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[Name] Apple Pizza [AuthorId] 12200 [AuthorName] Tom Lambie [CookTime] PT45M [PrepTime] PT25M [TotalTime] PT1H10M [DatePublished] 2001-07-06T14:18:00Z [Description] Make and share this Apple Pizza recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Lunch/Snacks", "Apple", "Fruit", "Nuts", "Kid Friendly", "Potluck", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] [NA, "6", "1/2", "1/2", "1/2", "1/4", "1 1/2", NA, "1", NA] [RecipeIngredientParts] ["apples", "flour", "brown sugar", "cinnamon", "butter", "powdered sugar", "milk", "peanuts"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 218.3 [FatContent] 4.8 [SaturatedFatContent] 3.0 [CholesterolContent] 12.2 [SodiumContent] 38.1 [CarbohydrateContent] 44.9 [FiberContent] 2.2 [SugarContent] 36.8 [ProteinContent] 0.9 [RecipeServings] 10.0 [RecipeYield] 1 12 inch pizza pan [RecipeInstructions] Preheat oven to 350 degrees. Roll out the pie crust to fit a 12 inch pizza pan, turn under the edges and flute. Core, pare, and slice apples thinly onto the pie crust. Combine flour, brown sugar, cinnamon, and butter until crumbly. Sprinkle over the apples. Bake for 20-30 minutes . Remove from oven and cool 15 minutes. Combine powdered sugar, caramel flavoring and milk to make a thin glaze. Drizzle the glaze over the top of the warm pizza. Top with chopped peanuts. Slice and serve. YOU MAY USE A CARAMEL DIP FOR FRUIT IN PLACE OF THE GLAZE.
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[Name] Door County Cherry Dessert [AuthorId] 12200 [AuthorName] Tom Lambie [CookTime] PT50M [PrepTime] PT10M [TotalTime] PT1H [DatePublished] 2001-07-06T14:18:00Z [Description] This recipe I found at a bed and breakfast in Door County, Wisconsin. This area is known for it's cherry orchards. This recipe is outstanding to serve, it is quick, simple and very good. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/02/0/picpKV5VM.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/02/0/pic51k3Lm.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/02/0/picuZlg74.jpg"] [RecipeCategory] Dessert [Keywords] ["Lunch/Snacks", "Fruit", "Low Protein", "Kid Friendly", "Potluck", "Summer", "< 60 Mins", "For Large Groups", "Oven", "Easy"] [RecipeIngredientQuantities] ["4", "1 -2", "1", "1"] [RecipeIngredientParts] ["butter", "pecans"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 206.4 [FatContent] 13.6 [SaturatedFatContent] 5.5 [CholesterolContent] 20.8 [SodiumContent] 211.8 [CarbohydrateContent] 20.8 [FiberContent] 1.1 [SugarContent] 11.8 [ProteinContent] 1.7 [RecipeServings] 24.0 [RecipeYield] 1 9x13 cake pan [RecipeInstructions] Grease a 9x13 cake pan Preheat the oven to 350 degrees LAYER ONE: Sprinkle the cherries into the pan. LAYER TWO: Sprinkle the dry cake mix over the cherries. LAYER THREE: Drizzle the melted butter evenly over the top of the cake mix. LAYER FOUR: Sprinkle the chopped pecans on top of mixture. Bake for 50 minutes. Serve warm with ice cream or with cool whip.
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[Name] Crispy Chewy Chocolate Chip Cookies [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2001-07-06T14:18:00Z [Description] Make and share this Crispy Chewy Chocolate Chip Cookies recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/02/2/picVhVaUP.jpg" [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "2", "2", "3", "1", "2", "1/2", "2", "1"] [RecipeIngredientParts] ["butter", "margarine", "sugar", "brown sugar", "eggs", "vanilla essence", "all-purpose flour", "baking soda", "hot water", "salt"] [AggregatedRating] 4.0 [ReviewCount] 15.0 [Calories] 1199.4 [FatContent] 61.4 [SaturatedFatContent] 31.6 [CholesterolContent] 143.3 [SodiumContent] 868.3 [CarbohydrateContent] 158.9 [FiberContent] 7.0 [SugarContent] 100.8 [ProteinContent] 15.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 deg F. Cream butter. Add sugar. Beat in eggs one at a time. Add in vanilla. Dissolve baking soda in hot water. Add to batter alongwith salt. Stir in flour, chips and nuts. Drop by large spoonfuls onto ungreased pans. Bake till edges are nicely browned i.e. for about 10 minutes.
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[Name] Aloo Bhath [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT15M [PrepTime] PT0S [TotalTime] PT15M [DatePublished] 2001-07-06T15:35:00Z [Description] Make and share this Aloo Bhath recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] nan [RecipeIngredientQuantities] ["4", "2", "1/2", NA, NA, "1/2", "1", "1", NA, NA, "2", "3"] [RecipeIngredientParts] ["potatoes", "onions", "coconut", "red chili powder", "garam masala", "turmeric", "clove", "cinnamon", "basmati rice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2995.2 [FatContent] 53.2 [SaturatedFatContent] 7.9 [CholesterolContent] 0.0 [SodiumContent] 125.4 [CarbohydrateContent] 574.5 [FiberContent] 49.7 [SugarContent] 27.6 [ProteinContent] 62.2 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Wash Basmathi rice and soak it for 15 minutes. Cut potato into big pieces. Cut onions into thin slices and fry them in 1/2 spoon of oil. In a blender grind fried onoins, coconut and all masalas to make it a thick paste. In a pressure pan or a deep sauce take oil. When it gets heated add the paste and potatos and fry it for 3 min. Add rice and 4 cups water and let it cook until the potatoes are tender and rice is cooked. Serve hot with raitha and/or papad.
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[Name] Karacha Dosai [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] nan [PrepTime] PT25M [TotalTime] PT25M [DatePublished] 2001-07-06T15:35:00Z [Description] Make and share this Karacha Dosai recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "1", "1", "1", "1 1/2", "1", "1", "1", "2 -3", "2", "2", "3", "1"] [RecipeIngredientParts] ["rava", "mustard seeds", "cumin seed", "onion", "ginger", "green chilies", "coriander leaves", "curry leaves", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 709.6 [FatContent] 9.9 [SaturatedFatContent] 1.4 [CholesterolContent] 0.0 [SodiumContent] 1170.6 [CarbohydrateContent] 135.9 [FiberContent] 7.2 [SugarContent] 5.0 [ProteinContent] 17.6 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] ["Mix Rava, Maida and Rice flour with water without forming lumps.", "The consistency should be that of a dosa batter.", "While mixing with hand, also add salt.", "If it becomes sticky, add little more rice flour.", "For softness, sour curd can be added.", "Add cut onions, coriander leaves, ginger and green chillies to the mixture.", "In a small non stick pan, add oil, mustard seeds.", "When it splutters, further add cumin seeds and curry leaves.", "Pour this into the dosa mixture.", "Mixture should be soaked for 1/2 hr before making dosas." ]
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[Name] Amul Cheese Dosas [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT8H [PrepTime] PT0S [TotalTime] PT8H [DatePublished] 2001-07-06T15:35:00Z [Description] Make and share this Amul Cheese Dosas recipe from Food.com. [Images] character(0) [RecipeCategory] Cheese [Keywords] "Weeknight" [RecipeIngredientQuantities] ["50", "2 1/2", "1", "1", "1", "3 -4", "1/2", NA] [RecipeIngredientParts] ["rice", "Urad Dal", "onion", "fresh coriander", "green chilies", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 180.9 [FatContent] 0.4 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 85.1 [CarbohydrateContent] 37.6 [FiberContent] 4.9 [SugarContent] 1.1 [ProteinContent] 6.1 [RecipeServings] nan [RecipeYield] 14 dosas [RecipeInstructions] Add salt to rice and dal paste and leave covered for about 8 hours. Grease a flat tava very lightly. See that there is no excess fat or the dosa will not spread. Pour a ladleful of mixture on the tava and spread it quickly with the back of the ladle. Pour a little oil on the sides and cover for a few seconds. Uncover and add a tablespoon of grated Amul Cheese, a few bits of green chillies, onion and fresh coriander. Fold over and serve at once.
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[Name] Mixed vegetable in hot pepper [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2001-07-06T15:35:00Z [Description] Make and share this Mixed vegetable in hot pepper recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "Healthy", "< 30 Mins"] [RecipeIngredientQuantities] ["100", "75", "100", "100", "100", "100", "100", "100", NA, "20", NA, "50", "20", "50", "35", "30", "1/2", "450"] [RecipeIngredientParts] ["cauliflower", "carrots", "Chinese cabbage", "mushrooms", "broccoli florets", "bamboo shoots", "asparagus", "salt", "cornflour", "soya sauce", "garlic", "spring onions", "ginger", "sugar", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 309.8 [FatContent] 3.3 [SaturatedFatContent] 0.8 [CholesterolContent] 0.0 [SodiumContent] 1089.0 [CarbohydrateContent] 61.7 [FiberContent] 19.8 [SugarContent] 20.9 [ProteinContent] 20.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] BOIL all the vegetables together. Heat the oil in a wok or sauce pan. Saute the garlic, juliennes of ginger, dry red pepper and spring onions until fragrant. Add the sugar and the boiled vegetables along with the water and cook on high flame. When the mixture is boiled, blend the corn-flour into it. Season to taste. Stir for one or two minutes. Remove from heat and serve hot.
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[Name] Kathal ki kurchan [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] nan [PrepTime] PT25M [TotalTime] PT25M [DatePublished] 2001-07-06T15:35:00Z [Description] Make and share this Kathal ki kurchan recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["800", NA, "12", "5", "3", "2", "2 1/2", "1/4", "1", NA, "1/2", "2", "16", "100", "3", "1", "8", "5", "2", "1", "5", "1", "12", "1/2", "1", "16"] [RecipeIngredientParts] ["black peppercorns", "green cardamoms", "black cardamom pods", "cloves", "cinnamon", "turmeric powder", "lemon juice", "salt", "caster sugar", "lemon slices", "bell peppers", "ghee", "cumin seed", "red chilies", "coriander powder", "chili powder", "turmeric powder", "tamarind pulp", "jaggery", "fresh basil leaves", "cardamom powder", "cherry tomatoes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 272.8 [FatContent] 10.8 [SaturatedFatContent] 6.2 [CholesterolContent] 24.6 [SodiumContent] 37.8 [CarbohydrateContent] 44.3 [FiberContent] 7.2 [SugarContent] 23.9 [ProteinContent] 5.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ADD the lemon slices and pearl onions to the vinegar solution and soak for one hour. Soak tamarind in one cup warm water for half an hour, remove the pulp, strain and keep aside. Dissolve the chilli powder, turmeric powder and the coriander powder in 1/4 cup water. To clean the kathal: RUB hands with oil, and peel off the thick outer skin of the jackfruit. Remove the seeds and cut the flesh into 2 1/2 cm chunks. In a saucepan, place the pepper-corns, green cardamom, black cardamom, cloves, cinn-amon, turmeric, lemon juice and salt. Boil until soft. Drain and reserve liquid for later use. Melt ghee in a kadai, add cummin seeds and red chillies, stir until the seeds begin to pop. Add the powders dissolved in water and the reserved liquid. Stir-fry till all the water evaporates. Drain and add the pearl onions and the bell peppers, stir, add tamarind and mix in well. Reduce the heat, add the jackfruit and salt, and toss or stir carefully until the masala coats the jackfruit. Sprinkle basil and the cardamom and clove powders, stir, remove from heat and adjust the seasoning. Serve hot.
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[Name] Khatti Arvi Ka Salan [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT10M [PrepTime] PT25M [TotalTime] PT35M [DatePublished] 2001-07-06T15:35:00Z [Description] Make and share this Khatti Arvi Ka Salan recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["350", NA, "50", "50", "50", "2", "1/2", NA, "50", "4 -5", "4 -5", "1", "6"] [RecipeIngredientParts] ["onions", "ginger", "garlic", "chili powder", "turmeric powder", "salt", "tamarind pulp", "tomatoes", "green chilies", "curry leaf", "garam masala powder", "Quick Garam Masala"] [AggregatedRating] nan [ReviewCount] nan [Calories] 142.3 [FatContent] 1.5 [SaturatedFatContent] 0.4 [CholesterolContent] 0.0 [SodiumContent] 32.5 [CarbohydrateContent] 32.0 [FiberContent] 5.3 [SugarContent] 13.9 [ProteinContent] 4.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] BOIL the arvi in lightly salted water till tender. Peel and slice the bigger ones into two pieces and fry lightly in oil. Heat some oil in a separate pan and saute the onions till golden brown. Add the ginger and garlic paste and saute for another minute or two, till the raw flavour is no longer apparent. Add chilli and turmeric powder and salt and saute for three to four minutes. Add the chopped tomatoes and saute till they are completely soft and mashed. Add the arvi and cook for two to three minutes. Add one cup water. Add the tamarind pulp, green chillies and curry leaves. Cover and simmer for 10 minutes or till the arvi is tender. Sprinkle the garam masala powder over the arbi and serve hot.
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[Name] Dahiwali bhindi [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT10M [PrepTime] PT25M [TotalTime] PT35M [DatePublished] 2001-07-06T15:35:00Z [Description] Make and share this Dahiwali bhindi recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["700", "2", "1", "1", "1", "1", "1/2", "1/2", "1/2", "1/2", NA, "2", "1", "1", "200", NA, NA] [RecipeIngredientParts] ["okra", "amchoor powder", "black salt", "coriander powder", "fennel powder", "cumin powder", "black pepper", "chili powder", "turmeric powder", "garam masala powder", "onions", "chili powder", "turmeric powder", "yoghurt", "salt", "ginger"] [AggregatedRating] nan [ReviewCount] nan [Calories] 120.1 [FatContent] 2.3 [SaturatedFatContent] 1.2 [CholesterolContent] 6.6 [SodiumContent] 635.9 [CarbohydrateContent] 22.2 [FiberContent] 7.2 [SugarContent] 7.0 [ProteinContent] 6.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] MIX all the masala ingredients in a bowl and stuff the slit bhindi with this mixture. Heat oil in a kadai, add the onions and sauté over low heat until translucent and glossy. Then add the chilli powder and turmeric powder mixed in a little water. Stir-fry until the water evaporates. Add the stuffed bhindi (do not stir with a ladle at this point]. Cover and cook over medium heat for about 10 minutes. Remove the kadai from the fire and stir in the yoghurt and salt. Return the kadai to the fire and cook for four to five minutes. Remove and check if the bhindi is cooked. Garnish with juliennes of ginger and serve hot.
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[Name] Paneer tamatar ka khut [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2001-07-06T15:35:00Z [Description] Make and share this Paneer tamatar ka khut recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["150", "30", "15", "5", "1/2", "1/2", "1/2", "1/2", "10", NA, "15", "350", "150", "50", "1/4", "1/4", "1"] [RecipeIngredientParts] ["tomatoes", "ginger", "garlic", "red chili peppers", "coriander powder", "cumin powder", "turmeric powder", "cinnamon", "tamarind pulp", "salt", "channa dal", "panir", "coconut milk", "mustard seeds", "cumin seed", "curry leaf"] [AggregatedRating] nan [ReviewCount] nan [Calories] 229.0 [FatContent] 19.8 [SaturatedFatContent] 9.0 [CholesterolContent] 0.0 [SodiumContent] 11.7 [CarbohydrateContent] 12.8 [FiberContent] 2.6 [SugarContent] 2.5 [ProteinContent] 2.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] PLACE the tomatoes in a pan and add all the remaining ingredients, except the paneer and the coconut milk. Bring the mixture to a boil. Lower the heat and simmer, till the whole mixture is reduced to one-third. Remove and pass through a fine mesh soup strainer. Pour the strained liquid into a separate pan and bring to a boil. Add the coconut milk and the paneer to the liquid. Cook for two to three minutes. Remove from heat and set aside. For the tempering: Heat the oil in a frying pan, and add the mustard and cummin seeds. Stir over medium heat until they begin to crackle; then add the curry leaves and stir for another minute. Remove from heat and pour the tempering over the tamatar khut.
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[Name] Garlic Capsicum Peas Pulao [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT16M [PrepTime] PT0S [TotalTime] PT16M [DatePublished] 2001-07-06T15:35:00Z [Description] Make and share this Garlic Capsicum Peas Pulao recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["25", "2", "75", "75", "200", "240", "1", "1", "10", "2"] [RecipeIngredientParts] ["fresh garlic", "garlic paste", "onions", "red capsicums", "peas", "basmati rice", "water", "jeera powder", "black peppercorns", "cashew nuts"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 603.5 [FatContent] 17.2 [SaturatedFatContent] 2.5 [CholesterolContent] 0.0 [SodiumContent] 21.8 [CarbohydrateContent] 101.2 [FiberContent] 9.0 [SugarContent] 9.5 [ProteinContent] 12.7 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Put oil in cooker 1 teaspoonful and put jeera/blackpepper and cashewnuts and fry for minute. Put rice after draining water and fry for 2 minutes on heat. Put water in cooker and salt as per taste for rice only and close the cooker. Meanwhile put frying pan on heat and add oil, and put garlic in it, fry till it turns brown. Now put onion into the pan and fry for 6 minutes on high heat and then put peas into the pan. Now put some salt for this mixture and keep frying. After 5 minutes put capsicum pieces also and fry for 3 minutes. If you like green chillies put with capsicum. Side by side the rice are ready and mix the same in pan. Pulao is ready for serving. Serve this pulao with curd and enjoy.
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[Name] Tomato Thokku [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2001-07-06T15:35:00Z [Description] Make and share this Tomato Thokku recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] nan [RecipeIngredientQuantities] ["4", "1", "1/2", "1/4", "1/4", "1/4", "2"] [RecipeIngredientParts] ["tomatoes", "salt", "chili powder", "turmeric powder", "hing", "mustard seeds"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 338.9 [FatContent] 28.7 [SaturatedFatContent] 3.8 [CholesterolContent] 0.0 [SodiumContent] 2363.5 [CarbohydrateContent] 20.6 [FiberContent] 6.6 [SugarContent] 13.1 [ProteinContent] 4.7 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Wash the tomatoes and cut them into small pieces. Add oil in your pan, when it is heated add mustard seeds. Let the mustard seed splutter. Add tomatoes, turmeric powder, chilli powder and asafoetida. Cook them nicely in a low flame, till the oil sticks out. Relish it with Chappati or with Bread Sandwich. Note: It is always good to use a nonstick pan.
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[Name] Cho Cho Thuvaiyal [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT5M [PrepTime] PT0S [TotalTime] PT5M [DatePublished] 2001-07-06T15:35:00Z [Description] Make and share this Cho Cho Thuvaiyal recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "1", "2", "2", "3", "2", "1/2", NA, "1/2"] [RecipeIngredientParts] ["tamarind paste", "Urad Dal", "channa dal", "coconut", "asafoetida powder", "salt", "mustard seeds"] [AggregatedRating] nan [ReviewCount] nan [Calories] 77.2 [FatContent] 1.2 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 4.6 [CarbohydrateContent] 13.1 [FiberContent] 4.7 [SugarContent] 3.2 [ProteinContent] 4.3 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Cut the cho cho diagonally in half and remove the seed. Grate the cho cho. In a kadai or dutch pot, add 1/2 tsp of oil. Lightly roast the chana dal, urad dal and the dry red chilli. Saute the grated cho cho separately for about 5 minutes. Now grind the chana dal, urad dal, chilli, dry coconut and the tamarind paste to a medium consistency. Add salt to taste. In a dutch pot add 1/2 tsp of oil and when the oil becomes hot add the mustard seeds and when it starts to crackle add the asafoetida powder. Add this to the thuvaiyal and mix it thoroughly. Serve the thuvaiyal with hot rice, as it tastes so good and is delicious to eat.
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[Name] Coconut Pudhina Thohaiyal [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2001-07-06T15:35:00Z [Description] Make and share this Coconut Pudhina Thohaiyal recipe from Food.com. [Images] character(0) [RecipeCategory] Coconut [Keywords] ["Fruit", "Nuts", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "1", "1", "1", "6", NA, NA, "8", NA] [RecipeIngredientParts] ["coconut", "coriander leaves", "curry leaf", "red chilies", "ginger", "tamarind pulp", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 38.0 [FatContent] 0.5 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 14.8 [CarbohydrateContent] 8.0 [FiberContent] 2.7 [SugarContent] 3.6 [ProteinContent] 2.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] "Grind all these ingredients coarsely."
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[Name] Sabudana Dosa [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2001-07-06T15:35:00Z [Description] Make and share this Sabudana Dosa recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "1", "5", "1", "1", "1", "1/2", "1", NA, NA] [RecipeIngredientParts] ["yogurt", "onion", "jeera powder", "chili powder", "turmeric powder", "green chili", "coriander leaves", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 707.2 [FatContent] 5.8 [SaturatedFatContent] 2.3 [CholesterolContent] 9.6 [SodiumContent] 70.5 [CarbohydrateContent] 148.5 [FiberContent] 7.3 [SugarContent] 10.9 [ProteinContent] 14.6 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Mix the above well. The batter should be of dropping consistency. Heat the pan with a little oil. Pour 1 ladleful of batter and make small round dosas. Once it is cooked on one side just turn it over and cook till done. Remove and serve hot. You can enjoy this with Coconut Chutney.
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[Name] Palak Dosa [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2001-07-06T15:35:00Z [Description] Make and share this Palak Dosa recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] nan [RecipeIngredientQuantities] ["2 1/2", "1", "8 -9", "2 1/2", "1", "2 1/2", "1/4", "1", "1/4"] [RecipeIngredientParts] ["rice", "tamarind pulp", "red chilies", "cumin seed", "salt", "turmeric powder", "jaggery", "coconut"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2226.9 [FatContent] 7.9 [SaturatedFatContent] 1.4 [CholesterolContent] 0.0 [SodiumContent] 5892.0 [CarbohydrateContent] 500.1 [FiberContent] 23.8 [SugarContent] 86.6 [ProteinContent] 44.2 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] ["Mix all the above ingredients, (except the salt and the jaggery] in the mixie till they are a fine paste.", "Add freshly chopped (raw] spinach, salt and jaggery and make dosas.", "Have with any mildly hot Chutney, Curd or plain.", "Variations: You can also use the above batter to make Cabbage dosa by adding boiled cabbage, Patrode dosa by adding finely chopped'patrode' leaves (raw], Brinjal dosa by adding semicircle slices of a big brinjal (raw] which can be dipped in the batter and laid on the tava to form dosas- these taste real yummy." ]
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[Name] Paruppu Thogayal [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2001-07-06T15:35:00Z [Description] Make and share this Paruppu Thogayal recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1/2", "2", "1", NA, "1"] [RecipeIngredientParts] ["green chilies", "asafoetida powder", "salt", "coconut"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 429.8 [FatContent] 6.6 [SaturatedFatContent] 4.9 [CholesterolContent] 0.0 [SodiumContent] 15.1 [CarbohydrateContent] 68.2 [FiberContent] 32.0 [SugarContent] 7.2 [ProteinContent] 27.1 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Drain the moogdal and grind with the other ingredients into a smooth paste using very little water in a food processor. This is then eaten with Rice and a little Ghee. It can also be used as a side dish for Chappatis.
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[Name] Mango Tokku [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2001-07-06T15:35:00Z [Description] Make and share this Mango Tokku recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "1", "1", "5", "1", NA, "1"] [RecipeIngredientParts] ["mango", "fenugreek seeds", "asafoetida powder", "red chili powder", "turmeric powder", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 712.3 [FatContent] 38.2 [SaturatedFatContent] 6.1 [CholesterolContent] 0.0 [SodiumContent] 1438.5 [CarbohydrateContent] 114.9 [FiberContent] 53.1 [SugarContent] 40.8 [ProteinContent] 19.3 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Wash and wipe to dry the mango and grate, and keep aside. Roast fenugreek seeds and powder and keep aside. Take oil in a frying pan and add little mustard seeds and cumin seeds and when it splits, add asafoetida powder, turmeric powder and the grated raw mango, salt to taste, chilli powder and mix well till cooked. It should not stick to the sides of the pan. Add fenugreek powder before removing from the fire. It is tasty and tangy.
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[Name] Kumara Salad (sweet potato) [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2001-07-06T16:25:00Z [Description] Make and share this Kumara Salad (sweet potato) recipe from Food.com. [Images] character(0) [RecipeCategory] Pineapple [Keywords] ["Tropical Fruits", "Fruit", "Vegetable", "New Zealand", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "2", "1", "1/2", "1", "3", "1", "1/2", "1/4"] [RecipeIngredientParts] ["lemon juice", "salt", "kumara", "pineapple chunks", "celery"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 79.1 [FatContent] 2.1 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 142.7 [CarbohydrateContent] 15.0 [FiberContent] 1.6 [SugarContent] 7.9 [ProteinContent] 0.8 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Combine oil, pineapple and lemon juice in bowl. Add salt and onion salt. Stir. Add kumara. Stir and allow to marinate for one hour. Add pineapple, celery and almonds. Toss lightly.
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[Name] Summer Cilantro Salsa [AuthorId] 11967 [AuthorName] Tiffany [CookTime] PT45M [PrepTime] PT30M [TotalTime] PT1H15M [DatePublished] 2001-07-06T16:25:00Z [Description] Great summer time salsa, perfect balance between the zip of fresh cilantro, and the bite of hot peppers. Good for parties, and can be made with cheap, soft 'reduction rack' tomatoes! [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Vegetable", "Mexican", "South American", "Low Protein", "Vegan", "Low Cholesterol", "Healthy", "Free Of...", "Potluck", "Summer", "Spicy", "Weeknight", "Beginner Cook", "Stove Top", "Small Appliance", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1", "2", "1/8", "1", "4", "1", "1", "1", "5", "3", "1/2 - 1"] [RecipeIngredientParts] ["cumin powder", "salt", "olive oil", "water", "tomato paste", "garlic heads", "green pepper", "red onion", "cilantro", "tomatoes", "roma tomatoes", "red bell pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 105.9 [FatContent] 2.2 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 627.9 [CarbohydrateContent] 20.4 [FiberContent] 4.1 [SugarContent] 8.7 [ProteinContent] 4.3 [RecipeServings] 6.0 [RecipeYield] 6 cups, depending upon reduction & size of tomatoes [RecipeInstructions] Blend one tomato, half the tomato paste, and the water in an electric blender or food processor until you have a somewhat chunky greenish mixture; set aside. In a pot (I use a wok], brown the garlic, half the onion, and cumin, being careful not to burn the spice. Add the cilantro mix and the salt. Stir. Reduce heat. Add tomato, green pepper and remaining red onion. Stir. Add hot pepper, finely sliced, to taste. Warning: the seeds are the hottest part, so beware. Add remaining tomato paste. Reduce heat (to about 1 or 2 on your stove top dial]. Simmer uncovered for about 45 minutes, until the salsa has reached a desired consistency. Can be served hot or chilled, with tortillas, as a chicken marinade, whatever you want! Will serve about 6 hungry snackers, and is perfect with a cold beer on a hot sunny day.
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[Name] Log Cabin Cake [AuthorId] 12273 [AuthorName] Dee5478 [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2001-07-06T16:25:00Z [Description] This was a recipe my mother used to make when I was little. Is a great alternative to cakes made with flour. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1 1/4", "1", "2", "2", "3/4", "1 1/2", "1", "1/2", "1", "1", "3"] [RecipeIngredientParts] ["flour", "graham crackers", "margarine", "butter", "eggs", "sugar", "baking powder", "milk", "brown sugar", "coconut", "margarine", "butter", "milk"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 342.8 [FatContent] 16.0 [SaturatedFatContent] 10.0 [CholesterolContent] 45.8 [SodiumContent] 226.1 [CarbohydrateContent] 47.9 [FiberContent] 2.9 [SugarContent] 36.3 [ProteinContent] 4.4 [RecipeServings] 9.0 [RecipeYield] 9 squares [RecipeInstructions] ------------Cake------------. Blend all ingredients in a bowl and then pour into an 8\"x8\" greased pan. Bake at 350 until done. ----------Topping-------------. Heat all ingrdients in a saucepan until all the sugar is melted. spread on cake when done and place under broiler while watching closely. About 2 minutes.
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[Name] Cassata [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2001-07-07T09:47:00Z [Description] Delicious! Found this in a magazine at my Doctors surgery, as our Summer is at Christmas time here in NZ, its the perfect dessert. [Images] character(0) [RecipeCategory] Frozen Desserts [Keywords] ["Dessert", "Fruit", "Nuts", "Spring", "Summer", "Christmas", "< 30 Mins", "Freezer"] [RecipeIngredientQuantities] ["1", "1/2", "300", "2", "1/2", "50", "1/2"] [RecipeIngredientParts] ["vanilla ice cream", "sugar", "dark chocolate"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 484.3 [FatContent] 37.9 [SaturatedFatContent] 20.2 [CholesterolContent] 100.6 [SodiumContent] 138.7 [CarbohydrateContent] 34.5 [FiberContent] 3.7 [SugarContent] 26.2 [ProteinContent] 8.4 [RecipeServings] 6.0 [RecipeYield] 6 wedges [RecipeInstructions] Soften the ice cream. Mix in the essence and use to line the base and sides of a 1 litre pudding basin leaving a cavity in the middle for the fruit mixture. (A metal basin is good for this recipe] Freeze until firm. Whip the cream and sugar together until peaks form. Chop the almonds and chocolate. Fold the glace fruit, almonds and chocolate into the whipped cream. Use to fill the cavity of the ice cream. Cover with foil and freeze until firm. When ready to serve, dip the basin into very hot water quickly 2 or 3 times then invert and shake sharply onto a serving plate. To serve, cut into wedges.
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[Name] Pickled Green Beans [AuthorId] 7119 [AuthorName] Kathleen Nelson [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2001-07-07T09:47:00Z [Description] Make and share this Pickled Green Beans recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1 1/2", "2", "1", "1/2", "1", "1/4", "1", "1/2", "1/2", "1/4", "1/4"] [RecipeIngredientParts] ["green beans", "garlic", "lemon", "onion", "cider vinegar", "bay leaf", "salt", "whole allspice", "whole mustard seeds"] [AggregatedRating] nan [ReviewCount] nan [Calories] 84.7 [FatContent] 0.3 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 305.3 [CarbohydrateContent] 17.2 [FiberContent] 6.2 [SugarContent] 5.2 [ProteinContent] 3.5 [RecipeServings] nan [RecipeYield] 4 cups [RecipeInstructions] cover beans with boiling water and cook for 5 minutes. drain, saving liquid. pack into steril 1/2 pint jars leaving 1 inch at top. combine remaining ingredients with bean liquid and simmer for 8 minutes. pour over beans, adding boiling water if needed to fill jars. cap with sterile lids and process in boiling water bath for 5 minutes after water returns to boiling.
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[Name] Tasty Fish & Potato Pie [AuthorId] 11297 [AuthorName] Jen T [CookTime] PT40M [PrepTime] PT15M [TotalTime] PT55M [DatePublished] 2001-07-07T09:47:00Z [Description] Makes a great store-cupboard dish. Serve with a crunchy coleslaw or green salad for a complete easy meal. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Tuna", "Potato", "Vegetable", "Healthy", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["6", "25", "1", NA, "2", "2", "1", "1", "1", "2", "1/2"] [RecipeIngredientParts] ["potatoes", "butter", "milk", "butter", "plain flour", "milk", "tuna", "parsley", "eggs", "cheese"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 813.6 [FatContent] 24.9 [SaturatedFatContent] 12.7 [CholesterolContent] 192.9 [SodiumContent] 355.1 [CarbohydrateContent] 104.0 [FiberContent] 12.3 [SugarContent] 4.5 [ProteinContent] 44.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Peel and boil the potatoes until cooked. Mash with 1st measure of butter and milk, seasoning to taste. While potatoes are cooking prepare filling. Melt second measure of butter in saucepan and add flour. Stir constantly. Remove from the heat and slowly add in the milk, stirring all the time. Return pan to the heat and keep stirring until sauce boils and thickens. Remove from the heat and add in the fish, parsley and eggs. Place half the mashed potatoes into a greased 20cm pie dish. Pour in the filling and then top with the remaining potato. Top with grated cheese if desired. Cook in oven for 2o minutes at 190'C or until golden.
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[Name] strawberry filling [AuthorId] 10793 [AuthorName] Danielle Michalski [CookTime] PT5M [PrepTime] PT0S [TotalTime] PT5M [DatePublished] 2001-07-07T09:47:00Z [Description] Make and share this strawberry filling 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/10/04/5/sLX9wkwGQRSUNxw6Y5S3_0S9A0629.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/04/5/pic0Na7bO.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/04/5/eoBuRglFQKS3y0PH9U3Q_0S9A0583.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/04/5/gGJuChvRVuOzWbu2RNY4_0S9A0611.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/04/5/01478971998.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/04/5/picK9RTpB.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/04/5/picCYDNGJ.jpg"] [RecipeCategory] Dessert [Keywords] ["Strawberry", "Berries", "Fruit", "Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2 1/2", "1/2", "2 1/2"] [RecipeIngredientParts] ["strawberries", "sugar", "cornstarch"] [AggregatedRating] 5.0 [ReviewCount] 37.0 [Calories] 578.4 [FatContent] 1.1 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 6.4 [CarbohydrateContent] 145.9 [FiberContent] 7.4 [SugarContent] 117.4 [ProteinContent] 2.5 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Bring all ingredients to a boil in a heavy small sauce pan, stirring constantly and crushing berries slightly with back of spoon. Boil 2 minutes to thicken, stirring constantly (mixture will be slightly chunky]. Pour into bowl and cool completely.
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[Name] Chocolate Cheesecake Muffins [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2001-07-07T09:47:00Z [Description] A Canadian friend gave me this recipe a few years ago...if you like chocolate and cheesecakes, this ones for you. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/04/6/picGGnefX.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/10046/CqZZCpDwQbq6ZaaJ5L1I_IMG_20190123_2226356.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/04/6/picuHGgBv.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/04/6/picGGnefX.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/04/6/picU87Uav.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/04/6/picyAklc5.jpg"] [RecipeCategory] Quick Breads [Keywords] ["Breads", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["3", "2", "1", "1/2", "3", "2", "1/2", "1", "3/4", "1/3"] [RecipeIngredientParts] ["cream cheese", "sugar", "flour", "sugar", "cocoa powder", "baking powder", "salt", "egg", "milk"] [AggregatedRating] 5.0 [ReviewCount] 30.0 [Calories] 263.8 [FatContent] 14.7 [SaturatedFatContent] 4.4 [CholesterolContent] 41.3 [SodiumContent] 288.3 [CarbohydrateContent] 30.3 [FiberContent] 1.1 [SugarContent] 15.8 [ProteinContent] 4.3 [RecipeServings] 8.0 [RecipeYield] 8 muffins [RecipeInstructions] ["In a small bowl, beat cream cheese and 2 Tbsp sugar until light and fluffy.", "Set aside.", "In a large bowl, stir together flour,1/2 cup sugar, cocoa, baking powder and salt.", "Make a well in centre of dry ingredients.", "Combine egg, milk and oil.", "Add all at once to dry ingredients stirring just until moistened.", "(batter should be lumpy] Spoon about 2 Tbsp of batter into each greased muffin tray.", "Drop 1 tsp of cream cheese mixture on top and then more of the chocolate batter.", "Bake 375F degrees for 20 minutes." ]
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[Name] BBQ hash [AuthorId] 10793 [AuthorName] Danielle Michalski [CookTime] PT4H [PrepTime] PT0S [TotalTime] PT4H [DatePublished] 2001-07-07T09:47:00Z [Description] Make and share this BBQ hash recipe from Food.com. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/2", "1 1/2", "3 -5", "1", "2 -3", "1"] [RecipeIngredientParts] ["chicken", "pork", "potatoes", "tomatoes", "carrots", "onion"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 867.4 [FatContent] 41.7 [SaturatedFatContent] 12.7 [CholesterolContent] 270.4 [SodiumContent] 248.1 [CarbohydrateContent] 36.3 [FiberContent] 5.7 [SugarContent] 5.8 [ProteinContent] 82.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Heat a small amount of vegetable oil in a stock pot, ad d onions and garlic, season thoroughly with salt and lots of pepper, cook until clear, then add meat. Sear well, stirring to make sure all pieces heat evenly. Add tomatoes and appx 4-6 cups of water. Bring to a boil, add carrots. Boil for appx 1 hour, then add potatoes. Add seasonings if desired (I use a barbecue rub, or simply add my favorite bbq sauce, 1/2 cup or so. The real flavor comes from the meat and tomatoes, though]. Cook, loosely covered, on medium heat for appx 3 hours until meat has fallen apart, tomatoes are completely cooked away, and potatoes have cooked apart. Stir continuously while cooking to keep from burning. Serve over rice.
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[Name] Chicken Chow Mein With Noodles [AuthorId] 11197 [AuthorName] lyn.snow [CookTime] PT25M [PrepTime] PT25M [TotalTime] PT50M [DatePublished] 2001-07-07T09:47:00Z [Description] To my own recipe and have used same for years. A very tasty mix and enjoyed by those who have tried it. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/04/8/picSZhXrL.jpg" [RecipeCategory] Chicken [Keywords] ["Poultry", "Vegetable", "Meat", "Chinese", "Asian", "< 60 Mins", "Stir Fry"] [RecipeIngredientQuantities] ["8", "1", "1", "1", "1", "2", "1", "1", "1", "2", "8", NA, NA, "1", "1"] [RecipeIngredientParts] ["chicken pieces", "onion", "carrot", "broccoli", "cauliflower", "bean sprouts", "oyster sauce", "soy sauce", "cornflour", "salt", "garlic", "ginger"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 543.7 [FatContent] 27.1 [SaturatedFatContent] 5.1 [CholesterolContent] 42.5 [SodiumContent] 771.9 [CarbohydrateContent] 57.4 [FiberContent] 10.6 [SugarContent] 8.2 [ProteinContent] 24.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Peel and dice carrot, onion,cauliflower and broccoli. Heat wok half filled with salted water, add vegetables and boil for ten minutes. Drain vegetables and put to side. Heat wok with 1 dessert spoon of oil, added chicken plus the sauces, garlic, ginger and half teaspoon of salt. Cook chicken until tender then add vegetables to meat. Add bean sprouts. Cover with warm water and bring to boil. When boiling have cornflour mixed with about quarter cup of water and stir into mixture. Cook a minute more then serve with noodles. Cook noodles as per instructions.
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[Name] Dilly Beans [AuthorId] 7119 [AuthorName] Kathleen Nelson [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2001-07-07T09:48:00Z [Description] Make and share this Dilly Beans recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "Low Protein", "Low Cholesterol", "Healthy", "< 30 Mins"] [RecipeIngredientQuantities] ["2", "2 1/2", "2 1/2", "1/4", "4", "1/2", "4", "16", "4", "1"] [RecipeIngredientParts] ["green beans", "water", "vinegar", "salt", "garlic", "dried dill", "fresh dill", "peppercorns", "bay leaves", "red pepper flakes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 104.6 [FatContent] 0.6 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 7095.5 [CarbohydrateContent] 17.5 [FiberContent] 6.5 [SugarContent] 7.5 [ProteinContent] 4.5 [RecipeServings] nan [RecipeYield] 4 pints [RecipeInstructions] cuts ends off of beans and wash thoroughly. if beans are small, leave whole otherwise cut into 1 inch lengths. bring water, vinegar, and salt to a boil, then add beans and cook 2 minutes. remove beans to a paper towel lined cookie sheet. save cooking liquid. add 1/4 of the spices to each hot jar. if whole, stand beans in jars and fill to within 1/2 inch of the rim with cooking liquid. apply sterilized lids and process in water bath for 10 minutes.
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[Name] Grandma Flo's German Potato Salad [AuthorId] 12200 [AuthorName] Tom Lambie [CookTime] PT45M [PrepTime] PT2H25M [TotalTime] PT3H10M [DatePublished] 2001-07-07T11:35:00Z [Description] A wonderful German dish, that has been passed down from my grandmother to my mother and now to me. The trick to this recipe is not to stir the bacon & cream mixture, let it reduce in size and foam. This will cut the grease from the bacon into the cream and it will not separate later on. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Potato", "Vegetable", "German", "European", "Potluck", "Weeknight", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["5", "1", "1", "1 1/2", NA, "3", "1"] [RecipeIngredientParts] ["onion", "vinegar", "sugar", "bacon", "half-and-half"] [AggregatedRating] 4.5 [ReviewCount] 11.0 [Calories] 1221.0 [FatContent] 84.0 [SaturatedFatContent] 29.9 [CholesterolContent] 138.2 [SodiumContent] 1461.2 [CarbohydrateContent] 88.2 [FiberContent] 5.1 [SugarContent] 41.2 [ProteinContent] 27.1 [RecipeServings] nan [RecipeYield] 1 large bowl [RecipeInstructions] ["Cook potatoes until tender but not mushy.", "Peel and dice into a large bowl.", "Add the onion, vinegar, sugar, salt and pepper.", "Mix together and set aside for one hour.", "Brown the bacon until crisp, pour off half the grease.", "Add the half & half, DO NOT STIR THIS, LET IF BOIL UNTIL ALL FOAMY.", "When the bacon and half & half is all foamy pour over potato mixture and stir.", "Serve this at room temperature or just a slight bit warm.", "DO NOT HEAT TO THE BOILING POINT, YOU WILL BOIL THE VINEGAR OUT OF THE RECIPE." ]
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[Name] Perfect Pie Crust (No Fail) [AuthorId] 9957 [AuthorName] Patricia Layman [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2001-07-07T11:35:00Z [Description] Make and share this Perfect Pie Crust (No Fail) 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/10/05/1/picJvuFQs.jpg" [RecipeCategory] Pie [Keywords] ["Dessert", "< 30 Mins"] [RecipeIngredientQuantities] ["3", "1 1/2", "1", "1", "5", "1"] [RecipeIngredientParts] ["flour", "salt", "egg", "cold water", "white vinegar"] [AggregatedRating] 4.0 [ReviewCount] 8.0 [Calories] 693.3 [FatContent] 52.7 [SaturatedFatContent] 15.9 [CholesterolContent] 35.2 [SodiumContent] 400.9 [CarbohydrateContent] 47.8 [FiberContent] 1.7 [SugarContent] 0.2 [ProteinContent] 7.5 [RecipeServings] nan [RecipeYield] 3 single crust pie shells [RecipeInstructions] Blend flour, Crisco and salt until crumbly (use a pastry blender]. In a separate bowl, beat egg, add water and vinegar. Moisten flour mixture with this and separate into three sections. Roll out for single crust. This recipe makes three single crusts. Very flaky every time.
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[Name] Just 5 Minutes Sesame Potatoes [AuthorId] 6164 [AuthorName] Mini Ravindran [CookTime] PT5M [PrepTime] PT15M [TotalTime] PT20M [DatePublished] 2001-07-07T11:35:00Z [Description] Make and share this Just 5 Minutes Sesame Potatoes recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Asian", "Indian", "Low Protein", "Low Cholesterol", "Healthy", "Kid Friendly", "Spicy", "< 30 Mins", "Stove Top", "Stir Fry"] [RecipeIngredientQuantities] ["4", "6", "1", "1", "1", "1/2", NA, "3", NA] [RecipeIngredientParts] ["potatoes", "sesame seeds", "red chili powder", "curry powder", "coriander powder", "black pepper", "salt", "fresh parsley", "coriander leaves"] [AggregatedRating] 4.0 [ReviewCount] 4.0 [Calories] 269.7 [FatContent] 8.6 [SaturatedFatContent] 1.3 [CholesterolContent] 0.0 [SodiumContent] 19.9 [CarbohydrateContent] 44.3 [FiberContent] 6.1 [SugarContent] 2.0 [ProteinContent] 5.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Heat oil in a heavy bottomed skillet/pot.", "Do not smoke the same.", "Add sesame seeds and wait till they begin to crackle.", "Lower the heat and add all the other spices.", "Take care as not to burn the same.", "Immediately add cubed potatoes and keep sauteeing and tossing on high heat for 5 minutes.", "Let the potatoes go brown on the edges.", "Transfer them to the serving bowl and garnish with fresh sprigs of parsley and coriander leaves.", "Enjoy with the noodles, rice, pasta, salads and breads." ]
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[Name] Cold Picnic Potato Salad [AuthorId] 12200 [AuthorName] Tom Lambie [CookTime] PT45M [PrepTime] PT1H [TotalTime] PT1H45M [DatePublished] 2001-07-07T11:35:00Z [Description] This potato salad is a must when ever mine or my wifes family get together. I have to always bring the potato salad. Try it I think you will like it. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Potato", "Vegetable", "Healthy", "Potluck", "Weeknight", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["5", "12", "1", "4 -5", NA, NA, "3/4", "1/3", "1/4", "2 -3", NA] [RecipeIngredientParts] ["eggs", "onion", "celery", "sugar", "salad mustard", "lemon juice", "paprika"] [AggregatedRating] 5.0 [ReviewCount] 27.0 [Calories] 491.0 [FatContent] 13.7 [SaturatedFatContent] 4.3 [CholesterolContent] 315.3 [SodiumContent] 644.9 [CarbohydrateContent] 76.8 [FiberContent] 5.5 [SugarContent] 29.8 [ProteinContent] 17.8 [RecipeServings] nan [RecipeYield] 1 large bowl [RecipeInstructions] Boil the potatoes with the skins on until tender. Cool the potatoes. Cook the eggs until hard boiled. Cool and peel. Peel and slice potatoes into a large bowl. Slice 10 eggs in bowl with potatoes, reserve 2 eggs for garnish. Add the onion, salt, pepper, garlic salt, sugar, mustard, lemon juice and the salad dressing. Blend well. Slice remaining eggs on top of salad. Sprinkle with paprika. Chill several hours. Serve.
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[Name] Paneer Mutter [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT14M [PrepTime] PT0S [TotalTime] PT14M [DatePublished] 2001-07-07T17:57:00Z [Description] Make and share this Paneer Mutter 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/10/05/4/picCbhXcX.jpg" [RecipeCategory] < 15 Mins [Keywords] nan [RecipeIngredientQuantities] ["300", "275", "80", "175", "25", "150", "1", "1", "100", "25", "20", "1/2", "50", "5", "25", "1", NA] [RecipeIngredientParts] ["green peas", "onions", "yoghurt", "red chili powder", "coriander powder", "tomatoes", "cashew nuts paste", "garam masala", "green chilies", "fresh coriander leaves", "saffron", "salt"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 367.1 [FatContent] 25.9 [SaturatedFatContent] 6.0 [CholesterolContent] 19.0 [SodiumContent] 42.9 [CarbohydrateContent] 28.0 [FiberContent] 7.2 [SugarContent] 12.9 [ProteinContent] 9.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Make a puree out of tomato in a blender. Boil the onions in water for 8 minutes, strain and puree. Take oil in a degchi and add boiled onion paste. Stir for 6 minutes and add ginger garlic paste. Mix for five minutes and add red chilli and coriander powder. Stir and add tomato puree and salt. Mix till oil leaves the masala, add yoghurt, beaten to a smooth texture and stir. Add little water, green peas and saffron. Cook for 10-12 minutes till the oil leaves the masala. Add little water, green peas and saffron. Cook till green peas are tender. Cut the fresh paneer into cubes and fry in oil till golden. Dip in cold water. Squeeze the paneer and add to gravy. Mellow the gravy with cream and serve hot garnished with fresh coriander leaves and slit green chillies.
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[Name] Dum Ki Gobi [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT13M [PrepTime] PT0S [TotalTime] PT13M [DatePublished] 2001-07-07T17:57:00Z [Description] Make and share this Dum Ki Gobi recipe from Food.com. [Images] character(0) [RecipeCategory] Cauliflower [Keywords] ["Vegetable", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "1", "5", "2", "5", "80", "30", "1", "1/2", "1", "5", "80", NA, "1", "1/2", "20", "80", "100", "25"] [RecipeIngredientParts] ["cauliflower", "cumin", "cloves", "cinnamon sticks", "cardamom", "onions", "turmeric powder", "coriander powder", "red chili powder", "green chilies", "yoghurt", "garam masala", "salt", "chat masala", "ginger", "tomatoes", "fresh coriander leaves"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 343.4 [FatContent] 26.9 [SaturatedFatContent] 4.0 [CholesterolContent] 2.6 [SodiumContent] 133.2 [CarbohydrateContent] 24.0 [FiberContent] 6.9 [SugarContent] 9.5 [ProteinContent] 7.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Take oil in a vessel and add cumin, cloves, cinnamon and cardamom. When they crackle add chopped onions and cook till golden brown. Add ginger garlic paste and stir. Add turmeric powder, coriander powder and red chili powder dissolved in 1/2 cup water and mix for about 3 minutes. Add the florets of cauliflower and cook for awhile. Add the beaten yoghurt, salt, juliennes of ginger and chopped tomatoes; mix well. Cover with a lid and seal the edges so that the steam does not escape. Reduce the oven or burner to a very low temperature or shift the vessel on top of a tawa. Cook for 10 minutes. Check seasoning and tenderness of cauliflower. Serve hot garnished with slit green chillies fresh coriander leaves and chaat masala.
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[Name] Jalebi Paratha [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT20M [PrepTime] PT0S [TotalTime] PT20M [DatePublished] 2001-07-07T17:57:00Z [Description] Make and share this Jalebi Paratha recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["500", NA, "200", "250", "2 1/2", "1", NA] [RecipeIngredientParts] ["refined flour", "salt", "milk", "fennel seeds", "ajwain"] [AggregatedRating] nan [ReviewCount] nan [Calories] 940.4 [FatContent] 53.6 [SaturatedFatContent] 8.1 [CholesterolContent] 8.5 [SodiumContent] 33.5 [CarbohydrateContent] 98.9 [FiberContent] 3.9 [SugarContent] 0.3 [ProteinContent] 15.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Sieve flour with salt into a flat dish. Pour the milk and some water and knead to a smooth dough. Cover with cloth and set aside for 1 hour. Knock back the dough, add the vanaspati, ajwain and crushed fennel seeds and knead well till the dough is soft. Make 12-15 balls and keep aside covered with a wet cloth for 1 hour. Roll out into a disc about 5 inches in diameter, layer with oil and dust with some flour. Cut a radius and keeping the centre as pivot, roll into a cone. Cut the top of the cone and insert at the back. Flatten the dough with your palm to make a pedha. Repeat for all the others, dust with flour, separate by butter or brown paper and refrigerate for 20 minutes. Shallow fry fry on a tawa till golden brown and serve hot.
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[Name] Kabab Dilruba [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT4M [PrepTime] PT0S [TotalTime] PT4M [DatePublished] 2001-07-07T17:57:00Z [Description] Make and share this Kabab Dilruba recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] nan [RecipeIngredientQuantities] ["1 1/4", "30", NA, "30", "6", "5", "4", "100", "1", "25", "3", "350", "3", NA] [RecipeIngredientParts] ["tofu", "channa dal", "salt", "green chilies", "red chilies", "bay leaves", "cinnamon sticks", "cloves", "garam masala powder", "fresh coriander leaves", "cornflour"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 400.2 [FatContent] 29.7 [SaturatedFatContent] 13.4 [CholesterolContent] 64.8 [SodiumContent] 84.8 [CarbohydrateContent] 25.9 [FiberContent] 8.0 [SugarContent] 5.7 [ProteinContent] 18.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Take about 1 1/2 litres of water in a handi and boil soya chunks with chana dal, red chilli, green chilli, salt, bay leaf, black cardamom, cloves and cinnamon. Boil till water is dry. Select the whole spices and chillies and discard. Grind coarsely. Freeze the cream in the ice compartment of the fridge. To the boiled mixture, add curd, cornflour, lemon juice, garam masala powder and fresh coriander leaves and mix like a dough to make it smooth. Check seasoning. Cut the frozen cream into pieces and stuff each kebab roll with it. Wet hands to avoid sticking. Keep in a cool place. Heat a tawa and smoke oil. Shallow fry the kebab roundels for about 4 minutes and serve hot.
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[Name] Khaman [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT25M [PrepTime] PT0S [TotalTime] PT25M [DatePublished] 2001-07-07T17:57:00Z [Description] Make and share this Khaman recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["1/2", "18", "15", "25", "75", "50", "2", "2", "15", "1/2", "2", NA] [RecipeIngredientParts] ["gram flour", "baking soda", "salt", "sugar", "mustard seeds", "sesame seeds", "green chilies", "coconut", "sugar", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 552.6 [FatContent] 19.5 [SaturatedFatContent] 5.8 [CholesterolContent] 0.0 [SodiumContent] 2362.9 [CarbohydrateContent] 75.0 [FiberContent] 12.1 [SugarContent] 29.3 [ProteinContent] 21.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Dissolve salt, tartaric and sugar in water to make a homogenous mixture. Sieve the soda into the besan and add it to the mixture. Beat well for a long time till the dough appears to rise. Put the steamer on the fire with water and heat the deep tray or thali on which the khaman is to be set. Pour the batter onto the tray and steam for 25 minutes at medium temperature. Cut into pieces. Prepare a dressing by taking hot oil and adding mustard seeds, sesame seeds, diced green chillies, sugar and salt. Pour onto the khaman and garnish with grated coconut. Serve hot.
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[Name] Gholar Dal [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT2M [PrepTime] PT0S [TotalTime] PT2M [DatePublished] 2001-07-07T17:57:00Z [Description] Make and share this Gholar Dal recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] nan [RecipeIngredientQuantities] ["250", "1/2", "1", "4", "1", "1", NA, "50", "2", "1"] [RecipeIngredientParts] ["coconut", "cumin seed", "red chilies", "asafoetida powder", "sugar", "salt", "bay leaves", "baking soda"] [AggregatedRating] nan [ReviewCount] nan [Calories] 24.1 [FatContent] 0.3 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 20.9 [CarbohydrateContent] 5.3 [FiberContent] 0.7 [SugarContent] 3.5 [ProteinContent] 0.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Soak the dal in a soda for about 1 hour. Boil dal with bay leaves and salt till cooked. Make sure it is not fully mashed. Cut coconut into small dices and fry in vanaspati till golden brown. Prepare a tempering by heating vanaspati in a frying pan and adding cummin seeds, red chilli whole and asafoetida. Add this to the dal. Add the coconut and sugar and cook for another 2 minutes. Serve hot with phulko luch.
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[Name] Brinjal Plantain Kootu [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2001-07-07T17:57:00Z [Description] Make and share this Brinjal Plantain Kootu recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] nan [RecipeIngredientQuantities] ["1/2", "3", "1/2", "2", "1", "1/4", "1/2", "1", "2", "2", "2", "4", NA, NA] [RecipeIngredientParts] ["plantains", "tamarind pulp", "asafoetida powder", "turmeric powder", "mustard", "cumin seeds", "channa dal", "curry leaf", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 878.4 [FatContent] 15.5 [SaturatedFatContent] 2.3 [CholesterolContent] 0.0 [SodiumContent] 94.5 [CarbohydrateContent] 194.9 [FiberContent] 21.7 [SugarContent] 83.5 [ProteinContent] 14.1 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Soak the cut brinjal and plantain in water, for five minutes and wash. Take tamarind water in a vessel and boil the brinjal and plaintain together for ten minutes (add water if needed]. As it boils, add Asafoetida powder, turmeric powder and salt. In the interim, take a pan and fry coriander seeds, channa dhal and dried red chillies without oil, till channa dhal turns brown. Dry grind this mixture and keep aside. Also have thoor dhal cooked. Now add the cooked thoor dhaal to the boiling mixture of brinjal and plantain. Add the ground mixture to the above. Let everything boil for five minutes. Meanwhile, take little oil in another pan, let it heat and then add mustard and cumin seeds. Wait till mustard splutters and then add curry leaves. Garnish the kootu with this mustard, cumin and curry leaves. Brinjal-Plantain Kootu is ready to be served with rice.
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[Name] Baingan Ka Bharta (bihari Style) [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2001-07-07T17:57:00Z [Description] Make and share this Baingan Ka Bharta (bihari Style) recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "1", "7", "1/2", "1", "1", NA, "1"] [RecipeIngredientParts] ["eggplant", "onion", "dried garlic", "ginger", "salt", "pickle masala"] [AggregatedRating] nan [ReviewCount] nan [Calories] 297.9 [FatContent] 14.7 [SaturatedFatContent] 2.0 [CholesterolContent] 0.0 [SodiumContent] 14.3 [CarbohydrateContent] 42.4 [FiberContent] 20.2 [SugarContent] 17.6 [ProteinContent] 6.5 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] ["Wash the baingan, wipe dry it.", "Apply little oil on its surface all around and roast it over the flame, turning around on the fire, till whole of its outer surface turns blackish and flaky.", "Peel off the burnt skin of the roasted baingan.", "Add onion, ginger, garlic, dhania patta, salt, and uncooked mustard oil.", "Mash everything well, leaving no lumps of unmashed baingan.", "Pickle masala esp.", "mango or red chilly pickle masala is also added to this bharta to enhance the taste.", "Serve with daal-rice, khichdi or stuffed parathas." ]
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[Name] Easy Cabbage Vadas [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT10M [PrepTime] PT30M [TotalTime] PT40M [DatePublished] 2001-07-07T17:57:00Z [Description] Make and share this Easy Cabbage Vadas recipe from Food.com. [Images] character(0) [RecipeCategory] Low Cholesterol [Keywords] ["Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["4 -5", "1", "3", "1", "1", "4 -5", NA, NA] [RecipeIngredientParts] ["cabbage leaves", "wheat flour", "onions", "cumin seed", "turmeric powder", "green chilies", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 662.5 [FatContent] 4.3 [SaturatedFatContent] 0.6 [CholesterolContent] 0.0 [SodiumContent] 55.2 [CarbohydrateContent] 145.3 [FiberContent] 24.7 [SugarContent] 27.2 [ProteinContent] 25.5 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Cut the cabbage leaves into small pieces. Slice the onions into small pieces. Cut the green chillies as well. Mix the cut cabbage leaves, onions, green chillies with salt and keep aside for 10 minutes. Pour the wheat flour and cumin seeds over it. Make a dough with water. It should be thick like vada batter. Heat the oil in a kadai. Take some water in a bowl. Dip your hand in the water and shape the batter like a vada. Carefully lower it in the hot oil. Again dip your hand in the water and continue the process. If you find that the batter is wattery you can add some more wheat flour and salt. Remove the vadas when they are golden brown. Enjoy it with Ketchup or Chutney.
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[Name] Pavakai Peratal (Karela Masala) [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2001-07-07T17:57:00Z [Description] Make and share this Pavakai Peratal (Karela Masala) recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] nan [RecipeIngredientQuantities] ["5", "5", "7", "1", "1", "1/2", "1", "1", "1", "1/2", "6 -10", NA, "3"] [RecipeIngredientParts] ["karela", "coconut", "onions", "tomatoes", "turmeric powder", "chili powder", "coriander powder", "tamarind pulp", "mustard", "curry leaves", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1011.9 [FatContent] 73.7 [SaturatedFatContent] 29.8 [CholesterolContent] 0.0 [SodiumContent] 121.4 [CarbohydrateContent] 87.7 [FiberContent] 33.3 [SugarContent] 25.7 [ProteinContent] 16.1 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Soak the Tamarind in 1/2 cup warm water. Wash and Cut pavakai into small pieces removing all seeds. Add salt to the pavakai and let it sit for 1/2 hr. Cut small onions and tomato to small pieces. Grind Coconut, Khu Khus and Tamarind in mixer to a smooth paste. Remove the paste from the mixture and add the masala powders and salt to the ground mixture. Make sure you do not add too much salt as pavakai already has some salt in it. Rinse the mixture with 1 cup of water and reserve the liquid. Heat 1 tbsp. oil in kadai. Squeeze water out of the Pavakai and add it to the hot oil. Fry the pavakai till it becomes half done. Remove it from the kadai. Add 2-tbsp. oil to the same kadai. Using sesame oil will enhance the taste. Add mustard to the oil. Once it stops spluttering add curry leaves. Add onions and keep stirring till the onion becomes soft and starts changing colour. Add tomato and stir for 2 min. Add the ground mixture and the reserved liquid from the mixture. Once the masala starts boiling add the pavakai and stir the mixture once. Put a lid and let the pavakai cook. Keep cooking till pavakai is well done and the mixture has a semi solid consistency. This can be used as a side dish or as a main dish to go with plain white rice.
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[Name] Chana Salad [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT10M [PrepTime] PT0S [TotalTime] PT10M [DatePublished] 2001-07-07T17:57:00Z [Description] Make and share this Chana Salad recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] nan [RecipeIngredientQuantities] ["50", "1", "2", "1", NA, "5", NA, "3", NA, NA, NA, "2", "2"] [RecipeIngredientParts] ["red capsicum", "onions", "tomatoes", "mint leaf", "garlic", "coriander leaves", "green chilies", "lemon juice", "salt", "mustard powder", "olive oil", "hot water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 312.0 [FatContent] 10.2 [SaturatedFatContent] 1.5 [CholesterolContent] 0.0 [SodiumContent] 30.9 [CarbohydrateContent] 54.3 [FiberContent] 10.0 [SugarContent] 26.2 [ProteinContent] 8.5 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Mix the dressing ingredients in a blender. Boil the chana with salt. Add capsicum, onion and tomato and mix them. Keep it in fridge till required. Add the dressing before 10 minutes of serving.
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[Name] Tangy Lemon Drink [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] nan [PrepTime] PT30M [TotalTime] PT30M [DatePublished] 2001-07-07T17:57:00Z [Description] Make and share this Tangy Lemon Drink recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["2", "1", "1/2", "1", "5 -6"] [RecipeIngredientParts] ["lemons", "water", "jaggery", "light brown sugar", "fresh ginger", "mint leaves"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 105.2 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 8.4 [CarbohydrateContent] 27.7 [FiberContent] 0.8 [SugarContent] 25.7 [ProteinContent] 0.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Extract juice of lemons, keep aside. Tie peel, seeds, in a small muslin bag. Bruise ginger, add to sugar and 1/2 cup water in a pan. (Chill remaining water in a large jug.] Stir and cook over low heat till sugar dissolves. Add peel-bag to the boiling mixture. Once sugar is fully dissolved, boil on high for 2-3 minutes. Cool to room temperature, remove bag. Strain mixture and add juice of lemons. Add to chilled water. Add chopped mint leaves. Whisk well with a hand mixie or in liquidiser for a few seconds on high. Serve chilled.
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[Name] Aloo Ka Bharta [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2001-07-07T17:57:00Z [Description] Make and share this Aloo Ka Bharta recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] nan [RecipeIngredientQuantities] ["3", "1", "7", "1/2", "1", "1/2", "2", NA, "2"] [RecipeIngredientParts] ["potatoes", "onion", "dried garlic", "ginger", "jeera powder", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 657.7 [FatContent] 10.3 [SaturatedFatContent] 1.4 [CholesterolContent] 0.0 [SodiumContent] 51.5 [CarbohydrateContent] 131.2 [FiberContent] 17.1 [SugarContent] 14.5 [ProteinContent] 15.8 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Peel off the boiled potatoes and mash it up. Heat oil, jeera, ginger, garlic in a ladle. When jeera begins to splutter and change colour, put off the flame. Transfer the content of ladle to the mashed potatoes. Roast the dried red chilly over slow fire. This might smoke, so switch on your kitchen ventilator. Break the roasted dry chilly in the mashed potato. Put salt, onion and 1 tbsp uncooked mustard oil. Add the dhania patta. Mash everything well, leaving no lumps of unmashed potato. Serve with daal-rice, khichdi, or stuff it inside flour dough to make aaloo ka paratha.
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[Name] Tomato Ka Bharta [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2001-07-07T17:57:00Z [Description] Make and share this Tomato Ka Bharta recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] nan [RecipeIngredientQuantities] ["4", "1", "7", "1/2", "1", "1", NA] [RecipeIngredientParts] ["tomatoes", "onion", "dried garlic", "ginger", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 255.0 [FatContent] 14.7 [SaturatedFatContent] 2.0 [CholesterolContent] 0.0 [SodiumContent] 27.9 [CarbohydrateContent] 30.4 [FiberContent] 7.4 [SugarContent] 17.6 [ProteinContent] 5.3 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Wash the tomato, wipe dry it. Apply little oil on its surface all around and roast it over the flame, till whole of its outer surface turns blackish and flaky. Peel off the burnt skin of the roasted tomatoes. Add onion, ginger, garlic, dhania patta, salt, and 1 tbsp uncooked mustard oil. Mash everything well, leaving no lumps of unmashed tomato. Serve with daal-rice, khichdi or stuffed parathas.
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[Name] Charishma's Creamy Fruity-Yoghurt Delight [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2001-07-07T17:57:00Z [Description] Make and share this Charishma's Creamy Fruity-Yoghurt Delight recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] nan [RecipeIngredientQuantities] ["300", "400", "200", "75", "1"] [RecipeIngredientParts] ["cherries", "red currants", "sugar", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1681.1 [FatContent] 90.4 [SaturatedFatContent] 52.8 [CholesterolContent] 336.6 [SodiumContent] 1304.4 [CarbohydrateContent] 183.1 [FiberContent] 13.2 [SugarContent] 161.9 [ProteinContent] 43.6 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Puree and sieve half the summer fruits. Stir the curd if it is set and lightly whisk the cream until it forms soft peaks. Mix together the yoghurt, cream, 75 gm sugar and the summer fruit puree. Freeze in an ice-cream making machine. When frozen, mix the remaining fruits with 1 tbsp sugar and stir into the mixture. If you don't have an ice-cream machine, spoon into a suitable container and put into the freezer. When half frozen, beat well until smooth to break down the ice crystals, either with a hand-held electric whisk or in a food processor. Mix the rest of the fruit with the tbsp. of sugar and stir into the yoghurt ice-cream. Return to the freezer and stir once or twice during the freezing process in order to get a smooth ice-cream. Stir the tbsp. of sugar into the summer fruits and mix these with the ice- cream before it becomes too hard. Now, sit back and enjoy this great summer holiday snack!
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[Name] Berry Crumble [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2001-07-07T17:57:00Z [Description] Make and share this Berry Crumble recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["3", "1/4", "1/4", "2", "3", NA, NA] [RecipeIngredientParts] ["berries", "water", "cornstarch", "low-fat ice cream", "yoghurt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 5.1 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.6 [CarbohydrateContent] 1.2 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Coat a 9\" square baking pan with non-stick vegetable oil spray. Combine all ingredients in a mixing bowl. Pour into pan. Cover with an ovenproof lid or aluminium foil. Bake for about 35-40 minutes, until thick. Serve warm or cool. Add non or low fat yoghurt, if desired.
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[Name] Seafood Risotto [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT10M [PrepTime] PT0S [TotalTime] PT10M [DatePublished] 2001-07-07T17:57:00Z [Description] Make and share this Seafood Risotto recipe from Food.com. [Images] character(0) [RecipeCategory] Mussels [Keywords] ["Short Grain Rice", "Squid", "Rice", "No Shell Fish", "< 15 Mins"] [RecipeIngredientQuantities] ["200", "100", "100", "60", "10", "40", "20", "2", "1/16", "30", "20", "75"] [RecipeIngredientParts] ["mussels", "squid", "arborio rice", "shallots", "butter", "garlic", "saffron", "parmesan cheese", "butter", "white wine"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 1347.0 [FatContent] 83.8 [SaturatedFatContent] 31.5 [CholesterolContent] 625.3 [SodiumContent] 2210.6 [CarbohydrateContent] 61.6 [FiberContent] 1.7 [SugarContent] 1.0 [ProteinContent] 70.9 [RecipeServings] 1.0 [RecipeYield] 4 cups [RecipeInstructions] Saute the seafood in oil. Add chopped shallots and chopped garlic. Then add the rice and cook for a while. Next add the white wine and saffron. Cook for 10 minutes. Add the butter and keep stirring for a while. Add the parmesan cheese and dish out in a plate.
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[Name] Fig Preserves [AuthorId] 12299 [AuthorName] Jerrie [CookTime] PT2H [PrepTime] PT10M [TotalTime] PT2H10M [DatePublished] 2001-07-07T17:57:00Z [Description] Make and share this Fig Preserves recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Summer", "Weeknight", "For Large Groups", "Canning", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["6", "6", "2"] [RecipeIngredientParts] ["figs", "sugar", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 232.2 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 1.3 [CarbohydrateContent] 60.0 [FiberContent] 0.0 [SugarContent] 59.9 [ProteinContent] 0.0 [RecipeServings] 20.0 [RecipeYield] 4-6 pints [RecipeInstructions] Clean figs first by rinsing thoroughly in cold water then drain. Combine sugar and water in a large Magnolite pot; bring to a boil and cook 10 minutes. Add figs to syrup; cook until figs are clear and tender, about 1 1/2 hours, stirring occasionally. Spoon figs into hot sterillized jars; if necessary, continue cooking syrup until thick. Pour syrup over figs, leaving 0.125 inch head space. Run wooden spatula around edge of jars to remove air bubbles. Top with lids and screw metal bands tight. Process 10 minutes in boiling water bath. Makes 5-6 pints. Any remaining syrup can be poured into a hot sterilized jar, sealed, and processed and used as a topping for pancakes, toast or ice cream.
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[Name] Orange Marmalade [AuthorId] 12299 [AuthorName] Jerrie [CookTime] PT18H40M [PrepTime] PT24H [TotalTime] PT42H40M [DatePublished] 2001-07-07T17:57:00Z [Description] Preserves...this is one of the old family recipes...not sure where it comes from except Mom's recipe box. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Kid Friendly", "Weeknight", "Canning", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "1 1/2", "5"] [RecipeIngredientParts] ["lemon", "water", "sugar"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 1176.5 [FatContent] 0.3 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 17.9 [CarbohydrateContent] 305.0 [FiberContent] 7.5 [SugarContent] 286.7 [ProteinContent] 1.5 [RecipeServings] nan [RecipeYield] 3 1/2 pints [RecipeInstructions] Add water to fruit and simmer 5 minutes. Cover and let stand 12-18 hours in a cool place. Cook rapidly until peel is tender, about 1 hour. Measure fruit and liquid. Alternate sugar with each cup of fruit mixture. Bring slowly to a boil, stirring until sugar dissolves. Cook rapidly, about 25 minutes. When mixture begins to thicken, stir occasionally to prevent sticking. Pour hot into hot jars, leaving 1/4 inch head space. Adjust caps. Process 10 minutes in boiling water bath. Yield: about 7 half pints.
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[Name] Green Rice [AuthorId] 12299 [AuthorName] Jerrie [CookTime] PT45M [PrepTime] PT5M [TotalTime] PT50M [DatePublished] 2001-07-07T17:57:00Z [Description] Make and share this Green Rice recipe from Food.com. [Images] character(0) [RecipeCategory] Rice [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["5", "1", "1/4 - 1/2", "1", "2", "1/2", "1", "1", "2", "1/4", "2", NA] [RecipeIngredientParts] ["rice", "broccoli", "butter", "onion", "celery", "bell pepper", "Worcestershire sauce", "garlic powder", "parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 777.9 [FatContent] 15.9 [SaturatedFatContent] 8.5 [CholesterolContent] 32.3 [SodiumContent] 840.4 [CarbohydrateContent] 141.3 [FiberContent] 3.5 [SugarContent] 3.2 [ProteinContent] 14.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Have rice ready. Cook broccoli as directed; drain and set aside. Saute onions, celery and bell pepper in butter until done, but not brown. Mix everything. Bake uncovered in greased casserole at 350 degrees for 30 minutes. Garnish with strips of pimento. Bon Appetit!
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[Name] Pumpkin and Pine Nut Lasagna [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] PT25M [PrepTime] PT30M [TotalTime] PT55M [DatePublished] 2001-07-07T17:57:00Z [Description] Make and share this Pumpkin and Pine Nut Lasagna recipe from Food.com. [Images] character(0) [RecipeCategory] Fruit [Keywords] ["Vegetable", "Nuts", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "25", "2", "1/4", "400", "1", "1 1/2", "1/2"] [RecipeIngredientParts] ["pumpkin", "butter", "eggs", "ground nutmeg", "lasagna pasta", "cheese", "pine nuts", "parmesan cheese"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 635.1 [FatContent] 52.9 [SaturatedFatContent] 13.1 [CholesterolContent] 148.2 [SodiumContent] 538.3 [CarbohydrateContent] 26.0 [FiberContent] 3.1 [SugarContent] 5.6 [ProteinContent] 23.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Peel and seed the pumpkin.", "Cut into pieces and boil until cooked.", "Drain well and mash.", "Mix in the butter, eggs and nutmeg.", "Beat well.", "Oil a lasagne dish.", "Line dish with a sheet of lasagne.", "Spread with a layer of pumpkin.", "Sprinkle with the cheese and top with pine nuts.", "Repeat the layers until all ingredients are used up, finishing with a layer of cheese and pine nuts.", "Bake at 180C degrees for 25 minutes or until pasta is tender.", "Serve topped with parmesan shavings." ]
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[Name] Garlic, Rosemary and Olive Oil Roasted Potatoes [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2001-07-07T17:57:00Z [Description] Make and share this Garlic, Rosemary and Olive Oil Roasted Potatoes 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/10/07/5/pict02Z2i.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/07/5/picETO9LN.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/07/5/piczwyv4X.jpg"] [RecipeCategory] Potato [Keywords] ["Vegetable", "Weeknight", "Roast", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["10", "10", "2", NA, NA, "3", "1"] [RecipeIngredientParts] ["potatoes", "garlic cloves", "olive oil", "salt", "fresh ground black pepper", "fresh rosemary"] [AggregatedRating] 4.5 [ReviewCount] 15.0 [Calories] 200.8 [FatContent] 3.6 [SaturatedFatContent] 0.5 [CholesterolContent] 0.0 [SodiumContent] 13.9 [CarbohydrateContent] 38.7 [FiberContent] 4.8 [SugarContent] 2.0 [ProteinContent] 4.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Scrub potatoes well, and toss into a baking dish with the garlic and the oil. Roll them around so they are well coated. Season generously with salt and pepper and sprinkle on the rosemary and vinegar. Roast in 200°C oven for at least one hour until potatoes are golden and cooked through. Smell is wonderful!
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[Name] Oat Crunchies [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2001-07-07T17:57:00Z [Description] Make and share this Oat Crunchies recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "< 30 Mins", "For Large Groups", "Oven", "Easy"] [RecipeIngredientQuantities] ["150", "2", "3/4", "1/2", "2", "1/2"] [RecipeIngredientParts] ["butter", "golden syrup", "brown sugar", "coconut", "rolled oats", "flour"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 122.7 [FatContent] 6.6 [SaturatedFatContent] 4.3 [CholesterolContent] 13.4 [SodiumContent] 40.6 [CarbohydrateContent] 15.0 [FiberContent] 1.0 [SugarContent] 7.3 [ProteinContent] 1.5 [RecipeServings] 24.0 [RecipeYield] 24 cookies [RecipeInstructions] Melt butter, syrup and brown sugar in a saucepan large enough to mix all the ingredients. Mix in coconut,oats and flour until combined. Using a measuring spoon, roll tablespoonsful into balls. Place on a greased oven tray allowing room for spreading. Flatten with a spoon. Bake at 180C degrees for 10 minutes or until lightly browned. Cool on a rack.
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[Name] Florentine Slice [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2001-07-07T17:57:00Z [Description] Make and share this Florentine Slice recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] ["Oven", "Easy"] [RecipeIngredientQuantities] ["150", "3/4", "70", "1/2", "1/2", "1", "1", "1/2"] [RecipeIngredientParts] ["butter", "sugar", "raisins", "flour", "baking powder", "chocolate chips"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 266.7 [FatContent] 15.8 [SaturatedFatContent] 7.9 [CholesterolContent] 26.7 [SodiumContent] 125.9 [CarbohydrateContent] 31.0 [FiberContent] 1.7 [SugarContent] 20.2 [ProteinContent] 3.1 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Melt butter and sugar in a large saucepan. Remove from heat and add almonds, raisins and cherries. Sift flour and baking powder into the saucepan and mix until combined. Spread into a greased 20cm square shallow tin. Bake at 180C degrees for 25 minutes or until golden and cooked. Melt chocolate in microwave or over hot water. Drizzle over slice while still warm. Cut into sqaures or fingers while warm.
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[Name] Apple and Rhubarb Crumble [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2001-07-07T17:57:00Z [Description] Make and share this Apple and Rhubarb Crumble recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/07/8/picRI8d6z.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/07/8/picfx5S6P.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/07/8/picc3LkAN.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/07/8/picgje8px.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/07/8/picTf49TL.jpg" ] [RecipeCategory] Dessert [Keywords] ["Apple", "Fruit", "Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins", "Oven", "Small Appliance"] [RecipeIngredientQuantities] ["3", "2", "1/2", "1 - 1 1/2", "1 1/3", "1/3", "2/3", "50"] [RecipeIngredientParts] ["rhubarb", "apples", "sugar", "water", "self-raising flour", "oats", "brown sugar", "butter"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 589.8 [FatContent] 11.7 [SaturatedFatContent] 6.7 [CholesterolContent] 26.7 [SodiumContent] 634.9 [CarbohydrateContent] 117.2 [FiberContent] 6.3 [SugarContent] 71.1 [ProteinContent] 7.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Place filling ingredients into an ovenproof casserole dish. Pulse crumble ingredients until mixture resembles breadcrumbs. Sprinkle the mix evenly over the rhubarb and apple mixture. Bake at 170C degrees for 30 minutes.
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[Name] orange marmalade [AuthorId] 11433 [AuthorName] andre [CookTime] PT1H30M [PrepTime] PT30M [TotalTime] PT2H [DatePublished] 2001-07-08T09:12:00Z [Description] a beautiful, tart but sweet addition to your breakfast meal, or brush on chicken before coating in seasoned flour to fry. [Images] character(0) [RecipeCategory] Citrus [Keywords] ["Fruit", "European", "Low Protein", "Low Cholesterol", "Healthy", "Weeknight", "Canning", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["6", "4", "3", "8"] [RecipeIngredientParts] ["seville oranges", "valencia oranges", "water", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1096.6 [FatContent] 0.4 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 7.7 [CarbohydrateContent] 282.7 [FiberContent] 3.1 [SugarContent] 266.7 [ProteinContent] 1.3 [RecipeServings] nan [RecipeYield] 6 eight oz. jars [RecipeInstructions] wash, quarter removing seeds, then slice oranges. place seeds in cheesecloth bag. place oranges, seeds, and water in bowl, cover and let stand 24 hrs. place oranges, seeds, water and lemon juice in a non corrosive pan and boil 40-45 minutes or until peel is soft. remove seed bag. add sugar stirring until disolved and boil gently for 40-50 minutes or until jam starts to jel. cool slightly skimming and stirring. ladle onto jars and water bath process for ten minutes.
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[Name] Glazed Prune Cake [AuthorId] 4396 [AuthorName] Diana Thompson [CookTime] PT50M [PrepTime] PT15M [TotalTime] PT1H5M [DatePublished] 2001-07-08T09:12:00Z [Description] Wonderfully simple, old-fashioned recipe for a very moist and delicious cake. This was my grandmother's recipe, and four generations have enjoyed it over the years. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/08/0/picMCOTR2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/08/0/picb53Bb0.jpg"] [RecipeCategory] Dessert [Keywords] ["Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1 1/2", "1", "3", "2", "1", "1", "1", "1", "1", "1", "1", "1", "1/2", "1/2", "1/2"] [RecipeIngredientParts] ["sugar", "buttermilk", "eggs", "self-rising flour", "baking soda", "nutmeg", "cinnamon", "vanilla extract", "salt", "prune", "sugar", "buttermilk", "vanilla extract", "baking soda"] [AggregatedRating] 5.0 [ReviewCount] 10.0 [Calories] 6376.9 [FatContent] 310.0 [SaturatedFatContent] 45.5 [CholesterolContent] 572.7 [SodiumContent] 8913.4 [CarbohydrateContent] 854.1 [FiberContent] 33.3 [SugarContent] 591.9 [ProteinContent] 83.5 [RecipeServings] nan [RecipeYield] 1 13x9 cake [RecipeInstructions] ["Combine the dry ingredients in a large mixing bowl.", "Add all the remaining ingredients and mix well.", "Pour the batter into a greased and floured 13x9 pan and bake at 350 degrees for 50 minutes.", "While the cake is baking, combine all the glaze ingredients in a small saucepan and cook slowly over medium heat until thickened slightly.", "When the cake is done, remove it from the oven; prick holes over the surface of the hot cake with a fork, and pour the glaze over the top.", "Cover and allow to cool slightly before serving (this allows the glaze to soak down into the cake]." ]
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[Name] Tropical Chicken Salad [AuthorId] 11162 [AuthorName] Mary_410135481 [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-07-08T09:12:00Z [Description] Make and share this Tropical Chicken Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken", "Poultry", "Meat", "Australian", "Spring", "Summer", "< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1", "1/2", "2", NA] [RecipeIngredientParts] ["chicken", "celery", "sultana", "pecan nuts", "mayonnaise", "parsley"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 490.7 [FatContent] 30.0 [SaturatedFatContent] 7.0 [CholesterolContent] 85.0 [SodiumContent] 95.3 [CarbohydrateContent] 35.5 [FiberContent] 3.3 [SugarContent] 25.4 [ProteinContent] 23.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Mix all ingredients together in a large bowl. Chill and serve on a lettuce leaf garnished with the chopped parsley.
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[Name] Quick Alfredo Sauce [AuthorId] 9799 [AuthorName] Marilyn Olson [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2001-07-08T09:12:00Z [Description] Love this recipe because it so easy to make, yet so good. Can add shrimp sautéed in garlic or ham and onion, be creative, add whatever you like and it's turns out great each time. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Kid Friendly", "High In...", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1/4 - 1/2"] [RecipeIngredientParts] ["Philadelphia Cream Cheese", "milk", "parmesan cheese", "butter"] [AggregatedRating] 5.0 [ReviewCount] 44.0 [Calories] 295.2 [FatContent] 26.9 [SaturatedFatContent] 16.0 [CholesterolContent] 82.3 [SodiumContent] 463.8 [CarbohydrateContent] 4.1 [FiberContent] 0.0 [SugarContent] 1.4 [ProteinContent] 10.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cut cream cheese in about 10 small cubes. Cut butter into five slices. Add all ingredients together into sauce pan over low heat. Do not let it boil. Constantly stir until all ingredients have melted together. Serve over favorite noodle.
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[Name] Homemade Sauerkraut [AuthorId] 10793 [AuthorName] Danielle Michalski [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2001-07-08T09:12:00Z [Description] Make and share this Homemade Sauerkraut recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["6 -8", "3/4"] [RecipeIngredientParts] ["green cabbage", "kosher salt", "pickling salt"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 217.9 [FatContent] 1.1 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 14310.1 [CarbohydrateContent] 50.7 [FiberContent] 20.9 [SugarContent] 32.5 [ProteinContent] 13.1 [RecipeServings] nan [RecipeYield] 6-8 quarts [RecipeInstructions] Wash the cabbage thoroughly and trim away any bruised or damaged leaves. Quarter and cut away the core and discard. With a food processor, mandoline or knife, cut the cabbage into uniformly fine shreds. In a large plastic tub, place half the cabbage and sprinkle with half the salt. Mix and\"massage\" the cabbage and then let it stand for 5-10 minutes. Juices will begin to come out of the cabbage. Place this in your fermenting tub. Repeat this process with remaining cabbage and salt and pack into tub. The cabbage must be covered by juices to prevent spoilage. If there is not enough juice to cover, make up some additional brine by adding 4 tablespoons salt to 2 quarts water, pouring over just to cover. Be sure to keep cabbage submerged during fermentation. Cover tub securely with plastic wrap and then cover that with a clean towel to keep out any errant contamination. Store in a 65-75 degree room and don't uncover for at least 3 weeks. Remove towel and plastic wrap. There should be no bubbles of CO2 gas evident in the brine (gently tap tub to check]. If there is, recover and check again in 2-3 days. The finished sauerkraut should have a clean appearance with no white spots or unpleasant or off odors. Texture should be firm. Pack finished sauerkraut into clean jars and store in refrigerator for up to 6 months.
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[Name] 5-Ingredient Strawberry Pie [AuthorId] 11455 [AuthorName] foxjen [CookTime] PT5M [PrepTime] PT10M [TotalTime] PT15M [DatePublished] 2001-07-08T09:12:00Z [Description] Make and share this 5-Ingredient Strawberry Pie recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/08/4/Pqqm3ZPSGCeEXQxzmuwn_0S9A0440.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/08/4/ayCEQo4dQh6ATQVqdYam_Photo%20on%206-5-14%20at%206.08%20PM.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/08/4/pic9BzIqv.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/08/4/pictlVTLO.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/08/4/USStbmKRpySR45oc0Trl_0S9A0407.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/08/4/fV1q4UtxQ6Q9pwqPyzSt_0S9A0445.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/08/4/picIP5aAm.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/08/4/picbAoOcO.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/08/4/picmOLyyy.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/08/4/picOeX7XP.jpg"] [RecipeCategory] Pie [Keywords] ["Dessert", "Strawberry", "Berries", "Fruit", "Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "3", "1"] [RecipeIngredientParts] ["strawberry", "sugar", "water", "cornstarch"] [AggregatedRating] 4.5 [ReviewCount] 31.0 [Calories] 314.9 [FatContent] 10.1 [SaturatedFatContent] 2.5 [CholesterolContent] 0.0 [SodiumContent] 158.3 [CarbohydrateContent] 55.2 [FiberContent] 2.3 [SugarContent] 36.2 [ProteinContent] 2.2 [RecipeServings] 6.0 [RecipeYield] 1 9 inch pie [RecipeInstructions] Mix water sugar and cornstarch in small saucepan. Bring to boil stirring often. When mixture thickens and turns transparent, remove from heat add strawberries and pour into baked pie shell. Chill top with Cool Whip and eat.
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[Name] Corn Maque Choux [AuthorId] 12299 [AuthorName] Jerrie [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2001-07-08T14:32:00Z [Description] Make and share this Corn Maque Choux recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Cajun", "Low Protein", "Low Cholesterol", "Healthy", "Spicy", "< 60 Mins", "Freezer", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "2", "3", "1/4", "1", NA] [RecipeIngredientParts] ["onion", "bell pepper", "garlic clove", "butter", "bacon drippings", "fresh corn", "Ro-Tel tomatoes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 188.6 [FatContent] 7.8 [SaturatedFatContent] 4.2 [CholesterolContent] 16.8 [SodiumContent] 350.4 [CarbohydrateContent] 29.6 [FiberContent] 4.0 [SugarContent] 6.4 [ProteinContent] 5.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Saute onions, bell pepper in melted butter until they are wilted.", "Add corn to the above mixture.", "Cook well stirring constantly.", "When it begins getting sticky add milk until cooked.", "Get ready to stir some more.", "Add diced Ro-tel and stir some more.", "Add Zatarain seasoning to taste.", "(When cutting corn off the cob, cut twice; first half the kernel, then the next half, then scrape the milk off the cob.] Crawfish is excellent when added to this dish.", "This is an easy recipe to freeze." ]
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[Name] Baked Chicken Salad [AuthorId] 12200 [AuthorName] Tom Lambie [CookTime] PT2H20M [PrepTime] PT3H [TotalTime] PT5H20M [DatePublished] 2001-07-08T14:32:00Z [Description] A very creamy and delicious chicken salad. I love to serve it on a fresh baked croissant. Makes a wonderful lunch item. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/08/6/picLfCSHT.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/08/6/picxAwPMu.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken", "Poultry", "Meat", "High Protein", "Healthy", "Kid Friendly", "High In...", "Weeknight", "Oven", "Refrigerator"] [RecipeIngredientQuantities] ["5 -6", NA, NA, "1/3", "1/3", "1/4", NA, NA] [RecipeIngredientParts] ["boneless skinless chicken breasts", "celery", "onion"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 126.0 [FatContent] 1.3 [SaturatedFatContent] 0.3 [CholesterolContent] 57.0 [SodiumContent] 151.5 [CarbohydrateContent] 4.6 [FiberContent] 0.3 [SugarContent] 2.1 [ProteinContent] 22.9 [RecipeServings] nan [RecipeYield] 1 medium bowl [RecipeInstructions] Rinse the chicken breast under cold water and pat dry. Arrange the chicken breast on a cookie sheet that has been sprayed with cooking spray, so they will not stick. Sprinkle with garlic and onion salt to taste. Bake in a 350F oven for about 20 minutes or until done. You do not want them to dry out, so watch them carefully. Remove from pan and cool completely. Dice the chicken breast into small pieces, DO NOT GRIND. Add the celery, onion, and pickle relish. Mix in some salad dressing to moisten chicken mixture. Add salt and pepper to taste. You will have to add more salad dressing in about an hour. The chicken will soak up the dressing. Cover and refrigerate 2 hours or overnight. Serve on a fresh baked croissant, served with lettuce and tomato, or serve on a fresh bed of lettuce, with apple slices or fresh grapes.
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[Name] Cauliflower Summer Salad [AuthorId] 12200 [AuthorName] Tom Lambie [CookTime] PT2H [PrepTime] PT45M [TotalTime] PT2H45M [DatePublished] 2001-07-08T14:32:00Z [Description] A wonderful full flavor salad, great when the vegetables are in season. Great for picnics potluck or any family outing. The longer it sits the better the flavor is. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Cauliflower", "Vegetable", "Kid Friendly", "Potluck", "Summer", "Weeknight", "Refrigerator", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1/3", "1/3", "1/4", "2", "1", "1", "1"] [RecipeIngredientParts] ["parmesan cheese", "sugar", "onion", "bacon", "cauliflower", "broccoli"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 716.0 [FatContent] 58.7 [SaturatedFatContent] 19.6 [CholesterolContent] 117.2 [SodiumContent] 1523.8 [CarbohydrateContent] 28.1 [FiberContent] 3.8 [SugarContent] 17.4 [ProteinContent] 21.1 [RecipeServings] nan [RecipeYield] 1 large bowl [RecipeInstructions] Mix the salad dressing, ranch mix, cheese, onion and sugar together. Brown the bacon until crispy, drain and add to salad dressing mix and set aside. Clean the vegetables into bite size pieces, drain well. Slice the carrots and mix with the other vegetables. Mix the vegetables and dressing mix together and chill. Chill 2 hours before serving.
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[Name] Cherry Fluff Salad [AuthorId] 12200 [AuthorName] Tom Lambie [CookTime] PT2H [PrepTime] PT10M [TotalTime] PT2H10M [DatePublished] 2001-07-08T14:32:00Z [Description] A light Fluffy very colorful salad, with a wonderful cherry flavor. Great for potluck or any family outing. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Pineapple", "Tropical Fruits", "Fruit", "Nuts", "Low Protein", "Kid Friendly", "Potluck", "Thanksgiving", "Weeknight", "No Cook", "Refrigerator", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["cherry pie filling", "pineapple", "pecans", "Cool Whip", "sweetened condensed milk", "sour cream"] [AggregatedRating] 5.0 [ReviewCount] 17.0 [Calories] 569.2 [FatContent] 28.8 [SaturatedFatContent] 14.1 [CholesterolContent] 38.3 [SodiumContent] 129.8 [CarbohydrateContent] 73.6 [FiberContent] 2.5 [SugarContent] 49.8 [ProteinContent] 8.1 [RecipeServings] nan [RecipeYield] 1 large bowl [RecipeInstructions] Drain pineapple in refrigerator overnite. Mix all ingredients together and chill 2 hours before serving.
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[Name] Roasted Garlic and Onion Jam [AuthorId] 10793 [AuthorName] Danielle Michalski [CookTime] PT1H30M [PrepTime] PT0S [TotalTime] PT1H30M [DatePublished] 2001-07-08T21:01:00Z [Description] Make and share this Roasted Garlic and Onion Jam recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "Healthy", "Weeknight", "Stove Top", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["3", "2", "2", "2", "4"] [RecipeIngredientParts] ["Spanish onions", "garlic", "sugar", "brown sugar"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 617.5 [FatContent] 1.1 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 61.1 [CarbohydrateContent] 144.9 [FiberContent] 10.2 [SugarContent] 81.8 [ProteinContent] 12.9 [RecipeServings] nan [RecipeYield] 1 container [RecipeInstructions] Squeeze roasted garlic cloves into a small plate; set aside. Cut onions in half lengthwise; peel. Cut off ends; cut lengthwise into 1/4 inch thick pieces. Coat a 13 inch skillet with cooking spray and set over med. heat. Add onions and cover. Cook, stirring occasionally, until softened and clear, about 15 minute. Add sugars; recover and cook till onions are golden brown, 20-30 minutes. Add 1/4 cup water and stir. Cover and cook till dark brown, about 20-30 minutes, again. Add balsamic vinegar, roasted cloves and another 1/4 cup of water, continue cooking till liquid has been absorbed, about 10 minutes. Transfer to a bowl to cool. Store in airtight container in the refrigerator for up to 1 week.
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[Name] White Potato Salad (no mustard) [AuthorId] 12352 [AuthorName] H. Cato [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2001-07-08T21:01:00Z [Description] My brother loves me to make this potato salad for him. He even offers to pay me if I make it for him when he's entertaining guests! All of our friends, and family love it too. They all
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[Name] Burmahs' Bananas [AuthorId] 6675 [AuthorName] Chef Luis Aguilar [CookTime] PT15M [PrepTime] PT35M [TotalTime] PT50M [DatePublished] 2001-07-08T21:01:00Z [Description] This recipe is exquisite, just released and already I've had requests for its' presentation on a plate...Just a hint of fire with all the nutty sweetness of sauteed bananas. You may add more chiles for more heat when making the chile jelly. I always make the Chile jelly the day before so the flavors fuse together. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/09/1/picmUyVWj.jpg" [RecipeCategory] Frozen Desserts [Keywords] ["Dessert", "Fruit", "South American", "Free Of...", "Spring", "Summer", "Winter", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["4", "2 1/2", "1", "2", "3", "4", "2", "2", "6", "6", "2", "4", "1 1/2", "2"] [RecipeIngredientParts] ["bananas", "butter", "dark brown sugar", "Meyer's dark rum", "vanilla ice cream", "ancho chilies", "chipotle chiles", "red currant jelly", "honey", "sherry wine vinegar", "bittersweet chocolate", "water", "butter"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 605.8 [FatContent] 21.4 [SaturatedFatContent] 12.9 [CholesterolContent] 63.4 [SodiumContent] 185.7 [CarbohydrateContent] 100.3 [FiberContent] 6.1 [SugarContent] 75.0 [ProteinContent] 5.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Peel the bananas and cut them into 1/4-inch-thick slices. Heat a skillet to moderately hot. Place the bananas in the skillet with the butter and brown sugar. When the butter is melted, add the chile jelly. Toss the bananas to coat them. Add the rum to the pan and carefully de-glaze. Place a scoop of ice cream onto the center of each of 4 shallow bowls. Arrange the bananas around the ice cream. Drizzle with warm chocolate sauce. Serve immediately. -----------Chile Jelly---------. Toast the chile skins in a dry skillet until you can smell their earthy heat. Put them in a saucepan with 1 quart of water and simmer at medium heat until the water is almost completely evaporated. Add the currant jelly, honey and vinegar. Bring to a boil. Now remove from the heat and process thoroughly in a food processor. Remove to a clean bowl and cool. -------------Chocolate Sauce------------. Cut up the chocolate into small pieces and melt in a bowl with the water over a pot of simmering water (double boiler]. Take small bowl off the heat and whisk in the butter. Keep warm.
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[Name] Sweet Potato Pancakes [AuthorId] 10793 [AuthorName] Danielle Michalski [CookTime] PT4M [PrepTime] PT0S [TotalTime] PT4M [DatePublished] 2001-07-08T21:01:00Z [Description] Make and share this Sweet Potato Pancakes recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Potato", "Vegetable", "Low Protein", "< 15 Mins"] [RecipeIngredientQuantities] ["2", "1/2", "1", "1/3", "1/2", "1/4", NA] [RecipeIngredientParts] ["unsalted butter", "sweet potato", "egg", "all-purpose flour", "baking powder", "milk", "sour cream"] [AggregatedRating] 3.5 [ReviewCount] 2.0 [Calories] 87.7 [FatContent] 5.1 [SaturatedFatContent] 2.9 [CholesterolContent] 46.9 [SodiumContent] 53.7 [CarbohydrateContent] 8.2 [FiberContent] 0.5 [SugarContent] 0.6 [ProteinContent] 2.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] PLACE SWEET POTATOES in a mixing bowl, add egg and mix well. Stir in the flour and add the baking powder. Add up to 1/3 cup of milk, stirring. Stir in 1 tablespoon butter. The mixture should have the consistency of thick, lumpy sauce and be able to coat a wooden spoon. Place a non-stick or heavy iron skillet over medium heat on top of the stove and add 1/2 teaspoon butter. Spoon 3 tablespoons of batter per pancake into the skillet and cook until bubbles rise to the surface of the pancakes and break, about 1-2 minutes . Using a spatula, flip the pancakes and cook another 2 minutes. Remove pancakes from the skillet and keep warm on a covered plate in the oven. Repeat the procedure until all the pancakes are cooked. After the first batch is cooked, add as little butter as possible without allowing the pancakes to stick to the bottom of the pan. Serve with sour cream. Makes 12 small pancakes.
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[Name] Kiwifruit Salsa [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-07-08T21:01:00Z [Description] Make and share this Kiwifruit Salsa recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Fruit", "Low Protein", "Low Cholesterol", "Healthy", "Free Of...", "< 15 Mins", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["4", "1", "2", "2", "1", "1", "2"] [RecipeIngredientParts] ["kiwi fruits", "tomatoes", "red onions", "fresh coriander", "of fresh mint", "garlic", "lemon juice"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 56.5 [FatContent] 0.5 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 4.8 [CarbohydrateContent] 13.5 [FiberContent] 2.9 [SugarContent] 7.9 [ProteinContent] 1.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Peel and dice the kiwifruit. Combine with all other ingredients. Serve in a bowl as a dip.
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[Name] Sausage and Cheddar Cheese Drop Biscuits [AuthorId] 12385 [AuthorName] Amy Lee [CookTime] PT45M [PrepTime] PT45M [TotalTime] PT1H30M [DatePublished] 2001-07-09T18:43:00Z [Description] Make and share this Sausage and Cheddar Cheese Drop Biscuits 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/10/09/4/b5QW3ZR6WuzZH3mqyJ7g_SauBis.jpg" [RecipeCategory] Breads [Keywords] ["Breakfast", "Lunch/Snacks", "Kid Friendly", "High In...", "Potluck", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1", "3", "1 -2", "2"] [RecipeIngredientParts] ["sausage", "cheddar cheese", "Bisquick", "milk", "garlic"] [AggregatedRating] 5.0 [ReviewCount] 10.0 [Calories] 424.4 [FatContent] 29.1 [SaturatedFatContent] 13.4 [CholesterolContent] 65.2 [SodiumContent] 913.7 [CarbohydrateContent] 22.8 [FiberContent] 0.7 [SugarContent] 3.9 [ProteinContent] 17.2 [RecipeServings] 12.0 [RecipeYield] 38 Biscuits [RecipeInstructions] Preheat oven to 350 degrees. Cook sausage in Frying pan until browned, do not drain, and set aside. grate cheese and set aside if grating. Mix Bisquick and milk until dough forms a ball. knead the Sausage and grease, Cheese and Garlic into dough ball. Seperate dough into 1 1/2 inch dough balls. Drop on cookie Sheet. Bake on ungreased cookie sheet for about 15min or until golden brown on tops.
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[Name] Crock Pot Chili Con Carne With Beans [AuthorId] 10028 [AuthorName] Jim Trebilcox [CookTime] PT10H [PrepTime] PT20M [TotalTime] PT10H20M [DatePublished] 2001-07-09T18:44:00Z [Description] I just won "First Place" at a country fair with this recipe. The fresh tomatoes and chili peppers give it a fresh and pleasant taste. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/09/5/picpEKiuj.jpg" [RecipeCategory] Weeknight [Keywords] "For Large Groups" [RecipeIngredientQuantities] ["1", "4", "4", "28", "12", "2", "4", "4", "2", "2", "2", "3", "1", "1", "1 1/2"] [RecipeIngredientParts] ["bacon", "ground beef", "canned kidney beans", "crushed tomatoes", "tomato paste", "onions", "chili powder", "cayenne pepper", "beef broth", "fresh tomatoes", "garlic cloves", "ground cumin", "oregano", "paprika"] [AggregatedRating] 5.0 [ReviewCount] 27.0 [Calories] 374.4 [FatContent] 22.2 [SaturatedFatContent] 7.7 [CholesterolContent] 64.3 [SodiumContent] 759.9 [CarbohydrateContent] 23.2 [FiberContent] 8.8 [SugarContent] 4.8 [ProteinContent] 23.2 [RecipeServings] 24.0 [RecipeYield] nan [RecipeInstructions] Fry the bacon until it starts to brown, then put it into the crock pot. In the bacon drippings, brown the ground beef. Put the ground beef, beans, crushed tomatoes, tomato paste, onions, chili powder (In Southern California we have a great variety available, but Gebhardt's would work], and the cayenne into the crock pot with the beef broth. Cut the stems off the fresh jalapenos and cut them in two or three chunks. place the peppers along with the garlic and whole fresh tomatoes into a food processor and puree the three ingredients. Put this into the crock pot, stir to mix and let it all cook for 10-12 hours on low or 5-6 hours on high. By making a puree out to of the peppers and garlic, you get a more evenly dispersed blend. I used the tomatoes to give some moisture to the puree. Serrano chilies are three times hotter than jalapenos so don't let their small size fool you.
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[Name] Raspberry Filled Almond Shortbread with Almond Glaze [AuthorId] 12385 [AuthorName] Amy Lee [CookTime] PT35M [PrepTime] PT2H [TotalTime] PT2H35M [DatePublished] 2001-07-09T18:44:00Z [Description] "Originally in Taste of Home". These cookies are very delicious. They are great with a cup of tea. I hope you will try and enjoy them as we do. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/09/6/8yspmQYpTkDBPZ7jUTl1_almond%20cookies.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/09/6/XFywHn7T7KgebSmXWW97_almond%20cookies.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/09/6/OqF2ZES3TFaDi3A6j8LL_almond%20cookies.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/09/6/5O19kU6uQEOanWb0w09H-2013-12-21-09.13.54-1-.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/09/6/Q3H7LxchQJCljLeMq6ue-2013-12-21-09.13.28.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/09/6/pic0IRWjy.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/09/6/pic9nVRQW.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/09/6/picLjerZY.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/09/6/picUMnUos.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/09/6/picd08AuH.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/09/6/picW0VHgq.jpg"] [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Raspberries", "Berries", "Fruit", "Scottish", "European", "Kid Friendly", "Potluck", "Christmas", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "2/3", "1/2", "2", "1/2", "1", "3", "1/2"] [RecipeIngredientParts] ["butter", "sugar", "all-purpose flour", "confectioners' sugar", "water"] [AggregatedRating] 5.0 [ReviewCount] 61.0 [Calories] 663.3 [FatContent] 31.1 [SaturatedFatContent] 19.5 [CholesterolContent] 81.3 [SodiumContent] 280.3 [CarbohydrateContent] 92.5 [FiberContent] 1.4 [SugarContent] 55.0 [ProteinContent] 4.7 [RecipeServings] nan [RecipeYield] 36 cookies [RecipeInstructions] In a Medium Mixing Bowl (I prefer using a Plastic Bowl that has a lid]. Cream Butter and Sugar. mix in the almond extract. Gradually mix in flour until the dough forms a ball. Cover and refrigerate for an hour for easier handling. Preheat Oven to 350 degrees. Roll into 1 1/2 inch balls and place on a ungreased cookie sheet. Using a wooden spoon handle make and indention in the middle of the ball. (I like using the knuckle on my first finger]. Fill with the raspberry jam. Bake at 350 degrees for 14-18 minutes depending on your oven. Add aditional Raspberry jam if desired (I never do this]. Remove and place on wire racks for cooling. Mix the Glaze ingredients. Using a butter knife (dipping it in the glaze Mixture] Letting the glaze run off the butter knife, Zig Zag the mixture across the cookies creating a continuing Z.
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[Name] Interesting BBQ Sauce [AuthorId] 12387 [AuthorName] Bill4151 [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2001-07-09T18:44:00Z [Description] Make and share this Interesting BBQ Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "Healthy", "Summer", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1 1/2", "1 1/2", "2", "1", "1", "1", "1", "1/2", "1/2", "1 1/2", "1", "2"] [RecipeIngredientParts] ["ketchup", "tomato paste", "honey", "olive oil", "Tabasco sauce", "cayenne pepper", "Worcestershire sauce", "cocoa powder", "lemon juice", "soy sauce", "fresh black pepper", "curry powder", "paprika", "garlic"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 346.6 [FatContent] 1.9 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 798.3 [CarbohydrateContent] 88.7 [FiberContent] 2.9 [SugarContent] 82.7 [ProteinContent] 3.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] "Toss everything into a pot and simmer for 20 minutes."
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[Name] Baked Potatoes Mornay [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] PT1H15M [PrepTime] PT15M [TotalTime] PT1H30M [DatePublished] 2001-07-09T18:44:00Z [Description] Make and share this Baked Potatoes Mornay recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Potato", "Cheese", "Vegetable", "Low Cholesterol", "Healthy", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["4", "125", "20", "1", "3/4", "1/3", "3", "1"] [RecipeIngredientParts] ["potatoes", "asparagus", "butter", "flour", "low-fat milk", "cheese", "spring onions", "salmon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 418.1 [FatContent] 8.1 [SaturatedFatContent] 4.6 [CholesterolContent] 32.6 [SodiumContent] 185.6 [CarbohydrateContent] 71.1 [FiberContent] 9.1 [SugarContent] 5.9 [ProteinContent] 17.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Pierce potatoes. Place on oven tray and bake in mod hot oven for about 1 hour or until tender. Cool 10 minutes. Cut tops from potatoes, scoop out half the flesh with a spoon, leaving skins intact. Combine chopped potato with filling, divide mixture between the potato shells. Bake potatoes, uncovered in a mod hot oven for about 15 minutes. ---------Filling-----------. Boil or steam asparagus until just tender; drain. Heat butter in pan, stir in flour, stir over heat until mixture is bubbly. Remove from heat,gradually stir in the milk, stir over heat until mixture boils and thickens. Remove from heat, stir in cheese, onions, salmon and asparagus. Serve.
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[Name] Garlic fried Peanuts [AuthorId] 10793 [AuthorName] Danielle Michalski [CookTime] PT2M [PrepTime] PT0S [TotalTime] PT2M [DatePublished] 2001-07-09T18:44:00Z [Description] Make and share this Garlic fried Peanuts recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1"] [RecipeIngredientParts] "raw peanuts" [AggregatedRating] nan [ReviewCount] nan [Calories] 2754.9 [FatContent] 289.9 [SaturatedFatContent] 38.2 [CholesterolContent] 0.0 [SodiumContent] 26.3 [CarbohydrateContent] 23.6 [FiberContent] 12.4 [SugarContent] 5.8 [ProteinContent] 37.7 [RecipeServings] nan [RecipeYield] 1 cup peanuts [RecipeInstructions] Heat 1 cup of oil until moderately hot. Add 1 cup of shelled raw peanuts and fry for 2 minutes until crisp. Drain on paper towel and sprinkle with garlic just before using (packaged peanuts can be used].
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[Name] Hot Potato Salad [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2001-07-09T18:44:00Z [Description] Make and share this Hot Potato Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "< 30 Mins", "Stove Top"] [RecipeIngredientQuantities] ["10 -12", "2", "2", "1", "1/3", "1/2"] [RecipeIngredientParts] ["new potatoes", "parsley", "spring onions", "mint", "mayonnaise"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 433.0 [FatContent] 11.4 [SaturatedFatContent] 7.0 [CholesterolContent] 40.8 [SodiumContent] 39.1 [CarbohydrateContent] 75.8 [FiberContent] 9.6 [SugarContent] 3.5 [ProteinContent] 9.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] After potatoes are cooked, drain and set aside (keep warm]. Combine sauce ingredients together in medium pot and heat through approx 5 minutes. Arrange potatoes in serving dish and pour sauce over. Serve.
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[Name] Veggie Pizza [AuthorId] 12385 [AuthorName] Amy Lee [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2001-07-09T18:44:00Z [Description] The Veggie Pizza works best with Finely chopped vegetables. My mother has been making these for quite some time. They are really good. I hope you enjoy. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/10/1/hgopdArHQhi3L9SgGZIK_DSC_0993.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/10/1/KkNabSlSQiMCIDxulazD_image.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/10/1/rnfM4bzgSeiW3FGUWfVZ_DSC_0986.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/10/1/jUv5NuZgTyChhZVEVGKc_crescent%20roll%20pizza.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/10/1/picun0oWj.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/10/1/picSrZum6.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Kid Friendly", "Potluck", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "2", "1", NA] [RecipeIngredientParts] ["cream cheese", "sour cream", "Miracle Whip", "cheddar cheese"] [AggregatedRating] 5.0 [ReviewCount] 39.0 [Calories] 509.3 [FatContent] 33.9 [SaturatedFatContent] 18.8 [CholesterolContent] 120.6 [SodiumContent] 674.3 [CarbohydrateContent] 32.9 [FiberContent] 2.1 [SugarContent] 5.0 [ProteinContent] 18.4 [RecipeServings] 8.0 [RecipeYield] 16 pizzas [RecipeInstructions] ["Preheat oven to 350 degrees.", "Spread the cresent rolls out on cookie sheets to make large rectangles.", "cook for 10 minutes or until golden brown and then cool.", "Mix the cream cheese, sour cream, dressing mix, and Miricle Whip together.", "Spread on top of the cooled cresent rolls.", "Chop your veggies (I like to use the food proccesor].", "Spread your veggies on top of the mixture on the cresent rolls.", "Sprinkle the Cheddar Cheese on the top.", "With sharp knife cut in half and enjoy." ]
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[Name] Chicken Salad [AuthorId] 7119 [AuthorName] Kathleen Nelson [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2001-07-09T18:44:00Z [Description] Make and share this Chicken Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "< 60 Mins"] [RecipeIngredientQuantities] ["6", "2", "2", "1/4", "1/2", "1", "1/4", "1/2", "1", NA, NA, NA] [RecipeIngredientParts] ["boneless skinless chicken breasts", "celery", "green onions", "bread and butter pickles", "zucchini", "celery powder", "fresh parsley", "lettuce", "salt", "pepper", "poultry seasoning"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 282.1 [FatContent] 16.5 [SaturatedFatContent] 2.8 [CholesterolContent] 89.5 [SodiumContent] 459.1 [CarbohydrateContent] 7.0 [FiberContent] 1.1 [SugarContent] 4.0 [ProteinContent] 26.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Sprinkle salt, pepper and poultry seasoning on both sides of chicken and place in roasting pan. Cook for 1/2 hour at 350°F or until done. Chop celery, green onion, bread & butter pickles, and zucchini and place in bowl. Mix mayo, celery powder and parsley to other ingredients. When chicken has cooled, either string or chop into small pieces and place in bowl with other ingredients, chill if desired. Just before serving cut up lettuce into small pieces and add to salad.
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[Name] Summer Chicken Salad [AuthorId] 12397 [AuthorName] Erin1 [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-07-09T18:44:00Z [Description] This salad is great when it is hot out and you really don't feel like cooking. We often have this for dinner in the summer, served with fresh bread. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Chicken", "Pineapple", "Poultry", "Tropical Fruits", "Fruit", "Meat", "Canadian", "Potluck", "Summer", "< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["4", "1", "1", "1", "2", "1 -2", "1/3", "1 -2", NA] [RecipeIngredientParts] ["chicken", "pineapple", "mandarin orange section", "celery", "fat-free mayonnaise", "low-fat mayonnaise", "mustard"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 212.3 [FatContent] 5.9 [SaturatedFatContent] 0.9 [CholesterolContent] 2.8 [SodiumContent] 359.1 [CarbohydrateContent] 41.0 [FiberContent] 5.3 [SugarContent] 22.8 [ProteinContent] 3.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Add first 6 ingredients in a large bowl. Mix together mayo and mustard. Add dressing to the salad. Salt and pepper to taste. hint: I use the already cooked roast chickens from the deli to make this salad quick and simple. Sometimes I add curry to the dressing or oriental spices for a change.
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[Name] Broccoli Pork [AuthorId] 181716 [AuthorName] Sassy Cat [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2001-07-09T18:44:00Z [Description] This is my favorite marinade for pork, oriental with just a hint of lemon. You would never know that it was low fat. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/10/4/Tx7kbp6XRjGYL26g9bF4_IMG_4541.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/10/4/picACN1Lv.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Pork", "Vegetable", "Meat", "Chinese", "Asian", "Weeknight", "< 30 Mins", "Beginner Cook", "Stove Top", "Stir Fry", "Easy"] [RecipeIngredientQuantities] ["2", "2", "2", "2", "1", "1", "1/2", "1/2", "3", "2", "2", "1"] [RecipeIngredientParts] ["garlic cloves", "onions", "lemon juice", "soy sauce", "honey", "olive oil", "chicken broth", "broccoli florets", "cornstarch", "water", "lemon rind"] [AggregatedRating] 4.0 [ReviewCount] 11.0 [Calories] 150.3 [FatContent] 5.8 [SaturatedFatContent] 1.2 [CholesterolContent] 36.9 [SodiumContent] 641.0 [CarbohydrateContent] 10.5 [FiberContent] 0.3 [SugarContent] 5.0 [ProteinContent] 15.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ------Marinade-------Mix garlic, onions, lemon juice, soy sauce and honey together. -------Pork--------. Trim fat from pork. Cut pork into 1/2\" pieces; place into a resealable plastic bag and pour marinade over pork. Seal bag. Marinade pork for 20 minutes, or refrigerate until ready to use, no longer than 24 hours. Drain pork, reserving marinade. Spray skillet with nonstick spray; add olive oil and heat until oil is hot. Add pork; stir-fry until no longer pink in the center. Remove pork from skillet. Add broth to skillet; bring to a boil. Add broccoli, pork and marinade. Reduce heat to medium, cover and cook about 3 minutes or until broccoli is crisp tender. Heat until boiling. Mix cornstarch and water; stir into pork mixture. Cook and stir until thickened. Serve over pasta or rice. Sprinkle with lemon peel.
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[Name] Died and Gone to Heaven Irish Soda Bread [AuthorId] 8672 [AuthorName] Unkle Leo [CookTime] PT1H [PrepTime] PT45M [TotalTime] PT1H45M [DatePublished] 2001-07-09T18:44:00Z [Description] This is not your Mothers' soda bread! It is dense, nutty, and has a wonderful buttermilk taste. I always make it for Christmas morning and of course St. Patricks' Day. This recipe has been adapted from "The Bread Book" by Ellen Foscue Johnson. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Breakfast", "European", "St. Patrick's Day", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "4", "2", "1", "1/2", "12", "1", "1/2", "1", "1"] [RecipeIngredientParts] ["raisins", "all-purpose flour", "baking powder", "baking soda", "salt", "butter", "egg", "honey", "buttermilk", "walnuts"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 4932.0 [FatContent] 227.2 [SaturatedFatContent] 98.5 [CholesterolContent] 587.7 [SodiumContent] 4491.3 [CarbohydrateContent] 666.5 [FiberContent] 27.1 [SugarContent] 241.7 [ProteinContent] 90.3 [RecipeServings] nan [RecipeYield] 1 loaf [RecipeInstructions] Preheat oven to 350 degrees. Put raisins in a bowl and cover with boiling water. Sift dry ingredients into a large bowl. Cut butter into small pieces and mix into the flour mixture with a pastry blender or your fingers until it is course. Beat the egg until very frothy. Beat in the honey until well blended, then add the buttermilk. Drain the raisins well and add raisins and walnuts to flour. Toss to distribute evenly. Gradually pour the liquids in and mix with a large metal spoon so mixture is evenly moistened and you have a heavy, moist batter. Don't use too much liquid; you don't want a wet batter. Don't try to mix completely; it should be rough and lumpy. Grease a heavy loaf pan (original recipe calls for a large cast iron frying pan which also works well]. Spoon batter into pan in clumps. Leave the top lumpy. Bake about an hour until the middle is set. If using a fry pan it will not take as long to bake.
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[Name] Mud Cake [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] PT2H5M [PrepTime] PT15M [TotalTime] PT2H20M [DatePublished] 2001-07-09T18:44:00Z [Description] Make and share this Mud Cake recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/10/6/piceyxJJy.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/10/6/picSYKq2K.jpg"] [RecipeCategory] Dessert [Keywords] ["Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1 1/4", "1/4", "175", "250", "2", "2", "1", "2", "1", NA] [RecipeIngredientParts] ["instant coffee", "hot water", "baking chocolate", "unsalted butter", "sugar", "plain flour", "baking soda", "eggs", "vanilla", "icing sugar"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 663.5 [FatContent] 38.5 [SaturatedFatContent] 23.7 [CholesterolContent] 120.1 [SodiumContent] 185.2 [CarbohydrateContent] 80.8 [FiberContent] 4.5 [SugarContent] 50.4 [ProteinContent] 8.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Put coffee, hot water and fruit juice into a saucepan and bring to a simmer. Add the broken chocolate and butter and stir until melted. Add the sugar and stir until the sugar has dissolved. Remove the mixture from the heat and allow to cool. Sift the flour and baking soda together into a large bowl and make a well in the centre. Beat the eggs together with the vanilla and stir into the chocolate mixture. Pour the chocolate mixture into the well in the dry ingredients and stir to mix. Pour the mixture into a well greased and floured ring tin. Bake at 140°C for 1 1/2 to 1 3/4 hours until the cake has shrunk from the sides of the tin and is firm to the touch. Cool in the tin for 20 minutes before turning out onto a cake rack. Dust with icing sugar before serving.
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[Name] Spaghetti and Mince Casserole [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2001-07-09T18:44:00Z [Description] Make and share this Spaghetti and Mince Casserole recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/10/7/picitTtXB.jpg" [RecipeCategory] Spaghetti [Keywords] ["Meat", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["250", "1", "500", "1", "1/4", "1", NA, "1/2", "60", "1/3", "2"] [RecipeIngredientParts] ["spaghetti", "onion", "ground beef", "tomato puree", "cinnamon", "bay leaf", "salt", "parmesan cheese", "butter", "flour", "milk"] [AggregatedRating] 4.5 [ReviewCount] 6.0 [Calories] 860.8 [FatContent] 40.3 [SaturatedFatContent] 20.2 [CholesterolContent] 145.2 [SodiumContent] 452.6 [CarbohydrateContent] 79.4 [FiberContent] 5.0 [SugarContent] 7.5 [ProteinContent] 44.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cook spaghetti in large pot boiling salted water for 10 minutes and drain. Brown beef and onion together in medium pot and cook for 5 minutes, pour off surplus fat. Add tomato puree, cinnamon, bay leaf and salt and pepper, bring to boil and simmer covered for 15 minutes. Discard bay leaf. Spread half the spaghetti over base of an ovenproof dish, top with half beef mixture, repeat layer of spaghetti and beef mixture. Pour sauce over top, sprinkle with parmesan. Bake uncovered in moderate oven for 30 minutes. Sauce- Melt butter in a pan, stir in flour, add milk, stir until sauce boils and thickens.
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[Name] Spiced Figs [AuthorId] 12393 [AuthorName] Patti Grace [CookTime] PT72H25M [PrepTime] PT10M [TotalTime] PT72H35M [DatePublished] 2001-07-09T18:44:00Z [Description] My mother has been making these spiced figs for 30 years. Made with the cinnamon and cloves you will not be able to eat plain figs again, they are too boring. [Images] "https://img.sndimg.com/food/image/upload/v1/img/feed/10108/h8z48lCwToaXcwV5p43E_figs2019.jpg" [RecipeCategory] Fruit [Keywords] ["Weeknight", "Canning"] [RecipeIngredientQuantities] ["1/2", "3", "2", "1", "1", "6", "1", "1", "4"] [RecipeIngredientParts] ["baking soda", "figs", "boiling water", "water", "vinegar", "sugar", "whole cloves", "allspice berry", "cinnamon sticks"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 586.7 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 3843.1 [CarbohydrateContent] 150.1 [FiberContent] 0.1 [SugarContent] 149.7 [ProteinContent] 0.0 [RecipeServings] nan [RecipeYield] 8 quarts [RecipeInstructions] Sprinkle soda over figs, pour boiling water over figs and allow to stand for 5 minutes. Drain. Mix syrup ingredients. Lemon chunks may be added (I don't use]. Whole Ginger may be used also (I don't use]. Bring to boil, add figs and boil for 10 minutes. Boil figs in syrup 10 minutes for 3 days. On 3rd day can in sterilized jars. Note: for 12 quarts of figs, use 10 pounds of sugar.
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[Name] Country Style Barbecued Chicken [AuthorId] 2535 [AuthorName] Norma Stackhouse [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2001-07-09T18:44:00Z [Description] Make and share this Country Style Barbecued Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["6", "1/2", "1", "1/2", "4", "1", "3/4", "1/4"] [RecipeIngredientParts] ["chicken breasts", "onion", "ketchup", "white vinegar", "brown sugar", "dry mustard", "salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 338.2 [FatContent] 13.9 [SaturatedFatContent] 3.9 [CholesterolContent] 92.8 [SodiumContent] 831.9 [CarbohydrateContent] 20.9 [FiberContent] 0.5 [SugarContent] 18.8 [ProteinContent] 31.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Combine all sauce ingredients; simmer about 15 minutes. Pour sauce over chicken; bake for 1 hour at 325. This is also good on chicken drumsticks.
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[Name] Warm Lamb and Pasta Salad [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] PT3H20M [PrepTime] PT20M [TotalTime] PT3H40M [DatePublished] 2001-07-09T18:45:00Z [Description] Make and share this Warm Lamb and Pasta Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Lamb/Sheep", "Meat", "Summer", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["500", "2", "3", "1/3", "1", "1", "1", "2", "4", "500", NA, "1/2", "2", "1"] [RecipeIngredientParts] ["lean lamb fillets", "olive oil", "sugar", "lemon juice", "red wine", "garlic", "fresh rosemary", "roma tomatoes", "pasta", "fresh parsley", "spinach"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 604.4 [FatContent] 20.9 [SaturatedFatContent] 8.1 [CholesterolContent] 77.7 [SodiumContent] 187.4 [CarbohydrateContent] 70.0 [FiberContent] 4.7 [SugarContent] 5.3 [ProteinContent] 32.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Combine lamb, oil, 1 tsp of the sugar, juice, wine, sauce, garlic and rosemary in bowl, cover, refrigerate 3 hours or overnight. Drain lamb, reserve marinade. Place tomatoes in single layer on an oven tray, sprinkle with remaining sugar. Bake, uncovered, in moderate oven for 20 minutes. Meanwhile, add pasta to large pan of boiling water, boil, uncovered, until just tender; drain. Coat non-stick pan with cooking oil spray, add lamb in batches, cook until browned and tender. Return lamb to pan, add reserved marinade, stock and parsley, stir until mixture boils. Gently toss with pasta, tomatoes and spinach.
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[Name] Simple Cucumbers [AuthorId] 7308 [AuthorName] Kat2355 [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-07-09T18:45:00Z [Description] Even those who are "allergic" to vegetables will like this one! Simple and tasty. Locally this recipe is mostly used in summer, when the garden's cucumbers are abundant! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/11/1/SfElNySISFWrutmAyX7K_cucumber%20sa.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/11/1/piczKBchn.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/11/1/picMiwOiw.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/11/1/picxvClLT.jpg" ] [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "Kid Friendly", "< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1/4", "1/2"] [RecipeIngredientParts] ["cucumber", "vinegar", "salt", "black pepper"] [AggregatedRating] 5.0 [ReviewCount] 21.0 [Calories] 11.9 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 292.1 [CarbohydrateContent] 2.3 [FiberContent] 0.4 [SugarContent] 0.9 [ProteinContent] 0.4 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Peel cucumber and slice (crosswise, as thin or thick as you like]. Mix vinegar, salt, and pepper in a serving dish (don't use a metal container!] Gently mix in cucumber. Best if refrigerated for one hour.
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[Name] spaghetti with bacon [AuthorId] 12118 [AuthorName] Tara1183 [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2001-07-09T18:45:00Z [Description] I made this up Sat. night. I was craving pasta and had to make a sauce out of what was available, this was excellent and a nice change. [Images] character(0) [RecipeCategory] Spaghetti [Keywords] ["< 30 Mins", "Stove Top"] [RecipeIngredientQuantities] ["10", "1", "1/2", "1", "1", "4", "1/4", "1", "1", "1/2", "1", "1/2", "3/4", "1/2", "1/2"] [RecipeIngredientParts] ["bacon", "bacon grease", "green pepper", "onion", "mushroom", "tomatoes", "parsley", "oregano", "garlic powder", "black pepper", "onion powder", "sugar", "milk", "spaghetti", "cheddar cheese"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 778.5 [FatContent] 45.5 [SaturatedFatContent] 17.6 [CholesterolContent] 81.0 [SodiumContent] 796.0 [CarbohydrateContent] 65.8 [FiberContent] 5.4 [SugarContent] 8.0 [ProteinContent] 27.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Heat bacon grease on low in frying pan, add peppers, onion, mushrooms, tomatoes herbs and spices. Cut bacon in small chunks and add to pan. Cover and simmer 15 minutes, stirring occasionally. Add milk slowly while stirring, heat, add grated cheddar and stir until melted. Serve on pasta.
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[Name] Pickled Carrots [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2001-07-10T12:33:00Z [Description] Make and share this Pickled Carrots recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/11/3/picAv5PP9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/11/3/picDDe33d.jpg"] [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins", "Canning"] [RecipeIngredientQuantities] ["11", "6", "4", "2", "2", "2", "5", "1 2/3", "1 2/3", "4"] [RecipeIngredientParts] ["carrots", "dried oregano leaves", "green peppers", "garlic", "white vinegar", "white sugar", "water", "pickling salt"] [AggregatedRating] 4.5 [ReviewCount] 11.0 [Calories] 360.7 [FatContent] 0.7 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 1725.5 [CarbohydrateContent] 81.8 [FiberContent] 7.4 [SugarContent] 67.7 [ProteinContent] 2.4 [RecipeServings] nan [RecipeYield] 6 pints [RecipeInstructions] Combine peppers and garlic and set aside. Prepare pickling liquid-combine vinegar, sugar, water and salt. Bring to a boil and boil for 5 min. Add the carrots, return to a boil and boil for 2 min. Prepare 6 pint jars. Place 5 t's of pepper mix in each jar plus 1 t. each oregano in each jar. Pack in carrots and add the liquid leaving 1/2 inch head space. Process 10 minutes in a boiling water bath.
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[Name] Mom's Wicked Garlic Dipping Sauce (Great with Chicken and Pork) [AuthorId] 12168 [AuthorName] King Lu [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-07-10T12:33:00Z [Description] Make and share this Mom's Wicked Garlic Dipping Sauce (Great with Chicken and Pork) 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/10/11/4/picoOyQ6a.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/11/4/picgzNPv7.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/11/4/picmCD5h9.jpg"] [RecipeCategory] Sauces [Keywords] ["European", "< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["4 -6", "1", "1/2", "1/2"] [RecipeIngredientParts] ["garlic", "mayonnaise", "salt"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 2.9 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 145.6 [CarbohydrateContent] 0.7 [FiberContent] 0.0 [SugarContent] 0.1 [ProteinContent] 0.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Chop garlic and mash together with salt. Add garlic and lemon to mayonnaise. Mix and enjoy. Refrigerate unused portion, it will keep for quite a while.
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[Name] Apple Grape Jelly [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT3H [PrepTime] PT10M [TotalTime] PT3H10M [DatePublished] 2001-07-10T12:33:00Z [Description] Make and share this Apple Grape Jelly recipe from Food.com. [Images] character(0) [RecipeCategory] Jellies [Keywords] ["Apple", "Berries", "Grapes", "Fruit", "Low Protein", "Low Cholesterol", "Healthy", "Weeknight", "Canning", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["4", "3", "1/2", "2", "4"] [RecipeIngredientParts] ["concord grapes", "tart apples", "water", "lemon juice", "sugar"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 1149.7 [FatContent] 1.8 [SaturatedFatContent] 0.6 [CholesterolContent] 0.0 [SodiumContent] 13.4 [CarbohydrateContent] 296.9 [FiberContent] 7.4 [SugarContent] 287.6 [ProteinContent] 3.2 [RecipeServings] nan [RecipeYield] 4 half pints [RecipeInstructions] Place grapes in a large bowl and mash. Place grapes, apple slices and water in a large stainless or enamel pot. Bring to a boil, reduce heat and simmer for 30 min. Pour juice and pulp thru a damp jelly bag and let drip UNDISTURBED for 3 hours. Restrain through another damp jelly bag. If you want you can now save the pulp for grape butter. Measure 5 cups of grape-apple-add the lemon juice and pour back into the large pot (washed pot that is] and bring to a full boil. Stir in sugar and return to a full, rolling boil until the jell point is reached. Remove from heat and skim. Ladle into steril hot jars leaving 0.125 inch head space. Process for 5 min in a boiling water bath at altitudes up to 1000 feet.
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[Name] Chicken and Broccoli Casserole [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2001-07-10T12:34:00Z [Description] Make and share this Chicken and Broccoli Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Vegetable", "Meat", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["6", "6", "2", "2", "1", "1", NA] [RecipeIngredientParts] ["skinless chicken breasts", "swiss cheese", "milk", "broccoli", "parmesan cheese"] [AggregatedRating] 4.0 [ReviewCount] 4.0 [Calories] 626.8 [FatContent] 21.6 [SaturatedFatContent] 9.6 [CholesterolContent] 198.0 [SodiumContent] 1091.2 [CarbohydrateContent] 38.6 [FiberContent] 3.9 [SugarContent] 5.2 [ProteinContent] 67.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Mix the soup with the milk and pour just enough into a casserole dish to cover the bottom. Add the chicken and cover each piece with a slice of swiss cheese. Now add the broccoli (I like to fill in the spaces] and pour the remaining soup over the top. Sprinkle with the stuffing mix and bake for 45 min at 350-375. Sprinkle with parmesan cheese and bake for another 10-15 minute. Check to make sure chicken is cooked through.
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[Name] Best Ever Chocolate Chip Cookies [AuthorId] 8342 [AuthorName] Kathy-Lynn [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2001-07-10T12:34:00Z [Description] These are our favorite. I usually make 1/2 and freeze the rest for later in the week when we run out. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/11/7/picgLbMu1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/11/7/picprqjOF.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/11/7/picfY3Jxy.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/11/7/pic3xasMg.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/11/7/piccGkRKl.jpg" ] [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Lunch/Snacks", "Cookie & Brownie", "< 30 Mins", "Oven", "Freezer"] [RecipeIngredientQuantities] ["2", "1 1/3", "1 1/2", "4", "1", "1", "2", "2", "2"] [RecipeIngredientParts] ["margarine", "white sugar", "brown sugar", "flour", "baking soda", "salt", "vanilla", "eggs", "chocolate chips"] [AggregatedRating] 5.0 [ReviewCount] 68.0 [Calories] 1304.3 [FatContent] 68.3 [SaturatedFatContent] 19.8 [CholesterolContent] 53.1 [SodiumContent] 1160.5 [CarbohydrateContent] 170.3 [FiberContent] 4.8 [SugarContent] 110.3 [ProteinContent] 11.8 [RecipeServings] nan [RecipeYield] 7 dozen [RecipeInstructions] Mix flour, soda and salt in a bowl; set aside. Cream together margarine and sugars. Beat eggs into sugar mixture. Add vanilla. Beat until fluffy. Add the dry ingredients. Add chocolate chips. Drop onto ungreased cookie sheet and bake at 350° for 8-10 minutes . Cookies should be brown around the edges and will finish cooking on the sheet when removed from the oven.
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[Name] Plum Sauce [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT2H [PrepTime] PT20M [TotalTime] PT2H20M [DatePublished] 2001-07-10T12:34:00Z [Description] Make and share this Plum Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Plums [Keywords] ["Fruit", "Chinese", "Asian", "Low Protein", "Low Cholesterol", "Healthy", "Weeknight", "Canning", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "2", "2", "4", "2", "1", "1 3/4", "1/3", "6", "6", "1 1/2", "1", "2", "1"] [RecipeIngredientParts] ["red bell peppers", "apricots", "plums", "cider vinegar", "water", "white sugar", "brown sugar", "light corn syrup", "garlic", "gingerroot", "kosher salt", "onion", "cinnamon stick"] [AggregatedRating] 4.0 [ReviewCount] 7.0 [Calories] 618.1 [FatContent] 1.1 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 625.5 [CarbohydrateContent] 150.1 [FiberContent] 6.0 [SugarContent] 132.1 [ProteinContent] 3.5 [RecipeServings] nan [RecipeYield] 6 half pints [RecipeInstructions] Roast and peel peppers. Remove seeds and set aside. Simmer peaches and plums with 2 cups of the vinegar until fruit is tender-about 30 min. Remove from heat. In another large pot combine the remaining 2 cups vinegar, sugars and corn syrup. Bring to a boil. Add the fruit mixture, bell peppers and remaining ingredients. Cover and simmer for about 10 minutes. Remove lid and simmer for 1 hour. Stir occasionally. Remove the cinnamon sticks. Puree mixture in a food processor. Return to pot and bring to a boil. Boil until thick-around 15 min. Ladle into hot sterile jars leaving 1/2 inch head space. Process in a boiling water bath 10 minutes.
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[Name] Vegetarian Chili [AuthorId] 12202 [AuthorName] Kenneth Cummings [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2001-07-10T12:34:00Z [Description] A spicy and flavorful recipe I created through experimentation based on the Fantastic Foods Vegetarian Chili starter. [Images] character(0) [RecipeCategory] Beans [Keywords] ["Vegetable", "Canadian", "Spicy", "Weeknight", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["6", "2", "3", "2", "2", "1", "1", "2", "1", "2", "1", "2", "1/2", "2", "1", "1", "1", NA] [RecipeIngredientParts] ["garlic cloves", "sweet white onions", "red onions", "water", "Fantastic Foods vegetarian chili mix", "red kidney beans", "hunts tomato paste", "red bell pepper", "fresh carrots", "celery", "crushed tomatoes", "chili powder", "ground cumin", "Tabasco sauce", "paprika", "cayenne pepper", "black pepper", "salt"] [AggregatedRating] 4.0 [ReviewCount] 4.0 [Calories] 224.6 [FatContent] 1.5 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 398.7 [CarbohydrateContent] 43.3 [FiberContent] 12.9 [SugarContent] 8.6 [ProteinContent] 14.4 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Mince or pulverize garlic. Chop onions. Chop half of the onion into small (1 cm by 1 cm] square pieces. Chop the other half into strips (1/2 cm by 8 cm]. This is so you get aesthetically pleasing \"strips\" of onion in the chili. Chop the other fresh vegetables into small pieces. Saute (covered] the onions, garlic and carrots on medium heat for about three minutes. Add the remaining vegetables and continue to saute until the onions are just starting to soften, but before they become soft (about five minutes]. Add the water and the Vegetarian Chili Mix (entire boxes] and the beans. Bring to a boil. Add canned vegetables and tomato paste. Add spices to taste and stir thoroughly. Simmer on very low heat for at least 25 minutes, stirring occasionally. Let cool to warm before serving. Tastes best if re-heated. Serve with grated\"sharp\" cheddar cheese and generously buttered bread.
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