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[Name] Strawberry Ripple Coffee Cake [AuthorId] 8342 [AuthorName] Kathy-Lynn [CookTime] PT40M [PrepTime] PT10M [TotalTime] PT50M [DatePublished] 2001-07-10T12:34:00Z [Description] Make and share this Strawberry Ripple Coffee Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Dessert", "Strawberry", "Berries", "Fruit", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["2/3", "2/3", "2", "2", "2", "1/2", "1/2", "1/2", "1/4", "2/3", "1/3"] [RecipeIngredientParts] ["butter", "margarine", "sugar", "flour", "eggs", "baking powder", "salt", "baking soda", "cinnamon", "nutmeg", "buttermilk"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 348.7 [FatContent] 15.2 [SaturatedFatContent] 9.2 [CholesterolContent] 78.2 [SodiumContent] 440.7 [CarbohydrateContent] 48.6 [FiberContent] 1.0 [SugarContent] 23.7 [ProteinContent] 5.1 [RecipeServings] nan [RecipeYield] 1 cake [RecipeInstructions] 1. Beat butter and sugar in large mixer bowl until light and fluffy. Add 3/4 cup of the flour; mix slowly just until mixture forms coarse crumbs. Set aside 2/3 cup of the crumb mixture. Add eggs, powder, salt, soda, cinnamon and nutmeg to remaining mixture in the bowl; beat until smooth. Add the remaining 1 1/4 cups flour 1/2 cup at a time alternating with the buttermilk, beating until smooth after each addition. Spread batter in a greased 9x9 square baking pan. Drop jam by teaspoons onto the batter; pull knife through the batter to give it a marbled effect. Sprinkle the reserved crumb mixture on top. Bake in a preheated 350F degrees oven until wooden toothpick inserted in centre is withdwarn clean, 30-35 minutes . Serve warm. Note: If you do not have buttermilk add two tablespoons of vinegar to a 1 cup measure then fill to 1 cup with milk. Stir and let sit for 5 minutes.
[Name] Garden Soup [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT45M [PrepTime] PT30M [TotalTime] PT1H15M [DatePublished] 2001-07-10T12:34:00Z [Description] I made this soup as a second course for a thanksgiving dinner. You may make it the day before, cover and refrigerate, then just heat before serving. I find this soup a bit mild so when I make it I use 1 tsp curry, 2 small hot peppers finely chopped and 1 tbsp of roasted garlic granules. I omit the cream all together Be sure to puree the soup well so it has a really smooth texture [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/12/2/pic7JVC2m.jpg" [RecipeCategory] Potato [Keywords] ["Vegetable", "Low Protein", "Low Cholesterol", "Healthy", "Thanksgiving", "Weeknight", "Stove Top", "Small Appliance", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1", "1", "1", "1", "3", "1/2", "1/2", NA, NA] [RecipeIngredientParts] ["onions", "celery", "potato", "English cucumber", "tart apple", "milk", "curry powder", "chives"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 111.9 [FatContent] 1.8 [SaturatedFatContent] 0.7 [CholesterolContent] 4.8 [SodiumContent] 151.0 [CarbohydrateContent] 20.4 [FiberContent] 2.5 [SugarContent] 6.7 [ProteinContent] 4.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In a large saucepan combine onion, celery, potatoe, cucumber, apple and chicken stock; Bring to a boil Reduce heat cover and simmer for 30 minutes or until veggies have softened. In batches, puree in blender or food processor Return mixture to the saucepan Stir in milk (cream], curry powder, salt & pepper to taste Heat until very hot; taste and adjust seasoning.
[Name] Soft Batch Oatmeal Raisin Cookies [AuthorId] 12200 [AuthorName] Tom Lambie [CookTime] PT8M [PrepTime] PT15M [TotalTime] PT23M [DatePublished] 2001-07-10T15:37:00Z [Description] My all time favorite cookie, a sweet taste of raisins in this soft and chewy cookie. They don't get any better than this. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/12/3/picxofFpM.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/12/3/picKiLL0m.jpg"] [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "Fruit", "Kid Friendly", "Potluck", "< 30 Mins", "For Large Groups", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1/4", "3/4", "2", "1 1/4", "1", "1", "1 1/2", "1"] [RecipeIngredientParts] ["butter", "sugar", "light brown sugar", "eggs", "flour", "baking soda", "instant vanilla pudding", "raisins"] [AggregatedRating] 5.0 [ReviewCount] 50.0 [Calories] 149.4 [FatContent] 6.8 [SaturatedFatContent] 4.1 [CholesterolContent] 28.7 [SodiumContent] 157.6 [CarbohydrateContent] 21.1 [FiberContent] 0.7 [SugarContent] 13.4 [ProteinContent] 1.7 [RecipeServings] 30.0 [RecipeYield] 60 cookies [RecipeInstructions] Preheat oven to 375 degrees. Mix butter, sugar, brown sugar and eggs until creamy. Add the remaining ingredients and blend well. Bake until lightly browned.
[Name] Yummy Light Scrambled Eggs [AuthorId] 8631 [AuthorName] Nye McClelland [CookTime] PT8M [PrepTime] PT10M [TotalTime] PT18M [DatePublished] 2001-07-10T15:37:00Z [Description] Make and share this Yummy Light Scrambled Eggs 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/10/12/4/picBlk1cJ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/12/4/picntkfbk.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/12/4/picp5ij84.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/12/4/picpdLo2Q.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/12/4/picArRnbL.jpg" ] [RecipeCategory] Breakfast [Keywords] ["Canadian", "< 30 Mins", "Stove Top"] [RecipeIngredientQuantities] ["8", "2", "1/2", NA, "1/2", "1/2"] [RecipeIngredientParts] ["eggs", "plain yogurt", "dill weed", "olive oil", "butter"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 160.8 [FatContent] 11.2 [SaturatedFatContent] 3.6 [CholesterolContent] 425.2 [SodiumContent] 146.9 [CarbohydrateContent] 1.1 [FiberContent] 0.0 [SugarContent] 1.1 [ProteinContent] 12.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Put all ingredients into a large mixing bowl and whip well. Heat frying pan with 1/2 tsp olive oil and 1/2 tsp butter (add the olive oil so that the butter doesn't burn]. Add the eggs to the frying pan on a medium to high heat and slowly scrap the bottom of the pan. Cook until the eggs are light in colour and serve with hot sauce or ketchup.
[Name] Soft Batch Chocolate Chip Cookies [AuthorId] 12200 [AuthorName] Tom Lambie [CookTime] PT8M [PrepTime] PT15M [TotalTime] PT23M [DatePublished] 2001-07-10T15:37:00Z [Description] Make and share this Soft Batch Chocolate Chip Cookies recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/12/5/7HQ3E4lCQA6E5JoTOWZR_SBC%204%20-%20final_2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/12/5/5tQeB1rSEax4Icr9obUF-pudding_choc_chip_cookies1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/12/5/ID2QQCAiTguQp6EX3NkY_SBC%205%20-%20final_3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/12/5/dnyOqDPrS2WEtFC9gM2E_20141229_200600.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/12/5/pic9qUnqP.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/12/5/picaoNPn0.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/12/5/01466898613.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/12/5/RkN7Db0ERW6LrSsNDvoh-pudding_choc_chip_cookies4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/12/5/piclMEBZ0.jpg"] [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Lunch/Snacks", "Cookie & Brownie", "Fruit", "Nuts", "Kid Friendly", "< 30 Mins", "For Large Groups", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1/4", "3/4", "2", "1", "2 1/4", "1", "1", "1", "1"] [RecipeIngredientParts] ["butter", "sugar", "light brown sugar", "eggs", "vanilla", "flour", "baking soda", "instant vanilla pudding", "walnuts"] [AggregatedRating] 5.0 [ReviewCount] 243.0 [Calories] 221.3 [FatContent] 12.5 [SaturatedFatContent] 6.4 [CholesterolContent] 31.3 [SodiumContent] 165.9 [CarbohydrateContent] 25.0 [FiberContent] 0.9 [SugarContent] 16.5 [ProteinContent] 2.9 [RecipeServings] 30.0 [RecipeYield] 60 cookies [RecipeInstructions] Preheat oven to 375 degrees. Mix butter, sugar, brown sugar, vanilla and eggs together until creamy. Add the remaining ingredients and blend well. Bake until lightly browned. Store in an air tight container.
[Name] Chocolate Cheesecake slice [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] PT40M [PrepTime] PT15M [TotalTime] PT55M [DatePublished] 2001-07-10T15:41:00Z [Description] Make and share this Chocolate Cheesecake slice recipe from Food.com. [Images] character(0) [RecipeCategory] Cheesecake [Keywords] ["Dessert", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["185", "1/4", "1", "2", "1", "250", "1/3", "1", "1"] [RecipeIngredientParts] ["butter", "sugar", "eggs", "plain flour", "cream cheese", "sugar", "vanilla", "egg"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 332.5 [FatContent] 21.2 [SaturatedFatContent] 12.8 [CholesterolContent] 108.7 [SodiumContent] 167.7 [CarbohydrateContent] 31.9 [FiberContent] 0.6 [SugarContent] 22.4 [ProteinContent] 4.7 [RecipeServings] nan [RecipeYield] 12-16 slice pieces [RecipeInstructions] Melt butter with cocoa. Remove from heat, add sugar, whisk in eggs. Stir in sifted flour, beat until smooth. Pour mixture into greased 16cm x 26cm tin. Beat cheese, extra sugar and vanilla together, add extra egg, pour over chocolate mixture, swirl through with knife to give a'marbled' effect. Bake in moderate oven for 40 minutes. Cool in tin, cut when cold.
[Name] Tasty Pizza Sauce [AuthorId] 8631 [AuthorName] Nye McClelland [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2001-07-10T17:17:00Z [Description] Make and share this Tasty Pizza Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Canadian", "Low Cholesterol", "Healthy", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/4", "1/4", "1/4", "1/4", "1/4", "3 -4", "1", "1 -2"] [RecipeIngredientParts] ["tomato paste", "olive oil", "salt", "cumin", "basil", "oregano", "garlic cloves", "brown sugar", "red wine"] [AggregatedRating] 4.5 [ReviewCount] 22.0 [Calories] 240.4 [FatContent] 7.6 [SaturatedFatContent] 1.1 [CholesterolContent] 0.0 [SodiumContent] 1648.6 [CarbohydrateContent] 41.0 [FiberContent] 7.2 [SugarContent] 27.7 [ProteinContent] 7.8 [RecipeServings] nan [RecipeYield] 2-4 pizzas [RecipeInstructions] Mix all the ingredient together and let sit for about 30 minutes. Spread on pizza and top your pizza as desired.
[Name] Oven Fried Chicken [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2001-07-10T17:17:00Z [Description] Make and share this Oven Fried 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/10/12/8/picVdmzPX.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/12/8/picjrXyEa.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/12/8/pic7mYEan.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/12/8/picjfCrUZ.jpg"] [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "High Protein", "High In...", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["3", "3/4", "2", "2", NA, "2", "1 1/2", "1/2", "6"] [RecipeIngredientParts] ["butter", "garlic cloves", "parsley", "oregano", "parmesan cheese", "chicken legs"] [AggregatedRating] 5.0 [ReviewCount] 13.0 [Calories] 697.7 [FatContent] 47.6 [SaturatedFatContent] 22.1 [CholesterolContent] 206.9 [SodiumContent] 715.2 [CarbohydrateContent] 26.9 [FiberContent] 1.8 [SugarContent] 2.4 [ProteinContent] 38.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 180C degrees (350F degrees] Combine butter, garlic, and mustard in a shallow bowl. In a plastic bag, combine remaining ingredients except chicken. Dip chicken pieces in butter mixture then place in plastic bag of breadcrumbs and shake until well coated. Place chicken pieces in greased baking dish and bake at 180C degrees for 1 hour or until done. Nice served hot or cold, and good for picnics.
[Name] Heavenly Pizza Dough [AuthorId] 8631 [AuthorName] Nye McClelland [CookTime] PT20M [PrepTime] PT30M [TotalTime] PT50M [DatePublished] 2001-07-10T17:17:00Z [Description] Make and share this Heavenly Pizza Dough recipe from Food.com. [Images] character(0) [RecipeCategory] Poultry [Keywords] ["Meat", "Canadian", "Kid Friendly", "Bread Machine", "< 60 Mins", "Oven", "Small Appliance"] [RecipeIngredientQuantities] ["1 1/2", "1 1/2", "1", "2", "3", "1 1/4", "1/2", "1/4", "2"] [RecipeIngredientParts] ["beer", "salt", "honey", "white flour", "wheat flour", "parmesan cheese", "bread machine yeast"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 639.0 [FatContent] 11.7 [SaturatedFatContent] 4.4 [CholesterolContent] 11.0 [SodiumContent] 1071.7 [CarbohydrateContent] 107.5 [FiberContent] 7.5 [SugarContent] 4.8 [ProteinContent] 20.8 [RecipeServings] nan [RecipeYield] 3-4 medium pizzas [RecipeInstructions] Put the sequence of ingrediants in according to your bread machine manual. Put it on dough setting. Roll out dough and lightly grease with olive oil and put on to a Pam sprayed pizza pan (HINT: if the dough is difficult to roll, use some Saran Wrap to help roll out the dough by placing the wrap on the dough and roll with a rolling pin]. Spread pizza sauce (see my recipe for pizza sauce] and top with desired toppings. Just a little hint, roast your veggies first before adding to pizza. Put pizza (s] into a preheated oven@ 425 and bake for 20 minutes or until the dough is about to go golden brown. Add any other ingredients such as pineapples and or tomatos. Have grated cheese ready (Mozza and Cheddar] and top the pizza (s]. Turn the oven to broil and bake until the cheese is golden. Cool and serve. If there is any dough left over wrap in saran wrap, label/date it and put into a freezer bag and freeze. ENJOY!
[Name] Tomato and Basil Quiche [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] PT1H15M [PrepTime] PT30M [TotalTime] PT1H45M [DatePublished] 2001-07-10T17:17:00Z [Description] Make and share this Tomato and Basil Quiche recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Cheese", "Vegetable", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "90", "1", "1", "30", "1", "3", "300", "3/4", "3", "3/4", "1/2", NA, NA, "2"] [RecipeIngredientParts] ["flour", "butter", "lemon juice", "butter", "leek", "eggs", "cheese", "tomatoes", "fresh basil", "parsley", "salt", "pepper", "parmesan cheese"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 501.3 [FatContent] 41.1 [SaturatedFatContent] 24.7 [CholesterolContent] 239.1 [SodiumContent] 367.4 [CarbohydrateContent] 23.3 [FiberContent] 1.6 [SugarContent] 2.1 [ProteinContent] 11.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] --------Pastry-----------. Sift flour into bowl, rub in butter, add egg yolk and enough lemon juice to mix to firm dough. Cover. Refrigerate 30 minutes. Roll out to fit 23 cm flan tin, trim edges. Line tin with greaseproof paper, fill with dry beans or rice, bake in mod hot oven for 10 minutes. Remove paper and beans, return to oven and bake a further 5 minutes. ----------Filling--------------- ¼. Melt butter in pan, add sliced leek, cook until tender. Combine eggs, cream and cheese in bowl, add leek, pour into pastry case. Peel tomatoes, cut into 1 cm slices. Roll edge of tomato slices in combined basil and parsley, place on top of leek mixture. Sprinkle with salt, pepper and grated parmesan. Bake in moderate oven for 30 minutes.
[Name] Banana Bread [AuthorId] 12200 [AuthorName] Tom Lambie [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2001-07-11T08:39:00Z [Description] I have made this bread for Christmas for the last 25 years. It makes a wonder food gift and will add so much to your holiday meals. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/13/1/picVVoQsx.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/13/1/picFQlD1P.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/13/1/picZG6Za1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/13/1/piclUzjRJ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/13/1/pic9K9vSy.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/13/1/picPZkVxc.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/13/1/picbRGEr0.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/13/1/picIyVGsb.jpg"] [RecipeCategory] Quick Breads [Keywords] ["Breads", "Breakfast", "Fruit", "Nuts", "Kid Friendly", "Christmas", "Weeknight", "Oven", "Freezer", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "3", "1", "2", "1 1/2", "1/2", "1/2", "1/3"] [RecipeIngredientParts] ["sugar", "shortening", "bananas", "vanilla", "eggs", "flour", "baking soda", "salt", "walnuts"] [AggregatedRating] 5.0 [ReviewCount] 54.0 [Calories] 385.9 [FatContent] 17.6 [SaturatedFatContent] 4.0 [CholesterolContent] 46.5 [SodiumContent] 243.1 [CarbohydrateContent] 53.8 [FiberContent] 2.1 [SugarContent] 30.7 [ProteinContent] 5.2 [RecipeServings] nan [RecipeYield] 1 loaf [RecipeInstructions] Mix all the wet ingredients together until smooth. Add the dry ingredients and mix well. Fold in the nuts. Pour into a greased loaf pan. Bake at 350 degrees for one hour. --------ForMuffins---------. Fill liners 3/4 full and bake 350 degrees for 25 minutes.
[Name] Japanese-Style Quick-Pickled Cabbage Slaw [AuthorId] 8728 [AuthorName] Ashley U [CookTime] PT4H [PrepTime] PT10M [TotalTime] PT4H10M [DatePublished] 2001-07-11T08:39:00Z [Description] Make and share this Japanese-Style Quick-Pickled Cabbage Slaw recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Japanese", "Asian", "Lactose Free", "Low Protein", "Low Cholesterol", "Egg Free", "Free Of...", "Summer", "Weeknight", "Easy"] [RecipeIngredientQuantities] ["1/2", "2", "2", "1", "1", "1", "1", "1", "1", "4"] [RecipeIngredientParts] ["rice vinegar", "soy sauce", "fresh ginger", "golden brown sugar", "Thai fish sauce", "cucumber", "carrot", "red bell pepper", "cabbage"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 83.8 [FatContent] 4.7 [SaturatedFatContent] 0.7 [CholesterolContent] 0.0 [SodiumContent] 588.7 [CarbohydrateContent] 9.6 [FiberContent] 2.2 [SugarContent] 6.1 [ProteinContent] 2.0 [RecipeServings] nan [RecipeYield] 1 large bowl [RecipeInstructions] Whisk first 6 ingredients in a medium saucepan. Bring to boil; pour into a large bowl. Add cucumber, carrot and red bell pepper. Add cabbage to vegetable mixture. It can be made up to 4 hours ahead.
[Name] Buttered Almond Cake [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] PT1H10M [PrepTime] PT15M [TotalTime] PT1H25M [DatePublished] 2001-07-11T08:39:00Z [Description] Make and share this Buttered Almond Cake recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/13/3/pic19SFP9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/13/3/picdH3r07.jpg"] [RecipeCategory] Breads [Keywords] ["Dessert", "Fruit", "Nuts", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["125", "1", "2", "3/4", "2", "4", "50", "1/4", "1", "2"] [RecipeIngredientParts] ["butter", "sugar", "eggs", "milk", "flour", "baking powder", "butter", "sugar", "milk"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 381.0 [FatContent] 19.6 [SaturatedFatContent] 10.0 [CholesterolContent] 82.7 [SodiumContent] 270.5 [CarbohydrateContent] 46.9 [FiberContent] 1.5 [SugarContent] 25.5 [ProteinContent] 6.1 [RecipeServings] nan [RecipeYield] 10-12 pieces [RecipeInstructions] This recipe uses a loose-bottom cake tin. If you dont have one, Fold two long pieces of baking paper and cross them over the base of the cake tin at right angles. Then lift cake out when it is cooked. Place butter and sugar in a saucepan large enough to mix all the ingredients and heat until butter melts. Remove from heat. Beat eggs and milk together. Add to saucepan with sifted flour and baking powder. Mix with a wooden spoon until combined. Pour mixture into a baking paper-lined 20cm round loose-bottom cake tin. Bake at 180C degrees for 40 minutes. Spread topping over and cook a further 10-15 minutes or until the cake is cooked. Leave in tin for 10 minutes before lifting out. ------------Topping-------------(?. Place butter, sugar and almonds in a saucepan. Heat, stirring until the sugar melts. Add milk. Bring to the boil and boil for 5 minutes.
[Name] Ground Beef & Bacon Stuffed Bell Peppers [AuthorId] 12200 [AuthorName] Tom Lambie [CookTime] PT40M [PrepTime] PT15M [TotalTime] PT55M [DatePublished] 2001-07-11T08:39:00Z [Description] Make and share this Ground Beef & Bacon Stuffed Bell Peppers recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/13/4/pic5h1KZ4.jpg" [RecipeCategory] One Dish Meal [Keywords] ["Lunch/Snacks", "Vegetable", "Meat", "Summer", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1", "1", "1/3", "1", "1", "4", "1/4", "1 1/2", "1/2", "4"] [RecipeIngredientParts] ["ground beef", "cooked rice", "cheddar cheese", "onion", "tomato sauce", "bell peppers", "salt", "flour", "water", "bacon"] [AggregatedRating] 5.0 [ReviewCount] 29.0 [Calories] 555.8 [FatContent] 30.9 [SaturatedFatContent] 14.1 [CholesterolContent] 112.2 [SodiumContent] 1062.6 [CarbohydrateContent] 36.6 [FiberContent] 5.0 [SugarContent] 13.2 [ProteinContent] 33.8 [RecipeServings] 4.0 [RecipeYield] 4 peppers [RecipeInstructions] Preheat oven to 350 degrees. Place a 14x20 oven bag inside a 9x13 cake pan. Brown the ground beef and onions and drain off the fat. Add tomato soup, rice, cheese, salt and pepper. COOL. Remove the pepper tops and seeds from the green peppers. Stuff the peppers with the meat mixture. Combined the tomato sauce, flour and water together. Pour one half of the tomato sauce mixture into oven bag. Place the peppers in oven bag, stuffed side up. Spoon the remaining sauce over the top. Place one or two slices of bacon over the top of each pepper. Bake 30-40 minutes until the peppers are tender.
[Name] Cheesy Bacon Broccoli Salad [AuthorId] 12478 [AuthorName] lee3789 [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2001-07-11T08:39:00Z [Description] This recipe is so tasty. It's simple to make and goes great with almost anything. A great way to get kids to eat their broccoli. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/13/5/vBKim3cjQsiqa41aU1WB_0S9A5639.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/13/5/fCSxT5JZRv2YLTiSvs4Y_0S9A5635.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/13/5/gxgiwkCRNedjjB5GhOdV_0S9A5650.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/13/5/picIwNC1r.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/13/5/picHCjgpU.jpg"] [RecipeCategory] Vegetable [Keywords] ["< 15 Mins", "Oven", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1", "2", "4", NA, "1"] [RecipeIngredientParts] ["broccoli", "red onion", "cheddar cheese", "mayonnaise", "white wine vinegar", "white sugar", "bacon bits"] [AggregatedRating] 5.0 [ReviewCount] 34.0 [Calories] 112.2 [FatContent] 3.5 [SaturatedFatContent] 2.0 [CholesterolContent] 9.9 [SodiumContent] 92.7 [CarbohydrateContent] 17.0 [FiberContent] 3.0 [SugarContent] 10.9 [ProteinContent] 5.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] mix dressing ingredients on high speed. mix the dressing in with the salad and its ready to go. my kids love this salad.
[Name] Dreamy Apple Salad [AuthorId] 10896 [AuthorName] A.M. Collins [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2001-07-11T08:39:00Z [Description] This is heaven. I got it from a friend, who got it from a friend...needless to say kids and adults love it. [Images] character(0) [RecipeCategory] Pineapple [Keywords] ["Apple", "Tropical Fruits", "Fruit", "Nuts", "Kid Friendly", "Potluck", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1 3/4", "1/4", "1 1/2", "1 1/2", "4", "1", "1", "1", "1/2", "1 1/2"] [RecipeIngredientParts] ["flour", "sugar", "dry tapioca", "cider vinegar", "crushed pineapple", "red apple", "green apple", "golden raisin"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 279.4 [FatContent] 14.0 [SaturatedFatContent] 4.8 [CholesterolContent] 0.0 [SodiumContent] 7.2 [CarbohydrateContent] 37.8 [FiberContent] 3.9 [SugarContent] 28.3 [ProteinContent] 4.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Stir flour, sugar, tapioca (very important that it is instant] vinegar and reserved pineapple juice. Put in small sauce pan and cook or medium low heat, stirring until thick. Remove and chill. In a big bowl mix apples, pineapple,almonds, raisins and chilled tapioca mix. Stir together. Add whipped, thawed topping. Chill for one hour before serving.
[Name] Chinese Chicken and Broccoli [AuthorId] 181716 [AuthorName] Sassy Cat [CookTime] PT22M [PrepTime] PT15M [TotalTime] PT37M [DatePublished] 2001-07-11T08:39:00Z [Description] Make and share this Chinese Chicken and Broccoli recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken", "Poultry", "Vegetable", "Meat", "Chinese", "Asian", "Kid Friendly", "< 60 Mins", "Beginner Cook", "Stir Fry", "Easy"] [RecipeIngredientQuantities] ["6", "2", "1/4", "3", "1", "2", "2", "1", "1", "10", "1/4"] [RecipeIngredientParts] ["boneless skinless chicken breasts", "cornstarch", "pepper", "green onions", "carrot", "garlic", "gingerroot", "sugar", "broccoli", "fat-free chicken broth"] [AggregatedRating] 4.0 [ReviewCount] 9.0 [Calories] 95.0 [FatContent] 1.5 [SaturatedFatContent] 0.3 [CholesterolContent] 27.2 [SodiumContent] 143.5 [CarbohydrateContent] 9.9 [FiberContent] 2.6 [SugarContent] 3.3 [ProteinContent] 11.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cut chicken into strips. Toss chicken, cornstarch, salt and pepper in medium glass bowl. Cover and refrigerate 20 minutes. Cut green onions and carrots into thin slices. Mix black bean sauce, garlic, gingerroot, and sugar together. Spray a 12-inch skillet with nonstick cooking spray. Heat until spray bubbles, add chicken and cook until chicken turns white. Remove chicken from the skillet. Reheat skillet and add chicken broth. Add broccoli and carrot; cover and cook 1 minute or until vegetables are crisp tender. Add chicken, brown bean sauce mixture and green onions; cook and stir 2 minutes.
[Name] Honey Dew Salad [AuthorId] 6164 [AuthorName] Mini Ravindran [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2001-07-11T08:39:00Z [Description] Make and share this Honey Dew Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "Kid Friendly", "< 60 Mins", "No Cook"] [RecipeIngredientQuantities] ["2", "6", "3", "2", "3", "1", "1", "3", "2", "2", "10", "2"] [RecipeIngredientParts] ["green onions", "potatoes", "tomatoes", "green apples", "fresh lemon juice", "salt", "black pepper", "soy sauce", "sesame seeds", "honey", "mint leaves", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 448.6 [FatContent] 2.5 [SaturatedFatContent] 0.4 [CholesterolContent] 0.0 [SodiumContent] 1101.4 [CarbohydrateContent] 99.8 [FiberContent] 13.2 [SugarContent] 20.1 [ProteinContent] 11.7 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] Take a deep salad bowl. Pour hot water and add fresh lemon juice, soy sauce, honey, salt and black pepper powder. Mix well and smooth. Add all the chopped ingredients to this mixture. Toss and mix gently. Sprinkle toasted sesame seeds and mint leaves. Mix and allow to stand for 1/2 hours at the room temperature. Yummy!
[Name] Anytime Salad [AuthorId] 6164 [AuthorName] Mini Ravindran [CookTime] PT2M [PrepTime] PT5M [TotalTime] PT7M [DatePublished] 2001-07-11T08:39:00Z [Description] Make and share this Anytime Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["2", "2", "2", "3", "1/2", "1/2", "1", "2", "8"] [RecipeIngredientParts] ["cucumbers", "green onions", "tomatoes", "yoghurt", "salt", "black pepper", "ground cumin", "brown sugar", "mint leaves"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 212.6 [FatContent] 8.5 [SaturatedFatContent] 5.3 [CholesterolContent] 31.9 [SodiumContent] 512.5 [CarbohydrateContent] 26.2 [FiberContent] 2.4 [SugarContent] 20.1 [ProteinContent] 10.9 [RecipeServings] 3.0 [RecipeYield] nan [RecipeInstructions] Take a big salad bowl and mix all the ingredients. Allow to stand in the fridge or out of it for 15-20 minutes for the flavours to set in. Enjoy!
[Name] Oven Baked Onion Rings [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2001-07-11T08:39:00Z [Description] I love onion rings but try to stay away from deep fried foods. These are exceptionally good. This recipe serves 4 but I'll bet 2 can go through the lot of them. This is not my original recipe and I can't remember who to give credit to, but thanks to someone. enjoy!Try using Panko Crumbs- Don't worry if they are not completed coate the crunch will still be there [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/14/0/3bzcZ3AKSRSaArbT0frX_or2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/14/0/rW3ckG27SbyI0Z1DcyMY_or1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/14/0/MIh6FEZpScKFC56JpwS9_or.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/14/0/eW9IeoZQ1eRpmOlJSdcQ_IMG_2403.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/14/0/picTjEuWb.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/14/0/pic8ECype.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/14/0/picy6ehHR.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/14/0/picKPQEso.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/14/0/picFNsqjv.jpg" ] [RecipeCategory] Onions [Keywords] ["Vegetable", "Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1/4", "1/2", "1/4", "2", "2", "1/2", NA] [RecipeIngredientParts] ["dried oregano", "cayenne pepper", "onions", "1% low-fat milk", "salt", "pepper"] [AggregatedRating] 4.0 [ReviewCount] 38.0 [Calories] 52.4 [FatContent] 0.5 [SaturatedFatContent] 0.2 [CholesterolContent] 0.4 [SodiumContent] 345.6 [CarbohydrateContent] 10.5 [FiberContent] 1.3 [SugarContent] 3.1 [ProteinContent] 1.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 degrees. Spray a cookie sheet with lite olive oil or other veggie oil. Mix bread crumbs, oregano & cayenne (mix these ingredients on a sheet of wax paper it will make the next step easier]. Dip onion rings into the milk and allow the excess to drip back into the bowl. Dip into the crumb mixture. They won't be fully coated, don't worry they will still have a crunch (especially with Panko crumbs]. Place onion rings in a single layer on the cookie sheet. Bake onion rings until the crumbs are golden and the onions are soft (approx 30 minutes]. Sprinkle with salt & pepper and then serve.
[Name] Pizza Burgers [AuthorId] 12200 [AuthorName] Tom Lambie [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2001-07-11T08:39:00Z [Description] This recipe is great for the kid on the go. Make a sheet pan at a time so you can feed all there friends at once with do bother. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Cheese", "Meat", "Kid Friendly", "< 30 Mins", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1/4", "3/4", "2", "1 1/2", "1/3", "1", "1", "2", "12"] [RecipeIngredientParts] ["ground beef", "onion", "salt", "sage", "oregano", "tomato sauce", "parmesan cheese", "parsley flakes", "mozzarella cheese", "mushrooms"] [AggregatedRating] 3.5 [ReviewCount] 4.0 [Calories] 427.7 [FatContent] 22.6 [SaturatedFatContent] 10.4 [CholesterolContent] 83.7 [SodiumContent] 745.7 [CarbohydrateContent] 26.4 [FiberContent] 1.8 [SugarContent] 5.3 [ProteinContent] 28.7 [RecipeServings] 12.0 [RecipeYield] 24 burgers [RecipeInstructions] Brown the ground beef, onion, salt, sage and oregano. Drain. Add the tomato sauce, mushrooms and parmesan cheese. Simmer 10 minutes. Scoop on hamburger bun halves and top with mozzrella cheese. Broil until brown on top and the cheese is melted.
[Name] Cranberry Bread [AuthorId] 12200 [AuthorName] Tom Lambie [CookTime] PT1H [PrepTime] PT24H [TotalTime] PT25H [DatePublished] 2001-07-11T08:39:00Z [Description] I have made this bread every year at Christmas for the last 25 years. It makes a wonderful gift. Also, it adds so much to your holiday meals. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Lunch/Snacks", "Fruit", "Nuts", "Healthy", "Kid Friendly", "Potluck", "Christmas", "Thanksgiving", "Weeknight", "Oven", "Freezer", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "2", "1", "3", "1", "4", "2", "1"] [RecipeIngredientParts] ["cranberries", "sugar", "egg", "butter", "milk", "flour", "sugar", "baking powder", "salt", "walnuts"] [AggregatedRating] 4.5 [ReviewCount] 8.0 [Calories] 671.4 [FatContent] 16.9 [SaturatedFatContent] 3.3 [CholesterolContent] 44.3 [SodiumContent] 1059.8 [CarbohydrateContent] 121.7 [FiberContent] 3.7 [SugarContent] 68.0 [ProteinContent] 11.9 [RecipeServings] nan [RecipeYield] 1 loaf [RecipeInstructions] Cut up the cranberries. Pour the 1 cup of sugar over them. Mix well and refrigerate over night. Mix the egg, melted butter and milk together until smooth. Add the flour, sugar, baking powder, and salt; mix well. Fold in the cranberries and nuts. Pour into a greased loaf pan. Bake at 350 degrees Fahrenheit for one hour.
[Name] Chicken Fiesta Salad [AuthorId] 6164 [AuthorName] Mini Ravindran [CookTime] PT33M [PrepTime] PT15M [TotalTime] PT48M [DatePublished] 2001-07-11T08:39:00Z [Description] Make and share this Chicken Fiesta Salad recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Lunch/Snacks", "Chicken", "Pineapple", "Poultry", "Tropical Fruits", "Fruit", "Vegetable", "Meat", "< 60 Mins", "Stir Fry", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "2", "2", "3", "2", "2", "2", "1", "1", "1", "4", "10"] [RecipeIngredientParts] ["green bell pepper", "green onion", "green beans", "green peas", "fresh pineapple", "chicken breasts", "fresh lemon juice", "extra virgin olive oil", "soy sauce", "salt", "ground cumin", "black pepper", "brown sugar", "mint leaves"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 251.1 [FatContent] 8.1 [SaturatedFatContent] 1.2 [CholesterolContent] 16.0 [SodiumContent] 1100.6 [CarbohydrateContent] 40.3 [FiberContent] 6.1 [SugarContent] 16.2 [ProteinContent] 7.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat the oil in a skillet and add brown sugar, salt, black pepper powder and cumin seed powder. Add green bell peppers, salad onions, green beans, green peas, pineapple cubes, noodles and chicken breasts. Now add fresh lemon juice and soy sauce. Saute on very high heat for 3 minutes. Transfer the ingredients to a salad bowl and allow to stand for 30 minutes. Serve cold, warm or at room temperature.
[Name] Triple Chocolate Biscotti [AuthorId] 8728 [AuthorName] Ashley U [CookTime] PT1H13M [PrepTime] PT45M [TotalTime] PT1H58M [DatePublished] 2001-07-11T08:39:00Z [Description] Make and share this Triple Chocolate Biscotti 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/10/14/4/picW6JQ84.jpg" [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "European", "Christmas", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1 3/4", "1/3", "2", "1/2", "6", "3", "1 1/2", "8", "1/2"] [RecipeIngredientParts] ["all-purpose flour", "baking powder", "salt", "unsalted butter", "eggs", "vanilla extract", "white chocolate chips"] [AggregatedRating] 4.5 [ReviewCount] 9.0 [Calories] 108.7 [FatContent] 6.2 [SaturatedFatContent] 3.6 [CholesterolContent] 27.6 [SodiumContent] 74.0 [CarbohydrateContent] 12.7 [FiberContent] 1.0 [SugarContent] 5.9 [ProteinContent] 2.1 [RecipeServings] nan [RecipeYield] 30 cookies [RecipeInstructions] Line large baking sheet with double thickness of foil. Sift in salt, baking powder, cocoa and flour into a large bowl to blend. Beat in eggs one at a time and then vanilla. Beat in flour mixture. Stir in chocolate and white chocolate chips by hand. Heap dough into two long strips. Refrigerate for 30 minutes. Bake at 350° for about 25 minutes (until tops are cracked]. Let cool for 10 minutes. Reduce heat to 300°. Using foil as an aide, lift logs onto work surface. Cut logs into 3/4 in pieces; arrange half of slices (cut side down] on each prepare baking sheet. Bake biscotti until just dry to touch (about 8 minutes]. Turn biscotti and bake again for another 8 minutes.
[Name] Solo Baked Chicken Breast [AuthorId] 1634 [AuthorName] Bill Hilbrich [CookTime] PT35M [PrepTime] PT10M [TotalTime] PT45M [DatePublished] 2001-07-11T11:57:00Z [Description] This is an easy recipe that when when matched with a prepared potato ( see note ), and a green salad will place dinner for one on the table in 45 minutes. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/14/5/pic0NtyEk.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/14/5/picCnAnoV.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken", "Poultry", "Meat", "Very Low Carbs", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", NA] [RecipeIngredientParts] ["boneless skinless chicken breast", "butter", "pepper"] [AggregatedRating] 5.0 [ReviewCount] 16.0 [Calories] 246.9 [FatContent] 14.7 [SaturatedFatContent] 8.0 [CholesterolContent] 106.0 [SodiumContent] 238.8 [CarbohydrateContent] 3.3 [FiberContent] 0.1 [SugarContent] 1.2 [ProteinContent] 25.3 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Place a Cast Iron Frying Pan into an oven and preheat at 350 degrees for 10 minutes. During this time, IF the chicken breast is frozen, it can thawed in a microwave at power 3 for 7 minutes. Place the thawed chicken breast into a shallow dish and add the juice of 1 lemon, coating both sides. Let sit for at least 5 minutes. Cover both sides with pepper, and then coat the chicken breast with the butter, using a brush. Place the chicken into the Cast Iron Pan and bake for 35 minutes. To get an even browning, turn the chicken over half way through the baking time. Note:If a baking potato is punctured, microwaved on high for 3 minutes, and then coated with olive oil, it will be done in the same 35 minutes in the oven.
[Name] Creamy Beef Stroganoff Over Rice [AuthorId] 12491 [AuthorName] Christine [CookTime] PT8H [PrepTime] PT20M [TotalTime] PT8H20M [DatePublished] 2001-07-11T11:57:00Z [Description] This recipe is wonderfully easy! You can make it the night before, store in the refrigerator, and cook it all the next day while you are at work, coming home to a hot meal! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/14/6/picqBt5VD.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/14/6/pic07iJSJ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/14/6/pictu6j5o.jpg"] [RecipeCategory] Stew [Keywords] ["Meat", "Potluck", "Weeknight", "Easy"] [RecipeIngredientQuantities] ["2", "2", "2", "1", "1 1/2", "1/4", "1", "3", "2", "3/4"] [RecipeIngredientParts] ["ground beef", "onions", "garlic", "mushrooms", "salt", "pepper", "tomato paste", "flour", "sour cream"] [AggregatedRating] 4.5 [ReviewCount] 62.0 [Calories] 418.6 [FatContent] 28.6 [SaturatedFatContent] 12.2 [CholesterolContent] 117.8 [SodiumContent] 872.1 [CarbohydrateContent] 8.9 [FiberContent] 1.3 [SugarContent] 4.0 [ProteinContent] 30.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Brown ground beef in large skillet; add onions, garlic and mushrooms. Saute until onion is golden brown. Put in Crock Pot with all remaining ingredients except sour cream and flour. Stir thoroughly. Cover and cook on low 6-8 hours (or on High 3 hours]. Stir in sour cream and flour 1 hour before serving. Serve over hot buttered noodles or rice.
[Name] chicken stir- fry [AuthorId] 12392 [AuthorName] gina2452 [CookTime] PT8M [PrepTime] PT2M [TotalTime] PT10M [DatePublished] 2001-07-11T11:57:00Z [Description] i played around with different ingredients until i thought it taste like what you get from a resturant.my version of almond chicken. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Pineapple", "Poultry", "Tropical Fruits", "Fruit", "Meat", "Asian", "< 15 Mins", "Stir Fry"] [RecipeIngredientQuantities] ["2", "4", "1", "1/3", "1/3", "1/3", "1", "1", "1", "1/2", "1/3", NA] [RecipeIngredientParts] ["chicken breasts", "frozen broccoli", "carrot", "chestnuts", "cornstarch", "brown sugar", "ground ginger", "soy sauce", "rice"] [AggregatedRating] 4.5 [ReviewCount] 5.0 [Calories] 459.5 [FatContent] 27.8 [SaturatedFatContent] 5.4 [CholesterolContent] 92.8 [SodiumContent] 2162.8 [CarbohydrateContent] 15.5 [FiberContent] 2.8 [SugarContent] 7.5 [ProteinContent] 37.7 [RecipeServings] 4.0 [RecipeYield] 5 cups estimate [RecipeInstructions] preheat non-stick fring pan (375] pour oil in pan add chicken, and almonds; cook 2 min. stirring. add frozen veg cook 4 min stirring once. combine cornstarch and next 4 ingredients add to pan cook stirring constantly until thickens. serve over rice.
[Name] Cherry Almond Jam [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2001-07-11T11:57:00Z [Description] Make and share this Cherry Almond Jam recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] ["Canning", "Easy"] [RecipeIngredientQuantities] ["3", "3/4", "3", "1", "4 1/2"] [RecipeIngredientParts] ["sweet cherries", "lemon juice", "sugar"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 742.5 [FatContent] 0.4 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 33.4 [CarbohydrateContent] 192.5 [FiberContent] 5.0 [SugarContent] 171.7 [ProteinContent] 1.9 [RecipeServings] nan [RecipeYield] 6 half pints [RecipeInstructions] Finely chop cherries. In a large stainless or enamel pot add cherries, liqueur and lemon juice. Bring to a boil stirring frequently. Add sugar stirring until dissolved. Return to a rolling boil, stir in the pectin to dissolve and boil for 1 min stirring constantly. Remove from heat and skim. Ladle into clean hot jars leaving 1/4 inch head space. Process 10 minutes in a boiling water bath at altitudes up to 1000 feet.
[Name] Cranberry Jam [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT40M [PrepTime] PT5M [TotalTime] PT45M [DatePublished] 2001-07-11T11:58:00Z [Description] Make and share this Cranberry Jam recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "Healthy", "< 60 Mins", "Canning"] [RecipeIngredientQuantities] ["2", "1 -2", "3", "1", "1"] [RecipeIngredientParts] ["fresh cranberries", "frozen cranberries", "lemon, zest of", "sugar", "water"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 348.4 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 3.9 [CarbohydrateContent] 89.9 [FiberContent] 4.5 [SugarContent] 81.3 [ProteinContent] 0.6 [RecipeServings] nan [RecipeYield] 8 half pints [RecipeInstructions] Combine all ingredients in a large stainless or enamel pot. Bring to a boil. Reduce heat to a simmer, stirring occasionally, until thick, about 20-30 min. While hot pour into a blender or processor and pulse. You want some chunks but not whole berries. Ladle into clean hot jars and seal. Process for 5 min at altitudes up to 1000 feet.
[Name] Berry Smoothies [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT1M [PrepTime] PT2M [TotalTime] PT3M [DatePublished] 2001-07-11T11:58:00Z [Description] When I use the yogurt rather than the tofu I make it very thick to start so I can pour some out to freeze into popsicles for my kids. [Images] character(0) [RecipeCategory] Smoothies [Keywords] ["Beverages", "Breakfast", "Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "1/2 - 1"] [RecipeIngredientParts] ["mixed berries", "plain yogurt", "dessert tofu", "banana"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 401.4 [FatContent] 4.7 [SaturatedFatContent] 2.7 [CholesterolContent] 15.9 [SodiumContent] 66.3 [CarbohydrateContent] 87.0 [FiberContent] 6.3 [SugarContent] 19.7 [ProteinContent] 8.5 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Place all ingredients in blender and whirl away. Start with 1/2 cup apple juice then add more juice to get the desired thickness.
[Name] Lower Fat Broccoli Salad [AuthorId] 11745 [AuthorName] Meg Fisher [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2001-07-11T11:58:00Z [Description] I got this recipe from a co-worker and have adjusted it to be lower in fat. People always ask for the recipe and there usually isn't any left over! Tastes better the second day. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["< 30 Mins", "No Cook", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["8", "1", "1", "1", "1/2", "1/2", "1", "1/4", "2"] [RecipeIngredientParts] ["broccoli florets", "mandarin oranges", "walnuts", "red onion", "raisins", "fat-free mayonnaise", "sugar", "red wine vinegar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 222.1 [FatContent] 10.9 [SaturatedFatContent] 1.1 [CholesterolContent] 3.2 [SodiumContent] 262.3 [CarbohydrateContent] 31.1 [FiberContent] 3.1 [SugarContent] 20.2 [ProteinContent] 5.2 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Toss all ingredients together, pour mixed and chilled dressing over and toss again. I like to put the mandarin oranges on last, after the dressing, so they don't break up too much. I sort of fold them in gently when serving.
[Name] Bishop's Cake [AuthorId] 2595 [AuthorName] eboyd [CookTime] PT1H30M [PrepTime] PT10M [TotalTime] PT1H40M [DatePublished] 2001-07-12T11:25:00Z [Description] Pound cake good for gifts. Recipe by Mrs. James H. Huguet, River Roads rEcipes p 176. This is an old fashioned pound cake. As a variation I sprinkle crushed blanched almonds over the top of the cake right before putting it into the oven to bake. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1/2", "2", "5", "1", "1", "2"] [RecipeIngredientParts] ["butter", "sugar", "eggs", "lemon juice", "vanilla", "cake flour"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 379.0 [FatContent] 17.6 [SaturatedFatContent] 10.4 [CholesterolContent] 128.8 [SodiumContent] 138.6 [CarbohydrateContent] 51.4 [FiberContent] 0.4 [SugarContent] 33.6 [ProteinContent] 4.7 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Cream butter with sugar. Add eggs, juice and vanilla. Beat Well. Add sifted flour. Bake in angel food cake pan that has been greased and floured for 1 hour and 15 minutes in a 325 degree oven. Let cool before removing from pan. Cake can be used for gifts wrapped in tea towel and tied with a bow for teachers gifts.
[Name] Seared Salmon With Citrus-Soy Glaze [AuthorId] 8728 [AuthorName] Ashley U [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2001-07-12T11:25:00Z [Description] Make and share this Seared Salmon With Citrus-Soy Glaze recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Very Low Carbs", "< 30 Mins"] [RecipeIngredientQuantities] ["4", "4", "1", "1", "1/4", "1", "1", "1/4", "1", "1", "6", "1", "1", "1/2", "3"] [RecipeIngredientParts] ["cabbage", "fresh spinach", "red bell pepper", "carrot", "rice vinegar", "soy sauce", "canola oil", "canola oil", "soy sauce", "salmon fillets", "fresh ginger", "garlic clove", "fresh lime juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 375.8 [FatContent] 21.4 [SaturatedFatContent] 2.6 [CholesterolContent] 77.4 [SodiumContent] 382.1 [CarbohydrateContent] 8.8 [FiberContent] 2.4 [SugarContent] 4.8 [ProteinContent] 36.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Toss fist four ingredients in a large bowl. Whisk next four ingredients in a medium bowl. Heat remaining 1 tablespoon canola oil in heavy large skillet over medium-high heat. Sprinkle salmon with salt and pepper and then add to pan. Cook until brown on one side which takes about 4 minutes. Turn and cook until opaque in the center, about 2 minutes longer. Transfer salmon to plate; tent with foil to keep warm. Add ginger and garlic to same skillet and sauté for one minute over medium high heat. Add orange juice, lime juice and remaining soy sauce and broil for 3 minutes. Remove from heat. Whisk vinaigrette and add to vegetable to coat equally. Divide vegetables equally among plates. Place salmon on top of vegetables and drizzle over salmon and serve.
[Name] Chocolate Chip Date Cake [AuthorId] 12200 [AuthorName] Tom Lambie [CookTime] PT40M [PrepTime] PT20M [TotalTime] PT1H [DatePublished] 2001-07-12T11:25:00Z [Description] Make and share this Chocolate Chip Date Cake recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/15/4/0L5YJ41CSGS0DpJFqJRk_11063088_10155277421555573_1223578874_n.jpg" [RecipeCategory] Dessert [Keywords] ["Lunch/Snacks", "Fruit", "Nuts", "Kid Friendly", "Potluck", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "2", "3", "1", "1", "1", "1 1/2", "1", "1", "1/4"] [RecipeIngredientParts] ["boiling water", "dates", "sugar", "eggs", "baking soda", "vanilla", "salt", "flour", "chocolate chips", "walnuts", "sugar"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 752.6 [FatContent] 46.9 [SaturatedFatContent] 9.9 [CholesterolContent] 46.5 [SodiumContent] 199.2 [CarbohydrateContent] 83.6 [FiberContent] 4.9 [SugarContent] 58.8 [ProteinContent] 8.0 [RecipeServings] nan [RecipeYield] 1 9x13 cake pan [RecipeInstructions] Preheat oven to 350°F. Pour boiling water over dates and set aside to cool. Mix 1 cup sugar, oil, eggs, cocoa, dates with water, baking soda, salt and vanilla together and blend well. Stir in the flour until well blended. Pour into a greased and floured 9x13-inch cake pan. Sprinkle the topping ingredients on top of cake mixture in this order: chocolate chips, walnuts and sugar. Bake for 35-40 minutes. Cool.
[Name] Jim's country style pork ribs [AuthorId] 12528 [AuthorName] James Bray Sr. [CookTime] PT50M [PrepTime] PT10M [TotalTime] PT1H [DatePublished] 2001-07-12T11:25:00Z [Description] these ribs will be some of the most tenderest ribs that you will ever eat. and they are simple to make and evewryone loves them. [Images] character(0) [RecipeCategory] Pineapple [Keywords] ["Pork", "Tropical Fruits", "Fruit", "Meat", "Potluck", "Spicy", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["6", "1", "1"] [RecipeIngredientParts] ["country-style pork ribs", "barbecue sauce"] [AggregatedRating] 5.0 [ReviewCount] 51.0 [Calories] 454.3 [FatContent] 15.6 [SaturatedFatContent] 3.0 [CholesterolContent] 94.7 [SodiumContent] 614.5 [CarbohydrateContent] 51.5 [FiberContent] 0.8 [SugarContent] 38.6 [ProteinContent] 25.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a large pot boil ribs in pineapple juice for 45 minutes. drain off juice, place rib`s in a 9x13 inch baking dish, baste with sauce. put dish in oven and broil for 2-3 minutes. then repeat the same process on other side. baste and broil. then they are ready to serve. this serve`s six.
[Name] After Dinner Mint [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-07-12T11:25:00Z [Description] Make and share this After Dinner Mint recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", NA, "30", NA] [RecipeIngredientParts] ["boiling water", "creme de menthe"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 130.5 [FatContent] 0.3 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 2.1 [CarbohydrateContent] 15.2 [FiberContent] 0.6 [SugarContent] 14.2 [ProteinContent] 0.3 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Make up the cocoa by combining cocoa powder and boiling water in a liqueur coffee glass. Add creme de menthe and stir. Spoon or pipe whipped cream on top.
[Name] Honey and Raisin Bran Muffins [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2001-07-12T11:25:00Z [Description] Make and share this Honey and Raisin Bran Muffins recipe from Food.com. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "High In...", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1/3", "1/2", "2", "1", "1", "2", "1/2", "1"] [RecipeIngredientParts] ["buttermilk", "raisins", "butter", "brown sugar", "clear honey", "egg", "flour", "baking powder", "baking soda", "salt"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 261.0 [FatContent] 9.1 [SaturatedFatContent] 5.3 [CholesterolContent] 48.0 [SodiumContent] 580.5 [CarbohydrateContent] 44.2 [FiberContent] 3.0 [SugarContent] 25.6 [ProteinContent] 4.8 [RecipeServings] nan [RecipeYield] 8-9 muffins [RecipeInstructions] Soak bran, buttermilk and raisins together while preparing the rest of the batter. Cream butter and sugar. Beat in the honey and egg. Add the bran mixture. Stir together the flour, baking powder, baking soda and salt. Add the dry ingredients to the wet ingredients and stir just until moistened. Bake in greased muffin cups at 375 degrees Fahrenheit for 20 minutes or until done.
[Name] Fruit and Mallow Coleslaw [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2001-07-12T11:25:00Z [Description] Make and share this Fruit and Mallow Coleslaw recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/15/8/picgtPtCz.jpg" [RecipeCategory] Fruit [Keywords] ["Vegetable", "Nuts", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1/2", "1/2 - 1", "1/2", "1/2", "1/2", NA] [RecipeIngredientParts] ["cabbage", "crushed pineapple", "miniature marshmallow", "coconut", "mayonnaise"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 122.5 [FatContent] 8.4 [SaturatedFatContent] 4.4 [CholesterolContent] 0.0 [SodiumContent] 10.4 [CarbohydrateContent] 11.3 [FiberContent] 2.9 [SugarContent] 7.0 [ProteinContent] 2.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Combine first 5 ingredients in a bowl. Mix mayonnaise and reserved juice in a separate bowl. Pour as much over salad as needed. Toss well to mix.
[Name] Tom's Zucchini Cake [AuthorId] 12200 [AuthorName] Tom Lambie [CookTime] PT40M [PrepTime] PT20M [TotalTime] PT1H [DatePublished] 2001-07-12T11:25:00Z [Description] Make and share this Tom's Zucchini Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Kid Friendly", "Potluck", "Summer", "Winter", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["2", "2", "1/4", "1", "3", "3", "1", "1 1/2", "2", "2", "1", "1", "1", "1/2"] [RecipeIngredientParts] ["flour", "baking soda", "baking powder", "salt", "cinnamon", "eggs", "sugar", "vanilla", "zucchini", "walnuts", "chocolate chips", "walnuts", "sugar"] [AggregatedRating] 4.0 [ReviewCount] 6.0 [Calories] 981.0 [FatContent] 61.3 [SaturatedFatContent] 13.5 [CholesterolContent] 79.3 [SodiumContent] 652.2 [CarbohydrateContent] 106.7 [FiberContent] 6.1 [SugarContent] 74.8 [ProteinContent] 12.2 [RecipeServings] nan [RecipeYield] 1 9 x 13 cake pan [RecipeInstructions] Preheat oven to 350 degrees. In a large bowl sift flour, baking soda, baking powder, salt and cinnamon together. In another bowl combined eggs, oil sugar, zucchini and vanilla. Beat until well mixed. Add the flour mixture and blend well. Stir in 1 cup of nuts and pour into a well greased and floured 9x13 cake pan. Sprinkle on the topping ingredients one at a time in the order they are listed. Bake 40 minutes or until a tooth pick inserted in the center comes out clean.
[Name] Chicken, Okra and Pickle Story [AuthorId] 6164 [AuthorName] Mini Ravindran [CookTime] PT35M [PrepTime] PT5M [TotalTime] PT40M [DatePublished] 2001-07-12T11:25:00Z [Description] Make and share this Chicken, Okra and Pickle Story recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Lunch/Snacks", "Chicken", "Poultry", "Vegetable", "Meat", "Asian", "Spring", "Spicy", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["3", "20", "3", "3", "4", "3", "3/4", "2", "6", "10", NA, "1 1/2", "1 1/2", "2"] [RecipeIngredientParts] ["chicken breasts", "okra", "canola oil", "onions", "tomato puree", "honey", "cloves", "black peppercorns", "salt", "turmeric powder", "red chili powder", "garam masala powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 483.4 [FatContent] 21.3 [SaturatedFatContent] 3.8 [CholesterolContent] 69.6 [SodiumContent] 805.4 [CarbohydrateContent] 51.3 [FiberContent] 6.2 [SugarContent] 23.3 [ProteinContent] 26.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat oil in a broad based and heavy bottomed skillet. Add cloves and pepper corns. Wait till they begin to crackle. Add salt, turmeric powder red chilli powder and mango pickle pieces. Take care as not to burn the spices. Add chicken breast slivers and okra and keep sauteeing for 15 minutes on medium heat. Add onions, garlic-ginger paste and saute for 10 more minutes on medium heat. Finally add tomato puree and honey. Cover the lid tightly for 12 minutes. Garnish with tomato roses and silver foil (optional]. Serve over a bed of steamed basmati rice and enjoy!
[Name] Sweet Cherry Chutney [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT1H30M [PrepTime] PT20M [TotalTime] PT1H50M [DatePublished] 2001-07-12T11:25:00Z [Description] Make and share this Sweet Cherry Chutney recipe from Food.com. [Images] character(0) [RecipeCategory] Chutneys [Keywords] ["Sauces", "Cherries", "Fruit", "Low Protein", "Low Cholesterol", "Healthy", "Weeknight", "Canning", "< 4 Hours"] [RecipeIngredientQuantities] ["10", "1", "2 1/2", "1 1/4", "4", "1 1/2"] [RecipeIngredientParts] ["sweet cherries", "dark brown sugar", "ground allspice", "white vinegar", "corn syrup", "raisins"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 423.1 [FatContent] 0.7 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 21.5 [CarbohydrateContent] 107.3 [FiberContent] 6.6 [SugarContent] 89.0 [ProteinContent] 3.7 [RecipeServings] nan [RecipeYield] 6 half pints [RecipeInstructions] Add all ingredients except raisins in a large stainless or enamel pot. Bring to a full rolling boil stirring constantly until sugar is dissolved. Reduce heat a bit to a gentle boil, stirring frequently until mixture thickens, about 60 minutes. Stir in raisins and boil for 5 more minutes. Ladle into clean hot jars leaving 1/2 inch head space. Process 10 minutes in a boiling water bath at altitudes up to 1000 feet.
[Name] Garlic & Parsley New Potatoes [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT23M [PrepTime] PT15M [TotalTime] PT38M [DatePublished] 2001-07-12T11:25:00Z [Description] It's new potato time and this is a quick easy recipe that is attractive and tasty.Try serving them with a little parmesan cheese sprinkled over top. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/16/2/mQlNxrjfTeipGzSqprdp_garlic-parsley-new-potatoes-3293.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/16/2/3pk2uusKQ6WoDUy8IsNR_garlic-parsley-new-potatoes-3291.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/16/2/5nFIFEhDRtOeh0Qw9Wrm_garlic-parsley-new-potatoes-3299.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/16/2/08ieYDuTTeO4uXR1IjfY_garlic-parsley-new-potatoes-3292.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/16/2/pichZsUES.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/16/2/pichmrreO.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/16/2/picZ5zpWF.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/16/2/picbw2mbi.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/16/2/picI9tWAL.jpg" ] [RecipeCategory] Potato [Keywords] ["Vegetable", "Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["12", "4", "2", "3", NA] [RecipeIngredientParts] ["garlic cloves", "fresh parsley", "lite olive oil"] [AggregatedRating] 5.0 [ReviewCount] 25.0 [Calories] 392.0 [FatContent] 4.1 [SaturatedFatContent] 0.7 [CholesterolContent] 0.0 [SodiumContent] 93.4 [CarbohydrateContent] 82.2 [FiberContent] 8.8 [SugarContent] 6.6 [ProteinContent] 9.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Scrub the potatoes well. Pare a 3/4\" strip around the middle of each potato (this is just to give you a little contrast in color]. Place potatoes in a saucepan, cover with water and bring to a boil. Simmer covered for about 20 minutes or until tender. Drain potatoes and place them in a bowl add two teaspoons of oil& toss. In a non stick frypan add the remaining oil over medium heat. Add garlic,cook approximately 1 minute. Add parsley, salt& pepper, mix well. Add potatoes, reduce heat to low and cook stirring constantly for 1 or 2 minutes. Serve.
[Name] Chicken Cordon Bleu [AuthorId] 9441 [AuthorName] Lisa Sorrell [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2001-07-12T11:25:00Z [Description] Make and share this Chicken Cordon Bleu 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/10/16/3/01494870523.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/16/3/picpX1W45.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/16/3/picjRQJGj.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken", "Pork", "Poultry", "Cheese", "Meat", "High Protein", "Healthy", "High In...", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["4", "4", "4", "1/2"] [RecipeIngredientParts] ["boneless skinless chicken breasts", "low-fat ham", "swiss cheese"] [AggregatedRating] 5.0 [ReviewCount] 11.0 [Calories] 332.1 [FatContent] 11.0 [SaturatedFatContent] 5.9 [CholesterolContent] 103.2 [SodiumContent] 475.0 [CarbohydrateContent] 13.3 [FiberContent] 0.4 [SugarContent] 0.4 [ProteinContent] 42.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 degrees (F]. Butterfly chicken breasts and lay open. Place one slice of ham and one slice of cheese on chicken. Close chicken and secure with toothpicks if desired. Coat chicken with cracker crumbs. Repeat for remaining breasts. Bake for 20 minutes, or until chicken is thoroughly cooked.
[Name] Avocado Rounds [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-07-12T11:25:00Z [Description] Make and share this Avocado Rounds recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] ["For Large Groups", "Easy"] [RecipeIngredientQuantities] ["100", "1/2", "2", "2 -3", "1 -2", "1/2", NA, "1", "2", NA] [RecipeIngredientParts] ["cream cheese", "avocado", "sour cream", "lemon juice", "ground cumin", "smoked salmon", "coriander leaves"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 20.0 [FatContent] 1.9 [SaturatedFatContent] 0.9 [CholesterolContent] 4.0 [SodiumContent] 10.7 [CarbohydrateContent] 0.5 [FiberContent] 0.3 [SugarContent] 0.0 [ProteinContent] 0.4 [RecipeServings] 30.0 [RecipeYield] 30 rounds [RecipeInstructions] Using electric beaters beat the cream cheese until soft. Add the avocado, sour cream, lemon juice, coriander, cumin and salt and pepper. Beat until mixture is smooth and creamy. Spoon or pipe mixture onto pumpernickel rounds. Top with finely sliced smoked salmon and extra coriander leaves, if desired. Serve immediately.
[Name] caramel brownies [AuthorId] 12392 [AuthorName] gina2452 [CookTime] PT45M [PrepTime] PT10M [TotalTime] PT55M [DatePublished] 2001-07-12T16:45:00Z [Description] Make and share this caramel brownies recipe from Food.com. [Images] character(0) [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "< 60 Mins", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["1", "2/3", "1", "3/4", "2", "1 1/2"] [RecipeIngredientParts] ["evaporated milk", "butter", "vanilla", "walnuts"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 275.7 [FatContent] 19.8 [SaturatedFatContent] 7.7 [CholesterolContent] 29.5 [SodiumContent] 142.4 [CarbohydrateContent] 23.2 [FiberContent] 0.8 [SugarContent] 17.7 [ProteinContent] 3.9 [RecipeServings] 15.0 [RecipeYield] 15 brownies [RecipeInstructions] preheat oven 375. in med. pan add caramels and 1/3 cup milk melt on low heat. set aside. combine remaining milk, cake mix, and next 3 ingredients stir until blended. spread the dough into a 9\" square pan. chill remaining dough. bake 350 for 10 min. cool in pan 5 min. pour caramel mixture over brownie layer in pan sprinkle with walnuts. spoon remaining half of dough into 9 equal portions on wax paper pat each portion into a 3\" circle. place circles over walnuts in pan. bake 350 for 25 min. cool, cover, and chill before serving.
[Name] Banana Fritters [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2001-07-12T16:45:00Z [Description] Make and share this Banana Fritters 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/10/16/6/picpMZJ9f.jpg" [RecipeCategory] Dessert [Keywords] ["Fruit", "Low Protein", "Low Cholesterol", "Healthy", "< 30 Mins", "Deep Fried"] [RecipeIngredientQuantities] ["8", "3", "1/3", "1 1/2", "1/4", "1/2", "1", "1/2", NA] [RecipeIngredientParts] ["bananas", "flour", "cornflour", "baking powder", "salt", "milk", "caster sugar"] [AggregatedRating] 5.0 [ReviewCount] 13.0 [Calories] 388.0 [FatContent] 2.3 [SaturatedFatContent] 1.0 [CholesterolContent] 4.3 [SodiumContent] 313.4 [CarbohydrateContent] 92.8 [FiberContent] 7.0 [SugarContent] 54.0 [ProteinContent] 5.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Peel bananas and cut in half. Sift flour, cornflour, baking powder and salt into bowl. Mix to smooth batter with the milk. Beat egg white until soft peaks form, fold lightly into batter. Drop banana pieces into batter, then deep fry in hot oil until golden brown. Remove and drain on absorbent paper. Toss in sugar. (frying time is approx] Serve hot with ice cream or whipped cream.
[Name] Addicting Hash Brown Casserole [AuthorId] 12547 [AuthorName] Chef Nichol [CookTime] PT55M [PrepTime] PT10M [TotalTime] PT1H5M [DatePublished] 2001-07-12T16:45:00Z [Description] This is an excellent, easy recipe of pure comfort food; potatoes! There is never any left when I serve it at family functions, potlucks, or at my catering parties! I like to make 2 batches and freeze one for later as it does freeze very well! I hope everyone enjoys this as much as my family and friends to! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/16/7/picwv9fTF.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/16/7/pic41Oitd.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/16/7/picgKTaDV.jpg"] [RecipeCategory] One Dish Meal [Keywords] ["Potato", "Vegetable", "Kid Friendly", "Potluck", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1", "1", "4", "1/2", "3", "1", "2"] [RecipeIngredientParts] ["frozen hash browns", "sour cream", "milk", "butter", "onion", "cheese", "butter"] [AggregatedRating] 5.0 [ReviewCount] 17.0 [Calories] 650.9 [FatContent] 47.3 [SaturatedFatContent] 24.9 [CholesterolContent] 89.6 [SodiumContent] 982.7 [CarbohydrateContent] 46.5 [FiberContent] 3.0 [SugarContent] 5.7 [ProteinContent] 14.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 375. Mix hash browns, cream soup, sour cream, milk, onions, 2 cups of the cheese, and the onion, in a large bowl. Pour into a 9x13 dish that has been lightly sprayed. Top with remaining cheese. Combine cornflakes and butter and top the cheese with this. Bake at above temp for 40-50 minutes . Serve hot and enjoy!
[Name] Potato and Pea Curry [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2001-07-12T16:45:00Z [Description] Make and share this Potato and Pea Curry recipe from Food.com. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "Low Protein", "Low Cholesterol", "Healthy", "Spicy", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["750", "2", "2", "2", "2", "2", "1", NA, "1/2", "1", "1", "1/2", "2/3", "2"] [RecipeIngredientParts] ["potatoes", "mustard seeds", "ghee", "onions", "garlic", "ginger", "turmeric", "chili powder", "ground cumin", "garam masala", "water", "fresh peas", "of fresh mint"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 258.6 [FatContent] 7.3 [SaturatedFatContent] 4.1 [CholesterolContent] 16.4 [SodiumContent] 23.8 [CarbohydrateContent] 43.8 [FiberContent] 7.1 [SugarContent] 5.3 [ProteinContent] 6.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Cut potatoes into 2 cm cubes.", "Heat mustard seeds in a large pan until they start to pop.", "Add ghee, onion, garlic and ginger; cook, stirring, until soft.", "Add turmeric, salt, pepper, chilli, cumin, garam masala and potato.", "Stir until potatoes are coated.", "Add water; simmer, covered, 15-20 minutes, or until potato is just tender; stir occasionally.", "Add peas, stir; simmer, covered, 3-5 minutes, or until potato is cooked and liquid is absorbed.", "Stir in mint.", "Garnish with parsley if desired." ]
[Name] Shepherd's Pie [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2001-07-12T17:28:00Z [Description] I prefer pork with this however this is the "English way" according to my X-mother-in-law. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/16/9/picNhAh7J.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/16/9/picdH8MnD.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/16/9/piccD78GM.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/16/9/pic4LdzGw.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/16/9/picqdZTMF.jpg" ] [RecipeCategory] One Dish Meal [Keywords] ["Lunch/Snacks", "Lamb/Sheep", "Meat", "Welsh", "European", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["2", NA, "1", "3", "1", "1", "2", "1/4", "3"] [RecipeIngredientParts] ["potatoes", "onion", "garlic clove", "cooked lamb", "butter", "milk", "cheese"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 630.6 [FatContent] 31.3 [SaturatedFatContent] 15.9 [CholesterolContent] 140.2 [SodiumContent] 407.5 [CarbohydrateContent] 46.9 [FiberContent] 5.5 [SugarContent] 3.4 [ProteinContent] 40.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Peel and boil spuds like you would for mashed.", "Peel and finely chop onion.", "Heat oil in a large frying pan and add onion.", "Cook for 8-10 minutes.", "Peel and mince garlic, add to pan along with lamb.", "Cook for 5 minutes stirring often.", "Mash spuds with butter and milk.", "Season to taste.", "Cover the bottom of an casserole dish with half of the mashed potato, then meat then spread or pipe on the remaining spuds.", "Grate cheese, dot with butter and bake for 15 minutes at 425* or until the top is well browned." ]
[Name] Old Fashioned Gingerbread #1 [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT1H15M [PrepTime] PT15M [TotalTime] PT1H30M [DatePublished] 2001-07-12T17:28:00Z [Description] This recipe is by request and it's from my Grandmothers 1941 cookbook called "New American Cook Book." [Images] character(0) [RecipeCategory] Breads [Keywords] ["Healthy", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "2", "1/4", "2", "1", "1/2", "1/3", "1/2", "1", "2/3", "3/4"] [RecipeIngredientParts] ["cake flour", "baking powder", "baking soda", "ginger powder", "cinnamon", "salt", "shortening", "sugar", "egg", "molasses", "buttermilk"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 473.8 [FatContent] 13.7 [SaturatedFatContent] 3.8 [CholesterolContent] 38.3 [SodiumContent] 406.2 [CarbohydrateContent] 83.0 [FiberContent] 1.1 [SugarContent] 39.4 [ProteinContent] 5.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Sift flour once, measure, add baking powder and soda, spices and salt and sift together three times.", "Cream shortening thoroughly, add sugar gradually, and cream together until light and fluffy.", "Add egg and molasses; then flour, alternately with milk.", "Beat after each addition until smooth.", "Pour into greased pan or a ring mold.", "Bake in moderate oven (350*] for 1 1/4 hours.", "Serve with whipped cream.", "As a variation use gingerbread as the base for fruit shortcakes.", "Serves 6." ]
[Name] English Cottage Pie [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2001-07-12T17:28:00Z [Description] Make and share this English Cottage 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/10/17/1/pic2Yk8o5.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/17/1/picEBXYQg.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/17/1/picKmUjys.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/17/1/pic7nVqrX.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/17/1/picBGGT2e.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/17/1/picsbcTbH.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/17/1/picnrzds2.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Meat", "Welsh", "European", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["2", NA, "2", "1", "2", "3", "1/2", "1", "8", "1/4", "2"] [RecipeIngredientParts] ["floury potatoes", "onions", "beef drippings", "beef", "flour", "tomatoes", "milk", "butter"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 1311.0 [FatContent] 121.0 [SaturatedFatContent] 52.2 [CholesterolContent] 177.8 [SodiumContent] 338.7 [CarbohydrateContent] 38.1 [FiberContent] 6.8 [SugarContent] 5.6 [ProteinContent] 18.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cook potatoes in boiling salted water. Preheat oven to 375* Thinly slice onions. Heat dripping in a fry pan and fry onions until transparent. Add beef and fry until browned. Sprinkle in the flour and cook, stirring for 1 minute. Slowly add stock and bring to a boil stirring constantly. Add tomatoes with juice, s& p and frozen veg. Simmer for 5 min. Spoon cooked mixture into a casserole dish and spread on the mashed spuds. Bake for 30 min.
[Name] Refrigerator Gingerbread [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2001-07-12T17:28:00Z [Description] This recipe was posted by request and is the second out of my Grandmothers 1941 cookbook "New American Cook Book." [Images] character(0) [RecipeCategory] Breads [Keywords] ["< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "1 1/2", "1", "1", "1/4", "1/4", "1/4", "1/2", "1/2", "1/2", "1/2", "1/2", "2", "1/2"] [RecipeIngredientParts] ["flour", "baking powder", "ginger", "cinnamon", "allspice", "clove", "nutmeg", "salt", "baking soda", "shortening", "sugar", "buttermilk", "eggs", "molasses"] [AggregatedRating] nan [ReviewCount] nan [Calories] 363.6 [FatContent] 14.6 [SaturatedFatContent] 3.8 [CholesterolContent] 53.5 [SodiumContent] 334.4 [CarbohydrateContent] 53.6 [FiberContent] 1.1 [SugarContent] 25.1 [ProteinContent] 5.3 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Sift flour and measure. Sift again with baking powder, ginger, cinnamon, allspice, cloves, nutmeg, soda and salt. Cream shortening and sugar with 2 tablespoons buttermilk. Add eggs and mix well; add molasses. Add dry ingredients and remaining buttermilk alternately to creamed mixture. Keep covered in refrigerator until ready to bake. Bake in two 9-inch layer cake pans in moderate oven 350° for 30 minutes.
[Name] Wild Cranberry Jelly [AuthorId] 10955 [AuthorName] Linda M [CookTime] PT2H [PrepTime] PT48H [TotalTime] PT50H [DatePublished] 2001-07-13T08:56:00Z [Description] Make and share this Wild Cranberry Jelly recipe from Food.com. [Images] character(0) [RecipeCategory] Weeknight [Keywords] "Easy" [RecipeIngredientQuantities] ["3 1/2", "7", "1"] [RecipeIngredientParts] ["wild cranberry juice", "sugar"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 663.9 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 38.1 [CarbohydrateContent] 172.7 [FiberContent] 1.6 [SugarContent] 155.4 [ProteinContent] 0.1 [RecipeServings] nan [RecipeYield] 9 eight oz. jelly jars [RecipeInstructions] Note: 3 1/2 cups of wild cranberries equals 3 cups of prepared juice. ------Day1------. Pick cranberries. Remove stems and leaves. Wash and drain. Prepare a pan as a strainer. This is done by using 2-3 layers of good cheesecloth, (or you can use an old but clean linen dish towel]. Drape over a large pan and secure with clothes pins. A large enamel basin works well. Using a stock pot or a large canning pot, add berries. Add water to barely cover the berries. Bring to a boil. Turn down heat to medium or medium low. Continue cooking until cranberries start popping and they look translucent. (about 1-2 hours] Pour the cranberries onto the prepared strainer. Do not handles the berries, even with a spoon, while draining. (Handling the berries will make a cloudy jelly.] Drain overnight. ----------Day2-----------. Measure out 3 and 1/2 cups of the wild cranberry juice into a stockpot or small canning pot. Add the 7 cups of sugar. Bring to a full boil, stirring constantly. Add the 2 pouches of\"Certo\" or\"Fruit Jel\", still stirring, and bring back to full boil. Boil for 1 minute. Remove from heat and let sit 3 minutes. Skim the form off with a skimmer or metal spoon. Pour quickly into prepared jars. Process jars. (Note: Instead of processing the jars I pour melted parrafin over the top of jell. About 0.125 of an inch. Cover with lids and let cool on a towel.] Once jars are cool, test each one for a seal by pressing the center of the lid. The lid should not flex up and down. If it does fefrigerate or reprocess with a new lid. Note: Apple juice can be added to the wild cranberry juice if there isn't quite enough juice to equil the 3 1/2 cups.
[Name] Vodka White Sauce [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2001-07-13T08:56:00Z [Description] A nice sauce for Penne Pasta. I like to sprinkle on a few slivered sun dried tomatoes and a few pine nuts. [Images] character(0) [RecipeCategory] Low Protein [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["2", "1", "1", "1", NA, NA, "2", "1/2", "1/4"] [RecipeIngredientParts] ["garlic", "onion", "tomatoes", "basil", "salt", "pepper", "olive oil", "heavy cream", "vodka"] [AggregatedRating] nan [ReviewCount] nan [Calories] 323.8 [FatContent] 28.9 [SaturatedFatContent] 14.7 [CholesterolContent] 81.5 [SodiumContent] 28.0 [CarbohydrateContent] 7.7 [FiberContent] 1.4 [SugarContent] 3.2 [ProteinContent] 2.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Saute the garlic and onion in olive oil until translucent. Add the tomatoes and spices, simmer for 30 min. Just before serving add the vodka and cream. Warm but do NOT boil.
[Name] Coconut Pork and Chilli Chutney [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] PT3H15M [PrepTime] PT3H [TotalTime] PT6H15M [DatePublished] 2001-07-13T08:56:00Z [Description] Make and share this Coconut Pork and Chilli Chutney recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Coconut", "Fruit", "Nuts", "Meat", "Spicy", "Weeknight", "Stove Top", "Stir Fry"] [RecipeIngredientQuantities] ["750", "1", "1 -2", "1", "2", "2", "2", "1", "1", "1/2"] [RecipeIngredientParts] ["mango chutney", "red chile", "ground cumin", "garlic", "fresh ginger", "lemon juice", "red capsicum", "coconut milk", "coriander leaves"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 403.9 [FatContent] 23.2 [SaturatedFatContent] 14.4 [CholesterolContent] 110.6 [SodiumContent] 111.0 [CarbohydrateContent] 6.3 [FiberContent] 1.1 [SugarContent] 2.1 [ProteinContent] 42.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Combine pork, chutney, chilli, cumin, garlic, ginger and juice in large bowl. Cover; refrigerate 3 hours or overnight. Cook capsicum in heated oiled wok or large pan, stirring, until almost soft; remove from pan. Stir fry pork mixture, in batches, in same pan until cooked through. Add capsicum and milk; cook stirring, about 1 minute or until heated through. Just before serving stir in coriander.
[Name] Hasselback Potatoes [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2001-07-13T08:56:00Z [Description] Make and share this Hasselback Potatoes recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/17/6/pic595L2d.jpg" [RecipeCategory] Potato [Keywords] ["Vegetable", "Low Protein", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["4", "2", "2", NA, NA] [RecipeIngredientParts] ["potatoes", "butter", "olive oil", "lemon pepper", "salt"] [AggregatedRating] 4.0 [ReviewCount] 8.0 [Calories] 274.6 [FatContent] 12.7 [SaturatedFatContent] 4.6 [CholesterolContent] 15.3 [SodiumContent] 53.8 [CarbohydrateContent] 37.2 [FiberContent] 4.7 [SugarContent] 1.7 [ProteinContent] 4.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 190C Peel potatoes and slice in half lengthways. Using a small sharp knife, make cuts 1/4 inch apart from top almost to bottom, across all of potato. (be careful not to slice right through] Mix butter and oil together and brush potatoes liberally with it. Sprinkle with the salt and pepper. Bake for about 45 minutes or until tender.
[Name] Cherry Salsa [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT2M [PrepTime] PT5M [TotalTime] PT7M [DatePublished] 2001-07-13T08:56:00Z [Description] Make and share this Cherry Salsa recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Cherries", "Fruit", "Low Protein", "Low Cholesterol", "Healthy", "Free Of...", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/2", "1", "1", "2", "1/4", "1"] [RecipeIngredientParts] ["onion", "red bell pepper", "green bell pepper", "fresh tomatoes", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 604.7 [FatContent] 1.6 [SaturatedFatContent] 0.4 [CholesterolContent] 0.0 [SodiumContent] 2403.3 [CarbohydrateContent] 146.4 [FiberContent] 12.2 [SugarContent] 99.1 [ProteinContent] 7.0 [RecipeServings] nan [RecipeYield] 1 recipe [RecipeInstructions] "In a food processor or blender combine all ingredients and whirl for 1-2 minutes or until smooth."
[Name] cool summer lemon pie [AuthorId] 12392 [AuthorName] gina2452 [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-07-13T08:56:00Z [Description] this is a cool and refreshing pie during the hot summer months. got this one from church long time ago. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Frozen Desserts", "Dessert", "Summer", "< 15 Mins", "Freezer", "Easy"] [RecipeIngredientQuantities] ["1/3", "1/2", "1", "1", "1"] [RecipeIngredientParts] ["water", "vanilla ice cream", "Cool Whip", "9-inch graham cracker crust"] [AggregatedRating] nan [ReviewCount] nan [Calories] 306.1 [FatContent] 18.2 [SaturatedFatContent] 10.0 [CholesterolContent] 14.5 [SodiumContent] 204.5 [CarbohydrateContent] 33.8 [FiberContent] 0.7 [SugarContent] 25.0 [ProteinContent] 2.8 [RecipeServings] 8.0 [RecipeYield] 8 slices [RecipeInstructions] stir drink mix and water until dissolved. beat lemonade mix and ice cream on low until blended. stir in whip topping. freeze until mixture firms, then spoon into crust. freeze 4 hrs. let stand out for 10 min. before serving. garnish w/ lemon slices.
[Name] Chocolate Chip Cherry Walnut Bars [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT45M [PrepTime] PT20M [TotalTime] PT1H5M [DatePublished] 2001-07-13T08:56:00Z [Description] Make and share this Chocolate Chip Cherry Walnut Bars recipe from Food.com. [Images] character(0) [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1/4", "1/3", "2", "1/2", "1/2", "2", "1", "3/4", "1"] [RecipeIngredientParts] ["flour", "white sugar", "margarine", "eggs", "white sugar", "corn syrup", "margarine", "walnuts", "dried cherries"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 120.1 [FatContent] 6.2 [SaturatedFatContent] 1.8 [CholesterolContent] 12.4 [SodiumContent] 32.2 [CarbohydrateContent] 16.1 [FiberContent] 0.6 [SugarContent] 9.5 [ProteinContent] 1.6 [RecipeServings] nan [RecipeYield] 30 Bars [RecipeInstructions] Plump up dried cherries. Crust: Combine all ingredients, mixing until crumbly. Press into greased 9-inch square pan. Bake at 350° for 15 minutes or until light brown. Topping: Beat eggs, sugar, syrup and margarine together until blended. Stir in chips, nuts and drained cherries. Pour evenly over crust. Bake for 30 minutes. Cool completely on a wire rack. Cut into bars.
[Name] Mama Vaun's Meatloaf [AuthorId] 12601 [AuthorName] Vaun Benjamin [CookTime] PT2H45M [PrepTime] PT1H [TotalTime] PT3H45M [DatePublished] 2001-07-13T16:33:00Z [Description] Make and share this Mama Vaun's Meatloaf recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Poultry", "Meat", "Healthy", "Kid Friendly", "Potluck", "Winter", "Weeknight", "Oven", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1 1/2", "1", "4", NA, NA, "2", NA, NA, NA, "1", NA, NA, NA, "2", "2", NA] [RecipeIngredientParts] ["garlic heads", "red onions", "green pepper", "chicken livers", "ground beef", "ground pork", "ground turkey", "eggs", "oyster sauce", "Worcestershire sauce", "paprika", "fresh thyme", "carrots", "mushroom"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 245.7 [FatContent] 7.8 [SaturatedFatContent] 2.4 [CholesterolContent] 292.0 [SodiumContent] 96.1 [CarbohydrateContent] 34.3 [FiberContent] 10.3 [SugarContent] 2.8 [ProteinContent] 17.2 [RecipeServings] nan [RecipeYield] 1 Great Meatloaf [RecipeInstructions] Ok, I don't measure, I only cook. Review the recipe closely and you can figure how much of what for yourself. First Step, make your self a little drink (your favorite wine or vodka & cranberry w/ crushed ice, whatever], light up a cigarette (optional], turn on the radio, drink 1/3 of drink before food prep. Roast Garlic, onion& pepper. Cool. Chop up small. Mix everything together. Mold, cover and place in fridge for 2 hours. Bake 300F degrees until done 1 1/4-3/4 hours . Cover for half of the cooking time. Problems in paradise. Send your loved one to work with a meatloaf sandwich on potato bread w/ a little mayo (an aphrodisiac], remember the extras; candy bar, napkins, fruit juice, fruit, carrot sticks, chips, love note promising mad, passionate lovemaking at the end of the day, granola bar, small salad, a mint, cookies, what ever she/he likes, et cetera. Prepare as if she/he paid $8.50 for it. Works like a charm.
[Name] Bishop's Cake [AuthorId] 12545 [AuthorName] Julie Kovarik [CookTime] PT1H15M [PrepTime] PT0S [TotalTime] PT1H15M [DatePublished] 2001-07-13T16:33:00Z [Description] Make and share this Bishop's Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1/2 - 1", "2", "2", "1", "1", "5"] [RecipeIngredientParts] ["sweet butter", "sugar", "unbleached all-purpose flour", "fresh lemon juice", "vanilla", "eggs"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 456.6 [FatContent] 14.9 [SaturatedFatContent] 8.3 [CholesterolContent] 162.7 [SodiumContent] 46.0 [CarbohydrateContent] 74.2 [FiberContent] 0.8 [SugarContent] 50.4 [ProteinContent] 7.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] 1. Preheat oven to 350 degrees; grease& flour 10-inch bundt pan. 2. Cream butter& sugar until fluffy. 3. Add flour to butter mixture; stir just enough to blend. 4. Add lemon juice& vanilla; stir well. Add eggs, one at a time, mixing well after each. 5. Pour batter into prepared pan. Bake for 1 hour and 15 minutes. 6. Cool in pan for 10 minutes, then remove and cool completely.
[Name] Country Breakfast Sausage [AuthorId] 12545 [AuthorName] Julie Kovarik [CookTime] PT15M [PrepTime] PT24H [TotalTime] PT24H15M [DatePublished] 2001-07-13T16:33:00Z [Description] Make and share this Country Breakfast Sausage recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Pork", "Meat", "Very Low Carbs", "High Protein", "High In...", "Weeknight", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1/2", "1", "1/2", "1/8"] [RecipeIngredientParts] ["ground pork", "ground cumin", "thyme", "sage", "salt", "pepper", "cayenne pepper"] [AggregatedRating] 3.5 [ReviewCount] 4.0 [Calories] 201.3 [FatContent] 16.1 [SaturatedFatContent] 6.0 [CholesterolContent] 54.5 [SodiumContent] 430.6 [CarbohydrateContent] 0.3 [FiberContent] 0.1 [SugarContent] 0.0 [ProteinContent] 12.9 [RecipeServings] nan [RecipeYield] 6 patties [RecipeInstructions] Combine all ingredients; mix well; cover and chill overnite. Shape into 6 patties. Cook in lightly greased skillet over medium heat about 15 minutes, turning occasionally, until browned on both sides and centers no longer pink.
[Name] Onion and Potato casserole [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2001-07-13T16:33:00Z [Description] This is a tasty dish for onion, garlic and potatoe lovers. The nice thing about this dish is that it's as "skinny" conscious as you can get and still have flavor [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/18/3/picsv7k6Y.jpg" [RecipeCategory] Potato [Keywords] ["Vegetable", "Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["4", "2", "4", "4", "1", NA, "1/2", NA] [RecipeIngredientParts] ["russet potatoes", "lite olive oil", "yellow onions", "garlic", "fresh thyme", "dried thyme", "skim milk", "paprika"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 287.6 [FatContent] 7.1 [SaturatedFatContent] 1.1 [CholesterolContent] 0.6 [SodiumContent] 34.9 [CarbohydrateContent] 51.2 [FiberContent] 6.4 [SugarContent] 6.4 [ProteinContent] 6.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 400 degreesF. Spray a 2 quart baking dish with oil. Cook the potatoes covered in cold water, bring to boil and simmer until just tender (approximately 10 minutes]. Drain and set aside. While the potatoes are cooking, put 2 tbsp of oil in a skillet and over medium-low heat cook the onions and garlic until the onions begin to brown (Apprx 15 minutes]. Spread a thin layer of potatoes in the baking dish, sprinkle with thyme, salt& pepper. Top with a layer of onions. Repeat layers twice ending with a layer of onions. Pour in Milk and sprinkle with Paprika. Bake until lightly browned (about 20 minutes]. Serve immediately.
[Name] Jim's Pineapple Cheese Pie [AuthorId] 12528 [AuthorName] James Bray Sr. [CookTime] PT5H [PrepTime] PT3M [TotalTime] PT5H3M [DatePublished] 2001-07-14T08:35:00Z [Description] I like recipes that are fast, and easy to make and that are good. I was at work when I thought this recipe up. It took me about ten minutes. only bad thing about this recipes is that you have to wait 4 to 5 hours for it to set up. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Pineapple", "Cheese", "Tropical Fruits", "Fruit", "Potluck", "Weeknight", "Microwave", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1"] [RecipeIngredientParts] ["crushed pineapple", "non-dairy whipped topping", "cream cheese"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 653.5 [FatContent] 39.4 [SaturatedFatContent] 23.2 [CholesterolContent] 62.4 [SodiumContent] 489.4 [CarbohydrateContent] 68.9 [FiberContent] 1.9 [SugarContent] 51.2 [ProteinContent] 9.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Drain juice from pineapple. Set the fruit aside. Dissolve jello in the pineapple juice, and microwave for 1 minute. Mix whipped topping and cream cheese until smoothe. Mix pineapple into cream cheese mixture, stir in jello and juice mixture; mix thoroughly. Pour into pie shell, and refrigerate for 4-5 hours . It is now ready to serve. It serves six. And if you don`t want to make a pie, you can serve it in pudding dishes.
[Name] Lemon Shake-Ups [AuthorId] 12179 [AuthorName] Michele Zwart [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2001-07-14T08:35:00Z [Description] Make and share this Lemon Shake-Ups recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/18/5/picv2gz3v.jpg" [RecipeCategory] Beverages [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "Kid Friendly", "Summer", "< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["1/4", "1/2", "16", NA] [RecipeIngredientParts] ["sugar", "lemon", "water"] [AggregatedRating] 5.0 [ReviewCount] 10.0 [Calories] 201.9 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 14.7 [CarbohydrateContent] 52.7 [FiberContent] 0.8 [SugarContent] 50.6 [ProteinContent] 0.3 [RecipeServings] 1.0 [RecipeYield] 1 glass [RecipeInstructions] Pour sugar into glass or jar. Pour enough water to cover the top of the sugar. Let sugar disintegrate for at least 5 minutes. Squeeze juice from 1/2 lemon into sugar water. Fill glass with water and ice. Shake. Top with 1/2 lemon.
[Name] Chinese Chicken Salad [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2001-07-14T08:35:00Z [Description] Keep lettuce ingredients, almonds, chicken and dressing seperate until ready to serve to avoid a wilted mess. [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "Low Cholesterol", "< 60 Mins"] [RecipeIngredientQuantities] ["1/4", "1/2", "1/4", "6", "1", "1/4", "1", "1", "1", "5", "5", "1", "1/2", "4", "4", "1", "1"] [RecipeIngredientParts] ["soy sauce", "olive oil", "boneless skinless chicken breasts", "sugar", "romaine lettuce", "iceberg lettuce", "red leaf lettuce", "celery", "green onions", "mandarin orange", "olive oil", "sugar", "red wine vinegar", "salt", "pepper"] [AggregatedRating] 3.0 [ReviewCount] 3.0 [Calories] 635.1 [FatContent] 41.3 [SaturatedFatContent] 5.3 [CholesterolContent] 75.5 [SodiumContent] 2175.7 [CarbohydrateContent] 34.8 [FiberContent] 7.7 [SugarContent] 24.9 [ProteinContent] 35.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ----------Part 1---------. Chop chicken and marinate for 1 hour Drain chicken and bake for 30 minutes at 450 degrees. Set aside. ----------Part 2----------. Place almonds in a frying pan, add sugar and cook on high until sugar dissolves, stirring constantly. Distribute evenly over a shallow pan lined with waxed paper-freeze until crystalized. Remove and crunch up into small pieces. Set aside. ----------Part 3----------. Clean and chop lettuce. Place in a large bowl and add the celery that has been chopped, the onions that have been sliced and the drained oranges. ----------Part 4----------. Whisk all dressing ingredients together well-I prefer the jar method where you can just shake! ----------Part 5----------. To the lettuce mixture add the cooked cooled chicken and almonds. Drizzle on the dressing, toss and serve asap.
[Name] Tequila Poppers [AuthorId] 10853 [AuthorName] Cynthia Oehme [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2001-07-14T08:35:00Z [Description] Make and share this Tequila Poppers recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Tex Mex", "Southwestern U.S.", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "2", "2", "3", "1"] [RecipeIngredientParts] ["cherry tomatoes", "limes", "coarse salt", "lemon, rind of"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 24.7 [FatContent] 0.2 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 1168.2 [CarbohydrateContent] 6.3 [FiberContent] 1.9 [SugarContent] 3.0 [ProteinContent] 1.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Wash the tomatoes and gently pierce each one 2 or 3 times with a small skewer. Place tomatoes in a bowl with the tequila and limes, cover and chill for at least 3 hrs- (I usually let them marinate over night] stirring them once or twice. To serve, drain the tequila- mound the tomatoes in a bowl and serve with coarse salt mixed with the lemon peel for dipping. Careful, these will disappear quickly!
[Name] Best Ever Cheese Dip [AuthorId] 12666 [AuthorName] Kathy Strickland [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-07-14T08:35:00Z [Description] Make and share this Best Ever Cheese Dip recipe from Food.com. [Images] character(0) [RecipeCategory] Cheese [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["3", "4", "4", "2", "4", "2"] [RecipeIngredientParts] ["chicken bouillon cubes", "water", "onions", "cream cheese", "mayonnaise", "cheddar cheese"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 287.5 [FatContent] 25.7 [SaturatedFatContent] 15.3 [CholesterolContent] 81.5 [SodiumContent] 833.1 [CarbohydrateContent] 2.6 [FiberContent] 0.0 [SugarContent] 1.9 [ProteinContent] 12.0 [RecipeServings] nan [RecipeYield] 2-3 cups [RecipeInstructions] Soften bouillon cubes in the warm water and set aside. Mix cream cheese, onions, mayo and cheese together. Blend in the bouillon. Mix together well. Chill well before serving.
[Name] Lemon Brandy Chicken with Artichokes [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT40M [PrepTime] PT20M [TotalTime] PT1H [DatePublished] 2001-07-14T08:35:00Z [Description] This was a dish sent to me by my Aunt, Janet Chute for a family recipe book I made for x-mas. I've added more lemon juice than called for. A great company recipe. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["8", "2", "2", NA, "3", "3", "2", "1 1/2", "1", "1"] [RecipeIngredientParts] ["boneless skinless chicken breast halves", "flour", "cornstarch", "butter", "brandy", "lemon juice", "chicken bouillon", "water", "sour cream", "artichoke heart"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 275.3 [FatContent] 12.9 [SaturatedFatContent] 6.1 [CholesterolContent] 124.0 [SodiumContent] 232.9 [CarbohydrateContent] 1.9 [FiberContent] 0.0 [SugarContent] 1.4 [ProteinContent] 34.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Brown the chicken in a small amount of oil.", "Place in a 9x13 inch baking dish, salt and pepper chicken-light on the salt please.", "Combine the flour, butter and 3/4 cup of the water.", "Heat over med-high until it starts to thicken-stirring constantly.", "Add the remaining water, chicken boullion, lemon juice and brandy.", "Simmer for 5 minutes.", "Cut the artichoke hearts into smaller pieces and place around the chicken.", "Remove sauce from heat and whisk in the sour cream.", "Pour over entire chicken dish and bake at 350* for 35 minutes, covered." ]
[Name] The Best Golabki [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2001-07-14T08:35:00Z [Description] I double the chicken broth/sour cream sauce. These really are fantastic. You can thank my Aunt Carol for these! [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["5", "1 1/2", "1", "1", "1 1/2", "2", "2", "1 1/2", "1/2", "1", "6", "1", "1", "1", "2", "1"] [RecipeIngredientParts] ["cabbage", "ground pork", "onion", "cooked rice", "garlic cloves", "eggs", "salt", "marjoram", "paprika", "bacon", "chicken broth", "sour cream", "flour", "paprika", "cayenne"] [AggregatedRating] 4.5 [ReviewCount] 20.0 [Calories] 646.3 [FatContent] 38.6 [SaturatedFatContent] 15.6 [CholesterolContent] 170.0 [SodiumContent] 1091.3 [CarbohydrateContent] 45.5 [FiberContent] 10.7 [SugarContent] 15.1 [ProteinContent] 31.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Separate leaves of your steamed or frozen/thawed cabbage and slice off the tough rib on the back of each leaf. Mix pork, onion, roll, rice, garlic, eggs, salt, marjoram and the 1 t. paprika in a large bowl until well blended-but dont turn the rice into mush. Place about 1/3 cup of meat mixture on each leaf and roll, tuck, roll into desired size/shape. Set aside and repeat. Shred remaining cabbage. Fry bacon until crisp and add half the shredded cabbage. Pour this into a deep casserole dish, place cabbage rolls on top and then remaining shredded cabbage. Pour chicken broth over top, cover and bake in a 375-degree oven for 1 hour. Drain off juice into a sauce pan and add the sour cream, flour and paprika. Whisk as you're heating to thicken, pour over the cabbage rolls and serve. Dust with cayenne if using.
[Name] Cafe Maple Syrup [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT1M [PrepTime] PT1M [TotalTime] PT2M [DatePublished] 2001-07-14T08:35:00Z [Description] This is a great-"help I've got no syrup and pancakes for 5"-recipe. My kids don't like the store bought stuff anymore! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/19/1/01468717959.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/19/1/piccRwKEr.jpg"] [RecipeCategory] Breakfast [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "1"] [RecipeIngredientParts] ["sugar", "salt", "coffee"] [AggregatedRating] 5.0 [ReviewCount] 12.0 [Calories] 156.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 16.4 [CarbohydrateContent] 40.0 [FiberContent] 0.0 [SugarContent] 39.9 [ProteinContent] 0.0 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Bring sugar, coffee and salt to a boil- (cinnamon also if going the vanilla route] Boil for exactly 1 minute-any longer and you will have crystals when it cools. Stir in maple flavoring or vanilla-serve warm or cool.
[Name] Jim's Tropical Fruitcake [AuthorId] 12528 [AuthorName] James Bray Sr. [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2001-07-14T08:35:00Z [Description] Make and share this Jim's Tropical Fruitcake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Pineapple", "Tropical Fruits", "Fruit", "Nuts", "Summer", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2 1/2", "1/2", "1/2", "4", "1/2", "1/2", "1/2", "1/2", "2", "1/2", "1/2", "1/2", "1", "1/2", "1/4", "1", "1/2", "1", "1 1/2", "1"] [RecipeIngredientParts] ["cake flour", "baking soda", "butter", "eggs", "crushed pineapple", "golden raisin", "walnuts", "nutmeg", "baking powder", "salt", "sugar", "banana", "kiwi", "coconut flakes", "ground cloves", "cinnamon", "butter", "lemon", "powdered sugar", "lemon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 441.6 [FatContent] 21.6 [SaturatedFatContent] 11.5 [CholesterolContent] 111.2 [SodiumContent] 473.7 [CarbohydrateContent] 59.6 [FiberContent] 2.7 [SugarContent] 31.3 [ProteinContent] 6.1 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Mix dry ingredients together. cream flour mixture with 1/2 cup butter, sugar and eggs. Blend in banana, pineapple, kiwi, raisins,walnuts and coconut in blender or processor. Mix fruit and flour mixtures together. Add spices aand blend thoroughly. Pour into a greased and floured bundt pan. Bake at 350 degrees for 1 hour. check with wooden toothpick. let cool for 15 minutes before removing from pan. Mix butter, powdered sugar, zest of lemon, and the juice of the lemon. when the cake is cooled top with lemon glaze. letting it run down the sides.
[Name] Cool N' Breezy Fruit Salad [AuthorId] 6164 [AuthorName] Mini Ravindran [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-07-14T08:35:00Z [Description] Make and share this Cool N' Breezy Fruit Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Melons", "Fruit", "Low Cholesterol", "Healthy", "Spring", "Summer", "< 15 Mins", "No Cook"] [RecipeIngredientQuantities] ["3", "3", "3", "3/4", "1/4", "1", "1", NA] [RecipeIngredientParts] ["black grapes", "green grapes", "muskmelons", "watermelon", "milk", "cinnamon", "mint leaf"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 469.1 [FatContent] 22.2 [SaturatedFatContent] 4.2 [CholesterolContent] 17.3 [SodiumContent] 76.7 [CarbohydrateContent] 62.4 [FiberContent] 5.7 [SugarContent] 52.7 [ProteinContent] 13.1 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] Put grapes, musk melon and water melon in a large salad bowl. Mix sweetened condensed milk, plain milk and cinnamon powder thoroughly. Pour this over the fruit and toss gently. Fold in toasted almonds and mix gently. Garnish with mint leaves and refrigerate for atleast 1/2 hour before serving.
[Name] Cloudy Day Soup Salad [AuthorId] 6164 [AuthorName] Mini Ravindran [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2001-07-14T08:35:00Z [Description] Make and share this Cloudy Day Soup Salad recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Vegetable", "Winter", "< 30 Mins"] [RecipeIngredientQuantities] ["2", "2", "2", "2", "2", "2", "1", "1", "1 1/2", "1", "1"] [RecipeIngredientParts] ["cauliflower florets", "broccoli florets", "peas", "potatoes", "carrots", "green onions", "extra virgin olive oil", "soy sauce", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 171.7 [FatContent] 3.1 [SaturatedFatContent] 0.6 [CholesterolContent] 0.2 [SodiumContent] 744.9 [CarbohydrateContent] 31.0 [FiberContent] 7.1 [SugarContent] 7.4 [ProteinContent] 7.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Prepare mix vegetable soup as per instructions on the packet and keep aside. Heat oil in a non stick skillet/pan and add black pepper powder. Add all the vegetables with ginger garlic paste and soy sauce. Stir fry for 4 minutes on high heat. Turn off the heat and transfer the ingredients to a salad bowl. Add soup to the mixture and toss gently. Serve hot or lukewarm with any bread of your choice. Enjoy!
[Name] Quick Fried Hearty Salad [AuthorId] 6164 [AuthorName] Mini Ravindran [CookTime] PT5M [PrepTime] PT10M [TotalTime] PT15M [DatePublished] 2001-07-14T08:35:00Z [Description] Make and share this Quick Fried Hearty Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Vegetable", "Low Cholesterol", "< 15 Mins", "Stir Fry"] [RecipeIngredientQuantities] ["3", "3", "3", "3", "2", "3", "2", "1", "1/4", "1", "1 1/2", "1 1/2", "1", "1/2"] [RecipeIngredientParts] ["green onions", "green beans", "tomatoes", "carrots", "green peas", "cottage cheese", "unsalted peanuts", "fresh lemon juice", "salt", "black pepper", "extra virgin olive oil", "yoghurt", "soy sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 432.1 [FatContent] 22.1 [SaturatedFatContent] 4.9 [CholesterolContent] 17.2 [SodiumContent] 2070.1 [CarbohydrateContent] 41.3 [FiberContent] 11.5 [SugarContent] 18.2 [ProteinContent] 23.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Heat oil in a non stick skillet or pan. Add salt and black pepper powder. Add all the chopped ingredients and stir fry on high heat for 3 minutes. Mix fresh lemon juice, yoghurt and soy sauce and add to the mixture. Stir fry for 1 more minute and transfer to the salad bowl. Finally toss in coarsely chopped toasted peanuts and fold gently. Serve at room temperature with steamed rice or noodles. Enjoy!
[Name] Baked Ham with Horseradish Glaze [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT1H30M [PrepTime] PT5M [TotalTime] PT1H35M [DatePublished] 2001-07-14T09:22:00Z [Description] Make and share this Baked Ham with Horseradish Glaze 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/10/19/6/picyJFvHb.jpg" [RecipeCategory] Ham [Keywords] ["Pork", "Meat", "High Protein", "Healthy", "High In...", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["6", "1/2", "1/2", "4", "3", "1/4", "1", "1/4"] [RecipeIngredientParts] ["ham", "pineapple", "cranberry jelly", "Dijon mustard", "maple syrup", "cinnamon", "allspice"] [AggregatedRating] 5.0 [ReviewCount] 13.0 [Calories] 591.0 [FatContent] 19.6 [SaturatedFatContent] 6.6 [CholesterolContent] 177.2 [SodiumContent] 5203.3 [CarbohydrateContent] 23.5 [FiberContent] 0.7 [SugarContent] 17.9 [ProteinContent] 76.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Score ham and bake in a 325* oven for 1 1/2 hours. In a medium sauce pan over low heat add remaining ingredients, stir and melt. Brush this on ham frequently. I reserve around 1/2 of this recipe to offer at the table or to drizzle over sliced ham on the platter.
[Name] Burgundy Beef Stew [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT6H [PrepTime] PT20M [TotalTime] PT6H20M [DatePublished] 2001-07-14T09:22:00Z [Description] Make and share this Burgundy Beef Stew recipe from Food.com. [Images] character(0) [RecipeCategory] Stew [Keywords] ["Meat", "Weeknight"] [RecipeIngredientQuantities] ["2", "2", "2", "2", "3", "1", "1", "1/2", "1/2", "1/4", "1", "1 1/2", "1/4", "1/4", NA] [RecipeIngredientParts] ["beef chuck", "butter", "onions", "garlic", "carrots", "small mushroom", "bay leaf", "salt", "pepper", "thyme", "tomato paste", "dry red wine", "fresh parsley", "flour", "water"] [AggregatedRating] 4.5 [ReviewCount] 7.0 [Calories] 479.1 [FatContent] 27.6 [SaturatedFatContent] 11.2 [CholesterolContent] 107.7 [SodiumContent] 330.1 [CarbohydrateContent] 17.2 [FiberContent] 3.6 [SugarContent] 5.5 [ProteinContent] 29.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a large skilled melt the butter or heat the oil and brown beef. Add onion, garlic, carrots and stir for a few minutes. Pour into a crockpot and add remaining ingredients EXCEPT flour and water. Cook on low for 6-8 hours. Drain juices into a large saucepan, mix flour and water to make a med paste and whisk in to juices over med-high heat to make a medium gravy. Add to stew, stir and serve. Serve with a salad and french bread and of course the remaining wine!
[Name] Broccoli Potatoes [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT1H30M [PrepTime] PT20M [TotalTime] PT1H50M [DatePublished] 2001-07-14T15:30:00Z [Description] This is quite a common way of doing potatoes but I thought I would send it in anyway. Sometimes I do the recipe up until the final baking step and then just pop them in the oven 25 min before serving dinner [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/19/8/piciqZbQx.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/19/8/pic93HxCX.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/19/8/picYQWX7N.jpg"] [RecipeCategory] Potato [Keywords] ["Vegetable", "Low Protein", "Low Cholesterol", "Healthy", "Weeknight", "Oven", "Small Appliance", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1/4", "2", "2", NA] [RecipeIngredientParts] ["baking potatoes", "broccoli floret", "low-fat sour cream", "green onions", "garlic cloves"] [AggregatedRating] 5.0 [ReviewCount] 14.0 [Calories] 93.7 [FatContent] 2.0 [SaturatedFatContent] 1.2 [CholesterolContent] 5.9 [SodiumContent] 14.7 [CarbohydrateContent] 17.4 [FiberContent] 1.5 [SugarContent] 0.8 [ProteinContent] 2.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 425°F. Prick the scrubbed potatoes and bake for about 1 hour (Until tender]. Cool on a rack for about 15 min (do not turn off the oven]. Meanwhile steam the broccoli for 5 minutes. Slice each potato in half and gently scoop out most of the flesh leaving the shells in tact. In a blender or food processor, using the metal blade, combine the potato flesh, sour cream, broccoli, green onion, garlic, salt& pepper. Process until smooth. Spoon the potato mixture into potato shells. Place on a baking sheet. Bake until heated through about l5 to 20 minutes. Serve immediately.
[Name] Spread -A- Burger [AuthorId] 12491 [AuthorName] Christine [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2001-07-14T15:30:00Z [Description] Make and share this Spread -A- Burger recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Meat", "Kid Friendly", "Potluck", "< 30 Mins"] [RecipeIngredientQuantities] ["1 1/2", "1", "1/3", "1", "1", "1", "1", "1", "6"] [RecipeIngredientParts] ["ground beef", "onion", "mustard", "Worcestershire sauce", "salt", "pepper"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 401.9 [FatContent] 19.3 [SaturatedFatContent] 7.2 [CholesterolContent] 77.1 [SodiumContent] 922.9 [CarbohydrateContent] 29.6 [FiberContent] 1.8 [SugarContent] 7.5 [ProteinContent] 26.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Mix all ingredients. Spread evenly over bun halves. Broil about 4 inches from heat for 12-15 minutes. Makes 6 open faced sandwiches.
[Name] Peanut Butter Crunch [AuthorId] 12491 [AuthorName] Christine [CookTime] PT2M [PrepTime] PT10M [TotalTime] PT12M [DatePublished] 2001-07-14T15:30:00Z [Description] Make and share this Peanut Butter Crunch recipe from Food.com. [Images] character(0) [RecipeCategory] Drop Cookies [Keywords] ["Candy", "Dessert", "Lunch/Snacks", "Cookie & Brownie", "Kid Friendly", "Potluck", "< 15 Mins", "For Large Groups", "Refrigerator", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2", "1/2", "1/2", "1", "2", "2", "1"] [RecipeIngredientParts] ["sugar", "Milnot Condensed Milk", "margarine", "peanut butter", "quick oats", "miniature marshmallows", "vanilla"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 200.8 [FatContent] 9.7 [SaturatedFatContent] 2.0 [CholesterolContent] 0.0 [SodiumContent] 97.6 [CarbohydrateContent] 26.8 [FiberContent] 1.3 [SugarContent] 20.1 [ProteinContent] 3.7 [RecipeServings] 24.0 [RecipeYield] 24 cookies [RecipeInstructions] Cook sugar, milnot, butter and peanut butter over medium heat until it boils. Boil 2 minutes. Stirring constantly. Remove from heat. Add oats, marshmallows and vanilla. Stir until well blended. Drop spoonfuls onto wax paper. Let cool.
[Name] 7 Layer Taco Dip [AuthorId] 12491 [AuthorName] Christine [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2001-07-14T15:30:00Z [Description] Make and share this 7 Layer Taco 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/10/20/1/picYokGLd.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/20/1/picUgHD5F.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/20/1/pic7lXRTQ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/20/1/picp930tC.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/20/1/picpfWtE2.jpg" ] [RecipeCategory] Spreads [Keywords] ["Lunch/Snacks", "Beans", "Mexican", "Kid Friendly", "Potluck", "< 30 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1/2", "1/2", "1 1/2 - 2", "1", "2", "1"] [RecipeIngredientParts] ["avocado dip", "mayonnaise", "sour cream", "cheddar cheese", "black olives", "tomatoes", "green onion"] [AggregatedRating] 5.0 [ReviewCount] 27.0 [Calories] 164.6 [FatContent] 13.3 [SaturatedFatContent] 8.2 [CholesterolContent] 39.6 [SodiumContent] 196.0 [CarbohydrateContent] 4.0 [FiberContent] 1.0 [SugarContent] 2.4 [ProteinContent] 8.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Layer ingredients as indicated above in a 10 inch pie pan. Mix ingredients for Layer 3 together and spread on top of layer 2. Serve with any corn chips or the chip of your choice. All instructions are above with ingredients.
[Name] Baked Beans Deluxe [AuthorId] 12491 [AuthorName] Christine [CookTime] PT55M [PrepTime] PT10M [TotalTime] PT1H5M [DatePublished] 2001-07-14T15:30:00Z [Description] Make and share this Baked Beans Deluxe 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/10/20/2/picOPgMfJ.jpg" [RecipeCategory] Beans [Keywords] ["Potluck", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "3", "1/4", "1", "1/4", "1/2", "1", "1/2", "1"] [RecipeIngredientParts] ["bacon", "onion", "dry mustard", "molasses", "chili sauce", "vinegar", "water"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 416.0 [FatContent] 13.2 [SaturatedFatContent] 5.1 [CholesterolContent] 26.1 [SodiumContent] 1514.8 [CarbohydrateContent] 64.8 [FiberContent] 10.1 [SugarContent] 31.5 [ProteinContent] 15.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Combine all ingredients. Pour in a 2 quart casserole. Cover. Bake 45 minutes at 400°. Remove cover and bake 10 minutes longer.
[Name] Quick Homemade Chili Con Carne With Beans [AuthorId] 12491 [AuthorName] Christine [CookTime] PT45M [PrepTime] PT10M [TotalTime] PT55M [DatePublished] 2001-07-14T15:30:00Z [Description] Make and share this Quick Homemade Chili Con Carne With 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/10/20/3/picahmqDz.jpg" [RecipeCategory] One Dish Meal [Keywords] ["Lunch/Snacks", "Meat", "Potluck", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2", "1/2", "1", "1", "1/2", "2", "1 -2", "1"] [RecipeIngredientParts] ["garlic clove", "ground beef", "kidney beans", "onion", "tomato sauce", "chili powder", "salt"] [AggregatedRating] 5.0 [ReviewCount] 21.0 [Calories] 431.1 [FatContent] 24.8 [SaturatedFatContent] 7.7 [CholesterolContent] 77.1 [SodiumContent] 1581.7 [CarbohydrateContent] 23.9 [FiberContent] 7.9 [SugarContent] 7.7 [ProteinContent] 28.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat oil in large skillet; add garlic, onion and ground beef. Stir until browned. Pour off excess fat. Add beans with liquid, tomato sauce, salt and chili powder. Simmer over low heat stirring occasionally, until chili is desired thickness.
[Name] Swedish Nut Cake [AuthorId] 12491 [AuthorName] Christine [CookTime] PT40M [PrepTime] PT15M [TotalTime] PT55M [DatePublished] 2001-07-14T15:30:00Z [Description] Make and share this Swedish Nut Cake recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/20/4/picxUjhtd.jpg" [RecipeCategory] Breads [Keywords] ["Dessert", "Pineapple", "Tropical Fruits", "Fruit", "Swedish", "Scandinavian", "European", "Potluck", "Sweet", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["2", "2", "1", "2", "2", "1/2", "1", "8", "1/2 - 1", "1", "1 3/4", "1/2"] [RecipeIngredientParts] ["sugar", "eggs", "vanilla", "baking soda", "flour", "walnuts", "pineapple", "cream cheese", "butter", "vanilla", "powdered sugar"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 763.2 [FatContent] 32.0 [SaturatedFatContent] 14.2 [CholesterolContent] 108.2 [SodiumContent] 584.7 [CarbohydrateContent] 113.9 [FiberContent] 3.1 [SugarContent] 84.3 [ProteinContent] 9.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] For Cake, mix the first 7 ingredients together VERY WELL by hand. Bake for 35-45 minutes at 350*. Mix all Frosting ingredients together and spread on cake after it cools.
[Name] Quick and Easy No Bake Chocolate Cookies [AuthorId] 12491 [AuthorName] Christine [CookTime] PT1M [PrepTime] PT10M [TotalTime] PT11M [DatePublished] 2001-07-14T15:30:00Z [Description] Make and share this Quick and Easy No Bake Chocolate Cookies recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/20/5/pic1VoZN2.jpg" [RecipeCategory] Drop Cookies [Keywords] ["Candy", "Dessert", "Lunch/Snacks", "Cookie & Brownie", "Kid Friendly", "Potluck", "Christmas", "< 15 Mins", "For Large Groups", "Refrigerator", "Freezer", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2 2/3", "2/3", "1/3", "1/3", "3/4", "1/2", "3 1/2"] [RecipeIngredientParts] ["sugar", "milk", "margarine", "creamy peanut butter", "vanilla", "quick oats"] [AggregatedRating] 5.0 [ReviewCount] 57.0 [Calories] 232.5 [FatContent] 10.3 [SaturatedFatContent] 2.2 [CholesterolContent] 0.9 [SodiumContent] 100.7 [CarbohydrateContent] 32.8 [FiberContent] 1.9 [SugarContent] 23.1 [ProteinContent] 4.1 [RecipeServings] 24.0 [RecipeYield] 24 cookies [RecipeInstructions] Mix first four ingredients. Bring to a boil, boil 1 minute. Remove from heat and add vanilla and peanut butter. Stir until well blended. Stir in oatmeal. Drop by spoonfuls onto waxed paper. Store in refrigerator or freezer.
[Name] Party Punch [AuthorId] 12491 [AuthorName] Christine [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-07-14T15:31:00Z [Description] Make and share this Party Punch recipe from Food.com. [Images] character(0) [RecipeCategory] Punch Beverage [Keywords] ["Beverages", "Kid Friendly", "< 15 Mins", "For Large Groups", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["2", "2", "1", "1", NA] [RecipeIngredientParts] ["ginger ale", "soda water", "maraschino cherry"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 22.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 2.6 [CarbohydrateContent] 5.7 [FiberContent] 0.0 [SugarContent] 5.5 [ProteinContent] 0.0 [RecipeServings] 36.0 [RecipeYield] 36 or more servings [RecipeInstructions] Mix all ingredients in a punch bowl. Chill or add Ice Ring.
[Name] Porcupine Meatballs [AuthorId] 12491 [AuthorName] Christine [CookTime] PT40M [PrepTime] PT15M [TotalTime] PT55M [DatePublished] 2001-07-14T15:31:00Z [Description] Make and share this Porcupine Meatballs recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Meat", "Potluck", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1/4", "1", "1/4", "1", "1/4", "2", "2"] [RecipeIngredientParts] ["ground beef", "egg", "onion", "parsley", "salt"] [AggregatedRating] 4.0 [ReviewCount] 5.0 [Calories] 320.4 [FatContent] 18.4 [SaturatedFatContent] 7.1 [CholesterolContent] 130.0 [SodiumContent] 1343.0 [CarbohydrateContent] 13.0 [FiberContent] 0.6 [SugarContent] 1.8 [ProteinContent] 23.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Mix all ingredients together. Shape mixture into balls. Brown. Blend in rest of soup and 1 cup of water. Cover and simmer for 40 minutes.
[Name] Pig Eatin' Good Cake [AuthorId] 12491 [AuthorName] Christine [CookTime] PT35M [PrepTime] PT12M [TotalTime] PT47M [DatePublished] 2001-07-14T15:31:00Z [Description] Make and share this Pig Eatin' Good Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Lunch/Snacks", "Pineapple", "Tropical Fruits", "Fruit", "Kid Friendly", "Potluck", "< 60 Mins", "Oven", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["1", "1", "4", "1/2", "1", "1", "1"] [RecipeIngredientParts] ["mandarin oranges", "eggs", "Cool Whip", "crushed pineapple", "instant vanilla pudding"] [AggregatedRating] 4.5 [ReviewCount] 7.0 [Calories] 389.1 [FatContent] 20.6 [SaturatedFatContent] 6.6 [CholesterolContent] 71.3 [SodiumContent] 410.0 [CarbohydrateContent] 47.7 [FiberContent] 0.9 [SugarContent] 32.2 [ProteinContent] 4.4 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Mix cake mix with undrained mandarin oranges, eggs and oil. Bake in 13 x 9 inch greased and floured pan at 350* for 30-35 minutes . Let Cool Mix Coolwhip, drained pineapple and instant pudding together. Frost cooled cake. Store in refrigerator.
[Name] Butterscotch Cheesecake Bars [AuthorId] 12491 [AuthorName] Christine [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2001-07-14T15:31:00Z [Description] Make and share this Butterscotch Cheesecake Bars recipe from Food.com. [Images] character(0) [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Lunch/Snacks", "Cookie & Brownie", "Kid Friendly", "Potluck", "< 60 Mins", "For Large Groups", "Oven", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["1", "1/3", "2", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["margarine", "butter", "graham cracker crumbs", "cream cheese", "vanilla", "egg"] [AggregatedRating] 4.5 [ReviewCount] 5.0 [Calories] 254.9 [FatContent] 15.3 [SaturatedFatContent] 7.3 [CholesterolContent] 24.1 [SodiumContent] 169.4 [CarbohydrateContent] 26.4 [FiberContent] 0.7 [SugarContent] 21.9 [ProteinContent] 4.0 [RecipeServings] 24.0 [RecipeYield] 24 bars [RecipeInstructions] ["In medium saucepan, melt morsels and maragarine; stir in crumbs and nuts.", "Press half of mixture firmly into bottom of greased 13 x 9\" pan.", "In large bowl, beat cheese until fluffy; beat in Eagle Brand Milk, vanilla and egg.", "Mix well.", "Pour on top of crumb and nut mixture in pan.", "Top with remaining crumb mixture.", "Bake 25-30 minutes at 350 degrees, until toothpick inserted near center comes out clean.", "Cool to room temperature.", "Chill before cutting into bars.", "Refrigerate bars." ]
[Name] Norwegian Apple Cake [AuthorId] 12491 [AuthorName] Christine [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2001-07-14T15:31:00Z [Description] Make and share this Norwegian Apple Cake recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/21/0/picSEDPJR.jpg" [RecipeCategory] Dessert [Keywords] ["Apple", "Fruit", "Norwegian", "Scandinavian", "European", "Low Protein", "Kid Friendly", "Potluck", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "3", "1/3", "1 1/3", "2 -3", "1/2", "1", "1"] [RecipeIngredientParts] ["eggs", "water", "apples", "sugar", "cinnamon", "nutmeg"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 457.5 [FatContent] 18.5 [SaturatedFatContent] 3.0 [CholesterolContent] 71.0 [SodiumContent] 448.3 [CarbohydrateContent] 69.2 [FiberContent] 2.0 [SugarContent] 45.0 [ProteinContent] 5.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Prepare cake mix as directed. Pour into 13 x 9\" inch pan. Drop apple slices into batter. Mix sugar, cinnamon and nutmeg together and sprinkle over batter. Bake 45 minutes at 350F degrees.
[Name] Classic Buttercream Frosting [AuthorId] 12491 [AuthorName] Christine [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-07-14T15:31:00Z [Description] Make and share this Classic Buttercream Frosting recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/21/1/picpPszqT.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/21/1/picJyiegW.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/21/1/10211.jpg"] [RecipeCategory] Dessert [Keywords] ["Low Protein", "Potluck", "< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["3/4", "1/4", "1/2", "1/4", "1 1/2", "2"] [RecipeIngredientParts] ["unsalted butter", "shortening", "milk", "salt", "vanilla", "confectioners' sugar"] [AggregatedRating] 4.5 [ReviewCount] 45.0 [Calories] 662.4 [FatContent] 24.2 [SaturatedFatContent] 12.9 [CholesterolContent] 47.9 [SodiumContent] 84.8 [CarbohydrateContent] 114.0 [FiberContent] 0.0 [SugarContent] 111.0 [ProteinContent] 0.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Place butter, shortening, milk, vanilla, salt and one pound of sugar in large bowl. Beat at low speed until combined. Gradually add the other pound of sugar. Stop and scrape sides. Beat on high until mixture is light and fluffy. Keep covered with plastic wrap to prevent crusting. Chocolate Buttercream: For each pound of sugar used in the butter cream, allow 2/3 cup unsweetened cocoa, 3 tablespoons butter and 0.125 teaspoon salt.
[Name] Classic Crock Pot Sloppy Joes [AuthorId] 11044 [AuthorName] jean1490 [CookTime] PT4H [PrepTime] PT15M [TotalTime] PT4H15M [DatePublished] 2001-07-14T15:31:00Z [Description] Make and share this Classic Crock Pot Sloppy Joes 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/10/21/2/picBdRFXy.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Meat", "Kid Friendly", "Potluck", "Weeknight", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1", "2", "1/4", "1", "2", "1", "1", "2"] [RecipeIngredientParts] ["ground beef", "onion", "celery", "green pepper", "chili sauce", "brown sugar", "Worcestershire sauce", "salt"] [AggregatedRating] 4.5 [ReviewCount] 8.0 [Calories] 335.3 [FatContent] 17.2 [SaturatedFatContent] 6.7 [CholesterolContent] 77.1 [SodiumContent] 1302.2 [CarbohydrateContent] 19.6 [FiberContent] 3.8 [SugarContent] 12.2 [ProteinContent] 22.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Brown meat, onion, celery, and green pepper til meat loses its pink color. Drain off fat. Put meat mixture into crock pot. Add remaining ingredients. Stir. Cook on low for 3-4 hours .
[Name] Easy Hamburger Casserole [AuthorId] 12491 [AuthorName] Christine [CookTime] PT1H30M [PrepTime] PT15M [TotalTime] PT1H45M [DatePublished] 2001-07-14T15:31:00Z [Description] Make and share this Easy Hamburger Casserole recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/21/3/pic9Zobyl.jpg" [RecipeCategory] Stew [Keywords] ["One Dish Meal", "Meat", "Low Cholesterol", "Potluck", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1/2", "1/2", "2", "3", "2", NA] [RecipeIngredientParts] ["ground beef", "onion", "rice", "celery", "Worcestershire sauce", "soy sauce", "hot water"] [AggregatedRating] 3.5 [ReviewCount] 6.0 [Calories] 420.5 [FatContent] 19.7 [SaturatedFatContent] 7.2 [CholesterolContent] 80.8 [SodiumContent] 1589.7 [CarbohydrateContent] 32.3 [FiberContent] 1.6 [SugarContent] 2.7 [ProteinContent] 27.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Mix all ingredients (except noodles] together well and place in casserole dish. Bake for 1 hour. Remove from oven. Cover with Chinese noodles. Bake an additional 1/2 hour.
[Name] Apricot Nectar Cake [AuthorId] 12491 [AuthorName] Christine [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2001-07-14T15:31:00Z [Description] Make and share this Apricot Nectar Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Lunch/Snacks", "Potluck", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1", "2/3", "4"] [RecipeIngredientParts] ["sugar", "eggs"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 547.0 [FatContent] 28.4 [SaturatedFatContent] 4.3 [CholesterolContent] 107.1 [SodiumContent] 466.3 [CarbohydrateContent] 68.4 [FiberContent] 0.9 [SugarContent] 45.4 [ProteinContent] 6.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Glaze: 1 cup powdered sugar Juice of one lemon Combine cake mix, sugar, nectar and oil in large mixing bowl. Beat for 2 minutes. Add 1 egg at a time, beating after each. Pour batter into greased and floured bundt pan. Bake at 325* for 1 hour or until done. Cool right side up 5 minutes then remove from pan. Mix 1 cup powdered sugar and the juice of one lemon. Pour over cake while still warm to make a glaze over top and drizzle down sides.
[Name] Chocolate Centers [AuthorId] 12200 [AuthorName] Tom Lambie [CookTime] nan [PrepTime] PT2H [TotalTime] PT2H [DatePublished] 2001-07-15T08:54:00Z [Description] Make and share this Chocolate Centers recipe from Food.com. [Images] character(0) [RecipeCategory] European [Keywords] ["Christmas", "Weeknight", "For Large Groups", "No Cook", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["4", "1", NA] [RecipeIngredientParts] ["chocolate", "pecans", "walnuts"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 107.3 [FatContent] 11.2 [SaturatedFatContent] 7.0 [CholesterolContent] 6.5 [SodiumContent] 6.2 [CarbohydrateContent] 5.5 [FiberContent] 3.0 [SugarContent] 0.2 [ProteinContent] 2.4 [RecipeServings] 100.0 [RecipeYield] 5 Pounds [RecipeInstructions] Melt chocolate and set aside until cool but not set. Whip the cream to stiff peaks Fold into the chocolate. Refrigerate for one hour. Shape into 1\" balls. Roll into ground nuts. Place on waxed paper to set up. Store in an air tight container.
[Name] Red Cabbage and Apples [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT40M [PrepTime] PT30M [TotalTime] PT1H10M [DatePublished] 2001-07-15T08:55:00Z [Description] This is a traditional Danish Christmas dish usually served with roast goose stuffed with prunes and apples or with a roast of pork with crackling [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/21/6/picf2qI2p.jpg" [RecipeCategory] Apple [Keywords] ["Fruit", "Vegetable", "Danish", "Scandinavian", "European", "Lactose Free", "Vegan", "Free Of...", "Winter", "Christmas", "Weeknight", "Stove Top", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1/2", "1", "1", NA] [RecipeIngredientParts] ["red cabbage", "granny smith apple", "russet potato", "apple cider", "white wine vinegar", "sugar", "caraway seed"] [AggregatedRating] 4.5 [ReviewCount] 10.0 [Calories] 98.3 [FatContent] 0.4 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 40.3 [CarbohydrateContent] 23.7 [FiberContent] 4.7 [SugarContent] 11.5 [ProteinContent] 2.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a large saucepan, combine all the ingredients. Mix well. Bring mixture to a boil over medium high heat. Reduce heat to low, simmer, stirring occasionally, until the potatoe and cabbage are tender and cooked (about 40 minutes]. Serve hot or cold.
[Name] Barbecue Sauce [AuthorId] 12491 [AuthorName] Christine [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2001-07-15T08:55:00Z [Description] Make and share this Barbecue Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "Potluck", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1/2", "3/4", "3/4", "3/4", "1/3", "3", "3", "2", "2", "1/2"] [RecipeIngredientParts] ["onion", "ketchup", "water", "lemon juice", "sugar", "Worcestershire sauce", "mustard", "salt", "pepper"] [AggregatedRating] 4.0 [ReviewCount] 6.0 [Calories] 353.3 [FatContent] 27.8 [SaturatedFatContent] 3.6 [CholesterolContent] 0.0 [SodiumContent] 1877.0 [CarbohydrateContent] 28.0 [FiberContent] 1.0 [SugarContent] 22.8 [ProteinContent] 1.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Saute onion in oil. Add remaining ingredients. Simmer for 15 minutes.
[Name] Homemade Tomato Soup [AuthorId] 12200 [AuthorName] Tom Lambie [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2001-07-15T08:55:00Z [Description] Make and share this Homemade Tomato Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Summer", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] [NA, "6", "1", "1", "5", "1", "1", "1/3", "1/2"] [RecipeIngredientParts] ["diced tomatoes", "tomatoes", "onions", "green pepper", "celery", "whole cloves", "sugar", "flour", "salt", "butter"] [AggregatedRating] 4.5 [ReviewCount] 5.0 [Calories] 231.0 [FatContent] 9.5 [SaturatedFatContent] 5.9 [CholesterolContent] 24.4 [SodiumContent] 3874.3 [CarbohydrateContent] 35.8 [FiberContent] 1.9 [SugarContent] 23.0 [ProteinContent] 2.2 [RecipeServings] nan [RecipeYield] 15 Pints [RecipeInstructions] Quarter the tomatoes. Dice the onions, green pepper and celery. Place in a large canning kettle and cook until the vegetables are tender. Run the mixture through a sieve and reheat the juice to a boil. Mix the sugar, flour and salt together with the melted butter, mix well. Add slowly to the boiling tomato mixture until thickened. Pour into jars and seal with hot bath for 15 minutes.
[Name] Cold Coffee (without sugar) [AuthorId] 12657 [AuthorName] Anu_N [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-07-15T08:55:00Z [Description] My daily afternoon beverage! With minimal ingredients, it lasts me until dinner! On rainy or cold days, I just substitute the cold milk with hot milk, and the effect is yum :) [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Breakfast", "Low Cholesterol", "Healthy", "< 15 Mins", "No Cook", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1 1/2 - 2", "1", "1"] [RecipeIngredientParts] ["instant coffee powder", "water", "nonfat milk"] [AggregatedRating] 4.5 [ReviewCount] 9.0 [Calories] 86.9 [FatContent] 0.2 [SaturatedFatContent] 0.1 [CholesterolContent] 4.9 [SodiumContent] 103.6 [CarbohydrateContent] 12.8 [FiberContent] 0.0 [SugarContent] 12.5 [ProteinContent] 8.4 [RecipeServings] 1.0 [RecipeYield] 1 coffee mug [RecipeInstructions] Put the instant coffee powder in a coffee mug/cup and add the water to it. Now carefully blend the coffee with the water to form a rather fluid paste. Once that is done, whip the paste vigourously for a few minutes with a spoon until tiny bubbles form on the surface. Now add the cold milk to this paste and stir slowly until the coffee paste has completely blended with the milk. A nice, thin layer of foam will form automatically on the surface, and your coffee is ready to drink! Note: This cold coffee can also be made adding sugar or an artificial sweetener. Add the sugar/sweetener along with the coffee powder (at the beginning] and an additional teaspoon of water to make sure that it all blends together. You might have to whip the mixture for a little while longer to make sure that you have a perfectly smooth blend.
[Name] Germantown Cookies [AuthorId] 12638 [AuthorName] Linda Kadlec [CookTime] PT15M [PrepTime] PT20M [TotalTime] PT35M [DatePublished] 2001-07-15T08:55:00Z [Description] Make and share this Germantown Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "< 60 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["1", "1", "1", "2", "1", "2 1/2", "1", "1", "1/4", "1", "1", "1", "1"] [RecipeIngredientParts] ["sugar", "brown sugar", "butter", "margarine", "eggs", "vanilla", "all-purpose flour", "baking soda", "baking powder", "salt", "oatmeal", "coconut", "pecans"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 153.9 [FatContent] 8.4 [SaturatedFatContent] 4.4 [CholesterolContent] 21.5 [SodiumContent] 101.8 [CarbohydrateContent] 18.7 [FiberContent] 1.0 [SugarContent] 10.7 [ProteinContent] 1.8 [RecipeServings] 40.0 [RecipeYield] 40 Cookies [RecipeInstructions] Preheat oven to moderate speed (350 degrees]. Cream sugar and butter or margarine. Add eggs, then vanilla. Sift dry ingredien ts (flour, soda, powder, salt and orange peel] together. Add to first mixture. Add oatmeal, coconut and nuts. Roll out to 2\" thickness and cutout with a 2\" biscuit cutter and place on cookie sheet or drop by Tablespoonfuls onto cookie sheets. Bake for 12 minutes. Let cool on pan for 2-3 minutes . Move to cooling surface (paper towels or cooling racks] and let completely cool. Make appoximately 40 cookies.

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