", "1"] [RecipeIngredientParts] ["sugar", "pineapple slice", "strawberry", "water", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 546.4 [FatContent] 37.9 [SaturatedFatContent] 5.0 [CholesterolContent] 0.0 [SodiumContent] 141.0 [CarbohydrateContent] 51.9 [FiberContent] 0.9 [SugarContent] 39.6 [ProteinContent] 2.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Boil water with sugar to make the syrup. Cut the rough sides of the bread. Fry till golden brown. Dip the slices in the syrup. Keep aside. In another bowl, mix cream and sugar well. Top the slices with cream and chopped pineapple, strawberries and nuts. Serve chilled.
[Name] Mango Daiquiri [AuthorId] 6767 [AuthorName] Katy Dilbaitis [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-05-18T10:22:00Z [Description] Make and share this Mango Daiquiri recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Cuban", "Caribbean", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "1", "1/2", "2", "1", "2"] [RecipeIngredientParts] ["light rum", "Curacao", "fresh mango", "lime juice"] [AggregatedRating] 3.0 [ReviewCount] 2.0 [Calories] 183.5 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 6.4 [CarbohydrateContent] 14.6 [FiberContent] 0.8 [SugarContent] 12.7 [ProteinContent] 0.3 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Place all the ingredients in a blender and blend at high speed until the contents have the texture of snow. Pour into 2 well-chilled 6-ounce champagne or wine glasses and serve with short drinking straws.
[Name] Sour Cream Banana Bread [AuthorId] 8714 [AuthorName] Debra Stuart [CookTime] PT50M [PrepTime] PT10M [TotalTime] PT1H [DatePublished] 2001-05-18T10:26:00Z [Description] Make and share this Sour Cream Banana Bread recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/90/36/piczIrlfE.jpg" [RecipeCategory] Quick Breads [Keywords] ["Breads", "Healthy", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "2", "1", "2", "2", "2", "1", "1/2", "1/2"] [RecipeIngredientParts] ["sugar", "butter", "egg", "bananas", "sour cream", "milk", "all-purpose flour", "baking soda", "baking powder", "salt"] [AggregatedRating] 5.0 [ReviewCount] 12.0 [Calories] 2223.7 [FatContent] 36.3 [SaturatedFatContent] 19.9 [CholesterolContent] 283.1 [SodiumContent] 2856.5 [CarbohydrateContent] 446.6 [FiberContent] 12.9 [SugarContent] 229.8 [ProteinContent] 35.7 [RecipeServings] nan [RecipeYield] 1 loaf [RecipeInstructions] Cream sugar and butter together add eggs, bananas and sour cream; mix well, sift flour, salt, baking powder and soda. Stir into banana mixture. Pour into prepared loaf pan bake for 50 minutes at 375°F. This recipe lends itself well to doubling.
[Name] Apple and Banana Sauce [AuthorId] 8714 [AuthorName] Debra Stuart [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2001-05-18T10:27:00Z [Description] Make and share this Apple and Banana Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Apple [Keywords] ["Fruit", "Low Protein", "Healthy", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "2/3", "2", "2", "1", "1"] [RecipeIngredientParts] ["egg", "sugar", "flour", "butter", "water", "vanilla"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 430.2 [FatContent] 14.0 [SaturatedFatContent] 8.1 [CholesterolContent] 123.5 [SodiumContent] 141.5 [CarbohydrateContent] 73.1 [FiberContent] 0.2 [SugarContent] 67.0 [ProteinContent] 4.1 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Beat egg yolk: Add sugar, flour and butter mix thoroughly. Put in sauce pan on the stove. Add water and stir constantly until it boils. Let this cool completely. Add vanilla and gently fold in egg white, which has been stiffly beaten. Pour sauce over apples and bananas.
[Name] Love Cake [AuthorId] 2112 [AuthorName] Renuka Abayanayaka [CookTime] PT1H [PrepTime] PT12H [TotalTime] PT13H [DatePublished] 2001-05-18T10:34:00Z [Description] Make and share this Love Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Weeknight", "Oven"] [RecipeIngredientQuantities] ["225", "225", "225", "500", "150", "10", "3", "2", "2 -3", "3"] [RecipeIngredientParts] ["semolina", "butter", "cashew nuts", "powdered sugar", "eggs", "limes", "rose essence", "vanilla essence"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 10784.9 [FatContent] 339.8 [SaturatedFatContent] 151.7 [CholesterolContent] 2595.8 [SodiumContent] 3452.4 [CarbohydrateContent] 1858.8 [FiberContent] 21.1 [SugarContent] 1587.9 [ProteinContent] 129.2 [RecipeServings] nan [RecipeYield] 1 cake [RecipeInstructions] Warm Semolina in a dry pan. Put it into a bowl and while still hot add the buter and lime rind. Mix and leave overnight at room temperature. Mix the minced cashew nuts and pumpkin preserve with the rose essence and leave aside. Beat the yolks and sugar with the almond and vanilla essence until creamy and double in bulk and until there are air bubbles on the surface. Add the semolina and butter mixture and beat until well mixed. Add the nut and pumpkin preserve mixture and mix well together. Lastly fold in 3 egg whites stiffly beaten. Line a flat baking tray with 7 sheets newspaper and 2 sheets of oil paper. Brush the oil paper with melted margarine. Pour the cake mixture and bake in a pre-heated oven of 160C degrees for 15 minutes and the at 150C degrees for about 45-50 minutes. When the top of the cake becomes golden brown, cover with a piece of foil so that it does not become too brown. When cooked the center of the cake should be still moist. Remove from heat and leave in the baking tray to get cold. Do not turn out this cake.
[Name] Vegan Corn Dogs [AuthorId] 9121 [AuthorName] Carol Bullock [CookTime] PT12M [PrepTime] PT5M [TotalTime] PT17M [DatePublished] 2001-05-18T10:46:00Z [Description] Make and share this Vegan Corn Dogs 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/90/39/yNlrFGVlRUi9ZI8P15iW_0S9A8241.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/90/39/4aq8ijLBQui5GP7urGQA_0S9A8237.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/90/39/CCkRVNbXQhu8ev4y9eF8_0S9A8241.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/90/39/E8mQRsrcS0OrSu6c1HyS_0S9A8251.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/9039/ytFEc5pQ0mEwTrnUMFsB_2018-02-15%2019.33.58.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/90/39/8dYqy21cTJylxYcInShj_vegan%20corn%20dogs.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/90/39/LW8nMQgXR1i1X40VMLhL_vegan%20corn%20dogs.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/90/39/YdLTSAVRvy5JV3FfIdMA_%20vegan%20corn%20dogs.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/90/39/picVmyO4y.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "Vegan", "Kid Friendly", "Potluck", "< 30 Mins", "Deep Fried", "Easy"] [RecipeIngredientQuantities] ["6", "6", "1/2", "1/2", "1", "1/2", "1", "1", "1", "1/2", "1"] [RecipeIngredientParts] ["tofu hot dogs", "vegetarian hot dogs", "yellow cornmeal", "flour", "dry mustard", "salt", "egg substitute", "sugar", "baking powder", "soymilk", "shortening"] [AggregatedRating] 4.5 [ReviewCount] 15.0 [Calories] 114.7 [FatContent] 3.1 [SaturatedFatContent] 0.7 [CholesterolContent] 0.0 [SodiumContent] 268.5 [CarbohydrateContent] 19.4 [FiberContent] 1.2 [SugarContent] 3.0 [ProteinContent] 2.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Combine the cornmeal, flour, sugar, mustard, baking powder and salt. Mix well. Add the soymilk, egg replacer and shortening and mix until very smooth. Pour this mixture into a tall glass. Put the dogs on the sticks and dip them into the cornmeal batter to coat evenly. Deep fry in oil heated to 350°F until golden brown, about 2 minutes. Drain on paper towels.
[Name] Meat Pie [AuthorId] 9482 [AuthorName] Elizabeth Anderson [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2001-05-18T10:50:00Z [Description] This recipe came from my Mother who was a stickler about "Waste Not, Want not", and it is now a family favorite around my house. I try not to make it too often because I would have half the town over for dinner!! When I tell my grandkids we're having pie for supper they squeal and ask what's for dessert Grandma? Peas?!! -)) [Images] character(0) [RecipeCategory] Savory Pies [Keywords] ["One Dish Meal", "Chicken", "Pork", "Poultry", "Vegetable", "Meat", "Kid Friendly", "Potluck", "Summer", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["2", "1", "2", "3 -5", "4", NA, NA, "2", NA, NA] [RecipeIngredientParts] ["onion", "garlic cloves", "hamburger", "ham", "mushroom", "cheese", "celery", "margarine"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 90.9 [FatContent] 1.2 [SaturatedFatContent] 0.3 [CholesterolContent] 2.4 [SodiumContent] 277.2 [CarbohydrateContent] 14.9 [FiberContent] 3.6 [SugarContent] 4.7 [ProteinContent] 5.1 [RecipeServings] nan [RecipeYield] 2 slices each [RecipeInstructions] In 2 quart saucepan bring to boil the broth/stock with onions and garlic. Add 1/4 cup margarine to make a much richer broth. Add cubed meat and vegetables to boiling broth; reduce heat to low. Thicken pie mixture with a cornstarch and water mixture. Pour into an oblong 13 x 12 inch baking pan lined with half of the pastry. Sprinkle scredded cheese or layer cheese slices over top of pie mixture. Top with remaining pastry dough. Flute edges of pan; make criss cross slits in pastry with a knife; brush with margarine. Bake in moderate oven at 350 degrees Fahrenheit for about 20 minutes or until crust is golden brown. Enjoy!
[Name] Lite White Bread [AuthorId] 9556 [AuthorName] Nicole Howton [CookTime] PT2H [PrepTime] PT5M [TotalTime] PT2H5M [DatePublished] 2001-05-19T08:58:00Z [Description] Make and share this Lite White Bread recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Low Cholesterol", "Healthy", "Weeknight", "Bread Machine", "Small Appliance", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "3", "2", "2"] [RecipeIngredientParts] ["water", "unsalted butter", "sugar", "salt", "bread flour", "instant nonfat dry milk powder", "active dry yeast"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 786.0 [FatContent] 7.9 [SaturatedFatContent] 4.0 [CholesterolContent] 16.0 [SodiumContent] 1196.3 [CarbohydrateContent] 153.2 [FiberContent] 6.1 [SugarContent] 9.0 [ProteinContent] 22.5 [RecipeServings] nan [RecipeYield] 2 pounds [RecipeInstructions] Add ingredients in order recommended by your manufacturer. Bake on basic/white bread setting.
[Name] Whole Wheat Bread - On the Lighter Side [AuthorId] 9556 [AuthorName] Nicole Howton [CookTime] PT3H [PrepTime] PT5M [TotalTime] PT3H5M [DatePublished] 2001-05-19T09:04:00Z [Description] Make and share this Whole Wheat Bread - On the Lighter Side recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Weeknight", "Bread Machine", "Small Appliance", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1", "3", "1/2", "2", "1", "1/3", "2"] [RecipeIngredientParts] ["water", "honey", "salt", "whole wheat flour", "bread flour", "gluten", "active dry yeast"] [AggregatedRating] 4.0 [ReviewCount] 4.0 [Calories] 804.4 [FatContent] 10.7 [SaturatedFatContent] 1.5 [CholesterolContent] 0.0 [SodiumContent] 591.9 [CarbohydrateContent] 161.7 [FiberContent] 15.7 [SugarContent] 26.5 [ProteinContent] 24.0 [RecipeServings] nan [RecipeYield] 2 pounds [RecipeInstructions] Add ingredients to bread machine in the order recommended by your manufacturer. Bake on whole wheat setting.
[Name] Clotted Cream [AuthorId] 6258 [AuthorName] Miss Annie [CookTime] PT1H [PrepTime] PT14H [TotalTime] PT15H [DatePublished] 2001-05-19T09:05:00Z [Description] Make and share this Clotted Cream recipe from Food.com. [Images] character(0) [RecipeCategory] European [Keywords] ["Very Low Carbs", "Low Protein", "Weeknight", "Easy"] [RecipeIngredientQuantities] "2" [RecipeIngredientParts] "heavy cream" [AggregatedRating] 3.5 [ReviewCount] 2.0 [Calories] 410.6 [FatContent] 44.0 [SaturatedFatContent] 27.4 [CholesterolContent] 163.0 [SodiumContent] 45.2 [CarbohydrateContent] 3.3 [FiberContent] 0.0 [SugarContent] 0.1 [ProteinContent] 2.4 [RecipeServings] 4.0 [RecipeYield] 1 cup [RecipeInstructions] Cook cream in top of double boiler over simmering water until reduced by about half. It should be the consistency of butter, with a golden\"crust\" on the top. Transfer, including crust, to bowl. Cover and let stand 2 hours, then refrigerate at least 12 hours. Stir crust into cream before serving. Keep unused portions refrigerated, tightly covered, for up to 4 days.
[Name] Mock Devonshire Cream [AuthorId] 6258 [AuthorName] Miss Annie [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2001-05-19T09:06:00Z [Description] Make and share this Mock Devonshire Cream recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["European", "Low Protein", "< 30 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1"] [RecipeIngredientParts] ["cream cheese", "unsalted butter", "Cool Whip"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 668.2 [FatContent] 64.0 [SaturatedFatContent] 44.1 [CholesterolContent] 123.5 [SodiumContent] 206.7 [CarbohydrateContent] 21.9 [FiberContent] 0.0 [SugarContent] 21.4 [ProteinContent] 4.7 [RecipeServings] nan [RecipeYield] 3 cups [RecipeInstructions] Beat cream cheese and butter at high speed until fluffy. Add whipped topping; beat at medium speed until blended. Chill.
[Name] Tex-mex Dip [AuthorId] 6258 [AuthorName] Miss Annie [CookTime] nan [PrepTime] PT30M [TotalTime] PT30M [DatePublished] 2001-05-19T09:15:00Z [Description] Make and share this Tex-mex Dip recipe from Food.com. [Images] character(0) [RecipeCategory] Beans [Keywords] ["Mexican", "Potluck", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["3", "1", "2", "1/2", "1/4", "1/4", "1", "1", "1/2", "1", "1", "3", "2", "1"] [RecipeIngredientParts] ["avocados", "lemon juice", "salt", "pepper", "garlic powder", "sour cream", "mayonnaise", "green onion", "tomatoes", "ripe olives", "cheddar cheese"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 179.6 [FatContent] 13.4 [SaturatedFatContent] 4.5 [CholesterolContent] 15.9 [SodiumContent] 481.1 [CarbohydrateContent] 12.2 [FiberContent] 5.5 [SugarContent] 2.4 [ProteinContent] 5.4 [RecipeServings] nan [RecipeYield] 15 [RecipeInstructions] To Assemble: Peel, pit and mash avocados in medium bowl with lemon juice, garlic powder, salt and pepper. Combine sour cream, mayonnaise and taco seasoning mix in bowl. Spread beans on a large shallow serving platter. Top with seasoned avocado mixture. Layer with picante sauce, then with sour cream mixture. Sprinkle with chopped onions, tomatoes and olives. Cover with shredded cheese. (I sometimes use a mixture of Monterey Jack and Cheddar]. Served chilled or room temperature with your favorite tortilla chips. You may substitute 2 cans drained green chilies for the olives.
[Name] Green Chicken [AuthorId] 6164 [AuthorName] Mini Ravindran [CookTime] PT27M [PrepTime] PT5M [TotalTime] PT32M [DatePublished] 2001-05-19T09:36:00Z [Description] Make and share this Green Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Duck Breasts", "Chicken", "Duck", "Poultry", "Meat", "Kid Friendly", "Potluck", "< 60 Mins"] [RecipeIngredientQuantities] ["4", "2", "2", "8", "3", "1", "1", "1", "1", "4", "2", NA, NA, NA, "2"] [RecipeIngredientParts] ["chicken breasts", "spinach", "onions", "garlic", "fennel seeds", "salt", "curry powder", "black pepper", "turmeric powder", "yogurt", "canola oil", "tomatoes", "onion rings", "ginger", "chilies"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 265.5 [FatContent] 13.4 [SaturatedFatContent] 3.5 [CholesterolContent] 75.8 [SodiumContent] 558.4 [CarbohydrateContent] 9.8 [FiberContent] 2.2 [SugarContent] 3.5 [ProteinContent] 26.4 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] Heat oil in a deep pan or skillet and do not smoke the same. Add fennel seeds, wait for a few seconds till they begin to splutter and add chopped onions and garlic. Saute till onion and garlic begin to turn light brown. Add salt, curry powder, black pepper powder and turmeric powder. Add cubed chicken breasts and saute for 5 minutes. Add 1 cup of water and cover the lid. Cook for 15 minutes till the chicken is tender. Open the lid and add pureed spinach and beaten yogurt. Cook for 7 minutes on high flame and add water if the gravy is too thick. Garnish with tomato wedges, onion rings, split green chillies and thin ginger slivers. Enjoy!!!!!!
[Name] Crimson Chicken [AuthorId] 6164 [AuthorName] Mini Ravindran [CookTime] PT30M [PrepTime] PT3M [TotalTime] PT33M [DatePublished] 2001-05-19T09:40:00Z [Description] This is a real finger licking dish that is so easy to make.....just keep your favourite music turned on... [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "2", "6", "3", "4", "2", "1", "1", "1", "1", "1", "2"] [RecipeIngredientParts] ["chicken", "onions", "tomatoes", "green chilies", "cloves", "green cardamoms", "salt", "turmeric powder", "curry powder", "sugar", "canola oil"] [AggregatedRating] 2.0 [ReviewCount] 1.0 [Calories] 423.5 [FatContent] 28.2 [SaturatedFatContent] 7.0 [CholesterolContent] 115.0 [SodiumContent] 504.1 [CarbohydrateContent] 12.0 [FiberContent] 2.6 [SugarContent] 6.7 [ProteinContent] 30.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Make a paste of onions, tomatoes and green chillies in the mixer/blender and keep aside. Heat oil in a deep skillet or pan. Do not smoke the same. Add cloves, green cardamoms, turmeric, curry powder, red pepper powder and wait for 3-4 seconds. Add cubed chicken pieces and sauté for 5 minutes. Add 1 cup of water and tightly cover the lid for 15 minutes over medium heat. Open the lid and add the paste made as per step 1. Add salt as well. Add little water if the gravy is too thick. Cover the lid again for 10 minutes over medium heat. Serve hot with bread or on a bed of steamed basmati rice. Garnish with chopped parsley and onion rings.
[Name] Traditional Penne Alla Vodka [AuthorId] 9580 [AuthorName] Richard-NYC [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2001-05-19T09:41:00Z [Description] Make and share this Traditional Penne Alla Vodka 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/90/48/picopGSvE.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/90/48/picivvgMj.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/90/48/picloPwaQ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/90/48/pic3WQrGa.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/90/48/pic30audm.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/90/48/picEMdKb5.jpg"] [RecipeCategory] Penne [Keywords] ["European", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "2", "1", "4", "2", "1", "1/2", "1"] [RecipeIngredientParts] ["shallot", "onion", "olive oil", "tomato paste", "prosciutto", "vodka", "tomatoes", "penne"] [AggregatedRating] 5.0 [ReviewCount] 15.0 [Calories] 975.3 [FatContent] 48.4 [SaturatedFatContent] 25.4 [CholesterolContent] 132.0 [SodiumContent] 434.0 [CarbohydrateContent] 116.6 [FiberContent] 17.1 [SugarContent] 11.9 [ProteinContent] 17.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Heat oil in large saucepan. Add onions and shallot and saute about 2 min. Add tomato paste and prosciutto and vodka stirring to mix. Add crushed tomatoes. Cover and simmer one hour. Remove from heat and add light cream. Serve over cooked penne.
[Name] Popeye's favorite [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT8M [PrepTime] PT10M [TotalTime] PT18M [DatePublished] 2001-05-19T09:45:00Z [Description] This is a quick easy way of sprucing up your spinach so even spinach haters can tolerate it! It is very tasty just don't overcook it. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/90/49/picTBHcef.jpg" [RecipeCategory] Fruit [Keywords] ["Vegetable", "Nuts", "Canadian", "Low Cholesterol", "Healthy", "< 30 Mins", "Stove Top", "Stir Fry", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/2", NA] [RecipeIngredientParts] ["spinach", "onion", "pine nuts"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 146.7 [FatContent] 11.8 [SaturatedFatContent] 0.9 [CholesterolContent] 0.0 [SodiumContent] 57.6 [CarbohydrateContent] 8.8 [FiberContent] 2.8 [SugarContent] 2.6 [ProteinContent] 4.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Wash your spinach well and clip off course stems. Leave some moisture on the leaves. Lightly spray your wok (frypan] with oil. Saute onions until golden Medium heat. Add pine nuts for 2 min. Just before serving add spinach, mix well with the onions& nuts cover for about 2 min. The Spinach should be just wilted and warm. Serve immediately.
[Name] Sausage and Bell Peppers [AuthorId] 9599 [AuthorName] Jennifer Iadevaia [CookTime] PT30M [PrepTime] PT5M [TotalTime] PT35M [DatePublished] 2001-05-20T09:50:00Z [Description] Make and share this Sausage and 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/90/50/picd4coBi.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/90/50/picnqYyqi.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/90/50/picUpYwdF.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/90/50/pic9yGFkN.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/90/50/picedC4kF.jpg" ] [RecipeCategory] One Dish Meal [Keywords] ["Lunch/Snacks", "Pork", "Peppers", "Vegetable", "Meat", "European", "Kid Friendly", "Potluck", "< 60 Mins", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1 -2", "1", "1", NA, NA, NA, "1"] [RecipeIngredientParts] ["sausage", "sweet onion", "olive oil", "salt", "pepper"] [AggregatedRating] 5.0 [ReviewCount] 18.0 [Calories] 594.2 [FatContent] 35.4 [SaturatedFatContent] 11.8 [CholesterolContent] 65.8 [SodiumContent] 1475.1 [CarbohydrateContent] 46.2 [FiberContent] 3.5 [SugarContent] 3.9 [ProteinContent] 21.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat approximately 1 tablespoon of olive oil in a large frying pan. Brown the sausage in the oil until you get a nice color on the outside and you no longer see any\"pink\". Remove the sausage and drain on a paper towel. Keep the heat going on the pan and add onions and peppers (do not add any additional oil]. Cook the onions and peppers approximately 5 minutes or until onions start to become translucent. During this time, slice the sausage down the middle, do not cut all the way through, just enough so you can open the sausage and\"fan\" them out. Add salt and pepper over the onion/pepper mixture and turn heat down to simmer. Place sausage on top of onions and peppers and cover. Simmer for approximately 15 minutes or until sausage is cooked through. Serve on Italian Bread.
[Name] Lobster Enchiladas w/White wine sauce [AuthorId] 6675 [AuthorName] Chef Luis Aguilar [CookTime] PT1H [PrepTime] PT24H [TotalTime] PT25H [DatePublished] 2001-05-20T09:59:00Z [Description] The main keys are use good live lobsters of course, and do not overcook! This is an elegant dish so don't skimp on the ingredients. [Images] character(0) [RecipeCategory] Lobster [Keywords] ["Tex Mex", "Southwestern U.S.", "Mexican", "Weeknight", "Oven"] [RecipeIngredientQuantities] ["12", "8", "1", "2", "1 1/2", "1", "1 1/2", "1 1/2", "16", "16", "4", "1/4", "1/2", "1/2", "1/2", "1/2", "3", "1", "10", "8"] [RecipeIngredientParts] ["onions", "butter", "garlic", "paprika", "tomato paste", "brandy", "heavy cream", "coconut milk", "green onion", "salt", "black pepper", "Worcestershire sauce", "white wine", "flour tortillas"] [AggregatedRating] nan [ReviewCount] 2.0 [Calories] 1021.2 [FatContent] 64.1 [SaturatedFatContent] 38.7 [CholesterolContent] 499.6 [SodiumContent] 2072.1 [CarbohydrateContent] 42.4 [FiberContent] 3.8 [SugarContent] 4.7 [ProteinContent] 58.6 [RecipeServings] 5.0 [RecipeYield] 10 Enchiladas [RecipeInstructions] Saute the lobster shells and onions in butter, then add garlic, paprika, and tomato paste. Cook out for a few minutes. Add the brandy and deglaze. Let the brandy reduce until dry. Now add the veloute, and simmer for 45 minutes. Strain sauce through a cheesecloth. Return the sauce to a simmer and add the heavy cream. Dice the lobster meat, saute, and add to the sauce, simmering gently for 5 minutes. Strain and reserve. Adjust the seasoning to taste with salt, pepper, Old Bay Seasoning, Backdraft and Worcestershire sauce. Add the white wine immediately before serving. Preheat oven to 375F degrees. Soften the tortillas (see TIP below] and roll tortilla into enchiladas, filling each with about 3 tablespoons Lobster and Brie mixture. Bake enchiladas for 8-10 minutes until cooked, but not crisped. Remove and serve two per person, covering each portion with plenty of sauce. TIP: To soften the tortillas, run them, one at a time, under running water. Shake off excess water, and then place in a hot non-stick frying pan over medium heat. In about 15 seconds, steam will begin to escape; flip the tortilla and heat the over side. Roll immediately. To soften in the microwave, wrap 5-10 tortillas in plastic bag, and sprinkle with 1/4 teaspoon of water. Heat for up 45-60 seconds. Roll immediately.
[Name] Fried Quail [AuthorId] 6975 [AuthorName] roxanne [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-05-20T10:04:00Z [Description] Make and share this Fried Quail recipe from Food.com. [Images] character(0) [RecipeCategory] Quail [Keywords] ["Poultry", "Wild Game", "Meat", "Southwestern U.S.", "High Protein", "High In...", "< 15 Mins", "Deep Fried"] [RecipeIngredientQuantities] ["6", "2", "1/2", "1/3", "2", "3/4", "3/4", NA, NA] [RecipeIngredientParts] ["quail", "salt", "black pepper", "olive oil", "eggs", "parmesan cheese", "lemon slice", "parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 447.4 [FatContent] 31.1 [SaturatedFatContent] 8.2 [CholesterolContent] 164.3 [SodiumContent] 1146.5 [CarbohydrateContent] 10.5 [FiberContent] 0.7 [SugarContent] 1.1 [ProteinContent] 30.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Wash quail& wipe dry. Rub with salt& pepper. Mix breadcrumbs& Parmesan cheese together. Dip quail in beaten eggs, then breadcrumb mixture. Fry in hot oil until quail is tender and browned on all sides. Serve garnished with lemon and parsley if desired.
[Name] Broccoli 'n Rice Casserole [AuthorId] 9597 [AuthorName] Tracee Gleichner [CookTime] PT12M [PrepTime] PT2M [TotalTime] PT14M [DatePublished] 2001-05-20T10:06:00Z [Description] Make and share this Broccoli 'n Rice Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] White Rice [Keywords] ["Rice", "Vegetable", "Kid Friendly", "Microwave", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1/4"] [RecipeIngredientParts] ["broccoli", "Minute Rice", "water"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 335.6 [FatContent] 16.9 [SaturatedFatContent] 8.5 [CholesterolContent] 42.5 [SodiumContent] 1489.9 [CarbohydrateContent] 34.6 [FiberContent] 2.5 [SugarContent] 6.1 [ProteinContent] 11.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Microwave: Mix together soup, broccoli, cheese, 1/2 the onions and water. Spoon into a 1 quart casserole dish. Microwave on high 4 minutes. Stir; top with remaining onion. Microwave on high 6-8 minutes.
[Name] Leftover Mashed Potato Pancakes [AuthorId] 8381 [AuthorName] Thomas Danler [CookTime] PT30M [PrepTime] PT5M [TotalTime] PT35M [DatePublished] 2001-05-20T10:10:00Z [Description] This recipe was recently submitted to a news group to which I belong. I think it is very good and hope you like it, too. Preparation time in the kitchen is just a few minutes. When the big meal is through, this is a tasty way to use up the leftover mashed potatoes. 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"https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/90/54/picGjsnJz.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/90/54/picyGdZDk.jpg"] [RecipeCategory] Breakfast [Keywords] ["Potato", "Vegetable", "Healthy", "Hanukkah", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1 -2", "1/4", NA, NA, NA, NA, NA, NA, NA, NA] [RecipeIngredientParts] ["mashed potatoes", "egg", "flour", "salt", "pepper", "garlic", "onion", "chives", "cheese", "sour cream", "applesauce"] [AggregatedRating] 5.0 [ReviewCount] 134.0 [Calories] 266.9 [FatContent] 3.7 [SaturatedFatContent] 1.4 [CholesterolContent] 97.2 [SodiumContent] 670.0 [CarbohydrateContent] 49.0 [FiberContent] 3.6 [SugarContent] 3.3 [ProteinContent] 8.8 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Mix mashed potatoes, egg, flour, salt, pepper, garlic, and any optional ingredients, into mashed potatoes. Preheat skillet and add a couple of tablespoons of Crisco shortening or oil. Make sure the mixture is not too thin. Pour 1/4 cup batter into hot pan; brown on both sides. Enjoy with sour cream or applesauce. Enjoy!
[Name] Green Beans with Garlic Butter [AuthorId] 8381 [AuthorName] Thomas Danler [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2001-05-20T10:13:00Z [Description] Make and share this Green Beans with 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/90/55/pic1FnvKK.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/90/55/picnjRhLz.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/90/55/pichQAbmI.jpg"] [RecipeCategory] Low Protein [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["16", "2", "1", "1"] [RecipeIngredientParts] ["green beans", "butter", "garlic", "pepper"] [AggregatedRating] 5.0 [ReviewCount] 37.0 [Calories] 87.2 [FatContent] 6.0 [SaturatedFatContent] 3.7 [CholesterolContent] 15.3 [SodiumContent] 57.6 [CarbohydrateContent] 8.2 [FiberContent] 3.1 [SugarContent] 3.7 [ProteinContent] 2.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cook beans according to package directions. In a separate bowl, combine butter, garlic and pepper. Drain beans; place in serving bowl. Add butter mixture; toss to coat evenly. Serve immediately.
[Name] Chocolate Chip Bundt Cake [AuthorId] 8381 [AuthorName] Thomas Danler [CookTime] PT2M [PrepTime] PT0S [TotalTime] PT2M [DatePublished] 2001-05-20T10:17:00Z [Description] Make and share this Chocolate Chip Bundt Cake recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/90/56/picwyknVH.jpg" [RecipeCategory] Dessert [Keywords] ["< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1", "4", "1", "1/2", "6", "1", "1/2", NA] [RecipeIngredientParts] ["vanilla flavor instant pudding and pie filling mix", "eggs", "sour cream", "pecans", "powdered sugar"] [AggregatedRating] 4.5 [ReviewCount] 6.0 [Calories] 463.0 [FatContent] 27.4 [SaturatedFatContent] 7.7 [CholesterolContent] 72.8 [SodiumContent] 446.5 [CarbohydrateContent] 52.3 [FiberContent] 1.8 [SugarContent] 35.2 [ProteinContent] 5.5 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Heat oven to 350F degrees. Grease and flour 10\" Bundt pan. Combine cake mix, pudding mix, eggs, sour cream and oil. Beat on medium for 2 minutes Stir in chocolate chips, grated chocolate and pecans. Pour into prepared pan. Bake 50-60 minutes or till toothpick inserted in center comes out clean. Cool in pan 15 min. Invert onto serving plate. Dust with powdered sugar.
[Name] Warm Crab Dip [AuthorId] 8381 [AuthorName] Thomas Danler [CookTime] PT15M [PrepTime] PT0S [TotalTime] PT15M [DatePublished] 2001-05-20T10:19:00Z [Description] Make and share this Warm Crab Dip recipe from Food.com. [Images] character(0) [RecipeCategory] Crab [Keywords] ["Very Low Carbs", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1/2", "1/4", "1", "8", "1", "6 1/2", "2"] [RecipeIngredientParts] ["salt", "pepper", "cream cheese", "milk", "onions"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 950.9 [FatContent] 79.5 [SaturatedFatContent] 44.4 [CholesterolContent] 329.4 [SodiumContent] 2866.5 [CarbohydrateContent] 12.2 [FiberContent] 0.5 [SugarContent] 8.3 [ProteinContent] 47.9 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Blend all ingredients and place in baking dish. Bake 15 minutes at 375 degrees. Serve hot with party rye bread. Note: Can be made a day or so in advance, but don't bake until serving time.
[Name] Upside-Down Fresh Peach Cobbler [AuthorId] 9624 [AuthorName] Joyce [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2001-05-21T09:17:00Z [Description] A delicious, fast and easy dish, using fresh or canned fruit. A family favorite , handed down through the generations. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/90/58/wSipEYQrSgC1m2forD1h_image.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/90/58/TJ9QexpMSYi44LrVj42E_image.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/90/58/picnmO8jM.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/90/58/picG7Y92R.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/90/58/piczJ5EnI.jpg"] [RecipeCategory] Dessert [Keywords] ["Low Protein", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "1/2", "1/4", "3/4", "1/2", "1/4", "1", "3/4"] [RecipeIngredientParts] ["sugar", "butter", "milk", "sugar", "salt", "baking powder", "flour"] [AggregatedRating] 4.5 [ReviewCount] 39.0 [Calories] 271.1 [FatContent] 12.6 [SaturatedFatContent] 7.8 [CholesterolContent] 33.7 [SodiumContent] 231.1 [CarbohydrateContent] 38.8 [FiberContent] 0.9 [SugarContent] 28.2 [ProteinContent] 2.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Heat the peaches in saucepan with 1/2 cup sugar, til good and hot. (if using canned peaches, don't add sugar]. Melt butter in 2 qt baking dish. Mix dry ingredients for batter. Add 3/4 cup milk, beating until all the lumps are gone. Pour batter onto melted butter. DO NOT STIR! Spoon hot peaches onto the batter. DO NOT STIR! Bake at 350 degrees for 45 minutes, or until top is golden brown. The batter will have risen to the top, making a beautiful golden crust. serve warm with cream or ice cream. DELISH! This is also good with plums, boysenberries, apricots etc.
[Name] Vegan Rhubarb Cobbler [AuthorId] 9121 [AuthorName] Carol Bullock [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2001-05-21T09:17:00Z [Description] Make and share this Vegan Rhubarb Cobbler recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Fruit", "Vegan", "Kid Friendly", "Potluck", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["12", "3", "3/4", "1", "1/2", "1", "1 1/2", "2"] [RecipeIngredientParts] ["margarine", "rhubarb", "salt", "sugar", "soymilk", "egg substitute", "flour", "baking powder"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 470.0 [FatContent] 23.5 [SaturatedFatContent] 4.8 [CholesterolContent] 0.0 [SodiumContent] 691.4 [CarbohydrateContent] 61.8 [FiberContent] 2.1 [SugarContent] 34.8 [ProteinContent] 4.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Melt 1/3 of the margarine and pour into the bottom of a pie pan.", "Mix the rhubarb, with 1/3 of the salt and 1/2 of the sugar.", "Put this in the pie pan and stir until coated with margarine.", "Melt the remaining margarine.", "Add the milk and egg substitute and mix well.", "Mix in the flour, baking powder, 1/2 of the sugar, and 1/2 of the salt.", "Mix until blended, but do not overmix.", "Bake at 375°F for 30 minutes on a baking sheet, then reduce heat and cover with foil, and continue baking another 30 minutes." ]
[Name] BULGOGI (marinated grilled beef) [AuthorId] 9760 [AuthorName] Kevin Callison [CookTime] PT2M [PrepTime] PT2H [TotalTime] PT2H2M [DatePublished] 2001-05-21T09:22:00Z [Description] I got this recipe form an old Korean woman that liked our family. Out of all her recipies this was my family's favorite. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/90/60/picmMcRUy.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/90/60/picjugs8b.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/90/60/picJjBEYf.jpg"] [RecipeCategory] Meat [Keywords] ["Korean", "Asian", "Kosher", "Weeknight", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/4", "1", "5", "2 1/2", "4", "2", "2", "2", "1/2", "1"] [RecipeIngredientParts] ["beef", "onion", "soy sauce", "sugar", "green onions", "garlic", "sesame seeds", "black pepper", "kiwi fruit"] [AggregatedRating] 5.0 [ReviewCount] 16.0 [Calories] 2135.5 [FatContent] 211.4 [SaturatedFatContent] 82.8 [CholesterolContent] 269.7 [SodiumContent] 2591.3 [CarbohydrateContent] 29.5 [FiberContent] 3.0 [SugarContent] 19.2 [ProteinContent] 30.1 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Slice onion. Mix all sauce ingredients in a large bowl. Put beef, onion and mix well. Let stand 1-2 hours in refrigerator to marinate. Adjust sweetness and saltiness with more or less sugar and soy sauce. The best taste is achieved when it is grilled on a charcoal. You can also cook it on frying pan or broiler.
[Name] Coconut Jumbo Shrimp [AuthorId] 4396 [AuthorName] Diana Thompson [CookTime] PT10M [PrepTime] PT30M [TotalTime] PT40M [DatePublished] 2001-05-22T15:21:00Z [Description] Make and share this Coconut Jumbo Shrimp 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/90/61/picuSm5J5.jpg" [RecipeCategory] Coconut [Keywords] ["Fruit", "Nuts", "Kid Friendly", "< 60 Mins", "Oven", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1/2", "1/2", "1", "1/2", "2", "1", NA, "2", "1/2", "1/4", "1/4", "3"] [RecipeIngredientParts] ["jumbo shrimp", "flour", "cornstarch", "salt", "white pepper", "coconut", "orange marmalade", "Dijon mustard", "honey", "Tabasco sauce"] [AggregatedRating] 5.0 [ReviewCount] 31.0 [Calories] 713.9 [FatContent] 32.2 [SaturatedFatContent] 24.9 [CholesterolContent] 214.5 [SodiumContent] 1766.0 [CarbohydrateContent] 83.2 [FiberContent] 8.4 [SugarContent] 44.7 [ProteinContent] 28.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Peel and devein the shrimp; dry on paper towels.", "Mix the flour, cornstarch, salt and pepper in a medium bowl.", "Add oil and the ice water to the dry ingredients; stir to blend.", "Heat the oil to 350 degrees in an electric skillet.", "Dip the shrimp in the batter, then roll each shrimp in the coconut.", "Fry shrimp for about 4 minutes, or until lightly browned.", "Do not overcook!", "Place the shrimp in a shallow baking dish and bake at 300 degrees for 5-7 minutes to complete cooking.", "Combine the marmalade, Dijon mustard, honey and Tabasco to make the sauce and serve with the shrimp." ]
[Name] Grilled top loin pork roast, teriyaki [AuthorId] 8000 [AuthorName] John Skrable [CookTime] PT36M [PrepTime] PT10M [TotalTime] PT46M [DatePublished] 2001-05-22T15:25:00Z [Description] You can make your own teriyaki sauce, from scratch, if you have some fresh ginger root. But for grilling, it hardly matters. Any bottled will do. I like Kinkomman. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "High Protein", "High In...", "Roast", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["2 1/2", "1", "1/4"] [RecipeIngredientParts] character(0) [AggregatedRating] nan [ReviewCount] nan [Calories] 322.2 [FatContent] 20.8 [SaturatedFatContent] 4.4 [CholesterolContent] 48.8 [SodiumContent] 2787.3 [CarbohydrateContent] 11.5 [FiberContent] 0.1 [SugarContent] 9.4 [ProteinContent] 22.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Pierce the pork roast, and rub it with Wesson oil. Generously maranade with teriyaki sauce. Refrigerate overnight. If you're up late, turn it, once. To cook, place on grill, covered, with some mesquite chips, in the grill. Grill till done, on one side, about 18 minutes on my Webber. Turn the roast, and baste with teriyaki sauce. Cover, and grill till done. When finished, remove the roast from the grill, and baste the other side with teriyaki sauce, while the meat is still sizzling. A little dry, it goes great with a moist potato salad. Add a few drops of teriyaki to the potato salad. Enjoy.
[Name] Veggie Dip [AuthorId] 7119 [AuthorName] Kathleen Nelson [CookTime] PT1H [PrepTime] PT5M [TotalTime] PT1H5M [DatePublished] 2001-05-22T15:27:00Z [Description] Make and share this Veggie Dip recipe from Food.com. [Images] character(0) [RecipeCategory] Refrigerator [Keywords] ["Small Appliance", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/2", "1/2", "1", "1/2", "1", "1", "1", "1", NA, NA] [RecipeIngredientParts] ["light sour cream", "light mayonnaise", "garlic clove", "onion", "green pepper", "celery", "fresh basil", "fresh parsley", "fresh thyme", "salt", "pepper"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 61.1 [FatContent] 5.2 [SaturatedFatContent] 1.4 [CholesterolContent] 8.2 [SodiumContent] 107.7 [CarbohydrateContent] 3.0 [FiberContent] 0.3 [SugarContent] 1.1 [ProteinContent] 0.7 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Place all items in blender/Moulinex and puree, or put in bowl and use hand blender to make smooth consistency. Chill for 1 hour before serving with vegetables.
[Name] 3rd Serving Meatloaf [AuthorId] 9690 [AuthorName] Cheryl E [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2001-05-22T15:31:00Z [Description] Make and share this 3rd Serving Meatloaf 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/90/64/wxjlbyxShe65tfpqCTCw_3rd-serving-meatloaf-8652.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/9064/ZeGZzFqiTE1eBZuo1mYg_20170322_110334.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/90/64/S2rFibmDT3WjPNLKCT0k_3rd-serving-meatloaf-8645.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/90/64/akLCvECwRT6tnX53MSgS_3rd-serving-meatloaf-8640.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/90/64/x75Wkw5ZQmiP17zNZRsH_3rd-serving-meatloaf-8654.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/90/64/picEEYBgw.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/90/64/picrn1KgF.jpg"] [RecipeCategory] Meat [Keywords] ["Potluck", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1 1/2", "2", "1/2", "1", "1/8", "1/8", "1/4", "2", "2", "1/8", "1"] [RecipeIngredientParts] ["milk", "ground beef", "eggs", "onion", "salt", "sage", "pepper", "ketchup", "brown sugar", "white sugar", "nutmeg", "dry mustard"] [AggregatedRating] 4.5 [ReviewCount] 18.0 [Calories] 604.0 [FatContent] 30.7 [SaturatedFatContent] 11.8 [CholesterolContent] 212.9 [SodiumContent] 1111.7 [CarbohydrateContent] 40.0 [FiberContent] 1.7 [SugarContent] 19.1 [ProteinContent] 40.0 [RecipeServings] nan [RecipeYield] 1 loaf pan [RecipeInstructions] Meatloaf: Pour milk over bread crumbs stir until crumbly add meat, eggs, onions and seasonings mix well and pack into a loaf pan. Sweet Sauce: Combine ingredients and pour over meatloaf. Bake for 1 hour at 350°F.
[Name] Jim's Italian Meatloaf [AuthorId] 10028 [AuthorName] Jim Trebilcox [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2001-05-22T15:34:00Z [Description] Make and share this Jim's Italian Meatloaf recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["European", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "1", "1/2", "2", "16", "1", "6", "4"] [RecipeIngredientParts] ["lean ground beef", "Italian sausage", "onion", "eggs", "mozzarella cheese", "fresh mushrooms", "provolone cheese"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 493.0 [FatContent] 30.8 [SaturatedFatContent] 12.8 [CholesterolContent] 137.0 [SodiumContent] 1176.9 [CarbohydrateContent] 18.7 [FiberContent] 1.9 [SugarContent] 5.2 [ProteinContent] 33.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["In a large bowl, mix the first five ingredients (preferably by hand].", "In a baking dish 9\"x5\"x2\", layer 1/2 of the mixture.", "Put 1/2 of the Mozzarella cheese and all the mushrooms on top of this layer, and 1/2 of the sauce.", "Put the other 1/2 of the meat mixture on top of this and then cover with the remaining sauce and Mozzarella.", "Place in the oven at 350 degrees for 1 hour.", "At the last 5 minutes or so, place the Provolone cheese on top.", "Let stand for 5 minutes to settle and cool." ]
[Name] Chef Jim's Salsa Fresca [AuthorId] 10028 [AuthorName] Jim Trebilcox [CookTime] nan [PrepTime] PT30M [TotalTime] PT30M [DatePublished] 2001-05-22T15:35:00Z [Description] This recipe came from years of failures and testing. It is the most asked for item at company pot lucks, and church pot lucks [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Mexican", "< 30 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["8", "1", "2", "1", "2", "1", "1/2", "1 -2"] [RecipeIngredientParts] ["roma tomatoes", "tomatoes", "fresh cilantro", "lime", "seasoning salt", "garlic"] [AggregatedRating] 4.5 [ReviewCount] 6.0 [Calories] 6.0 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 1.5 [CarbohydrateContent] 1.4 [FiberContent] 0.4 [SugarContent] 0.8 [ProteinContent] 0.2 [RecipeServings] 50.0 [RecipeYield] nan [RecipeInstructions] Note 1 You can adjust the heat. One jalapeno seeds and veins removed will be fairly mild. 2 with seeds and veins, will be medium. Substituing Serrano peppers will increase the heat since the Serrano chili is about 3 times hotter than a jalapeno. The lime should be peeled like an orange. You will be using the pulp and seeds (since they're small. But if this seems like too much lime, cut the amount in half. In my region of the country, people like the lime flavor] In a food processor (or high speed blender], mix the chili peppers, garlic, lime, and some of the juice from the canned tomatoes. Blend until your mixture is almost pureed. Chop the tomatoes and onions fine. The Roma tomatoes are used because they are nice and firm, the sweet onions are used because they add sweetness without sugar. The Mexican style canned tomatoes are used because they have the correct seasoning in them already. Chop the cilantro as finely as you can. (Big chunks of cilantro take away from the Salsa's appeal]. Mix all the ingredients together, including the reserved tomato liquid, and refrigerate covered for 1 hour (this allows the flavors to blend]. Serve with warm tortilla chips.
[Name] My Flour Tortillas [AuthorId] 9533 [AuthorName] Sidney penny [CookTime] PT20M [PrepTime] PT30M [TotalTime] PT50M [DatePublished] 2001-05-23T08:24:00Z [Description] My family cooks everything by touch, I've never been able to duplicate their tortilla recipe until now. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/90/67/picENucPP.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/90/67/pic1Z8py5.jpg"] [RecipeCategory] Breads [Keywords] ["Mexican", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "2", "2", "1/2", "1 1/4 - 1 1/2"] [RecipeIngredientParts] ["all-purpose flour", "salt", "baking powder", "shortening", "water"] [AggregatedRating] 4.5 [ReviewCount] 8.0 [Calories] 227.6 [FatContent] 8.9 [SaturatedFatContent] 2.2 [CholesterolContent] 0.0 [SodiumContent] 449.7 [CarbohydrateContent] 32.0 [FiberContent] 1.1 [SugarContent] 0.1 [ProteinContent] 4.3 [RecipeServings] nan [RecipeYield] 12 tortillas depending on size [RecipeInstructions] In a mixing bowl, stir in flour, salt, and baking powder. Add the shortening, the mixture should have a small mealy texture to it. Make a well in the middle and pour a small amount of water at a time until the dough comes together. Remove the dough from the bowl and continue to knead until it looks smooth and feels elasticy. Place in covered bowl and let rest for 10 minutes. At this time, preheat ungreased griddle over medium-high heat. Tear off golfball sized pieces and lightly flatten, so they don't roll. Using a rolling pin, roll out each ball into a circle, thickness of a cracker. Cook for each side for about 1 minute. Both sides should be slightly freckled. Cooking time could vary.
[Name] Whole Wheat Irish Soda Bread [AuthorId] 9321 [AuthorName] Pam Hill [CookTime] PT40M [PrepTime] PT10M [TotalTime] PT50M [DatePublished] 2001-05-23T08:25:00Z [Description] A friend of mine sent me this recipe. It is easy to make and very tasty and nutritious. I visit Ireland every couple of years, and this is much like what we enjoy for breakfast. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/90/68/picQGdeVn.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/90/68/picpV7RKL.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/90/68/pic34l2lu.jpg"] [RecipeCategory] Breads [Keywords] ["Breakfast", "European", "Low Cholesterol", "Healthy", "St. Patrick's Day", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["4", "2", "1", "1", "1/2", "1", "1"] [RecipeIngredientParts] ["whole wheat flour", "unbleached all-purpose flour", "salt", "baking soda", "white sugar", "brown sugar", "skim milk", "lemon juice"] [AggregatedRating] 3.0 [ReviewCount] 5.0 [Calories] 264.8 [FatContent] 1.2 [SaturatedFatContent] 0.2 [CholesterolContent] 0.5 [SodiumContent] 375.8 [CarbohydrateContent] 55.5 [FiberContent] 6.5 [SugarContent] 0.5 [ProteinContent] 10.1 [RecipeServings] 10.0 [RecipeYield] 1 loaf [RecipeInstructions] Mix milk and lemon. Combine dry ingredients. Add milk and lemon mixture (buttermilk may be used instead]. On floured bread board (I use whole wheat] knead dough for no more than a minute. Shape dough into a circle with a height of about two inches. Place on lightly oiled baking sheet. With (sharp] floured knife, cut an x nearly halfway through the dough. Bake about 40 minutes in 400F degrees degree oven. Dough should sound hollow when tapped with knuckles or handle of spoon. Place loaf on wire rack and let rest at least an hour before slicing.
[Name] Radish Ceviche [AuthorId] 2625 [AuthorName] Eli Totz [CookTime] PT24H [PrepTime] PT0S [TotalTime] PT24H [DatePublished] 2001-05-23T08:29:00Z [Description] Make and share this Radish Ceviche recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Mexican", "European", "Very Low Carbs", "Low Protein", "Vegan", "Low Cholesterol", "Kid Friendly", "Kosher", "Potluck", "Weeknight", "For Large Groups", "No Cook", "Easy"] [RecipeIngredientQuantities] [NA, NA] [RecipeIngredientParts] ["radish", "lime"] [AggregatedRating] 3.0 [ReviewCount] 5.0 [Calories] 0.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.0 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] 50.0 [RecipeYield] nan [RecipeInstructions] Slice radishes creatively and soak them (really, really soak'em] in lime juice for 24 hours. Mmmm... believe it.
[Name] Oysters Meltzerenfuego [AuthorId] 2625 [AuthorName] Eli Totz [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2001-05-23T08:31:00Z [Description] Make and share this Oysters Meltzerenfuego recipe from Food.com. [Images] character(0) [RecipeCategory] European [Keywords] ["Healthy", "< 15 Mins", "For Large Groups", "Oysters"] [RecipeIngredientQuantities] ["12", NA, NA, NA, NA, NA] [RecipeIngredientParts] ["butter", "garlic", "fresh herb", "salt", "pepper"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 20.2 [FatContent] 0.6 [SaturatedFatContent] 0.1 [CholesterolContent] 12.5 [SodiumContent] 26.5 [CarbohydrateContent] 1.2 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 2.4 [RecipeServings] 24.0 [RecipeYield] nan [RecipeInstructions] Prepare a small, safety-first fire. Toss oysters in the fire. Naturally, you will put them in a place where you can get them later so when they start to pop open you can pull them out of the fire and place some of the herbs/butter/salt/pepper/garlic mixture (which has already been combined and heating in a pot in the fire] inside the oyster. Place them back in the fire until the mixture begins to boil in the shell. Remove and eat as soon as possible. Whoa. So good.
[Name] Vegetarian White Bean Soup [AuthorId] 9924 [AuthorName] liz timm [CookTime] PT2H [PrepTime] PT20M [TotalTime] PT2H20M [DatePublished] 2001-05-24T08:40:00Z [Description] Make and share this Vegetarian White Bean Soup recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/90/71/pic0xodtL.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "2", "1", "3", "3", "2", "1", "1 1/2", "1", "2", "1", "6 -8"] [RecipeIngredientParts] ["navy beans", "olive oil", "onion", "garlic cloves", "potatoes", "carrots", "celery", "cabbage", "fresh parsley", "vegetable bouillon granules", "bay leaf", "water"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 189.4 [FatContent] 4.9 [SaturatedFatContent] 0.7 [CholesterolContent] 0.0 [SodiumContent] 111.9 [CarbohydrateContent] 32.3 [FiberContent] 7.1 [SugarContent] 3.6 [ProteinContent] 5.5 [RecipeServings] 6.0 [RecipeYield] 6 1-1/2 cups [RecipeInstructions] Soak beans for 20 minutes in enough lukewarm water to cover. Heat oil in Dutch oven over medium heat until hot. Add onion and garlic, cook and stir until tender. Drain the beans and add them along with the potatoes, carrots, celery, cabbage, parsley, bouillon, bay leaf and 6 cups water to Dutch oven. Mix well. Bring to a boil. Reduce heat; simmer 1-1 1/4 hours or until beans are tender; adding additional water if necessary.
[Name] Easy Cherry Cheesecake [AuthorId] 10077 [AuthorName] Charlene Holdren [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-05-24T08:46:00Z [Description] Make and share this Easy Cherry Cheesecake recipe from Food.com. [Images] character(0) [RecipeCategory] Cheesecake [Keywords] ["Dessert", "Fruit", "< 15 Mins", "No Cook", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["1", "8", "8", "1", "1/4"] [RecipeIngredientParts] ["fat-free graham cracker crust", "fat free cream cheese", "fat-free cool whip", "cherries", "sugar"] [AggregatedRating] 4.5 [ReviewCount] 6.0 [Calories] 51.4 [FatContent] 0.4 [SaturatedFatContent] 0.2 [CholesterolContent] 2.3 [SodiumContent] 154.5 [CarbohydrateContent] 7.9 [FiberContent] 0.0 [SugarContent] 6.4 [ProteinContent] 4.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Mix cream cheese and sugar until smooth. Fold in cool whip. Blend well. Pour mixture evenly into pie crust. Spread the cherries on top. Refrigerate until served.
[Name] 5-Ingredient Chicken Parm [AuthorId] 10028 [AuthorName] Jim Trebilcox [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2001-05-24T08:47:00Z [Description] An absolutely tasty and versatile dish. I have prepared this for two of us and for 100 men on a men's retreat and with the same consistency of flavor. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/90/73/pic6Nfvxr.jpg" [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "European", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["4", "1", "1", "1", "1/2"] [RecipeIngredientParts] ["boneless skinless chicken breasts", "mozzarella cheese", "parmesan cheese"] [AggregatedRating] 5.0 [ReviewCount] 21.0 [Calories] 465.9 [FatContent] 17.0 [SaturatedFatContent] 7.5 [CholesterolContent] 110.6 [SodiumContent] 1110.5 [CarbohydrateContent] 34.3 [FiberContent] 3.8 [SugarContent] 10.9 [ProteinContent] 41.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Wash and pat the chicken breasts dry and then coat them with the breadcrumbs (I push hard on them while coating them to break the tissue down and make them even more tender]. After the chicken breasts are breaded, fry them either in a teflon skillet or with a little olive oil (if you use olive oil, you must count it as part of the fat in the nutritional breakdown]. Fry the breasts until they are completely cooked. Pour 1/2 of the spaghetti sauce into a 9\"x5\" casserole dish. Place the cooked chicken breasts on top of the sauce. Pour the remaining spaghetti sauce on top of the chicken breasts. Sprinkle both cheeses on top Put the dish into a 400 degree oven for 30 minutes, or long enough to warm all the sauce and breasts throughly and melt the cheese. Serve over spaghetti (or rice!].
[Name] Baked Rice Mexicana [AuthorId] 10028 [AuthorName] Jim Trebilcox [CookTime] PT35M [PrepTime] PT15M [TotalTime] PT50M [DatePublished] 2001-05-24T08:55:00Z [Description] Make and share this Baked Rice Mexicana recipe from Food.com. [Images] character(0) [RecipeCategory] Rice [Keywords] ["Mexican", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1", "1/3", "1", "1", "1", "1", "4", "6", "1 1/2", "1"] [RecipeIngredientParts] ["onion", "garlic", "olive oil", "rice", "salt", "black pepper", "chili powder", "button mushrooms", "chorizo sausage", "parmesan cheese"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 570.4 [FatContent] 35.6 [SaturatedFatContent] 9.1 [CholesterolContent] 38.5 [SodiumContent] 1441.9 [CarbohydrateContent] 46.0 [FiberContent] 2.3 [SugarContent] 2.3 [ProteinContent] 16.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Sauté the onion and garlic in hot olive oil until just soft. Add the rice and seasonings and brown lightly. Add the mushrooms and sausage and enough boiling stock to come 1\" above the rice. Cover with a tight lid and bake in a 350°F. oven until the liquid is completely absorbed, about 35 minutes. Sprinkle with grated Parmesan cheese and serve.
[Name] Pineapple and Macadamia Cheese [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2001-05-24T09:00:00Z [Description] Make and share this Pineapple and Macadamia Cheese recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["3/4", "250", "1/4", "1/4", "1", "1"] [RecipeIngredientParts] ["camembert cheese", "cream cheese", "of fresh mint", "chives", "curry powder"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 1676.9 [FatContent] 157.1 [SaturatedFatContent] 63.0 [CholesterolContent] 243.8 [SodiumContent] 2283.5 [CarbohydrateContent] 17.1 [FiberContent] 9.1 [SugarContent] 5.9 [ProteinContent] 62.0 [RecipeServings] nan [RecipeYield] 1 cheese [RecipeInstructions] Chop nuts roughly and set 3 tablespoons aside for topping. Using a sharp knife, cut a thin top off the cheese and discard the rind. Using a teaspoon, scoop out the cheese and place in small bowl. Mix in the nuts, pineapple, cream cheese, herbs and curry powder. Stir until mixture is soft and creamy. Spoon the mixture into empty cheese shell. Sprinkle the reserved nuts on top. Serve at room temperature with crackers.
[Name] Macadamia cheese log [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-05-24T09:25:00Z [Description] Make and share this Macadamia cheese log 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/90/76/picKRBeZY.jpg" [RecipeCategory] Cheese [Keywords] ["High In...", "< 15 Mins", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["250", "3", "1", "2", NA, "3/4"] [RecipeIngredientParts] ["cream cheese", "ham", "cheddar cheese", "spring onions", "black pepper"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 1112.4 [FatContent] 106.9 [SaturatedFatContent] 47.7 [CholesterolContent] 218.9 [SodiumContent] 1118.0 [CarbohydrateContent] 12.7 [FiberContent] 4.7 [SugarContent] 3.2 [ProteinContent] 32.9 [RecipeServings] nan [RecipeYield] 2 logs [RecipeInstructions] Place cream cheese in a small mixing bowl, beat cream cheese with electric beater until softened. Add cheese, ham, spring onions, and pepper to taste, beat for 1 minute. Divide mixture into 2 portions, roll each into a log shape, roll in macadamia nuts. Wrap tightly in foil and refrigerate over night. Serve with assorted crackers.
[Name] Curried Pecans [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] PT18M [PrepTime] PT5M [TotalTime] PT23M [DatePublished] 2001-05-24T09:25:00Z [Description] Make and share this Curried Pecans recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Fruit", "Nuts", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["2", "1 1/2", "1", "1/2"] [RecipeIngredientParts] ["pecans", "butter", "curry powder", "salt"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 1665.6 [FatContent] 174.4 [SaturatedFatContent] 24.5 [CholesterolContent] 45.8 [SodiumContent] 1286.5 [CarbohydrateContent] 31.4 [FiberContent] 21.6 [SugarContent] 8.7 [ProteinContent] 20.4 [RecipeServings] nan [RecipeYield] 1 bowl [RecipeInstructions] Put pecans and butter into a 9\" x 9' pan. Heat in 350F degrees oven until butter melts. Stir well to coat nuts. Continue to roast, stirring every 2-3 minutes for about 15 minutes, they can burn if you arent careful! Remove from oven. Transfer to paper towels so grease will be absorbed a bit then put nuts into bowl. Sprinkle with curry powder and salt if desired. Stir to mix thoroughly.
[Name] Cheese Ball [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2001-05-24T09:27:00Z [Description] Make and share this Cheese Ball 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/90/78/pic85Q49D.jpg" [RecipeCategory] Spreads [Keywords] ["Cheese", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2 -3", "1/2", "1", "1", "2", NA, NA, "2"] [RecipeIngredientParts] ["cheddar cheese", "green bell pepper", "garlic clove", "parsley", "ham", "mayonnaise", "walnuts", "green onions"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 938.1 [FatContent] 75.1 [SaturatedFatContent] 47.7 [CholesterolContent] 237.3 [SodiumContent] 1412.7 [CarbohydrateContent] 9.1 [FiberContent] 2.0 [SugarContent] 3.4 [ProteinContent] 57.6 [RecipeServings] nan [RecipeYield] 1 ball [RecipeInstructions] Mix together, cheese, green pepper, garlic, parsley, green onions and ham. Add mayo to bind and shape into a ball, being careful not to make mixture too wet. Roll in crushed walnuts and cover. Refrigerate for a couple of hours before serving. Serve with assorted crackers. I decorate ball with lots of fresh parsley. Looks and tastes yummy.

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