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[Name] Tomato-Basil Dressing [AuthorId] 2312 [AuthorName] Gay Gilmore [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-05-30T12:17:00Z [Description] Make and share this Tomato-Basil Dressing recipe from Food.com. [Images] character(0) [RecipeCategory] Salad Dressings [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/3", "2", "2 1/2", "3/4", "1/4", "1/4"] [RecipeIngredientParts] ["white wine vinegar", "tomato juice", "fresh basil", "extra virgin olive oil", "salt", "pepper"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 52.5 [FatContent] 5.6 [SaturatedFatContent] 0.8 [CholesterolContent] 0.0 [SodiumContent] 332.3 [CarbohydrateContent] 0.7 [FiberContent] 0.1 [SugarContent] 0.5 [ProteinContent] 0.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] "Combine all ingredients."
[Name] Carnival Garlic Prawns [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2001-05-30T12:19:00Z [Description] This recipe has just enough bite to it and not detract from the flavor of the prawns. Don't panic over the 10 garlic cloves, try it! Serve with mixed wild and Basmati rice. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/91/82/picu9JhfO.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/91/82/pic2jXpBi.jpg"] [RecipeCategory] Spicy [Keywords] ["< 30 Mins", "Stove Top", "Stir Fry", "Easy"] [RecipeIngredientQuantities] ["10", "1", "1", "1", "36", "6", "2"] [RecipeIngredientParts] ["garlic", "green sweet pepper", "yellow sweet pepper", "lite olive oil"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 256.2 [FatContent] 21.1 [SaturatedFatContent] 2.9 [CholesterolContent] 68.0 [SodiumContent] 310.3 [CarbohydrateContent] 9.1 [FiberContent] 1.7 [SugarContent] 2.0 [ProteinContent] 8.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Slice garlic cloves very thinly. Cut peppers into 1/2\" strips. Slice Prawns in half lengthwise. Heat Oil and saute the peppers for 1 minute. Add prawns and cook until just pink. Add chili paste and garlic cook for 2 minute stirring gently. DONOT OVER COOK PEPPERS OR PRAWNS.
[Name] Mediterranean Tabouli [AuthorId] 2312 [AuthorName] Gay Gilmore [CookTime] PT1H [PrepTime] PT1H [TotalTime] PT2H [DatePublished] 2001-05-30T12:20:00Z [Description] Make and share this Mediterranean Tabouli recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Grains", "Southwest Asia (middle East]", "Asian", "Low Protein", "Vegan", "Low Cholesterol", "Spring", "Summer", "Weeknight", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1 1/2", "1", "1/4", "1/2", "2", NA, "4", "1", "10 -15", "2", "1"] [RecipeIngredientParts] ["Bulgar wheat", "boiling water", "salt", "fresh lemon juice", "olive oil", "garlic", "pepper", "scallions", "parsley", "mint leaves", "tomatoes", "cucumber"] [AggregatedRating] 4.5 [ReviewCount] 9.0 [Calories] 209.8 [FatContent] 18.3 [SaturatedFatContent] 2.5 [CholesterolContent] 0.0 [SodiumContent] 401.8 [CarbohydrateContent] 11.5 [FiberContent] 2.8 [SugarContent] 2.5 [ProteinContent] 2.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Put the wheat into the water and soak for 30 minutes until reconstitued. Mix with the salt, lemon juice, oil, garlic, pepper, and scallions. Chill for 30 minutes. Before serving, add the rest of the ingredients. Mix and serve.
[Name] Chiles Rellenos Casserole [AuthorId] 2312 [AuthorName] Gay Gilmore [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2001-05-30T12:27:00Z [Description] Make and share this Chiles Rellenos Casserole recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/91/84/pic1X1LO1.jpg" [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Mexican", "Potluck", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1/2", "1", "1 3/4", "1 1/2", "1/2", "1/4", "1/4", "1", "2", "1", "1", "1/3", "1/4", "1 1/3", "1/8", "2", "2"] [RecipeIngredientParts] ["ground chicken", "onion", "cumin", "oregano", "garlic powder", "salt", "pepper", "whole green chilies", "colby-monterey jack cheese", "corn", "flour", "salt", "skim milk", "eggs"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 314.5 [FatContent] 11.5 [SaturatedFatContent] 5.2 [CholesterolContent] 112.4 [SodiumContent] 730.6 [CarbohydrateContent] 30.7 [FiberContent] 5.5 [SugarContent] 4.9 [ProteinContent] 23.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cook the chicken and onion in a non-stick pan over medium high heat until brown. Combine chicken mixture with cumin, oregano, garlic powder, salt, pepper, and beans in a bowl. Cut chilis in half, and arrange a layer on the bottom of a 9x12 baking dish. Layer 1/2 of the cheese and 1/2 corn on top, leaving a small border. Spread chicken mixture on top of cheese, also leaving a border, and repeat the layers. Mix the flour and salt in a bowl. Add milk and hot sauce. Stir in eggs and whites. Pour this mixture over the top of the casserole. Bake at 350 degrees for 1 hour or until set. Let cool for 5 minutes before cutting and serving.
[Name] Marinated Vegetables [AuthorId] 10394 [AuthorName] Steve Brown [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2001-05-30T12:29:00Z [Description] A zesty salad that is a good item for showers, parties, etc. The longer it sits in refrigerator, the better. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["< 30 Mins", "For Large Groups", "No Cook", "Refrigerator"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1", "3/4", "3/4", "1", "1/2", "1/2", "1", "2", "1/2", NA, NA, NA] [RecipeIngredientParts] ["cauliflower", "broccoli", "celery", "bell pepper", "onion", "canola oil", "vinegar", "salt", "pepper", "dry mustard", "poppy seeds", "sugar", "zucchini", "fresh mushrooms", "cucumber"] [AggregatedRating] 4.5 [ReviewCount] 7.0 [Calories] 113.1 [FatContent] 8.4 [SaturatedFatContent] 0.6 [CholesterolContent] 0.0 [SodiumContent] 79.0 [CarbohydrateContent] 8.9 [FiberContent] 1.5 [SugarContent] 6.3 [ProteinContent] 1.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Break or cut vegetables into bite-sized pieces. Mix in a large bowl. Dressing: Mix and pour over vegetables. Let stand overnight. will keep two weeks in refrigerator.
[Name] To Die for Brownies [AuthorId] 9690 [AuthorName] Cheryl E [CookTime] PT35M [PrepTime] PT15M [TotalTime] PT50M [DatePublished] 2001-05-30T12:32:00Z [Description] No other recipe I've found compares. The ultimate cake-like brownie. After many years this recipe still holds strong in our family. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/91/86/picPWiARg.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/91/86/picNmqm2f.jpg"] [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Lunch/Snacks", "Cookie & Brownie", "Kid Friendly", "Kosher", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1 1/3", "1", "1/2", "1", "1", "2", "4", "1 1/2", "1", "1/2", "1/4", "1/4", "3", "1"] [RecipeIngredientParts] ["all-purpose flour", "baking powder", "salt", "butter", "white sugar", "eggs", "vanilla", "walnuts", "butter", "milk", "icing sugar", "vanilla"] [AggregatedRating] 4.5 [ReviewCount] 68.0 [Calories] 501.8 [FatContent] 25.8 [SaturatedFatContent] 12.7 [CholesterolContent] 105.8 [SodiumContent] 253.8 [CarbohydrateContent] 64.6 [FiberContent] 2.2 [SugarContent] 50.6 [ProteinContent] 5.7 [RecipeServings] nan [RecipeYield] 15 brownies [RecipeInstructions] ["Combine flour, baking powder and salt (set aside].", "Combine melted butter, cocoa, sugar, eggs and vanilla.", "Blend dry mix into moist mixture.", "Add nuts and pour batter into a greased 9x13-inch pan.", "Bake at 350°F degrees for 35 minutes or until it just starts to pull away from sides.", "ICING: Melt butter in saucepan with milk on medium/low.", "Combine cocoa with sugar and stir into milk mixture.", "Add vanilla and let cool till spreading consistency (will be runny at first].", "Sprinkle with more nuts if desired." ]
[Name] Deluxe Coleslaw [AuthorId] 9690 [AuthorName] Cheryl E [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2001-05-30T12:34:00Z [Description] Make and share this Deluxe 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/91/87/picdRK5Hp.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "< 15 Mins", "No Cook", "Refrigerator", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["1/2", "1", "1", "1/2", "1/4", "1/8", "1/8", "2", "1", "1", "1"] [RecipeIngredientParts] ["mayonnaise", "milk", "lemon juice", "white vinegar", "brown sugar", "salt", "pepper", "paprika", "onions", "cabbage", "green pepper", "carrot"] [AggregatedRating] 4.5 [ReviewCount] 6.0 [Calories] 75.7 [FatContent] 0.5 [SaturatedFatContent] 0.2 [CholesterolContent] 0.5 [SodiumContent] 201.5 [CarbohydrateContent] 17.3 [FiberContent] 6.6 [SugarContent] 9.4 [ProteinContent] 3.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In a large bowl, whisk together mayo, milk, lemon juice, sugar, salt, pepper and paprika until well blended. Add the shredded cabbage and carrot, pepper and onion. Gently toss together. Cover and refrigerate at LEAST 1 hour for flavours to combine.
[Name] Orange Souffle [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2001-05-30T12:38:00Z [Description] Make and share this Orange Souffle recipe from Food.com. [Images] character(0) [RecipeCategory] Kid Friendly [Keywords] ["< 15 Mins", "No Cook", "Refrigerator"] [RecipeIngredientQuantities] ["3", "2", "5", "6", "2", "1"] [RecipeIngredientParts] ["orange custard", "milk", "sugar", "cocoa powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 284.2 [FatContent] 9.3 [SaturatedFatContent] 5.8 [CholesterolContent] 34.2 [SodiumContent] 120.1 [CarbohydrateContent] 44.3 [FiberContent] 0.9 [SugarContent] 31.5 [ProteinContent] 8.5 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Take orange custard in a bowl. Add milk, sugar and custard powder. Then add orange esence, orange colour and cocoa powder. Mix really well. Serve chilled!
[Name] Bread Pudding [AuthorId] 4994 [AuthorName] Mona Theriot [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2001-05-30T12:39:00Z [Description] This recipe makes a softer bread pudding that is pleasing to the palate. You may use lowfat milk and margarine to cut back on the fat content. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["8", "3", "1", "1 1/2", "4", "1/2", "1", "1", "3"] [RecipeIngredientParts] ["egg", "sugar", "milk", "butter", "oleo", "evaporated milk", "vanilla", "sugar"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 495.9 [FatContent] 22.1 [SaturatedFatContent] 12.9 [CholesterolContent] 157.2 [SodiumContent] 368.4 [CarbohydrateContent] 65.1 [FiberContent] 0.6 [SugarContent] 43.4 [ProteinContent] 10.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Pour can milk and vanilla over bread, broken in pieces in large bowl. Allow to soften Beat egg yolks and whole egg with sugar until fluffy in separate bowl. Warm whole milk with butter, heat until butter is melted, don't boil. Add mixture of beaten eggs and sugar to bread. Pour scalded milk with butter slowly over bread mixture. Stir well. Pour into large 9\" x 13\" oblong pyrex dish or baking pan sprayed with pam to prevent sticking. Mixture will be soupy. Bake for 40-50 minutes until firm and lightly browned. Beat egg whites with sugar and 1/2 tsp cream of tarter until stiff. (1 Tbsp sugar to each egg white] Spread meringue over top of baked pudding. Bake approximately 20 minutes in 350 degree oven until meringue is lightly browned.
[Name] Tamales [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT3H [PrepTime] PT2H [TotalTime] PT5H [DatePublished] 2001-05-30T12:40:00Z [Description] Make and share this Tamales recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken", "Poultry", "Meat", "Weeknight", "For Large Groups", "Steam"] [RecipeIngredientQuantities] ["5", "1", "2/3", "4", "2", "3", "1/3"] [RecipeIngredientParts] ["chicken wings", "masa harina flour", "salt", "chicken broth"] [AggregatedRating] nan [ReviewCount] nan [Calories] 151.4 [FatContent] 9.5 [SaturatedFatContent] 3.5 [CholesterolContent] 8.1 [SodiumContent] 290.1 [CarbohydrateContent] 14.6 [FiberContent] 1.8 [SugarContent] 0.2 [ProteinContent] 2.4 [RecipeServings] 24.0 [RecipeYield] nan [RecipeInstructions] Sort corn husks, setting aside any torn ones. Soak intact husks in warm water for atleast 1 hour or until softened and easy to fold. Beat 2/3 cup lard in a large mixer bowl until creamy. Combine mass harina and salt in a medium bowl. Alternately, add mass harina mixture and broth to lard, mixing well after each addition. Gradually, add melted lard and mix until you get the consistency of thick cake batter. Spread 1/4 cup masa to form a square in the centre of one husk. Place about 1/4 cup meat filling in the center of a masa square. Fold right then left edge of husk over masa. Fold up bottom edge. Repeat with rest of the ingredients. Place vegetable steamer in pot with lid; add water just below steamer. Arrange tamales upright in steamer rack. Cover top of tamales with reserved dry husks and a damp towel. Bring to a boil. Reduce heat to low. Steam, adding water as needed for 2-2 1/2 hours or until masa pulls away from husks.
[Name] White Chocolate Fig Kisses [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] nan [PrepTime] PT40M [TotalTime] PT40M [DatePublished] 2001-05-30T12:42:00Z [Description] Make and share this White Chocolate Fig Kisses recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 60 Mins", "For Large Groups", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["4", "24", "1/2"] [RecipeIngredientParts] ["white chocolate", "dried figs", "pistachio nuts"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 60.6 [FatContent] 2.7 [SaturatedFatContent] 1.1 [CholesterolContent] 0.7 [SodiumContent] 5.1 [CarbohydrateContent] 8.9 [FiberContent] 1.1 [SugarContent] 7.0 [ProteinContent] 1.1 [RecipeServings] 24.0 [RecipeYield] nan [RecipeInstructions] Melt chocolate in a double boiler. Stir well. Line a tray with wax paper. Dip fig in chocolate and then into the chopped nuts. Refrigerate until chocolate has hardened. Store figs in the refrigerator in an airtight container with waxed paper between layers for upto 1 week.
[Name] Chocolate Dessert Fondue [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2001-05-30T12:44:00Z [Description] Make and share this Chocolate Dessert Fondue recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1", "1", "1/3", "6", "2"] [RecipeIngredientParts] ["butter", "margarine", "miniature marshmallow", "milk"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 485.5 [FatContent] 34.3 [SaturatedFatContent] 21.4 [CholesterolContent] 122.9 [SodiumContent] 118.5 [CarbohydrateContent] 44.3 [FiberContent] 0.1 [SugarContent] 28.9 [ProteinContent] 3.6 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Rub butter on the sides on your fondue pot. Break candy into small pieces. Melt candy, marshmallows and milk in a covered fondue pot. Stir once in every 15 minutes until ingredients are melted and smooth. Then, add whipping cream. Cover and continue heating for 30 minutes or until desired. Serve with bite-size pieces of strawberries, chocolate cake, pound cake, marshmallows, peaches, etc.
[Name] Basic Chicken Salad [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2001-05-30T12:45:00Z [Description] Make and share this Basic Chicken Salad recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] ["Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1/2", "1", "1/4", "2", "1/2", "1"] [RecipeIngredientParts] ["mayonnaise", "lemon juice", "ground black pepper", "chicken meat", "celery"] [AggregatedRating] 4.5 [ReviewCount] 8.0 [Calories] 160.8 [FatContent] 13.4 [SaturatedFatContent] 1.0 [CholesterolContent] 0.0 [SodiumContent] 16.4 [CarbohydrateContent] 7.2 [FiberContent] 3.7 [SugarContent] 1.6 [ProteinContent] 5.9 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Place almonds in a frying pan. Toast over medium-high heat, shaking frequently. In a medium bowl, mix together mayonnaise, lemon juice and pepper. Toss with chicken, almonds and celery.
[Name] SU-NO-MO-NO SALAD [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT4M [PrepTime] PT15M [TotalTime] PT19M [DatePublished] 2001-05-30T12:49:00Z [Description] This is a tangy refreshing salad that goes well with a shrimp dish or any oriental menu. It goes great with Tempura. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/91/94/picXLsgpo.jpg" [RecipeCategory] Japanese [Keywords] ["Asian", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["4", "7", "2", "1/4", "1/2", "1/2", "1/4", "1", "1", "1/4", "1/4"] [RecipeIngredientParts] ["white sugar", "vinegar", "soy sauce", "salt", "harusame noodles", "English cucumber", "carrot", "egg", "ham", "ginger", "Dijon mustard"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 83.9 [FatContent] 1.2 [SaturatedFatContent] 0.4 [CholesterolContent] 46.5 [SodiumContent] 669.9 [CarbohydrateContent] 14.9 [FiberContent] 0.4 [SugarContent] 13.6 [ProteinContent] 2.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Put sugar, vinegars, soy sauce and salt in a saucepan and bring to a boil. Do not stir until it boils. If you choose to use some ginger or the mustard add it now. Cool the dressing (You can make the dressing ahead of time but it is important that you keep it in a closed container so it does not go flat] Boil the Harusame for 3-4 minutes. (Have the water boiling before adding the Harusame] The Harusame is cooked when there are no white streaks when you pick it up with chopsticks. Do not overcook and cook it just before you wish to serve the salad allowing time to cool. Cool the Harusame in cold water. Slice the cucumber thinly Grate the carrot Mix Harusame, carrot and cucumber with the dressing Decorate with chopped egg and the ham if you wish to do so.
[Name] Monkey Bread [AuthorId] 4994 [AuthorName] Mona Theriot [CookTime] PT32M [PrepTime] PT15M [TotalTime] PT47M [DatePublished] 2001-05-30T12:50:00Z [Description] These pull apart bites are a favorite at our school parties. If you love cinnamon & nuts, you'll love this desert. This recipe comes from the Louisiana Fur & Wildlife Cookbook. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Low Protein", "Low Cholesterol", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["2/3", "1/2", "3", "3/4 - 1 1/2", "2", "1/2", "1"] [RecipeIngredientParts] ["sugar", "cinnamon", "oleo", "sugar", "cinnamon", "pecans"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 642.9 [FatContent] 31.5 [SaturatedFatContent] 5.7 [CholesterolContent] 0.0 [SodiumContent] 977.6 [CarbohydrateContent] 87.9 [FiberContent] 2.5 [SugarContent] 59.3 [ProteinContent] 5.7 [RecipeServings] nan [RecipeYield] 1 Bundt [RecipeInstructions] Combine first sugar and cinnamon in a paper or ziploc bag. Cut each biscuit into quarters, allow to come to room temperature (will bake much better] Place biscuits in bag of sugar& cinnamon, shake until coated. Place 1/2 the chopped nuts in bottom of bundt pan. Place 1/2 of the quartered biscuits over pecans. Prepare cinnamon glaze as follows: Combine oleo, sugar and cinnamon in saucepan. Boil 2 minutes, stirring constantly. Pour 1/2 cinnamon glaze over biscuits in bundt pan. Sprinkle remaining chopped pecans between layers. Top with remaining biscuits, nuts, and rest of glaze. Bake in preheated overn 350 degrees for 30 minutes or until well browned. Allow to cool slightly, turn onto a dish. Ready to serve.
[Name] Waikiki Chicken with Pineapple [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT2H [PrepTime] PT20M [TotalTime] PT2H20M [DatePublished] 2001-05-30T12:52:00Z [Description] Make and share this Waikiki Chicken with Pineapple 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/91/96/pic1yWctY.jpg" [RecipeCategory] Chicken [Keywords] ["Pineapple", "Poultry", "Tropical Fruits", "Fruit", "Meat", "Asian", "Indian", "Weeknight", "Oven", "Beginner Cook", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "2", "1", "1/2"] [RecipeIngredientParts] ["chicken", "salt", "pineapple ring", "flour", "peri-peri"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 193.5 [FatContent] 11.5 [SaturatedFatContent] 3.3 [CholesterolContent] 56.7 [SodiumContent] 441.1 [CarbohydrateContent] 7.6 [FiberContent] 0.7 [SugarContent] 4.1 [ProteinContent] 14.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Wash and drain chicken pieces well. Mix flour with spices. Sprinkle it all over the chicken pieces. Grease a casserole and arrange portions in it. Pour syrup from pineapple tin all over the chicken pieces. Bake in a 350 degrees oven till chicken is nicely browned. If needed, dot with a little butter. Jus before serving, add pineapple rings. Spoon liquid of the pineapple over chicken twice or thrice during baking time (1 1/2 hours] If needed, turn chicken pieces over so that the chicken is a gold colour on all sides. Serve hot.
[Name] Jan's Irish Soda Bread [AuthorId] 9974 [AuthorName] ronslaney [CookTime] PT50M [PrepTime] PT15M [TotalTime] PT1H5M [DatePublished] 2001-05-30T12:56:00Z [Description] Irish Soda bread that is quick and easy. The light rye flour gives it a flavour similar to the bread served at the Outback Steak House . Great accompaniment for soups and stews. [Images] "https://img.sndimg.com/food/image/upload/v1/img/feed/9198/lNTlPAjSYWUQX4azwAhg_IMG_2193.JPG" [RecipeCategory] Breads [Keywords] ["European", "Healthy", "Weeknight", "St. Patrick's Day", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "2", "2", "1", "1", "2", "1", "2", NA] [RecipeIngredientParts] ["whole wheat flour", "all-purpose flour", "double-acting baking powder", "salt", "baking soda", "brown sugar", "egg", "buttermilk", "oatmeal"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 337.1 [FatContent] 2.4 [SaturatedFatContent] 0.8 [CholesterolContent] 38.5 [SodiumContent] 860.6 [CarbohydrateContent] 67.4 [FiberContent] 6.0 [SugarContent] 8.9 [ProteinContent] 10.8 [RecipeServings] nan [RecipeYield] 1 large loaf [RecipeInstructions] Combine the flours, baking powder, salt, baking soda, and brown sugar in a large bowl. Mix the egg with the buttermilk and stir into the dry ingredients just to blend. Dust the counter with oatmeal flakes. Turn out dough and knead about 10 times to cover with flakes and form a round ball. Place on buttered cookie sheet, cut a cross lightly on top of loaf and bake at 375 for 45-50 minutes or until it sounds hollow when tapped on the bottom. If you don't want to use rye flour, use whole wheat. It works just as well.
[Name] Roasted Red Potato Salad [AuthorId] 6664 [AuthorName] Bruce Casey Lau [CookTime] PT2H [PrepTime] PT1H [TotalTime] PT3H [DatePublished] 2001-05-30T13:03:00Z [Description] This is a recipe idea that came from a cooking show. I took it to my kitchen and made a few modifications to personalize it. This is a relatively easy recipe to make, and is a hit at picnics. It is best served well chilled and can be garnished just prior to serving with halved cherry tomatoes and a few more black olives. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "European", "Potluck", "Spring", "Summer", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["5", NA, "1", "1", "1", NA, NA, NA, NA] [RecipeIngredientParts] ["small red potatoes", "pitted black olives", "red onion", "salt", "pepper", "garlic powder", "olive oil"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 1814.2 [FatContent] 2.8 [SaturatedFatContent] 0.7 [CholesterolContent] 0.0 [SodiumContent] 3050.0 [CarbohydrateContent] 411.4 [FiberContent] 53.7 [SugarContent] 20.7 [ProteinContent] 48.3 [RecipeServings] nan [RecipeYield] 1 Party sized batch [RecipeInstructions] Wash potatoes well and slice into uniform pieces, if potatoes are very small, quartering will work. Place all potato pieces in a large bowl. Coat with oil and spices. Spread coated potatoes on a cookie sheet and roast until lightly browned. (this usually takes 4 or 5 cookie sheets to make this large a batch] Remove roasted potatoes to colander to drain excess oil. While potatoes are roasting, prepare the remaining ingredients. Drain rep pepper fillets, and slice lengthwise into quarters. Cut quartered fillets on the diagonal into quarters again. Set aside. Cut red onion into thick slices and chop very coarsely. Onion pieces should be 1/2-3/4 inch to add color as much as flavor. Drain black olives well. Place drained potatoes into a large bowl. Add the diced and drained vegetables. Starting with one cup of Peppercorn Ranch dressing (you can substitute your favorite flavor of Ranch dressing], mix the dressing into the potato/vegetable mixture until well coated. Depending on how much dressing you like, you may add as much or as little as needed. Mix well, chill 2 hours, and serve. Tip: To make this a main dish, you can add grilled chicken strips or grilled jumbo shrimp.
[Name] Cauliflower-capsicum Delight [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT20M [PrepTime] PT0S [TotalTime] PT20M [DatePublished] 2001-05-30T13:08:00Z [Description] Make and share this Cauliflower-capsicum Delight recipe from Food.com. [Images] character(0) [RecipeCategory] Cauliflower [Keywords] ["Vegetable", "Low Protein", "Low Cholesterol", "Healthy", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "4", "1", "1", "1", "1", NA, NA, "1/2", "1", "2", "1/2", NA] [RecipeIngredientParts] ["cauliflower", "green chilies", "ginger", "garlic", "turmeric powder", "salt", "green peas", "red capsicum", "tomatoes", "self-rising flour", "coriander leaves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 615.6 [FatContent] 3.6 [SaturatedFatContent] 0.8 [CholesterolContent] 0.0 [SodiumContent] 1001.7 [CarbohydrateContent] 130.2 [FiberContent] 29.6 [SugarContent] 39.2 [ProteinContent] 29.9 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Add cauliflower florets to water and let it boil for 5 minutes. Drain. Now pour oil in a heavy bottomed vessel, just sufficient to fry the florets. Meanwhile, put self-rising flour in another vessel and add the cauliflower florets to this. Then, deep fry the florets in hot oil. Keep aside. In another pan, heat a little oil. Fry the onions until golden-brown in colour. Add green chillies, chopped tomatoes, green peas (cooked] and the capsicum. Cook for 10 minutes. Add salt and turmeric powder. Grind together ginger, garlic and peppercorns together. Put this paste into the onion-tomato mixture. Towards the end add the fried cauliflower. Mix well. Simmer for 5 minutes. Before serving, garnish with corriander leaves.
[Name] Roghni Naan [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT7H [PrepTime] PT0S [TotalTime] PT7H [DatePublished] 2001-05-30T13:16:00Z [Description] Make and share this Roghni Naan recipe from Food.com. [Images] character(0) [RecipeCategory] Weeknight [Keywords] nan [RecipeIngredientQuantities] ["4", "1", "1", "2", "1", "1", "4", "2", "1", "1", "10", "2"] [RecipeIngredientParts] ["plain white flour", "salt", "milk", "yoghurt", "dry yeast", "fresh yeast", "sugar", "butter", "ghee", "poppy seeds", "sesame seeds", "egg", "saffron", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 327.3 [FatContent] 9.4 [SaturatedFatContent] 4.8 [CholesterolContent] 20.6 [SodiumContent] 352.7 [CarbohydrateContent] 51.4 [FiberContent] 2.4 [SugarContent] 1.2 [ProteinContent] 8.9 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Mix 2 tbsps milk and saffron strands in a cup. Leave aside. Sift flour and salt in a bowl. Make a well in the centre. Mix warm milk and butter or ghee together. Pour it in the centre. Sprinkle yeast and sugar over it. Keep for 30 minutes. Knead for 15-20 minutes. Add beaten egg (if using] and yoghurt. Knead till smooth and elastic. Form the dough into a ball. Keep for 15 minutes. Grease a clean bowl. Place the dough in it. Cover with a dry cloth. Keep it overnight or for minimum 6 hours so that it can rise. Next morning, punch down the dough and knead again. Divide the dough into 8 parts. Shape into round balls. Keep for 15 minutes. Pre heat the oven to 450 degrees Fahrenhit. Take 1 ball of dough at a time. Roll out the dough into a round circle. Keep them thin in the centre and thicker around the edges. Then, pull one end outward making a tear-drop shape. Brush with ghee and saffron solution and sprinkle poppy seeds or sesame seeds. Brush the baking trays with water. Place 2-3 naans on each baking tray. Bake for 4-5 minutes until they puff up and brown specs appear on top.
[Name] Gobi ka Paratha [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT40M [PrepTime] PT0S [TotalTime] PT40M [DatePublished] 2001-05-30T13:21:00Z [Description] Make and share this Gobi ka Paratha recipe from Food.com. [Images] character(0) [RecipeCategory] Cauliflower [Keywords] ["Vegetable", "< 60 Mins"] [RecipeIngredientQuantities] ["4", "225", "2", "4", "1", "1/2", "2", "2", NA, NA, "2"] [RecipeIngredientParts] ["wheat flour", "cauliflower", "onions", "coriander leaves", "green chili", "ginger", "lime juice", "margarine", "water", "ghee", "salt"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 292.6 [FatContent] 4.4 [SaturatedFatContent] 0.9 [CholesterolContent] 0.0 [SodiumContent] 570.8 [CarbohydrateContent] 56.9 [FiberContent] 15.2 [SugarContent] 11.1 [ProteinContent] 15.7 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Clean, wash and grate cauliflower. Place in a bowl and pour hot water. Leave for 5 minutes. Drain. Squeeze the water out. Add lime juice, chilli, 1 tsp salt, corriander, onions and ginger. Mix well. Divide into 12 parts. Sift wheat flour with 1 tsp salt. Rub in margarine. Slowly add water and make a soft dough. Cover with a damp cloth. Keep aside for 20 minutes. Knead the dough again. Divide into 12 round balls. Roll out each into a round disc of 4\" diameter. Place 1 portion of cauliflower mixture on each disc. Close up bringing the sides together carefully, shape into ball again. Place each ball on a floured board and roll out into 5\" diameter. Smear with ghee or oil, one at a time. Shallow fry on a hot griddle until both sides are golden-brown in colour.
[Name] Gypsy Roti [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT25M [PrepTime] PT0S [TotalTime] PT25M [DatePublished] 2001-05-30T13:25:00Z [Description] Make and share this Gypsy Roti recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Low Cholesterol", "Healthy", "< 30 Mins"] [RecipeIngredientQuantities] ["2", "1", "2", "1", "1/2", "6", NA, NA] [RecipeIngredientParts] ["salt", "green chilies", "ginger", "yoghurt", "garlic", "ghee", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 159.6 [FatContent] 1.5 [SaturatedFatContent] 0.6 [CholesterolContent] 2.6 [SodiumContent] 400.6 [CarbohydrateContent] 32.6 [FiberContent] 5.2 [SugarContent] 1.9 [ProteinContent] 6.7 [RecipeServings] nan [RecipeYield] 6 rotis [RecipeInstructions] Sieve flour and salt. Mix well with yoghurt, garlic, green chillies and ginger. If needed, add little warm water and make a stiff dough. Divide the dough into 6 parts. Roll out into 1/2\" thick circles. Heat a griddle, place the roti in the centre. Cook 2-3 minutes, then turn the roti. Take a spoon of ghee and put around the roti. Cook until both sides are light brown. Serve hot with any vegetable dish.
[Name] Tempered Rice With Coriander Leaves [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2001-05-30T14:17:00Z [Description] Make and share this Tempered Rice With Coriander Leaves recipe from Food.com. [Images] character(0) [RecipeCategory] Asian [Keywords] ["Indian", "< 60 Mins", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["2", "2", "1/4", "1/4", "7 -8", "2", "1/4", NA, "1/2", "2"] [RecipeIngredientParts] ["cooked rice", "mustard seeds", "cumin seed", "curry leaves", "green chilies", "turmeric powder", "salt", "coriander leaves", "peanuts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 144.8 [FatContent] 6.2 [SaturatedFatContent] 0.9 [CholesterolContent] 0.0 [SodiumContent] 2.4 [CarbohydrateContent] 19.8 [FiberContent] 0.8 [SugarContent] 0.9 [ProteinContent] 2.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] De-stem the green chillies. Chop finely. Chop corriander leaves finely as well. Heat oil in a pan. Add mustard seeds, cumin seeds and curry leaves. Add chopped green chillies, turmeric powder and peanuts. Saute well. Add rice. Season and miz well. Serve hot garnished with chopped corriander leaves.
[Name] Couscous with Currants [AuthorId] 2312 [AuthorName] Gay Gilmore [CookTime] PT7M [PrepTime] PT10M [TotalTime] PT17M [DatePublished] 2001-05-30T14:18:00Z [Description] Make and share this Couscous with Currants recipe from Food.com. [Images] character(0) [RecipeCategory] Moroccan [Keywords] ["African", "Low Cholesterol", "Healthy", "< 30 Mins"] [RecipeIngredientQuantities] ["2/3", "1/3", "1", "2", "1", "1/3", "1/4", "2", "1", "2", "2", "1/4"] [RecipeIngredientParts] ["chicken broth", "couscous", "olive oil", "green onions", "garlic", "tomatoes", "chickpeas", "currants", "ground cumin", "fresh parsley", "lemon juice", "pepper"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 217.7 [FatContent] 3.4 [SaturatedFatContent] 0.5 [CholesterolContent] 0.0 [SodiumContent] 348.6 [CarbohydrateContent] 39.7 [FiberContent] 4.2 [SugarContent] 7.7 [ProteinContent] 7.9 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Bring broth to a boil, stir in couscous, cover and remove from heat. Let stand 5 minutes, and then fluff with fork. Heat oil in a skillet over medium high heat. Add green onions and garlic, cooking for 1 minute. Add couscous, tomato, chickpeas, currants and cumin cooking for 2 minutes. Remove from heat and stir in parsley, lemon juice and pepper.
[Name] Otis Spunkmeyer’s Blueberry Muffins [AuthorId] 10113 [AuthorName] southern chef in lo [CookTime] PT30M [PrepTime] PT5M [TotalTime] PT35M [DatePublished] 2001-05-31T08:26:00Z [Description] Make and share this Otis Spunkmeyer’s Blueberry Muffins recipe from Food.com. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "Berries", "Fruit", "Summer", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1", "1", "4", "1/2", "3/4", "1"] [RecipeIngredientParts] ["blueberries", "fresh blueberries", "instant vanilla pudding", "eggs", "milk", "vanilla"] [AggregatedRating] 4.5 [ReviewCount] 9.0 [Calories] 464.8 [FatContent] 21.5 [SaturatedFatContent] 3.7 [CholesterolContent] 96.8 [SodiumContent] 575.2 [CarbohydrateContent] 62.5 [FiberContent] 1.6 [SugarContent] 46.0 [ProteinContent] 6.4 [RecipeServings] nan [RecipeYield] 9-15 muffins [RecipeInstructions] Rinse blueberries lightly and drain well. In mixing bowl, beat eggs until light. Add the cake mix, pudding, vegetable oil, vanilla, and milk. Beat until smooth, but do not over beat (about 2 1/2 minutes]. Batter will be thick. Carefully fold in blueberries with spoon. Try not to break the berries--fill muffin cups 3/4 full and place into preheated 350F degree oven for 20-30 minutes, depending on muffin cup size. Will make 9 large or 12-15 small muffins.
[Name] Lemon Bar [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2001-05-31T08:28:00Z [Description] Make and share this Lemon Bar 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/92/07/picGsKylw.jpg" [RecipeCategory] < 60 Mins [Keywords] ["Oven", "Easy"] [RecipeIngredientQuantities] ["125", "1", "1/2", "2", "1 1/2", "3", "3", "1/4"] [RecipeIngredientParts] ["butter", "flour", "icing sugar", "flour", "caster sugar", "lemons, juice and zest of", "eggs", "baking powder"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 254.5 [FatContent] 9.8 [SaturatedFatContent] 5.7 [CholesterolContent] 75.1 [SodiumContent] 85.1 [CarbohydrateContent] 40.1 [FiberContent] 0.4 [SugarContent] 30.3 [ProteinContent] 2.9 [RecipeServings] nan [RecipeYield] 12-16 bars [RecipeInstructions] In a food processor mix the first 3 ingredients until they are crumbly. Press into a greased slice tin and bake 15-20 minutes at 180C degrees until golden and dry. While cooking, combine remaining ingredients. Pour over the hot crust and bake for 25-30 minutes until set. Cool. Cut into bars after dusting with icing sugar.
[Name] Highland Hot Pot [AuthorId] 10113 [AuthorName] southern chef in lo [CookTime] PT1H30M [PrepTime] PT10M [TotalTime] PT1H40M [DatePublished] 2001-05-31T08:33:00Z [Description] Make and share this Highland Hot Pot recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Scottish", "European", "Low Cholesterol", "Healthy", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "3", NA, "1/4", "1/2", "1", "1", "4", "2", "3"] [RecipeIngredientParts] ["lean beef", "flour", "sage", "sausage", "onion", "apple", "potatoes", "tomato juice", "instant beef bouillon"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 580.6 [FatContent] 23.7 [SaturatedFatContent] 8.3 [CholesterolContent] 99.8 [SodiumContent] 950.1 [CarbohydrateContent] 55.8 [FiberContent] 6.6 [SugarContent] 10.8 [ProteinContent] 36.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Coat beef with flour, salt, pepper, and sage. Place in crock pot. Add remaining ingredients and cook on low until beef is tender. This can also be done in a casserole for 1 1/2 hours at 350°F.
[Name] Mango Coconut Cucumber Salad [AuthorId] 10420 [AuthorName] mielhollinger [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2001-05-31T08:55:00Z [Description] This recipe if from the Moosewood Restaurant Cookbook. They say "Refreshing and versatile are the best words to describe this tropical melange. It can be a side dish or a salsa, and it pairs beautifully with Caribbean, Mexican, Brazilian, African, Thai, or Indian cuisine." [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/92/09/picBf92ZK.jpg" [RecipeCategory] Sauces [Keywords] ["Lunch/Snacks", "Coconut", "Fruit", "Nuts", "Low Protein", "Low Cholesterol", "Healthy", "Free Of...", "Summer", "< 60 Mins", "No Cook", "Refrigerator"] [RecipeIngredientQuantities] ["1", "1/2", "1", "1", "2", "2", "1", "1"] [RecipeIngredientParts] ["cucumber", "fresh chili pepper", "fresh lemon juice", "fresh lime juice", "brown sugar", "unsweetened dried shredded coconut", "mango", "red bell pepper"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 111.7 [FatContent] 1.4 [SaturatedFatContent] 0.8 [CholesterolContent] 0.0 [SodiumContent] 5.6 [CarbohydrateContent] 25.9 [FiberContent] 3.0 [SugarContent] 21.3 [ProteinContent] 1.9 [RecipeServings] 3.0 [RecipeYield] nan [RecipeInstructions] In a large bowl, combine the cucumber, chile, lemon and lime juice, brown sugar, coconut, mango, and bell pepper. Toss well. Cover and chill for 20 minutes and serve cold. Just before serving, top with cilantro or spearmint.
[Name] Oriental Beef and Noodles (Crock Pot) [AuthorId] 10113 [AuthorName] southern chef in lo [CookTime] PT10H [PrepTime] PT15M [TotalTime] PT10H15M [DatePublished] 2001-05-31T08:58:00Z [Description] Make and share this Oriental Beef and Noodles (Crock Pot) recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Chinese", "Asian", "Weeknight"] [RecipeIngredientQuantities] ["1 1/2", "1", "3", "3", "2", "1/4", "1/4", "1", "1", "2", "12"] [RecipeIngredientParts] ["red bell pepper", "garlic cloves", "carrots", "rice vinegar", "tomato sauce", "sherry wine", "oyster sauce", "sugar", "peanuts"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 292.5 [FatContent] 6.9 [SaturatedFatContent] 2.0 [CholesterolContent] 71.4 [SodiumContent] 217.0 [CarbohydrateContent] 25.8 [FiberContent] 2.7 [SugarContent] 5.3 [ProteinContent] 28.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Combine all ingredients, except the noodles in a crock pot. Cover and cook on low 8-10 hours (or on high 4-5 hours]. Serve over noodles. This recipe may be doubled for 5-quart models.
[Name] Honey Dijon Mustard Fish [AuthorId] 10420 [AuthorName] mielhollinger [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2001-05-31T09:12:00Z [Description] Moosewood Restaurant says Sweet and tangy, with a crunchy coating, these fillets make a mouthwatering main dish that delights the senses with aroma, tatse, and texture. [Images] character(0) [RecipeCategory] Catfish [Keywords] ["< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["4", "1 1/2", "1 1/2", "1 1/2", "3/4", "1/2", NA, NA] [RecipeIngredientParts] ["catfish fillets", "salmon fillets", "honey", "Dijon mustard", "fresh lemon juice", "dried thyme", "salt", "ground black pepper"] [AggregatedRating] 4.0 [ReviewCount] 9.0 [Calories] 298.6 [FatContent] 10.8 [SaturatedFatContent] 2.4 [CholesterolContent] 87.5 [SodiumContent] 368.4 [CarbohydrateContent] 21.9 [FiberContent] 1.2 [SugarContent] 7.9 [ProteinContent] 27.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 375 degrees.", "Rinse the fillets and pat dry; set aside.", "In a shallow bowl, whisk together the honey, mustard, and lemon juice.", "In a separate shallow bowl, combine the bread crumbs with the thyme and add a few shakes of salt and pepper.", "Dip each fillet into the honey-mustard sauce and then dredge it in the bread crumb mixture to coat both sides evenly.", "Place the fillets in a sprayed or lightly oiled baking pan and bake, uncovered, for 20-30 minutes , or until thoroughly hot and tender." ]
[Name] Arabian Chicken Stew [AuthorId] 10113 [AuthorName] southern chef in lo [CookTime] PT10H [PrepTime] PT20M [TotalTime] PT10H20M [DatePublished] 2001-05-31T09:15:00Z [Description] Make and share this Arabian Chicken Stew recipe from Food.com. [Images] character(0) [RecipeCategory] Stew [Keywords] ["Chicken", "Poultry", "Vegetable", "Meat", "Low Cholesterol", "Healthy", "Weeknight", "Easy"] [RecipeIngredientQuantities] ["3 1/2", "1", "2", "1", "1", "6", "1", "3/4", "1", NA, NA, NA] [RecipeIngredientParts] ["tomato juice", "chicken meat", "raw potatoes", "eggplant", "onion", "celery", "green beans", "fresh mushrooms", "oregano", "garlic", "onion powder", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 75.0 [FatContent] 0.9 [SaturatedFatContent] 0.2 [CholesterolContent] 15.9 [SodiumContent] 146.5 [CarbohydrateContent] 10.9 [FiberContent] 3.3 [SugarContent] 3.7 [ProteinContent] 7.2 [RecipeServings] nan [RecipeYield] 20 cups [RecipeInstructions] Place all ingredients in crock pot in order listed, except for the cheese. Cover and cook 8-10 hours on medium heat. Serve with cheese.
[Name] Grapefruit Margaritas [AuthorId] 10420 [AuthorName] mielhollinger [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2001-05-31T09:18:00Z [Description] This recipe is from Martha Stuart's Menus for Entertaining. She says, Be sure the grapefruits are fresh and the tequila is of the higest quality. The recipe is made in three batches. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/92/13/picKC1gnn.jpg" [RecipeCategory] Beverages [Keywords] ["Citrus", "Fruit", "Spring", "Summer", "< 15 Mins", "No Cook", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] [NA, "4", "3", "2", "3/4", "1", NA, "1", NA] [RecipeIngredientParts] ["grapefruit juice", "limes", "Grand Marnier", "sugar", "coarse salt", "lime", "mint sprig"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 124.0 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 1.7 [CarbohydrateContent] 31.9 [FiberContent] 0.8 [SugarContent] 29.4 [ProteinContent] 0.7 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Fill a blender with chipped ice. Add one third of the grapefruit juice, lime juice, tequila, Grand Marnier, and sugar. Blend at top speed until frothy. Pour into 3 or 4 chilled or salt rimmed glasses and garnish with a lime slice and sprig of mint. Repeat twice with the remaining ingredients.
[Name] Orange-Lime Margaritas [AuthorId] 10420 [AuthorName] mielhollinger [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2001-05-31T09:19:00Z [Description] The recipe is from Martha Stewart's Menus for Entertaining. She says, For the best flavor, I use fresh limes and oranges, Tres Generaciones tequila, and Grand Marnier or Coitreau liqueur. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Spring", "Summer", "< 30 Mins", "No Cook", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1", "2", NA, "1", "1", "1/2", "1", "1/4"] [RecipeIngredientParts] ["water", "sugar", "fresh lime juice", "lime", "coarse salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 407.1 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 7077.7 [CarbohydrateContent] 106.8 [FiberContent] 0.7 [SugarContent] 101.1 [ProteinContent] 0.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a small heavy saucepan, combine the water and sugar. Cook over medium heat until it forms a clear syrup, about 10 minutes. Set aside and allow the syrup to cool completely. Fill a large pitcher half full with chipped ice; stir in the lime juice, orange juice, sugar syrup, tequila, and orange liqueur. Cut the lime into 8 wedges. Using a wedge of lime, rub the rims of four glasses with the lime and invert the glasses into a plate of coarse salt. Fill each glass with chipped ice and pour the margarita mix, evenly divided, over the ice. Garnish each drink with a wedge of lime.
[Name] Quick & Citrusy Broiled Salmon Steaks [AuthorId] 10420 [AuthorName] mielhollinger [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2001-05-31T09:20:00Z [Description] Make and share this Quick & Citrusy Broiled Salmon Steaks 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/92/15/pic8QGGcj.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/92/15/picGPY5oh.jpg"] [RecipeCategory] Very Low Carbs [Keywords] ["High Protein", "High In...", "Broil/Grill", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "2", "2", NA] [RecipeIngredientParts] ["lime, juice of", "soy sauce", "salmon steaks", "salt"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 191.3 [FatContent] 10.9 [SaturatedFatContent] 2.2 [CholesterolContent] 59.0 [SodiumContent] 394.5 [CarbohydrateContent] 1.9 [FiberContent] 0.1 [SugarContent] 0.4 [ProteinContent] 20.6 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Preheat the boiler. In a bowl combine lime juice and soy sauce. Put the salmon steaks on a baking sheet and baste with the lime-soy mixture and lightly sprinkle with salt. Broil 4 inches from the flame for about 5 minutes. Turn the salmon, brush with lime-soy misture, sprinkle with salt, and cook 5 more minutes, or until fish is done. Serve at once.
[Name] Chinese Beef and Pea Pods [AuthorId] 10113 [AuthorName] southern chef in lo [CookTime] PT7H [PrepTime] PT10M [TotalTime] PT7H10M [DatePublished] 2001-05-31T09:21:00Z [Description] Make and share this Chinese Beef and Pea Pods recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Meat", "Chinese", "Asian", "Weeknight"] [RecipeIngredientQuantities] ["1 - 1 1/2", "1", "1/4", "1/4", "1", "2", "1", "1", "1", "7"] [RecipeIngredientParts] ["soy sauce", "ground ginger", "green onion", "cornstarch", "water chestnuts", "bamboo shoots", "bean sprouts"] [AggregatedRating] 4.0 [ReviewCount] 5.0 [Calories] 186.9 [FatContent] 3.3 [SaturatedFatContent] 1.1 [CholesterolContent] 43.1 [SodiumContent] 722.6 [CarbohydrateContent] 18.7 [FiberContent] 3.7 [SugarContent] 5.2 [ProteinContent] 21.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Combine steak in crock pot with the consommé, soy sauce, ginger, and onion. Cover and cook on low for 5-7 hours. Turn control to high. Stir in cornstarch that has been dissolved in 2 tablespoons of cold water. Cook on high for 15 minutes or until thickened. During last five minutes of cooking, add water chestnuts, bamboo shoots, bean sprouts and pea pods. Serve over hot rice.
[Name] Chinese Dinner (Crock Pot) [AuthorId] 10113 [AuthorName] southern chef in lo [CookTime] PT8H [PrepTime] PT10M [TotalTime] PT8H10M [DatePublished] 2001-05-31T09:25:00Z [Description] Make and share this Chinese Dinner (Crock Pot) recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "Chinese", "Asian", "Weeknight", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1", "1", "8", "1", "4", "3", "1 1/2", "1 1/2", "2"] [RecipeIngredientParts] ["pork", "onion", "green pepper", "fresh mushrooms", "tomato sauce", "carrots", "brown sugar", "vinegar", "salt", "Worcestershire sauce"] [AggregatedRating] 4.0 [ReviewCount] 4.0 [Calories] 303.3 [FatContent] 10.8 [SaturatedFatContent] 3.6 [CholesterolContent] 95.2 [SodiumContent] 895.3 [CarbohydrateContent] 17.3 [FiberContent] 2.8 [SugarContent] 12.6 [ProteinContent] 33.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Brown pork strips in small amount of oil. Remove excess fat. Place pork and all other ingredients in the crock pot and cook on low 6-8 hours. Serve with hot rice.
[Name] Crispy Scallops with Soy Dipping Sauce [AuthorId] 10420 [AuthorName] mielhollinger [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2001-05-31T09:26:00Z [Description] Make and share this Crispy Scallops with Soy Dipping Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] "Oven" [RecipeIngredientQuantities] ["1 1/4", "1/2", "2", "1/2", "1", "1", "1", "1", "2", "2", "1", "1"] [RecipeIngredientParts] ["sea scallops", "sesame seeds", "ground ginger", "reduced sodium soy sauce", "reduced sodium soy sauce", "scallion", "honey"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 263.3 [FatContent] 9.4 [SaturatedFatContent] 1.3 [CholesterolContent] 46.9 [SodiumContent] 686.0 [CarbohydrateContent] 16.1 [FiberContent] 0.9 [SugarContent] 2.5 [ProteinContent] 27.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 450*F. Lightly oil a wire rack large enough to hold scallops in a single layer over a baking sheet and set aside. In a small bowl, whisk together egg white, vegetable oil, sesame oil and soy sauce until creamy. In a shallow dish, stir together bread crumbs, sesame seeds and ginger. Add the scallops to the egg white mixture, tossing to coat well. Coat each scallop with the bread crumb mixture and place on prepared rack. Bake for 10 minutes or until outsides are golden and centers are opaque. Prepare dippins sauce by combining ingredients and serve along side of the scallops.
[Name] Grilled Orange Sesame Chicken and Vegetables [AuthorId] 10420 [AuthorName] mielhollinger [CookTime] PT2H [PrepTime] PT2H [TotalTime] PT4H [DatePublished] 2001-05-31T09:28:00Z [Description] Make and share this Grilled Orange Sesame Chicken and Vegetables 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/92/19/picnG2FAL.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/92/19/picdQaFU4.jpg"] [RecipeCategory] Chicken [Keywords] ["Poultry", "Vegetable", "Meat", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "1", "1", "1/4", "2", "2", "3", "2", "6", "1", "1 1/2", "2"] [RecipeIngredientParts] ["oranges", "white wine vinegar", "black pepper", "Dijon mustard", "boneless skinless chicken breasts", "asparagus", "zucchini", "extra virgin olive oil", "salt", "sesame seeds"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 274.1 [FatContent] 9.7 [SaturatedFatContent] 1.7 [CholesterolContent] 75.5 [SodiumContent] 768.0 [CarbohydrateContent] 18.5 [FiberContent] 6.0 [SugarContent] 11.3 [ProteinContent] 31.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cut 1 orange into wedges (peel intact]; set aside. Of the remaining 2 oranges, remove zest of 1 and juice of both; place zest and juice in a glass bowl. Add lemon juice, vinegar, pepper, and mustard; whisk. Slowly whisk in sesame oil; set aside. Place chicken between two sheets of plastic wrap; pound with a meat tenderizer to 1/2 inch thick. Place chicken in a glass bowl; pour half reserved vinaigrette over chicken. Coat thoroughly, cover with plastic wrap, and chill 1-2 hours . Heat a grill or grill pan until very hot. Coat asparagus and zucchini with olive oil; sprinkle with 1/2 teaspoon salt. Grill vegetables and reserved orange wedges until tender. Remove chicken from marinade; season with remaining teaspoon salt; discard marinade. Grill until browned on both sides and cooked through. Arrange chicken and vegetables on platter; sprinkle with sesame seeds. Serve with remaining reserved vinaigrette.
[Name] kumara and pumpkin [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2001-05-31T10:03:00Z [Description] Make and share this kumara and pumpkin recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["New Zealand", "Low Protein", "Low Cholesterol", "Healthy", "Free Of...", "< 30 Mins", "Stir Fry", "Easy"] [RecipeIngredientQuantities] ["1", "325", "1", "2", "1"] [RecipeIngredientParts] ["kumara", "pumpkin", "bacon", "garlic"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 132.2 [FatContent] 8.6 [SaturatedFatContent] 2.2 [CholesterolContent] 7.7 [SodiumContent] 113.2 [CarbohydrateContent] 12.1 [FiberContent] 1.4 [SugarContent] 2.5 [ProteinContent] 2.7 [RecipeServings] 4.0 [RecipeYield] 4 as a side vegetable [RecipeInstructions] Boil kumara and pumpkin together until tender but still firm. Cut into bite sized chunks. Heat the oil in a large pan or wok. Add the bacon and garlic and saute for 2-3 minutes. Add the pumpkin and kumara and stir fry for 4-5 minutes or until the vegetables are cooked. Serve immediately.
[Name] Yogurt-Fruit Smoothie [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-05-31T10:05:00Z [Description] Make and share this Yogurt-Fruit Smoothie recipe from Food.com. [Images] character(0) [RecipeCategory] Smoothies [Keywords] ["Beverages", "Dessert", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "2", "1", "1"] [RecipeIngredientParts] ["plain fat-free yogurt", "bananas", "fresh strawberries", "mixed berry"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 193.9 [FatContent] 0.6 [SaturatedFatContent] 0.2 [CholesterolContent] 2.5 [SodiumContent] 97.2 [CarbohydrateContent] 40.8 [FiberContent] 3.4 [SugarContent] 18.3 [ProteinContent] 8.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a blender container puree all the ingredients mentioned above. Chill and serve. If you wish to turn your smoothie into a dessert, then pour the blended smoothie into a glass bowl and cover. Freeze for an hour or till the mixture is thickened but not frozen. Stir it a couple of times. Grab a spoon and Enjoy!!!!!!!!!
[Name] Original Tennessee Barbecue Beef (Crock Pot) [AuthorId] 10113 [AuthorName] southern chef in lo [CookTime] PT10H [PrepTime] PT15M [TotalTime] PT10H15M [DatePublished] 2001-05-31T10:15:00Z [Description] Make and share this Original Tennessee Barbecue Beef (Crock Pot) 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/92/22/piclDCu1f.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/92/22/piciWQ2eb.jpg"] [RecipeCategory] Pork [Keywords] ["Meat", "Weeknight", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/4", "1", "1", "1", "1/2", "1/4", "1", "1", NA] [RecipeIngredientParts] ["stewing beef", "pork", "chili powder", "green bell pepper", "onion", "tomato paste", "brown sugar", "vinegar", "dry mustard", "Worcestershire sauce"] [AggregatedRating] 4.0 [ReviewCount] 8.0 [Calories] 479.8 [FatContent] 23.1 [SaturatedFatContent] 8.7 [CholesterolContent] 115.6 [SodiumContent] 383.4 [CarbohydrateContent] 30.3 [FiberContent] 4.0 [SugarContent] 23.4 [ProteinContent] 38.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Put all ingredients on crock pot; stir well to combine. Cook on low setting for about 10 hours.
[Name] Samantha's Fabulous Chicken and Eggplant (Aubergine) [AuthorId] 10439 [AuthorName] Samantha Goldstein [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2001-05-31T10:43:00Z [Description] Make and share this Samantha's Fabulous Chicken and Eggplant (Aubergine) recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "European", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "3 -4", "1/4", NA, "1", "1", "1", "1/4", "3 -4", "1/2", "1/2", "1/2"] [RecipeIngredientParts] ["chicken cutlet", "salted butter", "olive oil", "eggplant", "egg", "fresh mozzarella cheese", "mozzarella cheese", "water", "white wine", "white wine"] [AggregatedRating] 4.5 [ReviewCount] 5.0 [Calories] 1465.6 [FatContent] 98.9 [SaturatedFatContent] 30.3 [CholesterolContent] 339.8 [SodiumContent] 1299.0 [CarbohydrateContent] 57.8 [FiberContent] 11.8 [SugarContent] 11.2 [ProteinContent] 77.2 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Heat medium non-stick frying pan over medium heat. Clean and trim fat off chicken cutlets. Add 1 or 1/2 tablespoons of butter, and 0.125 cup of olive oil to the pan. Next, heat another medium non-stick frying pan over medium heat. For the eggplant: While the first frying pan is warming, beat the egg in a medium bowl. Wash the eggplant and cut into 1/4 inch pieces. Place bread crumbs on a separate plate. Now, add the chicken to the first frying pan (with the butter and oil], salt and pepper the chicken to taste and brown on both sides. Make sure it's cooked through. Once they are finished, transfer to separate plate and keep warm. Continue until all chicken cutlets are cooked. Add enough vegetable oil to the other frying pan to cover the bottom. Dip the eggplant first in the egg then in the breadcrumbs, covering both sides. Place eggplant in frying pan and cook. Transfer to separate plate and keep warm. Continue until you've cooked enough eggplant. When all the chicken is finished cooking, add 1/2 cup of water to the hot pan and scrape all remains from the bottom, mix with the water. Put on high heat, bring to a boil, and let reduce for a couple of minutes. Add 1/2 cup white wine or white cooking wine. Let boil and reduce until about half. Put on low heat. When all the eggplant is cooked, heat a broiler, place one layer of chicken, top with eggplant, and then mozzarella cheese. Broil until cheese is melted. Transfer to plate, pour sauce (distribute evenly among plates] over chicken. Viola, serve!
[Name] Ham and Oyster Pie [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT20M [PrepTime] PT40M [TotalTime] PT1H [DatePublished] 2001-05-31T10:51:00Z [Description] Make and share this Ham and Oyster Pie recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] ["Oven", "Oysters"] [RecipeIngredientQuantities] ["1", "1", "1/2", "2", "1/2", "1/2", "1/2", "1 1/2", "2"] [RecipeIngredientParts] ["onion", "butter", "butter", "flour", "milk", "white wine", "ham", "green peas"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 560.2 [FatContent] 32.1 [SaturatedFatContent] 18.1 [CholesterolContent] 154.2 [SodiumContent] 1114.1 [CarbohydrateContent] 33.0 [FiberContent] 4.5 [SugarContent] 5.6 [ProteinContent] 29.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Firstly, drain oysters and reserve liquid. Saute onion in butter until transparent. Melt remaining butter. Add flour to this. Stir well until smooth. Add oyster liquid, wine and milk. Cook until thick. Stir often. Remove from heat. Add oysters, onion, ham and lastly peas. Pour into a buttered 2 quart casserole. Bake uncovered for 15 minutes at 400 degrees Fahrenhit.
[Name] Bourbon Steak [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT4H [PrepTime] PT0S [TotalTime] PT4H [DatePublished] 2001-05-31T10:52:00Z [Description] Make and share this Bourbon Steak recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/92/25/pic3ItG3j.jpg" [RecipeCategory] Very Low Carbs [Keywords] ["High Protein", "Healthy", "High In...", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/2", "1/4", "1", "2", "2", "1"] [RecipeIngredientParts] ["Bourbon", "sugar", "soya sauce", "water", "garlic"] [AggregatedRating] 5.0 [ReviewCount] 13.0 [Calories] 708.7 [FatContent] 19.9 [SaturatedFatContent] 7.6 [CholesterolContent] 268.8 [SodiumContent] 1214.0 [CarbohydrateContent] 3.6 [FiberContent] 0.2 [SugarContent] 2.4 [ProteinContent] 102.1 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Mix all the ingredients in a large bowl. Place steaks in the bowl covered in plastic wrap. Marinate the steaks for over 4 hours or overnight. The next morning or after 4 hrs, whichever, oil the grill. This is done to prevent sticking. Make sure the coals are hot. Grill on BBQ to desired doneness.
[Name] Buttered Nut and Lentil Dip [AuthorId] 8893 [AuthorName] CAROLE PEREZ-NAVARRO [CookTime] PT40M [PrepTime] PT10M [TotalTime] PT50M [DatePublished] 2001-05-31T10:56:00Z [Description] Make and share this Buttered Nut and Lentil Dip recipe from Food.com. [Images] character(0) [RecipeCategory] Spreads [Keywords] ["Lentil", "Beans", "< 60 Mins"] [RecipeIngredientQuantities] ["1/4", "1", "1/3", "1 1/4", "1/2", "1/2", "1/2", "1/2", "1/2", "1", NA] [RecipeIngredientParts] ["butter", "onion", "red lentil", "pine nuts", "ground coriander", "ground cumin", "gingerroot", "fresh cilantro"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 385.0 [FatContent] 32.7 [SaturatedFatContent] 8.9 [CholesterolContent] 30.5 [SodiumContent] 89.4 [CarbohydrateContent] 17.3 [FiberContent] 4.6 [SugarContent] 2.3 [ProteinContent] 10.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Melt half the buttetr in a saucepan and fry the onion over a medium heat, stirring frequently, until golden brown. Add the lentils and vegetable stock. Bring to a boil, then reduce the heat and simmer gently, uncovered, for about 25-30 minutes, until the lentils are tender. Drain well. Melt the remaining butter in a small skillet. Add the almonds and pine nuts and fry them over a low heat, stirring frequently, until golden brown. Remove from the heat. Put the lentils, almonds, and pine nuts, with any remaining butter, into a food processor. Add the ground coriander, cumin, ginger, and fresh cilantro. Process for about 20 seconds, until the mixture is smooth. Alternatively, press the lentils through a strainer to puree them and then mix with the finely chopped nuts, spices, and herbs. Season the dip with salt and pepper and garnish with sprigs of fresh cilantro. Serve with fresh vegetable crudites and bread sticks.
[Name] Frozen Peanut Butter Pie [AuthorId] 10113 [AuthorName] southern chef in lo [CookTime] PT4H [PrepTime] PT20M [TotalTime] PT4H20M [DatePublished] 2001-05-31T11:01:00Z [Description] Make and share this Frozen Peanut Butter Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Fruit", "Nuts", "Summer", "Weeknight", "Freezer"] [RecipeIngredientQuantities] ["8", "1", "1 1/2", "1", "1/2", "9"] [RecipeIngredientParts] ["Cool Whip", "milk", "chunky peanut butter", "instant vanilla pudding", "graham cracker crust"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 896.1 [FatContent] 53.3 [SaturatedFatContent] 16.5 [CholesterolContent] 5.7 [SodiumContent] 854.3 [CarbohydrateContent] 93.3 [FiberContent] 6.2 [SugarContent] 64.7 [ProteinContent] 19.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Spread 1 cup of Cool Whip in bottom of pie crust. Spread jam or fudge sauce over Cool Whip. Freeze for about 10 minutes. In a bowl gradually add the milk to the peanut butter, blending until smooth. Add the pie filling mix. With electric mixer on low speed, beat 1-2 minutes until well blended. Fold in the remaining Cool Whip. Spoon over the mixture in the crust. Freeze until firm (about 4 hours]. Garnish with additional Cool Whip and chopped nuts.
[Name] Brussels sprouts, with butter sauce, Americano [AuthorId] 8000 [AuthorName] John Skrable [CookTime] PT22M [PrepTime] PT10M [TotalTime] PT32M [DatePublished] 2001-05-31T11:08:00Z [Description] Make and share this Brussels sprouts, with butter sauce, Americano 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/92/28/C86ulkITRVa2BriAaVRR_20170620_204345-01.jpg" [RecipeCategory] < 60 Mins [Keywords] "Stove Top" [RecipeIngredientQuantities] ["20", "6", "1", "1", "1/2", "1", "1", "1/2", "1", "1/2"] [RecipeIngredientParts] ["Brussels sprouts", "sweet butter", "garlic", "parmesan cheese", "paprika", "bay leaf", "cayenne pepper", "black pepper", "oregano"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 195.5 [FatContent] 18.0 [SaturatedFatContent] 11.1 [CholesterolContent] 46.2 [SodiumContent] 31.1 [CarbohydrateContent] 8.2 [FiberContent] 3.0 [SugarContent] 1.9 [ProteinContent] 3.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Blanch the Brussels sprouts in boiling water, with some salt, and a bit of fresh garlic, for 2 minutes. Remove, and steam them for 10 minutes. If you don't have a steamer, boil them for 7-10 minutes . Meantime, in a saucepan, on simmer, melt the butter, with garlic, parmesan cheese, paprika, bayleaf, cayenne pepper, black pepper, onion, and oregano. If you wish, melt and clarify the butter, before adding the other ingredients. Stir, occasionally. Remove, and drain the brussel sprouts. Place in a bowl, or a service plate, and add the butter sauce, and toss. Season with salt, and pepper, and sprinkle with parmesan cheese. Serve. Deadly. Enjoy.
[Name] Lemon-Strawberry Pie [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT56H [PrepTime] PT30M [TotalTime] PT56H30M [DatePublished] 2001-06-01T10:19:00Z [Description] Make and share this Lemon-Strawberry Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Strawberry", "Berries", "Fruit", "Kid Friendly", "Weeknight", "Oven"] [RecipeIngredientQuantities] ["1 1/2", "2", "1/3", "1/2", "3", "1", "2", "2", "1", "1", "3", "1", "1/4", NA] [RecipeIngredientParts] ["all-purpose flour", "sugar", "salt", "milk", "sugar", "all-purpose flour", "lemons, rind of", "butter", "margarine", "milk", "eggs", "strawberry", "mint sprig"] [AggregatedRating] nan [ReviewCount] 2.0 [Calories] 386.8 [FatContent] 14.0 [SaturatedFatContent] 3.5 [CholesterolContent] 78.6 [SodiumContent] 206.9 [CarbohydrateContent] 59.8 [FiberContent] 1.8 [SugarContent] 35.3 [ProteinContent] 6.5 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Heat oven to 325 degrees Fahrenhit. In the meantime, keep a 9\" pie plate ready. For making the crust, mix flour, sugar and salt together in a large bowl. Add oil and milk. Stir till you have a crumbly mixture. Scatter the mixture evenly in an ungreased pie plate. Press edge into a plain rim. For the lemon filling, mix sugar, flour and lemon peel in a large bowl. Whisk in egg yolks, lemon juice, butter and milk until well blended. Beat egg whites in a large bowl until stiff peaks form when the beaters are lifted. Fold into lemon mixture and pour into crust. Bake for 35-40 minutes till the top is golden in colour. Cool completely on a wire rack. Cover and refrigerate for 2 days. Upto 8 hours before serving- Arrange sliced berries on the pie beginning at the outer edge and leaving a 2 1/2\" circle empty in the center. Fill the circle with reserved whole berries. Brush sliced and whole berries with the melted jam. Refrigerate until serving. Garnish with mint sprigs.
[Name] Tasty and Crispy Fried Whole Chicken [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2001-06-01T10:23:00Z [Description] Make and share this Tasty and Crispy Fried Whole Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken", "Poultry", "Meat", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "8", "4", "1", "1/2", "1", "1", "2", "2 1/2", "3/4", "3/4"] [RecipeIngredientParts] ["chicken", "water", "salt", "Accent seasoning", "egg", "milk", "all-purpose flour", "salt", "pepper", "Accent seasoning"] [AggregatedRating] nan [ReviewCount] nan [Calories] 4634.2 [FatContent] 474.7 [SaturatedFatContent] 68.2 [CholesterolContent] 227.5 [SodiumContent] 3414.6 [CarbohydrateContent] 50.9 [FiberContent] 1.8 [SugarContent] 0.2 [ProteinContent] 52.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Trim any excess skin and fat from the chicken pieces. Combine the water, salt and Accent flavour enhancer for the marination in a large bowl. Add chicken. Keep aside for 20 minutes in the bowl. Be sure to turn the chicken frequently when it marinates. Combine the beaten egg and milk in a medium bowl. In another medium bowl, combine the flour, salt, pepper and Accent flavour enhancer. Once marinated, transfer the chicken onto a paper towel so that any excess liquid is drained off. Coat the chicken with the dry flour mixture, then the egg and milk mixture and then again the flour mixture. Carefully, lower the chicken into hot oil. Fry for 15-20 minutes till it turns golden brown. Make sure to turn the chicken on all sides to ensure that it cooks evenly. Remove from heat and place the chicken on a paper towel to drain for about 5 minutes before eating!
[Name] Asian Beef and Noodles [AuthorId] 10113 [AuthorName] southern chef in lo [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2001-06-01T10:50:00Z [Description] Make and share this Asian Beef and Noodles recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Chinese", "Asian", "< 60 Mins", "Stir Fry", "Easy"] [RecipeIngredientQuantities] ["2", "1", "2", "2", "1", "1", "1/2", "2", "1/2", "1", "1/2", "1/2", "2"] [RecipeIngredientParts] ["broccoli florets", "carrot", "mushroom", "red bell pepper", "water", "ground ginger", "snow peas", "sliced water chestnuts", "scallions"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 316.3 [FatContent] 14.1 [SaturatedFatContent] 4.2 [CholesterolContent] 0.0 [SodiumContent] 944.3 [CarbohydrateContent] 40.9 [FiberContent] 4.4 [SugarContent] 5.7 [ProteinContent] 8.4 [RecipeServings] nan [RecipeYield] 4 large servings [RecipeInstructions] ["In large skillet over medium-high heat, add the oil; cook the beef for 3 minutes. Remove the meat and toss with one season packet from the noodles; set aside.", "Add the broccoli, carrots, mushrooms, and red pepper and sauté until almost cooked through, 8-10 minutes, stirring frequently. Add water, ginger, noodles, and remaining season packet. Stir to combine and bring to a boil.", "Add the snow peas, water chestnuts, and peas; reduce the heat and simmer 5-7 minutes, or until the noodles are tender, stirring occasionally. Add beef and scallions; stir to combine. Cook for 1 minute more." ]
[Name] Sun-Dried Tomato Hummus [AuthorId] 42189 [AuthorName] Leslie O [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-06-01T10:53:00Z [Description] This is a good party dip, and is very healthy. I made plain hummus before but always thought it needed some flavor, well the sun-dried tomatoes did that for me! Hope you enjoy it! [Images] character(0) [RecipeCategory] Beans [Keywords] ["Asian", "Indian", "Vegan", "Low Cholesterol", "Spicy", "< 15 Mins", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1/4", "3", "2", "2", "1", "1 1/2", "1/2", "1"] [RecipeIngredientParts] ["sun-dried tomato", "chickpeas", "garlic clove", "lemon juice", "tahini", "olive oil", "fresh parsley", "tamari", "soy sauce", "ground cumin", "salt"] [AggregatedRating] 5.0 [ReviewCount] 13.0 [Calories] 593.3 [FatContent] 28.1 [SaturatedFatContent] 3.8 [CholesterolContent] 0.0 [SodiumContent] 1804.1 [CarbohydrateContent] 73.3 [FiberContent] 15.4 [SugarContent] 11.2 [ProteinContent] 19.9 [RecipeServings] nan [RecipeYield] 2 cups [RecipeInstructions] In food processor, add all ingredients except tomatoes. Process until smooth. Place in a small dish and add tomatoes mixing evenly. Serve with crackers, celery sticks, pita wedges, etc.
[Name] Strawberry Angel Delight [AuthorId] 9453 [AuthorName] Pearz [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2001-06-01T10:53:00Z [Description] Make and share this Strawberry Angel Delight recipe from Food.com. [Images] character(0) [RecipeCategory] Frozen Desserts [Keywords] ["Dessert", "Strawberry", "Berries", "Fruit", "Low Cholesterol", "Healthy", "Summer", "< 30 Mins", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["3", "1", "1", "1", "10"] [RecipeIngredientParts] ["strawberry gelatin", "boiling water", "vanilla ice cream", "strawberries"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 315.8 [FatContent] 4.3 [SaturatedFatContent] 2.5 [CholesterolContent] 15.7 [SodiumContent] 458.2 [CarbohydrateContent] 64.7 [FiberContent] 1.1 [SugarContent] 41.2 [ProteinContent] 6.9 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Dissolve gelatin in boiling water. Stir in ice cream until melted. Add strawberries and cake broken into small pieces. Chill until set. Slice in squares. Top with whipped cream.
[Name] Easy Strawberry Cream Pie [AuthorId] 9453 [AuthorName] Pearz [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2001-06-01T10:59:00Z [Description] Make and share this Easy Strawberry Cream Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Strawberry", "Berries", "Fruit", "< 30 Mins", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["1", "1", "10", "1/4", "1"] [RecipeIngredientParts] ["evaporated milk", "strawberry gelatin", "fresh strawberries", "sugar", "9-inch graham cracker crust"] [AggregatedRating] 1.0 [ReviewCount] 1.0 [Calories] 223.7 [FatContent] 7.5 [SaturatedFatContent] 1.6 [CholesterolContent] 0.0 [SodiumContent] 220.4 [CarbohydrateContent] 38.1 [FiberContent] 1.2 [SugarContent] 28.5 [ProteinContent] 2.3 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Chill evaporated milk in refrigerator with beaters and bowl. Bring remaining ingredients to a rolling boil. Cool. Whip milk until thick. Fold in strawberry mixture. Pour into pie shell. Chill.
[Name] Yummy Apple Dip [AuthorId] 9453 [AuthorName] Pearz [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-06-01T11:00:00Z [Description] Make and share this Yummy Apple Dip 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/92/35/picpf3QXW.jpg" [RecipeCategory] Dessert [Keywords] ["Kid Friendly", "< 15 Mins", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1"] [RecipeIngredientParts] ["cream cheese", "brown sugar", "vanilla"] [AggregatedRating] 5.0 [ReviewCount] 11.0 [Calories] 276.4 [FatContent] 13.2 [SaturatedFatContent] 8.3 [CholesterolContent] 41.6 [SodiumContent] 126.4 [CarbohydrateContent] 37.0 [FiberContent] 0.0 [SugarContent] 35.6 [ProteinContent] 2.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Blend all in a food processor. Serve with apple slices. Enjoy!
[Name] Northwest Smoked Salmon Spread [AuthorId] 9453 [AuthorName] Pearz [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2001-06-01T11:00:00Z [Description] Make and share this Northwest Smoked Salmon Spread recipe from Food.com. [Images] character(0) [RecipeCategory] Spreads [Keywords] ["< 30 Mins", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["12", "12", "1", "1/2", "1", "1"] [RecipeIngredientParts] ["cream cheese", "smoked salmon", "lemon juice", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 265.7 [FatContent] 22.1 [SaturatedFatContent] 11.5 [CholesterolContent] 76.3 [SodiumContent] 654.5 [CarbohydrateContent] 2.6 [FiberContent] 0.0 [SugarContent] 1.9 [ProteinContent] 14.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Mix all ingredients in a food processor. Serve with crackers.
[Name] Old Fashioned Rice Pudding [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT3H [PrepTime] PT10M [TotalTime] PT3H10M [DatePublished] 2001-06-01T11:00:00Z [Description] Make and share this Old Fashioned Rice Pudding recipe from Food.com. [Images] character(0) [RecipeCategory] White Rice [Keywords] ["Rice", "Asian", "Indian", "Weeknight", "For Large Groups", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "4", "1/2", "1", "1", "1/2", "1/8", "1/2"] [RecipeIngredientParts] ["eggs", "milk", "sugar", "butter", "vanilla essence", "raisins", "ground nutmeg", "white rice"] [AggregatedRating] 4.0 [ReviewCount] 5.0 [Calories] 101.0 [FatContent] 3.6 [SaturatedFatContent] 2.0 [CholesterolContent] 36.9 [SodiumContent] 44.2 [CarbohydrateContent] 13.9 [FiberContent] 0.2 [SugarContent] 6.3 [ProteinContent] 3.2 [RecipeServings] 16.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 300°F. Grease a 2-quart casserole dish. Beat eggs and add milk. Stir in sugar, uncooked rice, butter, vanilla essence, raisins and nutmeg. Pour into the prepared pan. Bake uncovered for 2 1/2 hours and make sure to stir frequently during the first hour. Serve warm/cold as per your choice.
[Name] Coconut Shrimp [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-06-01T11:01:00Z [Description] Make and share this Coconut Shrimp recipe from Food.com. [Images] character(0) [RecipeCategory] Coconut [Keywords] ["Fruit", "Nuts", "Very Low Carbs", "High Protein", "Healthy", "High In...", "< 15 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["18", NA, NA, NA] [RecipeIngredientParts] ["shrimp", "coconut flakes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 98.0 [FatContent] 1.1 [SaturatedFatContent] 0.3 [CholesterolContent] 193.1 [SodiumContent] 221.8 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 20.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Dust shrimp with coconut flakes. Dip in egg wash. Wrap in plain Gourmet breadcrumbs. Deep fry at 325 degrees Fahrenhit till done. Drain. Keep warm until needed.
[Name] Indonesian Chicken and Rice [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2001-06-01T11:03:00Z [Description] Make and share this Indonesian Chicken and Rice recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Rice", "Fruit", "Nuts", "Meat", "Indonesian", "Asian", "Low Cholesterol", "Healthy", "< 60 Mins", "Stir Fry"] [RecipeIngredientQuantities] ["1/4", "1", "2", "3", "4", "1", "1", "1", "1", "2", "3", "1/2", "1/2", "1/4"] [RecipeIngredientParts] ["hot chicken broth", "dark corn syrup", "soya sauce", "chicken breast halves", "onion", "ginger", "curry powder", "rice", "peanuts", "scallion", "parsley"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 3601.1 [FatContent] 108.8 [SaturatedFatContent] 19.3 [CholesterolContent] 185.6 [SodiumContent] 2481.5 [CarbohydrateContent] 524.8 [FiberContent] 21.0 [SugarContent] 20.3 [ProteinContent] 126.6 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Mix broth, corn syrup and soya sauce. Stir fry chicken in hot oil. Add onion, red pepper, ginger and crushed red pepper. Cook for 30 seconds. Stir in curry powder and rice. Cook for 2-3 minutes. Add liquids. Stir in peanuts, scallions and parsley. Serve hot!
[Name] Chocolate Eclair Dessert [AuthorId] 9453 [AuthorName] Pearz [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2001-06-01T11:05:00Z [Description] Make and share this Chocolate Eclair Dessert 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/92/40/picIXlNyK.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/92/40/pic3k3YJ2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/92/40/picxn0eyO.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/92/40/picgTUfOf.jpg"] [RecipeCategory] Dessert [Keywords] ["Kid Friendly", "Potluck", "Summer", "< 30 Mins", "No Cook", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["2", "3", "8", "1", "1"] [RecipeIngredientParts] ["Jello Instant Vanilla Pudding Mix", "milk", "non-dairy whipped topping", "graham crackers"] [AggregatedRating] 5.0 [ReviewCount] 133.0 [Calories] 480.1 [FatContent] 20.5 [SaturatedFatContent] 9.7 [CholesterolContent] 10.2 [SodiumContent] 336.1 [CarbohydrateContent] 70.4 [FiberContent] 1.7 [SugarContent] 43.9 [ProteinContent] 6.3 [RecipeServings] nan [RecipeYield] 10 [RecipeInstructions] Mix together vanilla pudding mix and milk. Fold in whipped topping. Line 9 x 13 pan with one layer of graham crackers. Put half of the pudding mixture over the graham crackers. Place a second layer of graham crackers over the pudding mixture. Put the remaining pudding mixture over the graham crackers. Place a third layer of graham crackers over the pudding mixture. Heat the tub of frosting in the microwave for 30 seconds to soften. (Don't forget to remove the foil seal or you'll get fireworks]. Spread frosting on the top of the last layer of graham crackers. Cover with plastic wrap and let set a couple hours or overnight in the refrigerator. Cut in squares.
[Name] Real Copper River Salmon [AuthorId] 2625 [AuthorName] Eli Totz [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2001-06-01T11:08:00Z [Description] Make and share this Real Copper River Salmon recipe from Food.com. [Images] character(0) [RecipeCategory] European [Keywords] ["Very Low Carbs", "High Protein", "Kid Friendly", "High In...", "Spring", "< 30 Mins", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["4", "1/2 - 1", NA, NA, NA, "1", "2"] [RecipeIngredientParts] ["butter", "salt", "pepper", "yellow onion", "garlic"] [AggregatedRating] 3.5 [ReviewCount] 5.0 [Calories] 580.2 [FatContent] 29.4 [SaturatedFatContent] 9.7 [CholesterolContent] 198.5 [SodiumContent] 461.7 [CarbohydrateContent] 6.2 [FiberContent] 0.6 [SugarContent] 0.7 [ProteinContent] 69.0 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Chop garlic and onion coarsely. Melt butter Rub salmon with butter and then salt well (salt makes things taste good]. Sprinkle with pepper and marinate salmon in onions, garlic, melted butter and Chardonnay for at least an hour (as usual, the longer the better]. Grill until done and serve immediately (remember it's about 10 minutes an inch, but that assumes a 400 degree grill, so adjust accordingly]. You will impress people!
[Name] Pear Smackdown [AuthorId] 2625 [AuthorName] Eli Totz [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2001-06-01T11:10:00Z [Description] My beautiful friend Sarah, who took things like chocolate classes in her spare time! I think this probably comes from California... [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Pears", "Fruit", "European", "Low Protein", "Low Cholesterol", "Healthy", "Free Of...", "Hanukkah", "Thanksgiving", "< 60 Mins", "Oven", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["4", "1/2", "1", NA, NA] [RecipeIngredientParts] ["bosc pears", "real maple syrup", "roasted walnut", "raw honey", "butter"] [AggregatedRating] 4.0 [ReviewCount] 5.0 [Calories] 196.3 [FatContent] 9.7 [SaturatedFatContent] 0.9 [CholesterolContent] 0.0 [SodiumContent] 2.9 [CarbohydrateContent] 28.3 [FiberContent] 3.5 [SugarContent] 20.5 [ProteinContent] 2.5 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to really hot (anywhere from 350-500]. Slice pears in half and core. Rub pear meat with butter, stuff walnuts into pear center. Cover with with a little bit of honey and some maple syrup. Bake\"meatdown\" until pears are soft. Serve immediately. You can also sprinkle cardamom and cinnamon on top! Good cognac or brandy helps too.
[Name] No Bake Cheesecake [AuthorId] 9690 [AuthorName] Cheryl E [CookTime] nan [PrepTime] PT30M [TotalTime] PT30M [DatePublished] 2001-06-01T11:13:00Z [Description] A family favorite (and friends). Not sweet, yet creamy, and bursting with richness and flavour. I never thought I'd let this one go. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/92/43/picvWCsGK.jpg" [RecipeCategory] Cheesecake [Keywords] ["Dessert", "Fruit", "Kid Friendly", "Potluck", "< 30 Mins", "No Cook", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["1", "1/4", "1/4", "1", "1/4", "1", "1/2", "3/4", "1/4", "1", NA] [RecipeIngredientParts] ["graham cracker crumbs", "white sugar", "margarine", "unflavored gelatin", "cold water", "cream cheese", "sugar", "milk", "lemon juice"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 257.8 [FatContent] 18.9 [SaturatedFatContent] 9.5 [CholesterolContent] 50.1 [SodiumContent] 155.0 [CarbohydrateContent] 20.3 [FiberContent] 0.2 [SugarContent] 15.4 [ProteinContent] 3.1 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] CRUST: Mix all ingredients together and press into bottom of a 9-inch springform pan. FILLING: In a small pot add water to gelatin, stir over LOW heat until completely dissolved and clear. Beat cream cheese and sugar with a mixer, on medium speed until blended. Gradually add gelatin mixture, then milk and juice. Cool in fridge until SLIGHTLY thickened. Fold in whipped cream and pour over crust. Put in fridge without topping. Let set until firm, FLAVOUR comes out really only after 24-hours. Then add topping of choice fresh or canned.
[Name] Banana Bread [AuthorId] 9690 [AuthorName] Cheryl E [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2001-06-01T11:15:00Z [Description] Make and share this Banana Bread recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/92/44/picgayvQC.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/92/44/picFwTH7l.jpg"] [RecipeCategory] Quick Breads [Keywords] ["Breads", "Lunch/Snacks", "Fruit", "Kid Friendly", "Sweet", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "2", "3 -4", "1/4", "2", "1", "1/2", "1/2"] [RecipeIngredientParts] ["brown sugar", "eggs", "bananas", "all-purpose flour", "baking soda", "salt", "baking powder"] [AggregatedRating] 5.0 [ReviewCount] 28.0 [Calories] 3196.7 [FatContent] 122.2 [SaturatedFatContent] 18.0 [CholesterolContent] 372.0 [SodiumContent] 2815.6 [CarbohydrateContent] 495.1 [FiberContent] 16.1 [SugarContent] 263.0 [ProteinContent] 42.9 [RecipeServings] nan [RecipeYield] 1 loaf pan [RecipeInstructions] In a bowl beat together brown sugar and oil. Add eggs, banana and orange juice; beat well. In another bowl combine flour, soda, powder and salt. Stir banana mixture into dry mixture JUST until mixed. Pour into a greased and floured loaf pan. Bake 350°F degrees oven until toothpick comes out clean. Turn out and cool on a wire rack. Wrap and store OVERNIGHT before slicing and serving (it's hard].
[Name] Ham and Cheese Rye Balls [AuthorId] 9690 [AuthorName] Cheryl E [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2001-06-01T11:18:00Z [Description] Make and share this Ham and Cheese Rye Balls recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Lunch/Snacks", "Cheese", "High In...", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1", "1", "1/4", "1 1/2", "2/3", "2", "2", "1/2 - 2/3"] [RecipeIngredientParts] ["all-purpose flour", "baking powder", "salt", "shortening", "swiss cheese", "ham", "parsley", "2% low-fat milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 81.0 [FatContent] 4.5 [SaturatedFatContent] 1.9 [CholesterolContent] 8.6 [SodiumContent] 126.2 [CarbohydrateContent] 6.6 [FiberContent] 0.8 [SugarContent] 0.4 [ProteinContent] 3.8 [RecipeServings] nan [RecipeYield] 24 balls [RecipeInstructions] Combine flour, baking powder and salt in a bowl. Cut in shortening with 2 knives until mixture resembles coarse crumbs. Stir in cheese, ham, parsley and red pepper. Gradually add just enough milk to make dough hold together. Knead 5-6 times on a lightly floured surface. Shape dough into 1-inch balls. Bake in a 375°F oven on a lightly greased baking sheet until golden.
[Name] Banana and Kiwi Smoothie [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT2H [PrepTime] PT10M [TotalTime] PT2H10M [DatePublished] 2001-06-01T11:21:00Z [Description] Make and share this Banana and Kiwi Smoothie recipe from Food.com. [Images] character(0) [RecipeCategory] Smoothies [Keywords] ["Beverages", "Low Protein", "Low Cholesterol", "Healthy", "Weeknight", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "2", "200"] [RecipeIngredientParts] ["banana", "kiwi fruits", "skim milk"] [AggregatedRating] 3.0 [ReviewCount] 7.0 [Calories] 366.3 [FatContent] 2.4 [SaturatedFatContent] 0.5 [CholesterolContent] 3.9 [SodiumContent] 126.2 [CarbohydrateContent] 81.3 [FiberContent] 11.9 [SugarContent] 41.0 [ProteinContent] 12.4 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Peel and slice a banana. Put it into a freezer-proof container and freeze for minimum 2 hours or overnight. Peel and chop the kiwi fruits. Place the banana, kiwi and milk in a blender. Process until smooth. Serve chilled!
[Name] Three seed cereal bars [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT35M [PrepTime] PT15M [TotalTime] PT50M [DatePublished] 2001-06-01T11:23:00Z [Description] Make and share this Three seed cereal bars recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] "Oven" [RecipeIngredientQuantities] ["100", "3", "2", "150", "100", "2"] [RecipeIngredientParts] ["butter", "golden syrup", "rolled oats", "dates", "bananas"] [AggregatedRating] nan [ReviewCount] nan [Calories] 147.9 [FatContent] 7.2 [SaturatedFatContent] 3.9 [CholesterolContent] 15.3 [SodiumContent] 44.7 [CarbohydrateContent] 20.3 [FiberContent] 2.2 [SugarContent] 8.0 [ProteinContent] 2.4 [RecipeServings] nan [RecipeYield] 14 bars [RecipeInstructions] Pre heat oven to 180 degrees Celcius. Grease and line a tin measuring 18* 28 cm. Melt butter and the golden syrup in a saucepan. Stir in sesame, pumpkin and sunflower seeds. Now add the rolled oats, pitted chopped dates and mashed bananas. Mix and spoon into the tin. Bake for 30 minutes or until golden brown. Cool for 5 minutes. Then cut into 14 bars. Cool completely. Store in an airtight container and serve when needed.
[Name] Hawaiian Chicken Kabobs [AuthorId] 42189 [AuthorName] Leslie O [CookTime] PT40M [PrepTime] PT45M [TotalTime] PT1H25M [DatePublished] 2001-06-01T11:27:00Z [Description] Make and share this Hawaiian Chicken Kabobs recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Hawaiian", "High Protein", "Healthy", "High In...", "Spring", "Summer", "Spicy", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["8", "1", "1/2", "2", "1/4", "1", "1/2", "1/2", "1/2", "1/4 - 1/2", "4"] [RecipeIngredientParts] ["onion", "brown sugar", "chili sauce", "lime juice", "salt", "allspice", "ginger", "cayenne", "boneless skinless chicken breast halves"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 107.2 [FatContent] 2.8 [SaturatedFatContent] 0.6 [CholesterolContent] 34.8 [SodiumContent] 235.4 [CarbohydrateContent] 5.9 [FiberContent] 0.4 [SugarContent] 3.9 [ProteinContent] 14.1 [RecipeServings] nan [RecipeYield] 8 kabobs [RecipeInstructions] Heat grill. Soak bamboo skewers in water for about 30 minutes. Heat oil in small saucepan over medium-high heat until hot. Add onion; cook and stir until tender. Stir in brown sugar, chili sauce, lime juice, salt, allspice, ginger, and cayenne. Remove from heat. Cut chicken breast half into 1/2 inch-wide length-wise strips (not cubes!!] Add spice mixture, toss to coat. Weave chicken strips onto skewers. When ready to grill, oil grill rack. Place kabobs on gas grill over medium heat or on charcoal grill 4-6 inches from medium coals. Cook 7-10 minutes , or until chicken is no longer pink, turning once and brushing frequently with spice mixture.
[Name] Greek Chicken [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2001-06-01T11:37:00Z [Description] I came up with this recipe last year-it was one of those-hmmm, here's what we got now let's make something. It's very good and the whole family likes it. You can sub broccoli for the spinach if you like. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/92/49/pic1rZHOd.jpg" [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Greek", "European", "Very Low Carbs", "Low Cholesterol", "Healthy", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["6", "2", "1", "1", "1", "1", "3", "1/2", NA, "1", NA, NA, NA] [RecipeIngredientParts] ["boneless skinless chicken breasts", "olive oil", "tomatoes", "frozen spinach", "mushroom", "onion", "garlic", "dry red wine", "oregano", "black olives", "green olives", "feta cheese"] [AggregatedRating] 5.0 [ReviewCount] 42.0 [Calories] 213.0 [FatContent] 3.7 [SaturatedFatContent] 0.8 [CholesterolContent] 68.4 [SodiumContent] 119.8 [CarbohydrateContent] 10.1 [FiberContent] 3.2 [SugarContent] 4.2 [ProteinContent] 32.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Lightly salt and pepper chicken and fry in oil-slice each breast into 4 or 5 thick slices. You want it only half way cooked. Add tomatoes with juice-spinach and mushrooms. Simmer for 5 minutes. Add onions, garlic and oregano and simmer for 3 minutes. Check to see if chicken is cooked through. If done add wine and olives and heat through. Add half of the feta and remove from heat-toss. Offer remaining feta at the table.
[Name] Butter Chicken [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT25M [PrepTime] PT1H [TotalTime] PT1H25M [DatePublished] 2001-06-01T11:51:00Z [Description] Make and share this Butter Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken", "Poultry", "Meat", "Asian", "Indian", "Weeknight", "Oven", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["1 3/4", "1", "1", NA, "1", "2", "2", "2", "1", "2", "2", "2", "1", "1", "1", "1", "1", "2", "1", NA, "1", "1", "1/2", "1"] [RecipeIngredientParts] ["boneless skinless chicken breast halves", "lemon juice", "chili powder", "salt", "yoghurt", "garlic paste", "garam masala", "butter", "chili powder", "lemon juice", "olive oil", "butter", "garam masala", "ginger paste", "garlic", "green chili pepper", "tomato puree", "chili powder", "salt", "water", "honey", "fenugreek leaves", "heavy cream"] [AggregatedRating] 4.5 [ReviewCount] 13.0 [Calories] 466.3 [FatContent] 30.5 [SaturatedFatContent] 15.1 [CholesterolContent] 159.7 [SodiumContent] 329.5 [CarbohydrateContent] 17.6 [FiberContent] 3.1 [SugarContent] 9.5 [ProteinContent] 32.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] To Marinate: Place the chicken in a non-porous glass dish or bowl with lemon juice, 1 tbsp chilli powder and salt. Toss to coat. Cover the dish and refrigerate to marinate for an hour. Drain yoghurt in a cloth for 15-20 minutes. Place yoghurt in a medium bowl. Add salt, garlic paste, garam masala, butter, chilli powder, ginger paste, lemon juice and oil. Pour yoghurt mixture over chicken. Replace cover. Refrigerate to marinate for another 3-4 hours. Preheat oven to 400 degrees Fahrenhit. Place chicken on skewers. Place skewers in a 9* 13 inch baking dish and bake in a preheated oven for 20 minutes. To Make Sauce: Melt butter in a saucepan over medium heat. Add in garam masala. Once it starts crackling, add in ginger and garlic pastes and green chilli peppers. Saute till tender. Add in tomato puree, chilli powder, salt, garam masala and water. Boil. Reduce heat to low. Simmer. Stir in honey and fenugreek. Place chicken in the sauce mixture. Continue cooking for another 5 minutes or until chicken is no longer pink inside. Stir in fresh cream.
[Name] Bergie's Acorn Squash Blintzes [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT3H [PrepTime] PT1H [TotalTime] PT4H [DatePublished] 2001-06-01T11:55:00Z [Description] These blintzes are a bit of work but well worth the effort. You can do them ahead of time (Up to 3 days in advance) and just pop them in the oven for 20 min on the day of the dinner. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Weeknight", "Oven", "Freezer", "Small Appliance", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["4 3/4", "9 1/2", "2 1/4", "1/4", "1/2 - 3/4", "3", "20", NA, "1", "3", "3/4", "1/2", "2", "1/4"] [RecipeIngredientParts] ["acorn squash", "unsalted butter", "salt", "nutmeg", "sour cream", "chives", "all-purpose flour", "eggs", "water", "milk", "unsalted butter", "salt"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 376.1 [FatContent] 22.2 [SaturatedFatContent] 13.2 [CholesterolContent] 123.2 [SodiumContent] 783.7 [CarbohydrateContent] 41.4 [FiberContent] 4.5 [SugarContent] 0.7 [ProteinContent] 7.1 [RecipeServings] nan [RecipeYield] 20 Blintzes [RecipeInstructions] Bake whole squash in 350F degrees degree oven for about 1 1/4 hrs (Until the squash is very soft]. Cool. Then peel, cut and discard seeds. Puree Squash with 4 1/2 Tbsp of butter until very smooth. Transfer to a bowl, stir in salt, nutmeg and pepper. Arrange crepes (recipe follows] on a work surface cooked side down Spoon 1/4 cup of squash into the center of each crepe Fold bottom and top flaps in, then fold in sides to form a 2 1/4\" package. Melt 1 Tbsp of butter in a heavy skillet over Med heat Brown both sides, turning once. Continue adding a Tbsp of butter for each batch until all are browned. Place seam side down in a large baking dish. (can be prepared 3 days ahead, covered and refrigerated. Bring to room temp before continuing with the recipe]. Position rack in center of a 400F degrees degree oven. Melt remaining butter and brush over crepes. Sprinkle with Salt and Pepper. Bake uncovered, until puffy (about 20 minutes]. Top each crepe with Sour cream and chives and serve immediately. Instructions for crepes: Mix flour, eggs, water and milk, 2 Tbsp butter and salt in your blender and process until smooth (Batter should have the consistency of whipped cream. If it is too thick, thin with additional water]. Heat 6\" crepe pan, brush lightly with butter. Use about 2 Tbsp of Batter for each crepe. Cook crepe until batter is set and edges are golden. Do not cook second side. Can be prepared ahead. Stack between sheets of baking paper and wrap in Plastic and refrigerate. These freeze well for up to a month.
[Name] Chocolate Tart [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT25M [PrepTime] PT35M [TotalTime] PT1H [DatePublished] 2001-06-01T12:01:00Z [Description] Make and share this Chocolate Tart recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Kid Friendly", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["250", "150", "30", "500", "750", "400", NA, NA] [RecipeIngredientParts] ["eggs", "water", "cocoa powder", "biscuit mix", "icing sugar"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 1095.7 [FatContent] 26.6 [SaturatedFatContent] 7.5 [CholesterolContent] 235.0 [SodiumContent] 1431.5 [CarbohydrateContent] 204.8 [FiberContent] 5.7 [SugarContent] 96.3 [ProteinContent] 20.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["For preparing the biscuit, weigh out the egg and cold water.", "Add the biscuit mix.", "With a whisk, beat at fast speed for 8-10 minutes.", "Then, fold in the sieved cocoa powder.", "Pour into a round baking ring of 14cm diameter.", "Bake at 200 degrees celcius for about 20 minutes.", "After cooling, cut the biscuit twice and fill and spread with apricot jam.", "Allow to set at room temperature.", "Melt the dark vanilla chocolate at 40 degrees celsius and glaze the prepared tart.", "Decorate with chocolate shavings and dust with icing sugar." ]
[Name] Possum Lodge Firehouse Chili Con Carne With Beans - Crock Pot [AuthorId] 10113 [AuthorName] southern chef in lo [CookTime] PT24H [PrepTime] PT10M [TotalTime] PT24H10M [DatePublished] 2001-06-01T12:18:00Z [Description] Make and share this Possum Lodge Firehouse Chili Con Carne With Beans - Crock Pot recipe from Food.com. [Images] character(0) [RecipeCategory] Weeknight [Keywords] "Easy" [RecipeIngredientQuantities] ["2", "1", "1", "1", "1", "3", "1"] [RecipeIngredientParts] ["pinto beans", "Rotel tomatoes & chilies", "onion", "beer", "chili powder", "cumin"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 374.2 [FatContent] 8.1 [SaturatedFatContent] 2.7 [CholesterolContent] 49.1 [SodiumContent] 290.4 [CarbohydrateContent] 44.7 [FiberContent] 14.2 [SugarContent] 1.5 [ProteinContent] 28.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Brown beef and onion, drain. Combine with remaining ingredients in a crock pot. Cook over low setting for 12-24 hours. Add chili powder as desired.
[Name] Simply Delicious Grilled Salmon [AuthorId] 2059 [AuthorName] Moishe Lettvin 1 [CookTime] PT22M [PrepTime] PT5M [TotalTime] PT27M [DatePublished] 2001-06-01T12:19:00Z [Description] Make and share this Simply Delicious Grilled Salmon 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/92/54/TsnGxVivTFmlfikZjrZs-salmon-3.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/92/54/01466216335.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/92/54/g4ROmfGSQRG4dMKu9AjS-salmon.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/92/54/9en3RtbpRhu34PhvMw3J-DSC_0704.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/92/54/piceNPu97.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/92/54/picuOoaZH.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/92/54/pic5bpX2Z.jpg"] [RecipeCategory] Very Low Carbs [Keywords] ["High Protein", "High In...", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "2", NA, NA, NA] [RecipeIngredientParts] ["fresh salmon", "butter", "garlic", "salt", "onion"] [AggregatedRating] 5.0 [ReviewCount] 43.0 [Calories] 389.7 [FatContent] 21.5 [SaturatedFatContent] 9.1 [CholesterolContent] 134.8 [SodiumContent] 271.4 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 46.6 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Fire up your grill. Lay salmon on tin foil (enough foil to completely wrap fillet] Melt butter and pour it all over the salmon (alternatively, you can just cut it up but melting it will help it saturate the fish] Apply salt, garlic and onion to taste. Seal the salmon in the foil. Grill for about 15 minutes (depending on how hot your grill is], rotating after about 7 minutes. Enjoy! Serve with salad, bread, wine, beer, good music, whatever.
[Name] Pasta Mexicana [AuthorId] 42189 [AuthorName] Leslie O [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2001-06-01T12:22:00Z [Description] Make and share this Pasta Mexicana recipe from Food.com. [Images] character(0) [RecipeCategory] Mexican [Keywords] ["Vegan", "Low Cholesterol", "Healthy", "Spicy", "< 15 Mins"] [RecipeIngredientQuantities] ["1/2", "1 1/2", "1", "1", "1", "1", "1/2", "1/4", "1/4", NA, "1/4 - 1/2"] [RecipeIngredientParts] ["spinach pasta", "tomatoes", "cucumber", "avocado", "salsa", "extra virgin olive oil", "dried oregano", "ground cumin", "chili powder", "cayenne", "cilantro", "parsley"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 476.6 [FatContent] 16.0 [SaturatedFatContent] 2.3 [CholesterolContent] 0.0 [SodiumContent] 558.5 [CarbohydrateContent] 73.1 [FiberContent] 15.4 [SugarContent] 6.2 [ProteinContent] 13.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Prepare pasta according to package directions. Rinse under cold water and set into large, shallow serving bowl. Add tomatoes, cucumber, and avocado to serving bowl. Combine salsa, oil, oregano, cumin, chili powder and cayenne to taste. Mix well, then pour over pasta. Add cilantro and toss gently to distribute vegetables evenly.
[Name] Lemon Granita [AuthorId] 10420 [AuthorName] mielhollinger [CookTime] PT3H30M [PrepTime] PT3H [TotalTime] PT6H30M [DatePublished] 2001-06-01T12:28:00Z [Description] Make and share this Lemon Granita recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "Spring", "Summer", "Weeknight", "No Cook", "Freezer"] [RecipeIngredientQuantities] ["3", "1", "10", "1/2", "2", "1/4", "10", NA] [RecipeIngredientParts] ["water", "sugar", "lemon balm", "fresh lemon juice", "fresh lemon rind", "lemon-flavored vodka", "lemons"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 109.8 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 3.7 [CarbohydrateContent] 26.2 [FiberContent] 1.7 [SugarContent] 21.7 [ProteinContent] 0.7 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] In a heavy saucepan, bring the water, sugar, and 5 sprigs of the lemon balm to a boil over medium-high heat until the sugar is dissolved. Discard the lemon balm and cool the syrup over a bowl of ice water until cold. Whisk together the syrup, lemon juice, lemon rind, and vodka in a metal bowl and place in the freezer. Whisk the mixture every 30 minutes until frozen, about 2-3 hours . Remove any ink on the lemons by rubbing with almond extract. Cut 1/4 from the stem of each lemon. Using a grapefruit knife, cut between the pulp and the pith, the remove the pulp with a grapefruit spoon, scraping the shell clean. Using a teaspoon, mound each lemon with granita. Keep in the freezer until they are ready to serve. Remove from the freezer, garnish each with half a sprig of lemon balm, and serve immediately.
[Name] Crisp, Crunchy Cabbage [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT6M [PrepTime] PT10M [TotalTime] PT16M [DatePublished] 2001-06-01T12:29:00Z [Description] Make and share this Crisp, Crunchy Cabbage 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/92/57/picA76Y7Y.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/92/57/pic8xXznn.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/92/57/pickb51lr.jpg"] [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 30 Mins", "Stove Top", "Stir Fry", "Easy"] [RecipeIngredientQuantities] ["3", "4", "2", "1", NA] [RecipeIngredientParts] ["lite olive oil", "cabbage", "bean sprouts", "caraway seed"] [AggregatedRating] 4.0 [ReviewCount] 4.0 [Calories] 42.7 [FatContent] 2.4 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 10.6 [CarbohydrateContent] 4.8 [FiberContent] 1.8 [SugarContent] 3.1 [ProteinContent] 1.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Heat oil and saute cabbage for apprx 5 min (cooked but still crisp] Add sproats, caraway seeds, salt& pepper. Toss lightly to mix and serve.
[Name] Make Ahead Breakfast Casserole [AuthorId] 8381 [AuthorName] Thomas Danler [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2001-06-01T12:32:00Z [Description] Prepared ahead, this recipe will please a crowd or a large family gathering. It comes from a news group to which I belong; it offers a variety of food entrees and tastes good, too! [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "10", "10", "4", "8", "6", "3", "1", "2", "1", "2", "1"] [RecipeIngredientParts] ["bulk pork sausage", "broccoli", "mushrooms", "cheddar cheese", "eggs", "milk", "Miracle Whip", "flour", "dry mustard", "dried basil", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 541.9 [FatContent] 30.3 [SaturatedFatContent] 14.0 [CholesterolContent] 254.5 [SodiumContent] 916.0 [CarbohydrateContent] 31.9 [FiberContent] 2.4 [SugarContent] 3.3 [ProteinContent] 34.7 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Brown sausage; drain. Add bread cubes, broccoli, mushrooms and cheese; mix lightly. Spoon into 13 x 9 baking dish. Pour combined eggs, milk, dressing, flour and seasonings over bread mixture; cover. Refrigerate at least 1 hour or overnight. Heat oven to 375 degrees. Bake, uncovered, 1 hour.
[Name] Campbell's Glazed Pork Chops [AuthorId] 8381 [AuthorName] Thomas Danler [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2001-06-01T12:35:00Z [Description] This is good, any time!! Campbell's French Onion Soup gives pork chops a glaze of glory in this easy 15-minute recipe. [Images] character(0) [RecipeCategory] High Protein [Keywords] ["High In...", "< 30 Mins"] [RecipeIngredientQuantities] ["2", "1/2", "1", "6", "1", "2"] [RecipeIngredientParts] ["cornstarch", "water", "margarine", "brown sugar"] [AggregatedRating] 5.0 [ReviewCount] 16.0 [Calories] 405.7 [FatContent] 20.6 [SaturatedFatContent] 6.5 [CholesterolContent] 137.3 [SodiumContent] 497.3 [CarbohydrateContent] 10.3 [FiberContent] 0.4 [SugarContent] 5.8 [ProteinContent] 42.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] MIX cornstarch and water in cup until smooth. HEAT margarine in skillet. Add chops and cook until browned. ADD soup and sugar. Heat to a boil. Cover and cook over low heat 5 minutes or until done. REMOVE chops and keep warm. Add cornstarch mixture. Cook until mixture boils and thickens, stirring. Serve over chops.
[Name] Ribbon Pakoda [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT15M [PrepTime] PT25M [TotalTime] PT40M [DatePublished] 2001-06-01T12:38:00Z [Description] Make and share this Ribbon Pakoda recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["2", "2", "1 1/2", NA, "2 1/2", "1 1/2", "1", NA] [RecipeIngredientParts] ["gram flour", "ghee", "salt", "chili powder", "asafoetida powder", "baking soda"] [AggregatedRating] nan [ReviewCount] nan [Calories] 772.3 [FatContent] 54.9 [SaturatedFatContent] 32.8 [CholesterolContent] 133.7 [SodiumContent] 42.3 [CarbohydrateContent] 60.5 [FiberContent] 5.0 [SugarContent] 3.5 [ProteinContent] 10.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Sieve the gram flour, rice flour and baking soda. Mix well. Add salt, asafoetida, ghee and chilli powder followed by water. Mix well till it forms a thick dough. Heat oil. Put the dough in a mould which has got the design of a ribbon. Place the mould on top of the heated oil and squeeze it slowly. Drain and serve when the ribbon savouries become crisp and golden.
[Name] Fried Fish [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2001-06-01T12:42:00Z [Description] Make and share this Fried Fish recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["4", "2", "1", "1/2", "1", "3", "1", NA] [RecipeIngredientParts] ["coriander powder", "red chili powder", "turmeric powder", "salt", "vinegar", "garlic paste"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 14.5 [FatContent] 0.4 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 602.9 [CarbohydrateContent] 2.4 [FiberContent] 0.8 [SugarContent] 0.2 [ProteinContent] 0.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Mix all the above ingredients. Add little water to make into a smooth paste. Wash and dry the fish. Apply the masala and marinate for 10 minutes. Roll fish in dry wheat flour. Shallow fry for 5 minutes on each side. Drain on kitchen paper and serve with rice and dal.
[Name] Cabbage Parathas [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2001-06-01T12:51:00Z [Description] Indian Dish using wheat flour and cabbage. Extremely easy dish to make. Good for when you're in a hurry. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] nan [RecipeIngredientQuantities] ["4", "1", "2", "1/2", "1", NA] [RecipeIngredientParts] ["cabbage", "green chilies", "ginger", "salt", "fresh coriander"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 24.7 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 402.3 [CarbohydrateContent] 5.8 [FiberContent] 2.0 [SugarContent] 3.5 [ProteinContent] 1.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Make dough of the flour, make 6 balls of the dough. Finely chop the cabbage. Mix chopped cabbage with rest of the ingredients. Roll one ball of dough a bit, put the mixture in & fold it then roll it into a Paratha (shaped like a rounded rectangle]. Put it on a frying pan shallow fry it until golden but not crispy. Serve hot with Butter or Youghurt.
[Name] Basic paratha dough [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT30M [PrepTime] PT0S [TotalTime] PT30M [DatePublished] 2001-06-01T12:53:00Z [Description] Make and share this Basic paratha dough recipe from Food.com. [Images] character(0) [RecipeCategory] Low Cholesterol [Keywords] ["Healthy", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1", NA, NA] [RecipeIngredientParts] ["flour", "ghee", "salt", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1030.2 [FatContent] 16.1 [SaturatedFatContent] 2.1 [CholesterolContent] 0.0 [SodiumContent] 5.0 [CarbohydrateContent] 190.8 [FiberContent] 6.8 [SugarContent] 0.7 [ProteinContent] 25.8 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Mix all ingredients except water. Add water a little at a time and form a soft pliable dough. Keep for 30 minutes before using. Always keep covered with a moist cloth and see that the cloth is kept moist. For rolling, use dry flour as in chappati to roll easier. Dust the roti with dry flour now and then.
[Name] Masala bhindi Fry [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT5M [PrepTime] PT0S [TotalTime] PT5M [DatePublished] 2001-06-01T13:02:00Z [Description] Make and share this Masala bhindi Fry recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] nan [RecipeIngredientQuantities] ["1/2", "1", "2", "4", "2", "4", "1", NA, NA, NA, NA, NA] [RecipeIngredientParts] ["okra", "coconut", "onions", "sesame seeds", "garlic", "tamarind pulp", "red chili powder", "turmeric", "salt", "coriander leaves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 481.6 [FatContent] 18.8 [SaturatedFatContent] 2.7 [CholesterolContent] 0.0 [SodiumContent] 60.2 [CarbohydrateContent] 71.7 [FiberContent] 23.9 [SugarContent] 15.9 [ProteinContent] 20.0 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Wash the bhindi; clean it with a dry cloth till its totally dry. Give strokes (don't cut] lengthwise and keep aside. Fry ingredients#2 to#6 in a pan in a 1/2 spoon of oil. Grind everything except bhindi, of course. (Masala's ready!] Stuff the masala carefully in the bhindi, make sure they don't split into two pieces. Fry them in a pan with a spoon of oil (not much of it]. Simmer the gas. Put the lid and cook for 5 minutes till bhindi is tender. Take off the lid and fry till brown and crispy. Garnish with coriander leaves.
[Name] Tex-Mex Cornbread Salad [AuthorId] 4396 [AuthorName] Diana Thompson [CookTime] nan [PrepTime] PT45M [TotalTime] PT45M [DatePublished] 2001-06-01T15:16:00Z [Description] Make and share this Tex-Mex Cornbread 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/92/65/IGWEHZodRVu7oFjjqxoA_DSC_0468.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/92/65/1pkfic3T5KpXphjQeE5G_DSC_0464.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/92/65/WBsbCri9RQCJIrZSzAWj_DSC_0457.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/92/65/picNmYj86.jpg" ] [RecipeCategory] One Dish Meal [Keywords] ["Cheese", "Vegetable", "Tex Mex", "Southwestern U.S.", "Potluck", "< 60 Mins", "Oven", "Stove Top"] [RecipeIngredientQuantities] ["1", "2", "3", "1", "1", "2", "12", "2", "34", "1", "1", "1", "1"] [RecipeIngredientParts] ["pinto beans", "kidney beans", "tomatoes", "green onion", "green pepper", "bacon", "monterey jack cheese", "whole kernel corn", "sour cream", "salsa", "mayonnaise"] [AggregatedRating] 5.0 [ReviewCount] 39.0 [Calories] 494.8 [FatContent] 20.4 [SaturatedFatContent] 9.4 [CholesterolContent] 39.1 [SodiumContent] 900.9 [CarbohydrateContent] 62.8 [FiberContent] 12.5 [SugarContent] 10.8 [ProteinContent] 20.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Use a deep glass bowl or small punch bowl. Crumble half of the baked cornbread in the bottom of the bowl. Top with half of the beans. In a small bowl, combine the tomatoes, onions, green pepper, and jalapeno peppers. Spread half of the tomato mixture over the beans, then sprinkle with half the bacon, half the cheese and half of the corn. In another small bowl, stir together the sour cream, salsa, mayonnaise and Ranch dressing mix. Spread half of the sour cream mixture ofer the corn (drop by spoonfuls and spread gently]. Repeat the process with the remaining ingredients. Cover and chill for several hours before serving. Garnish with a little shredded Cheddar cheese if desired.
[Name] Tofu and Broccoli with Peanut Sauce [AuthorId] 9121 [AuthorName] Carol Bullock [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2001-06-02T10:07:00Z [Description] The combination of ingredients in this recipe I have to say is perfect. Really delicious and nutritious. This is a Mollie Katzen recipe. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/92/67/D9ZY3VW7SVCiXsLDuCx3_tofu-peanut-broccoli-3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/92/67/FxZPRXrSSxgR48OHjEQQ_tofu-peanut-broccoli-5.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/92/67/c5zbqYNPQ42gmWDQMHQ7_tofu-peanut-broccoli-1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/92/67/picpFqo77.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/92/67/picFpjRoe.jpg"] [RecipeCategory] Rice [Keywords] ["Soy/Tofu", "Beans", "Fruit", "Vegetable", "Nuts", "Thai", "Asian", "Vegan", "Low Cholesterol", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1/2", "1/2", "1/4", "2", "2", "1/2", "1", "3", "8", "1", "3", "2", "1", "2 -3"] [RecipeIngredientParts] ["peanut butter", "hot water", "cider vinegar", "tamari", "blackstrap molasses", "cayenne pepper", "fresh broccoli", "garlic", "tofu", "salt", "onions", "peanuts", "tamari"] [AggregatedRating] 4.5 [ReviewCount] 50.0 [Calories] 459.9 [FatContent] 33.0 [SaturatedFatContent] 5.3 [CholesterolContent] 0.0 [SodiumContent] 900.6 [CarbohydrateContent] 28.2 [FiberContent] 7.6 [SugarContent] 11.0 [ProteinContent] 21.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] -----------TheSauce-----------. In a small saucepan, whisk together the peanut butter and hot water until uniform in consistency. Whisk in the remaining ingredients. Set aside. -------TheSaute-------------. Cut off the bottom half-inch of the broccoli stems. Shave off the tough outer skins of the stalks with a sharp paring knife or a vegetable peeler. Cut the stalks diagonally into thin slices. Coarsely chop the flowerettes. Set aside. Begin heating the large skillet. When it is hot add 1 tbsp of the oil. Add half the garlic. Salt lightly. Sauté over medium heat for 1 minute, then add the tofu chunks. Turn the heat up a little, and stir-fry the tofu for 5-8 minutes. Transfer it, including whatever liquid it might have expressed, to the saucepanful of peanut sauce. Mix together gently. Wipe the skillet with a paper towel, and return it to the stove to begin heating once again. Add the remaining garlic. Salt lightly. Add the onions, and some black pepper. Sauté, stirring frequently, over medium heat, until the onions are soft. On another burner, begin heating the peanut-tofu sauce on a low heat. It shouldn't actually cook-it only needs to be warmed through. Add the broccoli and the chopped peanuts to the skillet. Add 2-3 tbsp tamari and stir-fry over medium-high heat until the broccoli is bright green and just tender. Pour the heated peanut sauce over the sauté. Toss everything gently until everything is coated with everything else. Serve over long-grained white or brown rice (basmati is good].
[Name] Baklava [AuthorId] 9121 [AuthorName] Carol Bullock [CookTime] PT42M [PrepTime] PT40M [TotalTime] PT1H22M [DatePublished] 2001-06-02T10:11:00Z [Description] Long a delicacy of Greece and the Middle East, this pastry is sure to satisfy the most discriminating taste buds. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "Nuts", "Lebanese", "Turkish", "Greek", "Southwest Asia (middle East]", "Asian", "European", "Vegan", "Weeknight", "Oven", "Small Appliance", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1 1/2", "2", "1", "1", "2", "1/2", "2"] [RecipeIngredientParts] ["water", "sugar", "rose water", "phyllo dough", "margarine", "walnuts", "pistachios", "sugar", "rose water"] [AggregatedRating] 4.5 [ReviewCount] 8.0 [Calories] 242.4 [FatContent] 14.5 [SaturatedFatContent] 2.4 [CholesterolContent] 0.0 [SodiumContent] 173.5 [CarbohydrateContent] 26.9 [FiberContent] 1.0 [SugarContent] 16.2 [ProteinContent] 2.8 [RecipeServings] nan [RecipeYield] 25 pieces [RecipeInstructions] ["----------The Syrup----------.", "Boil the water and sugar for 2 minutes.", "Add the rose water.", "Cool and then refrigerate.", "-----------The Filling--------------.", "Grind the nuts, sugar and rosewater together in a food processor or blender until of a pasty consistency.", "------------Assemble-----------.", "Brush oblong cake pan with melted margarine.", "Place a sheet of phyllo in the pan, brush with margarine and continue this until you have used half the phyllo and half the margarine.", "Sprinkle the filling evenly over the top.", "Layer the rest of the phyllo and margarine, brushing the top with margarine.", "Preheat oven to 350°F.", "Cut 1 inch wide strips to the bottom of the pan, and then cut on the diagonal to make diamond shapes.", "Bake for 30 minutes, then reduce the heat to 300°F and bake about 10 minutes more, or until golden brown.", "Re-cut the pieces you have already cut, then pour the syrup over all.", "The syrup will absorb into the pastry.", "Let cool at room temperature for several hours before serving." ]
[Name] Garlic Bread [AuthorId] 8310 [AuthorName] Jane Rhodes-Williams [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2001-06-02T10:12:00Z [Description] Sounds difficult, but once you get the hang of it, it's actually quite easy. This bread dresses up Italian meals, and it disappears fast! Make two loaves for company! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/92/69/pic8ORjBL.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/92/69/picHg4JWS.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/92/69/picKxgdBw.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/92/69/picbD6iXn.jpg"] [RecipeCategory] Breads [Keywords] ["Cheese", "Southwestern U.S.", "European", "Kid Friendly", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1/2", "1", "3", "1", "1"] [RecipeIngredientParts] ["butter", "margarine", "garlic clove", "parmesan cheese", "basil", "oregano"] [AggregatedRating] 5.0 [ReviewCount] 39.0 [Calories] 212.1 [FatContent] 13.4 [SaturatedFatContent] 7.9 [CholesterolContent] 32.1 [SodiumContent] 349.1 [CarbohydrateContent] 19.0 [FiberContent] 1.0 [SugarContent] 0.3 [ProteinContent] 4.2 [RecipeServings] 8.0 [RecipeYield] 1 large loaf [RecipeInstructions] Slice loaf, LEAVING CRUST INTACT, into slices. It is important NOT to slice through the bottom. Set aside. Mix butter with other ingredients. Allow to sit on counter a while, so flavors travel all through the butter. Take a length of foil, and place loaf lengthwise on the foil. Very gently, spread slices apart, being careful not to break bottom, and spread with butter mixture. When all slices are spread, use any leftover butter to spread the top of the loaf. Wrap sides of foil up. Leave top UNCOVERED. Twist ends of foil. Bake on tray for about 20-30 minutes in a 350 degree oven. This is great with spaghetti or lasagna. When baking lasagna, just put it in with the lasagna for the last half hour of baking time.
[Name] Basic Applesauce [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2001-06-02T10:13:00Z [Description] Make and share this Basic Applesauce 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/92/70/picxaIFOr.jpg" [RecipeCategory] Apple [Keywords] ["Fruit", "Low Protein", "Low Cholesterol", "Healthy", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["6", "1/2", "1/2", "1"] [RecipeIngredientParts] ["apples", "water", "sugar", "salt"] [AggregatedRating] 5.0 [ReviewCount] 12.0 [Calories] 238.7 [FatContent] 0.5 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 42.6 [CarbohydrateContent] 62.7 [FiberContent] 6.5 [SugarContent] 53.3 [ProteinContent] 0.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cut apples in quarters. Peel and core the apples. Put apples in a bowl of cold water. Cut apples into slices. Put them in a saucepan with the water and a tiny pinch of salt. Cover and simmer gently till apples are soft. Add sugar (depending on how sweet you want the sauce to be]. Simmer well to melt sugar. Cook down sauce.
[Name] Chicken Scampi [AuthorId] 9608 [AuthorName] Richard Dervan [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2001-06-02T13:43:00Z [Description] A friend at work gave this to me for shrimp, and I spiced it up a little bit. My wife doesn't like seafood that much, so I decided to try it with Chicken. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Very Low Carbs", "Spicy", "< 60 Mins", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["4", "1", "2", "2", "4", "1", "1/4"] [RecipeIngredientParts] ["boneless skinless chicken breast halves", "oregano", "basil", "parsley", "garlic", "butter", "olive oil"] [AggregatedRating] 5.0 [ReviewCount] 13.0 [Calories] 661.1 [FatContent] 61.0 [SaturatedFatContent] 31.4 [CholesterolContent] 190.4 [SodiumContent] 404.7 [CarbohydrateContent] 1.1 [FiberContent] 0.1 [SugarContent] 0.1 [ProteinContent] 28.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cut chicken into stips about 1/2\" thick In a skillet heat the butter and olive oil over medium high until the butter is melted. Add the parsley, basil, oregano and garlic. Saute for 3 minutes Add chicken and saute an additional three minutes or until white. Lower heat and continue to cook for 15 minutes or until the chicken is cooked throughout. If you like more sauce, additional butter can be added.
[Name] Wonderful Salsa [AuthorId] 9579 [AuthorName] Jazze22 [CookTime] PT30M [PrepTime] PT45M [TotalTime] PT1H15M [DatePublished] 2001-06-02T13:44:00Z [Description] This is the best salsa recipe I've found so far and I've tried about a dozen. I got it from one of the local hospital cookbooks that are sold in my area. I changed it a bit and have been canning it for years. The reason I plant a garden is for this salsa. We would be lost without it. Hope you like it as much as we do. One of our members who is a food scientist took this salsa to work, tested the pH and found it measured under 4.0 (well within the safety limit for boiling water bath processing). [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/92/72/57kV2MbdSregy8TZfkHj_batch23-6580.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/92/72/ZEmofl8TvWj4934oIumV_cooked%20salsa.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/92/72/61LMEvJgSIKTGVJlcRaM_batch23-6584.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/92/72/gQjzkE9UTcebUfRVzrL6_batch23-6577.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/92/72/JJoqnhoeQjSWoBLCzaJb_1475970175516.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/92/72/6L8eCK4dSWS5R7NGzPJB_1475972331921.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/92/72/TQ4u385eQy6t45LPs7wR_cooked%20salsa.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/92/72/oKyuaxpqTKuHIJ6WbYEB_cooked%20salsa.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/92/72/4NsNiHaeQ2iEmISCQpss_Salsa.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/92/72/pickfXP9b.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/92/72/picTnlW5I.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/92/72/picPrUCRC.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/92/72/t4pKCU5HQG6UwWflZZtz_salsa.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/92/72/jPQ4wZ8JTW6el1XiAA5p_10533515_4309001500146_1651107892_n.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/92/72/VdH9Ea6QvqSr5kCeNcOB_10529676_4342345973737_613592038_n.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/92/72/9ROLWSr3Tq6GL7VLX8eJ_10152269708639422.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/92/72/picE2ijEB.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/92/72/picLP3tsm.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/92/72/picYnJkdn.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/92/72/picvgWG83.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/92/72/picn1kNpb.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/92/72/picaJqagq.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/92/72/pictwPnHG.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/92/72/picrhMSc4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/92/72/picN2PvHq.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/92/72/picf8v0ry.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/92/72/piclUZC5F.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/92/72/picF71CoL.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/92/72/piczbzjcq.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/92/72/picKJhdBp.jpg"] [RecipeCategory] Sauces [Keywords] ["Vegetable", "Low Protein", "Low Cholesterol", "Healthy", "Free Of...", "Weeknight", "For Large Groups", "Canning", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["8", "2 1/2", "1 1/2", "1", "6", "2", "2", "1/8", "1/3", "1/3", "1", "1"] [RecipeIngredientParts] ["tomatoes", "onions", "green peppers", "garlic cloves", "cumin", "pepper", "canning salt", "sugar", "vinegar", "tomato sauce", "tomato paste"] [AggregatedRating] 5.0 [ReviewCount] 536.0 [Calories] 12.5 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 200.1 [CarbohydrateContent] 2.9 [FiberContent] 0.6 [SugarContent] 2.0 [ProteinContent] 0.4 [RecipeServings] 96.0 [RecipeYield] 3 quarts [RecipeInstructions] Mix all together and bring to a slow boil for 10 minute. Seal in jars and cook in hot water bath for 10 minute. This is a medium salsa. This is also a chunky salsa so if you want a smoother salsa cut your veggies into smaller pieces. Yields 3-6 quarts or pints.
[Name] Spirited Fruit Salad [AuthorId] 4608 [AuthorName] Donna Corbin [CookTime] PT2H [PrepTime] PT0S [TotalTime] PT2H [DatePublished] 2001-06-02T13:44:00Z [Description] Make and share this Spirited Fruit Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Pineapple [Keywords] ["Melons", "Tropical Fruits", "Fruit", "Weeknight", "No Cook", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1/4", "1/4", "2", "1", "1/8", "1", "1/2", "1/2", "1/2", "1/2"] [RecipeIngredientParts] ["honey", "ground cinnamon", "cardamom", "cantaloupe", "green seedless grape", "strawberry", "blueberries", "dark sweet cherry"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 52.3 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 5.3 [CarbohydrateContent] 13.1 [FiberContent] 1.3 [SugarContent] 10.9 [ProteinContent] 0.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In bowl, combine juices, liqueur, honey, and cardamon. In large bowl, combine cantaloupe and remaining ingredients. Add dressing and toss to coat well. Cover, chill 2-3 hours. Transport in insulated cooler.
[Name] No Bake Chocolate Oat Cookies [AuthorId] 4608 [AuthorName] Donna Corbin [CookTime] PT10M [PrepTime] PT0S [TotalTime] PT10M [DatePublished] 2001-06-02T13:45:00Z [Description] Make and share this No Bake Chocolate Oat 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/92/74/qqZPdWcSqyFDpBudlK5R_c2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/92/74/FHDTleLRRLqyWATRPQKn_c1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/92/74/p135M132RxyYXE4oG8mb_IMG_1650.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/92/74/Wz5XWnQhylBhd02Z2NkQ_c3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/92/74/picVsI8hB.jpg"] [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "Kid Friendly", "< 15 Mins", "Stove Top"] [RecipeIngredientQuantities] ["2", "1/2", "1/4", "1/2", "3", "1", "3"] [RecipeIngredientParts] ["sugar", "oleo", "milk", "peanut butter", "vanilla", "quick oats"] [AggregatedRating] 5.0 [ReviewCount] 61.0 [Calories] 125.1 [FatContent] 2.0 [SaturatedFatContent] 0.4 [CholesterolContent] 0.7 [SodiumContent] 12.5 [CarbohydrateContent] 25.2 [FiberContent] 1.5 [SugarContent] 16.9 [ProteinContent] 2.3 [RecipeServings] nan [RecipeYield] 24-30 cookies [RecipeInstructions] Combine sugar, cocoa, oleo, and milk in a pan on the stove. Let boil for 3 minutes. Remove from heat and add remaining ingredients. Put in buttered cake pan or drop on waxed paper.
[Name] Angel Cake [AuthorId] 42189 [AuthorName] Leslie O [CookTime] PT40M [PrepTime] PT20M [TotalTime] PT1H [DatePublished] 2001-06-02T13:46:00Z [Description] Make and share this Angel Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Low Cholesterol", "Healthy", "Spring", "Summer", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1 1/2", "1 1/2", "1", "1 1/2", "1", "1"] [RecipeIngredientParts] ["powdered sugar", "all-purpose flour", "cream of tartar", "vanilla", "sugar"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 178.5 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 51.0 [CarbohydrateContent] 40.0 [FiberContent] 0.3 [SugarContent] 31.6 [ProteinContent] 4.4 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Bring egg whites to room temperature. Sift powdered sugar and flour together 3 times. In a large bowl beat egg whites, cream of tartar, and vanilla with electric mixer on medium speed till soft peaks form. Gradually add sugar, about 2 tbs at a time, beating till stiff peaks form. Sift about 1/4 of the flour mixture over beaten egg whites; fold in gently. Repeat, folding in remaining flour mixture by fourths. Pour into an ungreased tube pan (10 inch]. Bake on the lowest rack in a 350°F oven for 40-45 minutes or till top springs back when lightly touched. Immediately invert cake (leave in pan]; cool thoroughly. loosen sides of cake from pan; remove cake.
[Name] Fudge Royale [AuthorId] 4608 [AuthorName] Donna Corbin [CookTime] PT15M [PrepTime] PT0S [TotalTime] PT15M [DatePublished] 2001-06-02T13:47:00Z [Description] Make and share this Fudge Royale recipe from Food.com. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Stove Top"] [RecipeIngredientQuantities] ["3", "1/2", "1", "2", "1", "1", "1/2"] [RecipeIngredientParts] ["sugar", "milk", "butter", "margarine", "vanilla", "peanut butter"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 2853.9 [FatContent] 36.0 [SaturatedFatContent] 20.1 [CholesterolContent] 95.2 [SodiumContent] 328.7 [CarbohydrateContent] 635.8 [FiberContent] 8.0 [SugarContent] 599.4 [ProteinContent] 16.2 [RecipeServings] nan [RecipeYield] 1 pan [RecipeInstructions] ["Combine sugar and cocoa in saucepan.", "Add milk.", "Stir over low heat until sugar is dissolved then bring to boil.", "Stir occasionally, cook to 236 degrees F.", "Remove from heat.", "Add butter and vanilla, but do not stir.", "Allow to cool for 15 minutes then beat until mixture thickens (but be careful not to get it too thick or you won't be able to pour it into a pan].", "Stir in nuts and quickly pour into a buttered 8\" square pan.", "Cut.", "Variation- omit nuts.", "Stir in 1/2 cup peanut butter." ]
[Name] Roast Potatoes [AuthorId] 4608 [AuthorName] Donna Corbin [CookTime] PT45M [PrepTime] PT50M [TotalTime] PT1H35M [DatePublished] 2001-06-02T13:47:00Z [Description] Make and share this Roast Potatoes recipe from Food.com. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "Low Protein", "Weeknight", "Oven", "Refrigerator", "< 4 Hours"] [RecipeIngredientQuantities] ["4", "1/2", "1", "1/4", "1"] [RecipeIngredientParts] ["potatoes", "butter", "margarine", "garlic", "pepper", "salt"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 368.9 [FatContent] 23.2 [SaturatedFatContent] 14.6 [CholesterolContent] 61.0 [SodiumContent] 254.3 [CarbohydrateContent] 37.6 [FiberContent] 4.7 [SugarContent] 1.7 [ProteinContent] 4.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cut each potato lengthwise into 8 wedges. Place in large bowl of ice water. Cover and chill 45 minutes. Preheat oven to 475 F. Drain potatoes, then pat dry with paper towels. Place wedges in 9\" square baking dish. In small bowl, combine butter, garlic, pepper,& salt; pour over potatoes, stirring to coat each wedge evenly (butter will set on cold potatoes] Bake 40-45 minutes, spooning butter over potatoes& turning occasionally until potatoes are browned& fork tener.
[Name] Cornbread Salad [AuthorId] 5300 [AuthorName] Nutmeg74 [CookTime] PT20M [PrepTime] PT30M [TotalTime] PT50M [DatePublished] 2001-06-04T08:52:00Z [Description] Make and share this Cornbread Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "1 1/2 - 2", "2", "1", "1", "1/4 - 1/2", "2", "3/4"] [RecipeIngredientParts] ["mayonnaise", "celery", "green pepper", "pimientos", "onion", "tomatoes", "pecans"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 19.2 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 13.1 [CarbohydrateContent] 4.2 [FiberContent] 1.4 [SugarContent] 2.5 [ProteinContent] 0.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] "Combine all ingredeints together and chill."
[Name] Chunky Salsa [AuthorId] 5300 [AuthorName] Nutmeg74 [CookTime] PT25M [PrepTime] PT1H [TotalTime] PT1H25M [DatePublished] 2001-06-04T08:53:00Z [Description] Make and share this Chunky Salsa recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "Free Of...", "Weeknight", "Canning", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["3", "2", "3", "2", "2 -3", "2 -3", "5", "1 1/4"] [RecipeIngredientParts] ["tomatoes", "onions", "garlic", "salt", "green peppers", "white vinegar"] [AggregatedRating] 4.0 [ReviewCount] 4.0 [Calories] 114.6 [FatContent] 1.0 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 2349.4 [CarbohydrateContent] 23.7 [FiberContent] 6.7 [SugarContent] 14.3 [ProteinContent] 4.5 [RecipeServings] nan [RecipeYield] 12 pints [RecipeInstructions] Add more jalepinos for a hotter sauce Cook all ingredients together for 20-25 minutes at simmer. Fill hot jars and seal.
[Name] Best Carrot Cake [AuthorId] 42189 [AuthorName] Leslie O [CookTime] PT50M [PrepTime] PT30M [TotalTime] PT1H20M [DatePublished] 2001-06-04T08:55:00Z [Description] Make and share this Best Carrot Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Pineapple", "Tropical Fruits", "Fruit", "Vegetable", "Nuts", "Spring", "Summer", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "1 3/4", "1", "1", "1", "1", "2", "2", "1", "1", "1", "8", "1/2 - 1", "3/4", "1 -2", "1/4"] [RecipeIngredientParts] ["eggs", "sugar", "salt", "baking soda", "cinnamon", "flour", "carrots", "walnuts", "pineapple", "vanilla", "cream cheese", "butter", "powdered sugar", "vanilla", "unsweetened coconut"] [AggregatedRating] 5.0 [ReviewCount] 41.0 [Calories] 7705.2 [FatContent] 518.4 [SaturatedFatContent] 175.2 [CholesterolContent] 1051.9 [SodiumContent] 5549.7 [CarbohydrateContent] 719.7 [FiberContent] 34.7 [SugarContent] 482.6 [ProteinContent] 84.2 [RecipeServings] nan [RecipeYield] 1 13 inch square cake [RecipeInstructions] Combine flour, salt, soda,& cinnamon. Set aside. Combine eggs, sugar,& oil; mix until smooth. Stir in flour mixture a little at a time until well blended. Stir in carrots, walnuts, pineapple, & vanilla, mixing evenly. Pour into a greased 9x13in pan. Bake at 350 degrees for 45-55 minutes. --------------Frosting----------. Cream together, cheese and butter until smooth. Add vanilla. Add sugar a 1/4 cup at a time, until well blended. After frosting cooled carrot cake, sprinkle with toasted coconut. To toast coconut, put on cookie sheet, under broiler for about 1 minute. Keep an eye on it to be sure it does not burn!
[Name] Yodar's Killer Salsa [AuthorId] 9601 [AuthorName] Joseph Strain [CookTime] PT5M [PrepTime] PT3H [TotalTime] PT3H5M [DatePublished] 2001-06-04T09:02:00Z [Description] Make and share this Yodar's Killer Salsa recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Mexican", "Low Protein", "Low Cholesterol", "Healthy", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["40", "3", "5", "1", "1", "1", "1 1/2", "1", "1", "5", "2 -3", "2"] [RecipeIngredientParts] ["tomatoes", "onions", "green peppers", "tomato paste", "garlic", "chili powder", "cumin powder", "salt", "Tabasco sauce", "habanero peppers", "cilantro", "limes, juice of"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 331.2 [FatContent] 3.6 [SaturatedFatContent] 0.8 [CholesterolContent] 0.0 [SodiumContent] 789.3 [CarbohydrateContent] 72.6 [FiberContent] 20.9 [SugarContent] 45.5 [ProteinContent] 15.6 [RecipeServings] nan [RecipeYield] 12 quarts [RecipeInstructions] chop all ingredients to 1/2\" cube. MIX in cauldron that is at least 1 foot tall till steaming. DECANT out about a quart of clear liquid from cauldron and add 1 small can tomato paste mixing with this liquid to add to salsa as it cooks. Process for 5 min in clean pre-heated Canning jars at 5 lb. Do NOT cold pack! Check lids for seal after cooling. Will keep in pantry. CHILL before serving.
[Name] Classic Chicken Salad [AuthorId] 2595 [AuthorName] eboyd [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2001-06-04T09:05:00Z [Description] Make and share this Classic Chicken Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Melons", "Fruit", "Meat", "Summer", "< 15 Mins"] [RecipeIngredientQuantities] ["3", "1/4", "1/4", "1/4", "1/4", "1", "2", "3", "1", "1", "2", "1", NA, NA, "2"] [RecipeIngredientParts] ["chicken", "cashews", "pecans", "celery", "green onion", "tart green apple", "golden raisins", "chutney", "mayonnaise", "paprika", "curry powder", "lime juice", "cayenne", "cantaloupe"] [AggregatedRating] nan [ReviewCount] nan [Calories] 218.8 [FatContent] 9.6 [SaturatedFatContent] 1.4 [CholesterolContent] 0.0 [SodiumContent] 98.1 [CarbohydrateContent] 33.8 [FiberContent] 5.0 [SugarContent] 26.2 [ProteinContent] 4.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In large bowl combine chicken, cashews, pecans, celery, green onion, apple and raisins. Blend together chutney, mayo, paprika, curry powder and lime juice. Season to taste with cayenne and garlic salt Chile. Flute cantelopes and fill with salad.

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