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[Name] Peachy Cobbler [AuthorId] 1556 [AuthorName] Strawberry Girl [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-08-14T06:45:00Z [Description] Make and share this Peachy Cobbler recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["4", "1/2", "1/3", "1", "2"] [RecipeIngredientParts] ["whole wheat flour", "brown sugar", "cinnamon", "margarine"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 931.8 [FatContent] 25.8 [SaturatedFatContent] 5.1 [CholesterolContent] 0.0 [SodiumContent] 287.9 [CarbohydrateContent] 176.2 [FiberContent] 17.1 [SugarContent] 123.1 [ProteinContent] 14.0 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven to 375F. Place the peaches in a shallow casserole dish and sprinkle with lemon juice. In a bowl, combine the flour, sugar and cinnamon. Cut in the margarine with a pastry blender or a fork until the mixture is crumbly. Spread mixture over peaches. Bake for about 30 minutes.
[Name] Pear and Ginger Strudel [AuthorId] 1543 [AuthorName] Doreen Randal [CookTime] PT45M [PrepTime] PT0S [TotalTime] PT45M [DatePublished] 1999-08-22T04:39:00Z [Description] Make and share this Pear and Ginger Strudel recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Pears", "Fruit", "< 60 Mins", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["50", "1/2", "1", "1/4", "2", "4", "2 -3", "50", "3/4", "1", "8", "2"] [RecipeIngredientParts] ["butter", "lemon, rind of", "lemon juice", "sugar", "pears", "crystallized ginger", "butter", "ground ginger", "phyllo dough"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2344.1 [FatContent] 150.8 [SaturatedFatContent] 58.0 [CholesterolContent] 213.7 [SodiumContent] 1431.9 [CarbohydrateContent] 233.4 [FiberContent] 37.6 [SugarContent] 96.7 [ProteinContent] 39.6 [RecipeServings] nan [RecipeYield] 1 cake [RecipeInstructions] ["Prepare the filling first. Melt first measure of butter.", "Add lemon rind and juice, almonds, ginger and sugar.", "Peel and finely slice pears.", "Add to butter mixture and stir gently so that the pear pieces are coated with mixture. Set aside. Melt the second measure of butter.", "Combine ground almonds and ginger.", "Remove filo pastry from packet. Place on a flat surface and cover with plastic wrap so the pastry doesn't dry out. Line a baking tray with baking paper.", "Take the first sheet of filo and place it on the tray.", "Brush pastry with melted butter and sprinkle with some ground almond mixture. Lay another sheet of pastry on top of the first, brush with butter and sprinkle with ground almond mixture. Continue using all the pastry sheets and all the ground almond mixture. On the last sheet of pastry brush butter around edge of pastry in a 4cm-wide strip.", "Position prepared pastry on baking tray so that you have one of the shorter borders near you.", "Place the pear filling on the pastry keeping the mixture 4cm from the sides.", "Cover about two-thirds of pastry with pear filling.", "Fold over the pastry at the end near you; then turn in the sides.", "Roll the strudel away from you, enclosing the filling.", "Try and end with the of the pastry underneath.", "(Do not roll too tightly as the strudel may burst while cooking.] Brush with a little more melted butter.", "Sprinkle the top with sliced almonds and brush with butter again.", "Bake at 180 C for 30 - 35 minutes or until golden brown.", "If pastry starts to dry out during cooking, brush once more with butter.", "Allow to cool 10 minutes on the baking tray before sliding onto a serving plate. Serve hot or cold, dusted with icing sugar and whipped cream.", "(Paulines Notes:---Use a serrated knife to slice the strudel with a gentle saw movement to avoid crumbling the cooked pastry. Assembling the strudel on the baking tray saves moving the strudel from the bench to the baking tray which can be difficult. Filo pastry will keep for weeks in the refrigerator. Make sure the plastic bag that it is in is well sealed.]." ]
[Name] Jalapeno Pepper Poppers [AuthorId] 1545 [AuthorName] Nancy Van Ess [CookTime] nan [PrepTime] PT30M [TotalTime] PT30M [DatePublished] 1999-09-06T04:28:00Z [Description] Make and share this Jalapeno Pepper Poppers recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/99/2/picAR6FvM.jpg" [RecipeCategory] Vegetable [Keywords] ["< 30 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["8", "4", "4", "6", "1/4", "1/4", "1/4", "1", "1/2", NA] [RecipeIngredientParts] ["cream cheese", "sharp cheddar cheese", "monterey jack cheese", "bacon", "salt", "chili powder", "garlic powder"] [AggregatedRating] 5.0 [ReviewCount] 15.0 [Calories] 111.4 [FatContent] 9.2 [SaturatedFatContent] 4.9 [CholesterolContent] 23.7 [SodiumContent] 172.5 [CarbohydrateContent] 3.2 [FiberContent] 0.6 [SugarContent] 0.9 [ProteinContent] 4.3 [RecipeServings] 24.0 [RecipeYield] nan [RecipeInstructions] In a mixing bowl, combine cheeses, bacon and seasonings.; mix well. Spoon about 2 Tbs. into each pepper half. Roll in bread crumbs. Place in a greased 15x10x1\" baking pan. Bake, uncovered, 300 degrees for 20 minute for spicy flavor, 30 minute for med. and 40 minute for mild. Serve with sour cream or dressing. NOTES : When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands. avoid touching your face. I omit the bacon in this recipe.
[Name] Peppered Chicken With Creamy Sauce [AuthorId] 1543 [AuthorName] Doreen Randal [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 1999-08-29T18:26:00Z [Description] Make and share this Peppered Chicken With Creamy Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Microwave", "< 15 Mins"] [RecipeIngredientQuantities] ["30", "1", "4", "2", "30", "2", "1", "3/4", "1/4", "1"] [RecipeIngredientParts] ["butter", "garlic clove", "chicken breast fillets", "cracked black pepper", "butter", "flour", "white wine", "marsala"] [AggregatedRating] nan [ReviewCount] nan [Calories] 291.4 [FatContent] 26.1 [SaturatedFatContent] 16.4 [CholesterolContent] 82.0 [SodiumContent] 392.4 [CarbohydrateContent] 7.8 [FiberContent] 1.0 [SugarContent] 0.4 [ProteinContent] 2.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Combine butter and garlic in a small bowl, cook on HIGH for about 30 seconds or until butter is melted. Brush the chicken with this mixture, then toss in peppercorns. Place chicken in a single layer in a shallow dish. Cook on HIGH for 3 minutes, turning the chicken during the cooking time. Melt extra butter in a small bowl on HIGH about 30 seconds, stir in flour, stock cube, cream, wine and marsala. Pour over the chicken, cook on HIGH about 6 minutes or until sauce boils and thickens and the chicken is tender; turn chicken and stir sauce several during cooking time. Cheers, Doreen Doreen Randal, Wanganui. New Zealand.
[Name] Pina Colada Tart [AuthorId] 39547 [AuthorName] Julesong [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-08-07T09:19:00Z [Description] Make and share this Pina Colada Tart recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Pineapple", "Tropical Fruits", "Fruit", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1 1/4", "1/4", "1/4", "1/4", "1/4", "1", "1", "3/4", "1", "1/2", "1", "1", "1/3"] [RecipeIngredientParts] ["all-purpose flour", "brown sugar", "salt", "butter", "half-and-half", "vanilla", "golden rum", "cream cheese", "powdered sugar", "golden rum", "pineapple tidbits", "coconut"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 503.8 [FatContent] 27.8 [SaturatedFatContent] 18.1 [CholesterolContent] 75.0 [SodiumContent] 294.8 [CarbohydrateContent] 57.3 [FiberContent] 2.0 [SugarContent] 27.6 [ProteinContent] 8.0 [RecipeServings] nan [RecipeYield] 1 tart [RecipeInstructions] ["Preheat oven to 375 degrees.", "In medium bowl, stir together flour, brown sugar and salt. With pastry blender, cut in butter until mixture resembles coarse meal.", "With fork, stir in cream and vanilla just until mixture begins to hold together.", "With hands, gently squeeze dough into loose clumps.", "Place on large sheet of plastic wrap; press clumps together to form a ball.", "Using the plastic wrap to keep edges from crumbling, roll into a 12-inch circle. Gently lift dough onto a 9-inch tart pan with removable bottom; fold edges over to make sides double thick, and press dough firmly into corners of pan.", "Line pastry with foil; fill with dry beans or pie weights.", "Place tart pan on baking sheet or pizza pan; bake 35 minutes.", "Turn off oven; carefully remove foil and beans.", "Use a fork to pierce pastry in 2 or 3 places; return to turned-off oven for 5 minutes.", "Let cool completely.", "In medium bowl, beat cream cheese with powdered sugar until smooth;.", "Beat in yogurt, extract and rum.", "Fill cooled pastry shell; chill.", "Drain pineapple well on paper towels; chill.", "Just before serving, garnish tart with pineapple and toasted coconut." ]
[Name] Bavarian Cream [AuthorId] 1545 [AuthorName] Nancy Van Ess [CookTime] PT10M [PrepTime] PT30M [TotalTime] PT40M [DatePublished] 1999-09-11T19:28:00Z [Description] Make and share this Bavarian Cream recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/99/8/picB0hjKo.jpg" [RecipeCategory] Dessert [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1/3", "1", "1", "1/4", "1 1/2", "1", "1", "1/2"] [RecipeIngredientParts] ["sugar", "flour", "cornstarch", "salt", "milk", "egg", "vanilla", "heavy cream"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 87.2 [FatContent] 5.2 [SaturatedFatContent] 3.1 [CholesterolContent] 35.5 [SodiumContent] 73.1 [CarbohydrateContent] 8.4 [FiberContent] 0.0 [SugarContent] 5.6 [ProteinContent] 1.8 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Combine sugar, flour, cornstarch and salt. Gradually stir in milk. On med-high heat (turning down to med, if necessary], cook and stir until mixture thickens and boils. Cook and stir 2-3 minute. Stir a little of the hot mixture into egg yolk. Stir egg mixture into the rest of the hot mixture and bring it just to boiling. STIRRING CONSTANTLY. Add vanilla. cover entire surface with plastic wrap or waxed paper. Cool. beat smooth. Fold in whipped cream.
[Name] Pineapple, Date and Nut Drops [AuthorId] 1543 [AuthorName] Doreen Randal [CookTime] PT20M [PrepTime] PT0S [TotalTime] PT20M [DatePublished] 1999-08-25T05:15:00Z [Description] Make and share this Pineapple, Date and Nut Drops recipe from Food.com. [Images] character(0) [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "Pineapple", "Tropical Fruits", "Fruit", "Nuts", "Kid Friendly", "< 30 Mins", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1/2", "1", "2", "1/3", "1", "1", "3/4", "1/4", "1/2", "1/3"] [RecipeIngredientParts] ["flour", "baking powder", "salt", "butter", "brown sugar", "white sugar", "pineapple", "baking soda", "dates"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1576.3 [FatContent] 52.2 [SaturatedFatContent] 19.4 [CholesterolContent] 227.1 [SodiumContent] 1192.4 [CarbohydrateContent] 263.9 [FiberContent] 15.1 [SugarContent] 145.0 [ProteinContent] 26.0 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Sift flour, baking powder and salt together. Cream butter and sugars until light and fluffy. Beat in egg yolk. Add the pineapple combined with the baking soda. Stir in dates. Add flour mixture. Drop by teaspoonfuls onto greased baking trays; top with chopped nuts. Bake in a moderate oven for about 20 minutes.
[Name] Pizza [AuthorId] 1601 [AuthorName] Gilcat2 [CookTime] PT3H20M [PrepTime] PT10M [TotalTime] PT3H30M [DatePublished] 1999-09-04T20:33:00Z [Description] Make and share this Pizza recipe from Food.com. [Images] character(0) [RecipeCategory] European [Keywords] ["Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "3", "1", "2", "1", "2", "1", "1", "2", "1", "1", "16", "1", "1 1/3", "2", "4", "1"] [RecipeIngredientParts] ["onion", "olive oil", "garlic", "canned Italian tomatoes", "tomato paste", "oregano", "basil", "bay leaf", "sugar", "salt", "pepper", "mozzarella cheese", "water", "flour", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 543.1 [FatContent] 22.2 [SaturatedFatContent] 8.8 [CholesterolContent] 44.9 [SodiumContent] 1929.0 [CarbohydrateContent] 65.4 [FiberContent] 4.3 [SugarContent] 11.1 [ProteinContent] 21.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Cook onion in oil until soft; add garlic and cook 2 minutes longer. Add undrained, sliced tomatoes and their liquid, tomato paste, oregano, basil, bay leaf, sugar, 1 Tbsp salt and dash pepper. Bring to boil, reduce heat and simmer uncovered 1 hour. Remove bay leaf before pureeing. For dough, dissolve yeast in lukewarm water and add oil. Sift together flour and 1 teaspoons salt into a bowl and add yeast mixture. Knead about 10 minutes. Divide dough in half. Cover each piece of dough and let rise 2 hours. Stretch dough into pizza pan. Top with sauce, mozzarella, grated Parmesan, and toppings of your choice. Bake at 450 degrees Fahrenheit for 10 to 12 minutes.
[Name] Pizza Dough and Sauce [AuthorId] 1535 [AuthorName] Marg CaymanDesigns [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 1999-09-13T14:31:00Z [Description] I make the dough with 1/2 white and 1/2 wheat flour. It gives the crust more substance and a better flavor. Even my kids and their cousins prefer it this way. I like using olive oil in both the crust and the sauce.
[Name] Pizza Loaf [AuthorId] 193853 [AuthorName] MirandaLee [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-08-23T12:29:00Z [Description] Make and share this Pizza Loaf recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] "Oven" [RecipeIngredientQuantities] ["1", "1/3", "1/2", NA, "1/2", "1", "1", "2"] [RecipeIngredientParts] ["beef", "onion", "oregano", "cheese spread", "egg", "butter"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 3550.4 [FatContent] 358.4 [SaturatedFatContent] 155.3 [CholesterolContent] 718.2 [SodiumContent] 2107.2 [CarbohydrateContent] 15.4 [FiberContent] 1.0 [SugarContent] 2.5 [ProteinContent] 62.9 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Brown the meat and onion. Season with oregano, salt and pepper. Stir in cheese spread, egg and grated cheese from pizza mix. Combine well. Mix pizza dough as directed. Knead on well floured surface until no longer sticky. Roll dough into 12 x 14-inch size. Place on cookie sheet. Spread filling over dough. Fold dough over and roll up. Pinch edges together to form a loaf. Brush on melted butter and sprinkle with parsley flakes or herbs from pizza package. Bake for 15 minutes at 450 degrees. Slice and serve with pizza sauce. - - - - - - - - - - - - - - - - - -
[Name] Plum Cake [AuthorId] 1545 [AuthorName] Nancy Van Ess [CookTime] nan [PrepTime] PT2M [TotalTime] PT2M [DatePublished] 1999-08-09T21:58:00Z [Description] Make and share this Plum Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Plums", "Fruit", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1 3/4", "1/4", "1/2", "3", "1/2", "8", "1/4", "1"] [RecipeIngredientParts] ["all-purpose flour", "sugar", "butter", "eggs", "walnuts", "plums", "sour cream", "sugar"] [AggregatedRating] 2.5 [ReviewCount] 2.0 [Calories] 470.2 [FatContent] 26.8 [SaturatedFatContent] 12.4 [CholesterolContent] 150.6 [SodiumContent] 150.0 [CarbohydrateContent] 50.2 [FiberContent] 2.9 [SugarContent] 19.7 [ProteinContent] 9.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Mix flour and sugar, and cut in butter with a pastry blender. Add one egg, and stir with a fork until blended. Pat into a 9\" quiche pan and sprinkle with chopped nuts. Place halved plums on top. Beat together two eggs, sour cream and sugar. Pour filling over plums. Bake at 350 for 1-1/4 hours, then brown at 375 for 10 minutes.
[Name] Potato Appetizers [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-08-12T06:26:00Z [Description] Make and share this Potato Appetizers recipe from Food.com. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "Lactose Free", "Vegan", "Low Cholesterol", "Egg Free", "Healthy", "Kosher", "Free Of...", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "2", NA, "1/2", "1/2", "1/2"] [RecipeIngredientParts] ["potato", "olive oil", "chives", "green onion", "paprika", "wheat germ"] [AggregatedRating] 3.5 [ReviewCount] 2.0 [Calories] 100.7 [FatContent] 4.2 [SaturatedFatContent] 0.6 [CholesterolContent] 0.0 [SodiumContent] 4.5 [CarbohydrateContent] 13.8 [FiberContent] 2.3 [SugarContent] 0.5 [ProteinContent] 2.9 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Peel and chop potatoes. Place potatoes in a pot and cover with water. Boil until soft. Mash cooked potatoes with oil, then add seasonings. Meanwhile, heat oven to 375 degrees. Shape mix into 1-inch balls. Mix the paprika and wheat germ together in a dish. Roll potato balls in paprika and wheat germ mixture until coated. Place on oiled baking sheet. Bake at 375 degrees for about 20 minutes. Let stand on folded paper towels before serving with toothpicks.
[Name] Potato-Plum Dumplings [AuthorId] 1545 [AuthorName] Nancy Van Ess [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-08-09T21:59:00Z [Description] Make and share this Potato-Plum Dumplings 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/10/24/pic5euyiu.jpg" [RecipeCategory] Potato [Keywords] ["Vegetable", "Hungarian", "European", "Low Protein", "Healthy", "< 15 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["4", "1/2", "2", "1", "1/2", "1", "1/4", "14", "14", "1"] [RecipeIngredientParts] ["potatoes", "salt", "eggs", "butter", "butter", "flour", "farina", "sweet plums"] [AggregatedRating] 4.5 [ReviewCount] 6.0 [Calories] 270.6 [FatContent] 8.9 [SaturatedFatContent] 5.1 [CholesterolContent] 46.2 [SodiumContent] 221.4 [CarbohydrateContent] 43.1 [FiberContent] 3.9 [SugarContent] 10.2 [ProteinContent] 5.8 [RecipeServings] 14.0 [RecipeYield] nan [RecipeInstructions] Scrub potatoes well but do not peel. In a saucepan combine potatoes and water to cover and bring to a boil. Cook until potatoes are tender when pierced with a fork (about 40 minutes]; drain. When potatoes are cool enough to handle, peel and, while still warm, press through a potato ricer into a large mixing bowl. Let cool. Add salt, eggs, and the 1 tablespoon butter to potatoes and mix well. Gradually mix in the 1 cup flour and farina until dough is easy to work, adding more flour if it is too wet. Turn dough out onto a floured board and knead well until smooth and fairly soft (5 to 10 minutes]. With your hands form dough into a large sausage-shaped roll. Cut roll into 12 to 16 equal pieces. Cut open plums and remove pits. Replace each pit with a sugar cube and re-form plum. With a floured rolling pin, roll out each dough piece into a 3-inch square 1/4 to 1/3 inch thick. Place 1 plum in center of each square. Bring up corners of square to enclose plum completely; no part of plum must be exposed. Pinch dough edges together firmly so that dumpling doesn't break open during cooking. Meanwhile, fill a large saucepan with water and bring to a boil over high heat. Drop in dumplings, being careful not to crowd pan, and boil gently, stirring occasionally. Do not boil too hard or dumplings may split open. Once dumplings rise to surface, cook until tender (5 to 10 minutes total cooking time, depending on intensity of boil]. With a slotted utensil carefully remove dumplings one at a time to a heated bowl; cover tightly to keep warm. Repeat with remaining dumplings.While dumplings are cooking melt the 1/2 cup butter in a small skillet over medium heat. Add bread crumbs and cook, stirring, until browned. Turn out onto a flat plate. Roll hot dumplings in browned bread crumbs to coat completely and serve immediately. Variations: Potato Noodles - Omit plums and sugar cubes. Prepare dough as directed, but roll with your palms to form 2 or more sausage-shaped rolls about 1/2 inch in diameter. Cut rolls into 2-inch lengths. Fill a large saucepan with salted water and bring to a boil over high heat. Drop in noodles and cook until tender (5 to 10 minutes]. Drain and roll in breads crumbs as directed for dumplings. Dessert Potato Noodles Prepare Potato Noodles and roll in bread crumbs as directed. Sprinkle with ground cinnamon and sugar to taste. Yield: 14 servings.
[Name] Great Northern Bean, Ham and Vegetable Chowder [AuthorId] 1562 [AuthorName] Libby1 [CookTime] nan [PrepTime] PT8H [TotalTime] PT8H [DatePublished] 1999-09-20T19:29:00Z [Description] Make and share this Great Northern Bean, Ham and Vegetable Chowder 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/10/31/picCUcQnI.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/31/pic4QXaba.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/31/pic0KrfLo.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/31/pic0YDxyr.jpg"] [RecipeCategory] Chowders [Keywords] ["Beans", "Vegetable", "Low Cholesterol", "Healthy"] [RecipeIngredientQuantities] ["1", "2", "1", "1", "1/2", "1", "1/2", "1/4", "1/2", "1"] [RecipeIngredientParts] ["dry white bean", "ham hocks", "ham", "onion", "carrot", "green pepper", "sugar", "salt", "cayenne pepper", "mace", "tomatoes"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 224.2 [FatContent] 0.8 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 171.1 [CarbohydrateContent] 42.1 [FiberContent] 10.7 [SugarContent] 5.9 [ProteinContent] 14.5 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Soak beans overnight in water to cover by 2 inches.", "Drain beans.", "Add water to cover beans by 1 inch.", "Cook beans with ham hocks (I use a ham bone with some meat] for at least 2 hours on low heat. Remove ham bone from beans and let cool.", "Add all other ingredients.", "Remove ham from the bone and return ham to the bean mixture. Cook until vegetables are tender, about 30 minutes to 1 hour.", "Freezes well.", "Note: I submitted this to a family cookbook and it is the recipe that \"everyone\" loves." ]
[Name] Pumpkin Apple Pie [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-08-06T00:40:00Z [Description] Make and share this Pumpkin Apple 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/10/32/picLXeOVb.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/32/picRqURtk.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/32/picztIaO9.jpg"] [RecipeCategory] Pie [Keywords] ["Dessert", "Apple", "Fruit", "Vegetable", "Low Protein", "Healthy", "Thanksgiving", "< 15 Mins", "Oven", "Stove Top"] [RecipeIngredientQuantities] ["1/3", "1", "1/2", "1/4", "1/3", "2", "3", NA, "3/4", "3/4", "1/3", "1", "1/2", "1/4", NA] [RecipeIngredientParts] ["brown sugar", "cornstarch", "cinnamon", "salt", "water", "butter", "margarine", "tart apples", "canned pumpkin", "evaporated milk", "sugar", "egg", "ground cinnamon", "salt"] [AggregatedRating] 4.5 [ReviewCount] 16.0 [Calories] 226.5 [FatContent] 7.2 [SaturatedFatContent] 4.2 [CholesterolContent] 50.3 [SodiumContent] 351.3 [CarbohydrateContent] 39.0 [FiberContent] 2.6 [SugarContent] 30.5 [ProteinContent] 3.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In a saucepan, combine brown sugar, cornstarch, cinnamon and salt. Add water and butter; bring to a boil. Add apples. Cook and stir for 4 minutes. Place pastry in a 9-in. pie pan; add apple mixture. In a bowl, whisk pumpkin, milk, sugar, egg, cinnamon and salt until smooth; pour over apple layer. Bake at 3750 for 50 - 55 minutes or until a knife inserted near the center comes out clean. If necessary, cover the edges with foil for the last 15 minutes of baking time to prevent over-browning. Cool completely. Garnish with whipped cream.
[Name] Pumpkin Citrus Syrup Cake [AuthorId] 1543 [AuthorName] Doreen Randal [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 1999-09-01T12:25:00Z [Description] Make and share this Pumpkin Citrus Syrup Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["250", "2", "2", "1", "3", "2", "1", "2", "2", "3/4"] [RecipeIngredientParts] ["butter", "lemons, rind of", "caster sugar", "eggs", "self raising flour", "pumpkin", "lemon juice", "sugar"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 361.3 [FatContent] 18.3 [SaturatedFatContent] 11.1 [CholesterolContent] 97.4 [SodiumContent] 137.4 [CarbohydrateContent] 46.7 [FiberContent] 0.8 [SugarContent] 29.8 [ProteinContent] 4.0 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Grease a deep 23cm round cake tin, line the base with baking paper. Cream butter, rinds and sugar until light and fluffy, add egg yolks; beat until combined. Stir in half the sifted flour with half the cold pumpkin, then stir in the remaining flour and pumpkin. Beat the egg whites until soft peaks form, fold through the cake mixture. Spread mixture into cake tin. Bake in a moderate oven about 1 hour or until cooked when tested with skewer. Pour hot syrup over hot cake and let stand 10 minutes before turning out onto a rack to cool. To make syrup:- Combine all ingredients in saucepan. Stir constantly over heat without boiling until sugar is dissolved. Bring to boil, reduce heat, simmer 2 minutes without stirring.
[Name] Pumpkin Scones [AuthorId] 1545 [AuthorName] Nancy Van Ess [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-08-11T04:40:00Z [Description] Make and share this Pumpkin Scones recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/34/picHNMF8p.jpg" [RecipeCategory] Scones [Keywords] ["Quick Breads", "Breads", "High In...", "< 15 Mins", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["2", "1", "1/2", "1/2", "1/2", "1/2", "1/4", "1/4", "3", "1", "1/4", "2"] [RecipeIngredientParts] ["flour", "baking powder", "baking soda", "ginger", "allspice", "nutmeg", "salt", "vegetable shortening", "light brown sugar", "solid-pack pumpkin", "plain yogurt"] [AggregatedRating] 4.5 [ReviewCount] 7.0 [Calories] 33.8 [FatContent] 1.2 [SaturatedFatContent] 0.4 [CholesterolContent] 0.2 [SodiumContent] 49.2 [CarbohydrateContent] 5.2 [FiberContent] 0.2 [SugarContent] 1.0 [ProteinContent] 0.6 [RecipeServings] 48.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 degrees. Lightly grease cookie sheets. Combine flour, baking powder, baking soda, spices and salt. In a large bowl, cream together shortening and brown sugar. Beat in the pumpkin, yogurt and sour milk. Gradually blend in the dry ingredients. Turn the dough out onto a floured surface, sprinkle with flour, and knead until smooth. Roll out the dough to a thickness of 3/4\". Using a sharp knife, cut 2\" squares and place 1\" apart on baking sheets. Bake for 12-15 min., or until lightly colored. Transfer to wire racks, cover with a clean towel, and let cool.
[Name] Puppy Chow Snack Mix [AuthorId] 163272 [AuthorName] Windchime [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 1999-08-26T19:31:00Z [Description] Very popular with kids, teens and adults alike. I like how I only have to buy one box of cereal for this recipe compared to the 2 types some call for. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/35/piclWBN6c.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/35/8ZLVRfH2Qq6EjGcboyJy_IMG_5561.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/35/WHzH49IRRkKxCyrdsOMB_14167722903241066663878.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/35/picufDWU7.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/35/picJO3Bfq.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/35/pica3LIhk.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/35/picF12eD1.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Toddler Friendly", "Kid Friendly", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1", "1", "1"] [RecipeIngredientParts] ["chocolate chips", "butter", "peanut butter", "confectioners' sugar"] [AggregatedRating] 5.0 [ReviewCount] 79.0 [Calories] 701.1 [FatContent] 32.8 [SaturatedFatContent] 14.7 [CholesterolContent] 24.4 [SodiumContent] 459.6 [CarbohydrateContent] 101.2 [FiberContent] 3.9 [SugarContent] 69.4 [ProteinContent] 10.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Melt chocolate chips, butter & peanut butter over medium heat. Stir to blend. Pour over Crispix in large bowl. Pour confectioners sugar in paper grocery bag. Add Crispix and shake vigorously until it breaks apart. Serve in new doggie dish.
[Name] Beef & Pork Meatloaf & Onion Gravy [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-20T19:22:00Z [Description] Make and share this Beef & Pork Meatloaf & Onion Gravy 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/10/42/aiRoJdSRpKJpIXMyGFmB_14189592101861453484754.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/42/gPuuwm3QfGKzr402X0g7_14189590777641529650595.jpg"] [RecipeCategory] Pork [Keywords] ["Meat", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "3", "1", "3", "1", "1/2", "1/2", "1 1/2", "1/2", "3", "3", "1 1/3", "1", "1/4"] [RecipeIngredientParts] ["lean beef", "egg", "parsley", "onion", "garlic", "celery", "thyme", "pepper", "salt", "onion", "butter", "flour", "parsley", "dry red wine"] [AggregatedRating] 5.0 [ReviewCount] 17.0 [Calories] 369.7 [FatContent] 16.2 [SaturatedFatContent] 7.3 [CholesterolContent] 107.8 [SodiumContent] 911.0 [CarbohydrateContent] 24.9 [FiberContent] 1.9 [SugarContent] 2.9 [ProteinContent] 28.7 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 F. Mix all ingredients together. Shape into a loaf pan. Bake for 1 1/2 hours. If desired, spoon onion gravy over baked meatloaf slices. Onion Gravy Makes About 2 cups While this sauce was designed to be served on our Beef and Pork Meatloaf, it is amazingly versatile. Try it on mashed or baked potatoes, pork chops, steak or whatever! Use your imagination. Saute onion in butter for about 3-5 minutes, or until slightly browned. Stir in flour and add remaining ingredients. Simmer for 3-5 minutes, stirring constantly.
[Name] Raised Waffles [AuthorId] 125579 [AuthorName] GrandmaIsCooking [CookTime] PT15M [PrepTime] PT25M [TotalTime] PT40M [DatePublished] 1999-09-02T04:26:00Z [Description] Make and share this Raised Waffles recipe from Food.com. [Images] character(0) [RecipeCategory] Yeast Breads [Keywords] ["Breads", "Breakfast", "< 60 Mins"] [RecipeIngredientQuantities] ["3/4", "1 1/2", "1 1/4", "2 1/2", "1 1/4", "3/4", "1 1/4", "3", "3", "1/2", NA] [RecipeIngredientParts] ["water", "active dry yeast", "granulated sugar", "water", "butter", "salt", "flour", "eggs", "baking soda", "pure maple syrup"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 427.8 [FatContent] 19.8 [SaturatedFatContent] 11.7 [CholesterolContent] 119.2 [SodiumContent] 725.9 [CarbohydrateContent] 47.2 [FiberContent] 1.9 [SugarContent] 10.6 [ProteinContent] 15.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] * Flour may be any of or any combination of white, whole wheat, rye, oat, buckwheat, yellow cornmeal, or blue cornmeal. Put the 3/4 cup water into a large bowl and sprinkle in the yeast and sugar. Let dissolve for 5 minutes. Add the 2 1/2 cups water, the milk, butter, salt, and flour(s] to the yeast mixture and whisk until smooth and blended. Cover the bowl with plastic wrap and let stand overnight at room temperature. (The batter will rise to double its original volume.] Before baking the waffles, beat in the eggs, then add the baking soda and stir until well combined. (The batter will be thin.] Pour 1/2 to 3/4 cup batter into a very hot waffle iron and bake until golden and crisp. Serve immediately with the warm syrup. Variation: Top with fresh strawberries and whipped cream or sliced bananas, toasted coconut, and sliced roasted almonds. Dust with confectioner's sugar.
[Name] Raisin Cream Pie [AuthorId] 1539 [AuthorName] opal Fitzgerald [CookTime] PT15M [PrepTime] PT30M [TotalTime] PT45M [DatePublished] 1999-09-06T05:31:00Z [Description] When I first married (1950) my late husband wanted a Cream Pie with raisins. My grandmother told me how. Like my Grandmother use to make - GOOD! Be sure to try this. This one will surprise you. Raisin Cream Pie Baked 9" pie shell [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Fruit", "Low Protein", "Healthy", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1 1/2", "2", "3", "1", "2", "2", "2", "3", "1/4", "1/4", "1/2", "6"] [RecipeIngredientParts] ["raisins", "water", "eggs", "sugar", "vinegar", "flour", "butter", "cream of tartar", "salt", "vanilla", "sugar"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 282.1 [FatContent] 4.8 [SaturatedFatContent] 2.4 [CholesterolContent] 77.4 [SodiumContent] 150.5 [CarbohydrateContent] 57.8 [FiberContent] 1.1 [SugarContent] 50.7 [ProteinContent] 4.8 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Add raisins to water in saucepan and simmer 5 minutes. Beat egg yolks, sugar, vinegar and flour until light and creamy. Slowly add to raisins. Cook, stirring constantly, until filling is thick, 4 to 5 minutes. Remove from heat, stir in butter and cool until lukewarm. Pour raisin mixture into pie shell and top with meringue. Perfect Meringue. Have egg whites at room temperature to obtain greatest volume. Place in medium bowl with cream of tartar, salt and vanilla. Beat with electric or hand beater, at medium speed, until entire mixture is frothy. Do not beat until eggs stiffen. Add sugar, a little at a time, beating well after each addition. Do not under beat. Beat until sugar dissolves to help prevent beading. To test, rub some of meringue between your fingers to see if it is still grainy. (The grains are undissolved sugar] Continue to beat until stiff, pointed peaks for when beater is slowly lifted. Place spoonfuls of meringue around edge of pie filling, spreading it so it touches inter edge of crust to seal all around. This prevents shrinkage. Pile remainder of meringue in center of pie and spread to meet meringue around the edge. If filling is not covered completely, the oven heat may cause it to weep. Lift up meringue over pie in points with back of teaspoon. Bake in moderate oven (350 F] 12 to 15 minutes, or until meringue peaks are golden brown. Too long baking may cause weeping. Cool gradually away from drafts.
[Name] Sour Cream Raisin Pie [AuthorId] 1698 [AuthorName] CeeDee [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-08-09T04:56:00Z [Description] This pie was made by my Grandmother and the recipe was passed to me by my Mother. This pie is delicious and always brings back fond memories when I make it. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/48/picaSYVsu.jpg" [RecipeCategory] Pie [Keywords] ["Dessert", "Fruit", "Low Protein", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "2", "1/2", "1/2", "1/2", "2", "2", "6", "1", "1", "1"] [RecipeIngredientParts] ["sugar", "flour", "cinnamon", "allspice", "clove", "sour cream", "raisins", "vinegar", "baking soda", "salt"] [AggregatedRating] 4.5 [ReviewCount] 8.0 [Calories] 662.7 [FatContent] 27.2 [SaturatedFatContent] 11.3 [CholesterolContent] 25.3 [SodiumContent] 445.7 [CarbohydrateContent] 103.5 [FiberContent] 3.2 [SugarContent] 71.6 [ProteinContent] 5.9 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Cook all filling ingredients in sauce pan on top of stove until mixture thickens and foam disappears. Use a large pan for this as the vinegar and soda will foam up. Turn into unbaked pie crust and top with second crust. Brush top with milk and cut slits to vent. Bake at 425 degrees for 20 min and then reduce oven temp to 350 degrees and bake for another 20 to 30 minutes or until brown.
[Name] Red Pepper Spoon Bread [AuthorId] 1530 [AuthorName] Carole Reu [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-07T05:11:00Z [Description] Make and share this Red Pepper Spoon Bread recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Lunch/Snacks", "Corn", "Peppers", "Vegetable", "Healthy", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1 1/2", "1 1/2", "1", "1/2", "1", "4", "1/8", "1/8", "3/4", "1/2", "1", "2", "4", "2"] [RecipeIngredientParts] ["low sodium chicken broth", "skim milk", "sugar", "salt", "cornmeal", "unsalted butter", "cayenne pepper", "nutmeg", "yellow onion", "frozen corn kernels", "eggs", "baking powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 212.4 [FatContent] 5.8 [SaturatedFatContent] 2.5 [CholesterolContent] 78.5 [SodiumContent] 438.3 [CarbohydrateContent] 31.1 [FiberContent] 2.6 [SugarContent] 4.0 [ProteinContent] 11.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350. Spray a 1 quart baking dish with cooking spray. In a medium size saucepan, stir together the broth, milk, sugar, salt and cornmeal, then bring to a boil over moderate heat. Add 2 tsp of the butter and cook the mixture over low heat, whisking occasionally, for 5 minutes. Transfer to a large bowl and stir in the cayenne pepper and nutmeg. In a nonstick skillet, cook the sweet red pepper and onion in the remaining 2 tsp of butter over moderate heat for 3 minutes or until softened, stirring occasionally; add the corn and cook the mixture, stirring, 1 minute more. Stir into the cornmeal mixture. In a small bowl, whisk the egg yolks with the baking powder, then stir them into the cornmeal mixture. Beat the egg whites until stiff but not dry. Stir 1/4 of the whites into cornmeal mixture, then gently fold in the rest. Pour the mixture into the prepared baking dish and bake for 40 minutes or until puffed, then broil 4\" from the heat for 1 to 2 minutes or until golden brown. Serve at once directly from the dish.
[Name] Rice Case for Quiches or Pies (Gluten-Free) [AuthorId] 1543 [AuthorName] Doreen Randal [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 1999-09-19T06:11:00Z [Description] Make and share this Rice Case for Quiches or Pies (Gluten-Free) recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Rice", "Healthy", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["2", "1/2", "1/4", "1"] [RecipeIngredientParts] ["rice", "fresh herb", "egg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1743.5 [FatContent] 29.1 [SaturatedFatContent] 16.1 [CholesterolContent] 280.8 [SodiumContent] 483.8 [CarbohydrateContent] 310.7 [FiberContent] 5.5 [SugarContent] 0.7 [ProteinContent] 48.5 [RecipeServings] nan [RecipeYield] 1 pie shell [RecipeInstructions] Combine all and pat over the base and sides of a lightly greased pie dish. Bake at 210 C for 15 minutes. Fill with your favourite fillings and bake as usual. Serve at room temperature. Cheers, Doreen Doreen Randal, Wanganui. New Zealand.
[Name] Rice-Bacon Pineapple Salad [AuthorId] 1543 [AuthorName] Doreen Randal [CookTime] nan [PrepTime] PT40M [TotalTime] PT40M [DatePublished] 1999-09-10T05:02:00Z [Description] Spring has sprung in the Southern Hemisphere so it's time to get the salads ready to go with the barbies. This one goes well with steaks. [Images] character(0) [RecipeCategory] Pineapple [Keywords] ["Long Grain Rice", "Rice", "Tropical Fruits", "Fruit", "Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "1", "3", "1", "1", "1/2", "1/4", "1/4"] [RecipeIngredientParts] ["pineapple", "long-grain rice", "bacon", "onion", "cucumber", "red capsicum"] [AggregatedRating] nan [ReviewCount] nan [Calories] 427.6 [FatContent] 18.6 [SaturatedFatContent] 3.8 [CholesterolContent] 11.6 [SodiumContent] 277.9 [CarbohydrateContent] 58.9 [FiberContent] 3.7 [SugarContent] 14.8 [ProteinContent] 8.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Gradually add the rice to a large quantity of boiling salted water; boil rapidly for 12 minutes, then drain well. Spread on a tray and separate the grains with a fork to allow each grain to dry perfectly. Fry the bacon and onion; sprinkle over the rice. Toast the almonds in a pan until golden brown. Put the rice, cucumber, almonds, capsicum and pineapple in a salad bowl. Add French dressing and toss lightly. Refrigerate until serving time. Cheers, Doreen Doreen Randal, Wanganui. New Zealand.
[Name] Roasting Peppers [AuthorId] 1702 [AuthorName] Alison Corfield [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-08-17T03:48:00Z [Description] Make and share this Roasting Peppers recipe from Food.com. [Images] character(0) [RecipeCategory] Peppers [Keywords] ["Vegetable", "Very Low Carbs", "Low Protein", "Low Cholesterol", "Roast", "< 15 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] nan [RecipeIngredientParts] "pepper" [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 0.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.0 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] I put them under a hot grill and turn them infrequently until black all over. I then put them in a pot with a well fitting lid to cool. (The books often say put them in a plastic bag, but I try to minimise my use of plastics for environmental reasons] Once you can handle them you can peel off the black skin easily. Don't run them under the tap as much of the flavour can go.
[Name] Rock Candy for Kids [AuthorId] 1703 [AuthorName] Larry A. Willrathj [CookTime] nan [PrepTime] PT30M [TotalTime] PT30M [DatePublished] 1999-08-18T04:56:00Z [Description] Make and share this Rock Candy for Kids recipe from Food.com. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "Low Protein", "Low Cholesterol", "Healthy", "Kid Friendly", "Free Of...", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1"] [RecipeIngredientParts] ["granulated sugar", "water"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 1548.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 11.1 [CarbohydrateContent] 399.9 [FiberContent] 0.0 [SugarContent] 399.2 [ProteinContent] 0.0 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Put one cup of water into a small saucepan, pour 2 cups of granulated sugar into the water, heat the water and sugar on the stove over a medium heat, continue stirring until the sugar melts, keep adding sugar and stirring until it melts, stop adding sugar when you see that it will no longer dissolve in the water (that is until you see sugar lying on the bottom of the saucepan]. Remove the pot from the stove, let the liquid cool until it is just warm. Pour the liquid into a clean glass jar. Tie one end of a piece of heavy cord around the middle of a pencil. Place the pencil over the top of the glass jar letting the cord fall into the liquid. Crystals will begin to form in a few hours The next day, remove the cord from the jar, pour the sugar liquid back into the saucepan, reheat and cool it just as you did before. Pour the liquid back into the jar and reinsert the cord with the crystals into it. More crystals will form. If you repeat this procedure every day the crystal candy will grow bigger and bigger. When it has reached a size that pleases you, snip off any excess string and enjoy.
[Name] Rum Baked Beans [AuthorId] 2178 [AuthorName] troyh [CookTime] PT45M [PrepTime] PT20M [TotalTime] PT1H5M [DatePublished] 1999-08-25T06:29:00Z [Description] Make and share this Rum Baked Beans 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/10/73/picGecs8A.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/73/picO3ehZQ.jpg"] [RecipeCategory] Beans [Keywords] ["Low Cholesterol", "Healthy", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["3", "1/4", "1 -2", "1", "1", "2"] [RecipeIngredientParts] ["navy beans", "light molasses", "soy sauce", "onion", "prepared mustard", "rum"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 189.9 [FatContent] 0.7 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 417.0 [CarbohydrateContent] 36.4 [FiberContent] 9.9 [SugarContent] 9.0 [ProteinContent] 8.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Chop onion and saute until soft. Combine with all the other ingredients, including a little of the water from cooking the beans. Bake, covered at 350F for 45 minutes to 1 hour.
[Name] Bread Machine Sage-Wheat Bread [AuthorId] 1530 [AuthorName] Carole Reu [CookTime] PT3H [PrepTime] PT5M [TotalTime] PT3H5M [DatePublished] 1999-08-28T02:37:00Z [Description] Make and share this Bread Machine Sage-Wheat Bread recipe from Food.com. [Images] character(0) [RecipeCategory] Yeast Breads [Keywords] ["Breads", "Bread Machine", "For Large Groups", "Small Appliance", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1 1/2", "1 1/3", "2/3", "1/4", "2", "1/4", "1/2", "1"] [RecipeIngredientParts] ["milk", "shortening", "whole wheat flour", "bread flour", "cornmeal", "brown sugar", "dried sage", "salt", "active dry yeast", "bread machine yeast"] [AggregatedRating] 4.0 [ReviewCount] 5.0 [Calories] 76.0 [FatContent] 1.3 [SaturatedFatContent] 0.5 [CholesterolContent] 2.1 [SodiumContent] 81.8 [CarbohydrateContent] 14.1 [FiberContent] 1.6 [SugarContent] 0.6 [ProteinContent] 2.7 [RecipeServings] 16.0 [RecipeYield] 1 loaf [RecipeInstructions] Add all of the ingredients to a bread machine according to the manufacturer's directions. Bake the bread using the wheat, regular, or white setting.
[Name] Beef Crumble [AuthorId] 1549 [AuthorName] Dave5003 [CookTime] PT50M [PrepTime] PT25M [TotalTime] PT1H15M [DatePublished] 1999-09-02T04:36:00Z [Description] Make and share this Beef Crumble recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Very Low Carbs", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["8", "1", "1", "1", "1", "1", "2/3", "1/2", NA] [RecipeIngredientParts] ["beef", "onion", "celery", "mushroom", "carrot", "flour", "Worcestershire sauce"] [AggregatedRating] 2.0 [ReviewCount] 2.0 [Calories] 403.2 [FatContent] 40.4 [SaturatedFatContent] 16.8 [CholesterolContent] 56.1 [SodiumContent] 188.9 [CarbohydrateContent] 4.0 [FiberContent] 0.9 [SugarContent] 1.7 [ProteinContent] 5.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] TOPPING 3/4 cup wholemeal flour 1/3 cup rolled oats 1 oz butter 1/3 cup grated cheese 1/2 tsp dried mixed herbs Fry mince over a medium heat in its own fat, turning, until evenly browned. Add the onion, celery, mushrooms and carrot and fry for 5 minutes. Stir in the flour and cook a further minute. Add the stock, sauce and salt and pepper to taste. Bring to the boil, stirring. Cover and simmer 30 - 40 minutes. To make Topping:- Place the flour and rolled oats in a bowl. Rub in the butter until mixture resembles coarse breadcrumbs. Stir in the cheese, herbs and salt and pepper to taste. Transfer the meat to a greased casserole and spoon topping over. Bake at 375 F for 20 - 30 minutes.
[Name] Salsa [AuthorId] 1646 [AuthorName] WildlifeDi [CookTime] PT2H [PrepTime] PT30M [TotalTime] PT2H30M [DatePublished] 1999-08-17T03:54:00Z [Description] Hello, My daughter lives in the UK Cornwall Anyway we love spicy foods and this is a wonderful salsa recipe. Make it as hot or as mild as you want the flavor will still be wonderful. It can be doubled or tripled or whatever. This recipe will feed 4 adults a snack. Let me know what you think. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/78/WG9Bq6c0QQSOQNFyxoLm_salsa SITE-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/78/MRbycTQiT8iQFDwAgfW3_salsa SITE-3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/78/DwAXoDz8RpOS14LLmV4o_salsa SITE.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/78/01473030441.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/78/cYiceGWlTyygyyCsKwZE-chips-and-salsa-2.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/78/qzxwmR4rSgWcEOt4z8Io-DSC_0137.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/78/0TlQQXQcQtWT0q2K52FY-DSC_0142.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/78/picbiwRFD.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/78/picff4bPi.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/78/piccGmkMO.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/78/pic2z7YmQ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/78/picKyz66h.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/78/pic8uq0Fi.jpg" ] [RecipeCategory] Sauces [Keywords] ["Vegetable", "Mexican", "Low Protein", "Low Cholesterol", "Free Of...", "Weeknight", "No Cook", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "1/2", "1 -3", "2", "1", "2", "1", "3/4", "1/2", "1/4"] [RecipeIngredientParts] ["tomatoes", "sweet onion", "cilantro", "garlic", "lime juice", "olive oil", "salt", "cumin", "black pepper"] [AggregatedRating] 5.0 [ReviewCount] 131.0 [Calories] 35.3 [FatContent] 1.4 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 442.0 [CarbohydrateContent] 5.7 [FiberContent] 1.5 [SugarContent] 3.0 [ProteinContent] 1.1 [RecipeServings] 4.0 [RecipeYield] 1 1/2 cups [RecipeInstructions] Combine all the ingredients and chill for 2 hours before serving with chips. The Cilantro is very important to this dish.
[Name] Salty Milk Biscuits [AuthorId] 1543 [AuthorName] Doreen Randal [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-08-06T00:41:00Z [Description] Make and share this Salty Milk Biscuits recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["6", NA, "1", "2", NA, NA] [RecipeIngredientParts] ["flour", "milk", "salt", "butter", "eggs", "milk", "salt"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 1025.8 [FatContent] 47.7 [SaturatedFatContent] 29.4 [CholesterolContent] 121.9 [SodiumContent] 485.1 [CarbohydrateContent] 129.8 [FiberContent] 4.6 [SugarContent] 0.5 [ProteinContent] 18.1 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Sieve flour and salt and rub in the butter. Gradually mix with milk to make a stiff dough. Roll out VERY thinly, brush lightly with beaten egg or milk and sprinkle with salt. Bake 400 F for 10 - 15 minutes. Cheers, Doreen Randal,Wanganui,New Zealand.
[Name] Savoury Bread Dish [AuthorId] 1543 [AuthorName] Doreen Randal [CookTime] PT1H15M [PrepTime] PT15M [TotalTime] PT1H30M [DatePublished] 1999-09-20T19:56:00Z [Description] Make and share this Savoury Bread Dish recipe from Food.com. [Images] character(0) [RecipeCategory] Manicotti [Keywords] ["Savory", "< 15 Mins", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["6", NA, NA, "1", "3", "2"] [RecipeIngredientParts] ["cheese", "mustard", "eggs", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 233.0 [FatContent] 9.4 [SaturatedFatContent] 4.2 [CholesterolContent] 175.7 [SodiumContent] 367.7 [CarbohydrateContent] 24.9 [FiberContent] 0.9 [SugarContent] 1.9 [ProteinContent] 11.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Take slices of sandwich bread and put thick sliced cheese on three of them and spread with mustard. Top with the other slices and cut into quarters. Stand these in a greased ovenproof dish. Sprinkle with a tsp of garlic salt. Beat together eggs and milk, pour over the bread making sure all the bread is dampened. Cover and leave to stand at least 30 minutes, spooning milk over the exposed bread every now and then. Cook uncovered at 190 C 30 - 45 minutes, depending on the depth of the dish, until crisp and golden brown and centre is set. Cheers, Doreen Doreen Randal, Wanganui. New Zealand.
[Name] Scottish Scones [AuthorId] 1545 [AuthorName] Nancy Van Ess [CookTime] PT30M [PrepTime] PT25M [TotalTime] PT55M [DatePublished] 1999-08-11T04:41:00Z [Description] Make and share this Scottish Scones recipe from Food.com. [Images] character(0) [RecipeCategory] Scones [Keywords] ["Quick Breads", "Breads", "Scottish", "European", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1 1/2", "3/4", "1/4", "2", "1/2", "1/2", "1/2", "1/2", "1", "1", "1/4"] [RecipeIngredientParts] ["flour", "rolled oats", "brown sugar", "baking powder", "salt", "cinnamon", "butter", "margarine", "milk", "butter", "margarine", "sugar", "cinnamon"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 271.7 [FatContent] 14.2 [SaturatedFatContent] 8.7 [CholesterolContent] 36.5 [SodiumContent] 360.4 [CarbohydrateContent] 32.5 [FiberContent] 1.5 [SugarContent] 8.4 [ProteinContent] 4.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Heat oven to 375 degrees. Lightly grease cookie sheet. In med. bowl, combine flour, oats, brown sugar, baking powder, salt and cinnamon; mix well. With pastry blender or fork, cut in butter until mixture is crumbly. Add milk all at once; stir just until dry ingredients are moistened. On floured surface, gently knead dough 5 or 6 times. Place on greased cookie sheet; press into a 6\" round, about 1\" thick. Brush top with melted butter. In small bowl, combine sugar and cinnamon; mix well. Sprinkle over top. Cut into 8 wedges; separate slightly. Bake for 20-30 minute. or until golden brown. Serve warm.
[Name] Beef Enchiladas [AuthorId] 1564 [AuthorName] Ginny Holmy-Willcox [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-08-22T04:29:00Z [Description] Make and share this Beef Enchiladas recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/86/picpNK6bT.jpg" [RecipeCategory] Meat [Keywords] ["Mexican", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "1", "2 1/2", "1", "1 -2", "1/4", "1", "1", "1", "1", "1", NA, "10", "4", "4"] [RecipeIngredientParts] ["garlic", "water", "tomato sauce", "chili powder", "salt", "cumin", "green chili peppers", "oregano", "onion", "ground beef", "chili powder", "8-inch flour tortillas", "10-inch flour tortillas", "cheddar cheese", "monterey jack cheese"] [AggregatedRating] 4.5 [ReviewCount] 17.0 [Calories] 489.9 [FatContent] 25.8 [SaturatedFatContent] 10.8 [CholesterolContent] 66.9 [SodiumContent] 742.4 [CarbohydrateContent] 40.0 [FiberContent] 3.4 [SugarContent] 3.0 [ProteinContent] 24.2 [RecipeServings] nan [RecipeYield] 8-10 enchiladas [RecipeInstructions] To prepare enchilada sauce, in medium saucepan, combine sauce ingredients. Simmer 30 minutes. (Cast iron skillets work well for following] To prepare beef filling, in large skillet, cook ground beef and onion (you may sprinkle with additional chili powder] and drain. Add 3/4 cup enchilada sauce to meat and cook low 10 minutes or until sauce absorbed. To assemble enchiladas, in ungreased skillet, heat each tortilla low heat, ~15 seconds per side, dip in sauce, fill with ~2 Tbsp beef filling and roll up. Place seam side down in 12 x 8 inch baking dish. Cover enchiladas evenly with remaining sauce. Sprinkle with cheeses and bake uncovered at 350 for 30 minutes.
[Name] Slow Cooker BBQ Pinto Beans [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-08-14T06:43:00Z [Description] Make and share this Slow Cooker BBQ Pinto Beans 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/11/00/picsag5Dw.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/00/pichwFFAX.jpg"] [RecipeCategory] Beans [Keywords] ["Low Cholesterol", "Healthy", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "4", "2", "1", "3/4", "1/2", "1 1/2", "1/8"] [RecipeIngredientParts] ["dried pinto bean", "water", "onions", "chili powder", "barbecue sauce", "ketchup", "prepared mustard"] [AggregatedRating] 4.0 [ReviewCount] 8.0 [Calories] 350.6 [FatContent] 1.5 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 567.9 [CarbohydrateContent] 68.1 [FiberContent] 13.2 [SugarContent] 16.0 [ProteinContent] 17.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Combine first 4 ingredients in an electric slow cooker on low heat. Cover and cook about 7 hours or until beans are tender. Drain cooking liquid. Stir in remaining ingredients. Set on high heat and cook uncovered 10-15 minutes, or until heated through.
[Name] Snow Flurry Brownies [AuthorId] 1535 [AuthorName] Marg CaymanDesigns [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 1999-08-19T05:31:00Z [Description] Make and share this Snow Flurry Brownies 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/11/03/picPdPR8O.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/03/picHrhvD0.jpg"] [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "Winter", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1/2", "2", "1/2", "2/3", "1/2", "1/2", "1/2", "1/2", "1/2"] [RecipeIngredientParts] ["sugar", "butter", "margarine", "eggs", "vanilla extract", "all-purpose flour", "baking powder", "salt"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 192.4 [FatContent] 11.7 [SaturatedFatContent] 5.6 [CholesterolContent] 39.6 [SodiumContent] 149.3 [CarbohydrateContent] 21.9 [FiberContent] 1.4 [SugarContent] 15.9 [ProteinContent] 2.5 [RecipeServings] nan [RecipeYield] 16 brownies. [RecipeInstructions] In a bowl, whisk together sugar, butter, eggs and vanilla. Combine flour, cocoa, baking powder and salt; add to sugar mixture and mix well. Stir in vanilla chips and nuts. Spread into a greased 8-in. square baking pan. Bake at 35O°F for 25-30 minutes or until a toothpick inserted near the center comes out with moist crumbs (do not overbake]. Cool on a wire rack. Cut into diamond shapes if desired or garnish with melted white chocolate.
[Name] Soft Zucchini Spice Cookies [AuthorId] 138861 [AuthorName] Winnipeg Mel [CookTime] PT8M [PrepTime] PT15M [TotalTime] PT23M [DatePublished] 1999-08-08T01:38:00Z [Description] Make and share this Soft Zucchini Spice 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/11/06/picw7RJLe.jpg" [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "Vegetable", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["1/2", "1", "1", "1 3/4", "2", "3/4", "1/2", "1/4", "1/8", "1/4", "1 1/2", "1/2", "1/2", "1"] [RecipeIngredientParts] ["butter", "margarine", "brown sugar", "egg", "all-purpose flour", "baking powder", "cinnamon", "salt", "nutmeg", "clove", "milk", "zucchini", "walnuts", "raisins"] [AggregatedRating] 4.5 [ReviewCount] 11.0 [Calories] 66.7 [FatContent] 2.9 [SaturatedFatContent] 1.4 [CholesterolContent] 9.1 [SodiumContent] 60.2 [CarbohydrateContent] 9.6 [FiberContent] 0.3 [SugarContent] 5.5 [ProteinContent] 0.9 [RecipeServings] nan [RecipeYield] 48 cookies [RecipeInstructions] In a mixing bowl, cream the butter and brown sugar; add the egg and mix well. Combine the dry ingredients; add alternately with milk to creamed mixture. Stir in zucchini, nuts, raisins, and orange peel. Drop by teaspoonfuls 2 inches apart onto greased baking sheets. Bake at 350°F for 12-14 minutes or until edges are lightly browned and cookies are set. Makes about 4 dozen.
[Name] Solo Chicken Breast and Rainbow Rice [AuthorId] 1634 [AuthorName] Bill Hilbrich [CookTime] PT20M [PrepTime] PT1H [TotalTime] PT1H20M [DatePublished] 1999-08-14T06:40:00Z [Description] Make and share this Solo Chicken Breast and Rainbow Rice recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Rice", "Meat", "Low Cholesterol", "Free Of...", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1/3", "2/3", "1/4", "1/8", "1/4", "1/4", "1/4"] [RecipeIngredientParts] ["boneless skinless chicken breast", "raw rice", "water", "vermouth", "olive oil", "lemon juice", "lime juice", "onion", "red bell pepper", "green bell pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 881.5 [FatContent] 57.7 [SaturatedFatContent] 8.2 [CholesterolContent] 75.5 [SodiumContent] 151.6 [CarbohydrateContent] 60.1 [FiberContent] 3.9 [SugarContent] 4.9 [ProteinContent] 30.5 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] In the afternoon, or at least one hour before making the dish, combine the olive oil,juice. Place chicken breast in a plastic bag and add olive oil juice mixture then refrigerate for at least an hour. Make sure that the marinade coats the meat. The rest of this process should only take 20 minutes if the steps are followed in order. Remove the chicken and place on a hot grill ( total cooking time will be 20 minutes.] and immediately proceed to the next step. Add the water to the rice and place in a covered pan over a stove burner with a very low flame.( total heating time will be 15 minutes]. After the chicken and the rice have cooked for 10 minutes; turn the chicken breast over. Chop the onion and peppers and set aside. After the chicken and rice have cooked for another 5 minutes, turn off the flame under the rice, but do NOT remove the cover. Heat up a small amount of butter and/or olive oil in a frying pan; heat the onion and bell peppers until soft. After the chicken has cooked for an additional 5 minutes ( 20 minutes total] remove from the heat. Remove the cover on the rice and stir in the heated onion and bell pepper. Pour the rice mixture on a plate and place the chicken breast on top. Salt ( I like lemon salt] and pepper to taste.
[Name] Some 'Berry' Good Fruit Dip Ideas! [AuthorId] 1579 [AuthorName] Deborah2 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-08-11T04:47:00Z [Description] FRUIT PLATTER A BERRY GOOD IDEA For many, the arrival of warm weather means a long-awaited supply of fresh - and varied - fruit. And whether you decide to pick your own or buy from a favorite roadside vendor, serving fruit with any meal is, well, a berry good idea. Not only do fruits make a colorful and flavorful accompaniment to breakfast, lunch or dinner, they make a refreshing and healthy snack in the middle of a hot day or under a welcoming shady tree on an outing with family or friends. HELPFUL HINTS Storing berries: After selecting healthy-looking berries - you'll want to avoid bruised or moldy fruit of any kind - refrigerate them in a single layer, loosely covered. To freeze, arrange washed berries in a single layer on a baking sheet and place in freezer until solid. Transfer them to a plastic freezer bag or container, leaving half-an-inch at the top. Return to freezer. Preparing a platter: You'll want at least three types of fruit for an attractive platter. [Images] character(0) [RecipeCategory] Fruit [Keywords] ["Free Of...", "< 15 Mins", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["8", "1/4", "1/2"] [RecipeIngredientParts] ["cream cheese", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1040.8 [FatContent] 79.3 [SaturatedFatContent] 49.9 [CholesterolContent] 249.5 [SodiumContent] 672.6 [CarbohydrateContent] 68.9 [FiberContent] 0.2 [SugarContent] 60.8 [ProteinContent] 18.0 [RecipeServings] nan [RecipeYield] 1 cup [RecipeInstructions] ["Beat all ingredients together, adding more orange juice if needed to thin sauce. Makes 2 cups.", "Fruit Dip: 1 cup plain yogurt 3 tbsp. icing sugar 1/2 tsp. grated lemon peel Stir ingredients together. Makes 1 cup.", "Caramel Fruit Dip: 1 cup sour cream 1 tbsp. brown sugar 1 tbsp. Kahlua Combine all ingredients. Add more brown sugar if you want to omit Kahlua. Makes 1 cup.", "Chocolate-dipped Fruit: 2/3 cup semisweet chocolate chips 1 tbsp. parowax (cut into bits to measure] Heat chocolate chips and wax in top of double boiler or pan over hot water. Stir until smooth and remove from heat. Return mixture to heat as chocolate cools. Dip fruit (strawberries, Mandarin orange slices, pineapple chunks, clusters of seedless grapes] into mixture, covering about 2/3 of each piece. Place on undipped end to cool or lay on a piece of waxed paper. Chill until about one hour before ready to serve, when fruit should be placed at room temperature. HINT: The drier the fruit, the better the results." ]
[Name] Spaetzle [AuthorId] 1556 [AuthorName] Strawberry Girl [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 1999-09-04T05:44:00Z [Description] Make and share this Spaetzle recipe from Food.com. [Images] character(0) [RecipeCategory] German [Keywords] ["European", "Low Protein", "Low Cholesterol", "Healthy", "< 30 Mins"] [RecipeIngredientQuantities] ["2", "2", "1/2", "1/2", "2 1/2", "2 1/2", "1/4", "4"] [RecipeIngredientParts] ["eggs", "water", "milk", "all-purpose flour", "salt", "baking powder", "water"] [AggregatedRating] 5.0 [ReviewCount] 17.0 [Calories] 397.5 [FatContent] 10.7 [SaturatedFatContent] 4.1 [CholesterolContent] 103.3 [SodiumContent] 1557.5 [CarbohydrateContent] 61.3 [FiberContent] 2.1 [SugarContent] 0.3 [ProteinContent] 12.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Using an electric mixer, blend the eggs, lard or oil, water and milk. Stir the flour together with 1/2 tsp of the salt and the baking powder in a dry bowl. Blend this mixture into the liquid. Mix well and set aside for a moment. Bring 4 quarts of water to a boil and add 2 tsp of salt. Using a spaetzle maker or spaetzle press squeeze the dough into the boiling water. Use about 1/3 of the dough for each batch. When the dumplings float to the surface, they are done. Remove them with a slotted spoon and place in a colander. They can be served with way with paprika gravy or pan fried with a little butter, just until they are a bit golden, and topped with parsley. Note: These dumplings can also be made by using piping bag or dropping very small amounts from a spoon. The latter takes much longer.
[Name] Spaghetti Pie [AuthorId] 1530 [AuthorName] Carole Reu [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 1999-08-18T04:58:00Z [Description] Make and share this Spaghetti 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/11/19/pic0x6SpS.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/19/picDSGoCF.jpg"] [RecipeCategory] One Dish Meal [Keywords] ["Spaghetti", "European", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["4", "1", "1/4", "8", "1/2", "1/2", "1/2", "1", "8", "1", "1", "1/2"] [RecipeIngredientParts] ["spaghetti", "egg", "nonfat parmesan cheese", "extra lean beef", "onion", "green pepper", "fennel seed", "garlic", "tomato sauce", "oregano", "low fat cottage cheese", "lowfat mozzarella cheese"] [AggregatedRating] 5.0 [ReviewCount] 23.0 [Calories] 192.8 [FatContent] 4.3 [SaturatedFatContent] 1.7 [CholesterolContent] 60.6 [SodiumContent] 390.0 [CarbohydrateContent] 20.6 [FiberContent] 1.7 [SugarContent] 3.0 [ProteinContent] 17.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Cook spaghetti for 10 to 12 minutes or until tender but still firm.", "Drain well.", "Return spaghetti to saucepan.", "Stir in egg and Parmesan cheese. In a medium skillet, cook ground beef, onion, green pepper, garlic and fennel till meat is browned and onion is tender.", "Drain fat. Stir in tomato sauce and oregano; heat through.", "Spray a 9\" pie plate with nonstick cooking spray.", "Press spaghetti mixture onto bottom and up sides of pie plate, forming a crust. Spread cottage cheese on bottom and up sides of crust. Spread meat mixture over cottage cheese. Sprinkle with mozzarella cheese. Bake 350 for 20 to 25 minutes or till bubbly." ]
[Name] Spicy Bacon & Tomato Brunch [AuthorId] 1711 [AuthorName] PAN208 [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 1999-09-10T10:36:00Z [Description] Make and share this Spicy Bacon & Tomato Brunch recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Low Protein", "Low Cholesterol", "Spicy", "Brunch", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "4", "1", "6", NA, NA, NA] [RecipeIngredientParts] ["ginger", "onion", "garlic cloves", "plum tomatoes", "bacon", "salt", "pepper"] [AggregatedRating] 2.0 [ReviewCount] 1.0 [Calories] 95.2 [FatContent] 5.7 [SaturatedFatContent] 1.9 [CholesterolContent] 8.2 [SodiumContent] 107.5 [CarbohydrateContent] 9.1 [FiberContent] 2.0 [SugarContent] 4.5 [ProteinContent] 3.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Cut the bacon into small strips and add to saucepan.", "Cook over medium heat.", "Finely chop the onion and garlic; add to saucepan and fry with ginger until soft and translucent (not brown].", "When vegetables are cooked, open tomatoes and cut into small pieces; add tomatoes and juice to saucepan with salt and pepper.", "The secret of this recipe is to keep cooking over a medium heat, stirring occasionally, until the tomato juice has reduced to a thickish sauce.", "When desired thickness is reached, serve on toast -- it certainly wakes those taste buds up." ]
[Name] Spicy Cherry Glazed Chicken [AuthorId] 1552 [AuthorName] Ron Joyce Ripple S [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-10T04:59:00Z [Description] Make and share this Spicy Cherry Glazed Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken Thigh & Leg [Keywords] ["Chicken", "Poultry", "Meat", "Spicy", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "6", "3/4", "1/4", "1", "1/2", "1/2", "1/4", "1/2", "1/2", "2"] [RecipeIngredientParts] ["olive oil", "skinless chicken thighs", "honey", "salt", "cinnamon", "red pepper flakes", "allspice", "dried cherries", "water", "cornstarch"] [AggregatedRating] 4.5 [ReviewCount] 6.0 [Calories] 116.4 [FatContent] 3.9 [SaturatedFatContent] 0.7 [CholesterolContent] 34.0 [SodiumContent] 424.2 [CarbohydrateContent] 12.8 [FiberContent] 0.2 [SugarContent] 11.6 [ProteinContent] 8.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Place oil in bottom of 13x9\" baking pan; spread to coat bottom. Arrange chicken in pan; set aside. In small saucepan, combine apple cherry juice concentrate, honey, salt, cinnamon, red pepper and all spice; mix well. Bring just to a boil over medium-high heat. Remove 1/2 cup sauce from pan; set aside. Pour remaining sauce evenly over chicken in baking pan. Bake at 350 for 40 to 50 minutes, or until chicken is cooked through, turning once. Remove chicken to serving dish; keep warm. Pour pan drippings into reserved sauce; stir in dried cherries, water and cornstarch. Bring to a boil over medium-high heat; cook 1 to 2 minutes, or until sauce is thickened, stirring frequently. To serve, pour sauce evenly over chicken.
[Name] Spicy Dill Dip [AuthorId] 2178 [AuthorName] troyh [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 1999-08-25T06:07:00Z [Description] Make and share this Spicy Dill Dip recipe from Food.com. [Images] character(0) [RecipeCategory] Spicy [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "3", "2", "1", "1", "1", "1", "1/2", "1/4 - 1/3"] [RecipeIngredientParts] ["sour cream", "mayonnaise", "fresh dill", "dried dill", "fresh parsley", "scallions", "green onion", "chili sauce", "garlic clove", "dry mustard", "Worcestershire sauce"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 426.0 [FatContent] 37.9 [SaturatedFatContent] 15.4 [CholesterolContent] 71.3 [SodiumContent] 652.0 [CarbohydrateContent] 19.5 [FiberContent] 1.5 [SugarContent] 9.1 [ProteinContent] 3.9 [RecipeServings] nan [RecipeYield] 1 cup [RecipeInstructions] Blend all ingredients in a bowl, and season to taste with salt and pepper. Chill. Makes 1 cup of vegetable dip.
[Name] Spinach Squares [AuthorId] 1629 [AuthorName] Joy Boss [CookTime] PT35M [PrepTime] PT15M [TotalTime] PT50M [DatePublished] 1999-09-07T16:01:00Z [Description] Make and share this Spinach Squares 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/11/33/picEuKYKw.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/33/picivB7Cq.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/33/picPkdhDx.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/33/picSGqGd6.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/33/picBupvvG.jpg" ] [RecipeCategory] Vegetable [Keywords] ["High In...", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1/4", "1", "1", "1", "8", "3", "1"] [RecipeIngredientParts] ["butter", "milk", "baking soda", "frozen spinach", "monterey jack cheese", "eggs", "flour"] [AggregatedRating] 5.0 [ReviewCount] 23.0 [Calories] 370.2 [FatContent] 24.2 [SaturatedFatContent] 14.3 [CholesterolContent] 154.8 [SodiumContent] 586.8 [CarbohydrateContent] 20.4 [FiberContent] 2.1 [SugarContent] 0.7 [ProteinContent] 18.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Combine eggs, milk, flour, and baking powder. Beat well. Add spinach and cheese; mix well. Pour melted butter into a 13 x 9\" pan. Pour spinach mixture over butter and combine. Bake at 350 degrees for 35 minutes. Cool 10 minutes before cutting into squares.
[Name] Spinach Torte [AuthorId] 75902 [AuthorName] Jac8136 [CookTime] PT25M [PrepTime] PT20M [TotalTime] PT45M [DatePublished] 1999-09-03T05:15:00Z [Description] I adopted this from the recipezaar account in early 2005. Have not had a chance to make it yet but will be making it soon and will be 'tweeking' the ingredients and directions if necessary. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] "Oven" [RecipeIngredientQuantities] ["3", "1", "1/2", "1", "2", "1", "1/4", "18", "1/2"] [RecipeIngredientParts] ["garlic clove", "yellow onion", "eggs", "dill", "unsalted butter", "phyllo dough"] [AggregatedRating] nan [ReviewCount] nan [Calories] 570.6 [FatContent] 30.5 [SaturatedFatContent] 11.1 [CholesterolContent] 136.2 [SodiumContent] 638.6 [CarbohydrateContent] 60.6 [FiberContent] 4.9 [SugarContent] 2.3 [ProteinContent] 14.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven 400°F.", "Heat oil in skillet large enough to hold spinach.", "Saute garlic and onion in skillet over medium heat until golden.", "Add spinach to pan and stir over medium heat until spinach is reduced and cooked.", "Drain in colander.", "Meanwhile, beat eggs until frothy.", "Add to spinach mixture. crush dill between fingers and add to spinach and egg mixture. Cool.", "In a small saucepan,melt butter.", "Prepare Phyllo as per directions on box (defrost 8 hours at room temperature before use]. Separate three sheets of Phyllo dough and place on counter.Using a pastry brush,sparingly coat top layer with butter.", "Sprinkle with a tablespoon of breadcrumbs.Separate three more sheets of Phyllo on top of the first layer.", "Again, lightly brush with melted butter.Sprinkle with bread crumbs.Continue six times, or until you have counted a total of 18 layers of Phyllo.", "Evenly spread out spinach mixture onto the top.", "Starting with the long end, roll up as a jelly roll, keeping it as tight as you can.", "Place on buttered baking sheet seam side down.", "Bake immediately in oven 25 minutes.", "To serve, slice in one inch interval diagonally." ]
[Name] Spoon Bread Chili Pie [AuthorId] 1572 [AuthorName] Ed Paulhus [CookTime] PT35M [PrepTime] PT15M [TotalTime] PT50M [DatePublished] 1999-08-10T07:05:00Z [Description] Make and share this Spoon Bread Chili 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/11/36/picl8kqGL.jpg" [RecipeCategory] Savory Pies [Keywords] ["Meat", "Free Of...", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1/2", "1", "1/4", "1", "1", "1 1/4", "1 1/2", "1", NA, "2", "1 1/4", "1", "1/2", "1/4", "1/2", "1"] [RecipeIngredientParts] ["beef", "onion", "green pepper", "garlic clove", "chili powder", "canned tomatoes", "kernel corn", "salt", "pepper", "kidney beans", "milk", "butter", "salt", "cornmeal", "cheddar cheese", "egg"] [AggregatedRating] 4.5 [ReviewCount] 9.0 [Calories] 529.3 [FatContent] 35.7 [SaturatedFatContent] 16.0 [CholesterolContent] 90.5 [SodiumContent] 1239.7 [CarbohydrateContent] 39.3 [FiberContent] 7.9 [SugarContent] 6.4 [ProteinContent] 16.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cook ground beef, onion, green pepper and garlic over medium heat for 8 minutes. Add chili pepper, tomatoes, corn and beans and cook for five minutes. Turn into casserole dish and set aside. Scald milk with butter and salt. Gradually add corn mean while stirring. Cook until thickened - 4 minutes. Remove from heat and stir in cheese and egg. Spread topping over casserole. Bake at 375°F for 35 minutes or until topping has set.
[Name] Squash & Golden Onion Risotto [AuthorId] 1689 [AuthorName] Kevin Kirkland [CookTime] PT50M [PrepTime] PT40M [TotalTime] PT1H30M [DatePublished] 1999-08-21T10:40:00Z [Description] Make and share this Squash & Golden Onion Risotto recipe from Food.com. [Images] character(0) [RecipeCategory] Short Grain Rice [Keywords] ["Rice", "Vegetable", "European", "Low Protein", "Low Cholesterol", "Healthy", "Free Of...", "Summer", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["5", "1/4", "3", "2 -4", "2 -3", "1", "3/4", "1/4", "1", "1 1/2", NA, NA] [RecipeIngredientParts] ["broth", "butter", "onions", "garlic", "squash", "sage", "white wine", "red wine", "marsala", "arborio rice", "pepper", "parmesan cheese"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 336.9 [FatContent] 8.6 [SaturatedFatContent] 5.2 [CholesterolContent] 20.6 [SodiumContent] 585.4 [CarbohydrateContent] 52.4 [FiberContent] 4.1 [SugarContent] 6.9 [ProteinContent] 6.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Heat broth in one saucepan. Melt 1/4 cup butter in a large saucepan. When butter foams, add onion and garlic. Saute over med. heat until pale yellow. Add squash and sage; cook until starting to become tender. Add wines and reduce. Add balsamic vinegar and lower heat. And rice, mix well. When rice is coated, stir in 1-2 ladles of broth, cook until absorbed. Continue this routine for 15-20 min. Season with pepper. Serve with Parmesan.
[Name] Steak & Tomato-Basil Pasta [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-08-09T21:40:00Z [Description] Make and share this Steak & Tomato-Basil Pasta recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] nan [RecipeIngredientQuantities] ["6", "1", "1/3", "1/4", "1/4", "1/8", "1", "1", "3", "6", "1", "3/4", "1/4"] [RecipeIngredientParts] ["beef tenderloin steaks", "boneless beef top loin steaks", "penne", "mostaccioli pasta", "fresh basil", "dried basil leaves", "romano cheese", "parmesan cheese", "salt", "pepper", "olive oil", "onion", "garlic", "plum tomatoes", "sugar", "salt", "pepper"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 757.8 [FatContent] 35.0 [SaturatedFatContent] 13.2 [CholesterolContent] 143.1 [SodiumContent] 525.0 [CarbohydrateContent] 71.0 [FiberContent] 11.0 [SugarContent] 6.6 [ProteinContent] 41.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cook pasta according to package directions; keep warm. Meanwhile, in a large saucepan or Dutch oven, heat oil over medium heat. Add onion and garlic; cook and stir until tender. Add remaining sauce ingredients. Bring to a boil; reduce heat to low. Simmer, uncovered, 10 minutes, stirring occasionally. Place beef steaks on grid over medium, ash-covered coals. Grill steaks, uncovered, 13 to 15 minutes (15 to 18 minutes for top loin steaks] for medium rare to medium doneness, turning once. Season with salt and pepper. Trim fat from steaks. (Cut top loin steaks crosswise in half.] Combine tomato sauce, basil, cheese and pasta; toss to coat. Serve steaks with pasta.
[Name] Steak and Ale Meat Marinade [AuthorId] 1567 [AuthorName] elly9812 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-03T14:25:00Z [Description] Make and share this Steak and Ale Meat Marinade recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/v1/img/feed/1145/lz4nr1YSD24p30EnZWw0_Alemarinadekabobs.JPG" [RecipeCategory] Pineapple [Keywords] ["Tropical Fruits", "Fruit", "Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["3 1/2", "1", "1", "1/2", "3/4", "2"] [RecipeIngredientParts] ["soy sauce", "dry white wine", "red wine vinegar", "sugar", "garlic"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 1441.0 [FatContent] 1.4 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 16129.0 [CarbohydrateContent] 286.9 [FiberContent] 4.2 [SugarContent] 244.2 [ProteinContent] 34.0 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Simply mix all ingredients together. You can let the meat sit in here for up to 24 hours. I would highly suggest a grilling, or even a pan frying of the meat of your choice. Add a little bit of butter to the pan if you are going to cook it in a skillet.
[Name] Strawberry Blender Smoothie [AuthorId] 1715 [AuthorName] The Fradys [CookTime] nan [PrepTime] PT3M [TotalTime] PT3M [DatePublished] 1999-08-10T06:56:00Z [Description] Make and share this Strawberry Blender Smoothie recipe from Food.com. [Images] character(0) [RecipeCategory] Smoothies [Keywords] ["Beverages", "Strawberry", "Pineapple", "Berries", "Tropical Fruits", "Fruit", "Low Protein", "Vegan", "Low Cholesterol", "Healthy", "Free Of...", "< 15 Mins", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["12", "1", "3/4", "3"] [RecipeIngredientParts] ["oranges", "banana", "strawberry", "powdered sugar"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 131.4 [FatContent] 0.4 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 0.8 [CarbohydrateContent] 33.1 [FiberContent] 4.5 [SugarContent] 25.0 [ProteinContent] 1.7 [RecipeServings] 3.0 [RecipeYield] nan [RecipeInstructions] "Blend with or without using ice."
[Name] Strawberry Cheesecake [AuthorId] 1716 [AuthorName] ClawDeeuH [CookTime] PT1H10M [PrepTime] PT3H30M [TotalTime] PT4H40M [DatePublished] 1999-08-25T06:12:00Z [Description] Very good recipe....My 12 year old daughter said to send her a piece, since I have not made it in a while [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/49/01505762294.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/49/kV5nIq9ReeGFthWUYKLA-IMG_0967.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/49/pica9rz1x.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/49/picA1kcTY.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/49/picoc5mZM.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/49/picXbBLLC.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/49/piczxLfGZ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/49/picpvLjqI.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/49/piciXXFcX.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/49/picEe9G6x.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/49/1149.jpeg"] [RecipeCategory] Cheesecake [Keywords] ["Dessert", "Strawberry", "Berries", "Fruit", "Oven"] [RecipeIngredientQuantities] ["1 1/2", "2", "3", "19", "1", "2", "1/4", "3", "1", "1", "3", "1/3"] [RecipeIngredientParts] ["graham cracker crumbs", "sugar", "margarine", "butter", "cream cheese", "sugar", "lemons", "vanilla", "eggs", "strawberry", "sugar", "cornstarch", "water"] [AggregatedRating] 5.0 [ReviewCount] 34.0 [Calories] 390.3 [FatContent] 20.5 [SaturatedFatContent] 9.8 [CholesterolContent] 96.0 [SodiumContent] 246.3 [CarbohydrateContent] 48.2 [FiberContent] 0.6 [SugarContent] 40.7 [ProteinContent] 5.1 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Pre-heat oven to 350 degrees Crust: stir together graham cracker crumbs and sugar. Mix in butter thoroughly and press into a 9\" springform pan. Bake 10 minutes. Cool Reduce oven temperature to 300 degrees Filling: beat cream cheese in large mixing bowl. Gradually add sugar, beating until fluffy. Add lemon peel and vanilla Beat in eggs one at a time. Pour into shell. Bake 1 hour or until center is firm. Cool to room temperature and then spread with the strawberry glaze. Chill 3 hours. Glaze: blend sugar and cornstarch together in a small saucepan. Stir in water and strawberries. Cook, stirring constantly, until the mixture thickens and boils. Boil and stir for 1 minute. Cool thoroughly before spreading over cheesecake.
[Name] Strawberry Marbled Cheesecake [AuthorId] 1545 [AuthorName] Nancy Van Ess [CookTime] PT50M [PrepTime] PT45M [TotalTime] PT1H35M [DatePublished] 1999-08-25T06:04:00Z [Description] Make and share this Strawberry Marbled Cheesecake recipe from Food.com. [Images] character(0) [RecipeCategory] Cheesecake [Keywords] ["Dessert", "Strawberry", "Berries", "Fruit", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["10", "1 1/2", NA, "1 1/4", "1/4", "1/3", "24", "14", "3", "1/4"] [RecipeIngredientParts] ["frozen strawberries", "cornstarch", "graham cracker crumbs", "sugar", "butter", "margarine", "cream cheese", "eggs", "lemon juice"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 434.1 [FatContent] 29.7 [SaturatedFatContent] 16.6 [CholesterolContent] 134.5 [SodiumContent] 332.1 [CarbohydrateContent] 35.3 [FiberContent] 0.8 [SugarContent] 29.1 [ProteinContent] 8.5 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] In blender container, combine strawberries and cornstarch; blend until smooth. In heavy saucepan, over med. heat, cook and stir until thickened. Add food coloring, if desired. Reserve 1/3 cup sauce; cool. Chill remaining sauce. Preheat oven to 300 degrees. Combine crumbs, sugar and butter; press onto bottom of 9\" springform pan. In mixer bowl beat cream cheese until fluffy. Gradually beat in milk until smooth. Add eggs and lemon juice; mix well. Spoon half the batter into pan. Spoon half the reserved strawberry sauce in small amounts over batter. Repeat, ending with sauce. With a knife, cut through batter to marble. Bake 50 minute,oven temperature 350 degrees. or until center is set. Cool. Chill. Remove side of pan. Serve with chilled strawberry sauce. Refrigerate leftovers.
[Name] Strawberry 'n Oat Bars [AuthorId] 68884 [AuthorName] newspapergal [CookTime] PT25M [PrepTime] PT0S [TotalTime] PT25M [DatePublished] 1999-08-12T06:27:00Z [Description] Make and share this Strawberry 'n Oat Bars recipe from Food.com. [Images] character(0) [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "Strawberry", "Berries", "Fruit", "Kid Friendly", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["3/4", "4", "1", "1 1/2", "1/2", "1/4", "1 1/2", "1", "1", "1/4"] [RecipeIngredientParts] ["margarine", "margarine", "brown sugar", "flour", "baking soda", "salt", "old fashioned oats", "quick-cooking oats"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 261.8 [FatContent] 12.2 [SaturatedFatContent] 2.5 [CholesterolContent] 0.0 [SodiumContent] 204.0 [CarbohydrateContent] 36.2 [FiberContent] 1.8 [SugarContent] 20.0 [ProteinContent] 3.2 [RecipeServings] nan [RecipeYield] 20 bars [RecipeInstructions] ["Heat oven to 400°F.", "Beat 3/4 cup margarine and sugar until light and fluffy.", "Add combined flour, soda and salt; mix well.", "Stir in oats and nuts.", "Reserve 1/2 cup crumb mixture. Press remaining crumb mixture onto bottom of greased 13 x 9-inch baking pan.", "Spread the strawberry preserves over the first layer.", "Sprinkle with reserved crumb mixture. Bake 20-25 minutes. Cool.", "Melt Chips and 4 teaspoons margarine over low heat (or microwave], stirring until smooth.", "Drizzle over crumb mixture. Refrigerate 1 hour; cut into bars." ]
[Name] Stuffed Mozzarella [AuthorId] 1530 [AuthorName] Carole Reu [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 1999-08-28T02:39:00Z [Description] Make and share this Stuffed Mozzarella recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] nan [RecipeIngredientQuantities] ["4", "3/4", "2", "1", "2", "2"] [RecipeIngredientParts] ["lowfat mozzarella cheese", "fresh spinach", "red bell peppers", "tomatoes"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 124.8 [FatContent] 5.2 [SaturatedFatContent] 3.0 [CholesterolContent] 18.2 [SodiumContent] 249.5 [CarbohydrateContent] 10.5 [FiberContent] 3.9 [SugarContent] 5.4 [ProteinContent] 10.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Flatten fresh mozzarella to 1/2-inch width. Layer with spinach and red peppers. Roll up jelly roll fashion from longest end. Slice and serve with greens, tomatoes slices drizzled with balsamic vinegar.
[Name] Sugar-Coated Pecans [AuthorId] 1535 [AuthorName] Marg CaymanDesigns [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 1999-08-08T01:39:00Z [Description] Make and share this Sugar-Coated Pecans 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/11/57/picqcTYaA.jpg" [RecipeCategory] Candy [Keywords] ["Dessert", "Lunch/Snacks", "Free Of...", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1/4", "2"] [RecipeIngredientParts] ["pecan halves", "sugar", "cinnamon"] [AggregatedRating] 4.5 [ReviewCount] 15.0 [Calories] 263.6 [FatContent] 23.8 [SaturatedFatContent] 2.0 [CholesterolContent] 0.0 [SodiumContent] 4.4 [CarbohydrateContent] 13.5 [FiberContent] 3.6 [SugarContent] 9.7 [ProteinContent] 3.3 [RecipeServings] 6.0 [RecipeYield] 2 cups [RecipeInstructions] In a bowl, beat egg white until foamy. Add pecans and toss until well coated. Combine sugar and cinnamon; sprinkle over pecans and toss to coat. Spread in a single layer on an ungreased baking sheet. Bake at 300'F for 30 minutes or until browned. Cool on waxed paper.
[Name] Surprise Carrot Cake [AuthorId] 1535 [AuthorName] Marg CaymanDesigns [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-13T15:20:00Z [Description] Make and share this Surprise Carrot Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 15 Mins", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["1", "1/4", "1", "2", "1 3/4", "2", "2", "1", "1", "3", "3", "1/2"] [RecipeIngredientParts] ["cream cheese", "sugar", "egg", "flour", "sugar", "baking soda", "cinnamon", "salt", "eggs", "carrots"] [AggregatedRating] 4.5 [ReviewCount] 5.0 [Calories] 376.6 [FatContent] 22.1 [SaturatedFatContent] 5.2 [CholesterolContent] 62.1 [SodiumContent] 411.8 [CarbohydrateContent] 41.2 [FiberContent] 1.6 [SugarContent] 26.8 [ProteinContent] 5.0 [RecipeServings] 16.0 [RecipeYield] nan [RecipeInstructions] Combine cream cheese, sugar and one egg, mixing until well blended. Set aside. Combine dry ingredients. Add combined oil and eggs, mixing just until moistened. Fold in carrots and nuts. Reserve 2 cups batter; pour remaining batter into a greased and floured 9 inch Bundt pan. Pour cream cheese mixture over batter; carefully spoon reserved batter over cream cheese mixture, spreading to cover. Bake at 350 F degrees 55 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool thoroughly. Sprinkle with powdered sugar if desired. 12 Servings.
[Name] Sweet Potato Cakes [AuthorId] 1538 [AuthorName] Duckie067 [CookTime] nan [PrepTime] PT30M [TotalTime] PT30M [DatePublished] 1999-09-13T03:11:00Z [Description] Make and share this Sweet Potato Cakes recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Potato", "Vegetable", "Healthy", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "3", "1 1/2", "1/8", "1"] [RecipeIngredientParts] ["sweet potatoes", "eggs", "salt", "pepper"] [AggregatedRating] 3.5 [ReviewCount] 4.0 [Calories] 117.0 [FatContent] 3.2 [SaturatedFatContent] 0.9 [CholesterolContent] 93.0 [SodiumContent] 664.5 [CarbohydrateContent] 17.6 [FiberContent] 2.6 [SugarContent] 3.7 [ProteinContent] 4.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Parboil potatoes until tender. Peel skin and mash. Next, mix eggs, salt, pepper. Heat oil in skillet and add a pinch of flour for oil testing. Drop potato mixture into skillet. Brown on both sides. Flatten down when you flip them. Add butter and honey and eat like a pancake. **I like homemade maple syrup with mine.
[Name] Sweet Potato Pie [AuthorId] 1612 [AuthorName] JANIC412 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-08-31T21:09:00Z [Description] Make and share this Sweet Potato Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Potato", "Vegetable", "Low Protein", "Kid Friendly", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["9", "1", "1/2", "1/2", "1/2", "1/4", "3", "2", "1"] [RecipeIngredientParts] ["sweet potatoes", "butter", "margarine", "granulated sugar", "brown sugar", "salt", "nutmeg", "eggs", "milk", "vanilla extract"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 1335.4 [FatContent] 72.3 [SaturatedFatContent] 44.3 [CholesterolContent] 371.5 [SodiumContent] 1304.1 [CarbohydrateContent] 156.4 [FiberContent] 11.7 [SugarContent] 86.0 [ProteinContent] 18.4 [RecipeServings] nan [RecipeYield] 3 9 inch pies [RecipeInstructions] Crust: 3 unbaked 9\" single crusts from the dairy or frozen section or homemade For filling, boil the sweet potatoes until tender, peel and mash. Heat oven to 350: Combine butter, granulated sugar, brown sugar, salt and nutmeg in a large bowl. Beat at med. speed of electric mixer until creamy. Beat in sweet potatoes until well mixed. Beat in eggs. Beat in milk and vanilla slowly. Spoon into 3 unbaked pie shells, using about 4 cups per shell. Bake at 350: for 50-60 minutes or until set. Cool to room temp. before serving. Store in refrigerator. 3 9\" pies Variation: Bake filling as a pudding in a greased 12x8x3/4 inch glass baking dish. Bake for 1 hour or until set. Sprinkle with 2 cups miniature marshmallows. Return to oven 5-10 minutes or until marshmallows are lightly browned. Jan
[Name] Swiss Chocolate Squares & Icing [AuthorId] 1617 [AuthorName] Irene Wilcox [CookTime] PT25M [PrepTime] PT1H [TotalTime] PT1H25M [DatePublished] 1999-08-29T15:27:00Z [Description] Make and share this Swiss Chocolate Squares & Icing 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/11/68/hwxvK9l0SsEnkCnA7hX3_IMG_6687.JPG" [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "Swiss", "European", "Low Protein", "Weeknight", "For Large Groups", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1/2", "1 1/2", "2", "2", "2", "1/2", "1", "1/2", "1/2", "6", "1 1/2", "4 1/2", "1", NA] [RecipeIngredientParts] ["water", "butter", "margarine", "flour", "sugar", "eggs", "sour cream", "baking soda", "salt", "butter", "margarine", "milk", "powdered sugar", "vanilla", "pecan halves"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 293.7 [FatContent] 11.1 [SaturatedFatContent] 6.8 [CholesterolContent] 38.9 [SodiumContent] 182.0 [CarbohydrateContent] 48.5 [FiberContent] 0.9 [SugarContent] 38.9 [ProteinContent] 2.4 [RecipeServings] 24.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 375 degrees. Combine water, butter and chocolate in saucepan; bring to a boil. Remove from heat. Mix together flour and sugar. Stir in flour and sugar. Add eggs, sour cream, baking soda and salt. Mix well. Pour into greased 15 1/2 x 10 1/2 jelly roll pan. Bake at 375 degrees for 20 to 25 minutes. Frost while warm with milk chocolate frosting. Cool. Cut into squares. For the Frosting: Combine butter, chocolate and milk in saucepan. Boil 1 minute. Remove from heat. Add sugar. Beat until smooth. Stir in vanilla. Spread on squares. Garnish with pecan halves if desired.
[Name] Taco Salad [AuthorId] 1539 [AuthorName] opal Fitzgerald [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-08-14T06:27:00Z [Description] Make and share this Taco Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Beans [Keywords] ["Mexican", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "2", "2", "8", "1", "1", "1"] [RecipeIngredientParts] ["head lettuce", "green onions", "tomatoes", "cheese"] [AggregatedRating] 5.0 [ReviewCount] 12.0 [Calories] 1768.9 [FatContent] 122.0 [SaturatedFatContent] 29.4 [CholesterolContent] 72.6 [SodiumContent] 3019.8 [CarbohydrateContent] 143.2 [FiberContent] 15.8 [SugarContent] 30.6 [ProteinContent] 37.9 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Mix lettuce, onions, tomatoes and cheese in a large bowl. Refrigerate if not serving at once. Just before serving add beans, dressing and chips. Serve at once. Enjoy !! Opal in Texas
[Name] Taco Seasoning [AuthorId] 1646 [AuthorName] WildlifeDi [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 1999-08-15T07:10:00Z [Description] This is a very good recipe for taco seasoning. Adjust to your tastebuds. Do substitute the cumin or leave it out. Taco Seasoning [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/71/ROmb3fHFRP2PqvZRVAoD_pumpkin-spice-blend-popcorn-2803.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/71/LZrClHFKRvCTSCTOzmqu_pumpkin-spice-blend-popcorn-2805.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/71/QTniwMFwSTmQHNUarcgP_pumpkin-spice-blend-popcorn-2802.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/71/iyOmM2muSXeWzB53uKeJ_Snapshot_20140715.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/71/picZtjqzh.jpg"] [RecipeCategory] Mexican [Keywords] ["Low Cholesterol", "High Fiber", "Free Of...", "High In...", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["6", "5", "4 1/2", "2 1/2", "1/8"] [RecipeIngredientParts] ["chili powder", "paprika", "cumin", "onion powder", "cayenne pepper"] [AggregatedRating] 4.5 [ReviewCount] 38.0 [Calories] 6.4 [FatContent] 0.3 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 14.0 [CarbohydrateContent] 1.1 [FiberContent] 0.6 [SugarContent] 0.1 [ProteinContent] 0.3 [RecipeServings] nan [RecipeYield] 21 teaspoons [RecipeInstructions] Combine all ingredients in a jar with a tight fitting lid. Mix well shaking. Store in a cool dry place for up to 6 months. Makes about 21 teaspoons (about 1/2 cup ]. 7 teaspoons equal a 1.25 oz pkg. of purchased taco seasoning.
[Name] Beer Batter [AuthorId] 1559 [AuthorName] Will Parkinson [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-13T15:44:00Z [Description] Make and share this Beer Batter recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1/2", "1", "1", "1/4", "2"] [RecipeIngredientParts] ["beer", "flour", "seasoning salt", "pepper", "eggs"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 650.5 [FatContent] 10.8 [SaturatedFatContent] 3.3 [CholesterolContent] 372.0 [SodiumContent] 149.4 [CarbohydrateContent] 100.7 [FiberContent] 3.5 [SugarContent] 0.7 [ProteinContent] 26.1 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Blend on high until smooth. Dip fresh shrimp, mushrooms or veggies. Put on flat pan and chill for one hour. Deep fry.
[Name] Teriyaki Sauce [AuthorId] 1556 [AuthorName] Strawberry Girl [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 1999-08-12T06:54:00Z [Description] Make and share this Teriyaki Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Low Cholesterol", "Healthy", "Free Of...", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1/3", "2", "2 1/2", "2", "1 1/2"] [RecipeIngredientParts] ["soy sauce", "mirin", "medium-dry sherry", "cider vinegar", "sugar"] [AggregatedRating] 4.5 [ReviewCount] 7.0 [Calories] 369.6 [FatContent] 0.3 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 11088.5 [CarbohydrateContent] 68.7 [FiberContent] 1.9 [SugarContent] 55.1 [ProteinContent] 20.8 [RecipeServings] nan [RecipeYield] 1/2 cup [RecipeInstructions] In a small saucepan, add all the ingredients together and simmer, stirring until sugar is dissolved and reduced to about 1/2 cups. Pour into a metal bowl set into a larger bowl of ice and cool to room temperature.
[Name] Texas Style Picante Sauce [AuthorId] 10033 [AuthorName] spatchcock [CookTime] PT1H [PrepTime] PT0S [TotalTime] PT1H [DatePublished] 1999-08-12T06:31:00Z [Description] Make and share this Texas Style Picante Sauce 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/11/83/picw6xsgF.jpg" [RecipeCategory] Onions [Keywords] ["Peppers", "Vegetable", "Tex Mex", "Southwestern U.S.", "Lactose Free", "Vegan", "Egg Free", "Kosher", "Free Of...", "< 60 Mins", "Canning", "Stove Top"] [RecipeIngredientQuantities] ["4 -8", "4", "1", "1/2", "1", "4", "1/4", "1/2", "1/2", "1", "1", "1"] [RecipeIngredientParts] ["garlic cloves", "tomato paste", "pepper", "salt", "fresh tomatoes", "alum", "cumin", "sugar", "vinegar", "green pepper", "onion"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 276.2 [FatContent] 1.1 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 2796.1 [CarbohydrateContent] 63.3 [FiberContent] 7.5 [SugarContent] 50.6 [ProteinContent] 6.0 [RecipeServings] nan [RecipeYield] 3 pints [RecipeInstructions] ["Substitution: 1 1/2 Habanero instead of Jalapeno makes this warm but not too hot For Making Texas Style Picante Sauce: Combine jalapeno pepper, garlic, tomato paste, sugar, vinegar, alum and spices in blender or food processor.", "Process until desired consistency.", "Combine chopped vegetables in large sauce pan.", "Bring to a boil, reduce heat and simmer for 45 minutes.", "Pour into hot sterilized 1 pint jars leaving 1/2 inch headspace. Seal and process in boiling water bath for 15 minutes or pressure canner for 5 minutes at 10 pounds of pressure." ]
[Name] Thai Beef Curry [AuthorId] 1601 [AuthorName] Gilcat2 [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 1999-09-04T20:31:00Z [Description] Make and share this Thai Beef Curry recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Thai", "Asian", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "2", "2", "2", "1", "2", "1"] [RecipeIngredientParts] ["coconut milk", "Thai red curry paste", "beef sirloin steaks", "nam pla", "fresh basil", "green onions", "sugar"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 446.1 [FatContent] 33.3 [SaturatedFatContent] 20.3 [CholesterolContent] 113.4 [SodiumContent] 559.1 [CarbohydrateContent] 4.5 [FiberContent] 0.1 [SugarContent] 2.4 [ProteinContent] 32.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Slice beef thinly. In big pot, stir and cook coconut milk until it separates, about 5 minutes. Stir in red curry paste; add sliced beef, cooking until done. Add everything else and serve.
[Name] Three Sisters Vegetables [AuthorId] 1555 [AuthorName] Cindy Hartlin [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-07T14:19:00Z [Description] Make and share this Three Sisters Vegetables recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1", "1/2", "4", "3/4", "2", "1/2", NA] [RecipeIngredientParts] ["green beans", "corn", "water", "butter", "salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 123.8 [FatContent] 3.2 [SaturatedFatContent] 1.6 [CholesterolContent] 6.1 [SodiumContent] 143.5 [CarbohydrateContent] 24.8 [FiberContent] 4.0 [SugarContent] 5.4 [ProteinContent] 3.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Peel, seed and cut squash into bite-sized cubes. Trim beans; cut into 1 inch lengths. Remove husks and silk from corn; cut off kernels. In large heavy saucepan, combine water and squash; cover and bring to boil. Reduce heat to low and simmer for 15 minutes or just until squash begins to soften, adding more water if necessary. Add beans and cook for 5 to 8 minutes or until bright green but still tendercrisp. Add corn, butter, salt, and pepper to taste, adding a little more water if necessary. Cook, covered, for 3 to 5 minutes or until vegetables are tender and liquid has been absorbed. Taste and adjust seasoning if necessary.
[Name] Toffee Cookies [AuthorId] 1557 [AuthorName] Angel Villanueva [CookTime] PT8M [PrepTime] PT10M [TotalTime] PT18M [DatePublished] 1999-08-15T07:11:00Z [Description] Make and share this Toffee Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["6", "6", "2", "1", "5", "5", "3/4", "3/4", "1/2", "1/2", "1", "1/2"] [RecipeIngredientParts] ["light brown sugar", "granulated sugar", "vanilla", "egg", "butter", "vegetable shortening", "all-purpose flour", "rolled oats", "salt", "baking soda"] [AggregatedRating] 3.5 [ReviewCount] 5.0 [Calories] 90.0 [FatContent] 5.2 [SaturatedFatContent] 2.5 [CholesterolContent] 11.2 [SodiumContent] 70.3 [CarbohydrateContent] 10.5 [FiberContent] 0.4 [SugarContent] 7.5 [ProteinContent] 0.9 [RecipeServings] nan [RecipeYield] 40 cookies [RecipeInstructions] ["Preheat oven to 375F.", "Lightly grease 2 baking sheets Combine sugars, vanilla, egg, butter and shortening in a large mixing bowl; beat until fluffy.", "In a separate bowl, combine flour, oats, salt and baking soda; add to sugar mixture, and blend completely.", "Add toffee bits and chocolate chips to dough, and mix well.", "Drop teaspoons of batter onto baking sheets, spacing dough about 1 inch apart. Bake until golden brown, about 8 minutes.", "Cool on a wire rack.", "Store in an airtight container in a cool place. Makes about 40 cookies." ]
[Name] Honey-Chocolate Oatmeal Cookies [AuthorId] 1728 [AuthorName] Philip and Karen Se [CookTime] PT18M [PrepTime] PT0S [TotalTime] PT18M [DatePublished] 1999-09-23T04:29:00Z [Description] Make and share this Honey-Chocolate Oatmeal Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["2 1/2", "1", "1/4", "1", "1/4", "1", "2", "1 1/4", "2", "1 1/2", "1"] [RecipeIngredientParts] ["flour", "baking powder", "baking soda", "cinnamon", "salt", "vegetable shortening", "butter", "bittersweet chocolate", "honey", "eggs", "rolled oats", "coconut"] [AggregatedRating] 4.0 [ReviewCount] 4.0 [Calories] 1355.3 [FatContent] 70.2 [SaturatedFatContent] 28.2 [CholesterolContent] 105.8 [SodiumContent] 364.8 [CarbohydrateContent] 173.2 [FiberContent] 9.1 [SugarContent] 89.4 [ProteinContent] 17.9 [RecipeServings] nan [RecipeYield] 4-5 dozen [RecipeInstructions] Preheat the oven to 325°. Grease 2 cookie sheets. Combine the flour, baking powder, baking soda, cinnamon and salt. In a saucepan, melt the vegetable shortening (or butter] and chocolate. Add the honey and stir until smooth. Remove from the heat and pour into a large mixing bowl. In a separate bowl, beat the two eggs lightly. Pour half of the beaten egg into the honey mixture. Blend well. Repeat with the remaining half. Gradually add the dry ingredients. Blend well. Stir in the oats and coconut. Drop the dough by spoonfuls 1 1/2-inches apart onto the prepared cookie sheets. Bake for 18-20 minutes until lightly colored. Transfer the cookies to wire racks to cool.
[Name] Honey Oat Hermits [AuthorId] 1643 [AuthorName] Mutende [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-22T22:05:00Z [Description] Make and share this Honey Oat Hermits recipe from Food.com. [Images] character(0) [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "Kid Friendly", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["430", "120", "1", "1/4", "1/2", "1/2", "125", "250", "2", "50", "250", "60", "8", "1", "1"] [RecipeIngredientParts] ["rolled oats", "cake flour", "baking soda", "salt", "allspice", "cinnamon", "shortening", "honey", "eggs", "raisins", "maraschino cherries", "lemon juice", "lemon, rind of"] [AggregatedRating] 1.0 [ReviewCount] 1.0 [Calories] 4404.5 [FatContent] 183.9 [SaturatedFatContent] 42.2 [CholesterolContent] 429.1 [SodiumContent] 2508.4 [CarbohydrateContent] 663.2 [FiberContent] 35.2 [SugarContent] 372.0 [ProteinContent] 71.8 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Cream together shortening and honey, beating until light. Add well beaten eggs and sour milk, chopped fruit and nuts, then lemon juice and rind. Sift flour, baking soda, salt and spices, add rolled oats and blend well. Add to the cookie mixture. Chill and then drop onto oiled cookie sheet by the spoonful. Bake in a moderate oven until cooked.
[Name] Country Rice Pudding [AuthorId] 1544 [AuthorName] tranch [CookTime] PT30M [PrepTime] PT5M [TotalTime] PT35M [DatePublished] 1999-09-22T22:11:00Z [Description] Make and share this Country Rice Pudding recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["White Rice", "Short Grain Rice", "Rice", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["4 1/2", "1", "3/4", "1/8", "2", "1/4", "1", "2", "2", "1/4", "1"] [RecipeIngredientParts] ["milk", "short-grain rice", "sugar", "nutmeg", "lemon zest", "salt", "egg", "Bourbon", "vanilla extract", "sugar", "cinnamon"] [AggregatedRating] 5.0 [ReviewCount] 13.0 [Calories] 389.8 [FatContent] 7.7 [SaturatedFatContent] 4.5 [CholesterolContent] 56.6 [SodiumContent] 199.4 [CarbohydrateContent] 69.6 [FiberContent] 1.7 [SugarContent] 33.5 [ProteinContent] 9.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["In a heavy saucepan combine the milk, rice, sugar, nutmeg, lemon zest and salt. Bring to a boil, stirring occasionally.", "Reduce heat to low and simmer , uncovered, until rice is tender and mixture begins to thicken, about 20 - 25 minutes, skimming any foam that may come to the surface. Stir in the egg and cook 2 minutes longer.", "Remove from heat and stir in bourbon and vanilla extract. Chill before serving.", "Sprinkle with Cinnamon Sugar before serving.", "CINNAMON SUGAR: Combine cinnamon and sugar and store in a tightly covered bowl." ]
[Name] Spinach Artichoke Dip [AuthorId] 1755 [AuthorName] Juli9251 [CookTime] nan [PrepTime] PT30M [TotalTime] PT30M [DatePublished] 1999-09-22T22:26:00Z [Description] Make and share this Spinach Artichoke Dip recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/09/Q1us4KDT27bPD0yngmgv_0S9A2706.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/09/pic9PXAJr.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/09/94wtheU1QQyNljw4Clts_Spinach%20Artichoke%20Dip.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/09/nRzlWGFKR3STxeNPYv4C_0S9A2666.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/09/sJtDg2MlSmCwGDu0Zfyj_image.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/09/xJZL96kUQMmHnFc9KiPZ-Spinach-Artichoke-Dip---1209-3.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/09/piciZfDLs.jpg", 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"https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/09/picnrpwfN.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/09/picBp8fXf.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/09/pic5mK4xt.jpg"] [RecipeCategory] Cheese [Keywords] ["Vegetable", "Thanksgiving", "< 30 Mins", "For Large Groups", "Oven", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "2/3", "1", "1/3", "2"] [RecipeIngredientParts] ["parmesan cheese", "frozen chopped spinach", "artichoke hearts", "sour cream", "cream cheese", "mayonnaise", "garlic"] [AggregatedRating] 5.0 [ReviewCount] 609.0 [Calories] 150.2 [FatContent] 11.3 [SaturatedFatContent] 6.5 [CholesterolContent] 34.1 [SodiumContent] 291.6 [CarbohydrateContent] 5.5 [FiberContent] 2.8 [SugarContent] 1.4 [ProteinContent] 7.7 [RecipeServings] 15.0 [RecipeYield] 4 1/2 cups [RecipeInstructions] Preheat oven to 375°F. Mix together Parmesan cheese, spinach, and artichoke hearts. Combine remaining ingredients and mix with spinach mixture. Bake for 20-30 minutes. Serve with crackers or toasted bread.
[Name] Breakfast Pizza II [AuthorId] 1535 [AuthorName] Marg CaymanDesigns [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 1999-09-23T05:41:00Z [Description] Make and share this Breakfast Pizza II 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/12/17/eReCDxvJRFukpSQfWmRw_The%20Food%20Gays%20-%20Breakfast%20Pizza.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/17/mAKvOnhPTwKJuUEoRjiE_The%20Food%20Gays%20-%20Breakfast%20Pizza-3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/17/LuYkWbDRQKjSHHYDShST_The%20Food%20Gays%20-%20Breakfast%20Pizza-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/17/picRq2DbQ.jpg"] [RecipeCategory] Breakfast [Keywords] ["Pork", "Cheese", "Meat", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "6", "1", "1"] [RecipeIngredientParts] ["eggs", "bacon", "cheddar cheese"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 609.9 [FatContent] 47.5 [SaturatedFatContent] 17.5 [CholesterolContent] 276.1 [SodiumContent] 991.5 [CarbohydrateContent] 20.8 [FiberContent] 1.4 [SugarContent] 1.9 [ProteinContent] 23.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Spread rolls onto a lightly greased 12 inch pizza pan; firmly pressing perforations to seal. Combine eggs, bacon and cheese. Pour over crust. Bake at 375'F for 12-15 minutes. Cut like pizza and serve. NOTE: you can use regular pizza dough. A family oriented website http://home.sprynet.com/~jmjohnsn Seasonal Page Topic - Fall Foliage.
[Name] Creamy Apple Dip [AuthorId] 1543 [AuthorName] Doreen Randal [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-23T05:50:00Z [Description] This mix is delicious as a dip or spread on your favourite crackers, in sandwiches or in crusty bread rolls. Add a little lemon juice if you are not serving it straight away. CREAMY APPLE DIP [Images] character(0) [RecipeCategory] Apple [Keywords] ["Fruit", "Low Protein", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/4", "1/4"] [RecipeIngredientParts] ["apple", "dates", "crystallized ginger", "cream cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 399.7 [FatContent] 20.6 [SaturatedFatContent] 12.8 [CholesterolContent] 63.8 [SodiumContent] 173.9 [CarbohydrateContent] 54.0 [FiberContent] 6.9 [SugarContent] 42.6 [ProteinContent] 5.8 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Blend the apple, dates and cream cheese together. Serve with crackers or vegetable crudities. Makes approx. 1 cup. Cheers, Doreen Doreen Randal, Wanganui. New Zealand.
[Name] Unexpected Company Rice Pudding [AuthorId] 1538 [AuthorName] Duckie067 [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 1999-09-23T05:57:00Z [Description] Make and share this Unexpected Company Rice Pudding recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["White Rice", "Rice", "Low Protein", "Low Cholesterol", "Healthy", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "3", "1/4", "1/8", "1", "1"] [RecipeIngredientParts] ["Minute Rice", "raisins", "salt", "nutmeg", "instant vanilla pudding", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 203.6 [FatContent] 0.4 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 497.1 [CarbohydrateContent] 47.8 [FiberContent] 0.7 [SugarContent] 26.8 [ProteinContent] 2.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Bring 1 cup of water, rice, raisins, and salt to a boil. Cover and let stand until cool. Make pudding according to the directions on box. After pudding is made and the rice mixture is cooled, fold and mix gently together. Chill and serve.
[Name] Lollipops [AuthorId] 1538 [AuthorName] Duckie067 [CookTime] PT1H [PrepTime] PT25M [TotalTime] PT1H25M [DatePublished] 1999-09-23T06:10:00Z [Description] This is an ancient family recipe. It was handed down 4 generations from my mom's side of the family. Enjoy!! [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "Low Protein", "Low Cholesterol", "Healthy", "Kid Friendly", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "1/8", "2/3", NA, NA] [RecipeIngredientParts] ["sugar", "cream of tartar", "water"] [AggregatedRating] 4.5 [ReviewCount] 6.0 [Calories] 154.9 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.9 [CarbohydrateContent] 40.0 [FiberContent] 0.0 [SugarContent] 39.9 [ProteinContent] 0.0 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Combine sugar and cream of tartar with water. Stir until completely dissolved. Boil mixture until it reaches 290°. Add the amount of flavoring and the amount of coloring you wish. Test by dropping a small amount of the candy into cold water. If it forms immediately then it is ready. Remove from heat and pour into greased molds. When it is partially cooled, add wooden sticks to the center. Let cool off completely.
[Name] Vegetarian Pad Thai [AuthorId] 1580 [AuthorName] tristitia [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-23T06:19:00Z [Description] Make and share this Vegetarian Pad Thai recipe from Food.com. [Images] character(0) [RecipeCategory] Thai [Keywords] ["Asian", "< 15 Mins"] [RecipeIngredientQuantities] ["8", "2", "2", "1", "2", "4", "4", "1/4", "2", "2", "1/4", "4", "2"] [RecipeIngredientParts] ["garlic", "red bell pepper", "tomatoes", "snow peas", "firm tofu", "reduced sodium soy sauce", "fresh lime juice", "fresh cilantro", "cashews", "scallions", "fresh bean sprouts"] [AggregatedRating] 4.0 [ReviewCount] 8.0 [Calories] 353.0 [FatContent] 8.1 [SaturatedFatContent] 1.6 [CholesterolContent] 0.0 [SodiumContent] 702.8 [CarbohydrateContent] 62.4 [FiberContent] 4.7 [SugarContent] 6.7 [ProteinContent] 9.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In large pot, bring 3 quarts water to a boil. add noodles, stir to prevent sticking. cook until tender, about 4 minutes. drain well and set aside. Meanwhile, in large wok or skillet, heat oil over medium-high heat. add garlic and bell pepper and stir-fry 3 minutes. stir in tomatoes, snow peas and tofu and stir-fry until vegetables are just tender, about 4 minutes. Add soy sauce and lime juice and bring to a simmer. cook, stirring often, 2 to 3 minutes more. stir in cooked noodles and cilantro. Divide noodle mixture among plates. sprinkle with cashews, scallions, and bean sprouts and serve right away.
[Name] Bacon and Cheese Stuffed Chicken [AuthorId] 1621 [AuthorName] Quick n Easy Recipes [CookTime] nan [PrepTime] PT0S [TotalTime] PT25M [DatePublished] 1999-09-24T05:11:00Z [Description] Make and share this Bacon and Cheese Stuffed Chicken recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/36/Qig63dA7TiKs9yHvTrWe_3757486C-0DDC-473C-AC8C-65ACBE685F3A.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/36/picORy34N.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/36/piciMn0Ia.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/36/piczvzrRr.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/36/picjo6u3Z.jpg"] [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Pork", "Poultry", "Cheese", "Meat", "Very Low Carbs", "High Protein", "High In...", "< 30 Mins"] [RecipeIngredientQuantities] ["4", "4", "2", "1/2", "1/4", "1/4", "1", "1", "2/3", "2"] [RecipeIngredientParts] ["boneless skinless chicken breast halves", "bacon", "sharp cheddar cheese", "salt", "pepper", "paprika", "olive oil", "cornstarch", "reduced-sodium chicken broth", "parsley"] [AggregatedRating] 5.0 [ReviewCount] 39.0 [Calories] 268.2 [FatContent] 15.0 [SaturatedFatContent] 5.4 [CholesterolContent] 95.9 [SodiumContent] 595.7 [CarbohydrateContent] 1.5 [FiberContent] 0.1 [SugarContent] 0.1 [ProteinContent] 30.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] With a sharp knife, cut a pocket into the thickest side of each chicken breast. Stuff each half with 1/4 of the bacon and a piece of cheese. Seal with a toothpick. Sprinkle chicken with salt, pepper and paprika. Heat oil in large nonstick skillet over medium-high heat. Add chicken and cook 4 minutes per side, until browned. Reduce hea t to medium-low; cover and cook 10 minutes until chicken is cooked through. Remove from skillet and cover loosely with foil to keep warm. Stir cornstarch into chicken broth with a fork until dissolved. Add to skillet and bring to a boil, scrapping up browned bits on bottom of skillet. Cook 3 minutes, until sauce is thickened. Add chopped parsley. To serve, spoon over chicken.
[Name] Stewed Tomatoes [AuthorId] 1542 [AuthorName] ann joy [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-24T05:34:00Z [Description] Here is a good recipe for stewed tomatoes that I have on my site. This is a good way to use up the remaining tomatoes you may have on your vines! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/42/LLFiikCRTfmfkYbnHayK_147067083894396485634.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/42/picFDf01I.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/42/picPxk6wj.jpg"] [RecipeCategory] Vegetable [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["4", "2", "1/4", "1", "4", NA, "2"] [RecipeIngredientParts] ["tomatoes", "celery", "bell pepper", "Accent seasoning", "sugar", "water"] [AggregatedRating] 4.5 [ReviewCount] 10.0 [Calories] 344.8 [FatContent] 1.6 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 116.0 [CarbohydrateContent] 82.5 [FiberContent] 10.5 [SugarContent] 71.6 [ProteinContent] 7.2 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Peel the tomatoes by soaking them in boiling water for one minute. Gently pull away the skin. Place tomatoes in a large pot and add the remaining ingredients. Cover and boil gently for 15 minutes, until tomatoes are tender. Serve with croutons. I like my stewed tomatoes with toast and butter. Whenever I am sick, this is the dish I crave! The above recipe is from the book out of print cookbook \"cajun country cookin\" by John and Glenna Uhler Enjoy!
[Name] Better Than Sex Cake [AuthorId] 1544 [AuthorName] tranch [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-24T05:39:00Z [Description] Make and share this Better Than Sex Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Low Protein", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1/2", "1", "1/4", "2", "1/2", "1", "1", "3", "1"] [RecipeIngredientParts] ["butter", "all-purpose flour", "sugar", "cream cheese", "confectioners' sugar", "Cool Whip", "instant chocolate pudding mix", "milk"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 727.9 [FatContent] 56.1 [SaturatedFatContent] 39.2 [CholesterolContent] 124.8 [SodiumContent] 431.6 [CarbohydrateContent] 50.8 [FiberContent] 0.8 [SugarContent] 32.9 [ProteinContent] 8.0 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 350 degrees.", "In a bowl combine butter, flour and sugar and mix to a fine crumb consistency.", "Press into a 9 inch springform pan and bake for 25 minutes.", "Remove from oven and set side to cool.", "In a large mixer bowl combine cream cheese, confectioner's sugar and Cool Whip.", "Beat until smooth.", "Pour into cooled shell.", "Beat together milk and instant pudding until thick then pour over cream cheese mixture. Whip cream and pour over chocolate. - - - - - - - - - - - - - - - - - - Serving Ideas : .Refrigerate and let chill for 12 hours before serving." ]
[Name] Romeri's Gnocchi & Sauce [AuthorId] 1760 [AuthorName] Cheryl Thebeau-Blev [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-24T05:53:00Z [Description] Living in St. Louis, I am blessed to have our "Hill" area - which is predominantly Italian folks. They share their heritage, and their cooking, with the rest of St. Louis. The following recipe appeared in the St. Louis Cathedral Cookbook (which I love.) [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] nan [RecipeIngredientQuantities] ["2", "1", "1", "16", "1", "1/2", "2 -3", "1/4"] [RecipeIngredientParts] ["flour", "egg", "salt", "ricotta cheese", "tomatoes", "dry basil", "garlic", "olive oil"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 2457.1 [FatContent] 124.6 [SaturatedFatContent] 49.0 [CholesterolContent] 452.4 [SodiumContent] 2845.2 [CarbohydrateContent] 243.6 [FiberContent] 18.0 [SugarContent] 26.4 [ProteinContent] 93.8 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] mix all gnocchi ingredients in a food processor. Mix until a dough ball is formed. Place on a floury cutting board and knead into a firm consistency. Cut a small hunk off and hand roll out to a long thin strip. Cut the strip into small bite size pieces and place on a tray covered with waxed paper and flour. When the tray is full you can add another layer of waxed paper and flour and continue. (No more than 3 layers are recommended]. They can then be frozen right on the trays covered with foil or cooked right away. Fresh or Frozen, place them in boiling salted water like any pasta. Cook until tender (by taste] - do not overcook. To make the sauce, cook chopped garlic in olive oil. Add tomatoes and basil. Cook until tomatoes are thick and sauce like. This needs to simmer only 30-45 minutes at the most. Rinse pasta, cover with sauce and Parmesan cheese and enjoy.
[Name] Orange Baked Chicken [AuthorId] 1543 [AuthorName] Doreen Randal [CookTime] PT1H [PrepTime] PT23M [TotalTime] PT1H23M [DatePublished] 1999-09-24T06:13:00Z [Description] Make and share this Orange Baked Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Healthy", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1", "4", "1", "2", "2", "1", NA] [RecipeIngredientParts] ["oranges", "olive oil", "boneless skinless chicken breasts", "onion", "Worcestershire sauce", "water", "tomato paste"] [AggregatedRating] 4.5 [ReviewCount] 8.0 [Calories] 228.5 [FatContent] 6.6 [SaturatedFatContent] 1.2 [CholesterolContent] 75.5 [SodiumContent] 253.3 [CarbohydrateContent] 15.8 [FiberContent] 2.8 [SugarContent] 11.1 [ProteinContent] 26.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Thinly pare the rind from 1 orange, and cut the rind into thin strips. Grate the rind from the other orange, and squeeze the juice from both. Heat the oil in a frying pan, add the chicken pieces and brown on both sides. Remove from the pan and keep warm. Add the onion to the fat remaining in the pan and gently fry for 5 minutes. Drain off any fat, then add the Worcestershire sauce, water, tomato paste, orange rind (strips and grated] and juice. Bring to the boil and season lightly with salt and pepper. Line a shallow ovenproof dish or roasting pan with foil, leaving enough on either side to over lap in the middle. Place the chicken on the foil, spoon over the orange sauce, then cover wit h the foil, securing the edges by folding together. Bake at 180 C for 1 hour. To serve, spoon the juices over the chicken.
[Name] Pesto [AuthorId] 1577 [AuthorName] Karina Isabel Caputi [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-24T06:36:00Z [Description] Make and share this Pesto recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["European", "High In...", "Spring", "Summer", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["10", "12", "3", "1", "1"] [RecipeIngredientParts] ["garlic", "basil", "parmesan cheese", "olive oil"] [AggregatedRating] 1.0 [ReviewCount] 4.0 [Calories] 3175.0 [FatContent] 311.9 [SaturatedFatContent] 54.1 [CholesterolContent] 74.8 [SodiumContent] 2232.4 [CarbohydrateContent] 54.6 [FiberContent] 18.8 [SugarContent] 7.9 [ProteinContent] 62.1 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Smash the garlic, the basil and the nuts with a pestle in a mortar until everything is as little as possible. Add the grated cheese, mix and add the oil. Pesto can be prepared and stored in an hermetic tin. Enjoy it! Karina.
[Name] Golden Peanut Bars [AuthorId] 1760 [AuthorName] Cheryl Thebeau-Blev [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-26T03:50:00Z [Description] Make and share this Golden Peanut Bars recipe from Food.com. [Images] character(0) [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "Fruit", "Nuts", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "3/4", "1", "1/2", "1", "1", "1/2", "1"] [RecipeIngredientParts] ["unsifted flour", "light brown sugar", "egg", "butter", "margarine", "peanuts", "peanut butter", "vanilla extract"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 5737.4 [FatContent] 282.7 [SaturatedFatContent] 113.1 [CholesterolContent] 611.9 [SodiumContent] 2230.6 [CarbohydrateContent] 693.3 [FiberContent] 26.9 [SugarContent] 470.2 [ProteinContent] 145.6 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 350.", "combine flour, sugar and beaten egg.", "cut in butter until crumbly.", "stir in peanuts.", "Reserving 2 cups crumb mixture, press remaining mixture on bottom of 13x9\" baking pan.", "Bake 15 minutes or until lightly browned.", "Meanwhile, with mixer, beat sweetened condensed milk with peanut butter and vanilla.", "spread over prepared crust; top with reserved crumb mixture Bake 25 minutes longer or until lightly browned.", "Cool.", "Cut into bars.", "Store covered at room temperature." ]
[Name] Baked Ziti [AuthorId] 1646 [AuthorName] WildlifeDi [CookTime] nan [PrepTime] PT0S [TotalTime] PT50M [DatePublished] 1999-09-26T04:34:00Z [Description] Make and share this Baked Ziti recipe from Food.com. [Images] character(0) [RecipeCategory] European [Keywords] ["Healthy", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "8", "2", "1", "1", NA] [RecipeIngredientParts] ["ziti pasta", "mozzarella cheese", "cottage cheese", "oregano"] [AggregatedRating] 3.5 [ReviewCount] 4.0 [Calories] 439.5 [FatContent] 12.4 [SaturatedFatContent] 5.8 [CholesterolContent] 30.3 [SodiumContent] 970.4 [CarbohydrateContent] 58.1 [FiberContent] 2.3 [SugarContent] 12.1 [ProteinContent] 22.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Cook ziti for 10 minutes. Drain. Shred or cut Mozzarella into small cubes. Mix well: ziti, 3/4 of the Mozzarella, cottage cheese, sauce and oregano. Spread mixture into 2 greased 12 x 8 x 2-inch pans. Sprinkle with remaining Mozzarella. Bake in oven for 30 to 45 minutes or until casserole is bubbly around the edges and cheese melts. Recipe is divided for 2 meals of 4 servings each.
[Name] Chinese Beef and Broccoli [AuthorId] 1762 [AuthorName] lkadlec [CookTime] PT10M [PrepTime] PT35M [TotalTime] PT45M [DatePublished] 1999-09-26T20:31:00Z [Description] Make and share this Chinese Beef and Broccoli recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/67/hAhZn2uuS76AXrMwZhBt_IMG_4284%20(1].JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/67/picOVRTQI.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/67/picggKonf.jpg"] [RecipeCategory] Vegetable [Keywords] ["Meat", "Chinese", "Asian", "Very Low Carbs", "Low Cholesterol", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "2", "1", "1/2", "1", "1", "1", "2", NA] [RecipeIngredientParts] ["soy sauce", "dry sherry", "cornstarch", "frozen broccoli", "garlic clove", "fresh ginger", "salt"] [AggregatedRating] 5.0 [ReviewCount] 29.0 [Calories] 300.1 [FatContent] 16.5 [SaturatedFatContent] 5.1 [CholesterolContent] 46.5 [SodiumContent] 592.4 [CarbohydrateContent] 7.1 [FiberContent] 3.5 [SugarContent] 1.8 [ProteinContent] 28.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Slice the steak against the grain into very thin slices. Combine the soy sauce, sherry, and cornstarch and pour this mixture over the steak. Marinate the meat for 15 minutes. While the meat is marinating, slice the broccoli at a diagonal and mince garlic and ginger. Heat a wok or large frying pan for 30 seconds, add oil, wait about 20 seconds, and add minced garlic and ginger root. Fry over high heat, stirring constantly for about 20 seconds more, then add the beef. Stir-fry, stirring constantly, for about 1 minute. Add broccoli and stir-fry for another 4 to 6 minutes, until the broccoli is cooked but still crisp and still dark green. Serve hot. This is low in carbohydrates.
[Name] Buche de Noel [AuthorId] 1762 [AuthorName] lkadlec [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-26T20:34:00Z [Description] Make and share this Buche de Noel recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["European", "Christmas", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1/4", "1", "1/4", "3", "1", "1/3", "1", "1", "1/4", "1", "3/4", "4", "1 1/2", "2", "1/2"] [RecipeIngredientParts] ["cake flour", "baking powder", "salt", "eggs", "sugar", "brewed coffee", "vanilla", "butter", "light corn syrup", "heavy cream", "instant coffee", "powdered sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 6382.4 [FatContent] 402.5 [SaturatedFatContent] 241.1 [CholesterolContent] 2366.8 [SodiumContent] 2816.4 [CarbohydrateContent] 697.3 [FiberContent] 19.4 [SugarContent] 421.9 [ProteinContent] 60.9 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Sift flour, cocoa, baking powder and salt together in a small bowl; set aside. In separate bowl beat eggs until thick and creamy. Gradually add sugar, beating constantly until mixture is very thick. Stir in coffee & vanilla. Fold in flour mixture. Spread batter evenly in pan. Bake at 375 degrees for 12 minutes. Sprinkle kitchen towel with powdered sugar, invert cake onto towel, remove waxed paper and roll cake and towel jelly roll fashion. Cool. When cake has cooled unroll, spr ead with filling, reroll. Beat cream until stiff. Add instant coffee and powdered sugar. Melt chocolate chips with coffee over hot, not boiling water. Cool. Beat butter in small bowl until light and fluffy. Beat corn syrup and egg yolks into butter. Stir in cooled chocolate mixture. SPECIAL NOTE: This is a very good recipe for a vertical layer cake. After the cake has cooled cut it into 3 3-1/2\" wide strips. Fill then roll in one continuous strip, turn sideways so you have a 3-1/2\" high cake. Frost as usual. This looks like a regular 2 layer cake until you cut into it.
[Name] Parsnip Pie [AuthorId] 1543 [AuthorName] Doreen Randal [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 1999-09-27T05:26:00Z [Description] Make and share this Parsnip Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["European", "Very Low Carbs", "Low Protein", "Low Cholesterol", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] [NA, NA, NA] [RecipeIngredientParts] ["parsnip", "butter"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 0.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.0 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Peel and cook parsnips (the amount required]. Strain and mash well with a little butter. Place in a buttered pie dish and smooth down with a knife. While hot spread a knob of butter over and sprinkle with dried breadcrumbs. Put in a hot oven or under a grill until golden brown about 10 minutes, Serve meat and other vegetables. (Freezes well].
[Name] Seven Layer Magic Bars [AuthorId] 1760 [AuthorName] Cheryl Thebeau-Blev [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 1999-09-27T06:37:00Z [Description] Make and share this Seven Layer Magic Bars recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/93/hNSfw7TvRTVw4crZ6Fjy_IMG_9364.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/93/i7a93VitQVWpCNAPE3gQ_IMG_9350.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/93/picKGrEWd.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/93/xGOhSxzOTRGIKI8qUrRF_IMG_9327.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/93/picr5sHhH.jpg"] [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "< 60 Mins", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["1/2", "1 1/2", "1", "1", "1", "1 1/3", "1"] [RecipeIngredientParts] ["butter", "margarine", "graham cracker crumbs", "sweetened condensed milk", "chocolate chips", "flaked coconut"] [AggregatedRating] 5.0 [ReviewCount] 29.0 [Calories] 157.6 [FatContent] 9.5 [SaturatedFatContent] 5.3 [CholesterolContent] 10.5 [SodiumContent] 92.3 [CarbohydrateContent] 17.4 [FiberContent] 1.0 [SugarContent] 14.1 [ProteinContent] 2.2 [RecipeServings] 36.0 [RecipeYield] 24-35 bars [RecipeInstructions] Preheat oven to 350 (325 for glass dish]. In 13x9\" baking pan, melt butter in oven. Sprinkle crumbs over butter. Pour sweetened condensed milk over crumbs. top with remaining ingredients in order listed; press down firmly. Bake 25 minutes or until lightly browned. Cool. Chill if desired. Cut into bars. Store covered at room temperature. TIP: for perfectly cut cookie bars: line entire pan (including sides] with a sheet of aluminum foil first. When bars are baked, cool; lift of edges of foil to remove from pan. Cut into individual squares. Lift off of foil. Keebler/ReaLemon/Borden.
[Name] Peppered Fish in Herbed Butter [AuthorId] 1543 [AuthorName] Doreen Randal [CookTime] PT6M [PrepTime] PT1M [TotalTime] PT7M [DatePublished] 1999-09-27T06:49:00Z [Description] Make and share this Peppered Fish in Herbed Butter recipe from Food.com. [Images] character(0) [RecipeCategory] Very Low Carbs [Keywords] ["High Protein", "High In...", "Microwave", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["4", NA, "60", "1", "1", "1"] [RecipeIngredientParts] ["pepper", "butter", "lemon juice", "parsley", "thyme"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 191.0 [FatContent] 13.3 [SaturatedFatContent] 7.9 [CholesterolContent] 93.7 [SodiumContent] 173.3 [CarbohydrateContent] 0.4 [FiberContent] 0.1 [SugarContent] 0.1 [ProteinContent] 17.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Sprinkle fish with pepper. Combine butter, juice and herbs in a large shallow dish, cook on HIGH for 1 minutes. Add the fish in a single layer, cover and cook on HIGH for 5 minutes or until fish is tender.
[Name] Beef Jerky [AuthorId] 1765 [AuthorName] STEVE BEDELL [CookTime] PT24H [PrepTime] PT5M [TotalTime] PT24H5M [DatePublished] 1999-09-28T05:37:00Z [Description] Make and share this Beef Jerky recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Meat", "Low Cholesterol", "Healthy", "Weeknight", "Oven", "Easy"] [RecipeIngredientQuantities] [NA, NA, "3"] [RecipeIngredientParts] ["london broil beef", "soy sauce", "garlic"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 13.4 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 1.5 [CarbohydrateContent] 3.0 [FiberContent] 0.2 [SugarContent] 0.1 [ProteinContent] 0.6 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Take a raw London broil, slice thin across the grain. Place in a large glass bowl, and cover with soy sauce (I use the 'lite' kind] 'until the beef is swimming in it! Mince a few cloves of garlic, add, stir well. Cover and refrigerate for about a day. To dry, I usually used a food dehydrator. You can also dry them in a gas oven set to 170F. by placing parchment paper directly on the oven racks, then the beef strips. Either way, check on them every couple of hours, turning as they begin to dry. Store in a sealed container when completely dry.
[Name] Coconut Macaroon Cheesecake [AuthorId] 1545 [AuthorName] Nancy Van Ess [CookTime] PT1H20M [PrepTime] PT30M [TotalTime] PT7H40M [DatePublished] 1999-09-28T06:32:00Z [Description] Make and share this Coconut Macaroon Cheesecake recipe from Food.com. [Images] character(0) [RecipeCategory] Cheesecake [Keywords] ["Dessert", "Coconut", "Fruit", "Nuts", "Weeknight", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["1", "1/2", "2", "24", "1/2", "1/2", "1/4", "3", "1", "1/2", "1/3", "2/3"] [RecipeIngredientParts] ["coconut", "pecans", "butter", "margarine", "cream cheese", "sugar", "vanilla extract", "eggs", "vanilla extract", "sugar", "coconut"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 338.7 [FatContent] 28.7 [SaturatedFatContent] 16.8 [CholesterolContent] 97.8 [SodiumContent] 193.8 [CarbohydrateContent] 17.0 [FiberContent] 2.0 [SugarContent] 14.4 [ProteinContent] 5.6 [RecipeServings] 14.0 [RecipeYield] nan [RecipeInstructions] In a small bowl combine 1 cup toasted coconut, ground pecans and butter. Press onto bottom of 9\" spring-form pan. Set aside. In a l arge bowl beat cream cheese with electric mixer on low speed; gradually add 1/2 cup sugar, 1/2 teaspoon vanilla and almond extract. Beat until fluffy. Add 3 whole eggs; beat on low speed just until combined. Pour into crust-lined pan. Bake 350 degrees for 35 min. (won't be done]. Meanwhile, in a small mixing bowl beat egg white and remaining vanilla with an electric mixer until soft peaks form (tips curl]; gradually beat in the 1/3 cup sugar until stiff peaks form. Fold in 2/3 cup toasted coconut. Carefully spread atop partially baked cheesecake. Return to oven and bake 20 min. more. Cool on wire rack for 15 min. Loosen side of cheesecake from pan. Cool 30 min. more; remove side of pan. Cool completely. Cover and chill at least 4 hours before serving. To serve, garnish with strawberries and/or additional toasted coconut. - - - - - - - - - - - - - - - - - -
[Name] Chicken Fajitas [AuthorId] 1544 [AuthorName] tranch [CookTime] PT10M [PrepTime] PT8H [TotalTime] PT8H10M [DatePublished] 1999-09-28T06:39:00Z [Description] Make and share this Chicken Fajitas recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "Mexican", "Very Low Carbs", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/3", "1", "1/2", "1/4", "1/4", "1/3", "1", "1/4", "3", "1", "1", "1", "2"] [RecipeIngredientParts] ["olive oil", "lime juice", "sugar", "salt", "cumin", "red wine vinegar", "onion", "oregano", "pepper", "garlic cloves", "red bell pepper", "green bell pepper", "yellow bell pepper", "boneless skinless chicken breasts"] [AggregatedRating] 5.0 [ReviewCount] 20.0 [Calories] 273.4 [FatContent] 16.6 [SaturatedFatContent] 2.5 [CholesterolContent] 72.6 [SodiumContent] 280.2 [CarbohydrateContent] 5.5 [FiberContent] 1.0 [SugarContent] 2.0 [ProteinContent] 24.8 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Combine all ingredients, except tortillas, in a large bowl, mix well and refrigerate overnight. Drain mixture. In a large skillet, over medium high heat, add 2 tablespoons olive oil and saute chicken mixture until chicken is no longer pink. Serve in tortillas.
[Name] Apple and Ginger Dessert Pizza [AuthorId] 1543 [AuthorName] Doreen Randal [CookTime] PT45M [PrepTime] PT0S [TotalTime] PT45M [DatePublished] 1999-08-27T05:13:00Z [Description] Make and share this Apple and Ginger Dessert Pizza recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Apple", "Fruit", "Healthy", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "2", "1/3", "1 1/2", "25", "1", "1/2", "2", "30", "1 1/2", "2", "2", "1", "1", "2", NA] [RecipeIngredientParts] ["dried yeast", "sugar", "water", "flour", "butter", "egg", "sultana", "brandy", "butter", "ground ginger", "water", "maple syrup", "green apple", "red apple", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 317.5 [FatContent] 10.1 [SaturatedFatContent] 5.9 [CholesterolContent] 54.0 [SodiumContent] 93.1 [CarbohydrateContent] 50.0 [FiberContent] 3.3 [SugarContent] 20.0 [ProteinContent] 5.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] To make the base:- Combine yeast, sugar and water in a small bowl. Stand bowl covered with plastic wrap, in a small place for 10 minutes until the mixture is foamy. Sift flour into a large bowl and make a well in centre. Add yeast mixture, butter and egg; mix with a knife to a soft dough. Turn out onto a lightly floured surface; knead for 5 minutes until smooth and elastic. Place in a oiled bowl, cover with plastic wrap; stand in a warm place for 1 hour or until doubled in size. To Make Topping:- Peel, core the apples and cut into slices. Combine sultanas and brandy in a small bowl and set aside. Melt butter in pan, add ginger; stir to combine. Add water and maple syrup; cook over a low heat for 4 minutes until thickened slightly. Cool. Preheat oven to 210°C. Brush a 30cm round pizza tray with melted butter. Knead dough again for 1 minute, roll out to a 26cm round. Place onto prepared tray tuck edges under to form a rim. Drain sultanas, sprinkle over base. Arrange apple slice over the base, drizzle with syrup. Brush rim of base with a little melted butter. Bake for 25 minutes until crust is golden brown. Serve warm with whipped cream.
[Name] Apple Brown Betty [AuthorId] 1544 [AuthorName] tranch [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-03T12:55:00Z [Description] Make and share this Apple Brown Betty recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Apple", "Fruit", "Low Protein", "Summer", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "8", "1", "1/4", "3", "1/3"] [RecipeIngredientParts] ["unsalted butter", "granny smith apples", "granulated sugar", "all-purpose flour"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 616.9 [FatContent] 25.6 [SaturatedFatContent] 15.1 [CholesterolContent] 61.0 [SodiumContent] 301.8 [CarbohydrateContent] 94.8 [FiberContent] 7.0 [SugarContent] 57.9 [ProteinContent] 6.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 400 degrees. Cut apples into 1/4 inch slices and place in a bowl. Combine with granulated sugar and flour. Brush a 9 X 13 inch pan with some butter and sprinkle bottom with 1 cup of breadcrumbs. Sprinkle 1/2 cup granulated sugar over breadcrumbs and top with half the apples. Repeat layers with remaining ingredients.Drizzle top with remaining butter and sprinkle evenly with superfine sugar. Bake on middle rack in oven until bubbling and browned, about 45 minutes. Cool on a rack. Cut into squares and serve warm or at room temperature. - - - - - - - - - - - - - - - - - -
[Name] Bisquick Apple Cinnamon Muffins [AuthorId] 1530 [AuthorName] Carole Reu [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-05T19:20:00Z [Description] Make and share this Bisquick Apple Cinnamon Muffins recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/17/picnGtdNc.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/17/picPYERSs.jpg"] [RecipeCategory] Quick Breads [Keywords] ["Breads", "Breakfast", "Lunch/Snacks", "Apple", "Fruit", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "2", "3/4", "1/3", "2/3", "2", "2"] [RecipeIngredientParts] ["egg", "Bisquick baking mix", "apple", "sugar", "1% low-fat milk", "canola oil", "cinnamon"] [AggregatedRating] 4.5 [ReviewCount] 13.0 [Calories] 150.2 [FatContent] 6.2 [SaturatedFatContent] 1.2 [CholesterolContent] 16.6 [SodiumContent] 228.0 [CarbohydrateContent] 21.2 [FiberContent] 0.9 [SugarContent] 9.6 [ProteinContent] 2.7 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 400. Spray with nonstick cooking spray bottom only of 12 medium size muffin cups. Beat egg slightly, stir in remaining ingredients just till moistened. Divide batter evenly among cups. Bake until golden brown, 15 to 17 minutes.
[Name] Apple Juice Marinade [AuthorId] 1535 [AuthorName] Marg CaymanDesigns [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-08-19T05:25:00Z [Description] Make and share this Apple Juice Marinade 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/13/20/picGjRfDk.jpg" [RecipeCategory] Poultry [Keywords] ["Apple", "Fruit", "Meat", "Free Of...", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/4", "1/4", "2", "1/2", "1/4", "1/4"] [RecipeIngredientParts] ["soy sauce", "honey", "lemon juice", "garlic powder", "dry mustard", "ginger"] [AggregatedRating] 4.5 [ReviewCount] 8.0 [Calories] 376.8 [FatContent] 0.5 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 4029.9 [CarbohydrateContent] 92.6 [FiberContent] 1.3 [SugarContent] 85.5 [ProteinContent] 8.5 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Combine all ingredients. Marinade meat all day or over night. Excellent for grilled pork chops.
[Name] Vanilla Cake [AuthorId] 1646 [AuthorName] WildlifeDi [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-27T05:52:00Z [Description] Make and share this Vanilla Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1/2", "1", "2", "2", "1", "3", "1", "1"] [RecipeIngredientParts] ["shortening", "sugar", "eggs", "flour", "milk", "baking powder", "vanilla"] [AggregatedRating] 4.5 [ReviewCount] 12.0 [Calories] 2933.7 [FatContent] 123.4 [SaturatedFatContent] 34.7 [CholesterolContent] 406.2 [SodiumContent] 1359.0 [CarbohydrateContent] 407.8 [FiberContent] 6.8 [SugarContent] 202.3 [ProteinContent] 46.4 [RecipeServings] nan [RecipeYield] 1 10 inch tube cake [RecipeInstructions] Cream shortening and sugar, add eggs and beat. Add flour, milk and baking powder. Add vanilla and nuts. Place in greased and floured pan. Bake at 350 degrees until top of cake springs back when touched (about 30 minutes].
[Name] Better Than Sex Cake II [AuthorId] 1646 [AuthorName] WildlifeDi [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-27T06:52:00Z [Description] Make and share this Better Than Sex Cake II recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1", "1", "1/2", "1", "3", "1", "1/2", "1"] [RecipeIngredientParts] ["instant vanilla pudding", "sour cream", "water", "eggs", "chocolate chips", "pecans", "German chocolate bar"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 5469.8 [FatContent] 322.1 [SaturatedFatContent] 89.4 [CholesterolContent] 692.9 [SodiumContent] 5299.4 [CarbohydrateContent] 625.4 [FiberContent] 21.0 [SugarContent] 422.8 [ProteinContent] 59.0 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Mix cake mix, pudding, sour cream, oil, water and eggs together. Fold in chocolate chips and pecans. Shave 1 German chocolate bar. Stir into batter and mix well. Bake at 350 degrees for 35 to 40 minutes in 9 x 13-inch pan, floured and greased.

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