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[Name] Roasted Eggplant (Aubergine) Caviar [AuthorId] 12714 [AuthorName] Shelley aka Rachelle [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2001-07-16T10:20:00Z [Description] Healthy, easy. There are no exact amounts for this spread/salad/side-dish. Experiment with ingredients/amounts. [Images] character(0) [RecipeCategory] Spreads [Keywords] ["Lunch/Snacks", "Vegetable", "Lebanese", "Southwest Asia (middle East]", "African", "Asian", "European", "Low Protein", "Vegan", "Low Cholesterol", "Kosher", "Weeknight", "Roast", "Oven", "Beginner Cook", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "2", "2/3", "2/3", "2", NA, NA, NA] [RecipeIngredientParts] ["eggplants", "garlic", "red bell pepper", "extra virgin olive oil", "kosher salt", "fresh ground black pepper", "thyme", "cumin"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 125.7 [FatContent] 5.0 [SaturatedFatContent] 0.7 [CholesterolContent] 0.0 [SodiumContent] 8.5 [CarbohydrateContent] 19.7 [FiberContent] 7.3 [SugarContent] 5.9 [ProteinContent] 3.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Stab eggplant and roast in medium-hot oven along with garlic heads (brush garlic with olive oil] turn occasionally, until eggplant collapses and garlic is soft. (You can use parchment paper or silpat pad to line a pan.] Can also be done in a covered grill. Chop onion and red pepper. After eggplant cools, scoop out flesh, discarding rind, and squeeze roasted garlic cloves into eggplant. Either chop or puree eggplant/garlic in a processor or coarsely hand chop the mixture. Add the chopped onion and red peppers but don't process further-the caviar should have crunch from these raw ingredients. Add olive oil, Kosher salt, black pepper (and optional herbs &/or spices] and mix well. Serve with regular or toasted pita, crackers or crudites.
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[Name] Ambrosia [AuthorId] 12392 [AuthorName] gina2452 [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2001-07-16T10:20:00Z [Description] Make and share this Ambrosia recipe from Food.com. [Images] character(0) [RecipeCategory] Fruit [Keywords] ["Nuts", "Low Protein", "< 30 Mins", "No Cook", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["6", "1/2", "1", "1"] [RecipeIngredientParts] ["oranges", "sugar", "pecans", "flaked coconut"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 310.1 [FatContent] 17.2 [SaturatedFatContent] 4.7 [CholesterolContent] 0.0 [SodiumContent] 31.6 [CarbohydrateContent] 40.4 [FiberContent] 5.4 [SugarContent] 35.0 [ProteinContent] 3.3 [RecipeServings] 6.0 [RecipeYield] 6 cups [RecipeInstructions] Peel oranges and cut out wedges with no skin. Place in a bowl add the rest of ingredients; mix and chill.
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[Name] Carrot and Peas Salad for the lazy [AuthorId] 6164 [AuthorName] Mini Ravindran [CookTime] PT32M [PrepTime] PT5M [TotalTime] PT37M [DatePublished] 2001-07-16T10:20:00Z [Description] Make and share this Carrot and Peas Salad for the lazy recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Kid Friendly", "Winter", "< 60 Mins", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["4", "4", "1", "1", "1/2", "1", "2", "1", "4"] [RecipeIngredientParts] ["carrots", "peas", "onion", "tomatoes", "mayonnaise", "yoghurt", "Dijon mustard", "black pepper", "Tabasco sauce"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 168.0 [FatContent] 2.0 [SaturatedFatContent] 1.0 [CholesterolContent] 5.3 [SodiumContent] 122.3 [CarbohydrateContent] 30.8 [FiberContent] 9.2 [SugarContent] 14.2 [ProteinContent] 8.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Boil 8 cups of water. Add carrots and peas to boiling water. Wait for 2 minutes and put them in chilled water. Drain and transfer to the salad bowl. Add onion and tomatoes as well. Blend the dressing in the blender and pour over the salad. Wait for 30 minutes for the salad to set and enjoy!
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[Name] Blueberry Cake [AuthorId] 11338 [AuthorName] shezashark [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2001-07-16T10:20:00Z [Description] Make and share this Blueberry Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Berries", "Fruit", "Summer", "< 60 Mins", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["1", "2", "3", "3/4", "3", "2", "2", "1/4", NA] [RecipeIngredientParts] ["shortening", "sugar", "eggs", "milk", "flour", "baking powder", "blueberries", "flour", "powdered sugar"] [AggregatedRating] 4.0 [ReviewCount] 8.0 [Calories] 222.7 [FatContent] 9.6 [SaturatedFatContent] 2.5 [CholesterolContent] 27.5 [SodiumContent] 43.2 [CarbohydrateContent] 31.8 [FiberContent] 0.8 [SugarContent] 17.9 [ProteinContent] 2.9 [RecipeServings] 24.0 [RecipeYield] 1 cake [RecipeInstructions] Cream the shortening, sugar, eggs and milk. Add the flour and baking powder. Add the 1/4cp flour with the blueberries in a separate bowl, then add to the mixture. Put into a greased 13 x 9 baking pan and bake at 375 for 30 minutes or until knife comes out clean. Cool completely and dust top with powder sugar.
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[Name] Potato and Egg Salad for the Lazy [AuthorId] 6164 [AuthorName] Mini Ravindran [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2001-07-16T10:20:00Z [Description] Make and share this Potato and Egg Salad for the Lazy recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Kid Friendly", "Spring", "Summer", "Winter", "< 60 Mins", "No Cook", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["4", "6", "2", "1/2", "1", "1", "1", "2"] [RecipeIngredientParts] ["potatoes", "eggs", "onions", "mayonnaise", "yoghurt", "black pepper", "brown sugar", "mustard"] [AggregatedRating] 4.0 [ReviewCount] 4.0 [Calories] 310.8 [FatContent] 6.4 [SaturatedFatContent] 2.5 [CholesterolContent] 191.3 [SodiumContent] 125.8 [CarbohydrateContent] 51.0 [FiberContent] 6.4 [SugarContent] 6.9 [ProteinContent] 13.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Put the cubed potatoes, boiled eggs and chopped onions in a salad bowl. Blend the dressing ingredients in a blender. Pour the dressing over the salad. Let it stand for 30 minutes before eating!
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[Name] Chicken and Veggie Packets [AuthorId] 12392 [AuthorName] gina2452 [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2001-07-16T10:20:00Z [Description] Make and share this Chicken and Veggie Packets recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Cheese", "Vegetable", "Meat", "Summer", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1/4", "1", "3/4", "2", "1", "1/2", "9", "3", "1/2", "1"] [RecipeIngredientParts] ["water", "flour", "parmesan cheese", "paprika", "pepper", "chicken pieces", "fresh green beans", "onion"] [AggregatedRating] nan [ReviewCount] nan [Calories] 226.8 [FatContent] 6.4 [SaturatedFatContent] 3.4 [CholesterolContent] 16.5 [SodiumContent] 299.7 [CarbohydrateContent] 34.8 [FiberContent] 5.4 [SugarContent] 6.9 [ProteinContent] 12.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat grill or oven to 450°F. Place a foil bag in a 1 inch pan. Mix water and flour and add to bag. Mix cheese and spices; sprinkle half over chicken. Place in bag in an even layer. Mix vegetables with remaining spice mixture; arrange on top of chicken. Double fold open end of bag. Slide bag onto grill or place in oven. Grill 30-35 minutes. Bake 55-60 minutes.
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[Name] Peach Melba Trifle [AuthorId] 12628 [AuthorName] Lesley Morton [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2001-07-16T10:20:00Z [Description] Wonderful rich cool dessert with fresh peaches. It came from a booklet, "Delicious Desserts Made Easy", put out by Borden in 1981. I keep losing my dog-earred copy so now I try to put it all on my recipe program. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "Summer", "< 30 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["1", "12", "1", "2", "1/4", "1", "1", "1", "1/4", NA, NA] [RecipeIngredientParts] ["water", "instant vanilla flavor pudding and pie filling", "sherry wine", "sherry wine"] [AggregatedRating] 4.5 [ReviewCount] 5.0 [Calories] 373.1 [FatContent] 18.0 [SaturatedFatContent] 11.1 [CholesterolContent] 66.3 [SodiumContent] 301.1 [CarbohydrateContent] 47.5 [FiberContent] 0.9 [SugarContent] 38.9 [ProteinContent] 5.6 [RecipeServings] nan [RecipeYield] 1 trifle [RecipeInstructions] In a large bowl, combine sweetened condensed milk and water; mix well. Add pudding mix; beat with a wire whisk until well blended. Chill 5 minutes. Fold in whipped cream and 1 Tablespoon sherry. Place 4 cups cake pieces in a 2-quart glass serving bowl or trifle dish. Sprinkle with 2 tablespoons sherry. Top with half the peach slices, 1/4 cup preserves and half the pudding mixture. Repeat layering with remaining cake, sherry, peaches and pudding. Chill. Garnish with almonds and additional preserves if desired. Refrigerate leftovers.
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[Name] Onion Jam [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT1H30M [PrepTime] PT20M [TotalTime] PT1H50M [DatePublished] 2001-07-16T10:20:00Z [Description] I pulled this one off the net last year-don't know who posted it but it's pretty good. Great on bagles or spread on crossiant dough before you roll and bake. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "Healthy", "Weeknight", "Canning", "Freezer", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["10", "1/4", "1/4", "1/4"] [RecipeIngredientParts] ["yellow onions", "red onions", "butter", "honey"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 346.3 [FatContent] 11.4 [SaturatedFatContent] 7.1 [CholesterolContent] 28.7 [SodiumContent] 118.8 [CarbohydrateContent] 59.4 [FiberContent] 9.1 [SugarContent] 32.0 [ProteinContent] 6.1 [RecipeServings] nan [RecipeYield] 8 1/2 pints [RecipeInstructions] In a large, heavy pot melt butter over medium heat and add onions, stir and cook down to half the\"size amount. \"Reduce heat to low and continue cooking and stirring until onions are carmel in color. Add honey and vinegar and cook down again until thick. Taste and add more honey or vinegar if you like. Freezer Recipe.
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[Name] Eggs Baked in Corned Beef Hash [AuthorId] 12392 [AuthorName] gina2452 [CookTime] PT20M [PrepTime] PT0S [TotalTime] PT20M [DatePublished] 2001-07-16T10:20:00Z [Description] Make and share this Eggs Baked in Corned Beef Hash recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Vegetable", "Very Low Carbs", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "6", "6", NA, NA, "6"] [RecipeIngredientParts] ["eggs", "milk", "salt", "pepper", "butter"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 183.1 [FatContent] 16.8 [SaturatedFatContent] 9.2 [CholesterolContent] 218.7 [SodiumContent] 179.9 [CarbohydrateContent] 1.1 [FiberContent] 0.0 [SugarContent] 0.2 [ProteinContent] 6.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] spread hash in lightly greased electric fry pan/ or oven proof pan. make 6 deep wells in hash. dot with butter. break an egg in each well. season with salt and pepper, cover each egg with 1 tablespoon of milk. cover and bake at 225 15-20 minute. or until set. serve from pan, keep warm.
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[Name] Cabbage and Noodles Salad for the Lazy [AuthorId] 6164 [AuthorName] Mini Ravindran [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2001-07-16T10:20:00Z [Description] Make and share this Cabbage and Noodles Salad for the Lazy recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Chicken", "Poultry", "Vegetable", "Meat", "Kid Friendly", "Spring", "Summer", "Winter", "< 15 Mins", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["4", "2", "1", "1", "2", "1/2", "2", "2", "1"] [RecipeIngredientParts] ["green cabbage", "red cabbage", "onion", "chicken piece", "tomato puree", "tomato sauce", "soy sauce", "black pepper"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 97.6 [FatContent] 0.5 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 712.2 [CarbohydrateContent] 22.3 [FiberContent] 5.2 [SugarContent] 11.7 [ProteinContent] 4.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] COOK NOODLES IN A PAN AS PER INSTRUCTIONS. LEAVE SOME WATER IN THE NOODLES. ADD CABBAGE, ONIONS, LEFTOVER CHICKEN PIECES, TOMATO PUREE, TOMATO SAUCE, SOY SAUCE, VEGETABLE STOCK AND BLACK PEPPER POWDER. COOK ON HIGH HEAT FOR 3 MINUTES. TRANSFER TO THE SALAD BOWL AND ALLOW TO COOL FOR 30 MINUTES. SERVE WARM!
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[Name] Danish Meatball soup [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT13H [PrepTime] PT1H [TotalTime] PT14H [DatePublished] 2001-07-16T10:20:00Z [Description] Make and share this Danish Meatball soup recipe from Food.com. [Images] character(0) [RecipeCategory] Danish [Keywords] ["Scandinavian", "European", "Weeknight"] [RecipeIngredientQuantities] ["3", "3", "3", "4", "2", "2", "2", "1", "1", "1", "1", "1", "1", "2", "1/2", "1", "1 1/2", "1", "1/4", "3", "3", "1", "1/2", "1", "1 1/2", "1", "3", "2", "1", "1"] [RecipeIngredientParts] ["lean beef", "water", "salt", "onions", "carrots", "turnip", "mace", "cinnamon stick", "thyme", "marjoram", "summer savory", "bay leaves", "ground pork", "beef", "onion", "salt", "pepper", "ground allspice", "flour", "milk", "egg", "butter", "water", "salt", "flour", "eggs", "carrot", "peas"] [AggregatedRating] nan [ReviewCount] nan [Calories] 4986.3 [FatContent] 473.3 [SaturatedFatContent] 194.7 [CholesterolContent] 972.8 [SodiumContent] 3686.2 [CarbohydrateContent] 25.7 [FiberContent] 3.4 [SugarContent] 4.8 [ProteinContent] 147.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] For Part 1 combine all ingredients in a large oven safe pot and cook in a slow oven for 12 hours. Strain-cool-strain again-to get a clear consomme. Measure 2 quarts and freeze the rest. For part 2 combine all ingredients in a food processor and puree until very smooth. Turn out into a medium bowl, cover and let stand 1 hour. With a teaspoon and your hand form 40 small, oval meatballs. Bring 2-3 inches of salted water to boil in a skillet and boil meatballs for 5-6 minutes-plunge into cold water and drain. Repeat until all of the meatballs are cooked. Set aside. For part 3 take the butter, water and salt, put into a pot and bring to a boil. Add the flour and stir vigorously. When dough is forming a ball and pulling away from sides remove from heat and let stand about 10-12 min. Add eggs one at a time stirring very well after each addition. Using the same method as for meatballs make 40 small dumplings-into the salted water they go for around 7-8 min. Remove and drain. Set aside. For part 4 in a large pot bring the consomme to a boil, add veg, meatballs and dumplings. Return to a boil, reduce and simmer until meatballs and dumplings are heated through.
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[Name] Russian Dill Pickles [AuthorId] 12200 [AuthorName] Tom Lambie [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2001-07-16T10:20:00Z [Description] Make and share this Russian Dill Pickles recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Russian", "European", "Summer", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "2", "2", "1/4", "1/2", NA, NA, NA, NA, NA] [RecipeIngredientParts] ["water", "vinegar", "sugar", "canning salt", "dill", "onion", "garlic", "alum", "pickling cucumber"] [AggregatedRating] 4.0 [ReviewCount] 5.0 [Calories] 163.4 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 2832.1 [CarbohydrateContent] 40.0 [FiberContent] 0.0 [SugarContent] 39.9 [ProteinContent] 0.0 [RecipeServings] 10.0 [RecipeYield] 10 Quarts [RecipeInstructions] Combine the water, vinegar, sugar and pickling spice in a sauce pan. Bring to a boil and cook until sugar is dissolved. Put sprigs of dill and slices of onion in the bottom of each quart jar. Cut the cucumbers in chunks and pack into the jars. Add 1/2 teaspoon alum and 1 teaspoon minced garlic on top of each jar. Pour on the hot brine. Seal jars and hot bath 10 minutes.
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[Name] Sweet Sour N' Slurrpy Fruit Salad [AuthorId] 6164 [AuthorName] Mini Ravindran [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-07-16T10:20:00Z [Description] Make and share this Sweet Sour N' Slurrpy Fruit Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Pineapple [Keywords] ["Tropical Fruits", "Fruit", "Low Protein", "Low Cholesterol", "Healthy", "Kid Friendly", "Spring", "< 15 Mins", "No Cook", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["4", "3", "3", "2", "3", "2", "1 1/2", "1/2", "1", "1", "2", "1", "3", NA] [RecipeIngredientParts] ["green apples", "potatoes", "bananas", "black grapes", "pears", "pineapple", "tomato sauce", "soy sauce", "fresh lemon juice", "brown sugar", "black pepper", "honey", "salt"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 359.3 [FatContent] 1.0 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 1672.6 [CarbohydrateContent] 88.6 [FiberContent] 10.7 [SugarContent] 53.4 [ProteinContent] 7.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Put all the chopped fruits in a salad bowl. Blend all the dressing ingredients in a blender. Pour over the fruits. Refrigerate for 1 hour before slurrping....errrr..serving!
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[Name] Beef patties with onions [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT25M [PrepTime] PT20M [TotalTime] PT45M [DatePublished] 2001-07-16T10:20:00Z [Description] This is a very popular Danish dish. It goes well with new nugget potatoes and pickled beets. You can add other spices to the patties ( eg Mace) but they are really good plain so you can savour the beef and onion flavors. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/23/4/picH9D29s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/23/4/picaLIRdB.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/23/4/picjVPDbX.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/23/4/picKYFVov.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/23/4/pic2zzdKB.jpg" ] [RecipeCategory] Meat [Keywords] ["Scandinavian", "European", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "5", "3", "2", "1/2", "1 1/2"] [RecipeIngredientParts] ["onion", "butter", "water", "hamburger", "flour"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 801.4 [FatContent] 54.9 [SaturatedFatContent] 28.1 [CholesterolContent] 228.4 [SodiumContent] 1016.0 [CarbohydrateContent] 23.3 [FiberContent] 2.4 [SugarContent] 4.9 [ProteinContent] 52.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Fry the onions in 2 oz of butter until they are turning brown. Add the water and continue cooking until it has evaporated. Remove onions and keep them warm. Shape the beef into round flat hamburgers (about 1\" thick] and dip into seasoned flour. Melt remaining butter and fry the hamburgers flipping once. The hamburgers should be crispy brown on the outside. ,about 7 min each side. Arrange cooked hamburgers on a platter, cover with the onions, keep warm. Pour stock into the fry pan and bring to a boil, add salt& pepper to your taste. Serve with the hamburgers.
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[Name] English Toffee [AuthorId] 12200 [AuthorName] Tom Lambie [CookTime] nan [PrepTime] PT1H [TotalTime] PT1H [DatePublished] 2001-07-16T10:20:00Z [Description] Make and share this English Toffee 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/10/23/5/pic7tvbfZ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/23/5/picrLY2rr.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/23/5/picOF27eP.jpg"] [RecipeCategory] European [Keywords] ["Low Protein", "Christmas", "< 60 Mins", "For Large Groups", "Stove Top"] [RecipeIngredientQuantities] ["1", "1", "1/4", "1/2", NA, NA] [RecipeIngredientParts] ["real butter", "sugar", "water", "salt", "chocolate"] [AggregatedRating] 4.5 [ReviewCount] 6.0 [Calories] 80.0 [FatContent] 6.1 [SaturatedFatContent] 3.9 [CholesterolContent] 16.3 [SodiumContent] 92.9 [CarbohydrateContent] 6.7 [FiberContent] 0.0 [SugarContent] 6.7 [ProteinContent] 0.1 [RecipeServings] 30.0 [RecipeYield] 1 nine x thirteen cake pan [RecipeInstructions] Combined butter, sugar and water in a heavy sauce pan. Cook stirring constantly to the hard crack stage or 300 degrees. Immedieately pur into a buttered 9x13 cake pan, spreading quickly. Cool When cooled break into pieces and dip into the dipping chocolate. Place on waxed paper to set up. Sprinkle with ground nuts. When set place in an air tight container.
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[Name] pork-n-cabbage stew [AuthorId] 12392 [AuthorName] gina2452 [CookTime] PT1H1M [PrepTime] PT15M [TotalTime] PT1H16M [DatePublished] 2001-07-16T10:20:00Z [Description] Make and share this pork-n-cabbage stew recipe from Food.com. [Images] character(0) [RecipeCategory] Stew [Keywords] ["Pork", "Meat", "Low Cholesterol", "Healthy", "Winter", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["8", "1", "8", "5", "2", "2", NA, NA, NA, NA, NA, NA, "2"] [RecipeIngredientParts] ["cabbage", "potatoes", "carrots", "celery", "onions", "salt", "pepper", "garlic powder", "dried thyme", "water", "cornstarch"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 690.7 [FatContent] 18.6 [SaturatedFatContent] 6.1 [CholesterolContent] 137.3 [SodiumContent] 188.0 [CarbohydrateContent] 80.3 [FiberContent] 12.8 [SugarContent] 10.1 [ProteinContent] 51.0 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] cut chops in to 1 inch pieces. add all ingredients to big pot cover with water bring to a boil. simmer 1 hour. do not stir. when it's done add cornstarch to some water stir, add to stew stir being careful not to break up potatoes. cook 1 more min. serve with cornbread.
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[Name] Creamed Corn [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2001-07-16T10:20:00Z [Description] Make and share this Creamed Corn recipe from Food.com. [Images] character(0) [RecipeCategory] Corn [Keywords] ["Vegetable", "Very Low Carbs", "Low Protein", "Low Cholesterol", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] [NA, NA, NA, NA] [RecipeIngredientParts] ["sugar", "salt", "water"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 0.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.0 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Husk and de-silk corn.", "Using an Anglefood Cake pan set corn on end and cut away kernels getting as much as you can.", "(the cake pan keeps your corn contained] When done place 3/4 of the corn in a blender or food processor and whirl to a\"chunky smooth\".", "Pour into pan and add remaining corn.", "Add some salt-not much-and sugar, again not much.", "Add a small amount of water.", "Bring to a boil, reduce heat and simmer for about 20 minutes, stirring often.", "Taste and add salt, sugar or water if too thick." ]
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[Name] Dill Dip for Vegetables [AuthorId] 12200 [AuthorName] Tom Lambie [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-07-16T15:42:00Z [Description] Make and share this Dill Dip for Vegetables recipe from Food.com. [Images] character(0) [RecipeCategory] Potluck [Keywords] ["< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "2", "1"] [RecipeIngredientParts] ["sour cream", "Hellmanns Mayonnaise", "dill weed", "parsley flakes"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 341.5 [FatContent] 31.0 [SaturatedFatContent] 9.5 [CholesterolContent] 45.2 [SodiumContent] 464.8 [CarbohydrateContent] 16.0 [FiberContent] 0.1 [SugarContent] 5.9 [ProteinContent] 1.8 [RecipeServings] nan [RecipeYield] 1 large bowl [RecipeInstructions] Mix all ingredients together until smooth. Chill. Serve with cut vegetables.
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[Name] EZ Baked Frito Pie [AuthorId] 7802 [AuthorName] Mark H. [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2001-07-16T15:42:00Z [Description] This is great for times when you don't want to cook, but still want a hot meal. My Dad has always made it, and over the years I have tweaked his recipe a bit. It is very easy to make, takes very little time, and the leftovers are great. It is a meal in itself, though I sometimes enjoy it with a couple of warm flour tortillas. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/23/9/VV8sniAjReyrUVIL08fy_EZ_BAKE_FRITO_PIE_014.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/23/9/6erxAPjYSbK5dPvlTuHd_EZ_BAKE_FRITO_PIE_008.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/23/9/py3EMflKQSiOFcFoUGtt_EZ_BAKE_FRITO_PIE_013.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/23/9/0gPkxT2RS29euEDkirxo-IMG_4973.JPG" ] [RecipeCategory] Cheese [Keywords] ["Meat", "Tex Mex", "Southwestern U.S.", "Kid Friendly", "Potluck", "Spicy", "< 60 Mins", "Oven", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["2", "1", NA, NA, "1", "3"] [RecipeIngredientParts] ["onion", "green chili", "cheese"] [AggregatedRating] 5.0 [ReviewCount] 23.0 [Calories] 280.5 [FatContent] 20.7 [SaturatedFatContent] 13.0 [CholesterolContent] 54.2 [SodiumContent] 818.7 [CarbohydrateContent] 7.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 16.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Pre-heat oven to 350 degrees Heat the canned chili and any optional ingredients on the stove. Spread a thin layer of Fritos along the bottom of an 8x8 or 9x9 baking dish. Pour about half of the heated chili evenly over the bottom layer of Fritos. Completely cover the chili layer with a thicker layer of Fritos. Sprinkle about half the shredded cheese atop the Fritos. Pour the remainder of the chili atop the Frito/cheese layer. Completely cover the top chili layer with another thick layer of Fritos, then sprinkle on the remaining cheese. Bake in 350 oven for about 25-30 minutes, or until bubbly around edges and top cheese is melted. Allow to cool for about 5 minutes before serving.
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[Name] Tom's Fruit Dip [AuthorId] 12200 [AuthorName] Tom Lambie [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-07-16T15:42:00Z [Description] Make and share this Tom's Fruit Dip recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] ["No Cook", "Easy"] [RecipeIngredientQuantities] ["1", "1/2 - 1", "1", "1", "3"] [RecipeIngredientParts] ["cream cheese", "butter", "powdered sugar", "vanilla"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 360.9 [FatContent] 28.6 [SaturatedFatContent] 18.0 [CholesterolContent] 82.2 [SodiumContent] 221.4 [CarbohydrateContent] 24.3 [FiberContent] 0.1 [SugarContent] 22.9 [ProteinContent] 3.2 [RecipeServings] nan [RecipeYield] 1 medium bowl [RecipeInstructions] MIx all ingredients together and whip until smooth. Serve with fresh fruit of any kind.
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[Name] Sauerkraut Salad [AuthorId] 11697 [AuthorName] SHARON [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2001-07-16T15:42:00Z [Description] Make and share this Sauerkraut Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["3 1/2", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["sauerkraut", "sugar", "green pepper", "onion", "pimiento"] [AggregatedRating] nan [ReviewCount] nan [Calories] 154.9 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 548.5 [CarbohydrateContent] 39.3 [FiberContent] 2.5 [SugarContent] 35.9 [ProteinContent] 1.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Mix all together. Let stand overnight.
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[Name] Chili Dip [AuthorId] 11697 [AuthorName] SHARON [CookTime] PT2H [PrepTime] PT20M [TotalTime] PT2H20M [DatePublished] 2001-07-16T15:42:00Z [Description] Make and share this Chili Dip recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Weeknight", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "8", "1", "1", "1", "1", "8", "1", "4"] [RecipeIngredientParts] ["ground beef", "cream cheese", "green pepper", "chili beans", "water", "tomato paste", "onion", "cheddar cheese"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 387.4 [FatContent] 23.4 [SaturatedFatContent] 11.9 [CholesterolContent] 84.7 [SodiumContent] 570.9 [CarbohydrateContent] 23.6 [FiberContent] 4.5 [SugarContent] 5.6 [ProteinContent] 22.1 [RecipeServings] nan [RecipeYield] 1 crockpot [RecipeInstructions] Brown the meat and drain. Add 1/4 cup of water to the meat. Add green pepper and onions; brown. Melt cream cheese on low flame. Add tomato paste; mix chili seasoning with 3/4 cup water. Add beans and cheese. Cook on low in crock pot for 1-2 hours. Serve warm with taco chips or Fritos.
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[Name] Hot And Sour Vermicelli Salad (Yam Wun Sen) [AuthorId] 12767 [AuthorName] Carol Low [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2001-07-17T06:39:00Z [Description] Make and share this Hot And Sour Vermicelli Salad (Yam Wun Sen) recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/24/3/8D5nXooTc61rxNwONewr_vermicelli1%20(1%20of%201].jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/24/3/bvOMoMGeSSW276090Z0w_vermicelli2%20(1%20of%201].jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/24/3/6OGHUXbVS2S54ErbscoY_vermicelli3%20(1%20of%201].jpg"] [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["5", "1", "1", "1", "4", "2", "4", "2", "3", "1/2", "1", "2/3", "2/3", "2", "1", "1", "1"] [RecipeIngredientParts] ["lettuce", "garlic", "coriander leaves", "button mushrooms", "lemon juice", "light soy sauce", "chili powder", "sugar", "button mushroom", "shallots", "spring onion", "celery", "carrot"] [AggregatedRating] nan [ReviewCount] nan [Calories] 237.9 [FatContent] 5.5 [SaturatedFatContent] 0.8 [CholesterolContent] 0.0 [SodiumContent] 1044.8 [CarbohydrateContent] 39.2 [FiberContent] 3.4 [SugarContent] 5.5 [ProteinContent] 9.4 [RecipeServings] 3.0 [RecipeYield] nan [RecipeInstructions] Line a serving dish with lettuce and set aside. Fry the garlic in the oil until golden brown and set aside. In a saucepan, heat the stock and add the fresh mushrooms, cook momentarily, then add all the other yam ingredients and stir for approximately one minute until thoroughly mixed. Finally, add the garlic oil and mix, turn on to the lettuce and garnish with coriander.
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[Name] Thai beef salad [AuthorId] 12767 [AuthorName] Carol Low [CookTime] PT3H [PrepTime] PT15M [TotalTime] PT3H15M [DatePublished] 2001-07-17T06:40:00Z [Description] Make and share this Thai beef salad recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Thai", "Asian", "Potluck", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "1", "1/3", "1", "1/2", "1 1/2", "1", "1/2", "1"] [RecipeIngredientParts] ["green onions", "lemongrass", "fresh cilantro", "fresh mint leaves", "lime juice", "fish sauce", "white sugar", "leaf lettuce", "English cucumber", "cherry tomatoes"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 1490.3 [FatContent] 95.0 [SaturatedFatContent] 36.5 [CholesterolContent] 259.1 [SodiumContent] 3249.6 [CarbohydrateContent] 79.8 [FiberContent] 6.8 [SugarContent] 60.5 [ProteinContent] 82.2 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] In a large bowl, stir together the green onions, lemon grass, cilantro, mint leaves, lime juice, fish sauce, chili sauce and sugar until well combined and the sugar is dissolved. Adjust the flavor, if desired, by adding more sugar and/or fish sauce. Set aside. Cook the steak over high heat on a preheated grill for approximately 4-6 minutes on each side, until it is cooked medium. Do not overcook the meat! Remove from heat and slice into thin strips. Add the meat and its juices to the sauce and refrigerate, tightly covered, for at least 3 hours. Tear the lettuce into bite size pieces and place in a salad bowl. Arrange the cucumber on top of the lettuce, and then pour the meat and sauce over. Top with the cherry tomatoes and garnish with fresh cilantro leaves.
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[Name] Peach Salsa [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2001-07-17T06:40:00Z [Description] Make and share this Peach Salsa recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Fruit", "Low Protein", "Low Cholesterol", "Healthy", "< 30 Mins", "Canning"] [RecipeIngredientQuantities] ["6", "1 1/2", "1", "4 -6", "1/2", "1/2", "2", "2", "1 1/2", "1/2"] [RecipeIngredientParts] ["red onions", "cilantro", "white vinegar", "liquid honey", "garlic cloves", "cumin", "cayenne pepper"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 79.9 [FatContent] 0.6 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 3.4 [CarbohydrateContent] 18.6 [FiberContent] 3.0 [SugarContent] 14.4 [ProteinContent] 1.8 [RecipeServings] nan [RecipeYield] 8 half pints [RecipeInstructions] In a large stainless steel or enamel pot combine all ingredients and bring to a boil. Stir constantly to prevent scorching. Boil gently for 5 minutes. Ladle into clean hot jars leaving 1/4 inch head space. Process in a water bath canner for 10 minutes at altitudes up to 1000 feet.
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[Name] Mustard Cranberry Chicken Breasts [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2001-07-17T09:26:00Z [Description] This recipe was in BC Women's magazine several years ago and we love it. The mustard gives it a bit of tang combined with the slight sweetness of the cranberries.If you wish this dish can be made ahead, cover with foil and heat in a 350 oven for 20 min just before serving.
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[Name] Sweet & Sour Meatballs [AuthorId] 12200 [AuthorName] Tom Lambie [CookTime] PT30M [PrepTime] PT45M [TotalTime] PT1H15M [DatePublished] 2001-07-17T09:26:00Z [Description] Make and share this Sweet & Sour Meatballs recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/24/7/piclb9jMD.jpg" [RecipeCategory] Meat [Keywords] ["Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "3/4", "2", "2", "2", "1"] [RecipeIngredientParts] ["ground beef", "evaporated milk", "Worcestershire sauce", "catsup", "brown sugar"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 467.4 [FatContent] 19.0 [SaturatedFatContent] 7.8 [CholesterolContent] 84.0 [SodiumContent] 1529.1 [CarbohydrateContent] 51.0 [FiberContent] 0.8 [SugarContent] 41.2 [ProteinContent] 24.4 [RecipeServings] nan [RecipeYield] 40 meatballs [RecipeInstructions] Preheat oven to 400°F. Mix together ground beef, milk, onion soup and Worcestershire sauce. Roll into tiny meatballs and place on a cookie sheet. Bake in preheated oven for about 20 minutes. Remove from oven and drain. Place meat balls in a crock pot. Sauce-----------. Mix together the catsup and brown sugar and pour over the meatballs. Heat until hot and serve.
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[Name] creamed corn [AuthorId] 12392 [AuthorName] gina2452 [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2001-07-17T09:26:00Z [Description] Make and share this creamed corn recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/24/8/picjwfF10.jpg" [RecipeCategory] Corn [Keywords] ["Vegetable", "Low Cholesterol", "Healthy", "< 30 Mins", "Canning", "Freezer"] [RecipeIngredientQuantities] ["20", NA, "1", "1/2", NA, "1"] [RecipeIngredientParts] ["corn", "water", "sugar", "milk", "cornstarch", "butter"] [AggregatedRating] 3.0 [ReviewCount] 4.0 [Calories] 462.9 [FatContent] 7.7 [SaturatedFatContent] 2.5 [CholesterolContent] 7.9 [SodiumContent] 90.5 [CarbohydrateContent] 101.8 [FiberContent] 11.0 [SugarContent] 14.6 [ProteinContent] 13.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] cut corn down the middle of the kernals then cut from cob. cook in a little water until done add a little sugar,milk,salt, pepper,butter. cook a min. dissolve cornstarch in water and add bring to a boil for 1 minute. can be frozen or canned.
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[Name] Crab Nibbles [AuthorId] 12200 [AuthorName] Tom Lambie [CookTime] PT2M [PrepTime] PT10M [TotalTime] PT12M [DatePublished] 2001-07-17T09:26:00Z [Description] Make and share this Crab Nibbles recipe from Food.com. [Images] character(0) [RecipeCategory] Crab [Keywords] ["Cheese", "Broil/Grill", "< 15 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "2", "2", "2/3", "1/4", "1", "15", "1/4", "2"] [RecipeIngredientParts] ["onions", "water", "garlic powder", "cheddar cheese", "cherry tomatoes", "butter"] [AggregatedRating] 3.0 [ReviewCount] 2.0 [Calories] 413.1 [FatContent] 22.9 [SaturatedFatContent] 8.5 [CholesterolContent] 40.6 [SodiumContent] 890.1 [CarbohydrateContent] 40.8 [FiberContent] 1.7 [SugarContent] 7.5 [ProteinContent] 11.4 [RecipeServings] nan [RecipeYield] 40 H'ordeves [RecipeInstructions] Mix instant onions with the water and let stand. Blend together onion, salad dressing, cheese and 0.125 teaspoon garlic powder. Mound on crackers and place on a cookie sheet. Place a slice of tomato on top. Place a small amount of crab meat on top of tomato. Combined butter and remaining garlic powder. Bruch on top of each. Broil for 1-2 minutes to heat through. Serve hot.
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[Name] Zarzuela [AuthorId] 12192 [AuthorName] Bollie [CookTime] PT53M [PrepTime] PT30M [TotalTime] PT1H23M [DatePublished] 2001-07-17T09:26:00Z [Description] Make and share this Zarzuela recipe from Food.com. [Images] character(0) [RecipeCategory] Mussels [Keywords] ["Squid", "No Shell Fish", "Spanish", "European", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["750", "12", "150", "1", "3", "25", "1", "1", NA, NA, "1", "1", NA, "250"] [RecipeIngredientParts] ["mussels", "squid", "green pepper", "garlic", "olive oil", "white wine", "brandy", "flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 722.6 [FatContent] 10.9 [SaturatedFatContent] 1.5 [CholesterolContent] 224.1 [SodiumContent] 573.4 [CarbohydrateContent] 22.9 [FiberContent] 3.2 [SugarContent] 4.9 [ProteinContent] 62.2 [RecipeServings] 3.0 [RecipeYield] nan [RecipeInstructions] Take a large oven dish. Clean peppers and cut in rings. put some olive oil in pan, bake them for 3 minutes or so. Cook gambas until they are pink, throw water away let them cool. Now cut the white fish in large chunks and put a little flour on them. also put some flour on the squid. Take out the peppers, put them in the oven dish. Add some olive oil and now bake the white fish and squid. Just 1 minute each side, then put them in oven dish. Add the mussels and the glas of wine to the oven dish. Now clean the gambas, add these to the oven dish. The oil in the pan, add the brandy, and light it with a match. softly shake the pan, until the flames are gone, now add the juice to the oven dish. Heat oven until 200 degrees celsius. Now add the sofrito sauce. Sofrito sauce is a tomato, with garlick and onions sauce. You can buy these in jars, usually italian. Shake the oven dish a little bit, and place dish in oven for 20 minutes. Take a kitchen machine, and in here you put the 3 slices of bread without the crust, the almonds and the garlic. add a little olive oil! After 20 minutes you take out the oven dish, add the almond sauce, make sure all the fish is covered with the sofrito and almond sauce. Put oven dish for another 10 minutes in the oven. Now the dish is ready!
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[Name] Harissa [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-07-17T18:11:00Z [Description] Make and share this Harissa 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/10/25/1/picAuio2E.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/25/1/piczg7XrX.jpg"] [RecipeCategory] European [Keywords] ["Low Protein", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["12", "4", "1/2", "1", "2"] [RecipeIngredientParts] ["chili peppers", "garlic", "extra virgin olive oil", "salt", "cumin"] [AggregatedRating] 5.0 [ReviewCount] 13.0 [Calories] 301.1 [FatContent] 27.8 [SaturatedFatContent] 3.8 [CholesterolContent] 0.0 [SodiumContent] 596.3 [CarbohydrateContent] 13.3 [FiberContent] 2.2 [SugarContent] 7.2 [ProteinContent] 2.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Seed and slice peppers-soak in warm water for 30 min. Drain and squeeze out excess liquid. Place all ingredients in a blender and whirl until smooth. Serve with Moroccan Cigars.
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[Name] Moroccan Cigars [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT5M [PrepTime] PT30M [TotalTime] PT35M [DatePublished] 2001-07-17T18:11:00Z [Description] This is a recipe from a friend of mine-web name is FootsieBear. I would add red pepper flakes and replace parsley with cilantro-serve with Harissa Dip. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/25/2/pic5o2rnK.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/25/2/picownpsr.jpg"] [RecipeCategory] Meat [Keywords] ["Moroccan", "African", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1", "1/3", "15", "2", "1/2", "1/4", NA, "1/2", "5", "1", "6"] [RecipeIngredientParts] ["onion", "olive oil", "lean ground beef", "lamb", "ground cinnamon", "ground allspice", "ground ginger", "ground pepper", "fresh parsley", "eggs", "phyllo pastry", "butter"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 1101.6 [FatContent] 76.3 [SaturatedFatContent] 32.3 [CholesterolContent] 425.4 [SodiumContent] 956.8 [CarbohydrateContent] 64.6 [FiberContent] 3.5 [SugarContent] 2.0 [ProteinContent] 38.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 300 F. To make filling: cook onion in the olive oil until soft. Add beef or lamb, crushing it with a fork. Add seasonings and spices. Cook 10-15 minutes, stirring with a wooden spoon, until meat is well cooked and lump free. Add parsley. Lightly beat the eggs in a bowl and pour over the meat. Cook for 1-2 min, stirring, until egg mixture sets to creamy consistency. Add more spices and seasonings, if desired and allow to cool. (I would add red pepper flakes] Cut each sheet of phyllo pastry into three equal-sized rectangles. Place one on top of the other and cover with a damp towel. Brush one of the rectangles lightly with melted butter. Place a teaspoon of filling along one of the short edges. Tuck the edge and ends of pastry around filling, and roll into a cigar shape. Repeat with other rectangles. Fry in hot oil to brown on all sides, drain and place in warm oven. Repeat and serve with Harissa Dip.
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[Name] tomato, cucumber, & onion salad [AuthorId] 12392 [AuthorName] gina2452 [CookTime] PT2H [PrepTime] PT10M [TotalTime] PT2H10M [DatePublished] 2001-07-17T18:11:00Z [Description] Make and share this tomato, cucumber, & onion salad recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/25/3/picP2nS4J.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/25/3/picTi8Eez.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/25/3/picUJ92Ki.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/25/3/picBeVxwZ.jpg"] [RecipeCategory] Weeknight [Keywords] ["Refrigerator", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "3", "1", "2", "1/2", NA, NA] [RecipeIngredientParts] ["tomatoes", "cucumbers", "onion", "green onions", "mayonnaise", "salt", "pepper"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 42.6 [FatContent] 0.3 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 7.6 [CarbohydrateContent] 9.9 [FiberContent] 1.9 [SugarContent] 5.0 [ProteinContent] 1.8 [RecipeServings] 6.0 [RecipeYield] 6 cups [RecipeInstructions] peel tomatoes and dice them and place in bowl. peel cucumbers and dice or slice place in bowl. grate onion place in bowl dice the green onion. put in bowl. add mayo, salt,& pepper. mix well and refridgerate 2 hours. serve.
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[Name] Baked Sweet Potatoes [AuthorId] 12392 [AuthorName] gina2452 [CookTime] PT45M [PrepTime] PT0S [TotalTime] PT45M [DatePublished] 2001-07-17T18:12:00Z [Description] Make and share this Baked Sweet 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/10/25/4/picP8EdOM.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/25/4/picxRjncy.jpg"] [RecipeCategory] Potato [Keywords] ["Vegetable", "Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["6", NA] [RecipeIngredientParts] ["sweet potatoes", "butter"] [AggregatedRating] 5.0 [ReviewCount] 18.0 [Calories] 111.8 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 71.5 [CarbohydrateContent] 26.2 [FiberContent] 3.9 [SugarContent] 5.4 [ProteinContent] 2.0 [RecipeServings] 6.0 [RecipeYield] 6 potatoes [RecipeInstructions] wash potatoes& dry them. rub the skins with butter place on a sheet pan and bake at 350 till tender.
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[Name] French Dressing for the Lazy [AuthorId] 6164 [AuthorName] Mini Ravindran [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2001-07-18T08:02:00Z [Description] Make and share this French Dressing for the Lazy recipe from Food.com. [Images] character(0) [RecipeCategory] Salad Dressings [Keywords] ["Spicy", "< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["1", "1/3", "1/3", "1", "1/3", "1", "1/3", NA, NA] [RecipeIngredientParts] ["olive oil", "chili sauce", "dark brown sugar", "paprika", "tarragon vinegar", "onion", "salt", "black pepper"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 2318.1 [FatContent] 219.5 [SaturatedFatContent] 31.2 [CholesterolContent] 5.9 [SodiumContent] 566.9 [CarbohydrateContent] 94.2 [FiberContent] 4.0 [SugarContent] 75.6 [ProteinContent] 4.6 [RecipeServings] nan [RecipeYield] 1 bottle [RecipeInstructions] Put all the ingredients in a blender and pulse to blend in a smooth paste. Season with salt and pepper. Fill up in a clean bottle and refrigerate for 1 hour before using.
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[Name] German Style Hot Chicken Cabbage Slaw [AuthorId] 6164 [AuthorName] Mini Ravindran [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2001-07-18T08:03:00Z [Description] Make and share this German Style Hot Chicken Cabbage Slaw recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Vegetable", "Meat", "German", "European", "Low Cholesterol", "Healthy", "Kid Friendly", "< 30 Mins", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1/4", "2", "4", "2", "1", NA] [RecipeIngredientParts] ["chicken", "sugar", "cider vinegar", "cabbage", "onion"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 107.1 [FatContent] 3.5 [SaturatedFatContent] 1.0 [CholesterolContent] 17.2 [SodiumContent] 26.2 [CarbohydrateContent] 13.6 [FiberContent] 1.4 [SugarContent] 11.1 [ProteinContent] 5.2 [RecipeServings] 3.0 [RecipeYield] nan [RecipeInstructions] Brown the chicken in a large and heavy skillet. Whisk in the sugar and vinegar. Stir in the cabbage and onions. Cook for 5 minutes, stirring frequently. Cover and reduce the heat. Simmer until the cabbage is tender (about 20 minutes]. Serve warm.
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[Name] Chicken Soup for the Lazy [AuthorId] 6164 [AuthorName] Mini Ravindran [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2001-07-18T08:03:00Z [Description] Make and share this Chicken Soup for the Lazy 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/10/25/7/picu2KLqp.jpg" [RecipeCategory] One Dish Meal [Keywords] ["Low Cholesterol", "Healthy", "Kid Friendly", "< 30 Mins", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["2", "1 1/2", "3", "2", "2", NA] [RecipeIngredientParts] ["white rice", "boneless skinless chicken breasts", "carrots", "celery"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 546.0 [FatContent] 8.5 [SaturatedFatContent] 2.1 [CholesterolContent] 71.0 [SodiumContent] 830.7 [CarbohydrateContent] 77.1 [FiberContent] 3.1 [SugarContent] 9.4 [ProteinContent] 36.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] To the chicken stock, add the carrots, rice, and cubed cooked chicken. Simmer over a low heat for about 20 minutes or until the carrots and rice are cooked. Season with salt and pepper and serve immediately.
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[Name] Cream Cheese Dip for the Lazy [AuthorId] 6164 [AuthorName] Mini Ravindran [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2001-07-18T08:03:00Z [Description] Make and share this Cream Cheese Dip for the Lazy recipe from Food.com. [Images] character(0) [RecipeCategory] Spreads [Keywords] ["< 15 Mins", "No Cook", "Beginner Cook", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["1", "1", "2", NA] [RecipeIngredientParts] ["cream cheese", "tomatoes", "garlic", "fresh ground pepper"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 822.6 [FatContent] 79.4 [SaturatedFatContent] 49.9 [CholesterolContent] 249.5 [SodiumContent] 678.5 [CarbohydrateContent] 12.8 [FiberContent] 1.6 [SugarContent] 3.8 [ProteinContent] 18.6 [RecipeServings] nan [RecipeYield] 1 bowl of dip [RecipeInstructions] Slice tomato in half and scoop out inside pulp. Combine tomato pulp with cream cheese and garlic. Mix with a mixer for several minutes until smooth. Place mixture in a small bowl and sprinkle with fresh ground pepper. Refrigerate until ready to serve.
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[Name] Cumin-Orange Vinaigrette [AuthorId] 8728 [AuthorName] Ashley U [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-07-18T08:03:00Z [Description] Perfect summer vinaigrette. Use on any mixed salad. It is especially good with butter lettuce, orange segments and sliced red onions. [Images] character(0) [RecipeCategory] Salad Dressings [Keywords] ["Low Protein", "Summer", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/3", "1", "1", "2", "3/4", "6"] [RecipeIngredientParts] ["shallot", "fresh lemon juice", "ground cumin", "olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 197.2 [FatContent] 20.4 [SaturatedFatContent] 2.8 [CholesterolContent] 0.0 [SodiumContent] 2.0 [CarbohydrateContent] 4.2 [FiberContent] 0.4 [SugarContent] 1.8 [ProteinContent] 0.4 [RecipeServings] 4.0 [RecipeYield] 1 cup [RecipeInstructions] Whisk fresh orange juice, shallot, lemon juice, grated orange peel and cumin in a small bowl. Add oil and whisk until blended. Season to taste with salt and pepper.
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[Name] Tuna Tataki [AuthorId] 12767 [AuthorName] Carol Low [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2001-07-18T08:03:00Z [Description] Make and share this Tuna Tataki recipe from Food.com. [Images] character(0) [RecipeCategory] Tuna [Keywords] ["Japanese", "Asian", "Lactose Free", "Free Of...", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", NA, "1", "1", "2", "1/2", "1/2", NA] [RecipeIngredientParts] ["tuna steak", "black pepper", "soy sauce", "garlic", "ginger", "five-spice seasoning"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 1132.3 [FatContent] 122.7 [SaturatedFatContent] 20.4 [CholesterolContent] 0.0 [SodiumContent] 1587.2 [CarbohydrateContent] 9.0 [FiberContent] 1.3 [SugarContent] 0.8 [ProteinContent] 4.1 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Roll tuna in cracked black pepper then sear it in very hot cast iron pan without oil, cool down for better slicing. Slice tuna very thin, serve with sauce down and garnish with pickled ginger.
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[Name] Summer Squash Pickle [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT2H10M [PrepTime] PT10M [TotalTime] PT2H20M [DatePublished] 2001-07-18T08:03:00Z [Description] Make and share this Summer Squash Pickle recipe from Food.com. [Images] character(0) [RecipeCategory] Summer [Keywords] ["Weeknight", "Canning", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "2", "2", "1/4", "2 1/2", "2", "1", "1", "2", "1"] [RecipeIngredientParts] ["onions", "red bell peppers", "green bell peppers", "zucchini", "salt", "white vinegar", "cider vinegar", "sugar", "dry mustard", "turmeric", "celery seeds", "cinnamon stick"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 509.4 [FatContent] 1.5 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 7108.1 [CarbohydrateContent] 118.7 [FiberContent] 5.0 [SugarContent] 111.5 [ProteinContent] 4.5 [RecipeServings] nan [RecipeYield] 4 Pints [RecipeInstructions] ["Cut onion slices in half and peppers into 1/4 inch by 1 inch strips.", "Combine squash, onions and peppers and sprinkle with salt, cover with water and let stand 2 hours.", "Drain, rinse, drain well.", "Combine vinegar, sugar, and remaining ingredients in a large pot.", "Bring to a boil, reduce heat and simmer 10 min.", "Add veg and return to a boil-remove from heat immediately.", "Quickly ladle veg and liquid into clean hot jars.", "Leave 1/2 inch head space.", "Seal.", "Process 10 minutes in a boiling water bath." ]
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[Name] Amazing Apple Pie [AuthorId] 12392 [AuthorName] gina2452 [CookTime] PT40M [PrepTime] PT15M [TotalTime] PT55M [DatePublished] 2001-07-18T09:38:00Z [Description] Make and share this Amazing Apple Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Apple", "Fruit", "Low Protein", "< 60 Mins"] [RecipeIngredientQuantities] ["2 1/4", "1", "1/3", "1", "1", "2", "1/2", "1 -2", "1", "2/3", "3/4"] [RecipeIngredientParts] ["sliced apples", "lemon juice", "sugar", "sugar", "self rising flour", "self rising flour", "cinnamon", "brown sugar", "egg", "shortening", "water"] [AggregatedRating] 4.0 [ReviewCount] 5.0 [Calories] 376.7 [FatContent] 23.9 [SaturatedFatContent] 6.0 [CholesterolContent] 31.0 [SodiumContent] 305.2 [CarbohydrateContent] 38.5 [FiberContent] 1.7 [SugarContent] 19.8 [ProteinContent] 3.4 [RecipeServings] 6.0 [RecipeYield] 6 slices [RecipeInstructions] Combine 1 cup flour,1 tbsp sugar, egg, shortening, and water. Beat 2 minutes at medium speed. Pour batter into 9x1 1/4 inch pan. Combine pie filling: apples, lemon juice,sugar, flour, and cinnamon. Pour into center of batter. DO NOT STIR! Sprinkle with brown sugar. Bake at 425°F for 35-40 minutes. This pie will make its own crust.
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[Name] Chocolate Pecan Pie [AuthorId] 12491 [AuthorName] Christine [CookTime] PT50M [PrepTime] PT17M [TotalTime] PT1H7M [DatePublished] 2001-07-19T09:27:00Z [Description] Make and share this Chocolate Pecan Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Fruit", "Nuts", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "3", "1", "1/8", "1", "1", "2", "1", "1", NA] [RecipeIngredientParts] ["eggs", "light corn syrup", "salt", "vanilla", "light brown sugar", "margarine", "butter", "pecan halves"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 519.2 [FatContent] 25.2 [SaturatedFatContent] 6.2 [CholesterolContent] 69.8 [SodiumContent] 254.1 [CarbohydrateContent] 74.5 [FiberContent] 2.8 [SugarContent] 38.8 [ProteinContent] 5.9 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 400* In medium bowl, beat eggs slightly.", "Add corn syrup, salt, vanilla, brown sugar and butter; mix well.", "Melt 2 chocolate squares in top of double boiler, over hot, not boiling, water.", "Stir into egg mixture.", "Stir in nuts.", "Pour into unbaked pie shell.", "Bake 15 minutes.", "Reduce heat to 350* and bake additional 30-35 minutes or until edge of filling seems set.", "Let cool completely on wire rack.", "Just before serving, decorate around edge with rosettes of whipped cream." ]
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[Name] Mandazi [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT4M [PrepTime] PT10M [TotalTime] PT14M [DatePublished] 2001-07-19T09:27:00Z [Description] Make and share this Mandazi 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/10/26/5/pic55vhvu.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/26/5/mYBFsSjyRAu4HtJZnfaO_IMG_20180210_182628.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/26/5/NSE0ta0nTfuIPGgBDfOK_IMG_20180210_182615.jpg"] [RecipeCategory] Breakfast [Keywords] ["African", "Healthy", "< 15 Mins", "For Large Groups", "Stove Top"] [RecipeIngredientQuantities] ["2", "1 1/2", "1", "1", "1/4", "1/4", "4", "1/4", NA] [RecipeIngredientParts] ["flour", "baking powder", "butter", "egg", "milk", "water", "sugar", "allspice"] [AggregatedRating] 4.5 [ReviewCount] 8.0 [Calories] 70.2 [FatContent] 0.8 [SaturatedFatContent] 0.4 [CholesterolContent] 12.8 [SodiumContent] 42.9 [CarbohydrateContent] 13.3 [FiberContent] 0.4 [SugarContent] 1.1 [ProteinContent] 2.1 [RecipeServings] 16.0 [RecipeYield] nan [RecipeInstructions] Mix together dry ingredients except sugar. Cut in butter and add sugar. Beat together egg, milk and water and add to dry mixture. Knead dough to soft. roll out and cut into any shape that lights your candle. Deep fry in oil until golden brown on all sides. Drain and serve warm.
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[Name] Fiesta Corn [AuthorId] 181716 [AuthorName] Sassy Cat [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2001-07-19T09:27:00Z [Description] Make and share this Fiesta Corn 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/10/26/6/picTRp6qo.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/26/6/picYYWnRM.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/26/6/picRHrhrN.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/26/6/picoADxoV.jpg"] [RecipeCategory] Corn [Keywords] ["Vegetable", "Low Protein", "Low Cholesterol", "Healthy", "< 30 Mins", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", NA, "1", "1/2", "1/2", "1/2", "4", NA] [RecipeIngredientParts] ["frozen corn", "margarine", "butter", "red onion", "green bell pepper", "red bell pepper", "green chilies", "paprika"] [AggregatedRating] 5.0 [ReviewCount] 14.0 [Calories] 137.3 [FatContent] 2.0 [SaturatedFatContent] 0.4 [CholesterolContent] 0.0 [SodiumContent] 18.6 [CarbohydrateContent] 30.2 [FiberContent] 4.2 [SugarContent] 3.5 [ProteinContent] 4.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cook the corn according to package directions. In a nonstick skillet sprayed with nonstick cooking spray; melt the margarine. Add the onion and bell peppers. Saute gently, do not let the onion brown. Drain the corn and return it to the sauce pan. Add the onions and peppers to the corn. Add the chilies; and warm through. Sprinkle with Smoky Paprika and serve. Serve.
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[Name] Burritos Con Frijoles Refritos [AuthorId] 12491 [AuthorName] Christine [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2001-07-19T09:27:00Z [Description] Make and share this Burritos Con Frijoles Refritos recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Beans", "Mexican", "Kid Friendly", "Potluck", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["8", "3", "1", "1", "2", "1/2"] [RecipeIngredientParts] ["white flour tortillas", "pinto beans", "monterey jack cheese", "tomatoes", "onion"] [AggregatedRating] nan [ReviewCount] nan [Calories] 323.7 [FatContent] 11.5 [SaturatedFatContent] 4.9 [CholesterolContent] 15.6 [SodiumContent] 370.0 [CarbohydrateContent] 42.1 [FiberContent] 7.5 [SugarContent] 2.0 [ProteinContent] 13.3 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Warm the tortillas in a 300 degree oven. In a skillet, heat 1 tablespoon lard. Add the onion and fry until transparent but not brown. Add tomato and 1 cup beans. Mash well as they heat. Add a second cup of beans, another tablespoon of lard and continue in this manner until all the beans are mashed, moist, creamy and hot. Season with garlic salt to taste. Divide the beans between the tortillas. Roll and place them in a shallow baking dish. Top with Grated cheese and heat in a moderate oven until the cheese has melted. Serve with burrito sauce.
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[Name] Dressed Three Bean Salad [AuthorId] 12491 [AuthorName] Christine [CookTime] PT24H [PrepTime] PT24H [TotalTime] PT48H [DatePublished] 2001-07-19T09:27:00Z [Description] Make and share this Dressed Three Bean Salad recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/26/8/40u9WTbxTYGS2baVyiCy_IMG_3518.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/26/8/picaHnRpl.jpg"] [RecipeCategory] Beans [Keywords] ["Potluck", "Weeknight", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1/2", "1/2", "3/4", "1/2", "1", "1/2", "1/2"] [RecipeIngredientParts] ["green beans", "kidney bean", "green pepper", "sugar", "salt", "vinegar", "pepper"] [AggregatedRating] 5.0 [ReviewCount] 20.0 [Calories] 494.0 [FatContent] 28.0 [SaturatedFatContent] 3.7 [CholesterolContent] 0.0 [SodiumContent] 870.0 [CarbohydrateContent] 56.5 [FiberContent] 6.8 [SugarContent] 41.5 [ProteinContent] 6.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Combine all beans, onions and green pepper. Heat all dressing ingredients until dissolved and pour over vegetables. Let stand 24 hours. Stir occasionally.
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[Name] Peanut Butter Cookies [AuthorId] 12491 [AuthorName] Christine [CookTime] PT12M [PrepTime] PT10M [TotalTime] PT22M [DatePublished] 2001-07-19T09:28:00Z [Description] I've been baking these since I was a little girl. Nothing better than a glass of milk and a couple of warm peanut butter cookies! 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"https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/26/9/piceJYbSn.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/26/9/picmIzIGd.jpg"] [RecipeCategory] Dessert [Keywords] ["Lunch/Snacks", "Cookie & Brownie", "Fruit", "Nuts", "Kid Friendly", "Potluck", "< 30 Mins", "For Large Groups", "Oven", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/2", "1/2", "1/2", "1", "1/2", "1 1/4", "3/4", "1/4"] [RecipeIngredientParts] ["butter", "peanut butter", "sugar", "brown sugar", "egg", "vanilla", "baking soda", "salt"] [AggregatedRating] 5.0 [ReviewCount] 400.0 [Calories] 126.0 [FatContent] 6.8 [SaturatedFatContent] 3.1 [CholesterolContent] 17.9 [SodiumContent] 126.4 [CarbohydrateContent] 14.7 [FiberContent] 0.5 [SugarContent] 9.1 [ProteinContent] 2.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 375º. Mix first six ingredients. Add the rest of the ingredients. Mix well. Roll into balls and press down with a fork dipped in sugar or flour. Bake for 10-12 minutes on ungreased cookie sheet (I usually grease my cookie sheet anyway]. Ovens vary so your baking time may be less. Just keep an eye on them.
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[Name] Best ever Chewy-Gooey Brownies [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT40M [PrepTime] PT20M [TotalTime] PT1H [DatePublished] 2001-07-19T09:28:00Z [Description] WOW-that's all I can say about this recipe-I've had it for years and don't know where the original comes from. I've added nuts to the peanut butter and milk chocolate recipes. Enjoy! [Images] character(0) [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "< 60 Mins"] [RecipeIngredientQuantities] ["1/2", "3", "1 1/3", "2", "1", "1/2", "1/2", "1/3", "1", "1", "2"] [RecipeIngredientParts] ["butter", "sugar", "eggs", "vanilla", "flour", "white chocolate", "vanilla", "rum"] [AggregatedRating] nan [ReviewCount] nan [Calories] 506.1 [FatContent] 35.5 [SaturatedFatContent] 19.2 [CholesterolContent] 97.0 [SodiumContent] 109.9 [CarbohydrateContent] 48.8 [FiberContent] 5.2 [SugarContent] 33.9 [ProteinContent] 7.3 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In a medium pan over low heat combine butter and unsweetened chocolate. Stir until melted and well blended. Remove from heat. Add sugar, eggs, and vanilla. Mix well. Add flour and mix well again. (these steps are important] Butter an 8 inch square pan. Pour in batter, spread evenly and sprinkle on topping of choice, if any. Bake in a 350 oven for about 25 min or until center springs back when gently touched. Cool on a wire rack, frost with fudge sauce or serve warm with ice cream and sauce poured over top. ---------Fudge Sauce--------. In a medium saucepan combine whipping cream and chocolate. Stir until melted, add vanilla and rum or mint liqueur. --------Rocky Road Brownies-------. Add 1 cup mini marshmallows to batter and sprinkle top with walnuts. -------Butterscotch-pecan-------. Omit white sugar in preceding recipe, instead add 1 1/3 cups packed brown sugar, omit unsweetened chocolate and increase flour to 1 cup. Top with 1/2 cup chopped pecans. ------Peanut Butter Brownies--------. Make preceding recipe reducing butter to 5 Tbsp and omit unsweetened chocolate. Insteat add 3/4 cup peanut butter into melted butter. Reduce sugar to 1 cup and add 1/4 tsp baking powder. Sprinkle batter with 1/2 cup chopped peanuts. --------Milk Chocolate brownies---------. Make preceding recipe but decrease sugar to 3/4 cup. Omit unsweetened chocolate and use 2/3 cup chopped milk chocolate or milk chocolate baking bits. Increase flour to 3/4 cup. Sprinkle top with 3/4 cup chopped macadamia nuts or hazlenuts chopped. --------White Chocolate Brownies--------. Make preceding brownie recipe preceding, but decrease butter to 6 Tbsp. Omit unsweetened chocolate and use 1 3/4 cups chopped white chocolate or white chocolate baking bits. Not using any heat add 1 cup of the chocolate into melted butter. Decrease sugar to 1/2 cup and increase vanilla to 1 1/2 tsp. Sprinkle batter with remaining white chocolate and 1/2 cup chopped toffee candy. Bake for 40 minutes. When I refer to preceding recipe I am talking about the original recipe posted-not the optional recipes. Enjoy.
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[Name] Beef Stroganoff - Topped Potatoes [AuthorId] 12491 [AuthorName] Christine [CookTime] PT26M [PrepTime] PT10M [TotalTime] PT36M [DatePublished] 2001-07-19T09:28:00Z [Description] Make and share this Beef Stroganoff - Topped Potatoes recipe from Food.com. [Images] character(0) [RecipeCategory] Stew [Keywords] ["One Dish Meal", "Meat", "Potluck", "< 60 Mins", "Oven", "Stove Top"] [RecipeIngredientQuantities] ["4", "2", "1", "1", "12", "1/2", "1/2", "1/4", "1", "1/2", "1", NA] [RecipeIngredientParts] ["baking potatoes", "butter", "margarine", "onion", "mushrooms", "beef tenderloin steaks", "salt", "Hungarian paprika", "black pepper", "light sour cream", "all-purpose flour", "fresh chives", "parsley"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 451.0 [FatContent] 24.8 [SaturatedFatContent] 11.9 [CholesterolContent] 97.8 [SodiumContent] 636.8 [CarbohydrateContent] 34.6 [FiberContent] 3.5 [SugarContent] 3.1 [ProteinContent] 23.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Scrub potatoes and prick them in several places with the tip of a sharp knife. Place potatoes on a paper towel in a microwave oven and cook on high for 7 minutes. Turn potatoes over and continue to cook on high for 8-9 minutes or until tender. Meanwhile, melt butter in a large skillet. Add onion and cook over medium- high heat for 2 minutes. Add mushrooms and cook for 3 minutes, stirring occasionally. Add beef and sprinkle with salt, paprika and pepper. Cook for 5 minutes, stirring frequently. Add broth and bring to a boil. Combine sour cream and flour, mixing well. Stir into the beef mixture. Cook for 1 minute or until sauce thickens, stirring constantly. Split hot potatoes with a fork and squeeze ends inward to fluff. If desired, sprinkle with salt and pepper to taste. Spoon beef mixture over the potatoes. Sprinkle with chives or parsley (optional].
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[Name] Enchiladas con Chili [AuthorId] 12491 [AuthorName] Christine [CookTime] PT5M [PrepTime] PT15M [TotalTime] PT20M [DatePublished] 2001-07-19T09:28:00Z [Description] Make and share this Enchiladas con Chili recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Lunch/Snacks", "Mexican", "Kid Friendly", "High In...", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] [NA, "12", "4", "1", "1"] [RecipeIngredientParts] ["corn tortillas", "chili sauce", "monterey jack cheese", "onion"] [AggregatedRating] nan [ReviewCount] nan [Calories] 875.3 [FatContent] 46.0 [SaturatedFatContent] 25.9 [CholesterolContent] 118.9 [SodiumContent] 2238.5 [CarbohydrateContent] 73.9 [FiberContent] 11.9 [SugarContent] 7.3 [ProteinContent] 43.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat the oil and lightly fry tortillas until softened. Drain on paper towels. Assemble enchiladas on ovenproof plates or baking sheet. Spread 2 tablespoons chili on tortilla. Sprinkle with grated cheese and onion. Add another tortilla, more chili, cheese and onion. Set a third tortilla on top. Spread chili sauce on that, followed by grated cheese. Heat in moderate oven just long enough to melt cheese.
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[Name] Thin Pancakes [AuthorId] 9233 [AuthorName] Darryn Glass [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2001-07-19T09:28:00Z [Description] A great recipe for those who do not like sponges posing as pancakes. These pancakes come out a little thicker than crepes would be. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/27/3/pic2Hf1Dl.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/10273/n17ft2IVTISTZsYeJuo5_Gooey Pancakes; Ewww.jpg"] [RecipeCategory] Breakfast [Keywords] ["< 15 Mins", "For Large Groups", "Stove Top"] [RecipeIngredientQuantities] ["2", "1", "3", "1", "3/4", "1/2"] [RecipeIngredientParts] ["eggs", "milk", "butter", "baking powder", "flour", "salt"] [AggregatedRating] 5.0 [ReviewCount] 34.0 [Calories] 67.7 [FatContent] 3.9 [SaturatedFatContent] 2.2 [CholesterolContent] 35.5 [SodiumContent] 66.5 [CarbohydrateContent] 6.0 [FiberContent] 0.2 [SugarContent] 0.1 [ProteinContent] 2.2 [RecipeServings] nan [RecipeYield] 14-16 Pancakes [RecipeInstructions] Melt the butter and add the eggs and milk. Mix well. Add baking powder, flour (and salt]. Mix well. Pour enough out to make a pancake about 3\" across onto a hot, oiled griddle, but the amount you pour out really depends on how big you want the pancakes to be.
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[Name] Delicious Manhattan Seafood Chowder [AuthorId] 181716 [AuthorName] Sassy Cat [CookTime] PT35M [PrepTime] PT15M [TotalTime] PT50M [DatePublished] 2001-07-19T09:28:00Z [Description] Great for a cold winter day. One of my favorite chowders. This is my adaptation of a recipe from "Better Homes New Cook Book" [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/27/4/picrKj8Fi.jpg" [RecipeCategory] Chowders [Keywords] ["Vegetable", "< 60 Mins", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["6", "1/2", "1", "1", "2", "2", "1", "1", "1/8", "1", "1", "13", "3", "3", "3", "1"] [RecipeIngredientParts] ["bacon", "olive oil", "celery", "onion", "chicken broth", "potatoes", "carrot", "tomatoes", "black pepper", "cornstarch", "water", "clams", "cod", "shrimp"] [AggregatedRating] 5.0 [ReviewCount] 10.0 [Calories] 227.1 [FatContent] 6.4 [SaturatedFatContent] 1.7 [CholesterolContent] 50.8 [SodiumContent] 924.4 [CarbohydrateContent] 22.8 [FiberContent] 3.4 [SugarContent] 6.0 [ProteinContent] 19.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cut crab and fish fillet into bite-sized pieces. Spray a large soup pot with nonstick cooking spray add the oil. Add bacon, celery and onion; cook until bacon is browned and onions are tender; over med-low heat. Add chicken broth, juice from the clams, bottled clam juice, potatoes, carrots, tomatoes and pepper. Cover; and simmer about 35 minutes or until potatoes are cooked. Add clams, shrimp, crab and fish fillet. Heat until fish is cooked about 3 minutes, add cornstarch to water and blend well, stir into chowder; cook and stir to thicken. You may need to add additional cornstarch and water to get the desired thickness. Serve. Use your favorite combination of fish, mussels ect. Try to keep the total weight of seafood to 1 lb.
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[Name] Brown Sugar Apple Pie [AuthorId] 12491 [AuthorName] Christine [CookTime] PT50M [PrepTime] PT20M [TotalTime] PT1H10M [DatePublished] 2001-07-19T09:28:00Z [Description] Make and share this Brown Sugar Apple Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Apple", "Fruit", "Low Protein", "Potluck", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1/2", "1/2", "2", "3/4", "1/2", "1/8", "6", "1 1/2", "2", "1"] [RecipeIngredientParts] ["light brown sugar", "sugar", "flour", "cinnamon", "nutmeg", "salt", "tart apples", "lemons, rind of", "butter", "margarine"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 556.1 [FatContent] 24.8 [SaturatedFatContent] 7.7 [CholesterolContent] 37.8 [SodiumContent] 401.9 [CarbohydrateContent] 81.8 [FiberContent] 5.5 [SugarContent] 47.6 [ProteinContent] 4.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 425*. In large bowl, mix sugars, flour, cinnamon, nutmeg, and salt. Add apples; toss lightly to combine. Turn apple mixture into pie crust lined pie plate, mounding up in center to support top crust. Sprinkle with lemon peel. Dot apples with butter cut into small pieces. Place second pie crust on top. Press edges to seal. Cut slits for steam vents. Mix yolk with 1 tablespoon water; brush on crust. Bake 45-50 minutes , until apples are tender and crust is golden. Serve warm.
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[Name] Fantastic Fruit Salad [AuthorId] 12491 [AuthorName] Christine [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2001-07-19T09:28:00Z [Description] Make and share this Fantastic Fruit Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Lunch/Snacks", "Pineapple", "Tropical Fruits", "Fruit", "Kid Friendly", "Potluck", "< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["1", "1", "2", "1", "1", "1", "1"] [RecipeIngredientParts] ["Cool Whip", "pineapple", "mandarin oranges", "cottage cheese", "miniature marshmallow", "walnuts", "maraschino cherry"] [AggregatedRating] 4.5 [ReviewCount] 6.0 [Calories] 189.8 [FatContent] 12.2 [SaturatedFatContent] 2.5 [CholesterolContent] 8.5 [SodiumContent] 229.9 [CarbohydrateContent] 13.0 [FiberContent] 2.0 [SugarContent] 7.5 [ProteinContent] 9.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Drain all fruit. Mix all together. Let chill one hour.
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[Name] Leapin' Lizard Leather [AuthorId] 12491 [AuthorName] Christine [CookTime] PT6H [PrepTime] PT15M [TotalTime] PT6H15M [DatePublished] 2001-07-19T09:28:00Z [Description] Make and share this Leapin' Lizard Leather 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/10/27/7/picPo6d1O.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/27/7/picwTTJSY.jpg"] [RecipeCategory] Dessert [Keywords] ["Lunch/Snacks", "Kid Friendly", "Weeknight", "Oven", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1/4"] [RecipeIngredientParts] "light corn syrup" [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 60.3 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 13.2 [CarbohydrateContent] 16.4 [FiberContent] 0.0 [SugarContent] 5.7 [ProteinContent] 0.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Place the chopped fruit and the corn syrup in a blender and puree. The puree should be smooth, without any lumps. Place plastic wrap over baking sheet and pour the puree onto it. Smooth the puree so that it covers the baking sheet evenly. (the mixture should be thin,about 0.125 inch thick] Put the baking sheet in a warm oven, 150 degrees, for 4-6 hours , checking it every half hour. Dry the puree until it is pliable and has the feel of leather. It shouldn't be wet or very sticky. Using hot pads, remove the baking sheet from the over. Let the leather cool and then roll it up in the plastic wrap.
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[Name] Nacho Fries [AuthorId] 12491 [AuthorName] Christine [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2001-07-19T09:28:00Z [Description] Make and share this Nacho Fries recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "Kid Friendly", "< 30 Mins", "Beginner Cook", "Deep Fried", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1/2", "1/2", "1/4", "2"] [RecipeIngredientParts] ["French fries", "bacon bits", "cheddar cheese", "sour cream", "tomatoes", "green onions"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 844.0 [FatContent] 43.4 [SaturatedFatContent] 18.5 [CholesterolContent] 90.9 [SodiumContent] 2053.9 [CarbohydrateContent] 84.5 [FiberContent] 8.2 [SugarContent] 2.8 [ProteinContent] 28.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Deep fry french fries. Arrange on plate. Top with bacon bits, cheese, sour cream and guacamole. Garnish with tomato and green onion.
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[Name] Burrito Sauce [AuthorId] 12491 [AuthorName] Christine [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2001-07-19T09:28:00Z [Description] Make and share this Burrito Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Mexican", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2", "1", "2", "1", "1", "1/2", "2"] [RecipeIngredientParts] ["butter", "onion", "flour", "chicken broth", "tomato sauce", "green chili peppers"] [AggregatedRating] 4.0 [ReviewCount] 10.0 [Calories] 103.7 [FatContent] 6.3 [SaturatedFatContent] 3.8 [CholesterolContent] 15.3 [SodiumContent] 560.0 [CarbohydrateContent] 9.8 [FiberContent] 1.6 [SugarContent] 4.2 [ProteinContent] 3.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In a skillet, beat butter and saute onion. Blend in flour. Gradually add broth, stirring to keep smooth. Add tomato sauce, garlic salt and chili. Cover and simmer 20 minutes. Spoon over your favorite burrito.
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[Name] Crispy Oven Potatoes [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2001-07-19T09:28:00Z [Description] These potatoes come out nice and brown and crispy. Even if there is 1/4 cup of oil it's less than deep frying! You don't have to peel the potatoes, in fact, I only scrub them throughly before slicing them [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/28/0/pic8nuoOL.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/28/0/pic6ABiip.jpg"] [RecipeCategory] Potato [Keywords] ["Vegetable", "Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1/4", "4", "1", NA, "3", NA] [RecipeIngredientParts] ["lite olive oil", "garlic", "dried rosemary", "russet potatoes", "fresh rosemary"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 226.4 [FatContent] 9.3 [SaturatedFatContent] 1.3 [CholesterolContent] 0.0 [SodiumContent] 11.9 [CarbohydrateContent] 33.2 [FiberContent] 4.3 [SugarContent] 1.5 [ProteinContent] 3.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 400 F, Spray a cookie sheet with lite Olive oil or other veggie oil. In a large bowl combine oil, salt, pepper, garlic and rosemary. Mix well Add potatoes and toss gently to coat the potatoes. Arrange a single layer of potatoes overlapping slightly in a circle in the center of the cookie sheet apprx. a 9\" circle. Continue layering with the remaining potatoes, fanning them slightly and forming concentric circles (keep the same center but diminish the size of each circle]. Bake until potatoes are lightly browned and tender (about 45 minutes]. Use a flat spatula to remove potatoes from cookie sheet and slide onto a serving platter. Fan potatoes slightly. Garnish with Fresh Rosemary sprigs.
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[Name] Zucchini Bread [AuthorId] 12491 [AuthorName] Christine [CookTime] PT1H20M [PrepTime] PT25M [TotalTime] PT1H45M [DatePublished] 2001-07-19T09:28:00Z [Description] Make and share this Zucchini Bread recipe from Food.com. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "Breakfast", "Lunch/Snacks", "Kid Friendly", "Potluck", "Sweet", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["3", "2", "1 1/2", "2", "1", "3", "1/4", "2", "2", "1", "1"] [RecipeIngredientParts] ["eggs", "zucchini", "sugar", "flour", "salt", "cinnamon", "baking powder", "baking soda", "vanilla"] [AggregatedRating] 5.0 [ReviewCount] 16.0 [Calories] 358.2 [FatContent] 19.6 [SaturatedFatContent] 2.8 [CholesterolContent] 46.5 [SodiumContent] 431.3 [CarbohydrateContent] 42.3 [FiberContent] 1.1 [SugarContent] 25.7 [ProteinContent] 4.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Mix zucchini, eggs, sugar, oil and vanilla in large bowl. Add sifted flour, salt, cinnamon, baking powder and baking soda. Mix well. Add nuts if desired. Bake in 9 x 13 inch pan for 40 minutes at 350*. Cool 20-40 minutes . Slice and remove from pan.
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[Name] Apple Fritters [AuthorId] 12491 [AuthorName] Christine [CookTime] PT6M [PrepTime] PT20M [TotalTime] PT26M [DatePublished] 2001-07-19T09:28:00Z [Description] Make and share this Apple Fritters recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Lunch/Snacks", "Apple", "Fruit", "Low Protein", "Kid Friendly", "Potluck", "< 30 Mins", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1 1/2", "1/2"] [RecipeIngredientParts] ["all-purpose flour", "egg", "cold water", "apple", "granulated sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 336.9 [FatContent] 27.8 [SaturatedFatContent] 3.7 [CholesterolContent] 17.6 [SodiumContent] 6.8 [CarbohydrateContent] 21.5 [FiberContent] 1.2 [SugarContent] 12.3 [ProteinContent] 1.7 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Place the flour, egg and one third of the water in a bowl and mix vigorously with a whisk. The mixture will be fairly thick. When smooth, add the remaining water and mix again until the water is incorporated and the batter is thin and smooth. Stir the apple sticks into the batter. Heat the oil to 375* in a large heavy skillet. Pour about 1/3 cup of the batter into the pan for each fritter, making 4 or 5 at a time. Using forks, spread the batter out so each fritter is no more than 1/2 inch thick. Cook for about 3 minutes on each side, until brown and crisp. Drain the fritters on paper towels and transfer to a plate. Sprinkle with sugar.
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[Name] Captain's Linguine [AuthorId] 181716 [AuthorName] Sassy Cat [CookTime] PT14M [PrepTime] PT5M [TotalTime] PT19M [DatePublished] 2001-07-19T09:28:00Z [Description] Less than 20 minutes and you have a great casserole. Low fat but don't tell anyone. You can substitute peas and carrots for just the peas. [Images] character(0) [RecipeCategory] Tuna [Keywords] ["Low Cholesterol", "Healthy", "< 30 Mins", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["6", "1", "1 1/2", "2", "1/2", "2", "3", "1/8", NA] [RecipeIngredientParts] ["linguine", "pasta", "green peas", "skim milk", "flour", "dill weed", "albacore tuna", "parmesan cheese", "black pepper", "paprika"] [AggregatedRating] 4.0 [ReviewCount] 5.0 [Calories] 319.8 [FatContent] 3.6 [SaturatedFatContent] 1.3 [CholesterolContent] 25.9 [SodiumContent] 302.6 [CarbohydrateContent] 45.5 [FiberContent] 3.3 [SugarContent] 2.9 [ProteinContent] 24.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cook the pasta accordidng to package directions, omitting the salt. Drain, rinse under cold water, and drain again. In a small saucepan, bring 1 cup unsalted water to a boil, add the peas, and cook uncovered, for 1 minute; drain and set aside. In a 10-inch nonstick skillet, whisk the milk into the flour, add dill weed and cook, stirring constantly, over medium heat until slightly thickened; about 2 minutes. Add the peas and cook 30 seconds longer. Add the pasta, tuna, cheese, and pepper, blend well, and heat but do not boil; about 5 minutes. Sprinkle smokey paprika over top. Serve. * You can use a mixture of sea food, such as shrimp, crab, use what your family likes.
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[Name] Breaded Pork Cutlets With Honey Dijon Mustard [AuthorId] 181716 [AuthorName] Sassy Cat [CookTime] PT12M [PrepTime] PT17M [TotalTime] PT29M [DatePublished] 2001-07-19T09:28:00Z [Description] No one will know that this is lowfat unless you tell them. Also great if you make extra mustard and honey mixture and serve with the pork. My adaptation of a recipe from "Reader's Digest." [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/28/4/pich620WB.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/28/4/picbjmw7g.jpg"] [RecipeCategory] Pork [Keywords] ["Meat", "High Protein", "Kid Friendly", "High In...", "< 30 Mins", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2", "1", "3/4", "1", "3/4", "1/2", "1", NA, "1"] [RecipeIngredientParts] ["Dijon mustard", "spicy brown mustard", "honey", "egg substitute", "water", "olive oil", "lemon"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 230.1 [FatContent] 9.2 [SaturatedFatContent] 2.3 [CholesterolContent] 50.2 [SodiumContent] 242.2 [CarbohydrateContent] 14.5 [FiberContent] 0.9 [SugarContent] 5.3 [ProteinContent] 21.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Slice the pork into 1/4 inch thick slices. Place pork between sheets of waxed paper and pound thin. Combine the Dijon or spicy brown mustard with the honey. Using a pastry brush spread the mustard mixture on both sides of each pork slice. Mix the egg white with the water in a bowl. Dip the pork in the egg, then in the bread crumbs to coat both sides. Lightly coat a heavy 12-inch skillet with the cooking spray and set over moderate heat for 30 seconds. Add 1 tablespoon oil and heat. Add the pork and cook until crisp and lightly browned. Garnish with the lemon wedges and serve.
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[Name] Liguine with Red Faced Clams [AuthorId] 181716 [AuthorName] Sassy Cat [CookTime] PT35M [PrepTime] PT15M [TotalTime] PT50M [DatePublished] 2001-07-19T09:28:00Z [Description] Make and share this Liguine with Red Faced Clams recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] ["Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["12", "1", "3", "28", "1", "2", "1", "1"] [RecipeIngredientParts] ["linguine", "olive oil", "garlic", "whole tomatoes", "red chile", "clams", "parsley", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 307.5 [FatContent] 4.0 [SaturatedFatContent] 0.6 [CholesterolContent] 20.7 [SodiumContent] 432.9 [CarbohydrateContent] 50.9 [FiberContent] 3.7 [SugarContent] 5.2 [ProteinContent] 16.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Heat oil in 3-quart saucepan over medium heat. Cook garlic in oil until golden. Stir in tomatoes& chili. Cook 3 minutes. *Youcan substitute red pepper or red pepper flakes or leave out completely. Stir in clam liquid. Heat to boiling, reduce heat. Simmer uncovered 10 minutes. Stir clams, parsley and salt if using into tomato mixture. Cover and simmer about 15 minutes.
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[Name] Power Shake [AuthorId] 12491 [AuthorName] Christine [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-07-19T09:28:00Z [Description] Make and share this Power Shake recipe from Food.com. [Images] character(0) [RecipeCategory] Shakes [Keywords] ["Beverages", "Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Beginner Cook", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["1/2", "1", "1", "1", "2", "1/4", "1", "1"] [RecipeIngredientParts] ["banana", "strawberry", "nonfat plain yogurt", "rolled oats", "nutmeg", "vanilla", "maple syrup"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 229.3 [FatContent] 1.1 [SaturatedFatContent] 0.3 [CholesterolContent] 2.5 [SodiumContent] 100.4 [CarbohydrateContent] 46.7 [FiberContent] 2.9 [SugarContent] 36.3 [ProteinContent] 8.7 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Put everything in a blender and blend well. Pour into your favorite glass and enjoy!
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[Name] Beef & Pasta Soup [AuthorId] 181716 [AuthorName] Sassy Cat [CookTime] PT30M [PrepTime] PT5M [TotalTime] PT35M [DatePublished] 2001-07-19T09:28:00Z [Description] Hearty soup. Quick and easy. Serve with a salad and bread and dinner is on the table. My adaptation of a recipe from Betty Crocker
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[Name] Cream Cheese Tuna Dip [AuthorId] 12491 [AuthorName] Christine [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2001-07-19T09:28:00Z [Description] Make and share this Cream Cheese Tuna Dip recipe from Food.com. [Images] character(0) [RecipeCategory] Spreads [Keywords] ["Lunch/Snacks", "Tuna", "Cheese", "Potluck", "< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["1/4", "1", "1/2", "1/4", "2", "1/8", "1", "1", NA] [RecipeIngredientParts] ["milk", "cream cheese", "mayonnaise", "green onion", "Worcestershire sauce", "tuna", "paprika"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 537.0 [FatContent] 44.2 [SaturatedFatContent] 23.7 [CholesterolContent] 161.5 [SodiumContent] 439.6 [CarbohydrateContent] 7.6 [FiberContent] 0.5 [SugarContent] 4.3 [ProteinContent] 27.9 [RecipeServings] nan [RecipeYield] 2 cups [RecipeInstructions] Stir milk, one tablespoon at a time, into cream cheese. Mix in mayonnaise, onions, horseradish, pepper sauce and Worcestershire sauce. Stir in tuna. Sprinkle with paprika. Cover and refrigerate at least one hour. Serve with favorite crackers or veggies.
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[Name] The Ultimate Chocolate Chip Cookies! [AuthorId] 12491 [AuthorName] Christine [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2001-07-19T09:28:00Z [Description] Make and share this The Ultimate Chocolate Chip Cookies! recipe from Food.com. [Images] character(0) [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Lunch/Snacks", "Cookie & Brownie", "Kid Friendly", "Potluck", "< 60 Mins", "Oven", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["3/4", "1 1/4", "2", "1", "1", "1 3/4", "1", "3/4", "1", "1"] [RecipeIngredientParts] ["light brown sugar", "milk", "vanilla", "egg", "all-purpose flour", "salt", "baking soda", "pecan pieces"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 138.4 [FatContent] 7.1 [SaturatedFatContent] 3.1 [CholesterolContent] 10.1 [SodiumContent] 116.2 [CarbohydrateContent] 18.1 [FiberContent] 0.5 [SugarContent] 12.0 [ProteinContent] 1.2 [RecipeServings] nan [RecipeYield] 30 cookies [RecipeInstructions] Heat oven to 375°F. Combine butter flavored crisco, brown sugar, milk and vanilla in a large bowl. Beat at medium speed of electric mixer until creamy. Beat egg into creamed mixture. Combine flour, salt and baking soda, mix into creamed mixture until just blended. Stir in chocolate chips and pecan pieces. Drop rounded tablespoonfuls of dough 3-inches apart onto ungreased baking sheet. Bake for 8-10 minutes for chewy cookies or 11-13 minutes for crisp cookies. Cool on baking sheet 2 minutes, then transfer to wire racks. NOTE: if nuts are omitted, use 1 1/2 cups chocolate chips.
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[Name] Chicken Breasts with Sun-Dried Tomato Sauce [AuthorId] 181716 [AuthorName] Sassy Cat [CookTime] PT47M [PrepTime] PT10M [TotalTime] PT57M [DatePublished] 2001-07-19T09:28:00Z [Description] My adaptation of a recipe from Betty Crocker. No one will know that it is low fat, so don't tell them! [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1/4", "1/2", "4", "1/2", "2", "2", "2", "1", "4", "1/2", "2", "1/2"] [RecipeIngredientParts] ["sun-dried tomato", "fettuccine", "mushroom", "onions", "garlic", "dry red wine", "olive oil", "boneless skinless chicken breasts", "nonfat milk", "cornstarch", "basil leaves"] [AggregatedRating] 4.5 [ReviewCount] 5.0 [Calories] 307.3 [FatContent] 4.1 [SaturatedFatContent] 0.9 [CholesterolContent] 93.0 [SodiumContent] 172.1 [CarbohydrateContent] 31.4 [FiberContent] 2.3 [SugarContent] 5.9 [ProteinContent] 33.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Mix tomatoes and 1/2 cup chicken broth; let stand 30 minutes. Cook mushrooms, onions and garlic in wine (chicken broth] in a medium skillet; over medium heat about 3 minutes, until mushrooms are tender. Remove mixture from skillet; set aside. Heat oil in skillet over medium heat. Cook chicken in oil 3-4 minutes , turning once, until browned. Add tomato mixture; heat to boiling; reduce heat. Cover and simmer about 10 minutes, until juice of chicken no longer runs pink. Remove chicken from skillet; keep warm. Mix milk, cornstarch and basil; stir into the tomato mixture in skillet. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in mushroom mixture; heat until hot. Place chicken breast on fettuccine and spoon sauce over. Serve.
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[Name] Fruit Juice Cooler [AuthorId] 12491 [AuthorName] Christine [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2001-07-19T09:28:00Z [Description] Make and share this Fruit Juice Cooler recipe from Food.com. [Images] character(0) [RecipeCategory] Punch Beverage [Keywords] ["Beverages", "Lunch/Snacks", "Low Protein", "Low Cholesterol", "Healthy", "Kid Friendly", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1/2", "1/4", "2"] [RecipeIngredientParts] ["sparkling water", "unsweetened grapefruit juice", "lemon juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 64.2 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 6.5 [CarbohydrateContent] 16.3 [FiberContent] 0.6 [SugarContent] 3.3 [ProteinContent] 0.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Combine all ingredients in large pitcher, mix well. Pour over ice cubes in serving glasses. Serve immediately.
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[Name] Pork Linguine with Blue Cheese Sauce [AuthorId] 181716 [AuthorName] Sassy Cat [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2001-07-19T09:28:00Z [Description] If you like Blue Cheese you will love this recipe. This is my low fat version of a Betty Crocker recipe. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "Healthy", "< 60 Mins", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["4", "1", "1", "1/2", "1", "4", "1/4", "1/3", "1", "2"] [RecipeIngredientParts] ["linguine", "olive oil", "canola oil", "mushroom", "chicken broth", "blue cheese", "salt", "water", "cornstarch", "cornstarch"] [AggregatedRating] nan [ReviewCount] nan [Calories] 336.5 [FatContent] 10.8 [SaturatedFatContent] 3.6 [CholesterolContent] 80.1 [SodiumContent] 514.2 [CarbohydrateContent] 26.6 [FiberContent] 1.5 [SugarContent] 2.1 [ProteinContent] 32.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat oil in a medium skillet over medium heat. Cook pork in oil, until no longer pink in center. Remove pork from skillet; keep warm. Add broth and mushrooms to skillet, simmer until mushrooms are tender. Add 2 Tbl blue cheese and the salt if using; heat to boiling. Mix water and cornstarch; stir into mushroom mixture. Heat again to boiling, stirring constantly. Boil 1 minute. Mix pork with mushroom sauce and serve over linguine. Sprinkle with the remaining 2 Tbl blue cheese. Serve.
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[Name] Onion Soup Gratin [AuthorId] 12491 [AuthorName] Christine [CookTime] PT50M [PrepTime] PT10M [TotalTime] PT1H [DatePublished] 2001-07-19T09:28:00Z [Description] Make and share this Onion Soup Gratin recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Broil/Grill", "< 60 Mins", "Oven", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["3", "4", "2", "2", "1", NA, "4", "1"] [RecipeIngredientParts] ["butter", "onions", "sugar", "beef broth", "red wine vinegar", "swiss cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 450.2 [FatContent] 17.9 [SaturatedFatContent] 10.9 [CholesterolContent] 47.7 [SodiumContent] 1226.2 [CarbohydrateContent] 54.9 [FiberContent] 3.4 [SugarContent] 13.6 [ProteinContent] 18.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In large soup pot over medium heat, melt the butter. Add the onions, cover and slowly cook until soft and translucent, stirring occasionally, about 15 minutes. Add sugar and continue to cook until caramelized and rich brown in color, about 10 more minutes. Add broth, vinegar, and salt and pepper to taste. Simmer, covered for 20 minutes. Heat broiler. Ladle soup into 4 oven proof bowls. Top each with a piece of toasted bread and 1/4 of the cheese. Broil until cheese is melted and golden. Be careful removing bowls from boiler.
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[Name] Fabulous Carrot Cake! [AuthorId] 12491 [AuthorName] Christine [CookTime] PT55M [PrepTime] PT15M [TotalTime] PT1H10M [DatePublished] 2001-07-19T09:28:00Z [Description] Make and share this Fabulous Carrot 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/10/29/4/picrcYb9J.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/29/4/picQoDNPB.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/29/4/picwdnmgK.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/29/4/picKB1qni.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/29/4/picYD3HkW.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/29/4/pic7A0ldJ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/29/4/piceW3IVJ.jpg"] [RecipeCategory] Dessert [Keywords] ["Lunch/Snacks", "Low Protein", "Kid Friendly", "Potluck", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "2", "1", "1", "1", "1", "3", "1", "4", "3/4", "1", "1/2 - 1", "2", "3 1/2 - 4"] [RecipeIngredientParts] ["sugar", "flour", "baking soda", "baking powder", "salt", "cinnamon", "carrots", "eggs", "walnuts", "cream cheese", "margarine", "vanilla", "powdered sugar"] [AggregatedRating] 5.0 [ReviewCount] 28.0 [Calories] 673.6 [FatContent] 34.1 [SaturatedFatContent] 8.1 [CholesterolContent] 82.8 [SodiumContent] 525.6 [CarbohydrateContent] 88.5 [FiberContent] 1.6 [SugarContent] 69.8 [ProteinContent] 5.8 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Mix dry cake ingredients. Add carrots, oil and eggs. Stir till all is wet. Add nuts, (optional] Put in greased and floured 9 x 13 inch pan. Bake at 325* for 50-55 minutes . Cool. Cream together cream cheese, margarine, vanilla Add powdered sugar. Spread over cooled cake.
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[Name] Grilled Vegetable Kabobs With Rice [AuthorId] 12491 [AuthorName] Christine [CookTime] PT15M [PrepTime] PT20M [TotalTime] PT35M [DatePublished] 2001-07-19T09:29:00Z [Description] Make and share this Grilled Vegetable Kabobs With Rice recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Summer", "< 60 Mins"] [RecipeIngredientQuantities] ["1/2", "1", "1", "2", "8", "8", "8", NA, "2"] [RecipeIngredientParts] ["fresh parsley", "dried parsley flakes", "dried basil", "boiling onions", "cherry tomatoes", "fresh mushrooms", "cooked long-grain rice"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 190.2 [FatContent] 0.9 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 18.4 [CarbohydrateContent] 41.0 [FiberContent] 4.5 [SugarContent] 10.0 [ProteinContent] 6.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Combine dressing, parsley and basil in small bowl; cover and chill. Alternate squash, onions, tomatoes and mushrooms on 8 skewers. Coat grill rack with cooking spray; place on grill over medium heat. Place kabobs on rack and cook 15 minutes or until vegetables are tender, turning and basting frequently with dressing mixture. To serve, place 1/2 cup rice on each plate and top with 2 vegetable kabobs.
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[Name] squash relish [AuthorId] 11455 [AuthorName] foxjen [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2001-07-19T09:29:00Z [Description] Make and share this squash relish 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/10/29/6/picfTayVw.jpg" [RecipeCategory] Spreads [Keywords] ["Vegetable", "< 60 Mins", "Canning"] [RecipeIngredientQuantities] ["10", "4", "5 -6", "4", "2 1/2", "1", "1", "1", "1", "1/2", "1"] [RecipeIngredientParts] ["squash", "onions", "salt", "sugar", "vinegar", "nutmeg", "dry mustard", "turmeric", "cornstarch", "black pepper", "pimiento"] [AggregatedRating] 5.0 [ReviewCount] 17.0 [Calories] 308.6 [FatContent] 0.4 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 976.1 [CarbohydrateContent] 75.7 [FiberContent] 2.2 [SugarContent] 71.2 [ProteinContent] 1.9 [RecipeServings] 12.0 [RecipeYield] 12 1/2 half pints [RecipeInstructions] mix squash and onion together sprinkle with the salt and let set overnight. drain, then mix all ingredients together and boil for thirty minutes. place in jars and seal. this recipe does not have to be hot water canned. I have kept it for over 2 years with no problems.
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[Name] Turkey, Bacon Pasta Salad With Lemon Basil Dressing [AuthorId] 181716 [AuthorName] Sassy Cat [CookTime] PT2H [PrepTime] PT25M [TotalTime] PT2H25M [DatePublished] 2001-07-19T09:29:00Z [Description] Great pasta salad, you can substitute your favorite pasta dressing instead of the Lemon Basil. My adaptation of a recipe from Betty Crocker. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/29/7/pickbXtRf.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/29/7/picZtKRec.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Poultry", "Meat", "Weeknight", "No Cook", "Beginner Cook", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["3/4", "2", "1", "1", "7", "6", "1 1/2", "1 1/2", "1", "1"] [RecipeIngredientParts] ["mayonnaise", "basil leaves", "dried basil", "lemon, rind of", "lemon juice", "pasta shells", "bacon", "turkey", "lettuce", "cheese", "tomatoes"] [AggregatedRating] 4.5 [ReviewCount] 6.0 [Calories] 229.9 [FatContent] 8.8 [SaturatedFatContent] 4.2 [CholesterolContent] 17.5 [SodiumContent] 254.7 [CarbohydrateContent] 28.0 [FiberContent] 1.6 [SugarContent] 1.8 [ProteinContent] 9.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cook pasta as directed on package; omitting salt. Rinse pasta in cold water; drain. Mix together mayonnaise, basil, lemon peel and lemon juice in a large bowl to form dressing. Add pasta, bacon (reserving 2 Tbl for topping], turkey, lettuce, cheese and tomato to dressing. Mix well. Cover and refrigerate 1-2 hours to blend flavors. Sprinkle with reserved bacon. Serve.
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[Name] Split Pea & Potato Soup [AuthorId] 181716 [AuthorName] Sassy Cat [CookTime] PT45M [PrepTime] PT20M [TotalTime] PT1H5M [DatePublished] 2001-07-19T09:29:00Z [Description] Great recipe. I would tell my kids that this was green alien soup. If you like your soup chunkier, process only half of the soup. Original recipe from "Reader's Digest" [Images] character(0) [RecipeCategory] Beans [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "Kid Friendly", "Weeknight", "Beginner Cook", "Stove Top", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1", "2", "2", "1/2", "2", "2", "1/4"] [RecipeIngredientParts] ["margarine", "onion", "chicken broth", "water", "peas", "potatoes", "low-fat ham", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 175.4 [FatContent] 4.4 [SaturatedFatContent] 1.1 [CholesterolContent] 4.5 [SodiumContent] 588.5 [CarbohydrateContent] 25.0 [FiberContent] 4.0 [SugarContent] 3.5 [ProteinContent] 9.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a large heavy soup pan melt the margarine over med heat. Add the onion and cook, uncovered until soft- about 5 minutes. Stir in the broth and water, bring to a boil. Add the peas and potatoes adjust the heat so that the mixture bubbles gently, cover, and cook for 30 minutes or until the peas and potatoes are tender. Remove from the heat and cool for 10 minutes. In an electric blender or food processor, puree the soup in several batches, whirling each batch for about 15 seconds. Return to the pan, set over low heat, add ham and pepper; bring to serving temperature, stirring often. Serve.
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[Name] Beer Bread [AuthorId] 12491 [AuthorName] Christine [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2001-07-19T09:29:00Z [Description] Make and share this Beer Bread 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/10/29/9/picxUlmGQ.jpg" [RecipeCategory] Breads [Keywords] ["Low Cholesterol", "Healthy", "Potluck", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["3", "3", "1", "1"] [RecipeIngredientParts] ["self-rising flour", "sugar", "salt", "beer"] [AggregatedRating] 5.0 [ReviewCount] 18.0 [Calories] 271.2 [FatContent] 0.6 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 822.0 [CarbohydrateContent] 54.8 [FiberContent] 1.7 [SugarContent] 6.4 [ProteinContent] 6.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 400 degrees. Stir all ingredients together thoroughly. Put in a WELL greased bread pan. Bake for 1/2 hour.
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[Name] Simple Garlic Cheese Biscuits [AuthorId] 12491 [AuthorName] Christine [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2001-07-19T09:29:00Z [Description] Make and share this Simple Garlic Cheese Biscuits recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Potluck", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1/4 - 1/2", NA, NA, "1"] [RecipeIngredientParts] ["butter", "garlic powder", "parmesan cheese"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 81.4 [FatContent] 9.2 [SaturatedFatContent] 5.8 [CholesterolContent] 24.4 [SodiumContent] 65.4 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.1 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] Melt butter add garlic powder& cheese. Pour over biscuits. Bake according to package directions until done. You can add as much garlic powder and cheese as you like. It's to suit YOUR taste. These go GREAT with spaghetti.
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[Name] Avocado Dip [AuthorId] 12491 [AuthorName] Christine [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2001-07-19T09:29:00Z [Description] Make and share this Avocado Dip recipe from Food.com. [Images] character(0) [RecipeCategory] Spreads [Keywords] ["Lunch/Snacks", "Mexican", "Low Protein", "Low Cholesterol", "Healthy", "Kid Friendly", "Potluck", "< 15 Mins", "No Cook", "Beginner Cook", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1", "2", "1", "1/2", "1"] [RecipeIngredientParts] ["tomatoes", "green chili peppers", "lime juice", "avocados", "garlic", "onion", "salt"] [AggregatedRating] 4.5 [ReviewCount] 5.0 [Calories] 84.3 [FatContent] 7.1 [SaturatedFatContent] 1.0 [CholesterolContent] 0.0 [SodiumContent] 237.0 [CarbohydrateContent] 5.8 [FiberContent] 3.5 [SugarContent] 1.1 [ProteinContent] 1.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Put all ingredients into a blender, in the order they are listed and blend to a rough puree. OR mash by hand and mix well. Serve immediately to avoid darking. Guacamole is usually accompanied by tostaditas (deep fried corn chips].
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[Name] Peaches and Cream Dessert [AuthorId] 12491 [AuthorName] Christine [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2001-07-19T09:29:00Z [Description] Make and share this Peaches and Cream Dessert recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Lunch/Snacks", "Fruit", "Kid Friendly", "Potluck", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["3/4", "1", "1", "1", "1/2", "3", "1", "1", "1", "1/2"] [RecipeIngredientParts] ["all-purpose flour", "vanilla pudding mix", "baking powder", "egg", "milk", "butter", "cream cheese", "sugar", "cinnamon"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 220.5 [FatContent] 13.8 [SaturatedFatContent] 8.5 [CholesterolContent] 63.3 [SodiumContent] 230.7 [CarbohydrateContent] 20.3 [FiberContent] 0.4 [SugarContent] 9.5 [ProteinContent] 4.2 [RecipeServings] 9.0 [RecipeYield] nan [RecipeInstructions] Stir together flour, pudding mix and baking powder. Combine egg, milk and melted butter. Add to dry ingredients. Mix well. Spread into a greased 8 x 8 x 2 inch pan. Drain peaches. Save 1/3 cup liquid. Sprinkle peaches on batter. Beat together cream cheese, 1/2 cup sugar and 1/3 cup peach liquid. Pour over peaches in pan. Combine 1 T. Sugar, 1/2 teaspoon cinnamon and sprinkle over all. Bake at 350* for 45 minutes. Cool.
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[Name] Butterscotch Pecan Pie [AuthorId] 12491 [AuthorName] Christine [CookTime] PT50M [PrepTime] PT15M [TotalTime] PT1H5M [DatePublished] 2001-07-19T09:29:00Z [Description] Make and share this Butterscotch Pecan 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/10/30/3/piczLp8hD.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/30/3/pic5nUv2R.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/30/3/picKmfvlL.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/30/3/oW5l9wIORbmmjQDKyg2x_IMG_20171225_220520483.jpg" ] [RecipeCategory] Pie [Keywords] ["Dessert", "Fruit", "Nuts", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "1", "1/8", "1", "1", "2", "1", "1", NA] [RecipeIngredientParts] ["eggs", "light corn syrup", "salt", "vanilla", "light brown sugar", "margarine", "butter", "pecan halves"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 482.9 [FatContent] 21.4 [SaturatedFatContent] 3.9 [CholesterolContent] 69.8 [SodiumContent] 252.3 [CarbohydrateContent] 72.3 [FiberContent] 1.6 [SugarContent] 38.8 [ProteinContent] 5.0 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 400* In medium bowl, beat eggs slightly. Add corn syrup, salt, vanilla, brown sugar and butter; mix well. Stir in nuts. Pour into unbaked pie shell. Bake 15 minutes. Reduce heat to 350* and bake additional 30-35 minutes or until edge of filling seems set. Let cool completely on wire rack. Just before serving, decorate around edge with rosettes of whipped cream.
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[Name] Savory Beef and Vegetable Stew [AuthorId] 12491 [AuthorName] Christine [CookTime] PT2H25M [PrepTime] PT20M [TotalTime] PT2H45M [DatePublished] 2001-07-19T09:29:00Z [Description] Make and share this Savory Beef and Vegetable Stew recipe from Food.com. [Images] character(0) [RecipeCategory] Stew [Keywords] ["One Dish Meal", "Meat", "Potluck", "Savory", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["6", "3", "1", "1", "1", "2", "1", "1", "1", "2", "1 1/2", "1/4", "1/8", "1", "6", "6", "6", "1", "1"] [RecipeIngredientParts] ["beef chuck", "onion", "green pepper", "celery", "parsley", "garlic", "tomato sauce", "red wine", "beef bouillon cubes", "salt", "pepper", "dried thyme leaves", "bay leaf", "potatoes", "carrots", "flour", "tomatoes"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 914.5 [FatContent] 53.2 [SaturatedFatContent] 17.5 [CholesterolContent] 156.7 [SodiumContent] 2488.5 [CarbohydrateContent] 56.0 [FiberContent] 9.5 [SugarContent] 13.9 [ProteinContent] 46.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In hot oil in Dutch oven, brown beef cubes well on all sides. Remove and set aside. Add chopped onions, green peppers and celery to Dutch oven and saute until tender- about 8 minutes. Return beef to pan. Add parsley, garlic, tomato sauce, wine, bouillon cubes, salt, pepper, thyme, bay leaf and 2 cups of water. Bring to boiling. Reduce heat and simmer, covered, 1 1/4 hours. Add vegetables (except tomato] and simmer, covered, 1 hour longer or until tender. Remove from heat. Skim off fat. Mix flour with 2 tablespoons cold water and stir into beef mixture. Arrange tomato wedges, skin side up, on top. Simmer covered, 10 minutes, until slightly thickened.
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[Name] Sinful Dum-Dum [AuthorId] 12491 [AuthorName] Christine [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-07-19T09:29:00Z [Description] Make and share this Sinful Dum-Dum recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Lunch/Snacks", "Pineapple", "Tropical Fruits", "Fruit", "Kid Friendly", "Potluck", "< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1"] [RecipeIngredientParts] ["pineapple", "Cool Whip"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 334.1 [FatContent] 7.9 [SaturatedFatContent] 4.9 [CholesterolContent] 30.3 [SodiumContent] 114.2 [CarbohydrateContent] 61.1 [FiberContent] 1.4 [SugarContent] 57.8 [ProteinContent] 7.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Stir together Milk, Pineapple and Strawberry pie filling. Fold in Cool Whip. Chill. May be put over a graham cracker crust if desired.
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[Name] Grilled Garlic-Lemon Chicken [AuthorId] 12491 [AuthorName] Christine [CookTime] PT15M [PrepTime] PT2H [TotalTime] PT2H15M [DatePublished] 2001-07-19T09:29:00Z [Description] Make and share this Grilled Garlic-Lemon 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/10/30/6/picDYfChf.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/30/6/pico5mlSk.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/30/6/picCfEorB.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/30/6/picdPRkJv.jpg"] [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Very Low Carbs", "High Protein", "High In...", "Weeknight", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["4", "2", "1/4", "1/8", "2", "2"] [RecipeIngredientParts] ["boneless skinless chicken breast halves", "garlic", "salt", "pepper", "fresh lemon juice", "olive oil"] [AggregatedRating] 4.5 [ReviewCount] 8.0 [Calories] 198.2 [FatContent] 9.8 [SaturatedFatContent] 1.6 [CholesterolContent] 75.5 [SodiumContent] 282.7 [CarbohydrateContent] 1.1 [FiberContent] 0.1 [SugarContent] 0.2 [ProteinContent] 25.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Place Chicken breasts in a medium, non reactive bowl.", "Add garlic, salt, pepper, lemon juice and olive oil.", "Turn chicken several times to coat with marinade.", "Cover and marinate 1-2 hours in the refrigerator.", "Prepare a hot fire in a barbecue grill.", "Oil the grill.", "Remove breasts from the marinade, shaking off excess and place on hot grill.", "Cook until lightly browned, about 6 minutes.", "Turn and brush with marinade.", "Grill second side 4-6 minutes or until white throughout but still juicy." ]
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[Name] Sesame Ginger Chicken [AuthorId] 12491 [AuthorName] Christine [CookTime] PT8M [PrepTime] PT15M [TotalTime] PT23M [DatePublished] 2001-07-19T09:29:00Z [Description] Make and share this Sesame Ginger Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "High Protein", "Healthy", "High In...", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "2", "2", "2", "4", NA, NA] [RecipeIngredientParts] ["sesame seeds", "ginger", "honey", "reduced sodium soy sauce", "boneless skinless chicken breast halves", "green onion"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 181.3 [FatContent] 4.1 [SaturatedFatContent] 0.8 [CholesterolContent] 72.6 [SodiumContent] 399.1 [CarbohydrateContent] 10.5 [FiberContent] 0.5 [SugarContent] 8.8 [ProteinContent] 25.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Combine first 4 ingredients in a small bowl; mix well and set aside. Place chicken between 2 sheets of heavy duty plastic wrap and flatten to 1/4 inch thickness, using a meat mallet or rolling pin. Coat grill rack with cooking spray; place on grill over medium heat. Place chicken on rack and cook 4 minutes on each side, basting frequently with soy sauce mixture. Transfer chicken to a serving platter; garnish with green onion, if desired.
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[Name] Toffee Bars [AuthorId] 12491 [AuthorName] Christine [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2001-07-19T09:29:00Z [Description] Make and share this Toffee Bars recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/30/8/pictli4PR.jpg" [RecipeCategory] Dessert [Keywords] ["Lunch/Snacks", "Kid Friendly", "Potluck", "Christmas", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "2", "6", "1"] [RecipeIngredientParts] ["margarine", "light brown sugar", "vanilla", "all-purpose flour", "chocolate chips", "walnuts"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 992.4 [FatContent] 62.3 [SaturatedFatContent] 15.1 [CholesterolContent] 0.0 [SodiumContent] 443.1 [CarbohydrateContent] 106.8 [FiberContent] 4.9 [SugarContent] 62.1 [ProteinContent] 10.6 [RecipeServings] nan [RecipeYield] 5 dozen bars [RecipeInstructions] Thoroughly cream together margarine, sugar and vanilla. Add flour, mix well. Stir in chocolate chips and walnuts. Press mixture into ungreased 15 1/2 x 10 1/2 x 1 jelly roll pan. Bake at 350* for 25 minutes or until browned. Over baking will make it hard. While still warm, cut into bars. Cool before removing from pan.
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[Name] Northwest Creamy Smoked Salmon Fettuccine Alfredo [AuthorId] 8728 [AuthorName] Ashley U [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2001-07-19T09:29:00Z [Description] This is my fav. comfort food. I got this recipe from my mother and changed it just a bit. You can use shrimp or any other seafood [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/30/9/pic14SJ9E.jpg" [RecipeCategory] European [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "1", "3/4", "1/2", "1/2", "1", "1/4", "1", NA, "1", NA, NA] [RecipeIngredientParts] ["fettuccine pasta", "cream cheese", "parmesan cheese", "margarine", "milk", "garlic powder", "dried basil", "ground nutmeg", "tomatoes", "mushroom", "smoked salmon"] [AggregatedRating] 5.0 [ReviewCount] 16.0 [Calories] 669.3 [FatContent] 50.0 [SaturatedFatContent] 19.8 [CholesterolContent] 124.7 [SodiumContent] 766.7 [CarbohydrateContent] 37.6 [FiberContent] 0.5 [SugarContent] 2.8 [ProteinContent] 18.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 mis or until al dente; drain. In a medium saucepan, combine cheeses, margarine, milk, garlic powder, basil and stir over low heat until smooth and creamy about 10 to 15 minutes. Toss sauce vegetables, smoked salmon, sauce and pasta in a large bowl. Sprinkle with nutmeg.
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[Name] Easy Ham, and Noodle Casserole [AuthorId] 181716 [AuthorName] Sassy Cat [CookTime] PT30M [PrepTime] PT5M [TotalTime] PT35M [DatePublished] 2001-07-19T09:29:00Z [Description] This is a quick and easy dinner to prepare after work. My adaptation of a recipe from "Reader's Digest." [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "Kid Friendly", "< 60 Mins", "Oven", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["6", "4 1/2", "1", "1/4", "1/8", "1/8", "1 1/2", "6", "1", "1 1/2"] [RecipeIngredientParts] ["flour", "mustard", "sage", "nutmeg", "black pepper", "skim milk", "ham", "peas", "croutons"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 319.9 [FatContent] 4.9 [SaturatedFatContent] 1.6 [CholesterolContent] 59.9 [SodiumContent] 739.9 [CarbohydrateContent] 46.0 [FiberContent] 3.9 [SugarContent] 3.2 [ProteinContent] 22.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Preheat the oven to 350 degrees.", "Cook the noodles using the directions on the package, omitting the salt.", "In a medium-size bowl combine the flour, mustard, sage, nutmeg, and pepper; slowly whisk in the milk and set aside.", "Combine cooked, and drained noodles with the ham and peas.", "Add the milk mixture and stir well.", "Spoon into an ungreased 1 1/2 quart casserole; sprinkle with the crutons.", "Cover with aluminum foil and bake for 10 minutes.", "Remove the foil and bake 10 minutes longer until bubbly and lightly browned." ]
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[Name] Injera (Ethiopian Flat Bread) [AuthorId] 12491 [AuthorName] Christine [CookTime] PT2M [PrepTime] PT10M [TotalTime] PT12M [DatePublished] 2001-07-19T09:29:00Z [Description] Make and share this Injera (Ethiopian Flat Bread) recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Lunch/Snacks", "Ethiopian", "African", "Kid Friendly", "High In...", "Potluck", "< 15 Mins", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["3/4", "3/4", "3", "1", "1/2", "1", "2"] [RecipeIngredientParts] ["buckwheat flour", "all-purpose flour", "baking powder", "salt", "egg", "butter"] [AggregatedRating] 3.5 [ReviewCount] 3.0 [Calories] 46.4 [FatContent] 1.6 [SaturatedFatContent] 0.8 [CholesterolContent] 13.6 [SodiumContent] 127.3 [CarbohydrateContent] 6.9 [FiberContent] 0.6 [SugarContent] 0.1 [ProteinContent] 1.4 [RecipeServings] nan [RecipeYield] 20 or more pieces [RecipeInstructions] Mix flours, baking powder and salt in a bowl. Stir in egg and club soda until the batter is creamy. Cook at once in a buttered skillet. Fry 2 Tablespoons of batter at a time for 1-2 minutes on one side only. This is made in the same fashion as a crepes in a pan. Serve injera warm with main dishes such as stews or on it's own with honey.
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[Name] Oatmeal Cake and Topping [AuthorId] 12491 [AuthorName] Christine [CookTime] PT50M [PrepTime] PT30M [TotalTime] PT1H20M [DatePublished] 2001-07-19T09:29:00Z [Description] Make and share this Oatmeal Cake and Topping recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Kid Friendly", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/2", "1", "1 1/2", "1", "1", "2", "1 1/2", "1/2", "1/2", "1", "1", "1 1/2", "1/2", "6", "1", "1/2", "1"] [RecipeIngredientParts] ["boiling water", "oatmeal", "butter", "sugar", "brown sugar", "eggs", "flour", "cinnamon", "salt", "baking soda", "vanilla", "brown sugar", "butter", "coconut", "pecans", "vanilla"] [AggregatedRating] nan [ReviewCount] nan [Calories] 696.2 [FatContent] 41.1 [SaturatedFatContent] 24.8 [CholesterolContent] 122.6 [SodiumContent] 442.9 [CarbohydrateContent] 80.6 [FiberContent] 2.7 [SugarContent] 61.8 [ProteinContent] 5.2 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] In large bowl, pour water over oatmeal. Let stand 20 minutes. In another bowl, mix butter, sugars, eggs, Add flour, cinnamon, salt, soda and vanilla. Mix well. Mix and add oatmeal. Do not add more water. Bake in greased and floured 13 x 9 inch pan at 325* for 25-30 minutes . When done, let cool in oven. Mix all topping ingredients. Pour over top of cake, let bubble in warm oven. Watch close so it doesn't burn.
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[Name] Mediterranean Chicken and Rice Pilaf [AuthorId] 12491 [AuthorName] Christine [CookTime] PT50M [PrepTime] PT10M [TotalTime] PT1H [DatePublished] 2001-07-19T09:29:00Z [Description] Make and share this Mediterranean Chicken and Rice Pilaf recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Chicken", "Poultry", "Rice", "Meat", "Healthy", "Potluck", "< 60 Mins", "Oven", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2", "1 1/2", "1", "1", "2", "2", "1", "1", "3", "3"] [RecipeIngredientParts] ["olive oil", "boneless skinless chicken thighs", "onion", "curry powder", "soy sauce", "rice", "fresh parsley"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 526.3 [FatContent] 16.1 [SaturatedFatContent] 3.3 [CholesterolContent] 147.1 [SodiumContent] 941.8 [CarbohydrateContent] 49.4 [FiberContent] 1.8 [SugarContent] 4.3 [ProteinContent] 42.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In large deep skillet, heat the oil over medium-high heat. Add the Chicken and brown on all sides, about 10 minutes. Add the onions, curry powder and garlic salt. Saute until onions begin to soften. About 3 minutes. Add the soy sauce and hot sauce. Simmer 2 minutes. Add the rice and mix to coat with spices. Pour in the stock. Reduce the heat, cover and cook until all the liquid is absorbed, the rice is tender and the chicken is cooked through. About 35 minutes. Garnish with parsley.
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[Name] Mocha Almond Bars [AuthorId] 8728 [AuthorName] Ashley U [CookTime] PT25M [PrepTime] PT20M [TotalTime] PT45M [DatePublished] 2001-07-19T12:13:00Z [Description] Make and share this Mocha Almond Bars recipe from Food.com. [Images] character(0) [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "Kid Friendly", "< 60 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["2 1/4", "1", "1", "1", "1", "1", "3/4", "1/4", "1 -2"] [RecipeIngredientParts] ["flour", "sugar", "butter", "egg", "instant coffee granules", "powdered sugar", "milk"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 122.2 [FatContent] 6.6 [SaturatedFatContent] 3.4 [CholesterolContent] 19.5 [SodiumContent] 38.7 [CarbohydrateContent] 14.6 [FiberContent] 0.5 [SugarContent] 8.2 [ProteinContent] 1.6 [RecipeServings] 36.0 [RecipeYield] 36 bars [RecipeInstructions] Heat oven to 350°. Combine all bar ingredients except almonds in small mixer bowl. Beat at low speed until well mixed, about 2-3 minutes. Stir in the almonds. Press dough onto bottom of greased 13x9-inch baking pan. Bake for 25 to 30 minutes or until edges are lightly browned. Stir together powdered sugar and almond extract in small bowl. Gradually add enough milk for desired glazing consistency. Drizzle over warm bars. Cut into bars.
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[Name] English Lemon Shortbread Strips [AuthorId] 8728 [AuthorName] Ashley U [CookTime] PT35M [PrepTime] PT15M [TotalTime] PT50M [DatePublished] 2001-07-19T12:14:00Z [Description] Make and share this English Lemon Shortbread Strips recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Lunch/Snacks", "Scottish", "European", "Christmas", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1/2", "2", "2", "2 1/4", "1/2", "1", "1", "1"] [RecipeIngredientParts] ["butter", "sugar", "lemon juice", "lemon zest", "flour", "powdered sugar", "butter", "lemon juice", "lemon zest"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 112.9 [FatContent] 6.6 [SaturatedFatContent] 4.2 [CholesterolContent] 17.3 [SodiumContent] 57.7 [CarbohydrateContent] 12.7 [FiberContent] 0.3 [SugarContent] 5.4 [ProteinContent] 1.1 [RecipeServings] nan [RecipeYield] 30 COOKIES [RecipeInstructions] HEAT OVEN TO 350°. Combine butter, sugar, lemon juice and lemon peel in large mixer bowl. Beat at medium speed until creamy, about 1 to 2 minutes. Reduce speed to low. Add flour; beat until crumbly, about 1 to 2 minutes. Press dough evenly into lightly greased 8-inch square baking pan. Bake for 35 to 40 minutes or until lightly brown. Cool completely. Combine powdered sugar, 1 tablespoon butter and lemon juice in small bowl. Using wire whisk, mix until smooth. Spread thin layer of glaze over cooled shortbread; sprinkle with lemon peel. Let stand for 30 minutes to set. Cut into strips.
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[Name] Best Black Magic Cake [AuthorId] 12882 [AuthorName] Claire312 [CookTime] PT52M [PrepTime] PT20M [TotalTime] PT1H12M [DatePublished] 2001-07-19T12:14:00Z [Description] Make and share this Best Black Magic Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Halloween", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1 3/4", "2", "2/3", "2", "1", "1", "6", "1", "1", "1/2", "1"] [RecipeIngredientParts] ["all-purpose flour", "white sugar", "baking soda", "baking powder", "salt", "coffee", "buttermilk", "vanilla extract"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 321.0 [FatContent] 12.1 [SaturatedFatContent] 2.4 [CholesterolContent] 95.2 [SodiumContent] 460.5 [CarbohydrateContent] 51.3 [FiberContent] 2.1 [SugarContent] 34.5 [ProteinContent] 4.7 [RecipeServings] 12.0 [RecipeYield] 1 Cake [RecipeInstructions] ["Preheat oven to 350°F (175°C].", "Grease and flour two 9 inch rounds or one 9x13 inch pan.", "In large bowl combine flour, sugar, cocoa, baking soda, baking powder and salt.", "Make a well in the center.", "Add eggs, coffee, buttermilk, oil and vanilla.", "Beat for 2 minutes on medium speed.", "Batter will be thin.", "Pour into prepared pans.", "Bake at 350°F (175°C] for 30-40 minutes , or until toothpick inserted into center of cake comes out clean.", "Cool for 10 minutes, then remove from pans and finish cooling on a wire rack." ]
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[Name] Brownies [AuthorId] 12392 [AuthorName] gina2452 [CookTime] PT50M [PrepTime] PT0S [TotalTime] PT50M [DatePublished] 2001-07-19T12:14:00Z [Description] Make and share this Brownies recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/31/7/picIgOMbU.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/31/7/picTZjwoi.jpg"] [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "< 60 Mins"] [RecipeIngredientQuantities] ["4", "1", "2", "3", "1", "1", "1/4"] [RecipeIngredientParts] ["butter", "sugar", "eggs", "vanilla", "all-purpose flour", "salt"] [AggregatedRating] 4.5 [ReviewCount] 44.0 [Calories] 328.6 [FatContent] 16.9 [SaturatedFatContent] 10.1 [CholesterolContent] 93.5 [SodiumContent] 175.2 [CarbohydrateContent] 42.4 [FiberContent] 0.6 [SugarContent] 33.5 [ProteinContent] 3.1 [RecipeServings] 12.0 [RecipeYield] 12 BROWNIES ESTIMATE [RecipeInstructions] MELT BUTTER, AND COCOA LOW HEAT. ADD SUGAR, EGG, VANILLA MIX. SIFT FLOUR, AND SALT ADD GRADUALLY MIXING WELL. POUR INTO A GREASED AND FLOURED 9 INCH PAN. BAKE 350 45-50 MINUTES COOL BEFORE CUTTING.
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[Name] Our Lasagna [AuthorId] 7802 [AuthorName] Mark H. [CookTime] PT1H35M [PrepTime] PT45M [TotalTime] PT2H20M [DatePublished] 2001-07-19T16:00:00Z [Description] My wife and I came up with this recipe together on my most recent birthday. I came up with the recipe foundation, but the adjustments she made as she cooked are definitely the key to making this the best I've ever had. It makes me look forward to birthdays again. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/31/8/01503954745.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/31/8/01503954686.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/31/8/01503954676.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/31/8/picXljQFt.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/31/8/picqGheI8.jpg" ] [RecipeCategory] Pork [Keywords] ["Meat", "European", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "12", "1", "2", "2", "1/2", "1/2", "1", "2", "1/2", "1/2", "1/2", "3", "1", "1/2", "1/4", "1", "1"] [RecipeIngredientParts] ["ground pork", "ground sausage", "ground beef", "canned tomato sauce", "crushed tomatoes", "fresh parsley", "dried parsley", "garlic cloves", "dried oregano", "onion", "sugar", "dried basil", "salt", "small curd cottage cheese", "ricotta cheese", "eggs", "parmesan cheese", "salt", "ground black pepper", "dry lasagna noodles", "mozzarella cheese"] [AggregatedRating] 4.5 [ReviewCount] 53.0 [Calories] 6873.5 [FatContent] 358.0 [SaturatedFatContent] 168.6 [CholesterolContent] 1795.0 [SodiumContent] 11351.9 [CarbohydrateContent] 457.6 [FiberContent] 37.4 [SugarContent] 43.0 [ProteinContent] 448.7 [RecipeServings] nan [RecipeYield] 1 lasagna [RecipeInstructions] ["Preheat oven to 375°F.", "Brown pork OR sausage and beef in a dutch oven or similar large, deep skillet.", "Once meat is browned, add tomato sauce, crushed tomatoes, and 1 tablespoon parsley.", "Add garlic, oregano, onion, sugar, basil and salt.", "Reduce heat to medium-low and let sauce simmer for 30 minutes.", "Give it a good stir every 5 minutes or so.", "In a large bowl, combine cottage cheese, ricotta cheese, eggs, Parmesan cheese, 1 tbsp parsley, salt and pepper.", "Cover the bottom of a 9x13 inch baking dish with a thin layer of sauce followed by 1 or 2 layers of uncooked lasagna noodles; Assemble the remainder in the following sequence: cheese-egg mixture, sauce, mozzarella cheese (sliced or shredded], noodles; repeat layers ending with a layer of noodles covered with a thin layer of sauce and some shredded mozzarella.", "Cover with aluminum foil and bake in preheated oven for 30-40 minutes .", "Remove foil, cover top with more mozzarella and grated parmesan.", "Bake for another 5-10 minutes .", "Remove from oven and let stand for 10 minutes before cutting.", "NOTE: When assembling the lasagna, we use medium- thick slices of mozzarella rather than shredded.", "Either works great, the sliced cheese just seems to add a little extra cheesiness.", "We use shredded for the mozzarella topping that is applied at the end." ]
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[Name] Marinara Sauce [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT1H30M [PrepTime] PT30M [TotalTime] PT2H [DatePublished] 2001-07-19T16:00:00Z [Description] Make and share this Marinara Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["12", "4", "1", "1", "4", "4", NA, NA, NA, NA] [RecipeIngredientParts] ["tomatoes", "bell peppers", "broccoli", "onion", "garlic", "carrots", "parsley", "basil", "oregano"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 93.2 [FatContent] 0.8 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 58.1 [CarbohydrateContent] 20.1 [FiberContent] 6.4 [SugarContent] 9.8 [ProteinContent] 4.9 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Roast tomatoes and peppers-steam and peel. Place all veg in a food processor and whirl to smoothish. Place whirled veg into a large pot and bring to a boil, reduce and simmer. Chop fresh herbs-no measurements as the choice is up to you. Simmer to desired thickness-add herbs, s& p and simmer for 10 more minutes. Use as a pasta or piza sauce. If it is a bit acidy-the roasting should have taken care of that-add a small amount of sugar.
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[Name] Priscilla's Beefed Up Biscuit Casserole [AuthorId] 12491 [AuthorName] Christine [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2001-07-20T08:49:00Z [Description] Make and share this Priscilla's Beefed Up Biscuit Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Meat", "Potluck", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1 - 1 1/2", "1/2", "1", "2", "1/2", "1", "1 - 1 1/2", "1/2", "1"] [RecipeIngredientParts] ["ground beef", "onion", "tomato sauce", "chili powder", "buttermilk", "cheddar cheese", "sour cream", "egg"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 469.6 [FatContent] 34.0 [SaturatedFatContent] 16.8 [CholesterolContent] 172.3 [SodiumContent] 617.7 [CarbohydrateContent] 8.9 [FiberContent] 1.6 [SugarContent] 3.8 [ProteinContent] 31.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 375* Brown ground beef and onion.", "Drain.", "Stir in tomato sauce, chili powder& garlic salt.", "Simmer while preparing dough.", "Seperate dough into 10 biscuits, pull apart into 2 layers.", "Press 10 over the bottom of an ungreased 8 or 9 inch square pan.", "Combine 1/2 cheese, sour cream and egg.", "Mix well.", "Remove meat from heat, stir in sour cream mixture.", "Spoon over dough.", "Spread remaining biscuits on top and sprinkle with remaining cheese.", "Bake for 25-30 minutes ." ]
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[Name] Fudge-Topped Brownies [AuthorId] 12491 [AuthorName] Christine [CookTime] PT50M [PrepTime] PT20M [TotalTime] PT1H10M [DatePublished] 2001-07-20T08:49:00Z [Description] Make and share this Fudge-Topped Brownies recipe from Food.com. [Images] character(0) [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Lunch/Snacks", "Cookie & Brownie", "Kid Friendly", "Potluck", "Weeknight", "For Large Groups", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1", "2/3", "1/2", "2", "1/2", "1 1/2", "1", "1", "1", "1 1/2"] [RecipeIngredientParts] ["butter", "margarine", "sugar", "unsifted flour", "baking powder", "eggs", "milk", "vanilla", "walnuts", "sweetened condensed milk", "vanilla"] [AggregatedRating] nan [ReviewCount] nan [Calories] 213.7 [FatContent] 11.7 [SaturatedFatContent] 6.0 [CholesterolContent] 29.5 [SodiumContent] 62.5 [CarbohydrateContent] 27.3 [FiberContent] 1.4 [SugarContent] 22.4 [ProteinContent] 3.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 350° In large bowl, combine margarine, sugar, flour, cocoa, baking powder, eggs, milk and 1 1/2 tsp of vanilla; beat well. Stir in walnuts. Spread in greased 13 x 9-inch baking pan. Bake 40 minutes or until brownies begin to pull away from sides of pan. Fudge: Melt chocolate chips with sweetened condensed milk and 1 1/2 tsp vanilla. Immediately spread over hot brownies. Cool and cut.
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