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[Name] 's Style Chicken Salad [AuthorId] 2595 [AuthorName] eboyd [CookTime] PT30M [PrepTime] PT0S [TotalTime] PT30M [DatePublished] 2001-06-04T09:15:00Z [Description] Cook Lynn Akers, Virginia. Source Chicken Cookery - 1994 Delmarva Chicken Cooking Contest, Delmarva Poultry Industries, Inc.,Georgetown, Delaware, 19947-9622 [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "< 30 Mins"] [RecipeIngredientQuantities] ["4", "4", "3", "5", "11", "1/2", "1/2", "2", "1", "1/2", "1/4", "1/4", NA, NA, NA] [RecipeIngredientParts] ["boneless skinless chicken breast halves", "chicken thighs", "chicken broth", "curry powder", "mandarin oranges", "cashews", "dates", "coconut", "chutney", "lettuce cup", "coconut", "cashews"] [AggregatedRating] nan [ReviewCount] nan [Calories] 468.8 [FatContent] 25.8 [SaturatedFatContent] 7.3 [CholesterolContent] 105.3 [SodiumContent] 716.4 [CarbohydrateContent] 25.8 [FiberContent] 3.6 [SugarContent] 17.0 [ProteinContent] 34.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Put the chicken in a deep saucepan. Add broth and 4 teaspoons of the curry powder. Cover and simmer for about 30 minutes or until the chicken is fork tender. Remove from the heat and allow the chicken to cool in the broth. When cool, separate the meat from the bones. Discard the bones and broth. Cut chicken into bite-sized pieces and put it into a large bowl with the oranges, cashew halves, dates, and red pepper; set aside. In a small bowl, make the dressing by mixing together the yogurt, mayonnaise, coconut, chutney, and the remaining teaspoon of curry powder; blend well. Fold the yogurt dressing into the chicken-orange mixture. Arrange lettuce cups on a large platter. Fill with salad, garnish with coconut and cashews. *Plain orange or lemon yogurt may be substituted.
[Name] Hawaiian Waffles with Pineapple & Coconut [AuthorId] 10565 [AuthorName] Lynn Pinkham [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2001-06-04T09:18:00Z [Description] Make and share this Hawaiian Waffles with Pineapple & Coconut recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Pineapple", "Coconut", "Tropical Fruits", "Fruit", "Nuts", "Hawaiian", "Summer", "< 60 Mins"] [RecipeIngredientQuantities] ["1 1/4", "1/2", "1", "1/4", "1/4", "2", "1", "1/4", "5", "1", "3/4"] [RecipeIngredientParts] ["flour", "sugar", "baking powder", "baking soda", "salt", "coconut milk", "butter", "sour cream", "pineapple"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 451.3 [FatContent] 30.2 [SaturatedFatContent] 18.8 [CholesterolContent] 109.6 [SodiumContent] 519.7 [CarbohydrateContent] 38.0 [FiberContent] 1.5 [SugarContent] 6.9 [ProteinContent] 8.2 [RecipeServings] 4.0 [RecipeYield] 16 Waffles [RecipeInstructions] Sift together dry ingredients. Set aside. Mix together beaten egg yolk, sour cream, coconut milk, melted butter, and chopped pineapple with some juice. Add to flour mixture, mixing well. Fold in gently whipped egg whites, and pour into heated and lightly oiled waffle iron. Cook until golden brown. Serve with sliced banana (optional] and pure maple syrup.
[Name] Steak and Kidney Pudding [AuthorId] 10290 [AuthorName] Vicky Bryant [CookTime] PT5H [PrepTime] PT1H30M [TotalTime] PT6H30M [DatePublished] 2001-06-04T09:22:00Z [Description] Traditional steak and kidney pudding. Found on the internet and seemed to be the most traditional recipe I found. [Images] character(0) [RecipeCategory] Beef Organ Meats [Keywords] ["Meat", "Weeknight", "Steam"] [RecipeIngredientQuantities] ["12", "6", NA, NA, NA, "1 1/4", "10", "2", "1", NA, "1", NA, NA] [RecipeIngredientParts] ["self-raising flour", "beef", "vegetable suet", "salt", "black pepper", "water", "seasoned flour", "onion", "water", "Worcestershire sauce", "salt", "black pepper"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 683.4 [FatContent] 33.1 [SaturatedFatContent] 13.4 [CholesterolContent] 283.2 [SodiumContent] 1218.0 [CarbohydrateContent] 69.5 [FiberContent] 2.9 [SugarContent] 1.5 [ProteinContent] 23.9 [RecipeServings] nan [RecipeYield] 1 pie [RecipeInstructions] ["You will also need a 2 and a 1/2 pint capacity pudding basin and a steamer.", "To make the pastry first sift the flour and salt into a large mixing bowl.", "Add some freshly milled black pepper, then add the suet and mix it into the flour using the blade of a knife.", "When it is evenly blended, add few drops of cold water and start to mix with the knife, using curving movements and turning the mixture around.", "The aim is to bring it together as a dough, so keep adding drops of water until it begins to get really claggy and sticky.", "Now abandon the knife, go in with your hands and bring it all together until you have a nice smooth elastic dough which leaves the bowl clean.", "It is worth noting that suet pastry always needs more water than other types, so if it is still a bit dry just go on adding a few drops of water at a time.", "After that, take a quarter of the dough for the lid, then roll the rest out fairly thickly.", "What you need is a round approx.", "13 inches in diameter.", "Now line the bowl with the pastry, pressing it well all around Next, chop the steak and kidney into fairly small cubes, toss them into the seasoned flour, then add them to the pastry lined basin with the slices of onion.", "Add enough cold water to reach almost the top of the meat and sprinkle in a few drops of Worcestershire sauce and another seasoning of salt and pepper.", "Roll out the pastry lid, dampen its edges and put it in position on the pudding.", "Seal well and cover with a double sheet of foil, pleated in the center to allow room for expansion while cooking.", "Now secure it with string, making a little handle to that you can lift it out of the hot steamer.", "Then place it in a steamer over boiling water.", "Steam for 5 hours, adding more boiling water halfway through.", "You can either serve the pudding by spooning portions out of the basin, or slide a palette knife round the edge and turn the whole thing out on to a serving plate- place veggies below around pudding and garnish with fresh sprigs of parsley.", "Serving suggestion with the pudding would be boiled potatoes, boiled carrots and spring greens.", "This recipe is taken from Delia Smith's Winter Collection©- I hope she doesn't mind, I did buy the book!" ]
[Name] Ginger-Lime Salmon [AuthorId] 10420 [AuthorName] mielhollinger [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2001-06-04T09:22:00Z [Description] Make and share this Ginger-Lime Salmon recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["1 1/4", "1", NA, NA, "2", "2", "2"] [RecipeIngredientParts] ["salmon fillets", "extra virgin olive oil", "salt", "cracked black pepper", "lemons", "lime juice", "ginger", "garlic", "limes"] [AggregatedRating] 4.5 [ReviewCount] 7.0 [Calories] 188.0 [FatContent] 6.2 [SaturatedFatContent] 1.0 [CholesterolContent] 73.9 [SodiumContent] 96.2 [CarbohydrateContent] 4.2 [FiberContent] 1.1 [SugarContent] 0.6 [ProteinContent] 28.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 450 degrees. Rub a 10 ounce skinless salmon fillet with just enough olive oil to coat. Place in a 10-inch nonstick skillet with an ovenproof handle. Season with salt and pepper, a squeeze of lemon or lime, and freshly grated ginger or garlic to taste. Bake 12-15 minutes or until firm to the touch or to your liking.
[Name] Curd Marinade for Barbecues [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2001-06-04T09:24:00Z [Description] Make and share this Curd Marinade for Barbecues recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "1", "1", "1", "1/2", "1", "1/2", NA] [RecipeIngredientParts] ["coriander leaves", "ginger paste", "garlic paste", "red chili powder", "sugar", "cumin seed", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 66.5 [FatContent] 2.5 [SaturatedFatContent] 1.5 [CholesterolContent] 7.5 [SodiumContent] 210.3 [CarbohydrateContent] 4.7 [FiberContent] 0.3 [SugarContent] 2.3 [ProteinContent] 6.5 [RecipeServings] nan [RecipeYield] 2 cups [RecipeInstructions] Mix all the ingredients well. Use it to marinate all vegetables as mentioned in the recipe. Mix. Refrigerate till needed.
[Name] Chicken Wonton Recipe [AuthorId] 8643 [AuthorName] judy ng [CookTime] PT2H [PrepTime] PT15M [TotalTime] PT2H15M [DatePublished] 2001-06-04T09:25:00Z [Description] Make and share this Chicken Wonton Recipe recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Chinese", "Asian", "Very Low Carbs", "Low Protein", "Weeknight", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] [NA, NA, NA, NA, NA, "2", NA, "1", "1"] [RecipeIngredientParts] ["wonton skins", "carrot", "soy sauce", "cornflour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 14.1 [FatContent] 1.0 [SaturatedFatContent] 0.4 [CholesterolContent] 41.5 [SodiumContent] 169.4 [CarbohydrateContent] 0.3 [FiberContent] 0.0 [SugarContent] 0.1 [ProteinContent] 0.9 [RecipeServings] 4.0 [RecipeYield] 20 wantons [RecipeInstructions] For the sauce: 4 tbsp tomato sauce 1 1/2 tsp of vinegar, 1tsp of lemon juice sugar to taste 1tsp of chilli sauce. Mix minced chicken, diced prawns, soy sauce, carrots and sesame oil together. Leave for 2 hours to season. Next, scoop a rounded teaspoon of meat mixture with 2 frozen peas onto wanton skin. Place some egg yolk mixture at the edge of the wanton skin (half the circumference] and fold over meat filling (like curry puff]. Repeat until all the meat mixture has been used up. Fry until golden brown. To make sauce, heat up wok, place all ingredients together except sugar into wok. When simmering, put sugar inches.
[Name] Frozen Brownie Cake [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT15M [PrepTime] PT25M [TotalTime] PT40M [DatePublished] 2001-06-04T09:28:00Z [Description] Make and share this Frozen Brownie Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["200", "1", "70", "175"] [RecipeIngredientParts] ["dark chocolate", "vanilla ice cream", "white chocolate"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1686.1 [FatContent] 118.1 [SaturatedFatContent] 69.4 [CholesterolContent] 187.7 [SodiumContent] 575.0 [CarbohydrateContent] 172.9 [FiberContent] 22.8 [SugarContent] 85.4 [ProteinContent] 32.2 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Line a loaf tin with clear film. Break 150 gms of the chocolate into a bowl. Place over a pan of hot water. Stir until melted. Use two-thirds of the chocolate to brush inside the tin. Chill in the fridge. Reserve the remaining chocolate. Remove ice-cream from the freezer. Allow it to soften for 5 minutes. Roughly chop 50gms of unmelted plain chocolate and all the white chocolate. Beat ice-cream until smooth but still frozen. Stir cake crumbs into ice-cream with the chopped chocolate. Spoon into the lined tin until firm. Re-melt the reserved chocolate. Brush over the top surface of the ice-cream. Freeze again. Unmould and serve in slices.
[Name] Chunky Ice-cream Sundae [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2001-06-04T09:29:00Z [Description] Make and share this Chunky Ice-cream Sundae recipe from Food.com. [Images] character(0) [RecipeCategory] Frozen Desserts [Keywords] ["Dessert", "Fruit", "Nuts", "Asian", "Indian", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["600", "400", "100", "4 -5", "80"] [RecipeIngredientParts] ["custard", "sugar", "vanilla essence", "pecans"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 1242.4 [FatContent] 78.4 [SaturatedFatContent] 38.8 [CholesterolContent] 511.5 [SodiumContent] 386.9 [CarbohydrateContent] 128.9 [FiberContent] 1.9 [SugarContent] 26.0 [ProteinContent] 13.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] For the sauce 1 tbsp custard powder 2 tbsp brown sugar 25 gms butter Keep aside 3 tbsp of the cream for the sauce. Whip the rest of the cream until stiff. Fold in custard and vanilla essence. Transfer to a shallow, freezer-proof container and freeze for an hour. Whisk and re-freeze again. In the meantime, prepare the pecan-toffee chunks. Grease and set aside a baking sheet. Heat sugar in a heavy pan without any water until it begins to caramelise. Add pecans. Stir until sugar has completely caramelised and coated the nuts. Pour the mixture onto the baking sheet and leave until cold. Now slightly crush it to make chunks. Keep aside. Whisk custard until smooth. Fold in toffee chunks and re-freeze for 2-3 hours or until firm. For the toffee sauce: Heat 150ml water in a pan. Blend together custard powder and sugar with enough cold water to make a smooth paste. Pour hot water over the paste. Stir well. Return to pan. Add butter and heat. Stir until sauce thickens. Stir in reserved cream. Let it cool a little. Scoop ice-cream into 4 sundae glasses. Serve with warm toffee sauce!
[Name] Creme Caramels [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT2H [PrepTime] PT15M [TotalTime] PT2H15M [DatePublished] 2001-06-04T09:30:00Z [Description] Make and share this Creme Caramels recipe from Food.com. [Images] character(0) [RecipeCategory] Asian [Keywords] ["Indian", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["100", "150", "450", "3", "2"] [RecipeIngredientParts] ["sugar", "eggs", "caster sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 249.4 [FatContent] 14.3 [SaturatedFatContent] 8.0 [CholesterolContent] 148.0 [SodiumContent] 74.0 [CarbohydrateContent] 25.1 [FiberContent] 0.0 [SugarContent] 24.9 [ProteinContent] 6.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Place the sugar in a heavy bottomed saucepan. Gently heat without stirring. Let the sugar bubble and caramelise. Once this happens, quickly pour this into the base of six 150 ml ramekins and swirl to coat. Keep aside. Now, gently heat the cream and milk together. Let it nearly come to a boil. In the meantime, whisk eggs and castor sugar until pale. Pour the hot milk over the eggs now and mix really well. Next, pour into ramekin dishes. Stand the dishes in a large roasting tin. Pour in enough hot water to come half-way up the outside of the dishes. Cover the tin with foil and bake at 150C degrees until the custard is just set. Cool. Chill for minimum 2 hours. Invert the custard onto serving plates. Serve chilled!!!!!!
[Name] Knickerbocker Glories [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] nan [PrepTime] PT25M [TotalTime] PT25M [DatePublished] 2001-06-04T09:37:00Z [Description] Make and share this Knickerbocker Glories recipe from Food.com. [Images] character(0) [RecipeCategory] Fruit [Keywords] ["Nuts", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "1", "1", "2", "1", "300", "600", "1", "3", "4"] [RecipeIngredientParts] ["cherries", "arrowroot", "caster sugar", "vanilla ice cream", "fresh lemon rind", "maraschino cherries"] [AggregatedRating] nan [ReviewCount] nan [Calories] 516.7 [FatContent] 41.5 [SaturatedFatContent] 24.0 [CholesterolContent] 144.4 [SodiumContent] 123.4 [CarbohydrateContent] 33.5 [FiberContent] 1.7 [SugarContent] 26.4 [ProteinContent] 6.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Combine jelly with 300 ml boiling water. Stir until dissolved. Drain juice from the fruit cocktail. Add it to the jelly. Stir in fruit. Pour into a shallow bowl. Chill until softly set. Drain juice from cherries. Mix a little of the juice to a smooth paste with the arrowroot and sugar. Stir in the rest. Heat. Stir until the sauce boils and thickens. Stir in the cherries and rind. Cool. Stir jelly to break it up. Spoon into the base of 4 glasses. Top with a scoop or two of ice-cream. Divide cherries and sauce between glasses and top with a scoop of ice-cream. Pipe a little cream on top. Scatter over the almonds. Top with the cherries and serve with wafers!
[Name] Jiffy Lemon Cups [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT2H20M [PrepTime] PT30M [TotalTime] PT2H50M [DatePublished] 2001-06-04T09:42:00Z [Description] Make and share this Jiffy Lemon Cups recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Weeknight", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["6", "250", "75", "300"] [RecipeIngredientParts] ["lemons", "custard", "icing sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 434.3 [FatContent] 21.1 [SaturatedFatContent] 12.0 [CholesterolContent] 191.0 [SodiumContent] 158.4 [CarbohydrateContent] 65.7 [FiberContent] 5.1 [SugarContent] 12.3 [ProteinContent] 5.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Place the rind in a bowl. Cover with 4 tablespoon of boiling water. Let it soak. Cut a lid off the top of each lemon. Scoop flesh from lemons into a sieve placed over the bowl containing the zest. Squeeze all juice from the flesh and discard solids. Place lemon shells and lids in a shallow, freezerproof dish and freeze. Place custard in a bowl. Strain over lemon juices and discard zest. Stir in icing sugar. Whip cream until stiff. Fold into custard mixture. Freeze until lightly frozen. Then whisk. Spoon into lemon shells and freeze for 2 hours or until firm. Remove lemons from freezer 20 minutes before serving. Top with lids. Garnish with mint sprigs.
[Name] Red Onion Confit [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2001-06-04T09:50:00Z [Description] Make and share this Red Onion Confit 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/92/94/picjpTljQ.jpg" [RecipeCategory] Low Protein [Keywords] ["Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["50", "75", "4", "2", "1", NA, NA] [RecipeIngredientParts] ["butter", "caster sugar", "red onions", "garlic cloves", "salt", "fresh ground black pepper"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 211.4 [FatContent] 10.2 [SaturatedFatContent] 6.4 [CholesterolContent] 26.7 [SodiumContent] 94.5 [CarbohydrateContent] 30.2 [FiberContent] 1.9 [SugarContent] 24.0 [ProteinContent] 1.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Melt the butter in a medium heavy-based saucepan. Add sugar. Stir over low heat until dissolved. Add onions and cook. Cover and continue to cook on low heat for 30 minutes. Add garlic and balsamic vinegar. Season and cook uncovered on low heat for another 30 minutes. Stir every few minutes. Once cooked, transfer to a bowl. Cool slightly before serving.
[Name] Spinach and Yoghurt Soup [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT40M [PrepTime] PT15M [TotalTime] PT55M [DatePublished] 2001-06-04T09:53:00Z [Description] Make and share this Spinach and Yoghurt Soup recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["500", "125", "2", "2", "100", "1", "1", "1", "3", "1", "1", "600", NA, NA] [RecipeIngredientParts] ["fresh spinach", "butter", "onions", "garlic", "potatoes", "cumin seed", "fennel seed", "cardamom pods", "clove", "water", "plain yogurt", "sea salt", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 393.4 [FatContent] 31.0 [SaturatedFatContent] 19.3 [CholesterolContent] 86.7 [SodiumContent] 403.9 [CarbohydrateContent] 22.4 [FiberContent] 4.7 [SugarContent] 10.2 [ProteinContent] 10.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Peel and thinly slice the onions and garlic. Peel the potato. Heat a large heavy bottomed pot. Pour into it a little oil. Fry the whole spices for a few seconds. Add butter and reduce heat. Add in the onion and garlic. Fry until soft and lightly coloured. Cut the potato into cubes and add it too to the pot. Cook for 10 minutes. Stir it. Pour in the water. Let it boil. Simmer for 20 minutes. Tip in the spinach. Stir until the leaves have wilted. Mash the contents of the pan. Sieve. Stir in yoghurt. Gently re-heat. Season to taste. Serve either immediately or chill and serve!
[Name] Candy Bar Frosties [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2001-06-04T09:58:00Z [Description] Make and share this Candy Bar Frosties 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/92/96/SFlR2hGxSTi68xdGiJyK_0S9A1948.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/92/96/cQtqmDcYSNeEQCcMkV8d_0S9A1973.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/92/96/eGMdqLUbR6OlT9013xl4_0S9A2014.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/92/96/picgZSkRW.jpg" ] [RecipeCategory] Candy [Keywords] ["Dessert", "Fruit", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "1", "1/2", "2 -3", "2"] [RecipeIngredientParts] ["plain yogurt", "vanilla yogurt"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 1112.2 [FatContent] 34.1 [SaturatedFatContent] 20.4 [CholesterolContent] 108.4 [SodiumContent] 665.1 [CarbohydrateContent] 175.6 [FiberContent] 2.1 [SugarContent] 154.2 [ProteinContent] 29.8 [RecipeServings] 2.0 [RecipeYield] 1 1/4 quarts [RecipeInstructions] In a blender, combine the milk and other ingredients. Blend well until smooth. Serve immediately. Garnish as you please. Refrigerate or freeze leftovers. For those on a health kick, you could omit the candy bars and chocolate syrup. Instead, use 2 cups fresh strawberries, bananas or peaches.
[Name] Chef Wendy's Cornbread Salad [AuthorId] 5516 [AuthorName] chefwendy_410933491 [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-06-04T10:08:00Z [Description] This is a delightful summer salad and gets rave reviews! It's versital, and you can add or remove any of the veggies as preferred, and omit the country ham for a vegetarian treat. [Images] character(0) [RecipeCategory] Breads [Keywords] ["< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["4", "2", "6 -8", "1", "5", "1/2", "1", "1/2", "1/2", "1", "3"] [RecipeIngredientParts] ["tomatoes", "green onions", "bell pepper", "radishes", "celery", "country ham", "mayonnaise", "sugar", "mustard"] [AggregatedRating] nan [ReviewCount] nan [Calories] 414.3 [FatContent] 22.2 [SaturatedFatContent] 4.3 [CholesterolContent] 40.3 [SodiumContent] 1059.9 [CarbohydrateContent] 43.5 [FiberContent] 4.0 [SugarContent] 8.9 [ProteinContent] 10.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] To make dressing, combine Caesar, mayonnaise, sugar and mustard. Blend well. Break muffins into pieces. Stir in remaining ingredients, mixing well. Stir in dressing until moist. Season with salt and pepper to taste. Chill well. NOTE: You can substitute one box of prepared muffin mix instead of the store bought muffins.
[Name] Pumpkin Ice Cream Pie [AuthorId] 10505 [AuthorName] Robin Wehunt [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2001-06-04T10:15:00Z [Description] I don't care for pumpkin pie so my mother made these and we love them. This is in memory of my mother. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Frozen Desserts", "Dessert", "Thanksgiving", "< 30 Mins", "Freezer", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "18"] [RecipeIngredientParts] ["vanilla ice cream", "graham cracker pie crust"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 774.0 [FatContent] 40.7 [SaturatedFatContent] 17.0 [CholesterolContent] 83.2 [SodiumContent] 606.8 [CarbohydrateContent] 96.6 [FiberContent] 2.5 [SugarContent] 70.7 [ProteinContent] 10.0 [RecipeServings] nan [RecipeYield] 2 Pies [RecipeInstructions] Mix ice cream and pumpkin together. Pour into graham cracker crust. Put in freezer until firm about 2 hours. Cut and enjoy (you can put whip cream on top if want].
[Name] Rava (Semolina) Ladoo [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT30M [PrepTime] PT0S [TotalTime] PT30M [DatePublished] 2001-06-04T11:00:00Z [Description] Make and share this Rava (Semolina) Ladoo recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "3/4", "2", "1/4", "3", "5", "2"] [RecipeIngredientParts] ["rava", "sugar", "ghee", "milk", "green cardamoms", "saffron strands", "coconut flakes"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 124.1 [FatContent] 2.7 [SaturatedFatContent] 1.7 [CholesterolContent] 6.2 [SodiumContent] 4.7 [CarbohydrateContent] 23.2 [FiberContent] 0.6 [SugarContent] 12.8 [ProteinContent] 2.0 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Take ghee in a deep saucepan and heat. Add rava and cook on low heat. Stir continuously. When the rava turns light brown add the sugar. Stir for 3-4 minutes. Keep aside cool for some time. Add cardomom powder,coconut flakes and saffron. Add half the milk. Mix well. Wet hand with milk and shape the mixture in ladoos.
[Name] Lapsee [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT30M [PrepTime] PT0S [TotalTime] PT30M [DatePublished] 2001-06-04T11:03:00Z [Description] Make and share this Lapsee recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "1 1/2", "1", "1/2", "1/2", "1/2"] [RecipeIngredientParts] ["wheat germ", "sugar", "jaggery", "ghee", "pistachios", "cardamom powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 863.5 [FatContent] 55.7 [SaturatedFatContent] 32.9 [CholesterolContent] 133.7 [SodiumContent] 8.1 [CarbohydrateContent] 90.5 [FiberContent] 4.1 [SugarContent] 75.1 [ProteinContent] 7.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Warm ghee in a heavy pan. Now add wheat germ. Stir and cook till germ is golden in colour and aroma exudes. Meanwhile melt sugar or jaggery in 1 cup water. Keep aside. Boil and add remaining water to roasted wheat germ. Stir gently now, and cook till the grain of the germ is soft on pressing. Add sugar or jaggery, add cardamom and chopped nuts. Stir and simmer covered, stirring occasionally. Cook till ghee separates along the sides. Serve hot. Freeze and thaw as required. Before serving, take in pan, sprinkle some hot water. Heat while stirring, till ghee again separates.
[Name] Rosagolla [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT5H20M [PrepTime] PT0S [TotalTime] PT5H20M [DatePublished] 2001-06-04T11:05:00Z [Description] Make and share this Rosagolla recipe from Food.com. [Images] character(0) [RecipeCategory] Weeknight [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "1/2", "1 1/2", "4", "2 -3"] [RecipeIngredientParts] ["milk", "sugar", "water", "rose essence"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1823.1 [FatContent] 37.9 [SaturatedFatContent] 23.6 [CholesterolContent] 144.8 [SodiumContent] 538.4 [CarbohydrateContent] 348.1 [FiberContent] 0.0 [SugarContent] 299.4 [ProteinContent] 33.9 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Heat the milk and bring to boil. Cool the milk for a couple of hours. Remove the cream layer. Reheat the milk and bring to a boil. Add the citric acid dissolved in some water. Stir slowly till the milk is fully curdled. Keep as it is for 5 minutes. Meanwhile heat the sugar and water in a wide sauce pan. Bring to a boil. Strain the milk through a muslin cloth. Wash the chenna in the cloth under cold running water. Press out the excess water and remove in a wide plate. Gently knead into a soft dough by passing between fingers. Make twelve equal sized balls of the dough. Let them into the boiling water. Cover with a perforated lid. Boil for 13-15 minutes . Take off from heat and cool them to room temperature. Add essence and chill for at least 4-5 hours . Serves: 6 helpings Time required: 1/2 hour.
[Name] Anarsa [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT74H [PrepTime] PT0S [TotalTime] PT74H [DatePublished] 2001-06-04T11:06:00Z [Description] Make and share this Anarsa recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Weeknight", "Easy"] [RecipeIngredientQuantities] ["4", "3 1/2", "3 1/2", "1", "1/3"] [RecipeIngredientParts] ["rice", "powdered sugar", "ghee", "poppy seed", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 364.9 [FatContent] 24.6 [SaturatedFatContent] 15.2 [CholesterolContent] 62.8 [SodiumContent] 2.3 [CarbohydrateContent] 34.8 [FiberContent] 0.4 [SugarContent] 13.8 [ProteinContent] 1.9 [RecipeServings] nan [RecipeYield] 30-35 anarsas [RecipeInstructions] Wash and soak rice in plenty of water. Change water everyday, repeating process for 3 days. Now, drain all water, and spread on a clean cloth for 3-4 hours. Grind to powder and sieve. Mix in sugar. Now press and keep aside for 2 hours. Sprinkle milk little by little, kneading mixture into a soft pliable dough. On a clean plastic sheet, sprinkle a few poppy seeds. Take a ping-pong-sized ball of dough, press onto sprinkled seeds. Rotate and thin out dough with the hand, forming a 4\" sized round. Heat 3-4 tbsp. ghee in a frying pan. Let in one round, seeds side up. Shallow fry on low flame, till golden brown. Drain and keep aside. Repeat for remaining dough, add more ghee as required. Cool very well for 5-6 hours before storing in airtight containers.
[Name] Puranpoli [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT45M [PrepTime] PT0S [TotalTime] PT45M [DatePublished] 2001-06-04T11:08:00Z [Description] Make and share this Puranpoli recipe from Food.com. [Images] character(0) [RecipeCategory] Low Cholesterol [Keywords] ["Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["300", "300", "1", "150", "1", NA, NA] [RecipeIngredientParts] ["channa dal", "jaggery", "cardamom powder", "plain flour", "ghee", "water", "ghee"] [AggregatedRating] nan [ReviewCount] nan [Calories] 436.3 [FatContent] 4.7 [SaturatedFatContent] 1.4 [CholesterolContent] 4.7 [SodiumContent] 10.9 [CarbohydrateContent] 89.5 [FiberContent] 8.3 [SugarContent] 47.5 [ProteinContent] 11.1 [RecipeServings] nan [RecipeYield] 7-8 puranpolis [RecipeInstructions] Boil dal in plenty of water till soft but not broken. Drain in a colander for 10-15 minutes. Pass through an almond grater little by little till all dal is grated. Mash jaggery till lumps break. Mix well into dal. Put mixture in a heavy saucepan and cook till a soft lump is formed Take care to stir continuously, so as not to charr. Keep aside. Mix ghee, flour, add enough water to make a soft pliable dough. Take a morsel sized ball of dough, roll into a 4\" round. Place same sized ball of filling in centre, life all round and seal. Reroll carefully to a 6\" diameter round. Roast on warm griddle till golden brown. Repeat other side. Take on serving plate. Apply a teaspoon of ghee all over top. OR Shallow fry on griddle like a paratha for a better flavour. But this method will consume more ghee and therefore calories. Serve hot with dal or amti. Note: The water drained from boiling dal is used to make the amti (a thin curry made using black masala, garam masala and some mashed dal].
[Name] Grilled Figs with Goat Cheese & Mint [AuthorId] 6522 [AuthorName] Sue Freeman [CookTime] PT10M [PrepTime] PT30M [TotalTime] PT40M [DatePublished] 2001-06-04T11:11:00Z [Description] Make and share this Grilled Figs with Goat Cheese & Mint recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["4", "2", "6", "1", NA, "12", "12", "1", "1/2"] [RecipeIngredientParts] ["mint leaves", "fresh parsley", "fresh figs", "pancetta", "honey", "fresh thyme"] [AggregatedRating] nan [ReviewCount] nan [Calories] 242.9 [FatContent] 9.1 [SaturatedFatContent] 6.0 [CholesterolContent] 22.4 [SodiumContent] 171.3 [CarbohydrateContent] 36.1 [FiberContent] 4.5 [SugarContent] 29.6 [ProteinContent] 7.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Combine goat cheese, breadcrumbs, mint and parsley in a small bowl. Season with salt and freshly ground pepper. Cut figs almost from top to bottom keeping them attached at the broad end. Make an indentation/hollow in each half with your thumb. Stuff each fig with approximately 1 teaspoons of the goat cheese mixture and squeeze very gently to close. Wrap a slice of pancetta around each fig, overlapping with each revolution-- don't wrap too snugly. Cover the figs with plastic wrap and refrigerate (up to 1 day] until ready to grill. Grill figs over a moderately hot fire to crisp the pancetta and warm the figs-- 8-10 minutes . Transfer to a serving platter-- drizzle honey and sprinkle the thyme over and serve.
[Name] Badam ka seera [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2001-06-04T12:45:00Z [Description] Make and share this Badam ka seera recipe from Food.com. [Images] character(0) [RecipeCategory] Asian [Keywords] ["Indian", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "3", "250", "1/2"] [RecipeIngredientParts] ["milk", "ghee", "sugar"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 4281.3 [FatContent] 384.9 [SaturatedFatContent] 179.9 [CholesterolContent] 742.5 [SodiumContent] 1065.4 [CarbohydrateContent] 173.9 [FiberContent] 24.4 [SugarContent] 110.0 [ProteinContent] 70.4 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Peel the almonds, wash and grind to fine paste. Heat ghee in a heavy pan. Add paste and cook on first high then slow flame, stirring continuosly. After a while it should turn a light brown and aromatic. Carefully pour hot milk and stir. Use a long-handled spatula as the mixture tends to splatter. When thickens, add the sugar and cook, stirring continously and gently till ghee begins to separate. Decorate with chopped nuts and serve hot. Enjoy this yummy Indian sweet!
[Name] Badam Katlee [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT1H [PrepTime] PT0S [TotalTime] PT1H [DatePublished] 2001-06-04T12:47:00Z [Description] Make and share this Badam Katlee recipe from Food.com. [Images] character(0) [RecipeCategory] Low Cholesterol [Keywords] ["Healthy", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["250", "200", "3"] [RecipeIngredientParts] ["powdered sugar", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 120.3 [FatContent] 4.3 [SaturatedFatContent] 0.4 [CholesterolContent] 0.2 [SodiumContent] 28.3 [CarbohydrateContent] 19.8 [FiberContent] 1.0 [SugarContent] 18.3 [ProteinContent] 1.8 [RecipeServings] nan [RecipeYield] 35 katlees [RecipeInstructions] Drain and change water from almonds. Peel almonds, keep aside. Wash once more, to remove any traces of brownishness. Grind to a fine paste, using as little milk as possible. In a heavy large skillet, mix paste and sugar. Cook, stirring constantly, using a large handled spoon or spatula. Take care of splattering in initial stages. Also, do not stop stirring, or the mixture burnt and stuck to bottom of skillet will spoil the taste. When a soft lump is form, which leaves sides of skillet easily, take off fire. Grease a clean work surface and a rolling pin with melted ghee. Put lump on it, roll quickly while still warm, to 1/5\" thickness. Apply silver foil, and press lightly with foil paper. Mark out long diamond shapes with a sharp knife. When almost cool, remove carefully with a sharp edged wide spatula. Cool completely before storing in layers between sheets of butter paper.
[Name] Beetroot Halwa [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2001-06-04T12:49:00Z [Description] Make and share this Beetroot Halwa recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Vegetable", "Asian", "Indian", "Winter", "< 30 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1", "1 1/2", "400 -500", NA, "3", "1"] [RecipeIngredientParts] ["beetroot", "milk", "sugar", "cardamom powder", "saffron", "ghee"] [AggregatedRating] nan [ReviewCount] nan [Calories] 3093.3 [FatContent] 71.3 [SaturatedFatContent] 43.6 [CholesterolContent] 250.0 [SodiumContent] 1530.7 [CarbohydrateContent] 571.7 [FiberContent] 20.0 [SugarContent] 479.2 [ProteinContent] 67.7 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Peel and grate beetroot. Put milk and beetroot in a heavy saucepan. Boil till thick, stirring occassionally. Once it starts thickening, stir continuously. Add sugar and cook further till thickens. Add ghee, elaichi, saffron and colour. Stir on low heat till the mixture collects in a soft ball or the ghee oozes out. Serve hot, decorated with a chopped almond or pista.
[Name] Boondi [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT30M [PrepTime] PT0S [TotalTime] PT30M [DatePublished] 2001-06-04T12:50:00Z [Description] Make and share this Boondi recipe from Food.com. [Images] character(0) [RecipeCategory] Low Cholesterol [Keywords] ["Healthy", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "1/2", "1", "1/4", "6 -8", NA] [RecipeIngredientParts] ["gram flour", "sugar", "water", "cardamom powder", "ghee"] [AggregatedRating] nan [ReviewCount] nan [Calories] 265.1 [FatContent] 3.5 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 32.0 [CarbohydrateContent] 51.8 [FiberContent] 3.7 [SugarContent] 36.7 [ProteinContent] 7.5 [RecipeServings] nan [RecipeYield] 3 cups [RecipeInstructions] ["You also need a perforated flat spoon about 5\" diameter.", "Boil the sugar and water together.", "Add a tablespoon of milk to bring up the scum.", "Remove scum and boil liquid till the syrup is sticky between the fingers.", "Keep aide, but keep warm for use.", "Make batter with gram flour, which should not be too thin.", "The batter should evenly coat the back of a spoon when dipped in it.", "Heat ghee, hold perforated spoon a little above the hot ghee, pour some batter on the spoon.", "Tap very lightly at edge of spoon to allow small droplets to fall in the ghee.", "Pour back remaining batter and wipe spoon.", "Stir the boondis in the ghee gently and fry till crisp but not brown.", "Drain and put into the syrup.", "Keep for 3-4 minutes before draining from the syrup.", "Spread on a wide plate, add cardamom powder, almonds and mix gently.", "Cool completely and loosen the boondi with finger till each droplet separates.", "Store in airtight container.", "Note: Take great care while dropping the boondi in the hot ghee so as not to burn yourself.", "A little practice and it is very easy." ]
[Name] Carrot Halwa [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2001-06-04T12:53:00Z [Description] The more you make of this, the less it will be for your family or guests...it is so yummy, that you don't mind gobbling it all up at once! Its an Indian sweet, generally made 'n enjoyed in North India. A family favourite! I love this especially in the cold winter months! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/93/09/9309.jpg" [RecipeCategory] Dessert [Keywords] ["Vegetable", "Asian", "Indian", "Winter", "< 30 Mins", "For Large Groups", "Stove Top"] [RecipeIngredientQuantities] ["1", "1 1/2", "400 -500", NA, "3", "3", "1"] [RecipeIngredientParts] ["carrot", "milk", "sugar", "cardamom powder", "saffron", "ghee"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 170.2 [FatContent] 4.0 [SaturatedFatContent] 2.4 [CholesterolContent] 13.9 [SodiumContent] 80.8 [CarbohydrateContent] 31.6 [FiberContent] 1.6 [SugarContent] 24.8 [ProteinContent] 3.4 [RecipeServings] 18.0 [RecipeYield] nan [RecipeInstructions] Peel and grate carrots. Put milk and carrots in a heavy saucepan. Boil till thick, stirring occasionally. Once it starts thickening, stir continuously. Add sugar and cook further till thickens. Add ghee, elaichi, saffron and colour. Stir on low heat till the mixture collects in a soft ball or the ghee oozes out. Serve hot, decorated with a chopped almond or pista.
[Name] Ghevar [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT45M [PrepTime] PT0S [TotalTime] PT45M [DatePublished] 2001-06-04T13:03:00Z [Description] Make and share this Ghevar recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["3", "1", "3 -4", "4", "1/2", "1/4", "1", "1 1/2", "1", "1", "1", "1", "1", "1/2"] [RecipeIngredientParts] ["plain flour", "ghee", "water", "milk", "ghee", "sugar", "water", "cardamom powder", "pistachios", "milk", "saffron"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1662.9 [FatContent] 152.4 [SaturatedFatContent] 94.1 [CholesterolContent] 389.2 [SodiumContent] 21.1 [CarbohydrateContent] 74.7 [FiberContent] 1.6 [SugarContent] 37.7 [ProteinContent] 6.3 [RecipeServings] nan [RecipeYield] 8-9 medium Ghevars [RecipeInstructions] Prepare sugar syrup of 1 thread consistency. (Refer features for procedure of syrup] Take solidified ghee in a large wide bowl. Taking one icecube at a time rub the ghee vigourously. Take more icecubes as required, till ghee becomes very white. Add milk, flour and 1 cup water. Mix to make smooth batter. Dissolve colour in some water and add to batter. Add more water as required. Batter should be fairly thin (it should run offeasily when pour from spoon]. Take an aluminium or steel cylindrical container (do not use lid]. The height should be at least 12\". And diameter 5-6\". Fill half with ghee. Heat. When ghee is smoky hot, take a 50 ml, glassful of batter. Pour in centre of ghee, slowly in one continuous threadlike stream. Allow foam to settle. Pour one more glassful in hole formed in centre. When foam settles again, loosen ghevar with an iron skewer inserted in hole. Lift carefully, at a slant, and place on wire mesh to drain. Keep hot syrup in a wide flatbottomed container to fit in ghevar. Dip ghevar in it, and remove, keep aside on mesh to drain excess syrup. Alternatively. Pour some syrup evenly all over, keeping ghevar in a mesh placed over a container. Cool a little, top with silver foil. Splash a few drops of saffron milk, sprinkle some chopped dryfruit and a few pinches of cardamom powder. Variation: One may also top ghevar with rabri prepared in advance. This ghevar will howver not last as Long. It will also be softer.
[Name] Gulab Jamoon [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT1H [PrepTime] PT0S [TotalTime] PT1H [DatePublished] 2001-06-04T13:05:00Z [Description] Make and share this Gulab Jamoon recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] "For Large Groups" [RecipeIngredientQuantities] ["500", "125", "1/4", "1/4", "1/4", "1", "250", NA] [RecipeIngredientParts] ["plain flour", "baking soda", "milk", "cardamom powder", "saffron strand", "sugar", "ghee"] [AggregatedRating] nan [ReviewCount] nan [Calories] 63.1 [FatContent] 0.1 [SaturatedFatContent] 0.1 [CholesterolContent] 0.3 [SodiumContent] 13.9 [CarbohydrateContent] 14.9 [FiberContent] 0.2 [SugarContent] 10.0 [ProteinContent] 0.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Crumble the khoya (Khoya is dried whole milk available at Indian sweetmeat shops. Whole milk powder combined with a little pure ghee (2 tsp ghee to 2 cups milk powder] and mixed into a dough consistency with just a sprinkling of water can be used as a substitute.] Sieve in the flour and soda together. Mix in the cardomom powder and crushed saffron. Mix well to form a soft dough. Use as much milk as required for kneading. Make balls of even size. Makes about 25-30. Heat the ghee very well. Take off fire and cool a little. Let in some of the jamoons. When they rise up put back on fire and fry till medium brown. Remove from ghee and put in the syrup. Soak for 10 minutes. Drain and transfer to a glass bowl. Repeat for all the balls. When done pour the remaining syrup over the jamoons. Microwave lightly or warn over boiling water before serving. To make the syrup: Take the sugar in a heavy pan and add water to just cover the sugar. Boil and add a tbsp. of milk to separate the dirt. Strain and boil again. The syrup is done when, while dropping from a spoon it falls in a thin single thread.
[Name] Ice halwa [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT45M [PrepTime] PT0S [TotalTime] PT45M [DatePublished] 2001-06-04T13:09:00Z [Description] Make and share this Ice halwa recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "1", "4", "4", "1/2", "1/2", "8 -10", "2", "1"] [RecipeIngredientParts] ["semolina", "ghee", "milk", "sugar", "pistachios", "cardamoms", "saffron", "rose water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 12.4 [FatContent] 0.5 [SaturatedFatContent] 0.3 [CholesterolContent] 1.3 [SodiumContent] 1.0 [CarbohydrateContent] 1.9 [FiberContent] 0.0 [SugarContent] 1.6 [ProteinContent] 0.1 [RecipeServings] nan [RecipeYield] 500 grams [RecipeInstructions] You also need 2 thick large sheets of clean thick polythene for rolling. Deseed cardamoms and crush seeds coarsely. Keep aside. Grease sheets on one side and keep aside. Mix rava, ghee, milk and sugar in a large heavy pan. Place on high flame, and stir continuously, bring to boil. Reduce flame and go on stirring till a very soft lump is formed. Add rose water and top with 2 tbsp. ghee. Take off flame and knead (temper] well with a spatula. Place lump between the greased sides of the sheets. Roll evenly as fast as possible. Remove top sheet. Sprinkle all the toppings evenly (ie. slivers, saffron broken and cardamom seeds]. Replace sheet and reroll quickly till very very thin. Cut in 4\" squares, store in airtight container when cool. Place pieces of butter paper between layers for avoiding sticking. Note: The tempering must be done well, since this bring the shine to the end product.
[Name] Kaju Katli [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT30M [PrepTime] PT0S [TotalTime] PT30M [DatePublished] 2001-06-04T13:11:00Z [Description] Make and share this Kaju Katli recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["500", "300", "1", "1/2"] [RecipeIngredientParts] ["cashews", "sugar", "ghee", "cardamom powder"] [AggregatedRating] nan [ReviewCount] 2.0 [Calories] 117.8 [FatContent] 6.9 [SaturatedFatContent] 1.5 [CholesterolContent] 0.9 [SodiumContent] 90.7 [CarbohydrateContent] 13.2 [FiberContent] 0.4 [SugarContent] 9.3 [ProteinContent] 2.2 [RecipeServings] nan [RecipeYield] 35-40 katlis [RecipeInstructions] Drain and grind cashews to a fine paste. Use as little water as possible. In a heavy suacepan put sugar and paste. Cook on slow to medium heat. Cook stirring continuously till a soft lump is formed. Add ghee and cardamom powder and mix well. Spread on a clean greased worksurface. Roll lightly with a rolling pin, to 1/8\" thickness. Apply silver foil. Cool, cut into diamond shaped katlis.
[Name] Karanjia [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT1H [PrepTime] PT0S [TotalTime] PT1H [DatePublished] 2001-06-04T13:14:00Z [Description] Make and share this Karanjia recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "1", NA, "1/2", "1/2", "1", "1", "1", "1/4", "10 -15"] [RecipeIngredientParts] ["plain flour", "ghee", "water", "coconut flakes", "poppy seed", "cardamom powder", "sugar", "raisins"] [AggregatedRating] nan [ReviewCount] nan [Calories] 81.1 [FatContent] 2.6 [SaturatedFatContent] 1.5 [CholesterolContent] 2.5 [SodiumContent] 9.9 [CarbohydrateContent] 13.2 [FiberContent] 0.6 [SugarContent] 5.5 [ProteinContent] 1.4 [RecipeServings] nan [RecipeYield] 13-15 pieces [RecipeInstructions] ------------For cover-------------. Roast khoya to a light pink by stirring continuously over low heat. Cool and break in fine crumbs with fingers. Mix flour and ghee well. Add enough water to make soft pliable dough. Keep aside. ----------------For filling------------. Roast coconut flakes lightly. Cool. Mix all other ingredients. Check for sweetness. Make small (4\"] rounds, not too thin not too thick. Place 1 teaspoons. filling in one half of round. Fold over the other half, sealing in the mixture. Seal edges by twisting or pressing together. Make all in the same way. Dry on clean cloth for 30 minutes. Deep fry in hot ghee on low till light brown on both sides. Drain and cool completely before storing. Note: You may use a karanjia mould for filling them if available.
[Name] Khajur Barfi recipe [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2001-06-04T13:16:00Z [Description] Make and share this Khajur Barfi recipe recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "Nuts", "Asian", "Indian", "< 15 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1", "250", "1/2"] [RecipeIngredientParts] ["dates", "coconut"] [AggregatedRating] nan [ReviewCount] nan [Calories] 10014.9 [FatContent] 528.1 [SaturatedFatContent] 114.4 [CholesterolContent] 181.8 [SodiumContent] 6568.7 [CarbohydrateContent] 1273.1 [FiberContent] 165.7 [SugarContent] 968.2 [ProteinContent] 221.1 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] ["Break up khajur coarsely.", "Add milkmaid and dryfruit all in a heavy, non-stick pan.", "Cook on slow flame, stirring continuously.", "Do not allow to stick to bottom.", "It takes a while to cook Stir gently till a soft lump forms.", "Spread some of the coconut on a butter paper sheet.", "Grease hands and take a chunk of the mixture and roll into a thick roll, on the sheet, all the coconut to cover it.", "Chill the rolls in the fridge.", "Cut into slices or set in a tray and cut into squares." ]
[Name] Shankarpala [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT45M [PrepTime] PT0S [TotalTime] PT45M [DatePublished] 2001-06-04T13:17:00Z [Description] Make and share this Shankarpala recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "1/3", "1/3", "1 1/2", NA] [RecipeIngredientParts] ["water", "sugar", "ghee", "flour", "ghee"] [AggregatedRating] nan [ReviewCount] nan [Calories] 619.8 [FatContent] 28.4 [SaturatedFatContent] 17.4 [CholesterolContent] 71.2 [SodiumContent] 5.2 [CarbohydrateContent] 83.9 [FiberContent] 2.0 [SugarContent] 26.8 [ProteinContent] 7.8 [RecipeServings] nan [RecipeYield] 2 1/2 cups [RecipeInstructions] Warm the water, sugar and ghee together till sugar dissolves. Add maida and knead into a soft pliable dough. Divide dough into 4 parts. Roll into chappatis 1/3\" thick. Cut with a cookie cutter or knife into small diamond shapes. Lift with spatula and loosen. Keep aside on a dry cloth for 1 hour. Deep fry in hot ghee over slow flame till light golden brown. Drain well and keep aside till cool. Store in clean, dry containers.
[Name] Shrikhand [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT20M [PrepTime] PT0S [TotalTime] PT20M [DatePublished] 2001-06-04T13:21:00Z [Description] Make and share this Shrikhand recipe from Food.com. [Images] character(0) [RecipeCategory] Low Cholesterol [Keywords] ["Healthy", "< 30 Mins"] [RecipeIngredientQuantities] ["1/2", "300", "1/2", NA, "1/4", "1/4"] [RecipeIngredientParts] ["sugar", "cardamom powder", "saffron", "pistachios"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1702.2 [FatContent] 24.6 [SaturatedFatContent] 14.5 [CholesterolContent] 75.0 [SodiumContent] 2032.2 [CarbohydrateContent] 315.0 [FiberContent] 0.7 [SugarContent] 301.4 [ProteinContent] 63.4 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Tie curd in a clean muslin cloth overnight (6-7 hours]. Take a bowl, put the curd , add sugar and mix. Keep aside for 25-30 minutes to allow sugar to dissolve. Rub saffron into 1 tbsp. milk till well broken and dissolved. Keep aside. Beat well till sugar has fully dissolved into curd. Pass through a big holed strong strainer, pressing with hand or spatula. Mix in cardamom powder and dissolved saffron and half of the nuts. Empty into a glass serving bowl, top with remaining nut crush. Chill for 1-2 hours before serving. Making time: 20 minutes (excluding tying and keeping time] Makes: 6-7 servings Variations: To make fruit flavoured shrikhand eg. mango, add pulp at the stage of adding cardamom and saffron.
[Name] Apple Muffins [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT30M [PrepTime] PT0S [TotalTime] PT30M [DatePublished] 2001-06-04T13:23:00Z [Description] Make and share this Apple Muffins recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/93/19/picXr70ZS.jpg" [RecipeCategory] Quick Breads [Keywords] ["Breads", "Apple", "Fruit", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "1/4", "2 1/2", "1/2", "1/2", "1/4", "1", "1 1/2", "1/2", "1"] [RecipeIngredientParts] ["flour", "sugar", "baking powder", "baking soda", "milk", "egg", "chunky applesauce", "apple", "pecans"] [AggregatedRating] 4.5 [ReviewCount] 6.0 [Calories] 176.2 [FatContent] 9.1 [SaturatedFatContent] 1.2 [CholesterolContent] 14.3 [SodiumContent] 111.2 [CarbohydrateContent] 21.8 [FiberContent] 1.5 [SugarContent] 3.9 [ProteinContent] 2.9 [RecipeServings] nan [RecipeYield] 16 muffins [RecipeInstructions] Mix all dry ingredients set aside. Mix all wet ingredients. Add dry ingredients to wet. Fill muffin cups 3/4 full. Sprinkle a little sugar and cinnamon on each muffin before baking. Bake at 400 deg. for 20-25 minutes . Cool 5 minutes and remove from pans.
[Name] Mishti Doi [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT20M [PrepTime] PT0S [TotalTime] PT20M [DatePublished] 2001-06-04T13:29:00Z [Description] Make and share this Mishti Doi recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "Healthy", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1 1/2", "2 -3", "3/4"] [RecipeIngredientParts] ["milk", "sugar", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 260.9 [FatContent] 5.4 [SaturatedFatContent] 3.4 [CholesterolContent] 20.8 [SodiumContent] 73.3 [CarbohydrateContent] 49.8 [FiberContent] 0.0 [SugarContent] 42.8 [ProteinContent] 4.9 [RecipeServings] nan [RecipeYield] 7 150 ml cups [RecipeInstructions] ["Put the milk to boil with 1 cup sugar.", "Bring to boil and further boil for 7-8 minutes.", "Meanwhile put remaining sugar in a heavy saucepan.", "Heat on high stirring continuously, till brown like caramel.", "Add water and stir well till boil is resumed.", "Add to the boiling milk and stir well.", "Boil for a further 5-7 minutes.", "Cool till warm.", "Add curds and stir.", "Either pour into individual cups or a single vessel.", "Cover with lids or lid.", "Keep in a warm, dark, dry place (eg. a kitchen cupboard] till set." ]
[Name] Banana Tea Bread Recipe [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2001-06-04T13:33:00Z [Description] Make and share this Banana Tea Bread Recipe recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/93/21/RLY7NUUlTyDMfzFuok82_14272218220281804840316.jpg" [RecipeCategory] Breads [Keywords] ["Fruit", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1 3/4", "2", "1/4", "1/2", "1/3", "2/3", "2", "1"] [RecipeIngredientParts] ["flour", "baking powder", "baking soda", "salt", "vegetable shortening", "sugar", "eggs", "banana"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 2203.5 [FatContent] 80.8 [SaturatedFatContent] 23.3 [CholesterolContent] 423.0 [SodiumContent] 2349.4 [CarbohydrateContent] 338.1 [FiberContent] 9.8 [SugarContent] 153.6 [ProteinContent] 36.8 [RecipeServings] nan [RecipeYield] 1 loaf [RecipeInstructions] ["Preheat oven to 350 F.", "Sift flour with baking powder, soda and salt.", "Keep aside.", "Cream shortening until light.", "Then, add sugar gradually continuing to cream until fluffy.", "Beat in eggs.", "Add flour mixture alternately with bananas beginning and ending with flour.", "Spoon into a well-greased loaf pan and bake about 1 hr 10 min until loaf pulls slightly from sides of pan and is springy to the touch.", "Cool upright in pan for 10 min then turn out on a wire rack and cool before slicing." ]
[Name] Broccoli Cornbread [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT25M [PrepTime] PT0S [TotalTime] PT25M [DatePublished] 2001-06-04T13:34:00Z [Description] Make and share this Broccoli Cornbread recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Vegetable", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["1/2", "1/3", "1", "3/4", "1", "4", "1"] [RecipeIngredientParts] ["butter", "oleo", "onion", "salt", "cottage cheese", "eggs"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 593.4 [FatContent] 37.3 [SaturatedFatContent] 19.1 [CholesterolContent] 279.6 [SodiumContent] 1661.0 [CarbohydrateContent] 48.1 [FiberContent] 6.2 [SugarContent] 14.3 [ProteinContent] 17.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Thaw and drain broccoli. Combine first six ingredients. Stir (don't beat] muffin mix Into first mixture. Pour into a greased 13\" x 9\" x 2\" baking pan. Bake at 400 deg F for 20-25 minutes , or until done. Cut Into serving size squares.
[Name] Blueberry Muffins [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2001-06-04T13:36:00Z [Description] Make and share this Blueberry Muffins recipe from Food.com. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "Berries", "Fruit", "Healthy", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["1/4", "3/4", "1", "2", "1", "1/4", "1", "1", "1/3", "1/3", "1/3", "1 1/3"] [RecipeIngredientParts] ["brown sugar", "unbleached flour", "baking powder", "baking soda", "salt", "low-fat buttermilk", "egg", "oatmeal", "wheat germ", "blueberries"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 180.3 [FatContent] 5.9 [SaturatedFatContent] 0.7 [CholesterolContent] 18.4 [SodiumContent] 247.4 [CarbohydrateContent] 29.8 [FiberContent] 1.7 [SugarContent] 15.9 [ProteinContent] 4.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Heat oven to 400°F. Combine safflower oil, brown sugar, flour, baking powder, baking soda and salt. Add buttermilk, egg, oat bran, oatmeal and wheat germ. Mix lightly with a wooden spoon to moisten. Stir in blueberries. Fill paper-lined tins 3/4 full with batter. Bake at 400°F for 20 minutes, or until toothpick inserted into center comes out dry. Remove muffins from tins& cool on wire racks.
[Name] Bruschetta [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT15M [PrepTime] PT2H [TotalTime] PT2H15M [DatePublished] 2001-06-04T13:37:00Z [Description] Make and share this Bruschetta recipe from Food.com. [Images] character(0) [RecipeCategory] Healthy [Keywords] ["Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "2", "2", "2", "2", "5", NA, "2", "1/4"] [RecipeIngredientParts] ["water", "milk", "eggs", "dry yeast", "sugar", "olive oil", "flour", "salt", "garlic cloves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 3382.1 [FatContent] 107.2 [SaturatedFatContent] 20.6 [CholesterolContent] 406.2 [SodiumContent] 290.0 [CarbohydrateContent] 505.2 [FiberContent] 20.8 [SugarContent] 10.5 [ProteinContent] 91.2 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Combine water, milk, eggs, yeast, sugar and olive oil in large bowl. Mix well and add half of the flour and 2 teaspoons salt. Knead in remaining flour and 1 teaspoon salt. Knead until dough forms a ball. Place in greased bowl and turn to grease top. Cover and let stand 30 minutes to 1 hour until doubled. Punch down, turn and let stand again 30 minutes to 1 hour. Punch down. Roll out dough on floured surface. Cut into heart or other desired shapes using cookie cutter. Place rolls on generously greased baking sheet. Combine garlic, vegetable oil and salt and brush over rolls. Bake at 400°F for 12-15 minutes or until golden.
[Name] Chocolate Chip Banana Bread [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2001-06-04T13:40:00Z [Description] Make and share this Chocolate Chip 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/93/25/picmzPg10.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/93/25/picBQqGsI.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/93/25/picHnuNzf.jpg"] [RecipeCategory] Breads [Keywords] ["Fruit", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["3", "2", "1", "1", "2", "1/2", "1/2", "1/2", "1/2", NA] [RecipeIngredientParts] ["bananas", "flour", "sugar", "baking powder", "eggs", "baking soda", "salt", "shortening"] [AggregatedRating] 5.0 [ReviewCount] 12.0 [Calories] 1728.7 [FatContent] 75.4 [SaturatedFatContent] 17.1 [CholesterolContent] 186.0 [SodiumContent] 1383.0 [CarbohydrateContent] 245.4 [FiberContent] 11.1 [SugarContent] 123.6 [ProteinContent] 27.1 [RecipeServings] nan [RecipeYield] 2 loaves [RecipeInstructions] Preheat oven to 350 deg F. Mix all ingredients together except nuts and chips in a mixer. Stir in nuts and chips. Grease loaf pans. Pour mixture in pans. Bake for about 1 hour. Test with a tooth pick to see if done. Will come out clean unless a chip is hit when done. Hint: If banana are getting to ripe and you do not nave the time to make the bread at this time. Put the bananas in your freezer unpealed to use later.
[Name] Chocolate Chip Muffins [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2001-06-04T13:40:00Z [Description] Make and share this Chocolate Chip Muffins recipe from Food.com. 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[SaturatedFatContent] 10.8 [CholesterolContent] 59.5 [SodiumContent] 267.2 [CarbohydrateContent] 45.2 [FiberContent] 1.8 [SugarContent] 25.7 [ProteinContent] 6.5 [RecipeServings] nan [RecipeYield] 12-18 muffins [RecipeInstructions] Preheat oven to 400°F. Grease twelve muffin cups. In a large bowl, stir together flour, sugars, baking powder, and salt. In another bowl, stir together milk, eggs, butter, and vanilla until blended. Make a well in center of dry ingredients. Add milk mixture and stir just to combine. Stir in chocolate chips and nuts. Spoon batter into prepared muffin cups. Now bake for 15-20 minutes or until a cake tester inserted in center of one muffin comes out clean. Remove muffin tin to wire rack. Cool for 5 minutes. Remove from tins to finish cooling. Serve warm or completely cool. These muffins freeze well.
[Name] Double Chocolate Banana Muffins [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2001-06-04T13:43:00Z [Description] Make and share this Double Chocolate Banana Muffins recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/93/27/picgiivsn.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/93/27/01503890662.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/93/27/picS96qjK.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/93/27/0GjMVCgTTUKfQjQ1wrC8_4482480848444899.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/93/27/EVGlOEE0TiPy4ejC04hL_70839875_799406720477832_183364025155846144_n.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/93/27/4omco4rTrWgymxTTj791_70486587_489583624957581_6925279360551223296_n.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/93/27/ZZoJnooQrCA0lsv45nVY_71141955_497053411129231_8811276311419944960_n.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/9327/yj5Bh1R6i7X5RdrAdoVQ_70839875_799406720477832_183364025155846144_n.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/9327/8y8XBp4wQtmAhQOIikMO_IMG_1503106582457.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/93/27/01484964764.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/93/27/01484964743.jpeg", "https://img.sndimg.com/food/image/upload/v1/img/feed/9327/ZnJXtl1QOaRQTEIDiZoS_1484627527854944669008.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/93/27/01472346336.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/93/27/TpSN9aKGSEC0T3ozjD1X_image.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/93/27/piczKvx5M.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/93/27/picihMl7p.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/93/27/piceUKrxR.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/93/27/piclO5qAG.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/93/27/picU4dXvJ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/93/27/picLIVh6l.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/93/27/picbLgX1c.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/93/27/pic3Qp2mk.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/93/27/picYXb8MO.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/93/27/picbKCoBy.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/93/27/pic4jZ6v2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/93/27/picdsyA84.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/93/27/picoGFjoo.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/93/27/picRgEbit.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/93/27/pic7s0VjJ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/93/27/picPQq4q6.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/93/27/picf20wQV.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/93/27/picHImso8.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/93/27/pic8I2WuZ.jpg"] [RecipeCategory] Quick Breads [Keywords] ["Breads", "Fruit", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1 1/2", "1", "1/4", "1", "1/2", "1/4", "1 1/3", "1/3", "1", "1"] [RecipeIngredientParts] ["flour", "sugar", "baking soda", "salt", "baking powder", "bananas", "egg"] [AggregatedRating] 5.0 [ReviewCount] 165.0 [Calories] 403.4 [FatContent] 16.8 [SaturatedFatContent] 5.5 [CholesterolContent] 23.2 [SodiumContent] 326.8 [CarbohydrateContent] 64.0 [FiberContent] 3.5 [SugarContent] 39.9 [ProteinContent] 4.9 [RecipeServings] nan [RecipeYield] 8-12 muffins [RecipeInstructions] In a large bowl, combine the first six ingredients. In a small bowl, combine bananas, oil and egg. Stir into dry ingredients just until moistened. Fold in chocolate chips. Fill greased or paper lined muffin cups three fourths full. Bake at 350 deg F for 20-25 minutes or until muffins test done.
[Name] Rhubarb Kuchen [AuthorId] 9864 [AuthorName] irene masztaler [CookTime] PT58M [PrepTime] PT30M [TotalTime] PT1H28M [DatePublished] 2001-06-04T13:46:00Z [Description] Rhubarb Kuchen recipe from my grandmother. Its a lovely dessert that is a blend of tart, tangy rhubarb and a thick, buttery almond crust. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/93/28/BvVeMsvT9DeyARBJ1PnQ_IMG_7517.JPG" [RecipeCategory] Pie [Keywords] ["Dessert", "German", "European", "Spring", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["3/4", "1 1/4", "1/3", "1", "1", "2", "1/2", "1", "3/4", "5", "1", "1/3"] [RecipeIngredientParts] ["butter", "sugar", "plain yogurt", "all-purpose flour", "baking soda", "salt", "rhubarb"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 354.1 [FatContent] 16.9 [SaturatedFatContent] 8.0 [CholesterolContent] 47.1 [SodiumContent] 185.3 [CarbohydrateContent] 47.8 [FiberContent] 2.6 [SugarContent] 27.1 [ProteinContent] 5.1 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Cream butter with 3/4 cup of the sugar. Beat in yogurt, egg yolk and orange rind. Combine flour, baking soda, salt and 1/2 cup of the almonds. Gradually stir into butter mixture until mixed. Using wet spatula or hands, spread dough evenly onto bottom and 3/4 inch up side of greased 10-inch springform pan. Toss rhubarb with remaining sugar and orange juice. Arrange evenly over the dough. Sprinkle remaining almonds around the edge. Bake in 350 F or (180 C] oven for 45-50 minutes or until pastry edge is golden brown and rhubarb is tender. Let cool on rack. Remove side of pan. To make Glaze: In small saucepan, bring strawberry jelly and 3 tbsp of water to a boil while whisking constantly. Reduce heat and boil gently whisking often for approx. 3 minutes or until thickened. Brush over rhubarb and sides of cake. Let stand to cool for 5 minutes.
[Name] Spicy Grilled Pork & Grape Kebabs [AuthorId] 6522 [AuthorName] Sue Freeman [CookTime] PT10M [PrepTime] PT2H [TotalTime] PT2H10M [DatePublished] 2001-06-04T13:48:00Z [Description] Make and share this Spicy Grilled Pork & Grape Kebabs recipe from Food.com. [Images] character(0) [RecipeCategory] Berries [Keywords] ["Grapes", "Fruit", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/2", "1/4", "1/4", "1/4", "1/8", "2", "3", "1", "1", "1/4", "2", NA] [RecipeIngredientParts] ["curry powder", "cumin", "paprika", "ground coriander", "ground cinnamon", "olive oil", "garlic", "seedless grapes", "Italian parsley", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 452.2 [FatContent] 22.0 [SaturatedFatContent] 4.6 [CholesterolContent] 147.6 [SodiumContent] 123.6 [CarbohydrateContent] 14.7 [FiberContent] 1.5 [SugarContent] 10.8 [ProteinContent] 48.0 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Combine dry spices (first 5 ingredients] and store airtight until ready to use. Combine garlic, olive oil and orange juice in a small bowl-- whisk to emusify. Thread the pork and grapes alternately onto skewers. Sprinkle the spice rub all over the kebabs, pat to set spices, pour marinade over all. Marinate in the refrigerator for at least 1 hour and up to 1 day, turning occasionally. Grill kebabs of a hot fire for 8-10 minutes . Sprinkle with parsley and salt and serve.
[Name] Extra Special Rolls [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT1H36M [PrepTime] PT0S [TotalTime] PT1H36M [DatePublished] 2001-06-04T13:51:00Z [Description] Make and share this Extra Special Rolls recipe from Food.com. [Images] character(0) [RecipeCategory] Weeknight [Keywords] ["Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "3", "1/2", "1", "1", "2", "1/2", "4", NA] [RecipeIngredientParts] ["water", "salt", "hot water", "eggs", "sugar", "flour", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 91.5 [FatContent] 3.3 [SaturatedFatContent] 1.3 [CholesterolContent] 11.9 [SodiumContent] 69.2 [CarbohydrateContent] 13.5 [FiberContent] 0.4 [SugarContent] 2.8 [ProteinContent] 1.9 [RecipeServings] nan [RecipeYield] 36-40 rolls [RecipeInstructions] Dissolve yeast in 3 tablespoons warm water and set aside. Place Crisco and salt in hot water. Let it stand until lukewarm. Beat eggs. Add in sugar. Add Crisco and yeast mixtures. Stir in 2 cups flour. Beat well with spoon. Then add the remaining flour. Place in a bowl. Cover and refrigerate over night. About 1 1/2 hours before serving: With rolling pin, roll out dough into four rounds, each 1/4 inch thick. Spread with soft butter. Cut pie-shaped wedges and roll, starting at larger end. Let dough rise on greased cookie sheets in a warm 200 deg. oven until raised. Heat oven to 400 deg. and bake rolls for 6 minutes.
[Name] Easiest and Best Cinnamon Apple Muffins [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT25M [PrepTime] PT0S [TotalTime] PT25M [DatePublished] 2001-06-04T13:52:00Z [Description] Make and share this Easiest and Best Cinnamon Apple Muffins recipe from Food.com. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "Apple", "Fruit", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["1/3", "1", "2", "3/4", "1", "1 3/4", "2 1/2", "1", "1/2", "1/2", NA] [RecipeIngredientParts] ["butter", "sugar", "eggs", "sour cream", "vanilla", "flour", "baking powder", "apple", "orange", "walnuts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 261.0 [FatContent] 12.3 [SaturatedFatContent] 5.7 [CholesterolContent] 55.1 [SodiumContent] 131.8 [CarbohydrateContent] 34.4 [FiberContent] 1.2 [SugarContent] 18.7 [ProteinContent] 4.3 [RecipeServings] nan [RecipeYield] 12 muffins [RecipeInstructions] Beat together the butter, sugar, eggs, sour cream and vanilla until blended. Combine flour and baking powder and add to mixture. Stir until dry ingredients are just moistened. Stir in apple, orange and walnuts until blended. Divide batter between 12 paper-lined muffin cups and sprinkle tops with cinnamon sugar. Bake in a 400 deg F oven for about 25 minutes or until a cake tester, inserted in center, comes out clean. Serve with creamy butter.
[Name] Easy Sticky Pecan Rolls [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT30M [PrepTime] PT0S [TotalTime] PT30M [DatePublished] 2001-06-04T13:54:00Z [Description] Make and share this Easy Sticky Pecan Rolls recipe from Food.com. [Images] character(0) [RecipeCategory] Fruit [Keywords] ["Nuts", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1", "3/4", "1/2", "1", "3/4"] [RecipeIngredientParts] ["butterscotch pudding", "pecans", "butter", "margarine", "cinnamon", "brown sugar"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 2012.1 [FatContent] 150.9 [SaturatedFatContent] 63.4 [CholesterolContent] 244.0 [SodiumContent] 856.9 [CarbohydrateContent] 175.3 [FiberContent] 9.2 [SugarContent] 163.4 [ProteinContent] 8.8 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Spread the nuts in a buttered 9 x13 pan. Distribute the rolls over the nuts. Melt the butter and mix in brown sugar and cinnamon. Heat until the sugar melts. Sprinkle the pudding over the rolls. Pour the butter mixture over the rolls. Cover the pan with a damp cloth. Set the pan in a cold oven overnight. The rolls will have risen by morning. Bake in a 350 degree F oven for 30 minutes. Turn the pan over on a cookie sheet so the nuts will be on top. Serve.
[Name] Fresh Strawberry Muffins [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2001-06-04T13:55:00Z [Description] Make and share this Fresh Strawberry Muffins recipe from Food.com. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "Strawberry", "Berries", "Fruit", "Kid Friendly", "High In...", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "4", "1/2", "2", "1", "1", "4", "1/2"] [RecipeIngredientParts] ["flour", "baking powder", "salt", "sugar", "egg", "milk", "shortening", "fresh strawberries"] [AggregatedRating] 2.5 [ReviewCount] 4.0 [Calories] 1722.2 [FatContent] 67.8 [SaturatedFatContent] 20.3 [CholesterolContent] 245.7 [SodiumContent] 2810.3 [CarbohydrateContent] 237.7 [FiberContent] 8.2 [SugarContent] 29.6 [ProteinContent] 40.6 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Stir the dry ingredients together. Add milk, egg and shortening. Stir in strawberries being careful not to over-mix. Bake in a well-greased muffin pan at 400 degrees for 20-25 minutes.
[Name] Strawberry Bread [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2001-06-04T13:57:00Z [Description] Make and share this Strawberry Bread recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Strawberry", "Berries", "Fruit", "Kid Friendly", "Weeknight", "Oven", "Beginner Cook", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "3", "1", "1", "3", "4", "2", "1 1/4", "1 1/4"] [RecipeIngredientParts] ["sugar", "flour", "baking soda", "salt", "cinnamon", "eggs", "frozen strawberries", "butter", "margarine", "cashews", "pecans"] [AggregatedRating] 4.0 [ReviewCount] 6.0 [Calories] 3372.5 [FatContent] 196.1 [SaturatedFatContent] 25.6 [CholesterolContent] 423.0 [SodiumContent] 1942.5 [CarbohydrateContent] 376.7 [FiberContent] 16.5 [SugarContent] 213.2 [ProteinContent] 44.2 [RecipeServings] nan [RecipeYield] 2 loaves [RecipeInstructions] Preheat oven to 350 degrees F. Mix all dry ingredients. Add other ingredients and mix well. Pour into 2 greased loaf pans. Bake for 60-70 minutes.
[Name] Grandpa's Pumpkin Bread [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2001-06-04T13:58:00Z [Description] Make and share this Grandpa's Pumpkin Bread recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Vegetable", "Winter", "Thanksgiving", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["3", "1", "3", "2", "1", "2", "1 1/2", "4", "1/2", "1/2"] [RecipeIngredientParts] ["flour", "baking soda", "cinnamon", "sugar", "salt", "pumpkin", "eggs", "pecans", "raisins"] [AggregatedRating] nan [ReviewCount] nan [Calories] 6769.2 [FatContent] 390.6 [SaturatedFatContent] 52.7 [CholesterolContent] 846.0 [SodiumContent] 3883.6 [CarbohydrateContent] 773.1 [FiberContent] 22.9 [SugarContent] 450.6 [ProteinContent] 73.7 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Put all dry ingredients in large mixing bowl and make a deep well in the center with a spoon. Add all other ingredients to the well. Stir just enough to dampen all dry ingredients. Dates or chocolate chips may be substituted for nuts and raisins in any mixture, as long as mix equals 1 cup. Coat 3 coffee cans (13 oz.] with cooking spray and pour mixture equally into cans. Bake at 350 deg F for 1 hour. Bread is ready when toothpick inserted in the center comes out clean. Turn can upside down immediately onto a plate. Wait several minutes and then lift can off. The cans make indentations in bread which produce guides for large cookie slices.
[Name] Pineapple muffins from Hawaii [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2001-06-04T14:03:00Z [Description] Make and share this Pineapple muffins from Hawaii recipe from Food.com. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "Pineapple", "Tropical Fruits", "Fruit", "Hawaiian", "Kid Friendly", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1/3", "2", "1", "1 3/4", "1/4", "1/3", "3", "1/2"] [RecipeIngredientParts] ["eggs", "pineapple", "all-purpose flour", "sugar", "baking powder"] [AggregatedRating] 3.5 [ReviewCount] 2.0 [Calories] 208.3 [FatContent] 11.6 [SaturatedFatContent] 1.9 [CholesterolContent] 35.2 [SodiumContent] 103.7 [CarbohydrateContent] 24.2 [FiberContent] 1.9 [SugarContent] 7.9 [ProteinContent] 3.8 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Heat oven to 400 degrees F. Grease bottoms only of 12 medium muffin cups, 2 1/2 x 1 1/4 inches, or line with paper baking cups. Beat oil, eggs and pineapple. Stir in remaining ingredients just until flour is moistened. Divide batter evenly among muffin cups. Bake for 20-25 minutes or until a toothpick comes out clean. Immediately remove from pan to wire rack.
[Name] Heavenly Biscuits [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT12M [PrepTime] PT0S [TotalTime] PT12M [DatePublished] 2001-06-04T14:14:00Z [Description] Make and share this Heavenly Biscuits recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/93/38/picv1XNsd.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/93/38/picLGr3fL.jpg"] [RecipeCategory] Breads [Keywords] ["High In...", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "1", "3", "1", "1/2", "1/2", "1", "2/3"] [RecipeIngredientParts] ["flour", "sugar", "baking powder", "baking soda", "salt", "shortening", "egg", "milk"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 2048.9 [FatContent] 115.8 [SaturatedFatContent] 31.3 [CholesterolContent] 234.4 [SodiumContent] 3665.6 [CarbohydrateContent] 214.7 [FiberContent] 6.8 [SugarContent] 13.7 [ProteinContent] 37.5 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Sift together the flour, sugar, baking powder, baking soda, and salt. Cut in the shortening until mixture resembles crumbs. In a cup, thoroughly mix the beaten egg and milk. Add to the flour mixture. Stir only until the dough forms a ball, but is still sticky. Turn onto a floured surface and knead gently 10 strokes. Roll out to 3/4 inch thickness and cut with the rim of a glass that has been dipped in flour. Place on ungreased cookie sheet, touching each other. Bake at 450 deg F for 12 minutes. Brush with melted butter when hot.
[Name] Another Nice Recipe [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT45M [PrepTime] PT0S [TotalTime] PT45M [DatePublished] 2001-06-04T14:42:00Z [Description] Make and share this Another Nice Recipe recipe from Food.com. [Images] character(0) [RecipeCategory] Low Cholesterol [Keywords] ["Healthy", "< 60 Mins", "Deep Fried"] [RecipeIngredientQuantities] ["1 1/2", "1/2", "1", "1/4", "1", NA] [RecipeIngredientParts] ["plain flour", "jaggery", "water", "cardamom powder", "ghee", "ghee"] [AggregatedRating] nan [ReviewCount] nan [Calories] 59.2 [FatContent] 0.7 [SaturatedFatContent] 0.4 [CholesterolContent] 1.6 [SodiumContent] 0.6 [CarbohydrateContent] 12.2 [FiberContent] 0.3 [SugarContent] 5.0 [ProteinContent] 1.0 [RecipeServings] nan [RecipeYield] 20-25 pieces [RecipeInstructions] Heat the water and jaggery till all of it dissolves in the water. Strain and cool a bit. Mix the cardamom powder and ghee in the flour. Knead the flour with the jaggery water. The dough should be stiff but pliable. Break into approximately 20 parts. Knead each with palm and roll into 4\" rounds. Make many tiny slits with knife or fork on each on both sides. Keep them aside on a clean cloth for an hour or so to dry a bit. Deep fry in hot ghee on low flame till light golden in colour. Drain and cool for a while. The khajas will become crisper and harder as they cool. Store in airtight container after cooling completely.
[Name] Healthy Banana Nut Bread [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT50M [PrepTime] PT15M [TotalTime] PT1H5M [DatePublished] 2001-06-04T15:06:00Z [Description] Make and share this Healthy Banana Nut Bread recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Low Cholesterol", "Healthy", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "3", "1 1/2", "1 1/2", "6", "1 1/2", "6", "1 1/2", "9", "1 1/2"] [RecipeIngredientParts] ["whole wheat flour", "baking soda", "salt", "sugar", "unsweetened applesauce", "vanilla", "skim milk", "bananas", "pecans", "walnuts"] [AggregatedRating] 4.5 [ReviewCount] 5.0 [Calories] 1905.4 [FatContent] 5.8 [SaturatedFatContent] 1.5 [CholesterolContent] 3.7 [SodiumContent] 3924.2 [CarbohydrateContent] 435.1 [FiberContent] 38.0 [SugarContent] 217.8 [ProteinContent] 48.9 [RecipeServings] nan [RecipeYield] 2 loaves [RecipeInstructions] Preheat oven to 350 deg F. Mix all dry ingredients together. Add remaining ingredients. Beat at low speed until well blended. Coat regular size loaf pans with butter flavoured cooking spray. Fill 2 loaf pans evenly and bake for 50-60 minutes or until a toothpick inserted in center comes out dry. Take bread out of pans and put on cooling rack or eat when hot.
[Name] Lemon Bread [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2001-06-04T15:08:00Z [Description] Make and share this Lemon Bread recipe from Food.com. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1/2 - 1", "1", "2", "1", "1/2", "1/2", "1 1/2", "1", "1/4", "1/2"] [RecipeIngredientParts] ["margarine", "sugar", "eggs", "lemon, zest of", "vanilla", "flour", "baking powder", "salt", "milk"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 250.2 [FatContent] 10.7 [SaturatedFatContent] 2.5 [CholesterolContent] 38.9 [SodiumContent] 221.6 [CarbohydrateContent] 35.2 [FiberContent] 0.5 [SugarContent] 20.1 [ProteinContent] 3.7 [RecipeServings] 10.0 [RecipeYield] 1 loaf [RecipeInstructions] Thoroughly cream together margarine and sugar. Add eggs, lemon rind, vanilla and lemon extract. Mix thoroughly. Add dry ingredients alternately with milk to lemon mixture. Spread batter in well greased and floured loaf pan. Bake at 350 deg. F for 45 minutes or until done. Let loaf cool for 15 minutes. Remove from pan. Glaze bread with mixture of juice from 1 lemon and 1/2 cup powdered sugar. Refrigerate.
[Name] Irish Soda Bread [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT50M [PrepTime] PT0S [TotalTime] PT50M [DatePublished] 2001-06-04T15:08:00Z [Description] Make and share this Irish Soda Bread recipe from Food.com. [Images] character(0) [RecipeCategory] European [Keywords] ["Healthy", "St. Patrick's Day", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["5 1/2", "1/2", "3", "1/2", "1/2", "1/4", "2", "1"] [RecipeIngredientParts] ["flour", "sugar", "baking powder", "baking soda", "salt", "butter", "buttermilk", "egg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 3572.9 [FatContent] 62.0 [SaturatedFatContent] 34.5 [CholesterolContent] 353.1 [SodiumContent] 3806.4 [CarbohydrateContent] 651.8 [FiberContent] 18.6 [SugarContent] 125.7 [ProteinContent] 94.0 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] ["Combine flour, sugar, baking powder, baking soda and salt in mixing bowl.", "Cut in butter until mixture is crumbly.", "Combine buttermilk and egg.", "Add to dry ingredients.", "Stir until blended.", "Turn out on floured board.", "Knead until smooth.", "Divide dough in half and shape each half into approximately 5\" wide x 7\" long.", "Put both loaves into one well-greased 13\" x 9\" x 2 pan.", "Score a 4\" cross on top of each loaf.", "Sprinkle with flour.", "Bake at 350 degrees F for 45-50 minutes ." ]
[Name] Mystery Rolls [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2001-06-04T15:09:00Z [Description] Make and share this Mystery Rolls recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Kid Friendly", "< 15 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "2", "2/3"] [RecipeIngredientParts] ["self rising flour", "mayonnaise", "milk"] [AggregatedRating] 3.5 [ReviewCount] 3.0 [Calories] 91.2 [FatContent] 1.2 [SaturatedFatContent] 0.7 [CholesterolContent] 3.8 [SodiumContent] 277.9 [CarbohydrateContent] 16.7 [FiberContent] 0.6 [SugarContent] 0.1 [ProteinContent] 3.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Mix all ingredients together to get a lumpy batter. Spoon into greased muffin cups and bake at 425 degree F for about 12-15 minutes or until golden brown.
[Name] Cornbread [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2001-06-04T15:10:00Z [Description] Make and share this Cornbread recipe from Food.com. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "Corn", "Vegetable", "< 15 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1"] [RecipeIngredientParts] ["frozen corn kernels", "egg"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 86.9 [FatContent] 2.3 [SaturatedFatContent] 0.6 [CholesterolContent] 13.5 [SodiumContent] 229.4 [CarbohydrateContent] 15.3 [FiberContent] 1.3 [SugarContent] 0.7 [ProteinContent] 2.0 [RecipeServings] nan [RecipeYield] 16 2" squares [RecipeInstructions] Preheat oven to 400F and lightly grease an 8\" square pan. Mix all ingredients together in a bowl. Let it sit for 5 minutes; pour into prepared pan. Bake for 20-25 minutes or until bread tests done.
[Name] Oatmeal Raisin Muffins [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2001-06-04T16:32:00Z [Description] Make and share this Oatmeal Raisin Muffins recipe from Food.com. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "Pineapple", "Tropical Fruits", "Fruit", "Kid Friendly", "Winter", "< 60 Mins", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1", "1", "1/4", "1 1/2", "1", "1/2", "1", "1", "1/2", "1"] [RecipeIngredientParts] ["crushed pineapple", "sour cream", "egg", "butter", "all-purpose flour", "old fashioned oats", "quick oats", "sugar", "baking powder", "ground cinnamon", "salt", "raisins"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 489.3 [FatContent] 17.8 [SaturatedFatContent] 10.3 [CholesterolContent] 72.5 [SodiumContent] 466.1 [CarbohydrateContent] 77.2 [FiberContent] 3.6 [SugarContent] 36.8 [ProteinContent] 8.7 [RecipeServings] 6.0 [RecipeYield] 12 Muffins [RecipeInstructions] In a small bowl, combine undrained pineapple, sour cream, egg and butter until blended. In large bowl, combine remaining ingredients. Make a well in the center. Pour in pineapple mixture. Stir until just mixed. Spoon into greased 2 1/2 inch muffin cups. Bake in 350 deg F oven for 30-35 minutes until lightly browned and a wooden toothpick inserted in center comes out clean. Serve warm.
[Name] Rava Pudis [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT30M [PrepTime] PT0S [TotalTime] PT30M [DatePublished] 2001-06-04T16:41:00Z [Description] Make and share this Rava Pudis recipe from Food.com. [Images] character(0) [RecipeCategory] Low Cholesterol [Keywords] ["Healthy", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["2", NA, "2", NA] [RecipeIngredientParts] ["fine semolina", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 721.4 [FatContent] 15.3 [SaturatedFatContent] 2.0 [CholesterolContent] 0.0 [SodiumContent] 1.7 [CarbohydrateContent] 121.6 [FiberContent] 6.5 [SugarContent] 0.0 [ProteinContent] 21.2 [RecipeServings] nan [RecipeYield] 2 liters [RecipeInstructions] Take semolina in large plate of bowl. Make a well in centre putting salt and oil in it. Mix well. Add water little by little, kneading soft pliable dough. Cover and keep aside for 10 minutes. Divide into 4-5 parts. Roll each into ball shape. With help of a little plain flour for dusting, roll each into big, thin rounds. Spread a large clean cloth and allow rounds to air out while rolling others. Place round on this, without overlapping. When all rounds are done, heat oil to deep fry. Take one round, cut into desired shapes (fingers, diamonds, etc.] Transfer into hot oil. Fry till light golden and crisp. Drain and cool. Repeat for all rounds. Allow to cool completely, before storing in tight lidded container.
[Name] Rum Sauce for Bread Pudding [AuthorId] 4994 [AuthorName] Mona Theriot [CookTime] PT3M [PrepTime] PT5M [TotalTime] PT8M [DatePublished] 2001-06-04T16:42:00Z [Description] A rich & delicious rum sauce. I like to spoon it on individual servings and eat it warm. My husband loves this dessert! [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Dessert", "Low Protein", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1/2", "3", "1"] [RecipeIngredientParts] ["flour", "sugar", "evaporated milk", "butter"] [AggregatedRating] 5.0 [ReviewCount] 11.0 [Calories] 1317.2 [FatContent] 44.2 [SaturatedFatContent] 27.7 [CholesterolContent] 128.1 [SodiumContent] 440.4 [CarbohydrateContent] 225.1 [FiberContent] 0.4 [SugarContent] 200.2 [ProteinContent] 10.6 [RecipeServings] nan [RecipeYield] 1 cup [RecipeInstructions] In a heavy sauce pan combine flour and sugar. Stir in milk. Cook over medium heat to bubbly boil stage, stirring constantly for about 2-3 minuutes. Remove from heat, add butter and rum extract. Pour over warm bread pudding, or add to servings separately.
[Name] Pink Jello Mold [AuthorId] 4994 [AuthorName] Mona Theriot [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2001-06-04T16:43:00Z [Description] A cool dessert for a hot summer treat. This recipe is easy and kids will love this pretty light pink treat. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/93/48/picsELIqb.jpg" [RecipeCategory] Gelatin [Keywords] ["Dessert", "Pineapple", "Tropical Fruits", "Fruit", "Low Protein", "< 15 Mins", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "3/4", "2"] [RecipeIngredientParts] ["strawberry Jell-O gelatin dessert", "boiling water", "cream cheese", "crushed pineapple", "pecans", "Cool Whip"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 352.8 [FatContent] 21.0 [SaturatedFatContent] 9.0 [CholesterolContent] 15.6 [SodiumContent] 185.4 [CarbohydrateContent] 39.8 [FiberContent] 1.6 [SugarContent] 36.6 [ProteinContent] 4.8 [RecipeServings] nan [RecipeYield] 1 mold [RecipeInstructions] Dissolve jello in boiling water. Blend in cream cheese (or place in blender] Stir in pineapple and nuts. Fold in Cool Whip. Pour into jello mold. Place in fridge until firm. Dip into hot water a few seconds to loosen. Invert onto a plate. Ready to serve.
[Name] Seafoam Lime Mold [AuthorId] 4994 [AuthorName] Mona Theriot [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2001-06-04T16:44:00Z [Description] Make and share this Seafoam Lime Mold recipe from Food.com. [Images] character(0) [RecipeCategory] Gelatin [Keywords] ["Dessert", "Pineapple", "Tropical Fruits", "Fruit", "Low Protein", "< 15 Mins", "Refrigerator"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1 2/3", "1 1/2", "1/2", "1/2"] [RecipeIngredientParts] ["hot water", "cold water", "cream cheese", "lemon juice", "crushed pineapple", "miniature marshmallows", "pecans", "cherries"] [AggregatedRating] nan [ReviewCount] nan [Calories] 330.5 [FatContent] 19.8 [SaturatedFatContent] 8.9 [CholesterolContent] 41.6 [SodiumContent] 190.1 [CarbohydrateContent] 36.3 [FiberContent] 1.4 [SugarContent] 29.9 [ProteinContent] 5.3 [RecipeServings] nan [RecipeYield] 1 mold [RecipeInstructions] Melt gelatin in hot water. Add cold water and lemon juice. Chill until slightly firm. Add pineapple, marshmallows, cherries, and pecans, mix well. Pour into ring mold and chill until firm. Dip mold in hot water for a few seconds. Unmold onto a platter decorated with a bed of lettuce, if desired. Or, just spoon into dessert dishes and enjoy!
[Name] Pineapple Zucchini Bread [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT1H10M [PrepTime] PT15M [TotalTime] PT1H25M [DatePublished] 2001-06-04T16:44:00Z [Description] Make and share this Pineapple Zucchini 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/93/50/01473538023.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/93/50/pic83VpNb.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/93/50/picR4Wegu.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/93/50/pic80CaGb.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/93/50/pic5xd0ah.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/93/50/picrdrFuk.jpg"] [RecipeCategory] Quick Breads [Keywords] ["Breads", "Pineapple", "Tropical Fruits", "Fruit", "Vegetable", "Kid Friendly", "Winter", "Weeknight", "For Large Groups", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "1", "2", "2", "2", "8", "3", "1", "1", "1/2", "2", "1", "1"] [RecipeIngredientParts] ["eggs", "sugar", "vanilla", "zucchini", "crushed pineapple", "flour", "baking soda", "salt", "baking powder", "cinnamon", "raisins"] [AggregatedRating] 5.0 [ReviewCount] 65.0 [Calories] 325.9 [FatContent] 15.4 [SaturatedFatContent] 2.2 [CholesterolContent] 27.9 [SodiumContent] 247.3 [CarbohydrateContent] 44.3 [FiberContent] 1.7 [SugarContent] 26.7 [ProteinContent] 4.5 [RecipeServings] nan [RecipeYield] 2 loaves [RecipeInstructions] Beat the eggs, oil, sugar and vanilla until light and fluffy. Stir in zucchini and pineapple. Combine dry ingredients and add to batter. Pour in nuts and raisins and stir. Pour batter into 2 well-greased loaf pans. Bake at 350°F for 1 hour or until firm. Cool in pan for 10 minutes. Freezes beautifully.
[Name] Sour Cream Banana Bread [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2001-06-04T16:45:00Z [Description] Make and share this Sour Cream Banana Bread recipe from Food.com. 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"https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/93/51/picmmAyDC.jpg"] [RecipeCategory] Quick Breads [Keywords] ["Breads", "Fruit", "Kid Friendly", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1/2", "1", "2", "1", "1 1/2", "1", "1/2", "1", "1/2", "1/2"] [RecipeIngredientParts] ["margarine", "butter", "sugar", "eggs", "vanilla", "flour", "baking soda", "salt", "sour cream"] [AggregatedRating] 5.0 [ReviewCount] 628.0 [Calories] 271.0 [FatContent] 13.4 [SaturatedFatContent] 3.4 [CholesterolContent] 36.0 [SodiumContent] 348.8 [CarbohydrateContent] 34.8 [FiberContent] 1.4 [SugarContent] 19.6 [ProteinContent] 4.1 [RecipeServings] 12.0 [RecipeYield] 1 loaf [RecipeInstructions] Grease 1 large loaf pan. Cream margarine, sugar, eggs and vanilla. Add dry ingredients, then bananas, nuts and sour cream. Mix well. Bake at 350 F for 1 hour.
[Name] Salad bread [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT30M [PrepTime] PT0S [TotalTime] PT30M [DatePublished] 2001-06-04T16:46:00Z [Description] Make and share this Salad bread recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] "Oven" [RecipeIngredientQuantities] ["1", "1/2 - 1", "1", "1", "1", "1", "1", "1", NA] [RecipeIngredientParts] ["margarine", "mozzarella cheese", "green onion", "mushroom", "tomatoes", "green pepper", "parmesan cheese"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 4594.8 [FatContent] 161.5 [SaturatedFatContent] 54.0 [CholesterolContent] 179.5 [SodiumContent] 7782.1 [CarbohydrateContent] 614.0 [FiberContent] 33.3 [SugarContent] 40.0 [ProteinContent] 181.3 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Chop the green onions, tomato, and green pepper. Set aside. Melt the margarine and mix in garlic salt. Slice the loaf of bread lengthwise and spread with garlic butter mixture. Top with the remaining ingredients in this order: Mozzarella cheese, green onions, green pepper, tomato and mushrooms. Sprinkle top with a light coating of Parmesan cheese. Bake at 350 degrees F on an ungreased cookie sheet for 30 minutes.
[Name] Banana Bread [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2001-06-04T16:50:00Z [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/93/53/2McWAl5rQCGWtREaweH3_image.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/93/53/htOTNgiXRzaFdRCD4hwO_image.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/93/53/picquVNB7.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/93/53/picOVMwbQ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/93/53/pic4xfNle.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/93/53/pic7hDXXL.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/93/53/picUyZkBg.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/93/53/9353.jpg"] [RecipeCategory] Quick Breads [Keywords] ["Breads", "Fruit", "Healthy", "Kid Friendly", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "2", "2", "1"] [RecipeIngredientParts] ["Bisquick", "bananas", "eggs", "sugar"] [AggregatedRating] 5.0 [ReviewCount] 86.0 [Calories] 185.2 [FatContent] 4.1 [SaturatedFatContent] 1.1 [CholesterolContent] 31.4 [SodiumContent] 228.1 [CarbohydrateContent] 34.7 [FiberContent] 1.0 [SugarContent] 21.6 [ProteinContent] 3.0 [RecipeServings] nan [RecipeYield] 12 slices [RecipeInstructions] ["Mash bananas in a bowl.", "Add eggs and stir with fork till mixed.", "Add and mix in sugar.", "Add Bisquick slowly and stir.", "The mixture will be slightly lumpy.", "Lightly grease the bottom and sides of glass-loaf dish.", "Pour mixture in loaf dish and bake in preheated 350°F oven for 45 minutes to 1 hour depending on oven Bread is done when inserted toothpick comes out clean and top is golden brown and splitting down middle.", "Serve warm with butter or regular and/or flavoured cream cheeses." ]
[Name] Misri Roti [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT30M [PrepTime] PT0S [TotalTime] PT30M [DatePublished] 2001-06-04T16:55:00Z [Description] Make and share this Misri Roti recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["1", "1", "1/2", "1/2", "8 -10", "8 -10"] [RecipeIngredientParts] ["self-rising flour", "sugar", "ghee", "cardamom seed", "pistachios"] [AggregatedRating] nan [ReviewCount] nan [Calories] 570.4 [FatContent] 28.7 [SaturatedFatContent] 16.4 [CholesterolContent] 66.8 [SodiumContent] 407.8 [CarbohydrateContent] 77.0 [FiberContent] 2.5 [SugarContent] 50.3 [ProteinContent] 4.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Crush almonds and pistachios coarsely. Mix together flour, sugar and cardamom. Add melted ghee and mix to hold together. Add very little milk if required. Take a 5\"-6\" nonstick pan. Sprinkle and press down sliced dryfruit gently. Pat and shape into flat 1/2\" thick round. Cook on very slow flame. Rotate a little occasionally, very gently and carefully. Cook till light golden from bottom and edges. Cut into 4,6 or 8 triangles, as desired. Serve warm or cooled. Apply silver foil while warm, if desired.
[Name] Spicy Garlic Ginger Roti [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT45M [PrepTime] PT0S [TotalTime] PT45M [DatePublished] 2001-06-04T17:03:00Z [Description] Make and share this Spicy Garlic Ginger Roti recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["2", "1/2", "2", "4", "1", "2", "2", "4", "1", NA, "1/2"] [RecipeIngredientParts] ["wheat flour", "plain flour", "ghee", "wheat flour", "ginger", "garlic", "coriander leaves", "fresh ground black pepper", "salt", "ghee"] [AggregatedRating] nan [ReviewCount] nan [Calories] 260.5 [FatContent] 15.1 [SaturatedFatContent] 9.1 [CholesterolContent] 37.0 [SodiumContent] 2.3 [CarbohydrateContent] 28.6 [FiberContent] 4.0 [SugarContent] 0.2 [ProteinContent] 5.0 [RecipeServings] nan [RecipeYield] 9 rotis [RecipeInstructions] Mix wheat, plain flour and salt. Rub in the 2 tbsp. ghee. Add warm water to form soft pliable dough. Cover with moist cloth and keep aside for 30 minutes. The spicy mixture should be dry. Divide dough into 9 portions. Make ball and roll into a chappati of 7\" diameter. Use dry flour for dusting while rolling. Brush chappati with ghee. Sprinkle some of the mixture over it. Roll one more and place over the first. Apply ghee and sprinkle mixture. Follow with one more roti ending with spicy mixture. Gently press down and roll into a tight Swiss roll. Cut the roll into 3 parts. Dust with dry flour. Keep aside. Repeat for other six rotis, making 2 more rolls. Take one piece, twist and flatten gently. Dust with flour and roll to a thick chappati. Shallow fry on hot griddle drizzling ghee on both sides. Press lightly and fry to a golden brown. Repeat with other pieces. Serve hot with fresh curds, sauce, jam or chutney. Note: Leftover cold roti makes an excellent snack with your afternoon tea or coffee. Variations: Make a sweet filling of dry flours, flaked desiccated coconut and powdered sugar, if desired.
[Name] Motichoor Ladoo [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT1H [PrepTime] PT0S [TotalTime] PT1H [DatePublished] 2001-06-04T17:05:00Z [Description] Make and share this Motichoor Ladoo recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["2 1/2", "500", "1/2", "3", "2 1/2", "3 1/2", "2", "3"] [RecipeIngredientParts] ["gram flour", "milk", "cardamom powder", "ghee", "sugar", "water", "milk", "saffron"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 361.7 [FatContent] 26.6 [SaturatedFatContent] 16.1 [CholesterolContent] 67.1 [SodiumContent] 25.2 [CarbohydrateContent] 29.6 [FiberContent] 1.2 [SugarContent] 21.0 [ProteinContent] 3.4 [RecipeServings] nan [RecipeYield] 25 pieces [RecipeInstructions] ------------Forsyrup------------. Put sugar and water in a vessel and boil. When sugar dissolves, add milk. Boil for 5 minutes till scum forms on top. Strain and return to fire. Add colour and boil till sticky but no thread has formed. Add cardamom powder and mix. Keep aside. ------------Forboondi----------. Mix flour and milk to a smooth batter. Heat ghee in a heavy frying pan. Hold strainer on top with one hand. With the other pour some batter all over the holes. Tap gently till all batter has fallen into hot ghee. Stir with another strainer and remove when light golden. Keep aside. Repeat for remaining batter. Immerse boondi in syrup. Drain any excess syrup. Spread in a large plate. Sprinkle few tsp. hot water over it. Cover and keep for 5 minutes. Shape in laddoos with moist palms. Cool and keep open to dry, before storing in containers.
[Name] Pecan Pralines (Old Fashioned) [AuthorId] 4994 [AuthorName] Mona Theriot [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2001-06-05T08:47:00Z [Description] Make and share this Pecan Pralines (Old Fashioned) recipe from Food.com. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "Fruit", "Nuts", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1", "1", "3"] [RecipeIngredientParts] ["sugar", "margarine", "evaporated milk", "vanilla flavoring", "pecan halves"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 199.2 [FatContent] 16.2 [SaturatedFatContent] 2.4 [CholesterolContent] 3.6 [SodiumContent] 66.7 [CarbohydrateContent] 13.4 [FiberContent] 1.4 [SugarContent] 10.6 [ProteinContent] 2.3 [RecipeServings] nan [RecipeYield] 20-24 pralines [RecipeInstructions] Combine sugar, margarine and milk. Cook to a soft ball stage. (when a little placed in a cup of cold water forms a soft ball] Remove from heat and stir in vanilla and pecans. Stir until it begins to thicken (doesn't take long, will have to work fast]. Drop by tablespoons on waxed paper or buttered dish. Ready to eat when cooled. Store remainder in airtight container.
[Name] Lemon Ice Box Pie [AuthorId] 4994 [AuthorName] Mona Theriot [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2001-06-05T08:48:00Z [Description] Make and share this Lemon Ice Box Pie recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/93/58/picN1NsYg.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/93/58/pic7hJCiY.jpg"] [RecipeCategory] Pie [Keywords] ["Dessert", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "2", "1/2", "1", "1", "4", "1", "3", "4 1/2", "1/4"] [RecipeIngredientParts] ["lemon juice", "fresh lemon rind", "graham cracker", "butter", "oleo", "sugar", "sugar", "cream of tartar"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 429.3 [FatContent] 16.8 [SaturatedFatContent] 10.2 [CholesterolContent] 113.6 [SodiumContent] 197.8 [CarbohydrateContent] 62.2 [FiberContent] 0.1 [SugarContent] 60.7 [ProteinContent] 9.8 [RecipeServings] nan [RecipeYield] 1 pie [RecipeInstructions] Prepare pie crust by mixing crushed graham crackers, butter and sugar in pie plate. Pat in place along sides and bottom of plate. Refrigerate until set. In medium-size bowl, combine sweetened condensed milk, lemon juice and rind. Blend in egg yolks, mixing well. It will thicken. Turn into cooled graham cracker crust. Top with meringue made by beating egg whites with 3 Tbsp sugar and cream of tartar until it forms stiff peaks. Bake at 350 degrees until lightly browned. Chill in ice box about 1-1 1/2 hours before serving.
[Name] Creamy Orange Dip [AuthorId] 4994 [AuthorName] Mona Theriot [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2001-06-05T08:49:00Z [Description] Make and share this Creamy Orange Dip recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "1", "2", "1/2", "1/4"] [RecipeIngredientParts] ["cream cheese", "marshmallow creme", "ground ginger"] [AggregatedRating] nan [ReviewCount] nan [Calories] 768.9 [FatContent] 40.0 [SaturatedFatContent] 25.0 [CholesterolContent] 124.7 [SodiumContent] 420.7 [CarbohydrateContent] 94.2 [FiberContent] 0.9 [SugarContent] 54.7 [ProteinContent] 9.9 [RecipeServings] nan [RecipeYield] 2 cups [RecipeInstructions] Combine all ingredients. Beat until smooth. Serve with strawberries and Angel Food Cake cubes.
[Name] canned salmon [AuthorId] 10426 [AuthorName] Laura Bruce [CookTime] PT1H30M [PrepTime] PT30M [TotalTime] PT2H [DatePublished] 2001-06-05T08:50:00Z [Description] Make and share this canned salmon recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Weeknight", "Canning", "Stove Top", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] [NA, "1", "1", "1", "1"] [RecipeIngredientParts] ["salmon fillet", "salt", "white vinegar", "olive oil", "catsup"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 137.0 [FatContent] 13.6 [SaturatedFatContent] 1.9 [CholesterolContent] 0.0 [SodiumContent] 7144.6 [CarbohydrateContent] 3.9 [FiberContent] 0.0 [SugarContent] 3.5 [ProteinContent] 0.3 [RecipeServings] nan [RecipeYield] 1 quart [RecipeInstructions] Pack chunks of salmon into quart jars. To each quart add 1 Tbsp salt and 1 Tbsp white vinegar. The vinegar will soften any bones missed. Add 1 Tbsp olive oil to keep the meat moist. Add 1 Tbsp catsup for color. Seal the jars. Leave 2 inch air space for expansion and process in pressure canner at 10 pounds pressure for 90 minutes. Drain the oil off when ready to use.
[Name] Cold Chicken Salad [AuthorId] 10017 [AuthorName] Lynne Breedlove [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2001-06-05T08:52:00Z [Description] I love this recipe - it is an old favorite of the family. My grandmother made this for me many times and now that she is gone, I have taken over making it for the family. Everyone who tries it, loves it and wants it over and over. I get many requests to make it. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken Breast", "Chicken", "Poultry", "Meat", "Very Low Carbs", "High Protein", "High In...", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["5", "1", "1", NA] [RecipeIngredientParts] ["chicken breasts", "celery"] [AggregatedRating] 5.0 [ReviewCount] 22.0 [Calories] 424.3 [FatContent] 22.4 [SaturatedFatContent] 6.4 [CholesterolContent] 154.7 [SodiumContent] 179.3 [CarbohydrateContent] 2.4 [FiberContent] 0.6 [SugarContent] 1.0 [ProteinContent] 50.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Cook chicken breasts until they are fully done. Pull bones from the chicken. Shred or chop the chicken. When cooled, add 1 cup of diced celery, the juice of one lemon and enough Kraft mayonnaise to make it as moist as you desire. Chill and stir before serving.
[Name] Milky Way Cake [AuthorId] 8381 [AuthorName] Thomas Danler [CookTime] PT45M [PrepTime] PT0S [TotalTime] PT45M [DatePublished] 2001-06-05T09:28:00Z [Description] This cake is moist and wonderful!! I like it also, because you can make some for the party and have+some of the extra for home, if you use what the recipe calls for. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["6", "1/2", "1", "1", "1", "4", "1", "2", "1/2", "2", "1", "1/2", "1"] [RecipeIngredientParts] ["margarine", "pecans", "shortening", "sugar", "eggs", "buttermilk", "all-purpose flour", "baking soda", "vanilla", "cream cheese", "margarine", "confectioners' sugar"] [AggregatedRating] 4.0 [ReviewCount] 4.0 [Calories] 8292.3 [FatContent] 496.5 [SaturatedFatContent] 146.7 [CholesterolContent] 1008.1 [SodiumContent] 4126.2 [CarbohydrateContent] 903.8 [FiberContent] 7.2 [SugarContent] 694.1 [ProteinContent] 76.5 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Combine Milky Way bars, margarine and pecans in large pan on stove and heat until melted: Let cool. Combine shortening and sugar. Mix well. Stir in eggs and buttermilk. Mix just until thoroughly mixed. Mix flour and soda. Add flour mixture to candy mixture and third mixture, stirring gently. Bake at 350 degrees for 30-45 minutes in four layer cake pans or one 9\" x 13\" and 9\" square pan (Recipe can be halved- this makes a 9\" x 13\" size cake]. Note: not unusual to require additional baking time. ------------Frosting------------ÿ. Mix well and spread on cool cake. Can use electric mixer or blender on frosting to make it smooth. Also, halve the frosting recipe if making only half the cake.
[Name] Hand Me Down Chocolate Cake [AuthorId] 8381 [AuthorName] Thomas Danler [CookTime] PT40M [PrepTime] PT15M [TotalTime] PT55M [DatePublished] 2001-06-05T09:31:00Z [Description] My daughter got this recipe from Brownies when she was 8 yrs. old. She is now 36 and we still make it. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 60 Mins", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["3/4", "3/4", "2", "1", "1 1/3", "1 3/4", "1 3/4", "1 1/4", "1/2"] [RecipeIngredientParts] ["butter", "eggs", "vanilla", "water", "flour", "sugar", "baking soda", "salt"] [AggregatedRating] 5.0 [ReviewCount] 13.0 [Calories] 235.4 [FatContent] 9.7 [SaturatedFatContent] 5.7 [CholesterolContent] 46.1 [SodiumContent] 256.9 [CarbohydrateContent] 34.6 [FiberContent] 1.1 [SugarContent] 21.9 [ProteinContent] 3.0 [RecipeServings] 16.0 [RecipeYield] nan [RecipeInstructions] Cream butter and sugar until light and fluffy. Add eggs and vanilla. Beat one minute at medium speed. Combine flour, baking soda and salt. Add alternately with water to creamed mixture. Pour batter into two greased and floured 8\" pans. Bake at 350 degrees for 35-40 minutes. Cool. Frost with chocolate frosting.
[Name] Puffy Parmesan Pinwheels [AuthorId] 10676 [AuthorName] Katie Hums [CookTime] PT8M [PrepTime] PT10M [TotalTime] PT18M [DatePublished] 2001-06-06T08:57:00Z [Description] This is a great hors d'oeuvre that I found in a Cosmopolitan holiday entertaining guide. My party guests loved them. I recommend using Hungarian paprika as it has better flavor. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/93/64/picHjDSg4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/93/64/picmUOZyD.jpg"] [RecipeCategory] Vegetable [Keywords] ["< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", NA] [RecipeIngredientParts] ["puff pastry", "parmesan cheese", "black olives", "Hungarian paprika"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 135.1 [FatContent] 9.3 [SaturatedFatContent] 2.4 [CholesterolContent] 0.0 [SodiumContent] 61.1 [CarbohydrateContent] 11.1 [FiberContent] 0.4 [SugarContent] 0.2 [ProteinContent] 1.8 [RecipeServings] nan [RecipeYield] 20-30 pinwheels [RecipeInstructions] Place layer of store-bought puff pastry on a baking sheet. Sprinkle with Parmesan cheese, chopped black olives, and paprika. Roll pastry into a cylinder, cut into 1/4-inch-wide slices, and spread out flat side down about 2 inches apart. Bake at 425 degrees F for 8 minutes or until golden.
[Name] Caribbean Coconut Curry Sauce [AuthorId] 10676 [AuthorName] Katie Hums [CookTime] PT20M [PrepTime] PT30M [TotalTime] PT50M [DatePublished] 2001-06-06T08:59:00Z [Description] Make and share this Caribbean Coconut Curry Sauce recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/93/65/pic1tIpfW.jpg" [RecipeCategory] Coconut [Keywords] ["Fruit", "Nuts", "Caribbean", "Low Protein", "Summer", "Spicy", "< 60 Mins"] [RecipeIngredientQuantities] ["2/3", "1/2", "6", "2", "1/2", "1/2"] [RecipeIngredientParts] ["cream of coconut", "fresh lime juice", "green onions", "curry powder", "cayenne pepper", "salt"] [AggregatedRating] 4.0 [ReviewCount] 4.0 [Calories] 219.4 [FatContent] 18.0 [SaturatedFatContent] 15.7 [CholesterolContent] 0.0 [SodiumContent] 636.2 [CarbohydrateContent] 16.2 [FiberContent] 3.7 [SugarContent] 7.7 [ProteinContent] 3.6 [RecipeServings] 2.0 [RecipeYield] 1 1/2 cups [RecipeInstructions] Whisk cream of coconut and fresh lime juice in small bowl until smooth. Stir in green onions, curry powder, cayenne pepper and salt. (Can be made 1 day ahead. Cover and refrigerate.] Brush half of sauce over chicken or seafood before and during grilling. Pass remaining sauce separately. NOTE: I usually serve this dish with a side of frijoles negros (black beans] and saffron rice cooked with pineapple juice instead of water.
[Name] Mussels in Wine and Cream [AuthorId] 10290 [AuthorName] Vicky Bryant [CookTime] PT25M [PrepTime] PT45M [TotalTime] PT1H10M [DatePublished] 2001-06-06T09:02:00Z [Description] Make and share this Mussels in Wine and Cream recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/93/66/picK1QwSh.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Mussels", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "2 -3", "1", "1", "120", "1", "1", "1/2", "2", "1", NA] [RecipeIngredientParts] ["mussels", "shallots", "parsley", "garlic", "bay leaf", "dry white wine", "water", "olive oil", "butter", "margarine", "ground black pepper"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 1417.9 [FatContent] 106.0 [SaturatedFatContent] 54.6 [CholesterolContent] 434.8 [SodiumContent] 1569.9 [CarbohydrateContent] 31.2 [FiberContent] 0.1 [SugarContent] 1.4 [ProteinContent] 64.5 [RecipeServings] nan [RecipeYield] 2 entrees or 4 appetizers [RecipeInstructions] Put the olive oil and butter/margarine into a good sized frying pan (with a lid] and then fry, not too quickly, the chopped garlic and shallots. When the shallots and garlic are just transparent, (about two minutes], add the water, wine, bay leaf, parsley and mussels. Add ground pepper to taste and pour cream over the mussels. Cover pan with lid, over moderate to high heat. When liquid starts to steam, keep over the heat, constantly shaking the pan until all (or at least most] of the shells open. This will only take three, or four minutes. Do not overcook and avoid letting the liquid boil. You will hear the shells crack open and when most have opened, remove from heat. Too much cooking will only make them tough. Serve immediately (only the ones that opened] in bowls with plenty of sauce and crisp fresh bread.
[Name] Mussels glazed with Cider Cream Sauce [AuthorId] 10290 [AuthorName] Vicky Bryant [CookTime] PT45M [PrepTime] PT1H [TotalTime] PT1H45M [DatePublished] 2001-06-06T09:11:00Z [Description] Make and share this Mussels glazed with Cider Cream Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Mussels [Keywords] ["Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/2", "2", "10", "1", "1/2", "3", "1", "10", "5", NA] [RecipeIngredientParts] ["mussels", "leeks", "water", "butter", "onion", "tarragon leaves", "star anise", "dry cider"] [AggregatedRating] nan [ReviewCount] nan [Calories] 680.2 [FatContent] 41.3 [SaturatedFatContent] 21.9 [CholesterolContent] 210.1 [SodiumContent] 1295.0 [CarbohydrateContent] 29.7 [FiberContent] 2.1 [SugarContent] 4.7 [ProteinContent] 47.0 [RecipeServings] 2.0 [RecipeYield] 2 entrees [RecipeInstructions] ["Blanch the diced leek in the fish stock or water for a minute until tender.", "Strain, saving the stock, and leave the leeks to cool.", "Melt the knob of butter in a saucepan big enough to cook the mussels in.", "Add the onion, the other roughly chopped leek, tarragon (if using] and star anise.", "Cook for a few minutes until the onion is tender.", "Increase the heat and add the mussels.", "Stir the mussels in the pan and then add the cider and reserved stock.", "Bring to the boil, while stirring the mussels.", "After a few minutes, the mussels will begin to open.", "Discard any that don't open.", "Strain the mussels through a sieve into a large, clean pan, saving only the cider and mussel stock.", "Bring the stock to the boil and reduce by two-thirds by simmering gently.", "While the stock is reducing, take the mussels from their shells and keep them warm in a little of the stock.", "Add half the double cream and return to the boil.", "The sauce may well need to reduce further by a quarter in volume.", "It is ready when it just coats the back of a spoon.", "Add the reserved cooked diced leeks and mussels and warm through.", "Lightly whip the remaining cream.", "Pre-heat the oven broiler to hot.", "Add a knob of butter to the sauce with the egg yolk.", "Do not allow the sauce to boil or the egg will'scramble'.", "Fold in the whipped cream and check the seasoning.", "Spoon the mussels, leeks and sauce into serving bowls or plates and glaze under a pre-heated broiler.", "After a minute or two, the cider sauce will have glazed to a lovely golden brown." ]
[Name] Mild Spicy Garlic Chicken on Seasoned Pita Bread [AuthorId] 10649 [AuthorName] Ben Ross [CookTime] PT48M [PrepTime] PT25M [TotalTime] PT1H13M [DatePublished] 2001-06-06T09:12:00Z [Description] This is a great chicken recipe for the spice lover. This is very juicy which I feel a lot of chicken recipes lack. This is my own invention. I love cooking and I love to experiment. This is one that works great. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Spicy", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "40", "1", "2", "1", "1", "1", "1/2", NA, "1", "1/4"] [RecipeIngredientParts] ["chicken breast", "cheese", "msg", "oregano leaves", "paprika", "plain flour", "egg", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 917.8 [FatContent] 33.0 [SaturatedFatContent] 13.4 [CholesterolContent] 338.4 [SodiumContent] 903.4 [CarbohydrateContent] 93.8 [FiberContent] 7.1 [SugarContent] 2.2 [ProteinContent] 59.7 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Cut the chicken breast in half. Fill a bowl up with water and half of the MSG and marinate the chicken for 20 minutes. Be sure to turn the chicken several times. Then prepare the pita bread by grating the cheese thinly onto the bread. Then put some of the oregano leaves, chicken salt and garlic steak seasoning on the pita bread as well. Now mix the first part of the marinate dip. Beat the egg in a dish. Then add the milk and pepper and salt. Mix well. Now mix the second part of the marinate dip. Add all of the spices onto a plate including the corn flour. Mix them together. Once the chicken has been marinating for 20 minutes take it out and dry the chicken of. Then dip it in the first marinate (liquid]. Then roll it in the the second marinate (powder]. Repeat if you want to. Cook the chicken for no more than 8 minutes on a medium heat. Make sure it is cooked properly but, not too long. Just before serving heat the pita bread so the cheese just starts to melt a little bit. Garnish with a leaf of parsley.
[Name] Low-Fat Spanish Rice [AuthorId] 10290 [AuthorName] Vicky Bryant [CookTime] PT25M [PrepTime] PT25M [TotalTime] PT50M [DatePublished] 2001-06-06T09:32:00Z [Description] Make and share this Low-Fat Spanish Rice recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/93/69/picLiSroi.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Rice", "Spanish", "European", "Low Protein", "Vegan", "Low Cholesterol", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] [NA, "1", "1", "2/3", "1/2", "1/4", "1/4", "1/8", "1", "1"] [RecipeIngredientParts] ["onion", "green bell pepper", "chili powder", "ground cumin", "pepper", "salt", "whole tomatoes", "tomato juice"] [AggregatedRating] 5.0 [ReviewCount] 11.0 [Calories] 186.4 [FatContent] 0.8 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 261.9 [CarbohydrateContent] 41.0 [FiberContent] 4.3 [SugarContent] 8.9 [ProteinContent] 5.2 [RecipeServings] 3.0 [RecipeYield] nan [RecipeInstructions] Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add rice, onion, and bell pepper; saute 5 minutes. Add remaining ingredients; simmer, uncovered, 5 minutes or until liquid is absorbed. If using regular rice cook rice first. Add rice to sauteed ingredients. Add remaining ingredients and cook until heated through.
[Name] Human Puppy Chow [AuthorId] 10699 [AuthorName] HRH Alexia Windsor [CookTime] PT7M [PrepTime] PT15M [TotalTime] PT22M [DatePublished] 2001-06-06T09:35:00Z [Description] This is the best recipe in the world!! It is great to have anytime but it also makes great christmas gifts. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/93/70/picEIBYXP.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/93/70/01456784990.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/93/70/picMbA3Gx.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/93/70/pic1xFAqw.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/93/70/pic1xFAqw.jpg" ] [RecipeCategory] Candy [Keywords] ["Dessert", "Lunch/Snacks", "Toddler Friendly", "Kid Friendly", "Spring", "Summer", "Winter", "Christmas", "Hanukkah", "Thanksgiving", "< 30 Mins", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1/2", "2", "1/3", "9", "4"] [RecipeIngredientParts] ["butter", "margarine", "peanut butter", "powdered sugar"] [AggregatedRating] 5.0 [ReviewCount] 144.0 [Calories] 647.0 [FatContent] 26.8 [SaturatedFatContent] 14.2 [CholesterolContent] 27.1 [SodiumContent] 375.2 [CarbohydrateContent] 105.3 [FiberContent] 4.0 [SugarContent] 76.5 [ProteinContent] 6.1 [RecipeServings] nan [RecipeYield] 9-10 cups [RecipeInstructions] In a large sauce pan, melt together butter, peanut butter, and chocolate chips. Stir until all is evenly distributed and all is completely melted. Measure out chex into a large bowl. Pour chocolate mixture over chex and fold until all the chex are completely covered in the chocolate mixture. Put powdered sugar into large paper bag. Put chex into the bag with the sugar and shake until all chex are covered. Add more sugar as needed.
[Name] Chocolate Chocolate Pudding Cake with Chocolate Ganache [AuthorId] 10226 [AuthorName] Lora Schoeder [CookTime] PT9H13M [PrepTime] PT0S [TotalTime] PT9H13M [DatePublished] 2001-06-06T09:41:00Z [Description] Make and share this Chocolate Chocolate Pudding Cake with Chocolate Ganache recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/93/71/picTFYoGs.jpg" [RecipeCategory] Dessert [Keywords] ["Weeknight", "Oven"] [RecipeIngredientQuantities] ["8", "1", "2", "1/3", "1", "1", "2", "3/4", "4", "1/2", "1", "5", "2", "2", "1 1/2", "11", "1"] [RecipeIngredientParts] ["eggs", "sugar", "sugar", "flour", "baking powder", "butter", "Grand Marnier", "heavy cream", "cornstarch", "sugar", "pure vanilla extract", "heavy cream", "confectioners' sugar"] [AggregatedRating] 5.0 [ReviewCount] 10.0 [Calories] 1134.8 [FatContent] 78.0 [SaturatedFatContent] 46.6 [CholesterolContent] 309.1 [SodiumContent] 147.4 [CarbohydrateContent] 113.6 [FiberContent] 6.7 [SugarContent] 88.1 [ProteinContent] 12.2 [RecipeServings] 12.0 [RecipeYield] 1 cake [RecipeInstructions] Preheat oven to 350 degrees F. Coat two 9 by 2-inch cake pans with butter and coat each with 1 Tablespoon sugar. -------------For the cake--------------. In a large mixing bowl of a standing mixer, fitted with whisk attachment, combine eggs and 1 cup of sugar. Beat on medium-high speed until the mixture is pale yellow, thick, and has tripled in volume, about 8 minutes. In a separate mixing bowl sift together the cocoa, flour, and baking powder. Fold cocoa mixture into the egg mixture to combine completely, until mixture is smooth. Divide cake batter evenly into two cake pans. Bake for 25 minutes, or until cake springs back when touched. Cool cakes for 15 minutes. Loosen cakes from pans and unmold onto wire rack. Cool to room temperature. -------------For the pudding-------------------. Combine 1/2 cup of the cream with the cornstarch in a small bowl and stir to make a paste. Combine the paste with remaining 3 1/2 cups cream, sugar, chocolate chips, and vanilla in a large nonstick saucepan. Using a wire whisk, stir the mixture until it is well blended. Over low heat, whisk cream mixture until chocolate melts thoroughly. Cook the mixture, stirring frequently, until it becomes very thick, about 25 minutes. Pour pudding into a large bowl. Cover with plastic wrap, covering surface of pudding with the plastic to prevent a skin from forming. Let cool to room temperature. ----------------To assemble the cake----------------. Line a baking sheet with parchment paper and place a wire rack over it. Using a serrated knife, cut each cake in half horizontally. Brush the tops of three layers each with 1/4 cup of the Grand Marnier. Place the bottom layer on a 9-inch round of cardboard and set it on the wire rack. Spread 1 1/2 cups of the pudding evenly on top of the layer. Top with a second layer of cake. Spread 1 1/2 cups of pudding evenly over it. Repeat for the third layer. Top with the fourth layer. Chill in the refridgerator for 2 hours. ----------------For the ganache-------------. In a medium-sized nonstick saucepan over medium heat, heat cream just under boiling point. Remove from heat and add chopped chocolate. With a whisk, stir until chocolate is completely melted and mixture is smooth. Pour ganache over the top of chilled cake, allowing overflow to drip down the sides. Cool slightly. Carefully remove the cake from the wire rack. Chill for at least 6 hours. -----------For the garnish-------------. In a medium-sized saucepan, add 3-inches of water. Boil water and reduce to a simmer. Place semisweet chips in a stainless steel bowl and place bowl over simmering water. Stir chocolate until melted to a smooth consistency. Line a baking sheet with parchment paper and spread melted chocolate evenly across sheet. Chill in refrigerator until set, about 1 hour. Break the chocolate into large shard-like pieces. Place chocolate shards on top of the cake vertically at various angles. Sprinkle with confectioners' sugar.
[Name] Teriyaki Grilled Chicken Kabobs [AuthorId] 42189 [AuthorName] Leslie O [CookTime] PT2H [PrepTime] PT30M [TotalTime] PT2H30M [DatePublished] 2001-06-06T09:44:00Z [Description] Make and share this Teriyaki Grilled Chicken Kabobs recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/93/72/pice2hWT2.jpg" [RecipeCategory] Pineapple [Keywords] ["Tropical Fruits", "Fruit", "Vegetable", "Chinese", "Asian", "Spring", "Summer", "Spicy", "Weeknight", "Broil/Grill", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "3", "2", "1", "1/4", "1/8", "8", "4", "1", "1", "8"] [RecipeIngredientParts] ["brown sugar", "soy sauce", "tamari", "dry sherry", "ginger", "garlic powder", "boneless skinless chicken thighs", "boneless skinless chicken breast halves", "red bell pepper", "zucchini", "fresh pineapple"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 408.4 [FatContent] 10.5 [SaturatedFatContent] 2.3 [CholesterolContent] 183.0 [SodiumContent] 959.8 [CarbohydrateContent] 12.7 [FiberContent] 1.5 [SugarContent] 9.8 [ProteinContent] 56.8 [RecipeServings] nan [RecipeYield] 4 kabobs [RecipeInstructions] In a 2-quart baking dish, combine all marinade ingredients. Cut chicken thighs in half; add to marinade and cover. Refrigerating at least 2 hours, turning chicken once. Heat Grill. Drain chicken, reserving marinade, Alternately thread chicken, bell pepper, zucchini, and pineapple into four 12-inch metal or wooden skewers. (note: if using wooden skewers; soak in water for 20 minutes] When ready to grill, place kabobs on gas grill over medium heat or on charcoal grill 4-6 inches from med-high coals. Cook 15-20 minutes, or until chicken is no longer pink, turning often and brushing frequently with reserved marinade. Discard any remaining marinade.
[Name] Pinnie [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT30M [PrepTime] PT0S [TotalTime] PT30M [DatePublished] 2001-06-06T14:56:00Z [Description] Make and share this Pinnie recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["250", "250", "250", "3 -4", "1"] [RecipeIngredientParts] ["wheat flour", "ghee", "powdered sugar", "milk", "cardamom powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 268.9 [FatContent] 11.1 [SaturatedFatContent] 6.8 [CholesterolContent] 28.1 [SodiumContent] 2.1 [CarbohydrateContent] 42.7 [FiberContent] 1.4 [SugarContent] 34.1 [ProteinContent] 1.6 [RecipeServings] nan [RecipeYield] 23-25 pieces [RecipeInstructions] Melt ghee in a heavy pan. Add, flour and cook on med/low flame. Stir continuously, till medium brown. When aroma exudes, and properly browned, take off fire. Spread in a large plate. Cool till a shade above room temperature. Sprinkle cardamom powder and sugar. Mix well. Sprinkle milk. Mix again and form tight fist shaped pinnies. This is done by taking some mixture and pressing in the fist. Note: The name pinnie (pindi] comes from its fist shape with the finger markings. You may add chopped nuts like almonds, etc. if you like. Variations: Urad pinnies may be made by using urad dal flour instead of wheat flour. Also add 100 gms. khoya.
[Name] Festive Fudge [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT2H [PrepTime] PT25M [TotalTime] PT2H25M [DatePublished] 2001-06-06T15:01:00Z [Description] You can make Marshmallow Fudge by following the same procedure given. Just omit the nuts and add 2 more tbsps. of butter. Fold in 2 cups miniature marshmallows! [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "Christmas", "Weeknight", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["3", "1", "1", "1", "1"] [RecipeIngredientParts] ["salt", "vanilla essence"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 4350.6 [FatContent] 248.0 [SaturatedFatContent] 147.5 [CholesterolContent] 71.8 [SodiumContent] 430.2 [CarbohydrateContent] 598.2 [FiberContent] 45.2 [SugarContent] 532.4 [ProteinContent] 48.9 [RecipeServings] nan [RecipeYield] 2 lbs [RecipeInstructions] Melt chocolate chips and milk over low heat. Add salt. Remove from heat. Stir in nuts and vanilla essence. Spread evenly into a wax paper lined 9 inch square pan. Chill for 2 hours until firm. Turn fudge onto a cutting board. Peel off paper and cut into squares. Store covered in the fridge.
[Name] Heath Bar Cake [AuthorId] 9441 [AuthorName] Lisa Sorrell [CookTime] PT35M [PrepTime] PT15M [TotalTime] PT50M [DatePublished] 2001-06-06T15:05:00Z [Description] Make and share this Heath Bar Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Kid Friendly", "< 60 Mins", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["2", "2", "1/2", "1", "1", "1", "1", "1", "6", "1/2"] [RecipeIngredientParts] ["brown sugar", "flour", "margarine", "egg", "milk", "baking soda", "salt", "vanilla"] [AggregatedRating] 2.0 [ReviewCount] 1.0 [Calories] 352.8 [FatContent] 14.5 [SaturatedFatContent] 5.0 [CholesterolContent] 22.9 [SodiumContent] 411.1 [CarbohydrateContent] 53.2 [FiberContent] 1.1 [SugarContent] 38.1 [ProteinContent] 4.1 [RecipeServings] 15.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 degrees (F] Grease and flour a 9x13 cake pan. Mix brown sugar, flour and margaine in a large bowl. Remove 1 cup of this mixture and set aside for topping. Add egg, milk, baking soda, salt and vanilla to batter. Pour batter in cake pan. In a medium bowl, combine reserved mix, Heath bars and nuts to make the topping. Sprinkle topping over cake. Bake for 35 minutes.
[Name] Beef Stroganoff [AuthorId] 9233 [AuthorName] Darryn Glass [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2001-06-06T15:06:00Z [Description] Make and share this Beef Stroganoff recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Meat", "Russian", "European", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1/4", "1/2", "1", "1 1/2", "2", "1", "1", "1/4", "1", "1", "1", "2"] [RecipeIngredientParts] ["butter", "margarine", "onion", "garlic clove", "flour", "mushrooms", "salt", "pepper", "sour cream", "parsley"] [AggregatedRating] 4.5 [ReviewCount] 11.0 [Calories] 360.5 [FatContent] 26.7 [SaturatedFatContent] 12.5 [CholesterolContent] 97.0 [SodiumContent] 932.6 [CarbohydrateContent] 9.5 [FiberContent] 0.5 [SugarContent] 2.8 [ProteinContent] 20.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In a large skillet melt the butter Saute the onion and garlic until transparent Add the meat to brown and mix well Stir in flour, mushrooms with liquid, salt, pepper, and soups Heat thoroughly Stir in sour cream and heat. DO NOT ALLOW TO BOIL Serve over noodles or rice and garnish with parsley if desire.
[Name] Hot Fudge Sauce [AuthorId] 9441 [AuthorName] Lisa Sorrell [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2001-06-06T15:07:00Z [Description] Make and share this Hot Fudge Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Dessert", "Lunch/Snacks", "Low Protein", "Healthy", "Kid Friendly", "< 15 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1/2", "1", "1", "1/2", "2", "1/4", "1"] [RecipeIngredientParts] ["sugar", "light corn syrup", "butter", "salt", "vanilla"] [AggregatedRating] 4.0 [ReviewCount] 5.0 [Calories] 1272.2 [FatContent] 21.5 [SaturatedFatContent] 13.2 [CholesterolContent] 56.5 [SodiumContent] 580.0 [CarbohydrateContent] 284.5 [FiberContent] 7.1 [SugarContent] 187.8 [ProteinContent] 10.4 [RecipeServings] nan [RecipeYield] 2 cups sauce [RecipeInstructions] Combine everything, except vanilla, in a saucepan. Bring to a boil and allow to boil for 5 minutes Remove from heat and stir in vanilla.
[Name] Shepherd's Bread [AuthorId] 10271 [AuthorName] Mark O. [CookTime] PT57M [PrepTime] PT2H [TotalTime] PT2H57M [DatePublished] 2001-06-06T15:08:00Z [Description] Make and share this Shepherd's 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/93/78/InndIPAROO2UkJoFoD9o_IMG_20140801_201836968.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/9378/RIJr6exPTwaCp3jHwCNA_IMG_6049.jpg"] [RecipeCategory] Yeast Breads [Keywords] ["Breads", "Healthy", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "2 1/2", "1/2", "1", "1/2", "9 1/2"] [RecipeIngredientParts] ["hot water", "salt", "margarine", "shortening", "active dry yeast", "sugar", "all-purpose flour"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 5546.3 [FatContent] 104.2 [SaturatedFatContent] 60.2 [CholesterolContent] 244.0 [SodiumContent] 6673.8 [CarbohydrateContent] 1009.1 [FiberContent] 34.0 [SugarContent] 103.1 [ProteinContent] 126.5 [RecipeServings] nan [RecipeYield] 1 loaf [RecipeInstructions] Combine water, butter, sugar and salt. Stir until butter melts; let cool to warm. Stir in yeast, cover and set in a warm place until bubbly. Add 5 cups of flour and beat with a wooden spoon to form a thick batter. Stir in enough of the remaining flour (about 3 1/2 cups] to form a stiff dough. Knead until smooth, about 10 minutes, add flour as needed. Place dough in Dutch oven (well greased] and cover. Set in a warm place to rise until doubled. Punch down and knead on a floured board. Return to Dutch oven and let rise until dough pushes up on the lid about 1/2 inch. Bake covered with lid, in a 375°F oven for 12 minutes. Remove lid and bake for 30-35 minutes or until loaf is golden brown and sounds hollow when tapped.
[Name] Banana-Nut Cheesecake [AuthorId] 9690 [AuthorName] Cheryl E [CookTime] PT50M [PrepTime] PT25M [TotalTime] PT1H15M [DatePublished] 2001-06-07T08:18:00Z [Description] Make and share this Banana-Nut Cheesecake recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/93/79/9379.jpg" [RecipeCategory] Cheesecake [Keywords] ["Dessert", "Cheese", "Fruit", "Nuts", "Kid Friendly", "Potluck", "Weeknight", "Oven", "Refrigerator", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1/4", "2", "1/2", "1/2", "2", "1/4", "1/3", "1", "2"] [RecipeIngredientParts] ["margarine", "cream cheese", "white sugar", "eggs", "margarine", "cold water"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 459.9 [FatContent] 34.0 [SaturatedFatContent] 15.0 [CholesterolContent] 110.9 [SodiumContent] 414.2 [CarbohydrateContent] 33.6 [FiberContent] 1.5 [SugarContent] 24.0 [ProteinContent] 7.4 [RecipeServings] 8.0 [RecipeYield] 1 9 inch pan [RecipeInstructions] Crust: Mix crumbs and margarine. Press into bottom of a 9-inch springform pan. Bake at 350°F degrees for 10 minutes. Filling: Beat cheese, sugar and banana at medium speed with mixer until blended. Add eggs, one at a time mixing well after each one. Stir in nuts and pour over crust. Bake at 350°F degrees for 40 minutes. Just loosen cake from rim of pan: cool before removing side rim of pan. Topping: Melt chocolate chips and margarine with water over low heat, stirring until smooth. Drizzle over cake in any pattern and cool completely before serving.
[Name] Chille Port Steak Marinade [AuthorId] 10649 [AuthorName] Ben Ross [CookTime] PT8H30M [PrepTime] PT5M [TotalTime] PT8H35M [DatePublished] 2001-06-07T08:20:00Z [Description] This is a recipe that has both sweet and sour components. a very complicated flavour that everyone should experience. [Images] character(0) [RecipeCategory] Spicy [Keywords] ["Weeknight", "Stove Top"] [RecipeIngredientQuantities] ["1/2", "3", "1", "2", "1/2", "1/2", "2", "1"] [RecipeIngredientParts] ["port wine", "fresh lemon juice", "olive oil", "chunky salsa", "turmeric", "ground cumin", "hot chili peppers", "garlic clove"] [AggregatedRating] nan [ReviewCount] nan [Calories] 177.4 [FatContent] 7.0 [SaturatedFatContent] 1.0 [CholesterolContent] 0.0 [SodiumContent] 107.3 [CarbohydrateContent] 13.8 [FiberContent] 0.8 [SugarContent] 6.6 [ProteinContent] 1.1 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Mix all of the ingredients together in a bowl. Get your pieces of steak and place them in a bowl. Then pour the marinate over both sides of the steak. Place the steak in the refrigerator. Let the marinated steak sit in the fridge for as long as you want to. Minimum time needed is 30 minutes but, for a good marinate you should wait 2 hours. If you want a super tender piece of meat then let it marinate for 6 hours. It sounds like a long time but, believe me it is worth it.
[Name] Curried Spinach Balls [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT20M [PrepTime] PT2H [TotalTime] PT2H20M [DatePublished] 2001-06-07T08:27:00Z [Description] These balls go well with pasta, rice or new potatoes. The curry flavor is mild and enhances the spinach flavour [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/93/81/picCfqFIk.jpg" [RecipeCategory] Vegetable [Keywords] ["Weeknight", "Oven", "Refrigerator", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "3/4", "2", "1", "1/2", "1/2", "1/4", "1/3", "2", "1", "1 1/2"] [RecipeIngredientParts] ["garlic", "onion", "butter", "lite olive oil", "fresh spinach", "salt", "pepper", "parmesan cheese", "eggs", "curry powder"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 229.9 [FatContent] 11.8 [SaturatedFatContent] 6.2 [CholesterolContent] 115.6 [SodiumContent] 885.2 [CarbohydrateContent] 21.7 [FiberContent] 4.4 [SugarContent] 7.4 [ProteinContent] 12.1 [RecipeServings] nan [RecipeYield] 10 Balls [RecipeInstructions] Chop the spinach. Melt butter (or oil] in a large saucepan. Saute garlic and onions until light brown. Add chopped spinach, salt and pepper. Cover and cook over medium heat for 5 min (or until the spinach is wilted]. Remove from heat and drain the spinach well. squeeze it slightly. Stir in breadcrumbs,parmesan cheese and the eggs. Cover and refrigerate for 2 hours. Preheat oven to 350F degrees. Pour sauce (Soup] into a 9\" baking dish. Mix in curry powder. Shape spinach mixture into 2\" balls. Arrange the balls in a single layer. Bake uncovered for 30 minutes. Half way through cooking gently turn the balls so the balls are rotated in the sauce.
[Name] Blueberry-Sour Cream Pancakes [AuthorId] 9690 [AuthorName] Cheryl E [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2001-06-07T08:35:00Z [Description] Make and share this Blueberry-Sour Cream Pancakes recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Dessert", "Lunch/Snacks", "Berries", "Fruit", "Low Protein", "Healthy", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "3", "1/4", "2", "1", "1/2", "1", "1/4", "1", "2", "1/2", "1/2", "1"] [RecipeIngredientParts] ["flour", "baking powder", "salt", "butter", "white sugar", "blueberries", "egg", "sour cream", "milk", "blueberries", "sugar", "water", "lemon juice"] [AggregatedRating] 5.0 [ReviewCount] 14.0 [Calories] 275.7 [FatContent] 8.4 [SaturatedFatContent] 4.8 [CholesterolContent] 51.9 [SodiumContent] 353.5 [CarbohydrateContent] 46.6 [FiberContent] 2.0 [SugarContent] 25.4 [ProteinContent] 5.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Sift together flour, baking power, salt and sugar. Beat together egg, milk and sour cream. Pour milk mixture over dry mixture and beat just until smooth. Stir in butter. Fold in blueberries. Pour approximately 1/4 cups batter on hot griddle. SYRUP: Combine ingredients and simmer 10 minutes.
[Name] Sweet Marie-Like Bars [AuthorId] 9690 [AuthorName] Cheryl E [CookTime] PT2H [PrepTime] PT15M [TotalTime] PT2H15M [DatePublished] 2001-06-07T08:46:00Z [Description] Make and share this Sweet Marie-Like Bars recipe from Food.com. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "Lunch/Snacks", "Fruit", "Nuts", "Kid Friendly", "Weeknight", "No Cook", "Refrigerator", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1/2", "1", "1/2", "1/2", "1/2", "3/4", "2", "2", "1"] [RecipeIngredientParts] ["corn syrup", "butter", "brown sugar", "peanut butter", "chocolate chips", "peanut butter", "chocolate chips"] [AggregatedRating] 3.5 [ReviewCount] 2.0 [Calories] 437.8 [FatContent] 24.9 [SaturatedFatContent] 8.1 [CholesterolContent] 3.4 [SodiumContent] 197.5 [CarbohydrateContent] 53.7 [FiberContent] 4.1 [SugarContent] 34.3 [ProteinContent] 8.6 [RecipeServings] nan [RecipeYield] 1 9x9 pan [RecipeInstructions] In a pot combine corn syrup, butter, brown sugar, peanut butter and chocolate chips. Stir on medium heat until sugar dissolves and the ingredients melt. Remove from heat and stir in nuts and cereal. Grease a 8x8-inch pan and press mixture into bottom. TOPPING: Melt together ingredients and spread on top. Chill 2 hours.
[Name] Chunky Chocolate-Marshmallow Chews [AuthorId] 9690 [AuthorName] Cheryl E [CookTime] PT25M [PrepTime] PT20M [TotalTime] PT45M [DatePublished] 2001-06-07T08:49:00Z [Description] Make and share this Chunky Chocolate-Marshmallow Chews recipe from Food.com. [Images] character(0) [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Lunch/Snacks", "Cookie & Brownie", "Fruit", "Nuts", "Kid Friendly", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/2", "1", "1", "1/2", "1/2", "1", "1", "1", "1"] [RecipeIngredientParts] ["butter", "brown sugar", "egg", "flour", "milk", "vanilla", "miniature marshmallow", "walnuts"] [AggregatedRating] 2.0 [ReviewCount] 1.0 [Calories] 321.8 [FatContent] 19.6 [SaturatedFatContent] 8.6 [CholesterolContent] 39.4 [SodiumContent] 78.4 [CarbohydrateContent] 37.9 [FiberContent] 2.8 [SugarContent] 28.1 [ProteinContent] 4.3 [RecipeServings] 12.0 [RecipeYield] 1 8x8 pan [RecipeInstructions] In a saucepan combine over medium heat butter and cocoa, stirring constantly until smooth. Remove from heat and stir in sugar, vanilla, milk,egg and flour until smooth. Spread evenly in a lightly buttered 8-inch square pan. Bake in a 350°F oven for 25 minutes, or until centre feels dry. Remove from oven and while hot sprinkle marshmallows, walnuts and chocolate chips over top. Return to oven for about 3 minutes, until topping melts together. Cut into squares.

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