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[Name] Meatballs with Sauerkraut [AuthorId] 4291 [AuthorName] SweetSueAl [CookTime] PT6H [PrepTime] PT30M [TotalTime] PT6H30M [DatePublished] 2001-07-20T08:49:00Z [Description] Make and share this Meatballs with Sauerkraut recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Weeknight", "Oven", "Easy"] [RecipeIngredientQuantities] ["2", "3", "1/4", "1", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["ground beef", "eggs", "sauerkraut", "light brown sugar", "whole berry cranberry sauce", "chili sauce", "water"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 1021.2 [FatContent] 38.5 [SaturatedFatContent] 14.7 [CholesterolContent] 293.7 [SodiumContent] 2999.9 [CarbohydrateContent] 114.3 [FiberContent] 10.1 [SugarContent] 91.7 [ProteinContent] 51.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ---------Formeatballs---------. Combine all ingredients in a large bowl, mix well. Make meatballs small, place in a roasting pan or 13X9 casserole dish. ------ForSauce----------. Combine sauce ingredients in a large bowl. Pour over meatballs. Bake at 350, uncovered for 2 hours. When I make these ahead of time, I reheat in a crockpot on high for 4 hours, but make extra sauce to keep them moist and delicious.
[Name] Coconut Squares aka Mounds Bars [AuthorId] 12491 [AuthorName] Christine [CookTime] nan [PrepTime] PT25M [TotalTime] PT25M [DatePublished] 2001-07-20T08:49:00Z [Description] These are great and so easy to make! I've been making these for Christmas for years and years. Everyone loves 'em!! [Images] character(0) [RecipeCategory] Bar Cookie [Keywords] ["Candy", "Dessert", "Lunch/Snacks", "Cookie & Brownie", "Coconut", "Fruit", "Nuts", "Kid Friendly", "< 30 Mins", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1", "18", "1", "3/4 - 1 1/2", NA] [RecipeIngredientParts] ["powdered sugar", "pecan meal", "flaked coconut", "margarine", "baking chocolate"] [AggregatedRating] nan [ReviewCount] nan [Calories] 209.7 [FatContent] 8.8 [SaturatedFatContent] 5.2 [CholesterolContent] 4.0 [SodiumContent] 100.1 [CarbohydrateContent] 32.6 [FiberContent] 1.4 [SugarContent] 30.1 [ProteinContent] 1.4 [RecipeServings] 36.0 [RecipeYield] nan [RecipeInstructions] Mix Sugar, pecans and coconut loosely in large bowl. Melt margarine. Add milk, mix well. Pour over sugar mixture, mix well. Pat into a greased 13 x 9 pan. Freeze 1/2-1 hour. Cut into small pieces. Dip in melted chocolate and place on waxed paper to cool. Store in refrigerator.
[Name] Hearty Chili-Roni [AuthorId] 12491 [AuthorName] Christine [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2001-07-20T08:49:00Z [Description] Make and share this Hearty Chili-Roni recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Potluck", "< 60 Mins", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1/2", "1", "3/4", "2", "1"] [RecipeIngredientParts] ["ground beef", "onion", "bell pepper", "tomatoes", "water", "elbow macaroni", "cheddar cheese"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 579.1 [FatContent] 27.4 [SaturatedFatContent] 12.8 [CholesterolContent] 106.8 [SodiumContent] 260.7 [CarbohydrateContent] 45.5 [FiberContent] 3.3 [SugarContent] 5.1 [ProteinContent] 36.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a large skillet, brown ground beef. Drain fat. Stir in chili seasoning mix, onion, bell pepper, tomatoes and water. Bring to a boil and simmer for 15 minutes. Add cooked macaroni and simmer for 5 minutes. Before serving, top with shredded cheddar cheese, if desired. Serve with tortilla chips or corn muffins.
[Name] Beef and Salsa Burritos [AuthorId] 12491 [AuthorName] Christine [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2001-07-20T08:49:00Z [Description] Make and share this Beef and Salsa Burritos recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/32/5/d3xI4EFjQPeeejmCIgnU_228B76BC-FB55-4A79-A216-0E4C95191DA5.jpeg" [RecipeCategory] Lunch/Snacks [Keywords] ["Meat", "Mexican", "Spicy", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1 1/4", "1 1/2", "1/2", "1", "1 1/4", "1", "8", "1/2", "1/4"] [RecipeIngredientParts] ["ground beef", "chili powder", "ground cumin", "frozen chopped spinach", "chunky salsa", "cheddar cheese", "flour tortillas", "salt", "pepper"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 757.9 [FatContent] 38.8 [SaturatedFatContent] 16.1 [CholesterolContent] 126.0 [SodiumContent] 1732.6 [CarbohydrateContent] 57.4 [FiberContent] 7.3 [SugarContent] 5.1 [ProteinContent] 45.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In large skillet, brown ground beef over medium heat 8-10 minutes or until no longer pink, stirring occasionally. Pour off drippings. Season beef with chili powder, cumin, 1/2 teaspoon salt and 1/4 teaspoon pepper. Stir in spinach and salsa; heat through. Remove from heat; stir in cheese. To serve, spoon approx 1/2 cup beef mixture in center of each tortilla. Fold bottom edge up over filling; fold sides to center overlapping edges.
[Name] Hershey's Best Brownies [AuthorId] 10139 [AuthorName] Roberta Hughes [CookTime] PT35M [PrepTime] PT10M [TotalTime] PT45M [DatePublished] 2001-07-20T08:49:00Z [Description] Make and share this Hershey's Best 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/10/32/6/picg8fVjS.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/32/6/picsG8vzg.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/32/6/piccKu06b.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/32/6/picaJbvoL.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/32/6/picCgfsqk.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/32/6/picHSDDuV.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/32/6/pickdceZZ.jpg"] [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "2", "2", "4", "3/4", "1", "1/2", "1/4", "1"] [RecipeIngredientParts] ["butter", "margarine", "sugar", "vanilla", "eggs", "all-purpose flour", "baking powder", "salt"] [AggregatedRating] 5.0 [ReviewCount] 58.0 [Calories] 116.2 [FatContent] 5.8 [SaturatedFatContent] 3.4 [CholesterolContent] 34.2 [SodiumContent] 74.3 [CarbohydrateContent] 14.8 [FiberContent] 0.4 [SugarContent] 11.2 [ProteinContent] 1.4 [RecipeServings] nan [RecipeYield] 36 brownies [RecipeInstructions] Heat oven to 350 degrees. Grease 13x9x2 inch baking pan. Melt butter in microwave. Stir in sugar and vanilla. Beat in eggs, one at a time. Add cocoa, flour, baking powder and salt; beat until well blended. Stir in nuts, if desired. Pour batter into pan. Bake 30-35 minutes or until brownies begin to pull away from sides. Cool completely.
[Name] World's Best Potato Salad [AuthorId] 10431 [AuthorName] Robert Clickner [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2001-07-20T08:49:00Z [Description] This is a zesty potato salad that you enjoy at the meal, and you find yourself picking at it in between meals. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/32/7/picafqf0F.jpg" [RecipeCategory] Potato [Keywords] ["Cheese", "Vegetable", "Spring", "Summer", "< 60 Mins", "For Large Groups", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["4", "1", "1", "1", "1", "1", "1", "1/2", "1", "1", "1", "1", "1/4", "1/2", "1/2", "1/2", "1/2", "1"] [RecipeIngredientParts] ["white potatoes", "celery", "dill pickle", "pitted black olives", "medium cheddar", "swiss cheese", "parmesan cheese", "red onion", "garlic", "white pepper", "ground black pepper", "dry mustard", "cayenne pepper", "mayonnaise"] [AggregatedRating] 4.5 [ReviewCount] 12.0 [Calories] 174.2 [FatContent] 8.4 [SaturatedFatContent] 3.7 [CholesterolContent] 20.7 [SodiumContent] 514.1 [CarbohydrateContent] 18.1 [FiberContent] 2.2 [SugarContent] 1.5 [ProteinContent] 7.1 [RecipeServings] 24.0 [RecipeYield] nan [RecipeInstructions] ["Peel and wash potatoes; cook in boiling water until just fork tender (do not over cook].", "Cool and dice approximately 1/2 x 1/2-inch; combine with all other diced items (onions, pickles, pepperoni, cheeses, celery and black olives]. Fold all of these ingredients gently with 1/2 cup of mayonnaise until mixed.", "Refrigerate for at least a couple of hours, overnight is even better (this is important].", "Add all spices and the rest of mayonnaise and minced garlic; gently fold until mixed. Refrigerate 30 minutes to 1 hour before serving." ]
[Name] Beef Chili'N Cheddar Potatoes [AuthorId] 12491 [AuthorName] Christine [CookTime] PT32M [PrepTime] PT15M [TotalTime] PT47M [DatePublished] 2001-07-20T08:49:00Z [Description] Make and share this Beef Chili'N Cheddar Potatoes recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Potato", "Vegetable", "Meat", "Kid Friendly", "< 60 Mins", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "4", "1", "1", "1 1/2", "1/4", "1/2"] [RecipeIngredientParts] ["ground beef", "baking potatoes", "chili powder", "chili beans", "cheddar cheese", "green onion", "salt"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 821.1 [FatContent] 40.5 [SaturatedFatContent] 19.1 [CholesterolContent] 160.2 [SodiumContent] 944.5 [CarbohydrateContent] 59.1 [FiberContent] 8.9 [SugarContent] 1.7 [ProteinContent] 54.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Pierce potatoes with fork. Microwave on HIGH 11-13 minutes or until tender; rotating 1/4 turn after 6 minutes. Let stand 5 minutes. Meanwhile in large skillet, brown ground beef over medium-high heat 6-8 minutes or until no longer pink, breaking up into 3/4 inch crumbles. Pour off drippings. Stir in chili powder, 1/2 teaspoon salt, beans and 1 cup cheese; cook and stir until beated through. Cut a slit lengthwise in potatoes; squeeze ends toward center to fluff. Season potatoes with salt and pepper if desired. Spoon equal amounts of beef mixture over each potato. Top with remaining cheese and green onions. You can also add sour cream on top.
[Name] Linda's Famous Applesauce Muffins [AuthorId] 12491 [AuthorName] Christine [CookTime] PT1H10M [PrepTime] PT15M [TotalTime] PT1H25M [DatePublished] 2001-07-20T08:49:00Z [Description] Make and share this Linda's Famous Applesauce Muffins recipe from Food.com. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "Lunch/Snacks", "Healthy", "Kid Friendly", "Potluck", "Sweet", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1/4", "1", "1", "1", "2", "1", "1/2", "1", "1"] [RecipeIngredientParts] ["sugar", "margarine", "egg", "applesauce", "baking soda", "flour", "cinnamon", "ground cloves", "nutmeg", "salt"] [AggregatedRating] 4.5 [ReviewCount] 5.0 [Calories] 236.6 [FatContent] 5.3 [SaturatedFatContent] 1.1 [CholesterolContent] 18.6 [SodiumContent] 209.8 [CarbohydrateContent] 44.5 [FiberContent] 1.2 [SugarContent] 20.1 [ProteinContent] 3.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 350F degrees. Cream margarine, sugar, spices, egg. Add applesauce, flour, soda. Add more applesauce to make batter thick enough to pour into prepared loaf pan or muffin tins. Bake loaf 50 minutes or muffins 20 minutes.
[Name] Mini Chocolate Cheesecakes [AuthorId] 12491 [AuthorName] Christine [CookTime] PT35M [PrepTime] PT15M [TotalTime] PT50M [DatePublished] 2001-07-20T08:49:00Z [Description] Make and share this Mini Chocolate Cheesecakes recipe from Food.com. [Images] character(0) [RecipeCategory] Cheesecake [Keywords] ["Dessert", "Kid Friendly", "Potluck", "< 60 Mins", "For Large Groups", "Oven", "Easy"] [RecipeIngredientQuantities] ["24", "3", "1/2", "1/4", "2", "1", "3"] [RecipeIngredientParts] ["cream cheese", "butter", "vanilla", "eggs"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 215.1 [FatContent] 15.4 [SaturatedFatContent] 9.0 [CholesterolContent] 68.7 [SodiumContent] 147.4 [CarbohydrateContent] 15.7 [FiberContent] 0.7 [SugarContent] 9.8 [ProteinContent] 5.0 [RecipeServings] 24.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven to 300F degrees. Line 24 regular sized muffin cups with paper baking cups. Place a vanilla wafer in the bottom of each paper cup. In a large bowl, with an electric beater on medium speed, beat the cream cheese until creamy. Add the cocoa, butter and vanilla, beating until well blended. Slowly add the sweetened condensed milk, then the eggs, beating until thoroughly mixed. Spoon into the baking cups and bake for 30-35 minutes or until set. Cool completely, then refrigerate until ready to serve. You can also top these with an assortment of toppings- from canned pie filling to sliced fresh fruit or whipped cream and sprinkles! Have fun with them!
[Name] White Machine Bread [AuthorId] 12693 [AuthorName] Sandi Ritchey [CookTime] PT4H [PrepTime] PT5M [TotalTime] PT4H5M [DatePublished] 2001-07-20T08:49:00Z [Description] I've had this recipe for almost 10 years. I used it in the 1993 Oregon State Fair and won 1st place. I'm not sure where I got it, becasue I collect magazine recipes, recipe books, newspaper recipes. I often change ingredients by trial and error. I like this recipe becasue it always comes out tall, light and perfect in every way. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/33/1/picQCIJZV.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/33/1/pic07caqz.jpg"] [RecipeCategory] Breads [Keywords] ["Healthy", "Weeknight", "Bread Machine", "Oven", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["1", "3", "1", "2", "1", "2", "2"] [RecipeIngredientParts] ["water", "white bread flour", "dry milk", "sugar", "salt", "butter", "fast rise yeast"] [AggregatedRating] 5.0 [ReviewCount] 61.0 [Calories] 432.6 [FatContent] 7.3 [SaturatedFatContent] 4.1 [CholesterolContent] 17.1 [SodiumContent] 643.9 [CarbohydrateContent] 79.4 [FiberContent] 3.1 [SugarContent] 7.3 [ProteinContent] 11.1 [RecipeServings] nan [RecipeYield] 1 Loaf [RecipeInstructions] "Place ingredients in your bread machine according to manufacturer's instruction and bake as directed."
[Name] Low Fat Tuna Noodle Casserole [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT25M [PrepTime] PT20M [TotalTime] PT45M [DatePublished] 2001-07-20T12:17:00Z [Description] This is a quick, economical dish that is also easy on the waistline. Not only that, it tastes good too! You can prepare it ahead of time and add the crumbs just before popping it in the oven but allow a few minutes longer in the oven to make sure it is piping hot. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/33/2/picnPHzis.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/33/2/picGdniYE.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/33/2/picqmXQxr.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/33/2/pickZYETi.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/33/2/picT3vjFh.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/33/2/picKdHSSF.jpg"] [RecipeCategory] Tuna [Keywords] ["< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "1", "1/2", "1/4", "1", "1/4", "1", "1", "6", NA] [RecipeIngredientParts] ["margarine", "celery", "yellow onion", "low fat cottage cheese", "low-fat mayonnaise", "tuna in water", "Worcestershire sauce"] [AggregatedRating] 4.5 [ReviewCount] 18.0 [Calories] 474.1 [FatContent] 13.9 [SaturatedFatContent] 3.7 [CholesterolContent] 83.8 [SodiumContent] 1016.6 [CarbohydrateContent] 42.2 [FiberContent] 2.3 [SugarContent] 7.2 [ProteinContent] 42.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 425°F degrees. Cook noodles, drain and set aside. While the noodles are cooking in a skillet melt half the margarine over medium heat sauté the onions and celery until tender about 7 minutes; set aside. In a bowl combine; cottage cheese and mayonnaise. Stir in noodles and celery, onions, tuna, and Worcestershire sauce. Salt and pepper to your taste. Put noodle mixture in a 1 1/4-quart casserole dish. Sprinkle with crumbs and dot with remaining margarine. Bake until it turns golden brown (about 25 minutes]. Serve immediately.
[Name] Duck Sauce [AuthorId] 12777 [AuthorName] Lily6725 [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-07-20T12:17:00Z [Description] Found this recipe in an old 50's cookbook, have been making it for at least forty years. My family loves it, served with egg rolls. [Images] character(0) [RecipeCategory] Chinese [Keywords] ["Asian", "< 15 Mins", "No Cook", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["1/2", "12", "2"] [RecipeIngredientParts] ["Major Grey chutney", "plum jam", "cider vinegar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 3339.1 [FatContent] 0.8 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 384.8 [CarbohydrateContent] 826.5 [FiberContent] 13.2 [SugarContent] 582.1 [ProteinContent] 4.4 [RecipeServings] nan [RecipeYield] 1 1/2 cups [RecipeInstructions] "Blend all in blender or food processor, Blender does a better job."
[Name] Paula's ' Hotter-N-Hell' Salsa [AuthorId] 12875 [AuthorName] paula giles [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2001-07-21T10:53:00Z [Description] Enjoy this (hot ain't the word for it) very spicy salsa with tortilla chips, with pinto beans, or scrambled eggs. THIS IS GOOD! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/33/4/picBNymhz.jpg" [RecipeCategory] Sauces [Keywords] ["Tex Mex", "Southwestern U.S.", "Mexican", "Low Protein", "Low Cholesterol", "Healthy", "Free Of...", "Spicy", "< 30 Mins", "No Cook", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["8 -10", "1", "3", "1/4 - 1/2", "5", "1", "2", "1/4 - 1/2", "1 -2", NA, "1", "1/2"] [RecipeIngredientParts] ["tomatoes", "sweet onion", "green onions", "fresh cilantro", "green chilies", "limes, juice of", "cayenne", "olive oil", "sugar"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 126.5 [FatContent] 4.2 [SaturatedFatContent] 0.6 [CholesterolContent] 0.0 [SodiumContent] 113.0 [CarbohydrateContent] 22.3 [FiberContent] 5.2 [SugarContent] 12.4 [ProteinContent] 4.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Chop tomatoes, onion, green onion, cilantro, and jalapeño peppers in food chopper. Put chopped tomato and onion mixture into large plastic bowl and add all other ingredients. Cover with lid and place in refrigerator so flavors can combine.
[Name] Linzer Strips [AuthorId] 8728 [AuthorName] Ashley U [CookTime] PT17M [PrepTime] PT1H [TotalTime] PT1H17M [DatePublished] 2001-07-21T10:53:00Z [Description] Make and share this Linzer Strips recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Austrian", "European", "Winter", "Christmas", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "3/4", "2", "1/2", "2 1/2", "1", "1", "1/2"] [RecipeIngredientParts] ["butter", "sugar", "eggs", "flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 74.5 [FatContent] 4.1 [SaturatedFatContent] 1.8 [CholesterolContent] 12.7 [SodiumContent] 21.9 [CarbohydrateContent] 8.7 [FiberContent] 0.4 [SugarContent] 4.3 [ProteinContent] 1.2 [RecipeServings] nan [RecipeYield] 72 cookies [RecipeInstructions] Combine butter and sugar in a large mixer bowl. Add eggs and almond extract until well mixed. Reduce speed to low when adding flour and ground nuts. Divide dough into 8 equal parts. Roll each part into an 8-inch log on a lightly floured surface. Wrap in plastic food wrap; refrigerate until firm about 2 hours. Heat oven to 350 degrees. Place logs on cookie sheets. Pat each log into 2-inch wide logs. Press a 1-inch wide indentation lengthwise down the center of each strip using the back of a spoon. Bake for 17-19 minutes or until edges are lightly browned. Spoon 2 tablespoons fruit spread into the indentation of each log; sprinkle with almond slices. Cut diagonally into 1-inch pieces while cookies are still warm. Cool completely on cookie sheet.
[Name] Chocolate Shortbread X-Mas Trees [AuthorId] 8728 [AuthorName] Ashley U [CookTime] PT10M [PrepTime] PT1H30M [TotalTime] PT1H40M [DatePublished] 2001-07-21T10:53:00Z [Description] Make and share this Chocolate Shortbread X-Mas Trees 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/10/33/6/picBaFjD8.jpg" [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Scottish", "European", "Christmas", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "1 3/4", "1/3", "1", "1/2", "1 1/2", "2", NA] [RecipeIngredientParts] ["powdered sugar", "butter", "flour", "vanilla", "ground cinnamon", "white chocolate chips", "shortening"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 127.0 [FatContent] 8.3 [SaturatedFatContent] 4.9 [CholesterolContent] 14.6 [SodiumContent] 43.0 [CarbohydrateContent] 12.6 [FiberContent] 0.5 [SugarContent] 7.5 [ProteinContent] 1.2 [RecipeServings] nan [RecipeYield] 36 cookies [RecipeInstructions] Heat oven to 350°. Combine powdered sugar and butter in mixer bowl. Beat until creamy, 1-2 minutes. Add flour, cocoa, vanilla, cinnamon until well mixed for about 1-2 minutes. Roll out dough on lightly floured surface one-half at a time (keeping remaining dough refrigerated], to 1/4-inch thickness. Cut with X-mas tree cookie cutters. Bake for 10-12 minutes. Melt baking chips and shortening in 1-quart saucepan over low heat, stirring occasionally until smooth. After cookies are cooled, drizzle glaze over cookies. Let stand until set.
[Name] Candy Bar Brownies [AuthorId] 12875 [AuthorName] paula giles [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2001-07-21T10:53:00Z [Description] These brownies are very good and very rich. If you love chocolate you will love these brownies. Enjoy with a big glass of ice cold milk. [Images] character(0) [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "Kid Friendly", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "2", "3/4", "2", "1 1/2", "1/4 - 1/2", "1/2", "1/3", "4", "3"] [RecipeIngredientParts] ["eggs", "sugar", "butter", "vanilla", "flour", "salt", "baking powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 568.4 [FatContent] 24.7 [SaturatedFatContent] 13.0 [CholesterolContent] 127.5 [SodiumContent] 267.0 [CarbohydrateContent] 79.3 [FiberContent] 2.1 [SugarContent] 58.8 [ProteinContent] 8.3 [RecipeServings] nan [RecipeYield] 24 brownies [RecipeInstructions] combine first 4 ingredients. Stir well combine flour and next 3 ingredients, stir into sugar mixture. Fold in SNICKERS (my husband doesn't like snickers so for him I use MILKEY WAY] Spoon into greased and floured 9x13 pan. Sprinkle HERSHEY BAR on top. BAKE at 350 30-35 MINUTES.
[Name] Mustard Plus Glazed Pork Chops [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2001-07-21T10:53:00Z [Description] Tasty chops with a nice presentation. If you prefer, you can substitute any other jam or jelly E.G. Apricot [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/33/8/picKJ075H.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/33/8/picKJ075H.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/33/8/picAvbyKg.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/33/8/picic01wD.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/33/8/picsssjBb.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/33/8/picYWl30t.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/33/8/picMm2Uq9.jpg"] [RecipeCategory] Pork [Keywords] ["Meat", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["3", "2", "1", "1/4", "1/4", "4", NA, "1", "1/2", NA] [RecipeIngredientParts] ["orange marmalade", "soy sauce", "Dijon mustard", "crushed red pepper flakes", "water", "pepper", "lite olive oil", "green onion", "orange"] [AggregatedRating] 4.5 [ReviewCount] 19.0 [Calories] 200.1 [FatContent] 7.0 [SaturatedFatContent] 2.1 [CholesterolContent] 59.0 [SodiumContent] 600.8 [CarbohydrateContent] 11.4 [FiberContent] 0.5 [SugarContent] 9.5 [ProteinContent] 22.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Combine mustard, marmalade, soy sauce, hot pepper flakes. Stir in the water and set aside. Warm oil in pan over medium heat. Season pork chops with black pepper, and increase heat to medium-high. Brown the chops (about 2 minutes each side]. Spoon mustard/marmalade mixture over the chops and bring to a boil. Cover and simmer until done, about 15 minutes. Stir in the green onions. Place chops on a platter and garnish with orange slices.
[Name] Double Chocolate Cherry Drops [AuthorId] 8728 [AuthorName] Ashley U [CookTime] PT12M [PrepTime] PT1H [TotalTime] PT1H12M [DatePublished] 2001-07-21T10:53:00Z [Description] Make and share this Double Chocolate Cherry Drops recipe from Food.com. [Images] character(0) [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "Summer", "Christmas", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "3/4", "1/2", "1", "1", "2 1/4", "1/3", "1/2", "1/4", "1/2", "1/2", "3", "2", "2 3/4", "5", "1", NA] [RecipeIngredientParts] ["butter", "brown sugar", "sugar", "egg", "all-purpose flour", "baking soda", "salt", "chocolate chips", "maraschino cherry", "butter", "powdered sugar", "half-and-half", "maraschino cherry juice", "maraschino cherry"] [AggregatedRating] nan [ReviewCount] nan [Calories] 130.5 [FatContent] 6.2 [SaturatedFatContent] 3.8 [CholesterolContent] 16.4 [SodiumContent] 60.1 [CarbohydrateContent] 18.8 [FiberContent] 0.7 [SugarContent] 13.1 [ProteinContent] 1.2 [RecipeServings] nan [RecipeYield] 48 cookies [RecipeInstructions] Heat oven to 350°. Combine 1 cup butter, brown sugar and sugar large mixer bowl. Add egg and almond extract; continue beating until well mixed. Reduce speed to low. Add flour, cocoa, baking soda, and salt beat until well mixed. Stir in chocolate chips and ½ cup cherries by hand drop dough by level tablespoonfuls 2 inches apart onto ungreased cookie sheets. Bake for 12 to 14 minutes. Cool completely. Melt chocolate and 2 tablespoons butter in 1 quart saucepan over medium low heat, stirring occasionally, until smooth. Combine chocolate mixture and powdered sugar in small bowl. Stir half & half and reserved cherry juice until smooth. If frosting is too thick, stir in additional cherry juice. Frost cooled cookies. Place 1 cherry half in center of each cookie. Let stand on waxed paper until set.
[Name] White-Chocolate Covered Oreos [AuthorId] 12925 [AuthorName] Iamso hott [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2001-07-21T10:53:00Z [Description] Make and share this White-Chocolate Covered Oreos recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/34/0/BCK8AVrnQZW5VfjG5nB5_14%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/10/34/0/hWhCC1crS02m0Q2FzIg8_17%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/10/34/0/KZTYA39ISF26zYyIY2LI_16%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/10/34/0/kaQi7qlUTJCEyCV295kQ_DSC_0512.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/34/0/cmWcoq0lQx6EE6LxwpXD_chocolate%20covered%20oreos.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/34/0/HtIWwAAWRDS360kKDA6x_chocolate%20covered%20oreos.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/34/0/picKdPnuQ.jpg"] [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Kid Friendly", "Christmas", "< 60 Mins", "For Large Groups", "No Cook", "Easy"] [RecipeIngredientQuantities] ["1", "6", "1"] [RecipeIngredientParts] "white chocolate" [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 92.9 [FatContent] 4.4 [SaturatedFatContent] 1.8 [CholesterolContent] 1.0 [SodiumContent] 76.6 [CarbohydrateContent] 13.0 [FiberContent] 0.4 [SugarContent] 8.7 [ProteinContent] 1.1 [RecipeServings] 36.0 [RecipeYield] 36 cookies [RecipeInstructions] Melt white chocolate (In microwave, over stove, etc.]. The time it takes to melt it varies, depending on the heat of the microwave or stove. Heat it up for a minute or two, check on it, and heat it again. Dip each oreo in white chocolate, then lay out on a paper towel (You can really use anything, tinfoil, baking sheet, etc.]. Sprinkle with sprinkles! Let cool for about 30 minutes. Enjoy!
[Name] Fudge Sauce [AuthorId] 12491 [AuthorName] Christine [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2001-07-21T11:30:00Z [Description] Make and share this Fudge Sauce recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/34/1/picMo098L.jpg" [RecipeCategory] Sauces [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "Kid Friendly", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1", "2", "4", "1", "1", "2"] [RecipeIngredientParts] ["boiling water", "sugar", "cornstarch", "salt", "vanilla", "butter"] [AggregatedRating] 4.5 [ReviewCount] 12.0 [Calories] 240.9 [FatContent] 2.6 [SaturatedFatContent] 1.6 [CholesterolContent] 5.0 [SodiumContent] 55.0 [CarbohydrateContent] 56.7 [FiberContent] 1.8 [SugarContent] 50.2 [ProteinContent] 1.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cook and stir the first 5 ingredients until thickened. Remove from heat. Add butter and vanilla. Serve over ice cream or fudge cake.
[Name] Company's Comin' Chicken [AuthorId] 12491 [AuthorName] Christine [CookTime] PT1H15M [PrepTime] PT15M [TotalTime] PT1H30M [DatePublished] 2001-07-21T11:30:00Z [Description] Make and share this Company's Comin' Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Chicken", "Poultry", "Meat", "High Protein", "High In...", "Potluck", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["12", "12", "2", "1", "1/2 - 1"] [RecipeIngredientParts] ["boneless skinless chicken breast halves", "swiss cheese", "butter", "margarine"] [AggregatedRating] 5.0 [ReviewCount] 14.0 [Calories] 409.2 [FatContent] 21.9 [SaturatedFatContent] 11.5 [CholesterolContent] 125.8 [SodiumContent] 814.1 [CarbohydrateContent] 15.9 [FiberContent] 0.5 [SugarContent] 1.8 [ProteinContent] 35.4 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Place chicken in large baking dish. Cover each with a slice of cheese. Cover with undiluted chicken soup. Mix stuffing with melted butter (margarine] Sprinkle over chicken. Bake uncovered at 350* for 75 minutes.
[Name] Apple Cabbage Skillet Dinner [AuthorId] 12491 [AuthorName] Christine [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2001-07-21T11:30:00Z [Description] Make and share this Apple Cabbage Skillet Dinner recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Pork", "Apple", "Fruit", "Meat", "Potluck", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["3", "6", "1/2", "2", "2", "1", "1/4", "1/4", "1", "2", NA] [RecipeIngredientParts] ["apples", "cabbage", "onion", "margarine", "water", "vinegar", "salt", "pepper", "smoked sausage", "parsley", "prepared mustard"] [AggregatedRating] 4.0 [ReviewCount] 5.0 [Calories] 506.9 [FatContent] 38.2 [SaturatedFatContent] 11.9 [CholesterolContent] 69.4 [SodiumContent] 1175.1 [CarbohydrateContent] 27.3 [FiberContent] 6.3 [SugarContent] 19.5 [ProteinContent] 15.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Core and shred 2 apples; Combine with cabbage and onion in skillet. Saute apple mixture in margarine for 5 minutes, stirring frequently. Stir in water and vinegar, salt and pepper. Pierce sausages with fork and place over apple mixture. Cook covered 10 minutes or until cabbage is barely cooked and sausages are heated thoroughly. Core and wedge remaining apple. Add to skillet along with parsley. Cook covered for 1 minute. Serve with mustard.
[Name] Sweet & Savory Broccoli Salad [AuthorId] 12491 [AuthorName] Christine [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2001-07-21T11:30:00Z [Description] Make and share this Sweet & Savory Broccoli 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/10/34/4/picoIRnYM.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/34/4/picybzdsu.jpg"] [RecipeCategory] Vegetable [Keywords] ["Potluck", "< 15 Mins", "No Cook"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "1/2", "1", "1/3", "3"] [RecipeIngredientParts] ["broccoli", "onion", "raisins", "sunflower seeds", "bacon", "Miracle Whip", "sugar", "vinegar"] [AggregatedRating] 5.0 [ReviewCount] 48.0 [Calories] 600.7 [FatContent] 37.9 [SaturatedFatContent] 8.0 [CholesterolContent] 36.8 [SodiumContent] 737.8 [CarbohydrateContent] 56.5 [FiberContent] 8.5 [SugarContent] 34.4 [ProteinContent] 16.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Chop broccoli and onion fine. Add the rest of the ingredients in order. Mix well. Chill for several hours before serving.
[Name] Homemade Pizza Sauce [AuthorId] 12491 [AuthorName] Christine [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2001-07-21T11:30:00Z [Description] Make and share this Homemade Pizza Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Kid Friendly", "< 30 Mins", "Stove Top"] [RecipeIngredientQuantities] ["2", "1", "1/4 - 1/2", "3", "3", "1/2", "1 1/2", "1/2", "1/4", "2", "1"] [RecipeIngredientParts] ["onion", "oregano", "tomato sauce", "garlic", "sugar", "brown sugar", "salt", "thyme", "pepper"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 254.8 [FatContent] 14.3 [SaturatedFatContent] 1.9 [CholesterolContent] 0.0 [SodiumContent] 2523.6 [CarbohydrateContent] 30.9 [FiberContent] 6.6 [SugarContent] 22.4 [ProteinContent] 5.8 [RecipeServings] nan [RecipeYield] 2 pizza's worth [RecipeInstructions] Saute onion, garlic and oregano in oil. Add tomato sauce. Mix in remaining ingredients; Simmer until thick. When cool, pour over 2 pizza crusts.
[Name] Shrimp Dip [AuthorId] 12491 [AuthorName] Christine [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2001-07-21T11:30:00Z [Description] Make and share this Shrimp Dip recipe from Food.com. [Images] character(0) [RecipeCategory] Spreads [Keywords] ["Lunch/Snacks", "< 15 Mins", "No Cook", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1/2", "2", "1/4"] [RecipeIngredientParts] ["baby shrimp", "cream cheese", "onion", "mayonnaise", "mustard", "chili powder"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 270.8 [FatContent] 20.6 [SaturatedFatContent] 11.1 [CholesterolContent] 182.1 [SodiumContent] 750.8 [CarbohydrateContent] 5.0 [FiberContent] 0.4 [SugarContent] 2.6 [ProteinContent] 16.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Grind up shrimp and onion in food processor. Add rest of ingredients and mix well. Serve with vegetables (cauliflower, broccoli, cucumber, carrot, celery sticks and green pepper].
[Name] Cherry Jubilee Salad [AuthorId] 12491 [AuthorName] Christine [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2001-07-21T11:31:00Z [Description] Make and share this Cherry Jubilee Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Pineapple", "Tropical Fruits", "Fruit", "Kid Friendly", "Potluck", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "2", "1", "1", "8", "1/2"] [RecipeIngredientParts] ["boiling water", "cherry pie filling", "pineapple", "cream cheese", "pecans"] [AggregatedRating] nan [ReviewCount] nan [Calories] 299.0 [FatContent] 13.5 [SaturatedFatContent] 6.0 [CholesterolContent] 27.7 [SodiumContent] 124.4 [CarbohydrateContent] 35.6 [FiberContent] 1.2 [SugarContent] 1.9 [ProteinContent] 10.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Dissolve Jello in boiling water; Add cherry filling and let set until firm in a 9 x 13 inch pan. Mix crushed pineapple, cream cheese and nuts. Spread over firm jello. Cut into squares to serve.
[Name] BBQ Muffin Cups [AuthorId] 12491 [AuthorName] Christine [CookTime] PT12M [PrepTime] PT20M [TotalTime] PT32M [DatePublished] 2001-07-21T11:31:00Z [Description] Make and share this BBQ Muffin Cups recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/34/8/pictVwHwd.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/34/8/picOJker2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/34/8/pickjYrfC.jpg"] [RecipeCategory] One Dish Meal [Keywords] ["Meat", "Kid Friendly", "Potluck", "< 60 Mins", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["3/4", "1/2", "2", "3/4", "1", "1"] [RecipeIngredientParts] ["hamburger", "barbecue sauce", "brown sugar", "sharp cheddar cheese", "onion"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 128.7 [FatContent] 6.7 [SaturatedFatContent] 3.3 [CholesterolContent] 31.7 [SodiumContent] 181.9 [CarbohydrateContent] 7.4 [FiberContent] 0.1 [SugarContent] 6.0 [ProteinContent] 9.2 [RecipeServings] nan [RecipeYield] 10 BBQ muffin biscuits [RecipeInstructions] Preheat oven to 400* Brown hamburger and onions. Drain. Add barbecue sauce and brown sugar. Flatten and press biscuits into greased muffin cups. Spoon 1 Tablespoon of meat into each cup. Sprinkle with cheese. Bake for 10-12 minutes .
[Name] Honey-Butter Baked Onions [AuthorId] 12491 [AuthorName] Christine [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2001-07-21T11:31:00Z [Description] Make and share this Honey-Butter Baked Onions recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/34/9/pic8yn7qS.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/34/9/picuLtPzW.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/34/9/picTkL1qm.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/34/9/picW80G7n.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/34/9/picAE2H9M.jpg" ] [RecipeCategory] Onions [Keywords] ["Vegetable", "Low Protein", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["6", "1/3", "1/4", "1/2"] [RecipeIngredientParts] ["onions", "honey", "butter", "salt"] [AggregatedRating] 5.0 [ReviewCount] 23.0 [Calories] 188.0 [FatContent] 7.8 [SaturatedFatContent] 4.9 [CholesterolContent] 20.3 [SodiumContent] 253.5 [CarbohydrateContent] 30.7 [FiberContent] 2.1 [SugarContent] 21.9 [ProteinContent] 1.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 425* In a saucepan at medium heat, heat honey, butter and salt. Grease a baking dish; Arrange onions and pour honey mixture over them. Bake 45 minutes until onions are tender and golden brown.
[Name] Best Pickled Jalapenos [AuthorId] 6258 [AuthorName] Miss Annie [CookTime] PT20M [PrepTime] PT30M [TotalTime] PT50M [DatePublished] 2001-07-21T17:20:00Z [Description] Make and share this Best Pickled Jalapenos 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/10/35/0/picH7je1Z.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/35/0/pic89jO0n.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/35/0/picLxzKzG.jpg"] [RecipeCategory] Very Low Carbs [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "Spicy", "< 60 Mins", "Canning", "Easy"] [RecipeIngredientQuantities] ["1", "1", "2", NA, NA, NA, "1 1/2", "2", "1/2"] [RecipeIngredientParts] ["olive oil", "oregano leaves", "garlic cloves", "carrot", "onion", "water", "white vinegar", "pickling salt"] [AggregatedRating] 5.0 [ReviewCount] 23.0 [Calories] 38.5 [FatContent] 1.1 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 14163.7 [CarbohydrateContent] 1.9 [FiberContent] 0.2 [SugarContent] 0.5 [ProteinContent] 0.1 [RecipeServings] nan [RecipeYield] 4 pints [RecipeInstructions] ["In clean sterilized jars, place the olive oil, oregano, garlic and carrots and onions (optional].", "Mix the brine ingredients and bring to a boil.", "Pack your peppers (and other vegetables] in jars to 3/4 full (peppers will expand].", "Pour boiling brine over the peppers within 1/2\" from the top.", "Seal by hot water bath for 20 minutes.", "Let jars sit for 3 weeks for the best flavor.", "NOTE: The amount of peppers is not given here. It all depends on how many peppers you can stuff into a jar, and how many jars you will be making. I think I used 1# or maybe 1 1/2# for this amount of ingredients." ]
[Name] Microwave Lasagna [AuthorId] 9233 [AuthorName] Darryn Glass [CookTime] PT45M [PrepTime] PT10M [TotalTime] PT55M [DatePublished] 2001-07-21T17:20:00Z [Description] Make and share this Microwave Lasagna recipe from Food.com. [Images] character(0) [RecipeCategory] Kid Friendly [Keywords] ["Microwave", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1", "6", "8", "16", NA] [RecipeIngredientParts] ["ground beef", "mozzarella cheese", "cottage cheese", "ricotta cheese", "parmesan cheese"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 555.3 [FatContent] 27.4 [SaturatedFatContent] 12.3 [CholesterolContent] 93.5 [SodiumContent] 1339.0 [CarbohydrateContent] 36.9 [FiberContent] 1.3 [SugarContent] 14.3 [ProteinContent] 38.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Brown the ground beef, mix with spaghetti sauce and 1/2 cup of water. Set aside (I do not always use meat]. In a large deep Rock'N'Server pan (from tupperware] or a large rectangular microwavable pan, pour 1/4 of the sauce. Layer 3 noodles on top and spread 1/2 the cottage/ricatto cheese on top of this. Sprinkle with parmesan and 1/3 of the mozzarella. Pour 1/2 of the remaining sauce mix on top and put the last 3 noddles top of the sauce. Sprinkle with parmesan and 1/3 of the mozzarella. Pour on the remaining sauce. Cook on high for 8 minutes, medium for 25 minutes. Sprinkle on the remaining mozzarella, and cook an additional 2 minutes. Let stand for 10 minutes before serving.
[Name] Beryl and Jackie's Baked Beans [AuthorId] 8492 [AuthorName] Jackie Iossi [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2001-07-21T17:20:00Z [Description] Make and share this Beryl and Jackie's Baked Beans recipe from Food.com. [Images] character(0) [RecipeCategory] Beans [Keywords] ["Low Cholesterol", "Healthy", "Potluck", "Spring", "Summer", "Winter", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "3/4", "1/2", "1", "1", "2", "3", "1/3"] [RecipeIngredientParts] ["Masterpiece Original barbecue sauce", "brown sugar", "tart green apple", "golden raisins", "bacon"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 355.6 [FatContent] 8.3 [SaturatedFatContent] 2.8 [CholesterolContent] 19.5 [SodiumContent] 1056.1 [CarbohydrateContent] 64.0 [FiberContent] 10.5 [SugarContent] 25.0 [ProteinContent] 10.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 350F degrees. In a 1 1/2 qt. casserole, combine drained pork and beans, barbecue sauce, br. sugar, apples, onions, and raisins. After the above have been added put in the Dr. Pepper. Stir in with all the other ingredients. Arrange bacon strips over the top. Bake uncovered, 50-60 minutes until casserole is bubbling.
[Name] Lemon Garlic Chicken [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT30M [PrepTime] PT40M [TotalTime] PT1H10M [DatePublished] 2001-07-22T09:41:00Z [Description] I got this recipe from a recipe card many years ago and have enjoyed it ever since. It is simple, reasonably quick to make,low fat and tasty. You may substitute apple juice for the wine. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/35/3/picle6qmM.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/35/3/10353.jpg"] [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Very Low Carbs", "High Protein", "High In...", "Stove Top", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["6", "2", "2", "2", "2", "1", "1", NA, NA, NA] [RecipeIngredientParts] ["boneless skinless chicken breasts", "fresh lemon juice", "white wine", "lite olive oil", "garlic", "honey", "dried oregano", "lemon slice", "fresh oregano"] [AggregatedRating] 5.0 [ReviewCount] 23.0 [Calories] 184.8 [FatContent] 7.6 [SaturatedFatContent] 1.3 [CholesterolContent] 75.5 [SodiumContent] 137.5 [CarbohydrateContent] 1.9 [FiberContent] 0.1 [SugarContent] 1.1 [ProteinContent] 25.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a shallow glass dish mix the marinade: lemon juice, wine, half the oil,garlic, honey, oregano, salt& pepper. Add chicken to the marinade, turning to coat. Cover the dish and refrigerate for 30 minutes. In a large skillet heat remaining oil over med. /highheat until hot but not smoking. Add chicken to skillet (discard the marinade]. Cook turning once until cooked through (about 20 minutes]. Place chicken on a serving platter, garnish with lemon slices and fresh oregano. Serve.
[Name] Sopaipillas [AuthorId] 11455 [AuthorName] foxjen [CookTime] PT2M [PrepTime] PT5M [TotalTime] PT7M [DatePublished] 2001-07-22T09:41:00Z [Description] Make and share this Sopaipillas recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Mexican", "Kid Friendly", "< 15 Mins", "Deep Fried", "Easy"] [RecipeIngredientQuantities] ["1", "1", NA, "1"] [RecipeIngredientParts] ["flour", "Crisco shortening", "boiling water", "salt"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 94.7 [FatContent] 2.3 [SaturatedFatContent] 0.6 [CholesterolContent] 0.0 [SodiumContent] 26.3 [CarbohydrateContent] 15.9 [FiberContent] 0.6 [SugarContent] 0.1 [ProteinContent] 2.1 [RecipeServings] 6.0 [RecipeYield] 24 or more [RecipeInstructions] mix flour and salt and crisco together. then add hot water to mix. form a ball and let rest for 10 minute. roll out smaller pieces of dough as thin as you can. cut into squares like dumplings. then fry in hot oil until brown. serve with honey.
[Name] Green Chile-Rice Casserole [AuthorId] 10678 [AuthorName] Gina Wilkerson [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2001-07-22T14:05:00Z [Description] This recipes satisfies the need for a homey cheesy chili casserole. I adapted it from the weight watchers vegetarian cookbook. The orig version used dairy and had 5 pts per serving. I would think this version would be about 5 pts also. My husband (not a vegan) really liked this recipe, and could not tell that the &quot;cheese&quot; was soy based. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Southwestern U.S.", "Vegan", "Spicy", "Microwave", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1 1/4", "1", "1", "1", "1", "2", "1", "1/4", NA, NA, NA, "4"] [RecipeIngredientParts] ["margarine", "onion", "vegetable broth", "water", "green chilies", "long-grain rice", "tofutti better-than-cream-cheese", "diced pimentos", "garlic powder", "salt", "cilantro", "monterey jack-style soy cheese"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 202.2 [FatContent] 1.4 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 20.3 [CarbohydrateContent] 42.8 [FiberContent] 1.7 [SugarContent] 3.0 [ProteinContent] 4.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Melt margarine in a large saucepan over medium heat. Add onion; sauté 5 minutes. Add veggie broth and next 3 ingredients. Bring to a boil; add rice, stirring well. Cover, reduce heat and simmer 25 minutes or until rice is tender and liquid is absorbed. Remove from heat. Stir in tofutti better-than-cream-cheese, pimiento and garlic powder. Preheat oven to 350°F. Spoon mixture into a 1-quart baking dish coated with cooking spray. Bake, uncovered at 350°F for 20 minutes. Sprinkle with soy cheese if using. Bake an additional 5 minutes or until cheese melts. Garnish with cilantro sprigs, if desired.
[Name] Mary's Meatloaf [AuthorId] 6836 [AuthorName] Mary Scheffert [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2001-07-22T14:05:00Z [Description] Make and share this Mary's Meatloaf recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "1/2", "2", "3/4", "1/2", "2", "1/2", NA, NA, NA, NA, NA, NA] [RecipeIngredientParts] ["ground beef", "pork sausage", "milk", "eggs", "onion", "salt", "pepper", "sage", "garlic powder", "red pepper flakes", "parsley flakes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 502.8 [FatContent] 35.3 [SaturatedFatContent] 13.2 [CholesterolContent] 194.9 [SodiumContent] 417.0 [CarbohydrateContent] 6.1 [FiberContent] 0.4 [SugarContent] 0.8 [ProteinContent] 37.3 [RecipeServings] nan [RecipeYield] 1 meatloaf [RecipeInstructions] Preheat oven to 350F degrees. Tear bread into small pieces& place into large mixing bowl. Add dry stuffing mix& milk. Let sit until all or most of milk is absorbed. Add ground beef, sausage, onion& seasonings. Add eggs& combine with meat mixture. Mix with hands in order to get even consistency. Place meat mixture in pan,& form into one large loaf or smaller individual loaves. Bake for approximately 1 hour. During last 5-10 minutes, place under broiler to brown top.
[Name] BBQ Balsamic Cornish Game Hens [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2001-07-23T08:39:00Z [Description] Make and share this BBQ Balsamic Cornish Game Hens recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Very Low Carbs", "High Protein", "High In...", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "6", "3", "2", "1", "1/2", "1", "1", "1"] [RecipeIngredientParts] ["garlic cloves", "lite olive oil", "dried rosemary", "cumin", "oregano", "pepper"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 176.9 [FatContent] 6.3 [SaturatedFatContent] 1.4 [CholesterolContent] 108.8 [SodiumContent] 100.6 [CarbohydrateContent] 3.8 [FiberContent] 0.2 [SugarContent] 1.9 [ProteinContent] 24.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Marinade: (Reserve 2 tbsp of the marinade for basting the hens while barbecuing]. Combine Garlic, vinegar, oil, rosemary, hot sauce, cumin, oregano and pepper in a large Zip Lock plastic bag. Put hens in the marinade bag and turn to coat the hens. Refrigerate for 30 minutes. Heat BBQ to medium heat. Spray grill with oil and place hens skin side down on rack. Baste with the reserved marinade. Cook until the juices run clear when the thigh pierced 20-30 minutes.
[Name] Monkey bread [AuthorId] 12666 [AuthorName] Kathy Strickland [CookTime] PT35M [PrepTime] PT15M [TotalTime] PT50M [DatePublished] 2001-07-23T08:39:00Z [Description] Make and share this Monkey 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/10/35/8/picJYfc7Q.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/10358/6YHrZbXCSYKLHQum6X0c_DAFBF460-BB3D-4DB0-839C-7151BB5901E9.jpeg", "https://img.sndimg.com/food/image/upload/v1/img/feed/10358/CZNLVk2WTCmwk0jbpVJ1_26FF1F11-B4CE-4DE1-95BC-C5607EED7311.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/35/8/picS9KVPh.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/35/8/picEkCXZk.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/35/8/picz6meOG.jpg"] [RecipeCategory] Breads [Keywords] ["Fruit", "Nuts", "Kid Friendly", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["3", "3/4", "3", "1/2", "1 1/2", "1", "2", NA] [RecipeIngredientParts] ["sugar", "cinnamon", "pecans", "butter", "margarine", "sugar", "cinnamon"] [AggregatedRating] 5.0 [ReviewCount] 50.0 [Calories] 1051.2 [FatContent] 78.9 [SaturatedFatContent] 44.6 [CholesterolContent] 183.0 [SodiumContent] 609.0 [CarbohydrateContent] 92.0 [FiberContent] 3.0 [SugarContent] 88.0 [ProteinContent] 2.1 [RecipeServings] nan [RecipeYield] 1 loaf pan [RecipeInstructions] In a bag or bowl, place biscuits, sugar, and cinnamon and coat the biscuits well. Spray bundt pan or bread pan with non stick coating. Sprinkle pecans on bottom. Cover with biscuits. Mix butter with sugar and cinnamon. Pour over top. Bake at 350 for 35 minutes. When done cooking, turn pan upside down on a plate, to let the goo run all over. Serve hot.
[Name] chinese cabbage salad [AuthorId] 12666 [AuthorName] Kathy Strickland [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2001-07-23T08:39:00Z [Description] Make and share this chinese cabbage salad recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "1/3", "1/3", "3 -5", "2", "1/2", "1", "1/2", "1/4", "1/2"] [RecipeIngredientParts] ["head of cabbage", "margarine", "green onions", "sunflower seeds", "soy sauce", "vinegar", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1094.8 [FatContent] 83.3 [SaturatedFatContent] 14.7 [CholesterolContent] 0.0 [SodiumContent] 1508.9 [CarbohydrateContent] 78.6 [FiberContent] 5.5 [SugarContent] 36.0 [ProteinContent] 14.2 [RecipeServings] nan [RecipeYield] 3-4 cups [RecipeInstructions] Chop cabbage and onions, chill. Saute next 4 ingredients together until crisp. Before serving mix and toss with dressing.
[Name] Easy Cinnamon Sugar Muffins [AuthorId] 11804 [AuthorName] WeeOne [CookTime] PT15M [PrepTime] PT20M [TotalTime] PT35M [DatePublished] 2001-07-23T08:39:00Z [Description] Easy to make, pleasant to eat, costs little to make. I experimented and came up with that recipe, my sister nags me constantly to make more :). [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "Low Protein", "Low Cholesterol", "Healthy", "Kid Friendly", "Spring", "Winter", "Christmas", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["2", "2", "2", "2", "1", "1"] [RecipeIngredientParts] ["flour", "sugar", "water", "cinnamon", "vanilla extract", "butter"] [AggregatedRating] 3.0 [ReviewCount] 9.0 [Calories] 652.6 [FatContent] 3.5 [SaturatedFatContent] 1.9 [CholesterolContent] 7.6 [SodiumContent] 31.6 [CarbohydrateContent] 150.9 [FiberContent] 3.8 [SugarContent] 100.2 [ProteinContent] 6.6 [RecipeServings] nan [RecipeYield] 4-8 muffins [RecipeInstructions] ["In a medium sized mixing bowl, mix all of the flour, all but about a tablespoon of the sugar, half of the cinnamon, the butter, and 1 2/3 cups of the water, set the rest aside in case the batter is too thick.", "stir until smooth, ladle out into a small pregreased muffin pan (the cupcake papers work too] until each muffin is to your liking as far as size goes.", "In a smaller bowl, mix the rest of the sugar with the rest of the cinnamon, and sprinkle over the top of the muffins.", "Place in oven at 375°F for about 10 minutes or until done in the middle." ]
[Name] Apple-Tomato Salsa [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2001-07-23T09:41:00Z [Description] Make and share this Apple-Tomato Salsa recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Apple", "Fruit", "Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins", "Canning"] [RecipeIngredientQuantities] ["3", "3", "1 1/2", "4 -6", "1", "1/2", "1/2", "2", "1", "1 1/2", "1/2"] [RecipeIngredientParts] ["tart apples", "tomatoes", "red onions", "red bell pepper", "cilantro", "white vinegar", "liquid honey", "garlic", "ground cumin", "cayenne pepper"] [AggregatedRating] 4.5 [ReviewCount] 5.0 [Calories] 66.2 [FatContent] 0.4 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 7.2 [CarbohydrateContent] 15.4 [FiberContent] 3.0 [SugarContent] 10.3 [ProteinContent] 1.4 [RecipeServings] nan [RecipeYield] 8 half pints [RecipeInstructions] Combine all of the ingredients in a large stainless or enamel saucepan. Bring to a boil stirring constantly to prevent scorching. Boil gently for 10 minutes. Ladle into clean hot jars, wipe rims and seal. Process in a boiling water bath for 10 minutes at altitudes up to 1000 feet.
[Name] Pimento Style Canned Red Bell Peppers [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT1H15M [PrepTime] PT30M [TotalTime] PT1H45M [DatePublished] 2001-07-23T09:41:00Z [Description] Make and share this Pimento Style Canned Red Bell Peppers recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "Healthy", "Weeknight", "Canning", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["3", "1", "2", NA] [RecipeIngredientParts] ["red bell peppers", "salt", "lemon juice", "vinegar", "water"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 356.7 [FatContent] 4.1 [SaturatedFatContent] 0.8 [CholesterolContent] 0.0 [SodiumContent] 2352.8 [CarbohydrateContent] 83.0 [FiberContent] 27.3 [SugarContent] 57.5 [ProteinContent] 13.5 [RecipeServings] nan [RecipeYield] 1 quart [RecipeInstructions] ["Stem, seed and roast peppers in a 400* oven.", "Cook until blistered and skin is separate from flesh of pepper.", "Plunge into cold water, peel.", "Cut into large chunks or slices.", "Pack into hot jars leaving 1 inch head space.", "Add salt and lemon juice to quart jars.", "Cover with boiling water leaving 1/2 inch head space, wipe rims and seal.", "Place in pressure canner and process 35 minutes for pints, 40 minutes for quarts.", "This recipe IS NOT suitable for water bath method of canning." ]
[Name] Pickled Peppers [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT18H25M [PrepTime] PT18H [TotalTime] PT36H25M [DatePublished] 2001-07-23T09:41:00Z [Description] Make and share this Pickled Peppers recipe from Food.com. [Images] character(0) [RecipeCategory] Peppers [Keywords] ["Vegetable", "Low Protein", "Low Cholesterol", "Healthy", "Weeknight", "Canning"] [RecipeIngredientQuantities] ["3", "1", "3", "2", "8", "1 1/2", "3"] [RecipeIngredientParts] ["green peppers", "salt", "garlic", "white vinegar", "water", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 170.5 [FatContent] 0.9 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 18897.4 [CarbohydrateContent] 23.7 [FiberContent] 6.3 [SugarContent] 16.0 [ProteinContent] 3.1 [RecipeServings] nan [RecipeYield] 6 pints [RecipeInstructions] Cut 2 slits in each pepper and place in a large ceramic or glass bowl. Repeat. Pour salt water over peppers and let stand for 18 hours. drain, rinse and drain thoroughly. Combine remaining ingredients in a large stainless or enamel pot and simmer for 15 minutes. Remove garlic. Pack peppers into clean, hot jars; pour hot vinegar mixture over peppers leaving 1/4 inch head space. Seal and process for 10 minutes in a boiling water bath at altitudes up to 1000 feet.
[Name] Masoor Dal Soup [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT1H30M [PrepTime] PT5M [TotalTime] PT1H35M [DatePublished] 2001-07-23T10:26:00Z [Description] Make and share this Masoor Dal Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Asian [Keywords] ["Indian", "Vegan", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["10", "2", "1", "1", "1/2", "1 1/2", "1", "1/8"] [RecipeIngredientParts] ["cloves", "bay leaves", "whole black peppercorn", "turmeric", "salt", "lime juice", "cayenne pepper"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 167.2 [FatContent] 1.1 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 875.6 [CarbohydrateContent] 28.7 [FiberContent] 5.3 [SugarContent] 0.0 [ProteinContent] 12.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Tie the cloves, bay leaves and peppercorns in a piece of cheesecloth. Put the dal and 5 cups water into a heavy, large pot. Bring to a boil. Remove the scum that rises to the top. Add the spice bag and turmeric to the pot-reduce to simmer and cover pot with lid cracked a bit. Simmer for 1 1/2 hours. Remove spice bag and place soup in a food processor ans whirl to smooth. Return to pot and add remaining ingredients. Serve with croutons.
[Name] Pickled Hot Peppers [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT15M [PrepTime] PT20M [TotalTime] PT35M [DatePublished] 2001-07-23T10:27:00Z [Description] Make and share this Pickled Hot Peppers recipe from Food.com. [Images] character(0) [RecipeCategory] Peppers [Keywords] ["Vegetable", "Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins", "Canning"] [RecipeIngredientQuantities] ["3", "2", "2", "5", "5", "3", "1 1/2"] [RecipeIngredientParts] ["green bell peppers", "red bell peppers", "white vinegar", "water", "pickling salt", "sugar"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 117.7 [FatContent] 0.5 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 898.0 [CarbohydrateContent] 21.5 [FiberContent] 3.7 [SugarContent] 12.0 [ProteinContent] 4.0 [RecipeServings] nan [RecipeYield] 8 Pints [RecipeInstructions] Wash peppers and remove stems. Slice bell peppers. Combine vinegar, water, salt and sugar in a large stainless steel or enamel pot. Bring to a boil and boil gently for 5 min. Pack peppers snugly into clean hot jars leaving 3/4 inch head space. Pour in boiling liquid leaving 1/2 inch head space. Process in a boiling water bath for 15 minutes at altitudes up to 1000 feet.
[Name] Strawberry Cream Cheese Pound Cake [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT1H30M [PrepTime] PT20M [TotalTime] PT1H50M [DatePublished] 2001-07-23T15:15:00Z [Description] Make and share this Strawberry Cream Cheese Pound Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Strawberry", "Berries", "Fruit", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["3/4", "1/2", "2", NA, "2", "6", "3 1/4", "1", "4", "8", "1"] [RecipeIngredientParts] ["butter", "cream cheese", "sugar", "salt", "eggs", "fresh strawberries", "butter", "cream cheese", "icing sugar"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 10184.0 [FatContent] 561.7 [SaturatedFatContent] 342.9 [CholesterolContent] 2743.9 [SodiumContent] 4393.4 [CarbohydrateContent] 1203.8 [FiberContent] 18.1 [SugarContent] 865.0 [ProteinContent] 120.2 [RecipeServings] nan [RecipeYield] 1 cake [RecipeInstructions] Cream the butter, cheese and sugar together until light and fluffy. Add a pinch of salt and the butter flavoring and beat well. Add the eggs, one at a time. Beat thoroughly after each egg. Stir in the flour and fold in the strawberries. Spoon the batter into 2 buttered and floured cake pans. Bake in a preheated 325 degree oven for 1-1 1/2 hours-this depends on your oven-and until the cake beging to shrink from the sides of the pan-so the toothpick test. Place pans on cooking racks until cooled and then turn cakes gently onto wire racks to finish cooling. For the frosting Blend the butter and cheese together. Add the sugar and blend well. Frost cake.
[Name] Homemade Beefaroni [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2001-07-23T15:15:00Z [Description] Make and share this Homemade Beefaroni 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/10/36/7/picDoameB.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/36/7/picDl0Wt4.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Meat", "Kid Friendly", "< 30 Mins", "Stove Top"] [RecipeIngredientQuantities] ["2", "1", "2", "1", "2", "1", "2", NA] [RecipeIngredientParts] ["elbow macaroni", "lean ground beef", "garlic", "onion", "water", "sugar"] [AggregatedRating] 4.0 [ReviewCount] 26.0 [Calories] 253.3 [FatContent] 6.5 [SaturatedFatContent] 2.5 [CholesterolContent] 36.9 [SodiumContent] 334.0 [CarbohydrateContent] 32.3 [FiberContent] 2.0 [SugarContent] 8.5 [ProteinContent] 16.2 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Cook macaroni and drain. Brown together the ground beef, onion and garlic. Drain if needed. Mix in the soup, water and sugar to the beef mixture. Add the cooked macaroni and stir. Taste and add salt and pepper. Cook over medium heat for 15 minutes, stirring often.
[Name] Stuffed Spaghetti Squash [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2001-07-23T15:15:00Z [Description] Make and share this Stuffed Spaghetti Squash recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "4", "2", "4", "2", "2", "1", "3/4", "1/2", NA, NA, "1"] [RecipeIngredientParts] ["spaghetti squash", "tomatoes", "onions", "garlic", "zucchini", "bell peppers", "eggplant", "fresh herb", "olive oil", "cayenne pepper", "parmesan cheese"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 503.4 [FatContent] 36.0 [SaturatedFatContent] 8.4 [CholesterolContent] 22.0 [SodiumContent] 429.8 [CarbohydrateContent] 36.0 [FiberContent] 9.1 [SugarContent] 12.9 [ProteinContent] 15.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Toss together all ingredients except cheese and stuff into squash halves. Feel free to omit or add any veg that you want. Wrap each stuffed squash in foil--you will want the steam--and bake in a 375 oven for about 1 hour. Remove foil carefully-test squash with a knife and if done top with parmesan cheese and broil for 3-5 minutes. Serve with a salad and garlic bread.
[Name] Lee's Meatloaf [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT1H30M [PrepTime] PT5M [TotalTime] PT1H35M [DatePublished] 2001-07-23T15:15:00Z [Description] Make and share this Lee's Meatloaf recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "1", "2", "8", "1", "1/2", NA] [RecipeIngredientParts] ["lean ground beef", "eggs", "salsa", "salt", "pepper", "prepared stuffing"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 443.4 [FatContent] 26.4 [SaturatedFatContent] 9.8 [CholesterolContent] 165.9 [SodiumContent] 1082.2 [CarbohydrateContent] 16.3 [FiberContent] 1.6 [SugarContent] 2.4 [ProteinContent] 33.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Thoroughly mix all ingredients together-except stuffing. If using stuffing pat meat mixture into a rectangle, place prepared stuffing in the middle and roll meat mixture around it to loaf shape. Place mixture into an ungreased loaf pan. Bake in a 360* oven 1 1/2 hours or until done.
[Name] Something Special Mashed Potatoes [AuthorId] 13117 [AuthorName] Tim246 [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2001-07-23T15:15:00Z [Description] Make and share this Something Special Mashed 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/10/37/0/picwsD5ra.jpg" [RecipeCategory] Potato [Keywords] ["Vegetable", "Low Protein", "Low Cholesterol", "Healthy", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["4", "2", "1/2", "2", "4", "4", "2"] [RecipeIngredientParts] ["idaho potatoes", "evaporated milk", "salt", "sugar", "butter", "salt"] [AggregatedRating] 4.5 [ReviewCount] 5.0 [Calories] 307.8 [FatContent] 9.1 [SaturatedFatContent] 5.6 [CholesterolContent] 25.9 [SodiumContent] 2421.1 [CarbohydrateContent] 50.3 [FiberContent] 5.0 [SugarContent] 11.3 [ProteinContent] 7.7 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Peel and cut potatoes into small chunks. Boil in salted water until you cannot pick up a piece with a fork. Drain all the water from the potatoes and place all ingredients in a large mixing bowl. Beat until creamy smooth. Serve hot.
[Name] Chocolate Decadence [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT50M [PrepTime] PT15M [TotalTime] PT1H5M [DatePublished] 2001-07-23T15:15:00Z [Description] This is a wow cake-sooooo rich!!! 1 10 inch cake will serve at least 12 people. The "batter" will be a bit runny-don't worry. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "2", "1", "2", "12", "4", "8"] [RecipeIngredientParts] ["butter", "sugar", "sugar", "eggs"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 577.0 [FatContent] 53.8 [SaturatedFatContent] 32.7 [CholesterolContent] 222.3 [SodiumContent] 274.1 [CarbohydrateContent] 28.9 [FiberContent] 6.3 [SugarContent] 18.0 [ProteinContent] 9.4 [RecipeServings] 12.0 [RecipeYield] 1 cake [RecipeInstructions] And no-there isnt any flour in this recipe! Preheat oven to 350 and grease a 10 inch springform pan. Flour it with unsweetened cocoa. Over low heat melt the butter, sugar and coffee together-whisk well. Add both chocolates and whisk until melted. Remove from heat and add slightly beaten eggs. Whisk throughly. Pour into the springform pan. Bake for 50 minutes. The Decadance will be a little puffy and then it will collapse into a dense form in the pan. Chill overnight! Cut with a sharp, wet knife and serve with raspberry sauce.
[Name] BBQ Lime Pork Chops [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT30M [PrepTime] PT5M [TotalTime] PT35M [DatePublished] 2001-07-24T09:26:00Z [Description] The lime juice seems to keep these chops tender and juicy. If you want something a little spicier just add 1 tsp of chili to the marinade. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/37/2/picALFfLt.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/37/2/pickCUGIf.jpg"] [RecipeCategory] Pork [Keywords] ["Meat", "Hawaiian", "High Protein", "Healthy", "High In...", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "1/3", "2", "1", "1", NA, NA] [RecipeIngredientParts] ["boneless center cut pork chops", "fresh lime juice", "cider vinegar", "honey", "lime rind", "lime slice"] [AggregatedRating] 5.0 [ReviewCount] 13.0 [Calories] 151.2 [FatContent] 4.4 [SaturatedFatContent] 1.5 [CholesterolContent] 54.0 [SodiumContent] 175.7 [CarbohydrateContent] 6.1 [FiberContent] 0.1 [SugarContent] 4.7 [ProteinContent] 21.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Mix the marinade in a large \"Ziplock\" bag or in a shallow glass dish. Reserve 1/4 cup of the marinade. Add pork chops to the marinade, coat the chops on both sides. Refrigerate for 30 minutes. Heat BBQ to medium heat. Brush chops with reserved marinade and grill turning once. Cook for approx 10 minutes each side or until no longer pink. Place on platter and garnish with lime slices.
[Name] Yarithes Yiouvetsaki (Roasted Prawns W. Fresh Tomatoes and Feta [AuthorId] 8728 [AuthorName] Ashley U [CookTime] PT14M [PrepTime] PT25M [TotalTime] PT39M [DatePublished] 2001-07-24T09:26:00Z [Description] Make and share this Yarithes Yiouvetsaki (Roasted Prawns W. Fresh Tomatoes and Feta recipe from Food.com. [Images] character(0) [RecipeCategory] Lebanese [Keywords] ["Greek", "Southwest Asia (middle East]", "African", "Asian", "European", "Low Protein", "Low Cholesterol", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["12", "1/2", "1", NA, NA, "1", "1", "1", "1", NA] [RecipeIngredientParts] ["olive oil", "onion", "salt", "fresh ground black pepper", "fresh tomato", "garlic", "fresh oregano", "dry white wine", "feta cheese"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 223.2 [FatContent] 18.3 [SaturatedFatContent] 2.5 [CholesterolContent] 15.1 [SodiumContent] 75.0 [CarbohydrateContent] 6.4 [FiberContent] 1.3 [SugarContent] 3.2 [ProteinContent] 2.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven to 400 degrees. Rinse the prawns in cold water and drain. Peel the prawns, leaving the head and tail intact, discarding the shells. Season with salt and pepper. Place the prawns in a large oven-proof baking dish. In a large sauté pan, heat the olive oil. Add the onions. Season with salt and pepper. Sauté for 3-4 minutes , or until translucent. Add the tomatoes, garlic, and herbs. Sauté for 1 minute. Add the wine and bring the liquid to a boil. Reduce to a simmer and cook for 2 minutes. Pour the mixture over the prawns. Sprinkle the top with the cheese. Place in the oven and roast for 8 minutes. Remove from the oven and garnish with parsley.
[Name] Refrigerator Coleslaw [AuthorId] 6164 [AuthorName] Mini Ravindran [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2001-07-24T09:26:00Z [Description] Make and share this Refrigerator Coleslaw recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "Kid Friendly", "< 60 Mins", "No Cook", "Refrigerator", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1", "1", "2", "3/4", "1", "2/3"] [RecipeIngredientParts] ["cabbage", "onion", "carrots", "cider vinegar", "sugar"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 243.4 [FatContent] 14.7 [SaturatedFatContent] 1.9 [CholesterolContent] 0.0 [SodiumContent] 26.5 [CarbohydrateContent] 28.0 [FiberContent] 2.9 [SugarContent] 24.1 [ProteinContent] 1.4 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Toss the cabbage, onion and carrots together in a large bowl. Boil the remaining ingredients together and pour over the vegetables. Toss just once and let sit at room temperature 1 and 1/2 hours. Toss salad once more, cover, and store in the refrigerator overnight before serving.
[Name] Cucumber Shrimp Spread [AuthorId] 6164 [AuthorName] Mini Ravindran [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2001-07-24T09:26:00Z [Description] Make and share this Cucumber Shrimp Spread 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/10/37/5/picID0Y9I.jpg" [RecipeCategory] Spreads [Keywords] ["One Dish Meal", "Kid Friendly", "< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["1/2", "8", "1", "1", "1/2", "3", "1", "1"] [RecipeIngredientParts] ["small shrimp", "cream cheese", "garlic", "cucumber", "sour cream", "green onions", "ketchup", "Worcestershire sauce"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 340.2 [FatContent] 26.9 [SaturatedFatContent] 16.4 [CholesterolContent] 161.4 [SodiumContent] 325.5 [CarbohydrateContent] 8.3 [FiberContent] 0.7 [SugarContent] 2.7 [ProteinContent] 17.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Combine all ingredients and mix well; serve with crackers. The Cucumber Shrimp Spread is a great appetizer. The cucumber adds freshness and crunch and works well with the cream cheese and shrimp.
[Name] Turkish Potato Salad [AuthorId] 8631 [AuthorName] Nye McClelland [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2001-07-24T09:26:00Z [Description] Make and share this Turkish Potato Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Turkish", "Southwest Asia (middle East]", "Asian", "Potluck", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "1", "2", "2", "1", "3", NA, "3 -4", NA, "1/2", "1/2", "1/2", "1/4"] [RecipeIngredientParts] ["potatoes", "red bell pepper", "carrots", "celery", "red onion", "green onions", "fresh parsley", "lemons", "salt", "sumaq", "oregano", "cumin", "olive oil"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 332.6 [FatContent] 14.1 [SaturatedFatContent] 2.0 [CholesterolContent] 0.0 [SodiumContent] 55.1 [CarbohydrateContent] 49.2 [FiberContent] 8.3 [SugarContent] 6.8 [ProteinContent] 6.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] "Mix all the ingredients together and refrigerate for at least an hour then serve."
[Name] Mint-Orange Salad [AuthorId] 6164 [AuthorName] Mini Ravindran [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2001-07-24T09:26:00Z [Description] Make and share this Mint-Orange Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Pineapple [Keywords] ["Tropical Fruits", "Fruit", "Kid Friendly", "< 15 Mins", "No Cook", "Refrigerator", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["5", "1/2", "1/4", "2", "1/2", "2", NA, "6 -8"] [RecipeIngredientParts] ["oranges", "fresh pineapple", "fresh mint leaves", "sugar", "malt vinegar", "water", "pomegranate seeds", "fresh mint leaves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 72.7 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 1.2 [CarbohydrateContent] 18.3 [FiberContent] 2.8 [SugarContent] 14.3 [ProteinContent] 1.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In a large serving bowl, stir together orange sections and pineapple chunks and chill. To prepare the dressing, combine the chopped mint leaves, sugar, malt vinegar, and water in a foot processor or blender until smooth. Pour the dressing over the oranges and pineapple. Let the dressing mingle with the fruit for at least an hour before serving, overnight if possible.
[Name] Ham Steaks with Pineapple Rice [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2001-07-24T09:26:00Z [Description] Make and share this Ham Steaks with Pineapple Rice recipe from Food.com. [Images] character(0) [RecipeCategory] Pineapple [Keywords] ["Rice", "Tropical Fruits", "Fruit", "Vegetable", "< 30 Mins", "Stove Top", "Stir Fry", "Easy"] [RecipeIngredientQuantities] ["3", "1", "1", "1", "1", "125", "1/2 - 1", "1", NA, NA, "1"] [RecipeIngredientParts] ["ham steaks", "onion", "pineapple chunks", "rice", "soy sauce", "water"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 309.0 [FatContent] 0.7 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 23.4 [CarbohydrateContent] 69.8 [FiberContent] 3.3 [SugarContent] 17.3 [ProteinContent] 5.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cut ham into cubes. Put oil into non stick fry pan and gently fry ham cubes and onion. Add the pineapple and the juice, the stock, rice and the water. Bring to boil. Cover and cook for about 15 minutes or until rice is tender and most of the liquid is absorbed. Add more boiling water during cooking if necessary. Stir in peas, red pepper and soy sauce and season to taste. Heat through and serve immediately.
[Name] Hummus Bi Tahina Chickpea Spread with Sesame Seed Paste [AuthorId] 8728 [AuthorName] Ashley U [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-07-24T09:26:00Z [Description] Make and share this Hummus Bi Tahina Chickpea Spread with Sesame Seed Paste recipe from Food.com. [Images] character(0) [RecipeCategory] Spreads [Keywords] ["Lunch/Snacks", "Greek", "Southwest Asia (middle East]", "Asian", "European", "Low Cholesterol", "Healthy", "Spicy", "< 15 Mins"] [RecipeIngredientQuantities] ["2", "1", "2", "1", "1/4", NA, NA, NA, "1", NA] [RecipeIngredientParts] ["canned chick-peas", "garlic", "olive oil", "salt", "black pepper", "olive oil", "kalamata olive"] [AggregatedRating] 3.0 [ReviewCount] 2.0 [Calories] 702.9 [FatContent] 45.0 [SaturatedFatContent] 6.1 [CholesterolContent] 0.0 [SodiumContent] 1322.3 [CarbohydrateContent] 65.1 [FiberContent] 14.3 [SugarContent] 0.7 [ProteinContent] 15.3 [RecipeServings] nan [RecipeYield] 2 cups [RecipeInstructions] In a food processor, fitted with a metal blade, combine the chickpeas, lemon juice, tahini paste, and garlic. Process until smooth. With the machine running, add the olive oil, a little at a time. Season with salt and pepper. Spoon the humus in the center of a large platter. Drizzle the hummus with olive oil. Arrange the black olives and fresh pita bread around the hummus.
[Name] Hungarian Mushroom Soup [AuthorId] 8728 [AuthorName] Ashley U [CookTime] PT35M [PrepTime] PT10M [TotalTime] PT45M [DatePublished] 2001-07-24T09:26:00Z [Description] Make and share this Hungarian Mushroom Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1", "6", "10", "1", "1", "2", "2", "2", "6", "1", "1 3/4", "1", "1"] [RecipeIngredientParts] ["butter", "yellow onions", "mushrooms", "dill", "paprika", "tamari", "water", "butter", "flour", "milk", "sour cream", "salt", "pepper"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 1871.4 [FatContent] 153.2 [SaturatedFatContent] 93.1 [CholesterolContent] 410.9 [SodiumContent] 4468.2 [CarbohydrateContent] 97.4 [FiberContent] 10.6 [SugarContent] 21.1 [ProteinContent] 41.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Melt 1 pound of butter. Add onion, and sauté until wilted. Add mushrooms, sauté until juices are released. Add dill, paprika, and mix well. Add tamari, water, bring to a boil and reduce to a simmer. In a large stockpot, make roux using 2 pounds butter and flour, cook 10 minutes. Drain some water from soup and beat into roux in stockpot until smooth. IMPORTANT- you will get flour lumps if you try to skip this step! Add water-smoothed roux to kettle. Add milk and simmer until it thickens again, coating back of spoon. Turn off heat, beat in sour cream until well blended, then beat in salt and pepper.
[Name] Fried Apples [AuthorId] 6164 [AuthorName] Mini Ravindran [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2001-07-24T09:26:00Z [Description] Make and share this Fried Apples 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/10/38/1/picbQjtj2.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Apple", "Fruit", "Low Protein", "Low Cholesterol", "Kid Friendly", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["8", "1/4", "1", "1/2", "1/4", "1", "1/4"] [RecipeIngredientParts] ["apples", "butter", "cinnamon", "nutmeg", "clove", "lemon juice", "sugar"] [AggregatedRating] 5.0 [ReviewCount] 35.0 [Calories] 229.2 [FatContent] 8.2 [SaturatedFatContent] 5.0 [CholesterolContent] 20.3 [SodiumContent] 70.4 [CarbohydrateContent] 42.5 [FiberContent] 6.1 [SugarContent] 33.7 [ProteinContent] 0.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Melt butter in saucepan and add remainder of ingredients. Simmer until apples are tender about 20-25 minutes .
[Name] Szechuan-Style Green Beans [AuthorId] 6164 [AuthorName] Mini Ravindran [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2001-07-24T09:26:00Z [Description] Make and share this Szechuan-Style Green Beans recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/38/2/picvJaFSP.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/38/2/picUKRQEG.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/38/2/picGjf0wj.jpg"] [RecipeCategory] One Dish Meal [Keywords] ["Kid Friendly", "< 15 Mins", "Beginner Cook", "Stir Fry", "Easy"] [RecipeIngredientQuantities] ["4", "3/4", "1", "1", "1/2", "1"] [RecipeIngredientParts] ["green beans", "ginger", "garlic", "soy sauce"] [AggregatedRating] 4.5 [ReviewCount] 17.0 [Calories] 168.4 [FatContent] 13.8 [SaturatedFatContent] 2.0 [CholesterolContent] 0.0 [SodiumContent] 2015.9 [CarbohydrateContent] 8.0 [FiberContent] 2.5 [SugarContent] 3.2 [ProteinContent] 5.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat the sesame oil in a heavy skillet or wok. Add the beans and stir-fry until almost tender. Add the ginger and garlic. Cook for three minutes longer. Add the soy and chili sauce. Bring to a boil and cook for 30 seconds. Serve warm.
[Name] Colcannon [AuthorId] 6164 [AuthorName] Mini Ravindran [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2001-07-24T09:26:00Z [Description] Make and share this Colcannon recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "Low Protein", "Kid Friendly", "St. Patrick's Day", "< 30 Mins", "Oven", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1", "1", NA, "1/4", NA] [RecipeIngredientParts] ["cabbage", "potato", "butter"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 262.9 [FatContent] 13.2 [SaturatedFatContent] 7.7 [CholesterolContent] 30.5 [SodiumContent] 320.2 [CarbohydrateContent] 32.1 [FiberContent] 6.4 [SugarContent] 9.8 [ProteinContent] 7.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Mash potatoes finely, chop cabbage finely, add small piece of butter, salt and pepper and mix well. Grease a pudding basin and line with breadcrumbs. Press in the Colcannon mixture. Put layer of breadcrumbs on top. Bake in oven (325 degrees] for about half an hour. Serve up hot.
[Name] Orange Shake [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2001-07-24T09:26:00Z [Description] Make and share this Orange Shake recipe from Food.com. [Images] character(0) [RecipeCategory] Shakes [Keywords] ["Beverages", "Citrus", "Fruit", "Low Protein", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "4", "1 1/2", "3/4", "2", NA] [RecipeIngredientParts] ["milk", "vanilla ice cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1034.5 [FatContent] 77.3 [SaturatedFatContent] 48.0 [CholesterolContent] 281.9 [SodiumContent] 423.4 [CarbohydrateContent] 70.5 [FiberContent] 1.0 [SugarContent] 37.3 [ProteinContent] 20.6 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Mix orange squash, fresh orange juice, milk and fresh cream in a blender and blend it. Add vanilla ice cream and crushed ice. Blend again. Pour into a glass. Take a slice of orange and make a small slit on one side. Rest it on the rim of the glass and serve with a smile!
[Name] New Zealand Lolly Log Cake [AuthorId] 12076 [AuthorName] Lynn Remmers [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-07-24T09:26:00Z [Description] This is an old receipe of my mother's from New Zealand. It can be eaten with a coffee, or taken to someone's home as a gift. Absolutely for the sweet tooth! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/38/5/picL8G9aV.jpg" [RecipeCategory] Candy [Keywords] ["Dessert", "European", "Kid Friendly", "< 15 Mins", "No Cook", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["125", "180", "1/2", "250", NA] [RecipeIngredientParts] ["butter", "coconut"] [AggregatedRating] 5.0 [ReviewCount] 25.0 [Calories] 188.7 [FatContent] 12.9 [SaturatedFatContent] 6.9 [CholesterolContent] 27.2 [SodiumContent] 210.9 [CarbohydrateContent] 16.2 [FiberContent] 0.3 [SugarContent] 7.4 [ProteinContent] 2.5 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Melt butter, stir in condensed milk, cool. Stir in Fruit Puffs (cut into four] and crushed biscuits. Shape into log and cover with coconut. Refrigerate.
[Name] Sweet Peas and Carrots in a tomato sauce [AuthorId] 8631 [AuthorName] Nye McClelland [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2001-07-24T09:26:00Z [Description] Make and share this Sweet Peas and Carrots in a tomato sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "Turkish", "Southwest Asia (middle East]", "Asian", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "3", "1", "1 1/2", "1", "2", "4", NA, "1/2"] [RecipeIngredientParts] ["olive oil", "carrots", "onion", "tomato sauce", "lemon", "sweet peas", "garlic", "dill weed"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 145.1 [FatContent] 4.0 [SaturatedFatContent] 0.6 [CholesterolContent] 0.0 [SodiumContent] 518.2 [CarbohydrateContent] 23.8 [FiberContent] 7.1 [SugarContent] 11.3 [ProteinContent] 6.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In a pot heat olive oil and add the carrots. Saute carrots for about 6 min on a med-high heat. Then add the onions and saute until the onions are slightly soft. In sequence add in the remaining ingrediants to the pot and bring to a boil, then lower to a low heat and simmer until carrots are tender. Sever with a side of pasta or over rice.
[Name] Potato And Herb Bisque [AuthorId] 6164 [AuthorName] Mini Ravindran [CookTime] PT45M [PrepTime] PT5M [TotalTime] PT50M [DatePublished] 2001-07-24T09:26:00Z [Description] Make and share this Potato And Herb Bisque recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "Kid Friendly", "Christmas", "< 60 Mins", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["2", "1", "3", "4", "1", "4", "4", "1", "3/4", "1", NA, NA] [RecipeIngredientParts] ["olive oil", "butter", "shallots", "onions", "garlic", "potatoes", "chicken broth", "oregano", "marjoram", "bay leaf", "green onion"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 468.4 [FatContent] 11.5 [SaturatedFatContent] 3.3 [CholesterolContent] 7.6 [SodiumContent] 811.5 [CarbohydrateContent] 79.8 [FiberContent] 9.8 [SugarContent] 8.3 [ProteinContent] 13.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Add the oil and butter to a heavy soup pot. Add the onions, shallots, and garlic. Cook until just soft. Add the potatoes, broth, and herbs. Bring to a boil. Reduce the heat and simmer 45 minutes (or until the vegetables are tender]. Check the seasonings. Serve warm garnished with the green onions.
[Name] Red Snapper Marinated with 3 Kinds of Chilies in Banana Leaves [AuthorId] 8728 [AuthorName] Ashley U [CookTime] PT50M [PrepTime] PT20M [TotalTime] PT1H10M [DatePublished] 2001-07-24T09:26:00Z [Description] Make and share this Red Snapper Marinated with 3 Kinds of Chilies in Banana Leaves recipe from Food.com. [Images] character(0) [RecipeCategory] White Rice [Keywords] ["Rice", "Mexican", "Spicy", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["5", "5", "5", "1", "5", "6", "5", "4", "1/2", "1/2", "1", "2", NA, "3", "4", "3", "2", "1", "1", "1", "1", NA] [RecipeIngredientParts] ["ancho chilies", "onion", "garlic", "tomatoes", "epazote leaves", "bay leaves", "ground cumin", "apple cider vinegar", "red snapper fillet", "plantain leaves", "onions", "garlic", "white rice", "corn kernel", "chayote", "carrot"] [AggregatedRating] 1.0 [ReviewCount] 1.0 [Calories] 1826.7 [FatContent] 59.6 [SaturatedFatContent] 8.3 [CholesterolContent] 54.3 [SodiumContent] 837.4 [CarbohydrateContent] 266.5 [FiberContent] 31.8 [SugarContent] 23.9 [ProteinContent] 65.3 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 475 degrees F. Combine chilies, onion, garlic, tomato, epazote, bay leaves, cumin, and apple cider vinegar. Boil for 15 minutes. Remove the bay leaves and epazote. Blend in blender until smooth. Pour over fish, cover with banana leaf and bake for 15 minutes. Serve with White Rice and Vegetables. In a saucepot, heat oil. Add the onion and garlic. Once onion is caramelized, add rice and toast until aromatic. Add chicken stock, vegetables, salt, and pepper. Cover and simmer until cooked, about 20 minutes.
[Name] Emilie's Spanish Rice [AuthorId] 2595 [AuthorName] eboyd [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2001-07-24T14:18:00Z [Description] Make and share this Emilie's Spanish Rice recipe from Food.com. [Images] character(0) [RecipeCategory] Tex Mex [Keywords] ["Southwestern U.S.", "Mexican", "Spicy", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "1", "2", "1", "1"] [RecipeIngredientParts] ["basmati rice", "onion", "garlic", "Rotel tomatoes & chilies", "mild green chili"] [AggregatedRating] nan [ReviewCount] nan [Calories] 714.1 [FatContent] 5.5 [SaturatedFatContent] 1.1 [CholesterolContent] 0.0 [SodiumContent] 436.8 [CarbohydrateContent] 150.0 [FiberContent] 6.9 [SugarContent] 2.8 [ProteinContent] 15.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Toss ingrediets with rice. Add salt and pepper to taste if desired.
[Name] Shawarma [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT15M [PrepTime] PT12H [TotalTime] PT12H15M [DatePublished] 2001-07-24T14:18:00Z [Description] Make and share this Shawarma recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Lamb/Sheep", "Poultry", "Meat", "Asian", "Indian", "Weeknight", "Broil/Grill", "Oven"] [RecipeIngredientQuantities] ["1", "2", "4", "1/2", "1", "1", "1/2", "1/2", "1/2", "1/2", "2", "1", "2", "2", "2", "1/2", "8", NA, NA, NA, NA, NA] [RecipeIngredientParts] ["plain yogurt", "lemon juice", "garlic", "vinegar", "onion", "black pepper", "cayenne pepper", "ground mace", "salt", "chicken", "lamb", "tahini", "garlic", "lemon juice", "parsley", "water", "tomatoes", "onion", "lettuce"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 1125.2 [FatContent] 96.7 [SaturatedFatContent] 36.2 [CholesterolContent] 116.3 [SodiumContent] 541.7 [CarbohydrateContent] 43.9 [FiberContent] 4.3 [SugarContent] 2.3 [ProteinContent] 21.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Combine yogurt, lemon juice, garlic, pepper sauce, vinegar, onion, black and cayenne pepper, mace, and salt.", "Add meat and marinate overnight.", "(at least 12 hours-stir a few times] Grill the meat until done or broil in oven.", "Combine the tahini, garlic, lemon juice, and parsley.", "Whisk well.", "Add water if needed.", "To make the sandwich slice open a pita, spread some tahini sauce on the bread and add some lettuce and sprouts, tomato, onion and meat.", "Pour on a little tzatziki and chow down." ]
[Name] Summer Chicken Saute With Tomato-Basil Sauce [AuthorId] 8728 [AuthorName] Ashley U [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2001-07-24T16:48:00Z [Description] Make and share this Summer Chicken Saute With Tomato-Basil Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "European", "Summer", "< 30 Mins", "Stir Fry"] [RecipeIngredientQuantities] ["2", "4", "2", "3", "1/2", "2", "2", "4"] [RecipeIngredientParts] ["olive oil", "boneless skinless chicken breast halves", "shallots", "tomatoes", "dry white wine", "capers", "fresh basil"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 164.7 [FatContent] 5.7 [SaturatedFatContent] 0.9 [CholesterolContent] 45.6 [SodiumContent] 142.5 [CarbohydrateContent] 5.4 [FiberContent] 1.2 [SugarContent] 2.6 [ProteinContent] 19.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Heat olive oil in a heavy medium skillet over medium-high heat. Sprinkle chicken breast halves with salt and pepper. Add chicken to skillet and cook until golden brown about 5 minutes per side. Add chopped shallot to same skillet; saute 30 seconds. Stir in tomatoes, white wine, capers, and caper brine. Boil until tomatoes release juices about 4 minutes. Stir in chopped basil. Return chicken to skillet and cook until warmed through. Spoon sauce over chicken.
[Name] Cranberry-Hazelnut Biscotti [AuthorId] 8728 [AuthorName] Ashley U [CookTime] PT27M [PrepTime] PT20M [TotalTime] PT47M [DatePublished] 2001-07-24T16:48:00Z [Description] These extra-crisp cookies contain no butter or oil. Great with watermelon. I got this recipe out of Bon Appetit. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Fruit", "Nuts", "European", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "2", "1", "3/4", "1", "2/3", "1", NA] [RecipeIngredientParts] ["eggs", "sugar", "vanilla", "unbleached all-purpose flour", "baking soda", "salt", "dried cranberries", "hazelnuts", "sugar"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 82.4 [FatContent] 2.2 [SaturatedFatContent] 0.2 [CholesterolContent] 14.1 [SodiumContent] 106.8 [CarbohydrateContent] 14.0 [FiberContent] 0.7 [SugarContent] 7.0 [ProteinContent] 1.9 [RecipeServings] nan [RecipeYield] 30 cookies [RecipeInstructions] Preheat oven to 350°; Line large baking sheet with parchment paper. Beat eggs and sugar in bowl until thick. Beat in peel and vanilla. Slowly beat in flour, baking soda and salt. Beat in cranberries and nuts. Using floured hands, divide dough into 2 balls. Flatten each to 1 inch thickness. Brush beaten egg whites. Sprinkle with additional sugar. Bake for 20 minutes or until golden brown, reduce heat to 320° and cut on a diagonal line every 3/4 inches. Arrange cut sides down on baking sheet. Bake until bottoms are brown about 7 minutes.
[Name] Seared Sesame Tofu With Asian Salad [AuthorId] 8728 [AuthorName] Ashley U [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2001-07-24T16:48:00Z [Description] Make and share this Seared Sesame Tofu With Asian Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Soy/Tofu [Keywords] ["Beans", "Asian", "Vegan", "< 30 Mins"] [RecipeIngredientQuantities] ["1 1/3", "1 1/3", "1 1/3", "1/2", "20", "8", "3", "1/4"] [RecipeIngredientParts] ["green onions", "yellow bell peppers", "bean sprouts", "sesame seeds", "extra firm tofu", "garlic oil", "fresh ginger", "rice vinegar"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 240.4 [FatContent] 15.1 [SaturatedFatContent] 2.5 [CholesterolContent] 0.0 [SodiumContent] 28.0 [CarbohydrateContent] 15.1 [FiberContent] 5.4 [SugarContent] 3.2 [ProteinContent] 17.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Mix chopped green onions, sliced bell pepper and bean sprouts in a medium bowl. Place vegetables on plates. Place sesame seeds in a small plate. Dredge tofu slices in sesame seeds to coat on all sides. Heat 2 tablespoons roasted garlic oil in heavy medium skillet over medium heat. Add tofu and cook until rich golden brown for about 3 minutes per side. Divide on plates. Add remaining garlic oil to skillet. Add minced ginger; Sauté for 1 minute. Add rice vinegar and bring to boil. Remove from heat. Drizzle tofu and vegetables with pan sauce.
[Name] Chilled Avocado Soup With Ginger and Lime [AuthorId] 8728 [AuthorName] Ashley U [CookTime] PT5M [PrepTime] PT10M [TotalTime] PT15M [DatePublished] 2001-07-24T16:48:00Z [Description] Make and share this Chilled Avocado Soup With Ginger and Lime recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Spring", "Summer", "< 15 Mins"] [RecipeIngredientQuantities] ["2", "3", "1", "2", "2", "1/4", "2", "1/2", NA, NA] [RecipeIngredientParts] ["butter", "shallots", "fresh ginger", "reduced-sodium chicken broth", "fresh lime juice", "cayenne pepper", "avocados", "half-and-half", "fresh cilantro", "lime slice"] [AggregatedRating] 2.0 [ReviewCount] 2.0 [Calories] 288.1 [FatContent] 25.0 [SaturatedFatContent] 6.7 [CholesterolContent] 17.6 [SodiumContent] 86.7 [CarbohydrateContent] 15.3 [FiberContent] 8.3 [SugarContent] 1.1 [ProteinContent] 6.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Melt butter in a medium pan over medium heat. Add minced shallots and minced ginger; sauté for about 1 minute. Add chicken broth, lime juice, cayenne pepper; bring to a boil. Reduce heat to medium-low and simmer for about 3 minutes. Transfer mixture to a large bow. Purée avocados and half & half in a blender. Whisk into soup. Season with salt and pepper. Cover and refrigerate for at least 3 hours. Garnish soup with cilantro and lime slices.
[Name] Blackberry Jam [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2001-07-24T17:09:00Z [Description] Make and share this Blackberry Jam recipe from Food.com. [Images] character(0) [RecipeCategory] Fruit [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "Weeknight", "Canning", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["9 -10", "6"] [RecipeIngredientParts] ["blackberries", "sugar"] [AggregatedRating] 4.5 [ReviewCount] 9.0 [Calories] 822.6 [FatContent] 1.8 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 5.4 [CarbohydrateContent] 207.0 [FiberContent] 19.6 [SugarContent] 189.2 [ProteinContent] 5.2 [RecipeServings] nan [RecipeYield] 7-8 pints [RecipeInstructions] Clean, de-stem and crush blackberries. In a large stainless steal or enamel pot combine crushed berries and sugar. bring to a boil, stirring often until sugar is dissolved. Cook to jell point, stirring often. Remove from heat, skim off foam and ladle into clean hot jars. Leave 1/4 inch head space. Process in a boiling water bath for 10 minutes at altitudes up to 1000 feet.
[Name] Raita [AuthorId] 8728 [AuthorName] Ashley U [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-07-24T17:27:00Z [Description] Raita is an Indian salad, refreshing and low in calories. Two or three spoonfuls make an ample serving. I found this recipe in the Beltane Papers magazine. [Images] character(0) [RecipeCategory] Spreads [Keywords] ["Lunch/Snacks", "Vegetable", "Asian", "Indian", "Spicy", "< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1", "2", "1", "1"] [RecipeIngredientParts] ["plain yogurt", "fresh ginger", "cayenne", "curry powder"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 228.1 [FatContent] 12.0 [SaturatedFatContent] 7.7 [CholesterolContent] 47.8 [SodiumContent] 169.7 [CarbohydrateContent] 18.0 [FiberContent] 0.1 [SugarContent] 17.2 [ProteinContent] 12.8 [RecipeServings] nan [RecipeYield] 1 bowlful [RecipeInstructions] Stir vegetables into yogurt and vegetables. Season with a dash of cayenne and curry powder.
[Name] Cumin-Dusted Pork Cutlets With Citrus Pan Sauce [AuthorId] 8728 [AuthorName] Ashley U [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2001-07-24T17:27:00Z [Description] Make and share this Cumin-Dusted Pork Cutlets With Citrus Pan Sauce recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/39/9/picApOTfA.jpg" [RecipeCategory] Pork [Keywords] ["Meat", "< 30 Mins", "Stir Fry"] [RecipeIngredientQuantities] ["4", "4", "1", "1", "8", "6", "4", "1/2", "3", NA] [RecipeIngredientParts] ["all-purpose flour", "ground cumin", "salt", "ground black pepper", "olive oil", "garlic cloves", "fresh lemon juice"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 236.5 [FatContent] 20.9 [SaturatedFatContent] 2.9 [CholesterolContent] 0.0 [SodiumContent] 586.5 [CarbohydrateContent] 12.0 [FiberContent] 0.7 [SugarContent] 3.0 [ProteinContent] 1.7 [RecipeServings] 4.0 [RecipeYield] 8 Pork outlet [RecipeInstructions] Mix first 4 ingredients on a plate. Coat pork in seasoned flour, shaking off extra. Heat 2 tablespoons of olive oil in a large skillet over medium high heat. Add pork and sauté until cooked about 3 minutes per side. Transfer to plates. Add 4 tablespoons olive oil to skillet. Add garlic and sauté until golden brown for about 10 minutes. Add orange juice and lemon juice. Broil until slightly thickened, whisking occasionally for about 30 seconds. Season with salt and pepper. Pour sauce over pork. Garnish with orange wedges and serve.
[Name] Breakfast Pie [AuthorId] 13183 [AuthorName] Cindee [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2001-07-24T17:27:00Z [Description] Make and share this Breakfast Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Pork", "Cheese", "Meat", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["2", "4", "8", "8", "1", "1/2"] [RecipeIngredientParts] ["eggs", "mozzarella cheese", "cheddar cheese", "milk"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 407.7 [FatContent] 29.1 [SaturatedFatContent] 14.2 [CholesterolContent] 160.1 [SodiumContent] 600.1 [CarbohydrateContent] 17.5 [FiberContent] 0.3 [SugarContent] 2.0 [ProteinContent] 18.4 [RecipeServings] nan [RecipeYield] 2 pies [RecipeInstructions] Put half of browned sausage in each pie shell. Combine cheeses and divide between pie shells. Combine milk and eggs, divide in half and pour over each pie. Bake at 350 degrees until top is browned and eggs set (approximately 30 minutes]. Serve warm with biscuits and fresh fruit.
[Name] Potato Latkes [AuthorId] 8728 [AuthorName] Ashley U [CookTime] PT5M [PrepTime] PT35M [TotalTime] PT40M [DatePublished] 2001-07-25T06:41:00Z [Description] These yeast-raised potato pancakes are very light and delicious, not at all greasy. I found this recipe in the Beltane Papers. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Potato", "Vegetable", "Asian", "European", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1", "1/2", "1/4", "1"] [RecipeIngredientParts] ["active dry yeast", "milk", "egg", "potato", "salt", "whole wheat flour", "wheat germ", "onion"] [AggregatedRating] nan [ReviewCount] nan [Calories] 101.2 [FatContent] 4.1 [SaturatedFatContent] 1.2 [CholesterolContent] 27.5 [SodiumContent] 317.0 [CarbohydrateContent] 12.6 [FiberContent] 2.1 [SugarContent] 0.2 [ProteinContent] 4.6 [RecipeServings] nan [RecipeYield] 8 pancakes [RecipeInstructions] Dissolve yeast in liquid; add egg and oil. Beat in potatoes, salt, flour, wheat germ and onion. Let rise for 30 minutes. Stir down, cook over medium heat on lightly oiled griddle or a dry teflon pan until browned on both sides.
[Name] Chicken Korma a'la Eve [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2001-07-25T06:41:00Z [Description] Make and share this Chicken Korma a'la Eve 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/10/40/2/picZAQGDJ.jpg" [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Low Cholesterol", "Healthy", "Spicy", "< 60 Mins", "Stove Top", "Stir Fry"] [RecipeIngredientQuantities] ["1", "1", "500", "1", "1", "1", "200", "300", "2", NA, "1"] [RecipeIngredientParts] ["onion", "garlic", "curry powder", "flour", "ground cinnamon", "fresh coriander"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 140.6 [FatContent] 7.1 [SaturatedFatContent] 1.8 [CholesterolContent] 27.7 [SodiumContent] 110.0 [CarbohydrateContent] 9.1 [FiberContent] 1.3 [SugarContent] 3.5 [ProteinContent] 10.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Heat oil in large wok or fry pan.", "Fry onion until soft, add the garlic and the chicken until the chicken changes colour.", "Sprinkle the curry and flour over the chicken.", "Toss the chicken so that it is completely covered.", "Add the cinnamon and cook for 1 minute.", "Gradually add the stock, stirring well and season to taste with salt and pepper.", "Simmer gently for 10 minutes until sauce thickens.", "Remove pan from heat, stir in the yoghurt and coriander and serve immediately.", "Serve with rice and chutney." ]
[Name] Ham Spread [AuthorId] 6810 [AuthorName] Ann Arber [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-07-25T06:42:00Z [Description] A family favorite for ham leftovers. We are wild about it on toast.Great as a grilled sandwich too. A refreshing spread for sandwiches or crackers as an appetizer. [Images] character(0) [RecipeCategory] Spreads [Keywords] ["Lunch/Snacks", "Pork", "Meat", "Very Low Carbs", "Low Protein", "Low Cholesterol", "Kid Friendly", "< 15 Mins", "No Cook", "Small Appliance", "Easy"] [RecipeIngredientQuantities] [NA, NA, NA, NA] [RecipeIngredientParts] ["ham", "cheese", "mayonnaise"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 0.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.0 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Place ham and cheese in processer or old meat grinder. Grind. Add relish to taste Add mayo to taste and for consistency.
[Name] Refrigerator Pickles [AuthorId] 13212 [AuthorName] Janet Bodager [CookTime] PT5M [PrepTime] PT20M [TotalTime] PT25M [DatePublished] 2001-07-25T09:07:00Z [Description] These pickles are wonderful for busy people. No need to can. My husbands grandmother gave me this and they are just great whole family loves them. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/40/4/picF7F5mn.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/40/4/01499195605.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/40/4/01465830403.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/40/4/piczoBKRn.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/40/4/piclVOCeh.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/40/4/picPvpw9V.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/40/4/picQM3NGC.jpg"] [RecipeCategory] Vegetable [Keywords] ["Summer", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["6", "1", "1", "1", "2", "1", "1"] [RecipeIngredientParts] ["cucumbers", "onion", "green pepper", "vinegar", "sugar", "salt", "celery seed"] [AggregatedRating] 5.0 [ReviewCount] 54.0 [Calories] 299.6 [FatContent] 0.5 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 1169.7 [CarbohydrateContent] 74.3 [FiberContent] 1.4 [SugarContent] 69.9 [ProteinContent] 1.3 [RecipeServings] nan [RecipeYield] 6 cups [RecipeInstructions] Heat vinegar, sugar, salt, and celery seed. Pour over cucumbers, onions and green pepper. Store in refrigerator. These will keep for many months.
[Name] BBQ Chicken Kebabs [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT15M [PrepTime] PT25M [TotalTime] PT40M [DatePublished] 2001-07-25T09:31:00Z [Description] Tangy and flavorful. You may also do these skewers in the oven 325 F apprx 20 min. check to see that no pink remains when cut through. If you do not like yogurt use sour cream or whipped cottage cheese with a couple of tbsp of low fat cream cheese added. A short cut to the final BBQ time is to partially cook the chicken in the marinade in a skillet until the chicken is just beginning to brown, then thread it onto the skewers and keep in fridge until you are ready to BBQ - only takes 10 minutes on a pre heated grill. Do not miss squeezing the fresh lime juice on as you are BBQing them - it gives a lovely zing. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/40/5/pic1eU9f8.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/40/5/picF9tObL.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/40/5/picVYHBhU.jpg"] [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "High Protein", "Healthy", "High In...", "Spicy", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["4", "1/2", "2", "1", "2", "1", "1/2", "1/4", "2", "4"] [RecipeIngredientParts] ["boneless skinless chicken breasts", "nonfat yogurt", "garlic cloves", "fresh ginger", "curry powder", "granulated sugar", "salt", "cayenne pepper", "fresh lime juice", "lime wedges"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 162.5 [FatContent] 1.7 [SaturatedFatContent] 0.5 [CholesterolContent] 69.0 [SodiumContent] 392.3 [CarbohydrateContent] 6.3 [FiberContent] 0.7 [SugarContent] 3.8 [ProteinContent] 29.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["In a large\"Ziplock\" bag or a shallow glass dish mix yogurt, garlic, ginger, curry powder, sugar, salt and cayenne pepper.", "Mix well.", "Add chicken to marinade, turn to coat and refrigerate for 15 minutes.", "Thread chicken on skewers, discard marinade.", "BBQ over medium heat 4\" from heat.", "Baste with half of the lime juice.", "Turn once while cooking, basting with the remaining lime juice (about 6 minutes each side or until there is no pink inside].", "Place skewers on serving plate garnish with lime wedges." ]
[Name] EASY! Penne with chicken, spinach and tomato Alfredo (soooo good!) [AuthorId] 35526 [AuthorName] riffraff [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2001-07-25T10:29:00Z [Description] This is my family's favorite dish that I make. And it is sooo easy! It is enough for 6 adults. Or 2 adults and 2 kids, with more than enough to have for dinner the next night, and then lunch for 2 kids the next day. It's also good if you leave out the chicken. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/40/6/pic1gQy2i.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/40/6/picAeKErq.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/40/6/picidBG8P.jpg"] [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Penne", "Poultry", "Cheese", "Meat", "European", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1 1/2", "2", "1", "1", NA] [RecipeIngredientParts] ["penne pasta", "boneless chicken breasts", "Classico Alfredo with sun dried tomatoes", "frozen spinach", "Italian tomatoes"] [AggregatedRating] 5.0 [ReviewCount] 77.0 [Calories] 221.3 [FatContent] 10.9 [SaturatedFatContent] 3.1 [CholesterolContent] 72.6 [SodiumContent] 110.0 [CarbohydrateContent] 4.7 [FiberContent] 2.2 [SugarContent] 2.1 [ProteinContent] 26.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Thaw spinach completely in a colander lined with a few paper towels. This may take a few hours. Squeeze spinach completely dry. Set aside. Cut up chicken into bite size pieces. Brown in a skillet. Keep warm. Cook penne according to package. Meanwhile, in a medium sauce pan, add both jars of sauce, tomato and spinach. Bring to a simmer on low heat, stirring occasionally. Continue simmering for 10 minutes or so. When pasta is done, drain and place in a large serving bowl. Add chicken and stir. Add Alfredo mixture and stir again. Serve right away with garlic bread.
[Name] Garden Vegetable Sandwich [AuthorId] 12657 [AuthorName] Anu_N [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-07-25T10:29:00Z [Description] This is a very simple vegetable sandwich that's perfect for breakfast, or as a healthy snack at any other time of the day. Since the ingredients are so basic and readily available, it's immensely convenient for an energy booster anytime, anywhere! Besdies, it's quite a treat to the taste-buds as well :-) [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/40/7/picflqUay.jpg" [RecipeCategory] Breakfast [Keywords] ["Lunch/Snacks", "Cheese", "Vegetable", "European", "Kid Friendly", "< 15 Mins", "No Cook", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "2", "1", "1/2", "1/4"] [RecipeIngredientParts] ["tomatoes", "cabbage", "carrot", "tomato ketchup", "cheddar cheese", "pepper", "salt"] [AggregatedRating] 4.0 [ReviewCount] 6.0 [Calories] 219.8 [FatContent] 4.5 [SaturatedFatContent] 2.0 [CholesterolContent] 7.4 [SodiumContent] 1235.1 [CarbohydrateContent] 36.1 [FiberContent] 5.7 [SugarContent] 12.9 [ProteinContent] 10.6 [RecipeServings] 1.0 [RecipeYield] 1 sandwich [RecipeInstructions] In a small bowl, mix the chopped tomato, grated cabbage, carrot, cheese and tomato ketchup together, along with salt. Cover one slice of bread with this vegetable mixture and season it with pepper. Now put the other slice of bread on top of the vegetable-covered one, and your sandwich is ready to eat! You can also grill this sandwich if you like, or top it with some more grated cheese and pop it in the oven for about 5-10 minutes at 350 C.
[Name] Thai Cucumber Salad With Roasted Peanuts [AuthorId] 8728 [AuthorName] Ashley U [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-07-25T10:29:00Z [Description] Make and share this Thai Cucumber Salad With Roasted Peanuts 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/10/40/8/picOKkEfO.jpg" [RecipeCategory] Vegetable [Keywords] ["Thai", "Asian", "Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/4", "1 1/2", "1 1/2", "1 1/2", "2", "1 1/2", "3/4", "3", "3"] [RecipeIngredientParts] ["fresh lime juice", "fish sauce", "sugar", "jalapeno chiles", "garlic cloves", "English cucumbers", "red onion", "of fresh mint"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 79.8 [FatContent] 3.6 [SaturatedFatContent] 0.5 [CholesterolContent] 0.0 [SodiumContent] 407.2 [CarbohydrateContent] 11.1 [FiberContent] 1.5 [SugarContent] 6.0 [ProteinContent] 2.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Whisk first 5 ingredients in medium bowl. Place cucumbers, onion and mint in large bowl. Add dressing and toss to coat. Season with salt and pepper to taste. Sprinkle with peanuts and serve.
[Name] Rocky Road Sundae Pie [AuthorId] 8728 [AuthorName] Ashley U [CookTime] nan [PrepTime] PT40M [TotalTime] PT40M [DatePublished] 2001-07-25T10:29:00Z [Description] Make and share this Rocky Road Sundae Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Frozen Desserts", "Dessert", "Summer", "< 60 Mins", "Freezer"] [RecipeIngredientQuantities] ["2", "1", "1", "6", "2/3", "8", "1/2", "4", "1/3", "1"] [RecipeIngredientParts] ["chocolate ice cream", "walnuts", "unsalted butter", "vanilla extract", "miniature marshmallows", "vanilla extract"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 620.9 [FatContent] 37.8 [SaturatedFatContent] 18.4 [CholesterolContent] 77.1 [SodiumContent] 227.0 [CarbohydrateContent] 67.0 [FiberContent] 3.1 [SugarContent] 48.3 [ProteinContent] 8.4 [RecipeServings] nan [RecipeYield] 12 [RecipeInstructions] ["Preheat oven to 325°.", "Butter a 9-inch pan.", "Finely grind chocolate wafer cookies in processor.", "Add melted butter and process until crumb mixture. Press firmly onto bottom and 1-inch up side of pan.", "Bake crust for 10 minutes or until set.", "Cool completely.", "Bring cream just to simmer in medium saucepan over medium heat.", "Remove from heat.", "Add milk chocolate and let stand for 1 minute.", "Whisk until chocolate is melted and smooth.", "Whisk in vanilla.", "Let stand at room temperature until sauce cools and thickens slightly for about 20 minutes.", "Combine marshmallows and cream in large metal bowl.", "Set bowl over saucepan and barely simmering water.", "Stir until marshmallows melt and mixture is smooth, about 3 minutes.", "Remove bowl from over water and stir in vanilla.", "Let stand until slightly cooled but still pourable, about 10 minutes.", "Spread 1-quart ice cream evenly in cooled crust.", "Drop half of milk chocolate sauce by tablespoonfuls over ice cream, spacing apart.", "Sprinkle half of walnuts over sauce.", "Drizzle half of marshmallow sauce over walnuts.", "Freeze until sauces are set, about 10 minutes.", "Spread 1 quart ice cream evenly in crust.", "Drop remaining milk chocolate sauce by tablespoonfuls over ice cream.", "Drizzle remaining marshmallow sauce over, allowing some chocolate sauce to show through.", "Sprinkle with remaining walnuts.", "Freeze until firm, about 4 hours.", "Can be made up to 5 days ahead. Cover tightly with foil.", "Cut around pan sides to loosen.", "Let pie soften slightly at room temperature for about 10 minutes.", "Remove pan sides." ]
[Name] Halibut/Salmon Marinade [AuthorId] 13223 [AuthorName] Will Mitchell [CookTime] PT24H [PrepTime] PT10M [TotalTime] PT24H10M [DatePublished] 2001-07-25T10:30:00Z [Description] Make and share this Halibut/Salmon Marinade recipe from Food.com. [Images] character(0) [RecipeCategory] Halibut [Keywords] ["High Protein", "Healthy", "High In...", "Weeknight", "Easy"] [RecipeIngredientQuantities] ["2", "3", "2", "2", "1/3", "2", "1", "1", "1/4"] [RecipeIngredientParts] ["butter", "soy sauce", "Worcestershire sauce", "brown sugar", "garlic", "garlic powder", "ginger", "pepper"] [AggregatedRating] 5.0 [ReviewCount] 15.0 [Calories] 312.0 [FatContent] 5.9 [SaturatedFatContent] 2.5 [CholesterolContent] 118.8 [SodiumContent] 380.8 [CarbohydrateContent] 20.2 [FiberContent] 0.2 [SugarContent] 18.2 [ProteinContent] 42.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Mix ingredients together. Place in flat tupperware container and store in refridgerator. Marinate 6-24 hours .
[Name] Stir-Fried Lemongrass Beef With Asian Greens [AuthorId] 8728 [AuthorName] Ashley U [CookTime] PT10M [PrepTime] PT1H [TotalTime] PT1H10M [DatePublished] 2001-07-25T15:57:00Z [Description] Make and share this Stir-Fried Lemongrass Beef With Asian Greens recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Meat", "Asian", "Weeknight", "Stir Fry", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/2", "3", "4", "1 1/2", "1 1/2", "3", "4", "3", "1", "1", "1", "1", "2", "1"] [RecipeIngredientParts] ["lemongrass", "fish sauce", "soy sauce", "sugar", "garlic cloves", "fresh lime juice", "shallot", "serrano chili", "bok choy", "red onions", "opal basil"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 509.8 [FatContent] 35.2 [SaturatedFatContent] 11.7 [CholesterolContent] 111.1 [SodiumContent] 1350.8 [CarbohydrateContent] 12.5 [FiberContent] 2.3 [SugarContent] 5.7 [ProteinContent] 35.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Freezing the meat for 30 minutes will make it easier to slice. Freeze beef 30 minutes. Using large nife, thinly slice beef crosswise. Mix meat, lemongrass, 3 tablespoons fish sauce, soy sauce, 3/4 teaspoon sugar and garlic in a large bowl. Sprinkle generously with black pepper. Let stand at room temperature for 30 minutes or chill up to 3 hours. Whisk 3 tablespoons oil, lime juice, shallot, chili, 1 tablespoon fish sauce and 3/4 teaspoon sugar in bowl to blend. Season dressing with salt and pepper. Let stand at room temperature for 30 minutes. Place mustard greens, bok choy, onions and basil in large bowl. Add 3/4ths of dressing and toss to coat. Season salad with salt and pepper. Heat 1 tablespoon oil in heave large skillet over high heat. Working in 2 batches, stir-fry meat until cooked to desired doneness, about 35 seconds for rare. Add to greens. Add remaining dressing and toss to combine. Serve immediately.
[Name] Toffee Mocha Cream Torte [AuthorId] 6810 [AuthorName] Ann Arber [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2001-07-25T15:57:00Z [Description] Our daughter, Susann found this in Taste of Home,and now makes it for every celebration. Unbelievably rich and good. She is such a good cook anyway.LOL [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "2", "2", "1 1/2", "2 2/3", "3/4", "2", "1/4", "1", "2", "1", "1/2", "1", "2", "3", "6"] [RecipeIngredientParts] ["butter", "sugar", "eggs", "vanilla", "flour", "baking soda", "salt", "buttermilk", "instant coffee granules", "boiling water", "instant coffee granules", "hot water", "light brown sugar"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 786.2 [FatContent] 46.0 [SaturatedFatContent] 28.0 [CholesterolContent] 169.7 [SodiumContent] 576.9 [CarbohydrateContent] 90.3 [FiberContent] 3.4 [SugarContent] 59.6 [ProteinContent] 8.7 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] In a mixing bowl, cream butter and sugar. Beat in eggs and vanilla. Combine flour, cocoa, baking soda,salt Add to creamed mixture alternately with buttermilk. Dissolve coffee in water;add to batter. Beat for two minutes. Pour into 3 greased and floured 9\" round pans. Bake at 350 for 16-20 minutes, until toothpick comes out clean. Cool for ten minutes Remove from pans to wire rack to cool completely. FOR TOPPING: dissolve coffee in water in a mixing bowl;cool. Add cream and brown sugar. Beat until stiff peaks form. Place cake on a serving plate;top with 1/3 of topping. Sprinkle with 1/3 of crushed candy. Repeat twice. Let sit in refrigerator at least twelve hours.
[Name] Sour Cherry Pie [AuthorId] 12584 [AuthorName] carnation037 [CookTime] PT35M [PrepTime] PT10M [TotalTime] PT45M [DatePublished] 2001-07-25T15:57:00Z [Description] Make and share this Sour Cherry 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/10/41/3/piczzm2js.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/41/3/picYdAhwO.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/41/3/picyrhRiM.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/41/3/picb5hB5e.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/41/3/pic5xT8bv.jpg" ] [RecipeCategory] Pie [Keywords] ["Dessert", "Fruit", "German", "European", "Low Protein", "Healthy", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["2 1/2", "1", "5", "1/8", "1/2", "2", "2"] [RecipeIngredientParts] ["cherries", "sugar", "flour", "salt", "cinnamon", "minute tapioca", "butter"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 174.6 [FatContent] 3.0 [SaturatedFatContent] 1.9 [CholesterolContent] 7.6 [SodiumContent] 67.1 [CarbohydrateContent] 37.5 [FiberContent] 1.2 [SugarContent] 31.8 [ProteinContent] 1.1 [RecipeServings] 8.0 [RecipeYield] 1 pie [RecipeInstructions] Mix cherries with sugar, flour, salt, cinnamon and tapioca. Might look kind of funny, but that is ok. Pour into unbaked pie crust. Dot with butter. Bake at 375 for 35 minutes.
[Name] Almond-Crusted Goat Cheese Salad With Raspberry Dressing [AuthorId] 8728 [AuthorName] Ashley U [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2001-07-25T15:57:00Z [Description] Make and share this Almond-Crusted Goat Cheese Salad With Raspberry Dressing recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Raspberries", "Cheese", "Berries", "Fruit", "< 30 Mins"] [RecipeIngredientQuantities] ["2/3", "1/2", "1/4", "2", "1", "1/2", "1/2", "1", "1", "2", "1", "1", "1/2", "1/2", "2", "8"] [RecipeIngredientParts] ["frozen raspberries", "sugar", "red wine vinegar", "red onions", "dry mustard", "salt", "lemon juice", "olive oil", "poppy seed", "egg", "water", "flour", "butter", "mesclun"] [AggregatedRating] nan [ReviewCount] nan [Calories] 989.5 [FatContent] 79.5 [SaturatedFatContent] 20.0 [CholesterolContent] 84.2 [SodiumContent] 590.9 [CarbohydrateContent] 52.6 [FiberContent] 4.4 [SugarContent] 35.6 [ProteinContent] 20.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Blend first 7 ingredients in the food processor. With processor running, gradually add oil. Add poppy seeds and blend 5 seconds. Preheat oven to 350°. Pat each goat cheese slice to 1/2-inch thickness. Whisk egg and 1 tablespoon water in small bowl to blend. Place flour in another bowl. Place almonds in shallow dish. Roll goat cheese slices in flour, then dip into egg mixture, then roll in almonds to coat, pressing gently to adhere. Place cheese in glass baking dish; drizzle lightly with butter. Sprinkle with salt and pepper. Bake until almonds are lightly browned, about 10 minutes. Divide mesclun among 4 plates. Top each with 2 warm cheese slices. Drizzle with dressing and serve.
[Name] Garlic-Lime Shrimp [AuthorId] 8728 [AuthorName] Ashley U [CookTime] PT3M [PrepTime] PT5M [TotalTime] PT8M [DatePublished] 2001-07-25T15:57:00Z [Description] Make and share this Garlic-Lime Shrimp recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["< 15 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1/2", "4", "5", "4", "2", "1 1/2", "1", "10", "2"] [RecipeIngredientParts] ["butter", "fresh lemon juice", "Worcestershire sauce", "garlic cloves", "sugar", "lime zest", "cayenne pepper", "shrimp", "fresh parsley"] [AggregatedRating] 4.5 [ReviewCount] 6.0 [Calories] 238.9 [FatContent] 23.2 [SaturatedFatContent] 14.6 [CholesterolContent] 87.8 [SodiumContent] 265.4 [CarbohydrateContent] 5.9 [FiberContent] 0.2 [SugarContent] 3.2 [ProteinContent] 3.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Melt butter in heavy medium skillet over medium heat. Mix in next 6 ingredients. Sauté for 30 seconds; add shrimp and sauté until opaque in the center turning occasionally for about 3 minutes. Stir in parsley. Season with salt and pepper. Serve.
[Name] Mixed Berry Smoothie (Vegetarian) [AuthorId] 8728 [AuthorName] Ashley U [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-07-25T15:57:00Z [Description] Make and share this Mixed Berry Smoothie (Vegetarian) recipe from Food.com. [Images] character(0) [RecipeCategory] Smoothies [Keywords] ["Beverages", "Breakfast", "Fruit", "Vegan", "< 15 Mins", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "1/2", "3"] [RecipeIngredientParts] ["berries", "mango", "non-fat soymilk", "sugar"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 76.9 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 1.9 [CarbohydrateContent] 20.0 [FiberContent] 1.1 [SugarContent] 18.6 [ProteinContent] 0.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Combine all ingredients in blender and puree until smooth. Pour into glasses.
[Name] Raspberry, Strawberry and Orange Granita [AuthorId] 8728 [AuthorName] Ashley U [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-07-25T15:57:00Z [Description] Make and share this Raspberry, Strawberry and Orange Granita recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Lunch/Snacks", "Raspberries", "Strawberry", "Berries", "Fruit", "Low Protein", "Low Cholesterol", "Healthy", "Kid Friendly", "Spring", "Summer", "< 15 Mins", "Freezer"] [RecipeIngredientQuantities] ["1", "3/4", "1/2", "1/4", "1", "1", "2 1/2"] [RecipeIngredientParts] ["water", "honey", "sugar", "fresh strawberries", "fresh raspberries"] [AggregatedRating] nan [ReviewCount] nan [Calories] 171.8 [FatContent] 0.9 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 3.4 [CarbohydrateContent] 43.0 [FiberContent] 7.6 [SugarContent] 33.3 [ProteinContent] 1.8 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Combine orange juice, water, honey, sugar, and orange peel in blender. Add half of strawberries and half of raspberries and puree until smooth. Add remaining berries and puree until smooth. Pour mixture into 13x9x2 inch baking pan. Freeze until edges are icy and center is slushy about 1 hour and 30 minutes. Stir icy and center is slushy center. Freeze granita until solid stirring every 45 minutes for about 3 1/2 hours longer. Using a fork, scrape granita down length of pan, forming icy flakes. Cover and freeze at 1 hour and up to 2 days. Spoon granita into glasses.
[Name] Salade Nicoise With Mint-Lemon Dressing [AuthorId] 8728 [AuthorName] Ashley U [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2001-07-25T15:57:00Z [Description] Make and share this Salade Nicoise With Mint-Lemon Dressing recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Tuna", "European", "< 30 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["6", "5", "1/4", "2", "1", "1/2", "7", "1/2", "4", "1", "3/4", "1", NA] [RecipeIngredientParts] ["green beans", "tuna oil reserved from canned white tuna", "tuna oil reserved from canned white tuna", "cherry tomatoes", "nicoise olives", "kalamata olive", "of fresh mint", "olive oil", "fresh lemon juice", "garlic clove", "ground cumin", "mesclun", "lemon wedge"] [AggregatedRating] nan [ReviewCount] nan [Calories] 379.9 [FatContent] 24.7 [SaturatedFatContent] 4.1 [CholesterolContent] 38.7 [SodiumContent] 141.1 [CarbohydrateContent] 4.8 [FiberContent] 1.8 [SugarContent] 1.5 [ProteinContent] 34.2 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Place green beans in processor. Coarsely chop the green beans. Mix in tuna, tomatoes, olives and 4 tablespoons mint. Season with salt and pepper. Place olive oil, 2 tablespoons lemon juice, garlic, cumin and remaining 3 tablespoons mint in processor. Slowly add 1/4 cup drained tuna oil. Process until smooth. Transfer to medium bowl. Season dressing to taste with salt and pepper. Place mesclun in another bowl. Drizzle with 2 tablespoons tuna oil and 2 tablespoons lemon juice and toss. Transfer to platter. Arrange tuna salad over mesclun. Drizzle dressing over the salad. Garnish with lemon wedges.
[Name] Sweet &amp; Sour Pork [AuthorId] 6810 [AuthorName] Ann Arber [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2001-07-25T15:57:00Z [Description] I got this from A Redbook magazine over 35 years ago. We love it. It is so sweet and nice. LOL. Also great with chicken. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/41/9/piceUq34j.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/41/9/picc6JCvS.jpg"] [RecipeCategory] One Dish Meal [Keywords] ["Pineapple", "Pork", "Tropical Fruits", "Fruit", "Meat", "Chinese", "Asian", "Healthy", "< 60 Mins", "Stir Fry", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1", "1/4", "2 1/2", "1/4", "2", "1/4", "2 -3"] [RecipeIngredientParts] ["pork", "green pepper", "onion", "pineapple chunks", "brown sugar", "cornstarch", "vinegar", "soy sauce"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 536.8 [FatContent] 16.6 [SaturatedFatContent] 5.8 [CholesterolContent] 146.2 [SodiumContent] 611.5 [CarbohydrateContent] 43.8 [FiberContent] 1.8 [SugarContent] 36.8 [ProteinContent] 51.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Brown pork in a little hot fat. Drain pineapple juice; reserve. Combine sugar, soy sauce, cornstarch, and vinegar. Add to juice. Add to pork and cook, stirring constantly until thickened. Add pineapple, onions,and pepper. Cook three minutes and serve over rice.
[Name] Mom L's Pork Subgum [AuthorId] 6810 [AuthorName] Ann Arber [CookTime] PT35M [PrepTime] PT15M [TotalTime] PT50M [DatePublished] 2001-07-25T15:57:00Z [Description] My mother made this for us when we were growing up. My family has had it for Thanksgiving dinner with Sweet & Sour pork, too. LOL [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Pork", "Meat", "Chinese", "Asian", "< 60 Mins", "Stir Fry", "Easy"] [RecipeIngredientQuantities] ["1", "1/4", "1/2", "1", "1/2", "1", "1", "1 1/2", "2", NA, NA] [RecipeIngredientParts] ["olive oil", "green onion", "green pepper", "mushroom", "water chestnut", "chicken broth", "cornstarch", "soy sauce"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 333.6 [FatContent] 20.7 [SaturatedFatContent] 4.3 [CholesterolContent] 66.9 [SodiumContent] 351.5 [CarbohydrateContent] 8.2 [FiberContent] 1.4 [SugarContent] 2.2 [ProteinContent] 28.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Brown pork in fat. Remove meat from skillet. Add onion, pepper, and mushrooms. Cook gently 3 minutes Add chop Suey vegetables, chestnuts, stock, and pork. Mix cornstarch, soy sauce, salt and pepper. Stir til smooth. Add to meat. Simmer 10-15 minutes. Serve over rice.
[Name] You're a Babe Herb Batter Bread [AuthorId] 8728 [AuthorName] Ashley U [CookTime] PT45M [PrepTime] PT5M [TotalTime] PT50M [DatePublished] 2001-07-25T17:49:00Z [Description] Make and share this You're a Babe Herb Batter 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/10/42/1/picvkDtb9.jpg" [RecipeCategory] Breads [Keywords] ["Low Cholesterol", "Healthy", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1 1/2", "3", "1 1/2", "3", "1 1/2", "1/2", "1", "1", "1", "2"] [RecipeIngredientParts] ["water", "salt", "molasses", "whole wheat flour", "butter", "fresh parsley", "oregano", "thyme", "tarragon", "dried basil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1590.9 [FatContent] 27.2 [SaturatedFatContent] 12.7 [CholesterolContent] 45.8 [SodiumContent] 3702.5 [CarbohydrateContent] 310.2 [FiberContent] 42.0 [SugarContent] 35.1 [ProteinContent] 51.8 [RecipeServings] nan [RecipeYield] 1 LOAF OF BREAD [RecipeInstructions] Mix lukewarm water, molasses, sweetener, butter, salt and yeast. Mix in the flour and herbs; let rise until the size has tripled, about 45 minutes. Pour into a loaf pan and bake at 350° for one hour.
[Name] Balsamic Chicken [AuthorId] 154044 [AuthorName] UnknownChef86 [CookTime] PT16M [PrepTime] PT5M [TotalTime] PT21M [DatePublished] 2001-07-25T17:49:00Z [Description] Delicious chicken dish for a nice, simple, light meal.
[Name] Southern Chili & Beans [AuthorId] 51011 [AuthorName] Loves2Teach [CookTime] PT3H [PrepTime] PT5M [TotalTime] PT3H5M [DatePublished] 2001-07-25T17:49:00Z [Description] Make and share this Southern Chili & Beans recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/42/3/picELm57W.jpg" [RecipeCategory] Vegetable [Keywords] ["Meat", "Winter", "Spicy", "Weeknight", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "1", "2", "1", "3", "2", "3", "1 1/2", "2", "2"] [RecipeIngredientParts] ["ground beef", "tomato sauce", "kidney beans", "pinto beans", "onion", "green chili peppers", "celery", "tomatoes", "cumin powder", "chili powder", "black pepper", "salt", "water"] [AggregatedRating] 5.0 [ReviewCount] 29.0 [Calories] 424.8 [FatContent] 15.3 [SaturatedFatContent] 5.7 [CholesterolContent] 61.7 [SodiumContent] 1251.0 [CarbohydrateContent] 42.8 [FiberContent] 14.7 [SugarContent] 7.5 [ProteinContent] 30.7 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Brown the beef and drain the fat off. Crumble the cooked beef into pea size pieces. In a large pot, combine the beef plus the remaining ingredients and bring to a simmer over low heat. Cook stirring every 15 minutes for 2-3 hours.