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[Name] Cornbread Dressing Salad [AuthorId] 3420 [AuthorName] Peggy J Record [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2001-06-07T08:51:00Z [Description] This recipe comes from my sister-in-law's in-laws in Louisiana. It's a really different addition to any meal and quite a conversation starter also. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Lunch/Snacks", "Vegetable", "< 60 Mins", "For Large Groups", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "2", "2", "1", "1", "2 -3", "1"] [RecipeIngredientParts] ["milk", "eggs", "tomatoes", "onion", "bell pepper", "celery", "mayonnaise"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 123.3 [FatContent] 4.1 [SaturatedFatContent] 1.3 [CholesterolContent] 27.5 [SodiumContent] 208.8 [CarbohydrateContent] 18.4 [FiberContent] 2.0 [SugarContent] 5.7 [ProteinContent] 3.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Mix both packages of the cornbread mixes with the milk and eggs and bake according to package directions. Cool and crumble. Chop the tomatoes, onion, bell pepper and celery. Add the chopped vegetables to the crumbled dressing along with the mayonnaise. Refrigerate. This recipe is better a day old as that gives all the flavors time to blend together better.
[Name] BBQ Biscuits [AuthorId] 10730 [AuthorName] Joy Carter [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2001-06-07T08:53:00Z [Description] Make and share this BBQ Biscuits recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Lunch/Snacks", "Cheese", "Meat", "Very Low Carbs", "Low Protein", "Low Cholesterol", "Potluck", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] [NA, NA, NA, NA, NA] [RecipeIngredientParts] ["ground beef", "barbecue sauce", "brown sugar", "cheese"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 0.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.0 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] nan [RecipeYield] 10 biscuits [RecipeInstructions] ["Preheat oven to whatever temperature the biscuits that you are using calls for; fry ground beef, drain, and saturate with BBQ sauce; add brown sugar to taste; flatten and stretch biscuits to fit into muffin pan holes; place meat mixture into the middle of each biscuit; place into oven until biscuits rise; sprinkle shredded cheese on top and place back into the oven for about a minute or until cheese melts.", "Best when eaten hot.", "To reheat, place in plastic sandwich bag and place in microwave for about 30 seconds to 1 minute." ]
[Name] Key Lime Pie [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT3H45M [PrepTime] PT25M [TotalTime] PT4H10M [DatePublished] 2001-06-08T10:39:00Z [Description] Make and share this Key Lime Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Lime", "Citrus", "Fruit", "Weeknight", "Oven"] [RecipeIngredientQuantities] ["3", "1", "1/2", "1", "1/2", "1/3", "2 -3"] [RecipeIngredientParts] ["eggs", "lime juice", "cream of tartar", "sugar"] [AggregatedRating] 4.0 [ReviewCount] 6.0 [Calories] 2817.7 [FatContent] 114.0 [SaturatedFatContent] 43.4 [CholesterolContent] 778.1 [SodiumContent] 1725.4 [CarbohydrateContent] 394.4 [FiberContent] 3.6 [SugarContent] 299.9 [ProteinContent] 64.3 [RecipeServings] nan [RecipeYield] 1 pie [RecipeInstructions] Preheat oven to 325 deg F. Beat egg yolks. Fold in milk and lime juice. If desired, stir in food colouring. Pour into pie crust. Bake for 30 minutes. Remove from oven. Increase oven temperature to 350 deg F. Now, prepare the meringue. For this, beat egg whites with cream of tartar till soft white peaks form. Gradually beat in sugar until it is completely dissolved. Immediately spread the merngue over the hot pie. Bake for 15 minutes. Cool for an hour. Chill for atleast 3 hours. Serve!
[Name] Spicy Thai Peanut Sauce [AuthorId] 42189 [AuthorName] Leslie O [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-06-08T10:40:00Z [Description] Make and share this Spicy Thai Peanut 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/93/88/pic5NzfD6.jpg" [RecipeCategory] Fruit [Keywords] ["Nuts", "Thai", "Asian", "Spicy", "< 15 Mins", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["1", "1/4", "1/4", "3", "2", "2", "1", "1", "1", "3/4"] [RecipeIngredientParts] ["soy sauce", "tamari", "rice vinegar", "ginger", "garlic", "hoisin sauce", "fresh lime juice", "water"] [AggregatedRating] 4.5 [ReviewCount] 10.0 [Calories] 1070.6 [FatContent] 92.8 [SaturatedFatContent] 17.6 [CholesterolContent] 0.2 [SodiumContent] 2800.0 [CarbohydrateContent] 37.9 [FiberContent] 9.2 [SugarContent] 15.1 [ProteinContent] 37.5 [RecipeServings] nan [RecipeYield] 2 cups [RecipeInstructions] "Blend all ingredients in food processor, scraping sides occasionally."
[Name] Tangy Sweet & Sour Sauce [AuthorId] 42189 [AuthorName] Leslie O [CookTime] PT10M [PrepTime] PT0S [TotalTime] PT10M [DatePublished] 2001-06-08T10:48:00Z [Description] Make and share this Tangy Sweet & Sour 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/93/89/picFLtWJy.jpg" [RecipeCategory] Pineapple [Keywords] ["Tropical Fruits", "Fruit", "Asian", "Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Stir Fry", "Easy"] [RecipeIngredientQuantities] ["1/2", "4", "1", "1/2", "4"] [RecipeIngredientParts] ["brown sugar", "cornstarch", "pineapple tidbits", "vinegar", "catsup"] [AggregatedRating] 5.0 [ReviewCount] 27.0 [Calories] 215.7 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 177.3 [CarbohydrateContent] 54.0 [FiberContent] 1.8 [SugarContent] 42.1 [ProteinContent] 1.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In 2 quart saucepan, mix sugar and starch. Add enough water to pineapple liquid to make 2 cups. Stir juice mixture, vinegar,& catsup into starch mixture. Cook stirring constantly, until mixture thickens and boils. Stir in pineapple. Keep warm over very low heat.
[Name] Vegan Chocolate Cake [AuthorId] 10852 [AuthorName] Lucy Burnett [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2001-06-09T09:52:00Z [Description] Make and share this Vegan Chocolate Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Low Protein", "Vegan", "Low Cholesterol", "Kid Friendly", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1 1/2", "1/3", "1", "1", "1/2", "1/2", "1/2", "1/2", "2", "2"] [RecipeIngredientParts] ["unbleached white flour", "baking soda", "sugar", "water", "soymilk", "vanilla extract", "vinegar"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 428.4 [FatContent] 19.2 [SaturatedFatContent] 2.8 [CholesterolContent] 0.0 [SodiumContent] 212.8 [CarbohydrateContent] 62.3 [FiberContent] 2.5 [SugarContent] 35.4 [ProteinContent] 4.3 [RecipeServings] nan [RecipeYield] 1 cake [RecipeInstructions] Preheat oven to 375 degrees. Sift dry ingredients into 8\" square or 9\" round baking pan. Mix liquids (except vinegar] and whisk into dry. When batter is smooth, add vinegar and stir quickly, until it is evenly distributed. Put it in the oven, don't let it stand around (that has something to do with the vinegar] Bake for 25-30 minutes or longer until done. This cake is great served with soya cream or vegan ice cream.
[Name] Caramelized Onions in Crock Pot [AuthorId] 7507 [AuthorName] Cajun Joe [CookTime] PT8H [PrepTime] PT5M [TotalTime] PT8H5M [DatePublished] 2001-06-09T09:54:00Z [Description] Make and share this Caramelized Onions in Crock Pot recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/93/91/picBHHiLf.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/93/91/picbjFTlo.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/93/91/pickvDztp.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/93/91/picHCPCqN.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/93/91/picVQ0Fol.jpg" ] [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Weeknight", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1/4"] [RecipeIngredientParts] ["sweet onions", "chicken broth", "beef broth", "butter", "margarine"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 289.1 [FatContent] 24.1 [SaturatedFatContent] 14.9 [CholesterolContent] 61.0 [SodiumContent] 698.6 [CarbohydrateContent] 14.6 [FiberContent] 2.5 [SugarContent] 6.8 [ProteinContent] 5.1 [RecipeServings] nan [RecipeYield] 2 cups [RecipeInstructions] Cut onions in half; cut halves into 1/2-inch-thick slices. Combine all ingredients in a 3 1/2 quart slow cooker. Cook, covered, at HIGH 8 hours or until golden brown and very soft. Store in an airtight container. Refrigerate up to 2 weeks or freeze up to 2 months, if desired.
[Name] Beef and Red Wine Casserole [AuthorId] 10845 [AuthorName] Adrienne Seery [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2001-06-09T09:56:00Z [Description] Make and share this Beef and Red Wine Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] Stew [Keywords] ["One Dish Meal", "Meat", "Australian", "Winter", "Weeknight", "Oven", "Stove Top", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["500", "2", "1", "1", "1", "1", "3/4", "1", "1", "1", "1", NA] [RecipeIngredientParts] ["beef", "garlic cloves", "onion", "chopped tomatoes", "red wine", "carrot", "parsnip", "paprika"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 311.3 [FatContent] 20.4 [SaturatedFatContent] 8.3 [CholesterolContent] 27.3 [SodiumContent] 544.0 [CarbohydrateContent] 19.9 [FiberContent] 3.1 [SugarContent] 11.1 [ProteinContent] 5.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Brown the beef, garlic and onion in a large pot. Add remaining ingredients and cook on low for approximately one hour. You can adjust the consistency of the sauce by adding extra stock if too thick or some cornflour and water mixture if too thin. Serve with either spiral noodles or mashed potatoes and crusty bread.
[Name] Mushroom Sauce [AuthorId] 10826 [AuthorName] James Nelson [CookTime] PT10M [PrepTime] PT0S [TotalTime] PT10M [DatePublished] 2001-06-09T10:08:00Z [Description] Make and share this Mushroom Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1/2"] [RecipeIngredientParts] ["sour cream", "white wine", "red wine"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 147.7 [FatContent] 10.3 [SaturatedFatContent] 4.8 [CholesterolContent] 12.7 [SodiumContent] 485.6 [CarbohydrateContent] 6.9 [FiberContent] 0.0 [SugarContent] 1.4 [ProteinContent] 2.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] "In small saucepan stir ingredients well and heat until smooth and creamy."
[Name] Puff Oven Pancake [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2001-06-09T10:10:00Z [Description] This is a very easy breakfast dish. It goes well witha fresh fruit, crisp bacon or sausages. If you serve this on it's own it serves one person but if you have sausages, potatoes, peppers, mushrooms etc it serves two. There are as many variations as you have imagination. Just follow the batter recipe and then add what ever you fancy before serving. In the picture I have dressed it with "No sugar added" Raspberry Jam & Pine nuts. I make my batter early - keep it in the fridge, heat my pan, melt the butter, pour in the icecold batter and pop it in the 450F oven. Works every time. It is fun to bring the puffed pancake to the table in the skillet and serve from the skillett [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/93/94/picrmyFbd.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/93/94/picYcm7Sk.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/93/94/picLMGO5k.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/93/94/picfghV7i.jpg"] [RecipeCategory] Breakfast [Keywords] ["Fruit", "German", "European", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["2", "1/3", "1/3", "1/4", "1", NA, "2", "1/2"] [RecipeIngredientParts] ["eggs", "all-purpose flour", "milk", "salt", "butter", "margarine", "powdered sugar", "pine nuts", "orange marmalade"] [AggregatedRating] 4.0 [ReviewCount] 11.0 [Calories] 470.2 [FatContent] 16.5 [SaturatedFatContent] 6.5 [CholesterolContent] 206.9 [SodiumContent] 505.6 [CarbohydrateContent] 72.9 [FiberContent] 2.0 [SugarContent] 48.6 [ProteinContent] 11.8 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 450F degrees. In a medium bowl beat eggs until frothy. Add salt to the flour, slowly add flour, beating all the while until well mixed. Stir in milk. When you are ready to bake the Puff Pancake heat the pan and melt the butter. Pour the batter into the hot pan and pop it into the preheated oven. Bake l5 to l6 minutes or until the pancake is puffed and browned. Remove from oven and sprinkle with sugar and nuts add marmalade or whatever topping you prefer. Serve immediately
[Name] chicken filling for tacos & burritos [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] PT5M [PrepTime] PT15M [TotalTime] PT20M [DatePublished] 2001-06-11T09:22:00Z [Description] Make and share this chicken filling for tacos & burritos recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken", "Poultry", "Meat", "Mexican", "Spicy", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["4", "1", "2", "1", "1", "1", NA, NA, "1/2"] [RecipeIngredientParts] ["spring onions", "chicken", "whole kernel corn", "oregano", "Mexican chili powder", "salt", "black pepper", "low-fat sour cream"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 70.4 [FatContent] 4.0 [SaturatedFatContent] 1.4 [CholesterolContent] 5.9 [SodiumContent] 135.9 [CarbohydrateContent] 8.6 [FiberContent] 1.1 [SugarContent] 1.1 [ProteinContent] 1.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Trim spring onions and slice finely. Heat oil in a saucepan and saute onion for 2-3 minutes. Add chicken,drained corn,oregano,chilli powder,salt,pepper and sour cream and bring to boil. Tacos- Fill warm taco shells with filling, grated cheese,shredded lettuce, tomato salsa and guacamole. Burritos-Brush tortillas with melted butter. Heat in the oven or microwave until warm. Spread with hot chicken filling,shredded lettuce and tomato salsa. Roll up and serve immediately.
[Name] miniature quiches [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2001-06-11T09:29:00Z [Description] Make and share this miniature quiches recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] ["For Large Groups", "Oven", "Easy"] [RecipeIngredientQuantities] ["2", "3", "1/2", "1", "1", "1"] [RecipeIngredientParts] ["puff pastry", "eggs", "unsweetened plain yogurt", "parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 125.3 [FatContent] 8.6 [SaturatedFatContent] 2.3 [CholesterolContent] 27.1 [SodiumContent] 64.0 [CarbohydrateContent] 9.6 [FiberContent] 0.3 [SugarContent] 0.5 [ProteinContent] 2.5 [RecipeServings] 24.0 [RecipeYield] 24 mini quiches [RecipeInstructions] Cut pastry into 6cm rounds using a pastry cutter or glass. Use to line mini muffin tins. Lightly beat eggs and yoghurt together. Mix in horseradish, fish and parsley. 3/4 fill each pastry case with the mixture. Bake at 190C degrees for 15 minutes or until filling is set and pastry cooked. Serve warm or cold.
[Name] strawberry tiramisu [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] PT4H [PrepTime] PT15M [TotalTime] PT4H15M [DatePublished] 2001-06-11T09:30:00Z [Description] Make and share this strawberry tiramisu 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/93/97/GT8SJOTMRcGmMz0CBvrQ_untitled-3142.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/93/97/1tXv0m01TICYP0W9GyJW_untitled-3119.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/93/97/hJkPnrVRRg2t642fT25Q_untitled-3122.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/93/97/pic85AgiD.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/93/97/picZvk6qr.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/93/97/pic9jlp4n.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/93/97/picTqYsLK.jpg"] [RecipeCategory] Dessert [Keywords] ["Strawberry", "Berries", "Fruit", "No Cook", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["2", "1/4", "300", "1/2", "15", "1/3", "2", "14", NA, "1"] [RecipeIngredientParts] ["eggs", "caster sugar", "mascarpone", "strawberries", "rum", "brandy", "ladyfingers", "strawberry"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 171.7 [FatContent] 7.6 [SaturatedFatContent] 3.9 [CholesterolContent] 105.6 [SodiumContent] 51.7 [CarbohydrateContent] 20.1 [FiberContent] 0.7 [SugarContent] 12.4 [ProteinContent] 4.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Using an electric beater, beat together egg yolks and sugar until pale and thick. Beat in mascarpone. Whisk egg whites to soft peaks. Fold cream then egg whites into mascarpone mixture. Fold in strawberries. Combine coffee and rum or brandy. Dip half the sponge fingers briefly in the mixture to moisten the outside. (Do not soak fingers in mixture, they will fall apart] Line the base of a serving bowl with the sponge fingers. Spoon half the mascarpone mixture into the bowl. Cover with remaining sponge fingers that have been dipped in the coffee mixture. Spoon over remaining mascarpone mixture. Cover and refrigerate for at least 4 hours. Just before serving, sift a little cocoa over the tiramisu. Garnish with strawberry halves.
[Name] Basic Cooked Lima Beans [AuthorId] 10290 [AuthorName] Vicky Bryant [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2001-06-11T09:37:00Z [Description] This is a basic recipe for limas. From here you can make soup, casseroles, etc. Just do a search for lima bean recipes in your favorite search engine. [Images] character(0) [RecipeCategory] Beans [Keywords] ["Pressure Cooker", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1"] [RecipeIngredientParts] ["lima beans", "ham hock", "onion"] [AggregatedRating] 4.0 [ReviewCount] 4.0 [Calories] 7.7 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.6 [CarbohydrateContent] 1.9 [FiberContent] 0.3 [SugarContent] 0.8 [ProteinContent] 0.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Soak lima beans according to package directions. Place beans, ham hock and onion in pot. (I like to use my pressure cooker but it's not necessary] Cook beans according to package directions. Taste a bean to make sure cooked through. Cook until tender. You can also add a small chopped potatoe to the pot when you cook beans. This will help thicken liquid and all you need is a pan of cornbread and a salad with this.
[Name] Corn Pudding (or scalloped corn) [AuthorId] 10907 [AuthorName] Renee Langley [CookTime] PT1H15M [PrepTime] PT0S [TotalTime] PT1H15M [DatePublished] 2001-06-11T09:38:00Z [Description] Make and share this Corn Pudding (or scalloped corn) recipe from Food.com. [Images] character(0) [RecipeCategory] Corn [Keywords] ["Vegetable", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "3", "2", "1", "2", "1 1/2", "1", "1/8"] [RecipeIngredientParts] ["frozen whole kernel corn", "eggs", "flour", "sugar", "butter", "milk", "salt", "pepper"] [AggregatedRating] 4.0 [ReviewCount] 6.0 [Calories] 206.7 [FatContent] 9.4 [SaturatedFatContent] 4.6 [CholesterolContent] 157.3 [SodiumContent] 698.6 [CarbohydrateContent] 22.9 [FiberContent] 1.9 [SugarContent] 1.2 [ProteinContent] 10.2 [RecipeServings] 4.0 [RecipeYield] 1 dish [RecipeInstructions] Cook corn as directed on package. Drain. Beat eggs slightly. Add cooked corn and flour and blend. Add remaining ingredients and mix well. Pour into greased 1 quart casserole dish. Set casserole dish in a pan of hot water and bake at 350 degrees for 75 minutes or until firm.
[Name] Green olive meatloaf [AuthorId] 10896 [AuthorName] A.M. Collins [CookTime] PT45M [PrepTime] PT20M [TotalTime] PT1H5M [DatePublished] 2001-06-11T09:39:00Z [Description] My kids would never eat meat loaf until I started putting olives in it. Now they want it once a week. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/94/00/pica0bFPO.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/94/00/picwFRTn0.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/94/00/picouXtjt.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/94/00/picrTr9pU.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/94/00/picT80Qfr.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/94/00/pictOsfDa.jpg"] [RecipeCategory] Poultry [Keywords] ["Meat", "Kid Friendly", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1", "1", "20", "1/2"] [RecipeIngredientParts] ["ground turkey", "egg", "green olives", "ketchup"] [AggregatedRating] 5.0 [ReviewCount] 11.0 [Calories] 253.1 [FatContent] 10.2 [SaturatedFatContent] 2.5 [CholesterolContent] 99.8 [SodiumContent] 1207.8 [CarbohydrateContent] 19.4 [FiberContent] 1.4 [SugarContent] 6.6 [ProteinContent] 21.7 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350. Mix first 5 ingredients by hand in large bowl Spray a loaf pan with cooking oil. Put mixture into pan and fold into a loaf. Put the ketchup on and smooth so whole loaf is covered on top. Put pan on middle rack. Bake for 45 minutes.
[Name] Cilantro-Mint Chutney [AuthorId] 10896 [AuthorName] A.M. Collins [CookTime] PT5M [PrepTime] PT15M [TotalTime] PT20M [DatePublished] 2001-06-11T09:40:00Z [Description] Make and share this Cilantro-Mint Chutney recipe from Food.com. [Images] character(0) [RecipeCategory] Chutneys [Keywords] ["Sauces", "Asian", "Indian", "Spicy", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "1", "1/2", "3", "1", "3", "2", "1/4", "1/2"] [RecipeIngredientParts] ["fresh cilantro", "mint leaf", "onion", "garlic", "water", "lime juice", "kosher salt", "plain yogurt"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 21.7 [FatContent] 0.2 [SaturatedFatContent] 0.1 [CholesterolContent] 0.3 [SodiumContent] 587.2 [CarbohydrateContent] 4.9 [FiberContent] 0.8 [SugarContent] 1.7 [ProteinContent] 0.8 [RecipeServings] 3.0 [RecipeYield] 1 cup [RecipeInstructions] "Put everything in blender or food processor and blend well."
[Name] Blackened Salsa [AuthorId] 10896 [AuthorName] A.M. Collins [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2001-06-11T09:44:00Z [Description] Make and share this Blackened Salsa recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Mexican", "Low Protein", "Low Cholesterol", "Healthy", "Free Of...", "Spicy", "< 30 Mins"] [RecipeIngredientQuantities] ["4", "1", "2 -3", "6", "5", "1", "1", "3"] [RecipeIngredientParts] ["tomatoes", "onion", "garlic cloves", "cumin", "kosher salt", "canned chipotle chiles"] [AggregatedRating] nan [ReviewCount] nan [Calories] 28.5 [FatContent] 0.4 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 272.4 [CarbohydrateContent] 6.1 [FiberContent] 1.6 [SugarContent] 3.4 [ProteinContent] 1.1 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] On a grill or dry pan put on the tomatoes, jalapenos, tomatillios and onions. Keep turning until all sides are blackened. Chop off the ends of the garlic, wrap in foil and bake in oven at 350 until soft or put on grill until soft. Remove tomatoes, jalapenos, onions and tomatillos when black and let cool. Remove garlic when soft. In a food processor combine tomatoes (make sure stems of tomatoes and jalapenos are removed] jalapenos, onions and tomatillos. Squeeze the roasted garlic into the processor. Puree until smooth. add salt, chiplote peppers and cumin. Puree again. Serve cold.
[Name] Taco Soup [AuthorId] 12666 [AuthorName] Kathy Strickland [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2001-06-11T09:46:00Z [Description] Make and share this Taco Soup recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/94/03/01458353726.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/94/03/SPW2s9jtQyC8Q0w7kuX6_IMG_4154.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/94/03/picE6jjkG.jpg"] [RecipeCategory] One Dish Meal [Keywords] ["Beans", "Meat", "Mexican", "Potluck", "Winter", "< 30 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1", "1", "1", "3", "1", "1", "1", "1/2", "1", "1"] [RecipeIngredientParts] ["ground beef", "onion", "diced tomatoes", "white corn", "green chilies", "tomato sauce", "water"] [AggregatedRating] 5.0 [ReviewCount] 36.0 [Calories] 432.0 [FatContent] 18.9 [SaturatedFatContent] 6.9 [CholesterolContent] 77.1 [SodiumContent] 1378.3 [CarbohydrateContent] 43.3 [FiberContent] 8.8 [SugarContent] 16.1 [ProteinContent] 28.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Cook beef and onions together, drain and rinse. In a large sauce pan, add beef mixture with other ingredients. Bring to boil. Reduce heat. Simmer for 15 minutes. When serving, sprinkle with shredded cheese. I like to slice flour tortillas and fry them in a little hot oil and drain, and put them on top. Corn chips are good too.
[Name] Meal in One Dish [AuthorId] 10884 [AuthorName] Elliot Tobin [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2001-06-11T09:47:00Z [Description] Make and share this Meal in One Dish recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "3", NA, "1", "2 1/2", "1", NA, NA, NA] [RecipeIngredientParts] ["onion", "hamburger meat", "tomato sauce", "salt", "pepper", "garlic powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 425.3 [FatContent] 21.0 [SaturatedFatContent] 8.0 [CholesterolContent] 105.7 [SodiumContent] 596.2 [CarbohydrateContent] 27.2 [FiberContent] 4.6 [SugarContent] 7.5 [ProteinContent] 31.2 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] Brown onion and meat in oil. Add spices to taste& tomato sauce. Simmer for 20 min covered. Add noodles and peas. Simmer covered for 10 more minutes.
[Name] Waldorf Rice Salad [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2001-06-11T09:49:00Z [Description] Make and share this Waldorf Rice Salad recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/94/05/pic6kPBVZ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/94/05/picN618S8.jpg"] [RecipeCategory] Pineapple [Keywords] ["Brown Rice", "White Rice", "Rice", "Tropical Fruits", "Fruit", "Low Cholesterol", "Healthy", "< 30 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["2", "1", "3", "4", "4", "3", "1 1/2", "3", "1", "1", "1/2"] [RecipeIngredientParts] ["red apples", "brown rice", "white rice", "celery", "walnuts", "raisins", "carrots", "yoghurt", "cinnamon", "salt"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 576.1 [FatContent] 16.6 [SaturatedFatContent] 2.4 [CholesterolContent] 4.0 [SodiumContent] 333.3 [CarbohydrateContent] 98.3 [FiberContent] 6.8 [SugarContent] 19.5 [ProteinContent] 12.3 [RecipeServings] 24.0 [RecipeYield] nan [RecipeInstructions] In a large bowl, toss apples with pineapple juice. Stir in rice, celery, walnuts, raisins and carrots. In a spearate bowl, blend yoghurt, salt, cinnamon and corriander. Stir the dressing in the apple mixture. Cover and refrigerate. Serve!
[Name] Mexican Potato Salad [AuthorId] 10597 [AuthorName] Teresa Johnson [CookTime] PT30M [PrepTime] PT2H [TotalTime] PT2H30M [DatePublished] 2001-06-11T09:52:00Z [Description] Make and share this Mexican Potato Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Potato", "Vegetable", "Mexican", "Low Protein", "Low Cholesterol", "Weeknight", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "1", "2", "1", "1", "1/4", "1/4", "3", "1", "1", "2", "1"] [RecipeIngredientParts] ["garlic", "celery", "onion", "carrot", "green pepper", "vinegar", "salt", "chili powder", "potatoes", "lettuce"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 184.9 [FatContent] 11.8 [SaturatedFatContent] 1.7 [CholesterolContent] 0.0 [SodiumContent] 472.1 [CarbohydrateContent] 18.0 [FiberContent] 3.1 [SugarContent] 2.8 [ProteinContent] 2.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Saute garlic and bread cubes in 1 tblsp. salad oil until bread is golden. Remove garlic and discard. Set bread cubes aside. Put cut up vegetables in blender container and cover with water. Cover container and run on high just until vegetables are coarsely chopped. Drain vegetables in colander or sieve; empty into a bowl. Put 1/4 cup salad oil, vinegar, and seasonings in blender container; cover and run on low just until blended. Pour over chopped vegetables; mix well. Add potatoes and toss lightly. Let stand 1 hour to marinate. At serving time, add lettuce and bread cubes; toss lightly.
[Name] Jalapeno Pickle Relish [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT35M [PrepTime] PT30M [TotalTime] PT1H5M [DatePublished] 2001-06-11T09:53:00Z [Description] Make and share this Jalapeno Pickle Relish 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/94/07/picTKKlJI.jpg" [RecipeCategory] Weeknight [Keywords] ["For Large Groups", "Canning", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/2", "1", "2", "1/4", "5 1/4", "3", "4"] [RecipeIngredientParts] ["cucumber", "onions", "salt", "sugar", "cider vinegar"] [AggregatedRating] 5.0 [ReviewCount] 15.0 [Calories] 182.1 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 1135.0 [CarbohydrateContent] 45.4 [FiberContent] 0.9 [SugarContent] 43.7 [ProteinContent] 0.4 [RecipeServings] nan [RecipeYield] 7 pints give or take [RecipeInstructions] Combine jalapenos, cukes, onions and the salt in a large glass bowl, cover with cold water and let stand for 2 hours-drain and press veg to remove excess water. Combine the sugar and vinegar in a large pot, tie the spices in cheesecloth and add to the liquid. Bring to a boil and simmer 15 minute. Add veg and simmer for 10 min-remove spice bag. Pack into clean hot jars and process 10 minutes in a boiling water bath.
[Name] Stromboli [AuthorId] 9205 [AuthorName] Trish Dickshinski [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2001-06-11T13:23:00Z [Description] This recipe was given to me by my dear friend, Karen, and I love it because it is easy and delicious! [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Pork", "Meat", "European", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "8 -10", NA, "1", "1", "1/2", "8 -10", "1/2 - 1", NA, NA] [RecipeIngredientParts] ["ham", "green pepper", "kalamata olive", "provolone cheese", "cornmeal", "olive oil"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 197.6 [FatContent] 13.0 [SaturatedFatContent] 6.5 [CholesterolContent] 34.0 [SodiumContent] 583.4 [CarbohydrateContent] 9.0 [FiberContent] 1.4 [SugarContent] 1.2 [ProteinContent] 11.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Roll out dough to a rectangle, approximately 16 X 24 inches. Spread pepperoni over the rectangle. Along the long edge of the rectangle, layer ham, peppers, olives, and cheese. Starting from the long side, roll up stromboli, sealing ends as you roll. Roll stromboli in corn meal and then sprinkle olive oil and spices. Bake on a cookie sheet at 375 degrees for 25-30 minutes.
[Name] Easy Braised Pork Chops [AuthorId] 8119 [AuthorName] Karen Parnell [CookTime] PT47M [PrepTime] PT10M [TotalTime] PT57M [DatePublished] 2001-06-11T13:33:00Z [Description] This recipe creates very juicy tender pork chops, and caramelized onions. I serve the onions over mashed potatoes. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/94/09/picE0mrVN.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/94/09/picoUzMoL.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/94/09/piccpwuVb.jpg"] [RecipeCategory] Pork [Keywords] ["Meat", "Very Low Carbs", "High Protein", "High In...", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["4", "2", "2 -3", "1", NA, NA] [RecipeIngredientParts] ["olive oil", "onions", "garlic", "salt", "pepper"] [AggregatedRating] 4.5 [ReviewCount] 10.0 [Calories] 381.2 [FatContent] 20.3 [SaturatedFatContent] 6.3 [CholesterolContent] 137.3 [SodiumContent] 111.8 [CarbohydrateContent] 5.4 [FiberContent] 0.9 [SugarContent] 2.3 [ProteinContent] 41.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Season pork chops with salt and pepper. Heat oil in medium hot skillet. Brown chops for 2-3 minutes per side. Remove chops from pan. Sauté onions and garlic in pan 2 minutes, until soft. Reduce heat to low, and return chops to pan. Spread the onions over the chops, cover and braise for 45 minutes.
[Name] Mom's Party Chicken [AuthorId] 9617 [AuthorName] Melissa Stewart [CookTime] PT3H [PrepTime] PT20M [TotalTime] PT3H20M [DatePublished] 2001-06-11T13:38:00Z [Description] This is an easy, yet simply elegant recipe that is one of my mother's specialties ! The extra sauce is great served over rice or noodles. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Potluck", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["6", "3", "1", "16", "2"] [RecipeIngredientParts] ["boneless skinless chicken breasts", "bacon", "sour cream"] [AggregatedRating] nan [ReviewCount] 3.0 [Calories] 468.1 [FatContent] 29.5 [SaturatedFatContent] 14.3 [CholesterolContent] 132.4 [SodiumContent] 1340.7 [CarbohydrateContent] 11.2 [FiberContent] 0.0 [SugarContent] 1.1 [ProteinContent] 38.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Wrap each breast in 1/2 piece of bacon Line bottom of casserole dish with chipped beef. Mix together sour cream and soup. Place chicken in dish. Add sauce over top. Bake at 375 degrees for 3 hours. Tip:mouth-watering tender if prepared night before--bake next day.
[Name] Easy Peanut Butter Cookies [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2001-06-11T13:39:00Z [Description] Make and share this Easy Peanut Butter Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "High In...", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "3/4 - 1", "1", "1", "2", NA] [RecipeIngredientParts] ["peanut butter", "egg", "vanilla essence", "biscuit mix", "sugar"] [AggregatedRating] 3.5 [ReviewCount] 3.0 [Calories] 793.5 [FatContent] 37.2 [SaturatedFatContent] 12.1 [CholesterolContent] 79.6 [SodiumContent] 940.0 [CarbohydrateContent] 96.3 [FiberContent] 3.3 [SugarContent] 67.5 [ProteinContent] 23.3 [RecipeServings] nan [RecipeYield] 5 dozen [RecipeInstructions] Pre-heat oven to 350 deg F. Beat milk, butter, egg and vanilla essence until smooth. Add biscuit mix and mix well. Chill for an hour. Shape dough into 1 inch balls. Roll in sugar. Place 2 inches apart on an ungreased baking sheet. Flatten with a fork. Bake for 6-8 minutes or until light brown. Cool. Cover tightly and store at room temperature.
[Name] Horchata [AuthorId] 11000 [AuthorName] Todd Britton [CookTime] nan [PrepTime] PT24H [TotalTime] PT24H [DatePublished] 2001-06-12T19:33:00Z [Description] Make and share this Horchata recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["White Rice", "Long Grain Rice", "Rice", "Mexican", "Vegan", "Weeknight", "No Cook"] [RecipeIngredientQuantities] ["1", "2", "1", "8", "1/2", "1/4"] [RecipeIngredientParts] ["long grain white rice", "cinnamon bark", "water", "sugar", "vanilla extract"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 451.2 [FatContent] 24.1 [SaturatedFatContent] 1.9 [CholesterolContent] 0.0 [SodiumContent] 167.1 [CarbohydrateContent] 51.1 [FiberContent] 5.4 [SugarContent] 19.0 [ProteinContent] 11.9 [RecipeServings] 6.0 [RecipeYield] 6 cups [RecipeInstructions] Wash and drain the rice. Using a spice grinder (an electric coffee grinder works well too], grind the rice until fine; combine with the almonds and cinnamon bark. Add 3 1/2 cups water and let sit overnight, covered. Blend rice mixture until smooth using a blender. Add 2 1/2 cups of water and continue blending. Add sugar and vanilla extract. Strain horchata into a bowl first using a metal strainer and then a double layer of cheesecloth; finish with up to an additional 2 cups of water until it achieves a milky consistency. Serve cold or over ice.
[Name] Crock Pot Lamb Stuffed Green Bell Peppers [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT7H [PrepTime] PT15M [TotalTime] PT7H15M [DatePublished] 2001-06-12T19:36:00Z [Description] An easy crock pot meal. Add a fresh green salad, new carrots and some snap peas and you have a tasty meal [Images] character(0) [RecipeCategory] Long Grain Rice [Keywords] ["Lamb/Sheep", "Rice", "Peppers", "Vegetable", "Meat", "Canadian", "Weeknight", "Easy"] [RecipeIngredientQuantities] ["6", "1", "1", "2", "1 1/2", "1/2", "1/4", "1/4", "1/4", "1", "2", "3", "1", "1/2"] [RecipeIngredientParts] ["green peppers", "ground lamb", "onion", "lite olive oil", "cooked rice", "salt", "pepper", "oregano", "cumin", "beef broth", "cornstarch", "tomato paste", "fresh lemon juice", "sour cream"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 395.5 [FatContent] 26.5 [SaturatedFatContent] 10.7 [CholesterolContent] 65.2 [SodiumContent] 470.7 [CarbohydrateContent] 23.6 [FiberContent] 2.9 [SugarContent] 5.3 [ProteinContent] 16.1 [RecipeServings] 6.0 [RecipeYield] 6 Stuffed peppers [RecipeInstructions] ["Cut the tops off the peppers, remove seeds and fiber.", "Brown the lamb and onion in the oil.", "Mix in rice and the seasonings.", "Fill the peppers with this mixture.", "Put pepper tops in the bottom of crock pot and place the peppers on top.", "Pour in the broth.", "Cover and cook on low for 6 hours.", "Remove peppers.", "Mix in cornstarch, tomato paste, lemon juice and sour cream with the broth remaining in the crockpot.", "Return peppers to cooker cover and cook on high for 30 minutes.", "Serve the sauce with the peppers." ]
[Name] Pavlova [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] PT40M [PrepTime] PT20M [TotalTime] PT1H [DatePublished] 2001-06-12T19:37:00Z [Description] Make and share this Pavlova 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/94/14/picaJFOh8.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/94/14/picsHJNXR.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/94/14/picyKAyPU.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/94/14/picz1Mtzf.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/94/14/picML4NiA.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/94/14/picL4wzjH.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/94/14/picePLaFC.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/94/14/pickxwB1q.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/94/14/picfRKPTD.jpg"] [RecipeCategory] Dessert [Keywords] ["Low Protein", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["4", "1", "1 1/2", "3", "2"] [RecipeIngredientParts] ["caster sugar", "strawberries", "kiwi fruits"] [AggregatedRating] 5.0 [ReviewCount] 18.0 [Calories] 330.9 [FatContent] 18.6 [SaturatedFatContent] 11.6 [CholesterolContent] 66.3 [SodiumContent] 57.9 [CarbohydrateContent] 39.1 [FiberContent] 0.8 [SugarContent] 35.9 [ProteinContent] 4.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to slow 150C degrees. Line a baking tray with baking paper. Draw a 20cm circle on the paper. Beat the egg whites in a large dry bowl until soft peaks form. Gradually add the sugar, beating well after each addition. Continue beating until the mixture is thick and glossy and the sugar has completely disolved. Spread meringue mixture onto tray inside the marked circle. Shape meringue by running a palette or flat-bladed knife up and down the edge of the meringue, making furrows around the side. This will strengthen the sides, stopping them from collapsing. Bake for 40 minutes. Turn the oven off and allow the meringue to cool completely in the oven. Whip the cream. Halve the strawberries and peel and slice the kiwifruit. Decorate pavlova with cream and fruit. Enjoy!
[Name] Black Bottom Cupcakes [AuthorId] 9121 [AuthorName] Carol Bullock [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2001-06-12T19:38:00Z [Description] Make and share this Black Bottom Cupcakes recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Vegan", "Kid Friendly", "Potluck", "< 30 Mins", "Oven", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["3", "2", "1", "2", "1/2", "2", "1", "2", "1", "1", "1/2", "1"] [RecipeIngredientParts] ["flour", "sugar", "salt", "baking soda", "cocoa powder", "water", "vinegar", "Ener-G Egg Substitute", "sugar", "chocolate chips"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 290.1 [FatContent] 13.7 [SaturatedFatContent] 3.9 [CholesterolContent] 0.0 [SodiumContent] 204.8 [CarbohydrateContent] 42.9 [FiberContent] 1.9 [SugarContent] 28.6 [ProteinContent] 2.6 [RecipeServings] nan [RecipeYield] 24 cupcakes [RecipeInstructions] Sift together the first 5 ingredients. Then add the water, oil and vinegar. Beat well. In separate bowl, mix the cream cheese, egg sub and sugar on low speed until smooth. Fold chocolate chips in. Heat oven to 350 degrees. Fill cupcake tins 1/2 full with batter. Add 1 tbsp filling. Bake for 20 minutes. Let cool in tin and remove when set.
[Name] Banana Punch [AuthorId] 10974 [AuthorName] SHELLY COLEMAN [CookTime] PT3M [PrepTime] PT20M [TotalTime] PT23M [DatePublished] 2001-06-12T19:40:00Z [Description] THIS PUNCH IS VERY REFRESHING ON HOT DAYS AND IS A BIG CROWD PLEASER. I FOUND THIS RECIPE IN ONE OF MY MOMS OLD COOKBOOKS. [Images] character(0) [RecipeCategory] Punch Beverage [Keywords] ["Beverages", "Pineapple", "Tropical Fruits", "Fruit", "Low Protein", "Low Cholesterol", "Healthy", "< 30 Mins", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["4", "6", "5", "1", "1", "1", "2"] [RecipeIngredientParts] ["sugar", "water", "bananas"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 201.8 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 8.1 [CarbohydrateContent] 51.3 [FiberContent] 0.7 [SugarContent] 47.1 [ProteinContent] 0.7 [RecipeServings] 30.0 [RecipeYield] nan [RecipeInstructions] BRING WATER AND SUGAR TO A BOIL. BOIL FOR 3 MINUTES AND LET COOL. MAKE FROZEN JUICES ACCORDING TO CAN DIRECTIONS. MIX BANANAS AND ALL JUICES TOGETHER, THEN ADD THE SUGAR WATER. FREEZE MIXTURE. LET THAW 2 OR 3 HOURS BEFORE SERVING. JUST BEFORE SERVING, ADD THE 7 UP, SLOWLY. SERVE WHILE STILL SLUSHY. ENJOY!!
[Name] Spanish Rice [AuthorId] 10976 [AuthorName] Tammy Schomburg [CookTime] PT25M [PrepTime] PT45M [TotalTime] PT1H10M [DatePublished] 2001-06-12T19:43:00Z [Description] Make and share this Spanish Rice recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "Healthy", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "2", "1/4", "1/4", "5", "1", "1", "2", "1"] [RecipeIngredientParts] ["rice", "bell pepper", "onion", "water", "tomatoes", "salt", "garlic", "cumin seed"] [AggregatedRating] 4.5 [ReviewCount] 16.0 [Calories] 304.5 [FatContent] 7.3 [SaturatedFatContent] 1.0 [CholesterolContent] 0.0 [SodiumContent] 396.4 [CarbohydrateContent] 53.8 [FiberContent] 1.4 [SugarContent] 1.0 [ProteinContent] 4.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Fry rice, pepper and onions slowly until yellow in a heavy pot. Add water,tomato, and spices. Bring to boil. Cover and simmer until rice is tender and liquid is absorbed,approximately 25 min. Variation: Subtitute 1 can (16 oz.] tomatoes for fresh. Use 2 teaspoons of chili powder. or use one onion and one bell pepper.
[Name] orange and ginger carrots [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] PT8M [PrepTime] PT10M [TotalTime] PT18M [DatePublished] 2001-06-12T19:43:00Z [Description] Make and share this orange and ginger carrots 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/94/18/picN4lp6A.jpg" [RecipeCategory] Vegetable [Keywords] ["Low Protein", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["4 -6", "1/2", "1/2", "2", "1/2", "2", "2"] [RecipeIngredientParts] ["carrots", "ground ginger", "water", "salt", "brown sugar", "butter"] [AggregatedRating] 4.5 [ReviewCount] 7.0 [Calories] 116.8 [FatContent] 6.0 [SaturatedFatContent] 3.7 [CholesterolContent] 15.3 [SodiumContent] 386.0 [CarbohydrateContent] 16.0 [FiberContent] 1.8 [SugarContent] 12.2 [ProteinContent] 0.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Place carrots, ginger, orange juice, water, salt, brown sugar and butter in saucepan. simmer gently uncovered for 6-8 minutes or until carrots are tender and liquid has reduced to a glaze.
[Name] chocolate afghans [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2001-06-12T19:44:00Z [Description] Make and share this chocolate afghans 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/94/19/picrdX4EA.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/94/19/picV9nGOs.jpg"] [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["200", "75", "175", "25", "50", NA, NA] [RecipeIngredientParts] ["butter", "sugar", "flour", "walnut halves"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 216.0 [FatContent] 13.9 [SaturatedFatContent] 8.7 [CholesterolContent] 35.6 [SodiumContent] 126.3 [CarbohydrateContent] 22.2 [FiberContent] 1.2 [SugarContent] 6.8 [ProteinContent] 2.3 [RecipeServings] nan [RecipeYield] 12-16 cookies [RecipeInstructions] soften butter, add sugar and beat to a cream. add flour, cocoa and lastly cornflakes. put spoonfuls onto a greased oven tray and bake about 15 minutes at 180C degrees. when cold, ice with chocolate icing and put half a walnut on top.
[Name] coconut jam slice [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] PT45M [PrepTime] PT20M [TotalTime] PT1H5M [DatePublished] 2001-06-12T19:47:00Z [Description] Make and share this coconut jam slice recipe from Food.com. [Images] character(0) [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "Coconut", "Fruit", "Nuts", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/3", "1", "150", "1/2", "1/3", "1/3", "2", "2"] [RecipeIngredientParts] ["plain flour", "butter", "icing sugar", "caster sugar", "eggs"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 132.4 [FatContent] 7.2 [SaturatedFatContent] 4.9 [CholesterolContent] 29.7 [SodiumContent] 56.6 [CarbohydrateContent] 15.9 [FiberContent] 0.5 [SugarContent] 9.7 [ProteinContent] 1.4 [RecipeServings] nan [RecipeYield] 25 pieces [RecipeInstructions] preheat oven to 180C degrees. lightly grease a shallow 20 x 30 cm tin. place flour, custard powder, butter and icing sugar in a food processor. process in short bursts until mixture begins to stick together. turn mixture onto a lightly floured surface and press together into a ball. press dough evenly into prepared tin and refrigerate for 10 minutes. bake for 15 minutes or until just golden. set aside to cool. spread jam of your choice over the slice. whisk together the sugar and eggs until well combined, then stir in coconut. carefully spread this mixture over the jam, gently pressing down with the back of a spoon. bake for 20 minutes or until lightly golden. cut into fingers or squares when cold.
[Name] Golden Syrup Butter Cookies [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2001-06-12T19:48:00Z [Description] Make and share this Golden Syrup Butter Cookies recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/94/21/picUN2SwW.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/9421/1bSOcIMZS66s5y1LG1ug_image.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/94/21/picu9rYK6.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/9421/ASoQkZoMQYWwxjC5pCVu_99FA95F4-2223-4D08-8485-18FB47085884.jpeg", "https://img.sndimg.com/food/image/upload/v1/img/feed/9421/oRzg55p8R4qGig6I2W17_1482339635137-707024672.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/94/21/picP9DB9W.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/94/21/picT42w14.jpg"] [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["125", "1/2", "1", "1", "1 1/2", "1"] [RecipeIngredientParts] ["butter", "sugar", "golden syrup", "milk", "flour", "baking soda"] [AggregatedRating] 5.0 [ReviewCount] 11.0 [Calories] 112.9 [FatContent] 5.7 [SaturatedFatContent] 3.6 [CholesterolContent] 15.0 [SodiumContent] 120.6 [CarbohydrateContent] 14.5 [FiberContent] 0.3 [SugarContent] 5.9 [ProteinContent] 1.2 [RecipeServings] nan [RecipeYield] 18 cookies [RecipeInstructions] Melt butter, sugar, syrup and milk together. Cool to lukewarm and sift in flour and soda. Roll into balls and flatten with a fork onto an ungreased tray. Bake 15-20 minutes at 180°C.
[Name] Chocolate Peanut Brownies [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2001-06-12T19:49:00Z [Description] Make and share this Chocolate Peanut Brownies 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/94/22/CrrOGHm2SXKd0V51kRQZ_20161221_151029.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/94/22/Tcg6G3dSQLKEIF2fvLZA_20161221_151040.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/94/22/xEe9sSzmT6RwD6D15O0w_20160411_115100.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/94/22/RnOlDIRcQlyT1Ox45zLW_20160411_115035.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/94/22/picxmNbyN.jpg"] [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "Fruit", "Nuts", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "125", "1", "1 1/2", "1", "2", "1", "1/2"] [RecipeIngredientParts] ["egg", "butter", "sugar", "flour", "baking powder", "raw peanuts", "salt"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 137.1 [FatContent] 7.5 [SaturatedFatContent] 3.1 [CholesterolContent] 19.9 [SodiumContent] 97.6 [CarbohydrateContent] 15.6 [FiberContent] 0.8 [SugarContent] 8.6 [ProteinContent] 2.8 [RecipeServings] nan [RecipeYield] 24-30 cookies [RecipeInstructions] Beat butter and sugar to a cream. then add egg, flour, baking powder, salt, peanuts and cocoa. make into balls and bake 180C degrees for 15 minutes.
[Name] Vegetable Pie [AuthorId] 11030 [AuthorName] Fred Eiden [CookTime] PT1H [PrepTime] PT1H [TotalTime] PT2H [DatePublished] 2001-06-13T13:23:00Z [Description] A buttery vegetarian pie I picked up from Moosewood. This is a good compromise for carnivores like myself veggies for the girlfriend and rich flavor for me. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Thanksgiving", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1/2", "1/2", "2 -3", "1", "1", "1", "1", "1", "1", "1", NA, "1/2", "1/2", "1", "4", "3", "1", "1", "1", "1/4", "2", "3", "1/4", "1/4", "1/4"] [RecipeIngredientParts] ["white flour", "wheat flour", "butter", "water", "onion", "potato", "carrot", "basil", "marjoram", "Hungarian paprika", "frozen corn", "mushroom", "butter", "white flour", "milk", "mustard", "cheddar cheese", "nutmeg", "butter", "basil", "marjoram", "Hungarian paprika"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 469.1 [FatContent] 28.6 [SaturatedFatContent] 17.3 [CholesterolContent] 76.2 [SodiumContent] 363.2 [CarbohydrateContent] 42.6 [FiberContent] 4.4 [SugarContent] 2.9 [ProteinContent] 12.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] -------Prepare crust----------. Mix flour and butter with fingers, add water slowly until dough can be formed into a ball Roll dough to fit a circular or square baking dish, depending on your geometric preference Grease dish and prebake crust for 15-20 minutes at 350 (poke the bottom of the crust with a fork]. ---------Prepare vegetable filling---------. Fry onion in oil until tender; add potato and carrot; add basil, marjoram, and paprika; salt and pepper to taste; cover for a few minutes, stirring occasionally Add peas, corn, and mushrooms; cover for a few more minutes, stirring occasionally (you might want to remove the cover at some point to cook off some water]. -----------Prepare sauce----------. Melt butter and add flour, cooking at low temperature to thicken and brown Add the milk and reheat slowly Turn off the heat and add cheese, mustard, and nutmeg. ----------Prepare topping-----------. Melt the butter and crumble the bread into the pan (stale bread works well] Add the spices and brown. ------------Make a pie-----------. Add the vegetable filling to your nicely precooked crust (spoon it in with a slotted spoon to cut down on extra water] Pour the sauce over the filling and mix it lightly with a rubber spatula Sprinkle the bread crumb topping over the top of the pie Cook for about 50 minutes at 350, let stand for 10 minutes or so, eat. Because this crust is hearty, I prefer to precook it a bit. Experiment with this to find your own preference. The trick to this recipe is preparing the filling, sauce, and topping concurrently. I usually end up finishing up the sauce last, but I have not given up hope.
[Name] Poach (pressure cooker alternative) [AuthorId] 6675 [AuthorName] Chef Luis Aguilar [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2001-06-13T16:17:00Z [Description] Preparation of Salmon fresh or frozen salmon can be prepared by several cooking methods. One precaution when cooking salmon Do not overcook. Medium-rare is fine. [Images] character(0) [RecipeCategory] Pressure Cooker [Keywords] ["< 15 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2", "2", "1", NA] [RecipeIngredientParts] ["lemons", "onions", "parsley", "peppercorn"] [AggregatedRating] nan [ReviewCount] nan [Calories] 12.1 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 1.4 [CarbohydrateContent] 2.9 [FiberContent] 0.4 [SugarContent] 1.2 [ProteinContent] 0.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Cover salmon steaks or fillets with boiling salted water. Season with 2 slices lemon, 2 slices onion, a sprig of parsley and several peppercorns. Bring to boil. Cover, reduced heat to simmer and begin timing. Allow 10 minutes poaching time per inch of thickness measured at its thickest part or cook until salmon flakes when tested with a fork at thickest part.
[Name] Fajita Quesadillas [AuthorId] 11016 [AuthorName] Danger OReilly [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2001-06-13T16:23:00Z [Description] A delicious and fast crowd pleaser with a south of the border flavor that will have you spending time with your family instead of slaving over a hot stove for hours. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken", "Poultry", "Meat", "Mexican", "Very Low Carbs", "Kid Friendly", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", NA, "2", "1", "3", "3", "1", "2", "2", NA, NA, NA, NA] [RecipeIngredientParts] ["chicken breast", "garlic", "lime", "Worcestershire sauce", "liquid smoke", "green bell peppers", "cheddar cheese", "monterey jack cheese", "flour tortilla", "salsa"] [AggregatedRating] 5.0 [ReviewCount] 15.0 [Calories] 514.9 [FatContent] 35.1 [SaturatedFatContent] 16.8 [CholesterolContent] 105.8 [SodiumContent] 457.7 [CarbohydrateContent] 10.9 [FiberContent] 2.4 [SugarContent] 4.6 [ProteinContent] 39.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cut flank steak into strips 1/4-inch wide and 3 inches long and marinate in Worcestershire sauce, liquid smoke, juice of 1 lime and garlic for 20 minutes. (Note: boneless skinless chicken breasts should be \"fileted\" in half before cutting into 1/4x3-inch strips]. While meat is marinating, cut onion and bell pepper into 1/4-inch wide strips and heat in non-stick skillet with oil until they begin to sweat (don't let them become too soft]. Remove them to a paper plate to drain. Drain meat and brown in same skillet until done. Remove to paper plate to drain. Wipe out the skillet so it is dry and begin to reheat it over a medium heat. Take one tortilla and put a small amount of grated cheese, 1/4 of the meat (or amount to suit], onion and bell pepper to suit and cover with another small amount of grated cheese and top with a tortilla. Carefully put \"tortilla sandwich\" in the heated dry skillet and cook until cheese melts (about 60-90-120 seconds]. Flip and cook on other side same amount of time. Tortilla will take on a lovely \"tanned\" appearance and become just slightly crispy. This dinner sounds involved but is actually quite simple and very quick. Kids and adults both will love it served with iced tea, pico de gallo, guacamole and salsa. Enjoy!
[Name] Afghan Biscuits [AuthorId] 11015 [AuthorName] Norma [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2001-06-13T16:25:00Z [Description] Deceptively decadent chocolate biscuit ideal with coffee, after dinner or as a small treat. Children absolutely adore them, have a similar texture to shortbread only better. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/94/26/picAuZDeX.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/94/26/picfGoSwa.jpg"] [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "New Zealand", "Australian", "Kid Friendly", "Christmas", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["200", "1/2", "1 1/2", "2", "1", "1/2", "1", "1", "3", NA] [RecipeIngredientParts] ["butter", "sugar", "plain flour", "cocoa powder", "icing sugar", "cocoa powder", "water", "walnuts"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 109.8 [FatContent] 5.9 [SaturatedFatContent] 3.8 [CholesterolContent] 14.2 [SodiumContent] 58.5 [CarbohydrateContent] 14.0 [FiberContent] 0.5 [SugarContent] 7.9 [ProteinContent] 0.9 [RecipeServings] nan [RecipeYield] 30 biscuits [RecipeInstructions] BISCUITS-----------. Cream butter and sugar until light and fluffy, sift together flour and cocoa and mix into butter mix, then fold in corn flakes and coconut. Put teaspoonful balls onto lightly greased or baking paper covered trays. Bakes at 180°C for 15-20 minutes. Makes about 30 biscuits. ICING------------. Sift icing sugar and cocoa together, add enough water to get a spreading consistency, ice biscuits, decorate with walnuts.
[Name] Brandi's Cheesy Potato Casserole [AuthorId] 10986 [AuthorName] Brandi Jones [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2001-06-13T16:28:00Z [Description] A wonderful (not low fat!) casserole! It's very rich and the ultimate comfort food! Everyone I make it for loves it and wants the recipe. ENJOY! [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["12", "1", "3/4", "2", "1", "1/2", "1", "2", NA] [RecipeIngredientParts] ["potatoes", "salt", "butter", "cheddar cheese", "cream cheese", "sour cream", "milk", "eggs", "fresh chives", "green onion"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 680.0 [FatContent] 42.2 [SaturatedFatContent] 26.2 [CholesterolContent] 170.1 [SodiumContent] 731.9 [CarbohydrateContent] 59.1 [FiberContent] 7.0 [SugarContent] 2.8 [ProteinContent] 18.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Place potatoes in a large pot; cover with water. Add 1/2 teaspoons salt; cook until tender. Drain; mash potatoes until smooth. Add in the butter, 1 1/2 cups of cheddar cheese, cream cheese, and sour cream. Mix until combined on a low speed. Fold in beaten eggs and green onions OR chives pour into a greased baking dish. Top with remaining Cheddar cheese. Bake uncovered at 350°F for about 45 minutes or until bubbly and puffy. Sprinkle with more chives OR green onions.
[Name] Speedy Squash Soup [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2001-06-15T09:17:00Z [Description] Make and share this Speedy Squash Soup recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["2", "1", "1/2", "2", "3/4", "1", "2", "1/2", "1"] [RecipeIngredientParts] ["butter", "onion", "dried sage", "granny smith apples", "water", "squash", "fresh ginger", "milk", "chicken broth"] [AggregatedRating] nan [ReviewCount] nan [Calories] 82.6 [FatContent] 3.9 [SaturatedFatContent] 2.3 [CholesterolContent] 9.8 [SodiumContent] 204.8 [CarbohydrateContent] 10.5 [FiberContent] 1.9 [SugarContent] 6.6 [ProteinContent] 2.5 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Melt butter over medium heat.", "Add onion and sage.", "Cook for 3 minutes to soften.", "Reserve 1/4 of apple for garnish.", "Peel, core and finely chop the remaining apple.", "Add to onion mixture with broth and water.", "Heat and allow to simmer.", "Cover and cook for 12 minutes.", "Add squash and ginger to apple mixture.", "Simmer uncovered for 10 minutes.", "In 2 batches, puree soup mixture until smooth.", "Stir in milk and re-heat over low heat.", "Ladle soup into serving bowls.", "Garnish each with thin slices of reserved apple." ]
[Name] Heavenly Spinach Rolls [AuthorId] 11065 [AuthorName] Ssmilesss [CookTime] nan [PrepTime] PT1H10M [TotalTime] PT1H10M [DatePublished] 2001-06-15T09:19:00Z [Description] This is the perfect recipe for an awesome appetizer! I learned it from a close friend, and I have been making it for over 10 years. It is easy to make and is a favorite among everyone who has ever tried it. NO COOKING REQUIRED!! You can also use it as a dip or spread! [Images] character(0) [RecipeCategory] Spreads [Keywords] ["Vegetable", "Weeknight", "No Cook", "Refrigerator", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1", "1", "1", "1/2"] [RecipeIngredientParts] ["flour tortilla", "frozen chopped spinach", "mayonnaise", "sour cream", "bacon bits"] [AggregatedRating] 5.0 [ReviewCount] 10.0 [Calories] 343.1 [FatContent] 18.8 [SaturatedFatContent] 8.7 [CholesterolContent] 36.7 [SodiumContent] 584.5 [CarbohydrateContent] 34.3 [FiberContent] 3.8 [SugarContent] 3.7 [ProteinContent] 10.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Defrost the 2 packages of spinach. Drain any excess water from defrosted spinach. In a large mixing bowl, combine the mayonnaise, sour cream, powder ranch dressing, and bacon bits and stir thoroughly. After mixing ingredients, add the spinach and continue to stir until all of the spinach is completely mixed with the other ingredients. Lay out uncooked flour tortilla and spread mixture over flour tortilla (DO NOT put too much otherwise when rolling the tortilla the excess mixture will spill out!] Roll the tortilla tightly. Continue process until all tortillas are used. Set for 1 hour in the refrigerator. Take out the rolls and cut them into smaller segments. Ready to serve!
[Name] Simmered Round Steak [AuthorId] 11044 [AuthorName] jean1490 [CookTime] PT2H [PrepTime] PT20M [TotalTime] PT2H20M [DatePublished] 2001-06-15T09:20:00Z [Description] Make and share this Simmered Round Steak recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/94/30/piclmStT1.jpg" [RecipeCategory] Steak [Keywords] ["Meat", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/2 - 2", "2", "1", "2", "1", "3", "2", "8", "1"] [RecipeIngredientParts] ["onion", "sugar", "salt", "Worcestershire sauce", "prepared mustard", "tomato sauce", "water"] [AggregatedRating] 5.0 [ReviewCount] 45.0 [Calories] 300.5 [FatContent] 17.9 [SaturatedFatContent] 5.8 [CholesterolContent] 82.8 [SodiumContent] 792.7 [CarbohydrateContent] 9.9 [FiberContent] 1.1 [SugarContent] 7.5 [ProteinContent] 24.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Trim fat from steak and cut meat into serving pieces. In large frying pan, brown meat in hot oil. Drain off oil. Add remaining ingredients; stir to combine. Simmer; covered, 1-1 3/4 hour or until meat is very tender. You can also put meat and sauce in a 13\" by 9\" pan, cover with foil, and bake in 350 degree oven for 1 3/4-2 hours .
[Name] Pineapple Rice Pudding [AuthorId] 5300 [AuthorName] Nutmeg74 [CookTime] nan [PrepTime] PT1H30M [TotalTime] PT1H30M [DatePublished] 2001-06-15T09:20:00Z [Description] Make and share this Pineapple Rice Pudding recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Pineapple", "Rice", "Tropical Fruits", "Fruit", "Healthy", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "2/3", "1/4", "1", "2", "1/2", "1/2"] [RecipeIngredientParts] ["rice", "sugar", "salt", "vanilla", "pineapple", "miniature marshmallow"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 418.6 [FatContent] 6.6 [SaturatedFatContent] 4.0 [CholesterolContent] 22.1 [SodiumContent] 108.2 [CarbohydrateContent] 84.5 [FiberContent] 1.6 [SugarContent] 29.6 [ProteinContent] 5.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Combine rice, sugar, salt and vanilla. Add pineapple; chill 1 hour. Add marshmallows and fold in whipped cream. Chill until serving time.
[Name] Jell-O Ribbon Salad [AuthorId] 6836 [AuthorName] Mary Scheffert [CookTime] PT15M [PrepTime] PT2H [TotalTime] PT2H15M [DatePublished] 2001-06-15T09:25:00Z [Description] This is the original Jell-O Ribbon Salad, as published in the Joys of Jell-O recipe book that my mom has had--probably since the 1950's. The holidays & other special occasions just wouldn't be the same without this dish on the table! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/94/32/picEEQDrV.jpg" [RecipeCategory] Gelatin [Keywords] ["Dessert", "Pineapple", "Tropical Fruits", "Fruit", "Weeknight", "Refrigerator", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "1", "3", "1", "1 1/2", "2", "1/2", "1", "1"] [RecipeIngredientParts] ["lime Jell-O gelatin", "raspberry Jell-O gelatin", "boiling water", "mini marshmallows", "water", "cream cheese", "mayonnaise", "pineapple"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 225.2 [FatContent] 11.1 [SaturatedFatContent] 6.6 [CholesterolContent] 37.7 [SodiumContent] 157.9 [CarbohydrateContent] 30.1 [FiberContent] 0.7 [SugarContent] 25.9 [ProteinContent] 3.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Dissolve gelatin flavors separately, using 1 C boiling water for each. Stir marshmallows into lemon gelatin; set aside. Add 3/4C cold water to lime gelatin; pour into a 13x9x2 pan. Chill until set, but not firm. Add 3/4C cold water to raspberry gelatin; set aside at room temperature. Add cream cheese to lemon/marshmallow mixture; beat until blended. Chill until slightly thickened. Then blend in mayonnaise, whipped cream& crushed pineapple. Chill until very thick; spoon gently over lime gelatin. Chill until set, but not firm. Meanwhile, chill raspberry gelatin until thickened; pour over lemon gelatin. Chill until firm. To serve, cut into squares. *Note:if deeper green& red layers are desired, use 6oz packages of lime& raspberry gelatins, 2C boiling water and 1-1/2C cold water for each large package.
[Name] Stuffed Olives [AuthorId] 11109 [AuthorName] Michael J. Esswein [CookTime] PT5M [PrepTime] PT18M [TotalTime] PT23M [DatePublished] 2001-06-15T09:28:00Z [Description] Make and share this Stuffed Olives recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "Kid Friendly", "< 30 Mins", "No Cook"] [RecipeIngredientQuantities] ["1", "1/2", "2", "1", "3", "1"] [RecipeIngredientParts] ["black olives", "carrot", "bell peppers", "olive oil", "lemon juice"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 36.5 [FatContent] 3.4 [SaturatedFatContent] 0.5 [CholesterolContent] 0.0 [SodiumContent] 5.6 [CarbohydrateContent] 1.8 [FiberContent] 0.3 [SugarContent] 0.8 [ProteinContent] 0.1 [RecipeServings] nan [RecipeYield] 35 Olives [RecipeInstructions] Mix oil, lemon juice, and seasoning in a bowl. Marinate olives and vegetables for 5 minutes. Strain olives and vegetables. Stuff olives with vegetables.
[Name] Jell-O Ribbon Salad II [AuthorId] 6836 [AuthorName] Mary Scheffert [CookTime] nan [PrepTime] PT2H [TotalTime] PT2H [DatePublished] 2001-06-15T09:31:00Z [Description] Make and share this Jell-O Ribbon Salad II recipe from Food.com. [Images] character(0) [RecipeCategory] Gelatin [Keywords] ["Dessert", "Pineapple", "Tropical Fruits", "Fruit", "Weeknight", "Refrigerator", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "1", "2", "1", "1", "2", "1/3", "1", "2"] [RecipeIngredientParts] ["boiling water", "pineapple slices", "lemon juice", "lemon gelatin", "boiling water", "cream cheese", "mayonnaise", "raspberry gelatin powder", "boiling water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 168.3 [FatContent] 5.9 [SaturatedFatContent] 3.3 [CholesterolContent] 18.7 [SodiumContent] 176.5 [CarbohydrateContent] 27.2 [FiberContent] 0.4 [SugarContent] 25.0 [ProteinContent] 3.1 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Dissolve lime gelatin with 1 cup boiling water. Drain pineapple& reserve syrup. Add lemon juice& enough cold water to the reserved syrup to make 1cup. Add cold liquid to gelatin& pour into 10x5x3 pyrex loaf pan, reserving about 1/2C; chill until partially set. Arrange pineapple slices in partially set lime gelatin. Gently pour reserved lime gelatin over& chill until firm. Dissolve lemon gelatin with 1C degrees boiling water; chill until thick. Whip gelatin until light& fluffy; blend cream cheese& mayo, mixing till smooth. Add to lemon gelatin. Pour over lime layer& chill till firm. Dissolve red gelatin with 2C degrees boiling water; cool to room temperature. Pour over other 2 layers& chill till firm. Invert onto plate to serve.
[Name] Pineapple Pudding [AuthorId] 11119 [AuthorName] Angela [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-06-15T09:34:00Z [Description] Make and share this Pineapple Pudding recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Pineapple", "Tropical Fruits", "Fruit", "Low Protein", "Kid Friendly", "< 15 Mins", "No Cook", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["1", "1", "300"] [RecipeIngredientParts] ["instant vanilla pudding", "crushed pineapple"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 247.4 [FatContent] 17.7 [SaturatedFatContent] 11.0 [CholesterolContent] 65.2 [SodiumContent] 249.7 [CarbohydrateContent] 22.2 [FiberContent] 0.3 [SugarContent] 20.4 [ProteinContent] 1.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Whip pudding, cream and pineapple juice until firm. Fold in crushed pineapple pieces. Chill for an hour or so before serving. Simple as that!
[Name] Yummy Fish Pie [AuthorId] 11128 [AuthorName] Louise Mann [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2001-06-15T09:38:00Z [Description] Make and share this Yummy Fish 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/94/36/picNoolEG.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/94/36/picy6yyE6.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/94/36/picJHfUWw.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/94/36/pic0LN5if.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Australian", "European", "Kid Friendly", "Winter", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["500", "8", "1", "1", "1", "300", "3", "1", "1", "1", "3", NA, NA, NA] [RecipeIngredientParts] ["potatoes", "onion", "carrot", "mustard", "eggs", "spinach", "parmesan cheese", "parsley", "olive oil", "sea salt", "pepper"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 737.9 [FatContent] 35.0 [SaturatedFatContent] 20.4 [CholesterolContent] 246.4 [SodiumContent] 548.9 [CarbohydrateContent] 83.5 [FiberContent] 10.7 [SugarContent] 6.0 [ProteinContent] 25.5 [RecipeServings] nan [RecipeYield] 1 pie [RecipeInstructions] Dice onions and carrots and gently cook in a pan with a little olive oil until softened. Reduce the heat and add the cream, seeded mustard, parmesan cheese and lemon juice. Boil potatoes until nearly cooked. Add the eggs to the water to hard boil. This saves another pot. The spinach needs to be washed and cooked so this can also be done with the same pot. Simply put spinach into a steamer and place over boiling water. Put cubed fish into a deep dish. Add roughly chopped spinach and hard boiled eggs. Pour the cream sauce evenly over. Mash potatoes using lots of salt and pepper to give flavor and olive oil instead of milk This will make the topping really crispy. Pile potaroes on top of the fish and bake at 180 until hot and crispy. Enjoy and try with a nice drop of Sauvignon Blanc.
[Name] Chai [AuthorId] 10420 [AuthorName] mielhollinger [CookTime] PT23M [PrepTime] PT10M [TotalTime] PT33M [DatePublished] 2001-06-15T09:40:00Z [Description] Adapted from Williams-Sonoma Outdoors Series, Snow Country Cooking, by Diane Rossen Worthington (Time-Life Books, 1999). [Images] character(0) [RecipeCategory] Beverages [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["2", "8", "4", "2", "4", "16", "4", "2", "1/2", "3"] [RecipeIngredientParts] ["cinnamon sticks", "allspice berries", "cloves", "peppercorns", "water", "cardamom pods", "fresh ginger", "tea bags", "black tea", "milk", "honey"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 69.3 [FatContent] 1.1 [SaturatedFatContent] 0.7 [CholesterolContent] 4.3 [SodiumContent] 23.0 [CarbohydrateContent] 14.8 [FiberContent] 0.1 [SugarContent] 13.0 [ProteinContent] 1.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["With a mortar and pestle, coarsely grind the cinnamon sticks, allspice, cloves and peppercorns.", "In a saucepan, combine the ground spices, water, cardamom pods and ginger.", "Bring to a boil, reduce heat to medium-low, cover and simmer for 10 minutes.", "Set aside, covered, for 10 minutes.", "Add the tea bags or loose tea in a tea ball to a teapot.", "Return the spiced water to a boil and pour into the teapot.", "Let steep for 2-3 minutes , then strain the tea and serve with milk and honey on the side." ]
[Name] Tomato Stuffed Red Bell Peppers [AuthorId] 11198 [AuthorName] Dotty [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2001-06-15T09:43:00Z [Description] Make and share this Tomato Stuffed Red Bell Peppers recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/94/38/picgEyWHe.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/94/38/pic6VSitK.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/94/38/pictZzBJ2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/94/38/picxD7dG4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/94/38/9438.jpeg" ] [RecipeCategory] Peppers [Keywords] ["Vegetable", "European", "Low Protein", "Low Cholesterol", "Healthy", "Roast", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["4", "3", "100", NA, "1", "4", NA] [RecipeIngredientParts] ["tomatoes", "olive oil", "basil leaves", "garlic clove", "spring onions"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 170.7 [FatContent] 14.9 [SaturatedFatContent] 2.1 [CholesterolContent] 0.0 [SodiumContent] 7.2 [CarbohydrateContent] 9.9 [FiberContent] 3.2 [SugarContent] 6.5 [ProteinContent] 1.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Place a few teaspoons of oil into a shallow rasting dish. Cut peppers in half lengthwise and lay them cutside up. Add a small whole or half tomato to each pepper. Sprinkle chopped basil leaves, spring onions, chopped garlic and salt and pepper over. Drizzle with the olive oil. Bake 25 minutes.
[Name] Chocolate Rum Balls [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2001-06-15T09:45:00Z [Description] Make and share this Chocolate Rum Balls recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 30 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["2", "1", "1/2", "1/3", "1/2", "3/4"] [RecipeIngredientParts] ["pecans", "sugar", "rum", "chocolate chips"] [AggregatedRating] nan [ReviewCount] nan [Calories] 111.9 [FatContent] 5.6 [SaturatedFatContent] 1.3 [CholesterolContent] 0.2 [SodiumContent] 54.5 [CarbohydrateContent] 13.8 [FiberContent] 1.0 [SugarContent] 9.0 [ProteinContent] 1.2 [RecipeServings] 24.0 [RecipeYield] nan [RecipeInstructions] In a bowl, combine cookie crumbs, pecans, sugar, rum and corn syrup. Shape into 1 inch balls. Line a tray with wax paper. Place balls on a tray and refrigerate until cold. In a double boiler, using hot water, melt chocolate. Let it cool a little. Dip balls into melted chocolate with only a thin coat. Roll in candy sprinkles. Place balls on waxed paper lined tray until chocolate is set. Serve your dad on Father's Day!
[Name] Rack of Spring Lamb with Roasted Garlic [AuthorId] 10420 [AuthorName] mielhollinger [CookTime] PT1H30M [PrepTime] PT15M [TotalTime] PT1H45M [DatePublished] 2001-06-15T09:51:00Z [Description] For this recipe, you (or your butcher) must first "french" the racks Trim off 2 inches of fat and membrane between the ribs to expose the tips of the bones, then cut through the backbone between the ribs to make carving easier. Fresh spring vegetables, such as asparagus, baby carrots and new potatoes, make a delicious accompaniment. Adapted from Williams-Sonoma Seasonal Celebration [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/94/40/picGI4kvy.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/94/40/picgwP7jk.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/94/40/pic0uXLiS.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/94/40/picZX46zA.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/94/40/picuTJob3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/94/40/piceJjuOl.jpg"] [RecipeCategory] Lamb/Sheep [Keywords] ["Meat", "Spring", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "2 1/2", "1/4", "3", "2", "1/2", "1/2", "1 1/2", "3", "2"] [RecipeIngredientParts] ["garlic", "olive oil", "water", "fresh lemon juice", "salt", "pepper", "racks of lamb", "unsalted butter"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 150.0 [FatContent] 10.2 [SaturatedFatContent] 3.3 [CholesterolContent] 10.2 [SodiumContent] 340.8 [CarbohydrateContent] 13.2 [FiberContent] 1.0 [SugarContent] 0.9 [ProteinContent] 2.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat an oven to 400°F. Discard the excess papery skin from the garlic heads and place in a small baking dish. Drizzle with 1/2 Tbs. of the olive oil and the water. Cover with aluminum foil and bake until soft, about 45 minutes. Let cool slightly. Leave the oven set at 400°F. Separate the garlic cloves and squeeze the pulp from the skins into a small bowl; discard the skins. Whisk in the remaining 2 Tbs. olive oil, the mustard, lemon juice and 1/2 tsp. each salt and pepper. In another bowl, season the bread crumbs with salt and pepper. Lay the racks of lamb in a roasting pan side by side and fat side up. Roast for 10 minutes. Remove from the oven and immediately rub the garlic mixture over the fat side of each rack. Then spread the bread crumb mixture over the garlic mixture. Drizzle with the melted butter and return the lamb to the oven. Continue to roast until the crumbs are lightly golden and an instant-read thermometer inserted into the thickest part of a rack, away from the bone, registers 130F degrees 135°F for medium-rare, or the meat is pink when cut into with a sharp knife, about 25 minutes more. Remove from the oven, cover with aluminum foil and let rest for 10 minutes. Preheat a broiler. Uncover and place the roasting pan under the broiler 5-6 inches from the heat source. Broil the lamb racks until the crumbs are deep golden brown, 30-60 seconds . To serve, place the racks on a cutting board and slice between the ribs. Arrange 2 or 3 ribs on each warmed individual plate.
[Name] Strawberry Shortcake [AuthorId] 10420 [AuthorName] mielhollinger [CookTime] PT2H37M [PrepTime] PT3H [TotalTime] PT5H37M [DatePublished] 2001-06-15T09:54:00Z [Description] In late spring and early summer, strawberries are at their peak. Choose berries with shiny red skins and firm green tops. Smaller berries are preferable to larger ones, as their flavor is sweeter. Williams Sonoma Kitchen. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Strawberry", "Berries", "Fruit", "Weeknight", "Oven"] [RecipeIngredientQuantities] ["3 -4", "1", "2", "1 1/2", "2", "1/8", "8", "3/4", "1", "2", "1/2", "2/3", "2", "1"] [RecipeIngredientParts] ["strawberries", "sugar", "all-purpose flour", "baking powder", "salt", "unsalted butter", "sugar", "lemon, zest of", "eggs", "vanilla extract", "milk", "sugar", "heavy cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 584.3 [FatContent] 33.2 [SaturatedFatContent] 20.1 [CholesterolContent] 169.4 [SodiumContent] 224.8 [CarbohydrateContent] 66.4 [FiberContent] 2.3 [SugarContent] 37.2 [ProteinContent] 7.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] To prepare the strawberries, in a nonreactive bowl, combine the strawberries, lemon juice and sugar and stir together until well blended. Cover and refrigerate, stirring occasionally, until the strawberries are tender and have released much of their juices, at least 2 hours. To make the shortcakes, position a rack in the center of an oven and preheat to 350°F. Grease and flour a 6-well shortcake pan. Over a sheet of waxed paper, sift together the flour, baking powder and salt; repeat until well blended. In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium speed until smooth and creamy, 30-45 seconds . Reduce the speed to low and gradually add the sugar, beating until blended. Increase the speed to medium-high and continue beating, occasionally scraping down the sides of the bowl, until the mixture is light and fluffy, 3-5 minutes . Beat in the zest. Add the eggs a little at a time, beating each addition until well blended before adding more, until the mixture is thick and creamy, 1-2 minutes . Stop the mixer occasionally and scrape down the sides of the bowl. Beat in the vanilla. Reduce the speed to low and fold in the flour mixture in three additions, alternating with the milk and beginning and ending with the flour, until just blended and no lumps of flour remain. Divide the batter among the wells of the prepared pan and bake until a toothpick inserted into the cakes comes out clean, 18-20 minutes . Transfer to a wire rack and cool the cakes in the pan for 10 minutes. Carefully turn the cakes out onto the rack and cool completely, bottom side up, at least 1 hour. If not serving the cakes immediately, store them in an airtight container at room temperature. To serve, slice each shortcake in half horizontally. Place the wide shortcake halves, sliced side up, on individual plates. Top each with some of the strawberries and whipped cream, then top with the other half of the cakes, cut side down. Garnish with additional strawberries and a dollop of whipped cream. Serve immediately.
[Name] Spanakopita [AuthorId] 10420 [AuthorName] mielhollinger [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2001-06-15T09:58:00Z [Description] Common all over Greece, stuffed phyllo pastries make a memorable meze, or appetizer. These small triangles are stuffed with feta and spinach. You might also see them stuffed with feta and herbs, or with lamb and spices and rolled into cigar shapes or tied like knots. Serve these pastries with a glass of ouzo over ice. Adapted from Williams-Sonoma Lifestyles Series, Small Plates, by [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/94/42/picX5UZQO.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/94/42/picl8QvWN.jpg"] [RecipeCategory] Vegetable [Keywords] ["Greek", "European", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["1 1/2", "1 1/2", "1/2", "4", "2", "1/2", NA, NA, "1/2", "8"] [RecipeIngredientParts] ["spinach", "feta cheese", "parmesan cheese", "eggs", "of fresh mint", "ground nutmeg", "salt", "fresh ground pepper", "phyllo dough", "unsalted butter"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 84.9 [FatContent] 5.9 [SaturatedFatContent] 3.4 [CholesterolContent] 43.0 [SodiumContent] 148.0 [CarbohydrateContent] 5.2 [FiberContent] 0.7 [SugarContent] 0.5 [ProteinContent] 3.1 [RecipeServings] nan [RecipeYield] 30 triangles [RecipeInstructions] Heat a large fry pan over medium-high heat. Add the spinach with only the rinsing water clinging to the leaves, cover and cook until wilted, about 1 minute. Drain well on paper towels, then squeeze out as much of the remaining liquid as possible. Place in a large bowl and add the feta cheese, kefalotiri cheese, eggs, mint, and nutmeg. Stir well to combine. Season with salt and pepper. Preheat an oven to 375°F. Lightly butter a baking sheet. Cut the stack of phyllo sheets lengthwise into 3 equal strips. Remove 1 strip and cover the remaining phyllo with a slightly dampened kitchen towel to prevent it from drying out. Place the strip on a work surface and brush lightly with melted butter. Place another strip on top. Brush the second strip lightly with melted butter. Place a heaping teaspoonful of the filling about 1 inch in from the bottom of the strip. Fold the uncovered end over the filling on the diagonal to form a triangular shape. Bring the bottom of the triangle up against the straight edge. Continue folding in this manner until the tip of the strip is reached, forming a triangular pastry. Brush lightly with melted butter. Place on the prepared baking sheet. Repeat with the remaining phyllo and filling. Bake until golden, about 15 minutes. Remove from the oven and transfer to a platter. Serve immediately, warm or at room temperature.
[Name] Pecos Chicken-Cornbread Salad [AuthorId] 4396 [AuthorName] Diana Thompson [CookTime] PT2H5M [PrepTime] PT1H [TotalTime] PT3H5M [DatePublished] 2001-06-15T10:06:00Z [Description] Make and share this Pecos Chicken-Cornbread Salad recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/94/43/picFKxpzY.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/94/43/picBqm5Fk.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/94/43/picAqYLq2.jpg"] [RecipeCategory] Breads [Keywords] ["Chicken", "Poultry", "Cheese", "Vegetable", "Meat", "Southwestern U.S.", "Potluck", "Spicy", "Weeknight", "Oven", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", NA, "4", "1", "1", "1/2", "3", "11", "15", "1", "1", "1", "1", "2"] [RecipeIngredientParts] ["green chilies", "boneless skinless chicken breasts", "diced tomatoes with mild green chilies", "cumin", "chili powder", "romaine lettuce", "whole kernel corn", "red kidney beans", "green pepper", "red onion", "sour cream", "mayonnaise", "cheddar cheese"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 392.7 [FatContent] 16.9 [SaturatedFatContent] 8.5 [CholesterolContent] 66.4 [SodiumContent] 635.5 [CarbohydrateContent] 38.5 [FiberContent] 6.5 [SugarContent] 8.6 [ProteinContent] 23.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Mix cornbread batter as directed, stirring in the can of chopped green chiles. Pour the batter into a medium pan and bake per the package directions. Remove the cornbread from the oven, cool, and cut into 1\" cubes. While the cornbread is baking, heat a small amount of oil in a heavy skillet over medium-high heat. Add the chicken and tomatoes; bring to a quick boil, then stir in the spices. Cover and simmer the chicken mixture for 5 minutes; remove from heat and cool. Wait until the cornbread and the chicken mixture are completely cool before assembling the salad. In a large glass bowl, layer the following ingredients: half of the cornbread, half of the chicken mixture, half of the lettuce and each of the vegetables. In a small bowl, combine the sour cream and mayonnaise. Spread half of this mixture over the vegetables and sprinkle with half of the Cheddar cheese. Repeat this process, ending with the Cheddar cheese. Cover and chill for at least 2 hours before serving.
[Name] Super Crunchy Snack Mix [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-06-15T10:11:00Z [Description] Make and share this Super Crunchy Snack Mix recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["4", "2", "2", "1", "1", "2"] [RecipeIngredientParts] ["mini marshmallows", "peanuts", "raisins"] [AggregatedRating] nan [ReviewCount] nan [Calories] 289.9 [FatContent] 15.8 [SaturatedFatContent] 6.3 [CholesterolContent] 0.0 [SodiumContent] 14.5 [CarbohydrateContent] 39.2 [FiberContent] 3.4 [SugarContent] 30.2 [ProteinContent] 5.3 [RecipeServings] nan [RecipeYield] 11 cups [RecipeInstructions] "Combine all the ingredients and serve!"
[Name] Three Bean and a Pea Soup [AuthorId] 10431 [AuthorName] Robert Clickner [CookTime] PT1H30M [PrepTime] PT2H [TotalTime] PT3H30M [DatePublished] 2001-06-15T10:14:00Z [Description] Make and share this Three Bean and a Pea Soup recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Lunch/Snacks", "Pork", "Beans", "Meat", "Spring", "Winter", "Weeknight", "Stove Top", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["8", "8", "8", "8", "1", "1", "1", "2", "2", "1/2", "1", "1/2", "2", "1/4", "1/2", "1/2", "1", "6", "2"] [RecipeIngredientParts] ["peas", "lima beans", "great northern beans", "ham", "salt pork", "carrots", "bay leaves", "liquid smoke", "black pepper", "salt", "poultry seasoning", "parsley", "water", "olive oil"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 440.8 [FatContent] 35.2 [SaturatedFatContent] 12.2 [CholesterolContent] 52.2 [SodiumContent] 1281.1 [CarbohydrateContent] 15.6 [FiberContent] 4.6 [SugarContent] 2.3 [ProteinContent] 15.3 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] prepare beans and peas as per package instructions. soak overnight and drain. In heavy pot, cover beans and peas with water (add 1/2 tsp salt] and bring to boil for 3 minutes. Cover and turn off heat for 1 1/2 hrs. In very hot skillet (preferably iron] cook diced salt pork until just golden. Remove from skillet and drain on paper towels, to remove as much grease as possible. Combine the rest of the ingredients including the salt pork with 6 cups of water and bring to boil. Add beans and peas with their cooking water to this, and simmer for 1 1/2 hrs.
[Name] Ham and Cheese Pie [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT1H [PrepTime] PT40M [TotalTime] PT1H40M [DatePublished] 2001-06-15T10:20:00Z [Description] This pie doubles as a formal dinner or picnic dish. It is our favorite savory pie. I don't know where the original came from-somewhere down south but I have added more onion, pepper, nutmeg, cayenne and cheese. Also the original called for regular deli ham-holy salt-it just about killed us! So here you go and by the way I like it best cold. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/94/46/w159XplaSiO5N8GPpmhn-158.JPG" [RecipeCategory] One Dish Meal [Keywords] ["Lunch/Snacks", "Ham", "Pork", "Cheese", "Meat", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "3 -4", "1/4", "1", "1", "1/8", "4", "1", "1", "2", "2", "1/2", "1/4", "1/4", "1 1/4", "1 1/2"] [RecipeIngredientParts] ["baking potato", "onion", "butter", "milk", "egg", "dry mustard", "ground cloves", "low-salt ham", "cheddar cheese", "butter", "flour", "white pepper", "ground nutmeg", "cayenne pepper", "milk", "cheddar cheese"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 624.6 [FatContent] 42.9 [SaturatedFatContent] 18.8 [CholesterolContent] 101.6 [SodiumContent] 683.6 [CarbohydrateContent] 40.7 [FiberContent] 2.0 [SugarContent] 1.8 [ProteinContent] 19.6 [RecipeServings] nan [RecipeYield] 1 large pie [RecipeInstructions] Preheat oven to 450 degrees Boil potato-meanwhile cook onion in butter until soft and light brown. In a large bowl beat potato. Add to this the onion, beaten egg, mustard and cloves. Mix well. Fold in ham, 1/2 of the cheese and cheese sauce. At this point taste to see if you need a bit of salt-most likely you won't. Turn into deep pastry lined pie plate. Top with remaining crust, crimp and seal. Bake on the lowest rack at 450 for 10 minutes. Reduce heat to 350 degrees and bake for 30 min. Top crust with remaining cheese and cook for about 15 min more. Remove and let stand for 20 minutes or chill and serve cold. Cheese Sauce Directions Melt butter in a medium saucepan. Stir in flour and spices and cook until bubbly. Remove from heat and gradually stir in milk. Return to heat and cook until thick and bubbly. Stir in cheese and cook until melted.
[Name] Beefed up Biscuit Casserole [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT45M [PrepTime] PT10M [TotalTime] PT55M [DatePublished] 2001-06-15T10:25:00Z [Description] This is fast-easy-kid friendly AND potluck handy recipe. You can easily add or subtract ingredients-I do-and it's still great! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/94/47/picKpzqZq.jpg" [RecipeCategory] One Dish Meal [Keywords] ["Meat", "Kid Friendly", "Potluck", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1 1/2", "1/2", "1/2", "1", "1", "2", "3/4", "1", "1", "1 1/2", "1/2", "1"] [RecipeIngredientParts] ["lean ground beef", "onion", "green pepper", "tomato sauce", "chile", "chili powder", "mozzarella cheese", "sharp cheddar cheese", "sour cream", "egg"] [AggregatedRating] 4.5 [ReviewCount] 7.0 [Calories] 526.9 [FatContent] 35.6 [SaturatedFatContent] 18.6 [CholesterolContent] 190.9 [SodiumContent] 732.0 [CarbohydrateContent] 7.2 [FiberContent] 1.6 [SugarContent] 4.3 [ProteinContent] 43.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Brown beef, onions and peppers and drain. Add in tomato sauce, chilies, chili powder and garlic salt. Simmer while preparing biscuits. Seperate the biscuits and halve them. Place i/2 of the biscuits on the bottom of an ungreased 8-10 inch pan. Slightly brown these in a 375 degree oven. Remove. Combine 1/2 of the cheese, sour cream and egg. Mix well. Remove meat mixture from the heat and stir in the sour cream mixture. Spoon over the browned biscuits. This part is up to you, I like it both ways. You can now add remaining cheese then biscuits or place the biscuits on top of the meat and then the cheese. Either way bake at 375 for 30-35 minutes.
[Name] Punjabi Bhindi Masala [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT10M [PrepTime] PT0S [TotalTime] PT10M [DatePublished] 2001-06-15T10:28:00Z [Description] Make and share this Punjabi Bhindi Masala recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "2", "1", "1", "2", "1", "3", "1", NA, "3", NA] [RecipeIngredientParts] ["fresh okra", "onions", "tomatoes", "ginger paste", "coriander powder", "turmeric powder", "red chili powder", "jeera seeds", "coriander leaves", "salt"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 833.1 [FatContent] 43.9 [SaturatedFatContent] 6.0 [CholesterolContent] 0.0 [SodiumContent] 178.1 [CarbohydrateContent] 106.3 [FiberContent] 40.6 [SugarContent] 27.0 [ProteinContent] 25.1 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Clean the bhindi with a moist cloth. Cut bhindi in about 1\" pieces. Make a slit in each of the pieces so the masala gets applied. Heat oil in kadai, add jeera seeds. Then add the cut onion and fry for some time till they become golden brown. Then add the tomato pieces and let them cook. Add ginger paste and coriander powder and fry for a minute. Add turmeric powder, red chilli powder, mix it. This should become homogeneous mixture which leaves out the oil. Add the okra pieces to the mixture and apply the masala properly and let it cook on medium flame while stirring in between so that it does not stick to the kadai. This may take 10 minutes. Add salt and garnish with coriander leaves.
[Name] Millet with Ginger, Shiitake Mushrooms, and Corn [AuthorId] 9121 [AuthorName] Carol Bullock [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2001-06-15T10:30:00Z [Description] Make and share this Millet with Ginger, Shiitake Mushrooms, and Corn recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Lunch/Snacks", "Grains", "Vegetable", "Low Protein", "Vegan", "Low Cholesterol", "Healthy", "Summer", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] [NA, "1", "1/2", "4 -5", NA, "1", "4", "1", "1/2"] [RecipeIngredientParts] ["onion", "ginger", "shiitake mushrooms", "corn kernel", "water", "salt", "parsley"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 137.3 [FatContent] 1.5 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 36.7 [CarbohydrateContent] 26.7 [FiberContent] 3.5 [SugarContent] 0.8 [ProteinContent] 4.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Heat a small amount of oil in a deep sauce pan. Saute onion with ginger for several minutes, until onion is limp. Add shiitake slices and saute until thoroughly coated with oil. Add corn and stir well. Finally, add millet and water. Cover and bring to a boil. Add salt, cover, and reduce heat to low and simmer until all liquid is absorbed and millet is creamy. Stir gently to combine ingredients and then transfer to a serving bowl. Garnish with parsley.
[Name] Malai Ladoo [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT40M [PrepTime] PT20M [TotalTime] PT1H [DatePublished] 2001-06-15T10:32:00Z [Description] Make and share this Malai Ladoo recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cheese", "Asian", "Indian", "Kid Friendly", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1/2", "250", "2 -3", "1/4"] [RecipeIngredientParts] ["panir", "kewra essence"] [AggregatedRating] nan [ReviewCount] nan [Calories] 40.9 [FatContent] 1.1 [SaturatedFatContent] 0.7 [CholesterolContent] 4.3 [SodiumContent] 16.2 [CarbohydrateContent] 6.9 [FiberContent] 0.0 [SugarContent] 6.9 [ProteinContent] 1.0 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Mash paneer. Add condensed milk and cook on slow flame, stirring continously. Cook till thick and sides leave. Add essence and remove from flame. Mix well. Pour on plate. Cool. Make ladoos. Sprinkle powdered elaichi and decorate.
[Name] Khameera Naan [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT2H15M [PrepTime] PT0S [TotalTime] PT2H15M [DatePublished] 2001-06-15T10:33:00Z [Description] Make and share this Khameera Naan recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Asian", "Indian", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["4", "1", "10", "3", "1", "1", "1", NA, "1"] [RecipeIngredientParts] ["flour", "egg", "milk", "salt", "poppy seed", "anise seed", "ghee", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 204.1 [FatContent] 2.4 [SaturatedFatContent] 1.2 [CholesterolContent] 5.2 [SodiumContent] 249.3 [CarbohydrateContent] 39.0 [FiberContent] 1.4 [SugarContent] 0.2 [ProteinContent] 5.8 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Make khameer 1 night before. Sieve flour and salt, add aniseeds and butter. Mix well. Gradually, add egg, warm milk and khameer. Knead well. Cover and leave the dough in a warm place for 2 hours. Divide the dough into 10 parts. Shape them into balls with the help of dry flour. Cover and leave them for 15 minutes. Flatten each ball into a pancake by tossing it from one hand to the other. Now pull one side gradually to make a triangle or oval shape. Brush with ghee and sprinkle poppy seeds on one side and a little warm water on the other. Stick the moistened surface of the pankcake to the hot wall of the clay oven (tandoor]. You can use an electric or gas tandoor or you can use a griddle after applying warm water and ghee. Place the pancake on a hot griddle, the moistened side down. When the lower surface is baked, invert the griddle along with naan over direct heat. Allow the upper surface to cook. Serve with any barbecued dish.
[Name] Mojito [AuthorId] 10676 [AuthorName] Katie Hums [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-06-15T10:35:00Z [Description] Make and share this Mojito recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Cuban", "Caribbean", "Summer", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["6", "1", "1/2", "2", NA, NA, NA, NA] [RecipeIngredientParts] ["fresh mint leaves", "sugar", "lime, juice of", "light rum", "mint sprig", "lime slice"] [AggregatedRating] 4.5 [ReviewCount] 10.0 [Calories] 182.2 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 1.0 [CarbohydrateContent] 14.2 [FiberContent] 0.1 [SugarContent] 12.9 [ProteinContent] 0.1 [RecipeServings] 1.0 [RecipeYield] 1 drink [RecipeInstructions] In a tall glass, stir mint, sugar and lime juice until sugar is dissolved and stir in rum. Add ice cubes and top off drink with club soda or seltzer water. Stir drink well and garnish with mint and lime.
[Name] Halloumi and Vegetable Kebabs [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2001-06-15T10:48:00Z [Description] Make and share this Halloumi and Vegetable Kebabs recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Turkish", "Southwest Asia (middle East]", "Asian", "< 30 Mins"] [RecipeIngredientQuantities] ["2", "1", "3", "150", "250", "12"] [RecipeIngredientParts] ["halloumi cheese", "red onion", "mushrooms", "cherry tomatoes"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 40.8 [FatContent] 0.4 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 7.1 [CarbohydrateContent] 8.3 [FiberContent] 2.5 [SugarContent] 5.3 [ProteinContent] 1.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cut the cheese into 2 1/2 cm cubes. Cut the onion and peppers into large pieces roughly the same size. Thread the cheese and vegetables onto the skewers. Barbecue or grill for about 10 minutes or until the cheese and vegetables turn golden. Otherwise, marinate the cheese in a mixture of lime, olive oil and corriander for about an hour before cooking.
[Name] Sweet Kachori [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2001-06-15T10:51:00Z [Description] Make and share this Sweet Kachori recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] nan [RecipeIngredientQuantities] ["200", "50", "1/4", "1/4", "1/4", "250", "1", "30", "250", "1", "1", NA] [RecipeIngredientParts] ["powdered milk", "nutmeg", "cardamom", "cinnamon", "plain flour", "cornflour", "ghee", "sugar", "water", "saffron", "ghee"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2647.0 [FatContent] 46.7 [SaturatedFatContent] 27.6 [CholesterolContent] 125.3 [SodiumContent] 202.7 [CarbohydrateContent] 514.1 [FiberContent] 9.4 [SugarContent] 269.7 [ProteinContent] 46.1 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] ["Mix ingredients for filling.", "The mixture should be soft and crumbly.", "Mix ingredients for cover.", "Using water knead to a pliable dough.", "Cover with a wet cloth.", "Keep aside Boil sugar and water adding a tbsp.", "of milk to clear the syrup.", "Boil till the syrup is slightly sticky between the fingers.", "Strain.", "Crush and add the saffron.", "Keep aside.", "Make 15-16 flattish balls of the mixture.", "Divide dough also into 15-16 parts.", "Roll one part into a puri, place one mixture ball in the centre.", "Pull up all the sides to seal the mixture and press in centre.", "Make 5-6 such kachoris, heat ghee and fry on low flame till light brown, turning once.", "Repeat for remaining kachoris.", "When slightly cool, make a hole in the centre of each (approx. 2cm. diameter].", "Pour about half tbsp.", "of syrup and roll kachori around to let the syrup spread.", "Allow to stand for half hour before serving.", "Note: The unsweetened kachoris may be stored without refrigeration for one week and sweetened as required." ]
[Name] Southern Barbecued Bean Casserole [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT2H [PrepTime] PT10M [TotalTime] PT2H10M [DatePublished] 2001-06-15T10:53:00Z [Description] This is a great recipe that you can double or tripple with no problems. Also as a barbecue side it leaves you free to make your other dishes as it slow cooks for 2 hours. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Beans", "Meat", "Potluck", "Summer", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1/2 - 3/4", "1/2 - 3/4", "1/2 - 3/4", "1", "1", "1/2", "1", "3", NA, "1/2", "1/2", "1/2", "1 -2"] [RecipeIngredientParts] ["lean hamburger", "onion", "celery", "green pepper", "dry mustard", "dried thyme", "bay leaf", "garlic", "water", "brown sugar", "ketchup", "Worcestershire sauce"] [AggregatedRating] 5.0 [ReviewCount] 12.0 [Calories] 263.7 [FatContent] 7.9 [SaturatedFatContent] 3.1 [CholesterolContent] 49.1 [SodiumContent] 395.7 [CarbohydrateContent] 32.1 [FiberContent] 1.9 [SugarContent] 25.8 [ProteinContent] 17.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Brown the first 4 ingredients-drain. Mix in remaining ingredients, bring to a low boil and reduce heat to simmer and cook on top of the stove for 5 min-stirring often. Transfer to a casserole dish and bake at 325 degrees for 2 hours stirring every 30 min. Add a bit of water if this starts to dry out.
[Name] Char's Cajun Beef & Sausage Stuffed Bell Peppers [AuthorId] 10597 [AuthorName] Teresa Johnson [CookTime] PT1H [PrepTime] PT45M [TotalTime] PT1H45M [DatePublished] 2001-06-15T10:55:00Z [Description] Make and share this Char's Cajun Beef & Sausage Stuffed Bell Peppers recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Pork", "Vegetable", "Meat", "Cajun", "Low Cholesterol", "Spicy", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["6 -10", "4", "24 -32", "1", "1", "1", "1 -2", NA, "1", "1"] [RecipeIngredientParts] ["bell peppers", "cooked rice", "tomato sauce", "Rotel tomatoes & chilies", "onion", "bell pepper", "garlic", "ground beef", "ground sausage"] [AggregatedRating] 5.0 [ReviewCount] 9.0 [Calories] 636.9 [FatContent] 32.2 [SaturatedFatContent] 11.3 [CholesterolContent] 105.8 [SodiumContent] 1325.7 [CarbohydrateContent] 54.6 [FiberContent] 5.7 [SugarContent] 10.3 [ProteinContent] 32.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Brown ground beef and ground sausage, drain grease.", "Add seasonings, veggies, diced tomatoes, and tomato sauce.", "Simmer till veggies are tender.", "Meanwhile, cook rice and set aside.", "When meat sauce is done, skim the top of about two cups of tomato gravy and put aside.", "Add rice in a little at a time to ensure mixture.", "Stuff peppers and place in large baking dish.", "Cover with reserved gravy.", "Bake at 350 for approximately an hour -- or till tops are nice and brown and peppers are tender." ]
[Name] Crisp Cucumber Freezer Pickles [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT72H [PrepTime] PT30M [TotalTime] PT72H30M [DatePublished] 2001-06-15T10:57:00Z [Description] This is a sweet cucumber pickle. These pickles stay crisp for up to a year in the freezer. They are so easy to make and very good. I have just defrosted a bag (pictured here) after 8 months in the freezer and they are still as crisp as the day I made them. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/94/58/picFpfWBw.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/94/58/piczBUGgD.jpg"] [RecipeCategory] Vegetable [Keywords] ["Kid Friendly", "Weeknight", "Freezer", "Easy"] [RecipeIngredientQuantities] ["7", "1", "1/2", "1/2", "1", "1/2", "1", "2"] [RecipeIngredientParts] ["cucumbers", "sweet onion", "green pepper", "red sweet pepper", "pickling salt", "celery seed", "white vinegar", "white sugar"] [AggregatedRating] 5.0 [ReviewCount] 42.0 [Calories] 603.1 [FatContent] 0.5 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 2339.9 [CarbohydrateContent] 150.3 [FiberContent] 3.0 [SugarContent] 141.2 [ProteinContent] 2.6 [RecipeServings] nan [RecipeYield] 3 Pints [RecipeInstructions] Combine all the ingredients in a bowl. Stir well, cover and refrigerate for 3 days. Stir every day. Pack into freezer containers and cover with brine (I use ziplock bags to have the pickles in small portions and then place the small bags in a larger freezer container]. Freeze Thaw before serving.
[Name] Special bread [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT55M [PrepTime] PT0S [TotalTime] PT55M [DatePublished] 2001-06-15T11:00:00Z [Description] Make and share this Special bread recipe from Food.com. [Images] character(0) [RecipeCategory] Yeast Breads [Keywords] ["Breads", "Low Cholesterol", "Healthy", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["3", "1", "1", "1", "1/3", "1/3", "1/3", "1/2 - 1", "3", "4", "2", "1", "2", "2", "4"] [RecipeIngredientParts] ["flour", "unbleached flour", "sesame seeds", "poppy seed", "barley", "sunflower seeds", "canola oil", "honey", "molasses", "skim milk", "water", "salt", "dry yeast"] [AggregatedRating] nan [ReviewCount] nan [Calories] 4218.6 [FatContent] 138.6 [SaturatedFatContent] 14.9 [CholesterolContent] 4.9 [SodiumContent] 4882.7 [CarbohydrateContent] 684.0 [FiberContent] 88.7 [SugarContent] 98.0 [ProteinContent] 132.5 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] ["Spread sunflower seeds on dry surface and roll with rolling pin just enough to break them, not crush them.", "Mix all liquid ingredients in a medium saucepan.", "Heat until warm.", "Turn off heat and add dry yeast but do not stir.", "After it has sat for 5 minutes.", "stir until mixed.", "While waiting for the liquids (5 minutes.] mix all of your dry ingredients together.", "Form a well in the middle.", "Gradually add and stir with wooden spoon.", "Keep an extra cup of warm water near.", "Add if needed.", "Dough must stay moist and sticky-not dry.", "Pour mixture onto a dry floured surface and knead for 5 minutes.", "Add flour as needed but dough must stay soft.", "Form a large ball and divide in two pieces.", "Shape into loaves and place into regular size loaf pans.", "Let rise for 1-1 1/2 hrs.", "Bake at 375 degrees F for 45 minutes.", "or until pulling away from sides.", "Do not raise the dough 2 times.", "Also do not preheat oven.", "This is a dense bread, but very moist.", "Try it fresh from the oven with spreadable honey." ]
[Name] Mohanthal [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT1H [PrepTime] PT0S [TotalTime] PT1H [DatePublished] 2001-06-15T11:03:00Z [Description] Make and share this Mohanthal recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["250", "1", "3", "50", "3/4", "200", "1/2", "1/4", "150", NA, NA] [RecipeIngredientParts] ["gram flour", "ghee", "milk", "sugar", "cardamom powder", "saffron", "ghee", "pistachios"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 131.1 [FatContent] 7.3 [SaturatedFatContent] 4.2 [CholesterolContent] 17.4 [SodiumContent] 19.6 [CarbohydrateContent] 14.0 [FiberContent] 1.1 [SugarContent] 9.1 [ProteinContent] 2.7 [RecipeServings] nan [RecipeYield] 25 pieces [RecipeInstructions] Rub in flour, ghee and milk. Press down with palm, keep aside for 5 minutes. Pass mixture through a large holed sieve. Crumbs should form. Keep aside. ------------------For mava---------- Put khoya in a heavy saucepan, cook till crumbly. Stir continuously. Keep aside. Syrup to be made simultaneously: Put sugar and 2/3 ratio water and boil to 2 1/2 thread syrup. Add saffron soaked and rubbed in 2 tsp. water. Bring back to 2 1/2 thread consistency. To proceed simultaneously with syrup: Put ghee in large pan and add crumbs. Stir and roast till aroma exudes and is golden. Add curds and stir gradually. Add mava and cardamom. Mix well. Remove from fire. Add syrup. Mix well gradually. Do not stir too vigorously or it will turn hard. Pour into a greased thali (large, vertical edged plate]. Tap lightly and shake gently to spread. Allow to cool slightly. Apply silver foil or sprinkle crushed nuts. Cool. Cut into squares. Store in airtight container.
[Name] Masaledaar Aloo Parathas [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT17M [PrepTime] PT0S [TotalTime] PT17M [DatePublished] 2001-06-15T11:10:00Z [Description] Make and share this Masaledaar Aloo Parathas recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["3 -4", "3 -4", "1", "1/2", "1/3", "1", "1/2", NA, "1", "3", "1", "1", "1", "1/2", NA, NA] [RecipeIngredientParts] ["potatoes", "green chilies", "red chili powder", "turmeric powder", "garam masala", "paprika", "salt", "ghee", "butter", "lemon juice", "coriander leaves", "mint leaf", "wheat flour", "all-purpose flour", "ghee", "salt", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1142.2 [FatContent] 22.6 [SaturatedFatContent] 12.6 [CholesterolContent] 49.1 [SodiumContent] 68.4 [CarbohydrateContent] 217.2 [FiberContent] 31.9 [SugarContent] 13.7 [ProteinContent] 32.6 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Take a bowl. Add wheat flour, maida, salt& melted ghee. Make dough mixing warm water. Keep kneading dough for 15 minutes until nice& soft. Cover it let it stand for half an hour. Take Potatoes (mashed] and add all powder masalas& salt. Mix. Heat a pan on medium flame add the green chillies, ginger-garlic paste, saute it for half a second then add potato mixture stir for 2 minutes, check the salt. (if want less spicy you can add less chillies] remove it from flame. After it cools down, add lemon juice, finely chopped coriander leaves or mint leaves. Then make small lemon size balls out of potato mixture keep it aside. INORDER TO MAKE PARATHAS: Take the dough make medium size balls flatten it, keep the potato balls& seal it properly, then roll it using little maida flour into a Paratha, heat a griddle, cook these parathas into nice& golden brown colour on both the sides, and smear 1-tsp. ghee on both the sides. Serve hot with Curds.
[Name] Spinach Parathas [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT25M [PrepTime] PT0S [TotalTime] PT25M [DatePublished] 2001-06-15T11:15:00Z [Description] Make and share this Spinach Parathas recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "1", "1", "1/2", NA, "2", NA] [RecipeIngredientParts] ["spinach", "red chili powder", "chat masala", "salt", "plain flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 9.9 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 7.2 [CarbohydrateContent] 2.0 [FiberContent] 0.3 [SugarContent] 0.1 [ProteinContent] 0.4 [RecipeServings] nan [RecipeYield] 7-8 parathas [RecipeInstructions] The spinach must be towel dried well. Mix all dry ingredients together. Roll a lump of dough as for paratha. Spread some spinach over it. Sprinkle some dry mixture all over. Make a tight Swiss roll. Now twist into a coil. Press together and re-roll to full size. Shallow fry and serve hot. Variation: Use chopped fenugreek leaves instead of spinach to make'Methi Paratha'.
[Name] Pork Tenderloin on a Vegetable Bed [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT45M [PrepTime] PT10M [TotalTime] PT55M [DatePublished] 2001-06-15T11:19:00Z [Description] I got the original recipe from Johanna Jones-she owns and operates a pig farm in South Carolina. This is a "wow, clean out the garden, all in one yummy" summer recipe. I've changed the peppers-she used green and I've added more green onions-Johanna used three. Other than that "this is the Bomb!" [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/94/63/picNhHSDc.jpg" [RecipeCategory] Pork [Keywords] ["Vegetable", "Meat", "Summer", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "1", "1/4", "1", "2", "1", "1", "1", "1", "5", "2 -3", "1", "1"] [RecipeIngredientParts] ["fresh thyme", "dried thyme", "cracked black pepper", "fresh ground pepper", "salt", "olive oil", "red bell pepper", "orange bell pepper", "zucchini", "green onions", "garlic", "black beans", "stewed tomatoes"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 244.9 [FatContent] 7.5 [SaturatedFatContent] 1.9 [CholesterolContent] 82.1 [SodiumContent] 465.6 [CarbohydrateContent] 15.7 [FiberContent] 4.0 [SugarContent] 9.2 [ProteinContent] 29.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Combine the thyme, pepper and salt. Roll the pork, pressing the mixture into it. Cook the tenderloin in oil, in a large-cast iron if you have it-skillet on medium heat until done-about 30 min. Remove from the skillet, place on a cutting board and cover with foil to keep warm. In the same skillet, same heat cook the remaining ingredients except beans and tomatoes to preference-we like the veg a bit underdone. Add the beans and tomatoes and remaining thyme and heat through, about 4-5 min. Spoon into a large serving plate-slice the pork thin and place on top. A few thyme sprigs is a nice touch.
[Name] Pork Sticks-aka-Pig on a stick [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT1H30M [PrepTime] PT20M [TotalTime] PT1H50M [DatePublished] 2001-06-15T11:24:00Z [Description] Make and share this Pork Sticks-aka-Pig on a stick recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "High Protein", "High In...", "Weeknight", "Oven", "Deep Fried", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["6 -7", "10", "1", "1", NA, "1", "1", "2", "3", NA] [RecipeIngredientParts] ["garlic", "dark beer", "salt", "flour", "eggs"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 973.3 [FatContent] 57.0 [SaturatedFatContent] 19.4 [CholesterolContent] 303.8 [SodiumContent] 1470.1 [CarbohydrateContent] 34.8 [FiberContent] 1.8 [SugarContent] 2.2 [ProteinContent] 71.9 [RecipeServings] 8.0 [RecipeYield] 16 pork sticks [RecipeInstructions] Stir garlic, beer and hot sauce and marinate pork overnight-- a large freezer bag is good for this as you can flip it once or twice. Heat 1 1/2 inches of veg oil in a large, heavy skilled-cast iron if you have it-to med high. Put your flour in a large pie plate-your egg mixture in another, and the bread crumbs in yet another. Skewer pork. Roll each skewer in flour, then egg, then bread crumbs. Fry on all sides until browned-remove and place on a rimed baking sheet. Repeat until done. Bake at 325 for 1 1/2 hours.
[Name] Besan Parathas [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT20M [PrepTime] PT0S [TotalTime] PT20M [DatePublished] 2001-06-15T11:29:00Z [Description] Make and share this Besan Parathas recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "1/2", "1 1/2", "1/2", "3 -4", "1/2", "1", NA] [RecipeIngredientParts] ["gram flour", "red chili powder", "turmeric powder", "asafoetida powder", "cumin seed", "ghee"] [AggregatedRating] nan [ReviewCount] nan [Calories] 28.3 [FatContent] 0.6 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 10.2 [CarbohydrateContent] 4.3 [FiberContent] 0.9 [SugarContent] 0.8 [ProteinContent] 1.6 [RecipeServings] nan [RecipeYield] 7-8 parathas [RecipeInstructions] Mix the gram flour, chilli powder, turmeric powder, asafoetida, cumin seeds and corriander Take a lump of dough. Roll it and spread oil on the chappati. Sprinkle some filling over it. Tightly roll into a swissroll. Form an overlapping spiral. Press and re-roll to full size. Shallow fry and serve hot with curds and pickle.
[Name] Cauliflower Parathas [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT30M [PrepTime] PT0S [TotalTime] PT30M [DatePublished] 2001-06-15T11:30:00Z [Description] Make and share this Cauliflower Parathas recipe from Food.com. [Images] character(0) [RecipeCategory] Cauliflower [Keywords] ["Vegetable", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "1", "1", "1/2", "6", "1", "1/2", "2", NA, NA] [RecipeIngredientParts] ["cauliflower", "cabbage", "ginger", "green chilies", "coriander leaves", "garam masala", "cornflour", "plain flour", "salt"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 26.0 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 8.1 [CarbohydrateContent] 5.8 [FiberContent] 1.1 [SugarContent] 2.3 [ProteinContent] 1.2 [RecipeServings] nan [RecipeYield] 8-9 parathas [RecipeInstructions] Sprinkle some salt over grated cauliflower and cabbage. After 5 minutes press and remove all excess water. Add all other ingredients and mix well, except oil. Roll a lump of dough and place a tbsp. of mixture. Roll paratha and shallow fry it. Serve hot with chilli garlic sauce or tamarind chutney.
[Name] Spicy Rhubarb Chutney [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT1H40M [PrepTime] PT20M [TotalTime] PT2H [DatePublished] 2001-06-15T11:32:00Z [Description] This is a great recipe for grilled pork or chicken. The original recipe was sent to me from my Aunt Jean. I changed the recipe to include more cinnamon, jalapenos and garlic. I find this is much better-but if the heat scares you de seed the peppers. [Images] character(0) [RecipeCategory] Chutneys [Keywords] ["Sauces", "Low Protein", "Low Cholesterol", "Healthy", "Weeknight", "Canning", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1 1/2", "1", "1", "1", "1 1/2", "1/2", "1/2", "1/2", "6", "3", "2", "3", "1", "1"] [RecipeIngredientParts] ["brown sugar", "cider vinegar", "ground ginger", "salt", "ground allspice", "cinnamon", "ground cloves", "black pepper", "cayenne pepper", "rhubarb", "ginger", "garlic", "onion", "golden raisin"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 493.9 [FatContent] 0.7 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 505.8 [CarbohydrateContent] 122.8 [FiberContent] 5.4 [SugarContent] 106.2 [ProteinContent] 3.1 [RecipeServings] nan [RecipeYield] 5-7 half pints [RecipeInstructions] In a large heavy saucepan combine the ingredients of part 1. Bring to a boil and stir to dissolve sugar. Add the ingredients of part 2. Bring back to a boil, reduce heat and simmer until thick, stirring often, about 1-1 1/2 hours . Ladle into clean hot jars leaving 1/2 inch head space and process in a boiling water bath canner for 10 minutes.
[Name] Tomato Onion Parathas [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT30M [PrepTime] PT0S [TotalTime] PT30M [DatePublished] 2001-06-15T11:34:00Z [Description] Make and share this Tomato Onion Parathas recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "1/2", "1", "1", "1", "1/2", NA, NA] [RecipeIngredientParts] ["tomatoes", "onion", "red chili powder", "cumin powder", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 13.7 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 5.4 [CarbohydrateContent] 3.1 [FiberContent] 0.6 [SugarContent] 1.4 [ProteinContent] 0.4 [RecipeServings] nan [RecipeYield] 7-8 parathas [RecipeInstructions] Mix all ingredients, except dough and oil. Take a lump of dough. Divide into 2 lumps. Roll both separately into thin chappatis. Drain excess water from the mixture every now and then. Spread some filling on the chappati and moisten the rim with water. Press the other chappati over it so as to seal the rims together. Shallow fry and serve hot and crisp with butter or chutney.
[Name] Cream of Nettle Soup (vegan) [AuthorId] 10852 [AuthorName] Lucy Burnett [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2001-06-15T11:41:00Z [Description] Don't worry - they don't sting when cooked! Nettles are very nutrient rich and of course - free! Don't gather them beside a busy road where they will have been contaminated by traffic fumes - we pick them in our garden. If you keep cutting them from springtime you get a regular supply of fresh leaves. Though we stop using them into summer as they seem to get rather insecty! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/94/69/picupw8NR.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/94/69/pic9a9Dyf.jpg"] [RecipeCategory] One Dish Meal [Keywords] ["Lunch/Snacks", "Scottish", "European", "Vegan", "Kid Friendly", "Spring", "Summer", "< 30 Mins"] [RecipeIngredientQuantities] ["2", "2", "1", "2", "3", "2", "1", NA] [RecipeIngredientParts] ["vegan margarine", "white flour", "onion", "garlic", "soya milk", "water"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 91.1 [FatContent] 2.1 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 63.9 [CarbohydrateContent] 13.4 [FiberContent] 1.3 [SugarContent] 5.9 [ProteinContent] 4.7 [RecipeServings] nan [RecipeYield] 1 large ot of soup [RecipeInstructions] Fry the onion and garlic in the oil or margarine for a few minutes. Stir in the nettles (no need to chop or remove stalks] until they soften. Stir in the flour and gradually add the soya milk and water or stock, stirring all the time. Add seasonings and liquidise. Delicious.
[Name] Succotash [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2001-06-15T11:44:00Z [Description] Make and share this Succotash recipe from Food.com. [Images] character(0) [RecipeCategory] Beans [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1", "1/4", "3", "1 1/2", "1/4 - 1/2", "3/4"] [RecipeIngredientParts] ["pepper", "butter", "corn kernels", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 917.0 [FatContent] 56.9 [SaturatedFatContent] 34.0 [CholesterolContent] 157.9 [SodiumContent] 2083.6 [CarbohydrateContent] 105.2 [FiberContent] 12.0 [SugarContent] 0.1 [ProteinContent] 16.7 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Cook beans until tender. Add the corn pulp and cook for 5 minutes once it starts boiling. Add butter and seasonings. If there is enough liquid with the beans, the cream may be omitted.
[Name] Kangaroo Pasta [AuthorId] 10649 [AuthorName] Ben Ross [CookTime] PT15M [PrepTime] PT25M [TotalTime] PT40M [DatePublished] 2001-06-15T11:49:00Z [Description] This Pasta does not have kangaroo in it. The name comes from what I was watching out the window when I first made this dish. One day I started cooking and 2 kangaroo started hopping past my window so I gave it this name. I must say a lot of the credit of this recipe goes to Candice. She is my girlfriend and a good cook. I live in the semioutback of Australia. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Lunch/Snacks", "Pineapple", "Tropical Fruits", "Fruit", "Australian", "< 60 Mins"] [RecipeIngredientQuantities] ["1/2", "4", "4", "400", "200", "60", "100"] [RecipeIngredientParts] ["red capsicum", "bacon", "pineapple", "fettuccine", "capsicum salsa", "tomato paste"] [AggregatedRating] 2.5 [ReviewCount] 2.0 [Calories] 558.1 [FatContent] 14.9 [SaturatedFatContent] 4.6 [CholesterolContent] 99.4 [SodiumContent] 330.0 [CarbohydrateContent] 89.1 [FiberContent] 5.5 [SugarContent] 14.7 [ProteinContent] 18.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cook the fettuccine until it is soft. Cut up the bacon, capsicum and pineapple. Start cooking the bacon in some oil in a frying pan on medium heat. Drain water off of the pasta. Add the capsicum to the bacon in the frying pan. After a couple of minutes add the pasta. Leave the frying pan on medium heat. Cook for a minute and then add the capsicum salsa and the tomato paste. Stir the sauces through so that all of the pasta has a coating of sauce. After a couple minutes start adding the pineapple juice a bit at a time. Do not add it all at once. Now add the pineapple. Keep adding a bit more pineapple juice every few minutes. How much you add is up to you. The more you add the sweeter it gets. Keep stirring the pasta. After 10 minutes everything should be ready. Eat and enjoy!
[Name] chocolate marshmallow bites [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2001-06-15T11:52:00Z [Description] Make and share this chocolate marshmallow bites recipe from Food.com. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "Kid Friendly", "< 60 Mins", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["400", "250", "1", "100", "1/2"] [RecipeIngredientParts] ["dark chocolate", "marshmallows", "raw peanuts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 170.7 [FatContent] 12.6 [SaturatedFatContent] 6.4 [CholesterolContent] 0.0 [SodiumContent] 17.4 [CarbohydrateContent] 17.9 [FiberContent] 3.6 [SugarContent] 9.4 [ProteinContent] 4.1 [RecipeServings] nan [RecipeYield] 25 pieces [RecipeInstructions] line base of a 18 x 28 cm tin with baking paper. place chocolate in a medium heatproof bowl. stand the bowl over a small pan of simmering water and stir until the chocolate has completely melted and is smooth. remove the pan from the heat but leave the bowl over the pan to keep the chocolate soft. roughly spread about 1/4 of the melted chocolate over the base of the tin. place the marshmallows, nuts and cherries randomly over the chocolate and press lightly to stick, sprinkle the coconut over if using. pour remaining chocolate over the ingredients in the tin, tapping tin on work bench to ensure chocolate is distributed evenly between the gaps. refrigerate for 20 minutes or until set. carefully lift out of tin, remove paper and cut into pieces to serve. refrigerate for up to 5 days.
[Name] Salad of Colours [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2001-06-15T11:53:00Z [Description] Make and share this Salad of Colours 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/94/73/9473.jpg" [RecipeCategory] < 15 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "1", "1", "1", "1/2", "1", "1", "1", "2", NA] [RecipeIngredientParts] ["tomatoes", "cucumber", "onion", "red capsicum", "white radish", "carrot", "coriander leaves", "lemon juice", "green chilies", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 105.8 [FatContent] 0.7 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 35.6 [CarbohydrateContent] 24.1 [FiberContent] 5.3 [SugarContent] 12.8 [ProteinContent] 4.0 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Wash and cut tomato, cucumber, onion, radish and capsicum into half inch dices. Then, wash and chop the green chillies. Clean, wash and chop the corriander leaves. Mix all the vegetables. Add chopped green chillies, chopped corriander leaves, lemon juice and salt. Toss well. Arrange in a salad bowl. Serve cold and enjoy this lovely salad that's a treat to the eyes as well as your belly!
[Name] Red Wine Vinegar Chicken With Pasta [AuthorId] 10999 [AuthorName] Tessa Scott [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2001-06-15T17:13:00Z [Description] This recipe came from an experiment of mine. I was trying to think of new ways to cook chicken in a healthy way, using as little fat as possible. I noticed the different types of vinegar in my kitchen and decided to try red wine vinegar. The result was wonderful! However for those who don't like the strong taste of vinegar you can use less, or use a stronger tasting spaghetti sauce. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Vegetable", "Meat", "Low Cholesterol", "Healthy", "< 60 Mins", "Beginner Cook", "Stove Top", "Stir Fry", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1/2", "1", "4"] [RecipeIngredientParts] ["chicken breasts", "chicken breasts", "olive oil", "red wine vinegar", "pasta"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 572.2 [FatContent] 11.9 [SaturatedFatContent] 3.0 [CholesterolContent] 48.4 [SodiumContent] 463.0 [CarbohydrateContent] 83.3 [FiberContent] 5.6 [SugarContent] 11.3 [ProteinContent] 29.0 [RecipeServings] 4.0 [RecipeYield] 4 main course servings [RecipeInstructions] Fill a large sauce pan with water on high heat. Allow to boil and add pasta. Cook until al dente and rinse with hot water. Set aside. Heat a non-stick frying pan with oil on med heat. Place chicken breast in pan with 1/3 of vinegar. Cook chicken turning over until chicken is cooked through. Allow chicken to lightly simmer in vinegar by pouring vinegar over top of chicken while cooking. When chicken is cooked through remove carefully from pan and cut into strips, returning to pan on lowest setting to keep warm. (Its alright to allow the chicken to slightly brown, but do not allow to dry out]. Empty can of spaghetti sauce into sauce pan. Over medium heat stir until heated through. (Add any chopped vegetables to make a chunkier sauce- such as chopped tomatoes, green pepper, onion, zucchini, broccoli, carrots, etc.] Add chicken to sauce before serving. (Alternatively add sauce to pasta and sprinkle pieces of chicken over top].
[Name] Crab Rice [AuthorId] 7978 [AuthorName] AllThingsCooking [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2001-06-15T17:15:00Z [Description] Make and share this Crab 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/94/75/QD5I6o5dSguUQIkd2d0K_IMG-3659.JPG", "https://img.sndimg.com/food/image/upload/v1/img/feed/9475/mt4ZqUBYQqGaKdMQCIxE_IMG-3659.JPG"] [RecipeCategory] Crab [Keywords] ["Spanish", "European", "Spicy", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1/2", "1", "1/2", "1", "1", "2", NA, NA, NA] [RecipeIngredientParts] ["shrimp", "baby shrimp", "onion", "bell pepper", "Spanish rice mix", "olive oil"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 160.9 [FatContent] 1.8 [SaturatedFatContent] 0.4 [CholesterolContent] 228.5 [SodiumContent] 572.9 [CarbohydrateContent] 6.3 [FiberContent] 0.5 [SugarContent] 1.1 [ProteinContent] 28.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Prepare Spanish rice mix per the package instructions omitting the tomatoes. While rice cooks, sauté onions and bell peppers in a small amount of olive oil until soft and lightly caramelized. Add imitation crab, shrimp, and salad shrimp. Cook just until raw shrimp becomes opaque. Sprinkle mixture with half a teaspoon or so of Old Bay Seasoning. Combine cooked rice and seafood mixture. Add more Old Bay Seasoning, salt and pepper to taste. Enjoy!
[Name] Kugel [AuthorId] 10596 [AuthorName] Carlen Lesser [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2001-06-15T17:18:00Z [Description] This is my Aunt Kit's Kugel recipie. Kugel is a Jewish noodle pudding that is usually served as a side dish at meals. Try it, you'll like it! [Images] character(0) [RecipeCategory] European [Keywords] ["Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["6", "1", "1", "1", "1", "3/4", "2", "1/2"] [RecipeIngredientParts] ["eggs", "cream cheese", "sour cream", "plain yogurt", "milk", "applesauce", "butter", "sugar"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 596.6 [FatContent] 36.1 [SaturatedFatContent] 20.6 [CholesterolContent] 293.4 [SodiumContent] 289.6 [CarbohydrateContent] 49.8 [FiberContent] 2.2 [SugarContent] 1.5 [ProteinContent] 19.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Cook noodles until they are just under-done. beat eggs until lemony. mix together sour cream and cream cheese. Add eggs, milk, butter, applesauce and sugar. Mix till just blended. Add cooked noodles. Pour mixture into 9X12 baking pan and cook at 350 for 1 hour.
[Name] Banana Apple Smoothie [AuthorId] 11146 [AuthorName] Courtney [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-06-15T17:20:00Z [Description] This is my own cool refreshing drink. It's especially good on a hot summer day. It taste almost like banana ice cream. [Images] character(0) [RecipeCategory] Smoothies [Keywords] ["Beverages", "Apple", "Fruit", "Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["6", "2", "1", "1/4", "1", "8"] [RecipeIngredientParts] ["bananas", "milk", "sugar", "vanilla"] [AggregatedRating] 3.0 [ReviewCount] 3.0 [Calories] 164.2 [FatContent] 2.5 [SaturatedFatContent] 1.5 [CholesterolContent] 8.5 [SodiumContent] 32.8 [CarbohydrateContent] 34.2 [FiberContent] 1.6 [SugarContent] 24.8 [ProteinContent] 2.7 [RecipeServings] 4.0 [RecipeYield] 4 glasses [RecipeInstructions] Smach the banana's in a mixing bowl. Add the apple juice,milk,sugar,and vanilla in the bowl with the banana's. Add the ice cubes one at a time till smooth.
[Name] Beet and Walnut Salad with Dill [AuthorId] 10420 [AuthorName] mielhollinger [CookTime] PT1H15M [PrepTime] PT10M [TotalTime] PT1H25M [DatePublished] 2001-06-16T14:15:00Z [Description] The night before your picnic, you can bake the beets, toss them with the vinegar and marinate them in the refrigerator. Then add the remaining ingredients the next day. On another occasion, serve this salad with poached salmon, or saut the beet greens and pair them with the beets. Williams Sonoma. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/94/78/picSn6Uwk.jpg" [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["8", "1 1/2", "1", "2", "1", NA, "1/3"] [RecipeIngredientParts] ["beets", "red wine vinegar", "extra virgin olive oil", "fresh dill", "garlic", "sea salt", "walnuts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 139.8 [FatContent] 9.9 [SaturatedFatContent] 1.1 [CholesterolContent] 0.0 [SodiumContent] 78.0 [CarbohydrateContent] 11.6 [FiberContent] 2.7 [SugarContent] 8.2 [ProteinContent] 3.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Position a rack in the center of an oven and preheat to 375°F. Remove the beet greens, if attached, leaving about 1 inch of stem attached to the beets; reserve greens for another use. Place the beets in a baking dish and cover with water by about 1/4 inch. Cover tightly and bake until they can be easily pierced with a knife, about 45 minutes or longer, depending on the size of the beets. When the beets are cool enough to handle, peel and cut into thin slices. (A mandoline helps make neat, even slices.] Place the beets in a bowl, add the vinegar and toss together gently. Let stand for 30 minutes. Add the olive oil, dill, garlic and salt, stirring gently so the slices don't break. Taste and add more vinegar, if needed. Stir in the walnuts and serve.
[Name] Ginger Iced Tea [AuthorId] 10420 [AuthorName] mielhollinger [CookTime] PT48H15M [PrepTime] PT48H [TotalTime] PT96H15M [DatePublished] 2001-06-16T15:48:00Z [Description] For a festive touch, wet the rims of tall glasses and dip in a mixture of finely chopped crystallized ginger and sugar. Adapted from Williams-Sonoma Outdoors Series, Beach House Cooking by Charles Pierce (Time-Life Books, 1999). [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Summer", "Weeknight", "Easy"] [RecipeIngredientQuantities] ["1", "10", "1", "1/4", NA] [RecipeIngredientParts] ["fresh ginger", "water", "sugar"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 96.8 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 9.1 [CarbohydrateContent] 25.0 [FiberContent] 0.0 [SugarContent] 24.9 [ProteinContent] 0.0 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Place the ginger in a large, nonaluminum bowl. Pour in 4 cups of the water, cover and let stand undisturbed for 48 hours. Line a sieve with cheesecloth and place over a saucepan. Strain the ginger water through the sieve, then add the sugar to the saucepan. Bring to a boil over high heat, stirring, then reduce the heat to medium and simmer, undisturbed, for 10 minutes. Remove from the heat, stir in the tea and cover. Let steep for 5 minutes. Strain into a large, heatproof pitcher and pour in the remaining 6 cups water. Stir well, cover and refrigerate until well chilled. Pour over cracked ice in tall glasses.
[Name] Radish and cucumber salad [AuthorId] 10896 [AuthorName] A.M. Collins [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2001-06-16T15:50:00Z [Description] Make and share this Radish and cucumber salad recipe from Food.com. [Images] character(0) [RecipeCategory] Chinese [Keywords] ["Asian", "Weeknight", "Refrigerator", "< 4 Hours"] [RecipeIngredientQuantities] ["16 -20", "1/2", "1/2", "1", "4", "2", "1/2", "2", "1/4"] [RecipeIngredientParts] ["radishes", "cucumber", "salt", "rice vinegar", "sugar", "salt", "low sodium soy sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 15.9 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 1561.7 [CarbohydrateContent] 3.2 [FiberContent] 0.4 [SugarContent] 2.2 [ProteinContent] 0.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Wash and slice radishes thinly.", "Remove ends of the cucumber and peel then quarter lengthwise.", "Cut out the seedy center.", "Cut into 2 inch long pieces.", "Cut the tips off the sugar peas and cut into fourths.", "Put all ingredients into a bowl and sprinkle with salt.", "Meanwhile put vinegar, sesame oil and soy in a small pan and bring to a boil.", "Remove from heat add sugar and stir till dissolved.", "Let cool.", "Rinse vegetables in cold running water and drain thoroughly.", "When sauce is cool, add to vegetables and place in refrigerator for at least 1/2 hour." ]
[Name] Long Island Iced Tea [AuthorId] 11285 [AuthorName] katz3355 [CookTime] nan [PrepTime] PT3M [TotalTime] PT3M [DatePublished] 2001-06-16T15:52:00Z [Description] Make and share this Long Island Iced Tea recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Canadian", "< 15 Mins", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/2", "1/2", "1", "1", "1", NA] [RecipeIngredientParts] ["vodka", "triple sec", "white rum", "lemon juice", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 353.6 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 1.6 [CarbohydrateContent] 15.0 [FiberContent] 0.1 [SugarContent] 13.3 [ProteinContent] 0.1 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] "Stir over ice."
[Name] Escalloped Corn [AuthorId] 11295 [AuthorName] ThatJodiGirl [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2001-06-16T18:10:00Z [Description] Make and share this Escalloped Corn recipe from Food.com. [Images] character(0) [RecipeCategory] Corn [Keywords] ["Vegetable", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "2/3", "1", "1", "3", "1/2", "1/4", "1/4"] [RecipeIngredientParts] ["egg", "milk", "butter", "salt", "sugar"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 347.8 [FatContent] 13.0 [SaturatedFatContent] 7.4 [CholesterolContent] 84.3 [SodiumContent] 769.6 [CarbohydrateContent] 54.2 [FiberContent] 2.0 [SugarContent] 16.8 [ProteinContent] 7.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Mix all ingredients together Pour into a buttered casserole dish Bake in a pre-heated 350 degree oven for 60 minutes.
[Name] Potato and Ham Soup [AuthorId] 11295 [AuthorName] ThatJodiGirl [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2001-06-16T18:11:00Z [Description] Make and share this Potato and Ham Soup recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/94/83/rjRkF8S5QYaDwAuPaAsw_Potato%20and%20Ham%20Soup_0289.JPG" [RecipeCategory] Lunch/Snacks [Keywords] ["Potato", "Vegetable", "Low Cholesterol", "< 60 Mins"] [RecipeIngredientQuantities] ["6", "1", "1/2 - 1", "1", NA, "1 1/2"] [RecipeIngredientParts] ["potatoes", "onion", "margarine", "butter", "evaporated milk", "ham"] [AggregatedRating] 5.0 [ReviewCount] 14.0 [Calories] 402.8 [FatContent] 15.5 [SaturatedFatContent] 4.4 [CholesterolContent] 22.8 [SodiumContent] 581.7 [CarbohydrateContent] 53.4 [FiberContent] 6.4 [SugarContent] 3.0 [ProteinContent] 13.9 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Cube potatoes and ham Place potatoes, ham and onions in a saucepot with a small amount of water, enough to cover the potatoes and ham Add lots of pepper and enough salt to taste Cook until potatoes are tender Add butter and milk, stirring constantly. Be careful not to scorch Cook slowly until heated. If you need to thicken this soup you can add some instant mashed potato flakes.
[Name] Bar H Sandwiches [AuthorId] 11295 [AuthorName] ThatJodiGirl [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2001-06-16T18:15:00Z [Description] Make and share this Bar H Sandwiches recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["1", "2", "1", "1", "1", "1/2", "1/2", "1"] [RecipeIngredientParts] ["lemon juice", "brown sugar", "mustard", "Worcestershire sauce", "onion", "Accent seasoning", "ground beef"] [AggregatedRating] 4.0 [ReviewCount] 9.0 [Calories] 125.9 [FatContent] 7.0 [SaturatedFatContent] 2.8 [CholesterolContent] 30.8 [SodiumContent] 209.9 [CarbohydrateContent] 6.7 [FiberContent] 0.5 [SugarContent] 4.3 [ProteinContent] 9.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Brown ground beef and onions in a skillet. Mix all other ingredients together. Simmer for 15 minutes. Serve on buns or over bread.
[Name] Grilled Salmon with Papaya-Mint Salsa [AuthorId] 10420 [AuthorName] mielhollinger [CookTime] PT35M [PrepTime] PT40M [TotalTime] PT1H15M [DatePublished] 2001-06-16T18:16:00Z [Description] Make and share this Grilled Salmon with Papaya-Mint Salsa recipe from Food.com. [Images] character(0) [RecipeCategory] Papaya [Keywords] ["Tropical Fruits", "Fruit", "Very Low Carbs", "Weeknight", "Broil/Grill", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["3/4", "1/4", "1/4", "1", "1", "1", "1", "1", "1", "4"] [RecipeIngredientParts] ["papaya", "green onion", "pimiento", "of fresh mint", "rice wine", "lime juice", "fresh ginger", "salmon steaks", "salmon fillets"] [AggregatedRating] nan [ReviewCount] nan [Calories] 281.7 [FatContent] 15.5 [SaturatedFatContent] 3.1 [CholesterolContent] 83.6 [SodiumContent] 86.6 [CarbohydrateContent] 4.5 [FiberContent] 0.9 [SugarContent] 1.9 [ProteinContent] 28.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] To make salsa, combine first nine ingredients in a small bowl. Cover and chill for at least 30 minutes. Lightly coat grill or boiler pan with cooking spray. Sprinle both sides of fish with salt and pepper. Grill or broil fish 5 minutes on each side or until done. Top each steak with 1/4 cup salsa.

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