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[Name] Chicken and Mustard Crumble [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2001-06-17T10:23:00Z [Description] Make and share this Chicken and Mustard Crumble 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/94/86/picNTsihy.jpg" [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Healthy", "< 30 Mins", "Oven", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["500", "1", "1", "1", "1", NA, "1 1/2", "4", "1", "2", "50", "1"] [RecipeIngredientParts] ["chicken meat", "onion", "garlic clove", "cooked pasta", "2% low-fat milk", "cornstarch", "Dijon mustard", "cheese", "parsley"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 347.5 [FatContent] 9.8 [SaturatedFatContent] 4.2 [CholesterolContent] 102.9 [SodiumContent] 377.5 [CarbohydrateContent] 28.5 [FiberContent] 3.3 [SugarContent] 6.8 [ProteinContent] 35.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 200°C degrees. Heat a non stick pan and sauté chicken, onion and garlic until cooked through. Add mushrooms, pasta and salt and pepper. Mix milk, cornstarch and mustard together. Add to pan and stir until sauce has thickened. Spoon chicken mixture into an ovenproof dish and sprinkle with combined cheese, breadcrumbs and parsley. Bake at 200°C degrees for about 15 minutes or until crumbs are crispy and golden.
[Name] Cucumber and Pineapple [AuthorId] 11163 [AuthorName] edma3735 [CookTime] PT18M [PrepTime] PT30M [TotalTime] PT48M [DatePublished] 2001-06-17T10:25:00Z [Description] Make and share this Cucumber and Pineapple recipe from Food.com. [Images] character(0) [RecipeCategory] Spreads [Keywords] ["Lunch/Snacks", "Pineapple", "Tropical Fruits", "Fruit", "Vegetable", "European", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1", "2", "3/4", "1", "2", "1", "1", "1/2", "2"] [RecipeIngredientParts] ["cucumber", "pineapple", "onions", "sugar", "wine vinegar", "white vinegar", "salt", "curry powder", "turmeric", "celery seed", "cornflour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 108.0 [FatContent] 0.2 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 584.5 [CarbohydrateContent] 27.2 [FiberContent] 1.3 [SugarContent] 23.0 [ProteinContent] 0.9 [RecipeServings] nan [RecipeYield] 8 1 lb jars approx [RecipeInstructions] Halve, seed and cut up the cucumber into small pieces. Cut the onion about the same size. Put all the ingredients except the cornflour in a large saucepan. Stirring frequently, bring to the boil then simmer, uncovered for 15 minutes. Mix cornflour to paste with a little extra vinegar. Stir into pickle and simmer 2-3 minutes longer. Bottle in steralized jars, cover or seal.
[Name] Savoury Steak and Onions [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] PT1H30M [PrepTime] PT15M [TotalTime] PT1H45M [DatePublished] 2001-06-17T10:27:00Z [Description] Make and share this Savoury Steak and Onions recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Savory", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["500", "3", "4", "4", NA, "2", "1/4", "1/4", "3", "1/2"] [RecipeIngredientParts] ["beef steaks", "mustard powder", "brown sugar", "flour", "onions", "malt vinegar", "Worcestershire sauce", "ketchup", "water"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 82.2 [FatContent] 0.7 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 298.7 [CarbohydrateContent] 18.3 [FiberContent] 1.2 [SugarContent] 11.2 [ProteinContent] 1.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 180°C. Trim any fat from steak. Mix together the mustard, brown sugar, flour, salt and pepper. Rub mixture into the steak, and cut into large squares. Place steak in an ovenproof dish and cover with sliced onions. In a small bowl mix together the vinegar, Worcestershire sauce, ketchup and water. Pour the sauce over the steak and onions Cover and bake for 1 1/2 hours. Check sauce during cooking and add more water if required.
[Name] Tuna Salad With Roasted Garlic Dressing [AuthorId] 10896 [AuthorName] A.M. Collins [CookTime] PT1H [PrepTime] PT1H [TotalTime] PT2H [DatePublished] 2001-06-17T12:44:00Z [Description] It takes a bit of time and effort but it is so well worth it. I generally roast the garlic and shallots the day before. That way it cuts some time of the days preparation. The recipe originated from the Joy of Cooking and I made a few changes. This is an excellent dish to serve with pasta. [Images] character(0) [RecipeCategory] Tuna [Keywords] ["Summer", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "6", "1", "1/2", "2", "1", "1", "2", "10", "1", "1", "1", "1", NA] [RecipeIngredientParts] ["tuna steaks", "canned tuna", "fresh green beans", "black olives", "capers", "green olives", "butter lettuce", "garlic", "shallots", "extra virgin olive oil", "lemon juice", "white wine vinegar", "Dijon mustard", "fresh thyme"] [AggregatedRating] nan [ReviewCount] nan [Calories] 630.3 [FatContent] 38.5 [SaturatedFatContent] 5.6 [CholesterolContent] 16.2 [SodiumContent] 340.9 [CarbohydrateContent] 57.6 [FiberContent] 8.9 [SugarContent] 7.6 [ProteinContent] 18.9 [RecipeServings] 4.0 [RecipeYield] 1 salad [RecipeInstructions] Wrap garlic and shallots in foil and roast in an oven at 400°F until soft. Set aside to cool. Gently grill or broil tuna if using fresh until some still pink. Set aside to cool. Boil potatoes until tender. Remove let cool and then cut into 1/2 inch slices. In same pot add cut beans and boil until bright green (2-3 minutes]. When cool cut into bite size pieces. When cool enough to handle, squeeze garlic and shallots into a blender and add 2 tablespoons olive oil, 1 tablespoon lemon juice, 1 tablespoon wine vinegar, 1 teaspoon Dijon mustard, thyme and salt and pepper. Puree. As the machine purees slowly pour in 4 more table spoons of olive oil. In a bowl add the flaked tuna, potatoes and green beans; mix well. Then add the capers and black olives; mix well. Pour in the dressing and-again; mix well. Serve salad on top of the lettuce.
[Name] Black Coffee Chocolate Cake [AuthorId] 8377 [AuthorName] Kathy228 [CookTime] PT40M [PrepTime] PT5M [TotalTime] PT45M [DatePublished] 2001-06-18T11:03:00Z [Description] This is the EASIEST dark chocolate cake yet. It is super-chocolaty and very moist. I've been using this recipe for 30-years. NOTE: Here's a substitute for the one cup buttermilk: 2/3 cup plain yogurt plus 1/3 cup milk. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/94/90/picLKvMix.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/94/90/pic079LuV.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/94/90/picxdsO0V.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/94/90/pic8bRJgM.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/94/90/picEfqLwk.jpg" ] [RecipeCategory] Dessert [Keywords] ["< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1 3/4", "2", "3/4", "2", "1", "2", "1", "1", "1/2", "1"] [RecipeIngredientParts] ["flour", "sugar", "baking soda", "baking powder", "eggs", "strong black coffee", "buttermilk", "vanilla"] [AggregatedRating] 5.0 [ReviewCount] 23.0 [Calories] 3805.6 [FatContent] 128.9 [SaturatedFatContent] 15.3 [CholesterolContent] 381.8 [SodiumContent] 3292.9 [CarbohydrateContent] 616.9 [FiberContent] 17.9 [SugarContent] 412.4 [ProteinContent] 55.6 [RecipeServings] nan [RecipeYield] 1 layer cake or sheet cake [RecipeInstructions] Beat it all together in one big bowl. The batter will be very thin. Pour into a greased and floured 13 x 9 inch pan or two 9-inch layer pans. Bake 350°F for 35-40 minutes. * This is great when filled with creamy peanut butter and frosted with dark chocolate frosting.
[Name] Corn "souffle" [AuthorId] 8377 [AuthorName] Kathy228 [CookTime] PT45M [PrepTime] PT5M [TotalTime] PT50M [DatePublished] 2001-06-18T11:18:00Z [Description] Make and share this Corn "souffle" recipe from Food.com. [Images] character(0) [RecipeCategory] Corn [Keywords] ["Vegetable", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["2", "1", "4", "16", "4", "2"] [RecipeIngredientParts] ["whole kernel corn", "eggs", "sour cream", "sugar"] [AggregatedRating] 4.5 [ReviewCount] 6.0 [Calories] 2339.8 [FatContent] 120.4 [SaturatedFatContent] 62.4 [CholesterolContent] 992.8 [SodiumContent] 4377.2 [CarbohydrateContent] 295.8 [FiberContent] 17.5 [SugarContent] 106.1 [ProteinContent] 59.6 [RecipeServings] nan [RecipeYield] 1 13 x 9 inch sheet pan [RecipeInstructions] Combine all ingredients in a big bowl. Pour into a greased 13 x 9 inch pan. Bake 350 degrees for 40-50 minutes.
[Name] Chicken Honey Glazed [AuthorId] 8377 [AuthorName] Kathy228 [CookTime] PT1H30M [PrepTime] PT10M [TotalTime] PT1H40M [DatePublished] 2001-06-18T11:20:00Z [Description] Make and share this Chicken Honey Glazed recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "High Protein", "Healthy", "High In...", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["3", NA, NA, "1/2", "1/2", "1", "1"] [RecipeIngredientParts] ["skinless chicken breasts", "flour", "honey", "lemon juice", "soy sauce", "olive oil", "butter"] [AggregatedRating] 4.0 [ReviewCount] 10.0 [Calories] 484.9 [FatContent] 7.4 [SaturatedFatContent] 1.4 [CholesterolContent] 136.9 [SodiumContent] 491.3 [CarbohydrateContent] 50.4 [FiberContent] 0.3 [SugarContent] 47.5 [ProteinContent] 55.5 [RecipeServings] 3.0 [RecipeYield] nan [RecipeInstructions] Dredge (coat] chicken in seasoned flour. Place chicken in a greased baking pan. Bake 350 degrees for 1/2 hour. While baking, combine honey, lemon juice, soy sauce and oil. Remove chicken from oven and drizzle with honey mixture. Bake another half-hour (approx.] or 'til desired doneness, basting occasionally.
[Name] Banana Split Cake [AuthorId] 11295 [AuthorName] ThatJodiGirl [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2001-06-18T11:23:00Z [Description] Make and share this Banana Split Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Pineapple", "Tropical Fruits", "Fruit", "< 60 Mins", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["1", "2", "3 2/3", "1/2", "1", "2", "1", NA, NA] [RecipeIngredientParts] ["bananas", "milk", "pineapple", "instant banana pudding mix", "Cool Whip", "maraschino cherry"] [AggregatedRating] 4.5 [ReviewCount] 11.0 [Calories] 169.6 [FatContent] 5.4 [SaturatedFatContent] 2.0 [CholesterolContent] 9.6 [SodiumContent] 298.0 [CarbohydrateContent] 28.6 [FiberContent] 1.6 [SugarContent] 18.4 [ProteinContent] 3.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Make cake according to directions on box.", "Pour into greased 13 x 9 inch baking pan.", "Drain pineapple, set juice aside.", "Slice bananas crosswise and soak in reserved pineapple juice.", "Set aside.", "While the cake is cooling, prepare the pudding mixes using the 3 2/3 cups milk.", "Fold in pineapple.", "Spread pudding mixture over cooled cake; lay sliced bananas over pudding.", "Spread Cool Whip over this and drizzle hot fudge over this.", "Sprinkle with nuts.", "Place maraschino cherries on each serving." ]
[Name] Red Lobster Cheddar Bay Biscuits Copycat [AuthorId] 11295 [AuthorName] ThatJodiGirl [CookTime] PT8M [PrepTime] PT10M [TotalTime] PT18M [DatePublished] 2001-06-18T11:24:00Z [Description] Make and share this Red Lobster Cheddar Bay Biscuits Copycat 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/94/94/A41CNqEuTTKbFKSkb6a9_CB%205%20-%20final_3.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/94/94/JZFv9T0BRemsSQLYhvPD_CB%206%20-%20final_4.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/94/94/lab9OIt5TJ2IopKIiSfU_image.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/94/94/4ouUD3arSVeWDrVuxGhM_CB%203%20-%20final_1.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/94/94/pic6ZNrAv.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/94/94/picgC8n5X.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/94/94/y1OwhMb8QImI9L2r1W4I_15E6C022-8E4A-4088-9038-70B7916F159A.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/94/94/Puy4UrX0R3KlJ7jQlLe0_CB%204%20-%20final_2.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/94/94/vnGnPzKTlyDNcHMcyKsQ_received_1573338729604837.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/94/94/ztwIJUYZSCm7L7K8UdRW-photo-5.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/94/94/3z8xSZWSQuUAkXaw5zie-photo-4.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/94/94/pics9Pir6.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/94/94/picNczeHy.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/94/94/picw3ZyrJ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/94/94/picqyRbHF.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/94/94/picdoAtwq.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/94/94/picytOgC5.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/94/94/picnOWMjK.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/94/94/picI4YNTC.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/94/94/picefOIqR.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/94/94/picsQ2vSX.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/94/94/picUYZjQp.jpg" ] [RecipeCategory] Breads [Keywords] ["< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "2/3", "1/2", "1/2", "1/4"] [RecipeIngredientParts] ["Bisquick", "milk", "cheddar cheese", "butter", "margarine", "garlic powder"] [AggregatedRating] 5.0 [ReviewCount] 192.0 [Calories] 280.5 [FatContent] 19.5 [SaturatedFatContent] 10.5 [CholesterolContent] 41.4 [SodiumContent] 479.0 [CarbohydrateContent] 21.4 [FiberContent] 0.7 [SugarContent] 3.8 [ProteinContent] 5.1 [RecipeServings] 8.0 [RecipeYield] 15 biscuits [RecipeInstructions] Heat oven to 450 degrees. Mix bisquick, milk and cheese until a soft dough forms. Drop by spoonfuls onto an ungreased cookie sheet. Bake 6-8 minutes or until golden brown. Mix butter or margarine and garlic powder. Brush mixture over warm biscuits before removing from cookie sheet.
[Name] Stuffed Reuben Sandwiches [AuthorId] 11295 [AuthorName] ThatJodiGirl [CookTime] PT16M [PrepTime] PT20M [TotalTime] PT36M [DatePublished] 2001-06-18T11:26:00Z [Description] Make and share this Stuffed Reuben Sandwiches recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Meat", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "3", "8", "1/2", "1/2", "1", NA] [RecipeIngredientParts] ["Dijon mustard", "corned beef", "swiss cheese", "sauerkraut", "egg"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 297.5 [FatContent] 16.0 [SaturatedFatContent] 5.2 [CholesterolContent] 57.8 [SodiumContent] 1043.7 [CarbohydrateContent] 26.3 [FiberContent] 0.8 [SugarContent] 4.6 [ProteinContent] 11.9 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Heat oven to 375°F.", "Separate dough into 8 biscuits.", "Press or roll each biscuit to form a 5 inch round circle.", "Spread about 1 teaspoon Dijon mustard on each biscuit.", "Place 1 ounce corned beef, 1 Tablespoon sauerkraut and 1 Tablespoon cheese in center of each biscuit.", "Fold in half; seal edges.", "Prick top with a fork to allow steam to escape.", "Place on ungreased cookie sheet.", "Brush tops with egg.", "Bake at 375°F for 13-16 minutes or until golden brown.", "Dip into thousand island dressing and enjoy!" ]
[Name] Porcupine Meatballs [AuthorId] 11295 [AuthorName] ThatJodiGirl [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2001-06-18T11:27:00Z [Description] Make and share this Porcupine Meatballs recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Potluck", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1/4", "1", "2", "1", "1/4", "1"] [RecipeIngredientParts] ["ground beef", "egg", "onion", "salt", "garlic powder", "black pepper", "Worcestershire sauce"] [AggregatedRating] 5.0 [ReviewCount] 14.0 [Calories] 480.7 [FatContent] 25.9 [SaturatedFatContent] 8.2 [CholesterolContent] 130.0 [SodiumContent] 1245.1 [CarbohydrateContent] 35.0 [FiberContent] 1.9 [SugarContent] 9.0 [ProteinContent] 26.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Lightly beat egg with a fork, then add a heaping tablespoon of the soup and mix lightly.", "Mix in rice, onion, salt, pepper and garlic powder.", "Stir in the ground beef and mix well with hands.", "Form mixture into 1 1/2 inch round meatballs.", "Coat a large skillet over medium heat with oil.", "Cook meatballs and brown on all sides.", "Combine remaining soup with Worcestershire (you can increase or decrease Worcestershire to your liking] Stir until smooth, then spoon over meatballs.", "Cover with lid and simmer for 20-30 minutes , stirring every few minutes." ]
[Name] Chicken and Broccoli Braid [AuthorId] 11295 [AuthorName] ThatJodiGirl [CookTime] PT28M [PrepTime] PT20M [TotalTime] PT48M [DatePublished] 2001-06-18T11:30:00Z [Description] This is an excellent recipe using chicken and broccoli. It is way easier than it looks after you have prepared it. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/94/97/pico4UgSn.jpg" [RecipeCategory] Breads [Keywords] ["Chicken", "Poultry", "Cheese", "Vegetable", "Meat", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "1/2", "1", "2", "2", "2", "1", "1", "1", "1/2", "1/4", "1/4"] [RecipeIngredientParts] ["chicken meat", "red bell pepper", "cheddar cheese", "dried dill weed", "fresh broccoli", "garlic", "mayonnaise", "salt", "onion"] [AggregatedRating] 5.0 [ReviewCount] 21.0 [Calories] 573.9 [FatContent] 17.2 [SaturatedFatContent] 6.5 [CholesterolContent] 95.5 [SodiumContent] 930.4 [CarbohydrateContent] 83.1 [FiberContent] 7.2 [SugarContent] 7.9 [ProteinContent] 21.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 375 degrees. In a large bowl, toss together chicken, broccoli, red bell pepper, garlic, cheddar cheese, mayonnaise, dill weed, salt, almonds and onion. Unroll crescent roll dough, and arrange flat on a medium baking sheet. Pinch together perforations to form a single sheet of dough. Using a knife or scissors, cut 1 inch wide strips in towards the center, with the cut strips forming a fringe down each side. Spread the chicken mixture along the center strip. Fold the side strips over chicken mixture, alternating strips from each side. Pinch or twist to seal. Brush braided dough with the egg white. Bake in the preheated oven 25-28 minutes , or until golden brown.
[Name] Lemon tartlets [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2001-06-18T11:34:00Z [Description] Make and share this Lemon tartlets recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 30 Mins", "Oven", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["170", "115", "2", "3", NA, NA] [RecipeIngredientParts] ["sugar", "unsalted butter", "lemons, juice and rind of", "eggs", "icing sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 141.9 [FatContent] 9.0 [SaturatedFatContent] 5.3 [CholesterolContent] 73.5 [SodiumContent] 18.6 [CarbohydrateContent] 14.3 [FiberContent] 0.0 [SugarContent] 14.3 [ProteinContent] 1.6 [RecipeServings] 12.0 [RecipeYield] 12 tartlets [RecipeInstructions] Use ready made short pastry for this recipe. Place sugar,butter,rind and strained lemon juice into a saucepan cook slowly until sugar and butter is melted. Add the beaten eggs and cook until mixture is thick. Keep covered in fridge or put into clean jars with tight fitting lid. --------Pastry------. Cut out tartlets slightly larger than your tartlet tin. Bake blind for approx. 10 minutes at 175C degrees. Fill with lemon curd and return to the oven for another 10 minutes. Serve dusted with icing sugar.
[Name] Raspberry-Lime Iced Tea [AuthorId] 10896 [AuthorName] A.M. Collins [CookTime] PT10M [PrepTime] PT30M [TotalTime] PT40M [DatePublished] 2001-06-18T11:36:00Z [Description] Make and share this Raspberry-Lime Iced Tea 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/94/99/Z5kCNBUSrWbZTD0POxVN_26.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/94/99/AA4DOyeR7yBjU1kLyMPQ_27.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/94/99/01492819066.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/94/99/8xjzqA3jToe9JcK0ZTqd_28.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/94/99/picvxUKiA.jpg"] [RecipeCategory] Beverages [Keywords] ["Raspberries", "Berries", "Fruit", "Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "6", "1/4", "4"] [RecipeIngredientParts] ["raspberries", "sugar", "lime juice", "black tea"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 68.8 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.6 [CarbohydrateContent] 17.6 [FiberContent] 2.0 [SugarContent] 14.1 [ProteinContent] 0.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Place all ingredients except tea in a food processor and process until very smooth. Strain through a fine sieve or cheesecloth. Whisk into tea. Some people prefer more sugar Serve over ice.
[Name] Lady Marmalade Chicken [AuthorId] 10896 [AuthorName] A.M. Collins [CookTime] PT40M [PrepTime] PT30M [TotalTime] PT1H10M [DatePublished] 2001-06-18T11:40:00Z [Description] A delicious treat that goes well at dinner parties. Adapted from a Seattle Times newspaper food section. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/95/00/picMfoikG.jpg" [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "2", "1", "2", "1", "4"] [RecipeIngredientParts] ["Dijon mustard", "orange marmalade", "lime juice", "olive oil", "chicken breasts"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 290.6 [FatContent] 14.8 [SaturatedFatContent] 4.0 [CholesterolContent] 92.8 [SodiumContent] 182.2 [CarbohydrateContent] 7.5 [FiberContent] 0.4 [SugarContent] 6.2 [ProteinContent] 30.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Combine mustard, marmalade, jalapeno, lime juice and oil. If mixture isn't hot enough to your taste add a little cayenne pepper. Wash chicken and pat dry. Cut a pocket in the side of each breast and spoon in a little of the mustard sauce. Baste the tops of the chicken with the sauce. Place chicken on a rack in a roasting pan. Bake in a preheated pan for 40 minutes or until chicken is no longer pink. Baste once during the cooking time with the sauce.
[Name] Cheesy Beef & Bean Casserole [AuthorId] 10951 [AuthorName] Mary Butterfield [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2001-06-18T11:43:00Z [Description] Make and share this Cheesy Beef & Bean Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] Cheese [Keywords] ["Beans", "Meat", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1"] [RecipeIngredientParts] ["ground beef", "Cheese Whiz", "onion"] [AggregatedRating] 1.0 [ReviewCount] 1.0 [Calories] 351.1 [FatContent] 17.4 [SaturatedFatContent] 6.8 [CholesterolContent] 77.1 [SodiumContent] 433.6 [CarbohydrateContent] 24.2 [FiberContent] 4.6 [SugarContent] 10.4 [ProteinContent] 26.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 350°F. Saute onion and ground beef until beef is browned and onion is translucent. Mix ground beef mixture with cheese and baked beans. Put in casserole dish and bake 30 minutes.
[Name] Rolled microwave pavlova [AuthorId] 11195 [AuthorName] Wilz3075 [CookTime] PT3M [PrepTime] PT15M [TotalTime] PT18M [DatePublished] 2001-06-18T11:45:00Z [Description] looks like a rolled sponge, tastes different to a traditional pavlova but is quicker and easier to make. I stumbled across this recipe by mistake. It can be frozen for up to 3 days, take out and thaw an hour before serving if frozen [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "Low Protein", "Kid Friendly", "Spring", "Summer", "Winter", "Christmas", "Thanksgiving", "Microwave", "< 30 Mins", "Freezer", "Easy"] [RecipeIngredientQuantities] ["3", "3", "1/2", "1/2", "1"] [RecipeIngredientParts] "caster sugar" [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 132.6 [FatContent] 8.2 [SaturatedFatContent] 5.6 [CholesterolContent] 22.1 [SodiumContent] 51.2 [CarbohydrateContent] 13.2 [FiberContent] 0.7 [SugarContent] 9.1 [ProteinContent] 2.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Beat egg whites and castor sugar till stiff peaks form. Spread onto lunchpaper placed over microwave tray forming a round. Cook on high for 3 minutes (850 watt microwave used]. Let cool. On another lunchpaper or baking paper spread out browned coconut enough to go over base of cooked egg white sugar mixture. Place egg white mixture over top of coconut. Spread with whipped cream and fruit mixture. Using the lunch paper roll carefully like rolling up a towel.
[Name] Pistachio Pudding Supreme Aka Watergate Salad [AuthorId] 11295 [AuthorName] ThatJodiGirl [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2001-06-18T11:50:00Z [Description] My mother used to make this wonderful dessert for any holiday, and it is now one of my "comfort" foods! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/95/03/pickADVMe.jpg" [RecipeCategory] Dessert [Keywords] ["Pineapple", "Tropical Fruits", "Fruit", "Kid Friendly", "Potluck", "Christmas", "Hanukkah", "Thanksgiving", "Weeknight", "For Large Groups", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "2", "2"] [RecipeIngredientParts] ["Cool Whip", "cream cheese", "pineapple", "walnuts", "colored miniature marshmallows", "instant pistachio pudding mix"] [AggregatedRating] 5.0 [ReviewCount] 17.0 [Calories] 134.7 [FatContent] 10.6 [SaturatedFatContent] 5.0 [CholesterolContent] 12.5 [SodiumContent] 43.5 [CarbohydrateContent] 9.4 [FiberContent] 0.6 [SugarContent] 7.1 [ProteinContent] 1.9 [RecipeServings] 20.0 [RecipeYield] nan [RecipeInstructions] Mix all ingredients in a large serving bowl, until well combined. Refrigerate for 1 hour before serving.
[Name] Open Faced Cucumber Sandwiches [AuthorId] 9808 [AuthorName] Joanne Johnson [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2001-06-18T11:54:00Z [Description] This is a really quick to fix appetizer for drop in guests or to take to potlucks! My kids love these so I always keep some made up in the fridge for a quick snack. [Images] character(0) [RecipeCategory] Spreads [Keywords] ["Lunch/Snacks", "Vegetable", "Kid Friendly", "Potluck", "< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1 -2", NA] [RecipeIngredientParts] ["cream cheese", "cucumber", "paprika"] [AggregatedRating] 4.5 [ReviewCount] 9.0 [Calories] 142.8 [FatContent] 4.7 [SaturatedFatContent] 2.3 [CholesterolContent] 10.4 [SodiumContent] 303.2 [CarbohydrateContent] 20.8 [FiberContent] 2.5 [SugarContent] 1.8 [ProteinContent] 4.3 [RecipeServings] nan [RecipeYield] 24-36 individual appetizers [RecipeInstructions] In a mixing bowl, beat cream cheese and salad dressing mix until combined. Spread cream cheese mixture over cocktail bread slices Top each slice with a slice of cucumber. Sprinkle with paprika (optional].
[Name] BBQ Cantonese Pork Tenderloin [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT5H [PrepTime] PT10M [TotalTime] PT5H10M [DatePublished] 2001-06-18T11:57:00Z [Description] Make and share this BBQ Cantonese Pork Tenderloin 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/95/05/picyIh4s7.jpg" [RecipeCategory] Pork [Keywords] ["Meat", "Chinese", "Asian", "Very Low Carbs", "High Protein", "Healthy", "High In...", "Weeknight", "Broil/Grill", "Oven"] [RecipeIngredientQuantities] ["3", "1/4", "1", "2", "1", "1", "3", NA] [RecipeIngredientParts] ["hoisin sauce", "dark soy sauce", "dry sherry", "garlic", "fresh ginger", "brown sugar", "salt"] [AggregatedRating] 5.0 [ReviewCount] 11.0 [Calories] 304.1 [FatContent] 8.3 [SaturatedFatContent] 2.7 [CholesterolContent] 147.8 [SodiumContent] 931.5 [CarbohydrateContent] 5.4 [FiberContent] 0.3 [SugarContent] 3.2 [ProteinContent] 48.5 [RecipeServings] 6.0 [RecipeYield] 10 Buffet servings [RecipeInstructions] Combine all the marinade ingredients in a large Zip lock bag. Place bag in a bowl. Put Pork in the bag and seal. Let stand at room temperature for 4 hours (if you wish to marinate longer or if it is a hot day marinate in the fridge] Turn the bag often Reserve the marinade for basting Cook meat about 4 inches from the heat source. If you wish, you can broil in your oven if you do not want to BBQ Turn often to brown the meat evenly and cook until crisp,basting often. About 40 min but it depends on the thickness of the tenderloin so check internal temp with your meat thermometer to be sure you do not over cook it. Slice pork thinly and serve immediately.
[Name] Easiest Frito Casserole [AuthorId] 10951 [AuthorName] Mary Butterfield [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2001-06-18T12:03:00Z [Description] Make and share this Easiest Frito Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] Cheese [Keywords] ["Beans", "Meat", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1", "1", "1", "1", NA] [RecipeIngredientParts] ["ground beef", "cheddar cheese", "sour cream"] [AggregatedRating] 4.5 [ReviewCount] 15.0 [Calories] 716.6 [FatContent] 56.3 [SaturatedFatContent] 29.1 [CholesterolContent] 188.5 [SodiumContent] 938.4 [CarbohydrateContent] 17.3 [FiberContent] 5.0 [SugarContent] 5.7 [ProteinContent] 37.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Mix Ground Beef with Chili. Layer in 9x13 Pan: Fritos, Meat/Chili Mixture, Cheddar Cheese. Bake for 25 minutes at 350 degrees. Top with taco sauce, sour cream, and fritos to taste when serving.
[Name] Hamburger Pie [AuthorId] 10951 [AuthorName] Mary Butterfield [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2001-06-18T12:04:00Z [Description] Make and share this Hamburger Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Beans", "Vegetable", "Meat", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1", "4", NA] [RecipeIngredientParts] ["ground beef", "onion", "pinto beans", "potatoes", "cheddar cheese"] [AggregatedRating] 4.0 [ReviewCount] 5.0 [Calories] 551.9 [FatContent] 17.9 [SaturatedFatContent] 6.8 [CholesterolContent] 77.1 [SodiumContent] 88.9 [CarbohydrateContent] 63.8 [FiberContent] 13.7 [SugarContent] 2.4 [ProteinContent] 34.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Sauté onions and ground beef until ground beef is done- drain grease. Add pinto beans. Spread mixture into a baking dish. Cover with your mashed potatoes and cheese. Bake at 350°F until heated through and cheese is melted.
[Name] Key Lime Pound Cake [AuthorId] 2178 [AuthorName] troyh [CookTime] PT1H15M [PrepTime] PT20M [TotalTime] PT1H35M [DatePublished] 2001-06-18T13:30:00Z [Description] Make and share this Key Lime Pound Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1", "2", "2", "1", "5", "1/4", "2", "1/2", "1/2", "1"] [RecipeIngredientParts] ["sugar", "butter", "margarine", "key lime juice", "lime rind", "vanilla", "eggs", "sour cream", "flour", "baking soda", "confectioners' sugar", "key lime juice"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 400.3 [FatContent] 18.5 [SaturatedFatContent] 10.9 [CholesterolContent] 120.7 [SodiumContent] 221.8 [CarbohydrateContent] 54.7 [FiberContent] 0.6 [SugarContent] 38.5 [ProteinContent] 5.0 [RecipeServings] 12.0 [RecipeYield] 1 cake [RecipeInstructions] Preheat oven to 350 degrees (F]. In a large bowl, using an electric mixer, cream together the sugar and butter. Beat until light and fluffy. Add key lime juice, lime rind and vanilla. Add one egg at a time, mixing well after each addition. Mix in sour cream. Sift in flour and baking soda. Mix to blend thoroughly. Spoon batter into a greased 10\" Bundt pan or tube pan. Bake for 60-65 minutes, or until a skewer inserted into the center comes out clean. Cool on a wire rack for 15-20 minutes before turning cake out of pan. Meanwhile, make the glaze by combining confectioners' sugar and key lime juice. Mix until smooth. Pour glaze over warm cake. Let cool completely before serving.
[Name] Apple Jack [AuthorId] 2178 [AuthorName] troyh [CookTime] nan [PrepTime] PT1M [TotalTime] PT1M [DatePublished] 2001-06-18T13:34:00Z [Description] Make and share this Apple Jack recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Apple", "Fruit", "Vegan", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "6"] [RecipeIngredientParts] "spiced apple cider" [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 139.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.0 [CarbohydrateContent] 0.1 [FiberContent] 0.0 [SugarContent] 0.1 [ProteinContent] 0.0 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Mix ingredients with ice in a glass. Garnish with a Fresh Orange studded with Cloves.
[Name] Apple Jack [AuthorId] 2178 [AuthorName] troyh [CookTime] nan [PrepTime] PT1M [TotalTime] PT1M [DatePublished] 2001-06-18T13:36:00Z [Description] Make and share this Apple Jack recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Apple", "Fruit", "Vegan", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/2"] [RecipeIngredientParts] "Bourbon" [AggregatedRating] nan [ReviewCount] nan [Calories] 41.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.1 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Serve over ice in a Rocks glass. Garnish with a sprinkle of cinnamon.
[Name] Lemonade Scones [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2001-06-18T13:37:00Z [Description] Make and share this Lemonade Scones 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/95/11/picWg49Q1.jpg" [RecipeCategory] Scones [Keywords] ["Quick Breads", "Breads", "Healthy", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["2", "1/4", "1/2", "125", "125"] [RecipeIngredientParts] ["self raising flour", "caster sugar", "salt"] [AggregatedRating] 3.5 [ReviewCount] 7.0 [Calories] 197.5 [FatContent] 5.8 [SaturatedFatContent] 3.5 [CholesterolContent] 20.4 [SodiumContent] 152.1 [CarbohydrateContent] 32.6 [FiberContent] 0.9 [SugarContent] 8.4 [ProteinContent] 3.5 [RecipeServings] 8.0 [RecipeYield] 8 scones [RecipeInstructions] Preheat oven to 220C degrees. Place dry ingredients into a large mixing bowl and combine well. Add cream and lemonade and mix to form a soft dough. Turn out onto a floured board and knead lightly. Press dough gently with your hands and pat until it is approximately 3/4 inch thick. Using a round cutter cut out 8 scones. Arrange on baking tray, brushing tops with a little milk. Bake for 10-15 minutes until tops are lightly browned.
[Name] Lamingtons [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2001-06-18T13:43:00Z [Description] Make and share this Lamingtons 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/95/12/picQu0YrR.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/95/12/picoRwNty.jpg"] [RecipeCategory] Dessert [Keywords] ["Healthy", "Weeknight", "No Cook", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "2", "2", "6", "350", "3", "500", "1 1/2", NA] [RecipeIngredientParts] ["raspberry Jell-O gelatin", "butter", "boiling water", "icing sugar", "vanilla essence"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 329.9 [FatContent] 6.1 [SaturatedFatContent] 4.3 [CholesterolContent] 47.6 [SodiumContent] 139.8 [CarbohydrateContent] 67.0 [FiberContent] 1.4 [SugarContent] 53.8 [ProteinContent] 3.3 [RecipeServings] 12.0 [RecipeYield] 12-16 small lamingtons [RecipeInstructions] ----Red----. Prepare jelly according to packet instructions. Cover and leave to cool for 1 hour (approx] You will need to use it before it turns to jelly. ----Chocolate----. Melt butter, add cocoa dissolved in boiling water. Mix in sifted icing sugar, add vanilla, and beat well. -----Cake--------. Cut sponge in to smallish squares. Place coconut into shallow bowl. Dip half of the sponge squares in the chocolate icing turning to coat evenly on all sides. Dip immediately into coconut covering all sides. Dip the remaining squares in the red jelly and cover with the coconut. Leave to dry on cake rack then store in air tight container for up to 2 days. To serve, split and fill with whipped cream.
[Name] Creamy cold potato soup (Vichyssoise) [AuthorId] 10896 [AuthorName] A.M. Collins [CookTime] PT2H [PrepTime] PT40M [TotalTime] PT2H40M [DatePublished] 2001-06-18T13:47:00Z [Description] Make and share this Creamy cold potato soup (Vichyssoise) 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/95/13/U8ATU8FFT16QTld58lFB_DSC_0434.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/95/13/M4uavayGRa2lMN8M8jV0_DSC_0427.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/95/13/LOEoSDLBQGKdqI0sGn7c_DSC_0426.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/95/13/ONt3zkVFQOJCg8l7DeFg_DSC_0428.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/95/13/picxbPodd.jpg"] [RecipeCategory] Potato [Keywords] ["Vegetable", "European", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "5", "1", "1/4 - 1/2", "2", "1/2", "2", NA] [RecipeIngredientParts] ["potato", "leeks", "onion", "butter", "heavy cream", "chives"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 247.2 [FatContent] 15.3 [SaturatedFatContent] 9.5 [CholesterolContent] 47.5 [SodiumContent] 95.2 [CarbohydrateContent] 26.0 [FiberContent] 3.3 [SugarContent] 4.3 [ProteinContent] 3.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Heat butter in dutch oven or heavy deep pan. Saute the leeks and onion-cook gently, stirring frequently until golden. Add broth and potatoes. Boil gently, uncovered for 30-45 minutes. Let cool and run through a processor until smooth. You may need to do this in two batches. Put mixture in large bowl and refrigerate. Chill for about 20 minutes. When cold stir in cream, chives salt and pepper. If too thick add some milk. Consistency should be somewhat thinner than pan cake batter. Serve cold.
[Name] Mini Elephant Ears [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT2H1M [PrepTime] PT0S [TotalTime] PT2H1M [DatePublished] 2001-06-18T13:52:00Z [Description] Make and share this Mini Elephant Ears recipe from Food.com. [Images] character(0) [RecipeCategory] Healthy [Keywords] ["Weeknight", "Deep Fried", "< 4 Hours"] [RecipeIngredientQuantities] ["20", "1/2", "1", NA, "3"] [RecipeIngredientParts] ["sugar", "ground cinnamon", "butter", "margarine"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 7031.7 [FatContent] 180.7 [SaturatedFatContent] 57.8 [CholesterolContent] 791.6 [SodiumContent] 8605.9 [CarbohydrateContent] 1174.3 [FiberContent] 42.1 [SugarContent] 100.0 [ProteinContent] 170.7 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Thaw dough at room temperature for about 2 hours. Mix the sugar and cinnamon together. Set aside. Heat about 1 inch of oil in a skillet or deep-fat fryer to 375 degrees. Stretch or roll each piece of dough into a flat ear shape. Fry a few at a time for 1 1/2 minutes per side or until browned. Drain on paper towels. Brush with melted butter and sprinkle generous 1 1/4 tsp of the cinnamon-sugar mixture on each ear.
[Name] Rice Payasam [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT20M [PrepTime] PT0S [TotalTime] PT20M [DatePublished] 2001-06-18T13:54:00Z [Description] Make and share this Rice Payasam recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["2", "4", "2", "1", "1", "1 1/2", "1/4"] [RecipeIngredientParts] ["basmati rice", "milk", "evaporated milk", "sugar", "cardamom powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2968.9 [FatContent] 38.9 [SaturatedFatContent] 14.1 [CholesterolContent] 68.3 [SodiumContent] 330.6 [CarbohydrateContent] 612.6 [FiberContent] 15.4 [SugarContent] 303.8 [ProteinContent] 49.7 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Soak rice for 15 minutes. Allow the milk and coconut extract to boil. Add the soaked rice and cook. After it is cooked, add sugar, cardamom powder and almonds and let it boil for 5 minutes. Add the evaporated milk and let it boil.
[Name] Norwegian Smoked Salmon Appetizer [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2001-06-18T13:59:00Z [Description] Make and share this Norwegian Smoked Salmon Appetizer recipe from Food.com. [Images] character(0) [RecipeCategory] Short Grain Rice [Keywords] ["Rice", "Norwegian", "Scandinavian", "European", "Winter", "< 15 Mins"] [RecipeIngredientQuantities] ["150", "60", "25", "20", "10", "10", "5", "50", NA, NA] [RecipeIngredientParts] ["fresh salmon", "arborio rice", "heavy cream", "porcini mushrooms", "cucumbers", "shallots", "black caviar", "salsa"] [AggregatedRating] nan [ReviewCount] nan [Calories] 609.0 [FatContent] 23.4 [SaturatedFatContent] 8.6 [CholesterolContent] 394.9 [SodiumContent] 834.7 [CarbohydrateContent] 53.1 [FiberContent] 2.2 [SugarContent] 1.5 [ProteinContent] 46.9 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Place the rice in the center. Arrange the pan fried salmon slice on top of the risotto. Spoon the salsa between the fish slice. Spread Caviar around the fish and serve.
[Name] Stovies [AuthorId] 11458 [AuthorName] davie [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2001-06-21T08:40:00Z [Description] Make and share this Stovies recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Potato", "Vegetable", "Meat", "Scottish", "European", "Winter", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2", "2", "1", "1"] [RecipeIngredientParts] ["potatoes", "corned beef", "salt"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 416.5 [FatContent] 0.5 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 613.6 [CarbohydrateContent] 94.9 [FiberContent] 12.1 [SugarContent] 7.1 [ProteinContent] 10.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cut potatoes roughly and add to boiling water. Add salt. When potatoes are soft, drain the water and mash. Add the roughly chopped onions and all the corn beef and mash all ingredients together. return to low heat stirring continuously. After 10 minutes it should be ready. SOME SHOULD HAVE BURNT TO THE POT (THE BEST BIT] BUT MAKES WASHING THE POT A PAIN!!!
[Name] 30 Second Sandwich [AuthorId] 11458 [AuthorName] davie [CookTime] PT1M [PrepTime] PT1M [TotalTime] PT2M [DatePublished] 2001-06-21T08:42:00Z [Description] Make and share this 30 Second Sandwich 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/95/18/picYoxIFS.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/95/18/pic81e5q7.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/95/18/picvuJBYF.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Cheese", "High In...", "Microwave", "< 15 Mins", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["2", "1"] [RecipeIngredientParts] "cheese" [AggregatedRating] 4.0 [ReviewCount] 35.0 [Calories] 321.0 [FatContent] 15.5 [SaturatedFatContent] 9.1 [CholesterolContent] 36.4 [SodiumContent] 804.2 [CarbohydrateContent] 30.0 [FiberContent] 1.2 [SugarContent] 2.1 [ProteinContent] 15.0 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] "Put the cheese between the two slices of bread and microwave for 30 seconds."
[Name] Hamburger Casserole for Crock Pot [AuthorId] 10951 [AuthorName] Mary Butterfield [CookTime] PT4H [PrepTime] PT10M [TotalTime] PT4H10M [DatePublished] 2001-06-21T08:46:00Z [Description] Make and share this Hamburger Casserole for Crock Pot recipe from Food.com. [Images] character(0) [RecipeCategory] Beans [Keywords] ["Vegetable", "Meat", "Weeknight", "Oven"] [RecipeIngredientQuantities] ["3", "4", "0.5", "3", "1", NA, "2", "1", "1"] [RecipeIngredientParts] ["potatoes", "carrots", "onions", "hamburger", "celery", "tomato juice"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 547.8 [FatContent] 13.9 [SaturatedFatContent] 5.2 [CholesterolContent] 76.1 [SodiumContent] 636.8 [CarbohydrateContent] 75.5 [FiberContent] 10.7 [SugarContent] 17.5 [ProteinContent] 32.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Place vegetables in crock pot (layer in order]. Season each layer with salt and pepper to taste. Add hamburger to vegetables in crock pot. Mix juice and soup and pour over hamburger. Cook covered on low for 6 hours or on high for 4 hours.
[Name] Carrot and Raisin Salad [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-06-21T08:52:00Z [Description] Make and share this Carrot and Raisin Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/4", "2", "2"] [RecipeIngredientParts] ["carrot", "raisins"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 98.3 [FatContent] 2.8 [SaturatedFatContent] 2.5 [CholesterolContent] 0.0 [SodiumContent] 54.4 [CarbohydrateContent] 18.7 [FiberContent] 2.4 [SugarContent] 13.0 [ProteinContent] 1.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Grate carrots Cook raisins in orange juice to swell, then cool. Mix raisins and carrots. Add coconut and chill in nice serving bowl.
[Name] Custard Halwa [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2001-06-21T09:03:00Z [Description] Make and share this Custard Halwa recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["3", "2", "1/3", NA] [RecipeIngredientParts] ["milk", "sugar", "cashew nuts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 181.6 [FatContent] 6.7 [SaturatedFatContent] 4.2 [CholesterolContent] 25.6 [SodiumContent] 89.7 [CarbohydrateContent] 25.2 [FiberContent] 0.0 [SugarContent] 16.6 [ProteinContent] 6.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Mix custard powder in half cup cold milk (boiled and cooled milk]. Heat remaining milk with sugar in a heavy bottomed vessel. Once sugar melts and milk comes to a boil, reduce heat. Pour dissolved custard mixture. Stir well so that no lumps remain. Cook till it becomes slightly transparent and shiny. When it sticks to the vessel, add ghee. Remove from heat when halwa consistency is reached. Decorate with chopped cashewnuts.
[Name] Bananas Foster [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2001-06-21T09:06:00Z [Description] Make and share this Bananas Foster recipe from Food.com. [Images] character(0) [RecipeCategory] Fruit [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "2", "1", "2"] [RecipeIngredientParts] ["bananas", "brown sugar", "butter", "rum", "brandy"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 115.0 [FatContent] 2.2 [SaturatedFatContent] 1.3 [CholesterolContent] 5.1 [SodiumContent] 16.3 [CarbohydrateContent] 22.4 [FiberContent] 2.0 [SugarContent] 14.1 [ProteinContent] 0.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Peel bananas. Slice lengthwise and place in a flat roaster. Add sugar, butter and rum. Cover and heat over medium heat for 10 minutes. Reduce heat and cook for 15 minutes more.
[Name] Peachy Crock Pot Pork Chops [AuthorId] 10951 [AuthorName] Mary Butterfield [CookTime] PT6M [PrepTime] PT10M [TotalTime] PT16M [DatePublished] 2001-06-21T09:12:00Z [Description] Make and share this Peachy Crock Pot Pork Chops recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Fruit", "Meat", "Kid Friendly", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["6", "2", "1/2", "1", NA] [RecipeIngredientParts] character(0) [AggregatedRating] 4.5 [ReviewCount] 7.0 [Calories] 548.8 [FatContent] 28.4 [SaturatedFatContent] 8.3 [CholesterolContent] 112.6 [SodiumContent] 113.6 [CarbohydrateContent] 37.7 [FiberContent] 2.0 [SugarContent] 28.3 [ProteinContent] 34.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Baste each side of pork chops with peach preserves; place in crock pot. Add peaches and reserved syrup. Cook on low 6-8 hours. Garnish with extra peaches when serving.
[Name] Holland Dutch Rolls [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT50M [PrepTime] PT25M [TotalTime] PT1H15M [DatePublished] 2001-06-21T09:15:00Z [Description] Make and share this Holland Dutch Rolls recipe from Food.com. [Images] character(0) [RecipeCategory] Low Cholesterol [Keywords] ["Healthy", "Kid Friendly", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "2", "2", "1/4", "3", "9 -10", "1", "1", "1", "3/4", "1", "1", "1/2"] [RecipeIngredientParts] ["active dry yeast", "water", "milk", "unsalted butter", "sugar", "flour", "olive oil", "sugar", "active dry yeast", "salt", "olive oil", "water"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 485.1 [FatContent] 8.9 [SaturatedFatContent] 3.9 [CholesterolContent] 15.9 [SodiumContent] 219.5 [CarbohydrateContent] 87.0 [FiberContent] 3.7 [SugarContent] 4.5 [ProteinContent] 13.1 [RecipeServings] nan [RecipeYield] 12-16 rolls [RecipeInstructions] In a large bowl, sprinkle yeast over 1 cup water. Stir and let it sit for 10 minutes. Combine milk, 1 cup water, sugar and butter in a saucepan. Heat until butter has melted. Cool till it is lukewarm. Stir into yeast. Gradually add the flour and salt until dough is well combined. Knead for 3-5 minutes. Brush a bowl with half the oil. Add dough and turn over. Cover with a towel. Let it rise until double in volume ie. for about an hour. Punch down and knead briefly. Shape into rolls and place on a baking sheet, lined with parchment paper. You can sprinkle the pan with cornmeal first, if desired, for an extra crunch. Spread topping over loaves. Cover loosely. Let it rise until double for about an hour. Preheat oven to 350 deg F Cool on racks.
[Name] Crock Pot Tamale Casserole Supremo [AuthorId] 10028 [AuthorName] Jim Trebilcox [CookTime] PT12H [PrepTime] PT15M [TotalTime] PT12H15M [DatePublished] 2001-06-21T09:25:00Z [Description] Make and share this Crock Pot Tamale Casserole Supremo recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "Mexican", "Weeknight", "Oven"] [RecipeIngredientQuantities] ["1", "1/2", "1", "1", "3 1/2", "1", "1", "1", "1 1/4", "3/4", "1/2"] [RecipeIngredientParts] ["ground beef", "chorizo sausage", "whole kernel corn", "tomatoes", "black olives", "seasoning salt", "egg", "milk", "cornmeal", "cheese"] [AggregatedRating] 4.5 [ReviewCount] 17.0 [Calories] 565.6 [FatContent] 34.0 [SaturatedFatContent] 13.2 [CholesterolContent] 128.9 [SodiumContent] 1482.4 [CarbohydrateContent] 35.9 [FiberContent] 5.0 [SugarContent] 4.7 [ProteinContent] 31.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Brown the Ground Beef and Chorizo together.", "Drain most of the fat off (but the chorizo has a lot of flavor, so reserve some of the fat for flavor].", "Pre-mix the egg, milk and cornmeal.", "Except for the cheese, put all the other ingredients into the crock pot (including the meats].", "Mix them thoroughly.", "Put the cornflour-egg-milk mix on top.", "Set the Crock pot to high or low.", "Cook for 5-6 hours on high or 10-12 hours on low.", "5 or 10 minutes before serving, cover the top with the grated cheese." ]
[Name] Anzac Biscuits [AuthorId] 11498 [AuthorName] uluru [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2001-06-21T09:29:00Z [Description] This recipe has been in our family since I was a girl,it's a favorite of every household here "Down Under". My Mother made them and my grandmother too! It was a favorite with the armed forces in first world war that is why they are called Anzac Biscuits. Everyone has a different version, with added ingredients or omitting some ingredients. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/95/27/pic3fb7Rm.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/95/27/pic17rt7J.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/95/27/picXKFqRx.jpg"] [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "New Zealand", "Australian", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "3/4", "1", "1", "1", "1/2", "1", "2"] [RecipeIngredientParts] ["coconut", "flour", "bicarbonate of soda", "sugar", "butter", "golden syrup", "boiling water"] [AggregatedRating] 5.0 [ReviewCount] 20.0 [Calories] 283.7 [FatContent] 14.0 [SaturatedFatContent] 9.6 [CholesterolContent] 24.4 [SodiumContent] 195.6 [CarbohydrateContent] 38.2 [FiberContent] 2.2 [SugarContent] 21.2 [ProteinContent] 3.1 [RecipeServings] 10.0 [RecipeYield] 28-30 cookies [RecipeInstructions] Mix oats, flour, sugar and coconut together. Mix soda with boiling water and add to melted butter and syrup. Add to dry ingredients. Place 1 tablespoon of mixture on a greased tray. Bake in slow oven for 20 minutes at 160°C.
[Name] Addicting Chicken Parmesan [AuthorId] 5622 [AuthorName] Nichole Cockrill [CookTime] PT24M [PrepTime] PT15M [TotalTime] PT39M [DatePublished] 2001-06-21T09:31:00Z [Description] Make and share this Addicting Chicken Parmesan recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/95/28/picvdwfck.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/95/28/picDLUdD0.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/95/28/pic2SUzn3.jpg"] [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "European", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["4", "3/4", "1/4", "1/4", "1", "3", "1 1/3", "4", "3"] [RecipeIngredientParts] ["boneless skinless chicken breasts", "salt", "pepper", "egg", "olive oil", "mozzarella cheese", "parmesan cheese"] [AggregatedRating] 5.0 [ReviewCount] 57.0 [Calories] 643.2 [FatContent] 40.8 [SaturatedFatContent] 12.7 [CholesterolContent] 142.2 [SodiumContent] 1862.3 [CarbohydrateContent] 44.3 [FiberContent] 4.5 [SugarContent] 10.8 [ProteinContent] 24.6 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Spread a chicken cutlet out flat between two pieces of wax paper. Using a mallet or rolling pin, pound cutlet to 1/2 inch thick. Do the same with remaining cutlets. In a shallow bowl, combine bread crumbs, salt and pepper. Place beaten egg in another shallow bowl. Dip each cutlet in egg, coating lightly, then in bread crumb mixture coating lightly; set aside. In a large skillet, heat 3 tablespoons olive oil. Add cutlets and cook over medium heat for 3-4 minutes on each side, until golden. (Add more oil 1 T. at a time if needed.] Remove from skillet and set aside. Preheat oven to 350 degrees F. Pour 1 Cup spaghetti sauce into the bottom of a baking dish. Arrange cutlets in dish one layer deep. Pour remaining sauce over chicken. Top with mozzarella and parmesan cheeses. Bake for 20 minutes.
[Name] Saucy Eggs with English Muffins [AuthorId] 10951 [AuthorName] Mary Butterfield [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2001-06-21T09:40:00Z [Description] Make and share this Saucy Eggs with English Muffins recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Cheese", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["6", "1", "1/2", "1/2", "1/2", "1", "6", "3"] [RecipeIngredientParts] ["bacon", "dry mustard", "onion", "milk", "cheddar cheese", "eggs", "English muffins"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 383.1 [FatContent] 25.7 [SaturatedFatContent] 10.4 [CholesterolContent] 253.6 [SodiumContent] 840.2 [CarbohydrateContent] 19.4 [FiberContent] 1.2 [SugarContent] 2.4 [ProteinContent] 18.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Saute onions in bacon fat. Stir in milk, cream of chicken soup and mustard- heat until warm. Place sauce in greased 9x13 pan. Break eggs on top of sauce- cover with crumbled bacon. Bake for 20 minutes at 350 degrees. Place 1 egg and sauce on toasted english muffin. Sprinkle with shredded cheese.
[Name] coconut lychee rice pudding [AuthorId] 11067 [AuthorName] Malia Carl [CookTime] PT1H [PrepTime] PT2M [TotalTime] PT1H2M [DatePublished] 2001-06-21T09:42:00Z [Description] Make and share this coconut lychee rice pudding recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["White Rice", "Rice", "Coconut", "Tropical Fruits", "Fruit", "Nuts", "Hawaiian", "Kid Friendly", "Weeknight", "Stove Top", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "3", "2"] [RecipeIngredientParts] ["milk", "coconut milk", "white rice", "sugar", "lychee"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 190.7 [FatContent] 8.3 [SaturatedFatContent] 6.9 [CholesterolContent] 4.9 [SodiumContent] 23.1 [CarbohydrateContent] 25.9 [FiberContent] 0.7 [SugarContent] 1.8 [ProteinContent] 3.6 [RecipeServings] 7.0 [RecipeYield] nan [RecipeInstructions] bring milks to a boil. add rice and sugar. stir until thick. add lychee and syrup.
[Name] Zucchini Pineapple [AuthorId] 11455 [AuthorName] foxjen [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2001-06-21T09:44:00Z [Description] Make and share this Zucchini Pineapple recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/95/31/picBVw6ZD.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/95/31/picz8jJAR.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/95/31/picEgjzb1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/95/31/picYCuVy6.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/95/31/picA9BD20.jpg" ] [RecipeCategory] Lunch/Snacks [Keywords] ["Pineapple", "Tropical Fruits", "Fruit", "Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins", "Canning", "Easy"] [RecipeIngredientQuantities] ["18", "1/2", "3", "1"] [RecipeIngredientParts] ["zucchini", "lemon juice", "sugar"] [AggregatedRating] 5.0 [ReviewCount] 21.0 [Calories] 285.4 [FatContent] 0.8 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 17.7 [CarbohydrateContent] 70.6 [FiberContent] 2.1 [SugarContent] 65.7 [ProteinContent] 2.7 [RecipeServings] nan [RecipeYield] 12 pints [RecipeInstructions] Bring juices and sugar to a boil. Add squash and simmer 20 minutes. Pack and seal in hot jars and lids. Makes 12 pints of crushed pineapple. May be used as you would regular pineapple.
[Name] Bread Pudding with Whiskey Sauce [AuthorId] 5602 [AuthorName] gail coburn [CookTime] PT40M [PrepTime] PT15M [TotalTime] PT55M [DatePublished] 2001-06-24T11:52:00Z [Description] Make and share this Bread Pudding with Whiskey Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Healthy", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1", "3", "2", "2", "1", "3", "1", "1/2 - 1", "1", "2"] [RecipeIngredientParts] ["milk", "eggs", "sugar", "vanilla extract", "raisins", "margarine", "sugar", "butter", "margarine", "egg", "Bourbon"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 997.8 [FatContent] 25.0 [SaturatedFatContent] 12.4 [CholesterolContent] 140.6 [SodiumContent] 906.2 [CarbohydrateContent] 167.9 [FiberContent] 3.7 [SugarContent] 89.4 [ProteinContent] 22.9 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] preheat oven 350 degrees. soak bread in milk. add eggs, sugar, vanilla, raisins and mix well. Pour margarine in bottom of heavy 9x14 baking pan. Add bread mixture and bake til firm about 40 minutes. Cool. cube it and place in individual dessert dishes. When ready to serve add Whiskey Sauce and heat under broiler for a few minutes. --------WhiskeySauce---------. Cream sugar and margarine and cook in a dble boiler until very hot and dissolved. Add beaten egg and whip very fast so egg doesn't curdle. Cool and add Whiskey.
[Name] Ooey Gooey Cinnamon Rolls [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT2H55M [PrepTime] PT50M [TotalTime] PT3H45M [DatePublished] 2001-06-24T11:54:00Z [Description] Make and share this Ooey Gooey Cinnamon Rolls 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/95/33/ZZC9JVKeQRy7CxLgquhS_untitled-2568.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/95/33/MJsWxtIcSDa6g3yTILgG_untitled-2567.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/95/33/UYqKlsTGWc4aOO7zMJuA_untitled-2599.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/95/33/XJ79DnIdQbyTzeQuSZyR_IMG_20190801_125002.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/95/33/01478013955.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/95/33/01478013794.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/95/33/Zmc7OkpuSja0ajbhe6io_DSC_0165.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/95/33/e6oemEy9SXSaNfN3lh8T_DSC_0167.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/95/33/rDKd9nPTQSSEwmd9KoFl_DSC_0169.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/95/33/pic84zJnf.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/95/33/picuHsZD7.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/95/33/picOk2GEj.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/95/33/picDmsCu0.jpg" ] [RecipeCategory] Yeast Breads [Keywords] ["Breads", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1", "2/3", "1", "2/3", "2", "2", "7", "1", "1", "1 3/4", "3", "1 1/2", "1 1/2", "1", "1/2", "1/2", "2"] [RecipeIngredientParts] ["active dry yeast", "warm water", "sugar", "sugar", "butter", "salt", "eggs", "flour", "milk", "butter", "sugar", "ground cinnamon", "walnuts", "raisins", "butter", "margarine", "brown sugar", "pecans"] [AggregatedRating] 5.0 [ReviewCount] 54.0 [Calories] 889.1 [FatContent] 43.3 [SaturatedFatContent] 26.8 [CholesterolContent] 142.3 [SodiumContent] 775.7 [CarbohydrateContent] 118.2 [FiberContent] 3.3 [SugarContent] 53.1 [ProteinContent] 10.2 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] In a cup, combine yeast, warm water and 1 tsp sugar. Stir and set aside. In a large bowl, mix milk, remaining sugar, butter, salt and eggs. Stir well. Add yeast mixture. Add half the flour and beat until smooth. Stir in enough of the remaining flour until dough is stiff. Turn out onto a well-floured board. Knead for 10 minutes. Place in a plastic bowl and cover. Let dough rise in a warm place until double in bulk. This may take 1 1/2 hours. Punch down dough and let it rest for 5 minutes. Roll out on a floured surface into a 15x20 inch rectangle. To prepare filling----------. Spread dough with half cup butter. Mix together 1 1/2 cups sugar and cinnamon and sprinkle over buttered dough. Sprinkle with walnuts and raisins. Roll up and pinch edge together to seal. Cut into 12 slices. Coat bottom of a 13 by 9 inch baking pan and an 8 inch square pan with remaining 1/2 cup melted butter. Sprinkle with remaining 1/4 cup sugar. Place cinnamon roll slices close together in pans. Let rise in a warm place until dough is doubled in bulk i.e. for about 45 minutes. Topping----------. In a saucepan, place all ingredients except for pecans. Melt these ingredients on range top. Mix in pecans and then pour over the top of rolls. Preheat oven to 350°F. Bake for 25 minutes or until done. Cool.
[Name] Santa Fe Salsa [AuthorId] 11464 [AuthorName] Chasfoodie [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-06-24T11:57:00Z [Description] A fresh tasting salsa that will be a hit at any party! Perfect because yuo can adjust the level of spiciness to suit your taste. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Lunch/Snacks", "Vegetable", "Tex Mex", "Southwestern U.S.", "Mexican", "Spicy", "< 15 Mins", "No Cook", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/2 - 1", "1", "1 -2", "1/2", "2"] [RecipeIngredientParts] ["Mexican-style stewed tomatoes with jalapeno peppers", "tomatoes", "tomato sauce", "garlic powder", "fresh cilantro"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 28.9 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 425.1 [CarbohydrateContent] 6.8 [FiberContent] 0.7 [SugarContent] 1.6 [ProteinContent] 1.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Combine all ingredients, except tomato sauce, into a food processor or chopper. Pulse gently to consistency of chunky salsa (Be careful to not blend too long or else it will be too watery]. Add tomato sauce to desired consistency. Chill and enjoy!
[Name] Mint Julep [AuthorId] 2178 [AuthorName] troyh [CookTime] nan [PrepTime] PT1M [TotalTime] PT1M [DatePublished] 2001-06-24T11:58:00Z [Description] Make and share this Mint Julep recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Vegan", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "4 -6", "2"] [RecipeIngredientParts] ["Bourbon", "mint"] [AggregatedRating] nan [ReviewCount] nan [Calories] 345.8 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 1.1 [CarbohydrateContent] 4.6 [FiberContent] 0.0 [SugarContent] 4.6 [ProteinContent] 0.0 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Put all ingredients into the bottom of a cocktail shaker. Muddle to dissolve sugar and blend mint leaves. Let stand for a bit to help release the mint flavor. Add ice, and shake well to chill, then strain into a glass filled with shaved ice.
[Name] Hot Fudge Cake [AuthorId] 11640 [AuthorName] Sylvia Brown [CookTime] PT25M [PrepTime] PT20M [TotalTime] PT45M [DatePublished] 2001-06-24T12:00:00Z [Description] This is a fudge like chocolate cake, everyone loves it. I got orginal receipe from a co-worker of mine many years ago, I made some changes in it. When I would make this cake and bring it to work it would go like hot cakes. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 60 Mins", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["2", "2", "1/2", "3 1/2", "1", "1/2", "2", "1", "1", "1/2", "1/2", "1/2", "3 1/2", "1", "1/3", "2 - 2 1/2", "1 1/2"] [RecipeIngredientParts] ["flour", "sugar", "butter", "water", "shortening", "eggs", "vanilla extract", "baking soda", "buttermilk", "pecans", "butter", "vanilla", "sweet milk", "powdered sugar", "pecans"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 391.9 [FatContent] 23.1 [SaturatedFatContent] 8.1 [CholesterolContent] 43.6 [SodiumContent] 160.3 [CarbohydrateContent] 44.6 [FiberContent] 1.7 [SugarContent] 32.7 [ProteinContent] 3.7 [RecipeServings] 20.0 [RecipeYield] nan [RecipeInstructions] Stir and set aside the flour and sugar. Mix and bring to a boil the butter, cocoa, water, shortening-pour over flour and sugar and mix well Add eggs, vanilla, soda and buttermilk and mix well. Stir in Pecans. Pour into a buttered 9\"x12\"x3\" baking pan and bake@ 400* for 20-25 minutes. -----------Icing------------. While cake is baking make the icing. Melt butter, add milk, cocoa, vanilla, then add sugar and pecans. Cook 5-6 min. after starting to boil (cook on high flame]. Pour over cake as soon as it comes out of the oven. The topping should be like fudge (cruncy]. We love it this way.
[Name] Boiled Chicken Supreme [AuthorId] 7507 [AuthorName] Cajun Joe [CookTime] PT1H5M [PrepTime] PT10M [TotalTime] PT1H15M [DatePublished] 2001-06-24T12:02:00Z [Description] Make and share this Boiled Chicken Supreme recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Very Low Carbs", "Weeknight", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "2", "1/4", "1", "1", NA] [RecipeIngredientParts] ["chicken", "chicken parts", "onion", "sweet pepper", "bay leaf", "carrot", "celery", "parsley", "soy sauce", "Worcestershire sauce"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 354.4 [FatContent] 23.2 [SaturatedFatContent] 6.6 [CholesterolContent] 115.0 [SodiumContent] 323.3 [CarbohydrateContent] 5.2 [FiberContent] 1.3 [SugarContent] 2.7 [ProteinContent] 29.5 [RecipeServings] 6.0 [RecipeYield] 1 boiled chicken [RecipeInstructions] ["Put chicken in a pot big enough to hold it.", "Add all ingredients.", "Cover it with water, plus one inch more.", "Bring it to a boil.", "Boil vigoriously for 5 minutes.", "Turn off fire, cover well, then let it rest undisturbed for one hour.", "Remove chicken from the pot anytime.", "Eat or debone, and use it to prepare other recipes.", "If you decide to debone the chicken, do it before you refrigerate it.", "Strain the stock and save it for recipes that require chicken stock.", "Consider making gumbo, jambalaya, spanish rice, using boneless chicken and stock." ]
[Name] Lemon Asparagus Chicken [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2001-06-24T12:03:00Z [Description] Make and share this Lemon Asparagus Chicken recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/95/38/picWddqqW.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/95/38/picpSMBGl.jpg"] [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Vegetable", "Meat", "Very Low Carbs", "High Protein", "High In...", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "4", "1/4", "1", "1 -2", "1/8"] [RecipeIngredientParts] ["boneless chicken breasts", "milk", "lemon juice", "pepper"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 312.9 [FatContent] 18.4 [SaturatedFatContent] 4.9 [CholesterolContent] 96.2 [SodiumContent] 315.8 [CarbohydrateContent] 3.8 [FiberContent] 0.2 [SugarContent] 0.3 [ProteinContent] 31.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat oil in a skillet. Add chicken and cook until browned. Add soup, milk, lemon juice and pepper. Boil. Cover and cook on low heat for 5 minutes till done. Garnish with lemon slices if desired.
[Name] Cream of Chicken Stew [AuthorId] 11511 [AuthorName] Amy Duchesne [CookTime] PT1H [PrepTime] PT1H [TotalTime] PT2H [DatePublished] 2001-06-24T12:05:00Z [Description] Chicken or turkey, celery, carrots, potatoes, onion in a homemade creamy stock. Remove the meat and go vegetarian! I made this recipe up and I love it. It tastes good at any time of the day and for any meal in any season. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/95/39/picgwyhNv.jpg" [RecipeCategory] Stew [Keywords] ["One Dish Meal", "Lunch/Snacks", "Chicken", "Potato", "Poultry", "Vegetable", "Meat", "Weeknight", "Stove Top", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["6", "2", "3", "1", "5", "1/2", "1/4", "1/3", NA, NA, NA] [RecipeIngredientParts] ["chicken thighs", "celery", "carrots", "onion", "potatoes", "flour", "margarine", "butter", "salt", "pepper"] [AggregatedRating] 5.0 [ReviewCount] 19.0 [Calories] 467.9 [FatContent] 22.3 [SaturatedFatContent] 5.7 [CholesterolContent] 79.0 [SodiumContent] 241.4 [CarbohydrateContent] 45.3 [FiberContent] 5.8 [SugarContent] 4.5 [ProteinContent] 21.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Boil the 6 chicken thighs with the skin on. Once the chicken is thoroughly cooked remove the chicken from the pot. Turn off the stove and reserve the chicken stock for later use. Using a knife and fork remove the skin and the bones from the chicken thighs. Once all of the skin and bones have been discarded, shred or cut up the meat. Put the meat back into the chicken stock and. Peel and cube 5 potatoes and add to the stock. Peel and chop the carrots and add to the stock. Add the diced onion and chopped celery to the stock also. Now that all the vegetables are in the pot add more water to cover all of the vegetables and turn on the heat to high. Add beef bullion and the rest of the seasonings and bring the soup to a boil and keep it at a boil. Stir often. Once all of the vegetables are soft and tender melt the the butter or margarine and add the flour to the melted butter until the mixture is thick and creamy. Add this to the soup and stir until the mixture is completely dissolved. Boil for 10 minutes longer and then reduce the heat to a simmer. Simmer until stew is thickened. This is a stew or if you prefer a soup then don't add the flour and margarine. Serving suggestion: serve this stew over toasted bread or biscuits.
[Name] Shrimp Dip [AuthorId] 11511 [AuthorName] Amy Duchesne [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2001-06-24T12:08:00Z [Description] Cocktail Shrimp, cream cheese, evaporated milk, and garlic salt. Serve with ruffled potato chips or crackers. This is quick and a favorite at any party. [Images] character(0) [RecipeCategory] Spreads [Keywords] ["Cheese", "< 30 Mins", "For Large Groups", "No Cook", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["1", "2", NA, NA, NA] [RecipeIngredientParts] ["baby shrimp", "cream cheese", "evaporated milk", "pepper"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 88.8 [FatContent] 8.9 [SaturatedFatContent] 5.0 [CholesterolContent] 28.6 [SodiumContent] 83.3 [CarbohydrateContent] 1.1 [FiberContent] 0.0 [SugarContent] 0.8 [ProteinContent] 1.5 [RecipeServings] 35.0 [RecipeYield] nan [RecipeInstructions] Take softened cream cheese and place in a medium to large bowl. If the cream cheese is not room temperature, cut into cubes. Pour about 3 table spoons of evaporated milk onto the cream cheese and use and electric mixer to cream ingredients together. Continue to add evaporated milk 1 tablespoon at a time until mixture is creamy enough not to break a chip. Open the can of shrimp and drain 2 tablespoons of the juice into the mixture. Drain the rest of the juice down the sink and add the shrimp into the cream cheese mixture. Using the electric mixer mix the shrimp into the mixture until all is creamy. Add garlic salt- just enough to make it a little salty. Taste with chip or cracker to see how it tastes and if it needs more garlic salt, then add accordingly. Chill and serve with ruffled potato chips or crackers.
[Name] Venison - Kabobs [AuthorId] 9808 [AuthorName] Joanne Johnson [CookTime] PT15M [PrepTime] PT1H [TotalTime] PT1H15M [DatePublished] 2001-06-24T12:10:00Z [Description] This is a great way to use up venison roasts or chops. It is also great if you use beef instead of the venison. [Images] character(0) [RecipeCategory] Deer [Keywords] ["Wild Game", "Vegetable", "Meat", "Weeknight", "Refrigerator", "< 4 Hours"] [RecipeIngredientQuantities] ["1/4", "1/4", "1/4", "1/4", "1", "2", "2", NA, NA, NA, NA, NA] [RecipeIngredientParts] ["soy sauce", "Worcestershire sauce", "vermouth", "garlic clove", "spicy mustard", "mushroom", "bell pepper", "onion", "cherry tomatoes"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 276.1 [FatContent] 12.8 [SaturatedFatContent] 2.6 [CholesterolContent] 126.9 [SodiumContent] 862.6 [CarbohydrateContent] 3.2 [FiberContent] 0.2 [SugarContent] 1.4 [ProteinContent] 35.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Cut venison into 2\" cubes and place in heavy duty plastic bag. Add a generous helping of cleaned whole mushrooms to the bag. Mix first 6 ingredients and pour over venison and mushrooms. Refrigerate for several hours. Place meat on skewers, alternate with mushrooms and quarters of bell peppers, onions and cherry tomatoes. Cook over a grill at low heat--be careful not to overcook. Serve on a bed of wild rice.
[Name] Green Tomato Pickles [AuthorId] 11455 [AuthorName] foxjen [CookTime] PT40M [PrepTime] PT3H [TotalTime] PT3H40M [DatePublished] 2001-06-24T12:11:00Z [Description] Make and share this Green Tomato Pickles recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Weeknight", "Canning", "< 4 Hours"] [RecipeIngredientQuantities] [NA, "4", "1/2", "2", "1", "4", "1", "2", "1"] [RecipeIngredientParts] ["tomatoes", "salt", "onions", "vinegar", "sugar", "celery seed", "mustard seeds", "turmeric"] [AggregatedRating] nan [ReviewCount] nan [Calories] 547.1 [FatContent] 1.2 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 7099.1 [CarbohydrateContent] 131.1 [FiberContent] 6.8 [SugarContent] 116.4 [ProteinContent] 4.9 [RecipeServings] nan [RecipeYield] 8 pints [RecipeInstructions] Gently stir salt into thin sliced tomatoes. Cover with ice cubes; let stand 2 hrs; until tomatoes are crisp and cold; add onions. Combine remaining ingredients and bring to a boil, boil for 10 minutes. Add tomatoes and onions and bring to boiling point. Pack at once in jars. Process in boiling water bath for 30 minutes.
[Name] Pineapple Salad [AuthorId] 10921 [AuthorName] Eric Secours [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2001-06-24T12:14:00Z [Description] Make and share this Pineapple Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Pineapple [Keywords] ["Tropical Fruits", "Fruit", "Weeknight", "Refrigerator", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1/2", "2", "2", "1", "4", "2", "1"] [RecipeIngredientParts] ["all-purpose flour", "white sugar", "dry tapioca", "cider vinegar", "crushed pineapple", "apples", "unsalted peanuts"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 283.9 [FatContent] 18.4 [SaturatedFatContent] 6.3 [CholesterolContent] 0.0 [SodiumContent] 8.2 [CarbohydrateContent] 29.2 [FiberContent] 2.6 [SugarContent] 20.3 [ProteinContent] 4.2 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] In a medium saucepan, stir together the flour, sugar, tapioca, vinegar, and the reserved pineapple juice. Cook over medium heat, stirring constantly, until thick. Remove from heat and chill. In a large bowl, combine the pineapple, apples, peanuts, and chilled tapioca mixture. Fold in the whipped topping and chill for at least 1 hour before serving.
[Name] grilled tuna with capers and tomato sauce [AuthorId] 11599 [AuthorName] shay shearer [CookTime] PT32M [PrepTime] PT20M [TotalTime] PT52M [DatePublished] 2001-06-24T13:11:00Z [Description] Make and share this grilled tuna with capers and tomato sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Tuna [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["4", "2", NA, NA, "1/4", "4", "1/3", "4", "1", "4"] [RecipeIngredientParts] ["tuna steaks", "olive oil", "salt", "pepper", "hot red pepper flakes", "fresh thyme", "capers", "plum tomatoes", "fresh lemon juice", "basil", "parsley"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 238.3 [FatContent] 12.6 [SaturatedFatContent] 2.4 [CholesterolContent] 43.1 [SodiumContent] 387.2 [CarbohydrateContent] 3.3 [FiberContent] 1.2 [SugarContent] 1.8 [ProteinContent] 27.4 [RecipeServings] 4.0 [RecipeYield] 1 meal [RecipeInstructions] prepare a charcoal grill or preheat broiler. place the tuna on a flat dish and spoon 1 tablespoon oil over it. sprinkle with salt and pepper, red pepper flakes and thyme and spread well into the steaks. cover with plastic wrap and let stand at least 15 minutes before grilling heat the remaining tablespoon olive oil in a small skillet. add the capers and cook briefly over medium high heat. add the tomatoes, salt and pepper and lemon juice and cook for 5 minutes, keep warm. if using a grill, rub the rack lightly with olive oil. place the fish on the grill and cook for 3 minutes, then turn and cook for antoher 3 minutes for rare. if you wish the fish to vew more well done, cook longer on each side. if broiling place in pan and broil for 6 minutes for rare, turning once. remove fish and cut it into thin diagonal slices. to serve, divide the tomatoes among 4 warm plates. place the tuna slices on top and sprinkle with basil or parsley.
[Name] Sour Cream Chicken Enchiladas [AuthorId] 5427 [AuthorName] Lisa Young [CookTime] PT40M [PrepTime] PT20M [TotalTime] PT1H [DatePublished] 2001-06-24T13:16:00Z [Description] Make and share this Sour Cream Chicken Enchiladas 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/95/45/picQirKHh.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/95/45/picIGQUQe.jpg"] [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Mexican", "Potluck", "Spicy", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "1", "12", NA, NA, NA] [RecipeIngredientParts] ["chicken breasts", "chili powder", "sour cream", "Rotel tomatoes & chilies", "corn tortillas", "cheddar cheese", "onion"] [AggregatedRating] 5.0 [ReviewCount] 41.0 [Calories] 241.6 [FatContent] 12.4 [SaturatedFatContent] 5.7 [CholesterolContent] 24.8 [SodiumContent] 714.1 [CarbohydrateContent] 29.4 [FiberContent] 3.5 [SugarContent] 2.2 [ProteinContent] 5.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Combine the shredded chicken with the chili powder and set aside. Combine soup, sour cream, and Rotel in saucepan and heat slowly, stirring often. Wilt tortillas in vegetable oil and pat dry with paper towel. Place small amount of soup mixture, chicken mixture, cheese, and onion on each tortilla and roll. Place tortilla rolls in casserole dish. Top with remaining sauce, cheese, and onions. Bake at 350 degrees for about 30-40 minutes or until sauce is bubbly.
[Name] Chimigangas [AuthorId] 9121 [AuthorName] Carol Bullock [CookTime] PT20M [PrepTime] PT30M [TotalTime] PT50M [DatePublished] 2001-06-24T13:20:00Z [Description] These are delectable and are really tasty topped with my tofu guacamole (recipe is posted with Carol's Vegan Tacos). [Images] character(0) [RecipeCategory] Brown Rice [Keywords] ["Rice", "Black Beans", "Beans", "Mexican", "Vegan", "Kid Friendly", "< 60 Mins", "Oven", "Stove Top"] [RecipeIngredientQuantities] ["1 1/2", "5", "1", "1 1/2", "2", "3", "1", "1", "2", "2", NA] [RecipeIngredientParts] ["onions", "garlic", "vegetarian refried beans", "salsa", "brown rice", "black beans", "green chilies", "salt", "chili powder", "cumin powder", "wheat flour tortilla"] [AggregatedRating] 4.5 [ReviewCount] 5.0 [Calories] 392.7 [FatContent] 2.8 [SaturatedFatContent] 0.6 [CholesterolContent] 0.0 [SodiumContent] 794.1 [CarbohydrateContent] 79.5 [FiberContent] 11.9 [SugarContent] 5.3 [ProteinContent] 14.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["fry onions and garlic in a little oil.", "Set aside tortillas and mix all other ingredients together.", "Put 1/2 cup mixture in tortillas, fold bottom of tortilla up, sides in and top down over mixture.", "Fry in oil, or a low-fat method is, spray or brush each side of chimis with oil-I use 1/2 tsp.", "oil per chimi.", "If doing this put the chimis on a cookie sheet and bake at 400F degrees about 10 minutes or until the bottom of the chimis are light brown.", "Turn chimis over and bake about another 10 minutes." ]
[Name] Poinsettia Cocktail [AuthorId] 2312 [AuthorName] Gay Gilmore [CookTime] nan [PrepTime] PT3M [TotalTime] PT3M [DatePublished] 2001-06-24T13:21:00Z [Description] Make and share this Poinsettia Cocktail 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/95/47/picQM0Cl8.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/95/47/pic2m9p36.jpg"] [RecipeCategory] Beverages [Keywords] ["Winter", "Christmas", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "3", "2", "1/4", NA, NA] [RecipeIngredientParts] ["Cointreau liqueur", "cranberry juice", "lemon", "mint sprig"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 105.6 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 5.6 [CarbohydrateContent] 10.4 [FiberContent] 0.0 [SugarContent] 8.0 [ProteinContent] 0.1 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Fill a tall glass with ice. Add ingredients as listed. Garnish.
[Name] Chocolate Confetti Squares [AuthorId] 9947 [AuthorName] cathy shortliffe [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2001-06-24T13:23:00Z [Description] Chocolate marshmallow squares. Very colorful, yummy looking, tasty. Kids really like them. On a hot day they taste great. This recipe came from my sister. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/95/48/BCvM98F5ThqXAb9iwgti_DSC_0906.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/95/48/5A0qrnl0TTa69GpKZs7e_DSC_0907.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/95/48/9Vv1hXltQfOxgzJOmJhU_DSC_0908.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/95/48/picrpemWb.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/95/48/picZuaEZR.jpg"] [RecipeCategory] Candy [Keywords] ["Dessert", "Canadian", "Kid Friendly", "Potluck", "Spring", "Summer", "Winter", "Christmas", "Hanukkah", "Thanksgiving", "< 15 Mins", "Refrigerator", "Freezer", "Easy"] [RecipeIngredientQuantities] ["1/4", "1/2", "1", "1"] [RecipeIngredientParts] ["margarine", "peanut butter", "chocolate chips", "marshmallows"] [AggregatedRating] 5.0 [ReviewCount] 10.0 [Calories] 230.4 [FatContent] 13.4 [SaturatedFatContent] 4.4 [CholesterolContent] 0.0 [SodiumContent] 111.9 [CarbohydrateContent] 28.0 [FiberContent] 1.5 [SugarContent] 20.6 [ProteinContent] 3.7 [RecipeServings] nan [RecipeYield] 12 squares [RecipeInstructions] Melt butter and peanut butter. Stir in chocolate chips. Cool. Add marshmallows. Press in a 9 x 9 pan and refrigerate. Cut into squares.
[Name] Juiciest Beer Can Chicken [AuthorId] 2312 [AuthorName] Gay Gilmore [CookTime] PT1H30M [PrepTime] PT5M [TotalTime] PT1H35M [DatePublished] 2001-06-24T13:25:00Z [Description] Make and share this Juiciest Beer Can Chicken recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/95/49/picFbDmuA.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/95/49/picBY8N2Z.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/95/49/picq4N2GY.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/95/49/picYEVsY9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/95/49/picqDXGsy.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/95/49/picF2yM1a.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/95/49/picR0ilrQ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/95/49/picBtgl0z.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/95/49/pic2Q6RWq.jpg"] [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Summer", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "2", "1", "3", "2"] [RecipeIngredientParts] ["whole chickens", "beer", "salt", "black pepper"] [AggregatedRating] 5.0 [ReviewCount] 62.0 [Calories] 745.5 [FatContent] 53.3 [SaturatedFatContent] 14.2 [CholesterolContent] 213.9 [SodiumContent] 3692.3 [CarbohydrateContent] 4.6 [FiberContent] 0.1 [SugarContent] 0.0 [ProteinContent] 50.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Set up your grill for indirect cooking. On a charcoal grill, this means spreading the coals around the outer edges, but not directly below the food. On a gas grill the outer burners are lit, but not the middle one. Once the grill is covered (which it should always be for indirect grilling] the circulating heat works like a convection oven, so there is no need to turn the food. Remove neck and giblets. Discard. Rinse chicken inside and out; pat dry with paper towels. Rub chicken lightly with oil, then rub inside and out with salt, pepper and dry rub. Set aside. Open beer can and take several gulps (make them big gulps so that the can is half full]. Place beer can on a solid surface. Grabbing a chicken leg in each hand, plunk the bird cavity over the beer can. Transfer the bird-on-a-can to your grill and place in the center of the grate, balancing the bird on its two legs and the can like a tripod. Cook chicken over high indirect heat, with the grill cover on for approximately 1 1/4 hours or until the internal temperature registers 165°F in the breast area and 180°F in the thigh, or until the thigh juice runs clear when stabbed with a sharp knife. Remove from grill and let rest for 10 minutes before carving.
[Name] Chicken Chili [AuthorId] 5523 [AuthorName] Dave C [CookTime] PT3H8M [PrepTime] PT20M [TotalTime] PT3H28M [DatePublished] 2001-06-24T13:28:00Z [Description] Make and share this Chicken Chili recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1", "2", "1", "3", "1", "1", "1", "2", "1", "3", "1/4", "1/4", "1"] [RecipeIngredientParts] ["ground chicken", "canned tomatoes", "tomato paste", "red kidney beans", "garlic cloves", "onion", "green pepper", "celery", "olive oil", "chili powder", "pepper", "chicken broth", "water", "chile"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 426.0 [FatContent] 14.6 [SaturatedFatContent] 3.9 [CholesterolContent] 130.0 [SodiumContent] 805.9 [CarbohydrateContent] 40.8 [FiberContent] 12.2 [SugarContent] 13.2 [ProteinContent] 38.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Brown ground chicken in skillet and set aside. Drain fat. Add oil to Dutch oven or pot. Heat to high. Sauté onion 3 minutes. Add red and green peppers, celery and garlic, continue to sauté for 3 minutes. Add the tomatoes paste and heat 1-2 minutes , stirring continuously. Pour a little chicken broth or water into pan to deglaze it. Mix the ground chicken with the vegetable mixture and add the tomatoes with their juice, beans, and chili powder and crushed. Simmer uncovered until chili reaches your preferred consistency and cover and cook for 2-3 hours . Add black pepper and adjust seasonings to taste.
[Name] Easy and Pretty Torte [AuthorId] 11044 [AuthorName] jean1490 [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2001-06-24T13:29:00Z [Description] This is any easy dessert that looks pretty and is delicious. I found it in QUICK COOKING MAGAZINE and have made it at Christmas and the Fourth of July. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Low Protein", "Kid Friendly", "Christmas", "< 30 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1"] [RecipeIngredientParts] "cherry pie filling" [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 322.3 [FatContent] 14.0 [SaturatedFatContent] 8.0 [CholesterolContent] 21.8 [SodiumContent] 170.5 [CarbohydrateContent] 47.1 [FiberContent] 0.8 [SugarContent] 6.6 [ProteinContent] 2.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Split cake into three horizontal layers. Place bottom layer on a serving plate. Top with half of the pie filling. Repeat layers. Top with third cake layer. Frost top and sides with topping. Sprinkle with pecans, if desired. You can use toothpicks to hold layers together until they set. Remove before serving.
[Name] Linguica Portuguese Sausage [AuthorId] 2312 [AuthorName] Gay Gilmore [CookTime] PT2H [PrepTime] PT24H [TotalTime] PT26H [DatePublished] 2001-06-24T13:30:00Z [Description] Make and share this Linguica Portuguese Sausage recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "Portuguese", "European", "Very Low Carbs", "High Protein", "High In...", "Weeknight"] [RecipeIngredientQuantities] ["4", "2 1/2 - 3 1/2", "4 -7", "4 -6", "1", "1", "1/2", "1/2", "1/2", "1/4", "1/2"] [RecipeIngredientParts] ["salt", "garlic", "paprika", "cinnamon", "ground cloves", "allspice", "cider vinegar", "water"] [AggregatedRating] 3.5 [ReviewCount] 4.0 [Calories] 511.7 [FatContent] 35.8 [SaturatedFatContent] 12.4 [CholesterolContent] 149.7 [SodiumContent] 867.5 [CarbohydrateContent] 1.5 [FiberContent] 0.6 [SugarContent] 0.2 [ProteinContent] 42.8 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Cut pork into cubes, separating lean meat and fat. Measure or weigh; you should have equal parts, or 2 pounds each, fat and lean meat. Grind coarsely. Combine ground meat in large bowl with remaining ingredients, and mix well with your hands or a heavy spoon. Cover and chill at least 2 hours or overnight. Shape into patties or links.
[Name] Florentines [AuthorId] 10420 [AuthorName] mielhollinger [CookTime] PT15M [PrepTime] PT20M [TotalTime] PT35M [DatePublished] 2001-06-24T13:39:00Z [Description] These luxury cookies are popular at any time of the year, but make particulatly wonderful treats at Christmas. [Images] character(0) [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "Christmas", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["4", "1/4", "1/4", "1/3", "1/3", "1/4", "2", "1/2", "4 1/2"] [RecipeIngredientParts] ["butter", "all-purpose flour", "raisins", "lemon, rind of"] [AggregatedRating] nan [ReviewCount] nan [Calories] 198.0 [FatContent] 10.8 [SaturatedFatContent] 5.3 [CholesterolContent] 4.0 [SodiumContent] 31.5 [CarbohydrateContent] 28.3 [FiberContent] 8.5 [SugarContent] 7.5 [ProteinContent] 3.9 [RecipeServings] nan [RecipeYield] 10 cookies [RecipeInstructions] Line 2 large cookie sheets with baking parchment. Heat the butter and superfine sugar in a small saucepan until the butter has just melted and the sugar dissolved. Remove the pan from the heat. Stir in the flour and mix well. Stir in the chopped almonds, mixed peel, raisins, cherries, and lemon peel. Place teaspoonfuls of the mixture well apart on the cookie sheets. Bake in a preheated oven at 350 degrees for 10 minutes or until lightly golden. As soon as the florentines are removed from the oven, press the edges into neat shapes while still on the cooking sheet, using a round cookie cutter. Leave to cool on the cookie skeets until firm, then transfer to a wire rack to cool completely. Spread the melted chocolate over the smooth side of each florentine. As the chocolate begins to set, mark wavy lines in it with a fork. Leave the florentines until set, chocolate side up. Variation: Replace the semisweet chocolate with white chocolate. For a dramatic effect, cover half of the florentines in dark chocolate and half in white chocolate.
[Name] BBQ Chicken With Spicy Yogurt [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2001-06-24T13:41:00Z [Description] Make and share this BBQ Chicken With Spicy Yogurt 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/95/54/pic3gFXJq.jpg" [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "High Protein", "Healthy", "High In...", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/4", "1/4", "1/4", "1/4", "1/4", "4", "1/3", NA] [RecipeIngredientParts] ["onion powder", "garlic powder", "salt", "cayenne", "ginger", "boneless skinless chicken breast halves", "plain low-fat yogurt", "lite olive oil"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 197.8 [FatContent] 2.5 [SaturatedFatContent] 0.8 [CholesterolContent] 69.7 [SodiumContent] 335.3 [CarbohydrateContent] 11.5 [FiberContent] 0.7 [SugarContent] 2.4 [ProteinContent] 30.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Mix crumbs and seasoning Dip chicken in the yogurt and crumb mixture Brush oil over the BBQ grill Grill 15 minutes turn and grill an other 10-15 minute. Use low to medium heat on gas BBQ Watch you don't burn the crumbs Cooking time will vary depending on the thickness of the breasts. They're done when fork tender.
[Name] Herbed Roasted Vegetables [AuthorId] 10420 [AuthorName] mielhollinger [CookTime] PT40M [PrepTime] PT15M [TotalTime] PT55M [DatePublished] 2001-06-24T13:45:00Z [Description] Make and share this Herbed Roasted Vegetables recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/95/55/picSsgjLw.jpg" [RecipeCategory] Vegetable [Keywords] ["< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "2", "1", "1", "1", "3", "2", "1/4", "1/4"] [RecipeIngredientParts] ["sweet potatoes", "carrots", "parsnip", "red onion", "olive oil", "garlic", "dried herbs", "salt", "pepper"] [AggregatedRating] 4.0 [ReviewCount] 4.0 [Calories] 75.3 [FatContent] 2.4 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 135.8 [CarbohydrateContent] 12.9 [FiberContent] 2.2 [SugarContent] 3.6 [ProteinContent] 1.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Place potatoes, carrots, parsnip, and red onion in a 13 x 9 x 2-inch baking pan. Combine oil, garlic, mixed herbs, salt, and pepper. Drizzle over vegetables, tossing to coat. Cover with foil. Bake in a 425 degree oven for 30 minutes. Remove foil; stir vegetables. Bake, uncovered, for 5-10 minutes more or until vegetables are tender.
[Name] Mexican Chicken & Stuffing [AuthorId] 9441 [AuthorName] Lisa Sorrell [CookTime] PT35M [PrepTime] PT5M [TotalTime] PT40M [DatePublished] 2001-06-26T09:05:00Z [Description] Make and share this Mexican Chicken & Stuffing recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Lunch/Snacks", "Chicken", "Poultry", "Meat", "Mexican", "Spicy", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["3/4", "2", "2", "3/4", "4", "1/2"] [RecipeIngredientParts] ["hot water", "margarine", "mild salsa", "boneless skinless chicken breast halves", "monterey jack cheese"] [AggregatedRating] 5.0 [ReviewCount] 11.0 [Calories] 251.0 [FatContent] 13.1 [SaturatedFatContent] 4.5 [CholesterolContent] 88.1 [SodiumContent] 571.8 [CarbohydrateContent] 3.2 [FiberContent] 0.8 [SugarContent] 1.6 [ProteinContent] 29.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 degrees (f]. Mix water and margarine in 13x9 baking dish until margarine is melted. Stir in the stuffing mix and 1/4 cup of the salsa. Arrange chicken over stuffing mix. Pour remaining salsa over chicken. Bake, covered, for 30 minutes, or until chicken is thoroughly cooked. Sprinkle cheese over top and bake uncovered an additional 5 minutes, or until cheese is melted.
[Name] Italian Olive Bread [AuthorId] 11119 [AuthorName] Angela [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2001-06-26T09:40:00Z [Description] Make and share this Italian Olive Bread recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/95/57/picpD0Yts.jpg" [RecipeCategory] Yeast Breads [Keywords] ["Breads", "Breakfast", "Lunch/Snacks", "Vegetable", "European", "Potluck", "Bread Machine", "< 15 Mins", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "2 1/2", "2", "2 1/2", "4", "4 1/3", "4", "1", "1 1/2", "4"] [RecipeIngredientParts] ["water", "salt", "sugar", "tomato paste", "bread flour", "powdered milk", "dried basil", "active dry yeast", "stuffed green olives"] [AggregatedRating] 5.0 [ReviewCount] 10.0 [Calories] 252.3 [FatContent] 4.3 [SaturatedFatContent] 0.7 [CholesterolContent] 1.0 [SodiumContent] 522.4 [CarbohydrateContent] 46.4 [FiberContent] 2.0 [SugarContent] 4.5 [ProteinContent] 6.4 [RecipeServings] nan [RecipeYield] 1 2-lb loaf [RecipeInstructions] Add ingredients into breadmachine pan in order recommended by manufacturer. Choose basic cycle, and press start. Add olives at the add-in beep, or 5 minutes before the end of the final knead.
[Name] Malabar Fish Curry [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT9M [PrepTime] PT0S [TotalTime] PT9M [DatePublished] 2001-06-29T10:34:00Z [Description] Make and share this Malabar Fish Curry recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] nan [RecipeIngredientQuantities] ["200", "200", "50", "10", "10", "1", "3", "25", "10", "1/2", "50", "1/2", "5", "10", "100", "150", "10", NA] [RecipeIngredientParts] ["ginger", "green chilies", "red chili peppers", "coriander leaves", "curry leaves", "coriander powder", "cumin", "coconut", "coconut oil", "onion", "fenugreek seeds", "mustard seeds", "tamarind pulp", "tomatoes", "turmeric powder", "salt"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 3261.2 [FatContent] 263.4 [SaturatedFatContent] 71.4 [CholesterolContent] 0.0 [SodiumContent] 222.1 [CarbohydrateContent] 231.8 [FiberContent] 38.3 [SugarContent] 111.8 [ProteinContent] 36.3 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] ["Heat oil in a heavy bottomed vessel.", "Add chopped onions, green chillies, ginger, curry leaves and mustard seeds.", "When the onions are fried, add tamarind water and tomatoes.", "Stir and allow to cook for 2 minutes.", "Add chilli power, turmeric power, coriander powder and salt.", "Cook for a further 2 minutes.", "Add coconut paste and allow to cook for ½ hr.", "Add fish slices, stir gently.", "Cover the heavy bottomed vessel, lower heat, and allow to cook for 5 minutes.", "Check salt.", "Serve hot with boiled rice." ]
[Name] Caribbean Vegetarian Curry [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT9M [PrepTime] PT0S [TotalTime] PT9M [DatePublished] 2001-06-29T10:48:00Z [Description] Make and share this Caribbean Vegetarian Curry recipe from Food.com. [Images] character(0) [RecipeCategory] Caribbean [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["2", "3", "3", "4", "1", "1", "2", "1 1/2", "1 1/2", "1", "1", "1/8", "1/8", "1", "1", "1", "1/3", "1", "6", "3", "1/2", "1/4"] [RecipeIngredientParts] ["rice", "eggs", "bananas", "butter", "onion", "apple", "garlic", "curry powder", "lemons, rind of", "ground ginger", "ground coriander", "turmeric", "red pepper flakes", "black-eyed peas", "kidney beans", "vegetable broth", "raisins", "yogurt", "radishes", "green onions", "cilantro", "peanuts"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 308.0 [FatContent] 8.1 [SaturatedFatContent] 3.6 [CholesterolContent] 65.7 [SodiumContent] 269.1 [CarbohydrateContent] 50.7 [FiberContent] 5.1 [SugarContent] 9.6 [ProteinContent] 9.5 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] ["Cook rice according to package directions.", "As rice cooks refrigerate cooked eggs for later use.", "Cut bananas in half lengthwise, then in half crosswise, making 12 pieces total.", "Heat a large skillet over medium heat.", "Melt half the butter (reserve remainder].", "Sauté bananas until lightly browned on both sides for about 4 minutes.", "Set bananas aside in a covered dish and hold warm.", "Melt remaining butter over medium heat.", "Sauté onion, apple and garlic until tender (about 4 minutes].", "Stir in curry, lemon peel, ginger, coriander, turmeric and red pepper flakes and toss until evenly coated.", "Add black-eyed peas, kidney beans, vegetable stock and raisins.", "Cover and simmer for 5 minutes, until thoroughly heated.", "Remove from heat.", "Stir in yogurt until well mixed.", "Place cooked rice on a serving platter.", "Arrange reserved banana pieces on platter.", "Spoon bean mixture over top.", "Garnish with egg wedges, radish, green onion, cilantro and peanuts.", "Serve immediately." ]
[Name] Spicy Vegetarian Chili [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT45M [PrepTime] PT0S [TotalTime] PT45M [DatePublished] 2001-06-29T10:48:00Z [Description] Make and share this Spicy Vegetarian Chili recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1/2", "1", "1", "1", "1", "2", "2", "3", "2", "1", "1/4", "1/8"] [RecipeIngredientParts] ["onion", "red bell pepper", "green bell pepper", "mustard seeds", "chopped tomatoes", "canned kidney beans", "canned pinto beans", "mushroom", "carrots", "jalapeno chiles", "Contadina tomato paste", "chili powder", "ground cumin", "ground cinnamon"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 124.1 [FatContent] 2.9 [SaturatedFatContent] 0.5 [CholesterolContent] 0.0 [SodiumContent] 318.4 [CarbohydrateContent] 21.2 [FiberContent] 6.9 [SugarContent] 7.3 [ProteinContent] 5.7 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In a heavy large pot heat oil over medium-high heat. Cook onion and red and green bell peppers until soft and golden for about 5 minutes. Add mustard seeds and cook for 1 minute, stirring often. Add tomatoes (undrained], kidney beans, pinto beans, mushrooms, carrots, jalapeno, tomato paste, chili powder, cumin, cocoa and cinnamon. Stir well. Reduce heat and simmer, uncovered, for about 40 minutes, or until thickened; stirring occasionally. Serve warm.
[Name] Vegetarian Fajitas [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT8M [PrepTime] PT0S [TotalTime] PT8M [DatePublished] 2001-06-29T10:48:00Z [Description] Make and share this Vegetarian Fajitas recipe from Food.com. [Images] character(0) [RecipeCategory] Mexican [Keywords] ["Low Cholesterol", "Healthy", "< 15 Mins"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "1/2", "1", "1/3", "1/4", "6"] [RecipeIngredientParts] ["onion", "green peppers", "yellow bell pepper", "pinto beans", "kidney beans", "whole kernel corn", "water", "fresh cilantro", "parsley", "flour tortillas"] [AggregatedRating] 5.0 [ReviewCount] 16.0 [Calories] 204.0 [FatContent] 4.3 [SaturatedFatContent] 0.9 [CholesterolContent] 0.0 [SodiumContent] 238.2 [CarbohydrateContent] 34.1 [FiberContent] 6.7 [SugarContent] 3.1 [ProteinContent] 7.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Heat vegetable oil in large skillet over medium-high heat. Add onion and bell pepper. Cook. Stir occasionally for 3-4 minutes or until vegetables are tender. Stir in beans, corn, fajita seasoning mix and water. Bring to a boil. Reduce heat to low and cook, stirring occasionally, for 3-4 minutes or until mixture thickens. Remove from heat. Stir in cilantro. Spoon 1/2 cup fajita mixture onto each tortilla and fold in half.
[Name] Bake Mine Vegetarian [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT1H20M [PrepTime] PT0S [TotalTime] PT1H20M [DatePublished] 2001-06-29T10:48:00Z [Description] Make and share this Bake Mine Vegetarian recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Cholesterol", "Healthy", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["8", "1/4", "3", "4", "2", "1", "1", "1", "1", "1", "1", "1/2", "1/2", "8"] [RecipeIngredientParts] ["baking potatoes", "olive oil", "onions", "garlic", "tomatoes", "eggplant", "green beans", "dried parsley", "dried basil", "dried thyme", "salt", "ground black pepper", "parmesan cheese", "mozzarella cheese"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 369.4 [FatContent] 15.5 [SaturatedFatContent] 5.9 [CholesterolContent] 27.9 [SodiumContent] 582.4 [CarbohydrateContent] 46.6 [FiberContent] 8.7 [SugarContent] 9.0 [ProteinContent] 14.5 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 425°F. Scrub potatoes, dry, and prick with a fork. Bake for 55-60 minutes or until soft. Meanwhile, in a large heavy saucepan, heat oil over medium heat; add onion and garlic and sauté for 5 minutes until golden. Add tomatoes, eggplant, green beans, parsley, basil, thyme, salt and pepper. Bring to a boil then reduce heat and simmer for 20 minutes until tomatoes and eggplant begin to break down. Add Parmesan and stir to melt. Cut an'x' into potatoes and squeeze gently to open. Place on serving platter or individual plates and spoon tomato mixture over potatoes. Sprinkle with mozzarella and serve.
[Name] Breakfast Apple-Citrus Compote [AuthorId] 8381 [AuthorName] Thomas Danler [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2001-06-29T10:48:00Z [Description] Make and share this Breakfast Apple-Citrus Compote recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Apple", "Fruit", "Low Protein", "Low Cholesterol", "Healthy", "< 30 Mins"] [RecipeIngredientQuantities] ["2", "1/2", "2", "1 1/2", "1 1/2", "2", "2", "1", NA] [RecipeIngredientParts] ["granny smith apples", "stayman apples", "cinnamon", "navel oranges", "prunes", "pink grapefruit", "honey", "lemon juice", "mint sprig"] [AggregatedRating] nan [ReviewCount] nan [Calories] 346.9 [FatContent] 0.8 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 4.1 [CarbohydrateContent] 90.1 [FiberContent] 9.9 [SugarContent] 61.8 [ProteinContent] 3.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a 2 or 3 quart saucepan combine apples, prunes and orange juice;= bring to boil, reduce heat and simmer until apples are tender but not= soft, about 10 minutes. Remove from heat; stir in honey, lemon juice= and cinnamon. Cool, cover and chill. Stir in oranges and grapefruit. =To serve, spoon fruits with their liquid into serving dishes; garnish= with mint sprigs.
[Name] Asian-Style Vegetable Stir-Fry [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT3M [PrepTime] PT0S [TotalTime] PT3M [DatePublished] 2001-06-29T10:48:00Z [Description] Make and share this Asian-Style Vegetable Stir-Fry recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] nan [RecipeIngredientQuantities] ["1/4", "1/4", "1/4", "4", "2", "2", "1", "1"] [RecipeIngredientParts] ["honey", "red pepper flakes", "peanuts", "broccoli florets", "mushrooms", "onion", "carrot"] [AggregatedRating] 3.0 [ReviewCount] 2.0 [Calories] 127.0 [FatContent] 2.7 [SaturatedFatContent] 0.4 [CholesterolContent] 0.0 [SodiumContent] 24.7 [CarbohydrateContent] 25.3 [FiberContent] 1.7 [SugarContent] 20.2 [ProteinContent] 3.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Combine honey, stir-fry sauce and pepper flakes in small bowl. Set aside. Heat oil in a large skillet over medium-high heat. Add vegetables. Cook and stir vegetables for 2-3 minutes or until tender. Add honey mixture. Cook and stir for about 1 minute or until vegetables are glazed and sauce is bubbly. Serve vegetables over steamed rice or noodles.
[Name] Boiled Spinach [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT5M [PrepTime] PT0S [TotalTime] PT5M [DatePublished] 2001-06-29T10:48:00Z [Description] Make and share this Boiled Spinach recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1/2", "2"] [RecipeIngredientParts] ["spinach", "salt", "butter"] [AggregatedRating] 4.5 [ReviewCount] 6.0 [Calories] 90.1 [FatContent] 6.4 [SaturatedFatContent] 3.8 [CholesterolContent] 15.3 [SodiumContent] 466.2 [CarbohydrateContent] 6.2 [FiberContent] 3.8 [SugarContent] 0.7 [ProteinContent] 4.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Place spinach in a large pot of boiling water. Cook 3-5 minutes . Then drain. Place in serving dish and sprinkle with salt and dot with butter.
[Name] Chunky Vegetarian Chili [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT35M [PrepTime] PT0S [TotalTime] PT35M [DatePublished] 2001-06-29T10:48:00Z [Description] Make and share this Chunky Vegetarian Chili recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "1", "3", "1", "2", "1", "1", "1", "2 1/2", "1", "2", "1 1/2"] [RecipeIngredientParts] ["green bell pepper", "onion", "garlic", "Mexican-style tomatoes", "pinto beans", "kidney beans", "whole kernel corn", "water", "rice", "chili powder", "ground cumin"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 288.2 [FatContent] 3.4 [SaturatedFatContent] 0.6 [CholesterolContent] 0.0 [SodiumContent] 738.2 [CarbohydrateContent] 55.6 [FiberContent] 9.9 [SugarContent] 3.2 [ProteinContent] 11.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Saute green pepper, onion and garlic in oil in 3-quart saucepan or Dutch oven over medium-high heat 5 minutes or until tender. Add tomatoes, kidney beans, pinto beans, corn, water, rice, chili powder and cumin. Stir well. Bring to a boil. Reduce heat. Cover and simmer for 30 minutes. Stir occasionally. Top with sour cream,if desired. Serve.
[Name] Vegetarian Salad [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2001-06-29T10:48:00Z [Description] Make and share this Vegetarian Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] [NA, "1", "3", "9", "1"] [RecipeIngredientParts] ["romaine lettuce", "avocado", "green onions", "cherry tomatoes"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 45.4 [FatContent] 3.7 [SaturatedFatContent] 0.5 [CholesterolContent] 0.0 [SodiumContent] 3.6 [CarbohydrateContent] 3.3 [FiberContent] 2.1 [SugarContent] 0.8 [ProteinContent] 0.8 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Wash and dry lettuce and tear into bite size pieces. Slice the avocado,green onions and tomatoes. Place all ingredients in a large salad bowl and add contents of Italian Salad Kit. Toss thoroughly. Serve immediately.
[Name] Semolina and Coconut dessert [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT5M [PrepTime] PT0S [TotalTime] PT5M [DatePublished] 2001-06-29T10:48:00Z [Description] Make and share this Semolina and Coconut dessert recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Coconut", "Fruit", "Nuts", "< 15 Mins"] [RecipeIngredientQuantities] ["4", "2", "2", "1/2", "1", "1/2", "1/4", NA, NA] [RecipeIngredientParts] ["semolina", "mango pulp", "cardamom", "ghee", "milk", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 4445.4 [FatContent] 177.2 [SaturatedFatContent] 110.5 [CholesterolContent] 267.4 [SodiumContent] 623.7 [CarbohydrateContent] 623.1 [FiberContent] 42.0 [SugarContent] 114.5 [ProteinContent] 97.7 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Combine sugar, semolina, coconut, mango pulp, salt and khoya, and mix thoroughly. Add milk to make dough of pouring consistency. Keep aside for 4 hrs. Add nuts and cardamom to dough. Heat Appam containers (a griddle with circular depressions] on medium flame. Pour 1 tspn of ghee in each mould, and then fill with batter. Cover, and after 5 minutes of shallow frying, turn each cake and cook till done. Serve hot.
[Name] Potato bharta [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2001-06-29T10:48:00Z [Description] Make and share this Potato bharta recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["4 -5", "2", "2", "3", "1", "1/2", "1/2", "1/2"] [RecipeIngredientParts] ["potatoes", "onions", "green chilies", "coriander leaves", "salt", "red chili pepper", "jeera powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 218.5 [FatContent] 1.1 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 211.5 [CarbohydrateContent] 48.2 [FiberContent] 6.2 [SugarContent] 4.3 [ProteinContent] 5.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Peel the potatoes and mash them coarsely. Add all the other ingredients and mix well. Mainly to be served with Baati.
[Name] Tri dal [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2001-06-29T10:48:00Z [Description] Make and share this Tri dal recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] nan [RecipeIngredientQuantities] ["100", "100", "1", "100", "1", NA, "1", "1/2", "2", "2", NA, "2", "2", "1", "1"] [RecipeIngredientParts] ["channa dal", "hing", "salt", "ginger", "turmeric powder", "green chilies", "ghee", "cardamoms", "lemons", "jeera powder", "garam masala"] [AggregatedRating] nan [ReviewCount] nan [Calories] 147.5 [FatContent] 4.8 [SaturatedFatContent] 2.4 [CholesterolContent] 9.4 [SodiumContent] 6.8 [CarbohydrateContent] 22.0 [FiberContent] 8.6 [SugarContent] 2.5 [ProteinContent] 7.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Soak the dal in water for 1 hour. Put it in a pressure cooker. Add salt and turmeric powder. Wait for 2-3 whistles. Turn off the gas. Heat ghee in a kadahi. Add jeera, bay leaf, cardamoms, hing, garam masala, ginger and green chilly. Add dal. Put lemon juice and garam masala powder. Add chopped coriander. Serve hot with Potato Bharta.
[Name] Vegetarian Barley-Vegetable Soup [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT1H30M [PrepTime] PT10M [TotalTime] PT1H40M [DatePublished] 2001-06-29T10:48:00Z [Description] Make and share this Vegetarian Barley-Vegetable 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/96/93/pictcjCXZ.jpg" [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "< 4 Hours"] [RecipeIngredientQuantities] ["1/4", "2", "2", "2", "2", "1", "2", "1", "1/2", "1/2", "1", "2", "2"] [RecipeIngredientParts] ["butter", "onions", "carrots", "celery", "water", "tomatoes", "salt", "dried basil", "dried thyme", "ground black pepper", "pearl barley", "frozen green beans", "fresh dill weed"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 178.2 [FatContent] 6.3 [SaturatedFatContent] 3.8 [CholesterolContent] 15.2 [SodiumContent] 664.4 [CarbohydrateContent] 28.3 [FiberContent] 6.8 [SugarContent] 4.2 [ProteinContent] 4.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In a large pot, melt butter over medium-high heat. Add onion, carrot and celery and saute until softened. Add water, tomatoes, salt, basil, thyme and pepper; bring to a boil. Stir in barley. Lower heat and cover. Gently simmer for 1-1/2 hours or until barley is tender. Stir in frozen green beans during the last 10 minutes of cooking. Remove from heat and stir in dill weed. Serve warm.
[Name] Corn & Veggie Salad with Spicy Lime Dressing [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2001-06-29T10:48:00Z [Description] Make and share this Corn & Veggie Salad with Spicy Lime Dressing recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/96/94/picYTyDj6.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/96/94/picuVeibU.jpg"] [RecipeCategory] Corn [Keywords] ["Vegetable", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "3", "1", "1/2", "1", "1/4", "1/4", "1/4"] [RecipeIngredientParts] ["corn", "onion", "tomatoes", "green bell pepper", "rice", "orange marmalade", "lime", "lime juice", "ground black pepper", "cayenne pepper"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 368.0 [FatContent] 1.0 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 21.3 [CarbohydrateContent] 84.5 [FiberContent] 3.3 [SugarContent] 16.6 [ProteinContent] 6.9 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Combine corn, onion, tomato, green bell pepper, rice and chili peppers in mixing bowl. Set aside. Combine Dressing ingredients and mix well. Add dressing to salad ingredients. Toss to coat. Serve with tortilla chips.
[Name] Curry-Spiced Steamed Mussels [AuthorId] 6522 [AuthorName] Sue Freeman [CookTime] PT2M [PrepTime] PT1H [TotalTime] PT1H2M [DatePublished] 2001-06-29T10:48:00Z [Description] Make and share this Curry-Spiced Steamed Mussels recipe from Food.com. [Images] character(0) [RecipeCategory] Mussels [Keywords] ["Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1/8", "1/8", "1", "3", "1/2", "1/2", "1/2", "1/4", "1/4", "2", "1 1/3", "4", "3", "1"] [RecipeIngredientParts] ["butter", "olive oil", "onion", "garlic", "ground cumin", "ground turmeric", "ground cloves", "ground black pepper", "tomatoes", "water", "lemon juice", "cilantro leaf"] [AggregatedRating] 2.0 [ReviewCount] 1.0 [Calories] 151.6 [FatContent] 12.9 [SaturatedFatContent] 4.7 [CholesterolContent] 15.2 [SodiumContent] 62.5 [CarbohydrateContent] 9.2 [FiberContent] 2.1 [SugarContent] 4.4 [ProteinContent] 1.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Combine dry spices. Heat a 5-6 quart pot over medium heat. Add butter and oil, add onion after foam subsides and saute until onion is translucent (about 5 minutes]. Stir in garlic and dry spices. Cook stirring until the spices are aromatic (about 3 minutes]. Stir in tomatoes and cook for another 2 minutes. Add liquid and mussels. Cover and cook until mussels are open-- 5-7 minutes. Transfer mussels to individual soup bowls with a slotted spoon discarding any unopened mussels. Ladle broth over mussels. Drizzle each serving with lemon juice and garnish with cilantro leaves.
[Name] Banana Flower Vada [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2001-06-29T10:48:00Z [Description] Make and share this Banana Flower Vada recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] nan [RecipeIngredientQuantities] ["2", "3", "1 1/2", NA, "2", "1/4", "6", "4", "1", "3", "20", "1/2", "1", NA] [RecipeIngredientParts] ["channa dal", "coconut", "salt", "asafoetida powder", "turmeric powder", "red chilies", "green chilies", "ginger", "onions", "curry leaves", "coriander leaves", "fennel powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 3348.4 [FatContent] 120.5 [SaturatedFatContent] 77.0 [CholesterolContent] 0.0 [SodiumContent] 241.9 [CarbohydrateContent] 468.9 [FiberContent] 136.9 [SugarContent] 111.3 [ProteinContent] 136.5 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Undo the petals covering the flowers. Pluck the flowers between the petals. From every flower strip, remove the central thread like portion, which stands alone with a round at the top. Finely cut the flower strips. Add 1 cup buttermilk to a bowl of water. Soak the cut flower strips in them in order to keep the flowers from darkening. Wash them well and cook in the same buttermilk water till they are soft. Drain. Grind the cut banana florets with red chillies, turmeric powder, grated coconut, broken chana dal and fennel powder. Sprinkle minium water while grinding. Add the finely cut onions, ginger, green chillies, corriander leaves and curry leaves. Mix the required amount of salt and asafoetida to ensure that the vada batter is quite thick. Make equal-sized balls out of the vada batter. Place on a greased plastic sheet. Flatten them a bit to 5 cm diameter. Heat oil in a heavy bottomed vessel. Deep fry the vadas till they are crisp. Serve hot with mint chutney.
[Name] Phla Pla Meuk [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2001-06-29T10:48:00Z [Description] Make and share this Phla Pla Meuk recipe from Food.com. [Images] character(0) [RecipeCategory] Squid [Keywords] ["No Shell Fish", "< 15 Mins"] [RecipeIngredientQuantities] ["300", "2", "3", "3", "1", "3", "3 1/2"] [RecipeIngredientParts] ["squid", "hot chili powder", "shallots", "lemongrass", "kaffir lime leaf", "fish sauce", "lime juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 391.3 [FatContent] 6.8 [SaturatedFatContent] 1.6 [CholesterolContent] 699.0 [SodiumContent] 4457.8 [CarbohydrateContent] 32.6 [FiberContent] 5.3 [SugarContent] 4.0 [ProteinContent] 52.5 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Remove the inedible portions of the squid. Wash well. Score the flesh in a fish-scale pattern. Cut into pieces one inch wide and 2 inches long. Immerse the squid in boiling water until done. Drain. Mix the fish sauce and lime juice together. Add the lemon grass shallot, kaffir lime leaf and chillies. Stir very gently to avoid bruising. Add the squid gently in the sauce and then put the squid and sauce up on to a plate.
[Name] Tom Yam Goong [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT18M [PrepTime] PT0S [TotalTime] PT18M [DatePublished] 2001-06-29T10:48:00Z [Description] Make and share this Tom Yam Goong recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["4", "5", "3", "3", "6 -8", "1/4", "5", "3", "1/2", "3", "3 -4"] [RecipeIngredientParts] ["galangal", "kaffir lime leaves", "lemongrass", "kaffir lime juice", "fish sauce", "fresh coriander leaves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 374.4 [FatContent] 11.9 [SaturatedFatContent] 3.1 [CholesterolContent] 74.2 [SodiumContent] 2283.7 [CarbohydrateContent] 34.5 [FiberContent] 0.0 [SugarContent] 15.5 [ProteinContent] 29.6 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Bring the stock to a boil. Add galangal, kaffir lime leaves, corriander roots and lemon grass. Simmer for 15 minutes. Add the prawns, mushrooms and chillies. Simmer for 3 minutes. Add the lime juice and fish sauce to taste. Serve garnished with fresh corriander leaves.
[Name] Morkuahambu [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT10M [PrepTime] PT0S [TotalTime] PT10M [DatePublished] 2001-06-29T10:48:00Z [Description] Make and share this Morkuahambu recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] nan [RecipeIngredientQuantities] ["50", "1", "2 -3", "1/2", "1/2", "1/4", "1/2", "1", "1", "1", "1"] [RecipeIngredientParts] ["coconut", "green chilies", "salt", "turmeric powder", "mustard", "cumin seed", "raw rice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 636.1 [FatContent] 56.0 [SaturatedFatContent] 48.8 [CholesterolContent] 0.0 [SodiumContent] 1233.3 [CarbohydrateContent] 35.2 [FiberContent] 17.7 [SugarContent] 11.1 [ProteinContent] 9.6 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] ----------Paste----------. Soak all the ingredients for the paste in water for 10 minutes, add the grated coconut, chillies and grind. Add salt, turmeric powder to this and mix with curd. Heat until it boils, while stirring constantly and remove. Lady finger- Cut into 1 inch pieces, spread a pinch of salt over it and fry in little oil. Other vegetables- Boil in pressure cooker in just enough water and drain if required. Add the cooked vegetables to the curd mix. Add a bunch of curry leaves. Splatter with mustard seeds.
[Name] Aviyal [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2001-06-29T10:48:00Z [Description] Make and share this Aviyal recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "1", "1/2", "6", "1/2", "2", "1 1/2"] [RecipeIngredientParts] ["coconut", "green chilies", "coconut oil", "curry leaves", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1047.6 [FatContent] 109.5 [SaturatedFatContent] 94.3 [CholesterolContent] 0.0 [SodiumContent] 3507.1 [CarbohydrateContent] 25.5 [FiberContent] 4.0 [SugarContent] 13.8 [ProteinContent] 5.4 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Cut the vegetables into long pieces, add salt and steam in pressure cooker. Be sure that it is not overcooked. Grind grated coconut and green hot chillies. Add this to thick curd. Add cooked vegetables, mix well and heat for sometime. When cooked, add curry leaves and coconut oil.
[Name] Urud Vadai (Medhu Vadai) [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2001-06-29T10:48:00Z [Description] Make and share this Urud Vadai (Medhu Vadai) recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "3", "1", "1", "1 -2", NA] [RecipeIngredientParts] ["Urad Dal", "green chilies", "whole black peppercorn", "salt", "curry leaf"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 182.9 [FatContent] 0.6 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 586.6 [CarbohydrateContent] 32.0 [FiberContent] 15.2 [SugarContent] 2.7 [ProteinContent] 13.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Soak 1 cup urud dal in sufficient amt of water for 1 hour and grind into a thick fine flour. Add 1 tsp salt, 2-3 chopped green chillies, 1 tsp whole black peppers, the curry leaves and mix well. On a plastic piece of paper place a ball of this and flatten it by hand. Deep fry this in oil and turn over until the vada turns golden brown.
[Name] Dal Payasam [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2001-06-29T10:48:00Z [Description] Make and share this Dal Payasam recipe from Food.com. [Images] character(0) [RecipeCategory] Lentil [Keywords] ["Beans", "Asian", "Indian", "< 15 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "8", NA] [RecipeIngredientParts] ["powdered jaggery", "cardamom powder", "cashews", "ghee"] [AggregatedRating] nan [ReviewCount] nan [Calories] 684.0 [FatContent] 2.2 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 11.9 [CarbohydrateContent] 116.7 [FiberContent] 59.1 [SugarContent] 3.9 [ProteinContent] 49.8 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Steam moong dal and gram dal in a pressure cooker. Mix jaggery in a little water (so that it just dissolves] and bring it to boil. Add the cooked dal mixture and heat for a little while. Add a tsp of cardamom powder. Roast 8 cashews in ghee and add it to the mixture.
[Name] Chickoo Halwa Recipe [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2001-06-29T10:48:00Z [Description] Make and share this Chickoo Halwa Recipe recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] nan [RecipeIngredientQuantities] ["6", "1/2", "1/4 - 1/3", "150", "2 -3", "1"] [RecipeIngredientParts] ["milk", "sugar", "ghee"] [AggregatedRating] nan [ReviewCount] nan [Calories] 383.7 [FatContent] 17.2 [SaturatedFatContent] 10.7 [CholesterolContent] 49.9 [SodiumContent] 60.0 [CarbohydrateContent] 55.7 [FiberContent] 0.0 [SugarContent] 50.0 [ProteinContent] 4.0 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Peel and mash chickoos or blend. Add milk and boil in heavy saucepan. When slightly thick add khoya and cook, stirring continuously. Add sugar and ghee. Cook on low turning continuously till ghee oozes. Garnish with almond or walnut in centre of the halwa.
[Name] Doodhi Halwa [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT40M [PrepTime] PT20M [TotalTime] PT1H [DatePublished] 2001-06-29T10:48:00Z [Description] Make and share this Doodhi Halwa recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Asian", "Indian", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1", "1 1/2", "400 -500", NA, NA, "1"] [RecipeIngredientParts] ["milk", "sugar", "cardamom powder", "saffron", "ghee"] [AggregatedRating] nan [ReviewCount] nan [Calories] 331.7 [FatContent] 8.7 [SaturatedFatContent] 5.4 [CholesterolContent] 31.2 [SodiumContent] 95.1 [CarbohydrateContent] 59.0 [FiberContent] 0.0 [SugarContent] 50.0 [ProteinContent] 6.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Peel and grate Dudhi. Put milk and dudhi in a heavy saucepan. Boil till thick, stirring occasionally. Once it starts thickening, stir continuously. Add sugar and cook further till thickens. Add ghee, elaichi, saffron and colour. Stir on low heat till the mixture collects in a soft ball or the ghee oozes out. Serve hot, decorated with a chopped almond or pista.
[Name] Moong dal ka seera [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2001-06-29T10:48:00Z [Description] Make and share this Moong dal ka seera recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] nan [RecipeIngredientQuantities] ["500", "500", "500", NA, NA, "250"] [RecipeIngredientParts] ["sugar", "ghee", "saffron", "cardamom powder", "water"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 8080.0 [FatContent] 502.7 [SaturatedFatContent] 310.4 [CholesterolContent] 1280.0 [SodiumContent] 52.5 [CarbohydrateContent] 800.3 [FiberContent] 152.5 [SugarContent] 509.1 [ProteinContent] 130.4 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Soak the dal for 5-6 hours. Wash and remove the skins well. Grind dal fine either in a stone grinder or electric grinder or mixie. Use as little water as possible. Put sugar and water in a pan and put to boil. Once sugar dissolve add a few tblsp. of milk. As the syrup boils the scum will rise. Remove with a strain. Further boil till the syrup become sticky between the fingers. (One thread should fall when poured from a tilted spoon] keep aside. Heat the ghee in a heavy kadai (vessel] and add dal. Keep stirring rigorously to avoid burning. Once the dal stops sticking to the vessel, stir gradually till golden brown,and ghee begins to separate. Pour the hot syrup, add elaichi and dissolved saffron. Stir very carefully, not allowing hand to be scalded. Cook slowly till all water is absorbed. Decorate with chopped dry fruit. Serve hot especially on a cold day.
[Name] Methi ke Parathe and 'Thecha' [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2001-06-29T10:48:00Z [Description] Make and share this Methi ke Parathe and 'Thecha' recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] nan [RecipeIngredientQuantities] [NA, NA, NA, NA, "3/4", "2", "1", "1", "5 -7", "2 -3", "8 -10", NA, "4 -5", NA] [RecipeIngredientParts] ["methi vegetable", "red chili powder", "turmeric powder", "salt", "gram flour", "wheat flour", "garlic", "peanuts", "green chilies", "ginger", "garlic", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1735.8 [FatContent] 20.7 [SaturatedFatContent] 2.9 [CholesterolContent] 0.0 [SodiumContent] 91.1 [CarbohydrateContent] 339.1 [FiberContent] 58.3 [SugarContent] 28.1 [ProteinContent] 76.7 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] -----------Forparathas--------------. Grind Red Chilli Powder and garlic together. Mix all the ingredients and the grinded paste and mould into a thick dough. While making the dough mix 2-3 tablespoons of oil. When the dough is ready make parathas as usual. -------------For'Thecha'---------. On a frying pan sprinkle some oil and place the chillies for some time. Remove when they start becoming partial brown Grind these chillies with ginger, garlic, salt and grinded peanuts. Pour 2-3 tablespoons of oil in frying pan and roast the paste for just 4-5 minutes. Serve Parathas hot with the'Thecha' and oil.
[Name] Makki Di Roti [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT25M [PrepTime] PT0S [TotalTime] PT25M [DatePublished] 2001-06-29T10:48:00Z [Description] Make and share this Makki Di Roti recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", NA, NA] [RecipeIngredientParts] ["plain flour", "salt", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 115.0 [FatContent] 3.0 [SaturatedFatContent] 0.4 [CholesterolContent] 0.0 [SodiumContent] 0.5 [CarbohydrateContent] 19.1 [FiberContent] 0.7 [SugarContent] 0.1 [ProteinContent] 2.6 [RecipeServings] nan [RecipeYield] 5-6 rotis [RecipeInstructions] Mix maize flour, oil and salt. Knead in soft pliable dough, adding very little water at a time. When the dough is very smooth and soft, bread a lump. Shape into a ball, flatten and pat with palm, to make a thin roti. Use dry plainflour to help. Or roll with a rolling pin. Take care to dust with flour and lift and turn to avoid sticking. Place on a heavy iron or earthen griddle and roast till crisp. Repeat on both sides. Repeat for all rotis. Cover and line with napkins to keep warm. Drizzle with ghee or butter if desired. Serve hot with sarson ka saag and slice of onion and lime.
[Name] Two Coloured Coconut Barfi [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2001-06-29T10:48:00Z [Description] Make and share this Two Coloured Coconut Barfi recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Coconut", "Fruit", "Nuts", "Asian", "Indian", "Low Protein", "< 15 Mins"] [RecipeIngredientQuantities] ["2", "3", "1/2", "1", "1", "1/2", "400", "3"] [RecipeIngredientParts] ["milk", "cardamom powder", "milk", "saffron", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 5193.2 [FatContent] 330.4 [SaturatedFatContent] 275.9 [CholesterolContent] 237.3 [SodiumContent] 566.5 [CarbohydrateContent] 560.7 [FiberContent] 72.0 [SugarContent] 449.2 [ProteinContent] 53.8 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] In a heavy bottomed vessel, cook milk, cream and grated coconut. Stir once the mixture begins to thicken. Add sugar. Reduce flame and keep stirring till the mixture becomes thick and leaves the sides of the vessel. Remove the vessel from heat. Divide the mixture into 2 equal parts. To one part add few drops of green food colouring and half of the cardamom powder. Mix well. Lightly grease a deep metal plate. Place the green mixture in this. Spread evenly. Now place the vessel containing the remaining portion on medium flame. Add in saffron milk. Stir to get a nice yellow colour. While stirring, add the remaining cardamom powder. Spread this on the green layer in the plate. Make the mixture even and smooth with the back of a spoon. Spread 1 or 2 edible silver foil papers on top to add to its beauty. Once well set, cut into squares or diamond shapes.

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