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[Name] Sour cream fruit pie [AuthorId] 10793 [AuthorName] Danielle Michalski [CookTime] PT4H45M [PrepTime] PT15M [TotalTime] PT5H [DatePublished] 2001-07-03T10:38:00Z [Description] Make and share this Sour cream fruit pie recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Fruit", "Low Protein", "Weeknight", "Oven"] [RecipeIngredientQuantities] ["1", "2", "1", "1/4", "3", "3", "1", "1"] [RecipeIngredientParts] ["9-inch graham cracker crust", "sour cream", "white sugar", "salt", "all-purpose flour", "eggs", "vanilla extract", "cherry pie filling"] [AggregatedRating] nan [ReviewCount] nan [Calories] 492.3 [FatContent] 21.4 [SaturatedFatContent] 9.7 [CholesterolContent] 104.6 [SodiumContent] 313.5 [CarbohydrateContent] 70.1 [FiberContent] 1.0 [SugarContent] 36.7 [ProteinContent] 6.0 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 350 degrees F (175 degrees C] .", "Crumble cookies into a 9x9 inch pan and set aside .", "In a medium bowl, whip cream and set aside .", "In a large bowl, mix together sour cream, sugar, salt, and flour .", "Add eggs and vanilla; stir until thoroughly combined .", "Pour mixture into graham cracker crust.", "Bake in preheated oven for 40-45 minutes , until firm .", "Spoon pie filling over top immediately .", "Allow to cool slightly, then refrigerate at least 4 hours before serving ." ]
[Name] Sweet and Sour Salad Dressing [AuthorId] 11044 [AuthorName] jean1490 [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-07-03T10:38:00Z [Description] Make and share this Sweet and Sour Salad Dressing recipe from Food.com. [Images] character(0) [RecipeCategory] Salad Dressings [Keywords] ["< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["6", "6", "4", "2", "2", "1", NA] [RecipeIngredientParts] ["brown sugar", "water", "red wine vinegar", "seasoned rice vinegar", "garlic"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 983.7 [FatContent] 41.2 [SaturatedFatContent] 5.4 [CholesterolContent] 0.0 [SodiumContent] 61.1 [CarbohydrateContent] 151.8 [FiberContent] 1.9 [SugarContent] 121.4 [ProteinContent] 5.9 [RecipeServings] nan [RecipeYield] 2/3 cup salad dressing [RecipeInstructions] Measure all ingredients into a jar with lid. Shake to mix well.
[Name] Creamy Mushroom-spinach Soup [AuthorId] 11745 [AuthorName] Meg Fisher [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2001-07-03T10:57:00Z [Description] I got this recipe from an insert in my gas bill! My 2 year old daughter LOVES it and always asks for more - the first time, she ate 5 bowls! [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Protein", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/2", "1/2", "1/2", "3/4", "4", "1", "1"] [RecipeIngredientParts] ["fresh mushrooms", "butter", "unsifted all-purpose flour", "salt", "pepper", "chicken broth", "frozen spinach"] [AggregatedRating] 4.0 [ReviewCount] 6.0 [Calories] 360.6 [FatContent] 31.5 [SaturatedFatContent] 19.2 [CholesterolContent] 95.0 [SodiumContent] 882.4 [CarbohydrateContent] 13.3 [FiberContent] 2.2 [SugarContent] 1.6 [ProteinContent] 8.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Saute mushrooms in butter until tender in large saucepan over medium flame. Add flour, salt and pepper; cook 1 minute. Gradually add broth and cream; cook, stirring occasionally, until thickened. Add spinach and heat through.
[Name] Lower Fat Creamy Mushroom-spinach Soup [AuthorId] 11745 [AuthorName] Meg Fisher [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2001-07-03T10:57:00Z [Description] Make and share this Lower Fat Creamy Mushroom-spinach Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/2", "1/2", "1/2", "3/4", "4", "1", "1"] [RecipeIngredientParts] ["fresh mushrooms", "reduced fat margarine", "unsifted all-purpose flour", "salt", "pepper", "fat free chicken broth", "low-fat milk", "frozen spinach"] [AggregatedRating] nan [ReviewCount] nan [Calories] 120.2 [FatContent] 5.1 [SaturatedFatContent] 0.9 [CholesterolContent] 2.0 [SodiumContent] 1017.9 [CarbohydrateContent] 13.9 [FiberContent] 2.2 [SugarContent] 3.4 [ProteinContent] 6.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Saute mushrooms in margarine until tender in large saucepan over medium flame. Add flour, salt and pepper; cook 1 minute. Gradually add broth and milk; cook, stirring occasionally, until thickened. Add spinach and heat through.
[Name] Dal Ke Paranthe [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2001-07-03T11:11:00Z [Description] Make and share this Dal Ke Paranthe recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] nan [RecipeIngredientQuantities] ["500", "1/2", "100", "1/2", NA, "1/2", "1/2", "2", "1/2", NA, "1/2", "150"] [RecipeIngredientParts] ["wheat flour", "ajwain", "kala jeera", "salt", "red chile", "garam masala", "ghee"] [AggregatedRating] nan [ReviewCount] nan [Calories] 3446.1 [FatContent] 168.8 [SaturatedFatContent] 95.8 [CholesterolContent] 384.0 [SodiumContent] 35.6 [CarbohydrateContent] 423.7 [FiberContent] 91.9 [SugarContent] 4.1 [ProteinContent] 95.0 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Soak mungdal for 5-6 hours. Take wheat flour. Mix salt, mungdal, red chilly, garam masala, dhaniya, ajwain, kala jeera, saunf, oil and chopped coriander. Make a dough with the help of water. The dough should be soft. Roll into 15-20 parathas and shallow fry till crisp. Serve it with Sabz-e-Sangar.
[Name] Missi Roti [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2001-07-03T11:11:00Z [Description] Make and share this Missi Roti recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["150", "1", "250", "1", "3", "1/2", "1/2", "1", "1/2"] [RecipeIngredientParts] ["wheat flour", "red chili pepper", "besan", "ghee", "jeera powder", "kala jeera", "salt", "ajwain"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 303.2 [FatContent] 9.7 [SaturatedFatContent] 4.3 [CholesterolContent] 16.4 [SodiumContent] 416.2 [CarbohydrateContent] 42.4 [FiberContent] 7.6 [SugarContent] 4.7 [ProteinContent] 12.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Mix the wheat flour and besan together. Add oil, salt, red chilly powder, dhaniya, jeera, kala jeera and ajwain. Mix well. Make a stiff dough. Roll into small and thick rotis and roast. Brush slightly with melted ghee. Serve hot with Shahi Gatte.
[Name] Rajasthani Dahi Vada [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2001-07-03T11:11:00Z [Description] Make and share this Rajasthani Dahi Vada recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] nan [RecipeIngredientQuantities] ["10", "500", "2", NA, "1/2", "1", "1", "1", "3"] [RecipeIngredientParts] ["sugar", "salt", "garam masala", "jeera powder", "red chili pepper", "tamarind chutney", "coriander leaves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 103.9 [FatContent] 3.8 [SaturatedFatContent] 2.4 [CholesterolContent] 12.5 [SodiumContent] 338.6 [CarbohydrateContent] 6.7 [FiberContent] 0.1 [SugarContent] 4.5 [ProteinContent] 10.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Soak moong-dal vada for 4-5 hours. While serving, squeeze out the water. Put it in a serving plate. Beat the curd along with sugar and pour over the vadas. Also pour the tamarind chutney and sprinkle all the masala to taste. Garnish with chopped coriander.
[Name] Sabz-E-Saangar [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2001-07-03T11:11:00Z [Description] Make and share this Sabz-E-Saangar recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["100", "1", "4", "5 -6", "1", "1/2", "1", "5 -7", "1/2", NA, "1", "1/2", "1/2", "1", "1", "1/2", "1/2"] [RecipeIngredientParts] ["red chilies", "mustard", "hing", "amchur", "jeera powder", "water", "water", "red chili pepper", "turmeric powder", "garam masala", "amchur", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 131.0 [FatContent] 11.9 [SaturatedFatContent] 1.5 [CholesterolContent] 1.7 [SodiumContent] 53.8 [CarbohydrateContent] 5.1 [FiberContent] 0.8 [SugarContent] 3.1 [ProteinContent] 2.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Soak the sangar in haldi water for whole night. Put it in a pressure cooker and wait for 1 whistle. Turn off the gas. Strain the sangar through a strainer. Keep the strained water aside. Heat mustard oil in a kadahi. Now give tadka by adding mustard (grounded], hing, jeera and sabut red chilly. When the tadka is ready add the masala paste. Add curd, sangar and soaked amchur. (soak it for a ½ hour]. Add to the kadahi. If required add the strained water. Cook it for 10-15 minutes. You can enjoy this vegetable for 8-10 days if kept in a refrigerator. Serve hot with Dal Ke Parathe.
[Name] Shahi Gatte [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT5M [PrepTime] PT0S [TotalTime] PT5M [DatePublished] 2001-07-03T11:11:00Z [Description] Make and share this Shahi Gatte recipe from Food.com. [Images] character(0) [RecipeCategory] High Protein [Keywords] ["High In...", "< 15 Mins"] [RecipeIngredientQuantities] ["200", "1", "2", "250", "1", "2", "1", "1"] [RecipeIngredientParts] ["besan", "ghee", "salt", "red chili pepper", "turmeric powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 223.1 [FatContent] 9.9 [SaturatedFatContent] 4.3 [CholesterolContent] 17.2 [SodiumContent] 578.0 [CarbohydrateContent] 20.5 [FiberContent] 3.6 [SugarContent] 3.8 [ProteinContent] 12.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Mix besan while adding ½ tsp. salt, ½ tsp red chilly powder, ½ tsp. dhaniya powder and ghee. Make a stiff dough. Make 5-6 thin and long strips of the dough. Put these strips in boiling water and cook for 5 minutes. Cut these gattas into small pieces. Strain the curd through a strainer. Add ½ tsp. salt, ½ tsp red chilly powder, ½ tsp. dhaniya powder and turmeric powder to the curd. Mix well. Add the gatta pieces. Heat oil in a kadahi. Put the tadka of jeera and add the curd mixture. Cook it for 5-7 minutes while stirring continuously till it comes to a boil. Simmer the flame and cook for another 5-7 minutes. Turn off the gas. Finally put the tadka of red chilly powder. Serve it with Missi Roti and Pakori ki Kadhi.
[Name] Escalloped Tomatoes [AuthorId] 12121 [AuthorName] Jim Cash [CookTime] PT1H15M [PrepTime] PT15M [TotalTime] PT1H30M [DatePublished] 2001-07-03T14:01:00Z [Description] Make and share this Escalloped Tomatoes recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "Summer", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "3", "2", "1", "1", "4", "1/2", "1/4", "1/8"] [RecipeIngredientParts] ["tomatoes", "dark brown sugar", "onion", "butter", "margarine", "whole cloves", "salt", "basil", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 76.8 [FatContent] 1.6 [SaturatedFatContent] 0.6 [CholesterolContent] 1.7 [SodiumContent] 274.7 [CarbohydrateContent] 14.7 [FiberContent] 2.6 [SugarContent] 6.1 [ProteinContent] 2.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In saucepan, melt butter; add tomatoes, cloves, salt, basil and pepper. Bring to boil, reduce heat and simmer for 30 minutes. Remove and discard cloves. Crumble bread, stir into tomatoes along with brown sugar and onion. Preheat oven to 350F and butter 1 1/2-quart shallow baking dish; pour in tomato mixture. Bake 45 minutes.
[Name] Strawberry Margarita Preserves [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2001-07-03T14:01:00Z [Description] Make and share this Strawberry Margarita Preserves recipe from Food.com. [Images] character(0) [RecipeCategory] Strawberry [Keywords] ["Berries", "Fruit", "< 60 Mins", "Canning"] [RecipeIngredientQuantities] ["6", "2", "1/4", "4", "1/2", "7", "2"] [RecipeIngredientParts] ["strawberries", "tart apples", "lemon juice", "white sugar", "triple sec"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 586.0 [FatContent] 0.5 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 3.3 [CarbohydrateContent] 150.8 [FiberContent] 3.9 [SugarContent] 144.7 [ProteinContent] 1.1 [RecipeServings] nan [RecipeYield] 6 half pints [RecipeInstructions] Combine berries, apples and lemon juice in a large stainless or enamel saucepan. Bring to a full rolling boil. Add sugar, stirring constantly until sugar is dissolved. Boil gently, uncovered, stirring frequently until mixture reaches gel stage-around 40 min. Remove from heat and stir in the booze-return to heat and boil for 5 min. Ladle into clean, hot sterilized jars leaving 1/4 inch head space. Process for 5 min at altitudes up to 1000 feet.
[Name] Sweet Gherkins [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT5H10M [PrepTime] PT5H [TotalTime] PT10H10M [DatePublished] 2001-07-03T14:01:00Z [Description] Make and share this Sweet Gherkins recipe from Food.com. [Images] character(0) [RecipeCategory] Weeknight [Keywords] "Canning" [RecipeIngredientQuantities] ["6 1/4", "6", "1", "2", "2", "8", "1/2", "2"] [RecipeIngredientParts] ["cucumbers", "cider vinegar", "turmeric", "celery seeds", "cinnamon sticks", "fennel seed", "honey"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 281.5 [FatContent] 0.5 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 16.4 [CarbohydrateContent] 67.9 [FiberContent] 1.7 [SugarContent] 61.0 [ProteinContent] 2.1 [RecipeServings] nan [RecipeYield] 10-11 Pints [RecipeInstructions] ["Wash cucumbers, place in a large container and cover with ice water and ice cubes-chill in refrigerator for 5 hours, drain.", "Place cucumbers in a large stainless steel pot-or enamel- and add vinegar, turmeric, and a spice bag containing the celery seeds, pickling spice, cinnamon and fennel seeds.", "Bring to a boil, add honey and return to a boil.", "Pack cucumbers into hot, scalded jars.", "Cover with boiling liquid leaving 1/4 inch headspace.", "Seal and process 10 minutes at altitudes up to 1000 feet." ]
[Name] Strawberry Banana Jam [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2001-07-03T14:05:00Z [Description] This is a tasty jam that you can sub blueberries for the strawberries OR decrease bananas to 1 cup and add 1 can well drained crushed pineapple. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/99/30/iCO1OYk6TMKZvVOPjuqy_IMG_8369.JPG", "https://img.sndimg.com/food/image/upload/v1/img/feed/9930/fBliiOfRMaKeK5fzlxuG_IMG_8369.JPG"] [RecipeCategory] Strawberry [Keywords] ["Berries", "Fruit", "Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins", "Canning", "Easy"] [RecipeIngredientQuantities] ["7", "2", "1", "3", "1/4"] [RecipeIngredientParts] ["strawberries", "bananas", "orange", "white sugar", "lemon juice"] [AggregatedRating] 5.0 [ReviewCount] 9.0 [Calories] 597.7 [FatContent] 0.8 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 2.7 [CarbohydrateContent] 153.3 [FiberContent] 6.3 [SugarContent] 139.4 [ProteinContent] 2.3 [RecipeServings] nan [RecipeYield] 5 half pints [RecipeInstructions] In a large stainless or enamel pot add the strawberries, bananas and the orange. Bring to a boil, stirring constantly, and boil for 10 min. Slowly add the sugar and lemon juice-you dont want to loose the\"boil\" and stir constantly until mixture reaches the gel stage. Remove from heat and skim off any foam. Ladle into hot sterilized jars to 1/4 inch head space. Process in a water bath for 5 minutes at altitudes up to 1000 feet.
[Name] Ginger Pear Preserves [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2001-07-04T09:30:00Z [Description] Make and share this Ginger Pear Preserves recipe from Food.com. [Images] character(0) [RecipeCategory] Pears [Keywords] ["Fruit", "Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins", "Canning", "Easy"] [RecipeIngredientQuantities] ["5 1/2", "2", "2 1/3", "1 1/2"] [RecipeIngredientParts] ["pears", "limes", "white sugar", "gingerroot"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 339.2 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 1.7 [CarbohydrateContent] 88.8 [FiberContent] 4.6 [SugarContent] 79.6 [ProteinContent] 0.6 [RecipeServings] nan [RecipeYield] 7 quarter pints [RecipeInstructions] ["After you have peeled and chopped the pears you want 5 1/2 cups.", "Using a zester remove green rind from limes; you want 1 T.", "Squeeze the limes to get 1/3 cup.", "Place pears, rind and juice in a large stainless steel or enamel saucepan.", "Stir in ginger root and sugar.", "Bring fruit to a full boil stirring constantly.", "Do this until it reaches the gel stage, around 15 minutes.", "If desired mash the fruit.", "Ladle into sterile hot jars leaving 1/4 inch head space.", "Seal and process 5 minutes at altitudes up to 1000 feet." ]
[Name] Oil & Vinaigrette [AuthorId] 9133 [AuthorName] Cyberspace Monkey [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2001-07-04T09:30:00Z [Description] Make and share this Oil & Vinaigrette recipe from Food.com. [Images] character(0) [RecipeCategory] Salad Dressings [Keywords] ["Canadian", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] [NA, "1", "1", "2", "2", "1", "1/2", "1/2"] [RecipeIngredientParts] ["garlic", "fresh basil", "fruit vinegar", "Dijon mustard", "sugar", "lemon, zest of"] [AggregatedRating] nan [ReviewCount] nan [Calories] 128.5 [FatContent] 13.7 [SaturatedFatContent] 1.8 [CholesterolContent] 0.0 [SodiumContent] 28.7 [CarbohydrateContent] 1.7 [FiberContent] 0.1 [SugarContent] 1.1 [ProteinContent] 0.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Combine vinaigrette, garliic and basil in blender. Add remaining ingredients. Process until smooth. Serve over salad or use as a marinade for blanched vegetables, i. e. broccoli, asparagus, green beans, or can be used in stir fry chicken with julienned vegetables.
[Name] Oakhill Potatoes [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2001-07-04T09:30:00Z [Description] Make and share this Oakhill Potatoes recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Potato", "Vegetable", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["6", "4", "3", "1/2", "1", "1", "2", "3", "1", NA] [RecipeIngredientParts] ["potatoes", "bacon", "butter", "salt", "milk", "onion", "eggs", "flour", "cheese"] [AggregatedRating] 3.5 [ReviewCount] 3.0 [Calories] 628.4 [FatContent] 30.8 [SaturatedFatContent] 15.5 [CholesterolContent] 170.7 [SodiumContent] 898.7 [CarbohydrateContent] 68.6 [FiberContent] 7.6 [SugarContent] 3.9 [ProteinContent] 20.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Melt butter in saucepan, remove from heat and add flour and salt and then milk, stirring all the time. Then add grated cheese. Cut cooked potatoes and put into an ovenproof dish. Sprinkle over bacon, onion and roughly chopped eggs. Pour cheese sauce over all and sprinkle with breadcrumbs. Put into 350F degrees oven and cook for 30 minutes. Garnish with parsley.
[Name] Spirited Fruit [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT40M [PrepTime] PT10M [TotalTime] PT50M [DatePublished] 2001-07-04T09:30:00Z [Description] Make and share this Spirited Fruit recipe from Food.com. [Images] character(0) [RecipeCategory] Pears [Keywords] ["Fruit", "Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins", "Canning"] [RecipeIngredientQuantities] ["2", "1", "8 1/2", "7", "10 1/2"] [RecipeIngredientParts] ["water", "sugar", "pears", "rum", "brandy", "cognac", "creme de menthe"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 263.0 [FatContent] 0.3 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 5.0 [CarbohydrateContent] 62.9 [FiberContent] 6.1 [SugarContent] 51.7 [ProteinContent] 0.8 [RecipeServings] nan [RecipeYield] 7 half pints [RecipeInstructions] Combine sugar and water in a large stainless or enamel pot. Bring to a boil. Add fruit and return to a boil, boil for 5 minutes. Pack hot fruit in hot jars. Add 1 tablespoon of the rum or brandy and 1 1/2 tsp of kahlua, cognac or creme de menthe to each jar. Add the hot syrup leaving 1/4 inch head space. Seal and process 20 minutes at altitudes up to 1000 feet.
[Name] Easy Hamburger Casserole [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2001-07-04T09:30:00Z [Description] Make and share this Easy Hamburger Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Kid Friendly", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["500", "1", "1", "1/2 - 1", "1", "1", "1", "1/4 - 1/2", NA] [RecipeIngredientParts] ["lean ground beef", "onion", "spaghetti", "cheese", "dry mustard", "curry powder", "brown sugar", "water"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 739.1 [FatContent] 18.0 [SaturatedFatContent] 7.6 [CholesterolContent] 90.3 [SodiumContent] 229.0 [CarbohydrateContent] 96.9 [FiberContent] 4.5 [SugarContent] 7.8 [ProteinContent] 43.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Brown the beef and onion. Drain off fat and add spaghetti. Stir to mix. Add mustard, curry, brown sugar water and salt and pepper. Put mixture into casserole dish and top with grated cheese. Bake at 350F degrees for about 30 minutes.
[Name] Ginger Crunch [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2001-07-04T09:30:00Z [Description] Make and share this Ginger Crunch recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] ["Oven", "Easy"] [RecipeIngredientQuantities] ["4", "4", "7", "1", "1", "2", "4", "2", "1"] [RecipeIngredientParts] ["butter", "sugar", "flour", "ground ginger", "baking powder", "butter", "icing sugar", "golden syrup", "ground ginger"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 217.3 [FatContent] 9.8 [SaturatedFatContent] 6.1 [CholesterolContent] 25.4 [SodiumContent] 116.1 [CarbohydrateContent] 31.3 [FiberContent] 0.5 [SugarContent] 17.6 [ProteinContent] 1.8 [RecipeServings] nan [RecipeYield] 12 pieces [RecipeInstructions] Cream butter and sugar. Add sifted dry ingredients. Mix well and press into a greased shallow tin ( 28cm x 18cm slice pan]. Bake 20-25 minutes at 375F degrees. ---------Topping--------. Put all ingredients into a saucepan. Heat until melted. Then pour over cake when hot. Cut into squares before it gets cold. May double topping if desired.
[Name] Fat Free Creamy Ranch Dressing [AuthorId] 10597 [AuthorName] Teresa Johnson [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-07-04T09:30:00Z [Description] Make and share this Fat Free Creamy Ranch Dressing recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/99/37/picXdXBp2.jpg" [RecipeCategory] Salad Dressings [Keywords] ["< 15 Mins", "No Cook", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["3/4", "1/4", "1", "2", "1/4", "1/4", "1"] [RecipeIngredientParts] ["plain nonfat yogurt", "low-fat mayonnaise", "cider vinegar", "Dijon mustard", "black pepper", "dried thyme leaves", "green onion"] [AggregatedRating] 4.0 [ReviewCount] 5.0 [Calories] 119.2 [FatContent] 0.8 [SaturatedFatContent] 0.2 [CholesterolContent] 3.7 [SodiumContent] 258.3 [CarbohydrateContent] 16.3 [FiberContent] 0.9 [SugarContent] 14.6 [ProteinContent] 11.3 [RecipeServings] nan [RecipeYield] 1 cup [RecipeInstructions] Into small bowl, measure all ingredients. Mix with wire whisk or fork until blended. Cover and refrigerate. Stir before using.
[Name] Pear Port Compote [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT45M [PrepTime] PT20M [TotalTime] PT1H5M [DatePublished] 2001-07-04T09:30:00Z [Description] Make and share this Pear Port Compote recipe from Food.com. [Images] character(0) [RecipeCategory] Pears [Keywords] ["Fruit", "Weeknight", "Canning", "< 4 Hours"] [RecipeIngredientQuantities] ["10", "1", "1", "1/2", "1", "1", "1/2", "3", "2", "1", "1/4", "1", "1/4"] [RecipeIngredientParts] ["pears", "dark raisin", "golden raisin", "lemon, juice and zest of", "orange, juice and zest of", "golden brown sugar", "cinnamon", "nutmeg", "ginger", "pickling salt", "port wine"] [AggregatedRating] nan [ReviewCount] nan [Calories] 627.5 [FatContent] 12.2 [SaturatedFatContent] 1.2 [CholesterolContent] 0.0 [SodiumContent] 135.8 [CarbohydrateContent] 132.7 [FiberContent] 18.4 [SugarContent] 90.1 [ProteinContent] 8.8 [RecipeServings] nan [RecipeYield] 5 pints [RecipeInstructions] ["Combine the raisins, apricots, juices and rinds of lemon and orange, brown sugar, cinnamon, nutmeg, ginger and salt in a large stainless steel or enamel saucepan.", "Mix well, add pears and bring to a boil.", "Boil gently, covered for 30 min-stir occasionally.", "Uncover mixture and boil until thick, around 15 min-stirring frequently.", "Stir in almonds and port wine, and stir/boil another 5 min.", "Ladle into clean hot jars leaving 1/2 inch head space.", "Seal and process 20 minutes in a boiling water bath at altitudes up to 1000 feet." ]
[Name] Ming Sing [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2001-07-04T09:30:00Z [Description] Make and share this Ming Sing recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Vegetable", "Meat", "Low Cholesterol", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["500", "2 1/2 - 3", "2", "2", "1", "1", "1/4 - 1/2", "3", "2", "1", "2", "2"] [RecipeIngredientParts] ["ground beef", "water", "ketchup", "soya sauce", "apple", "cabbage", "carrots", "Worcestershire sauce", "onion", "curry powder", "raw rice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 370.6 [FatContent] 19.2 [SaturatedFatContent] 7.4 [CholesterolContent] 85.0 [SodiumContent] 800.6 [CarbohydrateContent] 23.7 [FiberContent] 4.8 [SugarContent] 12.6 [ProteinContent] 26.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Brown mince. Add all other ingredients. Bring to boil then simmer for 20 minutes. Serve with rice.
[Name] Pear Pickles [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT19H [PrepTime] PT20M [TotalTime] PT19H20M [DatePublished] 2001-07-04T09:30:00Z [Description] Make and share this Pear Pickles recipe from Food.com. [Images] character(0) [RecipeCategory] Pears [Keywords] ["Fruit", "Weeknight", "Canning"] [RecipeIngredientQuantities] ["6", "4", "2", "1", "1", "1", "3", "1 1/2", "1/2"] [RecipeIngredientParts] ["pears", "water", "clove", "gingerroot", "white sugar", "white vinegar", "lemon slice"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 1332.5 [FatContent] 1.3 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 28.6 [CarbohydrateContent] 343.3 [FiberContent] 28.8 [SugarContent] 289.4 [ProteinContent] 3.7 [RecipeServings] nan [RecipeYield] 3 pints [RecipeInstructions] As you prepare the pears add them to the fruit fresh bath. Tie pickling spice, cloves and ginger root in a spice bag. Prepare liquid by combining the spice bags, sugar, water, vinegar and lemon slices in a large stainless steel or enamel saucepan. Bring to a boil, cover and boil gently for 5 min. Transfer pears to pickling liquid to create a single layer. Cook 7 minutes. Remove and place in a large bowl. Repeat until all pears are cooked. When all the pears are cooked pour the pickling liquid over them. Cover and let stand 12-18 hours-in a cool place. Pack pears in clean hot jars-remove spice bags and bring liquid to a boil. Pour over pears leaving 1/2 inch head space. Seal and process 15 minutes at altitudes up to 1000 feet.
[Name] Winter melon soup [AuthorId] 11927 [AuthorName] otto4608 [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2001-07-04T09:30:00Z [Description] Very popular soup in HongKong. Everybody loves this soup in the summer. Many variations are available. [Images] character(0) [RecipeCategory] Melons [Keywords] ["Fruit", "Chinese", "Asian", "Summer", "Winter", "Christmas", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "3", "4", "2 -3", "1/4", NA, NA] [RecipeIngredientParts] ["winter melon", "chicken broth", "ginger", "ham", "spring onion"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 41.7 [FatContent] 1.5 [SaturatedFatContent] 0.5 [CholesterolContent] 4.5 [SodiumContent] 705.0 [CarbohydrateContent] 0.7 [FiberContent] 0.0 [SugarContent] 0.5 [ProteinContent] 5.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] clean winter melon. add all ingredients to pot and simmer for about 20 min, until melon is tender. season to taste. garnish and serve hot.
[Name] Ham-Filled Cucumber Cups [AuthorId] 9133 [AuthorName] Cyberspace Monkey [CookTime] nan [PrepTime] PT30M [TotalTime] PT30M [DatePublished] 2001-07-04T09:30:00Z [Description] Make and share this Ham-Filled Cucumber Cups recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Canadian", "< 30 Mins", "For Large Groups", "No Cook", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["1/2", "3", "2", "1 1/2", "1/2", "1", NA] [RecipeIngredientParts] ["ham", "light mayonnaise", "walnuts", "Dijon mustard", "curry powder", "English cucumber", "yellow sweet pepper"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 26.7 [FatContent] 1.9 [SaturatedFatContent] 0.3 [CholesterolContent] 3.5 [SodiumContent] 100.8 [CarbohydrateContent] 1.2 [FiberContent] 0.2 [SugarContent] 0.5 [ProteinContent] 1.4 [RecipeServings] nan [RecipeYield] 18 appetizers [RecipeInstructions] In food processor, finely mince ham and mayonnaise (or if by hand finely chop ham and mix in mayonnaise] Remove and stir in walnuts, mustard and curry powder. Score cucumber with tines of fork. Cut cucumber into 1/2-3/4 inch slices. Use melon baller, scoop out core of cucumber leaving bottom intact. Fill each cup with approx. 2 tsp. filling. Use yellow pepper strips as garnish on top of filling.
[Name] Hot Bean Compote [AuthorId] 11044 [AuthorName] jean1490 [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2001-07-04T10:25:00Z [Description] If you like bean salad, you should like this dish. It is from a Pillsbury cookbook I got when I was first married. My family does not care for kidney beans, so I use 2 cans of green beans with the wax beans. [Images] character(0) [RecipeCategory] Beans [Keywords] ["Vegetable", "Potluck", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["3 -4", "1/2", "1", "1/2", "1/4", "2/3", "1", "1", "1", "1"] [RecipeIngredientParts] ["bacon", "sugar", "cornstarch", "salt", "pepper", "vinegar", "onion", "green beans", "red kidney beans"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 176.3 [FatContent] 1.8 [SaturatedFatContent] 0.5 [CholesterolContent] 2.0 [SodiumContent] 33.7 [CarbohydrateContent] 34.5 [FiberContent] 7.5 [SugarContent] 15.1 [ProteinContent] 7.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Fry bacon until crisp; remove bacon and drain on paper towel. To drippings, add sugar and cornstarch. Blend well. Stir in salt, pepper and vinegar. Heat until mixture boils and thickens. Stir in onion and drained beans. Cover and simmer over low heat 20-25 minutes,stirring occasionally. Serve with bacon crumbled over top.
[Name] Deviled Clam Mushrooms [AuthorId] 7540 [AuthorName] SYLVIA TORRES [CookTime] PT8M [PrepTime] PT20M [TotalTime] PT28M [DatePublished] 2001-07-04T10:25:00Z [Description] Make and share this Deviled Clam Mushrooms recipe from Food.com. [Images] character(0) [RecipeCategory] Low Cholesterol [Keywords] ["< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["12", NA, "1", "2", "1", "1", "1", "1", "2"] [RecipeIngredientParts] ["mushrooms", "margarine", "butter", "garlic", "margarine", "butter", "flour", "clams", "parsley", "Worcestershire sauce"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 74.2 [FatContent] 2.6 [SaturatedFatContent] 0.5 [CholesterolContent] 4.6 [SodiumContent] 190.0 [CarbohydrateContent] 8.6 [FiberContent] 0.7 [SugarContent] 1.1 [ProteinContent] 4.2 [RecipeServings] nan [RecipeYield] 12 appetizers [RecipeInstructions] preheat oven to 400 degrees Remove and finely chop mushroom stems, set aside. Brush caps with melted margarine. In med. skillet, cook Garlic in 2 tbsp. butter until tender. Stir in flour. Add chopped mushroom stems and remaining ingredients except mushroom caps, mix well. Put mixture into mushroom caps. Place in shallow baking pan. Bake about 8 minutes or until hot.
[Name] Veggie Potato Salad [AuthorId] 12118 [AuthorName] Tara1183 [CookTime] PT15M [PrepTime] PT35M [TotalTime] PT50M [DatePublished] 2001-07-04T10:25:00Z [Description] My friend and I mixed each of our recipes to make this salad. It is a great change from your traditional everyday potato salad. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["6", "3", "1", "2", "1", "1", "1", "1/4", "1", "3/4", "1/4", "2", "1", "1/2", "1"] [RecipeIngredientParts] ["potatoes", "hard-boiled eggs", "carrot", "radishes", "onion", "green pepper", "celery", "fresh chives", "ham", "mayonnaise", "black pepper", "salt", "paprika", "dry mustard"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 422.4 [FatContent] 12.2 [SaturatedFatContent] 2.1 [CholesterolContent] 93.2 [SodiumContent] 456.4 [CarbohydrateContent] 69.1 [FiberContent] 9.4 [SugarContent] 5.0 [ProteinContent] 11.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Mix together potatoes, eggs, carrot, radish, onion, green pepper, celery, chives and tuna in a large bowl. In a measuring cup add mayonnaise, vegetable oil, pepper, salt, paprika and dry mustard, mix well and pour over potatoes, stir well and chill. Add a little more mayo if needed (depends on actual size of veggies].
[Name] Onion Tomato Blush [AuthorId] 6164 [AuthorName] Mini Ravindran [CookTime] PT12M [PrepTime] PT5M [TotalTime] PT17M [DatePublished] 2001-07-04T10:25:00Z [Description] Make and share this Onion Tomato Blush recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Asian", "Indian", "Low Protein", "Low Cholesterol", "Healthy", "Kid Friendly", "Spicy", "< 30 Mins", "Stove Top"] [RecipeIngredientQuantities] ["10", "5", NA, "1", "1", "1", "1", "1", "3 1/2"] [RecipeIngredientParts] ["onions", "tomatoes", "salt", "red chili powder", "cumin powder", "coriander powder", "black pepper", "sugar"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 174.2 [FatContent] 8.7 [SaturatedFatContent] 1.1 [CholesterolContent] 0.0 [SodiumContent] 15.9 [CarbohydrateContent] 23.9 [FiberContent] 4.1 [SugarContent] 11.3 [ProteinContent] 2.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Peel the onions and give 2 slits diagonally without letting the layers come off. Use of mustard oil is preferred but feel free to use your regular cooking oil if you want. Take a heavy bottomed skillet or broad pan with flat bottom. Let oil smoke properly if you are using mustard oil. Once oil is smoked, lower the heat, wait for the oil to cool down for a minute or so (you can also turn the heat off for a minute]. Add all the spices and the salt. Take care as not to burn the spices. Immediately add onions and tomatoes. Keep sauteeing and tossing them on high flame/heat for 10-12 minutes. Let them go brown on the edges. Do not cover the lid. The blush is ready to be served alongside any favourite main course dish of yours.
[Name] Pickled Banana Peppers [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT24H15M [PrepTime] PT10M [TotalTime] PT24H25M [DatePublished] 2001-07-04T10:25:00Z [Description] Make and share this Pickled Banana Peppers recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "Healthy", "Weeknight", "Canning"] [RecipeIngredientQuantities] ["4", "1 1/2", NA, "4", "2", "2", "10"] [RecipeIngredientParts] ["banana peppers", "pickling salt", "water", "sugar", "garlic", "white vinegar"] [AggregatedRating] 3.0 [ReviewCount] 5.0 [Calories] 139.5 [FatContent] 1.1 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 21271.2 [CarbohydrateContent] 18.5 [FiberContent] 8.5 [SugarContent] 8.2 [ProteinContent] 4.2 [RecipeServings] nan [RecipeYield] 8 pints [RecipeInstructions] Wash peppers-cut two slits into each pepper and place in a large glass container. Dissolve salt in 16 cups water and pour over peppers and then let stand 12-18 hours in a cool place. Drain peppers, rinse and drain again. In a large stainless or enamel pot combine 2 cups water with the vinegar, sugar, horseradish and garlic. Bring to a boil. Reduce heat and boil gently, uncovered for 15 minutes. At this point every window in your house should be open. Remove garlic cloves. Pack peppers snugly into a hot jar to within 3/4 inch of top rim. Add boiling vinegar mixture to cover peppers leaving 1/2 inch head space. Seal and process 15 min in a boiling water bath. Cool for 24 hours and check seals.
[Name] Lemon Cream Cake [AuthorId] 11044 [AuthorName] jean1490 [CookTime] PT1H20M [PrepTime] PT15M [TotalTime] PT1H35M [DatePublished] 2001-07-04T10:25:00Z [Description] A lemon cake made moist and rich with cream cheese and a lemon joice glaze. It's from an old Pillsbury cookbook. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/99/48/piczzQxRL.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/99/48/picFaVE0M.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/99/48/picA5zO6o.jpg"] [RecipeCategory] Dessert [Keywords] ["Lunch/Snacks", "Kid Friendly", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1/2", "1 1/4", "3", "2", "2 1/4", "3", "1", "1", "1/4", "1/3"] [RecipeIngredientParts] ["cream cheese", "shortening", "sugar", "eggs", "lemons, rind of", "all-purpose flour", "baking powder", "salt", "milk", "lemon juice", "sugar"] [AggregatedRating] 5.0 [ReviewCount] 11.0 [Calories] 360.7 [FatContent] 17.2 [SaturatedFatContent] 6.7 [CholesterolContent] 70.2 [SodiumContent] 373.9 [CarbohydrateContent] 46.9 [FiberContent] 0.8 [SugarContent] 27.2 [ProteinContent] 5.8 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 degrees. In large mixing bowl, blend cream cheese and shortening until creamy. Beat in 1 1/4 cup sugar until light and fluffy. Add eggs, one at a time, beating well after each. Add lemon peel, flour, baking powder, salt and milk. Blend at low speed just until thoroughly blended, scraping bowl occasionally. Pour batter into generously greased 10-inch Bundt or tube pan. Bake 45-50 minutes . Combine lemon joice and 1/3 cup sugar. Pour over hot cake, allowing it to run down edges between cake and pan. Cool 30 minutes, then remove cake from pan. If desired, sprinkle with powdered sugar.
[Name] Yummy Cheese Ball [AuthorId] 11297 [AuthorName] Jen T [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2001-07-04T10:25:00Z [Description] I like the sweet flavour of the preserved fruits in this cheese ball. Good at parties when you need a variety of spreads. [Images] character(0) [RecipeCategory] Spreads [Keywords] ["Pineapple", "Cheese", "Tropical Fruits", "Fruit", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["125", "300", "1", "2 -3", "2", "2", "2", "1", NA] [RecipeIngredientParts] ["cream cheese", "onion", "pineapple", "ginger", "curry powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1751.3 [FatContent] 144.2 [SaturatedFatContent] 91.1 [CholesterolContent] 452.5 [SodiumContent] 3906.4 [CarbohydrateContent] 30.9 [FiberContent] 4.8 [SugarContent] 11.6 [ProteinContent] 86.9 [RecipeServings] nan [RecipeYield] 1 ball [RecipeInstructions] Mix the two cheeses together in a bowl. Add all other ingredients. Mix well and place in fridge to chill for 1hr. Shape into a ball and roll in chopped nuts. Keep chilled til ready to serve on crackers.
[Name] Raisin Bread [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2001-07-04T10:25:00Z [Description] This recipe came out of my Grandmothers 1941 cookbook "The New American Cook Book." Really good reading if you want to know how to be the perfect 1941 housewife! Gag! I've added the cinnamon to this recipe. Diana [Images] character(0) [RecipeCategory] Breads [Keywords] ["Low Cholesterol", "Healthy", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "3", "4", "1", "1", "1 1/2 - 2", "4 1/2", "1"] [RecipeIngredientParts] ["milk", "shortening", "sugar", "salt", "cinnamon", "flour", "raisins"] [AggregatedRating] 2.5 [ReviewCount] 2.0 [Calories] 355.6 [FatContent] 3.5 [SaturatedFatContent] 1.2 [CholesterolContent] 4.3 [SodiumContent] 309.6 [CarbohydrateContent] 72.2 [FiberContent] 3.0 [SugarContent] 13.0 [ProteinContent] 9.2 [RecipeServings] nan [RecipeYield] 1 loaf [RecipeInstructions] Heat milk. Add shortening, sugar and salt. Dissolve yeast in 2 tbsp warm water. Add to mixture. Add 2 cups flour and beat until smooth, beat in cinnamon. Cover and let rise in a warm place 1 hour. Add raisins and enough flour to make a firm dough. Knead until smooth and elastic to touch. Cover and set in a warmplace to rise until double in bulk. Knead again. Form into loaf and put in greased baking pan. Cover and set in warm place to rise until double in bulk. Bake in a 350 oven for 50-60 min. Optional-rather than mix in the cinnamon you can take the raisins, 1/4 cup each brown sugar and butter and the cinnamon and make a paste. After the first rising and kneading pat out your dough and spread this mixture on it. Roll jelly roll fashion and continue on with the recipe. This can be iced with powdered sugar mixed with the smalest amount of milk.
[Name] Salmon Patties [AuthorId] 12145 [AuthorName] Judie [CookTime] PT8M [PrepTime] PT5M [TotalTime] PT13M [DatePublished] 2001-07-04T10:25:00Z [Description] Make and share this Salmon Patties 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/99/51/pic4EcIrV.jpg" [RecipeCategory] Very Low Carbs [Keywords] ["High Protein", "High In...", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/4"] [RecipeIngredientParts] ["red salmon", "egg"] [AggregatedRating] 4.5 [ReviewCount] 6.0 [Calories] 243.9 [FatContent] 10.2 [SaturatedFatContent] 1.7 [CholesterolContent] 142.3 [SodiumContent] 206.5 [CarbohydrateContent] 1.0 [FiberContent] 0.0 [SugarContent] 0.1 [ProteinContent] 34.5 [RecipeServings] 3.0 [RecipeYield] 6 patties [RecipeInstructions] Mix together. Form into patties (about 6], Spray Foreman grill or skillet. Takes about 6-7 minutes in Foreman Grill. In skillet cook till brown on one side, turn and do same on other side. Serve with baby potatoes, creamed peas and a salad.
[Name] 4th of July Pie [AuthorId] 12015 [AuthorName] Sav5457 [CookTime] PT2H [PrepTime] PT30M [TotalTime] PT2H30M [DatePublished] 2001-07-04T10:25:00Z [Description] Make and share this 4th of July Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Low Protein", "Summer", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["6", "1/4", "1", "1 1/2", "1 1/2", "12", "1 1/2", "1", "1", "1"] [RecipeIngredientParts] ["salt", "cream of tartar", "sugar", "cream cheese", "sugar", "cherry pie filling", "blueberries", "raspberries", "strawberry"] [AggregatedRating] nan [ReviewCount] nan [Calories] 408.7 [FatContent] 18.1 [SaturatedFatContent] 11.2 [CholesterolContent] 61.7 [SodiumContent] 154.6 [CarbohydrateContent] 59.6 [FiberContent] 1.3 [SugarContent] 44.8 [ProteinContent] 4.3 [RecipeServings] nan [RecipeYield] 14-16 pieces [RecipeInstructions] ["--------Crust-----------.", "Beat egg whites and salt until foamy. Add cream of tartar beat until fluffy. Add sugar beat until shiny.", "Spread mixture on bottom and sides of 9x13 in pan. Bake in 275°F oven for one hour; leave in oven overnight.", "DO NOT OPEN OVEN DOOR!", "-----------Filling-------------.", "Whip the whipping cream, cream cheese and sugar together on high speed.", "Spread on bottom of meringue crust; chill for at least 2 hours.", "----------Topping--------------.", "Stir raspberries and blueberries into cherry pie filling; spread over cheese mixture." ]
[Name] Bergy Dim Sum #3, Baked Wonton Crab Bits [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT20M [PrepTime] PT30M [TotalTime] PT50M [DatePublished] 2001-07-04T10:25:00Z [Description] These are tasty tid bits to serve with cocktails or just as an appetizer. I usually make them every Christmas and freeze them to have on hand for company. This is not my original recipe and I can't remember where I got it but I'm glad I did find it!I like to use Spring Roll wrap instead of Won ton wrap it has a lighter texture. Serve with a nice peppy sauce like Sweet Thai chili sauce [Images] character(0) [RecipeCategory] Crab [Keywords] ["Christmas", "< 60 Mins", "Oven", "Freezer"] [RecipeIngredientQuantities] ["1", "1 1/2", "2", "3", "1/2", "1/4", "1/4", "1/4", "2", "2", "1", "1", "2"] [RecipeIngredientParts] ["cream cheese", "garlic", "shallots", "hot green chili peppers", "red chili peppers", "turmeric", "ground cumin", "ground coriander", "salt", "limes", "fresh lime juice", "fresh ginger", "wonton wrappers"] [AggregatedRating] 3.0 [ReviewCount] 3.0 [Calories] 46.2 [FatContent] 1.7 [SaturatedFatContent] 0.9 [CholesterolContent] 9.7 [SodiumContent] 88.0 [CarbohydrateContent] 5.4 [FiberContent] 0.3 [SugarContent] 0.3 [ProteinContent] 2.5 [RecipeServings] nan [RecipeYield] 60 Appetizers [RecipeInstructions] Combine all the ingredients (except Wonton Wraps]. Place a small amount of filling in the centre of each wrap (about a tsp]. Fold one corner of each square across to the opposite corner, making a triangle. Use a little water on the end of your finger to seal. Bring the two side points of the triangle up together to meet in front leaving the third tip in place. Place on ungreased cookie sheet. Bake in 425 degree oven (220C degrees] for about 20 min or until they are puffed and golden. The Crab bits may now be frozen and stored until you want to use them and then just heat them in a 350 degree oven for about 10 min and serve. You may also freeze them before you bake them (this is what I like to do] thaw unbaked wontons before baking. Bake in 400 degree oven for about 20 min utes.
[Name] Good Eats Roast Turkey [AuthorId] 2312 [AuthorName] Gay Gilmore [CookTime] PT9H20M [PrepTime] PT6H [TotalTime] PT15H20M [DatePublished] 2001-07-04T11:00:00Z [Description] from Alton Brown's show. Brining the bird is the key to moist meat. Made this again this year, only brined in just water instead of stock to save some dough. Again, the bird turned out perfect. Growing up, I hated white meat because it was always dry and grinding on your teeth ;-), now I love white meat. Cook time includes the brining time. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/99/54/piczcIkmY.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/99/54/3N3iZkx9T56YVtSn70OB_Smokin%27%20Egg.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/99/54/wdW8qjUQvW0KPvVAgMHW_Smoked%20Turkey.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/99/54/picDRE2nH.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/99/54/pichVMu5h.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/99/54/picrHZuBt.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/99/54/picyrPJzs.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/99/54/pictBoObu.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/99/54/pickCFIQj.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/99/54/picbSeE8y.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/99/54/picGnDTss.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/99/54/picw183Td.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/99/54/9954.jpg"] [RecipeCategory] Whole Turkey [Keywords] ["Poultry", "Meat", "Kid Friendly", "Winter", "Christmas", "Thanksgiving", "Weeknight", "Roast", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1", "1", "1/2", "1/2", "1", "1", "1/2", "1", "1", "4", "6", NA] [RecipeIngredientParts] ["turkey", "kosher salt", "light brown sugar", "black peppercorns", "allspice berry", "candied ginger", "red apple", "onion", "cinnamon stick", "water", "rosemary", "sage", "canola oil"] [AggregatedRating] 5.0 [ReviewCount] 158.0 [Calories] 733.7 [FatContent] 36.4 [SaturatedFatContent] 10.3 [CholesterolContent] 308.7 [SodiumContent] 295.8 [CarbohydrateContent] 1.9 [FiberContent] 0.3 [SugarContent] 1.3 [ProteinContent] 92.8 [RecipeServings] 16.0 [RecipeYield] nan [RecipeInstructions] Combine all brine ingredients, except ice water, in a stock pot and bring to a boil. Stir to dissolve solids, then remove from heat, cool to room temperature refrigerate until thoroughly chilled. Early on the day of cooking, (or late the night before] combine the brine and ice water in a clean 5 gallon bucket. Place thawed turkey breast side down in brine, cover, and refrigerate or set in cool area (like a basement] for 6 hours. Turn turkey over once, half way through brining. A few minutes before roasting, heat oven to 500 degrees. Combine the apple, onion, cinnamon stick and cup of water in a microwave safe dish and microwave on high for 5 minutes. Remove bird from brine and rinse inside and out with cold water. Discard brine. Place bird on roasting rack inside wide, low pan and pat dry with paper towels. Add steeped aromatics to cavity along with rosemary and sage. Tuck back wings and coat whole bird liberally with canola (or other neutral] oil. Roast on lowest level of the oven at 500F for 30 minutes. Remove from oven and cover breast with double layer of aluminum foil, insert probe thermometer into thickest part of the breast and return to oven, reducing temperature to 350°F. Set thermometer alarm (if available] to 161°F. A 14-16 pound bird should require a total of 2-2 1/2 hours of roasting. Let turkey rest, loosely covered for 15 minutes before carving.
[Name] Homemade Yogurt [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2001-07-04T11:00:00Z [Description] Make and share this Homemade Yogurt recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "3 -24"] [RecipeIngredientParts] "milk" [AggregatedRating] 4.5 [ReviewCount] 7.0 [Calories] 624.6 [FatContent] 35.7 [SaturatedFatContent] 22.2 [CholesterolContent] 136.6 [SodiumContent] 478.2 [CarbohydrateContent] 45.4 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 32.0 [RecipeServings] nan [RecipeYield] 1 quart [RecipeInstructions] Heat the milk to boiling point-212°F. Let cool to just warm-do a wrist test. When no longer\"hot\" add the yogurt or yogurt starter and whisk well. There are several methods to go to at this point but I think (IMHO] that this is the best. Pour product into a wide-mouth thermos and put the lid on it. Let stand 4-6 hours before refrigerating. Dont shake, rattle or roll the thermos while incubating or your going to get yogurt that looks like cottage cheese.
[Name] Butterflied Chicken [AuthorId] 2312 [AuthorName] Gay Gilmore [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2001-07-04T11:00:00Z [Description] Make and share this Butterflied Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Spring", "Summer", "Winter", "Broil/Grill", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1 1/2", "4", "1/2", "1", NA, "1", "3", "3", "3 -4", "1", "8", "2 -3", NA] [RecipeIngredientParts] ["black peppercorns", "garlic", "kosher salt", "lemon", "extra virgin olive oil", "onion", "carrots", "celery", "broiler-fryer chickens", "red wine", "thyme", "canola oil"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 848.4 [FatContent] 52.2 [SaturatedFatContent] 14.9 [CholesterolContent] 257.1 [SodiumContent] 670.2 [CarbohydrateContent] 14.4 [FiberContent] 3.0 [SugarContent] 5.5 [ProteinContent] 66.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Position the oven rack 8 inches from the flame/coil and turn broiler to high. Crack peppercorns with a mortar and pestle until coarsely ground. Add garlic and salt and work well. Add lemon zest and just enough oil to form a paste. Cut vegetables into pieces and place in a deep roasting pan. Place chicken on a plastic cutting board breast-side down. Using kitchen shears, cut ribs down one side of back bone and then the other and remove. Open chicken like a book and remove the keel bone separating the breast halves by slicing through the thin membrane covering it, then by placing two fingers underneath the bone and levering it out. Turn chicken breast-side up and spread out like a butterfly by pressing down on the breast and pulling the legs towards you. Loosen the skin at the neck and the edges of the thighs. Evenly distribute the garlic mixture under the skin, saving 2 teaspoons for the jus. Drizzle the skin with oil and rub in, being sure to cover the bird evenly. Drizzle oil on bone side of chicken as well. Arrange bird in roasting pan, breast up, atop vegetables. Place pan in oven being sure to leave the oven door ajar. Check bird in 10 minutes. If the skin is a dark mahogany, hold the drumstick ends with paper towels and flip bone-side up. Cook 12-15 minutes or until the internal temperature reaches 165 degrees. Juices must run clear. Remove and place chicken into a deep bowl and cover loosely with foil. Tilt pan so that any fat will pool at corner. Siphon this off with a bulb baster. (This fat is great in vinaigrettes]. Set pan over 2 burners set on high. Deglaze pan with a few shots of red wine and scrape brown bits from bottom using a carrot chunk held with tongs. Add chicken stock, thyme, the remaining garlic paste and reduce briefly to make a jus. Strain out vegetables and discard. Slice chicken onto plates or serve in quarters. Sauce lightly with jus and serve.
[Name] Hearty Beef & Bean Burritos [AuthorId] 10426 [AuthorName] Laura Bruce [CookTime] PT5M [PrepTime] PT0S [TotalTime] PT5M [DatePublished] 2001-07-04T11:08:00Z [Description] Make and share this Hearty Beef & Bean Burritos 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/99/57/picBUG0sT.jpg" [RecipeCategory] Beans [Keywords] ["Meat", "Mexican", "< 15 Mins"] [RecipeIngredientQuantities] ["2", "1", "2", "2", "1", "1", NA, "1", "1", "12"] [RecipeIngredientParts] ["onion", "garlic cloves", "ground beef", "chili powder", "cumin", "tomato sauce", "flour tortillas"] [AggregatedRating] 5.0 [ReviewCount] 24.0 [Calories] 1211.5 [FatContent] 44.0 [SaturatedFatContent] 14.1 [CholesterolContent] 114.5 [SodiumContent] 2193.2 [CarbohydrateContent] 145.2 [FiberContent] 15.9 [SugarContent] 7.2 [ProteinContent] 55.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Saute onion in oil until tender. Add beef and garlic and cook until beef is no longer pink. Drain. Add chili powder, cumin & other seasonings. Stir in tomato sauce and simmer 5 minutes. Add refried beans and cook and stir until well blended. Set aside to cool completely. Divide meat mixture into 12 portions. Soften tortillas, according to package instructions, and place a portion of meat on each. Roll up, burrito style. These may be frozen as follows. Place seam side down on a cookie sheet and freeze until frozen. Wrap each individually and return to freezer.
[Name] Hearty Stuffed Bell Peppers [AuthorId] 10426 [AuthorName] Laura Bruce [CookTime] PT1H3M [PrepTime] PT0S [TotalTime] PT1H3M [DatePublished] 2001-07-04T11:08:00Z [Description] Make and share this Hearty Stuffed Bell Peppers recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/99/58/picoG4GMR.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/99/58/piceMtinX.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/99/58/pic2dEEjB.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/99/58/pic0HVDIQ.jpg"] [RecipeCategory] Rice [Keywords] ["Peppers", "Vegetable", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["12", "2", "2", "1", "2", "1", "1", "1/2", "2"] [RecipeIngredientParts] ["green bell peppers", "ground beef", "garlic cloves", "onion", "cooked rice", "tomato sauce", "salt", "black pepper", "cheddar cheese"] [AggregatedRating] 5.0 [ReviewCount] 25.0 [Calories] 323.2 [FatContent] 18.0 [SaturatedFatContent] 8.5 [CholesterolContent] 71.2 [SodiumContent] 1101.6 [CarbohydrateContent] 19.3 [FiberContent] 3.3 [SugarContent] 6.2 [ProteinContent] 21.5 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 degrees. Slice off the stem end of peppers and reserve for another use. Remove the seeds and membranes from the peppers and rinse peppers inside and out. To parboil, use the microwave as follows. Place 4 peppers at a time face down on a dinner plate, cover with a microwave cover and microwave on high for 3 minutes. Repeat with remaining peppers. Place peppers face up in a baking dish just large enough to accommodate all 12 peppers. Meanwhile, brown ground beef in a large skillet with onion and garlic. Drain off fat. Add rice, half of tomato sauce, salt, and pepper; stir and heat until well combined. Quickly stir in the cheese. Fill each pepper with the beef mixture. Pour the remaining tomato sauce evenly over the peppers and cover the baking dish tightly. Bake for 45 minutes, then uncover and bake for an additional 15 minutes. These may be frozen.
[Name] Lasagna Roll Ups [AuthorId] 10426 [AuthorName] Laura Bruce [CookTime] PT30M [PrepTime] PT1H [TotalTime] PT1H30M [DatePublished] 2001-07-04T11:14:00Z [Description] Make and share this Lasagna Roll Ups 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/99/59/picY8lUpa.jpg" [RecipeCategory] Very Low Carbs [Keywords] ["High In...", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] [NA, "1", "15", NA, "1", "1", NA] [RecipeIngredientParts] ["mozzarella cheese", "ricotta cheese", "parmesan cheese", "frozen spinach", "egg"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 587.5 [FatContent] 41.7 [SaturatedFatContent] 24.6 [CholesterolContent] 192.7 [SodiumContent] 915.5 [CarbohydrateContent] 11.2 [FiberContent] 3.6 [SugarContent] 2.3 [ProteinContent] 43.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] cook lasagna noodles about 2-5 min shorter than the time it says (they are easier to handle then] mix all together in a bowl. Grated mozzarella cheese, ricotta cheese, frozen spinach, and the egg. Add some Parmesan cheese. lay out lasagna noodles, spread the cheese mixture. then add sauce. roll lagana noodle, place in a 13 x 9 in pan (this will hold about 12 roll ups] keep doing this until your pan is full. then spread more sauce and Parmesan cheese on top. This is a nice freeze and eat meal because each roll up is easy to handle and can be stored and separated for 1 meal. you don't have to reheat lasagna that has been reheated again and again. It also makes it easier to serve any questions please let me know. The recipe I gave was for 1 family dinner. Here is how you can prepare ahead of time don't use the sauce on the bottom of the pan until you get ready to bake it. You can individually freeze them called flash freezing. You put the rollups on a pan and freeze 15 minute. Then place in a freezer bag or what ever you freeze inches. When it is time to bake take out the sauce and the roll ups as many as you need. add sauce to bottom of pan then roll ups (seam side down] add sauce and cheese and bake 350 oven for 30 min (if thawed] or until cheese is melted.
[Name] Chocolate Spoons [AuthorId] 10426 [AuthorName] Laura Bruce [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2001-07-04T11:19:00Z [Description] These will be a wonderful addition to the coffees and teas that you will be making with the previously posted recipes...or they are marvelous just by themselves. They are so easy (the chocolate ones) that my 8 year old made them herself after I melted the chocolate...they really are nice and got raves from all I gave them to.Get some good quality plastic spoons to start with-no fl [Images] character(0) [RecipeCategory] Very Low Carbs [Keywords] ["Low Protein", "Low Cholesterol", "< 15 Mins"] [RecipeIngredientQuantities] [NA, NA, NA] [RecipeIngredientParts] ["chocolate", "Kahlua"] [AggregatedRating] 3.0 [ReviewCount] 4.0 [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] 1.0 [RecipeYield] nan [RecipeInstructions] Melt chocolate till it is liquid, watch out that it doesn't scorch; you can do this in the microwave. Add extract or liquor of choice. Then just dip the spoon into the chocolate and lay the spoons with their handles over the edge of a wax paper lined cookie sheet till set. You can drizzle white chocolate in a design over dark or milk chocolate or dip 1/2 of spoon in dark and 1/2 in white (the best flavors are mocha, mint, plain, raspberry] Don't just dip lightly, you want a nice puddle in the spoon part and part way up the handle. I wrap these in clear plastic bags tied with raffia and a tag stating the flavor. I have seen these for$1 1/2 EACH! These are marvelous with coffee or cocoa and make enough so each family member gets 2 spoons each. They will clamor for more!
[Name] HAM TURNOVERS (USDA) [AuthorId] 10426 [AuthorName] Laura Bruce [CookTime] PT13H30M [PrepTime] PT0S [TotalTime] PT13H30M [DatePublished] 2001-07-04T11:19:00Z [Description] Make and share this HAM TURNOVERS (USDA) recipe from Food.com. [Images] character(0) [RecipeCategory] Weeknight [Keywords] ["For Large Groups", "Oven"] [RecipeIngredientQuantities] ["2 1/2", "1 1/3", "1", "1 1/3", "1/4", "1", "1", "6 1/2", "2", "2", "3/4"] [RecipeIngredientParts] ["ham", "tomato sauce", "parsley flakes", "pepper", "dry mustard", "unsifted flour", "salt", "shortening", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 347.6 [FatContent] 20.2 [SaturatedFatContent] 5.2 [CholesterolContent] 24.6 [SodiumContent] 963.3 [CarbohydrateContent] 26.6 [FiberContent] 1.1 [SugarContent] 0.6 [ProteinContent] 14.2 [RecipeServings] 24.0 [RecipeYield] nan [RecipeInstructions] Mix ham, onion, tomato sauce, parsley flakes, pepper, mustard, and horseradish. Set aside. PASTRY: Mix flour and salt. Mix in shortening only until mixture is crumbly. Add cold water and mix quickly. Let dough rest 15 minutes. Divide dough into 24 pieces; form into balls. Roll each ball out on lightly floured surface to make a circle about 5 inches in diameter, about 1/8-inch thick. Place about 3 tablespoons ham mixture onto one half of each pastry circle. Fold other half of circle over ham mixture. Seal edge by pressing with tines of a fork. TO SERVE WITHOUT FREEZING: Preheat oven to 400B0 F. (hot]. Place turnovers on baking sheet. Bake 30 minutes or until lightly browned. Serve with Mushroom Sauce or Vegetable Sauce. TO FREEZE: Place six turnovers at a time in a single layer on freezer wrap. Complete wrapping by pulling paper up over top of food. Put edges of wrap together and fold several times so paper lies directly on top of food. Fold ends of freezer wrap over the top and seal with freezer tape. Label with name of food, date of freezing, and last date the food should be used for best eating quality (about 6 months]. Freeze immediately for 10-12 hours before stacking packages. TO HEAT FROZEN TURNOVERS: Preheat oven to 400B0 F. (hot]. Remove freezer wrap. Place food on a baking sheet. Bake 45 minutes or until turnovers are lightly browned. Serve with Mushroom Sauce or Vegetable Sauce. Serving Ideas: Serve with Mushroom or Vegetable Sauce. NOTES: This recipe is for 24 servings (1 turnover each]. Directions are given for dividing the prepared food into four parts of six servings each. One part may be completely cooked and served at the time of preparation. The remaining parts may be frozen. The topping sauce is added at the time of serving. You will want to have the ingredients on hand when you are ready to use the frozen turnovers.
[Name] Flaky Freezer Biscuits [AuthorId] 10426 [AuthorName] Laura Bruce [CookTime] PT15M [PrepTime] PT0S [TotalTime] PT15M [DatePublished] 2001-07-04T11:19:00Z [Description] Make and share this Flaky Freezer Biscuits recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["< 15 Mins", "Oven", "Freezer"] [RecipeIngredientQuantities] ["1", "2", "1/4", "5", "3", "1", "1", "1", "1", "2"] [RecipeIngredientParts] ["sugar", "water", "flour", "sugar", "baking powder", "baking soda", "salt", "butter", "margarine", "buttermilk"] [AggregatedRating] 5.0 [ReviewCount] 9.0 [Calories] 106.7 [FatContent] 4.8 [SaturatedFatContent] 2.9 [CholesterolContent] 12.4 [SodiumContent] 166.5 [CarbohydrateContent] 13.9 [FiberContent] 0.5 [SugarContent] 2.1 [ProteinContent] 2.1 [RecipeServings] nan [RecipeYield] 41 [RecipeInstructions] In a small bowl combine yeast and sugar in water. Set aside for 10 minutes. In a large bowl mix flour, sugar, baking powder, soda and salt. Cut in butter to form a crumbly mixture. Stir in yeast mixture and buttermilk. Mix just enough to hold dough together. Roll dough 3/4 inches thick on floured surface. Cut out biscuits with the top of a glass or a cutter. Prick tops with fork. Freeze separately on cookie sheet. After biscuits are frozen, stack and wrap well. Before baking let rise until doubled in size. Bake at 425°F for 15 minutes on a lightly greased cookie sheet. Makes 3-4 dozen. Grated Cheddar cheese may be added to soft dough for flaky cheese biscuits.
[Name] Breakfast Burritos [AuthorId] 10426 [AuthorName] Laura Bruce [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2001-07-04T11:19:00Z [Description] Make and share this Breakfast Burritos recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Mexican", "Healthy", "< 15 Mins"] [RecipeIngredientQuantities] ["12", "6", "1", "1/2", "6", NA, NA, NA] [RecipeIngredientParts] ["flour tortillas", "eggs", "onion", "bell pepper", "potatoes", "chicken", "turkey", "cheese", "butter"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 215.8 [FatContent] 4.9 [SaturatedFatContent] 1.4 [CholesterolContent] 105.8 [SodiumContent] 232.5 [CarbohydrateContent] 35.0 [FiberContent] 3.4 [SugarContent] 2.0 [ProteinContent] 7.9 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Fry eggs until done in small amount of butter. Remove from pan into a large bowl. Fry onion and green pepper in butter until tender; add to bowl. Fry potatoes in butter until potatoes are soft but not mushy, and starting to brown. Add everything into the bowl and stir to mix. Warm tortillas in microwave (20 secs] until they are very flexible and warm. Put about 1/2 cup of mixture into the tortilla. Roll and set on a cookie sheet that has a light coat of non-stick spray on it. Freeze on tray. When frozen, remove, wrap well and refreeze. To serve: warm in microwave about 2 and 1/2 minutes. To be honest, this recipe sort of'happens' for me. I vary it according to what I have on hand. You can do more eggs, less potatoes, no onion, etc. You can use a bag of pre-made hash browns if you want, too (watch the added salt, though].
[Name] Chicken & Broccoli Lasagna [AuthorId] 10426 [AuthorName] Laura Bruce [CookTime] PT50M [PrepTime] PT20M [TotalTime] PT1H10M [DatePublished] 2001-07-04T11:19:00Z [Description] Make and share this Chicken & Broccoli Lasagna recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["< 15 Mins", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["4", "4", "2", "1", "3", "1/2", "1/2", "1", "1", "9", "2", "1", "1", "1 1/2", "1", "1/4", "1", "1/4"] [RecipeIngredientParts] ["butter", "flour", "milk", "chicken broth", "eggs", "parmesan cheese", "salt", "nutmeg", "butter", "onion", "garlic", "chicken", "frozen broccoli cuts", "parsley", "mozzarella cheese", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 449.6 [FatContent] 27.8 [SaturatedFatContent] 13.6 [CholesterolContent] 145.4 [SodiumContent] 631.6 [CarbohydrateContent] 21.1 [FiberContent] 2.0 [SugarContent] 2.1 [ProteinContent] 28.5 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Sauce: Melt butter, stir in flour. Add milk, whisk until smooth. Stir in broth. Cook, stirring constantly, until thick. Beat eggs in separate bowl, add small amount of sauce; then combine egg mix with all sauce. Stir in cheese and seasonings. Cook noodles. Saute chicken in butter with onion and garlic. Stir in broccoli, cook 5 minute. until tender. Add seasonings. Layer in 9 x 13 pan: sauce, mozzarella, noodles, chicken. Repeat. Finish with cheese. Freeze. Bake 350 for 50 min, until bubbly.
[Name] Salisbury Steak with Egg Noodles [AuthorId] 10426 [AuthorName] Laura Bruce [CookTime] PT17M [PrepTime] PT0S [TotalTime] PT17M [DatePublished] 2001-07-04T11:19:00Z [Description] Make and share this Salisbury Steak with Egg Noodles 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/99/65/picEjtCPl.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/99/65/01472606182.jpeg"] [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "1", "1/2", "1/2", "1", "1 1/2", "1", "1/4", "1/2", "1", "1/2", "6", NA] [RecipeIngredientParts] ["egg", "salt", "pepper", "ground beef", "all-purpose flour", "water", "ketchup", "Worcestershire sauce", "prepared mustard", "fresh parsley"] [AggregatedRating] 4.5 [ReviewCount] 62.0 [Calories] 474.6 [FatContent] 20.4 [SaturatedFatContent] 7.5 [CholesterolContent] 140.0 [SodiumContent] 788.4 [CarbohydrateContent] 41.6 [FiberContent] 2.0 [SugarContent] 6.7 [ProteinContent] 30.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a large bowl, beat egg. Stir in 1/3 cup of soup, bread crumbs salt and pepper. Add beef; mix gently. Shape into six oval patties. Brown in a skillet over medium heat for 3-4 minutes on each side. Remove and set aside; discard drippings. In the skillet, combine flour and water until smooth; add the ketchup, Worcestershire sauce, mustard and remaining soup; bring to a boil. Cook and stir for 2 minutes. Return patties to skillet. Cover and simmer for 15 minutes or until meat is no longer pink. Serve patties and gravy over noodles. Garnish with parsley if desired. Serves 6. To freeze, freeze the meat patties in the gravy. Don't freeze with the noodles, (cook the noodles fresh when serving]. Use a plastic zipper freezer bag and squeeze out all the excess air before sealing. Or freeze in plastic containers, filled to within 1/2 inch of the top. To serve, defrost then reheat in the microwave until hot.
[Name] California Rice [AuthorId] 10426 [AuthorName] Laura Bruce [CookTime] PT25M [PrepTime] PT0S [TotalTime] PT25M [DatePublished] 2001-07-04T11:19:00Z [Description] Make and share this California Rice recipe from Food.com. [Images] character(0) [RecipeCategory] Rice [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["4", "4", "10 -12", "1", "4", NA] [RecipeIngredientParts] ["white rice", "green chilies", "monterey jack cheese", "sour cream", "butter"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 662.0 [FatContent] 29.7 [SaturatedFatContent] 18.4 [CholesterolContent] 74.0 [SodiumContent] 280.2 [CarbohydrateContent] 79.6 [FiberContent] 2.8 [SugarContent] 1.0 [ProteinContent] 17.7 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Combine all ingredients and place in a greased 2 quart shallow casserole. Bake 25 minutes at 325 degrees or microwave until heated through. Can be assembled the day before (tastes even better]. Or can be frozen before baking. Defrost before baking.
[Name] Curried White & Wild Rice [AuthorId] 10426 [AuthorName] Laura Bruce [CookTime] PT1H40M [PrepTime] PT0S [TotalTime] PT1H40M [DatePublished] 2001-07-04T11:19:00Z [Description] Make and share this Curried White & Wild Rice recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/99/67/picO4Rnuk.jpg" [RecipeCategory] Weeknight [Keywords] ["Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "4", "1/4", "1/2", "1/2", "1/2", "1/2", "1/4", "1 1/2", "1 1/2"] [RecipeIngredientParts] ["wild rice", "sweet butter", "scallion", "green pepper", "mushroom", "long grain rice", "salt", "pepper", "curry powder"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 244.6 [FatContent] 12.6 [SaturatedFatContent] 7.5 [CholesterolContent] 31.8 [SodiumContent] 216.1 [CarbohydrateContent] 28.1 [FiberContent] 2.3 [SugarContent] 2.1 [ProteinContent] 6.2 [RecipeServings] nan [RecipeYield] 8 servings. [RecipeInstructions] Preheat oven to 350 degrees. In a large saucepan, bring 3 quarts of water to a boil. Add wild rice and cook, uncovered, for 10 minutes. Drain well. In a large heavy dutch oven, melt butter over medium heat. Add scallions, green pepper and mushrooms and saute, stirring until softened, 4-5 minutes . Add parboiled wild rice and long grain rice and toss well to coat with butter. Add remaining ingredients and mix well. Bring to a simmer, cover and bake on center shelf of oven until all liquid has been absorbed, about 40-50 minutes . Allow to cool 5 minutes before serving.
[Name] Chicken and Dumplings [AuthorId] 10426 [AuthorName] Laura Bruce [CookTime] PT1H [PrepTime] PT0S [TotalTime] PT1H [DatePublished] 2001-07-04T11:29:00Z [Description] Make and share this Chicken and Dumplings recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1/4", "1/4", NA, NA, "2", "6", "2", "1", "2", "1", "1/2", "2", "1", "3", "1", "1"] [RecipeIngredientParts] ["onion", "chicken broth", "flour", "salt", "pepper", "milk", "carrot", "frozen broccoli", "cheese", "shortening", "flour", "sugar", "baking powder", "salt", "milk"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 423.8 [FatContent] 19.1 [SaturatedFatContent] 5.8 [CholesterolContent] 73.2 [SodiumContent] 505.5 [CarbohydrateContent] 33.5 [FiberContent] 3.5 [SugarContent] 3.6 [ProteinContent] 29.0 [RecipeServings] 10.0 [RecipeYield] 2 casseroles [RecipeInstructions] Saute onions in chicken broth until tender, add flour, salt and pepper. Cook until bubbly. Add two cups of milk. To white sauce, add chicken, veg and cheese. Mix ingredients together and pour into 2 casserole pans. Make dumplings: Stir together dry ingredients, cut in flour, add milk. Drop by tablespoonfuls onto chicken mixture. Can be frozen now. It freezes nicely To Cook: Thaw completely. Cook at 350 for about an hour or until hot and biscuits are done.
[Name] Vegetarian Fried Rice [AuthorId] 10426 [AuthorName] Laura Bruce [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2001-07-04T11:48:00Z [Description] Make and share this Vegetarian Fried Rice recipe from Food.com. [Images] character(0) [RecipeCategory] Brown Rice [Keywords] ["Rice", "Low Cholesterol", "Healthy", "< 15 Mins"] [RecipeIngredientQuantities] ["2", "10", "3", "6", "1", "1", "1", "6", "3"] [RecipeIngredientParts] ["tofu", "brown rice", "sesame seeds", "onion", "celery", "eggs", "tamari"] [AggregatedRating] nan [ReviewCount] nan [Calories] 797.2 [FatContent] 11.3 [SaturatedFatContent] 1.9 [CholesterolContent] 0.0 [SodiumContent] 1732.0 [CarbohydrateContent] 149.7 [FiberContent] 8.3 [SugarContent] 3.8 [ProteinContent] 25.5 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] In large heavy skillet or wok brown sesame seeds in oil. Add tofu or tempeh and brown. Now stir in onions, celery, and spinach leaves. When cooked through, (a few min.], add rice. If you use eggs, make well in center of rice and drop in beaten eggs. When eggs are thoroughly cooked, mix with rice and vegetables. Add 3 T. tamari; mix. Freeze in ziploc bags.
[Name] Spinach & Sausage Stuffed Pasta Shells [AuthorId] 10426 [AuthorName] Laura Bruce [CookTime] PT30M [PrepTime] PT0S [TotalTime] PT30M [DatePublished] 2001-07-04T11:48:00Z [Description] Here is a good way to make a little meat go a long way. These are good enough to serve company! I found this recipe in a great little booklet called, Dinner on the Double, by Better Homes and Gardens. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/99/70/Zome53BSIeTMD6MvR3pl_11193389_949024428449156_4854110419966384275_n.jpg" [RecipeCategory] Pasta Shells [Keywords] ["European", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["32", "1", "10", "4", "2", "2", "2", "3"] [RecipeIngredientParts] ["pasta shells", "bulk pork sausage", "frozen spinach", "eggs", "ricotta cheese", "mozzarella cheese", "cheddar cheese"] [AggregatedRating] 5.0 [ReviewCount] 34.0 [Calories] 449.6 [FatContent] 31.4 [SaturatedFatContent] 16.2 [CholesterolContent] 184.3 [SodiumContent] 564.2 [CarbohydrateContent] 9.0 [FiberContent] 1.9 [SugarContent] 4.2 [ProteinContent] 32.1 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] ["Cook pasta shells according to package directions.", "Drain and rinse with cold water and drain again.", "Combine remaining ingredients, except spaghetti sauce, in a large bowl and mix well.", "Fill each pasta shell with 3 tablespoons of filling.", "Place in a baking dish and top with spaghetti sauce.", "Bake at 350 degrees until heated through, about 30 minutes.", "To freeze: Freeze before baking.", "You may freeze individually wrapped shells without sauce, or freeze sauce-topped shells in baking dish." ]
[Name] Smoky Beef 'N' Beans [AuthorId] 11044 [AuthorName] jean1490 [CookTime] PT6H [PrepTime] PT20M [TotalTime] PT6H20M [DatePublished] 2001-07-04T15:35:00Z [Description] Make and share this Smoky Beef 'N' Beans recipe from Food.com. [Images] character(0) [RecipeCategory] Beans [Keywords] ["Vegetable", "Meat", "Potluck", "Summer", "Weeknight"] [RecipeIngredientQuantities] ["1", "1", "12", "2", "1", "1", "1", "1/4", "3", "1", NA] [RecipeIngredientParts] ["ground beef", "onion", "bacon", "kidney beans", "butter beans", "catsup", "brown sugar", "vinegar", "liquid smoke"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 562.9 [FatContent] 26.4 [SaturatedFatContent] 9.3 [CholesterolContent] 70.5 [SodiumContent] 1492.8 [CarbohydrateContent] 57.5 [FiberContent] 11.8 [SugarContent] 15.3 [ProteinContent] 27.0 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Cook the beef and onion until meat is no longer pink; drain. Transfer to a slow cooker. Stir in remaining ingredients. Cover and cook on low for 6-7 hours til heated through.
[Name] Joan's Simple Lemon Chicken [AuthorId] 8160 [AuthorName] Sarah Montgomery [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2001-07-04T15:35:00Z [Description] Make and share this Joan's Simple Lemon Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Very Low Carbs", "High Protein", "High In...", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "2 -3", "2", "2"] [RecipeIngredientParts] ["chicken breasts", "olive oil", "lemons", "garlic"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 434.3 [FatContent] 24.2 [SaturatedFatContent] 6.5 [CholesterolContent] 145.3 [SodiumContent] 145.6 [CarbohydrateContent] 8.4 [FiberContent] 3.4 [SugarContent] 0.0 [ProteinContent] 48.3 [RecipeServings] 3.0 [RecipeYield] 3 breasts [RecipeInstructions] Mix all ingredients. Marinate the chicken for 1/2 hour. Saute in some more olive oil on medium high heat.
[Name] Pineapple and Sour Cream Muffins [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2001-07-04T16:58:00Z [Description] Make and share this Pineapple and Sour Cream Muffins recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/99/73/picPpnYbC.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/99/73/picWWh4Xs.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/99/73/picRm9hZM.jpg"] [RecipeCategory] Quick Breads [Keywords] ["Breads", "Lunch/Snacks", "Pineapple", "Tropical Fruits", "Fruit", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1/4", "1", "1/4", "1", "1 1/2", "1", "1/2", "1/2", "1"] [RecipeIngredientParts] ["sugar", "egg", "butter", "sour cream", "flour", "baking powder", "baking soda", "salt", "crushed pineapple"] [AggregatedRating] 4.5 [ReviewCount] 24.0 [Calories] 243.8 [FatContent] 12.3 [SaturatedFatContent] 7.2 [CholesterolContent] 53.5 [SodiumContent] 352.8 [CarbohydrateContent] 30.0 [FiberContent] 0.9 [SugarContent] 11.8 [ProteinContent] 4.0 [RecipeServings] nan [RecipeYield] 9 muffins [RecipeInstructions] Measure sugar, egg, butter and sour cream into bowl and beat. Stir flour,baking powder,baking soda and salt together. Add cream mixture to dry ingredients and stir until moist. Stir in pineapple to mix. Fill greased muffin trays and bake 375F degrees for 15-20 minutes.
[Name] Spinach Dip [AuthorId] 12666 [AuthorName] Kathy Strickland [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-07-04T16:58:00Z [Description] This recipe came from our cookbook at the beauty shop where I work. We had many pot lucks, and every one wanted this and that recipe, so we all gave recipes and had our own book printed and sold them in the salon. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/99/74/tRmZtgbLSwe5Z6AtsI5B_SD%204%20-%20final_3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/99/74/ilIYuC4GQiiowxmCIX0e_SD%203%20-%20final_2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/99/74/picZTbHLA.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/99/74/picVQIHs2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/99/74/picUnE0Vu.jpg"] [RecipeCategory] Potluck [Keywords] ["< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1/2"] [RecipeIngredientParts] ["frozen spinach", "sour cream", "mayonnaise", "water chestnuts", "onion"] [AggregatedRating] 5.0 [ReviewCount] 67.0 [Calories] 108.1 [FatContent] 8.1 [SaturatedFatContent] 4.5 [CholesterolContent] 20.1 [SodiumContent] 387.2 [CarbohydrateContent] 7.0 [FiberContent] 1.8 [SugarContent] 2.2 [ProteinContent] 3.3 [RecipeServings] nan [RecipeYield] 3-4 Cups [RecipeInstructions] Thaw and drain the spinach. Squeeze the spinach with paper towels to remove excess water. Mix all ingredients together in a bowl. Let set in the fridge for a couple hours before serving. I like to serve it inside a hollowed out round loaf of bread. Scoop out the loaf and place dip inside. I use what I scoop out for making croutons. Serve with fresh vegetables.
[Name] Coffee Walnut Muffins [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2001-07-04T16:58:00Z [Description] Make and share this Coffee Walnut Muffins recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/99/75/picEE0xwG.jpg" [RecipeCategory] Quick Breads [Keywords] ["Breads", "Lunch/Snacks", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1/2", "1", "1/2", "1 1/2", "3", "1/3", "1", "1/2"] [RecipeIngredientParts] ["instant coffee", "hot water", "milk", "egg", "flour", "baking powder", "sugar", "salt", "walnuts", "pecans"] [AggregatedRating] 3.5 [ReviewCount] 4.0 [Calories] 273.1 [FatContent] 17.6 [SaturatedFatContent] 2.5 [CholesterolContent] 25.4 [SodiumContent] 394.9 [CarbohydrateContent] 25.5 [FiberContent] 1.0 [SugarContent] 7.7 [ProteinContent] 4.4 [RecipeServings] nan [RecipeYield] 9 muffins [RecipeInstructions] Dissolve coffee in hot water and add milk or cream, beaten egg and oil. Stir flour, baking powder, salt and sugar together and stir in the nuts. Pour the liquid ingredients into the dry and mix only to moisten. Spoon into greased muffin tin and bake 375F degrees for 15-20 minutes.
[Name] Cheese and Onion Muffins [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2001-07-04T16:58:00Z [Description] Make and share this Cheese and Onion Muffins recipe from Food.com. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "Lunch/Snacks", "High In...", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1", "1", "1", "1", "1", "1", "1/4"] [RecipeIngredientParts] ["flour", "baking powder", "sugar", "sharp cheddar cheese", "egg", "milk"] [AggregatedRating] 4.5 [ReviewCount] 8.0 [Calories] 224.3 [FatContent] 12.2 [SaturatedFatContent] 4.3 [CholesterolContent] 40.7 [SodiumContent] 487.8 [CarbohydrateContent] 21.5 [FiberContent] 0.8 [SugarContent] 2.4 [ProteinContent] 7.2 [RecipeServings] 9.0 [RecipeYield] 9 muffins [RecipeInstructions] Stir together the dry ingredients then stir in cheese. Combine the soup mix and milk. Let stand 5 minutes. Beat egg, milk mixture and oil and add to the dry ingredients mixing lightly just to combine. Spoon into well greased muffin trays and bake at 375F degrees for 15-20 minutes. Serve Hot.
[Name] Picnic Dip [AuthorId] 1634 [AuthorName] Bill Hilbrich [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2001-07-04T18:24:00Z [Description] Make and share this Picnic 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/99/77/picrv0Jqo.jpg" [RecipeCategory] Low Protein [Keywords] ["Kid Friendly", "< 15 Mins", "No Cook", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", NA] [RecipeIngredientParts] ["ketchup", "sour cream"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 296.7 [FatContent] 19.0 [SaturatedFatContent] 10.2 [CholesterolContent] 33.7 [SodiumContent] 1865.2 [CarbohydrateContent] 29.8 [FiberContent] 2.9 [SugarContent] 20.7 [ProteinContent] 7.1 [RecipeServings] nan [RecipeYield] 3 cups [RecipeInstructions] Mix ketchup, Mustard and Sour Cream in a bowl, then slowly add, a teaspoon at a time, the Horseradish until you get the right amount of heat for your taste. Remember, cooking is a creative sport. This mixture will be still enough to use as a dip for chips, and it is also very good on hot dogs.
[Name] Banana Slush [AuthorId] 7308 [AuthorName] Kat2355 [CookTime] PT2M [PrepTime] PT10M [TotalTime] PT12M [DatePublished] 2001-07-04T18:24:00Z [Description] For special events, Mom and Dad always made this slush. Obtained from "Canadian Lutheran Ladies Family Favourites Cookbook" by Bethesda Lutheran from New Norway, Alberta. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/99/78/9978.jpg" [RecipeCategory] Smoothies [Keywords] ["Beverages", "Dessert", "Pineapple", "Tropical Fruits", "Fruit", "Low Protein", "Vegan", "Low Cholesterol", "Healthy", "Kid Friendly", "Potluck", "Summer", "< 15 Mins", "For Large Groups", "Freezer", "Easy"] [RecipeIngredientQuantities] ["4", "7", "6", "6", "48", "4", "6"] [RecipeIngredientParts] ["sugar", "water", "oranges", "lemons", "pineapple", "bananas"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 52.5 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 1.1 [CarbohydrateContent] 13.5 [FiberContent] 0.6 [SugarContent] 11.7 [ProteinContent] 0.3 [RecipeServings] 100.0 [RecipeYield] nan [RecipeInstructions] You also need an empty 4 litre ice cream pail or other container. Boil sugar and water. Juice the oranges and lemons, mix with sugar water, banana, and pineapple, and freeze in an ice cream pail. To serve by the glass, fill half the glass with slush and top with 7-up, ginger ale, or grapefruit pop. Add vodka or fruit-flavored alcohol for fun.
[Name] Chocolate Chip Banana Muffins [AuthorId] 7308 [AuthorName] Kat2355 [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2001-07-05T09:48:00Z [Description] Make and share this Chocolate Chip Banana Muffins recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/99/79/picHRPMl0.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/99/79/picyiNFrM.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/99/79/pic37mXOP.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/99/79/picSM60CO.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/99/79/picqCNItx.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/99/79/pictczeVd.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/99/79/picEQUSWk.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/99/79/picuHbffS.jpg"] [RecipeCategory] Quick Breads [Keywords] ["Breads", "Breakfast", "Lunch/Snacks", "Fruit", "Kid Friendly", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1/2", "1", "3/4", "2", "1 1/4", "3/4", "1", "1", "1", "3/4"] [RecipeIngredientParts] ["margarine", "butter", "vanilla", "sugar", "eggs", "flour", "quick oats", "salt", "baking soda", "banana"] [AggregatedRating] 5.0 [ReviewCount] 16.0 [Calories] 257.0 [FatContent] 12.0 [SaturatedFatContent] 3.8 [CholesterolContent] 31.0 [SodiumContent] 401.1 [CarbohydrateContent] 35.6 [FiberContent] 1.8 [SugarContent] 19.9 [ProteinContent] 3.7 [RecipeServings] 12.0 [RecipeYield] 12 muffins [RecipeInstructions] Preheat oven to 350F degrees. In a large bowl, cream margarine, vanilla, and sugar until fluffy. Beat in eggs one at a time. In another bowl, sift together flour, oats, salt, and baking soda. Add dry ingredients alternately with mashed banana to the creamed mixture. Do not overmix. Fold in chocolate chips. Spoon batter into well greased muffin tins and bake for approxamitely 25 minutes.
[Name] Mom's Dill Beans (Pickled) [AuthorId] 7308 [AuthorName] Kat2355 [CookTime] PT6M [PrepTime] PT15M [TotalTime] PT21M [DatePublished] 2001-07-05T09:48:00Z [Description] Make and share this Mom's Dill Beans (Pickled) recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "Low Protein", "Vegan", "Low Cholesterol", "Healthy", "Potluck", "Summer", "Christmas", "< 30 Mins", "Canning"] [RecipeIngredientQuantities] ["2", "1", "2", "1/2", "1", "1"] [RecipeIngredientParts] ["pickling salt", "vinegar", "sugar", "dill", "garlic"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 17.6 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 1164.2 [CarbohydrateContent] 3.8 [FiberContent] 1.4 [SugarContent] 1.0 [ProteinContent] 0.8 [RecipeServings] 6.0 [RecipeYield] 1 liter jar [RecipeInstructions] These directions are for one jar. Adjust to suit the number of jars you will need for your beans. Sterilize canning jar (s] and lids (&rubber rings, if you are using old style jars]. Trim ends off beans. Cook in boiling water just until tender (4-8 minutes]. Drain and pour cold water over beans to chill. Drain thoroughly then arrange in (sterilized] jar. To each jar add salt, vinegar, sugar, dill, and garlic. Add COLD water to fill. Seal (screw on lids- with rings, if using old style jars]. Store jars in a pan or container (brine may bubble over]. Ready to eat in 7-10 days. If mold develops in jar or if beans turn mushy, discard.
[Name] Turkish 'kofte' Sandwich [AuthorId] 12192 [AuthorName] Bollie [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2001-07-05T10:15:00Z [Description] Sandwich with beef meatballs and yoghurt dressing for a nice warm summer evening. In Turkey they use ground lamb for this. But that's optional.. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/99/81/pickzufCz.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/99/81/pic49e7IN.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/99/81/picpGzzlo.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/99/81/picZiiSHb.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/99/81/pic2NqHHQ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/99/81/pic1ezHfn.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/99/81/pic0a4Q8U.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Meat", "Turkish", "Southwest Asia (middle East]", "Asian", "Low Protein", "Low Cholesterol", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "2", "2", NA, NA, "1/2", NA, NA, NA, "2", NA] [RecipeIngredientParts] ["ground beef", "onions", "garlic cloves", "parsley", "mint", "cucumber", "olive oil", "yoghurt", "tomatoes", "lettuce"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 102.2 [FatContent] 4.4 [SaturatedFatContent] 1.7 [CholesterolContent] 19.0 [SodiumContent] 24.2 [CarbohydrateContent] 9.8 [FiberContent] 1.7 [SugarContent] 4.6 [ProteinContent] 6.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Chop onions, 1 clove of garlic and parsley.", "Mix the onions, garlic and parsley with the ground beef and a bit of salt and pepper.", "With your hands make walnut shaped little meatballs.", "You can either grill the meatballs, or cook them in some olive oil.", "In the meantime, mix the yoghurt with garlic and mint.", "Slice tomatoes, lettuce and cucumber.", "Now take a turkish bread (flat, round thick bread] cut in 4 squares, open them and 'butter up' the bread with the yoghurt dressing.", "Put in lettuce tomatoes, cucumbers and meatballs, and finish with some extra yoghurt dressing." ]
[Name] Canadian Cheddar Cheese Soup [AuthorId] 7308 [AuthorName] Kat2355 [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2001-07-05T10:15:00Z [Description] Make and share this Canadian Cheddar Cheese Soup recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/99/82/picdQebmY.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/99/82/picFBh2U9.jpg"] [RecipeCategory] One Dish Meal [Keywords] ["Lunch/Snacks", "Cheese", "Canadian", "Kid Friendly", "Winter", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["3", "1/4", "1/4", "3", "1/2", "1/2", "3", "2", "2", "2"] [RecipeIngredientParts] ["butter", "carrot", "onion", "flour", "paprika", "dry mustard", "chicken bouillon cubes", "milk", "water", "cheddar cheese"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 420.8 [FatContent] 32.5 [SaturatedFatContent] 20.3 [CholesterolContent] 99.7 [SodiumContent] 1212.8 [CarbohydrateContent] 13.3 [FiberContent] 0.7 [SugarContent] 1.7 [ProteinContent] 19.6 [RecipeServings] 4.0 [RecipeYield] 5 cups [RecipeInstructions] Melt butter in saucepan, and sauté onion and carrots until tender. Blend in flour, paprika, dry mustard and bouillon cubes. Gradually stir in milk and water. Cook over medium heat, stirring constantly until smooth& thick, and mixture comes to a boil. Remove from heat. Gradually add cheese, continually stirring until melted. Serve immediately sprinkled with chopped parsley.
[Name] Lemon Pickle [AuthorId] 5613 [AuthorName] Carol Skilton [CookTime] PT45M [PrepTime] PT20M [TotalTime] PT1H5M [DatePublished] 2001-07-05T10:15:00Z [Description] A tangy citrus taste that especially complements fish. Sets like jam. I often remelt a small amount, add a little fresh lemon juice and pour over grilled fish. This unusual pickle makes a good gift. Excellent with cold meats, chicken and fish. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Fruit", "Free Of...", "Weeknight", "Canning", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "5", "4", "1", "3", "5", "1", "4", "2", "5 -6", "2"] [RecipeIngredientParts] ["lemons", "onions", "white vinegar", "lemon juice", "salt", "sugar", "turmeric", "horseradish", "lemons, zest of", "garlic", "ground ginger"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 1135.5 [FatContent] 0.5 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 1780.8 [CarbohydrateContent] 285.0 [FiberContent] 5.9 [SugarContent] 260.7 [ProteinContent] 3.0 [RecipeServings] nan [RecipeYield] 4 455 gram jars [RecipeInstructions] Puree whole lemons and onions with some of the vinegar until very smooth. Place in a large non-corrosive pot with all other ingredients and bring to a boil. Reduce heat to a simmer and cook for about 45 minutes until reduced to a spoonable consistency. Bottle while hot into sterilised jars and seal with screw pop top lids.
[Name] Lemon Soda [AuthorId] 7308 [AuthorName] Kat2355 [CookTime] nan [PrepTime] PT1M [TotalTime] PT1M [DatePublished] 2001-07-05T10:15:00Z [Description] Had a lemon soda at the Sunstone in Winnipeg, thought up this for something at home. Similar to "Italian Soda" made with Torzani? syrups at some restaurants and coffee shops. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/99/84/picpOL6kr.jpg" [RecipeCategory] Beverages [Keywords] ["European", "Kid Friendly", "< 15 Mins", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["2", "1"] [RecipeIngredientParts] character(0) [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 147.8 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 33.3 [CarbohydrateContent] 37.5 [FiberContent] 0.0 [SugarContent] 33.2 [ProteinContent] 0.2 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Mix and enjoy. Be careful, it will get fizzy when you combine them! If it's too sweet or carbonated for you, use half a can of pop, and half water.
[Name] Aunt Louise's Brownies [AuthorId] 12200 [AuthorName] Tom Lambie [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2001-07-05T10:15:00Z [Description] Moist and chewy brownies from scratch. This recipe belonged to my wifes aunt. She lived on a farm in Door County, Wisconsin. A wonderful Cook. [Images] character(0) [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "Kid Friendly", "Potluck", "< 60 Mins", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["4", "1", "1/2", "1 1/2", "4", "1", "2", "1", "2", "3", "2", "2", "1/4"] [RecipeIngredientParts] ["eggs", "vanilla", "butter", "flour", "salt", "sugar", "walnuts", "water", "butter", "powdered sugar", "walnuts"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 296.7 [FatContent] 17.3 [SaturatedFatContent] 8.5 [CholesterolContent] 53.9 [SodiumContent] 187.2 [CarbohydrateContent] 35.7 [FiberContent] 1.8 [SugarContent] 26.7 [ProteinContent] 3.8 [RecipeServings] 24.0 [RecipeYield] 1 9x13 cake pan [RecipeInstructions] ["Preheat oven to 350 degrees.", "Melt butter and chocolate over hot water or in the microwave.", "Add the eggs and sugar and mix well.", "Add the flour, baking powder, salt, nuts and vanilla.", "Mix well and place in a greased and floured 9x13 cake pan.", "Bake for 30 MINUTES ONLY!", "Remove from oven and cool.", "-----------FROSTING-----------.", "Melt butter and chocolate in a bowl in the microwave.", "Add the remaining ingredients and blend well.", "Spread on the brownies and garnish with chopped nuts." ]
[Name] Ice Cream Dessert [AuthorId] 11044 [AuthorName] jean1490 [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2001-07-05T10:15:00Z [Description] Make and share this Ice Cream Dessert recipe from Food.com. [Images] character(0) [RecipeCategory] Frozen Desserts [Keywords] ["Dessert", "Kid Friendly", "Summer", "< 30 Mins", "For Large Groups", "No Cook", "Freezer", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/2", "1", "3", "1/2"] [RecipeIngredientParts] ["vanilla ice cream", "frozen strawberries", "bananas", "pecans"] [AggregatedRating] nan [ReviewCount] nan [Calories] 193.3 [FatContent] 10.3 [SaturatedFatContent] 5.0 [CholesterolContent] 31.2 [SodiumContent] 57.4 [CarbohydrateContent] 24.2 [FiberContent] 1.9 [SugarContent] 18.9 [ProteinContent] 3.1 [RecipeServings] 16.0 [RecipeYield] nan [RecipeInstructions] Mix all ingredients together in a large bowl. Refreeze in a gallon container. Or freeze in individual paper-lined muffin cups. Remove from freezer about 15 minutes before serving.
[Name] Brandied Oranges [AuthorId] 11297 [AuthorName] Jen T [CookTime] PT5M [PrepTime] PT10M [TotalTime] PT15M [DatePublished] 2001-07-05T10:15:00Z [Description] Make and share this Brandied Oranges 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/99/87/picQehKso.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/99/87/picKwwepc.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/99/87/picFpsAU3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/99/87/piciL38HC.jpg"] [RecipeCategory] Dessert [Keywords] ["Fruit", "Vegan", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["8", "1", "1 1/2", "1/4", "2"] [RecipeIngredientParts] ["oranges", "water", "sugar", "brandy", "Grand Marnier", "Cointreau liqueur"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 302.9 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 1.8 [CarbohydrateContent] 70.5 [FiberContent] 4.2 [SugarContent] 66.2 [ProteinContent] 1.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Peel oranges leaving no white pith.", "Slice crosswise into thin slices, or cut into segments and place in a serving bowl.", "Stir sugar and water together over a low heat until disolved and then boil for 2mins.", "Cool, add Brandy and Grand Marnier or Contreau.", "Pour over prepared oranges.", "Serve at room temperature with whipped cream and/or ice cream.", "Can be made ahead, (I have done this 2 - 4 days ahead] and stored in fridge. Bring to room temp to serve or if preferred serve chilled." ]
[Name] Apricot Whip Pie [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-07-05T10:15:00Z [Description] You can sub strawberries for this...or freeze this pie...this was a store recipe in which I added the preserves and garnish-it needed a bit more flavor. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Fruit", "< 15 Mins", "Freezer", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "2", "1", "1/4", "1"] [RecipeIngredientParts] ["apricots", "apricots", "Cool Whip"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 1255.9 [FatContent] 61.1 [SaturatedFatContent] 15.0 [CholesterolContent] 0.0 [SodiumContent] 970.2 [CarbohydrateContent] 168.9 [FiberContent] 13.2 [SugarContent] 59.1 [ProteinContent] 16.1 [RecipeServings] nan [RecipeYield] 1 pie [RecipeInstructions] Puree the 1 1/2 cups chopped apricots and fold in with the cool whip (save a nice dollop] and apricot preserves. Scoop into the prepared pie shell and chill. Before serving pit and slice the remaining apricots and arrange in a fan or flower on top of pie with the remaining dollop of cool whip.
[Name] Lemon Bars [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT50M [PrepTime] PT20M [TotalTime] PT1H10M [DatePublished] 2001-07-05T10:15:00Z [Description] Make and share this Lemon Bars 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/99/89/dwc7p6wTbSbEwXfZ5hVJ_0S9A1944.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/99/89/PbFP9ACSTEqUUJSP5Bpo_LB%209%20-%20final_8.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/99/89/6Y9xGi7TvaZpH1Y683gD_LB%207%20-%20final_4.png", "https://img.sndimg.com/food/image/upload/v1/img/feed/9989/S1dPFoKpQ426Xpy2ClgE_DSC_0326.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/99/89/01485558409.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/99/89/RJmUaTQ2wD0p4FbUu3Ag_LB%205%20-%20final_2.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/99/89/picUVTT6v.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/9989/udJK8GcFQVKtnbl5aKge_5A741C52-6315-4272-8F68-97CBDC5293E0.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/99/89/AjN9vgNMTmGkrfuTOrg5_IMG_3520.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/99/89/z8IwCyymSpexgOxpVJpV_WIN_20171219_18_07_17_Pro.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/99/89/01504107576.jpeg", "https://img.sndimg.com/food/image/upload/v1/img/feed/9989/UgDsrCNGQB63AzIrXAA7_IMG_3520.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/99/89/BhAqd4EsRXidv4jFz3KW_IMG_1577.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/99/89/0mQ7gogQSiZlCX0LQfNQ_lemonbars2.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/99/89/Cwxo5tXIRTWhZD3Ax8SR-11343460135_d98d697de9_c.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/99/89/picJg5nqR.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/99/89/picIes4WF.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/99/89/picuOTrUe.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/99/89/piciav2ty.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/99/89/picnbRgK1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/99/89/oxfMfftJQKOZh5zTXmr7_0S9A1925.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/99/89/ZK54ibb7SlqFHbHZqDpn_0S9A1957.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/9989/lljuFatXQ3S26En0M68b_IMG_20180401_195803940.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/99/89/01483935205.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/99/89/01483935028.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/99/89/WskrSErSbu54QpvzL6Xv_IMG_20160610_203847.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/99/89/19CJ8m0lSxqjxeC3SyAn_lemonbars.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/99/89/pic6jgc3G.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/99/89/picryLvQw.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/99/89/picHDA0Ps.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/99/89/picTW5p78.jpg" ] [RecipeCategory] Dessert [Keywords] ["Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1/2", "1", "4", "2", "1/3", "1/4", "1/2", "1/2"] [RecipeIngredientParts] ["powdered sugar", "butter", "eggs", "white sugar", "lemon juice", "flour", "baking powder", "fresh lemon rind"] [AggregatedRating] 5.0 [ReviewCount] 263.0 [Calories] 592.2 [FatContent] 25.8 [SaturatedFatContent] 15.4 [CholesterolContent] 154.0 [SodiumContent] 262.2 [CarbohydrateContent] 85.3 [FiberContent] 1.0 [SugarContent] 57.7 [ProteinContent] 7.0 [RecipeServings] nan [RecipeYield] 12 bars or so [RecipeInstructions] For the base mix the butter into the flour and sugar. Mix with hands until it clings together. Press into a 13 x 9 x 2-inch pan. Bake at 350°F for 20-25 minutes or until lightly browned. For the filling, beat together eggs, sugar and lemon juice. Sift together flour and baking powder. Stir into egg mixture. Pour over baked, cooled crust. Bake at 350°F for 25 minutes. Cool and sprinkle with powdered sugar. Cut into bars.
[Name] Aunt Edna's Dill Pickles [AuthorId] 7308 [AuthorName] Kat2355 [CookTime] PT5M [PrepTime] PT10M [TotalTime] PT15M [DatePublished] 2001-07-05T10:15:00Z [Description] Aunt Edna's pickles always turn out right, and are delicious! Several in the family could eat a whole jar or more if you let us! Eat in a minimum one week, though more than two weeks is recommended. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "Low Protein", "Vegan", "Low Cholesterol", "Healthy", "Potluck", "Summer", "< 15 Mins", "Canning"] [RecipeIngredientQuantities] ["50", "20", "12 -20", "12", "4", "3/4", "1/2", NA] [RecipeIngredientParts] ["cucumbers", "dill", "garlic", "water", "vinegar", "pickling salt", "brown sugar", "carrot"] [AggregatedRating] 4.5 [ReviewCount] 6.0 [Calories] 241.8 [FatContent] 1.4 [SaturatedFatContent] 0.5 [CholesterolContent] 0.0 [SodiumContent] 7110.4 [CarbohydrateContent] 55.6 [FiberContent] 6.3 [SugarContent] 29.9 [ProteinContent] 8.4 [RecipeServings] nan [RecipeYield] 12-20 jars [RecipeInstructions] How many cucumbers? Who knows. Obviously lots. Wash cukes and rub off spines. Arrange in sterilized jars, add dill, garlic, and a few sliced carrots, if using. Bring water, vinegar, salt, and sugar to a boil and pour into jars. Seal jars (by hand] then immerse jars in hot water bath for a few minutes to seal.
[Name] Apricot Whip Pie #2 [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-07-05T10:15:00Z [Description] This recipe came out of my Grandmothers 1941 cookbook "The New American Cook Book" I have recomended that you use cool whip rather than egg whites. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Fruit", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["3", "6", "1", "1/2", "1/2", "2", "2"] [RecipeIngredientParts] ["apricot puree", "sugar", "lemon juice", "vanilla", "gelatin"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 398.4 [FatContent] 2.0 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 124.1 [CarbohydrateContent] 81.7 [FiberContent] 9.9 [SugarContent] 72.0 [ProteinContent] 18.1 [RecipeServings] nan [RecipeYield] 1 Pie [RecipeInstructions] Add sugar, lemon juice, vanilla, and almond extract to apricot puree. Soak gelatin in 2 T. cold water for 5 min. Dissolve over hot water. Stir into apricot mixture. Fold in stiffly beaten egg whites. Pour into prepared pie shell and chill overnight.
[Name] Lemon Chutney [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT55M [PrepTime] PT20M [TotalTime] PT1H15M [DatePublished] 2001-07-05T10:15:00Z [Description] Make and share this Lemon Chutney recipe from Food.com. [Images] character(0) [RecipeCategory] Chutneys [Keywords] ["Sauces", "Low Protein", "Low Cholesterol", "Healthy", "Weeknight", "Canning", "< 4 Hours"] [RecipeIngredientQuantities] ["9", "3", "1 1/2", "1", "1", "5", "2", "1 1/2", "1/2", "3/4", "1"] [RecipeIngredientParts] ["lemons, juice and rind of", "onions", "golden raisins", "green bell pepper", "hot chili peppers", "sugar", "ground coriander", "fenugreek seeds", "ground cloves", "salt"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 468.4 [FatContent] 0.7 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 396.2 [CarbohydrateContent] 121.7 [FiberContent] 5.2 [SugarContent] 104.0 [ProteinContent] 3.6 [RecipeServings] nan [RecipeYield] 6 half pints [RecipeInstructions] Combine all ingredients in a large stainless or enamel pot and simmer for 45 minutes. Stir often and mash as you go. Ladle into clean hot jars leaving 1/2 inch head space-seal. Process 10 minutes in a boiling water bath at altitudes up to 1000 feet.
[Name] Lemon Noodles [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2001-07-05T10:15:00Z [Description] Make and share this Lemon Noodles recipe from Food.com. [Images] character(0) [RecipeCategory] Vegan [Keywords] ["Low Cholesterol", "Healthy", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["6", NA, "1/4", "2", "2", "1", "2", "1 1/2"] [RecipeIngredientParts] ["angel hair pasta", "buckwheat noodles", "water", "lemon juice", "soy sauce", "fresh ginger", "garlic", "sugar"] [AggregatedRating] 4.5 [ReviewCount] 8.0 [Calories] 382.0 [FatContent] 5.8 [SaturatedFatContent] 0.9 [CholesterolContent] 0.0 [SodiumContent] 340.0 [CarbohydrateContent] 70.3 [FiberContent] 3.0 [SugarContent] 5.5 [ProteinContent] 11.9 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Boil the noodles till al dente-drain-plunge into ice water and drain well, toss with Lemon dressing. And that would be: Stir together all ingredients-whisk well-make sure sugar is dissolved.
[Name] Chilli Cucumber Bhartha [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT24M [PrepTime] PT0S [TotalTime] PT24M [DatePublished] 2001-07-05T10:38:00Z [Description] Make and share this Chilli Cucumber Bhartha recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["2", "4", "4", "2", "9", "2", "3", "2"] [RecipeIngredientParts] ["cucumbers", "tomatoes", "onions", "garam masala", "green chilies", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 645.0 [FatContent] 16.3 [SaturatedFatContent] 2.4 [CholesterolContent] 0.0 [SodiumContent] 4729.1 [CarbohydrateContent] 123.9 [FiberContent] 21.1 [SugarContent] 62.5 [ProteinContent] 20.4 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] ["Peel cucumbers and boil them in an open container for 10 minutes on high and 10 minutes on low or alternatively give one whistle in your cooker.", "Mash cucumbers after boiling and draining.", "Cut onion,tomato and green chilli in fine pieces.", "Put pan with cooking oil on heat.", "Put onion on pan and fry for 4 minutes.", "Now put tomato and green chilli.", "Then put salt,deghi mirch and garam masala.", "Fry for five minutes.", "Now put mashed cucumber in this and keep frying for 8 minutes till the time oil leaves and all water is gone." ]
[Name] Baghara Dahi [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2001-07-05T10:38:00Z [Description] Make and share this Baghara Dahi recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "1/2", "1/2", "1/2", "1/2", "1", "3", "1", NA] [RecipeIngredientParts] ["yoghurt", "jeera powder", "mustard seeds", "turmeric powder", "chili powder", "curry leaf", "dried garlic", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 289.3 [FatContent] 22.6 [SaturatedFatContent] 7.0 [CholesterolContent] 31.9 [SodiumContent] 128.1 [CarbohydrateContent] 13.9 [FiberContent] 1.0 [SugarContent] 11.7 [ProteinContent] 9.3 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] In one bowl, take one tbsp cooking oil. Heat for two minutes. Add mustard seeds, jeera, curry leaves, chilli powder and turmeric powder. Fry for a while. Then add youghrt and stir it well for two minutes. Put salt to taste. Swich off the fire. Serve with paratha or hot rice.
[Name] Methi Paratha [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT15M [PrepTime] PT0S [TotalTime] PT15M [DatePublished] 2001-07-05T10:38:00Z [Description] Make and share this Methi Paratha recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "200", "1", "1", "1/2", "150", "1", "1/2"] [RecipeIngredientParts] ["green methi leaves", "wheat flour", "jeera powder", "chili powder", "turmeric powder", "yogurt", "salt"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 829.2 [FatContent] 14.1 [SaturatedFatContent] 4.5 [CholesterolContent] 19.5 [SodiumContent] 1271.9 [CarbohydrateContent] 155.2 [FiberContent] 25.7 [SugarContent] 8.1 [ProteinContent] 33.4 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] ["Collect all methi leaves and chop them into small pieces.", "Take 200 gms chapati atta.", "Mix with methi leaves.", "Add jeera, chilli powder, turmeric powder, salt and youghrt and cooking oil.", "Mix it well.", "Add sufficient amount of water to make a soft dough.", "Keep it for 15 minutes.", "Then take small ball from the dough and roll it like paratha.", "Place on hot pan.", "Turn it simultanously till it gets golden brown colour.", "Methi paratha is ready.", "Serve it with pickles or Baghara Dahi." ]
[Name] Noodles with green onions & Ginger [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT16M [PrepTime] PT10M [TotalTime] PT26M [DatePublished] 2001-07-05T10:38:00Z [Description] This is an economical dish that compliments any meal. If served cold it can take the place of a salad. Instead of Sesame oil try hot chili oil. [Images] character(0) [RecipeCategory] Chinese [Keywords] ["Asian", "< 30 Mins", "Stove Top", "Stir Fry"] [RecipeIngredientQuantities] ["6", "2", "6", "3", "3", "1", "1", "1"] [RecipeIngredientParts] ["green onions", "fresh ginger", "lite olive oil", "oyster sauce", "light soy sauce", "dark soy sauce"] [AggregatedRating] 3.5 [ReviewCount] 2.0 [Calories] 280.9 [FatContent] 13.2 [SaturatedFatContent] 2.1 [CholesterolContent] 35.9 [SodiumContent] 882.5 [CarbohydrateContent] 33.6 [FiberContent] 1.8 [SugarContent] 1.2 [ProteinContent] 7.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Put noodles in 8 cups of rapidly boiling water, cook for 3 minutes, stir occasioally.", "Drain and rinse noodles under cold water for 1 minute until they are cold.", "Drain well and let them dry.", "Mix Oyster sauce, lite soy, dark soy and sesame oil.", "Heat wok to medium heat, add olive oil.", "When oil is hot stir fry green onions and ginger for a few seconds until soft.", "Add noodles and stir fry for 5 minutes over medium heat.", "Pour in premixed sauces, stir fry until well mixed.", "Serve hot or cold." ]
[Name] Music Parents Famous Frito Pie [AuthorId] 12200 [AuthorName] Tom Lambie [CookTime] PT1H30M [PrepTime] PT15M [TotalTime] PT1H45M [DatePublished] 2001-07-05T17:18:00Z [Description] This is a recipe that I came up with to sell at our local festivals. And wow what a hit. Try it the kids just love it. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/99/98/9998.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Meat", "Mexican", "Kid Friendly", "Winter", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "2", "1", "3", "2", "1", "1", "1", NA, NA] [RecipeIngredientParts] ["ground beef", "onion", "garlic cloves", "tomatoes with juice", "chili powder", "salt", "sugar", "Worcestershire sauce", "red kidney beans", "cheddar cheese"] [AggregatedRating] 5.0 [ReviewCount] 14.0 [Calories] 459.0 [FatContent] 18.7 [SaturatedFatContent] 6.9 [CholesterolContent] 77.1 [SodiumContent] 1585.7 [CarbohydrateContent] 42.7 [FiberContent] 11.9 [SugarContent] 10.2 [ProteinContent] 32.3 [RecipeServings] nan [RecipeYield] 1 medium sauce pan [RecipeInstructions] Brown beef with onions and garlic. Drain off excess fat. Add tomatoes, chili powder, sugar, salt and Worcestershire sauce. Cover and simmer 1 hour. Add beans, juice and all. Simmer uncovered for 15 minutes or until thick. Serve over Frito corn chips, rice or use for chili dogs. Top with grated cheddar cheese for a special treat.
[Name] " Seva " Bean & Vegetable Stew [AuthorId] 12202 [AuthorName] Kenneth Cummings [CookTime] PT40M [PrepTime] PT10M [TotalTime] PT50M [DatePublished] 2001-07-05T17:18:00Z [Description] Make and share this " Seva " Bean & Vegetable Stew recipe from Food.com. [Images] character(0) [RecipeCategory] Stew [Keywords] ["Beans", "Vegetable", "Asian", "Indian", "Low Cholesterol", "Healthy", "Spicy", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "2", "1", "1", NA, NA, NA] [RecipeIngredientParts] ["ghee", "kidney beans", "onion", "garlic clove", "carrot", "potatoes", "garam masala", "curry powder", "Tabasco sauce", "water"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 271.6 [FatContent] 2.5 [SaturatedFatContent] 0.9 [CholesterolContent] 2.7 [SodiumContent] 607.2 [CarbohydrateContent] 51.4 [FiberContent] 11.8 [SugarContent] 6.1 [ProteinContent] 12.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cook onions& garlic with ghee on low heat. When onions golden, add carrots and shortly after potatoes. After 2 minutes add beans. Do not rinse beans. Add bean\"juice\" as well. Cover veges with water plus a little bit. Add curry/garam masala. Bring to a boil. Simmer for 20 minutes or until veqes are done. Salt, pepper and spice to taste. If needed, add corn starch to thicken.
[Name] Tomato Paste [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT3H [PrepTime] PT15M [TotalTime] PT3H15M [DatePublished] 2001-07-05T17:22:00Z [Description] Make and share this Tomato Paste recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "Healthy", "Weeknight", "Canning", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["48", "2"] [RecipeIngredientParts] ["tomatoes", "salt"] [AggregatedRating] 3.0 [ReviewCount] 2.0 [Calories] 196.6 [FatContent] 2.2 [SaturatedFatContent] 0.5 [CholesterolContent] 0.0 [SodiumContent] 636.0 [CarbohydrateContent] 42.8 [FiberContent] 13.1 [SugarContent] 28.7 [ProteinContent] 9.6 [RecipeServings] nan [RecipeYield] 8 half pints [RecipeInstructions] Peel, core and chop tomatoes; measure to 8 quarts. Add salt. Place in a large stainless or enamel pot and simmer for 1 hour. Remove and put through a food mill. Return to pot and continue to cook-around 2 hours-or until it holds its shape-like tomato paste. Spoon into clean hot jars leaving 1/4-inch head space. Process in a boiling water bath for 30 minutes at altitudes up to 1000 feet. Note-if your going to make quarter pints same process time please.
[Name] Aloo Dum [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT4M [PrepTime] PT0S [TotalTime] PT4M [DatePublished] 2001-07-05T17:47:00Z [Description] Make and share this Aloo Dum recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] nan [RecipeIngredientQuantities] ["1/2", NA, NA, "125", "30", "50", "1 1/2", "6", "2", "5", "1", "1 1/2", "1/2", "1/2", "1", "5", "25"] [RecipeIngredientParts] ["potato", "salt", "ginger paste", "red chili powder", "cloves", "cinnamon sticks", "cardamom", "cumin seed", "turmeric powder", "garam masala powder", "sugar", "green chilies", "fresh coriander leaves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 101.3 [FatContent] 0.8 [SaturatedFatContent] 0.3 [CholesterolContent] 1.2 [SodiumContent] 51.4 [CarbohydrateContent] 21.3 [FiberContent] 3.0 [SugarContent] 3.3 [ProteinContent] 3.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Peel the small and round potatoes and keep in salty water for 1/2 hour. Fry in oil till golden brown and firm. Keep aside. Take oil in a handi and crackle the cloves, cinnamon and cardamom. Add the onion paste. Stir for about 5-6 minutes till oil comes to the sides. Add the ginger paste and stir for another 2 minutes. Add red chilli powder and turmeric powder. Bhunno (simmer]. Broil cummin seeds in a dry pan and grind them to a powder. Add sugar and broiled cummin powder and stir for 2 minutes. Beat the curd and add to the handi. Lower the temperature and immerse the fried potatoes for simmering. Cook till potatoes are tender by covering the top of the handi. Do not let the steam escape. Add garam masala powder and close the lid. Take off the fire. Serve hot garnished with slit green chillies and chopped coriander leaves.
[Name] Caulinana salad [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] PT5M [PrepTime] PT10M [TotalTime] PT15M [DatePublished] 2001-07-05T21:10:00Z [Description] Make and share this Caulinana salad recipe from Food.com. [Images] character(0) [RecipeCategory] Cauliflower [Keywords] ["Fruit", "Vegetable", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "2", "2", "1 1/2", "1/4", "1/2", "1/2"] [RecipeIngredientParts] ["cauliflower", "bananas", "lemon juice", "plain yogurt", "mayonnaise"] [AggregatedRating] nan [ReviewCount] nan [Calories] 108.8 [FatContent] 4.0 [SaturatedFatContent] 0.7 [CholesterolContent] 2.6 [SodiumContent] 42.6 [CarbohydrateContent] 17.4 [FiberContent] 3.1 [SugarContent] 10.2 [ProteinContent] 3.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Trim and wash the cauliflower. Place whole in a saucepan of boiling water and cook 5 minutes. (or steam or microwave] Drain well and cut into florets. Leave to cool. Peel bananas. Slice ino 2cm pieces on the diagonal. Toss in lemon juice. Mix the cauliflower, bananas, peaches and almonds together in a bowl. Combine the mayonnaise and the yoghurt. Carefully mix through the cauliflower mixture. Serve.
[Name] Spicy Corn Salad With Avocado Dressing [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] PT2M [PrepTime] PT10M [TotalTime] PT12M [DatePublished] 2001-07-05T21:10:00Z [Description] Make and share this Spicy Corn Salad With Avocado Dressing recipe from Food.com. [Images] character(0) [RecipeCategory] Corn [Keywords] ["Vegetable", "Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "1", "1", "3", "2", "1", "1/4", "1/4", "1", NA, "1"] [RecipeIngredientParts] ["whole kernel corn", "red bell pepper", "green bell pepper", "spring onions", "celery", "avocado", "lemon juice", "sour cream", "Mexican chili powder", "fresh ground black pepper", "garlic clove"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 286.0 [FatContent] 13.8 [SaturatedFatContent] 3.5 [CholesterolContent] 6.3 [SodiumContent] 567.6 [CarbohydrateContent] 42.5 [FiberContent] 9.3 [SugarContent] 7.4 [ProteinContent] 7.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Cook corn in boiling water for 2 minutes. Drain well and refresh in cold water. Drain. Cut peppers into 1 cm cubes. Slice celery and spring onion thinly. Mix corn, peppers, onions and celery together. Peel and destone the avocado. Mash with a fork until smooth. Mix avocado,lemon juice, sour cream, chilli powder and (garlic if using] together. Mix avocado dressing through the corn mixture or serve separately.
[Name] Ginger Beer [AuthorId] 5613 [AuthorName] Carol Skilton [CookTime] PT312H [PrepTime] PT5M [TotalTime] PT312H5M [DatePublished] 2001-07-05T21:10:00Z [Description] Ginger beer is nature's champagne. this is the recipe my mother and grandmother used to make. It is a delicious refreshing drink on hot summer days. Caution: Bottles must be stored in a cool place and not shaken. Chill thoroughly before opening but be prepared for it to fizz over. While storing it is a good idea to cover with large piece of plastic in case a cap blows or a bottle [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "Kid Friendly", "Summer", "Weeknight"] [RecipeIngredientQuantities] ["1 1/2", "2", "2", "600", "3 1/2", "500", "2"] [RecipeIngredientParts] ["dried yeast", "ground ginger", "sugar", "water", "water", "sugar"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 336.7 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 22.2 [CarbohydrateContent] 86.7 [FiberContent] 0.4 [SugarContent] 85.0 [ProteinContent] 0.5 [RecipeServings] nan [RecipeYield] 6 large beer bottles per bug [RecipeInstructions] -------TO GET BUG WORKING-------. Mix the yeast, ground ginger, 2 tspns of sugar and lukewarm water together in a large glass jar. Cover with a cloth (the sort of material that you would use to strain jelly through as the bug needs to breathe]. Let stand for 24 hours. After this feed the bug every day for 10 days with 1 tspn of ground ginger and 1 tspn of sugar. ---------TO MAKE THE BEER----------. Put 1 litre of the water and the sugar in a saucpan. Heat gently while stirring until the sugar dissolves. Take off the heat and add the rest of the water and the lemon juice. Without disturbing the sediment, strain the ginger beer bug liquid through 2 layers of scalded muslin. Add this liquid to the sugared water. Pour the mixture into clean bottles, cap tightly and leave to stand for 2 days, or until it starts to fizz. After this, it must be kept in a cool place or the fridge to prevent the tops blowing. I use a sterilizing powder obtained from home brew shops to sterilize my bottles. After making the beer divide the sediment in the jar into two. You now have 2 bugs to feed and can double the beer recipe. As you double the bugs each time you increase the number of bottles you can produce. After all available surfaces are covered with bug jars and you are swamped with beer you can give the extra bugs away to get others on the treadmill.
[Name] Beau Monde Dip [AuthorId] 6836 [AuthorName] Mary Scheffert [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-07-05T21:10:00Z [Description] Make and share this Beau Monde Dip recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Potluck", "< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["1", "16", "3", "1", "1"] [RecipeIngredientParts] ["sour cream", "mayonnaise", "dill weed"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 29.2 [FatContent] 3.0 [SaturatedFatContent] 1.7 [CholesterolContent] 7.8 [SodiumContent] 12.0 [CarbohydrateContent] 0.5 [FiberContent] 0.0 [SugarContent] 0.6 [ProteinContent] 0.3 [RecipeServings] nan [RecipeYield] 32 oz dip [RecipeInstructions] Combine all ingredients in a large bowl. Cover& chill; serve with raw veggies&/or chips.
[Name] Strawberry and Greens Salad [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2001-07-05T21:10:00Z [Description] Make and share this Strawberry and Greens Salad recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/00/6/picjCXvr0.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/00/6/pic7drpP7.jpg"] [RecipeCategory] Strawberry [Keywords] ["Berries", "Fruit", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] [NA, "3", "1", "2", "1", "2", "1/2"] [RecipeIngredientParts] ["radishes", "strawberry", "spring onions"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 32.8 [FatContent] 0.3 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 3.0 [CarbohydrateContent] 7.8 [FiberContent] 2.2 [SugarContent] 4.7 [ProteinContent] 0.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Wash and dry the salad greens. Break into bite-sized pieces. Place in a plastic bag. Wash, trim and grate the radishes. Wash the strawberries. Trim spring onions and slice finely. Cut red pepper flesh into thin strips. Add the grated radishes, strawberries, spring onions, red pepper and coriander to the lettuce. Just prior to serving pour over the vinaigrette. Toss to mix in bag and arrabge on a serving platter. Serve immediately.
[Name] Lemon Zest [AuthorId] 9133 [AuthorName] Cyberspace Monkey [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-07-05T21:10:00Z [Description] Make and share this Lemon Zest recipe from Food.com. [Images] character(0) [RecipeCategory] Very Low Carbs [Keywords] ["Low Protein", "Low Cholesterol", "< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] nan [RecipeIngredientParts] "lemon" [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 0.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.0 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] nan [RecipeYield] 1 jar [RecipeInstructions] ["take the zest (peel] from lemons with a zester or use grater to get the zest.", "Let dry in dehydrator or dry on paper towel overnight.", "Store in airtight jars.", "Use for baking, in whipped cream for flavour or anything that calls for zest.", "Now what do you do with the juice?", "Well try freezing it in ice cube trays for punches, juice for cooking etc.", "Once frozen can be stored in freezer bags in freezer.", "Make a jug of Lemonaide or a nice fruit punch for the summer heat to cool you down." ]
[Name] Fruity Rice Salad [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-07-05T21:10:00Z [Description] Make and share this Fruity Rice Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Pineapple [Keywords] ["Rice", "Tropical Fruits", "Fruit", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1/4", "1", "1/4", NA, "2"] [RecipeIngredientParts] ["cooked rice", "crushed pineapple", "white sugar", "mayonnaise", "lettuce leaf", "maraschino cherries"] [AggregatedRating] 2.0 [ReviewCount] 1.0 [Calories] 294.9 [FatContent] 14.9 [SaturatedFatContent] 9.2 [CholesterolContent] 54.3 [SodiumContent] 15.9 [CarbohydrateContent] 39.0 [FiberContent] 0.8 [SugarContent] 19.2 [ProteinContent] 2.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Combine rice, pineapple and sugar in a bowl. Beat cream until stiff. Beat in mayonnaise. Fold into rice mixture. Arrange lettuce leaves on plate. Spoon salad in center. Top with cherries.
[Name] Pasta and Crab Meat Salad [AuthorId] 10201 [AuthorName] karen strayer [CookTime] PT12M [PrepTime] PT20M [TotalTime] PT32M [DatePublished] 2001-07-05T21:10:00Z [Description] This is a great potluck dish as it includes veggies, carbohydrates and proteins. Even if everyone else brings desserts, you will still have your "meal"... I always bring home an empty bowl!!! [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Crab", "Potluck", "Spring", "Summer", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1/2", "1/2", "1", "2", "1 1/2 - 2"] [RecipeIngredientParts] ["pasta", "Miracle Whip", "mayonnaise", "parmesan cheese", "tomatoes", "broccoli"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 282.5 [FatContent] 10.3 [SaturatedFatContent] 2.3 [CholesterolContent] 17.9 [SodiumContent] 701.2 [CarbohydrateContent] 37.5 [FiberContent] 1.9 [SugarContent] 7.2 [ProteinContent] 9.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Mix Miracle Whip, Italian Dressing, Mayonnaise and Parmesean cheese together. Add this dressing to all other ingredients. Top with chopped green onions for color.
[Name] Garlic Spread [AuthorId] 6836 [AuthorName] Mary Scheffert [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-07-05T21:10:00Z [Description] Make and share this Garlic Spread recipe from Food.com. [Images] character(0) [RecipeCategory] Spreads [Keywords] ["Lunch/Snacks", "Very Low Carbs", "Potluck", "< 15 Mins", "For Large Groups", "No Cook", "Easy"] [RecipeIngredientQuantities] ["3", "1", NA, NA, NA] [RecipeIngredientParts] ["cream cheese", "pimiento", "garlic powder", "parsley flakes", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 80.1 [FatContent] 7.9 [SaturatedFatContent] 5.0 [CholesterolContent] 24.9 [SodiumContent] 67.7 [CarbohydrateContent] 0.8 [FiberContent] 0.1 [SugarContent] 0.2 [ProteinContent] 1.8 [RecipeServings] 30.0 [RecipeYield] nan [RecipeInstructions] Place cream cheese in mixer bowl, and beat until creamy. Stir in pimiento pieces (as much as you like--you don't have to add the whole jar] to taste and for color. Add garlic powder a little at a time, taste-testing after each addition, until it is the desired strength. Add some parsley flakes for more color& a little salt if you want to perk up the flavor a bit. Cover& chill; serve with raw veggies&/or crackers.
[Name] Beetroot Salad [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-07-05T21:10:00Z [Description] Make and share this Beetroot Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["2", "2", "1", "1/4", "1", "1/2"] [RecipeIngredientParts] ["beetroots", "apples", "spring onion", "plain yogurt", "lemon juice", "parsley"] [AggregatedRating] 3.5 [ReviewCount] 2.0 [Calories] 40.7 [FatContent] 0.5 [SaturatedFatContent] 0.2 [CholesterolContent] 1.3 [SodiumContent] 21.2 [CarbohydrateContent] 9.2 [FiberContent] 1.7 [SugarContent] 6.7 [ProteinContent] 1.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Trim, peel and grate the beetroot. Grate apples, leaving skin on. Place grated apple in a sieve and drain. Trim spring onion and slice thinly. Mix beetroot, apple and onion together. Fold through yoghurt and lemon juice. Mix through parsley.
[Name] Spinach Dip [AuthorId] 6836 [AuthorName] Mary Scheffert [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-07-05T21:10:00Z [Description] Make and share this Spinach Dip recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Potluck", "< 15 Mins", "No Cook", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1/2", "1", "1"] [RecipeIngredientParts] ["sour cream", "mayonnaise", "lemon juice", "frozen spinach", "water chestnuts"] [AggregatedRating] 5.0 [ReviewCount] 9.0 [Calories] 441.9 [FatContent] 31.6 [SaturatedFatContent] 18.0 [CholesterolContent] 80.1 [SodiumContent] 1084.2 [CarbohydrateContent] 34.8 [FiberContent] 5.7 [SugarContent] 10.2 [ProteinContent] 9.5 [RecipeServings] nan [RecipeYield] 3 cups dip [RecipeInstructions] Combine first 4 ingredients in a medium sized bowl. Add thawed, squeezed spinach& water chestnuts to sour cream mixture; cover& chill. Serve with raw vegetables&/or crackers. Note: This is pretty served in a\"bread bowl\"- purchase a round (unsliced] loaf of bread. Cut off top, and pull out most of the soft insides, until there is only about 1\" of bread remaining all around. Brush inside of\"bowl\" with margarine or butter (to prevent dip from soaking through]. Add dip& chill until ready to serve. Serve the bread chunks alongside, too-- YUMMY!
[Name] canned salmon [AuthorId] 5842 [AuthorName] donnie chettleborou [CookTime] PT1H30M [PrepTime] PT1H30M [TotalTime] PT3H [DatePublished] 2001-07-05T21:13:00Z [Description] Make and share this canned salmon recipe from Food.com. [Images] character(0) [RecipeCategory] Very Low Carbs [Keywords] ["Low Protein", "Low Cholesterol", "Weeknight", "Canning", "Stove Top", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] [NA, NA, NA] [RecipeIngredientParts] ["salmon", "vinegar", "salt"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 0.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.0 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] nan [RecipeYield] 16 pints [RecipeInstructions] stuff salmon tightly in canning jar place 1/2 tsp salt and 1 tsp. white vinegar on top. rub the top of jar with a vinegared papertowel to ensure all grease and salmon is off the top, very important step for sealing jar. place lid and tighten ring. put in pressure canner and add three quarts water. seal canner and boil til steam comes out poppycock. turn down poppycock and watch the pressure gauge til 10 lbs. time 90 minutes. this is for pints adjust salt and vinegar accordingly to jar size. you use this recipe for salmon bone in.
[Name] Nasi Lemak [AuthorId] 10290 [AuthorName] Vicky Bryant [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2001-07-05T21:13:00Z [Description] Make and share this Nasi Lemak recipe from Food.com. [Images] character(0) [RecipeCategory] Rice [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "3", NA, "1"] [RecipeIngredientParts] ["rice", "screwpine leaves", "salt", "coconut"] [AggregatedRating] nan [ReviewCount] nan [Calories] 175.5 [FatContent] 0.3 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 0.5 [CarbohydrateContent] 38.7 [FiberContent] 0.7 [SugarContent] 0.0 [ProteinContent] 3.2 [RecipeServings] nan [RecipeYield] 4 estimate [RecipeInstructions] Clean the rice and drain Squeeze out 2 cups of thick coconut milk with screwpine leaves. Add in salt. If you desire, you can also add in some sliced shallots and ginger. Serve this rice with sliced hard-boiled eggs, cucumber and sambal ikan bilis.
[Name] Kolace [AuthorId] 6836 [AuthorName] Mary Scheffert [CookTime] PT35M [PrepTime] PT3H [TotalTime] PT3H35M [DatePublished] 2001-07-05T21:13:00Z [Description] Pronounced "KO-la-chay" - this is a traditional Czechoslovakian recipe that my grandmother always made. She made them so often that she knew this recipe by heart. My favorite filling was poppyseed. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Dessert", "Czech", "European", "Weeknight", "For Large Groups", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["4", "1/2", "1/4", "2", "1", "1 1/2", NA, "1", NA, NA, "1/4", "1/4", "2", "1/2"] [RecipeIngredientParts] ["flour", "butter", "sugar", "eggs", "milk", "salt", "vanilla", "mace", "dry yeast", "flour", "sugar", "butter", "mace"] [AggregatedRating] nan [ReviewCount] nan [Calories] 73.5 [FatContent] 2.6 [SaturatedFatContent] 1.5 [CholesterolContent] 15.0 [SodiumContent] 93.1 [CarbohydrateContent] 10.8 [FiberContent] 0.3 [SugarContent] 2.1 [ProteinContent] 1.6 [RecipeServings] nan [RecipeYield] 48-60 kolaces [RecipeInstructions] Bring milk to a boil. Add butter, sugar& salt; mix& let cool for 5 minutes. Stir eggs, proofed yeast& flavoring of choice into the milk mixture. Place milk mixture into bowl of mixer, fitted with paddle attachment. Sift in enough flour to make a thick batter. Change mixer attachment to a dough hook. Continue adding flour, until mixture forms a soft dough. Turn dough out onto floured surface, and knead into a smooth dough that does not stick. Place dough into a greased bowl, cover& let rise in a warm place until doubled in bulk. Punch dough down. Cut dough into even, egg-sized pieces. Work each piece of dough into a 3inch circle in palm of hand with fingers of other hand. Place about 1/2tsp of filling in the middle; draw up sides of dough around filling& pinch FIRMLY to seal. Place each kolace on a well-greased cookie sheet, approx 2 inches apart. Cover& let rise again in a warm place. While kolace are rising, mix together the ingredients for the crumb topping. Once risen, brush with beaten egg mixed with 1T milk. Preheat oven to 400. Sprinkle kolace with crumb mixture. Bake for about 30 minutes or until golden brown. Remove kolace from pan& cool completely on a wire rack. When cool, dust liberally with vanilla sugar.
[Name] Mountains Raclette [AuthorId] 10271 [AuthorName] Mark O. [CookTime] PT5M [PrepTime] PT10M [TotalTime] PT15M [DatePublished] 2001-07-05T21:13:00Z [Description] Very tasty. The "raclette" cheese can be purchased online at http://www.igourmet.com if you can't find any locally. The site has more than one type of raclette depending on your taste & budget [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Cheese", "Swiss", "European", "< 15 Mins"] [RecipeIngredientQuantities] ["1/3", "2 -3", "4", "2", "2", NA, NA, NA, NA, NA] [RecipeIngredientParts] ["raclette cheese", "potatoes", "bacon", "pancetta", "black olives", "tomatoes", "sweet and sour pickles"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 743.3 [FatContent] 41.2 [SaturatedFatContent] 13.7 [CholesterolContent] 61.6 [SodiumContent] 780.8 [CarbohydrateContent] 75.0 [FiberContent] 9.4 [SugarContent] 3.3 [ProteinContent] 19.1 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Boil jacket potatoes and keep them hot. Cut the cheese in fine sections and remove the crust. Wash and cut the tomatoes in sections, peel the onions and cut them in slices. Draw up the delicatessen on a service dish. Each guest has a small saucepan in which the cheese melts with the garnish of his taste. Place a pepper mill and paprika at the disposal of the guests.
[Name] Cheesy Vegetable Grill [AuthorId] 12258 [AuthorName] Soraiya Wilkins [CookTime] PT40M [PrepTime] PT20M [TotalTime] PT1H [DatePublished] 2001-07-06T14:18:00Z [Description] It is so good. I got this recipe during Hurricane Hugo and have been making it ever since (obviously the microwave did not work but then I just boiled the potatoes on the grill burner). You can also experiment with different vegetables and cheeses. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Potato", "Vegetable", "Low Protein", "Low Cholesterol", "Healthy", "Spring", "Summer", "Winter", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1", "1", "6", NA, NA, NA, NA, NA, NA, NA] [RecipeIngredientParts] ["frozen broccoli", "frozen cauliflower", "frozen carrots", "potatoes", "onion", "sharp cheddar cheese", "monterey jack cheese", "cheese", "butter", "garlic"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 333.0 [FatContent] 0.9 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 88.0 [CarbohydrateContent] 74.3 [FiberContent] 13.0 [SugarContent] 7.6 [ProteinContent] 10.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] (if using fresh vegetables, I usually just cut up as much as I want and then modify the cheese, potatoes and onions] In glass bowl, slice potatoes about 1/2-3/4 inch thick. fill bowl with water and cook in microwave until almost done. Meanwhile, slice onions however thick you would like them. When potatoes are done, drain and then layer potatoes, vegetables onions and cheese (I usually layer 3 times] in an aluminum pan or aluminum foil pack (buy at the store for the grill]. Add garlic, salt, pepper and pieces of butter on top. Seal foil pack or place aluminum foil over aluminum pan and seal. Cook 30-40 minutes on medium heat on grill (time varies also, depending on the grill]. This is so yummy! Hope you enjoy.

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