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[Name] Avocado Dip [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-05-24T09:27:00Z [Description] Make and share this Avocado Dip recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "3/4", "1/4", NA, "3", "1", NA] [RecipeIngredientParts] ["avocado", "sour cream", "Tabasco sauce", "lemon", "sultanas", "spring onion", "fresh black pepper"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 789.1 [FatContent] 65.8 [SaturatedFatContent] 26.8 [CholesterolContent] 75.9 [SodiumContent] 119.0 [CarbohydrateContent] 50.2 [FiberContent] 15.1 [SugarContent] 20.3 [ProteinContent] 10.8 [RecipeServings] nan [RecipeYield] 1 small bowl [RecipeInstructions] Mix first 5 ingredients together until desired consistency. (can be rough or smooth]. mix in chopped spring onion and fresh black pepper. put in small glass bowl and serve with corn chips.
[Name] Best Corn Chowder with Bacon [AuthorId] 9924 [AuthorName] liz timm [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2001-05-24T09:30:00Z [Description] Make and share this Best Corn Chowder with Bacon recipe from Food.com. [Images] character(0) [RecipeCategory] Chowders [Keywords] ["Lunch/Snacks", "Corn", "Vegetable", "Low Protein", "Low Cholesterol", "Weeknight", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["4", "1", "1", "1 1/2", "10", "3", "1/2", "1/8"] [RecipeIngredientParts] ["bacon", "onion", "potatoes", "milk", "salt", "pepper"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 215.8 [FatContent] 9.9 [SaturatedFatContent] 4.3 [CholesterolContent] 20.7 [SodiumContent] 778.2 [CarbohydrateContent] 26.5 [FiberContent] 1.8 [SugarContent] 3.4 [ProteinContent] 7.2 [RecipeServings] nan [RecipeYield] 6 litres [RecipeInstructions] Put bacon and onion into a pot and saute together until onion is clear and limp. Add next 6 ingredients. Bring to a boil. Cover and simmer until potato is cooked.
[Name] Chinese Coleslaw [AuthorId] 10082 [AuthorName] Nancy Mahanay [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2001-05-24T09:33:00Z [Description] Make and share this Chinese Coleslaw 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/90/81/picnqcUSk.jpg" [RecipeCategory] < 15 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "1", "1", "1", "2", "2", "1/2"] [RecipeIngredientParts] ["green onion", "sugar", "apple cider vinegar"] [AggregatedRating] 5.0 [ReviewCount] 9.0 [Calories] 333.9 [FatContent] 29.2 [SaturatedFatContent] 4.4 [CholesterolContent] 0.0 [SodiumContent] 147.2 [CarbohydrateContent] 17.5 [FiberContent] 3.4 [SugarContent] 6.9 [ProteinContent] 3.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Mix flavor packet from the Ramen Noodles with sugar, vinegar and oil. Pour over cole claw and onions. Crush Ramen Noodles and mix with almonds in a non-stick skillet. Heat until lightly toasted, stirring frequently. Combine ingredients immediately before serving.
[Name] Cranberry Applesauce [AuthorId] 10105 [AuthorName] Maja Leah Borgal [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2001-05-24T09:37:00Z [Description] This dish make s a great side dish for ham, turkey, or pork chops. It also makes a great mid-day or night snack. I eat it alone all the time. My family always asks me to bring it to meals at the house. You can take out the walnuts if you can't have or don't like them. [Images] character(0) [RecipeCategory] Apple [Keywords] ["Fruit", "Low Protein", "Low Cholesterol", "Healthy", "< 30 Mins"] [RecipeIngredientQuantities] ["1", NA, "1 - 1 1/2", "1/2", "1", "1/4"] [RecipeIngredientParts] ["ocean spray cranberries", "dutch apples", "sugar", "walnuts", "water"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 335.2 [FatContent] 9.7 [SaturatedFatContent] 0.9 [CholesterolContent] 0.0 [SodiumContent] 4.4 [CarbohydrateContent] 64.0 [FiberContent] 4.9 [SugarContent] 55.0 [ProteinContent] 2.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Chop jarred dutch apples, keeping as much liquid from jar as possible. Set aside. Add water and fresh cranberries to 2 Qt pan. Bring to boil then cook over medium-low for 10 minutes. Cover as berries will pop as cooking. Add sugar and orange juice. Stir cranberries frequently. After 10 minutes, turn off heat, allowing liquid to thicken. When cool, stir in apples and liquid from jars. Stirl in walnuts.
[Name] Chocolate Krispies [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2001-05-24T09:41:00Z [Description] Make and share this Chocolate Krispies 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/90/83/picTakwG9.jpg" [RecipeCategory] Dessert [Keywords] ["Kid Friendly", "< 30 Mins", "No Cook", "Beginner Cook", "Freezer", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["50", "25", NA, "4"] [RecipeIngredientParts] ["chocolate", "icing sugar"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 190.2 [FatContent] 7.7 [SaturatedFatContent] 4.7 [CholesterolContent] 0.0 [SodiumContent] 63.1 [CarbohydrateContent] 33.6 [FiberContent] 2.4 [SugarContent] 24.2 [ProteinContent] 2.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Boil water in a pan. Break chocolate pieces in another bowl. Place this bowl inside the pan of boiling water but be sure to see that the boiling water does not enter the bowl having the chocolate pieces. Once the chocolate melts, mix in the Rice Krispies. Fill 8 paper baking cup with two teaspoons of the chocolate mixture. Sprinkle some icing sugar and chocolate sprinkles. Serve chilled.
[Name] Heavenly Dirt [AuthorId] 6273 [AuthorName] Fern Vukelic [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2001-05-24T09:45:00Z [Description] It came from a person who is very creative in making up desserts. She tried it out on her card club and it was a huge success. A light pudding and cookie dessert that is very easy to make. You can also use sugar-free pudding and lite cool whip if you are on a restricted diet. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Low Protein", "< 30 Mins", "No Cook", "Refrigerator"] [RecipeIngredientQuantities] ["2", "2", "2", "3", "2", "2", "2", NA] [RecipeIngredientParts] ["cream cheese", "confectioners' sugar", "instant vanilla pudding", "milk", "Cool Whip", "vanilla extract"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 1221.1 [FatContent] 64.9 [SaturatedFatContent] 38.9 [CholesterolContent] 100.4 [SodiumContent] 1183.9 [CarbohydrateContent] 151.1 [FiberContent] 2.1 [SugarContent] 121.3 [ProteinContent] 13.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] You also need a new flower pot (medium or large size with a plastic insert]. In a large bowl cream confectioners' sugar and the cream cheese with a mixer, then add the vanilla extract. Mix pudding with the milk separately in another mixing bowl. Combine these 2 mixtures. Add Cool Whip and blend together easily. Put a layer of the Oreo cookie crumbs in the bottom of the plastic lined flower pot or even a sand bucket and then add a layer of the pudding mixture,keep adding layer of cookie crumbs and pudding until you end up with the cookie crumbs on the top. Stick gummy worms down into the cookie mixture to make it look like they are coming up out of the so called dirt. Serve chilled.
[Name] Quick Elephant Ears [AuthorId] 2178 [AuthorName] troyh [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2001-05-24T14:39:00Z [Description] Make and share this Quick Elephant Ears recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Lunch/Snacks", "Vegan", "Low Cholesterol", "Healthy", "Kid Friendly", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "2", NA, "10"] [RecipeIngredientParts] ["sugar", "ground cinnamon", "flour tortillas"] [AggregatedRating] 5.0 [ReviewCount] 11.0 [Calories] 210.9 [FatContent] 2.3 [SaturatedFatContent] 0.6 [CholesterolContent] 0.0 [SodiumContent] 190.9 [CarbohydrateContent] 45.8 [FiberContent] 1.2 [SugarContent] 30.6 [ProteinContent] 2.5 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Combine sugar and cinnamon in a shallow bowl or large plate; set aside. In a skillet, heat 1/2 inch of oil. Place one tortilla at a time in skillet. Cook for 5 seconds; turn and cook 10 seconds longer or until browned. Place in sugar mixture and turn to coat. Serve immediately.
[Name] Elephant Ears [AuthorId] 2178 [AuthorName] troyh [CookTime] PT40M [PrepTime] PT15M [TotalTime] PT55M [DatePublished] 2001-05-24T14:40:00Z [Description] Make and share this Elephant Ears recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["< 60 Mins", "Deep Fried"] [RecipeIngredientQuantities] ["1 1/2", "2", "1", "6", "2", "4"] [RecipeIngredientParts] ["milk", "sugar", "salt", "shortening", "dry yeast", "flour"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 359.0 [FatContent] 12.0 [SaturatedFatContent] 3.5 [CholesterolContent] 6.4 [SodiumContent] 315.2 [CarbohydrateContent] 53.6 [FiberContent] 2.1 [SugarContent] 3.3 [ProteinContent] 8.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Mix milk, sugar, salt and shortening. Heat until shortening melts, but don't boil. Cool to lukewarm. Add yeast and stir until dissolved. Stir in flour 2 cups at a time, beating until smooth. Place dough into a greased bowl. Cover with a damp cloth and let rise until double in size (about 30 minutes]. Dust hands with flour. Pinch off pieces about the size of golf balls. Roll into thin 6-8 inch circles. Fry one at a time until it rises to the surface. Turn and fry until light brown. Drain in paper. Sprinkle generously with sugar and/or cinnamon& sugar.
[Name] Elephant Ears [AuthorId] 2178 [AuthorName] troyh [CookTime] PT3H [PrepTime] PT20M [TotalTime] PT3H20M [DatePublished] 2001-05-24T14:42:00Z [Description] Make and share this Elephant Ears recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Healthy", "Weeknight", "Deep Fried", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "14", "1", "1", "1", "2 1/2", "1", "1", "1/4"] [RecipeIngredientParts] ["sour cream", "buttermilk", "egg", "salt", "margarine", "flour", "baking soda", "cinnamon", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1684.8 [FatContent] 30.8 [SaturatedFatContent] 11.1 [CholesterolContent] 219.5 [SodiumContent] 3904.5 [CarbohydrateContent] 301.8 [FiberContent] 9.8 [SugarContent] 62.4 [ProteinContent] 45.9 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Put sour cream in a measuring cup. Add sour milk or buttermilk to fill cup. Pour into a large bowl and add the egg, salt and melted margarine. Blend well. Gradually, by hand, add flour and soda, until everything is mixed and blended. Remove to a mixing board and knead until smooth. Let stand 3 hours or leave in refrigerator overnight. Divide dough into serving pieces. Roll each piece 1/4 inch thick; cut 2 parallel slits in the center to make ears. Fry in hot oil until golden brown. Dip each piece in cinnamon and sugar. I like to make this in the evening and put in refrigerator overnight and then make them in the morning.
[Name] Lisa's Version of Carole's Enchiladas [AuthorId] 9441 [AuthorName] Lisa Sorrell [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2001-05-24T14:48:00Z [Description] As much as I like my Mother-in-law's enchiladas made with beef, I like to use ground turkey in place of beef wherever I can. This is just as tasty. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Poultry", "Cheese", "Beans", "Meat", "Mexican", "South American", "Kid Friendly", "Spicy", "< 30 Mins", "For Large Groups", "Oven", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["8", "1", "1", "2", "1", "1", "1/4"] [RecipeIngredientParts] ["flour tortillas", "ground turkey", "cheddar cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 327.2 [FatContent] 12.1 [SaturatedFatContent] 4.9 [CholesterolContent] 43.2 [SodiumContent] 716.8 [CarbohydrateContent] 36.9 [FiberContent] 4.0 [SugarContent] 2.1 [ProteinContent] 16.8 [RecipeServings] 16.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 degrees (f]. Brown turkey and season with taco seasoning. Lay one tortilla flat and spread approximately 2 tbs refried beans across diameter of shell. Cover with approximately 2tbs turkey mixture. Sprinkle with approximately 2 tbs cheddar cheese. Roll up tortilla and place on cookie sheet sprayed with a non-stick spray. Repeat process with remaining tortillas, lining them up along cookie sheet. Brush rolled tortillas with taco sauce. Cover with chili. Sprinkle all remaining cheese over top. Bake for about 10 minutes until all cheese is melted. Serve immediately.
[Name] Pineapple-Cabbage Salad [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2001-05-24T14:49:00Z [Description] Make and share this Pineapple-Cabbage Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Pineapple [Keywords] ["Tropical Fruits", "Fruit", "Vegetable", "Asian", "Indian", "Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "1", "1/2", "2", "1/2", NA] [RecipeIngredientParts] ["pineapple", "red apple", "cabbage", "radishes", "peas", "salt"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 226.8 [FatContent] 0.7 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 39.2 [CarbohydrateContent] 55.8 [FiberContent] 11.4 [SugarContent] 37.9 [ProteinContent] 6.2 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Soak shredded cabbage in salted water (boiling water]. Drain. Add grated pineapple and other ingredients and toss. Serve with meat dishes.
[Name] Bread Trifle [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT25M [PrepTime] PT2H [TotalTime] PT2H25M [DatePublished] 2001-05-24T14:57:00Z [Description] Learnt it from mom! The more you have of this, the more you want to have more n more n more of it!!
[Name] Carrot Salad [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2001-05-24T14:59:00Z [Description] Make and share this Carrot Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Vegetable", "Asian", "Indian", "< 15 Mins", "No Cook", "Refrigerator", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["4", "1/2", "1/2", "3", "1/4", NA] [RecipeIngredientParts] ["carrots", "mayonnaise", "salted peanuts", "onions", "red chili powder", "salt"] [AggregatedRating] 3.5 [ReviewCount] 3.0 [Calories] 385.2 [FatContent] 28.6 [SaturatedFatContent] 4.0 [CholesterolContent] 0.0 [SodiumContent] 551.7 [CarbohydrateContent] 24.5 [FiberContent] 8.2 [SugarContent] 8.4 [ProteinContent] 14.7 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Grate carrots finely. Combine with chopped peanuts and the rest of the ingredients. Chill. Serve on crisp lettuce leaves.
[Name] Children's Mango Chaat [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2001-05-24T15:01:00Z [Description] Make and share this Children's Mango Chaat recipe from Food.com. [Images] character(0) [RecipeCategory] Fruit [Keywords] ["Asian", "Indian", "Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "No Cook", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["12", NA, "1/2", "2", "2", "2"] [RecipeIngredientParts] ["mangoes", "salt", "vinegar", "sugar", "chili powder", "mustard powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 286.0 [FatContent] 1.6 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 17.5 [CarbohydrateContent] 72.7 [FiberContent] 7.9 [SugarContent] 62.8 [ProteinContent] 2.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Peel and cut mangoes in pieces. Put in a bowl and add all the spices. Mix well. Bottle. Refrigerate and serve!
[Name] Mars Bar Slice [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] PT5M [PrepTime] PT10M [TotalTime] PT15M [DatePublished] 2001-05-24T15:07:00Z [Description] Make and share this Mars Bar Slice recipe from Food.com. [Images] character(0) [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "< 15 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["3", "3", "3 -4", "1/2"] [RecipeIngredientParts] ["butter", "chocolate chips"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 95.5 [FatContent] 6.8 [SaturatedFatContent] 4.2 [CholesterolContent] 13.1 [SodiumContent] 92.7 [CarbohydrateContent] 8.9 [FiberContent] 0.4 [SugarContent] 3.8 [ProteinContent] 0.7 [RecipeServings] nan [RecipeYield] 14-16 bars [RecipeInstructions] Melt together butter and mars bars. Add rice krispies. Put mixture in a 12x8 1 1/2 (deep] slice tray. (You can use a larger slice tray if you dont want the bars too thick]. Melt the chocolate chips and spread over slice. (Does not have to cover a drizzle is fine].
[Name] Cake Flour Halwa [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT35M [PrepTime] PT10M [TotalTime] PT45M [DatePublished] 2001-05-25T08:25:00Z [Description] Its yummy!
[Name] Rawai (Parsee sweet) [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2001-05-25T08:35:00Z [Description] Make and share this Rawai (Parsee sweet) recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "Asian", "Indian", "Kid Friendly", "Potluck", "< 60 Mins", "Beginner Cook", "Stove Top", "Stir Fry", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "3/4", "1", "1", "1", "1", NA] [RecipeIngredientParts] ["semolina", "ghee", "sugar", "milk", "water", "sultana", "nutmeg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 583.3 [FatContent] 29.7 [SaturatedFatContent] 17.7 [CholesterolContent] 75.4 [SodiumContent] 40.3 [CarbohydrateContent] 73.2 [FiberContent] 2.0 [SugarContent] 39.0 [ProteinContent] 7.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Melt the ghee and add the semolina. Fry until light brown in colour. Add water, milk and sugar. Cook over medium heat until it is of porridge consistency. Serve in a deep dish. Decorate with grated nutmeg, almonds and sultanas.
[Name] Charishma's Yummy Mango Halwa [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2001-05-25T08:38:00Z [Description] Make and share this Charishma's Yummy Mango Halwa recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "Asian", "Indian", "Low Protein", "Low Cholesterol", "Healthy", "Kid Friendly", "Potluck", "< 60 Mins", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["3", "2 1/2", "1", "1", "1/4"] [RecipeIngredientParts] ["mango pulp", "milk", "saffron", "sugar", "cardamom powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 372.1 [FatContent] 5.9 [SaturatedFatContent] 3.6 [CholesterolContent] 21.4 [SodiumContent] 77.3 [CarbohydrateContent] 78.2 [FiberContent] 2.3 [SugarContent] 68.3 [ProteinContent] 5.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Put all the ingredients in a pot over low heat. Stir continuously. When the mixture starts leaving the sides of the pot,it is done. Grease a silver plate and pour halwa into this. Cut in diamond shapes when cold and serve!
[Name] Freezer Coleslaw [AuthorId] 9233 [AuthorName] Darryn Glass [CookTime] nan [PrepTime] PT1H15M [TotalTime] PT1H15M [DatePublished] 2001-05-25T08:44:00Z [Description] Make and share this Freezer Coleslaw 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/90/99/pic6yrHKf.jpg" [RecipeCategory] Vegetable [Keywords] ["Weeknight", "No Cook", "Freezer", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1", "1/4", "1", "1", "2"] [RecipeIngredientParts] ["head of cabbage", "carrot", "green pepper", "salt", "onion", "vinegar", "water", "mustard seeds", "celery seed", "sugar"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 482.2 [FatContent] 0.7 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 638.2 [CarbohydrateContent] 118.9 [FiberContent] 7.2 [SugarContent] 109.7 [ProteinContent] 3.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Cut cabbage and onion. Mix with salt and let stand one hour. Mix the vinegar, water, mustard seed, celery seed, and sugar. Bring all this to a boil and boil one minute. Let cool until lukewarm. Cut up carrot and green pepper and mix with the cabbage. Pour the vinegar mixture over the cabbage, place in containers and freeze.
[Name] Lynda's Deviled Eggs [AuthorId] 2889 [AuthorName] Lynda Markwell [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2001-05-25T08:52:00Z [Description] My deviled eggs are the result of fine-tuning and experimenting through the years. I especially like the spices (turmeric, dill weed) used in this recipe. [Images] character(0) [RecipeCategory] Potluck [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["8", "4 -6", "1", "1 -2", "1", "1", NA, "2", NA, NA, "3"] [RecipeIngredientParts] ["eggs", "red onion", "turmeric", "dill weed", "paprika", "mayonnaise", "prepared mustard", "Dijon mustard", "pickle juice"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 131.4 [FatContent] 6.8 [SaturatedFatContent] 2.1 [CholesterolContent] 282.0 [SodiumContent] 259.9 [CarbohydrateContent] 8.3 [FiberContent] 0.8 [SugarContent] 3.9 [ProteinContent] 9.3 [RecipeServings] 6.0 [RecipeYield] 12-14 stuffed eggs [RecipeInstructions] Slice eggs lengthwise, slipping yolks into a separate bowl. (I set aside the egg halves that didn't come out perfectly and dice them for use in the egg salad mix.] Add onion, turmeric, dill weed, salt/pepper, about half of the paprika. Use a fork to loosen the egg yolks and blend with other ingredients before adding any moisture. This helps avoid those lumps of unmixed yolk you sometimes find. Add gherkins and juice. Add moisture: 1/4 cup mayo and approximately 2 tablespoons mustard to start; mix well. (I operate on the principle that you can always make a mix more moist, but taking it out is very hard!]. Taste. Adjust moisture to your preference, using mayo, mustard or pickle juice- whichever is most needed. Scoop into egg white halves, top with paprika, chill before serving.
[Name] Roasted Vegetable Salad With Garlic and Rosemary [AuthorId] 6702 [AuthorName] Jennifer Michele [CookTime] PT25M [PrepTime] PT30M [TotalTime] PT55M [DatePublished] 2001-05-25T08:56:00Z [Description] Very nice main course vegetarian or vegan meal that I adapted from the Moosewood Restaurant Cooks at Home cookbook. My kids like everything but the sweet potatoes and mushrooms. I love the whole thing! Served with hunks of hot bread, it is heavenly. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Vegetable", "Low Protein", "Vegan", "Low Cholesterol", "Broil/Grill", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["4", "6", "1", "1", "1", "3", "10", "1/4", "2", "2", NA, NA] [RecipeIngredientParts] ["water", "sweet potatoes", "red bell pepper", "green bell pepper", "mushrooms", "garlic cloves", "olive oil", "fresh rosemary", "dried rosemary", "salt", "fresh ground pepper"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 416.3 [FatContent] 14.3 [SaturatedFatContent] 2.0 [CholesterolContent] 0.0 [SodiumContent] 90.7 [CarbohydrateContent] 66.1 [FiberContent] 8.3 [SugarContent] 9.8 [ProteinContent] 9.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Bring the water to a rapid boil in a large saucepan. Boil the potatoes (both] for 5 minutes. Drain the potatoes thoroughly, and in a large boil toss the potatoes with the vegetables, garlic, oil and rosemary. Spread the mixture on a broiler pan, sprinkle generously with the salt and pepper and broil for 10-12 minutes until slightly crisp and browned on the edges. Stir during cooking for even browning. Return the browned vegetables to a large bowl and toss with balsamic vinegar and additional salt and pepper to taste. Serve hot, or at room temperature.
[Name] Pineapple Dessert [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT5M [PrepTime] PT15M [TotalTime] PT20M [DatePublished] 2001-05-25T09:04:00Z [Description] Make and share this Pineapple Dessert recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Pineapple", "Tropical Fruits", "Fruit", "Asian", "Indian", "Kid Friendly", "< 30 Mins", "Refrigerator", "Beginner Cook", "Freezer", "Easy"] [RecipeIngredientQuantities] ["1", "3/4", "2", "1"] [RecipeIngredientParts] ["pineapple", "sugar"] [AggregatedRating] 2.0 [ReviewCount] 1.0 [Calories] 1741.6 [FatContent] 118.1 [SaturatedFatContent] 73.5 [CholesterolContent] 439.8 [SodiumContent] 360.1 [CarbohydrateContent] 159.1 [FiberContent] 3.3 [SugarContent] 143.8 [ProteinContent] 22.7 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Boil pineapple with sugar. Allow to cool. Whisk condensed milk and cream. Add pineapple mixture and whisk again. Set in mould. Refrigerate till required to serve. Garnish with pineapple rings.
[Name] Pineapple Boats [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT40M [PrepTime] PT30M [TotalTime] PT1H10M [DatePublished] 2001-05-25T09:06:00Z [Description] Make and share this Pineapple Boats recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/91/03/0Op7z6B7TQlxylxJVkpK_871B3962-91B3-46D2-AFF6-D58DB75F0386.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/91/03/r09iUvQKS9aLT54Uyjox_3BF2FFAB-0B40-4701-B076-49EFE82B54B9.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/91/03/WMOdJUqpQ5ajOqOqQeOY_1B2AD16C-CCC9-4147-87D2-07AAFBF63012.jpeg"] [RecipeCategory] Frozen Desserts [Keywords] ["Dessert", "Pineapple", "Tropical Fruits", "Fruit", "Hawaiian", "Kid Friendly", "Weeknight", "Oven", "Beginner Cook", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["4", "1", NA, NA, NA, NA, NA, NA] [RecipeIngredientParts] ["pineapple", "sugar", "ice cream", "coconut"] [AggregatedRating] nan [ReviewCount] nan [Calories] 226.6 [FatContent] 0.6 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 4.7 [CarbohydrateContent] 59.6 [FiberContent] 6.6 [SugarContent] 43.7 [ProteinContent] 2.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Take 4 pineapples and cut each in half, lengthwise making sure that equal stalk and leaves remain in either half. Scoop out centers, leaving only a thin wall inside skins. Dice the scooped out pineapple. Add a tin of canned fruit or fres fruits. Mix fruits liberally with coconut and silvered almonds or pieces of other nuts. Pile this mixture of fruits and nuts into the pineapple boats. Cover with thick slices of left-over sponge cake. Top with a meringue made from egg whites and sugar. Bake in a moderate oven till meringue is crisp and a beautiful rich golden colour. Serve with ice cream or fresh cream!
[Name] Spinach - Artichoke Heart Pizza [AuthorId] 10136 [AuthorName] Cindy Dupree [CookTime] PT18M [PrepTime] PT20M [TotalTime] PT38M [DatePublished] 2001-05-25T14:18:00Z [Description] Make and share this Spinach - Artichoke Heart Pizza recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1", "2", "10", "2", "1/2"] [RecipeIngredientParts] ["frozen creamed spinach", "garlic", "artichoke hearts", "mozzarella cheese", "sharp cheddar cheese"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 350.2 [FatContent] 20.0 [SaturatedFatContent] 8.1 [CholesterolContent] 34.1 [SodiumContent] 927.9 [CarbohydrateContent] 30.5 [FiberContent] 9.6 [SugarContent] 1.9 [ProteinContent] 15.6 [RecipeServings] 8.0 [RecipeYield] 1 12-inch pizza [RecipeInstructions] Preheat oven to 425 degrees. Roll pie crust out until it is about 2\" larger. Put on a pizza pan,using a fork pierce crust about 20 times. Bake about 8 minutes, until lightly browned. Mix creamed spinach, garlic and artichoke hearts together until well blended, put over pie crust. Sprinkle with mozzarella cheese then cheddar cheese. Bake at 425 degrees 15-20 minutes.
[Name] Creamy Potato Soup With Dumplings [AuthorId] 9690 [AuthorName] Cheryl E [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2001-05-25T14:23:00Z [Description] This recipe is basic. You can add carrots and other veggies and herbs to your taste. This is basic, but delicious! [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Lunch/Snacks", "Potato", "Vegetable", "Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "8 -10", "1", "2", "1/4", NA, "3", "1", "1 1/2", "1/2", "1/2", "1", "1/2", "1", "1/2"] [RecipeIngredientParts] ["celery", "water", "potatoes", "onion", "salt", "pepper", "water", "milk", "flour", "baking powder", "salt", "sugar", "parsley flakes", "summer savory", "egg", "milk"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 410.0 [FatContent] 6.5 [SaturatedFatContent] 3.6 [CholesterolContent] 50.9 [SodiumContent] 1173.9 [CarbohydrateContent] 75.1 [FiberContent] 7.4 [SugarContent] 3.7 [ProteinContent] 14.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] To make soup: boil celery in the water until just tender, DO NOT DRAIN. Add all ingredients and cover with remaining water\"just enough\" to cover veggies. Boil on medium high till tender, (approximately 10 minutes]. Mash slightly to eliminate chunks. Add milk and set aside. To make dumplings, sift together dry ingredients. Stir in herbs. Beat egg and milk together and add to dry ingredients. Stir just until moistened. Then combine: Bring soup back to burner, bring to a boil; turn burner on low. Drop dumplings by tablespoonful into liquid. Cover tightly and simmer gently for 20-minutes--do not lift lid. ENJOY.
[Name] Curried Chicken and Peach Salad [AuthorId] 2312 [AuthorName] Gay Gilmore [CookTime] PT5M [PrepTime] PT15M [TotalTime] PT20M [DatePublished] 2001-05-25T14:27:00Z [Description] Make and share this Curried Chicken and Peach Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken", "Poultry", "Meat", "Spring", "Summer", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["6", "6", "3/4", "3/4", "1/2", "1/8", "1/8", "8", "2", "3", "16", "2"] [RecipeIngredientParts] ["fat-free mayonnaise", "fat free sour cream", "sugar", "lemon juice", "curry powder", "ground ginger", "cinnamon", "bibb lettuce", "chicken", "bibb lettuce", "pine nuts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 139.4 [FatContent] 4.5 [SaturatedFatContent] 0.6 [CholesterolContent] 4.6 [SodiumContent] 204.5 [CarbohydrateContent] 23.6 [FiberContent] 4.2 [SugarContent] 16.3 [ProteinContent] 4.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Combine the first 8 ingredients. Add the torn lettuce, chicken and peaches and toss. Place 4 lettuce leaves on a plate then spoon 2 cups of salad mixture on it, and top with 1/2 tbsp of pine nuts sprinkled.
[Name] Nutty Bacon Coleslaw [AuthorId] 6411 [AuthorName] C Chatwin [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-05-25T14:29:00Z [Description] I never cared for cole slaw or peanuts until now. This cole slaw gets great flavor from crispy bacon and incredible crunchy texture from chopped peanuts. It always gets rave reviews at pot lucks and picnics! [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "Potluck", "Summer", "< 15 Mins", "For Large Groups", "No Cook", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "2", "1", "1", "1"] [RecipeIngredientParts] ["Miracle Whip", "sugar", "bacon", "salted peanuts"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 177.4 [FatContent] 15.9 [SaturatedFatContent] 4.2 [CholesterolContent] 15.4 [SodiumContent] 285.4 [CarbohydrateContent] 4.3 [FiberContent] 1.4 [SugarContent] 1.7 [ProteinContent] 5.7 [RecipeServings] 20.0 [RecipeYield] nan [RecipeInstructions] Stir Miracle Whip and sugar in a large mixing bowl. Add coleslaw mix, bacon, and peanuts. Toss and serve immediately. Be sure to excersize sensible summertime food storage. Check out these\"Safe Food To Go\" guidelines at the United States Department of Agriculture, Food Safety and Inspection Service Web site: http://www.fsis.usda.gov/OA/pubs/foodtogo.html.
[Name] Bread Salad [AuthorId] 9580 [AuthorName] Richard-NYC [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-05-26T09:24:00Z [Description] Make and share this Bread Salad recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/91/08/picOFW8Ex.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/91/08/pic3CT9ba.jpg"] [RecipeCategory] Vegetable [Keywords] ["European", "Summer", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "2", "1/4", "1/2", "2", NA, "1/4", "1", "4"] [RecipeIngredientParts] ["plum tomatoes", "fresh basil", "extra virgin olive oil", "garlic cloves", "salt", "dried rosemary", "white wine vinegar"] [AggregatedRating] 5.0 [ReviewCount] 48.0 [Calories] 511.2 [FatContent] 16.1 [SaturatedFatContent] 2.5 [CholesterolContent] 0.0 [SodiumContent] 662.8 [CarbohydrateContent] 77.0 [FiberContent] 4.5 [SugarContent] 6.3 [ProteinContent] 16.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Combine bread, tomatoes and basil in large bowl. In food processor with metal blade, chop garlic and salt. Add rosemary, hot pepper flakes and vinegar. Add olive oil in a stream to emulsify. Toss bread mixture and dressing. Allow to stand for at least 20 minutes so the bread can absorb the dressing.
[Name] Cherry Cheese Flakies [AuthorId] 9690 [AuthorName] Cheryl E [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2001-05-28T08:13:00Z [Description] this is an easy recipe, and tastes GREAT. You can substitute any flavour pie filling if you don't like cherry. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Lunch/Snacks", "Low Protein", "Kid Friendly", "Brunch", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["8", "1/3", "1", "2", "1/2", "2", "1/4", "1"] [RecipeIngredientParts] ["phyllo dough", "butter", "cream cheese", "sugar", "fresh lemon rind", "lemon juice", "cherry pie filling"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 194.1 [FatContent] 11.4 [SaturatedFatContent] 6.9 [CholesterolContent] 31.8 [SodiumContent] 137.9 [CarbohydrateContent] 21.3 [FiberContent] 0.5 [SugarContent] 2.2 [ProteinContent] 2.0 [RecipeServings] 12.0 [RecipeYield] 12 muffin cups [RecipeInstructions] Lay one sheet of phyllo dough on a damp tea towel. Brush lightly with melted butter. Repeat layering of dough and buttering (3-times]--cut dough into 6 rectangles with scissors round corners gently pleat each rectangle to fit into greased muffin cups (2-1/2 inch]. Bake at 350°F for 6-10 minutes, or until crisp and browned. Cool. Beat cream cheese, sugar, lemon rind and juice until smooth. Fold in whipped cream. Spoon mixture and cherry filling into each cup.
[Name] Meat Pie with Phyllo Dough [AuthorId] 6550 [AuthorName] Bonnie Traynor [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2001-05-28T08:22:00Z [Description] Make and share this Meat Pie with Phyllo Dough recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/91/10/y1M2Vd6TRiewz07JHFmh_Greek%20Meat%20Pie%20with%20Phyllo%20pan.jpg" [RecipeCategory] Meat [Keywords] ["Greek", "European", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "10", "6", NA, "2", "1", "6", "8", "1/4", "1/4", NA] [RecipeIngredientParts] ["lean ground beef", "phyllo dough", "tomato paste", "olive oil-flavored Pam", "olive oil", "onion", "garlic", "feta cheese", "cinnamon", "allspice"] [AggregatedRating] 5.0 [ReviewCount] 10.0 [Calories] 396.3 [FatContent] 22.6 [SaturatedFatContent] 10.2 [CholesterolContent] 84.9 [SodiumContent] 778.8 [CarbohydrateContent] 23.6 [FiberContent] 1.6 [SugarContent] 4.2 [ProteinContent] 24.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a pan, heat the garlic with half of the olive oil. Add in the ground meat and small onion. When the meat is almost cooked through add in the tomato paste. Add in the salt, pepper, cinnamon and all spice to your taste. When cooked completely through, remove from heat and set aside in a bowl. Preheat the oven to 375F degrees. In a large lasagna size glass pan, spray the bottom of the pan with Pam. Add one sheet of the Phyllo dough. Spray that sheet and add another layer the same way until you have 5 sheets sprayed down with the Pam and layered on top of each other. You can let it go over the sides if the pan is too small for the sheet. Once you have the 5 sheets, add the meat to the sheets and spread evenly. Add the feta cheese evenly on top of the meat mixture. Make sure it is crumbled small. You do not want large chunks in one spot. Once you are through with that, start to add the remaining sheets the same way you did to begin with, remembering to spray each sheet as you layer. On the top layer, I sprayed with the Pam and also put the remaining olive oil on it spread evenly. You do not have to do this, I just like the extra taste. I also folded over the overlay to make it seal somewhat. Cook for about 15-17 minutes or until it is lightly golden on the top.
[Name] old fashioned cheesecakes [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2001-05-28T08:25:00Z [Description] Make and share this old fashioned cheesecakes recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/91/11/pic9TzswZ.jpg" [RecipeCategory] Cheesecake [Keywords] ["Dessert", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["2", NA, "125", "1", "1/2", "2", "1", "1", "2", NA] [RecipeIngredientParts] ["butter", "fresh lemon rind", "sugar", "eggs", "flour", "baking powder", "milk", "icing sugar"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 186.1 [FatContent] 11.6 [SaturatedFatContent] 4.9 [CholesterolContent] 34.7 [SodiumContent] 155.3 [CarbohydrateContent] 18.2 [FiberContent] 0.8 [SugarContent] 5.1 [ProteinContent] 2.5 [RecipeServings] nan [RecipeYield] 20 cheesecakes [RecipeInstructions] place pastry on a flat surface. using a 7cm biscuit cutter, cut out rounds. place pastry rounds into patty tins. spoon about 1/2 tsp of jam on to the pastry rounds. cream butter, lemon rind and sugar until pale. beat eggs in one at a time, beating well after each addition. sift flour and baking powder into creamed mixture. stir to combine. add milk to give a soft dropping consistency. spoon batter evenly among the patty tins. bake at 190C degrees for about 20 minutes or until golden and cakes spring back when lightly touched. transfer to a cooling rack and allow to go cold. serve dusted with sifted icing sugar. if wished, before baking, place thin strips of left over pastry on top of batter.
[Name] Tarragon Mustard Baked Chicken [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] PT55M [PrepTime] PT15M [TotalTime] PT1H10M [DatePublished] 2001-05-28T08:26:00Z [Description] Make and share this Tarragon Mustard Baked Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "High Protein", "High In...", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "2", "4"] [RecipeIngredientParts] ["Dijon mustard", "lemon juice", "dried tarragon", "garlic clove", "chicken breasts"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 292.3 [FatContent] 14.2 [SaturatedFatContent] 4.0 [CholesterolContent] 92.8 [SodiumContent] 243.0 [CarbohydrateContent] 6.9 [FiberContent] 1.3 [SugarContent] 0.9 [ProteinContent] 32.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350°F. Mix mustard, lemon juice, tarragon and garlic in food processor or blender. Process bread into crumbs. Remove skin from chicken. place chicken breast in greased or non stick 13 x 9 inch baking dish. Spread with mustard mixture, then sprinkle with crumbs. Bake for 45-55 minutes or until chicken is no longer pink inside.
[Name] Creamy Caesar Dressing [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-05-28T08:28:00Z [Description] Make and share this Creamy Caesar Dressing recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/91/13/picqk77mX.jpg" [RecipeCategory] Salad Dressings [Keywords] ["Very Low Carbs", "High In...", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/3", "1", "1", "2", "1", "1/4", "1/4", "2", "1/2"] [RecipeIngredientParts] ["garlic", "egg", "cider vinegar", "lemon juice", "salt", "black pepper", "anchovy paste", "parmesan cheese"] [AggregatedRating] 5.0 [ReviewCount] 29.0 [Calories] 977.9 [FatContent] 93.3 [SaturatedFatContent] 20.0 [CholesterolContent] 243.6 [SodiumContent] 2006.0 [CarbohydrateContent] 5.1 [FiberContent] 0.2 [SugarContent] 1.2 [ProteinContent] 30.4 [RecipeServings] nan [RecipeYield] 1 cup [RecipeInstructions] "Toss everything into a blender and blend till smooth."
[Name] Creamy Ham Potatoes [AuthorId] 10253 [AuthorName] Candace Avery [CookTime] PT8H [PrepTime] PT15M [TotalTime] PT8H15M [DatePublished] 2001-05-28T08:36:00Z [Description] This yummy meal is easy to put together in the morning with no work at meal time. The potatoes taste like au gratin . I usually increase the ham to 3 cups if possible. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Pork", "Meat", "Weeknight", "Easy"] [RecipeIngredientQuantities] ["4", "1", "2", "2", "2", "1", "1/2", "1/4", "1", "1 1/3", "1"] [RecipeIngredientParts] ["potatoes", "onion", "ham", "butter", "margarine", "all-purpose flour", "mustard seeds", "salt", "pepper", "water", "cheddar cheese"] [AggregatedRating] 4.5 [ReviewCount] 6.0 [Calories] 527.8 [FatContent] 24.0 [SaturatedFatContent] 12.3 [CholesterolContent] 87.4 [SodiumContent] 2129.7 [CarbohydrateContent] 48.7 [FiberContent] 5.3 [SugarContent] 3.4 [ProteinContent] 29.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a slow cooker, layer potatoes, onion& ham. In a saucepan, melt butter. Stir in flour, mustard, salt& pepper until smooth. Combine soup& water; gradually stir into flour mixture. Bring to a boil; cook& stir for 2 minutes or until thickened& bubbly. Pour over ham. Cover & cook on low for 7-8 hours or until potatoes are tender. Sprinkle with cheese before serving.
[Name] Mustard Pepper Dressing [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-05-28T08:40:00Z [Description] Make and share this Mustard Pepper Dressing recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/91/15/picj2rJCb.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/91/15/picp1l7xH.jpg"] [RecipeCategory] Salad Dressings [Keywords] ["Low Protein", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "1", NA, "2", "1/2", "2"] [RecipeIngredientParts] ["red wine vinegar", "garlic clove", "Dijon mustard", "pepper", "salt", "honey", "plain yogurt", "olive oil"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 381.5 [FatContent] 31.7 [SaturatedFatContent] 6.4 [CholesterolContent] 15.9 [SodiumContent] 231.1 [CarbohydrateContent] 20.5 [FiberContent] 1.2 [SugarContent] 17.3 [ProteinContent] 5.4 [RecipeServings] nan [RecipeYield] 1 cup [RecipeInstructions] Whisk first five ingredients together. Stir in remaining ingredients. Taste and adjust.
[Name] Yellow or Zucchini Squash Pie [AuthorId] 10113 [AuthorName] southern chef in lo [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2001-05-28T08:44:00Z [Description] This recipe was given to my mom from a lady who works with her. I love it and so does my husband, and he hates squash. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/91/16/XK1RmB8sStW8Us2c1BAd-Squash-Pie.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/91/16/picpYPOWi.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/91/16/picWrlA8i.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/91/16/picmR0JqB.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/91/16/picJ23uem.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/91/16/9116.jpg"] [RecipeCategory] Cheese [Keywords] ["Vegetable", "Summer", "Thanksgiving", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["4", "1", "1/2 - 1", "1", "1", NA, "2", "2", "1", "1"] [RecipeIngredientParts] ["zucchini", "onion", "butter", "oregano", "basil", "eggs", "mozzarella cheese", "Dijon mustard"] [AggregatedRating] 5.0 [ReviewCount] 70.0 [Calories] 411.0 [FatContent] 28.1 [SaturatedFatContent] 15.8 [CholesterolContent] 151.1 [SodiumContent] 602.4 [CarbohydrateContent] 25.1 [FiberContent] 2.6 [SugarContent] 5.0 [ProteinContent] 15.4 [RecipeServings] nan [RecipeYield] 1 10-inch pie [RecipeInstructions] Melt butter in skillet. Add squash, onions, salt and pepper, and spices. Cook until tender. In a small bowl mix together the eggs and the cheese; add to the squash mixture. Line one 10 inch pie pan or a square pan with the rolled out cresent rolls. Spread 1 tablespoon of dijon mustard on the crust. Pour the squash mixture into the pan. Bake at 350 degrees for 30 minutes.
[Name] Bolognese Sauce [AuthorId] 10175 [AuthorName] Niki S [CookTime] PT3H [PrepTime] PT30M [TotalTime] PT3H30M [DatePublished] 2001-05-28T08:48:00Z [Description] Make and share this Bolognese Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Vegetable", "Meat", "European", "Weeknight", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "2", "1", "1", "1", "3 -4", "8", "1", "1", "1", "2"] [RecipeIngredientParts] ["ground beef", "carrot", "celery", "onion", "garlic cloves", "chicken broth", "tomato puree", "whole tomatoes", "wine", "milk", "milk"] [AggregatedRating] 4.5 [ReviewCount] 16.0 [Calories] 291.4 [FatContent] 15.8 [SaturatedFatContent] 6.2 [CholesterolContent] 55.2 [SodiumContent] 437.1 [CarbohydrateContent] 14.4 [FiberContent] 2.4 [SugarContent] 6.1 [ProteinContent] 18.2 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Place meat, carrots, celery, onion, and garlic in pan over medium heat, and cook until meat is no longer raw, but don't brown it. Drain off fat, and add milk. Boil until liquid is gone, about ten minutes. Add wine, boil until liquid is gone, about ten minutes more. Add broth and tomatoes, turn heat to low, cover, and simmer about three hours, stirring occasionally until meat has broken down and sauce appears very thick. Add 2 TBS milk, and serve. It's going to look like there's not enough sauce there; there is--it's very rich. Best over rotini!
[Name] Grumpy Joes [AuthorId] 9453 [AuthorName] Pearz [CookTime] PT10M [PrepTime] PT30M [TotalTime] PT40M [DatePublished] 2001-05-28T08:49:00Z [Description] Make and share this Grumpy Joes recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Meat", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1 1/2", "1", "2", "16", "2", "1/4", "1", "1", "1", NA] [RecipeIngredientParts] ["ground beef", "ground turkey", "onion", "garlic", "tomato sauce", "cider vinegar", "brown sugar", "cocoa powder", "oregano", "paprika"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 474.3 [FatContent] 26.1 [SaturatedFatContent] 10.2 [CholesterolContent] 115.7 [SodiumContent] 718.4 [CarbohydrateContent] 26.2 [FiberContent] 2.8 [SugarContent] 19.4 [ProteinContent] 33.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Chop onion and garlic in food processor. Brown ground meat, add onion and garlic. Drain fat. Add remaining ingredients. Simmer 10 minutes. Serve on toasted buns.
[Name] Pizza Crust [AuthorId] 9453 [AuthorName] Pearz [CookTime] PT48M [PrepTime] PT3H [TotalTime] PT3H48M [DatePublished] 2001-05-28T08:50:00Z [Description] Easy pizza crust, you can add your favorite spices to it to make it your own, such as basil, oregano, etc. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/91/19/picVUhuZ8.jpg" [RecipeCategory] Breads [Keywords] ["European", "Low Cholesterol", "Healthy", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "1", "3", "1", "1", "3 1/2", "1"] [RecipeIngredientParts] ["sugar", "hot water", "salt", "sugar", "flour"] [AggregatedRating] 4.5 [ReviewCount] 8.0 [Calories] 1062.5 [FatContent] 29.6 [SaturatedFatContent] 3.9 [CholesterolContent] 0.0 [SodiumContent] 1172.5 [CarbohydrateContent] 171.3 [FiberContent] 7.2 [SugarContent] 2.7 [ProteinContent] 24.9 [RecipeServings] nan [RecipeYield] 2 pizza crusts [RecipeInstructions] ["Sprinkle yeast in hot water, add a pinch of sugar.", "Let stand for 5 minutes.", "Mix in vegetable oil, flour, sugar and salt.", "Stir to make stiff dough.", "Knead 8 minutes.", "Place dough in a lightly oiled bowl, turn, let rise to double in a warm place (I like to do this in the oven turned to the very lowest setting.] Punch down.", "Divide.", "Each will line a pizza pan.", "Brush with 1-tablespoon oil Cover.", "Let rest 5 minutes.", "Heat oven to 425 degrees.", "Bake 15 minutes, remove from the oven and add your sauce,cheese and meats and then bake another 15 minutes." ]
[Name] Tomato Cakes [AuthorId] 10260 [AuthorName] Molly Schneider [CookTime] PT20M [PrepTime] PT30M [TotalTime] PT50M [DatePublished] 2001-05-28T08:55:00Z [Description] A dish from the Depression that appeals to weight-watchers and vegetarians and vegans. Makes a great light meal or a different side dish. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Vegan", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1/2", NA] [RecipeIngredientParts] ["tomatoes", "fresh tomatoes", "onion"] [AggregatedRating] 3.5 [ReviewCount] 5.0 [Calories] 9.6 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 2.1 [CarbohydrateContent] 2.2 [FiberContent] 0.6 [SugarContent] 1.3 [ProteinContent] 0.4 [RecipeServings] nan [RecipeYield] 8 cakes [RecipeInstructions] ["Variation: you may add a teaspoon or more of salsa to spice these up, just don't add so much that they get goopy!", "Empty tomatoes into medium-to-large bowl.", "Add chopped onion, salt and pepper, and crushed saltines.", "Mix well.", "Let set in refrigerator for 15-30 minutes.", "Mix again and form mixture into cakes, then fry on both sides (preferably in lard or solid vegetable shortening] until golden brown on each side.", "Serve as main dish for a light meal or a side dish--great with macaroni and cheese!" ]
[Name] Broccoli Cheese Squares [AuthorId] 9690 [AuthorName] Cheryl E [CookTime] PT35M [PrepTime] PT10M [TotalTime] PT45M [DatePublished] 2001-05-28T09:02:00Z [Description] Make and share this Broccoli Cheese Squares recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Breakfast", "Lunch/Snacks", "Cheese", "Vegetable", "High In...", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["3", "1", "1", "1", "1/2", "1/2", "3", "2", "2", "2"] [RecipeIngredientParts] ["eggs", "milk", "all-purpose flour", "baking powder", "salt", "nutmeg", "cheddar cheese", "parmesan cheese", "green onions"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 403.3 [FatContent] 23.8 [SaturatedFatContent] 14.0 [CholesterolContent] 172.2 [SodiumContent] 831.9 [CarbohydrateContent] 24.6 [FiberContent] 3.7 [SugarContent] 2.0 [ProteinContent] 24.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Whisk together eggs and milk in a bowl. Combine flour, baking powder, salt and nutmeg. Stir into egg mixture. Fold in cheese, broccoli and onions. Pour into well greased 9x13 pan. Bake in 350° oven for 35 minutes, until set and golden.
[Name] Easy Oven Vegetable and Beef Stew [AuthorId] 9690 [AuthorName] Cheryl E [CookTime] PT3H [PrepTime] PT20M [TotalTime] PT3H20M [DatePublished] 2001-05-28T09:05:00Z [Description] This recipe is great. I've turned the temperature lower and kept it in longer when I've worked longer hours. Ready when I got home..yum yum [Images] character(0) [RecipeCategory] Stew [Keywords] ["One Dish Meal", "Lunch/Snacks", "Vegetable", "Meat", "Low Cholesterol", "Healthy", "Potluck", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1/4", "3", "3", "3", "2 -3", "2", "3", "1 1/4", "1", "1", "1/2", "1/4", "1", "1/2"] [RecipeIngredientParts] ["stewing beef", "all-purpose flour", "onions", "potatoes", "carrots", "garlic cloves", "turnips", "water", "tomato sauce", "thyme", "oregano", "pepper", "bay leaf"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 231.7 [FatContent] 4.2 [SaturatedFatContent] 1.8 [CholesterolContent] 54.4 [SodiumContent] 397.6 [CarbohydrateContent] 27.4 [FiberContent] 4.4 [SugarContent] 6.0 [ProteinContent] 22.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Cut beef into 1-inch cubes. In a large casserole or Dutch oven, toss beef with flour. Add remaining ingredients; stir to mix. Bake covered in 325°F oven for 3 hours, stirring occasionally.
[Name] Banana Split [AuthorId] 9690 [AuthorName] Cheryl E [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-05-28T09:10:00Z [Description] Make and share this Banana Split recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Dessert", "Pineapple", "Tropical Fruits", "Fruit", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "1", "1/2", "3", "1", "1/2", "1 1/2", "1"] [RecipeIngredientParts] "cherries" [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 135.8 [FatContent] 8.3 [SaturatedFatContent] 5.1 [CholesterolContent] 27.8 [SodiumContent] 28.6 [CarbohydrateContent] 14.7 [FiberContent] 0.3 [SugarContent] 10.4 [ProteinContent] 1.5 [RecipeServings] nan [RecipeYield] 1 drink [RecipeInstructions] Mix all ingredients. Shake with ice (or blend]. Pour into glass. Add whipped topping and cherry ENJOY!
[Name] Rice Pudding [AuthorId] 6415 [AuthorName] Fancy Free [CookTime] PT3H [PrepTime] PT15M [TotalTime] PT3H15M [DatePublished] 2001-05-28T09:12:00Z [Description] Make and share this Rice Pudding recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Rice", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["5", "1/2", "1/3", "1/3", "1/2"] [RecipeIngredientParts] ["milk", "salt", "rice", "sugar", "lemon, rind of"] [AggregatedRating] 4.0 [ReviewCount] 9.0 [Calories] 318.1 [FatContent] 11.3 [SaturatedFatContent] 7.0 [CholesterolContent] 42.7 [SodiumContent] 440.3 [CarbohydrateContent] 43.7 [FiberContent] 0.2 [SugarContent] 16.6 [ProteinContent] 11.1 [RecipeServings] nan [RecipeYield] 4 cups [RecipeInstructions] Wash rice. Mix all ingredients together and pour into a buttered pudding-dish. Bake three hours in very slow oven (250-300 degrees F], stirring three times during first hour of baking to keep the rice from settling to the bottom of the dish.
[Name] Graham Crackers [AuthorId] 10271 [AuthorName] Mark O. [CookTime] PT12M [PrepTime] PT30M [TotalTime] PT42M [DatePublished] 2001-05-28T09:16:00Z [Description] This recipe is an excellent subsitute for store bought brands of graham crackers. Also useful to those who don't have a local source for a boxed graham cracker. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/91/25/picmtd1C4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/91/25/pichbVf0P.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/91/25/picjEs05L.jpg"] [RecipeCategory] Dessert [Keywords] ["Lunch/Snacks", "Cookie & Brownie", "Kid Friendly", "< 60 Mins", "For Large Groups", "Oven", "Easy"] [RecipeIngredientQuantities] ["1/2", "3/4", "1", "2", "1", "1", "1/2", "1/4", "1/4"] [RecipeIngredientParts] ["shortening", "brown sugar", "vanilla extract", "whole wheat flour", "all-purpose flour", "baking powder", "baking soda", "salt", "milk"] [AggregatedRating] 4.5 [ReviewCount] 18.0 [Calories] 119.1 [FatContent] 4.7 [SaturatedFatContent] 1.2 [CholesterolContent] 0.4 [SodiumContent] 69.1 [CarbohydrateContent] 18.1 [FiberContent] 1.2 [SugarContent] 6.8 [ProteinContent] 1.9 [RecipeServings] 24.0 [RecipeYield] 4 dozen [RecipeInstructions] In a medium bowl, cream together the shortening and brown sugar. Stir in the vanilla. Combine the whole wheat flour, all purpose flour, baking powder, baking soda and salt, stir into the creamed mixture alternately with the milk. Cover and chill dough until firm. Preheat oven to 350 degrees F. Grease cookie sheets. On a lightly floured surface, roll the dough out to 0.125 inch thickness. Cut into rectangles. Place 1/2 inch apart onto the prepared cookie sheets. Bake for 10-12 minutes in the preheated oven, or until crisp. Edges will be golden brown. Remove from baking sheet to cool on wire racks.
[Name] Zucchini Parmesan [AuthorId] 10283 [AuthorName] Tania Robichau [CookTime] PT15M [PrepTime] PT3M [TotalTime] PT18M [DatePublished] 2001-05-28T09:16:00Z [Description] Make and share this Zucchini Parmesan recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/91/26/picRvN0Sa.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/91/26/picOQPFKW.jpg"] [RecipeCategory] Vegetable [Keywords] ["Very Low Carbs", "Low Protein", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "1/2", NA, NA, NA] [RecipeIngredientParts] ["zucchini", "butter", "lemon pepper", "garlic", "parmesan cheese"] [AggregatedRating] 5.0 [ReviewCount] 14.0 [Calories] 438.3 [FatContent] 46.4 [SaturatedFatContent] 29.2 [CholesterolContent] 122.0 [SodiumContent] 346.5 [CarbohydrateContent] 6.6 [FiberContent] 2.2 [SugarContent] 3.4 [ProteinContent] 2.9 [RecipeServings] nan [RecipeYield] 60 slices [RecipeInstructions] Must have large frying pan. Slice zucchini 1/4 slices. Melt butter in pan according to taste. Add zucchini and cover each slice with lemon pepper, garlic& parmesan. Flip over and let cook until browned approximately 2-3 minutes. Repeat on other side. Small tip- wipe out frying pan between batches, to avoid to much blackening.
[Name] Mutton Masala [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT45M [PrepTime] PT20M [TotalTime] PT1H5M [DatePublished] 2001-05-28T09:19:00Z [Description] This is a traditional dish cooked for the family or at a large party or get-together. Red tomatoes and a good Kashmiri chilli powder give it a deep red colour. It can be served as a thick gravy based mutton dish or shorba. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Lamb/Sheep", "Meat", "Asian", "Indian", "Weeknight", "Beginner Cook", "Stove Top", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1/2", "3/4", "1/2", "6", "4", "2 1/2", "2", "2", "1", "1", "2", "1", "1", "1/2", "1/4", "1/2", NA] [RecipeIngredientParts] ["water", "turmeric powder", "peppercorns", "cloves", "cinnamon sticks", "ginger paste", "garlic paste", "onion", "tomatoes", "coriander powder", "chili powder", "cumin powder", "garam masala", "salt", "green coriander"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 493.1 [FatContent] 36.7 [SaturatedFatContent] 11.2 [CholesterolContent] 120.0 [SodiumContent] 420.9 [CarbohydrateContent] 7.1 [FiberContent] 1.9 [SugarContent] 2.5 [ProteinContent] 33.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Put the mutton, water, turmeric powder, pepper, cloves, cinnamon and salt in a pressure cooker or a stewer. Cook until mutton is tender. Place oil in a pot. Add chopped onions. Fry. Then add chopped tomatoes. Cook until soft. Now add the ginger and garlic pastes. Stir well. Add all the other masalas and fry for 2 minutes. Next, add the mutton to the masala and cook on low heat until the gravy thickens. Serve hot garnished with coriander leaves.
[Name] Sour Cream and Spinach Omelette [AuthorId] 10291 [AuthorName] Gina Lukhart [CookTime] PT5M [PrepTime] PT20M [TotalTime] PT25M [DatePublished] 2001-05-28T09:26:00Z [Description] Make and share this Sour Cream and Spinach Omelette recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Lunch/Snacks", "Very Low Carbs", "Kid Friendly", "Brunch", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "6", "3", NA, "1", "1", "3", "1/2"] [RecipeIngredientParts] ["spinach", "eggs", "milk", "paprika", "chili powder", "butter", "margarine", "sour cream"] [AggregatedRating] 3.5 [ReviewCount] 6.0 [Calories] 541.0 [FatContent] 44.8 [SaturatedFatContent] 22.9 [CholesterolContent] 636.9 [SodiumContent] 607.9 [CarbohydrateContent] 11.6 [FiberContent] 4.8 [SugarContent] 3.5 [ProteinContent] 26.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Clean spinach then steam about 3 minutes.", "Leaves will look limp but still green.", "In a bowl combine eggs, milk, spices, blend well with a fork.", "In a pan melt 1 tbs butter, heat, add part of the egg mixture (2 eggs are intented for 1 person you can scale it to your wants and needs].", "Add spinachleaves, as many as you like, flip omelette carefully over to brown other side.", "Put on a plate, spread sourcream to your taste, close omelette, and serve.", "Extremeley delicious if you love spinach and sour cream." ]
[Name] Down-Home Succotash [AuthorId] 7456 [AuthorName] Nancy Sneed [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2001-05-28T09:29:00Z [Description] Make and share this Down-Home Succotash recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/91/29/aBlvvdmSdW9CruJuvXM6_1108141658.jpg" [RecipeCategory] Vegetable [Keywords] ["Low Cholesterol", "Summer", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1/4", "2", "1/2", "1", "1", "2"] [RecipeIngredientParts] ["bacon", "fresh corn", "lima beans", "green pepper", "onion", "tomatoes"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 88.1 [FatContent] 4.7 [SaturatedFatContent] 1.5 [CholesterolContent] 6.4 [SodiumContent] 131.9 [CarbohydrateContent] 9.6 [FiberContent] 1.9 [SugarContent] 2.0 [ProteinContent] 3.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In a large skillet, cook the bacon until it's crisp. Put the bacon on paper towels and reserve 1 tbsp of drippings; add the corn, beans, green pepper and onion to the drippings; simmer for 10-15 minutes or until the vegetables are almost tender, adding water if necessary. Stir in tomatoes and bacon; cook just until tomatoes are heated through.
[Name] Cheesecake [AuthorId] 6810 [AuthorName] Ann Arber [CookTime] PT55M [PrepTime] PT8M [TotalTime] PT1H3M [DatePublished] 2001-05-28T09:31:00Z [Description] This is the cheesecake I have made for ages. In our house someone always makes a finger mark in it for tradition. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/91/30/pics0IsRg.jpg" [RecipeCategory] Cheesecake [Keywords] ["Dessert", "Cheese", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["3", "1 1/4", "3", "1", "16", "9", "1"] [RecipeIngredientParts] ["cream cheese", "sugar", "eggs", "vanilla", "sour cream", "sugar", "vanilla"] [AggregatedRating] 5.0 [ReviewCount] 12.0 [Calories] 544.4 [FatContent] 38.0 [SaturatedFatContent] 21.2 [CholesterolContent] 172.9 [SodiumContent] 309.8 [CarbohydrateContent] 45.2 [FiberContent] 0.0 [SugarContent] 44.8 [ProteinContent] 7.7 [RecipeServings] 9.0 [RecipeYield] 1 9-inch square pan [RecipeInstructions] Beat cream cheese, sugar, eggs and vanilla til smooth. Put in greased 9-inch pan. Place in 350 oven for 35 minutes Take out and let rest 15 minutes Mix sour cream, sugar and vanilla Pour on top of cheesecake. Bake 10 more minutes. Put pie filling on, if desired.
[Name] Cucumber Lime Pickles [AuthorId] 7456 [AuthorName] Nancy Sneed [CookTime] PT30H35M [PrepTime] PT27H [TotalTime] PT57H35M [DatePublished] 2001-05-28T09:35:00Z [Description] Make and share this Cucumber Lime Pickles recipe from Food.com. [Images] character(0) [RecipeCategory] Canning [Keywords] nan [RecipeIngredientQuantities] ["7", "2", "2", "2", "8", "1", "3", "2", "8", "1"] [RecipeIngredientParts] ["cucumbers", "pickling lime", "water", "vinegar", "sugar", "salt", "vinegar", "sugar", "salt"] [AggregatedRating] 4.0 [ReviewCount] 4.0 [Calories] 2257.7 [FatContent] 0.6 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 2392.0 [CarbohydrateContent] 552.7 [FiberContent] 2.6 [SugarContent] 541.4 [ProteinContent] 3.4 [RecipeServings] nan [RecipeYield] 6-8 pints [RecipeInstructions] Soak the cucumbers lime and water in enamel or crockery for 24 hours, stirring occasionally. (Do not use Aluminum Ware]. Remove from lime water and rinse in 3 cool waters. Soak 3 additional hours in ice and water. Remove carefully to drain. Mix syrup ingredients and stir until dissolved. Pour over the cucumbers. Let set 5 or 6 hours or overnight. Add pickling spices to taste. (Use whole cloves or allspice]. Boil mixture for 35 minutes. Fill sterilized jars with cucumber slices and pour syrup over cucumbers leaving 0.125 inch head space. Seal jars. If syrup does not cover cucumbers while boiling, mix partial recipe of syrup and add it.
[Name] Mom's Shoofly Pie [AuthorId] 6810 [AuthorName] Ann Arber [CookTime] PT35M [PrepTime] PT10M [TotalTime] PT45M [DatePublished] 2001-05-28T09:36:00Z [Description] My Mom, Gerry Lefever made this pie for our family, then I made it for mine. Now our kids make it for their families. A REAL Amish recipe. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Lunch/Snacks", "Low Protein", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1", "1", "4", "2", "1", "1/4"] [RecipeIngredientParts] ["boiling water", "baking soda", "molasses", "flour", "brown sugar", "shortening", "salt"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 522.2 [FatContent] 17.5 [SaturatedFatContent] 4.3 [CholesterolContent] 0.0 [SodiumContent] 179.4 [CarbohydrateContent] 88.5 [FiberContent] 1.1 [SugarContent] 51.0 [ProteinContent] 4.3 [RecipeServings] 12.0 [RecipeYield] 2 9-inch pies [RecipeInstructions] Pour boiling water over soda,in a bowl. Stir in molasses. Mix crumbs. Mix half of crumbs into filling and pour into pie shells. Sprinkle rest of crumbs over the two pies. Bake at 350F degrees for 30-40 minutes.
[Name] Lemon Pickle [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] nan [PrepTime] PT45M [TotalTime] PT45M [DatePublished] 2001-05-28T09:38:00Z [Description] Make and share this Lemon Pickle recipe from Food.com. [Images] character(0) [RecipeCategory] Asian [Keywords] ["Indian", "< 60 Mins", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["12", "1", "1", "1"] [RecipeIngredientParts] ["lemons", "red chile", "white vinegar", "salt"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 109.9 [FatContent] 1.4 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 29348.4 [CarbohydrateContent] 37.8 [FiberContent] 12.7 [SugarContent] 8.8 [ProteinContent] 5.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Grind chillies. Wash and dry lemons. Cut them in convenient sizes. To the chillies, add salt, vinegar and lemon sections. Toss well. Pack in a clean jar. At intervals of 6 weeks, mix together half a cup of vinegar and 2 tbsp. of salt. Pour this over the lemon pickle and stir into a bottle having a knife blade. Re-cap the bottle. Note: More vinegar and salt must be added if it appears to be drying out.
[Name] Sweet/Sour Lime Pickle [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT72H [PrepTime] PT30M [TotalTime] PT72H30M [DatePublished] 2001-05-28T09:40:00Z [Description] Make and share this Sweet/Sour Lime Pickle recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Asian", "Indian", "Low Protein", "Low Cholesterol", "Healthy", "Weeknight"] [RecipeIngredientQuantities] ["24", "2", "2", "2", "2 1/4", "1", "1/2", "1"] [RecipeIngredientParts] ["limes", "lime", "red chili powder", "fenugreek seeds", "salt", "sugar", "jaggery", "turmeric"] [AggregatedRating] nan [ReviewCount] nan [Calories] 245.3 [FatContent] 4.2 [SaturatedFatContent] 0.6 [CholesterolContent] 0.0 [SodiumContent] 1985.8 [CarbohydrateContent] 60.4 [FiberContent] 6.5 [SugarContent] 41.0 [ProteinContent] 1.9 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Wash and dry the limes.", "Make deep cross cuts.", "Crush jaggery.", "Mix all the dry ingredients in oil and add to the jaggery.", "Fill each lime with this and pack in jars rather loosely.", "For the next 3 days, stir with a long handled spoon in the jar.", "Turn limes at this stage.", "It would be nice to keep the jar in a lightly sunny position in the kitchen, as this aids the jaggery in melting rapidly and giving it a syrupy texture.", "Now, remove the jars and place on the pantry shelf for 2-3 months before serving." ]
[Name] Chipotle Rice [AuthorId] 3017 [AuthorName] imdchef [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2001-05-28T09:48:00Z [Description] Make and share this Chipotle Rice recipe from Food.com. [Images] character(0) [RecipeCategory] Long Grain Rice [Keywords] ["Rice", "Spanish", "Mexican", "European", "Spicy", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["3", "1/3", "1", "1 1/2"] [RecipeIngredientParts] ["rice", "bouillon cube", "chili powder", "chipotle chiles"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 355.4 [FatContent] 0.8 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 13.7 [CarbohydrateContent] 78.1 [FiberContent] 1.8 [SugarContent] 0.1 [ProteinContent] 6.6 [RecipeServings] 6.0 [RecipeYield] 3 cups [RecipeInstructions] Mix all ingredients and add to rice. Stir well and heat and serve.
[Name] Minced Beef and Noodle Casserole [AuthorId] 10233 [AuthorName] Jenny Thetford [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2001-05-28T09:51:00Z [Description] A hearty winter meal on its own or a light tasty summer meal with salad. I've been making this for years and have forgotten where it came from, but I know that now it's got my own personal recipe additions of more of everything. It's become the favourite of my children and their friends...and their friends. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Lunch/Snacks", "Cheese", "Meat", "Australian", "European", "Kid Friendly", "Spring", "Summer", "Winter", "Spicy", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1", "2", "3", "2", "2", "2", NA, NA, "1", NA, "300"] [RecipeIngredientParts] ["minced beef", "tomato sauce", "mixed herbs", "cheddar cheese", "beef bouillon cubes", "cornflour", "water", "salt", "fresh ground black pepper", "olive oil"] [AggregatedRating] 4.5 [ReviewCount] 9.0 [Calories] 913.0 [FatContent] 49.5 [SaturatedFatContent] 25.6 [CholesterolContent] 229.4 [SodiumContent] 1451.0 [CarbohydrateContent] 61.4 [FiberContent] 3.7 [SugarContent] 5.0 [ProteinContent] 54.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Boil egg noodles (fetteccine or linguine] in water until al dente. Rinse, drain and leave. Brown minced beef in oil, stirring regularly. Add crushed stock cubes (or powder]. Add water. Stir in tomato sauce. Add mixed herbs. Stir in salt and pepper to taste. Stir in corn flour paste until mixture combines and thickens. Simmer for 5 minutes. Stir, then take from heat. In a large oblong or square casserole dish, spread half the noodles. Spoon, spread and cover the noodles with half the meat mixture. Spread half the grated cheese over the meat mixture. Repeat a noodle, meat and cheese layer. Bake in medium oven (180C degrees or 350F degrees] 'till browned. Take from oven, cut into meal portions and serve with fresh salad and crusty bread. Can be made before hand and heated when the hordes arrive for their favourite meal.
[Name] Shepherd's Pie [AuthorId] 6664 [AuthorName] Bruce Casey Lau [CookTime] PT35M [PrepTime] PT45M [TotalTime] PT1H20M [DatePublished] 2001-05-28T10:05:00Z [Description] My dad was an excellent cook. This was one of my favorites from the time I was very little--in fact, it was one of the first things he made for me when I came home on leave from the Army. My son loved it as a child and it is still one of my major comfort foods. [Images] character(0) [RecipeCategory] Steak [Keywords] ["Meat", "Kid Friendly", "Winter", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/2", "2", "2", "1", "1", "1", "2", "1", "1/2 - 1", "1", NA] [RecipeIngredientParts] ["whole kernel corn", "potatoes", "onion", "black pepper", "garlic powder", "salt", "salted butter", "milk", "paprika"] [AggregatedRating] 4.5 [ReviewCount] 21.0 [Calories] 661.7 [FatContent] 33.5 [SaturatedFatContent] 17.0 [CholesterolContent] 100.2 [SodiumContent] 1720.2 [CarbohydrateContent] 62.9 [FiberContent] 7.0 [SugarContent] 6.3 [ProteinContent] 32.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Brown the beef, season to taste during browning, add diced onion during last couple of minutes of browning. Do not drain; set aside. Peel and boil potatoes as for mashed. Drain, mash, adding butter and milk (reserve one quarter of the butter] as needed for liquid until smooth consistency. Some lumps are okay. Drain canned corn and set aside. Pour ground beef into bottom of 2 1/2-quart casserole dish to cover bottom. Pour in beef gravy packet. Mix gravy packet and meat thoroughly. Layer cans of corn over top of meat to form a layer that completely covers ground beef. Layer potatoes on top of corn mixture until completely covered. Form small peaks in potatoes. Dot potatoes with the reserved butter. Sprinkle gently with paprika. Place casserole in preheated 350° oven, covered for 15 minutes. Uncover casserole and resume cooking for another 20 minutes or until peaks of potatoes are lightly browned and all butter dots are melted.
[Name] Crock Pot "cock-'n-Bull" Stew [AuthorId] 10113 [AuthorName] southern chef in lo [CookTime] PT14H [PrepTime] PT10M [TotalTime] PT14H10M [DatePublished] 2001-05-28T10:08:00Z [Description] Make and share this Crock Pot "cock-'n-Bull" Stew recipe from Food.com. [Images] character(0) [RecipeCategory] Stew [Keywords] ["Chicken", "Poultry", "Vegetable", "Meat", "Weeknight"] [RecipeIngredientQuantities] ["1/4", "2", "1", "1/2", "1", "1/2", "2 -3", "1", "1", "2", "2", "1", "1/4"] [RecipeIngredientParts] ["chicken bouillon cubes", "salt", "pepper", "sugar", "hot water", "chicken thighs", "onion", "potatoes", "carrots", "stewed tomatoes", "flour"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 582.6 [FatContent] 32.4 [SaturatedFatContent] 10.0 [CholesterolContent] 182.8 [SodiumContent] 1063.7 [CarbohydrateContent] 26.1 [FiberContent] 3.5 [SugarContent] 6.1 [ProteinContent] 45.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Combine steak sauce, bouillon cubes, salt, pepper, sugar, and hot water in the crock pot.", "Stir well; add the remaining ingredients except the flour.", "Mix carefully.", "Cover and cook on low settings for 7-10 hours or on high for 4 hours.", "Before serving, remove the chicken and debone it. Return meat to the pot and stir well.", "To thicken the gravy, make a smooth paste of flour and a 1/4 cup of juices from the stew.", "Stir into crock pot.", "Cover and cook on high setting until thickened." ]
[Name] Ghos Pilaau [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT1H [PrepTime] PT25M [TotalTime] PT1H25M [DatePublished] 2001-05-28T10:13:00Z [Description] Make and share this Ghos Pilaau recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/91/39/picVLfTLh.jpg" [RecipeCategory] One Dish Meal [Keywords] ["Chicken", "Lamb/Sheep", "Poultry", "Rice", "Meat", "Asian", "Indian", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1/2", "2", "1/2", "1", "2", NA, "4", "3"] [RecipeIngredientParts] ["rice", "chicken", "ghee", "channa dal", "jeera powder", "green chilies", "salt", "cloves", "cardamoms"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 331.3 [FatContent] 9.4 [SaturatedFatContent] 4.2 [CholesterolContent] 35.4 [SodiumContent] 25.2 [CarbohydrateContent] 47.4 [FiberContent] 3.0 [SugarContent] 1.9 [ProteinContent] 13.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Cook meat with salt, pepper, spices and green chillies till tender (using only sufficient water]. Boil chana dal in salted water till done. Drain. Boil rice. In a heavy bottomed vessel, fry a little sliced onion with jeera powder in ghee. Be sure to save a little onion for decoration on top. Add rice to the browned onion with the cooked meat and dhal and gently toss together to ensure even distribution. Pour another tablespoon of ghee over the top with the remaining onions. Sprinkle a few tablespoons of water. Steam till done.
[Name] Schi (Russian Cabbage Soup) [AuthorId] 10260 [AuthorName] Molly Schneider [CookTime] PT4H [PrepTime] PT30M [TotalTime] PT4H30M [DatePublished] 2001-05-28T10:18:00Z [Description] This is a thick, hearty, stew-like soup that is traditionally served with boiled potatoes; my mother's family came from Russia and always made this soup. It's great to put on the stove or in the crockpot in the late morning, do a big project in the meantime, and serve for supper. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Vegetable", "Russian", "European", "Low Protein", "Low Cholesterol", "Healthy", "Weeknight", "Stove Top"] [RecipeIngredientQuantities] ["1", "1", "6", "1", "1"] [RecipeIngredientParts] ["cabbage", "sauerkraut", "bacon", "tomatoes", "fresh tomatoes", "barley"] [AggregatedRating] 1.0 [ReviewCount] 1.0 [Calories] 280.4 [FatContent] 11.4 [SaturatedFatContent] 3.6 [CholesterolContent] 15.4 [SodiumContent] 1010.7 [CarbohydrateContent] 38.2 [FiberContent] 12.4 [SugarContent] 9.1 [ProteinContent] 10.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["In a medium-to-large stewpot or crockpot, layer the above ingredients in the following order: Bacon, 1/4 of the cabbage, 1/4 of the sauerkraut, 1/4 of the tomatoes, 1/4 of the barley.", "Layer the remaining cabbage, sauerkraut, tomatoes and barley in the same amounts and order.", "If there appears to be insufficient tomato juice, add about 1 cup water.", "Salt and pepper if desired.", "Cover, cook on high for about 20 minutes, then reduce heat to simmer and cook for an additional 3-5 hours, checking occasionally to make sure your heat is low enough that the soup does not burn." ]
[Name] Rosemary Chicken [AuthorId] 8160 [AuthorName] Sarah Montgomery [CookTime] PT45M [PrepTime] PT20M [TotalTime] PT1H5M [DatePublished] 2001-05-29T08:20:00Z [Description] Make and share this Rosemary 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/91/41/picldautz.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/91/41/picE7eEWP.jpg"] [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2 1/2 - 3", "1", "2/3", "1/3", "4", "1", "1", "1", "1/4"] [RecipeIngredientParts] ["chicken parts", "onion", "catsup", "vinegar", "butter", "garlic", "rosemary", "salt", "dry mustard"] [AggregatedRating] 4.5 [ReviewCount] 5.0 [Calories] 759.6 [FatContent] 45.8 [SaturatedFatContent] 16.8 [CholesterolContent] 250.8 [SodiumContent] 1337.9 [CarbohydrateContent] 13.9 [FiberContent] 0.8 [SugarContent] 10.8 [ProteinContent] 69.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Comine all ingredients except chicken and onion. Heat to boiling (microwave is ideal for this]. Place chicken (meat side down- bone side up] in single layer in 9x13 buttered dish. Top with onion slices. Pour sauce over chicken and onions. Bake@ 400 for 45 minutes to 1 hour. Turn chicken after 1/2 hour. Baste as needed.
[Name] Incredible Beef Stroganoff [AuthorId] 8160 [AuthorName] Sarah Montgomery [CookTime] PT25M [PrepTime] PT30M [TotalTime] PT55M [DatePublished] 2001-05-29T08:25:00Z [Description] Make and share this Incredible Beef Stroganoff recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/91/42/pic1nMeU3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/91/42/pic6K77uP.jpg"] [RecipeCategory] Meat [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1 1/2", "1", "3", "3", "1", "1", "1", "1/8", "1/2", "1", "1", "1"] [RecipeIngredientParts] ["top round steaks", "onion", "butter", "butter", "flour", "catsup", "Worcestershire sauce", "pepper", "dried basil", "nutmeg", "mushrooms", "fresh mushrooms", "sour cream"] [AggregatedRating] 4.5 [ReviewCount] 50.0 [Calories] 526.7 [FatContent] 33.7 [SaturatedFatContent] 17.4 [CholesterolContent] 170.2 [SodiumContent] 789.3 [CarbohydrateContent] 12.1 [FiberContent] 1.1 [SugarContent] 5.0 [ProteinContent] 43.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Set sour cream aside to warm to room temperature.", "Saute onions in 3 Tbsp butter.", "Stir in flour.", "Gradually add consomme, stirring constantly.", "Add catsup, worcestershire, pepper, basil, and nutmeg.", "Simmer at least 15 minutes, stirring occasionally.", "Brown meat, salt and add to completed sauce.", "Add canned mushrooms.", "For fresh mushrooms, saute in 2 Tbsp butter, then add to sauce.", "Just before serving, stir in sour cream and heat.", "Do not allow to boil.", "Serve with egg noodles or rice." ]
[Name] Coconut Cookies [AuthorId] 9924 [AuthorName] liz timm [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2001-05-29T08:28:00Z [Description] Make and share this Coconut Cookies recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/91/43/pic0ZfnnA.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/91/43/picP6tdW2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/91/43/picTSPTpg.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/91/43/picbltimz.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/91/43/picnz3nam.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/91/43/pic37RmtT.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/91/43/pic4z8RBS.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/91/43/pic8Nti1B.jpg"] [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "Coconut", "Fruit", "Nuts", "< 15 Mins", "For Large Groups", "Oven", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1/2", "1/2", "1 1/4", "2", "1"] [RecipeIngredientParts] ["flour", "baking soda", "salt", "butter", "sugar", "eggs", "coconut"] [AggregatedRating] 4.5 [ReviewCount] 64.0 [Calories] 70.8 [FatContent] 3.3 [SaturatedFatContent] 2.3 [CholesterolContent] 12.8 [SodiumContent] 71.1 [CarbohydrateContent] 9.6 [FiberContent] 0.4 [SugarContent] 5.3 [ProteinContent] 0.9 [RecipeServings] 48.0 [RecipeYield] 48 cookies [RecipeInstructions] Cream together butter and sugar; add eggs and mix well. Stir in dry ingredients and then add coconut. Drop from teaspoon on greased baking sheet. Bake at 350° for 8-10 minutes or until cookies are lightly browned around edges.
[Name] Carrot-Orange Soup [AuthorId] 10010 [AuthorName] Mary McKeough [CookTime] PT11H [PrepTime] PT15M [TotalTime] PT11H15M [DatePublished] 2001-05-29T08:35:00Z [Description] A delicious, incredibly easy, elegant, and very nutritious soup. Can serve hot or cold. I make it weekly. Original recipe comes from Best Slow Cooker Recipes in Canada . [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/91/44/piceuZiWf.jpg" [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "Weeknight"] [RecipeIngredientQuantities] ["5", "1", "3", "2", "3/4", "1/2", NA] [RecipeIngredientParts] ["carrots", "onion", "low sodium chicken broth", "fresh ginger"] [AggregatedRating] 4.5 [ReviewCount] 15.0 [Calories] 152.6 [FatContent] 8.4 [SaturatedFatContent] 4.8 [CholesterolContent] 27.2 [SodiumContent] 118.2 [CarbohydrateContent] 17.1 [FiberContent] 3.4 [SugarContent] 8.6 [ProteinContent] 4.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Skin and cut into 1/4 inch rounds approximately 5 cups of carrots.", "Add to Slow Cooker.", "NOTE: a food processor can really speed the chopping in this recipe.", "Chop one onion finely and add to Cooker.", "Add broth and orange juice.", "Add optional ginger if desired- makes soup tangy.", "Heat on low for 10-11 hours or high for 4-6 hours.", "When carrots are tender, blend to a smooth consistency.", "Add whipping cream, s and stir until creamy.", "NOTE: Excellent first course or lunch with salad and roll." ]
[Name] Bonstrs Awesome Salsa [AuthorId] 6550 [AuthorName] Bonnie Traynor [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-05-29T08:39:00Z [Description] THIS is what I'm known for! When folks come to my house, they look forward to the salsa....: ) The secret is in the limes!!! [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Vegetable", "Mexican", "Low Protein", "Low Cholesterol", "Healthy", "Free Of...", "< 15 Mins"] [RecipeIngredientQuantities] ["5", "1", "8", "1/4", "1", "4", "2", "2", "3", "1/2", "1/4"] [RecipeIngredientParts] ["plum tomatoes", "yellow onion", "scallions", "tomato sauce", "limes, juice of", "salt", "ground black pepper", "fresh garlic", "cayenne pepper", "red wine vinegar"] [AggregatedRating] 5.0 [ReviewCount] 11.0 [Calories] 27.7 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 1401.4 [CarbohydrateContent] 6.4 [FiberContent] 1.5 [SugarContent] 3.1 [ProteinContent] 1.2 [RecipeServings] 12.0 [RecipeYield] 1 Large bowl of salsa [RecipeInstructions] Combine all ingredients in large bowl, (remove tomato sauce from can first] Refrigerate to allow flavors to marry for 1 hour. Alter salt, garlic, jalapenos and cayenne to taste. I tend to make it mild for all of the whimps I have to cook for, but I LOVE it spicy!! If available in your area, enjoy this salsa with Tostito Chile& Lime Tortilla chips!
[Name] Watermelon Granita [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT40M [PrepTime] PT1H [TotalTime] PT1H40M [DatePublished] 2001-05-29T08:44:00Z [Description] Make and share this Watermelon Granita recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/91/46/picWL7tHy.jpg" [RecipeCategory] Melons [Keywords] ["Fruit", "European", "Low Protein", "Low Cholesterol", "Healthy", "Kid Friendly", "Weeknight", "No Cook", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["3/4", "1", "1", "1/2", "1"] [RecipeIngredientParts] ["watermelon", "orange", "lemon", "water", "sugar"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 269.4 [FatContent] 0.4 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 3.5 [CarbohydrateContent] 69.3 [FiberContent] 1.9 [SugarContent] 65.0 [ProteinContent] 1.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Put the watermelon flesh in a liquidiser and blend until smooth. Sieve. Combine sugar and water to make a syrup. Stir over low heat until the sugar dissolves. Add some rind and let it boil for 5-8 minutes. Allow to cool. Strain the syrup and add to the fruit puree. Stir well. Pour into a tin and freeze for 20 minutes. Stir the ice crystals into the liquid and freeze again. Repeat the process every 20 minutes until the liquid is evenly frozen into crystals. Keep frozen until required then spoon into individual serving dishes. Serve immediately with almond biscuits.
[Name] Coffee Granita [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] nan [PrepTime] PT24H [TotalTime] PT24H [DatePublished] 2001-05-29T08:45:00Z [Description] Make and share this Coffee Granita recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/91/47/picCNvvwB.jpg" [RecipeCategory] Beverages [Keywords] ["Low Protein", "Weeknight", "Easy"] [RecipeIngredientQuantities] ["300", "75", "200", "1", NA] [RecipeIngredientParts] ["espresso coffee", "caster sugar", "icing sugar", "cocoa powder"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 182.2 [FatContent] 12.7 [SaturatedFatContent] 7.9 [CholesterolContent] 46.6 [SodiumContent] 20.0 [CarbohydrateContent] 17.4 [FiberContent] 0.0 [SugarContent] 16.4 [ProteinContent] 0.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Mix together the warm coffee, castor sugar and stir until all the sugar has dissolved. Pour into a shallow freezer container and freeze overnight. The next morning, mash wit a fork to break up the ice crystals. The granita should have a rough texture. Return to the freezer until ready to serve. Lightly whip the cream. Stir in icing sugar. Cover and chill until needed. To serve, break up the granita and spoon into 6 glasses. Top with spoonfuls of the cream and dust with cocoa powder. Serve immediately as the granita will melt very quickly.
[Name] Chicken Madeira Portabella [AuthorId] 10337 [AuthorName] David Prenatt [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2001-05-29T08:47:00Z [Description] Make and share this Chicken Madeira Portabella recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Vegetable", "Meat", "European", "Very Low Carbs", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "1", NA, "1", "3", "3", "1", "1", NA, "2"] [RecipeIngredientParts] ["olive oil", "boneless skinless chicken breast", "flour", "portabella mushroom", "madeira wine", "ginger", "thyme", "butter"] [AggregatedRating] 3.5 [ReviewCount] 2.0 [Calories] 583.3 [FatContent] 39.3 [SaturatedFatContent] 17.2 [CholesterolContent] 132.1 [SodiumContent] 372.1 [CarbohydrateContent] 11.0 [FiberContent] 1.5 [SugarContent] 3.6 [ProteinContent] 32.0 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Place chicken between 2 pieces of saran wrap and Pound chicken till thin. Dredge chicken in flour. Heat oil in sauté pan and cook chicken evenly on both sides until done. Remove chicken and keep warm. In the same pan cook the mushrooms for 3 minutes. Add ginger, thyme, salt and pepper. Deglaze pan with wine and reduce by 2/3. Add chicken stock and reduce by 2/3. Remove from heat and add butter. Mix until creamy. Pour over chicken and serve.
[Name] Muslim Naan [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT35M [PrepTime] PT0S [TotalTime] PT35M [DatePublished] 2001-05-29T08:53:00Z [Description] Make and share this Muslim Naan recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/91/49/picHezb0X.jpg" [RecipeCategory] Yeast Breads [Keywords] ["Breads", "Lunch/Snacks", "Asian", "Indian", "Low Cholesterol", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["4", "1", "1", "2", "2", "3", "1"] [RecipeIngredientParts] ["plain flour", "salt", "sugar", "dry yeast", "yoghurt", "butter", "milk", "water"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 399.6 [FatContent] 9.4 [SaturatedFatContent] 2.0 [CholesterolContent] 6.3 [SodiumContent] 412.2 [CarbohydrateContent] 67.0 [FiberContent] 2.6 [SugarContent] 1.2 [ProteinContent] 10.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Mix yeast with sugar and warm milk or water. Leave for 20 minutes. Sift flour and salt together in a large bowl. Make a well in the centre and put yoghurt, 2 tbsps oil or butter with the yeast mixture. Knead well and leave aside for 3-4 hours in a warm place until it doubles in size. Punch down the dough and knead well again. Leave it till it doubles in size. Divide the dough into 6 portions. Roll out into a round disc of 6\" diameter. Leave it aside so that it can double in size. Brush the top with remaining oil. Place them in a baking tray. Bake in a pre-heated oven (450 degrees Fahrenhit] for 5-6 minutes until the top turns brown in colour. Again, brush oil lightly over the sloping dark brown tops.
[Name] Mughlai Roti [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT2H20M [PrepTime] PT30M [TotalTime] PT2H50M [DatePublished] 2001-05-29T08:55:00Z [Description] Make and share this Mughlai Roti recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Lunch/Snacks", "Asian", "Indian", "Low Cholesterol", "Healthy", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1", "1/2", "1", "1/2", "1", NA, NA] [RecipeIngredientParts] ["wheat flour", "salt", "anise seed", "milk", "sugar", "ghee", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 163.9 [FatContent] 1.3 [SaturatedFatContent] 0.4 [CholesterolContent] 1.7 [SodiumContent] 124.7 [CarbohydrateContent] 33.9 [FiberContent] 5.6 [SugarContent] 0.6 [ProteinContent] 6.8 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] ["Put warm milk in a bowl.", "Sprinkle yeast over it.", "Leave it for 20 minutes.", "Sieve flour with salt in a bowl.", "Add aniseeds powder.", "Now pour the yeast mixture and yield well.", "Add little water if needed.", "Make a soft dough, cover it.", "Set aside in a warm place for 2 hours.", "Knead again and allow it to rise.", "Divide the dough into 10 parts, shape them into balls and roll into rounds about 5\"-6\" in diameter.", "Now roast them until light brown on a hot griddle.", "Before serving, smear ghee on each hot roti." ]
[Name] Methi ni Bhakri [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2001-05-29T08:58:00Z [Description] I like methi and this is another one of my favourites! In Gujrat, India, bhakri roti is served for dinner with any vegetable dish, milk and also with chutney during winter. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Asian", "Indian", "< 30 Mins"] [RecipeIngredientQuantities] ["2", "6", "4", "2", "1", "1/2", "1", NA, NA] [RecipeIngredientParts] ["wheat flour", "fenugreek leaves", "ghee", "green chilies", "sugar", "turmeric powder", "salt", "water", "ghee"] [AggregatedRating] nan [ReviewCount] nan [Calories] 214.1 [FatContent] 9.3 [SaturatedFatContent] 5.4 [CholesterolContent] 21.9 [SodiumContent] 389.9 [CarbohydrateContent] 29.9 [FiberContent] 4.9 [SugarContent] 0.9 [ProteinContent] 5.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Sift bajra or wheat flour and salt in a basin. Rub in 2 tbsps ghee. Mix all the ingredients. Knead to a soft dough with water. Divide the dough into 10 parts and roll out each into a circle of 3\" diameter. Place 2-3 bhakris at a time on a hot griddle. Spoon little ghee around them. Turn and cook the other side till both sides are brown and crisp. It can be cooked without ghee also.
[Name] Masala Koki [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2001-05-29T08:59:00Z [Description] Make and share this Masala Koki recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Asian", "Indian", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1/2", "2", "2", "1", "2", "1", "6", "1", NA, NA] [RecipeIngredientParts] ["gram flour", "wheat flour", "green chilies", "ghee", "coriander powder", "coriander leaves", "salt", "garlic", "onion", "water", "ghee"] [AggregatedRating] nan [ReviewCount] nan [Calories] 107.3 [FatContent] 4.1 [SaturatedFatContent] 2.1 [CholesterolContent] 8.2 [SodiumContent] 299.4 [CarbohydrateContent] 14.3 [FiberContent] 2.4 [SugarContent] 1.9 [ProteinContent] 3.9 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Sift gram flour, wheat flour and salt in a bowl. Add in 2 tbsps of ghee or oil. Gradually add water. Knead to a smooth dough. Add corriander powder, chillies, corriander leaves, garlic and onion. Knead well. Divide the dough into 8 parts. Shape them into round balls. Roll out each ball into a round disc of 3\" diameter. Heat a griddle. Bake both sides for 2-3 seconds. Remove from heat and roll out again into a round disc of 5\" diameter. Place it back to the griddle and spoon ghee or oil around the edges. Cook until both sides are golden brown in colour. Remove and serve with any raita or plain yoghurt.
[Name] Pudina Ki Chutney [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] nan [PrepTime] PT3M [TotalTime] PT3M [DatePublished] 2001-05-29T09:00:00Z [Description] Make and share this Pudina Ki Chutney recipe from Food.com. [Images] character(0) [RecipeCategory] Chutneys [Keywords] ["Sauces", "Asian", "Indian", "Low Cholesterol", "Healthy", "< 15 Mins"] [RecipeIngredientQuantities] ["150", "1", "2", "1", "1 1/2", "1"] [RecipeIngredientParts] ["fresh mint leaves", "onion", "green chilies", "limes, juice of", "mango", "salt", "sugar"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 98.1 [FatContent] 0.8 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 1771.9 [CarbohydrateContent] 22.7 [FiberContent] 7.2 [SugarContent] 6.2 [ProteinContent] 4.1 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Wash mint leaves and combine all the ingredients in an electric blender. Add 1 tbsp water. Run mixer at speed at speed 1 for 20 seconds. Switch off. Push the chutney down with a rubber spatula. Again run mixer at speed 3 for 1 minute. Empty the paste into a glass bowl. Variations: Dahi-Pudina Chutney- Add 2 tbsps of yoghurt to the chutney paste just before serving. Lasan-Pudina Chutney- Add 4 cloves of garlic instead of onion while grinding.
[Name] Egyptian Fava Bean Dip (Foul Mudammes) [AuthorId] 9121 [AuthorName] Carol Bullock [CookTime] PT30M [PrepTime] PT5M [TotalTime] PT35M [DatePublished] 2001-05-29T09:09:00Z [Description] This is a wonderful breakfast or brunch when you wake up ravenous and really need a protein hit. A Saudi friend taught me how to make this. P.S. If you live in the Seattle area, a little store in the Pike Place Market called The Souk sells fava beans in cans; The store has a lot of great food items. [Images] character(0) [RecipeCategory] Spreads [Keywords] ["Breakfast", "Lunch/Snacks", "Beans", "Southwest Asia (middle East]", "Egyptian", "African", "Asian", "Vegan", "Low Cholesterol", "Healthy", "Spicy", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1", "3", "1", "1/2", "1/2", "1/2", "1", "1", "1", "1", "1", NA, "1"] [RecipeIngredientParts] ["fava beans", "fava beans", "onion", "garlic cloves", "tomatoes", "chili powder", "curry powder", "cumin", "cinnamon", "clove", "turmeric", "cayenne", "lemon juice", "salt", "potato"] [AggregatedRating] 5.0 [ReviewCount] 14.0 [Calories] 139.4 [FatContent] 0.7 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 14.9 [CarbohydrateContent] 25.8 [FiberContent] 6.9 [SugarContent] 4.0 [ProteinContent] 9.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] First, cook onion in vegetable oil until limp. Add garlic and cook a little. Add large chopped tomato and cook until it just starts breaking apart. Add spices and lemon juice and stir. Add fava beans and salt to taste. Leave on low heat for about 15-20 minutes. Put in blender and puree until smooth. Place in serving dish and drizzle generously with olive oil. Eat with Carol's pita bread (warm crusty french bread is good too].
[Name] Chocolate Chip, Oatmeal, Walnut and Coconut Cookies [AuthorId] 9121 [AuthorName] Carol Bullock [CookTime] PT14M [PrepTime] PT10M [TotalTime] PT24M [DatePublished] 2001-05-29T09:17:00Z [Description] These are honestly the best cookies I personally have ever tasted. I spotted this recipe at a veg recipe site the night before I had promised to make dozens of cookies for an event. They were a huge hit! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/91/55/picwgH3os.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/91/55/pic1HmbjG.jpg"] [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "Coconut", "Fruit", "Nuts", "Kid Friendly", "Potluck", "< 30 Mins", "Oven", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1", "3/4", "3/4", "2", "1", "2 1/4", "1", "1/2", "1/8", "1", "1/2", "1/2", "1/2"] [RecipeIngredientParts] ["margarine", "brown sugar", "sugar", "egg substitute", "vanilla", "flour", "baking soda", "salt", "baking powder", "chocolate chips", "rolled oats", "walnuts"] [AggregatedRating] 5.0 [ReviewCount] 39.0 [Calories] 226.7 [FatContent] 12.2 [SaturatedFatContent] 3.6 [CholesterolContent] 0.0 [SodiumContent] 199.7 [CarbohydrateContent] 28.9 [FiberContent] 1.1 [SugarContent] 17.7 [ProteinContent] 2.2 [RecipeServings] nan [RecipeYield] 24 cookies [RecipeInstructions] Cream together the softened margarine, sugars, egg replacer, and vanilla. In a separate bowl, mix the flour, salt, baking soda and baking powder. Add this to the creamed mixture. Stir in the remaining ingredients. Drop by spoonful onto an ungreased cookie sheet and bake at 375° for 14 minutes. Turn sheets around halfway through baking (and switch racks too, if baking more than one sheet at a time]. Cool well before removing from sheet.
[Name] Garlic Shrimp and Pasta (Low fat recipe) [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2001-05-29T09:18:00Z [Description] Make and share this Garlic Shrimp and Pasta (Low fat recipe) recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/91/56/picbiY4uF.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/91/56/pic5ISbmd.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/91/56/picBrneXx.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/91/56/picu03a8i.jpg"] [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["2", "1", "2", "3", "2", "1/8", "1", "4"] [RecipeIngredientParts] ["cornstarch", "Swanson chicken broth", "garlic", "fresh parsley", "lemon juice", "medium shrimp"] [AggregatedRating] 4.5 [ReviewCount] 35.0 [Calories] 132.9 [FatContent] 2.3 [SaturatedFatContent] 0.5 [CholesterolContent] 144.3 [SodiumContent] 1284.0 [CarbohydrateContent] 6.7 [FiberContent] 0.2 [SugarContent] 0.6 [ProteinContent] 20.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a medium saucepan, mix cornstarch, broth, garlic, parsley, lemon juice and pepper. Over medium-high heat, cook until mixture boils and thickens. Stir constantly. Add shrimp. Cook for 5 minutes or until shrimp turns pink. Stir often. Toss with spaghetti.
[Name] Cinnamon Loaf [AuthorId] 9690 [AuthorName] Cheryl E [CookTime] PT55M [PrepTime] PT10M [TotalTime] PT1H5M [DatePublished] 2001-05-29T09:21:00Z [Description] Make and share this Cinnamon Loaf recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Dessert", "Healthy", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1/4", "2", "1", "2", "1 1/2", "2", "1/2", "1", NA, "2 1/2", "1 1/2"] [RecipeIngredientParts] ["white sugar", "shortening", "eggs", "milk", "white vinegar", "vanilla", "flour", "salt", "baking powder", "raisins", "brown sugar", "cinnamon"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 2623.1 [FatContent] 72.8 [SaturatedFatContent] 21.9 [CholesterolContent] 457.2 [SodiumContent] 1808.5 [CarbohydrateContent] 446.8 [FiberContent] 12.3 [SugarContent] 235.6 [ProteinContent] 46.8 [RecipeServings] nan [RecipeYield] 1 loaf [RecipeInstructions] Cream sugar and shortening together. Add eggs and rest of ingredients except topping mixture grease and flour 1-LOAF pan. Mix topping ingredients together. Pour half the batter mixture an the pan. Sprinkle half the sugar mixture and raisins over batter. Pour rest of mixture and then sprinkle rest off topping and raisins. Bake at 350° till golden and serve warm with butter if you like.
[Name] Brussels sprouts, with cheese [AuthorId] 8000 [AuthorName] John Skrable [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2001-05-29T09:22:00Z [Description] Make and share this Brussels sprouts, with cheese recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/91/58/picVHJBX5.jpg" [RecipeCategory] German [Keywords] ["European", "Kid Friendly", "Broil/Grill", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["20", "20"] [RecipeIngredientParts] ["Brussels sprouts", "cheddar cheese", "gouda cheese"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 602.0 [FatContent] 46.9 [SaturatedFatContent] 29.6 [CholesterolContent] 147.0 [SodiumContent] 891.5 [CarbohydrateContent] 9.2 [FiberContent] 2.7 [SugarContent] 2.6 [ProteinContent] 37.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Blanch the Brussels sprouts for 2 or 3 minutes, in boiling water with some salt, and a bit of fresh garlic. Remove, and drain on paper. Place them on a cookie sheet, and place a thin slice of cheddar, or gouda cheese on top of each. Line the cookie sheet with aluminum foil, if you wish.\" Place them in the oven, under the broiler, until the cheese melts, and bubbles. Remove, and serve. Enjoy.
[Name] Salmon Mousse [AuthorId] 9690 [AuthorName] Cheryl E [CookTime] PT2H [PrepTime] PT30M [TotalTime] PT2H30M [DatePublished] 2001-05-29T09:31:00Z [Description] Make and share this Salmon Mousse recipe from Food.com. [Images] character(0) [RecipeCategory] Spreads [Keywords] ["Lunch/Snacks", "Vegetable", "Potluck", "Weeknight", "No Cook", "Refrigerator", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1/2", "1/4", "1/4", "1", "1/4", "1/4", "1", "1/4", "1", "1"] [RecipeIngredientParts] ["salmon", "eggs", "celery", "green onion", "dill weed", "salt", "pepper", "unflavored gelatin", "cold water", "mayonnaise", "lemon juice"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 462.2 [FatContent] 19.3 [SaturatedFatContent] 4.9 [CholesterolContent] 473.0 [SodiumContent] 928.1 [CarbohydrateContent] 4.7 [FiberContent] 1.2 [SugarContent] 1.8 [ProteinContent] 64.3 [RecipeServings] nan [RecipeYield] 1 3-cup mold [RecipeInstructions] Mix salmon, eggs, olives, celery, onion, dill, salt and pepper in bowl. Soften gelatin in cold water--SET OVER HOT WATER to completely dissolve. Stir gelatin, mayo and lemon juice. Combine with salmon mixture. Spoon into a 3-cup mold. Refrigerate until firm, approximately 2 hours. To unmold, set in warm water and turn upside-down onto plate. Serve with crackers.
[Name] Rice Pudding [AuthorId] 9690 [AuthorName] Cheryl E [CookTime] PT55M [PrepTime] PT5M [TotalTime] PT1H [DatePublished] 2001-05-29T09:35:00Z [Description] Make and share this Rice Pudding recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/91/60/VDQgwAoWRjClqQlZSKNz_rice%20pudding%20SITE-2.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/9160/uUxGTuxkReSwAsk3IRNC_20663759_10212455362332512_5730236826854357522_n.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/91/60/picVxwMIl.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/91/60/01482362230.jpeg", "https://img.sndimg.com/food/image/upload/v1/img/feed/9160/nvXFoSNxRrGfVOD9vL2G_1676700849029814.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/9160/Ru0BmEQzTmOXTPuwyHv7_20663877_10212450440569471_6078983798057055755_n.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/91/60/picAju15S.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/91/60/cJKYfLRBCK2S06VHuulg_rice%20pudding%20SITE-3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/91/60/01501712369.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/91/60/picxg3tCz.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/91/60/picN8uUaU.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/91/60/picjDZhFU.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/91/60/qkahpKESI6gqq3IJw0nX_rice%20pudding%20SITE-1.jpg" ] [RecipeCategory] Dessert [Keywords] ["Lunch/Snacks", "Medium Grain Rice", "Rice", "Low Protein", "Low Cholesterol", "Healthy", "Kid Friendly", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["3/4", "1 1/2", "1/4", "4", "1/2", "1/2", NA] [RecipeIngredientParts] ["medium grain rice", "long grain rice", "water", "salt", "sugar", "vanilla", "cinnamon"] [AggregatedRating] 5.0 [ReviewCount] 235.0 [Calories] 757.5 [FatContent] 16.3 [SaturatedFatContent] 9.2 [CholesterolContent] 48.8 [SodiumContent] 507.2 [CarbohydrateContent] 131.6 [FiberContent] 1.0 [SugarContent] 74.7 [ProteinContent] 20.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Bring rice, water and salt to a boil over med-high heat. Simmer covered until water has been absorbed (approximately 15 minutes]. Stir in milk and sugar and cook uncovered over medium heat for 30-40 minutes, stirring frequently--especially towards the end of cooking. The pudding is done when the rice and milk have amalgamated into a thick porridge-like consistency. DO NOT OVERCOOK or the pudding will be solid instead of creamy once cooled. Remove from heat and stir in vanilla. Turn into a bowl or cups. You can sprinkle cinnamon on the top if you like. COVER with plastic wrap directly on surface \"IF\" you don't want a skin. COOL.
[Name] Lasagna Roll-Ups [AuthorId] 9690 [AuthorName] Cheryl E [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2001-05-29T09:38:00Z [Description] Make and share this Lasagna Roll-Ups recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Lunch/Snacks", "Vegetable", "Potluck", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["15", "1", "2", "6", "3", "2", "1", "2", "1/2", "1/2", "1/2", "1/2", "2", "7"] [RecipeIngredientParts] ["olive oil", "garlic", "mushrooms", "carrots", "onions", "fresh spinach", "fresh parsley", "dried oregano", "salt", "pepper", "mozzarella cheese"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 545.9 [FatContent] 25.8 [SaturatedFatContent] 11.0 [CholesterolContent] 56.7 [SodiumContent] 1771.3 [CarbohydrateContent] 55.7 [FiberContent] 12.1 [SugarContent] 24.1 [ProteinContent] 26.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Cook lasagna until al dente. Drain off most of the water and add ice-cubes to stop the cooking process. In a large saucepan over medium heat, heat oil and cook mushrooms, garlic, carrots, and onions stirring for 10 minutes. Chop spinach and add to pan; cook until wilted. Crumble bread and stir into vegetable mixture until well combined. Stir in spices. Spread a thin layer of sauce in a 13x9-inch baking dish. Drain lasagna. Spread each piece evenly with 1/4 cup of mixture. Top with a strip of cheese. Roll up and place rolls seam side down over sauce. Spoon more sauce over rolls. Cover and bake at 350°F until bubbly.
[Name] Curried Chicken Salad with Cashews [AuthorId] 4396 [AuthorName] Diana Thompson [CookTime] PT2H [PrepTime] PT1H [TotalTime] PT3H [DatePublished] 2001-05-29T09:39:00Z [Description] Make and share this Curried Chicken Salad with Cashews recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Fruit", "Nuts", "Meat", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["6", "1", "1", "1/2", "1", "1", "1", "1 1/2"] [RecipeIngredientParts] ["boneless skinless chicken breasts", "cashews", "seedless grapes", "celery", "mayonnaise", "curry powder", "honey", "lemon juice"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 289.2 [FatContent] 13.7 [SaturatedFatContent] 2.8 [CholesterolContent] 75.5 [SodiumContent] 290.5 [CarbohydrateContent] 13.5 [FiberContent] 1.2 [SugarContent] 6.2 [ProteinContent] 28.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Combine the chicken, cashews, grapes, and celery in a bowl. In a smaller bowl, mix the mayonnaise, curry powder, honey and lemon juice until well-blended. Add the dressing to the chicken mixture and toss lightly. Refrigerate at least 2 hours before serving.
[Name] Phoney Abalone [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT48H [PrepTime] PT15M [TotalTime] PT48H15M [DatePublished] 2001-05-29T09:42:00Z [Description] This recipe was originally entered at the Gilroy Garlic festival cook out and is really good. Make lots because it really disappears. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/91/63/picxcy3kD.jpg" [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Weeknight", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["4", "1", "6", "2", "1 1/2", "3", "1 1/2", NA, NA] [RecipeIngredientParts] ["boneless skinless chicken breast halves", "garlic", "eggs", "butter", "lite olive oil", "lemon wedge"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 502.0 [FatContent] 20.0 [SaturatedFatContent] 7.8 [CholesterolContent] 197.1 [SodiumContent] 829.6 [CarbohydrateContent] 41.7 [FiberContent] 2.3 [SugarContent] 6.0 [ProteinContent] 36.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] If the breasts are thick slice them in half lengthwise and then place between sheets of waxed paper and pound them thin. Place the pounded breasts in a closed container and pour in the clam nector and garlic. Cover and refrigerate for 36-48 hrs making sure that all of the chicken is covered in the nector. If not, then turn the chicken 3 or four times during marinating. Drain well just before cooking, dip in slightly beaten eggs and bread crumbs and lightly fry in the butter/oil.
[Name] Sooyan [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT2H [PrepTime] PT3H [TotalTime] PT5H [DatePublished] 2001-05-29T09:44:00Z [Description] Make and share this Sooyan recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "Nuts", "Asian", "Indian", "Kid Friendly", "Weeknight", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/2", "3", "10 1/2", "2", "2", NA, "2"] [RecipeIngredientParts] ["rice", "Urad Dal", "channa dal", "jaggery", "cardamom powder", "cashew nuts", "coconut"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1537.3 [FatContent] 20.1 [SaturatedFatContent] 13.0 [CholesterolContent] 0.0 [SodiumContent] 49.5 [CarbohydrateContent] 331.3 [FiberContent] 20.6 [SugarContent] 272.3 [ProteinContent] 20.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Wash& soak the chana dal for 2 hours. Grind to a fine paste. Pressure cook the ground paste. Cool. Crush into smaller pieces. Set aside. In a pan, dissolve the jaggery in 3 cups of water and make a one-thread fine consistency syrup. Now add the crushed pieces of chana dal. Mix well. Stir. Add grated coconut. When it thickens, add the cardamom powder. Cool. Make equal lemon-sized balls. Set aside. Mix rice and dal together to make a fine powder in a mixer. Add water and make it into a thick batter. Heat oil on medium heat. Dip the dal-jaggery balls in the batter. Gently slip into the oil. Deep fry atleast five at a time. Drain and serve hot or cold with sugar on top. The filling can be replaced by the coconut-jaggery mixture also. Coconut and jaggery are mixed in equal proportions till the mixture thickens and equal-sized balls are made. The outer cover is done in the same way and deep fried.
[Name] Easy Crock Pot Roast Beef [AuthorId] 10028 [AuthorName] Jim Trebilcox [CookTime] PT10H [PrepTime] PT5M [TotalTime] PT10H5M [DatePublished] 2001-05-29T14:26:00Z [Description] Make and share this Easy Crock Pot Roast Beef recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/91/65/picw5zRgK.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/91/65/picW8XX0Q.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/91/65/picnVUYPs.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/91/65/picRmtl9G.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/91/65/picouMhZd.jpg" ] [RecipeCategory] Roast Beef [Keywords] ["Meat", "Very Low Carbs", "Weeknight", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "3/4", "6"] [RecipeIngredientParts] ["beef roast", "dry red wine", "fresh mushrooms"] [AggregatedRating] 5.0 [ReviewCount] 49.0 [Calories] 282.9 [FatContent] 9.9 [SaturatedFatContent] 3.3 [CholesterolContent] 99.8 [SodiumContent] 837.6 [CarbohydrateContent] 8.5 [FiberContent] 0.7 [SugarContent] 2.9 [ProteinContent] 36.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Put all the ingredients into the crock pot and set on low for 8-10 hours . The soup and juice make a great base for a gravy with the addition of some flour (adding a juice to a quarter cup of flour until the correct consistency is reached].
[Name] Bergie's Crock Pot Pheasant [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT5H [PrepTime] PT24H [TotalTime] PT29H [DatePublished] 2001-05-29T14:29:00Z [Description] This recipe produces a delicious, moist, tender bird. It is important that you marinate the bird for the full 24 hours. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/91/66/pic3vAhBZ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/91/66/VxPvBQk2TU2lmWBLDGDx_10224458583311662.jpg"] [RecipeCategory] Canadian [Keywords] ["High Protein", "High In...", "Weeknight", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["1 -2", "1/4", "1/3", "3", "3", "2", "1/2", "3", "1", NA] [RecipeIngredientParts] ["pheasant", "salt", "light soy sauce", "Worcestershire sauce", "dark brown sugar", "garlic", "liquid smoke", "Tabasco sauce", "pepper"] [AggregatedRating] 4.5 [ReviewCount] 9.0 [Calories] 886.3 [FatContent] 37.3 [SaturatedFatContent] 10.8 [CholesterolContent] 284.0 [SodiumContent] 17346.1 [CarbohydrateContent] 34.9 [FiberContent] 0.6 [SugarContent] 27.1 [ProteinContent] 96.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Skin the pheasant and wash. Put pheasant in a large bowl with the salt and cover with cold water. Soak at least an hour. Then discard the brine solution. Cut pheasant into 4 pieces. Mix Marinade ingredients in a large zip lock bag (big enought to hold the pheasant pieces]. Put pheasant pieces into the zip lock bag and put into the fridge. Marinate for 24 hours. Turn the bag every time you open the fridge. Discard the marinade. Put a 1/2 cup of water in your crockpot with the pheasant pieces. You may want to add a little more water while cooking if it goes dry (A nice touch is to use a dry white wine instead of the water or mix Wine and water 1/2 and 1/2]. cook on low for at least 5 hours.
[Name] Skillet Macaroni & Beef [AuthorId] 6415 [AuthorName] Fancy Free [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2001-05-29T17:15:00Z [Description] This is an easy to prepare, one skillet dinner. I don't remember where I got it, but my family loves it and asks for it often. It is a good potluck dish if you double, or triple it. People will ask for your goulash recipe. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Meat", "Low Cholesterol", "Potluck", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "8", "1/2", "1/2", "2", "1", "1", "1/4", "1 1/2", NA] [RecipeIngredientParts] ["ground beef", "macaroni", "onion", "green pepper", "tomato sauce", "water", "salt", "pepper", "Worcestershire sauce"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 499.8 [FatContent] 18.1 [SaturatedFatContent] 6.9 [CholesterolContent] 77.1 [SodiumContent] 1324.1 [CarbohydrateContent] 52.8 [FiberContent] 4.2 [SugarContent] 8.3 [ProteinContent] 30.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cook beef in a large skillet until no longer red. Remove from skillet, using a slotted spoon so as to save liquid in the skillet. Cook macaroni, onion and green pepper in drippings until macaroni is yellow. Return meat to skillet along with tomato sauce, water, salt, pepper and Worcestershire sauce. Cover and simmer 25 minutes.
[Name] Coconut-Condensed Milk Cake [AuthorId] 4994 [AuthorName] Mona Theriot [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2001-05-29T17:16:00Z [Description] Make and share this Coconut-Condensed Milk Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Coconut", "Fruit", "Nuts", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "3", "1 1/4", "1/3", "1", "1", "1", "1", "1/2 - 3/4"] [RecipeIngredientParts] ["eggs", "water", "cream of coconut", "Cool Whip", "flaked coconut", "pecans"] [AggregatedRating] 5.0 [ReviewCount] 24.0 [Calories] 578.8 [FatContent] 29.0 [SaturatedFatContent] 13.9 [CholesterolContent] 58.5 [SodiumContent] 381.6 [CarbohydrateContent] 74.5 [FiberContent] 1.6 [SugarContent] 62.4 [ProteinContent] 7.5 [RecipeServings] nan [RecipeYield] 1 oblong cake [RecipeInstructions] Mix white cake and bake in 9\" x 13\" pan according to directions. When done, punch holes all over cake with wooden dowel. Pour condensed milk and coconut cream over cake while still warm. Allow to cool a little and spread with Cool Whip topping. Sprinkle with coconut and pecans. Ready to serve. Refrigerate uneaten portion.
[Name] Karo Pecan Pie [AuthorId] 4994 [AuthorName] Mona Theriot [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2001-05-29T17:17:00Z [Description] A delicious pecan pie that comes out every time. The chopped pecans gives this pie a special texture. You'll love it. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Fruit", "Nuts", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["4", "1", "1", "1", "1/2", "1", "1", NA] [RecipeIngredientParts] ["eggs", "sugar", "butter", "salt", "vanilla", "pecans", "whole pecans"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 716.3 [FatContent] 27.2 [SaturatedFatContent] 5.1 [CholesterolContent] 193.6 [SodiumContent] 514.7 [CarbohydrateContent] 117.9 [FiberContent] 2.6 [SugarContent] 73.2 [ProteinContent] 8.8 [RecipeServings] nan [RecipeYield] 1 Pie [RecipeInstructions] Beat eggs, add sugar and karo and beat until well mixed. Add butter, salt, vanilla and pecans. Pour into unbaked pie crust. Arrange whole pecan halves on top of pie. Bake for 45 minutes in oven that has been preheated to 300 degrees.
[Name] Rice Cooker Seafood Jambalaya [AuthorId] 4994 [AuthorName] Mona Theriot [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2001-05-30T09:09:00Z [Description] Seafood at its best. This dish is very quick and easy to make. Perfect for the working woman or man. [Images] character(0) [RecipeCategory] Crab [Keywords] ["Cajun", "Creole", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1", "1 1/2", "1/2 - 1", "1", "1", "1/2", "1", "1", "1", NA] [RecipeIngredientParts] ["raw shrimp", "raw rice", "butter", "margarine", "onion", "bell pepper", "garlic", "beef broth", "mushrooms"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 302.4 [FatContent] 12.9 [SaturatedFatContent] 7.6 [CholesterolContent] 112.8 [SodiumContent] 588.2 [CarbohydrateContent] 32.5 [FiberContent] 1.6 [SugarContent] 1.2 [ProteinContent] 13.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Mix everything in rice cooker (uncooked]. Season to taste (remember, the broth is salty]. Turn rice cooker on. Takes approximately 30 minutes.
[Name] Crawfish or Shrimp Fettuccini [AuthorId] 4994 [AuthorName] Mona Theriot [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2001-05-30T09:12:00Z [Description] Make and share this Crawfish or Shrimp Fettuccini recipe from Food.com. [Images] character(0) [RecipeCategory] Crawfish [Keywords] ["Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "2", "1", "1 -2", "1/4", "2", "2", "10", "2", "2/3", "2", "2/3"] [RecipeIngredientParts] ["onions", "celery", "bell pepper", "margarine", "flour", "parsley", "garlic", "half-and-half", "crawfish", "shrimp", "Velveeta cheese", "American cheese", "fettuccine pasta"] [AggregatedRating] nan [ReviewCount] nan [Calories] 602.4 [FatContent] 37.5 [SaturatedFatContent] 13.1 [CholesterolContent] 226.2 [SodiumContent] 973.0 [CarbohydrateContent] 33.2 [FiberContent] 1.1 [SugarContent] 4.9 [ProteinContent] 32.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Saute' the onions, celery, and bell peppers in the margarine until the onions are clear.", "Stir in flour.", "COVER.", "Cook on low heat for 15 minutes, stirring often.", "Add parsley and crawfish or shrimp and cook another 15 minutes.", "Add Half& Half, cheese, garlic and Jalapeno pappers.", "Add salt and pepper to taste.", "Cook 15 minutes.", "Meanwhile, cook fetuccini noodles according to package directions, but do not add salt to water.", "Combine cooked noodles with other ingredients and bake in 4 quart dish at 350 degrees for 15 minutes." ]
[Name] Ritz Cracker Pecan Pie [AuthorId] 4994 [AuthorName] Mona Theriot [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2001-05-30T09:15:00Z [Description] A different version of a pecan pie that is easy and delicious. The recipe comes from the Louisiana Fur & Wildlife Cookbook. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Fruit", "Nuts", "Low Cholesterol", "Healthy", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["3", "1", "1", "1", "14", "1"] [RecipeIngredientParts] ["sugar", "baking powder", "pecans", "vanilla"] [AggregatedRating] nan [ReviewCount] nan [Calories] 226.7 [FatContent] 11.1 [SaturatedFatContent] 1.1 [CholesterolContent] 0.0 [SodiumContent] 109.4 [CarbohydrateContent] 30.8 [FiberContent] 1.4 [SugarContent] 26.1 [ProteinContent] 3.0 [RecipeServings] nan [RecipeYield] 1 Pie [RecipeInstructions] Beat egg whites until foamy, add sugar and vanilla, beat until stiff. Sprinkle baking powder over crackers, mix well. Add crushed crackers and pecans to egg white mixture. Add vanilla, mix well. Batter will be stiff. Spread onto well greased 9\" x 9\"square pan or pyrex dish. Bake at 350 degrees for 30 minutes, little less for glass dish. Serve warm with vanilla ice cream, if desired.
[Name] Banana Nut Bread [AuthorId] 4994 [AuthorName] Mona Theriot [CookTime] PT50M [PrepTime] PT15M [TotalTime] PT1H5M [DatePublished] 2001-05-30T09:17:00Z [Description] My husband, Daniel's, favorite desert. He likes it cooled, I like it warm with ice cold milk. The recipe came from Regina Philips "Fit for a King" recipe book. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/91/73/9173.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/91/73/b4CAOBOVSaGHeOYB9VN6-20131028_162531.jpg"] [RecipeCategory] Quick Breads [Keywords] ["Breads", "Fruit", "Nuts", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1/2", "1", "2", "1/2", "2", "1", "1/2", "3"] [RecipeIngredientParts] ["butter", "margarine", "sugar", "eggs", "salt", "flour", "baking soda", "bananas", "bananas"] [AggregatedRating] 4.5 [ReviewCount] 41.0 [Calories] 426.4 [FatContent] 17.6 [SaturatedFatContent] 8.4 [CholesterolContent] 77.0 [SodiumContent] 480.4 [CarbohydrateContent] 62.8 [FiberContent] 2.9 [SugarContent] 31.7 [ProteinContent] 7.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 350F and grease a loaf pan. Sift dry ingredients together. Beat butter and sugar together until fluffy. Add eggs and mix. Add dry ingredients to the batter and stir well. Fold in mashed bananas and nuts. Pour into prepared pan. Bake for 45-50 minutes or until inserted toothpick comes out clean.
[Name] Fresh Apple Cake [AuthorId] 4994 [AuthorName] Mona Theriot [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2001-05-30T09:24:00Z [Description] Make and share this Fresh Apple Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Apple", "Fruit", "Nuts", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "2", "1/2", "2", "2", "1/2", "1/2", "1/2", "4"] [RecipeIngredientParts] ["eggs", "sugar", "butter", "oleo", "flour", "baking soda", "salt", "nutmeg", "pecans", "apples"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 338.1 [FatContent] 12.0 [SaturatedFatContent] 5.5 [CholesterolContent] 51.3 [SodiumContent] 387.2 [CarbohydrateContent] 55.7 [FiberContent] 2.0 [SugarContent] 37.9 [ProteinContent] 3.8 [RecipeServings] nan [RecipeYield] 1 Bundt Cake [RecipeInstructions] Cut apples in cubes, sprinkle with lemon juice to keep from discoloring and mix with 1 cup sugar to make liquid for cake. Set aside. Cream eggs, butter and remaining sugar. Add dry ingredients, and pecans. Add the cubed apple mixture. Bake in greased floured bundt pan at 350 degrees approximately 1 hour (longer if necessary] until done or inserted toothpick comes out clean. May be eaten warm, or cooled and served with ice cream, if desired.
[Name] Cream Cheese Pound Cake [AuthorId] 4994 [AuthorName] Mona Theriot [CookTime] PT1H30M [PrepTime] PT15M [TotalTime] PT1H45M [DatePublished] 2001-05-30T09:25:00Z [Description] This cake is really different, rich and delicious! It came from my sister in law's mother, Ethel Theriot. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cheese", "Fruit", "Nuts", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1/2", "1", "2 1/2", "5", "3", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["butter", "shortening", "cream cheese", "sugar", "eggs", "cake flour", "baking powder", "buttermilk", "vanilla extract", "pecans"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 799.0 [FatContent] 47.5 [SaturatedFatContent] 20.8 [CholesterolContent] 180.5 [SodiumContent] 295.8 [CarbohydrateContent] 85.7 [FiberContent] 1.8 [SugarContent] 52.0 [ProteinContent] 10.2 [RecipeServings] nan [RecipeYield] 1 Cake [RecipeInstructions] Cream butter, shortening and cream cheese. Gradually add sugar, beating until light& fluffy. Add eggs, beating well. Combine flour, baking powder, and pecans, add to creamed mixture alternately with buttermilk, stirring just until blended. Stir in flavorings. Spoon batter in greased, floured 10\" tube pan. Bake at 325 degrees for 1 1/2 hours. Cool in pan 10-15 minutes. Remove from pan and finish cooling. Ready to serve.
[Name] Banana Muffins [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2001-05-30T09:26:00Z [Description] Make and share this Banana Muffins recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/91/76/01498922360.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/91/76/01481549935.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/91/76/QdoWiQw4SzCOCuidHr9t_1514480476266194072885.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/91/76/01501653710.jpeg", "https://img.sndimg.com/food/image/upload/v1/img/feed/9176/72y0hkAiSjGs0IEnZ42k_banana%20muffin.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/91/76/01491757060.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/91/76/E6uPMBjZQC6HSU99Atmt_bananamuffinsmoist.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/91/76/piceA8eZQ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/91/76/picKKR5FQ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/91/76/picZtPIho.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/91/76/picg8Fmmi.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/91/76/picOsIqSA.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/91/76/picLPYfab.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/91/76/piccPRhWA.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/91/76/picDgMqu4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/91/76/picT8R9ma.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/91/76/picJLcSwk.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/91/76/picWEzJkk.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/91/76/picXcGyXG.jpg" ] [RecipeCategory] Quick Breads [Keywords] ["Breads", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["3", "3/4", "1", "1/3", "1", "1", "1/2", "1 1/2", "1/2"] [RecipeIngredientParts] ["bananas", "white sugar", "egg", "butter", "baking soda", "baking powder", "salt", "all-purpose flour", "walnuts"] [AggregatedRating] 5.0 [ReviewCount] 138.0 [Calories] 218.7 [FatContent] 8.9 [SaturatedFatContent] 3.7 [CholesterolContent] 29.0 [SodiumContent] 283.8 [CarbohydrateContent] 33.0 [FiberContent] 1.6 [SugarContent] 16.8 [ProteinContent] 3.3 [RecipeServings] nan [RecipeYield] 12 muffins [RecipeInstructions] Mash bananas. Add sugar and slightly beaten egg. Add the melted butter and chopped walnuts. Add the dry ingredients stir to mix. Fill greased muffin tray with mixture and bake for 20 minutes in a 375F degrees oven.
[Name] Black Bean and Mandarin Orange Salad [AuthorId] 2312 [AuthorName] Gay Gilmore [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2001-05-30T09:29:00Z [Description] Make and share this Black Bean and Mandarin Orange Salad recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/91/77/picBKq5xS.jpg" [RecipeCategory] Black Beans [Keywords] ["Beans", "Vegetable", "Mexican", "Low Cholesterol", "Healthy", "Potluck", "Spring", "Summer", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1", "1", "1/4", "1/4", "1/4", "1/2", "1/4", "1", "1"] [RecipeIngredientParts] ["mandarin orange segments", "red wine vinegar", "olive oil", "Dijon mustard", "cilantro", "cumin", "pepper", "feta cheese", "red onion", "garlic", "black beans"] [AggregatedRating] 5.0 [ReviewCount] 9.0 [Calories] 230.6 [FatContent] 7.6 [SaturatedFatContent] 4.1 [CholesterolContent] 22.2 [SodiumContent] 302.9 [CarbohydrateContent] 31.7 [FiberContent] 8.0 [SugarContent] 11.6 [ProteinContent] 10.7 [RecipeServings] 3.0 [RecipeYield] nan [RecipeInstructions] Drain oranges, reserving 1/2 tbsp per serving of the liquid. Mix well: the reserved liquid, vinegar, oil, mustard, cilantro, cumin, and pepper in a large bowl. Add oranges, cheese, onions, garlic and beans and toss well.
[Name] Orzo Salad With Corn and Cucumber-Feta Dressing [AuthorId] 2312 [AuthorName] Gay Gilmore [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2001-05-30T09:30:00Z [Description] Make and share this Orzo Salad With Corn and Cucumber-Feta Dressing recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/91/78/picGDmQrW.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Corn", "Vegetable", "Low Cholesterol", "Kid Friendly", "Summer", "< 30 Mins"] [RecipeIngredientQuantities] ["8", "3", "1/4", "1", "1", "4", "1", "1/4", "1/4"] [RecipeIngredientParts] ["feta cheese", "cucumbers", "olive oil", "water", "orzo pasta", "corn", "black olives", "green onion", "flat leaf parsley"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 642.0 [FatContent] 25.4 [SaturatedFatContent] 8.4 [CholesterolContent] 35.7 [SodiumContent] 806.1 [CarbohydrateContent] 88.1 [FiberContent] 7.3 [SugarContent] 10.8 [ProteinContent] 20.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Put 3/4 of the feta, 1/2 of the cucumbers, the oil and water into a food processor and blend until smooth. Season with salt and pepper as needed. Cook the orzo as directed. Drain the pasta and place in a large bowl with corn, olives, onions and parsley. Mix in dressing. Sprinkle with remaining feta.
[Name] Tapenade [AuthorId] 2312 [AuthorName] Gay Gilmore [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2001-05-30T09:34:00Z [Description] Make and share this Tapenade recipe from Food.com. [Images] character(0) [RecipeCategory] Spreads [Keywords] ["European", "High In...", "Potluck", "Summer", "< 15 Mins"] [RecipeIngredientQuantities] ["10", "2", "1", "1", "8", "1", "1", "2", "3/4", "1"] [RecipeIngredientParts] ["garlic", "black olives", "parsley", "green onions", "basil", "walnuts", "parmesan cheese", "olive oil", "baguette"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 396.4 [FatContent] 28.4 [SaturatedFatContent] 5.9 [CholesterolContent] 14.7 [SodiumContent] 696.4 [CarbohydrateContent] 25.7 [FiberContent] 3.1 [SugarContent] 1.0 [ProteinContent] 11.9 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Press the garlic into the lemon juice or if you don't have a garlic press, mince and put it into the lemon juice, while you prepare the other items. Put the rest of the ingredients into a food processor and process into a finely chopped paste. Put in a bowl and mix in the garlic, lemon juice and olive oil well. Serve with bread slices.
[Name] Chilled Tomato Gazpacho [AuthorId] 2312 [AuthorName] Gay Gilmore [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2001-05-30T09:36:00Z [Description] Make and share this Chilled Tomato Gazpacho recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/91/80/Ufv2k7gTDqeGd6WtpQBb_DSC05713-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/91/80/pictzwWA9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/91/80/BLVz11IlT7a0B2iqhHtd_DSC05714-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/91/80/oG8XAAaoSWwBz9u9Yn1t_DSC05710-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/91/80/picS6w1hv.jpg"] [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Vegan", "Low Cholesterol", "Summer", "< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["4", "1/2", "1", "1", "2", "1", "2", "1/2", "1", "2", "1", "1", "1/4 - 1/2", "1/4", "2 -3", NA, NA, NA, "2"] [RecipeIngredientParts] ["tomato juice", "onion", "garlic", "bell pepper", "honey", "cucumber", "scallions", "lime, juice of", "red wine vinegar", "basil", "tarragon", "cumin", "fresh parsley", "olive oil", "salt", "pepper", "cayenne", "fresh tomatoes"] [AggregatedRating] 5.0 [ReviewCount] 13.0 [Calories] 104.6 [FatContent] 4.9 [SaturatedFatContent] 0.7 [CholesterolContent] 0.0 [SodiumContent] 444.5 [CarbohydrateContent] 15.2 [FiberContent] 2.5 [SugarContent] 9.6 [ProteinContent] 2.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Combine all ingredients in a large pot. Refrigerate til ready to serve.

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