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[Name] Patisa (Soan Papdi) [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT45M [PrepTime] PT0S [TotalTime] PT45M [DatePublished] 2001-06-29T10:48:00Z [Description] Two-thread consistency is when a two threads are formed (and do not break) when your forefinger and your thumb are pulled apart gently. This stage is also called the soft ball stage - when a drop of syrup of this consistency is dropped into a bowl of cold water, it forms a soft ball. I found this on indianfood.com [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["1 1/4", "1 1/4", "250", "2 1/2", "1 1/2", "2", "1/2", "2"] [RecipeIngredientParts] ["gram flour", "plain flour", "ghee", "sugar", "water", "milk", "cardamom seed"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 260.5 [FatContent] 13.0 [SaturatedFatContent] 7.8 [CholesterolContent] 32.2 [SodiumContent] 5.8 [CarbohydrateContent] 34.9 [FiberContent] 1.1 [SugarContent] 25.6 [ProteinContent] 2.3 [RecipeServings] nan [RecipeYield] 20 pieces [RecipeInstructions] cut 4 squares from a thin polythene sheet. Sift both flours together. Heat ghee in a heavy saucepan. Add flour mixture and roast on low till light golden. Keep aside to cool a little, stirring occasionally. Prepare syrup simultaneously. Make syrup out of sugar, water and milk. Bring syrup to 2 1/2 thread consistency. Pour at once into the flour mixture. Beat well with a large fork till the mixture forms threadlike flakes. Pour onto a greased surface or thali and roll to 1\" thickness lightly. Sprinkle the charmagaz seeds and elaichi and gently press down with palm. Cool, cut into 1\" squares, wrap individually into square pieces of thin plastic sheet. Store in airtight container.
[Name] Paneer Parathas [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT1H [PrepTime] PT0S [TotalTime] PT1H [DatePublished] 2001-06-29T10:49:00Z [Description] Make and share this Paneer Parathas recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "1", "4 -5", "1", "1", "1", NA, "2", NA] [RecipeIngredientParts] ["panir", "green chilies", "onion", "mint leaf", "salt", "ghee", "ghee"] [AggregatedRating] nan [ReviewCount] nan [Calories] 57.2 [FatContent] 4.3 [SaturatedFatContent] 2.6 [CholesterolContent] 10.9 [SodiumContent] 2.8 [CarbohydrateContent] 4.7 [FiberContent] 0.7 [SugarContent] 2.3 [ProteinContent] 0.8 [RecipeServings] nan [RecipeYield] 6-7 parathas [RecipeInstructions] ["Roll dough to a large square.", "Spread some ghee all over.", "Fold in half.", "Spread ghee.", "Fold in quarter.", "Spread ghee.", "Roll again to full size.", "Repeat above procedure.", "Roll into a tight swissroll.", "Refrigerate for 15 minutes.", "Break off lumps and use as regular paratha dough.", "Mix all filling ingredients.", "Take a lump of dough.", "Roll halfway.", "Spread some filling.", "Make a tight swissroll.", "Twist to a spiral.", "Press roll to full size.", "Shallow fry.", "Serve hot with any gravy vegetable." ]
[Name] Fried Bhindi [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT14M [PrepTime] PT0S [TotalTime] PT14M [DatePublished] 2001-06-29T10:49:00Z [Description] Make and share this Fried Bhindi recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "1", "1/2", "1/2", "1/2", "1", "1/2", "1/2", "2"] [RecipeIngredientParts] ["okra", "salt", "chili powder", "ajwain", "mustard seeds", "Urad Dal", "hing", "turmeric powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 250.1 [FatContent] 10.3 [SaturatedFatContent] 1.4 [CholesterolContent] 0.0 [SodiumContent] 2375.7 [CarbohydrateContent] 36.3 [FiberContent] 16.7 [SugarContent] 5.8 [ProteinContent] 10.8 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Place the cut okra in a single layer on a microwave-safe plate and cook on'high' uncovered for 4 minutes. If necessary cook the okra in two or three lots. No salt is to be added now. This will ensure that the okra is cooked, but without stickiness, and the bright green colour is maintained. Next, heat the 2 tsp oil in a kadai, and fry the mustard, urad dal and ajwain, add the cooked bhindi/ okra pieces, add turmeric, hing, salt, chilli powders and fry for a couple of minutes till the masalas are well absorbed. Your dry bhindi sabji is ready and looks green and appetising. It is a great favourite with our family. Note: If using bhindi from the cold storage, instead of microwaving the pieces, cook it for 10 minutes in the baking oven without salt, till it is dry, then follow the second step as above.
[Name] Nutty Chocolate Cream [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT24H [PrepTime] PT20M [TotalTime] PT24H20M [DatePublished] 2001-06-29T10:49:00Z [Description] My best best friend, Vadivu, wrote out this recipe in her beautiful writing and posted this to me, 4 months after we departed... I still miss her with all my heart and if I could make this yummy recipe and feed her with my hands, I would feel like I'm the luckiest person on planet Earth! May God keep my dear friend safe and happy always:) [Images] character(0) [RecipeCategory] Weeknight [Keywords] nan [RecipeIngredientQuantities] ["200", "2", "4", "1", "4", NA, NA] [RecipeIngredientParts] ["baking chocolate", "water", "eggs", "vanilla essence", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 373.8 [FatContent] 30.9 [SaturatedFatContent] 17.7 [CholesterolContent] 186.0 [SodiumContent] 83.4 [CarbohydrateContent] 28.0 [FiberContent] 8.3 [SugarContent] 13.3 [ProteinContent] 12.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Melt chocolate with 2 tbspn hot water. Keep aside. Beat together eggs, vanilla essence and sugar until thick and creamy. Fold in the melted chocolate. Pour into a glass dish. Chill overnight in a refrigerator. The next day, pipe a ring of whipped cream around the edge and scatter the roasted almond slices on top. Serve with a sweet smile and a naughty look in those lovely twinkling eyes!
[Name] Tortilla Dip Supreme [AuthorId] 11295 [AuthorName] ThatJodiGirl [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2001-06-29T10:49:00Z [Description] This recipe is very easy, and super delicious! This dish will definately disappear in a matter of minutes, Everyone who tastes this dish, asks me for the recipe. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Mexican", "Spicy", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1"] [RecipeIngredientParts] ["cream cheese", "monterey jack and cheddar cheese blend", "tortilla chips"] [AggregatedRating] 5.0 [ReviewCount] 33.0 [Calories] 764.6 [FatContent] 46.9 [SaturatedFatContent] 16.5 [CholesterolContent] 69.2 [SodiumContent] 757.3 [CarbohydrateContent] 69.6 [FiberContent] 5.5 [SugarContent] 2.2 [ProteinContent] 20.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In a shallow baking dish, press cream cheese into botton, distributing evenly. Spoon canned chili over this, top with cheese. Place in a pre-heated 350 degree oven for 10-15 minutes or until cheese is bubbly. Serve immediately with tortilla chips.
[Name] Mandarin Orange & Broccoli Salad [AuthorId] 11745 [AuthorName] Meg Fisher [CookTime] nan [PrepTime] PT30M [TotalTime] PT30M [DatePublished] 2001-06-29T10:49:00Z [Description] This is a great salad recipe that I got from a co-worker. Everyone asks for the recipe and there is usually none left over. Tastes even better the next day. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/97/14/picwUhjjd.jpg" [RecipeCategory] Vegetable [Keywords] ["Potluck", "< 30 Mins", "No Cook", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["8", "1", "1", "1", "1/2", "1/2", "1", "1/4", "2"] [RecipeIngredientParts] ["broccoli florets", "mandarin oranges", "walnuts", "red onion", "raisins", "mayonnaise", "sugar", "red wine vinegar"] [AggregatedRating] 5.0 [ReviewCount] 37.0 [Calories] 199.7 [FatContent] 10.0 [SaturatedFatContent] 1.0 [CholesterolContent] 0.0 [SodiumContent] 22.3 [CarbohydrateContent] 27.2 [FiberContent] 2.4 [SugarContent] 18.0 [ProteinContent] 5.2 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Toss all ingredients together. Pour mixed and chilled dressing over and toss again. I like to put the mandarin oranges on last, after the dressing, so they don't break up too much. I sort of fold them in gently when serving.
[Name] Peachy Crock Pot Pork Chops [AuthorId] 10951 [AuthorName] Mary Butterfield [CookTime] PT6H [PrepTime] PT10M [TotalTime] PT6H10M [DatePublished] 2001-06-29T10:49:00Z [Description] Make and share this Peachy Crock Pot Pork Chops 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/97/15/picnBXkF8.jpg" [RecipeCategory] Pork [Keywords] ["Meat", "Weeknight", "Easy"] [RecipeIngredientQuantities] ["6", "1/4", "1/2", "1", "1", "1/4", NA] [RecipeIngredientParts] ["brown sugar", "ground cinnamon", "tomato sauce", "apple cider vinegar"] [AggregatedRating] 4.5 [ReviewCount] 21.0 [Calories] 618.8 [FatContent] 27.3 [SaturatedFatContent] 9.0 [CholesterolContent] 206.0 [SodiumContent] 468.2 [CarbohydrateContent] 27.1 [FiberContent] 2.6 [SugarContent] 24.8 [ProteinContent] 63.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Place browned pork chops in crock pot; season with salt and pepper. Place peaches on top of pork chops. Mix brown sugar, cinnamon, tomato sauce, syrup and vinegar. Pour over pork chops and peaches. Cook on low for 4-6 hours.
[Name] Sesame Broccoli [AuthorId] 10420 [AuthorName] mielhollinger [CookTime] PT5M [PrepTime] PT15M [TotalTime] PT20M [DatePublished] 2001-06-29T10:49:00Z [Description] Make and share this Sesame Broccoli 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/97/16/picyPg66g.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/97/16/picl4A84u.jpg"] [RecipeCategory] Vegetable [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["4", "3", "2", "2", "1", "2", "1/4", "1/4"] [RecipeIngredientParts] ["broccoli florets", "sesame seeds", "low sodium soy sauce", "water", "sugar", "ground ginger", "dry mustard"] [AggregatedRating] 4.0 [ReviewCount] 15.0 [Calories] 29.4 [FatContent] 0.7 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 191.0 [CarbohydrateContent] 4.9 [FiberContent] 0.3 [SugarContent] 1.7 [ProteinContent] 1.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Arrange broccoli and red pepper in a steamer basket over boiling water.", "Cover and steam 5 minutes or until crisp-tender; place in a medium bowl.", "While vegetables cook, place a small, heavy skillet over medium-high heat until hot.", "Add sesame seeds, and cook, stirring constantly, 1 minute or until toasted.", "Set sesame seeds aside.", "Combine soy sauce and remaining four ingredients in a small bowl, stirring well.", "Microwave at high 45 seconds or until bubbly.", "Pour sauce over vegetables; sprinkle with sesame seeds, and toss gently." ]
[Name] Strawberry Shortcake [AuthorId] 10420 [AuthorName] mielhollinger [CookTime] PT20M [PrepTime] PT1H20M [TotalTime] PT1H40M [DatePublished] 2001-06-29T10:50:00Z [Description] Make and share this Strawberry Shortcake 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/97/17/picB52su5.jpg" [RecipeCategory] Dessert [Keywords] ["Strawberry", "Berries", "Fruit", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "2", "1 2/3", "3", "2", "1/4", "3", "1", "1/2", NA, "2"] [RecipeIngredientParts] ["fresh strawberries", "sugar", "all-purpose flour", "sugar", "baking powder", "baking soda", "butter", "egg", "buttermilk"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 196.8 [FatContent] 5.5 [SaturatedFatContent] 3.1 [CholesterolContent] 38.5 [SodiumContent] 186.7 [CarbohydrateContent] 33.0 [FiberContent] 1.8 [SugarContent] 11.2 [ProteinContent] 4.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Combine slices strawberries and the 2 tablespoons sugar. Cover; let stand in refrigerator at least 1 hour. In a mixing bowl stir together the flour, the 1 tablespoon sugar, baking powder, and baking soda. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Combine egg and buttermilk. Add to flour mixture all at once, stirring until combined. Spray an 8 x 1 1/2 inch round baking pan with nonstick coating. With lightly floured hands, pat dough unto pan. Bake in a 450 degree oven about 10 minutes or until golden brown. Cool in pan on wire rack for 10 minutes. Remove from pan; serve warm (or cool completely]. Split shortcake horizontally. Place the bottom layer on a serving plate. Top with the sliced berries and some of the topping; add the second layer of shortcake. Spoon remaining topping on shortcake.
[Name] Corn Chowder [AuthorId] 10420 [AuthorName] mielhollinger [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2001-06-29T10:50:00Z [Description] Make and share this Corn Chowder recipe from Food.com. [Images] character(0) [RecipeCategory] Chowders [Keywords] ["Corn", "Vegetable", "Low Cholesterol", "Healthy", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "1", "1", "1/2", "1/8", "1", "1/4", "1"] [RecipeIngredientParts] ["reduced-sodium chicken broth", "frozen whole kernel corn", "onion", "black pepper", "all-purpose flour", "fresh parsley"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 130.3 [FatContent] 1.0 [SaturatedFatContent] 0.3 [CholesterolContent] 2.3 [SodiumContent] 88.4 [CarbohydrateContent] 24.6 [FiberContent] 1.9 [SugarContent] 8.2 [ProteinContent] 8.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a medium saucepan combine the broth, corn, onion, sweet pepper, and black pepper. Bring to boiling; reduce heat. Simmer, uncovered, about 5 minutes or until onion is tender. In a small bowl stir together the evaporated milk and flour. Stir in broth mixture. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. If desired, sprinkle with fresh parsley.
[Name] Chinese Style Stuffed Green Bell Peppers [AuthorId] 11297 [AuthorName] Jen T [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2001-06-29T10:50:00Z [Description] Make and share this Chinese Style Stuffed Green Bell Peppers recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Meat", "Chinese", "Asian", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "4 -6", "1", "6 -8", "4", "1", "1/2", "1/2", "1", "1", "1", "1", NA, "1/2", "1", "1", "1/2"] [RecipeIngredientParts] ["onion", "fresh mushrooms", "egg", "lean ground beef", "green peppers", "sugar", "salt", "cornflour", "sherry wine", "thin soy sauce", "pepper", "water", "cornflour", "thin soy sauce", "sugar"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 155.1 [FatContent] 6.9 [SaturatedFatContent] 2.4 [CholesterolContent] 74.1 [SodiumContent] 343.3 [CarbohydrateContent] 10.9 [FiberContent] 2.8 [SugarContent] 5.5 [ProteinContent] 12.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Dice onion and mushrooms and beat egg. Place the ground beef in a mixing bowl and marinate for 5 minutes with sherry, salt, pepper, sugar, thin soya sauce, cornflour and oil. Mix well. Add the onions, mushrooms and beaten egg and mix well. Cut the peppers lengthwise in halves, and remove core and seeds and wash. Stuff each half firmly with meat mixture. Heat a little oil in wok or frying pan, then add the peppers meat side down. Sprinkle with a little salt, cover and cook about 5-8 minutes on medium heat. Turn over and cook green side for another 5mins (or until no longer pink]. Remove and set aside on a warm serving dish. In a small bowl combine water, cornflour, thin soya sauce, sugar and pour into pan. Stir until thickened and bubbly and then pour over peppers. Serve over rice.
[Name] Lemon Bars [AuthorId] 10420 [AuthorName] mielhollinger [CookTime] PT43M [PrepTime] PT7M [TotalTime] PT50M [DatePublished] 2001-06-29T10:50:00Z [Description] Make and share this Lemon Bars recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Low Cholesterol", "Healthy", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1/4", "1", "1", "1/4", "1", NA, "1", "1/2", "1/4"] [RecipeIngredientParts] ["all-purpose flour", "powdered sugar", "powdered sugar", "fresh lemon rind", "reduced-calorie margarine", "reduced-calorie margarine", "sugar", "fat free egg substitute", "fresh lemon juice"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 109.4 [FatContent] 2.1 [SaturatedFatContent] 0.4 [CholesterolContent] 0.1 [SodiumContent] 58.0 [CarbohydrateContent] 21.2 [FiberContent] 0.2 [SugarContent] 15.0 [ProteinContent] 1.8 [RecipeServings] nan [RecipeYield] 16 bars [RecipeInstructions] Combine flour, 1/4 cup powdered sugar, and lemon rind. Cut in margarine with a pastry blender until mixture resembles coarse crumbs. Press mixture into a 9-inch square pan coated with cooking spray. Bake at 350° for 18 minutes. Combine 1 cup sugar, egg substitute, and lemon juice, stirring well with a wire whisk. Pour over baked crust. Bake 25 additional minutes. Let cool completely on a wire rack. Sprinkle with remaining 1 tablespoon powdered sugar. Cut into 16 bars. Store in an airtight container.
[Name] Strawberry Biscuit [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] nan [PrepTime] PT25M [TotalTime] PT25M [DatePublished] 2001-06-29T10:50:00Z [Description] Make and share this Strawberry Biscuit recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Dessert", "Strawberry", "Berries", "Fruit", "Kid Friendly", "Sweet", "< 30 Mins"] [RecipeIngredientQuantities] [NA, "50", "125", "75", "50", "300", "100"] [RecipeIngredientParts] ["water", "milk", "strawberries"] [AggregatedRating] nan [ReviewCount] nan [Calories] 241.1 [FatContent] 9.0 [SaturatedFatContent] 5.3 [CholesterolContent] 28.5 [SodiumContent] 192.4 [CarbohydrateContent] 37.5 [FiberContent] 3.2 [SugarContent] 12.7 [ProteinContent] 3.9 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Beat carmavanilla powdermix with water or milk. Fold in whipped cream. Cut into halves the biscuit bottom and fill in the above mixture. Spread well. Add rice crispies. Lay on halves of strawberries. Glaze with strawberry glaze.
[Name] Salad in a Minute! [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2001-06-29T10:50:00Z [Description] My cousin Anju taught me this one. She calls it 'Mixed salad' and I liked the name 'Salad in a minute'. Maybe you'll like to call it 'Instant Salad'! [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["3", "1", "2", "1", "1", NA, NA] [RecipeIngredientParts] ["corn", "hard-boiled eggs", "lettuce leaf", "potato", "salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 265.1 [FatContent] 12.4 [SaturatedFatContent] 4.0 [CholesterolContent] 168.8 [SodiumContent] 711.2 [CarbohydrateContent] 25.1 [FiberContent] 3.2 [SugarContent] 4.3 [ProteinContent] 15.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Toss all the ingredients except for boiled eggs. Add salt and pepper. Add thousand island dressing or anything of your choice. Garnish with hard boiled eggs.
[Name] Sweet Potato Shepherd's Pie [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2001-06-29T10:50:00Z [Description] Make and share this Sweet Potato Shepherd's Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "Meat", "Low Cholesterol", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["500", "1", NA, "1", "1", "1", "1", NA, "6"] [RecipeIngredientParts] ["ground beef", "onion", "tomatoes with juice", "Worcestershire sauce", "grainy mustard", "fresh parsley", "kumara", "sweet potatoes"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 478.0 [FatContent] 19.2 [SaturatedFatContent] 7.4 [CholesterolContent] 85.0 [SodiumContent] 398.5 [CarbohydrateContent] 48.6 [FiberContent] 8.0 [SugarContent] 12.7 [ProteinContent] 28.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 200C degrees. Heat non stick pan, add a little water and saute mince and onion until mince is lightly browned. Add vegetables, tomatoes and juice, worcestershire sauce, mustard, parsley and salt and pepper. Place mixture into ovenproof dish and top with mashed sweet potato. Bake at 200 for about 20 minutes.
[Name] Carrot Pineapple Bread [AuthorId] 10951 [AuthorName] Mary Butterfield [CookTime] PT1H5M [PrepTime] PT10M [TotalTime] PT1H15M [DatePublished] 2001-06-29T10:50:00Z [Description] Make and share this Carrot Pineapple 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/97/25/S2H1rTbSeKnuVLp1fXIl_IMG_1193.JPG" [RecipeCategory] Breads [Keywords] ["Pineapple", "Tropical Fruits", "Fruit", "Vegetable", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["3", "2", "1", "1", "1", "2", "3", "1 1/2", "1", "1"] [RecipeIngredientParts] ["eggs", "sugar", "canola oil", "carrot", "pineapple", "vanilla extract", "flour", "cinnamon", "baking soda", "salt"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 2627.2 [FatContent] 118.3 [SaturatedFatContent] 10.7 [CholesterolContent] 279.0 [SodiumContent] 1950.1 [CarbohydrateContent] 366.7 [FiberContent] 9.5 [SugarContent] 215.2 [ProteinContent] 30.1 [RecipeServings] nan [RecipeYield] 2 loafs [RecipeInstructions] Beat eggs, sugar and oil; add carrots, pineapple and vanilla. Combine dry ingredients; stir into carrot mixture. Pour into two greased loaf pans. Bake at 325 degrees for 60-70 minutes Cool in pans Remove to a wire rack to cool completely.
[Name] Kebabs [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT20M [PrepTime] PT40M [TotalTime] PT1H [DatePublished] 2001-06-29T10:50:00Z [Description] Make and share this Kebabs recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Asian", "Indian", "< 60 Mins"] [RecipeIngredientQuantities] ["1/2", "1", "1 1/2", "1/4", "4", "1", NA, "3", NA] [RecipeIngredientParts] ["onion", "garlic paste", "coriander leaves", "green chilies", "whole jeera", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 200.4 [FatContent] 2.0 [SaturatedFatContent] 0.5 [CholesterolContent] 46.2 [SodiumContent] 198.8 [CarbohydrateContent] 17.9 [FiberContent] 1.7 [SugarContent] 4.7 [ProteinContent] 27.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Wash the fish and steam it for 10 minutes. Remove the skin and bones. Place all the ingredients in a food processor till a soft smooth dough is formed. Remove and divide the mixture into small balls. Flatten the balls. Shallow fry in oil. Drain on kitchen paper. Serve with garlic and tomato sauce!
[Name] chocolate 'no bake' slice [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] PT5M [PrepTime] PT20M [TotalTime] PT25M [DatePublished] 2001-06-29T10:50:00Z [Description] Make and share this chocolate 'no bake' slice recipe from Food.com. [Images] character(0) [RecipeCategory] Kid Friendly [Keywords] ["< 30 Mins", "Refrigerator", "Stove Top"] [RecipeIngredientQuantities] ["155", "1/2", "125", "1", "1/2", "1", "125"] [RecipeIngredientParts] ["butter", "caster sugar", "walnuts", "pecans", "cocoa powder", "egg", "dark chocolate"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 184.2 [FatContent] 15.0 [SaturatedFatContent] 7.0 [CholesterolContent] 27.1 [SodiumContent] 88.0 [CarbohydrateContent] 14.0 [FiberContent] 2.5 [SugarContent] 7.2 [ProteinContent] 3.1 [RecipeServings] nan [RecipeYield] 20 pieces [RecipeInstructions] lightly grease a 20cm square tin. put 125g butter and the sugar in a medium pot. stir over low heat until the butter has melted and the sugar has dissolved. stir in the crushed biscuits,chopped nuts and cocoa, mix gently until well combined. remove from heat and stir in the egg until combined. press the mixture into prepared tin, smooth the surface. refrigerate. place the chopped chocolate and remaining butter in a heatproof bowl. stand over a pan of simmering water. stir until both have melted. spread chocolate over the slice. return to fridge for at least an hour. cut into squares or bars before serving.
[Name] Pork Tenderloins Asian Style [AuthorId] 181716 [AuthorName] Sassy Cat [CookTime] PT30M [PrepTime] PT5M [TotalTime] PT35M [DatePublished] 2001-06-29T10:50:00Z [Description] Great marinade could be used on beef, chicken or turkey. A combination of 2 recipes that I found at porkandhealth.org. BBQing give it a great smokey flavor. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/97/28/picWLVekL.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/97/28/picHvcWSb.jpg"] [RecipeCategory] Pork [Keywords] ["Meat", "Chinese", "Asian", "Healthy", "Kid Friendly", "Summer", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "2", "2", "4", "4", "4"] [RecipeIngredientParts] ["garlic cloves", "onions", "lemon juice", "soy sauce", "honey"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 218.4 [FatContent] 4.1 [SaturatedFatContent] 1.4 [CholesterolContent] 73.8 [SodiumContent] 1066.0 [CarbohydrateContent] 20.3 [FiberContent] 0.3 [SugarContent] 18.2 [ProteinContent] 25.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Combine garlic, onion, lemon juice, soy sauce, and honey in a self-sealing plastic bag; mix well to blend, add tenderloin; seal bag and refrigerate 4-24 hours. Remove tenderloin from marinade, discarding marinade. Grill over medium-hot coals, 20-30 minutes , turning as necessary.
[Name] Peasant Capers [AuthorId] 10896 [AuthorName] A.M. Collins [CookTime] PT16H [PrepTime] PT10M [TotalTime] PT16H [DatePublished] 2001-06-29T10:50:00Z [Description] If you have a garden with these wonderful flowers, you can have these inexpensive capers. By the way, the flowers and leaves can be used in salads. (cook time is for marinating) [Images] character(0) [RecipeCategory] Summer [Keywords] "Weeknight" [RecipeIngredientQuantities] ["1", "6", "1", "2", "1/4", "1/4", "1", "1", NA] [RecipeIngredientParts] ["white wine vinegar", "shallots", "horseradish", "salt", "pepper", "clove", "nutmeg", "mace", "nasturtium buds"] [AggregatedRating] nan [ReviewCount] nan [Calories] 99.5 [FatContent] 0.5 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 4714.3 [CarbohydrateContent] 22.8 [FiberContent] 0.9 [SugarContent] 1.2 [ProteinContent] 3.3 [RecipeServings] nan [RecipeYield] 1 quart jar [RecipeInstructions] Combine everything but the pod in a pot and bring to boil. Let cool. Pour into a jar. After blooms drop off the Nasturtium flowers pick off have ripened pods. Wash, pat dry. Put pods in jar. Keep adding as your crop develops. Keep refrigerated.
[Name] Bread Halwa [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2001-06-29T10:50:00Z [Description] Make and share this Bread Halwa recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["7", "1/2", "1", "3/4", NA, "1", "1", NA, NA, NA] [RecipeIngredientParts] ["milk", "ghee", "sugar", "cocoa powder", "cashew nuts", "pistachios"] [AggregatedRating] nan [ReviewCount] nan [Calories] 433.5 [FatContent] 26.6 [SaturatedFatContent] 16.6 [CholesterolContent] 92.6 [SodiumContent] 84.0 [CarbohydrateContent] 46.0 [FiberContent] 0.5 [SugarContent] 37.6 [ProteinContent] 5.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Remove bread crusts from bread slices. Cut into medium size squares. Deep fry the slices in hot oil till golden brown on both sides. Soak the slices in milk for half an hour. Heat a heavy bottomed vessel. Add the soaked bread slices, sugar, cream and cocoa powder. Keep stirring till it reaches halwa consistency. Add ghee at the end just before removing from flame. Garnish with the fried nuts. Serve hot.
[Name] Crock Pot Apple or Cherry Cobbler [AuthorId] 10951 [AuthorName] Mary Butterfield [CookTime] PT3H [PrepTime] PT5M [TotalTime] PT3H5M [DatePublished] 2001-06-29T10:50:00Z [Description] Make and share this Crock Pot Apple or Cherry Cobbler 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/97/32/eTiRTzfTRUiLkJMmsdye_crockpot-cherry-cobbler-6.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/97/32/9mtYRMH9Rg6VYSHcLZJv_crockpot-cherry-cobbler-3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/97/32/AMi04SjrQKiVZVtU66vY_crockpot-cherry-cobbler-1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/97/32/picEY2BUS.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/97/32/pic8djuVu.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/97/32/piclVNlxF.jpg"] [RecipeCategory] Dessert [Keywords] ["Apple", "Fruit", "Low Protein", "Kid Friendly", "Weeknight", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/2"] [RecipeIngredientParts] ["cherry pie filling", "butter", "margarine"] [AggregatedRating] 4.5 [ReviewCount] 28.0 [Calories] 926.7 [FatContent] 37.9 [SaturatedFatContent] 16.8 [CholesterolContent] 63.6 [SodiumContent] 1069.0 [CarbohydrateContent] 141.5 [FiberContent] 2.3 [SugarContent] 55.4 [ProteinContent] 6.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Place pie filling into crock pot. Mix butter and cake mix- will be crumbly. Place cake mix mixture in crock pot over pie filling. Cook on low for 2-3 hours .
[Name] Dump-Truck Cakes [AuthorId] 10699 [AuthorName] HRH Alexia Windsor [CookTime] PT40M [PrepTime] PT20M [TotalTime] PT1H [DatePublished] 2001-06-29T10:50:00Z [Description] Make and share this Dump-Truck Cakes recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Lunch/Snacks", "Pineapple", "Tropical Fruits", "Fruit", "Kid Friendly", "Christmas", "Hanukkah", "< 60 Mins", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["2 1/2", "2", "3", "2", "1", "1", "1", "1/4", "3/4", "1/2", "1", "1", "1 1/2", "1", "1", "2", "2"] [RecipeIngredientParts] ["brown sugar", "flour", "cinnamon", "ground ginger", "cardamom", "ground cloves", "baking soda", "salt", "buttermilk", "butter", "chocolate piece", "strawberries", "graham cracker", "pineapple chunk", "miniature marshmallows"] [AggregatedRating] 1.5 [ReviewCount] 2.0 [Calories] 522.4 [FatContent] 16.2 [SaturatedFatContent] 7.9 [CholesterolContent] 16.8 [SodiumContent] 390.0 [CarbohydrateContent] 92.4 [FiberContent] 2.3 [SugarContent] 64.5 [ProteinContent] 4.8 [RecipeServings] 15.0 [RecipeYield] nan [RecipeInstructions] mix all ingredients together. add more buttermilk if needed. bake for 40 minutes at 325F degrees. bake until golden brown and a toothpick stuck into the center comes up clean.
[Name] Cake Fantasy [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT8H [PrepTime] PT30M [TotalTime] PT8H30M [DatePublished] 2001-06-29T10:50:00Z [Description] Make and share this Cake Fantasy 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/97/34/9734.jpg" [RecipeCategory] Dessert [Keywords] ["Weeknight", "Freezer"] [RecipeIngredientQuantities] ["1", "2", "1", "1/2", "3", "1", "1/2", "2", "1/2", "1/2"] [RecipeIngredientParts] ["orange marmalade", "vanilla ice cream", "sugar", "apple", "water", "sugar", "lemon juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 314.6 [FatContent] 18.2 [SaturatedFatContent] 11.2 [CholesterolContent] 64.8 [SodiumContent] 84.3 [CarbohydrateContent] 36.5 [FiberContent] 1.3 [SugarContent] 30.4 [ProteinContent] 3.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cut the pineapple sponge cake into 2 halves. Spread the jam on each piece. Cook the apple pieces till soft in half cup of water to which sugar and lemon juice has been added. Cool. Whip cream with sugar till it thickens. Add the cooked apple pieces. Reserve the syrup. Put the ice-cream in a cake tin. Place the cake on it. Soak with apple syrup. Spread the apple-cream mixture over the cake. Press the other piece of cake onto it. Soak again with the remaining syrup. Cover with foil. Freeze for 8 hours. Remove from the cake tin 1 hour before serving. Pour the chocolate sauce. Freeze again. Serve after an hour.
[Name] Brandi's Minestrone Soup [AuthorId] 10986 [AuthorName] Brandi Jones [CookTime] PT1H [PrepTime] PT45M [TotalTime] PT1H45M [DatePublished] 2001-06-29T10:50:00Z [Description] Make and share this Brandi's Minestrone Soup recipe from Food.com. [Images] character(0) [RecipeCategory] European [Keywords] ["Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1/3", "1", "1", "1", "1", "1", "1", "4", "2", NA, "2", "2", "1"] [RecipeIngredientParts] ["olive oil", "onion", "carrot", "celery", "red kidney beans", "bay leaf", "thyme", "canned Italian tomatoes", "zucchini", "green cabbage", "small shell pasta"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 232.6 [FatContent] 9.9 [SaturatedFatContent] 1.5 [CholesterolContent] 0.0 [SodiumContent] 531.2 [CarbohydrateContent] 28.4 [FiberContent] 6.4 [SugarContent] 4.5 [ProteinContent] 8.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In a large soup pot heat oil. Add onions and cook until golden. Then add celery and carrots and cook over low heat, stirring occasionally, for about 5 minutes. Add beans, bay leaf, thyme, and toss for a minute. Then add the tomatoes and their juice, and salt and pepper to taste, and the beef stock. Bring to a boil, reduce heat and simmer for one hour. Add zucchini, cabbage,and cook until veggies are tender. Finally, add your pasta and cook covered for about 10 minutes. Ladle into bowls and add freshly grated parmesan cheese. ENJOY!
[Name] Jalapeno Cheese Grits [AuthorId] 5427 [AuthorName] Lisa Young [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2001-06-29T10:50:00Z [Description] Make and share this Jalapeno Cheese Grits 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/97/36/picwOkvWd.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/97/36/picHHh3rH.jpg"] [RecipeCategory] Breakfast [Keywords] ["Cheese", "Tex Mex", "Southwestern U.S.", "Spicy", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "3", "1/4 - 1/2", "6", "1/2", "2", "1/2", "1/2", "1/4", NA] [RecipeIngredientParts] ["quick-cooking grits", "water", "butter", "margarine", "Velveeta cheese", "eggs", "milk", "salt", "black pepper", "monterey jack pepper cheese"] [AggregatedRating] 5.0 [ReviewCount] 16.0 [Calories] 216.9 [FatContent] 12.4 [SaturatedFatContent] 7.5 [CholesterolContent] 80.7 [SodiumContent] 680.9 [CarbohydrateContent] 18.8 [FiberContent] 0.6 [SugarContent] 2.1 [ProteinContent] 7.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Bring water and salt to rapid boil. Add grits, reduce heat, and cook until grits are thickened, about 3-4 minutes. Stir in butter and Velveeta cheese until melted. Mix eggs, milk, and black pepper together, and then add to the grits mixture. Stir in the chopped jalapenos. Pour into casserole dish. Bake uncovered for 45 minutes or until set in a 300 degree oven. Sprinkle Jack cheese on top, and return to the oven for 15 more minutes.
[Name] Spinach Lasagna [AuthorId] 6406 [AuthorName] Judith Fraser [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2001-06-29T10:50:00Z [Description] This dish is appealing to all. I got this from my sister last Christmas who made a double batch and was a huge hit at the buffet table. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Meat", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "4", "1", "1", "1", "1/4", "1/2", "1/8", "1", "1/2", "3", "2", "1/2"] [RecipeIngredientParts] ["frozen spinach", "ground beef", "tomato sauce", "sugar", "salt", "pepper", "cream cheese", "sour cream", "milk", "onions", "cheddar cheese"] [AggregatedRating] 5.0 [ReviewCount] 20.0 [Calories] 435.0 [FatContent] 32.3 [SaturatedFatContent] 16.2 [CholesterolContent] 119.5 [SodiumContent] 856.8 [CarbohydrateContent] 14.5 [FiberContent] 2.9 [SugarContent] 6.2 [ProteinContent] 23.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cook frozen spinach according to package directions; drain well on paper towels. Cook noodles in a large amount of boiling salted water till tender, about 10 minutes; drain well. In skillet, brown ground beef; drain off fat. Stir in tomato sauce, sugar, salt, garlic salt, pepper, and the cooked noodles. Stir together the cream cheese, sour cream, milk and finely chopped onion. In a 2-quart casserole layer half of the ground beef noodle mixture, half of the cream cheese mixture, all of the spinach and then the remaining beef-noodle mixture. Bake covered at 350 degrees til bubbly, about 40 minutes. Uncover, spread with remaining cream cheese mixture. Sprinkle with the cheddar cheese. Bake uncovered until cheese melts, about 10 minutes longer.
[Name] Domata (Grape Leaves) [AuthorId] 10998 [AuthorName] Marlene Korte1 [CookTime] PT50H9M [PrepTime] PT6H [TotalTime] PT56H9M [DatePublished] 2001-06-29T10:50:00Z [Description] Make and share this Domata (Grape Leaves) recipe from Food.com. [Images] character(0) [RecipeCategory] White Rice [Keywords] ["Long Grain Rice", "Rice", "Berries", "Grapes", "Fruit", "Meat", "Greek", "European", "Low Cholesterol", "Weeknight"] [RecipeIngredientQuantities] ["1", "1/4", "1/4", "3/4", "2", "1", "1", "1", "1", "1/2", "1/2", "1/4", "3/4", NA, "36", "2", NA, "1"] [RecipeIngredientParts] ["long-grain white rice", "currants", "pine nuts", "olive oil", "yellow onions", "salt", "green onion", "ground allspice", "ground cinnamon", "fresh tomatoes", "canned tomato", "fresh flat-leaf parsley", "of fresh mint", "fresh dill", "hot water", "pepper", "grape leaves", "boiling water", "fresh lemon juice", "lean ground beef"] [AggregatedRating] nan [ReviewCount] nan [Calories] 329.9 [FatContent] 21.3 [SaturatedFatContent] 4.2 [CholesterolContent] 29.5 [SodiumContent] 682.2 [CarbohydrateContent] 23.6 [FiberContent] 1.7 [SugarContent] 4.1 [ProteinContent] 11.9 [RecipeServings] 10.0 [RecipeYield] 24 domatas [RecipeInstructions] ["Place the rice in a bowl, add cold water to cover and let stand for 30 minutes.", "At the same time, place the currants in a small bowl, add hot water to cover and let stand for 30 minutes until plumped.", "Drain the rice and currants and set aside.", "Meanwhile, if using the pine nuts, preheat an oven to 350 degrees F.", "Spread the nuts in a small pan and place in the oven until toasted and fragrant, 6-8 minutes.", "Set aside.", "In a large sauté pan over medium heat, warm 1/2 cup of the olive oil.", "Add the yellow onion and the 1 teaspoon salt and sauté until softened, about 5 minutes.", "Add the green onions and sauté until softened, about 5 minutes longer.", "Add the allspice, cinnamon and drained rice and cook, stirring, until the rice is opaque, about 4 minutes.", "Add the chopped tomatoes (if using], parsley, mint or dill, currants and hot water and cook, uncovered, until the water is absorbed and the rice is about half cooked, about 10 minutes.", "Stir in the pine nuts, if using, and mix in ground beef thoroughly.", "Season to taste with salt and pepper.", "Let cool.", "Rinse the grape leaves in cool water and cut off the stems.", "Working in batches, lay them out on a table, shiny side down.", "Place a tablespoonful of the rice filling near the stem end of each leaf, fold the bottom end over the filling, then fold in the sides and roll up.", "Do not roll too tightly, as the rice will expand during cooking.", "Set aside, seam side down.", "When all of the filling has been used, select a baking pan or large, deep frying pan that will hold the stuffed grape leaves in a single layer and line with more grape leaves, if using.", "Arrange the stuffed grape leaves in the pan, seam sides down.", "Place a heavy plate on top to keep the leaves from unrolling while cooking, then pour the boiling water and the remaining 1/4 cup olive oil around the leaves.", "Cover and simmer gently over very low heat until the rice and leaves are tender, about 45 minutes.", "Remove from the heat and remove the plate.", "Sprinkle with a little lemon juice, let cool, then serve with lemon wedges.", "Or cover and refrigerate for up to 2 days; bring to room temperature before serving." ]
[Name] Oven-Fried Vegetables [AuthorId] 10420 [AuthorName] mielhollinger [CookTime] PT11M [PrepTime] PT20M [TotalTime] PT31M [DatePublished] 2001-06-29T10:50:00Z [Description] Make and share this Oven-Fried 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/97/39/picnGiH0u.jpg" [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] [NA, "1/4", "1", "1/8", "2/3", "2/3", "2/3", "2"] [RecipeIngredientParts] ["parmesan cheese", "paprika", "zucchini", "onion"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 58.9 [FatContent] 1.3 [SaturatedFatContent] 0.4 [CholesterolContent] 1.6 [SodiumContent] 174.4 [CarbohydrateContent] 10.2 [FiberContent] 1.4 [SugarContent] 3.3 [ProteinContent] 2.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Spray a baking sheet with nonstick coating. Set aside. In a 9-inch pie plate stir together bread crumbs, Parmesan cheese, and paprika until well mixed. In a medium mixing bowl place the vegetable slices. Drizzle vegetables with salad dressing; toss until coated. Place the coated vegetables in a single layer on the prepared baking sheet. Bake vegetables in a 450 degree oven for 9-11 minutes or until golden brown.
[Name] Horchata [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] nan [PrepTime] PT25M [TotalTime] PT25M [DatePublished] 2001-06-29T10:50:00Z [Description] This is an Almond/Rice Cooler found in Mexico-one of many "aguas frescas." Sometimes cactus fruit juice is added to this to make it pink. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["6", "1 1/4", "1", "3", "1"] [RecipeIngredientParts] ["rice", "cinnamon stick", "lime zest", "sugar"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 273.5 [FatContent] 13.1 [SaturatedFatContent] 1.0 [CholesterolContent] 0.0 [SodiumContent] 7.3 [CarbohydrateContent] 36.5 [FiberContent] 2.7 [SugarContent] 29.8 [ProteinContent] 5.9 [RecipeServings] 7.0 [RecipeYield] nan [RecipeInstructions] Puree the rice and pour into a medium bowl. Add the almonds, cinnamon and lime. Stir in 2 1/4 cups hot tap water, cover and let stand overnight. Scoop the mixture into a blender or processor and whirl for 3-4 minute. Add 2 cups of cold water and pulse a few times. Place three to 4 layers of wet cheesecloth over another bowl and slowly pour mixture through. When done give the cheesecloth a slight twist to get out remaining fluid. Add another 2 cups cold water and enough sugar to sweeten to your taste. Chill. An option is to add white rum to this if you like.
[Name] Birdseed Bread [AuthorId] 8160 [AuthorName] Sarah Montgomery [CookTime] PT4H [PrepTime] PT5M [TotalTime] PT4H5M [DatePublished] 2001-06-29T10:52:00Z [Description] Make and share this Birdseed Bread recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Weeknight", "Bread Machine", "Small Appliance"] [RecipeIngredientQuantities] ["1", "3", "3", "1", "1", "1", "1", "1", "10 1/2", "1", "2", "2", "1", "2", "2", "1 1/4", "2"] [RecipeIngredientParts] ["flax seed", "poppy seed", "sesame seeds", "sunflower seeds", "water", "honey", "butter", "bread flour", "whole wheat flour", "brown sugar", "dry milk", "salt", "active dry yeast"] [AggregatedRating] nan [ReviewCount] nan [Calories] 173.6 [FatContent] 4.2 [SaturatedFatContent] 1.7 [CholesterolContent] 6.3 [SodiumContent] 270.4 [CarbohydrateContent] 29.8 [FiberContent] 2.5 [SugarContent] 4.3 [ProteinContent] 4.9 [RecipeServings] 12.0 [RecipeYield] 1 loaf [RecipeInstructions] Mix Birdseed (I make several individual bags at once.] Add bread ingredients in the order suggested for your bread maker. Mine uses liquids and butter first, then a layer of flours, followed by the remaining dry ingredients. Do not allow the yeast to come into contact with the water if loaf is time delayed. Add Birdseed Mix last. Bake 1 1/2 pound loaf on Medium whole wheat cycle.
[Name] Steak with Caramelized Onions [AuthorId] 10420 [AuthorName] mielhollinger [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2001-06-29T10:52:00Z [Description] Caramelized onions splashed with balsamic vinegar makes a full-flavored, lower-calorie alternative to a high-fat sauce. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/97/42/pic2Xx7UZ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/97/42/picwh6pUO.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/97/42/pic3yxi6Z.jpg"] [RecipeCategory] Steak [Keywords] ["Meat", "< 30 Mins"] [RecipeIngredientQuantities] ["4", "2", "2", "1", "1/8", "1", "1/4", "1", "1"] [RecipeIngredientParts] ["butter", "onions", "garlic", "brown sugar", "salt", "boneless beef top sirloin steak", "pepper", "fresh parsley"] [AggregatedRating] 5.0 [ReviewCount] 9.0 [Calories] 223.7 [FatContent] 8.5 [SaturatedFatContent] 4.1 [CholesterolContent] 78.1 [SodiumContent] 174.5 [CarbohydrateContent] 9.8 [FiberContent] 1.0 [SugarContent] 6.3 [ProteinContent] 25.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a medium skillet melt butter over medium-low heat. Add onions and garlic. Cook, covered, for 13-15 minutes or until onions are tender. Add brown sugar and salt. Cook, uncovered, over medium-high heat 4-5 minutes or until onions are golden brown, stirring constantly. Meanwhile, cut meat into 4 serving-size pieces. Sprinkle pepper on both sides of each meat piece. Place on the unheated rack of a boiler pan. Broil 3 inches from the heat to desired doneness, turning once. (Allow 10-12 minutes for medium rare.] Stir vinegar into onions. Spoon onion mixture over steak. Sprinkle with parsley.
[Name] Lobster Newburg [AuthorId] 10420 [AuthorName] mielhollinger [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2001-06-29T10:52:00Z [Description] Make and share this Lobster Newburg 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/97/43/pictApxZG.jpg" [RecipeCategory] Lobster [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["2", "1", "1/4", "1 1/2", "2", "8", "1", "1/8", "1", "2", NA] [RecipeIngredientParts] ["butter", "all-purpose flour", "salt", "milk", "lobsters", "dry sherry", "white pepper", "black pepper", "English muffins", "fresh chives"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 220.9 [FatContent] 8.2 [SaturatedFatContent] 4.3 [CholesterolContent] 176.4 [SodiumContent] 565.7 [CarbohydrateContent] 18.8 [FiberContent] 1.1 [SugarContent] 1.1 [ProteinContent] 16.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a medium saucepan, melt butter. Stir in flour and salt. Add the milk all at once. Cook and stir until thickened and bubbly. Cook and stir 1 more minute. Stir about half the hot mixture into the beaten egg yolks. Return all to saucepan. Cook and stir until mixture is thickened and bubbly. Stir in lobster, dry sherry, white or black pepper, and ground red pepper. Heat through. Serve over English muffin halves. If desired, garnish with snipped chives.
[Name] Penne with Spinach and Garlic [AuthorId] 10420 [AuthorName] mielhollinger [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2001-06-29T10:52:00Z [Description] Make and share this Penne with Spinach and Garlic recipe from Food.com. [Images] character(0) [RecipeCategory] Penne [Keywords] ["Vegetable", "Low Cholesterol", "Healthy", "< 30 Mins"] [RecipeIngredientQuantities] ["12", "2", "2", "2", NA, "1", "1", "3", "1/2", "1/4"] [RecipeIngredientParts] ["penne pasta", "olive oil", "lemon juice", "purple onion", "garlic", "fresh spinach leaves", "salt", "ground pepper"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 373.8 [FatContent] 6.3 [SaturatedFatContent] 0.8 [CholesterolContent] 0.0 [SodiumContent] 326.5 [CarbohydrateContent] 74.0 [FiberContent] 11.0 [SugarContent] 2.1 [ProteinContent] 8.4 [RecipeServings] 4.0 [RecipeYield] 8 cups [RecipeInstructions] Cook pasta according to package directions, omitting salt and fat. Reserve 3 tablespoons pasta water; drain pasta. Combine reserve pasta water, 1 teaspoon olive oil, and lemon juice in a small bowl; set aside. While pasta cooks, place a large skillet over medium-high heat until hot. Add almonds and cook; stirring constantly, 1-2 minutes or until toasted. Set almonds aside. Coat skillet with cooking spray; add remaining 1 teaspoon olive oil. Return to medium-high heat until oil is hot. Cut onion slices in half; add onion and garlic to skillet. Cook, stirring constantly, 4 minutes or until tender. Add spinach, and cook, stirring constantly, 2 minutes; stir in almonds, salt, and pepper. Stir in reserve pasta water mixture. Add pasta, and toss gently. Serve immediately.
[Name] Stuffed Pork Tenderloin With Cilantro Lime Pesto [AuthorId] 6675 [AuthorName] Chef Luis Aguilar [CookTime] PT1H5M [PrepTime] PT30M [TotalTime] PT1H35M [DatePublished] 2001-06-29T10:52:00Z [Description] Cilantro, also known as coriander, is a signature spice in Mexican cooking. In this recipe it combines with lime to add zing to pork tenderloin, a sensational main dish for an elegant dinner. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/97/46/sPytRQSmGLJ4uyV6Cdrg_DSC04440-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/97/46/Tku5y27bRV2BcvbBpOts_DSC04441-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/97/46/LwnLQ4ucTLafzb3Na3Ol_DSC04429-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/97/46/ylTv1JL1S3eOYetu1Laa_DSC04436-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/97/46/picbmFCsJ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/97/46/9746.jpeg"] [RecipeCategory] Pork [Keywords] ["Meat", "Mexican", "Very Low Carbs", "High Protein", "High In...", "Spicy", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/2", "3", "1/2", "1/2", "2", "1", "2", "1/2", NA] [RecipeIngredientParts] ["garlic cloves", "onion", "fresh cilantro", "fresh lime juice", "monterey jack cheese"] [AggregatedRating] 5.0 [ReviewCount] 36.0 [Calories] 288.1 [FatContent] 12.6 [SaturatedFatContent] 5.0 [CholesterolContent] 123.2 [SodiumContent] 166.2 [CarbohydrateContent] 2.8 [FiberContent] 0.4 [SugarContent] 0.8 [ProteinContent] 39.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] PREHEAT oven to 400°F. CUT tenderloin lengthwise almost in half. Open; lay flat between two pieces of waxed paper. Pound with meat mallet or rolling pin to 1/2-inch thickness. PLACE garlic, onion, cilantro, lime juice and jalapenos in food processor or blender container; cover. Process until coarsely chopped. Process, while slowly adding corn oil, for 10-15 seconds or until mixture is slightly smooth. Spread half of cilantro mixture over tenderloin; top with cheese. Roll up; secure with string. Spread remaining cilantro mixture over top. Place on rack in roasting pan. BAKE for 55-60 minutes or until internal temperature of 170 F is reached. Cool for 5 minutes. Remove string; slice. Serve with picante sauce.
[Name] Glazes for Grilling and Broiling [AuthorId] 42189 [AuthorName] Leslie O [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2001-06-29T10:52:00Z [Description] Make and share this Glazes for Grilling and Broiling recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Spring", "Summer", "Broil/Grill", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["3", "1/2", "1/3", "3", "1", "1/2", "1 -2"] [RecipeIngredientParts] ["barbecue sauce", "hoisin sauce", "honey"] [AggregatedRating] nan [ReviewCount] nan [Calories] 496.0 [FatContent] 26.8 [SaturatedFatContent] 3.4 [CholesterolContent] 0.6 [SodiumContent] 1092.8 [CarbohydrateContent] 66.4 [FiberContent] 1.1 [SugarContent] 48.9 [ProteinContent] 2.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] For all Glazes: In small bowl, combine ingredients; blend well. Grill or broil chicken as desired, basting with glaze during last 15 minutes of cooking time.
[Name] Wine-Sauced Pot Roast [AuthorId] 10420 [AuthorName] mielhollinger [CookTime] PT2H5M [PrepTime] PT25M [TotalTime] PT2H30M [DatePublished] 2001-06-29T10:52:00Z [Description] Make and share this Wine-Sauced Pot Roast recipe from Food.com. [Images] character(0) [RecipeCategory] Winter [Keywords] ["Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] [NA, "3", "1", "3/4", "1/2", "4", "2", "1/2", "1/4", "1", "1", "2", "2"] [RecipeIngredientParts] ["beef round rump roast", "onion", "dry red wine", "water", "garlic", "beef bouillon granules", "dried thyme", "pepper", "cornstarch", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 64.5 [FatContent] 0.2 [SaturatedFatContent] 0.1 [CholesterolContent] 0.1 [SodiumContent] 161.2 [CarbohydrateContent] 11.1 [FiberContent] 2.8 [SugarContent] 4.0 [ProteinContent] 1.5 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Spray an unheated Dutch oven with nonstick coating. Preheat over medium heat. Add roast and brown on all sides. Drain off fat. Add the onion, wine, the 1/2 cup water, garlic, bouillon granules, thyme, and pepper. Bring to boiling; reduce heat. Simmer, covered, for 1 hour. Turn roast over; cook, covered, 45 minutes more. Add the carrots to the Dutch oven; simmer for 20 minutes. Add beans; simmer about 10 minutes more until beans and meat are tender. Transfer to a serving platter. Keep warm. For gravy, skim fat from pan juices. Stir together cornstarch and the 2 tablespoons cold water. Stir mixture into pan juices. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. To serve, spoon gravy over meat and vegetables.
[Name] Mexican Tortilla Lasagna [AuthorId] 6406 [AuthorName] Judith Fraser [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2001-06-29T10:52:00Z [Description] This recipe substitutes fried flour tortillas for noodles. My husband always requests this one since he loves the south of the border flavors. I have made this lots of times and is always a winner in our house. This comes form an Old El Paso brand cookbook and ingredients are easy to find. Deee-licious! [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Meat", "Mexican", "Potluck", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1/2", "1", "1", "1/4", "3/4", "1", "1/3", "8", "1", "1", "1"] [RecipeIngredientParts] ["ground beef", "celery", "onion", "tomatoes and green chilies", "sliced ripe olives", "salt", "pepper", "flour tortillas", "American cheese", "cream-style cottage cheese", "egg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 705.4 [FatContent] 38.6 [SaturatedFatContent] 10.0 [CholesterolContent] 106.0 [SodiumContent] 1922.6 [CarbohydrateContent] 56.5 [FiberContent] 4.4 [SugarContent] 7.5 [ProteinContent] 31.9 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] In skillet, cook ground beef, celery, and onion until meat is brown and vegetables are tender; drain. Stir in tomatoes and green chilies, enchilada sauce, olives, salt and pepper. Simmer, uncovered, for 10 minutes, stirring occasionally. Heat oil in another skillet. Cut 1/4 of the tortillas in quarters. Cook remaining tortillas and the quarters in hot oil till crisp and brown, about 20-30 seconds per side; drain on paper towel. Set aside quartered tortillas, and break up remaining six. Combine cheese and egg. Spread one-third of the meat mixture in bottom of 12-inch baking dish. Top with half the cheese mixture, then half the broken tortillas. Repeat layers, ending with meat mixture. Top with quartered tortillas. Bake, uncovered, in 350°F oven for 30 minutes. Let stand 5 minutes before serving.
[Name] Crock Pot Pizza [AuthorId] 10951 [AuthorName] Mary Butterfield [CookTime] PT6H [PrepTime] PT20M [TotalTime] PT6H20M [DatePublished] 2001-06-29T10:52:00Z [Description] Make and share this Crock Pot Pizza recipe from Food.com. [Images] character(0) [RecipeCategory] Cheese [Keywords] ["Meat", "European", "Weeknight"] [RecipeIngredientQuantities] ["1", "1", NA, "1", "1", "1", "1", "3"] [RecipeIngredientParts] ["ground beef", "onion", "mozzarella cheese", "black olives"] [AggregatedRating] 4.5 [ReviewCount] 6.0 [Calories] 1213.0 [FatContent] 80.4 [SaturatedFatContent] 35.2 [CholesterolContent] 280.8 [SodiumContent] 2678.4 [CarbohydrateContent] 50.1 [FiberContent] 5.2 [SugarContent] 4.0 [ProteinContent] 70.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Combine hamburger, sauce and onions. Place half of sauce mixture in crock pot. Place half of noodles on top of sauce mixture. Place half of soup on noodles. Place pepperoni and olives on top of soup. Place half of mozzarella cheese on top of pepperoni. Repeat layers ending with mozzarella. Cook on low 4-6 hours.
[Name] Ricebubble Crunch [AuthorId] 11119 [AuthorName] Angela [CookTime] PT4M [PrepTime] PT3M [TotalTime] PT7M [DatePublished] 2001-06-29T10:52:00Z [Description] This is a really quick and easy alternative to the expensive bought snack bars kids like in their lunchboxes. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "Lunch/Snacks", "Rice", "Low Protein", "Kid Friendly", "< 15 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["125", "3", "2", "5"] [RecipeIngredientParts] ["butter", "sugar", "honey"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 90.4 [FatContent] 6.3 [SaturatedFatContent] 4.0 [CholesterolContent] 16.7 [SodiumContent] 45.0 [CarbohydrateContent] 8.5 [FiberContent] 0.1 [SugarContent] 4.5 [ProteinContent] 0.3 [RecipeServings] nan [RecipeYield] 16 squares [RecipeInstructions] Melt butter, sugar and honey in a large saucepan. Boil fast for 4 minutes, it will turn a golden colour. Mix in the puffed rice, then press into a 8inch square tin lined with foil. Cut into squares while still warm, then allow to cool. Make your own imaginative additions, like chopped nuts etc. Kids love these for a snack or in their lunchbox.
[Name] Spicy Broiled Shark Steaks [AuthorId] 10420 [AuthorName] mielhollinger [CookTime] PT32M [PrepTime] PT35M [TotalTime] PT1H7M [DatePublished] 2001-06-29T10:52:00Z [Description] Make and share this Spicy Broiled Shark Steaks recipe from Food.com. [Images] character(0) [RecipeCategory] Weeknight [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1", "2", "2", "2", "1", "1", "1", "5 -6", NA] [RecipeIngredientParts] ["swordfish steak", "green onions", "chili sauce", "dried basil", "reduced-sodium soy sauce"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 166.2 [FatContent] 5.2 [SaturatedFatContent] 1.1 [CholesterolContent] 57.9 [SodiumContent] 355.4 [CarbohydrateContent] 3.8 [FiberContent] 0.8 [SugarContent] 1.8 [ProteinContent] 24.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Rinse fish; pat dry with paper towels. Cut into serving size pieces. For marinade, in a shallow bowl combine the green onions, orange juice, chili sauce, basil, gingerroot, soy sauce, and chili oil. Add the fish; turn to coat with marinade. Cover; marinate at room temperature for 20 minutes. Spray the unheated rack of a broiler pan with nonstick coating. Drain fish, reserve marinade. Place fish on prepared rack. Broil 4 inches from the heat for 5 minutes. Using a wide spatula, carefully turn fish over. Brush with the reserved marinade. Broil for 5-7 minutes more or until fish flakes easily when tested with a fork.
[Name] Veloute (used for "Lobster enchiladas w/white wine sauce") [AuthorId] 6675 [AuthorName] Chef Luis Aguilar [CookTime] PT2H [PrepTime] PT15M [TotalTime] PT2H15M [DatePublished] 2001-06-29T10:52:00Z [Description] This sauce, used to prepare numerous white sauces, has a name that translates from French as "velvety, soft, and smooth to the palette". A truly excellent veloute should meet several criteria. The flavor of a veloute should reflect the stock used in its preparation: white veal, which will be nearly neutral in flavor: chicken: or fish. It is thickened with an appropriate amount of roux. [Images] character(0) [RecipeCategory] Crab [Keywords] ["European", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "4", "4", "4", "4", "2 -3", "3 -4", "1/2", "1", "1/2", "1", "11", "5", "1", "1", "10", NA] [RecipeIngredientParts] ["flour", "onions", "leeks", "celery", "parsnips", "mushrooms", "parsley stems", "thyme leaves", "bay leaf", "peppercorn", "garlic", "water", "mushrooms", "salt"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 8672.3 [FatContent] 424.1 [SaturatedFatContent] 239.9 [CholesterolContent] 7262.9 [SodiumContent] 28571.5 [CarbohydrateContent] 443.6 [FiberContent] 24.0 [SugarContent] 18.3 [ProteinContent] 735.1 [RecipeServings] nan [RecipeYield] 1 gallon [RecipeInstructions] ---------BasicRoux-----------. Heat the clarified butter or oil in a pan over moderate heat. Add the flour all at once. Stirring constantly, cook over low heat until the roux is very pale ivory, about 8 minutes. ---------WhiteMirepoix--------. Cut the vegetables into an appropriate size, based on the cooking time of the dish. Add mirepoix to the recipe as directed. -----------Sachetd'Espices----------. Place all ingredients on a piece of cheesecloth approximately 4 inches square. Gather up the edges and tie with butcher's twine, leaving a long tail of string to tie to the stockpot handle. A standard sachet d'epices, French for\"bag of spices,\" as with the bouquet garni, should be removed and discarded after enough flavor has been released into the stock or other preparation. ----------Veloute-----------. Thicken your stock with just enough roux for the proper texture.
[Name] Gingered Chicken Stir-Fry [AuthorId] 10420 [AuthorName] mielhollinger [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2001-06-29T10:52:00Z [Description] Make and share this Gingered Chicken Stir-Fry 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/97/54/picbiiEdt.jpg" [RecipeCategory] Chicken [Keywords] ["Poultry", "Vegetable", "Meat", "< 15 Mins", "Stir Fry"] [RecipeIngredientQuantities] ["1", "1/3", "1/2", "1/2", NA, "2", "1", "1"] [RecipeIngredientParts] ["boil-in-the-bag rice", "ground ginger", "garlic powder", "boneless skinless chicken breast"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 593.8 [FatContent] 5.6 [SaturatedFatContent] 1.0 [CholesterolContent] 65.8 [SodiumContent] 396.0 [CarbohydrateContent] 95.7 [FiberContent] 2.2 [SugarContent] 1.4 [ProteinContent] 35.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cook rice accoring to package directions, omitting salt and fat. While rice cooks, combine stir-fry sauce, ginger, and garlic powder in a small bowl, stirring well; set aside. Coat a large nonstick skillet with cooking spray; add oil, and place over medium-high heat until hot. Add chicken, and stir-fry 4 minutes or unntil chicken is done. Remove from skillet; set aside. Add vegetables to skillet; stir-fry 3 minutes. Stir in chicken and stir-fry sauce mixture. Cook over medium-high heat until thoroughly heated. Serve over rice.
[Name] Gingerbread Cupcakes [AuthorId] 10420 [AuthorName] mielhollinger [CookTime] PT20M [PrepTime] PT12M [TotalTime] PT32M [DatePublished] 2001-06-29T10:52:00Z [Description] Make and share this Gingerbread Cupcakes 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/97/55/pic58o88v.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/97/55/picSkbDB9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/97/55/pichaEnVG.jpg"] [RecipeCategory] Dessert [Keywords] ["Low Cholesterol", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1/2", "1/2", "1/2", "1/4", "1", "1", "1/3", "1/3", "3"] [RecipeIngredientParts] ["all-purpose flour", "baking powder", "ground ginger", "ground cinnamon", "baking soda", "salt", "molasses", "water"] [AggregatedRating] 4.5 [ReviewCount] 5.0 [Calories] 145.7 [FatContent] 5.3 [SaturatedFatContent] 0.7 [CholesterolContent] 0.0 [SodiumContent] 94.1 [CarbohydrateContent] 22.7 [FiberContent] 0.5 [SugarContent] 7.9 [ProteinContent] 2.1 [RecipeServings] nan [RecipeYield] 8 cupcakes [RecipeInstructions] Line eight 2 1/2 inch muffin cups with paper bake cups. In a medium mixing bowl stir together th flour, baking powder, ginger, cinnamon, soda, and salt. Set aside. In a small mixing bowl stir together the egg white, molasses, water, and oil. All molasses mixture to dry mixture, stirring just until moistened. Bake in a 350 degree oven for 15-20 minutes or until cupcakes spring back when pressed lightly in center. Remove from pan. Serve warm, or cool on a wire rack.
[Name] Taco Oyster Crackers [AuthorId] 10951 [AuthorName] Mary Butterfield [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-06-29T10:52:00Z [Description] Make and share this Taco Oyster Crackers 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/97/56/picUQiaKO.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["< 15 Mins", "No Cook", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1/2", "1/2", "2", "3/4"] [RecipeIngredientParts] ["chili powder", "garlic powder", "canola oil"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 182.1 [FatContent] 10.1 [SaturatedFatContent] 1.0 [CholesterolContent] 0.0 [SodiumContent] 305.0 [CarbohydrateContent] 20.2 [FiberContent] 0.9 [SugarContent] 0.1 [ProteinContent] 2.6 [RecipeServings] nan [RecipeYield] 24 ounces of crackers [RecipeInstructions] Put all ingredients in a large tupperware bowl and shake well. Keep covered until ready to eat!
[Name] Broccoli Ala Ritz Casserole [AuthorId] 11295 [AuthorName] ThatJodiGirl [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2001-06-29T10:52:00Z [Description] This is a tasty broccoli and cheese side dish, it is easy to make and goes well with almost anything.
[Name] Stuffed Acorn Squash [AuthorId] 10420 [AuthorName] mielhollinger [CookTime] PT1H5M [PrepTime] PT25M [TotalTime] PT1H30M [DatePublished] 2001-06-29T10:52:00Z [Description] Make and share this Stuffed Acorn Squash 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/97/58/picGJngqh.jpg" [RecipeCategory] Vegetable [Keywords] ["Low Cholesterol", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] [NA, "2", "12", "1/2", "1/2", "1/2", "1/2", "1/8", "1", "2"] [RecipeIngredientParts] ["acorn squash", "lean ground turkey", "celery", "onion", "salt", "curry powder", "ground cinnamon", "unsweetened applesauce"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 381.5 [FatContent] 18.9 [SaturatedFatContent] 6.9 [CholesterolContent] 61.3 [SodiumContent] 423.2 [CarbohydrateContent] 37.6 [FiberContent] 5.5 [SugarContent] 7.6 [ProteinContent] 18.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Spray a shallow baking pan with nonstick coating. Wash and halve squash; discard seeds. Place squash, cut sides down, in prepared baking pan. Bake, uncovered, in a 350 dregree oven for 45 minutes or until tender. Meanwhile, for stuffing, in a large skillet cook ground pork or turkey, celery, and onion until meat is brown and vegetables are tender. Drain off fat. Stir in salt, curry powder, and cinnamon; cook 1 minute more. Stir in applesauce and bread cubes. Turn squash cut sides up in pan. Spoon stuffing into squash halves. Bake, uncovered, for 20 minutes more.
[Name] Honey-Ginger Crusted Chicken [AuthorId] 10420 [AuthorName] mielhollinger [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2001-06-29T10:53:00Z [Description] Make and share this Honey-Ginger Crusted Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "High Protein", "Healthy", "High In...", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["4", NA, "1", "1", "1/4", "1/4", "1", "3/4", "1/2"] [RecipeIngredientParts] ["boneless skinless chicken breast halves", "honey", "ground ginger", "black pepper", "dried parsley flakes"] [AggregatedRating] 3.5 [ReviewCount] 3.0 [Calories] 167.2 [FatContent] 1.5 [SaturatedFatContent] 0.4 [CholesterolContent] 68.4 [SodiumContent] 115.2 [CarbohydrateContent] 9.5 [FiberContent] 0.2 [SugarContent] 5.2 [ProteinContent] 27.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Rinse chicken; pat dry with paper towels. Spray a shallow baking pan with nonstick coating. Place chicken breast halves in baking pan. In a small bowl combine honey, orange juice, ginger, black pepper, and red pepper (if desired]. Brush honey mixture over chicken. Combine cornflakes and parsley flakes. Sprinkle cornflake mixture over chicken to coat. Bake, uncovered, in a 350°F oven for 18-20 minutes or until chicken is tender and no longer pink.
[Name] Camp Oven Bake [AuthorId] 11015 [AuthorName] Norma [CookTime] PT3H [PrepTime] PT15M [TotalTime] PT3H15M [DatePublished] 2001-06-29T10:53:00Z [Description] Camp oven cooking is the most delicious method of cooking roasting meats of any type. The slow cooking of a camp oven locks in the flavour of all ingredients. After you have eaten meat cooked in this traditional Australian way you will never want to eat roast meat prepared any other way. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Lamb/Sheep", "Pork", "Poultry", "Vegetable", "Meat", "Australian", "Camping", "Weeknight", "Roast", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2 1/2", "3", "2", "1", "2", NA, "4"] [RecipeIngredientParts] ["leg of lamb", "potatoes", "onions", "mixed herbs", "basil", "olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 754.5 [FatContent] 42.6 [SaturatedFatContent] 18.3 [CholesterolContent] 209.4 [SodiumContent] 659.3 [CarbohydrateContent] 26.8 [FiberContent] 3.5 [SugarContent] 2.2 [ProteinContent] 62.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Place sliced potato in bottom of camp oven. Coat meat with moderate amount of olive oil, then cover with mixed herbs. Place in camp oven, making sure meat is not touching sides or lid. Place sliced onions around the meat. Pour in beef stock. Check meat is not going to touch the lid, if it is cover just the top with 1 layer of foil. Make base of hot coal for the camp oven, place camp oven on coals, cover lid with one shovelful of hot coals. Allow to cook for 1 hour, then check liquid content, top up with beef stock if necessary. Re-do the coals both top and bottom. Continue cooking for 2-3hours, checking every 1hour and re-doing coals to keep an even heat. When cooked, remove meat from camp oven and set aside. Scoop out potatoes in the bottom, set aside. Spoon out liquid into microwave oven jug, make up with tap water to approximately 1 1/2 litres. Add Gravox powder while whisking briskly. Microwave on high for 2 1/2 minutes. Whisk again. Microwave for 1 1/2 minutes. Whisk again and continue until gravy is cooked and thickened. Serve meat sliced with potatoes from camp oven as an accompaniment,with gravy.
[Name] Mint-Chocolate Chip Ice Cream [AuthorId] 10420 [AuthorName] mielhollinger [CookTime] PT1H [PrepTime] PT50M [TotalTime] PT1H50M [DatePublished] 2001-06-29T10:53:00Z [Description] Make and share this Mint-Chocolate Chip Ice Cream recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/97/61/picoSNecU.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/97/61/picgwueEb.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/97/61/pic0LAUY9.jpg"] [RecipeCategory] Frozen Desserts [Keywords] ["Dessert", "Weeknight", "For Large Groups", "Small Appliance", "< 4 Hours"] [RecipeIngredientQuantities] ["3/4", "1", "1", "1", "1", "2 1/2", "1", "2", NA, "1 1/2"] [RecipeIngredientParts] ["sugar", "gelatin", "egg", "skim milk", "white creme de menthe", "vanilla"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 89.0 [FatContent] 2.1 [SaturatedFatContent] 1.2 [CholesterolContent] 16.0 [SodiumContent] 36.6 [CarbohydrateContent] 14.7 [FiberContent] 0.5 [SugarContent] 11.3 [ProteinContent] 3.3 [RecipeServings] 14.0 [RecipeYield] 7 cups [RecipeInstructions] In a large saucepan stir together the sugar and gelatin. Stir in evaporated milk. Cook and stir over medium heat until sugar and gelatin dissolve and mixture almost boils. Remove from heat. In a small bowl slightly beat the egg white and egg. Stir about 1/2 cup of the hot gelatin mixture into the egg mixture; return all to saucepan. Cook and stir over low heat for 2 minutes more. Do not boil. Stir in the skim milk, creme de menthe or mint extract, and vanilla. Cover and refrigerate 1 hour. If mixture isn't smooth, strain mixture. If desired, stir food colouring into mixture. Stir in chopped chocolate. Freeze mixture in a 4- or 5-quart ice cream freezer according to manufacturer's directions.
[Name] Schnitzel with almonds [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] PT30M [PrepTime] PT45M [TotalTime] PT1H15M [DatePublished] 2001-06-29T10:53:00Z [Description] Make and share this Schnitzel with almonds recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Weeknight", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["4", "1/4", "2", "1", "1/3", "3", "1/3", "1/4", "1", NA, "4", "1", "1/2", "1/2", NA] [RecipeIngredientParts] ["beef schnitzel", "flour", "eggs", "parmesan cheese", "parsley", "thyme", "garlic", "brandy", "dry white wine"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 576.6 [FatContent] 40.1 [SaturatedFatContent] 10.9 [CholesterolContent] 146.2 [SodiumContent] 374.9 [CarbohydrateContent] 32.4 [FiberContent] 4.1 [SugarContent] 3.4 [ProteinContent] 16.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Combine breadcrumbs, cheese, almonds, parsley, thyme, salt and pepper. Roll schnitzels in flour, dip in beaten eggs, coat with breadcrumb mixture, pressing on firmly. Refrigerate 30 minutes to firm crumbs. Saute crushed garlic and steaks in hot oil, cook both sides until golden and cooked through. Remove from pan, keep warm while preparing sauce. ---------Sauce--------. Drain excess oil from pan, add brandy, wine,salt and pepper. Boil for a few minutes, stirring in all brown pan drippings. Remove from heat, stir in cream, reheat gently.
[Name] Roasted Pepper Salsa Dip [AuthorId] 10420 [AuthorName] mielhollinger [CookTime] PT30M [PrepTime] PT13M [TotalTime] PT43M [DatePublished] 2001-06-29T10:53:00Z [Description] Make and share this Roasted Pepper Salsa Dip recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "Low Protein", "Low Cholesterol", "Healthy", "Spring", "Summer", "Spicy", "< 60 Mins", "Refrigerator", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1", "2/3", "1/2", "1/4", "1", "1 -2"] [RecipeIngredientParts] ["tomatoes", "green onion", "fresh cilantro", "parsley", "garlic"] [AggregatedRating] nan [ReviewCount] nan [Calories] 30.5 [FatContent] 0.3 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 39.3 [CarbohydrateContent] 6.8 [FiberContent] 2.1 [SugarContent] 4.1 [ProteinContent] 1.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Combine all ingredients, stirring well. Cover and chill at least 30 minutes.
[Name] Jana's Grandmother's Cornbread [AuthorId] 204167 [AuthorName] Dr. Carla [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2001-06-29T10:53:00Z [Description] Make and share this Jana's Grandmother's Cornbread recipe from Food.com. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1 1/2", "2", "1/2 - 1", "2", "1/3"] [RecipeIngredientParts] ["self-rising flour", "milk", "butter", "eggs", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 350.7 [FatContent] 16.0 [SaturatedFatContent] 9.2 [CholesterolContent] 91.9 [SodiumContent] 712.0 [CarbohydrateContent] 44.7 [FiberContent] 2.2 [SugarContent] 8.5 [ProteinContent] 7.9 [RecipeServings] nan [RecipeYield] 2 eight inch or nine inch pans (round) [RecipeInstructions] Preheat oven to 425°F. Combine ingredients. Spray pan: Bake for 20 minutes.
[Name] Maple-Mustard Grilled Chicken [AuthorId] 10420 [AuthorName] mielhollinger [CookTime] PT30M [PrepTime] PT5M [TotalTime] PT35M [DatePublished] 2001-06-29T10:53:00Z [Description] Make and share this Maple-Mustard Grilled 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/97/65/picmtTu2v.jpg" [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["1/2", "1/4", "2", "4", NA, "1/2", "1/8"] [RecipeIngredientParts] ["Dijon mustard", "maple syrup", "white vinegar", "skinless chicken breast halves", "ground pepper", "salt"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 208.8 [FatContent] 4.3 [SaturatedFatContent] 0.8 [CholesterolContent] 75.5 [SodiumContent] 565.6 [CarbohydrateContent] 15.1 [FiberContent] 1.1 [SugarContent] 12.2 [ProteinContent] 26.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Combine mustard, maple syrup, and vinegar in a small bowl, stirring well; set aside.", "Coat chicken lightly with cooking spray; sprinkle with pepper and salt.", "Coat grill rack with cooking spray; place on grill over medium-hot coals (350-400 degrees].", "Place chicken on rack; grill, uncovered, 15 minutes, basting often with mustard mixture.", "Turn chicken, and grill 15 additional minutes or until meat thermometer inserted into thickest part of chicken registers 180 degrees, basting often with mustard mixture." ]
[Name] Crab and Ginger Soup [AuthorId] 10420 [AuthorName] mielhollinger [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2001-06-29T10:53:00Z [Description] Make and share this Crab and Ginger Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Crab [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1", "1", "1", "3 3/4", "2", "1", "1", "1/2", NA] [RecipeIngredientParts] ["carrot", "leek", "bay leaf", "light soy sauce", "star anise"] [AggregatedRating] nan [ReviewCount] nan [Calories] 67.9 [FatContent] 2.0 [SaturatedFatContent] 0.5 [CholesterolContent] 10.4 [SodiumContent] 470.8 [CarbohydrateContent] 4.8 [FiberContent] 0.9 [SugarContent] 1.6 [ProteinContent] 7.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Bring the mixture in the saucepan to a boil. Reduce the heat, cover, and leave to simmer for about 10 minutes, or until the vegetables are nearly tender. Remove all of the meat from the cooked crabs. Break off and reserve the claws; break the joints and remove the meat, using a fork or skewer. Add the crabmeat to the pan of fish stock, together with the ginger, soy sauce, and star anise and bring to a boil. Leave to simmer for about 10 minutes, or until the vegetables are tender and the crab is heated through. Season the soup then ladle into a warmed soup tureen or individual serving bowls and garnish with crab claws. Serve immediately.
[Name] Pistachio-Crusted Pork Scaloppine with Mango Shrimp [AuthorId] 6675 [AuthorName] Chef Luis Aguilar [CookTime] PT25M [PrepTime] PT30M [TotalTime] PT55M [DatePublished] 2001-06-29T10:53:00Z [Description] Make and share this Pistachio-Crusted Pork Scaloppine with Mango Shrimp recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Fruit", "Nuts", "Meat", "South American", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1/2", "2", "1/2", "3/4", "1/2", "1", NA, "4", "1/2", "1", "2/3", "1/3", "1", "2", "6", "6"] [RecipeIngredientParts] ["olive oil", "red bell pepper", "yellow bell pepper", "capers", "heavy cream", "fresh mango", "Tabasco sauce", "all-purpose flour", "salt", "pistachio nut", "egg", "water", "shrimp"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 794.1 [FatContent] 63.5 [SaturatedFatContent] 20.0 [CholesterolContent] 159.1 [SodiumContent] 854.9 [CarbohydrateContent] 31.1 [FiberContent] 3.9 [SugarContent] 5.7 [ProteinContent] 27.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 250°F. In a medium, nonstick sauté pan, heat the olive oil over medium-high heat. Add the peppers and capers and cook, stirring, 2 minutes. Add the sweet-and-sour or margarita mix, bring to a boil, and cook until slightly thickened and reduced by half, 3-5 minutes . Stir in the cream, mango, and Tabasco. Simmer another 3 minutes, or until the sauce is thick enough to coat the back of a spoon. Season with salt and pepper to taste. Cover and set aside. Place each piece of pork between 2 sheets of plastic wrap and pound them until they are slightly less than 1/4 inch thick. Set aside. Combine the flour with the teaspoon of salt and spread onto a large plate. Mix the pistachios and the breadcrumbs on a separate plate. Lightly beat the egg with the water in a shallow bowl or a dish with sides. Heat 4 tablespoons of the peanut oil in a large skillet over medium-high heat. When the oil is very hot, dredge the pork cutlets in the flour, dip them in the egg, then lay them in the pistachio nuts, sprinkling any bare spots to cover. Add them to the skillet as they're ready, but do not crowd the pan. Cook in batches, if necessary, adding more oil as needed. Turn the cutlets as they brown, taking care not to burn the nuts, and cook the other side, 2-2 1/2 minutes per side. Transfer the cooked pork to an ovenproof platter and place in the oven to keep warm. Add the shrimp to the hot skillet and cook for 15-30 seconds per side. Arrange 3 shrimp on top of each portion of pork and spoon some of the mango sauce over top.
[Name] Raspberry Meringue Crunch [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT10M [PrepTime] PT30M [TotalTime] PT40M [DatePublished] 2001-06-29T10:53:00Z [Description] Make and share this Raspberry Meringue Crunch recipe from Food.com. [Images] character(0) [RecipeCategory] Raspberries [Keywords] ["Berries", "Fruit", "< 60 Mins"] [RecipeIngredientQuantities] ["300", "4", "300", "2", "4", "350", NA, NA] [RecipeIngredientParts] ["caster sugar", "yogurt", "frozen raspberries", "raspberries", "mint sprig"] [AggregatedRating] nan [ReviewCount] nan [Calories] 289.9 [FatContent] 19.4 [SaturatedFatContent] 12.0 [CholesterolContent] 71.8 [SodiumContent] 42.0 [CarbohydrateContent] 27.9 [FiberContent] 2.6 [SugarContent] 23.9 [ProteinContent] 3.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Line the base of six dariole moulds with baking parchment. Whip cream with half the sugar until stiff peaks form. Fold in orange juice, yoghurt, meringues and 100 gms of frozen raspberries. Spoon the mixture into the prepared moulds and freeze for an hour. Meanwhile, puree the remaining raspberries with 6 tablespoons of water. Sieve. Stir in the rest of the sugar. Invert the moulds and surround with a pool of raspberry coulis. Decorate with additional raspberries and mint sprigs! Serve!
[Name] Crock Pot Pot Pie [AuthorId] 10951 [AuthorName] Mary Butterfield [CookTime] PT6H [PrepTime] PT15M [TotalTime] PT6H15M [DatePublished] 2001-06-29T10:53:00Z [Description] Make and share this Crock Pot Pot Pie recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/97/69/picABAp05.jpg" [RecipeCategory] Savory Pies [Keywords] ["One Dish Meal", "Chicken Breast", "Chicken", "Potato", "Poultry", "Vegetable", "Meat", "Low Cholesterol", "Healthy", "Weeknight", "Oven"] [RecipeIngredientQuantities] ["3 -4", "2", "1", "4", "1", "1", NA, NA, NA, NA, "2"] [RecipeIngredientParts] ["boneless chicken breasts", "milk", "potatoes", "onion", "garlic", "ground pepper", "paprika"] [AggregatedRating] 5.0 [ReviewCount] 20.0 [Calories] 434.9 [FatContent] 13.7 [SaturatedFatContent] 4.2 [CholesterolContent] 69.8 [SodiumContent] 811.4 [CarbohydrateContent] 55.9 [FiberContent] 5.5 [SugarContent] 3.7 [ProteinContent] 22.2 [RecipeServings] nan [RecipeYield] 2 pot pies [RecipeInstructions] Combine chicken, soup, milk, potatoes, onions and spices in crock pot. Cook on low for 6 Hours. Add package of peas and carrots- cook for 10 minutes longer. Transfer to pie plate. Cover with crescent rolls. Bake according to crescent roll's package.
[Name] Mums 'scotch' Pancakes [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] PT5M [PrepTime] PT10M [TotalTime] PT15M [DatePublished] 2001-06-29T10:53:00Z [Description] Make and share this Mums 'scotch' Pancakes 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/97/70/picr2nPUF.jpg" [RecipeCategory] Breakfast [Keywords] ["Lunch/Snacks", "Scottish", "European", "Healthy", "High In...", "< 15 Mins", "For Large Groups", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2", "4", "3", "3", "1", "2", "1 1/2 - 2"] [RecipeIngredientParts] ["flour", "baking powder", "eggs", "sugar", "salt", "milk"] [AggregatedRating] 5.0 [ReviewCount] 9.0 [Calories] 88.0 [FatContent] 2.9 [SaturatedFatContent] 0.9 [CholesterolContent] 34.3 [SodiumContent] 100.1 [CarbohydrateContent] 12.6 [FiberContent] 0.3 [SugarContent] 2.0 [ProteinContent] 2.8 [RecipeServings] 20.0 [RecipeYield] 20 'pancakes' [RecipeInstructions] Mix dry ingredients. Add beaten eggs and butter or oil. Add the milk. Put on spoonfuls onto greased hot griddle or frying pan. Turn when'bubbles' appear. Remove from pan and place on wire racks.
[Name] Roasted Garlic-Spinach Dip [AuthorId] 10420 [AuthorName] mielhollinger [CookTime] PT20M [PrepTime] PT25M [TotalTime] PT45M [DatePublished] 2001-06-29T10:53:00Z [Description] Make and share this Roasted Garlic-Spinach Dip recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] "Oven" [RecipeIngredientQuantities] ["1", "1", "1", "1/4", "1", "1"] [RecipeIngredientParts] ["garlic", "olive oil", "frozen spinach", "skim milk", "low-fat cream cheese"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 105.1 [FatContent] 7.5 [SaturatedFatContent] 4.4 [CholesterolContent] 21.7 [SodiumContent] 148.8 [CarbohydrateContent] 5.4 [FiberContent] 1.4 [SugarContent] 0.4 [ProteinContent] 5.1 [RecipeServings] 8.0 [RecipeYield] 2 cups [RecipeInstructions] Peel away outer leaves from head of garlic, leaving skin of garlic cloves intact. Cut off pointed top portion of head (about 1/4 inch] with a knife, leaving the bulb intact. Place on a double-thick, 12-inch square of foil. Drizzle garlic with the oil. Fold foil to enclose garlic. Bake in a 375 degree oven for 20 minutes or until garlic is soft. Cool. Cook spinach according to package directions, except omit salt. Drain well; press out excess liquid. Squeeze pulp from garlic cloves into food processor bowl, discarding skins. Add the drained spinach, milk, hot pepper sauce, and 0.125 teaspoon salt. Cover and process until well combined. Add cream cheese. Cover; process until nearly smooth. Transfer mixture to saucepan. Cook and stir over medium-low heat until heated through.
[Name] Walnut Coffee Cake [AuthorId] 6836 [AuthorName] Mary Scheffert [CookTime] PT40M [PrepTime] PT15M [TotalTime] PT55M [DatePublished] 2001-06-29T10:53:00Z [Description] Make and share this Walnut Coffee Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Breakfast", "Fruit", "Nuts", "< 60 Mins", "For Large Groups", "Oven", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "1/2", "1", "1", "2", "1", "1", "1", "1/3", "1/4", "1", "1"] [RecipeIngredientParts] ["flour", "baking powder", "baking soda", "salt", "butter", "margarine", "white sugar", "eggs", "vanilla", "sour cream", "walnuts", "brown sugar", "white sugar", "cinnamon", "walnuts"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 329.0 [FatContent] 21.9 [SaturatedFatContent] 8.9 [CholesterolContent] 54.4 [SodiumContent] 264.7 [CarbohydrateContent] 30.9 [FiberContent] 1.3 [SugarContent] 18.7 [ProteinContent] 4.5 [RecipeServings] 18.0 [RecipeYield] 2 coffee cakes [RecipeInstructions] Grease two 8x8 square pans (or two 8\" rounds, or one 9x13]. Mix flour, baking powder, baking soda& salt together; set aside. Cream margarine and the 1cup sugar until light & fluffy. Add eggs& vanilla; beat thoroughly. Blend in sour cream alternately with flour mixture; stir in nuts. Divide& spread batter evenly in pan (s]. Combine topping ingredients& sprinkle on top of batter. Bake at 350 for 35-40 minutes (40-45 if using 9x13]. Notes: Topping is very crumbly; it can be used as streusel in middle of cake if desired. Also, this cake freezes well!
[Name] Wasabi Grilled Tuna [AuthorId] 11464 [AuthorName] Chasfoodie [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2001-06-29T10:53:00Z [Description] Make and share this Wasabi Grilled Tuna 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/97/73/picLcHCKI.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/97/73/picjf0wEe.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/97/73/pic6v6wXo.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Tuna", "Japanese", "Asian", "Lactose Free", "Free Of...", "Spicy", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "2", "1", "1", "1", "1/2", "2"] [RecipeIngredientParts] ["wasabi powder", "dry hot mustard", "water", "rice vinegar", "mayonnaise", "garlic clove", "soy sauce", "wasabi powder", "dry hot mustard", "tuna steaks"] [AggregatedRating] 5.0 [ReviewCount] 42.0 [Calories] 67.8 [FatContent] 6.8 [SaturatedFatContent] 0.9 [CholesterolContent] 0.0 [SodiumContent] 503.1 [CarbohydrateContent] 1.0 [FiberContent] 0.1 [SugarContent] 0.2 [ProteinContent] 1.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] -----------Sauce-------------. In a bowl mix wasabi and water to make a paste. Let stand 10 minutes. Stir in vinegar, mayonnaise and garlic. Set aside. ---------Tuna-----------. Prepare grill with medium-hot coals. In a cup, mix the soy sauce, oil, and wasabi powder. Brush on tuna. Grill for 3-4 minutes on each side for rare tuna. Thinly slice the tuna and serve with the Wasabi sauce.
[Name] Italian Fondue for Crock Pot [AuthorId] 10951 [AuthorName] Mary Butterfield [CookTime] PT2H15M [PrepTime] PT10M [TotalTime] PT2H25M [DatePublished] 2001-06-29T10:53:00Z [Description] Make and share this Italian Fondue for Crock Pot recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Cheese", "Meat", "High In...", "Weeknight", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "8", "1", "2", "2", "1", "1/2", NA] [RecipeIngredientParts] ["ground beef", "mozzarella cheese", "tomato sauce", "cornstarch", "sharp cheddar cheese", "dry red wine"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 1009.6 [FatContent] 67.9 [SaturatedFatContent] 38.2 [CholesterolContent] 241.0 [SodiumContent] 3160.6 [CarbohydrateContent] 29.7 [FiberContent] 3.6 [SugarContent] 10.5 [ProteinContent] 65.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In crock pot combine beef, spaghetti sauce mix, tomato sauce and cheeses. Cook on low for 2 hours. Turn switch to high. Dissolve cornstarch in wine. Add to crock pot and cook for additional 15 minutes on high. Dip Italian bread chunks in fondue.
[Name] Ham & Broccoli Crock Pot Casserole [AuthorId] 10951 [AuthorName] Mary Butterfield [CookTime] PT5H [PrepTime] PT10M [TotalTime] PT5H10M [DatePublished] 2001-06-29T10:53:00Z [Description] Make and share this Ham & Broccoli Crock Pot Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Rice", "Vegetable", "Meat", "Weeknight", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "3", "1", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["cooked ham", "processed cheese", "milk", "celery", "onion"] [AggregatedRating] 4.5 [ReviewCount] 10.0 [Calories] 697.6 [FatContent] 39.0 [SaturatedFatContent] 18.1 [CholesterolContent] 146.2 [SodiumContent] 1528.2 [CarbohydrateContent] 39.4 [FiberContent] 4.3 [SugarContent] 7.1 [ProteinContent] 47.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Combine broccoli and ham in crock pot. Combine soup, cheese sauce, milk, rice, celery and onion. Stir into soup mixture into ham mixture. Cook on low 4-5 hours- make sure rice is tender.
[Name] Chilled Dal Shorba [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT45M [PrepTime] PT20M [TotalTime] PT1H5M [DatePublished] 2001-06-29T10:53:00Z [Description] Make and share this Chilled Dal Shorba recipe from Food.com. [Images] character(0) [RecipeCategory] Asian [Keywords] ["Indian", "Healthy", "Summer", "Weeknight", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1", "1/2", NA, NA, NA] [RecipeIngredientParts] ["butter", "onion", "cornflour", "lemon", "salt", "white pepper", "fresh dill"] [AggregatedRating] nan [ReviewCount] nan [Calories] 519.0 [FatContent] 13.5 [SaturatedFatContent] 7.7 [CholesterolContent] 30.5 [SodiumContent] 123.5 [CarbohydrateContent] 81.5 [FiberContent] 19.2 [SugarContent] 5.1 [ProteinContent] 24.3 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Peel and chop the onion finely. Wash dal and cook in 3 cups water till done. Make a smooth puree. Heat butter. Add the chopped onion and fry gently till translucent. Do not brown the onion! Sprinkle the corn flour and contine to stir. Add lemon rind and dal puree. Boil. Keep stirring continously. Simmer for 5-10 minutes. When cool, add lemon juice and season with salt and pepper. Strain and chill well. Sprinkle with finely chopped dill before serving!
[Name] Chicken Hot Dish [AuthorId] 11044 [AuthorName] jean1490 [CookTime] PT1H10M [PrepTime] PT15M [TotalTime] PT1H25M [DatePublished] 2001-06-29T10:53:00Z [Description] This dish is quick to put together and makes a nice meal with sald and rolls. Try the different combination of soups. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Chicken", "Potato", "Poultry", "Vegetable", "Meat", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "3", "2", "1", "3/4"] [RecipeIngredientParts] ["hash brown potatoes", "chicken", "chicken broth"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 457.6 [FatContent] 24.0 [SaturatedFatContent] 7.7 [CholesterolContent] 23.4 [SodiumContent] 1252.1 [CarbohydrateContent] 52.0 [FiberContent] 4.8 [SugarContent] 2.6 [ProteinContent] 8.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a greased 13-inch by 9-inch baking dish, layer the potatoes, vegetables and chicken. In a bowl, combine TWO cans of soup and the broth; pour over chicken. Dish will be full. Cover and bake at 375 for 1 hour, or til hot and bubbly. Uncover;sprinkle with onions. Bake 10 minutes more or til heated through.
[Name] Navarin of Lamb [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2001-06-29T10:53:00Z [Description] Make and share this Navarin of Lamb recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Lamb/Sheep", "Potato", "Vegetable", "Meat", "Weeknight", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["2 1/2", "2", "2", NA, "1", "3", "2 1/2", "1/2", "4", "8", "4", "1", "10", "4", "2"] [RecipeIngredientParts] ["lamb", "butter", "flour", "garlic", "beef bouillon cubes", "water", "tomato puree", "turnips", "onions", "bacon", "butter", "potatoes", "peas", "parsley"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 1214.4 [FatContent] 66.1 [SaturatedFatContent] 28.1 [CholesterolContent] 215.4 [SodiumContent] 1351.9 [CarbohydrateContent] 100.1 [FiberContent] 15.1 [SugarContent] 15.6 [ProteinContent] 56.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Toss lamb pieces in flour. Melt butter and oil in large pan, add meat and brown well, remove from pan. Add crushed garlic, saute 1 minute. Add 1 Tbsp flour to pan, cook one minute. Add water, crumbled stock cubes and tomato puree, stir until smooth and sauce boils, reduce heat, add meat, simmer covered for 30 minutes. In separate pan, saute peeled onions and chopped bacon in extra butter for 1 minute. Add to pan with peeled and sliced turnip or swede, peeled potatoes and peas. Bring back to boil, reduce heat, simmer covered for a further 30-35 minutes or until meat and vegetables are tender. Add parsley.
[Name] Dal Makhani [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT30M [PrepTime] PT45M [TotalTime] PT1H15M [DatePublished] 2001-06-29T10:53:00Z [Description] This is a yummy dal, I love it. It is simple and easy to cook and simply cool! You will find this to be low cal too. Also, if you drizzle some fresh lemon juice over it right before serving, it becomes so tangy and all the more savoury. This is dry in texture unlike lentils which usually have gravy, but this is very very tasty. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Asian", "Indian", "Low Cholesterol", "Healthy", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1/2", "1/4", "1/4", "1", "2", "1/4", "1", "1/2", "1/2", "1/4", "1", NA, "2 -3"] [RecipeIngredientParts] ["onion", "green chilies", "ginger", "turmeric powder", "cumin seed", "red chili powder", "olive oil", "salt", "tomatoes"] [AggregatedRating] 4.5 [ReviewCount] 6.0 [Calories] 210.6 [FatContent] 4.3 [SaturatedFatContent] 0.6 [CholesterolContent] 0.0 [SodiumContent] 9.8 [CarbohydrateContent] 32.6 [FiberContent] 12.0 [SugarContent] 4.2 [ProteinContent] 12.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Mix and wash dals well. Soak for 30 minutes. Pressure cook till soft but not overcooked (approx. 3 whistles]. Mash the dals while hot. Heat oil in a pot. Add cumin seeds and let them splutter. Once they stop spluttering, add onion, ginger and green chillies. Stir fry till soft. Fold in red chilli powder and turmeric powder. Mix well and then add the tomatoes. Once tomatoes get cooked, add salt followed by the dals. Mix well and allow to boil. Simmer for 3-4 minutes. Garnish with the chopped corriander and lemon juice. Serve hot with roti or rice and your favourite raita on the side(cucumber and tomato raita is a nice one to enjoy this with].
[Name] Crock Pot Maple Country Ribs [AuthorId] 10951 [AuthorName] Mary Butterfield [CookTime] PT6H [PrepTime] PT10M [TotalTime] PT6H10M [DatePublished] 2001-06-29T10:53:00Z [Description] Make and share this Crock Pot Maple Country Ribs 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/97/80/pic2pbNmj.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/97/80/picNbDFRR.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/97/80/picIIM3GL.jpg"] [RecipeCategory] Pork [Keywords] ["Meat", "Kid Friendly", "Weeknight", "Easy"] [RecipeIngredientQuantities] ["3", "1", "1/2", "1/4", "3", "1/4", "1/4", "1/4", "1/4", "1/4"] [RecipeIngredientParts] ["country-style pork ribs", "maple syrup", "applesauce", "ketchup", "lemon juice", "salt", "pepper", "paprika", "garlic powder", "ground cinnamon"] [AggregatedRating] 4.5 [ReviewCount] 42.0 [Calories] 892.0 [FatContent] 40.5 [SaturatedFatContent] 8.1 [CholesterolContent] 252.2 [SodiumContent] 545.9 [CarbohydrateContent] 64.1 [FiberContent] 0.7 [SugarContent] 51.3 [ProteinContent] 66.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] "Mix everything in your crock pot and cook on low 6-8 hours."
[Name] Hamburger - Noodle - Corn Casserole [AuthorId] 10951 [AuthorName] Mary Butterfield [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2001-06-29T10:53:00Z [Description] Make and share this Hamburger - Noodle - Corn Casserole recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/97/81/pic3xj3Tn.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/97/81/pic7oMeCm.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/97/81/pic3pRLIi.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/97/81/picUAMC7T.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/97/81/picyVNFB1.jpg" ] [RecipeCategory] Cheese [Keywords] ["Corn", "Vegetable", "Meat", "< 15 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["hamburger", "onion", "corn", "cheddar cheese"] [AggregatedRating] 4.5 [ReviewCount] 13.0 [Calories] 575.0 [FatContent] 25.0 [SaturatedFatContent] 11.5 [CholesterolContent] 121.7 [SodiumContent] 620.5 [CarbohydrateContent] 53.6 [FiberContent] 4.9 [SugarContent] 10.4 [ProteinContent] 38.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Brown hamburger and onions- add corn and soup. Add cheese and noodles until cheese melts.
[Name] Olive Garden Zuppa Toscana [AuthorId] 42189 [AuthorName] Leslie O [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2001-06-29T10:53:00Z [Description] Make and share this Olive Garden Zuppa Toscana 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/97/82/01479321929.jpeg", "https://img.sndimg.com/food/image/upload/v1/img/feed/9782/IkS3BnO0QuuKiJi2Bwtg_20180120_163746.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/97/82/01479321929.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/97/82/01469148568.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/97/82/picjKdzPT.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/97/82/picJG3DHM.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/97/82/picXXahS5.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/97/82/picEwaVvF.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/97/82/picV3dlnX.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/97/82/picGIOJDR.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/97/82/picaCxhrv.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/97/82/picg0eEmu.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/97/82/picPcgo38.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/97/82/pic2FT3vy.jpg"] [RecipeCategory] Pork [Keywords] ["Potato", "Poultry", "Vegetable", "Meat", "European", "Spicy", "< 60 Mins"] [RecipeIngredientQuantities] ["1 1/2", "2", "3/4", "6", "1 1/2", "2", "2", "1", "1/3"] [RecipeIngredientParts] ["potatoes", "onion", "bacon", "garlic", "kale leaves", "water", "heavy cream"] [AggregatedRating] 5.0 [ReviewCount] 96.0 [Calories] 314.6 [FatContent] 17.5 [SaturatedFatContent] 8.6 [CholesterolContent] 47.1 [SodiumContent] 222.6 [CarbohydrateContent] 34.4 [FiberContent] 4.7 [SugarContent] 2.9 [ProteinContent] 7.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] If sausage is in links, take out of wrapper (or slice]. Cook ground sausage, until done. Cook bacon and onion over medium heat, when bacon is crisp, take it out of the pan and leave the onion. Add garlic to the onion, and cook 1 minute. Add chicken base, water, and potatoes; simmer 15 minutes. Crumble bacon. Add crumbled bacon, sausage, kale and cream. Simmer 4 minutes, then serve.
[Name] Broccoli Cornbread [AuthorId] 10394 [AuthorName] Steve Brown [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2001-06-29T10:53:00Z [Description] Make and share this Broccoli Cornbread recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Vegetable", "Potluck", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["2", "6", "1/2", "1 1/2", "8", "1", "3/4 - 1 1/2"] [RecipeIngredientParts] ["eggs", "onion", "salt", "cottage cheese", "frozen broccoli", "margarine"] [AggregatedRating] nan [ReviewCount] nan [Calories] 334.1 [FatContent] 19.6 [SaturatedFatContent] 4.7 [CholesterolContent] 97.3 [SodiumContent] 986.1 [CarbohydrateContent] 30.7 [FiberContent] 3.4 [SugarContent] 1.2 [ProteinContent] 9.1 [RecipeServings] nan [RecipeYield] 12-20 pieces [RecipeInstructions] Melt margarine in a 9 x 13 pan. Chop broccoli and mix all other ingredients together and pour in pan with margarine. Bake 45 minutes at 325°F.
[Name] Pork Lo Mein [AuthorId] 10420 [AuthorName] mielhollinger [CookTime] PT10M [PrepTime] PT25M [TotalTime] PT35M [DatePublished] 2001-06-29T10:53:00Z [Description] Make and share this Pork Lo Mein recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "< 60 Mins"] [RecipeIngredientQuantities] ["12", "2", "1", "1/2", "2", "1", "1", "1", "1", "1/4", "1", "1", "1 -2", "1/2"] [RecipeIngredientParts] ["fresh mushrooms", "carrot", "garlic cloves", "cornstarch", "reduced-sodium chicken broth", "reduced sodium soy sauce", "crushed red pepper flakes", "curry powder", "fresh bean sprout", "green onion"] [AggregatedRating] 5.0 [ReviewCount] 9.0 [Calories] 393.1 [FatContent] 19.5 [SaturatedFatContent] 7.0 [CholesterolContent] 61.3 [SodiumContent] 230.2 [CarbohydrateContent] 30.8 [FiberContent] 2.7 [SugarContent] 4.6 [ProteinContent] 24.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a large skillet cook pork, mushrooms, carrot, sweet pepper, and garlic until meat is brown and vegetables are tender. Drain off fat. Stir cornstarch into meat mixture. Stir in broth, soy sauce, gingerroot, crushed red pepper, and curry powder. Cook and stir until thickened and bubbly. Cook and stir for two minutes more. Stir in cooked pasta, bean sprouts, and 1/2 cup green onions; heat through.
[Name] Spicy Picnic Chicken [AuthorId] 10896 [AuthorName] A.M. Collins [CookTime] PT55M [PrepTime] PT10M [TotalTime] PT1H5M [DatePublished] 2001-06-29T10:53:00Z [Description] Make and share this Spicy Picnic Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Very Low Carbs", "Potluck", "Spicy", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["3 -4", NA, "1/4", "1", "1", "1/2", "1/2", "1/2"] [RecipeIngredientParts] ["chicken pieces", "low-fat milk", "onion powder", "thyme", "peppercorn", "red pepper flakes"] [AggregatedRating] 4.0 [ReviewCount] 6.0 [Calories] 232.4 [FatContent] 15.8 [SaturatedFatContent] 4.5 [CholesterolContent] 78.0 [SodiumContent] 76.9 [CarbohydrateContent] 2.0 [FiberContent] 0.6 [SugarContent] 0.5 [ProteinContent] 19.8 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Remove skin from chicken and wash then pat dry. Spray a 15x10x1 inch pan with non stick spray coating arrange chicken in pan, meaty sides up. Brush with milk Combine remaining ingredients in a bowl. Sprinkle over chicken Bake in oven 350 for 45-55 minutes or until chicken is tender and no longer pink.
[Name] Barbecue Portabella Chicken Pizza [AuthorId] 9441 [AuthorName] Lisa Sorrell [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2001-06-29T10:53:00Z [Description] Make and share this Barbecue Portabella Chicken Pizza recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken", "Poultry", "Cheese", "Vegetable", "Meat", "< 30 Mins", "Oven", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "3", "1", "3/4", "1", "1/2", "1/4", "1", "1", "1"] [RecipeIngredientParts] ["boneless skinless chicken breasts", "portabella mushroom", "barbecue sauce", "ketchup", "liquid smoke", "soy sauce", "garlic powder", "oregano", "mozzarella cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 113.2 [FatContent] 4.1 [SaturatedFatContent] 2.0 [CholesterolContent] 36.7 [SodiumContent] 339.2 [CarbohydrateContent] 4.4 [FiberContent] 0.5 [SugarContent] 1.7 [ProteinContent] 14.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 400 degrees (F] Cook chicken and mushrooms in a medium frying pan until chicken is cooked thoroughly (chicken will turn a dark blackish color, this is ok, it is just the juices from the mushroom].", "Drain excess juices from frying pan.", "In a medium bowl, mix remaining ingredients, except cheese.", "Add chicken and mushrooms, coating generously.", "Spread mixture over pizza crust and top with mozzerella cheese.", "Bake for 10 minutes.", "For a crispier crust, bake directly on oven rack." ]
[Name] Tofu and Vegetable Stir-Fry [AuthorId] 10420 [AuthorName] mielhollinger [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2001-06-29T10:53:00Z [Description] Make and share this Tofu and Vegetable Stir-Fry 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/97/87/picJP7vJS.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/97/87/pic7L7EsV.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/97/87/picK2qAD3.jpg"] [RecipeCategory] Soy/Tofu [Keywords] ["Beans", "Low Cholesterol", "Healthy", "< 30 Mins", "Stir Fry"] [RecipeIngredientQuantities] ["1/2", "2", "1", "1", "1", "1/2", NA, "1", "1", "1", "3", "6", "1", "1"] [RecipeIngredientParts] ["water", "dry sherry", "cornstarch", "reduced-sodium soy sauce", "sugar", "instant chicken bouillon granules", "carrot", "garlic", "broccoli", "extra firm tofu", "brown rice", "sesame seeds"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 507.5 [FatContent] 7.0 [SaturatedFatContent] 1.4 [CholesterolContent] 0.2 [SodiumContent] 663.1 [CarbohydrateContent] 95.5 [FiberContent] 9.5 [SugarContent] 8.9 [ProteinContent] 19.5 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] For sauce, stir together the water, dry sherry (if desired], cornstarch, soy sauce, sugar, and bouillon granules. Set aside. Spray an unheated wok or large skillet with nonstick coating. Preheat over medium-high heat. Add carrots, garlic, and gingerroot; stir-fry for 2 minutes. Add broccoli; stir-fry for 3-4 minutes more or until all vegetables are crisp-tender. Push vegetables from center of wok. Stir sauce; add to center of wok. Cook and stir until thickened and bubbly. Add tofu to wok. Stir to coat all with sauce. Cook and stir for 2 minutes more or until heated through. Serve over hot cooked brown rice. If desired, sprinkle with sesame seeds.
[Name] Lettuce Soup [AuthorId] 5672 [AuthorName] Ursie [CookTime] PT1H30M [PrepTime] PT30M [TotalTime] PT2H [DatePublished] 2001-06-29T10:53:00Z [Description] This is a soup that my Slovak grandmother used to make when I was a little girl. She used lettuce she would pick fresh out of her garden. I still make this soup every summer and remember her sitting in her kitchen sipping coffee with my mother and aunt. It brings back such fond memories. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Czech", "European", "Very Low Carbs", "Summer", "Weeknight", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["2", NA, NA, "2", "2", NA] [RecipeIngredientParts] ["thick slab bacon", "flour", "milk", "eggs", "leaf lettuce", "salt"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 735.6 [FatContent] 70.0 [SaturatedFatContent] 23.2 [CholesterolContent] 173.4 [SodiumContent] 1317.5 [CarbohydrateContent] 4.5 [FiberContent] 1.6 [SugarContent] 1.1 [ProteinContent] 21.3 [RecipeServings] nan [RecipeYield] 6-8 Large Bowls [RecipeInstructions] In a cast iron skillet (this the best but you can use any type skillet] Fry 2 lb. of bacon (to render fat, but not crisp the bacon]. Remove bacon from skillet leaving the fat in the pan. Allow the fat to brown (slightly]. For every 2 Tablespoons of browned fat rendered add 2 tablespoons of flour. Stirring constantly, brown flour in fat to a deep golden brown. Allow to cool slightly so as not to curdle the milk when added. Once cooled, add 1 cup of milk for ever 2 tablespoons of flour used. Bring to rolling boil stirring constantly. Add torn up lettuce and cut up bacon to the browned fat and flour mixture. Bring back to a rolling boil, stirring constantly. Add eggs to mixture making sure to stir it throughout the soup. Reduce heat to low and continue to cook for about 1 hour (until lettuce is cooked down]. Salt to taste. Serve with a crusty French bread.
[Name] Coleslaw [AuthorId] 7119 [AuthorName] Kathleen Nelson [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2001-06-30T11:13:00Z [Description] Make and share this Coleslaw recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/97/90/picS6CxZo.jpg" [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["1/4", "1", "2", "1", "1", "2/3", "1/2", "1"] [RecipeIngredientParts] ["sugar", "salt", "dry mustard", "celery seed", "cider vinegar", "canola oil", "cabbage", "carrot"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 173.0 [FatContent] 15.0 [SaturatedFatContent] 1.1 [CholesterolContent] 0.0 [SodiumContent] 248.0 [CarbohydrateContent] 8.9 [FiberContent] 1.4 [SugarContent] 7.1 [ProteinContent] 1.0 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] shred cabbage and peeled carrots into bowl. combine all other ingredients into medium saucepan. cook until sugar is dissolved. cool dressing. pour some of the dressing over the mixed cabbage and carrot mixture, continue until all is coated. remaining dressing can be frozen.
[Name] Meatloaf [AuthorId] 7119 [AuthorName] Kathleen Nelson [CookTime] PT2H [PrepTime] PT30M [TotalTime] PT2H30M [DatePublished] 2001-06-30T11:13:00Z [Description] Make and share this Meatloaf recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "3", "1", "1", "2", "1", "1", "1/4", "1", "1 -2"] [RecipeIngredientParts] ["lean ground beef", "onion", "parsley", "egg", "salt", "pepper", "minced garlic clove"] [AggregatedRating] 4.5 [ReviewCount] 5.0 [Calories] 278.5 [FatContent] 12.6 [SaturatedFatContent] 5.0 [CholesterolContent] 104.7 [SodiumContent] 1093.9 [CarbohydrateContent] 14.1 [FiberContent] 1.4 [SugarContent] 3.0 [ProteinContent] 25.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] preheat oven to 350F, mix ingredients thoroughly, press into small roasting pan or loaf pan. bake uncovered for 1 1/2 hours.
[Name] BBQ Spicy Sirloin Steaks [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT8M [PrepTime] PT4H15M [TotalTime] PT4H23M [DatePublished] 2001-06-30T11:13:00Z [Description] This recipe allows you to use a less expensive steak and still have delicious tender meat. Good BBQ recipe. You can use pork or chicken in place of beef. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/97/92/pic41DUyK.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/97/92/picoXCW7r.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/97/92/picDl8AGy.jpg"] [RecipeCategory] Summer [Keywords] ["Spicy", "Weeknight", "Easy"] [RecipeIngredientQuantities] ["6", "2", "1/4", "1/4", "1/2", "1/2", "2", "1", "1", "1", NA] [RecipeIngredientParts] ["sirloin tip steaks", "mustard powder", "oregano", "thyme", "garlic", "light soy sauce", "fresh ginger", "lite olive oil", "lemon pepper", "fresh lemon rind", "black pepper"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 7839.0 [FatContent] 494.6 [SaturatedFatContent] 198.6 [CholesterolContent] 2900.2 [SodiumContent] 3381.0 [CarbohydrateContent] 6.8 [FiberContent] 1.2 [SugarContent] 0.8 [ProteinContent] 789.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Sprinkle both sides of the steaks with mustard powder.", "Mix remaining ingredients and stir well.", "Put steaks in a shallow pyrex dish (or other non metallic dish].", "Spoon half the marinade on top side of the steaks, turn steaks over and spoon remaining marinade on them.", "Refrigerate covered for at least 4 hours or overnight.", "Preheat BBQ to medium-high.", "Remove steaks from marinade.", "Cook about 4 minutes on each side for medium rare.", "Put steaks on a warm platter cover with tinfoil and let them rest for 10 min in a warm place." ]
[Name] Tomato Jam [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2001-06-30T11:13:00Z [Description] This is a very good old time jam thats great on toasted english muffins-not to mention a great way to use a surplus of tomatoes. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "Healthy", "< 60 Mins", "Canning", "Easy"] [RecipeIngredientQuantities] ["3", "1", "1", "4"] [RecipeIngredientParts] ["tomatoes", "lemon", "sugar"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 881.3 [FatContent] 0.8 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 42.8 [CarbohydrateContent] 227.5 [FiberContent] 6.4 [SugarContent] 208.8 [ProteinContent] 3.4 [RecipeServings] nan [RecipeYield] 4 half pints [RecipeInstructions] ["Scald, peel, core and quarter tomatoes-Squeeze out seeds and juice reserving only the pulp.", "Bring to a boil, reduce and simmer for 10 minutes-stirring frequently-uncovered.", "Measure-you want 3 cups of pulp.", "Put pulp, lemons and pectin in a large pot-stainless or enamel.", "Bring to a full boil stirring constantly.", "Add sugar and boil rapidly for another 3 min.", "Cool for 5 min, stirring often.", "Ladle into clean, hot jars leaving 1/4 inch head space.", "Process for 10 minutes at altitudes up to 1000 feet." ]
[Name] Baked Beans [AuthorId] 7119 [AuthorName] Kathleen Nelson [CookTime] PT4H40M [PrepTime] PT5H30M [TotalTime] PT10H10M [DatePublished] 2001-06-30T11:13:00Z [Description] Make and share this Baked Beans recipe from Food.com. [Images] character(0) [RecipeCategory] Beans [Keywords] ["Weeknight", "Oven"] [RecipeIngredientQuantities] ["4", "3", "1", "5", "1", "2", "1", "1", "2", "1", "1", "1/8", "1"] [RecipeIngredientParts] ["dried navy beans", "onions", "bacon", "garlic cloves", "maple syrup", "molasses", "chopped tomato", "dry mustard", "salt", "pepper", "Worcestershire sauce", "cayenne pepper", "barbecue sauce"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 643.0 [FatContent] 22.1 [SaturatedFatContent] 7.0 [CholesterolContent] 30.8 [SodiumContent] 1083.4 [CarbohydrateContent] 89.0 [FiberContent] 21.4 [SugarContent] 33.1 [ProteinContent] 24.7 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Rinse beans until water comes clean, place beans in a large bowl and cover with water let soak for 5 hours keep water. preheat oven to 200°F. In bottom of casserole dish or roasting pan place slivered bacon and cook until crisp on top of stove. Add beans, onion, garlic cook for 5-10 minutes on medium heat. Combine all other ingredients in separate bowl, mix well then add to baking dish with other mixture. Mix all ingredients well, add enough of the saved water to cover, do not throw out remaining water, as beans cook more water may be needed. Cook covered for 4 1/2 hours at 200°F, stir occasionally to prevent sticking, add water at these times when needed.
[Name] Zucchini Cobbler [AuthorId] 11958 [AuthorName] Teah English [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2001-06-30T11:13:00Z [Description] Make and share this Zucchini Cobbler 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/97/95/picM2PdIJ.jpg" [RecipeCategory] Pie [Keywords] ["Dessert", "Vegetable", "Low Protein", "Kid Friendly", "Summer", "Winter", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["8", "1", "3", "1", "1", "3/4", "1", "1", "1", "1/2 - 1", "1/2"] [RecipeIngredientParts] ["zucchini", "sugar", "flour", "salt", "cinnamon", "cream of tartar", "lemon juice", "crushed pineapple", "butter"] [AggregatedRating] 5.0 [ReviewCount] 132.0 [Calories] 536.4 [FatContent] 19.6 [SaturatedFatContent] 8.5 [CholesterolContent] 31.8 [SodiumContent] 561.8 [CarbohydrateContent] 88.4 [FiberContent] 2.5 [SugarContent] 61.6 [ProteinContent] 5.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] PEEL AND CUT ZUCCHINI LENGTHWISE, STRIP OUT SEEDS, CUT IN 1/2\" SLICES, COOK IN BOILING WATER UNTIL TENDER. DRAIN, COOL IN COLD WATER FOR 5 MINUTES. DRAIN, ADD SUGAR, FLOUR, SALT, CINNAMON, CREAM OF TARTER AND LEMON JUICE. STIR WELL. ADD PINEAPPLE AND JUICE. MIX WELL. DO NOT BEAT. POUR INTO A GREASED BAKING DISH (13X9\" pan]. SPREAD DRY CAKE MIX OVER TOP. DRIZZLE BUTTER OVER CAKE MIX. SPRINKLE NUTS ON TOP. BAKE AT 350F degrees FOR 60 MINUTES.
[Name] Avocado Dip Made Easy [AuthorId] 10701 [AuthorName] GEEJAY 2 [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-06-30T11:13:00Z [Description] Make and share this Avocado Dip Made Easy recipe from Food.com. [Images] character(0) [RecipeCategory] Spreads [Keywords] ["Lunch/Snacks", "Australian", "European", "Low Protein", "< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["1", "1", "2", "1 -2", "150 -200"] [RecipeIngredientParts] ["avocado", "lemon juice", "garlic", "light sour cream"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 150.8 [FatContent] 12.8 [SaturatedFatContent] 3.8 [CholesterolContent] 13.1 [SodiumContent] 38.9 [CarbohydrateContent] 8.7 [FiberContent] 4.2 [SugarContent] 0.8 [ProteinContent] 2.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Mash avocado with fork only, not too much. Add lemon, Horseradish, garlic, then cream. stir well.
[Name] Chocolate Snowswirl Fudge [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT2H [PrepTime] PT20M [TotalTime] PT2H20M [DatePublished] 2001-06-30T11:13:00Z [Description] Make and share this Chocolate Snowswirl Fudge recipe from Food.com. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "Kid Friendly", "Weeknight", "For Large Groups", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "1", "1 1/2", "4", "1", "2", "1"] [RecipeIngredientParts] ["sweetened condensed milk", "vanilla essence", "vanilla extract", "butter", "margarine", "miniature marshmallows", "salt"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 164.1 [FatContent] 9.4 [SaturatedFatContent] 4.7 [CholesterolContent] 8.0 [SodiumContent] 66.2 [CarbohydrateContent] 20.5 [FiberContent] 1.3 [SugarContent] 17.4 [ProteinContent] 2.5 [RecipeServings] 32.0 [RecipeYield] 2 lbs [RecipeInstructions] ["Melt chips with milk, 2 T butter, vanilla essence and salt.", "Remove from heat.", "Stir in nuts.", "Spread evenly into a foil-lined 8\" or 9\" pan.", "Melt marshmallows with the remaining butter.", "Spread on top of the fudge.", "With a table knife or metal spatula, swirl through the top of the fudge.", "Chill for atleast 2 hours or until firm.", "Turn fudge onto a cutting board.", "Peel off the foil and cut into squares.", "Store loosely covered at room temperature.", "Serve on a weekend dinner and make it really special for the ones eating it!" ]
[Name] Oven Beef Stew [AuthorId] 11697 [AuthorName] SHARON [CookTime] PT6H [PrepTime] PT20M [TotalTime] PT6H20M [DatePublished] 2001-06-30T11:13:00Z [Description] Make and share this Oven Beef Stew recipe from Food.com. [Images] character(0) [RecipeCategory] Stew [Keywords] ["Meat", "Low Cholesterol", "Healthy", "Winter", "Weeknight", "Roast", "Oven", "Easy"] [RecipeIngredientQuantities] ["2", "6", "6", "3 -4", "1", "1", "1", "3", NA, "1/2"] [RecipeIngredientParts] ["potatoes", "carrots", "celery", "green beans", "onion", "tomatoes", "salt", "pepper", "minute tapioca"] [AggregatedRating] nan [ReviewCount] nan [Calories] 371.5 [FatContent] 5.6 [SaturatedFatContent] 2.3 [CholesterolContent] 72.6 [SodiumContent] 1085.3 [CarbohydrateContent] 52.9 [FiberContent] 7.5 [SugarContent] 16.2 [ProteinContent] 30.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 275°F. Mix all together in a large roaster. Bake covered for 6 hours.
[Name] Mexican (?) Rice Salad [AuthorId] 9601 [AuthorName] Joseph Strain [CookTime] PT20M [PrepTime] PT1H [TotalTime] PT1H20M [DatePublished] 2001-06-30T11:13:00Z [Description] Recipe derived from a recipe called Texas Caviar which was black beans,jack-cheese,taco mix, rice and I foregt what else. I wanted a BRIGHT colorful, chilled salad. Hence the use of Salzon Goya to make the rice yellow. Adding the salsa and purple and green onions and white feta cheese seemed to take care of every color. The ORIGINAL Texas Caviar recipe used cubed Monterrey Jack Ch [Images] character(0) [RecipeCategory] Southwestern U.S. [Keywords] ["Mexican", "Summer", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "16", "1", "1", "1", "8", "8"] [RecipeIngredientParts] ["raw rice", "green onion", "miniature salad tomatoes", "purple onion", "salsa", "chili powder", "black beans", "black-eyed peas", "feta cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 277.7 [FatContent] 14.9 [SaturatedFatContent] 5.8 [CholesterolContent] 26.8 [SodiumContent] 1191.2 [CarbohydrateContent] 30.0 [FiberContent] 2.5 [SugarContent] 6.5 [ProteinContent] 7.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Cook rice w/ Salzon Goya and Chili powder. Chill. Chop onions and combine all ingredients with Rice. Apply dressing. Chill. Serves cold, keeps well, tastes delicious and has no side effects.
[Name] Spinach Salad with Garlic Dressing [AuthorId] 7119 [AuthorName] Kathleen Nelson [CookTime] PT5M [PrepTime] PT20M [TotalTime] PT25M [DatePublished] 2001-06-30T11:13:00Z [Description] Make and share this Spinach Salad with Garlic Dressing recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["5", "1", "1/2", "4", "1/4", "1", "1", "1/2", "1/4", "1/4", "2", "1", "1", "1", "2 -5"] [RecipeIngredientParts] ["spinach", "onion", "celery", "eggs", "pepper", "capers", "salt", "pepper", "cayenne", "dry mustard", "vinegar", "tomatoes", "Tabasco sauce", "canola oil", "garlic"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 391.1 [FatContent] 39.7 [SaturatedFatContent] 3.8 [CholesterolContent] 124.0 [SodiumContent] 506.3 [CarbohydrateContent] 4.6 [FiberContent] 1.4 [SugarContent] 1.7 [ProteinContent] 5.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ---------Salad----------. boil eggs and chop. wash spinach well and dry, tear into small pieces. in a large bowl combine spinach, onion, celery, eggs, salt and pepper. chill well. just before serving pour garlic dressing over salad and toss lightly. garnish with capers. -----------Dressing-----------. combine all ingriedients and puree with moulinex or hand blender.
[Name] Salami [AuthorId] 11697 [AuthorName] SHARON [CookTime] PT24H [PrepTime] PT24H [TotalTime] PT48H [DatePublished] 2001-06-30T11:13:00Z [Description] Make and share this Salami recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Meat", "Weeknight"] [RecipeIngredientQuantities] ["2", "1/2", "1/2", "1 1/2", "1", "2"] [RecipeIngredientParts] ["garlic powder", "onion powder", "liquid smoke", "water", "hamburger"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 870.5 [FatContent] 51.8 [SaturatedFatContent] 19.7 [CholesterolContent] 304.4 [SodiumContent] 305.5 [CarbohydrateContent] 1.0 [FiberContent] 0.2 [SugarContent] 0.1 [ProteinContent] 94.0 [RecipeServings] nan [RecipeYield] 2 rolls [RecipeInstructions] Mix all ingredients together. Refrigerate for 24 hours. Shape into rolls and place in baking pan. Bake at 300F degrees for 1 hour.
[Name] Ann's Old Fashioned Meatloaf [AuthorId] 6258 [AuthorName] Miss Annie [CookTime] PT1H15M [PrepTime] PT30M [TotalTime] PT1H45M [DatePublished] 2001-06-30T11:13:00Z [Description] Make and share this Ann's Old Fashioned Meatloaf recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1", "1", "3 -4", "2", "1 1/2", "2", "1", "1/2", "1/4", "1/4", "1", "2/3", "1/2", NA] [RecipeIngredientParts] ["onion", "carrot", "garlic cloves", "eggs", "salt", "fresh ground pepper", "dried thyme leaves", "fresh parsley", "Worcestershire sauce", "catsup", "tomato sauce", "tomato sauce"] [AggregatedRating] 4.0 [ReviewCount] 5.0 [Calories] 866.2 [FatContent] 52.5 [SaturatedFatContent] 19.0 [CholesterolContent] 254.2 [SodiumContent] 1700.2 [CarbohydrateContent] 47.5 [FiberContent] 3.7 [SugarContent] 15.5 [ProteinContent] 49.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Saute vegetables in oil until carrots are soft. Add garlic and saute about 1-2 minutes longer. Remove from heat and set aside to cool. In a large bowl, combine beef, bread crumbs, and cooled vegetables. In another bowl, whisk together the eggs, salt, pepper, thyme, parsley, Worcestershire sauce and catsup until combined. Pour egg mixture over beef and mix with hands, handling just enough to combine evenly. Do not overmix, or it will be too dry. Pat mixture gently into greased loaf pan, but do not press down too firmly. Pour 1/2 cup tomato sauce evenly over the top and bake at 350 degrees for approximately 1-1/4 hours. Place on a wire rack and cool for 10 minutes before serving. Cut into thick slices and serve warm or cold with extra tomato sauce, if desired. I use crushed, canned tomatoes sometimes and that is very good too.
[Name] Best Bacon/Cheese Grits [AuthorId] 4396 [AuthorName] Diana Thompson [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2001-06-30T11:39:00Z [Description] Make and share this Best Bacon/Cheese Grits recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1/2", "1 1/2", "1", "4", NA] [RecipeIngredientParts] ["bacon", "Velveeta cheese", "bacon grease", "grits"] [AggregatedRating] nan [ReviewCount] nan [Calories] 846.5 [FatContent] 29.3 [SaturatedFatContent] 9.4 [CholesterolContent] 39.6 [SodiumContent] 475.5 [CarbohydrateContent] 123.8 [FiberContent] 7.2 [SugarContent] 0.9 [ProteinContent] 18.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cook the grits according to package directions. Add the bacon, cheese and bacon grease. Keep stirring over low heat until the cheese melts; serve while hot.
[Name] Awesome Layered Grits [AuthorId] 4396 [AuthorName] Diana Thompson [CookTime] PT1H30M [PrepTime] PT1H30M [TotalTime] PT3H [DatePublished] 2001-06-30T11:39:00Z [Description] Make and share this Awesome Layered Grits recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "4", "6", "1/2 - 1", "2", "1/4", "2", "1", "1", "2", "2"] [RecipeIngredientParts] ["grits", "salt", "water", "butter", "margarine", "eggs", "milk", "tomatoes", "dry basil", "monterey jack cheese", "cheddar cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 571.9 [FatContent] 41.8 [SaturatedFatContent] 25.7 [CholesterolContent] 177.2 [SodiumContent] 995.2 [CarbohydrateContent] 25.8 [FiberContent] 2.1 [SugarContent] 2.7 [ProteinContent] 23.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat the oven to 350 degrees. In a large saucepan, bring 4 C. of water to a rolling boil and stir in the grits and salt. Cover the saucepan, reduce the heat, and simmer for approximately 20 minutes. Remove the grits from heat; add the garlic cheese, butter, eggs, and milk; stir well. Transfer the grits mixture to a lightly greased 13x9 baking dish. Bake for 45-50 minutes; remove from the oven and allow to cool until warm to touch. Layer the remaining ingredients over the top in the order shown, and bake for an additional 20 minutes. Cut in squares and serve.
[Name] Stuffed Sausage Sandwich [AuthorId] 10896 [AuthorName] A.M. Collins [CookTime] PT10M [PrepTime] PT30M [TotalTime] PT40M [DatePublished] 2001-06-30T11:39:00Z [Description] Make and share this Stuffed Sausage Sandwich recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Poultry", "Meat", "Summer", "< 60 Mins"] [RecipeIngredientQuantities] ["5", "2", "2", "5", "5", "1", "1/3"] [RecipeIngredientParts] ["monterey jack cheese", "green onions", "bacon", "sweet onion", "red wine"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 214.8 [FatContent] 8.9 [SaturatedFatContent] 3.9 [CholesterolContent] 16.2 [SodiumContent] 326.7 [CarbohydrateContent] 23.1 [FiberContent] 1.9 [SugarContent] 1.8 [ProteinContent] 7.6 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] ["Cut a lengthwise slice in each sausage.", "Insert a slice of cheese and a slice of onion.", "Wrap a slice of bacon around sausage and secure with toothpick.", "Heat wine in sauce pan, add onions and saute until onions are soft.", "Arrange preheated coals around a drip pan.", "Place sausages, cheese side up about the pan.", "Cover and grill for about 10 minutes or until bacon is cooked and cheese melted.", "Serve sausage on buns, topped with onion.", "Of course the normal condiments go well with this too." ]
[Name] Sweet Impossible Pie [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT45M [PrepTime] PT20M [TotalTime] PT1H5M [DatePublished] 2001-06-30T12:28:00Z [Description] Make and share this Sweet Impossible Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["4", "2", "1/2", "1", "1", "1"] [RecipeIngredientParts] ["eggs", "milk", "self-rising flour", "sugar", "coconut", "vanilla essence"] [AggregatedRating] nan [ReviewCount] nan [Calories] 543.8 [FatContent] 23.3 [SaturatedFatContent] 16.5 [CholesterolContent] 228.6 [SodiumContent] 336.2 [CarbohydrateContent] 72.8 [FiberContent] 3.9 [SugarContent] 52.1 [ProteinContent] 13.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Mix all the ingredients together and pour in an oven proof dish. Sprinkle a little more flour on the top. Bake at 350 deg F for 45 minutes.
[Name] Mary's Best Zucchini Bread [AuthorId] 6836 [AuthorName] Mary Scheffert [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2001-06-30T12:28:00Z [Description] Make and share this Mary's Best Zucchini Bread recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/98/08/picKwLW8u.jpg" [RecipeCategory] Quick Breads [Keywords] ["Breads", "Breakfast", "Lunch/Snacks", "Fruit", "Vegetable", "Nuts", "Potluck", "For Large Groups", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "2", "2", "1/2", "1/2", "2", "3", "2", "1", "1", "1", "1/2", "1/2", "1"] [RecipeIngredientParts] ["zucchini", "white sugar", "eggs", "unsweetened applesauce", "vanilla", "flour", "cinnamon", "salt", "baking soda", "nutmeg", "baking powder", "fresh lemon rind", "walnuts"] [AggregatedRating] 5.0 [ReviewCount] 21.0 [Calories] 205.4 [FatContent] 8.3 [SaturatedFatContent] 1.1 [CholesterolContent] 17.6 [SodiumContent] 164.4 [CarbohydrateContent] 30.5 [FiberContent] 1.1 [SugarContent] 17.1 [ProteinContent] 3.0 [RecipeServings] 24.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 325°F. Grease two loaf pans. Combine flour, cinnamon, salt, soda, nutmeg, powder, and lemon (or orange] peel in a large bowl; set aside. Combine sugar, eggs, applesauce, oil and vanilla in a large bowl. Add shredded zucchini and walnuts; stir to combine. Add zucchini mixture to flour mixture; stir well. Pour evenly into prepared loaf pans; sprinkle tops with cinnamon sugar. Bake 60-65 minutes or until loaves test done with toothpick. Let cool in pans 10 minutes; remove from pans onto wire rack to cool completely. *Note: Loaves freeze well.
[Name] Turkish Spinach [AuthorId] 8631 [AuthorName] Nye McClelland [CookTime] PT20M [PrepTime] PT40M [TotalTime] PT1H [DatePublished] 2001-06-30T13:09:00Z [Description] Make and share this Turkish Spinach 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/98/09/picO4bmJB.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/98/09/piclLakyS.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/98/09/picLGfkCQ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/98/09/picQGAeTF.jpg"] [RecipeCategory] Rice [Keywords] ["Vegetable", "Turkish", "Southwest Asia (middle East]", "Asian", "Low Protein", "Vegan", "Low Cholesterol", "Healthy", "Kid Friendly", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1", "4", "1", "2 -3", "1/2", NA, "2", "1/2", "1/4"] [RecipeIngredientParts] ["olive oil", "onion", "diced tomatoes", "lemon", "garlic", "salt", "pepper", "fresh spinach", "rice", "water"] [AggregatedRating] 4.0 [ReviewCount] 7.0 [Calories] 277.8 [FatContent] 5.1 [SaturatedFatContent] 0.8 [CholesterolContent] 0.0 [SodiumContent] 449.2 [CarbohydrateContent] 52.6 [FiberContent] 9.7 [SugarContent] 11.5 [ProteinContent] 11.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Rinse and wash spinach very well to get all the silt off (I use all the spinach including the roots], it takes about 4-5 washes.", "In a large pot heat oil, add onions and saute until soft.", "Add all the ingredients in sequence and bring to a boil.", "Reduce to low heat and cook until the rice is cooked.", "Eat as is or add a couple of tbsp of Garlic-Yogurt sauce and enjoy!", "Garlic-Yogurt Sauce: 1 cup of plain yogurt 2-4 minced garlic (depending on how much garlic you prefer] salt to taste Method: Combine all the ingredients and serve over your meal." ]
[Name] Triple Layer Cookie Bars [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT55M [PrepTime] PT15M [TotalTime] PT1H10M [DatePublished] 2001-06-30T13:09:00Z [Description] Make and share this Triple Layer Cookie Bars recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1/2", "1 1/2", "2 2/3", "1", "1", "1/2"] [RecipeIngredientParts] ["butter", "margarine", "graham cracker crumbs", "coconut", "creamy peanut butter"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 183.3 [FatContent] 12.7 [SaturatedFatContent] 8.0 [CholesterolContent] 10.8 [SodiumContent] 73.9 [CarbohydrateContent] 17.3 [FiberContent] 1.9 [SugarContent] 13.4 [ProteinContent] 2.9 [RecipeServings] nan [RecipeYield] 36 bars [RecipeInstructions] Preheat oven to 350 deg F. Melt margarine in a baking pan in the oven. Sprinkle crumbs evenly over the margarine. Top evenly with coconut followed by the milk. Bake for 25 minutes or until lightly browned. In the meantime, melt chips with peanut butter in a small saucepan. Spread evenly over the hot coconut layer. Cool for 30 minutes. Chill and cut into bars. Store loosely covered at room temperature.
[Name] Warm Shrimp Salad [AuthorId] 10597 [AuthorName] Teresa Johnson [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2001-06-30T13:09:00Z [Description] Make and share this Warm Shrimp Salad recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Lunch/Snacks", "< 30 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1", "1 -2", "1", "1 -2", "2", "1/2", "2", "2", "1 -2", "1", NA, NA, NA, NA] [RecipeIngredientParts] ["shrimp", "garlic", "prosciutto", "lemon juice", "olive oil", "gorgonzola", "avocados", "tomatoes", "parsley", "radish sprouts", "salt", "fresh ground pepper", "romaine lettuce"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 558.3 [FatContent] 39.2 [SaturatedFatContent] 14.0 [CholesterolContent] 263.4 [SodiumContent] 1057.3 [CarbohydrateContent] 15.8 [FiberContent] 8.0 [SugarContent] 3.9 [ProteinContent] 38.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] First, chop the avocados, tomatoes, and Bermuda onion into bite sized pieces and mix in bowl with the chopped parsley. Next, saute the chopped garlic in the olive oil in a frying pan until fragrant. Add the prosciutto and saute for a minute or two, or until just beginning to brown. Add shrimp, and toss until they are opaque. Add salt and freshly ground pepper to taste. Add lemon juice, and half of the cheese. Toss together and immediately add to chopped vegetables and toss again. Sprinkle remaining cheese on top of salad and top with radish sprouts. Serve over a bed of Romaine lettuce.
[Name] Cheeseburger Mashed Potato Pie [AuthorId] 11804 [AuthorName] WeeOne [CookTime] PT15M [PrepTime] PT30M [TotalTime] PT45M [DatePublished] 2001-06-30T13:09:00Z [Description] My father made this recipe up when we really didn't have any other food in the house, its cheap, and easy to make. The kids will love it. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/98/12/pic5myBrB.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/98/12/picDMYdF1.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Potato", "Cheese", "Vegetable", "Meat", "Potluck", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["4", "1", "1/2", "2", "1", "1/4 - 1/2", "1", "1/2", "2"] [RecipeIngredientParts] ["milk", "ground beef", "cheddar cheese", "instant mashed potatoes", "butter", "milk", "ground beef", "cheddar cheese"] [AggregatedRating] 5.0 [ReviewCount] 11.0 [Calories] 646.6 [FatContent] 29.8 [SaturatedFatContent] 16.7 [CholesterolContent] 106.4 [SodiumContent] 433.2 [CarbohydrateContent] 63.6 [FiberContent] 5.4 [SugarContent] 2.8 [ProteinContent] 31.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Fry the beef in a nonstick pan, and when finished, drain off the fat and set it aside Place the potatoes in a medium sized mixing bowl, mash them, or if using the instant, follow the directions on the box. Add the milk and whip them until creamy. In a medium sized baking dish, place a layer of the whipped potatoes about an inch thick. Add all of the ground beef for the second layer. Add half of the cheese for the third layer. Use the rest of the potatoes for the fourth layer. Add the rest of the cheese on top. Place in oven and bake at 350°F until the cheese is melted and you see part of the potatoes golden brown. Let it set for five minutes and then serve.
[Name] Lima Bean (Turkish) [AuthorId] 8631 [AuthorName] Nye McClelland [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2001-06-30T13:09:00Z [Description] Make and share this Lima Bean (Turkish) recipe from Food.com. [Images] character(0) [RecipeCategory] Beans [Keywords] ["Vegetable", "Turkish", "Southwest Asia (middle East]", "Asian", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "5 -6", "1", "1/2", "1/8", "1/4", "2", "1", "1/2", "1", "1 -4", "1/2"] [RecipeIngredientParts] ["lima beans", "broad bean", "green onions", "sugar", "salt", "olive oil", "dill weed", "diced tomato", "water", "yogurt", "garlic", "salt"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 277.2 [FatContent] 4.9 [SaturatedFatContent] 2.7 [CholesterolContent] 15.9 [SodiumContent] 1117.2 [CarbohydrateContent] 48.7 [FiberContent] 8.2 [SugarContent] 17.9 [ProteinContent] 13.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Heat the oil at a medium to high heat. Then add green onions and saute for a couple of minutes. Add the rest of the ingredients to the pot, bring to a boil and simmer until beans are cooked. Let cool. You could eat them like that or add a yogurt-garlic sauce to it. My family just loves this dish. Serve with rice and you have a full meal! --------Yogurt Sauce----------. Combine all the ingredients into one bowl and mix well. Scoop and serve.

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