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[Name] Pickled Baby Corn [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2001-06-30T13:09:00Z [Description] I am posting this recipe as a request and have never tried this recipe. It's out of the Bernardin Guide to Home Preserving. [Images] character(0) [RecipeCategory] Asian [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins", "Canning"] [RecipeIngredientQuantities] ["11", "4", "2", "2", "2", "5", "1 2/3", "1 2/3", "4"] [RecipeIngredientParts] ["green peppers", "garlic", "white vinegar", "sugar", "water", "pickling salt"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 522.1 [FatContent] 4.1 [SaturatedFatContent] 0.5 [CholesterolContent] 0.0 [SodiumContent] 1565.9 [CarbohydrateContent] 115.4 [FiberContent] 6.7 [SugarContent] 68.9 [ProteinContent] 9.4 [RecipeServings] nan [RecipeYield] 6 pints [RecipeInstructions] ["Prepare 6 pint jars with lids.", "Combine the red pepper, green pepper, hot green pepper and garlic.", "Toss and set aside.", "Prepare liquid by combining vinegar, sugar, water and pickling salt in a large stainless steel or enamel saucepan.", "Bring to a boil-boil for 5 min.", "Add the corn and return to a boil for 2 min.", "Divide the pepper mixture evenly between each jar, pack the corn in snugly and add boiling liquid leaving 1/2 inch head space.", "Process in a boiling water bath for 10 minutes at altitudes up to 1000 feet." ]
[Name] Lasagna [AuthorId] 10597 [AuthorName] Teresa Johnson [CookTime] PT1H55M [PrepTime] PT1H [TotalTime] PT2H55M [DatePublished] 2001-06-30T13:09:00Z [Description] Make and share this Lasagna recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "European", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1/2", "1/2", "1", "3", "1/4", "2", "2", "1", "1", "1", "1", "1/2", "2", "3/4", "1", "1/3", "1", "2"] [RecipeIngredientParts] ["bulk Italian sausage", "ground beef", "carrot", "garlic", "red pepper flakes", "whole tomatoes", "tomato paste", "sugar", "dried oregano", "basil", "pepper", "salt", "ricotta cheese", "parmesan cheese", "egg", "fresh parsley", "mozzarella cheese"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 359.6 [FatContent] 25.1 [SaturatedFatContent] 13.1 [CholesterolContent] 100.6 [SodiumContent] 564.9 [CarbohydrateContent] 11.1 [FiberContent] 2.3 [SugarContent] 5.4 [ProteinContent] 23.2 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] In a large saucepan over medium heat, cook sausage, beef, carrot, garlic and pepper flakes until meat is no longer pink and vegetables are tender. drain. Add the tomatoes, tomato paste, sugar, oregano, basil, salt and half the pepper. bring to a boil. Reduce heat. simmer, uncovered, for 45 minutes or until thick, stirring occasionally. Combine ricotta cheese, 2/3 of the Parmesan, egg, parsley and remaining pepper. In a greased 13x9x2 inch baking dish, layer a fourth of the noodles, a third of the ricotta mixture, a fourth of the meat sauce, and 1/4 of the mozzarella. Repeat layers twice. Top with the remaining noodles, sauce and Parmesan. Cover and bake at 400 degrees for 45 minutes. Sprinkle with remaining mozzarella and bake, uncovered, 10 minutes more. Let stand 15 minutes before serving.
[Name] Pickled Okra [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT25M [PrepTime] PT20M [TotalTime] PT45M [DatePublished] 2001-06-30T13:09:00Z [Description] I hate okra but would make these "pickles" for a friend of mine in N.C. She thought these were great! I would'nt know-LOL- [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] "Canning" [RecipeIngredientQuantities] ["3", "5", "2", "3", "2/3", "6", "6"] [RecipeIngredientParts] ["white vinegar", "water", "celery seeds", "garlic", "hot chili peppers"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 122.8 [FatContent] 0.5 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 33.7 [CarbohydrateContent] 23.1 [FiberContent] 8.3 [SugarContent] 5.4 [ProteinContent] 5.4 [RecipeServings] nan [RecipeYield] 6 pints [RecipeInstructions] Make a brine with vinegar, water and celery seeds. Boil in a stainless steel pot or enamel. Pack okra firmly in hot, boiled jars. In each jar add 4 onions, 1 clove garlic and 1 chili pepper if using. Pour boiling brine over veg leaving 1/4 inch headspace. Process for 15 min in a boiling water bath at altitudes up to 1000 feet. Let stand for 2-3 weeks before serving.
[Name] traditional Irish Ham and Cabbage Dinner [AuthorId] 11810 [AuthorName] Kitty [CookTime] PT1H5M [PrepTime] PT20M [TotalTime] PT1H25M [DatePublished] 2001-06-30T13:09:00Z [Description] Make and share this traditional Irish Ham and Cabbage Dinner 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/98/17/picrniD41.jpg" [RecipeCategory] Pork [Keywords] ["Meat", "European", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["4 -5", "1", "6", "8", "1", "1", "1"] [RecipeIngredientParts] ["smoked ham", "onion", "carrots", "potatoes", "dried thyme", "fresh parsley", "cabbage"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 549.2 [FatContent] 21.6 [SaturatedFatContent] 7.2 [CholesterolContent] 125.0 [SodiumContent] 3195.7 [CarbohydrateContent] 43.2 [FiberContent] 7.7 [SugarContent] 6.7 [ProteinContent] 47.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Place thyme, parsley, and onion in a cheese cloth for easy removal after cooking. Put ham into a large pot and cover with cold water. Add all other ingredients except cabbage and bring to a boil. Turn to simmer and cook until veggies are tender. Remove the herb bag. Add cabbage, simmer for 20 minutes. or until cabbage is cooked. Remove ham and cut in to pieces. Place on the center of a large platter. Strain the cabbage and season it with pepper. Surround the ham with the cabbage, carrots, and potatoes. EAT!
[Name] Thai Barbecue Ribs [AuthorId] 10896 [AuthorName] A.M. Collins [CookTime] PT24H [PrepTime] PT30M [TotalTime] PT24H30M [DatePublished] 2001-06-30T13:10:00Z [Description] Make and share this Thai Barbecue Ribs recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Thai", "Asian", "Weeknight"] [RecipeIngredientQuantities] ["2", "3", "2", "2", "2", "2", "2", "2", "2", "1", "3"] [RecipeIngredientParts] ["lemongrass", "sugar", "shallots", "garlic", "fish sauce", "soy sauce", "five-spice powder", "chili bean paste"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 1432.7 [FatContent] 114.2 [SaturatedFatContent] 39.5 [CholesterolContent] 401.2 [SodiumContent] 1542.2 [CarbohydrateContent] 12.5 [FiberContent] 0.2 [SugarContent] 10.0 [ProteinContent] 84.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Put everything (except ribs] in food processor and finely puree. Separate ribs, rinse and pat dry. Thoroughly coat each rib with sauce. cover and let stand at room temperature for 1 hour or refrigerate for 24 hours. Prepare a medium hot charcoal fire. Grill about 6 inches from coals, turning frequently until ribs are nicely browned and cooked through about 15-20 minutes. Serve immediately.
[Name] Soybean Milk [AuthorId] 11927 [AuthorName] otto4608 [CookTime] PT15M [PrepTime] PT10H [TotalTime] PT10H15M [DatePublished] 2001-06-30T13:10:00Z [Description] Make and share this Soybean Milk recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Soy/Tofu", "Beans", "Very Low Carbs", "Low Protein", "Vegan", "Low Cholesterol", "Weeknight", "Easy"] [RecipeIngredientQuantities] ["1/2", "1", NA] [RecipeIngredientParts] ["dried soybeans", "water", "sugar"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 37.2 [FatContent] 1.9 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 7.7 [CarbohydrateContent] 2.1 [FiberContent] 1.3 [SugarContent] 0.6 [ProteinContent] 3.6 [RecipeServings] 4.0 [RecipeYield] 4 cups [RecipeInstructions] Soak beans over night. Blend beans with 400 ml water until fine. Gradually add rest of water and blend for about 3 minutes. Strain mixture through cheese cloth into a pot. Boil milk. Add sugar to taste.
[Name] Chocolate Turtle Pie [AuthorId] 10139 [AuthorName] Roberta Hughes [CookTime] PT3H25M [PrepTime] PT25M [TotalTime] PT3H50M [DatePublished] 2001-06-30T13:10:00Z [Description] Make and share this Chocolate Turtle Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Weeknight", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1/4", "3/4", "1", "1 3/4", "1"] [RecipeIngredientParts] ["pecan halves", "chocolate pudding mix", "milk", "Cool Whip Topping"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 337.3 [FatContent] 18.8 [SaturatedFatContent] 4.8 [CholesterolContent] 10.3 [SodiumContent] 276.7 [CarbohydrateContent] 39.2 [FiberContent] 2.3 [SugarContent] 8.4 [ProteinContent] 5.0 [RecipeServings] nan [RecipeYield] 1 pie [RecipeInstructions] Pour ice cream topping into pie shell; you may have to tilt the shell around so the topping spreads evenly . Arrange pecans on the topping and chill 15-20 minutes . While chilling, combine pie filling mix and milk in a saucepan; blend well . Cook and stir over medium heat until mixture comes to a full boil . Remove from heat; cool 5 minutes , stirring twice . Pour over nuts in pie shell. Cover with plastic wrap and chill at least 3 hours . Serve with a dollop of cool whip on top . This is also good if you stir 1-2 cups of semi sweet chocolate chips into the pudding once cooled and before spreading it over the pecans . Really rich, though .
[Name] Piccadilly Cafeteria Carrot Souffle [AuthorId] 10979 [AuthorName] jabeesgirl [CookTime] PT45M [PrepTime] PT5M [TotalTime] PT50M [DatePublished] 2001-06-30T13:10:00Z [Description] Make and share this Piccadilly Cafeteria Carrot Souffle recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Potluck", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "1/2", "1", "3", "1", "1", "3", "1"] [RecipeIngredientParts] ["carrots", "butter", "white sugar", "all-purpose flour", "baking powder", "vanilla extract", "eggs", "confectioners' sugar"] [AggregatedRating] 5.0 [ReviewCount] 11.0 [Calories] 285.1 [FatContent] 13.6 [SaturatedFatContent] 7.9 [CholesterolContent] 100.2 [SodiumContent] 252.0 [CarbohydrateContent] 38.7 [FiberContent] 3.3 [SugarContent] 30.8 [ProteinContent] 3.8 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 degrees F (175 degrees C]. Bring a large pot of salted water to a boil. Add carrots and cook until tender, about 15 minutes. Drain and mash. To the carrots add melted butter, white sugar, flour, baking powder, vanilla extract and eggs. Mix well and transfer to a 2 quart casserole dish. Sprinkle with confectioners sugar. Bake in preheated oven for 30 minutes.
[Name] Creamed Peas On Toast [AuthorId] 11911 [AuthorName] Sherry B [CookTime] PT6M [PrepTime] PT2M [TotalTime] PT8M [DatePublished] 2001-06-30T13:10:00Z [Description] Make and share this Creamed Peas On Toast 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/98/22/picftMJDs.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/98/22/picrPv7sW.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "2", "3", "1/2", NA, NA, NA] [RecipeIngredientParts] ["green peas", "butter", "flour", "milk", "salt", "pepper"] [AggregatedRating] 5.0 [ReviewCount] 21.0 [Calories] 182.8 [FatContent] 7.4 [SaturatedFatContent] 4.4 [CholesterolContent] 19.5 [SodiumContent] 71.4 [CarbohydrateContent] 22.1 [FiberContent] 5.9 [SugarContent] 6.4 [ProteinContent] 7.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] On stove in small pot melt butter and add flour slowly to thicken it. When it is almost like a paste add the milk and stir. Continue stirring on low heat until the mixture thickens. Add the drained can of peas and stir for a few more minutes. Pour hot mixture over a buttered slice of toasted bread, add salt& pepper to taste. Use a knife and fork to slice and eat your meal and enjoy.
[Name] Norwegian Steak [AuthorId] 11130 [AuthorName] Barbara Evans [CookTime] PT45M [PrepTime] PT20M [TotalTime] PT1H5M [DatePublished] 2001-06-30T13:10:00Z [Description] Make and share this Norwegian Steak recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Meat", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["500", NA, NA, NA, NA, "1/2", "300"] [RecipeIngredientParts] ["butter", "flour", "tomato ketchup", "salt", "curry powder"] [AggregatedRating] 3.0 [ReviewCount] 3.0 [Calories] 631.7 [FatContent] 52.2 [SaturatedFatContent] 25.9 [CholesterolContent] 207.4 [SodiumContent] 113.6 [CarbohydrateContent] 2.4 [FiberContent] 0.1 [SugarContent] 0.1 [ProteinContent] 36.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cut steak into 5mm slices across the grain 2. Coat in flour mixed with curry powder and salt to taste. Brown in butter. Place in ovenproof dish. Mix enough tomato ketchup into the whipped cream to turn it pink. Pour over steak. Cook uncovered till sauce is brown in colour. About 1/2-3/4 hours at 150c. Serve with rice.
[Name] Guacamole [AuthorId] 10597 [AuthorName] Teresa Johnson [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-06-30T13:10:00Z [Description] Make and share this Guacamole 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/98/24/picYYWhp7.jpg" [RecipeCategory] Vegetable [Keywords] ["Mexican", "< 15 Mins", "No Cook", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "1/2", "1/2", "1/2", "1/2", "1"] [RecipeIngredientParts] ["avocados", "lemon juice", "onion", "tomatoes", "salt", "seasoning salt", "chili powder"] [AggregatedRating] 5.0 [ReviewCount] 40.0 [Calories] 332.9 [FatContent] 26.9 [SaturatedFatContent] 3.9 [CholesterolContent] 0.0 [SodiumContent] 612.9 [CarbohydrateContent] 25.3 [FiberContent] 14.6 [SugarContent] 6.2 [ProteinContent] 5.2 [RecipeServings] nan [RecipeYield] 2 cups [RecipeInstructions] Combine all ingredients. Mix well. Cover and chill thoroughly. Serve over salad greens, as a dip, or a garnish with Mexican foods.
[Name] Tender Tasty Cornbread [AuthorId] 6836 [AuthorName] Mary Scheffert [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2001-06-30T13:10:00Z [Description] I acquired this handwritten recipe on a tattered piece of paper, from my late mother-in-law. I never had the privilege of meeting her, but she must have been an awesome cook. This has become my favorite cornbread recipe. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Breakfast", "Healthy", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["3/4", "1 1/4", "3/4", "1/2", "3", "4", "1/4", "1", "3/4"] [RecipeIngredientParts] ["yellow cornmeal", "flour", "sugar", "salt", "baking powder", "powdered milk", "butter", "margarine", "egg", "water"] [AggregatedRating] 3.5 [ReviewCount] 2.0 [Calories] 177.1 [FatContent] 5.3 [SaturatedFatContent] 3.1 [CholesterolContent] 28.2 [SodiumContent] 240.7 [CarbohydrateContent] 29.6 [FiberContent] 0.9 [SugarContent] 13.6 [ProteinContent] 3.2 [RecipeServings] 12.0 [RecipeYield] 1 pan cornbread [RecipeInstructions] Combine all dry ingredients in a large bowl; set aside. Beat egg till thickened; add water to the egg. Add to dry ingredients& mix till just combined. Add butter, and stir gently to blend. Pour batter into a greased 9x13 pan- bake at 425 for 20-25 minutes.
[Name] Snicker Salad [AuthorId] 10660 [AuthorName] Lytona Kirtz [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2001-06-30T13:10:00Z [Description] Make and share this Snicker Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Fruit [Keywords] ["Low Protein", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "2", "1", "3 -4", "3 -4"] [RecipeIngredientParts] ["instant vanilla pudding", "milk", "Cool Whip", "granny smith apples"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 525.8 [FatContent] 23.1 [SaturatedFatContent] 16.5 [CholesterolContent] 15.4 [SodiumContent] 595.2 [CarbohydrateContent] 75.5 [FiberContent] 2.4 [SugarContent] 65.1 [ProteinContent] 6.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Mix pudding and milk. Add Cool Whip. Stir in sliced apples and candy bars. Refridgerate.
[Name] Mango Raita [AuthorId] 4470 [AuthorName] Bergy [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-06-30T13:10:00Z [Description] This sauce is wonderful with any East Indian meal. If you have lovely hot curry it helps put out the fire. You may also substitute an apple or a peach for the mango [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/98/27/picDllUaO.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/98/27/picKisxCi.jpg"] [RecipeCategory] Fruit [Keywords] ["Asian", "Indian", "Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", NA] [RecipeIngredientParts] ["mango", "low-fat plain yogurt", "garam masala", "lite olive oil"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 96.1 [FatContent] 0.8 [SaturatedFatContent] 0.5 [CholesterolContent] 2.5 [SodiumContent] 36.6 [CarbohydrateContent] 20.5 [FiberContent] 0.9 [SugarContent] 19.3 [ProteinContent] 2.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Peel the Mango and dice into 1/2 inch cubes (work over a bowl so you do not lose any juice]. Stir in Yogurt. Transfer to a serving bowl, sprinkle with the Garam Masala and a very few drops of oil. Serve.
[Name] Jambalaya [AuthorId] 11823 [AuthorName] valisha [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2001-06-30T13:10:00Z [Description] Make and share this Jambalaya 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/98/28/pic5pzV7S.jpg" [RecipeCategory] Cajun [Keywords] ["Creole", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1", "2", "1", "1", "1", "2", "1", NA, NA] [RecipeIngredientParts] ["boneless skinless chicken breast", "shrimp", "turkey sausage", "zatarain's jambalaya mix", "creole rice mix", "red bell pepper", "green bell pepper", "stewed tomatoes", "chili pepper", "black pepper"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 414.6 [FatContent] 11.0 [SaturatedFatContent] 1.8 [CholesterolContent] 238.6 [SodiumContent] 1055.0 [CarbohydrateContent] 26.9 [FiberContent] 4.8 [SugarContent] 18.2 [ProteinContent] 53.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Use oil to cook meats starting with chicken (cook fully], then sausage, last shrimp. Cook until shrimp is almost pink and season with chili pepper, black pepper and chopped veggies. Follow directions on back of Zatarain's box, mix in stewed tomatoes. Cook until rice is tender.
[Name] Watermelon Smoothie [AuthorId] 11109 [AuthorName] Michael J. Esswein [CookTime] nan [PrepTime] PT4M [TotalTime] PT4M [DatePublished] 2001-06-30T13:10:00Z [Description] Make and share this Watermelon Smoothie 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/98/29/picQs8HHm.jpg" [RecipeCategory] Smoothies [Keywords] ["Beverages", "Melons", "Fruit", "Vegan", "Kid Friendly", "< 15 Mins", "No Cook", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1", "1 -2"] [RecipeIngredientParts] ["watermelon", "guava juice", "guava nectar"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 68.4 [FatContent] 0.3 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 7.0 [CarbohydrateContent] 17.2 [FiberContent] 0.9 [SugarContent] 14.1 [ProteinContent] 1.4 [RecipeServings] nan [RecipeYield] 8 oz. [RecipeInstructions] Put ice in blender. Add watermelon. Add guava juice. Blend on highest speed for 5 second. and then on 2nd highest speed for 5 more seconds.
[Name] 7 Up Cake [AuthorId] 10139 [AuthorName] Roberta Hughes [CookTime] PT1H25M [PrepTime] PT10M [TotalTime] PT1H35M [DatePublished] 2001-06-30T13:10:00Z [Description] Make and share this 7 Up Cake 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/98/30/picKfuy6n.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/98/30/picHpchhC.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/98/30/pic1OQq3t.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/98/30/picRzbgeM.jpg"] [RecipeCategory] Dessert [Keywords] ["Weeknight", "For Large Groups", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "3", "5", "3", "2", "3/4"] [RecipeIngredientParts] ["butter", "sugar", "eggs", "flour"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 411.2 [FatContent] 19.0 [SaturatedFatContent] 11.5 [CholesterolContent] 103.9 [SodiumContent] 176.0 [CarbohydrateContent] 56.7 [FiberContent] 0.6 [SugarContent] 38.6 [ProteinContent] 4.6 [RecipeServings] 16.0 [RecipeYield] nan [RecipeInstructions] Cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in flour; beat in lemon extract and 7Up. Pour batter into well greased and floured 12 cup fluted mold. Bake at 325 degrees for 60 minutes to an hour and 25 minutes. Cool; dust with conf. sugar if desired.
[Name] chocolate peanut butter frosting [AuthorId] 11813 [AuthorName] cat5376 [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2001-06-30T13:10:00Z [Description] Make and share this chocolate peanut butter frosting 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/98/31/pic3HlJn3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/98/31/picf9BhfW.jpg"] [RecipeCategory] Dessert [Keywords] ["Low Protein", "< 15 Mins"] [RecipeIngredientQuantities] ["1/4", "1/2", "1/3", "1", "1", "2", "3 1/2"] [RecipeIngredientParts] ["milk", "salt", "vanilla", "crunchy peanut butter", "confectioners' sugar"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 611.0 [FatContent] 19.1 [SaturatedFatContent] 7.2 [CholesterolContent] 10.0 [SodiumContent] 90.5 [CarbohydrateContent] 113.2 [FiberContent] 4.2 [SugarContent] 103.8 [ProteinContent] 4.7 [RecipeServings] 4.0 [RecipeYield] 1 sheet cake [RecipeInstructions] Mix together crisco, coco, salt and vanilla. Then stir in milk. Add the peanut butter. Mix together well. Add con. sugar one cup at a time. Use more milk if needed. Is better if it is thick.
[Name] Spicy Cucumber Salad [AuthorId] 4470 [AuthorName] Bergy [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2001-06-30T13:10:00Z [Description] This is a Thai condiment that goes well with Satay. Satay is a Thai shishkabob, chicken or beef that dipped in peanut sauce and BBQ'd [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/98/32/picu378ba.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/98/32/picx1EdhK.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/98/32/9832.jpg"] [RecipeCategory] Sauces [Keywords] ["Vegetable", "Thai", "Asian", "Low Protein", "Low Cholesterol", "Spicy", "< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["2", "1/2", "1 -2", "3", "1", "1", "1/4"] [RecipeIngredientParts] ["English cucumbers", "red onion", "fresh lime juice", "soy sauce", "unsalted dry roasted peanuts"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 64.9 [FatContent] 3.6 [SaturatedFatContent] 0.5 [CholesterolContent] 0.0 [SodiumContent] 255.1 [CarbohydrateContent] 8.2 [FiberContent] 1.1 [SugarContent] 3.5 [ProteinContent] 1.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cut cucumbers in half lengthwise and remove seeds. Slice the cucumbers thinly Place cucumbers, onions and chillies in a bowl Combine remaining ingredients (except the peanuts] and drizzle over the salad Toss well, (at this point you may place the salad in the fridge for an hour or so but I like to finish it and serve at once] Garnish with the peanuts & serve.
[Name] Turkey Oriental [AuthorId] 181716 [AuthorName] Sassy Cat [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2001-06-30T13:10:00Z [Description] Make and share this Turkey Oriental recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Lunch/Snacks", "Poultry", "Meat", "Chinese", "Asian", "Kid Friendly", "< 30 Mins", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["6", "1/2", "1/4", "1", "3/4", "1 1/2", "3", "8", "1/2", "1", "2", "1", "1", NA] [RecipeIngredientParts] ["turkey breast", "onion", "garlic powder", "olive oil", "broccoli slaw mix", "fat-free chicken broth", "peas", "soy sauce", "cornstarch", "water", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 164.4 [FatContent] 8.9 [SaturatedFatContent] 1.6 [CholesterolContent] 27.6 [SodiumContent] 520.3 [CarbohydrateContent] 9.4 [FiberContent] 2.5 [SugarContent] 3.1 [ProteinContent] 12.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Mix turkey with onion and garlic powder. Add Olive oil to a large nonstick skillet, cook turkey, until it is no longer pink. Add Broccoli coleslaw, coleslaw mix and stir fry until veggies are crisp tender. Break noodles in half, long-wise. Add noodles, chicken broth, peas, soy sauce and sesame oil to turkey mixture. Bring to a boil. Reduce heat, cover and simmer for 2 minutes. Mix cornstarch and water, stir into mixture to thicken. Add pepper to taste.
[Name] Seared Shrimp Tostadas with Avocado Salsa [AuthorId] 10597 [AuthorName] Teresa Johnson [CookTime] PT3H23M [PrepTime] PT1H30M [TotalTime] PT4H53M [DatePublished] 2001-06-30T13:10:00Z [Description] Make and share this Seared Shrimp Tostadas with Avocado Salsa recipe from Food.com. [Images] character(0) [RecipeCategory] Mexican [Keywords] ["Spicy", "Weeknight"] [RecipeIngredientQuantities] ["12", "6", "3", "1", "1/2", "4", "1", "3", "1", "6", "1", "1/2", "1/2", "1"] [RecipeIngredientParts] ["large shrimp", "jalapeno chiles", "garlic", "ground cumin", "flour tortillas", "plum tomato", "avocados", "fresh cilantro", "red leaf lettuce", "fresh cilantro leaves", "cucumber", "red onion", "fresh lime juice"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 294.9 [FatContent] 12.5 [SaturatedFatContent] 2.0 [CholesterolContent] 135.7 [SodiumContent] 339.9 [CarbohydrateContent] 23.3 [FiberContent] 3.1 [SugarContent] 3.3 [ProteinContent] 22.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Mix shrimp, 2 teaspoons oil, jalapeno, garlic and cumin in bowl. Chill at least 1 hour and up to 3 hours. Preheat oven to 350 F. Brush tortillas on each side with 1/2 teaspoon oil. Place on nonstick baking sheet. Bake until tortillas are crisp, about 20 minutes. Meanwhile, mix tomatoes, avocado and chopped cilantro in small bowl. Season salsa with salt and pepper. Combine remaining ingredients in large bowl; toss together. Season with salt and pepper. Heat large nonstick skillet over high heat. Add shrimp mixture; saute until just cooked through, about 3 minutes. Divide salad among tortillas. Top with shrimp. Spoon salsa atop each.
[Name] Peanut Butter Pie [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT10M [PrepTime] PT25M [TotalTime] PT35M [DatePublished] 2001-06-30T13:10:00Z [Description] Make and share this Peanut Butter Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Cheese", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["15", "1/4", "1 1/4", "1", "1", "2", "1 1/4", "1"] [RecipeIngredientParts] ["butter", "creamy peanut butter", "cream cheese", "sugar", "unsalted butter", "vanilla essence"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 729.4 [FatContent] 56.2 [SaturatedFatContent] 25.1 [CholesterolContent] 105.0 [SodiumContent] 415.0 [CarbohydrateContent] 48.3 [FiberContent] 3.0 [SugarContent] 36.6 [ProteinContent] 14.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Mix oreo cookies and butter together. Press into sides and bottom of a pie pan. Bake at 350 deg F for 10 minutes. Cool. Beat peanut butter, cream cheese, sugar and melted butter in a bowl nicely. In another bowl, beat cream with the remaining sugar and vanilla essence in a medium bowl till soft peaks form. Stir 1/4 of the cream into the peanut-butter mixture. Fold in the remaining cream to get a thick mixture. Spoon into the prepared crust. Refrigerate till firm.
[Name] Slow-Cooker Cheesy Chicken [AuthorId] 11800 [AuthorName] Kathleen Traylor [CookTime] PT8H [PrepTime] PT10M [TotalTime] PT8H10M [DatePublished] 2001-06-30T13:10:00Z [Description] Almost too easy, the chicken cooks in a creamy, cheesy sauce that is delicious over noodles. This freezes well, too [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/98/36/cDSIJvdScKZU2iYt5819-Crock-Pot-Cheesy-Chicken---9836-1.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/98/36/01472090133.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/98/36/cFcQ8X6fRyexWciQwxrM-Crock-Pot-Cheesy-Chicken---9836-4.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/98/36/nwCd9iLcSfeX5ZvWSlta-Crock-Pot-Cheesy-Chicken---9836-2.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/98/36/qZ9PQMnwRNiYXQxlM2AI-Crock-Pot-Cheesy-Chicken---9836-3.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/98/36/fFkNAR7MQVOYqafIpstQ-chx-wede.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/98/36/pic8HEpVJ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/98/36/picknDGTz.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/98/36/picbal5MF.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/98/36/picGmLsbe.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/98/36/picglh0Zn.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/98/36/picToQq9B.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/98/36/pictlWde3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/98/36/picyOPe3D.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/98/36/picCZLqYT.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/98/36/picTa7MEu.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/98/36/picEURJRQ.jpg"] [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Cheese", "Meat", "Weeknight", "Easy"] [RecipeIngredientQuantities] ["2", "2", "1", "1/4", NA] [RecipeIngredientParts] ["boneless skinless chicken breasts", "garlic powder"] [AggregatedRating] 4.5 [ReviewCount] 382.0 [Calories] 241.7 [FatContent] 10.3 [SaturatedFatContent] 3.8 [CholesterolContent] 87.2 [SodiumContent] 912.1 [CarbohydrateContent] 8.4 [FiberContent] 0.3 [SugarContent] 0.6 [ProteinContent] 27.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Place chicken breasts in the crock pot. Mix the undiluted soups together with the garlic powder and pour over chicken. Cover and cook on low 6-8 hours , until chicken is tender. Serve with the delicious sauce over rice or noodles.
[Name] Mary's Easy Lasagna [AuthorId] 6836 [AuthorName] Mary Scheffert [CookTime] PT1H10M [PrepTime] PT30M [TotalTime] PT1H40M [DatePublished] 2001-06-30T13:10:00Z [Description] Make and share this Mary's Easy Lasagna recipe from Food.com. [Images] character(0) [RecipeCategory] Cheese [Keywords] ["Meat", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["32", "3/4", "1", "1", "1", "12", "2", "1", "3", "1", "9"] [RecipeIngredientParts] ["water", "basil", "oregano", "hamburger", "cottage cheese", "frozen chopped spinach", "egg", "mozzarella cheese", "parmesan cheese"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 340.8 [FatContent] 16.3 [SaturatedFatContent] 7.8 [CholesterolContent] 76.3 [SodiumContent] 649.5 [CarbohydrateContent] 22.4 [FiberContent] 3.0 [SugarContent] 5.6 [ProteinContent] 25.8 [RecipeServings] 12.0 [RecipeYield] 1 pan lasagna [RecipeInstructions] Combine spaghetti sauce& water (actually, I use the water to rinse out the jar--to get every little bit!]. Add browned and drained hamburger, basil& oregano to the sauce; set aside. Combine drained cottage cheese and egg; set aside. In a 13x9 glass baking dish, ladle enough sauce on the bottom to make a very thin layer. Place 3 uncooked lasagna noodles evenly on top of sauce. Ladle a little more sauce on top of noodles; place some of the spinach on top, then cottage cheese mixture, then sprinkle with mozzarella cheese. Repeat two more layers; sprinkle the parmesan cheese over the top. Cover tightly with foil. Bake at 350°F for 30 minutes; remove foil& bake an additional 30 minutes. Remove from oven, and let lasagna sit for about 10 minutes to \"set up\". Serve with a nice salad and your favorite Italian bread.
[Name] Kimchee [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT192H [PrepTime] PT30M [TotalTime] PT192H30M [DatePublished] 2001-06-30T13:10:00Z [Description] This a spicy pickled cabbage dish-very good. The original for this recipe came from "Stocking Up" I added more peppers, garlic, vinegar and radishes-I like it hot. [Images] character(0) [RecipeCategory] Korean [Keywords] ["Asian", "Weeknight"] [RecipeIngredientQuantities] ["1", "1", "1/2", "3", "1/4", "1/2", "2", "4", "2", "4 -6", "3 -5"] [RecipeIngredientParts] ["green cabbage", "carrot", "white oriental radishes", "scallions", "soy sauce", "water", "honey", "cider vinegar", "fresh ginger", "garlic cloves"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 272.8 [FatContent] 1.0 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 4169.5 [CarbohydrateContent] 57.9 [FiberContent] 15.9 [SugarContent] 32.5 [ProteinContent] 15.9 [RecipeServings] nan [RecipeYield] 1 quart [RecipeInstructions] Slice the cabbage, carrot, and radishes thin and into 2 1/2 inch long strips. Toss with the scallions and soy sauce and water. Cover and let stand overnight at room temperature. Drain liquid from the veg-save liquid and add honey and vinegar-whisk well. Add the ginger, garlic and peppers to the veg and pack into a sterilized quart jar. Pour liquid into jar and add water if needed to cover veg. Cover loosely with a lid and let sit at room temp for 3-5 days. You will see that the liquid will bubble and the flavor will be sour. Now you want to refrigerate for about 4 days, the cabbage will become translucent and will be ready to serve at this point. You can keep this in the fridge for 2 months. Makes 1 quart.
[Name] Beef and Noodles [AuthorId] 181716 [AuthorName] Sassy Cat [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2001-06-30T13:10:00Z [Description] Make and share this Beef and Noodles recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] ["Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1/2", "1/4", "1", "2", "1/4", "1", "1"] [RecipeIngredientParts] ["onion", "mushroom", "garlic clove", "nonfat beef broth", "orange bell pepper", "arrowroot", "water"] [AggregatedRating] 4.0 [ReviewCount] 4.0 [Calories] 177.2 [FatContent] 4.8 [SaturatedFatContent] 1.7 [CholesterolContent] 68.0 [SodiumContent] 66.7 [CarbohydrateContent] 6.1 [FiberContent] 1.1 [SugarContent] 2.1 [ProteinContent] 26.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cut strips of meat into bite size pieces, season with paprika and Steak seasoning. Heat nonstick skillet sprayed with Pam, add beef all at once. When the juices start to release add the garlic, onions, peppers and mushrooms. Sauté until the meat is no longer pink. Add the beef broth. Cover and simmer until the meat is very tender (about 45 minutes]. Mix the arrowroot with the water and add to the beef mixture; stir until thickened. Serve over rice or noodles.
[Name] Vegetarian Artichoke Fajitas [AuthorId] 11803 [AuthorName] tecole [CookTime] PT20M [PrepTime] PT0S [TotalTime] PT20M [DatePublished] 2001-06-30T13:10:00Z [Description] Make and share this Vegetarian Artichoke Fajitas recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Mexican", "Spicy", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "1", "1", "8", "2", "1 1/3", "2/3", "1/2", "1/2"] [RecipeIngredientParts] ["onion", "whole green chilies", "artichoke hearts", "flour tortillas", "vegetable broth", "rice", "gouda cheese", "edam cheese", "sour cream", "salsa"] [AggregatedRating] 2.5 [ReviewCount] 2.0 [Calories] 647.6 [FatContent] 13.8 [SaturatedFatContent] 5.6 [CholesterolContent] 12.7 [SodiumContent] 940.6 [CarbohydrateContent] 115.2 [FiberContent] 7.8 [SugarContent] 7.4 [ProteinContent] 16.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cook rice in vegetable broth while cutting vegetables. Cook onions, peppers, and artichoke hearts. Warm the tortillas. Serve!
[Name] Banana Cake [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2001-07-01T09:52:00Z [Description] Make and share this Banana Cake 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/98/41/zf7klYdJS8wkkaQvarwu-Banana-Cake-3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/98/41/j4zq63iRbWGVyUnd9Rlb_banana-cake.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/98/41/01477294550.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/98/41/C2XomnoOQb6tYUhciC1w-Banana-Cake-1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/98/41/LLyguo5tSDKW9XycUT4N-Banana-Cake-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/98/41/picxNDD9J.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/98/41/picb09C9n.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/98/41/picercqIg.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/98/41/picyV96pN.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/98/41/picgRmhso.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/98/41/picJmlUmr.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/98/41/picI1C1kb.jpg"] [RecipeCategory] Dessert [Keywords] ["< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["125", "1", "1", "1 1/2", "2", "1", "1", "3", "1", "1"] [RecipeIngredientParts] ["butter", "sugar", "egg", "flour", "milk", "baking soda", "baking powder", "bananas", "vanilla essence", "salt"] [AggregatedRating] 5.0 [ReviewCount] 113.0 [Calories] 346.0 [FatContent] 13.7 [SaturatedFatContent] 8.3 [CholesterolContent] 57.2 [SodiumContent] 344.9 [CarbohydrateContent] 53.4 [FiberContent] 1.8 [SugarContent] 30.5 [ProteinContent] 4.0 [RecipeServings] 8.0 [RecipeYield] 1 cake [RecipeInstructions] Cream butter and sugar, add egg and soda thats been dissolved in the milk, then add bananas and dry ingredients and vanilla essence. Mix well. Bake in 8 inch square pan in moderate oven (350F or 180C] for 30-40 minutes or until skewer comes out dry. Ice with favourite icing. I use a chocolate butter icing.
[Name] Crock Pot Bean Dip [AuthorId] 10793 [AuthorName] Danielle Michalski [CookTime] PT2H [PrepTime] PT0S [TotalTime] PT2H [DatePublished] 2001-07-01T09:52:00Z [Description] Make and share this Crock Pot Bean Dip recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/98/42/picYICccI.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/98/42/pic62H7P9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/98/42/picVikuRn.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/98/42/picnRjKL0.jpg"] [RecipeCategory] Cheese [Keywords] ["Beans", "Mexican", "Weeknight", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "3/4", "1", "1", "1/4", NA, NA] [RecipeIngredientParts] ["monterey jack cheese", "cheddar cheese", "sour cream", "cream cheese", "chili powder", "ground cumin", "tortilla chips", "salsa"] [AggregatedRating] 5.0 [ReviewCount] 27.0 [Calories] 1982.6 [FatContent] 141.5 [SaturatedFatContent] 83.6 [CholesterolContent] 402.6 [SodiumContent] 5314.4 [CarbohydrateContent] 96.0 [FiberContent] 28.7 [SugarContent] 20.4 [ProteinContent] 92.6 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] In a bowl, combine the first 8 ingredients; transfer to a slow cooker. Cover and cook on high for 2 hours or until heated through, stirring once or twice. Serve with chips and salsa.
[Name] beer and cheese soup [AuthorId] 11455 [AuthorName] foxjen [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2001-07-01T09:52:00Z [Description] Make and share this beer and cheese soup recipe from Food.com. [Images] character(0) [RecipeCategory] Very Low Carbs [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1", "1", "1", "4"] [RecipeIngredientParts] ["celery", "bell pepper", "onion", "cabbage", "kielbasa", "flour", "cheddar cheese", "beer", "chicken broth"] [AggregatedRating] nan [ReviewCount] nan [Calories] 462.0 [FatContent] 35.1 [SaturatedFatContent] 17.4 [CholesterolContent] 97.0 [SodiumContent] 1252.8 [CarbohydrateContent] 8.7 [FiberContent] 1.1 [SugarContent] 3.4 [ProteinContent] 24.4 [RecipeServings] 8.0 [RecipeYield] 8 cups [RecipeInstructions] place vegies in broth till tender. add meat and beer simmer for 20 min. add cheese stir til melted.
[Name] Playdough [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2001-07-01T09:52:00Z [Description] Make and share this Playdough 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/98/45/picuBoyLt.jpg" [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "Healthy", "Kid Friendly", "< 15 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2", "1", "4", "2", "2", NA] [RecipeIngredientParts] ["flour", "salt", "cream of tartar", "water"] [AggregatedRating] 4.5 [ReviewCount] 15.0 [Calories] 1181.4 [FatContent] 29.6 [SaturatedFatContent] 3.9 [CholesterolContent] 0.0 [SodiumContent] 113198.8 [CarbohydrateContent] 198.2 [FiberContent] 6.8 [SugarContent] 0.7 [ProteinContent] 25.8 [RecipeServings] nan [RecipeYield] 1 lump of playdough [RecipeInstructions] Cook flour, salt, cream of tartar and water slowly, stirring until'dough' comes away from sides of pot. Add colouring and oil, turn onto table and knead the colouring and oil in. Lasts for ages in an air tight container.
[Name] Barbecue Meatloaf [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] PT1H20M [PrepTime] PT10M [TotalTime] PT1H30M [DatePublished] 2001-07-01T09:52:00Z [Description] Make and share this Barbecue Meatloaf recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["500", "500", "1", "1", "1/2", NA, "1", "1", "1/2", "1", "2", "25", "1/2", "1/4", "1/2", "1/4", "1"] [RecipeIngredientParts] ["sausage meat", "ground beef", "onion", "water", "egg", "parsley", "milk", "curry powder", "lemon juice", "butter", "tomato sauce", "Worcestershire sauce", "water", "brown sugar", "instant coffee"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 925.6 [FatContent] 60.9 [SaturatedFatContent] 23.0 [CholesterolContent] 239.1 [SodiumContent] 1488.8 [CarbohydrateContent] 43.0 [FiberContent] 2.4 [SugarContent] 19.5 [ProteinContent] 49.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Combine all meatloaf ingredients together and shape into a loaf. Put into a greased baking dish. Bake at 180C degrees for 30 minutes. Remove from oven. Pour sauce over and return to oven, bake for a further 45 minutes, basting occasionally. -----Barbecue Sauce-----. Combine all and simmer 5 minutes. You can double sauce if wished.
[Name] Stuffed Mushroom Caps [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2001-07-01T09:52:00Z [Description] Make and share this Stuffed Mushroom Caps 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/98/47/pic3jYv8r.jpg" [RecipeCategory] Pork [Keywords] ["Vegetable", "Meat", "< 60 Mins", "Oven", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["10", "2", "2", "1/2", "1", "2", "1/4", "2", "1"] [RecipeIngredientParts] ["mushroom caps", "olive oil", "bacon", "garlic", "spring onions", "parmesan cheese", "parsley", "egg"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 89.7 [FatContent] 6.3 [SaturatedFatContent] 1.7 [CholesterolContent] 26.4 [SodiumContent] 124.4 [CarbohydrateContent] 5.0 [FiberContent] 0.5 [SugarContent] 0.8 [ProteinContent] 3.5 [RecipeServings] nan [RecipeYield] 10 stuffed mushroom caps [RecipeInstructions] Preheat oven to a hot 220C degrees. Line a 13x11 oven tray with foil; grease the foil. Remove mushroom stalks from the caps; chop finely. Arrange caps on tray. Heat oil in frying pan, add bacon. Cook over medium heat for 3 minutes, stirring occasionally. Add chopped mushroom stems. Cook over high heat for 2 minutes. Remove pan from heat. Transfer the mixture to a medium bowl. Add breadcrumbs, garlic, onion, cheese,parsley and egg; using wooden spoon, stir until combined. Divide bacon and mushroom mix evenly into 10 portions. Press mix into each cap. Bake for 12 minutes or until lightly golden.
[Name] Chicken Breasts With Cheese Sauce [AuthorId] 11297 [AuthorName] Jen T [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2001-07-01T09:52:00Z [Description] This is one of my son-in-law's favourite chicken recipes. This recipe can also be made 'lighter' for those on a low fat diet by using a low fat cheese and trim/light milk and frying in a non stick pan which has been lightly sprayed with cooking spray/oil [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/98/48/AS78f5tcSPudHekF5GfP_Chicken%20Breast%20with%20Cheddar%20Cheese%20Sauce.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/98/48/picnOaWsd.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/98/48/picJttNlu.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/98/48/pic7Vy43Z.jpg" ] [RecipeCategory] Chicken [Keywords] ["Poultry", "Cheese", "Meat", "High Protein", "High In...", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["4", "2", "1/2", "1/4", NA, "8", "4", "1", "1/2", NA] [RecipeIngredientParts] ["skinless chicken breasts", "plain flour", "canola oil", "butter", "margarine", "plain flour", "milk", "cheddar cheese", "edam cheese", "parsley", "paprika"] [AggregatedRating] 5.0 [ReviewCount] 14.0 [Calories] 533.9 [FatContent] 21.2 [SaturatedFatContent] 10.6 [CholesterolContent] 194.6 [SodiumContent] 535.5 [CarbohydrateContent] 21.9 [FiberContent] 0.8 [SugarContent] 0.7 [ProteinContent] 60.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Combine the breadcrumbs and flour. Lightly beat the egg whites with 8 teasp water. Dip chicken in the egg white mix and then coat with the breadcrumb mix. Heat a little oil in frying pan and brown chicken for about 5mins each side. Place chicken in an oven proof dish and place in oven at 180'C or 350'F. Bake for approx 15mins or until cooked through. While chicken is in oven make sauce. In a small saucepan melt butter and add flour. Cook 1min. over med heat. Add milk and stir constantly until boiling. Turn to low heat and simmer for 2mins still stirring. Remove from heat and stir in 1/4cup cheese. Place a chicken breast on each of 4 plates and pour over sauce. Sprinkle with remaining cheese. Garnish with parsley or paprika.
[Name] Bourbon Steak [AuthorId] 2178 [AuthorName] troyh [CookTime] PT2H10M [PrepTime] PT10M [TotalTime] PT2H20M [DatePublished] 2001-07-01T09:52:00Z [Description] Make and share this Bourbon Steak recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/98/49/picqg0U8P.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/98/49/pic13GRJz.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/98/49/pictcOnTy.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/98/49/piccnmyml.jpg"] [RecipeCategory] Meat [Keywords] ["Very Low Carbs", "Healthy", "Weeknight", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/4", "1", "1/4", "1/4", "1"] [RecipeIngredientParts] ["soy sauce", "Bourbon", "garlic", "ginger", "water"] [AggregatedRating] 5.0 [ReviewCount] 11.0 [Calories] 434.4 [FatContent] 6.0 [SaturatedFatContent] 2.2 [CholesterolContent] 79.0 [SodiumContent] 8107.8 [CarbohydrateContent] 9.3 [FiberContent] 1.3 [SugarContent] 2.5 [ProteinContent] 44.8 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Combine everything in a shallow dish. Marinate the steaks for at least two hours. (I like to tenderize them first.] Grill over a charcoal fire.
[Name] Chocolate Chip Cream Cheese Bars [AuthorId] 11338 [AuthorName] shezashark [CookTime] PT35M [PrepTime] PT15M [TotalTime] PT50M [DatePublished] 2001-07-01T09:52:00Z [Description] Make and share this Chocolate Chip Cream Cheese Bars recipe from Food.com. [Images] character(0) [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "2", "2", "1/2", "2"] [RecipeIngredientParts] ["cream cheese", "eggs", "sugar", "vanilla"] [AggregatedRating] 5.0 [ReviewCount] 11.0 [Calories] 2108.2 [FatContent] 165.1 [SaturatedFatContent] 90.8 [CholesterolContent] 871.8 [SodiumContent] 1602.4 [CarbohydrateContent] 120.3 [FiberContent] 0.0 [SugarContent] 115.8 [ProteinContent] 39.5 [RecipeServings] nan [RecipeYield] 1 13x9-inch pan [RecipeInstructions] Mix all filling ingredients till smooth. Preheat oven to 350 degrees. In a 9 x 13 pan take one or half of the log and push into pan until bottom is covered. Add the filling spreading evenly over cookie dough. Then with a little bit of flour take small 1 in pieces and flatten dough in hands and place on top of filling. You dont have to cover the whole top leaving spaces to make marble effect. Put in oven and bake for 30-35 minutes or until knife comes out clean. Cool before cutting or eating. Refrigerate and keep unused portions covered in fridge to prevent spoilage.
[Name] Easy Chicken liver and Brandy Pate [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2001-07-01T09:52:00Z [Description] Make and share this Easy Chicken liver and Brandy Pate 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/98/51/pichRsQ0a.jpg" [RecipeCategory] Spreads [Keywords] ["Chicken Livers", "Chicken", "Beef Organ Meats", "Beef Liver", "Poultry", "Meat", "Very Low Carbs", "< 60 Mins", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["125", "1", "2", "2", "250", "1/4", NA, "2", "1", "30", "60", "2"] [RecipeIngredientParts] ["butter", "onion", "garlic", "bacon", "chicken livers", "dried thyme", "black pepper", "brandy", "butter", "butter", "chives"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 525.9 [FatContent] 50.5 [SaturatedFatContent] 30.5 [CholesterolContent] 341.5 [SodiumContent] 463.6 [CarbohydrateContent] 4.9 [FiberContent] 0.7 [SugarContent] 1.7 [ProteinContent] 12.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Melt butter in a pan, add onion, garlic and bacon. Cook until onion is tender and bacon is cooked. Add chicken livers and cook, stirring occasionally, for 5-10 minutes. Remove from heat. Stir in thyme, pepper, cream, brandy and melted butter. Spoon mixture into a food processor or blender and process until smooth. Pour into serving dishes. -------Topping-------. Pour melted butter over pate. Sprinkle with chopped chives. Refrigerate pate overnight. Stand at room temp 30 minutes before serving. Serve with toast, crackers or crusty french bread.
[Name] Instant Pudding Biscuits (Cookies) [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2001-07-01T09:52:00Z [Description] Make and share this Instant Pudding Biscuits (Cookies) recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/98/52/picUhWoUd.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/98/52/picrQSkEF.jpg"] [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Kid Friendly", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["175", "1", "1", "1", "2", "1"] [RecipeIngredientParts] ["butter", "egg", "sugar", "instant pudding mix", "flour", "baking powder"] [AggregatedRating] 5.0 [ReviewCount] 14.0 [Calories] 83.2 [FatContent] 3.7 [SaturatedFatContent] 2.3 [CholesterolContent] 14.6 [SodiumContent] 66.6 [CarbohydrateContent] 11.8 [FiberContent] 0.2 [SugarContent] 7.0 [ProteinContent] 0.8 [RecipeServings] nan [RecipeYield] 40-50 cookies [RecipeInstructions] Cream butter and sugar, add egg and instant pudding. Beat well, add sifted flour and baking powder. Roll into small balls, flatten with fork on a cold greased tray. Bake 180°C degrees for 15-20 minutes. You may add sultanas, cherries or nuts if wished. Ice if desired.
[Name] Cream Cheese Log [AuthorId] 11297 [AuthorName] Jen T [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2001-07-01T09:52:00Z [Description] Make and share this Cream Cheese Log recipe from Food.com. [Images] character(0) [RecipeCategory] Spreads [Keywords] ["Cheese", "< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["250", "2", "2 -3", NA, NA] [RecipeIngredientParts] ["cream cheese", "garlic", "black pepper"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 904.8 [FatContent] 87.5 [SaturatedFatContent] 55.0 [CholesterolContent] 275.0 [SodiumContent] 2407.6 [CarbohydrateContent] 14.0 [FiberContent] 1.7 [SugarContent] 5.1 [ProteinContent] 20.1 [RecipeServings] nan [RecipeYield] 1 Log [RecipeInstructions] Soften cream cheese in microwave. Beat in garlic and pepper. Add finely chopped gherkins& mix well. Sprinkle chopped nuts onto plastic cling wrap. Place mixture onto nuts in a log shape and roll up with the aid of the cling wrap coating evenly. Chill thoroughly before serving on crackers, crisp toast triangles or slices of cucumber. Alternative flavourings, eg. chopped green pepper, finely chopped spring (green] onion, or herbs can be used in place of the gherkins.
[Name] Butter Pecan Ice Cream [AuthorId] 10793 [AuthorName] Danielle Michalski [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2001-07-01T09:52:00Z [Description] Make and share this Butter Pecan Ice Cream recipe from Food.com. [Images] character(0) [RecipeCategory] Frozen Desserts [Keywords] ["Dessert", "Fruit", "Nuts", "< 15 Mins", "Small Appliance"] [RecipeIngredientQuantities] ["1", "1 1/2", "3", "1", "2", "2"] [RecipeIngredientParts] ["pecans", "butter", "margarine", "half-and-half"] [AggregatedRating] nan [ReviewCount] nan [Calories] 679.2 [FatContent] 53.8 [SaturatedFatContent] 25.7 [CholesterolContent] 138.1 [SodiumContent] 170.4 [CarbohydrateContent] 43.5 [FiberContent] 2.0 [SugarContent] 37.3 [ProteinContent] 10.2 [RecipeServings] nan [RecipeYield] 2 quarts [RecipeInstructions] In large bowl, combine sweetened condensed milk, pecans, butter and maple; mix well. Stir in remaining ingredients. Pour into ice cream freezer container. Freeze according to manufacturer's directions.
[Name] Parsnips with Almonds [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] PT12M [PrepTime] PT5M [TotalTime] PT17M [DatePublished] 2001-07-01T09:52:00Z [Description] Make and share this Parsnips with Almonds 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/98/55/picLOXCk2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/98/55/picpThwVj.jpg"] [RecipeCategory] Vegetable [Keywords] ["Low Protein", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["450", "35", "25", "15", "1", "1", NA, NA] [RecipeIngredientParts] ["parsnips", "butter", "brown sugar", "ground mixed spice", "lemon juice", "parsley"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 208.2 [FatContent] 11.2 [SaturatedFatContent] 4.8 [CholesterolContent] 18.7 [SodiumContent] 99.7 [CarbohydrateContent] 26.8 [FiberContent] 6.6 [SugarContent] 9.5 [ProteinContent] 3.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cook parsnips in boiling salted water until almost tender. Drain well. When they are cool enough to handle, cut each one in half across its width, then quarter these halves lengthways. Heat butter in a frying pan and cook the parsnips and almonds gently, stirring and turning carefully until they are lightly flecked with brown. Mix together the sugar and spice, sprinkle over the parsnips and stir to mix, then trickle over the lemon juice. Season to taste with salt and pepper and heat for 1 minute. Serve sprinkled with chopped parsley.
[Name] Custard Powder Sponge (No Fail Sponge Cake) [AuthorId] 11733 [AuthorName] Janet1 [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2001-07-01T09:52:00Z [Description] Make and share this Custard Powder Sponge (No Fail Sponge Cake) 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/98/56/ygHJecxSym5ZR5V1ShW1_image.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/9856/JOVcPj79SaCFhZNKuc2w_image.jpg"] [RecipeCategory] Dessert [Keywords] ["Australian", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["4", "3/4", "3/4", "1", "1", "1/2"] [RecipeIngredientParts] ["eggs", "cornflour", "caster sugar", "cream of tartar", "bicarbonate of soda"] [AggregatedRating] 4.0 [ReviewCount] 4.0 [Calories] 595.5 [FatContent] 11.2 [SaturatedFatContent] 3.4 [CholesterolContent] 372.0 [SodiumContent] 460.4 [CarbohydrateContent] 110.3 [FiberContent] 3.2 [SugarContent] 75.5 [ProteinContent] 15.6 [RecipeServings] nan [RecipeYield] 2 sponges [RecipeInstructions] Beat whites of eggs until stiff. Add yolks and sugar. Sift all flours together & fold into mixture. Divide into 2 greased & lined sandwich tins preheat oven to 190c place on middle shelf reduce heat to 170c & cook for 20 minutes this is for fan forced oven. for oven not fan forced, preheat to 200c then reduce to 180c. when cooked cool on rack fill with jam and fresh cream and enjoy.
[Name] Melton Mowbray Pork Pie [AuthorId] 10793 [AuthorName] Danielle Michalski [CookTime] PT2H15M [PrepTime] PT20M [TotalTime] PT2H35M [DatePublished] 2001-07-01T09:52:00Z [Description] Make and share this Melton Mowbray Pork Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "European", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1", "1/2", "1", "1", NA, NA, "2", "1", "2 -3", "2 -3", "8", "1", "1/3", "1/3"] [RecipeIngredientParts] ["ground sage", "dry mustard", "allspice", "onions", "bay leaf", "marjoram", "thyme", "flour", "water", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 769.3 [FatContent] 52.1 [SaturatedFatContent] 19.5 [CholesterolContent] 111.2 [SodiumContent] 81.2 [CarbohydrateContent] 46.4 [FiberContent] 2.0 [SugarContent] 1.3 [ProteinContent] 26.0 [RecipeServings] 8.0 [RecipeYield] 1 pie [RecipeInstructions] ["1 Egg, lightly beaten Mix the meat, salt, pepper, herbs and spices and set aside.", "To make the stock, boil bones, onions, bay leaf, herbs salt and pepper in 4 cups of water for two hours or until the liquid is reduced to 2 1/3 cups.", "Cool, degrease and refrigerate until it starts to jell.", "To make the pastry, rub 2 oz of the lard into the flour mixed with a teaspoon of salt until it is the consistency of breadcrumbs.", "Boil the rest of the fat with the milk and water.", "Make a well in the mound of flour and while stirring with a wooden spoon, mix in the boiling liquid.", "Knead and leave to rest for 10 minutes.", "To make the casing or\"coffyn\", roll out three-quarters of the dough into a circle 3/4\" thick.", "Flour the outside of the tin and stand it in the centre of the dough.", "Work the dough up the sides of the tin and then gently remove the tin leaving you with a pie casing.", "Fill it immediately with the meat mixture as it is likely to collapse.", "Roll out the remaining dough into a circle slightly larger than the diameter of the casing, to form the lid.", "Preheat the oven to 400F degrees Dampen the top edge of the pie and gently press on the lid.", "Crimp the edge.", "Make a hole in the centre of the lid and decorate it with pastry leaves.", "Place on a baking dish and bake in the preheated oven for 20 minutes and then reduce the heat to 300 degrees F and bake for 1 3/4 hours.", "If necessary place some aluminim foil on the top to prevent burning.", "Remove from the oven and allow to cool completely.", "Pour the chilled stock through the hole in the lid and refrigerate Serve Cold." ]
[Name] Aromatic Leg of Lamb [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2001-07-02T17:10:00Z [Description] This recipe is one I found in "Good Housekeeping" magazine a good while ago. It gives a subtle flavor to the lamb and, to my way of thinking, is simply excellent. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/98/58/picDRVKL7.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/98/58/picfazpJk.jpg"] [RecipeCategory] Lamb/Sheep [Keywords] ["Meat", "Australian", "Very Low Carbs", "High Protein", "High In...", "< 60 Mins"] [RecipeIngredientQuantities] ["3", "3", "2", "2", "2", "1", "1 1/2", NA] [RecipeIngredientParts] ["boneless leg of lamb", "garlic cloves", "fennel seeds", "cumin seeds", "olive oil", "salt", "lemon wedge"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 412.9 [FatContent] 31.0 [SaturatedFatContent] 12.9 [CholesterolContent] 117.4 [SodiumContent] 533.0 [CarbohydrateContent] 1.1 [FiberContent] 0.5 [SugarContent] 0.0 [ProteinContent] 30.8 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Rub the lamb with the cut side of the garlic cloves. Discard garlic. In a mortar with pestle, crush fennel, cumin, and coriander seeds. (Or, place seeds in a heavy weight plastic bag; use rolling pin to crush the seeds] In a small bowl combine crushed seeds with Olive Oil and salt Using your hands rub the lamb with the crushed seed mixture Place lamb on BBQ over medium heat. Cook 15-20 minutes (for medium-rare] turning occasionally. Or cook until it reaches your preferred doneness. Thickness of butterflied lamb will vary throughout: cut off sections of lamb as they are cooked to your liking and keep warm. If desired serve with lemon wedges.
[Name] Curried Eggs [AuthorId] 7119 [AuthorName] Kathleen Nelson [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2001-07-02T17:10:00Z [Description] Make and share this Curried Eggs recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["< 30 Mins", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1/4", "2", "1/2", "1/8", "1/8", "1/8", "1"] [RecipeIngredientParts] ["eggs", "curry powder", "celery", "green onions", "turmeric", "cayenne", "salt", "pepper", "light mayonnaise"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 97.9 [FatContent] 7.5 [SaturatedFatContent] 1.9 [CholesterolContent] 167.2 [SodiumContent] 155.5 [CarbohydrateContent] 1.5 [FiberContent] 0.2 [SugarContent] 0.6 [ProteinContent] 5.7 [RecipeServings] 24.0 [RecipeYield] nan [RecipeInstructions] place eggs in large pot, cover with water and bring to a boil, when pot begins to boil turn off heat and let eggs sit in pot for 10 minutes to finish cooking. after peeling eggs cut lengthwise and remove yolks, add yolks to other ingredients and mix well. place yolk mixture in whites and enjoy.
[Name] Saucy Italian Chicken & Tomatoes [AuthorId] 6258 [AuthorName] Miss Annie [CookTime] PT1H15M [PrepTime] PT15M [TotalTime] PT1H30M [DatePublished] 2001-07-02T17:10:00Z [Description] Make and share this Saucy Italian Chicken & Tomatoes 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/98/60/picpYpeR3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/98/60/CkuVRtd5Q3ORIf9FCATE_20140817_200741%20(1].jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/98/60/picY5l1aZ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/98/60/picKmQz42.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/98/60/picFaVUaD.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/98/60/picRYjnfT.jpg"] [RecipeCategory] Chicken Breast [Keywords] ["Duck Breasts", "Chicken", "Duck", "Poultry", "Vegetable", "Meat", "European", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["8", "4", "1", "1", "1", "1/2", "1"] [RecipeIngredientParts] ["chicken breast halves", "tomatoes", "fresh mushrooms", "oregano leaves", "bay leaf"] [AggregatedRating] 5.0 [ReviewCount] 46.0 [Calories] 243.5 [FatContent] 15.1 [SaturatedFatContent] 3.2 [CholesterolContent] 46.4 [SodiumContent] 696.1 [CarbohydrateContent] 10.4 [FiberContent] 1.7 [SugarContent] 5.6 [ProteinContent] 17.3 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Place chicken, tomatoes and mushrooms in a 9x13 inch baking dish. Combine dressing, soup mix, oregano and bay leaves. Pour sauce over chicken and vegetables and bake 1-1 1/4 hours at 350°F.
[Name] pickle o's [AuthorId] 11455 [AuthorName] foxjen [CookTime] PT3M [PrepTime] PT5M [TotalTime] PT8M [DatePublished] 2001-07-02T17:10:00Z [Description] Make and share this pickle o's recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Deep Fried", "Easy"] [RecipeIngredientQuantities] ["2", NA, NA] [RecipeIngredientParts] "dill pickles" [AggregatedRating] 4.5 [ReviewCount] 5.0 [Calories] 11.7 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 833.3 [CarbohydrateContent] 2.7 [FiberContent] 0.8 [SugarContent] 2.3 [ProteinContent] 0.4 [RecipeServings] 2.0 [RecipeYield] 2 pickles [RecipeInstructions] dip pickles in batter and fry till brown. remove and drain and enjoy.
[Name] Creamy Lemonade Pie [AuthorId] 6258 [AuthorName] Miss Annie [CookTime] PT4H5M [PrepTime] PT15M [TotalTime] PT4H20M [DatePublished] 2001-07-02T17:10:00Z [Description] Make and share this Creamy Lemonade 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/98/62/picRkjEra.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/98/62/picDB5I5n.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/98/62/picBrHBLf.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/98/62/pici9TXwD.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/98/62/picRw9Kpe.jpg" ] [RecipeCategory] Pie [Keywords] ["Dessert", "Summer", "Weeknight", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["1", "1", "2", "3/4", "1"] [RecipeIngredientParts] ["evaporated milk", "instant lemon pudding mix", "cream cheese", "graham cracker crust"] [AggregatedRating] 5.0 [ReviewCount] 10.0 [Calories] 619.0 [FatContent] 38.3 [SaturatedFatContent] 19.8 [CholesterolContent] 90.0 [SodiumContent] 691.5 [CarbohydrateContent] 62.9 [FiberContent] 0.7 [SugarContent] 31.9 [ProteinContent] 9.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a mixing bowl, combine milk and pudding mix; beat on low speed for 2 minutes (mixture will be thick]. In another bowl, beat cream cheese until light and fluffy, about 3 minutes. Gradually beat in lemonade concentrate. Gradually beat in pudding mixture. Pour into crust. Cover and refrigerate for at least 4 hours.
[Name] Cherry Meringue Pie [AuthorId] 10793 [AuthorName] Danielle Michalski [CookTime] PT1H [PrepTime] PT0S [TotalTime] PT1H [DatePublished] 2001-07-02T17:10:00Z [Description] Make and share this Cherry Meringue Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Low Protein", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["3", "1/4", "3/4", "8", "1", "1/2", "1", "2 1/2", "1"] [RecipeIngredientParts] ["cream of tartar", "sugar", "cream cheese", "vanilla extract", "sugar", "miniature marshmallow", "cherry pie filling"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 3053.7 [FatContent] 113.1 [SaturatedFatContent] 70.7 [CholesterolContent] 363.5 [SodiumContent] 1178.6 [CarbohydrateContent] 483.8 [FiberContent] 3.6 [SugarContent] 292.2 [ProteinContent] 35.8 [RecipeServings] nan [RecipeYield] 1 pie [RecipeInstructions] Preheat oven to 275ºF. Cut a brown paper bag or parchment paper to fit a round pizza pan. Place a serving plate on the round-cut paper and draw a circle with a pencil. Separate the egg whites from the yolks. Crack the egg over a separate bowl. There must not be any yolk in the whites or it will not whip correctly. By using a separate bowl, you guard against having to toss the whole thing if you have an accident with a yolk. Save the yolk for another use. Place whites and cream of tartar in mixing bowl and beat with a mixer on high speed until frothy. Very gradually, add the sugar in a small stream and beat until the meringue forms and holds stiff peaks. Pour onto the middle of the brown paper and with a knife or rubber spatula, shape into a resemblance of a pie pan, pushing meringue up at the edges to form sides. Leave a 1-inch border around the edge of the paper, The meringue will expand slightly and you want to ensure it will fit on your serving plate. Bake in the middle of the oven for 1 and 1/2 hours. It should be crispy and browned. Turn off oven, open door a notch, and let sit in oven another hour. Remove from oven and let cool completely before filling. Mix the first three ingredients with mixer and then stir in marshmallows. Fold in the whipping topping. Place a doily on the serving platter. Gently lift meringue from paper and place on serving dish. If you have trouble separating the meringue from the paper, place it into a hot oven again for just a minute or two. It should lift off of the paper easily. Spoon the cream mixture into the shell and spread evenly, pushing a little up the sides. Pour berry filling on top. Cover with plastic wrap and refrigerate until serving time. Variation You can use any flavor of pie filling for this recipe. Cover half the pie with blueberries and use cherry on the other to make a great 4th of July dessert.
[Name] Sour Cream Chicken Enchiladas [AuthorId] 12038 [AuthorName] Lesa1181 [CookTime] PT30M [PrepTime] PT1H [TotalTime] PT1H30M [DatePublished] 2001-07-02T17:10:00Z [Description] Make and share this Sour Cream Chicken Enchiladas recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Mexican", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["6", "2", "2", "10", "8", "2 -4"] [RecipeIngredientParts] ["boneless skinless chicken breast halves", "mild green chilies", "flour tortillas", "sour cream", "cheese"] [AggregatedRating] 5.0 [ReviewCount] 11.0 [Calories] 1023.1 [FatContent] 39.6 [SaturatedFatContent] 16.6 [CholesterolContent] 118.2 [SodiumContent] 2336.0 [CarbohydrateContent] 109.7 [FiberContent] 5.9 [SugarContent] 4.3 [ProteinContent] 54.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Boil chicken and save broth. Dice chicken and set aside. Combine soup, sour cream, chillis, and 1 1/2 cups of broth, bring to a boil. Remove from heat. Dip one tortilla into broth and then into soup mixture, covering whole tortilla. Spread chicken and cheese down middle of tortilla. Fold and place seam side down in baking dish. Repeat. After all tortillas are used, pour soup mixture in baking dish over tortillas. Sprinkle cheese over tortillas. Bake at 400 degrees for 25-30 minutes. Let stand for 10 minutes before serving.
[Name] Honey-Dill Salad Dressing [AuthorId] 8631 [AuthorName] Nye McClelland [CookTime] PT5M [PrepTime] PT10M [TotalTime] PT15M [DatePublished] 2001-07-02T17:10:00Z [Description] When I was a prep-cook at a restaurant in Port Hardy,B.C. Canada, we used to use this dressing as the 'House Dressing'. It is a light dressing, not over powering in taste. [Images] character(0) [RecipeCategory] Fruit [Keywords] ["Nuts", "Canadian", "Low Protein", "Kid Friendly", "Potluck", "< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["1/4", "1/4", "1", "1", "1/8", "1/4"] [RecipeIngredientParts] ["honey", "canola oil", "dill weed", "white vinegar", "water"] [AggregatedRating] 3.0 [ReviewCount] 2.0 [Calories] 224.0 [FatContent] 17.0 [SaturatedFatContent] 1.3 [CholesterolContent] 0.0 [SodiumContent] 1.3 [CarbohydrateContent] 18.9 [FiberContent] 0.9 [SugarContent] 17.7 [ProteinContent] 1.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Combine all ingredients in a bowl and mix well. Pour desired amount on tossed or spinach salad. Keep in an air tight container in a cool, dark storage space.
[Name] Sambal Ikan Bilis [AuthorId] 10290 [AuthorName] Vicky Bryant [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2001-07-02T17:28:00Z [Description] Make and share this Sambal Ikan Bilis recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["1", "1/2", "1", "2", "4", "8", NA, NA, NA] [RecipeIngredientParts] ["anchovy", "garlic", "tamarind juice", "shallots", "chilies", "salt", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 51.5 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 8.8 [CarbohydrateContent] 12.1 [FiberContent] 1.4 [SugarContent] 4.6 [ProteinContent] 2.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Fry the ikan bilis until crisp and put aside. Grind the prawn paste together with shallots, garlic, deseeded dried chillies. Slice the bombay onion into rings. Heat 2 tbsps oil in a pan and fry the ground ingredients until fragrant. Add in the onion rings. Add tamatind juice, salt, sugar. Cook, stirring occasionally until the gravy thickens. Add in the ikan bilis and mix well. Serve with steaming hot Nasi Lemak.
[Name] Italian Soda [AuthorId] 2178 [AuthorName] troyh [CookTime] nan [PrepTime] PT1M [TotalTime] PT1M [DatePublished] 2001-07-02T17:30:00Z [Description] Make and share this Italian Soda 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/98/67/xsl8hd8eT9YBnOcBdRNx_French%20Sodas%20(Blueberry%2C%20Strawberry%20or%20Raspberry]_1017.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/98/67/picHLxxlY.jpg"] [RecipeCategory] Beverages [Keywords] ["European", "Very Low Carbs", "Low Protein", "Low Cholesterol", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1", NA, NA] [RecipeIngredientParts] ["half-and-half", "milk", "non-flavored soda water"] [AggregatedRating] 4.5 [ReviewCount] 6.0 [Calories] 36.9 [FatContent] 3.3 [SaturatedFatContent] 2.0 [CholesterolContent] 10.5 [SodiumContent] 11.6 [CarbohydrateContent] 1.2 [FiberContent] 0.0 [SugarContent] 0.1 [ProteinContent] 0.8 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Fill a glass with ice, add syrup, soda water and half-and-half or milk. Stir to combine flavors. Top with whipped cream if desired.
[Name] Nachos Supreme [AuthorId] 11455 [AuthorName] foxjen [CookTime] PT5M [PrepTime] PT10M [TotalTime] PT15M [DatePublished] 2001-07-02T17:30:00Z [Description] Make and share this Nachos Supreme recipe from Food.com. [Images] character(0) [RecipeCategory] Cheese [Keywords] ["Meat", "Mexican", "Very Low Carbs", "Low Protein", "Low Cholesterol", "< 15 Mins"] [RecipeIngredientQuantities] [NA, NA, NA, NA, NA, NA, NA, NA] [RecipeIngredientParts] ["colby cheese", "onion", "lettuce", "tomatoes", "sour cream"] [AggregatedRating] 5.0 [ReviewCount] 11.0 [Calories] 0.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.0 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Place chips on a serving plate and sprinkle onion and lots of cheese over chips. Pour hot chili over all. Garnish with lettuce tomatoes and sour cream. Enjoy.
[Name] Watergate Salad [AuthorId] 10226 [AuthorName] Lora Schoeder [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-07-02T17:30:00Z [Description] Make and share this Watergate Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Pineapple", "Tropical Fruits", "Fruit", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1"] [RecipeIngredientParts] ["pistachio pudding mix", "pineapple", "crushed pineapple"] [AggregatedRating] 4.0 [ReviewCount] 6.0 [Calories] 89.2 [FatContent] 2.8 [SaturatedFatContent] 1.7 [CholesterolContent] 9.1 [SodiumContent] 16.7 [CarbohydrateContent] 16.8 [FiberContent] 1.2 [SugarContent] 13.8 [ProteinContent] 0.9 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] "Drain pineapples and mix everything together in large bowl."
[Name] Chicken Pot pie [AuthorId] 11511 [AuthorName] Amy Duchesne [CookTime] PT1H [PrepTime] PT35M [TotalTime] PT1H35M [DatePublished] 2001-07-02T17:31:00Z [Description] Chicken, broccoli, cauliflower, carrots, and cream of chicken soup enveloped by pie crust in a casserole dish or pie pan. Adjust serving size accordingly. You can substitute the chicken for turkey or go vegan and hold the meat and substitute the cream of chicken for cream of broccoli, celery, or mushroom. [Images] character(0) [RecipeCategory] Savory Pies [Keywords] ["One Dish Meal", "Lunch/Snacks", "Chicken", "Poultry", "Vegetable", "Meat", "Kid Friendly", "Potluck", "Spring", "Summer", "Winter", "Thanksgiving", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] [NA, "4", "3 -4", "1"] [RecipeIngredientParts] "chicken breasts" [AggregatedRating] 4.5 [ReviewCount] 13.0 [Calories] 475.9 [FatContent] 28.3 [SaturatedFatContent] 7.5 [CholesterolContent] 108.8 [SodiumContent] 1893.9 [CarbohydrateContent] 17.6 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 35.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Take a casserole dish and line the bottom and sides with pie dough. Save dough for the top. Fill casserole dish with veggies, cooked chicken and then spread cream of chicken over those ingredients one can at a time. You want at least 3 cans for a 11x9 dish. Once all the ingredients are in take the other pie dough and drape it over the dish and cut the excess dough off around the edges. Seal the dough to the casserole dish by pressing a fork or your finger on top of the dough at the edges of the pan- do this all the way around the pan. Make 4 incisions at the top of the pie so it can breathe. Cook at 375 for 1 hour or until crust is a nice golden brown. Enjoy!
[Name] Beriani [AuthorId] 10290 [AuthorName] Vicky Bryant [CookTime] PT10M [PrepTime] PT0S [TotalTime] PT10M [DatePublished] 2001-07-02T17:31:00Z [Description] Make and share this Beriani recipe from Food.com. [Images] character(0) [RecipeCategory] Poultry [Keywords] ["Meat", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "2 -3", "2", "1/2", "5", "4", "5", "5", "10", "10", "450"] [RecipeIngredientParts] ["chicken", "poppy seed", "garlic", "shallot", "curry powder", "salt", "chilies", "coconut", "ginger", "ghee", "cloves", "cinnamon sticks", "cashew nuts", "long-grain rice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1090.7 [FatContent] 51.1 [SaturatedFatContent] 18.3 [CholesterolContent] 205.3 [SodiumContent] 1348.9 [CarbohydrateContent] 100.5 [FiberContent] 2.6 [SugarContent] 1.8 [ProteinContent] 53.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Cut chicken into 6-8 pieces.", "Grind together garlic, ginger, chillies, poppy seeds, cashew nuts and almonds.", "Heat ghee and fry cloves, cinnamon, shallots.", "Add in the chicken pieces, 1 tsp salt, ground ingredients and curry powder.", "Stir to mix and cook covered for 10 minutes.", "Extract 1-2 cups coconut milk from coconut.", "Add in salt.", "Mixed with washed rice and cook it.", "When the rice has absorbed all the milk, make a well in the center and put the chicken mixture.", "Cover and allow rice to cook over very low fire." ]
[Name] Rainbow Jello [AuthorId] 9813 [AuthorName] Mammabear [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2001-07-02T17:32:00Z [Description] Make and share this Rainbow Jello 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/98/72/pichILsgt.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/98/72/picxbRJiI.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/98/72/pick9KkNp.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/98/72/pichpDffE.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/98/72/picNXuqTL.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/98/72/piculpjCF.jpg"] [RecipeCategory] Gelatin [Keywords] ["Dessert", "Healthy", "< 15 Mins", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["2", "2", "2", "2", "24"] [RecipeIngredientParts] ["lime Jell-O gelatin", "strawberry Jell-O gelatin dessert", "evaporated milk"] [AggregatedRating] 5.0 [ReviewCount] 23.0 [Calories] 146.0 [FatContent] 2.1 [SaturatedFatContent] 1.3 [CholesterolContent] 8.2 [SodiumContent] 162.2 [CarbohydrateContent] 28.5 [FiberContent] 0.0 [SugarContent] 24.4 [ProteinContent] 4.1 [RecipeServings] 24.0 [RecipeYield] nan [RecipeInstructions] You can use any variety of jello you want and as many as you want. Use 1 box of lemon jello with 3/4 cup boiling water and 3/4 cup cold water. Mix well and pour into a 9x13 tupperware container. Let set a little awhile. The next layer consists of the other box of lemon jello, but this time combine 3/4 cup boiling water and let that sit for awhile and when a little cool, add 3/4 cup evaporated milk and mix together and pour onto the 1st layer in tupperware pan (that gives it a slightly different color and taste]. Continue with the other colors of jello you want. Kids love it.
[Name] Rendang [AuthorId] 10290 [AuthorName] Vicky Bryant [CookTime] PT10M [PrepTime] PT0S [TotalTime] PT10M [DatePublished] 2001-07-02T17:32:00Z [Description] Make and share this Rendang recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] "Stir Fry" [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1", "3", "120", "4", "5", "2", "30", "120", "4", "1", "2", "1/2", "8"] [RecipeIngredientParts] ["shrimp paste", "rump steak", "lemongrass", "salt", "sugar", "soya sauce", "lemongrass", "coconut", "galangal", "curry powder", "shallots", "red chilies", "garlic", "ginger", "coconut milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1067.0 [FatContent] 83.9 [SaturatedFatContent] 38.1 [CholesterolContent] 187.3 [SodiumContent] 992.8 [CarbohydrateContent] 25.0 [FiberContent] 7.8 [SugarContent] 9.4 [ProteinContent] 57.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat oil and fry ground ingredients and curry powder until fragrant. Add in half of the coconut milk and fry until the oil separates Add in the soya sauce mixture and steak. Add in also the fried grated coconut and lemon grass. Stir fry for 10 minutes. Pour in the rest of the coconut milk and simmer until the meat is tender, for about 1 hour. Increase heat to reduce gravy until it is thick and oily.
[Name] Sausage Bean Casserole [AuthorId] 11455 [AuthorName] foxjen [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2001-07-02T17:32:00Z [Description] Make and share this Sausage Bean 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/98/74/picuqI8O1.jpg" [RecipeCategory] One Dish Meal [Keywords] ["Lunch/Snacks", "Pork", "Beans", "Meat", "Potluck", "Winter", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1/2", "2", "1/3", NA] [RecipeIngredientParts] ["pork sausage", "onion", "bell pepper", "tomatoes", "tomato sauce"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 379.9 [FatContent] 30.4 [SaturatedFatContent] 10.1 [CholesterolContent] 81.7 [SodiumContent] 834.4 [CarbohydrateContent] 7.9 [FiberContent] 2.0 [SugarContent] 4.5 [ProteinContent] 18.5 [RecipeServings] nan [RecipeYield] 6 cups [RecipeInstructions] Prepare beans according to package directions. Cook sausage in skillet until brown; add remaining ingredients except beans. Continue cooking vegetables until tender. Add beans and cook until bubbly hot.
[Name] Asparagus Curry [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2001-07-03T09:48:00Z [Description] Make and share this Asparagus Curry recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["1", "4", "4 -5", "3", "2", "1 -2", "2", "1/2", "1/2", "1", NA, NA, NA, "1"] [RecipeIngredientParts] ["asparagus", "carrots", "potatoes", "dry coconut powder", "chili powder", "mustard seeds", "Urad Dal", "jeera powder", "curry leaf", "salt", "turmeric"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 197.6 [FatContent] 5.6 [SaturatedFatContent] 0.7 [CholesterolContent] 0.0 [SodiumContent] 71.5 [CarbohydrateContent] 33.9 [FiberContent] 6.8 [SugarContent] 4.2 [ProteinContent] 5.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Chop asparagus, carrots and potato into 1/2 inch pieces. Take a non-stick pan and put it on medium flame. Add oil and other seasonings like mustard seeds and jeera and curry leaves. Now add carrots and potatoes first. Add turmeric and mix them all properly and close the lid. After few minutes stir by adding salt and put the lid on again for a minute. Add chopped asparagus and stir them all and close the lid to allow them cook. After a few minutes check if all ingredients are cooked. Then reduce stove to low and add roasted chana dal powder and dry coconut powder and chili powder. Stir them all and close lid for a few minutes and switch off the stove. Garnish with chopped coriander. Goes well with rice, Chapathi, Dosa. Also can use this in sandwiches and is very healthy.
[Name] Tomato rice [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2001-07-03T09:48:00Z [Description] Make and share this Tomato rice recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "1", "1", "1/2", "1", "1/4", NA, "4", "4", "1", "2", "1/2", "2", "1", "1", NA] [RecipeIngredientParts] ["basmati rice", "carrot", "red capsicum", "cabbage", "potato", "green peas", "green chilies", "garlic", "ginger", "tomato puree", "red chili pepper", "garam masala powder", "mustard seeds", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1279.0 [FatContent] 13.0 [SaturatedFatContent] 2.0 [CholesterolContent] 0.0 [SodiumContent] 235.7 [CarbohydrateContent] 267.0 [FiberContent] 30.8 [SugarContent] 48.0 [ProteinContent] 36.3 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Chop all the vegetables finely and put them in the pressure cooker along with the peas. Grind green chillies, Ginger and Garlic to a paste. Clean and wash the rice and put in to the cooker. Now pour the tomato puree into the cooker. Add salt, chilly powder, garam masala powder to the ingredients in the cooker. Heat oil in a ladle and add mustard seeds. After they splutter add the ginger, garlic and green chilly paste and mix for a second. Add this seasoning into the cooker and mix all the ingredients very well. If required add water enough for cooking the rice and the vegetables. Pressure cook and serve hot.
[Name] Appalam VathaKozhambhu [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2001-07-03T09:49:00Z [Description] Make and share this Appalam VathaKozhambhu recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] nan [RecipeIngredientQuantities] ["5", "1", "1", "1", "2 -3", NA, "1/4", "5 -6", "1", NA, "3 -4", NA] [RecipeIngredientParts] ["mustard", "channa dal", "asafoetida powder", "turmeric powder", "curry leaves", "tamarind pulp", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 86.8 [FatContent] 1.4 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 67.3 [CarbohydrateContent] 16.3 [FiberContent] 3.8 [SugarContent] 6.3 [ProteinContent] 4.3 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Take a pan with gingelly oil and heat it. In the interim,soak tamarind in water in a separate bowl and squeeze it to get tamarind water. Add mustard, channa dal, dried manathakkali, dried red chillies, asafoetida powder and turmeric powder to the heated oil. When the mustard splutters, add curry leaves and sambar powder to this. Give a couple of seconds for sambar powder to soak in oil and saute the mixture. Break each appalam into halves and add them to the above. Add tamarind water to the above, immediately. Let the above boil for five to ten minutes. Add one glass (240 ml] of water and salt to this and let it boil for ten more minutes. Check for the consistency and if it is as thick as sugar syrup, put the gas off.
[Name] Groundnut Cutlets [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT5M [PrepTime] PT15M [TotalTime] PT20M [DatePublished] 2001-07-03T09:49:00Z [Description] Make and share this Groundnut Cutlets recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["2", "1", "4", "4 -5", NA, "1/2", NA, "2 -3"] [RecipeIngredientParts] ["groundnuts", "onion", "green chilies", "coriander leaves", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 100.2 [FatContent] 0.9 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 174.5 [CarbohydrateContent] 20.7 [FiberContent] 1.8 [SugarContent] 5.0 [ProteinContent] 3.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Mix all together to form a thick mixture. Make balls. Preheat oil to 375°F. Press, dip in maida paste and deep fry in oil till golden brown.
[Name] Papaya pickle [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2001-07-03T09:49:00Z [Description] Make and share this Papaya pickle recipe from Food.com. [Images] character(0) [RecipeCategory] Papaya [Keywords] ["Tropical Fruits", "Fruit", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["200", "100", "20", "300", "30", "150"] [RecipeIngredientParts] ["papayas", "tomatoes", "red onions", "white wine vinegar", "sugar", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 228.1 [FatContent] 0.7 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 26.6 [CarbohydrateContent] 57.4 [FiberContent] 4.9 [SugarContent] 49.1 [ProteinContent] 2.0 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Put all the ingredients together in a bowl. Mix well. Allow to pickle by leaving the bowl in the fridge for atleast one day before eating.
[Name] Tomato Pappu [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT30M [PrepTime] PT1H15M [TotalTime] PT1H45M [DatePublished] 2001-07-03T09:49:00Z [Description] Make and share this Tomato Pappu recipe from Food.com. [Images] character(0) [RecipeCategory] Weeknight [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["500", "1", "1", "1", "90", "4", NA, "1/4", "3/4", "1", "8", "4", "12"] [RecipeIngredientParts] ["tomatoes", "turmeric powder", "red chili powder", "onions", "green chilies", "salt", "mustard seeds", "cumin seed", "dried garlic", "red chilies", "curry leaves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 348.0 [FatContent] 13.0 [SaturatedFatContent] 7.5 [CholesterolContent] 30.5 [SodiumContent] 26.2 [CarbohydrateContent] 45.4 [FiberContent] 18.3 [SugarContent] 10.0 [ProteinContent] 15.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Put daal in a pan, add tomatoes, turmeric, red chilli powder, onions and green chillies. Bring to a boil, remove the scum, reduce to low heat, simmer, stirring at regular intervals, until the lentils are mashed. Continue to simmer. To prepare the tempering, heat ghee in frying pan, add mustard and cumin seeds, stir on medium heat until they begin to pop, add garlic and stir-fry until golden brown. Then add red chillies and curry leaves, stir until the chillies becomes bright red, and pour over the simmering daal. Remove and adjust seasoning.
[Name] Lemon-Orange souffle [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT5M [PrepTime] PT30M [TotalTime] PT35M [DatePublished] 2001-07-03T09:49:00Z [Description] Make and share this Lemon-Orange souffle recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] "Refrigerator" [RecipeIngredientQuantities] ["1", "2", "2", "4", "2", "1", "1", "1", NA, NA] [RecipeIngredientParts] ["oranges", "oranges, juice of", "gelatin powder", "milk", "powdered sugar", "candied lemon peel"] [AggregatedRating] nan [ReviewCount] nan [Calories] 362.0 [FatContent] 16.2 [SaturatedFatContent] 10.2 [CholesterolContent] 60.2 [SodiumContent] 113.9 [CarbohydrateContent] 47.8 [FiberContent] 0.9 [SugarContent] 42.8 [ProteinContent] 9.0 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Keep aside 5-6 segments or orange for topping. Beat chilled cream till stiff, remove half cup in a cold bowl. Add sugar to this cream, mix well, put in star nozzled piping bag. Refrigerate for topping. Refrigerate remaining cream too, till required. Sprinkle gelatine over 1/2 cup water, keep for 5 minutes. Heat over very slow or indirect heat, stirring till gelatine dissolves. Do not allow mixture to boil. Keep aside to cool. Mix milk, condensed milk, juice, and whip till well blended. Add broken orange segments. Mix in whipped cream, kept aside. Pour into a pudding or glass shallow dish. Chill in freezer till well set. Decorate with sweetened whipped cream, candied peel and orange segments. Serve well set and chilled.
[Name] Crushed Lemon Pickle [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] nan [PrepTime] PT30M [TotalTime] PT30M [DatePublished] 2001-07-03T09:49:00Z [Description] Make and share this Crushed Lemon Pickle recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["12", "350", "3", "1/2", "1/2", "1/2", "1/8", "1/2", "1"] [RecipeIngredientParts] ["lemons", "sugar", "red chili powder", "cumin seed", "methi seeds", "sesame seeds", "asafoetida powder", "turmeric powder", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1660.5 [FatContent] 6.4 [SaturatedFatContent] 0.9 [CholesterolContent] 0.0 [SodiumContent] 7097.7 [CarbohydrateContent] 495.5 [FiberContent] 64.5 [SugarContent] 350.3 [ProteinContent] 17.5 [RecipeServings] nan [RecipeYield] 1 kg. pickle (approx.) [RecipeInstructions] ["Quarter lemons, remove all seeds.", "Put sugar and lemon pieces in a small grinder.", "Run in short spurts, till lemons are crushed in coarse pieces.", "Remove into a clean dry glass bowl or wide mouthed jar.", "Add all other ingredients.", "Mix well with a wooden ladle or fork.", "Tie mouth with a clean dry muslin cloth.", "Keep each day in hot sunlight, each day for at least 4-5 days.", "Check to see is sugar has melted completely.", "Close lid tightly, and store in cool, dry place.", "Never use a wet spoon to remove pickle, to make it last." ]
[Name] Lemon-Sherbet [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] nan [PrepTime] PT1H [TotalTime] PT1H [DatePublished] 2001-07-03T09:49:00Z [Description] Make and share this Lemon-Sherbet recipe from Food.com. [Images] character(0) [RecipeCategory] Frozen Desserts [Keywords] ["Dessert", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "5", "1", "1/8", "1/2"] [RecipeIngredientParts] ["lemon juice", "sugar", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 3181.9 [FatContent] 0.9 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 17.6 [CarbohydrateContent] 826.8 [FiberContent] 1.2 [SugarContent] 808.2 [ProteinContent] 1.4 [RecipeServings] nan [RecipeYield] 1 1/4 kg sherbet [RecipeInstructions] Heat sugar and water, in a large vessel. Do not stir, bring to a boil. Once boiling, stir, and cook till syrup is sticky touch. It should be almost 1 thread, but not fully so. Dissolve preservative (potassium benzoate] in 1 tsp. syrup. Cool syrup, add juice, essence, preservative. Mix well, strain if required. Bottle in clean sterile bottles with tight nonmetallic caps. Seal as for sauces. To make dilute sherbet: To 1/2 glass chilled water, add: 2 icecubes, 2 tbsp. concentrate, mix well. Add pinch of salt and pepper if desired. Serve chilled.
[Name] Lemon Tarts [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT15M [PrepTime] PT1H [TotalTime] PT1H15M [DatePublished] 2001-07-03T09:49:00Z [Description] Make and share this Lemon Tarts recipe from Food.com. [Images] character(0) [RecipeCategory] Weeknight [Keywords] ["Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "100", "5 -6", "1/2", "2", "1", "4 -5", "1/2", "1", "8 -9"] [RecipeIngredientParts] ["plain flour", "salted butter", "water", "lemon juice", "lemon, rind of", "powdered sugar"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 359.1 [FatContent] 18.0 [SaturatedFatContent] 11.2 [CholesterolContent] 54.8 [SodiumContent] 137.8 [CarbohydrateContent] 43.8 [FiberContent] 0.9 [SugarContent] 19.4 [ProteinContent] 6.3 [RecipeServings] nan [RecipeYield] 8-10 tarts [RecipeInstructions] ["---------Forfilling-------.", "Beat condensed milk, juice, colour together.", "Add rind, mix well.", "Chill till required.", "Beat cream till stiff, add sugar, mix.", "Put in a large star nozzled piping bag.", "Refrigerate till required.", "Wash glazed cherries, drain.", "Chop into 4 lengthwise, and keep aside.", "--------Forpastry----------.", "Cut butter into flour with a cold knife.", "With finger lightly mix to get a bread crumbs like mixture.", "Sprinkle chilled water.", "Use a knife or fork, and form a ball of dough.", "Do not handle too much, roll into thick round on a cold (marble or stone] surface.", "Grease small tart moulds, cut rounds of pastry, place in moulds.", "Press down lightly, prick gently with a fork here and there.", "Bake blind in preheated oven at 180C degrees for 15 minutes.", "Remove, cool, and carefully take shells out of moulds.", "Cool completely on a wire rack.", "Fill each with filling, pipe a swirl of cream, decorate with chopped cherries.", "Serve cold, with vanilla icecream if desired." ]
[Name] Raw Banana Peel Chatni [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2001-07-03T09:49:00Z [Description] Make and share this Raw Banana Peel Chatni recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] nan [RecipeIngredientQuantities] ["4", "2", "2", NA, "8", "2"] [RecipeIngredientParts] ["bananas", "salt", "dried garlic", "green chilies"] [AggregatedRating] nan [ReviewCount] nan [Calories] 703.6 [FatContent] 29.7 [SaturatedFatContent] 3.8 [CholesterolContent] 0.0 [SodiumContent] 11.0 [CarbohydrateContent] 116.3 [FiberContent] 13.6 [SugarContent] 62.3 [ProteinContent] 6.9 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Boil the raw banana. Take the peel off. Store the fruit for kofta. Grind the banana peel along with garlic flakes and khataai or mango pickle. Mix mustard oil, green chilly and salt. Serve with rice-daal (along with kele ka kofta as well].
[Name] Sweet Tamarind Chutni [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT32M [PrepTime] PT0S [TotalTime] PT32M [DatePublished] 2001-07-03T09:49:00Z [Description] Make and share this Sweet Tamarind Chutni recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["250", "2", "1/2", "2", "2", "1", "500"] [RecipeIngredientParts] ["tamarind pulp", "methi seeds", "anise seed", "jaggery"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2822.0 [FatContent] 29.6 [SaturatedFatContent] 4.3 [CholesterolContent] 0.0 [SodiumContent] 79.7 [CarbohydrateContent] 666.2 [FiberContent] 14.9 [SugarContent] 647.8 [ProteinContent] 9.5 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Wash the imli, soak it in one 250 ml water for 10 minutes or more. Rub the tamarind in the water using your palm to squeeze out the pulp from the imli. Transfer the water along with the pulp to separate vessel. Put some more water to the imli. Leave for 5 minutes and rub it again to squeeze out the remaining pulp. Add this pulpy water to the pulp extracted earlier. Heat oil in karaahi, add methi, dried red chilly, tejpatta and saunf. When saunf begins to splutter, add imli pulpy water to it. Saute for 2 minutes. Add jaggery and let the pulpy water cook with it on slow flame for 15 minutes. Serve as an accompaniment to snacks or rice- daal.
[Name] Paneer - Capsicum [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT7M [PrepTime] PT0S [TotalTime] PT7M [DatePublished] 2001-07-03T09:49:00Z [Description] Make and share this Paneer - Capsicum recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] nan [RecipeIngredientQuantities] ["1/4", "1/4", "2", "3", "1", "1", "2", "1", "2", "1", "1", "1/2"] [RecipeIngredientParts] ["panir", "red capsicum", "onions", "tomatoes", "jeera powder", "red chili powder", "haldi powder", "coriander powder", "garam masala", "milk"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 130.9 [FatContent] 8.2 [SaturatedFatContent] 4.9 [CholesterolContent] 27.8 [SodiumContent] 41.4 [CarbohydrateContent] 13.0 [FiberContent] 2.6 [SugarContent] 5.3 [ProteinContent] 3.3 [RecipeServings] nan [RecipeYield] 6 [RecipeInstructions] Grate the onions. Cube the paneer. Slice the capsicums. In a kadai heat oil, and add jeera. When it splutters, add the grated onions and fry till pink. Add the ginger- garlic paste and fry for some more time. Add the sliced capsicum and fry for 2 minutes. Add all the powder masala and fry. Add the pureed tomatoes and salt. Let it cook. Lastly add the paneer pieces and let it cook in the masala. Finally add the milk and the cream. Cook for 5 minutes. Garnish with coriander leaves and serve it hot with hot parathas. This is a favorite dish at all parties. The milk and cream makes the gravy rich, thick and creamy.
[Name] Aloo Halwa [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2001-07-03T09:49:00Z [Description] Make and share this Aloo Halwa recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Potato", "Vegetable", "Asian", "Indian", "Low Protein", "< 15 Mins", "Stove Top"] [RecipeIngredientQuantities] ["4", "2", "3/4", "1/2", "1", "1", "1"] [RecipeIngredientParts] ["potatoes", "milk", "sugar", "ghee", "saffron", "cashew nuts", "cardamom powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2551.9 [FatContent] 129.2 [SaturatedFatContent] 77.3 [CholesterolContent] 335.7 [SodiumContent] 383.7 [CarbohydrateContent] 327.6 [FiberContent] 19.7 [SugarContent] 157.2 [ProteinContent] 35.9 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Peel and grate potatoes. Boil in milk till tender and thick. Mash well. Add sugar cook on a slow fire. Add ghee, cashewnuts, cardamom and saffron, blend well. When it begins to leave the pan remove from fire. Transfer it to a greased tray.
[Name] Raw Aam Ka Guramma [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT27M [PrepTime] PT0S [TotalTime] PT27M [DatePublished] 2001-07-03T09:49:00Z [Description] Make and share this Raw Aam Ka Guramma recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["500", "1/2", "2", "2", "1", "500"] [RecipeIngredientParts] ["mangoes", "methi seeds", "anise seed", "jaggery"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 2309.1 [FatContent] 2.2 [SaturatedFatContent] 0.4 [CholesterolContent] 0.0 [SodiumContent] 19.7 [CarbohydrateContent] 595.0 [FiberContent] 11.1 [SugarContent] 578.3 [ProteinContent] 5.0 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Heat oil in karaahi, add methi, dried red chilly, tejpatta, saunf and mango slices. Saute for 2 minutes. Add jaggery and let the ripe mango cook with it on slow flame for 20- 25 minutes. Leave a little jaggery syrup remaining with the cooked mango. Serve as an accompaniment to snacks or rice- daal.
[Name] Beenaj [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT10M [PrepTime] PT0S [TotalTime] PT10M [DatePublished] 2001-07-03T09:49:00Z [Description] Make and share this Beenaj recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "1", "1/2", "2", "1", "2 -3", "8 -10", "8 -10", "15 -20", "3", "6"] [RecipeIngredientParts] ["basmati rice", "sugar", "ghee", "cloves", "cinnamon stick", "cardamoms", "pistachios", "raisins", "saffron color", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 499.2 [FatContent] 23.6 [SaturatedFatContent] 13.3 [CholesterolContent] 53.5 [SodiumContent] 19.8 [CarbohydrateContent] 70.6 [FiberContent] 1.7 [SugarContent] 41.4 [ProteinContent] 3.8 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] Blanch (optional] almonds and pistas, cut into thin slivers. Wash and soak rice for 10 minutes. Put water to boil, add rice, cook till 3/4 done. It is done when grain gets mashed between fingers only when forced. Drain out all water. Cool in a large plate. Add sugar and mix gently till with hands till well blended. Heat ghee. Add cloves, cinnamon and cardamom. Add rice, and toss gently with spatula. Dilute colour in 1/2 cup water, sprinkle over rice. When well mixed, cover and simmer till all moisture evaporates. Garnish with pista and almonds. Serve hot.
[Name] Strawberry Sandesh [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT20M [PrepTime] PT0S [TotalTime] PT20M [DatePublished] 2001-07-03T09:49:00Z [Description] Make and share this Strawberry Sandesh recipe from Food.com. [Images] character(0) [RecipeCategory] Strawberry [Keywords] ["Berries", "Fruit", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "100", "7 -8", "2", "2"] [RecipeIngredientParts] ["milk", "sugar", "strawberry syrup"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1587.4 [FatContent] 61.4 [SaturatedFatContent] 38.2 [CholesterolContent] 232.3 [SodiumContent] 1182.7 [CarbohydrateContent] 200.2 [FiberContent] 0.6 [SugarContent] 114.6 [ProteinContent] 63.6 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Let the milk boil in a huge vessel and put the curd which you have beaten well. When the milk curdles, hang it in a muslin cloth and leave for 20 minutes. Now press out the excess water and empty the chenna in a vessel. Add the strawberry syrup in the chenna and mix well. Add sugar and mash well with your hands. Now roll this into medium sized balls and flatten it to make round or oval shapes Prick the centre with a fork and put strawberry jam. Variations:The amt of milk you curdle depends on the no. of sandesh you want to make.
[Name] Atte ka halwa [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2001-07-03T09:49:00Z [Description] Make and share this Atte ka halwa recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1/4", "5"] [RecipeIngredientParts] ["wheat flour", "ghee", "sugar", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 3215.4 [FatContent] 228.4 [SaturatedFatContent] 132.2 [CholesterolContent] 534.8 [SodiumContent] 273.3 [CarbohydrateContent] 295.0 [FiberContent] 15.9 [SugarContent] 201.7 [ProteinContent] 22.4 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Take a pan. Heat ghee in it. When the ghee is heated add wheat flour. Stir the flour till it becomes golden brown and the fat starts leaving the sides. Now, add water immediately followed by sugar. Continue to stir until it turns into a thick paste like consistency. Switch off the gas and garnish it with dry fruits. Serve hot.
[Name] Cashew burfi [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT21M [PrepTime] PT0S [TotalTime] PT21M [DatePublished] 2001-07-03T09:49:00Z [Description] Make and share this Cashew burfi recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["100", "250", "1/3", "1/2", "1/4", "1/2"] [RecipeIngredientParts] ["cashews", "sugar", "ghee", "milk", "saffron", "cardamom powder"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 2228.2 [FatContent] 119.7 [SaturatedFatContent] 55.0 [CholesterolContent] 195.2 [SodiumContent] 696.6 [CarbohydrateContent] 288.9 [FiberContent] 3.3 [SugarContent] 254.8 [ProteinContent] 19.5 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Soak cashew in milk for an hour& grind finely along with saffron. In a casserole mix sugar with 1/2 cup of water& stir well. Microwave it on High for 4 minutes to dissolve the sugar, stirring once in between. Micro high, ghee in a cup for 1 minute. To sugar syrup, add cashew paste& hot ghee. Micro high for 12-15 minutes , stirring thoroughly twice in between. Test for soft ball stage (a drop of mixture when put into cold water should form a soft but firm ball]. If not done micro high again for 1 or 2 minutes more. Add spices, mix well,& pour onto a greased plate& cut when slightly cool.
[Name] Kesari [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2001-07-03T09:49:00Z [Description] Make and share this Kesari recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Asian", "Indian", "Low Cholesterol", "Healthy", "< 15 Mins"] [RecipeIngredientQuantities] ["2", "1", NA, NA, NA, NA] [RecipeIngredientParts] ["milk", "semolina", "cashew nuts", "raisins", "sugar", "ghee"] [AggregatedRating] nan [ReviewCount] nan [Calories] 913.5 [FatContent] 19.6 [SaturatedFatContent] 11.4 [CholesterolContent] 68.3 [SodiumContent] 240.8 [CarbohydrateContent] 144.3 [FiberContent] 6.5 [SugarContent] 0.0 [ProteinContent] 37.2 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Fry the cashew nuts and raisins in ghee. Then fry the semolina lightly. Add to this milk sugar and a little bit of ghee and keep stirring till it starts leaving the sides. Pour it to a plare which is greased. Then cut it after a little while. Instead of milk you can use coconut milk. Instead of sugar you can use jaggery. Lastly decorate with the fried raisins.
[Name] Milk almond sweet [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2001-07-03T09:49:00Z [Description] Make and share this Milk almond sweet recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "Nuts", "Asian", "Indian", "Low Protein", "< 15 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "10", "3", "1", "1"] [RecipeIngredientParts] ["milk", "sugar", "semolina", "ghee"] [AggregatedRating] nan [ReviewCount] nan [Calories] 4936.2 [FatContent] 253.3 [SaturatedFatContent] 153.5 [CholesterolContent] 679.6 [SodiumContent] 559.3 [CarbohydrateContent] 658.3 [FiberContent] 2.1 [SugarContent] 600.1 [ProteinContent] 39.0 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Boil milk till it reduces into quarter litre. Soak almond for about an hour, peel off and grind them into fine paste. Add sugar, semolina and almond paste into milk and cook till the mixture thickens. Now add ghee and switch of the stove. Stir continuously till the mixture leaves the sides rolls into a ball. Pat this mixture in a plate cut it into desired shapes.
[Name] Mysorepaak [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2001-07-03T09:49:00Z [Description] Make and share this Mysorepaak recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "1 1/2", "3"] [RecipeIngredientParts] ["sugar", "ghee"] [AggregatedRating] nan [ReviewCount] nan [Calories] 6650.8 [FatContent] 623.4 [SaturatedFatContent] 388.1 [CholesterolContent] 1604.3 [SodiumContent] 12.5 [CarbohydrateContent] 299.9 [FiberContent] 0.0 [SugarContent] 299.7 [ProteinContent] 1.8 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Heat the ghee to a thin liquid& pour it into a measuring cup. Take the sugar& 1/2 cup water in a kadai, place it on medium heat. Just when the sugar dissolves add the besan (Keep stirring through the whole procedure.] Add little by little ghee while stirring. When the mixture starts separating out from the ghee, pour it into a thali (with a little bit of ghee spread on it] Cut it to small squares while hot.
[Name] Sev Barfi [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2001-07-03T09:49:00Z [Description] Make and share this Sev Barfi recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Asian", "Indian", "< 15 Mins"] [RecipeIngredientQuantities] ["4", "1 1/2", "1/2", "2", "1", "1", "1", "12", "5", "5", "1", "1", "1/2", "1/4", NA] [RecipeIngredientParts] ["sugar", "water", "rose water", "saffron color", "powdered milk", "plain flour", "butter", "baking powder", "cardamom powder", "milk", "pistachios"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2542.2 [FatContent] 102.2 [SaturatedFatContent] 57.1 [CholesterolContent] 262.9 [SodiumContent] 1293.9 [CarbohydrateContent] 382.1 [FiberContent] 4.8 [SugarContent] 338.8 [ProteinContent] 40.2 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] In a bowl combine all the above Mawa ingredients and knead the dough by adding milk slowly and gradually till you get soft dough crumble it keep aside. Boil the sugar with water to one thread consistency to form a syrup. Add the saffron and yellow colors. Reduce heat. Soak the Sev in to rose water to make it bit soggy and also to absorb the fragrance of rose water, for approximately 10 seconds. Quickly put the sev and mawa into syrup and stir well. Grease a baking tray and pour out the mixture on to it. Decorate with silver\"VARK\". Cut into squares or any other shapes e.g diamond shape or any other you want when cool. Serve it.
[Name] Baatis [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT50M [PrepTime] PT30M [TotalTime] PT1H20M [DatePublished] 2001-07-03T09:49:00Z [Description] Make and share this Baatis recipe from Food.com. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["500", "300", "1", "250", "1/2", "1", "1", "1/2", "1", "1/2", "1", "1/2", "1", "1/2", "1", "1/2", "1/2", NA, "2", "10 -15", "10 -15"] [RecipeIngredientParts] ["wheat flour", "ghee", "salt", "potatoes", "jeera powder", "green chili", "ginger paste", "kala namak", "salt", "garam masala", "cardamom", "red chili pepper", "jeera powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 317.9 [FatContent] 22.4 [SaturatedFatContent] 12.8 [CholesterolContent] 51.2 [SodiumContent] 235.9 [CarbohydrateContent] 27.2 [FiberContent] 4.5 [SugarContent] 0.3 [ProteinContent] 5.0 [RecipeServings] nan [RecipeYield] 15-16 Baatis [RecipeInstructions] ----------METHOD FOR MAKING STUFFING-------------. Peel the potatoes and mash them. Heat oil in a kadahi. Add dalchini, javitri, cardamom (big], kaju and kishmish, tejpatta, jeera, green chilly and ginger paste. Now add the potatoes. Add roasted jeera, kala namak, salt, garam masala, dhaniya, red chilly powder and chopped coriander. Fry for 4-5 minutes. Keep aside till it cools down. -------------METHOD FOR MAKING DOUGH---------------. Melt 200 gms of the ghee. Add ghee and salt to the wheat flour. Make a stiff dough by using water. Now make 15-16 balls of equal size. Stuff the stuffing in the balls. Grill it in gas tandoor. Heat the rest of the ghee, dip the baatis and serve with Dal and Potato Bharta.
[Name] Churma [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2001-07-03T09:49:00Z [Description] Make and share this Churma recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] nan [RecipeIngredientQuantities] ["200", "400", "100", "200", "50", "4", "1"] [RecipeIngredientParts] ["wheat flour", "ghee", "sugar", "cardamom"] [AggregatedRating] nan [ReviewCount] nan [Calories] 756.4 [FatContent] 61.7 [SaturatedFatContent] 35.8 [CholesterolContent] 146.3 [SodiumContent] 30.0 [CarbohydrateContent] 50.9 [FiberContent] 4.4 [SugarContent] 29.1 [ProteinContent] 5.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Melt 150 gms. of ghee and mix it in wheat flour. Make a stiff dough using very little water. Heat the rest of the ghee in a kadahi. Make about 15-20 balls with the dough. Fry it on low flame till it becomes golden brown. Churn it in grinder after it cools down. Mix khoya. Heat 1 tbsp. ghee in kadahi. Add cardamom seeds and dalchini. Add the above mixture of wheat flour and khoya. Fry it for one minute. When it cools down, add sugar and chopped almonds. Mix well. Serve in a plate. You can enjoy the taste of churma for 8-10 days if you keep it in an airtight box. To be served with Dal and Baati.
[Name] Bedmi puri [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2001-07-03T09:49:00Z [Description] Make and share this Bedmi puri recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] nan [RecipeIngredientQuantities] ["250", "2", NA, "50", "1", "2", "1/2", "2", "1/2", "1/2", "1", NA] [RecipeIngredientParts] ["salt", "green onions", "red chili pepper", "green chilies", "garam masala", "ginger", "coriander leaves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 23.2 [FatContent] 1.4 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 117.0 [CarbohydrateContent] 2.0 [FiberContent] 0.9 [SugarContent] 0.3 [ProteinContent] 0.8 [RecipeServings] nan [RecipeYield] 20-25 Puris [RecipeInstructions] Make masala paste by grinding it in a grinder. Put 2 tbsp. oil in maida and make a dough with the help of masala paste and water, if required. Now make 20-25 balls of equal size and make puris. Deep fry. Serve hot with Dum Aloo.
[Name] Bikaneri Paratha [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT6H [PrepTime] PT0S [TotalTime] PT6H [DatePublished] 2001-07-03T09:49:00Z [Description] Make and share this Bikaneri Paratha recipe from Food.com. [Images] character(0) [RecipeCategory] Weeknight [Keywords] nan [RecipeIngredientQuantities] ["500", NA, NA, "200", "1/2", "250", "1/2"] [RecipeIngredientParts] ["salt", "red chili pepper", "channa dal", "garam masala"] [AggregatedRating] nan [ReviewCount] nan [Calories] 53.6 [FatContent] 4.3 [SaturatedFatContent] 0.6 [CholesterolContent] 0.0 [SodiumContent] 1.2 [CarbohydrateContent] 3.0 [FiberContent] 0.9 [SugarContent] 0.5 [ProteinContent] 1.0 [RecipeServings] nan [RecipeYield] 50 thin paranthas [RecipeInstructions] Add salt and 2 tbsp oil to maida. Add water and make a soft dough. Soak chana dal for 6 hours. Boil it in a pressure cooker with a glassful of water. Wait for 1 whistle. Turn off the gas. Drain away the water and grind the dal. Heat 2 tbsp oil in a kadahi. Add dal paste and roast it for 3-4 minutes. Add all the masala powder. When it cools down stuff this paste into maida balls. The paranthas should be as thin as a papad. Make soft paranthas an hour before serving. Serve with Aloo Dum Masala, Raita and Chutney.
[Name] recipe for Brussels sprouts sambhar [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2001-07-03T09:49:00Z [Description] Make and share this recipe for Brussels sprouts sambhar recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] nan [RecipeIngredientQuantities] ["15", "1", "2", "1/2", "1/4", "1", "3", "5", "2", "1", NA, "3", "1/4", "1/4", "1/2"] [RecipeIngredientParts] ["Brussels sprouts", "chili powder", "brown sugar", "tamarind paste", "water", "curry leaves", "turmeric", "salt", "mustard seeds", "Urad Dal", "jeera powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1225.4 [FatContent] 46.4 [SaturatedFatContent] 6.1 [CholesterolContent] 0.0 [SodiumContent] 174.3 [CarbohydrateContent] 151.6 [FiberContent] 70.0 [SugarContent] 17.6 [ProteinContent] 60.1 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Clean and cut the brussel sprouts at the stem ends and leave them all in round shape. Pressure cook toor dal and sprouts by pouring 3 cups of water and adding turmeric. Do it till 2 or 3 whistles. Put a vessel on the stove and add oil to it. then add all other seasonings to it. When they splutter, add the boiled toor dal with brussel sprouts. Add sambhar powder, chilli powder, brown sugar, curry leaves. Add more water if more pouring consistency is required and stir to mix all. Make sure sprouts are not mashed while stirring. Once it starts boiling, add tamarind paste and salt. Add chopped coriander and switch off the stove and put the lid. Serve with Rice, Dosa or Idli.
[Name] Grilled Spicy Garlic Shrimp [AuthorId] 6522 [AuthorName] Sue Freeman [CookTime] PT25M [PrepTime] PT1H [TotalTime] PT1H25M [DatePublished] 2001-07-03T09:49:00Z [Description] Make and share this Grilled Spicy Garlic Shrimp recipe from Food.com. [Images] character(0) [RecipeCategory] Very Low Carbs [Keywords] ["Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "6", "2", "3", "1", "1/2", "1", "2 1/2", "2 1/2", "2"] [RecipeIngredientParts] ["kosher salt", "sugar", "water", "garlic", "salt", "cayenne pepper", "paprika", "olive oil", "lemon juice", "large shrimp"] [AggregatedRating] 5.0 [ReviewCount] 9.0 [Calories] 242.4 [FatContent] 10.9 [SaturatedFatContent] 1.4 [CholesterolContent] 286.5 [SodiumContent] 1869.3 [CarbohydrateContent] 3.5 [FiberContent] 0.3 [SugarContent] 0.2 [ProteinContent] 31.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Prepare brining solution and brine shrimp for 20-25 minutes -- remove shrimp feet and devein with shells left on (this isn't absolutely necessary but it does seem to result in moister grilled shrimp], rinse and dry. Using mortar& pestle smash garlic and salt into a smooth paste. Add cayenne and paprika and mix well. Add olive oil and lemon to form a thin paste. (NOTE: Make sure the paste isn't too loose or it will not cling to the shrimp.] Toss shrimp with paste until evenly coated. (This mixture can be covered and refrigerated for up to an hour before grilling]. Grill until shells are bright pink- 2-3 minutes per side.
[Name] Sindhi Fish [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2001-07-03T09:49:00Z [Description] Make and share this Sindhi Fish recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "5", "1", "4", "1", "1", "4", NA, "1", NA, NA, "250", "6", "1"] [RecipeIngredientParts] ["onions", "ginger", "dried garlic", "coriander leaves", "mint leaf", "chilies", "tamarind pulp", "turmeric powder", "salt", "chili powder", "yoghurt", "garam masala powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 356.6 [FatContent] 23.4 [SaturatedFatContent] 4.2 [CholesterolContent] 32.1 [SodiumContent] 72.4 [CarbohydrateContent] 21.6 [FiberContent] 2.8 [SugarContent] 11.2 [ProteinContent] 17.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cut fish in 4 equal parts. Grind onion, ginger, garlic, corriander, mint, chillies and tamarind to a paste. Mix spices and ground paste into beaten curds. Apply this mixture thickly over the fish. Melt oil in a frying pan. Place slices of fish on the frying pan and cook on medium flame till fish is cooked and is soft and golden. Serve hot.
[Name] Fiesta Tamale Pie [AuthorId] 8381 [AuthorName] Thomas Danler [CookTime] PT7H [PrepTime] PT0S [TotalTime] PT7H [DatePublished] 2001-07-03T09:49:00Z [Description] Make and share this Fiesta Tamale Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Low Cholesterol [Keywords] ["Healthy", "Weeknight"] [RecipeIngredientQuantities] ["3/4", "1", "1", "1", "1/2", "1", "1", "1/4", "2"] [RecipeIngredientParts] ["yellow cornmeal", "beef broth", "lean ground beef", "chili powder", "ground cumin", "thick & chunky salsa", "whole kernel corn", "sliced ripe olives", "low-fat cheddar cheese"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 224.6 [FatContent] 7.9 [SaturatedFatContent] 2.9 [CholesterolContent] 38.4 [SodiumContent] 727.5 [CarbohydrateContent] 23.9 [FiberContent] 3.2 [SugarContent] 3.3 [ProteinContent] 16.8 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In large bowl, mix cornmeal and broth. Let stand 5 minutes. Stir in beef, chili powder, cumin, salsa, corn and olives. Pour into a 3 1/2 quart slow cooker. Cover and cook on LOW 5-7 hours or until set. Sprinkle cheese over top. Cover and cook another 5 minutes or until cheese melts.
[Name] Low-Fat Glazed Chicken in Crock Pot [AuthorId] 8381 [AuthorName] Thomas Danler [CookTime] PT4H [PrepTime] PT10M [TotalTime] PT4H10M [DatePublished] 2001-07-03T09:49:00Z [Description] Make and share this Low-Fat Glazed Chicken in Crock Pot recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "High Protein", "High In...", "Weeknight"] [RecipeIngredientQuantities] ["6", "3", "1/2", "1", "1", "1/4", "2"] [RecipeIngredientParts] ["chicken breasts", "marjoram", "ground nutmeg", "garlic powder", "water", "cornstarch"] [AggregatedRating] 3.0 [ReviewCount] 3.0 [Calories] 316.7 [FatContent] 13.5 [SaturatedFatContent] 3.9 [CholesterolContent] 92.8 [SodiumContent] 93.1 [CarbohydrateContent] 16.1 [FiberContent] 0.3 [SugarContent] 13.3 [ProteinContent] 31.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Combine thawed orange juice concentrate (not regular orange juice] in bowl along with the marjoram, garlic powder and nutmeg. Split the chicken breasts to make 6 serving sizes. Dip each piece into the orange juice to coat completely. Place in crock pot. Pour the remaining orange juice mixture over the chicken. Cover and cook on low for 7-9 hours, or cook on high for 4 hours if you wish. Precise cooking time is not important in crock pot cooking. When chicken is done, remove to serving platter. Pour the sauce that remains in crock pot into a saucepan. Mix the cornstarch and water and stir into the juice in pan. Cook over medium heat, stirring constantly, until thick and bubbly. Serve the sauce over the chicken.
[Name] Pakodi ki karhi [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2001-07-03T09:49:00Z [Description] Make and share this Pakodi ki karhi recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] nan [RecipeIngredientQuantities] ["100", "1 1/2", "200", "1", "2", "1", "3 -4", "1", "1", "2", "1/2", "2"] [RecipeIngredientParts] ["salt", "red chili pepper", "red chilies", "curry leaves", "turmeric powder", "baking soda", "mustard seeds"] [AggregatedRating] nan [ReviewCount] nan [Calories] 783.5 [FatContent] 79.0 [SaturatedFatContent] 11.0 [CholesterolContent] 5.0 [SodiumContent] 729.6 [CarbohydrateContent] 12.4 [FiberContent] 5.4 [SugarContent] 1.3 [ProteinContent] 8.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Soak the dal for 5-6 hours. Strain it and grind in a grinder. Strain the curd through a strainer. Add 1tsp salt, ½ tsp. red chilly powder, ½ tsp. dhaniya, 2 tsp. mungdal paste and turmeric powder. Mix well and keep aside. Now take the dal and add ½ tsp salt, ½ tsp. red chilly powder, ½ tsp. dhaniya and soda. Mix well. Heat oil in a kadahi and fry pakories of small size to a golden brown color. Now heat oil in a kadahi and put the tadka of mustard seeds, hing and curry leaves. Add the mixture of curd. Cook it for 10-15 minutes. Add the pakories and cook for3-4 minutes. Finally put the tadka of red chilly powder. Serve hot it with Shahi Gatte and Missi Roti.
[Name] Carrot-Coconut barfi [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2001-07-03T10:17:00Z [Description] Make and share this Carrot-Coconut barfi recipe from Food.com. [Images] character(0) [RecipeCategory] Coconut [Keywords] ["Fruit", "Nuts", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "2", "3", "2"] [RecipeIngredientParts] ["carrots", "coconut", "sugar", "ghee"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 7211.4 [FatContent] 526.2 [SaturatedFatContent] 356.3 [CholesterolContent] 1069.5 [SodiumContent] 254.0 [CarbohydrateContent] 664.7 [FiberContent] 34.9 [SugarContent] 623.5 [ProteinContent] 15.3 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] In a pan add grated carrot and coconut. Add sugar stir it. In the mean time add ghee little by little. When the mixture leaves the sides of the pan, pour over a greased plate. Cut into pieces.
[Name] Ichitini [AuthorId] 2178 [AuthorName] troyh [CookTime] nan [PrepTime] PT1M [TotalTime] PT1M [DatePublished] 2001-07-03T10:38:00Z [Description] Make and share this Ichitini recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Very Low Carbs", "Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1", NA] [RecipeIngredientParts] ["vodka", "sake"] [AggregatedRating] nan [ReviewCount] nan [Calories] 176.7 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 1.2 [CarbohydrateContent] 1.4 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.1 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] "mix& shake."
[Name] Apple Raisin Saute [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2001-07-03T10:38:00Z [Description] Make and share this Apple Raisin Saute recipe from Food.com. [Images] character(0) [RecipeCategory] Apple [Keywords] ["Fruit", "Low Protein", "Low Cholesterol", "Healthy", "< 30 Mins"] [RecipeIngredientQuantities] ["2", "2", "3/4", "1/2", "1/3", "1", "1/2", "1/8"] [RecipeIngredientParts] ["butter", "apples", "raisins", "cinnamon", "allspice"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 233.0 [FatContent] 2.3 [SaturatedFatContent] 1.3 [CholesterolContent] 5.0 [SodiumContent] 28.6 [CarbohydrateContent] 56.9 [FiberContent] 3.9 [SugarContent] 39.5 [ProteinContent] 1.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Melt butter over medium heat in a large non-stick skiller. Add apple slices. Cook, tossing occasionally for about 10 minutes or until golden brown. Stir in the remaining ingredients. Cook and keep stirring for about 3 minutes until sauce thickens slightly. Serve warm over pancakes, waffles, French toast or hot cereal.
[Name] Crackling Zucchini ! [AuthorId] 6164 [AuthorName] Mini Ravindran [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2001-07-03T10:38:00Z [Description] Make and share this Crackling Zucchini ! recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "Asian", "Indian", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["10", "4", "1", "1 1/2", "1", NA, "3", "2"] [RecipeIngredientParts] ["zucchini", "onions", "coriander powder", "turmeric powder", "salt", "canola oil"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 157.1 [FatContent] 7.6 [SaturatedFatContent] 1.1 [CholesterolContent] 0.0 [SodiumContent] 36.2 [CarbohydrateContent] 21.5 [FiberContent] 5.2 [SugarContent] 10.0 [ProteinContent] 5.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Heat oil in a big heavy bottomed skillet. Do not smoke the same. Lower the heat and add salt, red pepper powder, coriander powder, turmeric powder and 2 pieces of Indian mango picky Take care not to burn the spices. Immediately add zucchini pieces and start sauteing over high heat. Keep tossing gently for 10 minutes. Lower the heat and cover the lid for 5 minutes. Open and saute on high heat again for 5 minutes letting the zucchini go brown on the edges. Take out the zucchini carefully in the serving dish with a spoon leaving the excess oil in the skillet. Put onions in the left oil and brown over high heat for 5-7 minutes. Spread the onions over zucchini. Relish the crackle with rice, pasta, bread, Indian bread or Arabic/Lebanese bread.
[Name] Piña Colada Cola Cake [AuthorId] 12099 [AuthorName] J. Michael Long [CookTime] PT1H [PrepTime] PT12M [TotalTime] PT1H12M [DatePublished] 2001-07-03T10:38:00Z [Description] This wonderfully moist cake is a breeze to make and makes people think you've slaved all day to create it. It's moist enough not to need frosting but it's that added flavor of pineapple that makes it a piña colada! The origin of this cake is from a Recipe generator Software Disk my mother gave me. I took the basic recipe and improved the flavor and added the frosting. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Pineapple", "Tropical Fruits", "Fruit", "Kid Friendly", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1/2", "1", "4", "1", "1", "1/4"] [RecipeIngredientParts] ["instant coconut cream pudding mix", "eggs", "crushed pineapple"] [AggregatedRating] nan [ReviewCount] nan [Calories] 462.6 [FatContent] 25.8 [SaturatedFatContent] 7.1 [CholesterolContent] 71.3 [SodiumContent] 491.8 [CarbohydrateContent] 53.6 [FiberContent] 2.4 [SugarContent] 33.8 [ProteinContent] 6.4 [RecipeServings] 12.0 [RecipeYield] 1 cake [RecipeInstructions] Preheat oven to 350°F. Grease and flour a bundt, fluted, or tube pan. In a mixer bowl, combine cake mix, pudding mix, coconut, nuts, oil, soda and eggs; mix well. Pour into prepared pan. Bake for 50-60 minutes or until a toothpick comes out clean when inserted into the center. Remove from oven; allow to cool down prior to removing from pan and frosting. In a small bowl mix coconut cream frosting with pineapple and coconut. Use this mix to frost the cooled cake.
[Name] Poinsettia [AuthorId] 11533 [AuthorName] cj672 [CookTime] nan [PrepTime] PT1M [TotalTime] PT1M [DatePublished] 2001-07-03T10:38:00Z [Description] Make and share this Poinsettia recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Breakfast", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "4", "6 -8"] [RecipeIngredientParts] ["cranberry juice", "triple sec"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 113.8 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 6.5 [CarbohydrateContent] 7.1 [FiberContent] 0.0 [SugarContent] 4.7 [ProteinContent] 0.1 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Pour cranberry juice and triple sec into a chilled 6 oz. champagne glass. Add lime juice to taste (I skip this part because it seems too tart mixed with the already tart juice and dry champagne]. Top with champagne. Add more or less juice to your liking. Make sure all ingredients are very cold! If you want to add ice use a wine glass (8 or 9 oz]. Anything larger will leave you with flat champagne by the end.
[Name] Rickey [AuthorId] 11533 [AuthorName] cj672 [CookTime] nan [PrepTime] PT1M [TotalTime] PT1M [DatePublished] 2001-07-03T10:38:00Z [Description] Make and share this Rickey recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", NA, "1/4"] [RecipeIngredientParts] "lime" [AggregatedRating] nan [ReviewCount] nan [Calories] 295.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 1.0 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Fill 6 oz highball glass to the top with ice. Add liquor. Fill with soda. Serve with lime wedge or wheel.

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