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[Name] Coffee-Toffee Ice Cream Tart [AuthorId] 8728 [AuthorName] Ashley U [CookTime] PT8H [PrepTime] PT5M [TotalTime] PT8H5M [DatePublished] 2001-07-25T17:49:00Z [Description] English toffee puts the finishing touch on this scrumptious tart. For especially good results use strongly flavored coffee ice cream. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Summer", "Weeknight", "No Cook", "Freezer"] [RecipeIngredientQuantities] ["1 1/2", "1/2", "1/4", "1/2", "1 1/2", "1/3", "1", "6", "1"] [RecipeIngredientParts] ["ground cinnamon", "butter", "coffee ice cream", "unsalted butter", "white chocolate", "vanilla extract"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 412.0 [FatContent] 26.1 [SaturatedFatContent] 15.2 [CholesterolContent] 52.9 [SodiumContent] 223.4 [CarbohydrateContent] 42.2 [FiberContent] 1.4 [SugarContent] 31.4 [ProteinContent] 4.8 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 325 degrees. Butter 9-inch tart pan with removable bottom. Mix cookie crumbs and cinnamon in medium bowl. Add melted butter and stir until crumbs are very moistened. Press crumb mixture onto bottom and up sides of prepared pan. Bake until crust is set about 9 minutes. Cool completely. Sprinkle 2 tablespoons chopped toffee over cooled crust. Spread ice cream evenly in crust. Freeze for at least 4 hours or until firm. Combine cream and butter in a medium saucepan. Bring to simmer. Remove from heat and add white chocolate; let stand 1 minute. Stir until chocolate is melted and smooth. Mix in vanilla. Let topping stand until cool and slightly thickened but still pourable about 15 minutes. Pour white chocolate topping over ice cream tart; tilt pan to cover top of tart completely. Freeze until topping is firm, about 1 hour. Sprinkle remaining toffee over. Freeze until tart is firm for about four hours. Use small knife carefully loosen crust from pan sides. Gently push up tart bottom to release tart and serve.
[Name] Thai Pumpkin Ginger Soup [AuthorId] 8728 [AuthorName] Ashley U [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2001-07-25T17:49:00Z [Description] Make and share this Thai Pumpkin Ginger Soup 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/10/42/5/picM61PAS.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "Thai", "Asian", "Vegan", "Free Of...", "Winter", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "4", "1", "1", "1", "1", "3", "1", "1"] [RecipeIngredientParts] ["pumpkin", "olive oil", "garlic clove", "onion", "carrot", "celery", "fresh ginger", "coconut milk"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 137.9 [FatContent] 14.5 [SaturatedFatContent] 8.8 [CholesterolContent] 0.0 [SodiumContent] 13.4 [CarbohydrateContent] 2.6 [FiberContent] 0.4 [SugarContent] 0.7 [ProteinContent] 1.0 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 425°. Slice pumpkin in half and core. Discard membrane and seeds. Baste sides of the pumpkin with a cloth or paper towel in 3 tablespoons of olive oil. Roast both halves of pumpkin (cut side up] uncovered for 35 to 40 minutes, checking frequently. Remove from oven and allow to cool. Peel away hard outer skin using a peeler and reserve flesh. Cut into 1-2 inch cubes. In a large stockpot, heat 2 tablespoons of olive oil. Add in garlic, onion, carrot and celery stirring frequently until tender. Salt and pepper to taste. Add vegetable stock and bring to a boil. Add pumpkin and ginger; simmer for one hour. Using a hand blender, purée soup until smooth. Using a whisk, add coconut milk a little at a time until soup has reached a medium thick consistency. Top with edible orchids or pansies.
[Name] Hazelnut Scones [AuthorId] 8728 [AuthorName] Ashley U [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2001-07-26T08:30:00Z [Description] Make and share this Hazelnut Scones recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/42/6/picfuBcGd.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/42/6/picnV9cOV.jpg"] [RecipeCategory] Scones [Keywords] ["Quick Breads", "Breads", "Fruit", "Nuts", "Kid Friendly", "Winter", "Christmas", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "1/4", "1", "1 1/2", "3/4", "1/2", "6", "3/4", "1/2", "1/4", "1", "1/2"] [RecipeIngredientParts] ["flour", "sugar", "sugar", "baking powder", "salt", "baking soda", "butter", "toasted hazelnuts", "sour cream", "egg", "vanilla extract"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 334.8 [FatContent] 19.3 [SaturatedFatContent] 7.5 [CholesterolContent] 54.0 [SodiumContent] 445.4 [CarbohydrateContent] 35.1 [FiberContent] 2.1 [SugarContent] 9.3 [ProteinContent] 6.7 [RecipeServings] nan [RecipeYield] 8 scones [RecipeInstructions] Preheat oven to 400°. Sift flour, sugar, baking powder, salt and baking soda into a large bowl. Add butter; rub in with fingertips until mixture resembles coarse meal. Stir in nuts. Whisk milk, sour cream, egg and vanilla in medium bowl; set aside 1 1/2 Tbsp for glaze. Make well in center of dry ingredients; add remaining milk mixture. Stir just until dough forms. Let stand for 3 minutes. Turn out onto floured surface. Using floured hands, knead gently until dough comes together. Pat into 7 1/2-inch round. Using sharp knife, cut into 8 wedges; brush with glaze. Sprinkle with sugar. Transfer wedges to baking sheet spacing apart. Bake scones until golden and crusty for about 20 minutes. Transfer to wire rack and cool slightly. Serve warm.
[Name] Jalapeno Chicken [AuthorId] 8728 [AuthorName] Ashley U [CookTime] PT1H20M [PrepTime] PT20M [TotalTime] PT1H40M [DatePublished] 2001-07-26T08:30:00Z [Description] Make and share this Jalapeno Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken", "Poultry", "Meat", "Mexican", "Very Low Carbs", "Potluck", "Spicy", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "3", "2", "1", "2 1/2", "1"] [RecipeIngredientParts] ["chicken", "jalapeno chiles", "lemons", "onion", "olive oil", "soy sauce"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 513.6 [FatContent] 37.0 [SaturatedFatContent] 9.7 [CholesterolContent] 155.2 [SodiumContent] 314.3 [CarbohydrateContent] 6.3 [FiberContent] 2.2 [SugarContent] 1.1 [ProteinContent] 39.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350°. Starting at end, carefully run fingers between skin and breast meat of chicken, loosening skin. Place chili rounds, spaced slightly apart, on brest meat under skin. Toss 4 lemon wedges, 1/2 tablespoon oil and soy sauce in small bowl to coat. Stuff lemon mixture into main cavity of chicken. Rub outside of chicken with remaining 2 tablespoons oil and sprinkle with salt. Place chicken on rack in roasting pan. Roast chicken until golden brown and juices run clear when thigh is pierced with knife, about 1 1/2 hours. Transfer chicken to platter and serve with remaining lemon wedges.
[Name] Hamburgers [AuthorId] 10290 [AuthorName] Vicky Bryant [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2001-07-26T08:30:00Z [Description] Make and share this Hamburgers 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/10/42/8/or7l9WxFSt7AAiyEsv73_HB%205%20-%20final_3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/42/8/FbsgaTNgS6EBJBUXE4sA_HB%208%20-%20final_6.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/42/8/picF9TQqb.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/42/8/pic3ga1ce.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/42/8/picwBO2tl.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/42/8/picoOTz8j.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/42/8/piciExpMe.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/10428/pzD2m1wDQZGfH75R2iD9_capture.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/42/8/pic7RvxRw.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/42/8/picB8OhZK.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/42/8/picFaWJMS.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/42/8/picE1BOre.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/42/8/pic1Ts96F.jpg"] [RecipeCategory] Meat [Keywords] ["Very Low Carbs", "High Protein", "High In...", "< 30 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1", "1", "2", "1/4", "2 -3", "1"] [RecipeIngredientParts] ["lean ground beef", "olive oil", "garlic cloves", "salt", "Worcestershire sauce", "horseradish"] [AggregatedRating] 5.0 [ReviewCount] 195.0 [Calories] 317.7 [FatContent] 19.6 [SaturatedFatContent] 6.8 [CholesterolContent] 98.3 [SodiumContent] 405.1 [CarbohydrateContent] 2.9 [FiberContent] 0.0 [SugarContent] 1.2 [ProteinContent] 30.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Chop garlic cloves on wooden surface then put in mortar and pestle. Add salt and olive oil and make a paste. Add this to the meat along with the Worcestershire and horseradish. Mix everything and adjust ingredients to suit your taste. When you make the patties place an indention in the middle of each one with your thumb (almost all the way through]. This keeps the burgers from shrinking. We like ours thick and I like them to stay that way! Salt and Pepper according to taste when done. An added note on 04-03-06 - Thank you all for your positive feedback. It's nice to get confirmation on something I thought was good and different. Please note that I usually add more ingredients than what is called for above. I nuke a tiny hamburger (meatball size] and taste. I usually add more of everything. The horseradish does not taste like horseradish when cooked. It gives it a flavor note that otherwise wouldn't be there. Unless you are allergic to it, please try it.
[Name] Chocolate Chip Cookies [AuthorId] 47510 [AuthorName] Dreamgoddess [CookTime] PT12M [PrepTime] PT5M [TotalTime] PT17M [DatePublished] 2001-07-26T08:30:00Z [Description] Make and share this Chocolate Chip Cookies recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/42/9/picCZy1Od.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/42/9/picsb9ljD.jpg"] [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "European", "Kid Friendly", "< 30 Mins", "For Large Groups", "Oven", "Easy"] [RecipeIngredientQuantities] ["1/2", "1", "3", "1", "2", "1/2", "1/2", "1/2", "1 3/4", "1 1/2", "8", "1"] [RecipeIngredientParts] ["unsalted butter", "brown sugar", "granulated sugar", "egg", "vanilla extract", "baking soda", "baking powder", "salt", "flour", "instant coffee", "walnuts"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 303.2 [FatContent] 16.2 [SaturatedFatContent] 7.2 [CholesterolContent] 28.7 [SodiumContent] 143.5 [CarbohydrateContent] 39.0 [FiberContent] 1.8 [SugarContent] 25.3 [ProteinContent] 3.8 [RecipeServings] 15.0 [RecipeYield] nan [RecipeInstructions] Cream the butter with the sugars until fluffy. Beat in the egg and the vanilla extract. Combine the dry ingredients and beat into the butter mixture. Stir in the chocolate chips and walnuts. Drop by large spoonfuls onto a greased cookie sheet. Bake at 375° for 8-10 minutes or 10-12 minutes for a crispier cookie.
[Name] Coconut Bundt Cake With Powdered-Sugar Glaze [AuthorId] 8728 [AuthorName] Ashley U [CookTime] PT1H10M [PrepTime] PT20M [TotalTime] PT1H30M [DatePublished] 2001-07-26T08:30:00Z [Description] Coconut milk gives this cake a velvety texture. Canned coconut milk is available in the Asian foods aisle at the market or at the Asian market. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/43/0/picaYJ3z0.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/43/0/picislX0g.jpg"] [RecipeCategory] Dessert [Keywords] ["Coconut", "Fruit", "Nuts", "German", "European", "Weeknight", "For Large Groups", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "1/2", "1", "2 1/2", "6", "2", "1/2", "1 1/4", "2", "1 3/4", NA] [RecipeIngredientParts] ["cake flour", "salt", "butter", "sugar", "eggs", "vanilla extract", "unsweetened coconut milk", "flaked coconut", "powdered sugar", "sweetened flaked coconut"] [AggregatedRating] 5.0 [ReviewCount] 16.0 [Calories] 478.6 [FatContent] 20.2 [SaturatedFatContent] 14.1 [CholesterolContent] 100.2 [SodiumContent] 234.3 [CarbohydrateContent] 70.6 [FiberContent] 1.5 [SugarContent] 48.1 [ProteinContent] 5.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 350°F. Butter and flour a 12 cup bundt pan. Sift flour and salt together. Beat butter and sugar in a large bowl until fluffy. Add extracts and the eggs one at a time until well mixed. Mix flour mixture into the batter alternatively with one cup of the coconut milk. Fold in two cups of flaked coconut. Transfer batter to the prepared bundt pan and bake until top is golden brown (about 1 hour and ten minutes]. Cool in cake pan for about five minutes then invert onto cooling rack. Whisk powdered sugar and remaining 1/4 cup of coconut milk. Spoon glaze over cake and sprinkle with additional coconut.
[Name] ELVIS meatloaf [AuthorId] 13084 [AuthorName] CHARLEY [CookTime] PT45M [PrepTime] PT10M [TotalTime] PT55M [DatePublished] 2001-07-26T08:30:00Z [Description] Make and share this ELVIS meatloaf recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["3/4", "1", "1", "1", NA, NA, "1", NA, "1/2"] [RecipeIngredientParts] ["ground beef", "onion", "ketchup", "egg", "black pepper", "ketchup"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 350.8 [FatContent] 14.5 [SaturatedFatContent] 5.5 [CholesterolContent] 104.3 [SodiumContent] 1223.1 [CarbohydrateContent] 35.2 [FiberContent] 3.8 [SugarContent] 24.5 [ProteinContent] 21.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] 10 minutes before done, DRIZZLE ketchup over top and return to oven. bake in black iron skillet (12 inch] to create lots of crust or form in loaf pan for a'slicing for sandwich meatloaf. BEAT EGGS. COMBINE eggs ALL INGREDIENTS EXCEPT BREAD CRUMBS. add bread crumbs to make right texture--not too dry. use an ungreased black iron skillet (12 inch]. bake@ 350 for 35 minutes. REMOVE FROM OVEN. DRIZZLE KETCHUP OVER TOP. RETURN TO OVEN FOR 10 MINUTES.
[Name] Amalgamation Cake [AuthorId] 8728 [AuthorName] Ashley U [CookTime] PT35M [PrepTime] PT10M [TotalTime] PT45M [DatePublished] 2001-07-26T08:30:00Z [Description] Make and share this Amalgamation Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Kid Friendly", "< 60 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["3", "2", "1/2", "1", "2", "1", "1", "8", "1 1/4", "2", "3/4", "8", "2", "1 1/2", "1 1/2", NA, NA] [RecipeIngredientParts] ["flour", "baking powder", "salt", "butter", "sugar", "vanilla extract", "butter", "sugar", "Bourbon", "pecans", "raisins", "flaked coconut", "sweetened flaked coconut", "pecan halves"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 859.7 [FatContent] 46.9 [SaturatedFatContent] 23.3 [CholesterolContent] 200.1 [SodiumContent] 410.7 [CarbohydrateContent] 97.3 [FiberContent] 3.1 [SugarContent] 71.6 [ProteinContent] 9.4 [RecipeServings] 14.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 325°. Butter and flour three 9-inch diameter cake pans. Mix flour, baking powder and salt in medium bowl. Using electric mixer, beat butter and 1 3/4 cups sugar in large bowl. Beat in vanilla. Add dry ingredients with milk. Beat whites in another large bowl to soft peaks. Slowly beat in 1/4 cup sugar. Continue beating until stiff but not dry. Fold whites into batter. Divide batter among prepared pans; smooth tops. Bake cakes for about 35 minutes. Cool cakes for about 10 minutes. Melt butter in heavy large saucepan over medium heat. Whisk sugar, bourbon and yolks in medium bowl. Gradually whisk in melted butter. Return mixture to saucepan; whisk over medium heat until very thick for about 6 minutes. Mix in chopped pecans, raisins and 1 1/2 cups coconut. Chill until cold for about 1 hour. Place 1 cake layer on platter. Spread 1/3 of filling over; cover with second layer. Spread 1/3 of filling over; top with third cake layer. Spread remaining filling over top (not on the sides] of cake. Sprinkle additional coconut in 1-inch border around top edge of cake. Garnish with pecan halves. Can be prepared 1 day ahead. Let sit 2 hours at room temperature.
[Name] Spicy Pasta [AuthorId] 30094 [AuthorName] acid. [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2001-07-26T08:30:00Z [Description] Make and share this Spicy Pasta recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "Caribbean", "Greek", "Mexican", "European", "Spring", "Summer", "Winter", "Spicy", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["10", "1", "1", "1", "1", "2", "1", "1/2", "1/2", "1/2", "1/8", "1", "1", "2", "1", NA] [RecipeIngredientParts] ["parmesan cheese", "boneless chicken breast", "parsley", "olive oil", "fresh garlic", "onion", "green pepper", "cayenne pepper", "cold water", "cornstarch"] [AggregatedRating] 4.0 [ReviewCount] 4.0 [Calories] 352.2 [FatContent] 20.3 [SaturatedFatContent] 3.7 [CholesterolContent] 46.7 [SodiumContent] 297.4 [CarbohydrateContent] 29.4 [FiberContent] 2.4 [SugarContent] 5.4 [ProteinContent] 13.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Spicy Pasta Sauce: Heat oil in sauté pan. Add garlic and sauté for 30 seconds. Add onions, sauté one minute, then add peppers and continue to sauté another minute. Deglaze with chicken stock, reducing by half. Add V-8 juice and cayenne pepper. Bring to a boil and simmer for 10 minutes. Thicken with cornstarch to desired consistency. Season with salt and pepper. Spicy Pasta: Place pasta and sauce in pan and heat until hot. Arrange in serving dish and top with chicken breast. Garnish with Parmesan cheese and parsley.
[Name] Sizzling Shrimps [AuthorId] 13273 [AuthorName] Andy Jewell [CookTime] PT2M [PrepTime] PT10M [TotalTime] PT12M [DatePublished] 2001-07-26T08:30:00Z [Description] Make and share this Sizzling Shrimps recipe from Food.com. [Images] character(0) [RecipeCategory] Spanish [Keywords] ["European", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["6", "1/2", "1/4", "1/4", "1/4", "2", "1/4"] [RecipeIngredientParts] ["garlic", "red chile", "sea salt", "black pepper", "extra virgin olive oil", "lemon"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 272.2 [FatContent] 27.4 [SaturatedFatContent] 3.8 [CholesterolContent] 45.4 [SodiumContent] 786.4 [CarbohydrateContent] 2.6 [FiberContent] 0.6 [SugarContent] 0.4 [ProteinContent] 5.2 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] ["Heat the oven to its MAX!", "Put the olive oil in an individual oven proof dish (I use Spanish earthenware but anything capable of taking high temparatures will do].", "Heat the oil in the oven until smoking!", "Throw in all ingredients and stir quickly.", "Serve immediately whilst the dish is still sizzling- the shrimp is ready to eat as soon as it changes from blue to pink.", "Serve with lemon quarters and plenty of good bread to soak up the juices.", "This dish takes little time to prepare and virtually none to cook and has proved a huge success at dinner parties etc." ]
[Name] Pork Chops and Scalloped Potatoes [AuthorId] 4291 [AuthorName] SweetSueAl [CookTime] PT3H [PrepTime] PT40M [TotalTime] PT3H40M [DatePublished] 2001-07-26T08:30:00Z [Description] The pork chops are so tender they fall apart. Serve with a fresh salad and crusty rolls and what a dinner! [Images] character(0) [RecipeCategory] Pork [Keywords] ["Potato", "Vegetable", "Meat", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["5", "6", "6", NA, "3", "4 -6"] [RecipeIngredientParts] ["potatoes", "butter", "margarine", "flour", "milk", "boneless center cut pork chops", "boneless pork chops"] [AggregatedRating] 4.5 [ReviewCount] 8.0 [Calories] 1033.7 [FatContent] 37.9 [SaturatedFatContent] 19.9 [CholesterolContent] 177.3 [SodiumContent] 339.8 [CarbohydrateContent] 116.6 [FiberContent] 12.8 [SugarContent] 4.5 [ProteinContent] 57.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Melt butter in a 2 qt sauce pan over medium heat Whisk in flour and stir until smooth. Season with salt and pepper and cook for 1 minute. Gradually add milk, stir constantly until mixture boils. Boil for 1 minute. Pour mixture over potatoes, mix well, ensuring all potatoes are coated. Spray a 4 qt casserole dish with non-stick spray. Place a layer of potatoes in bottom of dish. Top with 2-3 pork chops Cover with another layer of potatoes. Top with 2-3 pork chops. Cover with a layer of potatoes Bake covered at 350 degrees for 45 minutes. Remove cover and bake for 1-1/2 to 2 hours or until potatoes are fork tender.
[Name] Red Wine and Pear Brioche Tart [AuthorId] 8728 [AuthorName] Ashley U [CookTime] PT30M [PrepTime] PT1H30M [TotalTime] PT2H [DatePublished] 2001-07-26T09:30:00Z [Description] Make and share this Red Wine and Pear Brioche Tart recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Pears", "Fruit", "European", "Low Protein", "Healthy", "Kid Friendly", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/2", "3", "2", "3/4", "6", "2", "2", "1 3/4", "3/4", "2", "3", "1", "1", NA] [RecipeIngredientParts] ["flour", "sugar", "dry yeast", "salt", "unsalted butter", "eggs", "dry red wine", "sugar", "sugar", "bosc pears", "cornstarch", "water", "sour cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 495.8 [FatContent] 13.8 [SaturatedFatContent] 8.0 [CholesterolContent] 93.0 [SodiumContent] 323.4 [CarbohydrateContent] 76.2 [FiberContent] 4.0 [SugarContent] 45.0 [ProteinContent] 6.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Butter a 9-inch springform pan. Mix flour, sugar, yeast and salt in processor. Add butter; mix until butter is reduced to pea size pieces. Add eggs and milk until well mixed. Using buttered fingertips, press dough into pan bottom. Cover with plastic. Let dough rise for about 1 3/4 hours. Stir wine and sugar in medium saucepan over medium-high heat until sugar dissolves and mixture boils. Add pears. Reduce heat to medium-low; simmer until pears are tender, about 8 minutes. Cool mixture for 30 minutes. Transfer pears to a plate. Boil wine syrup in pan until reduced to 1 cup, for about 4 minutes. Mix cornstarch and water in a small bowl. Stir into wine syrup. Whisk occasionally, cook until syrup thickens and boils. Set sauce aside. Preheat oven to 400°F. Starting at edge of pan and leaving 1/2-inch plain border, arrange pear slices close together in concentric circles on dough. Sprinkle pears and dough edge with 2 tablespoons sugar. Bake tart until edge is brown, pears are tender and crust is cooked through, for 30 minutes. Cool at least 15 minutes.
[Name] Pear Cake With Lemon-Honey Cream Cheese Frosting [AuthorId] 8728 [AuthorName] Ashley U [CookTime] PT45M [PrepTime] PT20M [TotalTime] PT1H5M [DatePublished] 2001-07-26T09:30:00Z [Description] Make and share this Pear Cake With Lemon-Honey Cream Cheese Frosting recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Pears", "Fruit", "Kid Friendly", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1 1/2", "2", "1", "2", "3/4", "3/4", "2", "1/3", "1 1/2", "3", "1/2", "2", "1/2", "1", "2", "2", "3/4"] [RecipeIngredientParts] ["flour", "sugar", "baking soda", "salt", "ground cinnamon", "nutmeg", "eggs", "vanilla extract", "bosc pears", "walnuts", "cream cheese", "butter", "powdered sugar", "vanilla extract", "lemons", "honey"] [AggregatedRating] 5.0 [ReviewCount] 9.0 [Calories] 800.7 [FatContent] 46.5 [SaturatedFatContent] 17.6 [CholesterolContent] 112.4 [SodiumContent] 731.7 [CarbohydrateContent] 92.3 [FiberContent] 2.7 [SugarContent] 69.0 [ProteinContent] 8.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 325 degrees. Butter and flour two 9-inch cake pans with 1 1/2 inch high sides. Whisk flour, sugar, baking soda, salt and spices in large bowl. Make well in center of flour mixture. Add oil, eggs, milk and vanilla; Whisk just until evenly moistened. Fold in pears and nuts and divide between pans; Bake cakes for about 45 minutes. Beat cream cheese, butter, powdered sugar, vanilla and lemon peel in large bowl until fluffy. Add honey and beat until smooth. If frosting is very soft, chill until firm enough to spread. Place 1 cake layer, flat side up on a platter. Spread 1 cup frosting on cake. Top with second layer with flat side down. Spread remaining frosting over top and sides of cake.
[Name] Red Cabbage, Apple and Caraway Soup [AuthorId] 8728 [AuthorName] Ashley U [CookTime] PT1H10M [PrepTime] PT10M [TotalTime] PT1H20M [DatePublished] 2001-07-26T09:30:00Z [Description] Make and share this Red Cabbage, Apple and Caraway Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Apple", "Fruit", "Low Protein", "Low Cholesterol", "Healthy", "Winter", "Weeknight", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "1", "3", "4", "2", "3", "2", "2", "1", NA, NA] [RecipeIngredientParts] ["butter", "onion", "granny smith apples", "red cabbage", "caraway seeds", "beef broth", "dry red wine", "honey", "sour cream", "fresh parsley"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 204.4 [FatContent] 4.7 [SaturatedFatContent] 2.7 [CholesterolContent] 10.2 [SodiumContent] 817.5 [CarbohydrateContent] 24.6 [FiberContent] 3.9 [SugarContent] 16.5 [ProteinContent] 3.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Melt butter in heavy large pot over medium-high heat. Add onion and sauté for about 5 minutes. Reduce heat to medium. Add apples and sauté until tender, for about 4 minutes. Add cabbage and sauté until softened, about 6 minutes. Add caraway seeds and stir 1 minute. Add broth, wine vinegar and honey. Bring to boil. Reduce heat to medium-low. Cover and simmer for 30 minutes. Uncover and simmer for another 30 minutes. Season with salt and pepper. Add a dollop of sour cream on top of bowls. Sprinkle with parsley.
[Name] Death by Chocolate Cookies [AuthorId] 8728 [AuthorName] Ashley U [CookTime] PT14M [PrepTime] PT10M [TotalTime] PT24M [DatePublished] 2001-07-26T18:09:00Z [Description] Make and share this Death by Chocolate Cookies recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/43/9/picfloGKy.jpg" [RecipeCategory] Candy [Keywords] ["Dessert", "Lunch/Snacks", "Cookie & Brownie", "Kid Friendly", "Microwave", "Baking", "< 30 Mins", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["2", "3/4", "1/4", "2", "1", "1/2", "1/4", "2"] [RecipeIngredientParts] ["brown sugar", "butter", "margarine", "eggs", "vanilla", "flour", "baking powder"] [AggregatedRating] 5.0 [ReviewCount] 10.0 [Calories] 411.5 [FatContent] 26.1 [SaturatedFatContent] 11.8 [CholesterolContent] 27.4 [SodiumContent] 145.5 [CarbohydrateContent] 47.9 [FiberContent] 4.4 [SugarContent] 37.2 [ProteinContent] 5.8 [RecipeServings] 18.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 350°.", "Coarsely chop 8 squares of the chocolate; set aside.", "Microwave remaining 8 squares of chocolate in large microwavable bowl on HIGH for 1-2 minutes.", "Stir until chocolate is melted and smooth.", "Stir in sugar, butter, eggs and vanilla.", "Stir in flour and baking powder.", "Stir in reserved chopped chocolate and nuts.", "Drop by 1/4 cupfuls on to ungreased cookie sheet.", "Bake 12-13 minutes or until cookies are puffed and feel set to the touch.", "Cool on cookie sheet 1 minute then transfer to wire rack and cool completely." ]
[Name] Pasta With Spicy Sun-Dried Tomato Cream Sauce [AuthorId] 8728 [AuthorName] Ashley U [CookTime] PT5M [PrepTime] PT15M [TotalTime] PT20M [DatePublished] 2001-07-26T18:09:00Z [Description] Make and share this Pasta With Spicy Sun-Dried Tomato Cream 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/10/44/0/picFJrMqH.jpg" [RecipeCategory] European [Keywords] ["Spring", "Summer", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "4", "1", "1", "1", "1/2", "1", "1", "1"] [RecipeIngredientParts] ["olive oil", "garlic cloves", "sun-dried tomato packed in oil", "crushed red pepper flakes", "fresh basil leaf", "penne pasta", "parmesan cheese"] [AggregatedRating] 5.0 [ReviewCount] 26.0 [Calories] 824.9 [FatContent] 39.0 [SaturatedFatContent] 19.4 [CholesterolContent] 103.5 [SodiumContent] 1186.0 [CarbohydrateContent] 102.8 [FiberContent] 15.0 [SugarContent] 0.4 [ProteinContent] 21.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat oil in heavy medium saucepan over medium heat. Add garlic; sauté 1 minute. Add tomatoes, cream, red peppers and crushed red pepper; simmer over medium heat for 2 minutes. Stir in 1/2 cup basil and simmer 1 minute longer; cook pasta in large pot of boiling salted water until tender but still firm to the bite. Drain, reserving 3/4 cup pasta cooking liquid. Return pasta to pot. Add sauce, cheese and 1/2 cup basil and toss to coat. Add enough reserved cooking liquid to pasta to moisten if dry. Season with salt and pepper.
[Name] Fried Stuffed Squash Blossoms [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2001-07-26T18:09:00Z [Description] Make and share this Fried Stuffed Squash Blossoms recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["< 30 Mins", "Stove Top"] [RecipeIngredientQuantities] ["20", "20", NA, "1/4 - 1/2", "2", "1", "3/4", "1", "1/2", "3/4"] [RecipeIngredientParts] ["jalapeno jack cheese", "flour", "eggs", "water", "all-purpose flour", "cornstarch", "baking powder", "salt"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 1349.1 [FatContent] 90.2 [SaturatedFatContent] 55.0 [CholesterolContent] 435.2 [SodiumContent] 2539.6 [CarbohydrateContent] 51.5 [FiberContent] 1.7 [SugarContent] 1.8 [ProteinContent] 81.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Rinse and drain blossoms-pat dry. \"stuff\"each flower with a piece of cheese and twist the ends to seal. Roll in flour. Dip in tempura batter Fry to a golden brown on all sides. Drain and eat hot. For Tempura: Mix all ingredients with a fork (I mix my dry ingredients first-then add water and eggs] Feel free to use cold beer in place of water-adds depth to the batter.
[Name] Skyline Chili [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT3H [PrepTime] PT30M [TotalTime] PT3H30M [DatePublished] 2001-07-26T18:09:00Z [Description] Make and share this Skyline Chili recipe from Food.com. [Images] character(0) [RecipeCategory] Weeknight [Keywords] ["Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "2", "2", "6", "1", "2", "1", "10", "8", "8", "1", "2", "2", "1 1/2", "1", "1/2"] [RecipeIngredientParts] ["water", "onions", "garlic", "tomato sauce", "cider vinegar", "Worcestershire sauce", "peppercorns", "ground allspice", "cloves", "bay leaf", "salt", "ground cinnamon", "cayenne pepper", "ground cumin"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 598.9 [FatContent] 41.1 [SaturatedFatContent] 16.7 [CholesterolContent] 156.5 [SodiumContent] 1879.6 [CarbohydrateContent] 15.6 [FiberContent] 4.2 [SugarContent] 7.2 [ProteinContent] 42.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Bring water to a boil in a large pot.", "add the ground beef-raw-stir until seperated and reduce heat to simmer.", "Add onions, garlic, tomato sauce, cider vinegar and worcestershire sauce.", "Stir to mix well.", "Add peppercorns, allspice, cloves, bay, salt, cinnamon, cayenne and chocolate.", "Bring to a boil then reduce to a simmer for 3 hours.", "Cool and refrigerate overnight.", "Skin off all of the fat and discard along with the bay leaf.", "Reheat and serve over hot spaghetti.", "Options are Cheddar cheese grated bacon bits red kidney beans onion oyster crackers." ]
[Name] The Bomb Burgers [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2001-07-26T18:09:00Z [Description] Make and share this The Bomb Burgers 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/10/44/3/hnLXUerFSonMdaY200xA_IMG_6334.JPG", "https://img.sndimg.com/food/image/upload/v1/img/feed/10443/9mWaICRKTy6qgFZ6jBY5_20180706_160002-1_resized.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/44/3/picEfmEap.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/44/3/picPqkFow.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/44/3/pic3ViBVd.jpg" ] [RecipeCategory] Lunch/Snacks [Keywords] ["Meat", "High Protein", "High In...", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "1/4", "1/4", "3", "2", "2", "1 1/2", "1", "2", "2", "1"] [RecipeIngredientParts] ["lean hamburger", "green onion", "hoisin sauce", "garlic", "gingerroot", "egg", "water", "hoisin sauce"] [AggregatedRating] 5.0 [ReviewCount] 41.0 [Calories] 216.3 [FatContent] 11.4 [SaturatedFatContent] 4.2 [CholesterolContent] 96.3 [SodiumContent] 183.0 [CarbohydrateContent] 6.7 [FiberContent] 0.5 [SugarContent] 1.7 [ProteinContent] 20.4 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] In a bowl combine beef, bread crumbs, green onions, coriander, hoisin sauce, garlic, ginger and egg. Mix well. Make 5 burgers. Poke a hole thru the middle. In a small bowl mix together water, hoisin, and sesame oil. Place burgers on a hot grill and brush the top with the previous mixture. Flip after 7 min or so and baste the other side. Serve with condiments of choice.
[Name] Spicy Tequila-spiked Cherry Tomatoes [AuthorId] 8728 [AuthorName] Ashley U [CookTime] PT4H [PrepTime] PT20M [TotalTime] PT4H20M [DatePublished] 2001-07-26T18:09:00Z [Description] Make and share this Spicy Tequila-spiked Cherry Tomatoes recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Christmas", "Weeknight", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1/3", "3", "1", "1", "1/4", "1/4", "35"] [RecipeIngredientParts] ["cherry tomatoes", "fresh jalapeno chilie", "gelatin", "tomato juice", "fresh coriander leaves", "salt", "fresh coriander leaves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 3.2 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 23.6 [CarbohydrateContent] 0.7 [FiberContent] 0.2 [SugarContent] 0.4 [ProteinContent] 0.2 [RecipeServings] nan [RecipeYield] 35 hors d'oeuvres [RecipeInstructions] Cut off 1/4-inch from blossom end (opposite stem end] of each tomato and with a 1/4-teaspoon measure carefully scoop out seeds. Wearing rubber gloves, seed and mince jalapeño. In a small saucepan sprinkle gelatin over vegetable-juice cocktail or tomato juice and let stand 1 minute to soften. Heat mixture over moderately low heat, stirring, until gelatin is dissolved. Remove pan from heat and stir in jalapeño and all remaining ingredients except tomatoes. Cool filling slightly. Using a small spoon and holding each tomato over saucepan, spoon filling into tomatoes, arranging tomatoes on a platter as filled. Chill tomatoes, covered, 4 hours, or until filling is set, up to 1 day. Garnish each tomato with a coriander leaf.
[Name] Mashed Garlic & Onion Potatoes [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2001-07-26T18:09:00Z [Description] Garlic lovers unite! This is a really tasty way to serve potatoes but you have to like garlic and onions. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/44/5/picWkF3Iu.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/44/5/picODmYDQ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/44/5/pic0wIgBi.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/44/5/picOoU82c.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/44/5/picevDd8Y.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/44/5/picxtKYMm.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/44/5/picasJ507.jpg"] [RecipeCategory] Potato [Keywords] ["Vegetable", "Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["6", "1", "6", "2", "1/4", "1/2", "1/2", "1", "1"] [RecipeIngredientParts] ["russet potatoes", "olive oil", "garlic cloves", "yellow onions", "skim milk", "salt", "black pepper", "fresh thyme", "butter"] [AggregatedRating] 5.0 [ReviewCount] 19.0 [Calories] 225.1 [FatContent] 4.5 [SaturatedFatContent] 1.6 [CholesterolContent] 5.3 [SodiumContent] 231.6 [CarbohydrateContent] 42.4 [FiberContent] 5.5 [SugarContent] 3.2 [ProteinContent] 5.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cook potatoes until fork tender (about 30 min]. While potatoes are cooking, heat olive oil in a medium skillet over medium heat. Add garlic and onions, cook, stirring frequently until soft and golden (about 10 min]. Drain potatoes, reserve 1/4 cup liquid. Cool potatoes until you can handle them to slip off the skins. Cut potatoes into quarters and return to the saucepan. Add 1/4 cup potato water, milk, salt & pepper. Heat mixture until heated through (about 5 min]. Mash potato mixture until smooth. Stir in onion/garlic & thyme. Spoon potatoes into a serving dish; drizzle with butter and serve.
[Name] Tropical Rice Salad [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT6H [PrepTime] PT20M [TotalTime] PT6H20M [DatePublished] 2001-07-26T18:09:00Z [Description] Make and share this Tropical Rice Salad recipe from Food.com. [Images] character(0) [RecipeCategory] White Rice [Keywords] ["Rice", "Canadian", "Weeknight", "Stove Top"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "3/4", "2/3", "1/2", "2", "2", "2", "1", "1", "1/2", "1/2", "1/2", "1/4"] [RecipeIngredientParts] ["white rice", "snow peas", "red sweet bell pepper", "celery", "water chestnut", "canned mandarin oranges", "green onions", "liquid honey", "soy sauce", "lemon juice", "garlic", "gingerroot"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 121.1 [FatContent] 1.4 [SaturatedFatContent] 0.3 [CholesterolContent] 1.4 [SodiumContent] 112.6 [CarbohydrateContent] 23.8 [FiberContent] 1.6 [SugarContent] 5.1 [ProteinContent] 3.3 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Cook rice in stock until done. Rinse with cold water and drain well. Put rice in a serving bowl and add remaining veg and fruit ingredients. In a small bowl whisk together dressing ingredients. Pour over rice mixture and toss. Chill for 6 hours before serving-toss again.
[Name] Mom's Pepparkakor (Gingerbread Cookies) [AuthorId] 8728 [AuthorName] Ashley U [CookTime] PT7M [PrepTime] PT3H [TotalTime] PT3H7M [DatePublished] 2001-07-26T18:09:00Z [Description] Make and share this Mom's Pepparkakor (Gingerbread Cookies) recipe from Food.com. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "Cookie & Brownie", "Swedish", "German", "Scandinavian", "European", "Winter", "Christmas", "Weeknight", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "2", "5", "3", "1 1/2", "1", "1", "1/2", "1/2", "1", "1", "4"] [RecipeIngredientParts] ["shortening", "sugar", "molasses", "egg", "vinegar", "flour", "gingerroot", "baking soda", "ground cinnamon", "ground cloves", "salt", "shortening", "vanilla", "powdered sugar", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 4326.9 [FatContent] 160.9 [SaturatedFatContent] 40.5 [CholesterolContent] 110.0 [SodiumContent] 1650.0 [CarbohydrateContent] 694.3 [FiberContent] 9.5 [SugarContent] 416.9 [ProteinContent] 36.6 [RecipeServings] nan [RecipeYield] 2 dozen [RecipeInstructions] ["Cream shortening and sugar.", "Beat in molasses, egg and vinegar.", "Stir flour with ginger, soda, cinnamon, cloves and salt.", "Blend into batter.", "Chill for 3 hours.", "On lightly floured surface, roll dough to at least 0.125 inch thickness.", "Cut into desired shapes with cookie cutter.", "Place one inch apart on greased cookie sheet.", "Bake at 375° for 5-6 minutes. Cool slightly; remove cookies to rack and cool.", "Mix shortening, vanilla, powdered sugar and milk.", "Drizzle over cookies." ]
[Name] Coconut Shrimp [AuthorId] 8728 [AuthorName] Ashley U [CookTime] PT15M [PrepTime] PT20M [TotalTime] PT35M [DatePublished] 2001-07-26T18:09:00Z [Description] Make and share this Coconut Shrimp recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Coconut", "Fruit", "Nuts", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["5", "3", "1/2", "3", NA, NA, "1/2", "1"] [RecipeIngredientParts] ["shrimp", "flour", "egg", "beer", "sugar", "coconut"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 475.2 [FatContent] 49.7 [SaturatedFatContent] 10.7 [CholesterolContent] 31.9 [SodiumContent] 22.9 [CarbohydrateContent] 5.9 [FiberContent] 1.5 [SugarContent] 0.7 [ProteinContent] 2.9 [RecipeServings] nan [RecipeYield] 5 shrimp [RecipeInstructions] Remove skin from shrimp, leave tails attached. Butterfly shrimp 1/2 way, dust with flour. Mix flour, egg, beer, salt, pepper and sugar creating a batter. Dip shrimp into batter without dipping the tails, then dip into coconut. Refrigerate for 15 minutes minimum. Heat oil to 325 degrees F. Deep fry shrimp.
[Name] Mussel Thai Noodle Bowl [AuthorId] 8728 [AuthorName] Ashley U [CookTime] PT35M [PrepTime] PT45M [TotalTime] PT1H20M [DatePublished] 2001-07-26T18:09:00Z [Description] Make and share this Mussel Thai Noodle Bowl recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Mussels", "Thai", "Asian", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1/2", "1", "2", "4", "2", "2", "1", "1", "1", NA, "1", "2", "2", "1", "8", "1", "12", "1/2", "1/2", "1/2", NA] [RecipeIngredientParts] ["chicken broth", "ginger", "lemongrass", "kaffir lime leaves", "limes", "Thai fish sauce", "unsweetened coconut milk", "Thai red curry paste", "paprika", "large shrimp", "mussels", "asparagus", "fresh udon noodles", "pea tendrils", "mint leaf", "cilantro leaf", "cashews"] [AggregatedRating] nan [ReviewCount] nan [Calories] 621.5 [FatContent] 39.5 [SaturatedFatContent] 21.2 [CholesterolContent] 170.1 [SodiumContent] 2515.1 [CarbohydrateContent] 32.5 [FiberContent] 5.6 [SugarContent] 6.8 [ProteinContent] 41.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] To prepare the sauce, simmer the chicken broth, onion, ginger, lemon grass, lime leaves, and lime juice together until the liquid is reduced by half. Then, add fish sauce, coconut milk, curry paste, and paprika; cook for 10 minutes. Season the rice flour with salt and pepper, lightly dredge the shrimp in the flour; tap off excess. Heat peanut oil in a skillet until very hot. Add the coated shrimp to the hot oil and cook about 2 minutes each side. Add the mussels, asparagus tips, and shiitakes. Cook for 2 minutes just until heated through. Strain the sauce over the shellfish and vegetables. Poach the Udon noodles in hot salted water, drain and place in a warm bowl. Add the shellfish sauce. Top with pea tendrils, herbs, cashews, and sprouts.
[Name] Treasure Chicken [AuthorId] 55166 [AuthorName] peppermintkitty [CookTime] PT1H10M [PrepTime] PT5M [TotalTime] PT1H15M [DatePublished] 2001-07-26T18:09:00Z [Description] Make and share this Treasure Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Creole", "Kid Friendly", "Spring", "Summer", "Winter", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["4", "1/4 - 1/2", "3", "3", "1/2", "1/2", "1/8", "1 1/2"] [RecipeIngredientParts] ["butter", "plain flour", "sugar", "salt", "cinnamon", "ginger"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 700.4 [FatContent] 38.6 [SaturatedFatContent] 15.0 [CholesterolContent] 216.1 [SodiumContent] 285.2 [CarbohydrateContent] 23.7 [FiberContent] 0.5 [SugarContent] 17.3 [ProteinContent] 61.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Place the 4 chicken breasts skin side up in a greased shallow \"stove to table\" baking dish. Brush with melted butter (or margarine]. Bake in a preheated 375°F degrees oven for 30 minutes. Meanwhile, melt 1/2 stick of butter (or margarine]. Combine the flour, sugar, salt, cinnamon and ginger in a small bowl, mix, and add to butter. Stirring constantly, add them orange juice. Cook slowly until thick and smooth. Pour over chicken and bake 40 minutes longer.
[Name] Pumpkin-Walnut Bread [AuthorId] 8728 [AuthorName] Ashley U [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2001-07-26T18:09:00Z [Description] Make and share this Pumpkin-Walnut Bread recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Fruit", "Nuts", "Winter", "Christmas", "< 30 Mins"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "1/2", "1/2", "1/2", "1/2", "3/4", "1", "2", "1", "1 1/2", "1", "1/2", "1/2", "1 1/2"] [RecipeIngredientParts] ["flour", "baking soda", "baking powder", "salt", "ground cinnamon", "ground cloves", "ginger", "butter", "sugar", "sugar", "eggs", "canned pumpkin puree", "lemon rind", "vanilla extract", "sour cream", "walnuts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 4075.9 [FatContent] 248.0 [SaturatedFatContent] 90.3 [CholesterolContent] 729.8 [SodiumContent] 5453.4 [CarbohydrateContent] 412.8 [FiberContent] 27.1 [SugarContent] 184.0 [ProteinContent] 76.6 [RecipeServings] nan [RecipeYield] 1 loaf [RecipeInstructions] Preheat oven to 325°. Butter 9x5x3-inch metal loaf pan. Shift first 7 ingredients into medium bowl. Using electric mixer, beat butter in large bowl until light. Gradually beat in sugar. Beat in eggs 1 at a time. Beat in pumpkin, lemon peel land vanilla. Whisk sour cream and milk in small bowl. Beat flour and sour cream mixtures alternately into batter in 2 additions each. Fold in nuts. Transfer batter to pan and smooth. Sprinkle with 1 tablespoon sugar. Bake bread until tester inserted into center comes out clean, 50 - 60 minutes. Cool in pan for 10 minutes.
[Name] Basic French Silk Pie [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT3H [PrepTime] PT30M [TotalTime] PT3H30M [DatePublished] 2001-07-26T18:09:00Z [Description] Make and share this Basic French Silk 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/10/45/2/pic6zpELl.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/45/2/picmJJCvA.jpg"] [RecipeCategory] Pie [Keywords] ["Dessert", "European", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "8", "4", "1/2", "1/2", "2 1/2", "2 1/2"] [RecipeIngredientParts] ["graham cracker pie crust", "bittersweet chocolate", "eggs", "sugar", "unsalted butter", "pure vanilla extract", "Kahlua", "Grand Marnier"] [AggregatedRating] 5.0 [ReviewCount] 15.0 [Calories] 337.2 [FatContent] 21.3 [SaturatedFatContent] 9.6 [CholesterolContent] 123.5 [SodiumContent] 208.1 [CarbohydrateContent] 32.3 [FiberContent] 0.5 [SugarContent] 24.2 [ProteinContent] 4.5 [RecipeServings] 8.0 [RecipeYield] 1 pie [RecipeInstructions] Melt chocolate in a double boiler set over simmering water. Set aside to cool to thick but still liquid. Combine eggs and sugar in a double broiler until hot but not scrambled. Remove from heat. With a mixer beat the chocolate into the egg mixture, then beat in the cold butter. Beat for 15 minutes--yes 15 minutes--you wanted silk. Beat in vanilla and booze. Scrape the filling into the shell and chill in fridge for at least 3 hours. Serve with whipped cream.
[Name] Triple-Ginger Pound Cake [AuthorId] 8728 [AuthorName] Ashley U [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2001-07-27T11:36:00Z [Description] Make and share this Triple-Ginger Pound Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["3 1/2", "1", "2 1/2", "1", "2", "1", "2", "2", "1", "1 1/4", "1/2", "3 1/2"] [RecipeIngredientParts] ["all-purpose flour", "ground ginger", "baking powder", "salt", "sugar", "unsalted butter", "eggs", "vanilla extract", "milk", "crystallized ginger", "fresh ginger"] [AggregatedRating] 3.0 [ReviewCount] 2.0 [Calories] 2649.3 [FatContent] 109.5 [SaturatedFatContent] 65.4 [CholesterolContent] 686.7 [SodiumContent] 1789.2 [CarbohydrateContent] 381.0 [FiberContent] 6.5 [SugarContent] 202.1 [ProteinContent] 38.0 [RecipeServings] nan [RecipeYield] 2 loafs [RecipeInstructions] Preheat oven to 350°. Grease two 9x5x3-inch loaf pans. Stir flour, ground ginger, baking powder and salt into medium bowl. Beat sugar and butter in large bowl until fluffy. Add eggs and yolks 1 at a time, beating well after each addition. Beat in vanilla. Mix dry ingredients and milk alternately into batter. Fold in crystallized ginger and grated ginger. Divide batter between prepared loaf pans. Bake cakes for about 1 hour.
[Name] Mrs Evan's Apple Cake [AuthorId] 6810 [AuthorName] Ann Arber [CookTime] PT1H30M [PrepTime] PT15M [TotalTime] PT1H45M [DatePublished] 2001-07-27T11:36:00Z [Description] Thirty-three years ago I met Elaine Nelson. Her Mother, Mrs. Evans, would make this cake for her. She would always share with me. I make it to share with everyone too. It is a gift of love, as is Elaine and her dear Mother, Virginia. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/45/5/picso1eFo.jpg" [RecipeCategory] Dessert [Keywords] ["Lunch/Snacks", "Apple", "Fruit", "Kid Friendly", "Potluck", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["3", "2", "3", "1/8", "1", "4", "1/2", "2 1/2", "3", "1/2", NA] [RecipeIngredientParts] ["flour", "sugar", "baking powder", "salt", "eggs", "milk", "vanilla", "apples", "sugar", "cinnamon"] [AggregatedRating] 5.0 [ReviewCount] 11.0 [Calories] 594.5 [FatContent] 24.3 [SaturatedFatContent] 4.0 [CholesterolContent] 84.6 [SodiumContent] 167.6 [CarbohydrateContent] 89.3 [FiberContent] 2.6 [SugarContent] 58.0 [ProteinContent] 6.6 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Mix dry ingredients. Make a hole in the center and add eggs, juice, oil and vanilla. Put half of batter in 10-inch greased and sugared tube pan. Place half the apple slices around the pan. Sprinkle heavily with sugar and cinnamon, mixed. Place rest of batter, then rest of apples in pan. Sprinkle heavily again with sugar. Bake at 350°F for 1 1/2 hours.
[Name] Coconut-Fudge Cheesecake [AuthorId] 8728 [AuthorName] Ashley U [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2001-07-27T11:36:00Z [Description] Make and share this Coconut-Fudge Cheesecake recipe from Food.com. [Images] character(0) [RecipeCategory] Cheesecake [Keywords] ["Dessert", "Coconut", "Fruit", "Nuts", "Kid Friendly", "Spring", "Summer", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "3/4", "1/2", "1/4", "4", "3/4", "1/4", "1", "1", "2", "4", "5", "5", "1 1/3", "3/4"] [RecipeIngredientParts] ["graham cracker crumbs", "sweetened flaked coconut", "golden brown sugar", "cream cheese", "sugar", "cream of coconut", "sweetened flaked coconut", "all-purpose flour", "eggs", "light corn syrup", "sweetened flaked coconut"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 722.7 [FatContent] 49.2 [SaturatedFatContent] 29.5 [CholesterolContent] 153.9 [SodiumContent] 365.9 [CarbohydrateContent] 66.8 [FiberContent] 2.9 [SugarContent] 53.2 [ProteinContent] 10.1 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 degrees. Wrap foil around outside of a 9-inch-diameter springform pan with 2 3/4 inch high sides. Blend all ingredients for the crust in processor until nuts are ground and crumbs stick together. Press crust mixture over bottom and 2 inch set, about 10 minutes. Cool. In mixer, beat cream cheese, sugar and extract in large bowl to blend. Beat in cream of coconut, shredded coconut, and flour. Add eggs 1 at a time, beating until just combined. Pour filling into crust. Bake until top is brown and center is almost set for about 1 hour and 15 minutes. Transfer to rack and cool. Cover and chill overnight. Bring cream and syrup to a simmer in a medium saucepan. Remove from heat. Add chocolate chips; whisk until smooth. Cool to just lukewarm. Pour topping over cake. Sprinkle edge with almonds and coconut. Chill until topping is set for about 2 hours.
[Name] Nutty Green Beans [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2001-07-27T11:36:00Z [Description] The nuts add a crunchy texture to the green beans. Quick & easy yet, it adds a bit of elegance to our friend the bean. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/45/7/piceH8lmv.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/45/7/picAm4NZX.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/45/7/picF4vAJB.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/45/7/picLRvaU1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/45/7/picQFtjlV.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/45/7/pic5ac8qc.jpg"] [RecipeCategory] Beans [Keywords] ["Fruit", "Vegetable", "Nuts", "Low Protein", "Vegan", "Low Cholesterol", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "3", "1", "1/4", "4", NA] [RecipeIngredientParts] ["fresh green beans", "lite olive oil", "black pepper", "walnuts", "pecans", "lemon wedge"] [AggregatedRating] 5.0 [ReviewCount] 43.0 [Calories] 173.3 [FatContent] 15.1 [SaturatedFatContent] 1.9 [CholesterolContent] 0.0 [SodiumContent] 7.5 [CarbohydrateContent] 9.2 [FiberContent] 3.6 [SugarContent] 4.1 [ProteinContent] 3.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a large non stick skillet bring an inch of water to boil. Add beans and cook uncovered until beans are still crisp (about 5 minutes]. Drain beans. Place green beans on a serving platter and keep warm. Add olive oil to the skillet plus vinegar and pepper. When this mixture is sizzling stir in the nuts. Drizzle sauce over the beans. Garnish with lemon wedges and serve.
[Name] Tropical Sunshine Smoothie [AuthorId] 8728 [AuthorName] Ashley U [CookTime] PT3M [PrepTime] PT5M [TotalTime] PT8M [DatePublished] 2001-07-27T11:36:00Z [Description] Make and share this Tropical Sunshine Smoothie recipe from Food.com. [Images] character(0) [RecipeCategory] Smoothies [Keywords] ["Beverages", "Pineapple", "Tropical Fruits", "Fruit", "Low Protein", "Vegan", "Low Cholesterol", "Healthy", "Kid Friendly", "Spring", "Summer", "< 15 Mins", "Beginner Cook", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1", "2"] [RecipeIngredientParts] ["mango", "fresh pineapple", "grapefruit juice"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 239.0 [FatContent] 0.9 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 5.3 [CarbohydrateContent] 59.5 [FiberContent] 4.7 [SugarContent] 53.2 [ProteinContent] 3.1 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Place fruit in freezer until frozen through. Transfer frozen fruit to blender, add juice and puree until smooth. Thin with additional juice if desired.
[Name] Blueberry Dessert [AuthorId] 6810 [AuthorName] Ann Arber [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2001-07-27T11:36:00Z [Description] I found this in a Taste of Home Country Cooking Book. What a treat for everyone. I use peaches, strawberries--any fruit I have. Great with ice cream, too. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/45/9/picPuf7ee.jpg" [RecipeCategory] Dessert [Keywords] ["Lunch/Snacks", "Berries", "Fruit", "Low Protein", "Low Cholesterol", "Healthy", "Kid Friendly", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "1/2", "1/2", "3/4", "3", "1", "1", "1/4", "1/2", "1/2", "1", "1"] [RecipeIngredientParts] ["blueberries", "cinnamon", "sugar", "margarine", "flour", "baking powder", "salt", "milk", "sugar", "cornstarch", "boiling water"] [AggregatedRating] 5.0 [ReviewCount] 25.0 [Calories] 335.8 [FatContent] 6.8 [SaturatedFatContent] 1.7 [CholesterolContent] 2.9 [SodiumContent] 236.6 [CarbohydrateContent] 67.6 [FiberContent] 1.9 [SugarContent] 46.7 [ProteinContent] 3.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Put berries in greased 8\" square pan. Dribble juice over, and sprinkle with cinnamon Cream sugar and butter Add dry ingredients and milk. Mix til smooth. Spread over berries. Combine sugar and cornstarch. Sprinkle over batter. Pour boiling water carefully over. Bake 45-60 minutes at 350° till browned. Can be halved in a loaf pan.
[Name] Sugar Cookies [AuthorId] 39547 [AuthorName] Julesong [CookTime] PT55M [PrepTime] PT5M [TotalTime] PT1H [DatePublished] 2001-07-27T11:36:00Z [Description] Make and share this Sugar Cookies recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/46/0/piceMxA8c.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/46/0/picAUYAEz.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/46/0/picGyWTn3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/46/0/picW1HGAl.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/46/0/picLh3tsQ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/46/0/picG5Ae22.jpg"] [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "< 60 Mins", "For Large Groups", "Oven", "Easy"] [RecipeIngredientQuantities] ["4", "1/2", "1", "1", "2", "2", "2", "2"] [RecipeIngredientParts] ["all-purpose flour", "salt", "baking powder", "unsalted butter", "sugar", "eggs", "pure vanilla extract", "fresh lemon juice", "lemons, zest of"] [AggregatedRating] 4.5 [ReviewCount] 26.0 [Calories] 322.8 [FatContent] 12.4 [SaturatedFatContent] 7.5 [CholesterolContent] 53.8 [SodiumContent] 106.7 [CarbohydrateContent] 49.0 [FiberContent] 0.8 [SugarContent] 25.1 [ProteinContent] 4.1 [RecipeServings] 16.0 [RecipeYield] nan [RecipeInstructions] In a large bowl, sift together flour, salt, and baking powder. Set aside. Use an electric mixer to cream butter and sugar until fluffy. Beat in eggs. Add flour mixture, and mix on low speed until thoroughly combined. Stir in vanilla or lemon juice and zest. Wrap dough in plastic; chill for about 30 minutes. Preheat oven to 350 degrees F. On a floured surface, roll dough to 0.125 inch thick. Cut into desired shapes. Transfer to ungreased baking sheets; refrigerate until firm, 15 minutes. Bake until edges just start to brown, 8-10 minutes . Cool on wire racks; decorate as desired.
[Name] Salat Tangier [AuthorId] 8667 [AuthorName] jayh3053 [CookTime] PT7M [PrepTime] PT10M [TotalTime] PT17M [DatePublished] 2001-07-27T14:18:00Z [Description] I recently had this at a party and asked for the recipe but have not prepared it yet. I'll modify instructions if necessary [Images] character(0) [RecipeCategory] Moroccan [Keywords] ["African", "Vegan", "Low Cholesterol", "< 30 Mins", "Steam", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1/2", "1 1/2", "1", "1", "1", "1/4", "4", "1/2", "1/4", "3", "4", "1", "1", "1/4", "1/2", "1/3"] [RecipeIngredientParts] ["couscous", "salt", "water", "red bell pepper", "carrot", "green beans", "canola oil", "lemon juice", "salt", "cinnamon", "parsley", "fresh spearmint", "cayenne pepper", "red onion", "currants"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 272.9 [FatContent] 11.7 [SaturatedFatContent] 0.9 [CholesterolContent] 0.0 [SodiumContent] 339.0 [CarbohydrateContent] 36.5 [FiberContent] 4.3 [SugarContent] 7.1 [ProteinContent] 6.9 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] "In a large bowl combine boiling water, couscous and salt, stir and let stand 5 minutes, fluff with fork steam the bell pepper, carrots, and green beans for 1 minute& mix with couscous Mix remaining ingredients together& pour over couscous."
[Name] Diana's German Chocolate Cake [AuthorId] 4396 [AuthorName] Diana Thompson [CookTime] PT55M [PrepTime] PT2H [TotalTime] PT2H55M [DatePublished] 2001-07-28T09:49:00Z [Description] A wonderful "from scratch" German Chocolate cake recipe...a little labor-intensive, but certainly worth the extra effort! [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1/2", "2", "2 1/2", "4", "1", "1", "2/3", "1", "1/4", "1", "1/2 - 1", "1", "4", "1", "1 1/2", "1", "1"] [RecipeIngredientParts] ["butter", "sugar", "all-purpose flour", "eggs", "salt", "German chocolate", "buttermilk", "baking soda", "buttermilk", "vanilla", "butter", "coconut", "sugar", "evaporated milk", "evaporated milk"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 7527.1 [FatContent] 332.2 [SaturatedFatContent] 161.9 [CholesterolContent] 2238.1 [SodiumContent] 4701.2 [CarbohydrateContent] 1036.7 [FiberContent] 20.8 [SugarContent] 719.9 [ProteinContent] 133.1 [RecipeServings] nan [RecipeYield] 1 four layer cake [RecipeInstructions] Cream the butter and sugar. Add beaten egg yolks and beat well. Add the flour and buttermilk alternately to the mixture. Add the melted chocolate, then fold in stiffly beaten egg whites and salt. Add vanilla and mix well. Pour the batter into four 9\" layer pans and bake at 325 degrees for 25 minutes. Cool the cake completely in the pans. ------------Filling-------------p1. Cook the butter, egg yolks, sugar, and milk until thick enough to spread (20-30 minutes] stirring constantly over medium heat. Cool the mixture, then add nuts and most of the coconut. Spread the mixture between the layers and on the top and sides. Sprinkle the balance of the coconut on the top and sides.
[Name] Basil Tomatoes [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT3H20M [PrepTime] PT15M [TotalTime] PT3H35M [DatePublished] 2001-07-28T09:49:00Z [Description] A great way to preserve tomatoes for later use. I use the lemon juice rather than the salt. Great for salsas and tomato sauce. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "Weeknight", "Canning", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["10", "6 -10", NA] [RecipeIngredientParts] ["tomatoes", "fresh basil", "bottled lemon juice"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 102.3 [FatContent] 1.1 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 28.4 [CarbohydrateContent] 22.3 [FiberContent] 6.8 [SugarContent] 14.9 [ProteinContent] 5.0 [RecipeServings] nan [RecipeYield] 8-10 pints [RecipeInstructions] Wash tomatoes and dip in boiling water for 45 seconds. Plunge in cold water, peel, core and quarter. Put 4 cups wedges in a pan and crush. Quickly heat to boiling. Add the rest of the tomatoes and bring to a boil. Reduce heat and simmer for 2 hours, stirring frequently. Remove from heat and add basil. Stir well. Put 1 T lemon juice in each sterilized pint jar or 2 T lemon juice in each sterilized quart jar. Ladle tomatoes into jars leaving 1/2 inch head space. Remove bubbles, seal, and process 35 minutes for pints, 45 minutes for quarts. If freezing product leave 1 1/2 inch head space, seal and freeze.
[Name] Greek Rice & Feta Salad [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT2H [PrepTime] PT10M [TotalTime] PT2H10M [DatePublished] 2001-07-28T09:49:00Z [Description] Make and share this Greek Rice & Feta 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/10/46/4/pic764y5f.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/46/4/pic5SCSYu.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/46/4/picKXxkNA.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/46/4/picJtEVYe.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/46/4/picSCJQGt.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/46/4/picKWdTu0.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/46/4/picCUq778.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/46/4/piceGCMdV.jpg"] [RecipeCategory] White Rice [Keywords] ["Medium Grain Rice", "Rice", "Greek", "European", "Healthy", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "1", "1", "1/2", "1/2", "1/3", "1/3", "1", "1/2", "2"] [RecipeIngredientParts] ["white rice", "oregano", "tomatoes", "green pepper", "English cucumber", "green onion", "black olives", "feta cheese", "plain yogurt"] [AggregatedRating] 5.0 [ReviewCount] 15.0 [Calories] 464.4 [FatContent] 8.8 [SaturatedFatContent] 4.6 [CholesterolContent] 34.6 [SodiumContent] 510.5 [CarbohydrateContent] 83.3 [FiberContent] 3.6 [SugarContent] 4.6 [ProteinContent] 11.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Add the oregano, veg and 3/4 of the feta to rice and toss. Combine the dressing and yogurt and toss with rice mixture. Cover and chill 2 hours. Sprinkle with remaining feta.
[Name] Quick & Easy Broiled Chicken [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT30M [PrepTime] PT5M [TotalTime] PT35M [DatePublished] 2001-07-28T09:49:00Z [Description] You can do this chicken in advance and serve it cold. It is a quick easy recipe that turns out nice moist chicken [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/46/5/picFfLGsX.jpg" [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Canadian", "Broil/Grill", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["4", "1/4", "1", "2", NA, "1/4"] [RecipeIngredientParts] ["boneless skinless chicken breasts", "low-fat mayonnaise", "Dijon mustard", "garlic", "parmesan cheese"] [AggregatedRating] 4.5 [ReviewCount] 7.0 [Calories] 166.2 [FatContent] 5.0 [SaturatedFatContent] 1.8 [CholesterolContent] 81.0 [SodiumContent] 275.3 [CarbohydrateContent] 0.9 [FiberContent] 0.2 [SugarContent] 0.1 [ProteinContent] 27.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Prepare marinade in a large Ziplock bag or in a shallow glass dish. combine mayo, mustard, garlic, salt& pepper. place chicken in the marinade coating it well. Refrigerate for 30 minutes. Line a broiler pan with tin-foil, Spray with oil. Remove chicken from the marinade, Discard marinade. Broil 4\" from heat turning once (approximately 16 minutes]. Sprinkle parmesan cheese on top, return to broiler until cheese is golden. Serve.
[Name] Quick & Easy Rice & Tuna Dish [AuthorId] 13365 [AuthorName] William G. Crandell [CookTime] PT12M [PrepTime] PT1M [TotalTime] PT13M [DatePublished] 2001-07-28T09:49:00Z [Description] Make and share this Quick & Easy Rice & Tuna Dish recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Tuna", "Rice", "Spicy", "< 15 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1/2", "1/2", "1/2", "1", "2", "2"] [RecipeIngredientParts] ["pepper", "cayenne pepper", "butter", "rice", "tuna", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 5.6 [FatContent] 0.5 [SaturatedFatContent] 0.3 [CholesterolContent] 1.3 [SodiumContent] 7.9 [CarbohydrateContent] 0.3 [FiberContent] 0.1 [SugarContent] 0.0 [ProteinContent] 0.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cook with lid off. Pour water into pan and add butter. Heat on high until water comes to a boil. Then, add rice, assorted pepper, and cook on low heat until rice softens. Add tuna after rice softens and most water is absorbed. Keep an eye on the rice to tell when it is done Cool and serve. Great left over lunch.
[Name] Jamaican Jerk Pork [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT8H [PrepTime] PT10H [TotalTime] PT18H [DatePublished] 2001-07-28T09:49:00Z [Description] This is really good-you can sub chicken for the pork if you like-and you can change the peppers if the heat is too much! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/46/7/picuqbmt6.jpg" [RecipeCategory] Pork [Keywords] ["Poultry", "Meat", "Caribbean", "Very Low Carbs", "Weeknight"] [RecipeIngredientQuantities] ["1 1/2", "1 1/2", "1/2", "1/2", "1/2", "1/4", "1/8", "3", "3", "2", "1", "1", "3", "2", "2", "1", "3 -4"] [RecipeIngredientParts] ["ground allspice", "salt", "ground black pepper", "ground cinnamon", "ground nutmeg", "ground cloves", "green onions", "garlic", "scotch bonnet peppers", "onion", "soy sauce", "malt vinegar", "gingerroot"] [AggregatedRating] 5.0 [ReviewCount] 15.0 [Calories] 550.1 [FatContent] 38.1 [SaturatedFatContent] 12.7 [CholesterolContent] 149.7 [SodiumContent] 836.3 [CarbohydrateContent] 5.7 [FiberContent] 1.1 [SugarContent] 2.1 [ProteinContent] 43.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In a large bowl combine the first 7 ingredients. Mix thoroughly. In a food processor combine green onions and garlic, peppers, onion, lemon juice, oil, soy sauce, malt vinegar and ginger. Blend until very smooth. Place pork in a glass bowl or large freezer bag, combine all ingredients and coat pork well. Cover and stir or flip often. Marinate for at least 8 hours. Take out of the fridge 1 hour before grilling. Preheat grill to medium high, skewer pork, 4 cubes to a skewer. Cook for 6-8 minutes on one side, flip and 6-8 minutes on the other.
[Name] German Chocolate Cake Frosting [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2001-07-28T09:49:00Z [Description] Make and share this German Chocolate Cake Frosting recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1/2", "1", "1 1/2", "1"] [RecipeIngredientParts] ["evaporated milk", "sugar", "butter", "vanilla", "coconut", "pecans"] [AggregatedRating] 4.5 [ReviewCount] 12.0 [Calories] 1432.8 [FatContent] 110.4 [SaturatedFatContent] 60.4 [CholesterolContent] 202.4 [SodiumContent] 390.3 [CarbohydrateContent] 108.7 [FiberContent] 12.5 [SugarContent] 85.7 [ProteinContent] 15.7 [RecipeServings] nan [RecipeYield] 2 1/2 cups (one cake's worth) [RecipeInstructions] In a medium sauce pan combine the first 5 ingredients over medium heat and stir until thickened, around 12-15 min. Add the coconut and pecans, beat until thick enough to spread.
[Name] Caribbean Coconut Custard [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT50M [PrepTime] PT10M [TotalTime] PT1H [DatePublished] 2001-07-28T09:49:00Z [Description] Make and share this Caribbean Coconut Custard recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Pineapple", "Coconut", "Tropical Fruits", "Fruit", "Nuts", "Caribbean", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "10", "2", "1 1/2", "1/4", "1 1/4", "1"] [RecipeIngredientParts] ["eggs", "sugar", "water", "butter", "coconut", "pineapple"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 316.7 [FatContent] 14.2 [SaturatedFatContent] 9.1 [CholesterolContent] 194.9 [SodiumContent] 57.7 [CarbohydrateContent] 45.9 [FiberContent] 2.5 [SugarContent] 41.5 [ProteinContent] 4.3 [RecipeServings] nan [RecipeYield] 1 mold [RecipeInstructions] Place eggs, yolks, sugar, water and butter into a food processor and whirl until well combined. Add coconut. Whirl just to mix. Set a 5-6 cup ring mold in a larger rimmed baking pan, at least 2 inches deep. Pour egg mixture into mold. Place both pans in a 350* oven. Fill bottom pan with boiling water to halfway up the sides of the mold. Bake until custard jiggles only slightly when shaken, about 50 minutes. Lift mold from water and place on rack. Let cool completely. Invert a plate on top and invert custard onto plate. Lift off mold. Serve or cover and chill for up to 2 days. Cut into wedges and serve with pineapple.
[Name] Zucchini Cake [AuthorId] 4608 [AuthorName] Donna Corbin [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2001-07-28T09:49:00Z [Description] Make and share this Zucchini Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Vegetable", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["3", "1", "2", "2", "2", "1", "2", "1", "3", "1", "1"] [RecipeIngredientParts] ["eggs", "sugar", "zucchini", "flour", "baking powder", "baking soda", "salt", "cinnamon", "vanilla"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 388.2 [FatContent] 19.5 [SaturatedFatContent] 2.9 [CholesterolContent] 46.5 [SodiumContent] 454.4 [CarbohydrateContent] 50.6 [FiberContent] 1.1 [SugarContent] 33.9 [ProteinContent] 4.0 [RecipeServings] nan [RecipeYield] 1 cake [RecipeInstructions] Beat eggs, salad oil and sugar until creamy. Then blend in the remaining ingredients Grease and flour Bundt pan. Bake for 1 hour at 350 degrees.
[Name] Dr. Morris's Killer Chili Con Carne With Beans [AuthorId] 13372 [AuthorName] Dr. Morris [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2001-07-28T09:49:00Z [Description] Quick and easy recipe. Just add ground chuck to this pantry-ready-style chili. Only 391 calories per serving. Enjoy! [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Lunch/Snacks", "Beans", "Vegetable", "Meat", "Tex Mex", "Southwestern U.S.", "Mexican", "Kid Friendly", "Potluck", "Spicy", "Weeknight", "Beginner Cook", "Stove Top", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "2", "2", "1", "1", "1", "1/4", "2", "1"] [RecipeIngredientParts] ["Mexican-style stewed tomatoes", "canned red kidney beans", "canned pinto beans", "garlic powder", "cilantro", "chili powder", "poultry seasoning"] [AggregatedRating] nan [ReviewCount] nan [Calories] 201.4 [FatContent] 7.1 [SaturatedFatContent] 2.5 [CholesterolContent] 49.1 [SodiumContent] 614.8 [CarbohydrateContent] 15.3 [FiberContent] 4.6 [SugarContent] 0.3 [ProteinContent] 19.1 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Brown beef in a heavy nonstick skillet over medium high heat 5-7 minutes until no visible pink shows. Add remaining ingredients and salt and pepper to taste. Bring to a boil. Cover pan, reduce heat to low and simmer at least 30 minutes. Remove lid and cook 30 minutes or to desired consistency.
[Name] Fresh Salsa (A La Gringo) [AuthorId] 13361 [AuthorName] Dave Buckland [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2001-07-28T09:49:00Z [Description] Accidentally came up with this while trying to use up some leftovers. Quick, easy ( a little messy) but worth it.The mango and lime balance out the spiciness [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Mexican", "Low Protein", "Low Cholesterol", "Healthy", "Free Of...", "< 15 Mins", "Beginner Cook", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["4", "1", "4", "1", "2", "5", "1", "12", NA] [RecipeIngredientParts] ["tomatoes", "fresh mango", "garlic", "zucchini", "lime, juice of", "tomato puree", "Tabasco sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 99.8 [FatContent] 0.7 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 28.2 [CarbohydrateContent] 23.6 [FiberContent] 4.5 [SugarContent] 13.7 [ProteinContent] 3.5 [RecipeServings] nan [RecipeYield] 6 cups [RecipeInstructions] Combine the above ingredients in a glass or plastic bowl (do not use metal or it will acquire a metallic taste]. Refrigerate overnight for better flavor. Great with your favorite chips or on eggs and omelets.
[Name] Blueberry Preserves [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT45M [PrepTime] PT10M [TotalTime] PT55M [DatePublished] 2001-07-28T16:53:00Z [Description] Make and share this Blueberry Preserves recipe from Food.com. [Images] character(0) [RecipeCategory] Berries [Keywords] ["Fruit", "Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins", "Canning"] [RecipeIngredientQuantities] ["5", "2", "2 1/4", "1/2", "1/2", "1/4"] [RecipeIngredientParts] ["fresh blueberries", "cider vinegar", "sugar", "ground cinnamon", "ground allspice", "ground cloves"] [AggregatedRating] 5.0 [ReviewCount] 11.0 [Calories] 434.6 [FatContent] 0.5 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 2.9 [CarbohydrateContent] 111.9 [FiberContent] 3.8 [SugarContent] 104.6 [ProteinContent] 1.1 [RecipeServings] nan [RecipeYield] 5 half pints [RecipeInstructions] Combine all ingredients in a large stainless pot. Cook to the jell point or until desired thickness is reached. Stir frequently. Ladle into clean hot jars leaving 1/4 inch head space. Process for 15 minutes in a boiling water bath at altitudes up to 1000 feet.
[Name] Blueberry Jam [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2001-07-28T16:53:00Z [Description] Make and share this Blueberry Jam 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/10/47/4/pic5CVbRn.jpg" [RecipeCategory] Berries [Keywords] ["Fruit", "< 15 Mins", "Canning", "Easy"] [RecipeIngredientQuantities] ["4 1/2", "2", "7", "2"] [RecipeIngredientParts] ["blueberries", "fresh lemon juice", "sugar"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 827.5 [FatContent] 0.3 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.9 [CarbohydrateContent] 213.6 [FiberContent] 2.2 [SugarContent] 209.1 [ProteinContent] 0.7 [RecipeServings] nan [RecipeYield] 7 Pints [RecipeInstructions] In a large heavy pot add blueberries, lemon juice and sugar. Mix well. Over high heat bring to a full, hard boil and boil for 1 minute, stirring constantly. Remove from heat and add pectin, stir and skim off foam-stir again and skim again. Ladle into clean hot jars leaving 1/4 inch head space and process for 10 minutes in a boiling water bath.
[Name] Michigan Beans and Sausage [AuthorId] 4291 [AuthorName] SweetSueAl [CookTime] PT2H [PrepTime] PT30M [TotalTime] PT2H30M [DatePublished] 2001-07-29T09:05:00Z [Description] I got this recipe from a Taste of Home Cookbook, and have taken it to two potlucks and it was a big hit! [Images] character(0) [RecipeCategory] Beans [Keywords] ["Potluck", "Weeknight", "For Large Groups", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "3/4", "1/2", "2", "2", "2", "3"] [RecipeIngredientParts] ["kielbasa", "Polish sausage", "onion", "ketchup", "brown sugar", "sugar", "vinegar", "molasses", "prepared mustard", "great northern beans"] [AggregatedRating] 4.0 [ReviewCount] 5.0 [Calories] 289.0 [FatContent] 9.3 [SaturatedFatContent] 3.1 [CholesterolContent] 21.4 [SodiumContent] 514.1 [CarbohydrateContent] 42.4 [FiberContent] 5.4 [SugarContent] 24.9 [ProteinContent] 10.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 350°F. Cut kielbasa or polish sausage in half lengthwise and slice thinly In a saucepan, cook sausage and onion in boiling water for 2 minutes, drain In a large bowl, combine the ketchup, sugars, vinegar, molasses, and mustard. Stir in the beans and sausage mixture. Transfer to a greased 2-1/2 quart baking dish Cover and bake for 1-1/2 hours or until bean mixture reaches desired thickness May be cooked in a slow cooker for 6-8 hours on low.
[Name] Italian Chicken and Fettuccine [AuthorId] 12875 [AuthorName] paula giles [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2001-07-29T09:05:00Z [Description] Make and share this Italian Chicken and Fettuccine recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "European", "Spring", "Summer", "Winter", "< 60 Mins", "Oven", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["4", "1", "1", "1/2", "2", "1", "1/2", NA, "4", NA] [RecipeIngredientParts] ["boneless skinless chicken breasts", "fettuccine", "parmesan cheese", "olive oil", "butter", "parmesan cheese", "mozzarella cheese", "parmesan cheese"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 628.2 [FatContent] 27.2 [SaturatedFatContent] 11.9 [CholesterolContent] 168.8 [SodiumContent] 672.7 [CarbohydrateContent] 42.3 [FiberContent] 1.9 [SugarContent] 1.6 [ProteinContent] 51.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Coat chicken with SHAKE AND BAKE according to shake and bake directions. About 10 minutes before chicken is done, place a slice of mozzerella cheese on top. Bake until melted, about 10 more minutes. 15 minutes before chicken is done, cook fettucini according to package directions. Drain fettucini; add olive oil and butter. Mix well. Add remaining parmesan. Mix and serve hot with chicken Add additional parmesean cheese.
[Name] Tortilla Pie [AuthorId] 5434 [AuthorName] Jack King [CookTime] PT1H10M [PrepTime] PT15M [TotalTime] PT1H25M [DatePublished] 2001-07-29T10:43:00Z [Description] Make and share this Tortilla Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Cheese [Keywords] ["Meat", "Mexican", "Spicy", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1/4", "16", "1", "1", "1", "1", "8", "6", NA, "6", "1 1/2"] [RecipeIngredientParts] ["ground beef", "onion", "tomatoes", "garlic", "chili powder", "cumin", "salsa", "black olives", "corn tortillas", "cheddar cheese"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 198.7 [FatContent] 12.5 [SaturatedFatContent] 5.5 [CholesterolContent] 40.5 [SodiumContent] 376.1 [CarbohydrateContent] 10.2 [FiberContent] 2.3 [SugarContent] 2.0 [ProteinContent] 12.2 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Brown ground beef and onion in a heavy skillet. Drain off excess grease. Add remaining ingredients and simmer for about 30-45 minutes . In a 2 quart casserole, layer alternately corn tortilla, meat sauce and cheddar cheese until there is no more meat sauce. Pour 1/4 cup water down the edge into the bottom and then bake at 425 degrees for 20 minutes. Remove and let stand for 5 minutes before cutting. Garnish with sour cream and chives. Serve with side salad.
[Name] White Bread Plus [AuthorId] 13184 [AuthorName] Jill2112 [CookTime] PT1H7M [PrepTime] PT6H [TotalTime] PT7H7M [DatePublished] 2001-07-29T10:43:00Z [Description] My first bread recipe (from a 50's version of Joy of Cooking)and still my favorite. The family won't let me in to holiday gatherings without an ample supply (like half a loaf per person!) [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/47/8/pict2YFFU.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/47/8/picpPKvx3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/47/8/picLTLdqX.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/47/8/pic4J4pbf.jpg"] [RecipeCategory] Yeast Breads [Keywords] ["Breads", "Healthy", "Weeknight", "Oven"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1", "1/2", "1/2", "1 1/2", "2", "8", NA] [RecipeIngredientParts] ["sugar", "warm water", "egg", "sugar", "salt", "warm water", "flour", "Aunt Jane's Krazy Mixed Up Salt"] [AggregatedRating] 5.0 [ReviewCount] 18.0 [Calories] 421.9 [FatContent] 9.8 [SaturatedFatContent] 3.6 [CholesterolContent] 23.6 [SodiumContent] 300.1 [CarbohydrateContent] 72.5 [FiberContent] 2.4 [SugarContent] 8.9 [ProteinContent] 9.4 [RecipeServings] nan [RecipeYield] 3-4 loaves [RecipeInstructions] Combine yeast, 1/2 C water (105-115 degrees] and 1 t. sugar in bowl and allow to proof. (Until foamy, approximately 5 minutes, or about 10 for standard yeast.]. Add egg, melted (but not hot] lard, salt and remaining sugar and water (105-115 degrees]. Add 4 cups flour and beat (with a spoon or mixer] for one minute. Stir in remaining flour one cup at a time, until dough pulls away from the sides of the bowl and can be handled. Turn out on a floured surface and knead until dough is smooth and pliable, about 10 minutes . Shape into a ball and place into a greased mixing bowl. Turn dough over so greased side is on top, cover with a tea towel and allow to rise in a warm place until doubled in size. (Approx. 1-1 1/2 hours for rapid rise yeast, 2 hours or so for standard yeast.] Punch dough down, turn it over in the bowl, and allow to rise again until almost doubled in size. Punch down and shape into 3 large loaves, or (I prefer] 4 braided loaves. (Cut dough into 12 equal pieces, roll each into a long rope and braid them into 4 loaves.] Allow loaves to rise. Brush with egg wash (1 egg, 1 t. sugar, 1 t. water] or milk, if desired, and sprinkle with Aunt Jane's salt. Bake in 375°F oven for approximately 17 minutes. (braids] or 30-40 minutes (loaves] until brown on the outside and sounds hollow when tapped.
[Name] Veggie Fajitas [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT28M [PrepTime] PT10M [TotalTime] PT38M [DatePublished] 2001-07-29T12:10:00Z [Description] This is a good dish for lunch. Adults and kids love them. If you prefer don't use a tortilla just serve the veggies as a side dish with any meal [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Lunch/Snacks", "Potato", "Vegetable", "Mexican", "Low Protein", "Vegan", "Low Cholesterol", "Healthy", "Kid Friendly", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "3", "1/2", "1", "1/4", "1", NA, "6", NA, NA] [RecipeIngredientParts] ["lite olive oil", "cauliflower floret", "onion", "lime, juice of", "water", "wheat flour tortillas", "hot salsa", "avocado"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 425.2 [FatContent] 9.5 [SaturatedFatContent] 1.8 [CholesterolContent] 0.0 [SodiumContent] 1316.8 [CarbohydrateContent] 74.7 [FiberContent] 6.3 [SugarContent] 8.8 [ProteinContent] 11.0 [RecipeServings] 3.0 [RecipeYield] nan [RecipeInstructions] Saute onions, potatoes and cauliflower in oil for 3 minutes. Add Teriaki sauce& lime juice and continue sauteing Vegetables for approximately 15 minutes. Add small amounts of water to prevent scorching. When veggies are tender set aside (keep warm]. Heat the tortillas (Roti's] either in a dry skillet or wrap them in foil and put in a 350F degrees oven for about 10 minutes. Spoon the veggies on a tortilla, top with a tbsp of salsa and sliced avacado, roll crepe style. Enjoy.
[Name] SO EASY & SO GOOD Fruit Dip [AuthorId] 12491 [AuthorName] Christine [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2001-07-29T12:20:00Z [Description] Make and share this SO EASY & SO GOOD Fruit Dip recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Lunch/Snacks", "Cheese", "Fruit", "Kid Friendly", "Potluck", "< 30 Mins", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["2", "2", "1", NA] [RecipeIngredientParts] ["fruit-flavored cream cheese", "marshmallow cream", "Cool Whip"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 166.6 [FatContent] 1.7 [SaturatedFatContent] 0.9 [CholesterolContent] 5.2 [SodiumContent] 169.3 [CarbohydrateContent] 33.2 [FiberContent] 0.1 [SugarContent] 19.5 [ProteinContent] 4.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Add marshmallow cream. When well blended, add cool whip. Serve with fruit chunks.
[Name] Marvelous Broccoli Salad! [AuthorId] 12491 [AuthorName] Christine [CookTime] nan [PrepTime] PT25M [TotalTime] PT25M [DatePublished] 2001-07-29T12:20:00Z [Description] Make and share this Marvelous 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/10/48/1/picMTewLK.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/48/1/pic8FfEKM.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/48/1/picAp2haC.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/48/1/picI5qWH3.jpg"] [RecipeCategory] Vegetable [Keywords] ["Potluck", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "8", "1/2", "1/4", "1"] [RecipeIngredientParts] ["broccoli", "cheddar cheese", "purple onion", "bacon", "mayonnaise", "sugar", "red wine vinegar"] [AggregatedRating] 5.0 [ReviewCount] 134.0 [Calories] 199.3 [FatContent] 11.4 [SaturatedFatContent] 5.6 [CholesterolContent] 27.0 [SodiumContent] 240.3 [CarbohydrateContent] 17.1 [FiberContent] 3.0 [SugarContent] 10.9 [ProteinContent] 9.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Combine all ingredients for salad. Combine dressing ingredients. Add to salad just before serving and toss.
[Name] Old Fashioned Rice Pudding [AuthorId] 12491 [AuthorName] Christine [CookTime] PT2H [PrepTime] PT20M [TotalTime] PT2H20M [DatePublished] 2001-07-29T12:20:00Z [Description] Make and share this Old Fashioned Rice Pudding 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/10/48/2/picRxgVmD.jpg" [RecipeCategory] Dessert [Keywords] ["Rice", "Healthy", "Kid Friendly", "Potluck", "Weeknight", "Beginner Cook", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2 1/2", "1 1/2", "2/3", "3", "2", "1/2 - 1", "3", "1/2 - 1"] [RecipeIngredientParts] ["rice", "evaporated milk", "brown sugar", "butter", "vanilla", "nutmeg", "eggs", "raisins"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 897.6 [FatContent] 20.4 [SaturatedFatContent] 11.2 [CholesterolContent] 208.9 [SodiumContent] 231.8 [CarbohydrateContent] 157.1 [FiberContent] 2.4 [SugarContent] 46.8 [ProteinContent] 19.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Thoroughly combine rice with all remaining ingredients. Pour into lightly greased crock-pot. Cover and cook on high for 2 hours. (or LOW: 4-6 hours]. Stir after first hour. This recipe may be doubled if desired.
[Name] Homemade Crock Pot Macaroni & Cheese [AuthorId] 12491 [AuthorName] Christine [CookTime] PT3H [PrepTime] PT20M [TotalTime] PT3H20M [DatePublished] 2001-07-29T12:20:00Z [Description] Make and share this Homemade Crock Pot Macaroni & Cheese recipe from Food.com. [Images] character(0) [RecipeCategory] Cheese [Keywords] ["Kid Friendly", "High In...", "Potluck", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "2", "1", "1 1/2", "1", "3", "1/4", "2"] [RecipeIngredientParts] ["macaroni", "evaporated milk", "milk", "salt", "sharp cheddar cheese", "butter", "onions"] [AggregatedRating] 4.5 [ReviewCount] 8.0 [Calories] 896.9 [FatContent] 57.6 [SaturatedFatContent] 32.5 [CholesterolContent] 159.0 [SodiumContent] 1334.8 [CarbohydrateContent] 57.2 [FiberContent] 1.8 [SugarContent] 1.5 [ProteinContent] 37.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Toss cooked macaroni in 2 tablespoons oil in large bowl. Add all remaining ingredients. Pour into lightly greased crock-pot. Stir well. Cover and cook on low for 3-4 hours. Stir occasionally.
[Name] 7-Up Party Salad [AuthorId] 12491 [AuthorName] Christine [CookTime] nan [PrepTime] PT25M [TotalTime] PT25M [DatePublished] 2001-07-29T12:20:00Z [Description] Make and share this 7-Up Party Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Pineapple", "Tropical Fruits", "Fruit", "Kid Friendly", "Potluck", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["7", "1/4", "1", "2", "1", "3/4", "8", "2/3"] [RecipeIngredientParts] ["marshmallows", "lime Jell-O gelatin", "cream cheese", "crushed pineapple", "walnuts", "Cool Whip", "mayonnaise"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 747.4 [FatContent] 43.4 [SaturatedFatContent] 21.9 [CholesterolContent] 46.9 [SodiumContent] 279.5 [CarbohydrateContent] 87.9 [FiberContent] 2.6 [SugarContent] 75.0 [ProteinContent] 9.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Combine 7-up and marshmallows in saucepan. Cook until melted. Add jello and stir until dissolved, Cream cheese in mixing bowl; add hot mixture to cheese and beat until smooth. Add pineapple and nuts. Chill until almost set. Fold in Cool whip and mayonnaise. Pour into oblong dish or mold. Refrigerate until set.
[Name] Quick and Easy Party Dip [AuthorId] 12491 [AuthorName] Christine [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2001-07-29T12:20:00Z [Description] Make and share this Quick and Easy Party Dip recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Cheese", "< 30 Mins", "No Cook", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/4", "2", "1"] [RecipeIngredientParts] ["cream cheese", "green pepper", "onions"] [AggregatedRating] nan [ReviewCount] nan [Calories] 440.2 [FatContent] 39.4 [SaturatedFatContent] 24.7 [CholesterolContent] 123.9 [SodiumContent] 1308.9 [CarbohydrateContent] 12.7 [FiberContent] 0.7 [SugarContent] 0.9 [ProteinContent] 10.5 [RecipeServings] nan [RecipeYield] 2 1/3 cups [RecipeInstructions] With electric mixer or rotary beater, gradually blend soup into cream cheese. Beat just until smooth. Mix in remaining ingredients. Chill. Serve with crackers or chips. Makes about 2 1/3 cups dip.
[Name] Cheesy Chicken Casserole [AuthorId] 12491 [AuthorName] Christine [CookTime] PT6H [PrepTime] PT20M [TotalTime] PT6H20M [DatePublished] 2001-07-29T12:20:00Z [Description] Make and share this Cheesy Chicken Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Potluck", "Weeknight", "Oven"] [RecipeIngredientQuantities] ["2", "2", "2", "1", "1", "1 1/2", "10 -12"] [RecipeIngredientParts] ["broccoli stems", "milk", "cream cheese", "salt", "parmesan cheese", "chicken"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 684.0 [FatContent] 55.3 [SaturatedFatContent] 34.2 [CholesterolContent] 174.8 [SodiumContent] 1597.3 [CarbohydrateContent] 19.7 [FiberContent] 3.7 [SugarContent] 3.0 [ProteinContent] 31.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Cut broccoli spears into bite size pieces and place in bottom of greased crock-pot. In sauce pan, blend milk, cream cheese, salt, garlic salt, and parmesan cheese over low heat until melted and smooth. Pour one cup over broccoli. Top with sliced chicken (turkey]. Pour remaining sauce over chicken. Cover and cook on low for 4-6 hours . Serve over rice if desired.
[Name] Simply Southern Pecan Pie [AuthorId] 12491 [AuthorName] Christine [CookTime] PT50M [PrepTime] PT15M [TotalTime] PT1H5M [DatePublished] 2001-07-29T16:59:00Z [Description] Make and share this Simply Southern Pecan Pie recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/48/7/pic4Wam6H.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/48/7/picjpADnB.jpg"] [RecipeCategory] Pie [Keywords] ["Dessert", "Fruit", "Nuts", "Potluck", "Weeknight", "Beginner Cook", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "3", "2/3", "1/2", "1/3", "1", "1"] [RecipeIngredientParts] ["eggs", "sugar", "salt", "butter", "light corn syrup", "pecans"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 3909.2 [FatContent] 215.1 [SaturatedFatContent] 65.1 [CholesterolContent] 797.0 [SodiumContent] 2954.6 [CarbohydrateContent] 494.2 [FiberContent] 17.1 [SugarContent] 231.0 [ProteinContent] 40.6 [RecipeServings] nan [RecipeYield] 1 pie [RecipeInstructions] Preheat oven to 375*. Beat together all filling ingredients, except pecans. Mix in the pecans. Pour into pie crust. Bake until set and crust is browned, 40-50 minutes .
[Name] Nacho Popcorn [AuthorId] 12491 [AuthorName] Christine [CookTime] PT5M [PrepTime] PT15M [TotalTime] PT20M [DatePublished] 2001-07-29T16:59:00Z [Description] Make and share this Nacho Popcorn recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Kid Friendly", "< 30 Mins", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["5", "1", "1/2", "1/2", "11", "6"] [RecipeIngredientParts] ["margarine", "paprika", "ground cumin", "parmesan cheese"] [AggregatedRating] 3.0 [ReviewCount] 4.0 [Calories] 246.9 [FatContent] 17.5 [SaturatedFatContent] 4.4 [CholesterolContent] 6.6 [SodiumContent] 283.5 [CarbohydrateContent] 18.1 [FiberContent] 3.4 [SugarContent] 0.3 [ProteinContent] 6.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In a saucepan, melt the margarine. Stir in the paprika, red pepper and cumin. Let cool for about 5 minutes. Place popcorn in large bowl. Pour spice mixture on top of popcorn and sprinkle with cheese. toss until popcorn is coated.
[Name] Simple Chocolate Cream Pie [AuthorId] 12491 [AuthorName] Christine [CookTime] PT3H [PrepTime] PT20M [TotalTime] PT3H20M [DatePublished] 2001-07-29T16:59:00Z [Description] Make and share this Simple Chocolate Cream Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Kid Friendly", "Weeknight", "No Cook", "Beginner Cook", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "2", "2", "2 3/4", NA] [RecipeIngredientParts] ["graham cracker pie crust", "instant chocolate pudding mix", "milk", "Cool Whip"] [AggregatedRating] 4.5 [ReviewCount] 6.0 [Calories] 2960.6 [FatContent] 122.7 [SaturatedFatContent] 60.7 [CholesterolContent] 93.9 [SodiumContent] 5037.0 [CarbohydrateContent] 430.9 [FiberContent] 11.8 [SugarContent] 253.7 [ProteinContent] 41.4 [RecipeServings] nan [RecipeYield] 1 pie [RecipeInstructions] Mix 1 cup milk with topping mix until fluffy. Add both packages of chocolate pudding and remaining milk; beat until fluffy. Spoon into pie shell. Top with cool whip and chill about 3 hours.
[Name] Waikiki Beach Chicken [AuthorId] 12491 [AuthorName] Christine [CookTime] PT1H2M [PrepTime] PT30M [TotalTime] PT1H32M [DatePublished] 2001-07-29T16:59:00Z [Description] Make and share this Waikiki Beach Chicken recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/49/0/picEyKvbu.jpg" [RecipeCategory] Chicken [Keywords] ["Pineapple", "Poultry", "Tropical Fruits", "Fruit", "Meat", "Low Cholesterol", "Potluck", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1/3", "1", "1/4", "1", "1", "2", "3/4", "1", "1/4", "1", "1"] [RecipeIngredientParts] ["chicken", "flour", "salt", "pepper", "pineapple", "sugar", "cornstarch", "cider vinegar", "soy sauce", "ginger", "bouillon cube", "green pepper"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 762.5 [FatContent] 35.5 [SaturatedFatContent] 7.5 [CholesterolContent] 85.1 [SodiumContent] 1071.4 [CarbohydrateContent] 87.1 [FiberContent] 3.2 [SugarContent] 65.3 [ProteinContent] 24.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Heat oven to 350*. Coat chicken with flour. Heat oil in large frying pan and brown chicken on all sides. Remove to a shallow roasting pan. Arrange pieces skin side up. Sprinkle with salt and pepper. Prepare sauce: Drain pineapple syrup into a 2 cup measuring cup. Add water to make 1 1/4 cups. Mix in cornstarch to dissolve. In medium saucepan combine sugar, syrup with cornstarch, vinegar, soysauce, ginger and bouillon cube. Bring to a boil for 2 minutes. Pour over chicken. Bake uncovered for 30 minutes. Add pineapple slices and peppers. Bake 30 minutes more. Serve with rice and enjoy!
[Name] Parmesan Potatoes [AuthorId] 12491 [AuthorName] Christine [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2001-07-29T16:59:00Z [Description] Make and share this Parmesan 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/10/49/1/picITKO00.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/49/1/pic7Yvok4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/49/1/picjl8ToP.jpg"] [RecipeCategory] Potato [Keywords] ["Vegetable", "Kid Friendly", "Potluck", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1/2 - 1", "1/2", "1/2", "5"] [RecipeIngredientParts] ["butter", "margarine", "flour", "parmesan cheese", "potatoes"] [AggregatedRating] 5.0 [ReviewCount] 23.0 [Calories] 519.2 [FatContent] 27.0 [SaturatedFatContent] 16.8 [CholesterolContent] 72.0 [SodiumContent] 410.0 [CarbohydrateContent] 59.0 [FiberContent] 6.3 [SugarContent] 2.2 [ProteinContent] 12.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 350* Melt butter in 9 x 13 inch pan. Mix flour and parmesan cheese in large plastic bag. Shake a few potato cubes in bag at a time and put into buttered pan. When done shaking all potatoes and placing them in the pan, Bake for 1/2 hour. With spatula turn potatoes over and bake another 1/2 hour.
[Name] No Bake Pineapple Angel Food Cake [AuthorId] 12491 [AuthorName] Christine [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2001-07-29T16:59:00Z [Description] Make and share this No Bake Pineapple Angel Food Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Pineapple", "Tropical Fruits", "Fruit", "Healthy", "Kid Friendly", "Potluck", "< 30 Mins", "No Cook", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1", "1", "30", "1", "2", "1"] [RecipeIngredientParts] ["crushed pineapple", "marshmallows", "milk", "angel flake coconut", "flaked coconut"] [AggregatedRating] nan [ReviewCount] nan [Calories] 3588.9 [FatContent] 78.4 [SaturatedFatContent] 66.3 [CholesterolContent] 34.2 [SodiumContent] 3710.3 [CarbohydrateContent] 692.8 [FiberContent] 9.7 [SugarContent] 453.4 [ProteinContent] 57.4 [RecipeServings] nan [RecipeYield] 1 cake [RecipeInstructions] Crumble cake and spread evenly in bottom of a large oblong pan. Pour pineapple evenly over cake. Heat milk and marshmallows in saucepan over low heat until marshmallows are dissolved. Pour this evenly over layer of pineapple. Prepare dream whip according to package directions and spread over cake to create a frosting effect. Sprinkle coconut over top. Chill.
[Name] Honey Glazed Brandied Carrots [AuthorId] 12491 [AuthorName] Christine [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2001-07-29T16:59:00Z [Description] Make and share this Honey Glazed Brandied Carrots recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Protein", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "3", "3", "2", "1 1/2", NA] [RecipeIngredientParts] ["butter", "honey", "brandy", "parsley"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 123.3 [FatContent] 5.9 [SaturatedFatContent] 3.7 [CholesterolContent] 15.3 [SodiumContent] 100.9 [CarbohydrateContent] 14.9 [FiberContent] 1.4 [SugarContent] 12.2 [ProteinContent] 0.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cook carrots in salted water until they are tender; drain. In a skillet, place carrots and remaining ingredients; cook and stir until carrots are glazed and glossy.
[Name] Wedding Punch with Ice Cream [AuthorId] 12491 [AuthorName] Christine [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2001-07-29T16:59:00Z [Description] Make and share this Wedding Punch with Ice Cream recipe from Food.com. [Images] character(0) [RecipeCategory] Punch Beverage [Keywords] ["Beverages", "Pineapple", "Tropical Fruits", "Fruit", "Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["2 1/2", "1", "1", "1"] [RecipeIngredientParts] ["vanilla ice cream", "ginger ale"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 104.0 [FatContent] 2.7 [SaturatedFatContent] 1.6 [CholesterolContent] 9.0 [SodiumContent] 28.8 [CarbohydrateContent] 19.3 [FiberContent] 0.9 [SugarContent] 16.2 [ProteinContent] 1.1 [RecipeServings] 14.0 [RecipeYield] nan [RecipeInstructions] Combine pineapple juice, sherbet and 1/2 of ice cream. Beat until smooth. Add 7-up or ginger ale. Spoon remaining ice cream into punch. Serve immediately.
[Name] Chocolate Chip Cheesecake [AuthorId] 12491 [AuthorName] Christine [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2001-07-29T16:59:00Z [Description] Make and share this Chocolate Chip Cheesecake recipe from Food.com. [Images] character(0) [RecipeCategory] Cheesecake [Keywords] ["Dessert", "Cheese", "Kid Friendly", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/2", "1/4", "3", "1", "3", "2", "1", "1"] [RecipeIngredientParts] ["butter", "cream cheese", "sweetened condensed milk", "eggs", "vanilla", "flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1120.6 [FatContent] 74.9 [SaturatedFatContent] 41.4 [CholesterolContent] 273.3 [SodiumContent] 786.3 [CarbohydrateContent] 98.5 [FiberContent] 3.4 [SugarContent] 75.3 [ProteinContent] 21.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 300* Combine cookie crumbs and butter; pat firmly on bottom of 9 inch spring-form pan.", "In large bowl, beat cream cheese until fluffy.", "Add milk; beat until smooth.", "Add eggs and vanilla.", "Mix well.", "In small bowl toss together 1/2 cup chips with flour to coat, stir into cheese mixture.", "Pour into prepared pan.", "Sprinkle remaining chips over top.", "Bake 1 hour or until cake springs back when lightly touched.", "Cool to room temperature; chill.", "Remove side of pan." ]
[Name] Zucchini Patties [AuthorId] 12491 [AuthorName] Christine [CookTime] PT40M [PrepTime] PT25M [TotalTime] PT1H5M [DatePublished] 2001-07-29T16:59:00Z [Description] Make and share this Zucchini Patties 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/10/49/6/1EuPOwJ6S0WBBSDftsaK_Veggie Patties_0198.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/49/6/piccuWcUj.jpg"] [RecipeCategory] Vegetable [Keywords] ["Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["3 1/2", "3", "2", "1/3", "1", "1/4", "3/4", "2", NA, NA] [RecipeIngredientParts] ["zucchini", "onions", "parsley", "parmesan cheese", "pepper", "salt", "eggs", "butter"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 124.0 [FatContent] 5.5 [SaturatedFatContent] 2.4 [CholesterolContent] 100.3 [SodiumContent] 666.4 [CarbohydrateContent] 10.5 [FiberContent] 1.6 [SugarContent] 3.7 [ProteinContent] 8.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 350* After grating zucchini, squeeze out as much liquid as possible with hands. Combine zucchini, onion, parsley, cheese and 1 cup bread crumbs with salt, pepper and eggs. Shape into patties and cover with fine bread crumbs. Place on well greased cookie sheet and brush with melted butter. Bake for 30-40 minutes or until golden brown. You can fry these patties in a skillet with butter, if desired.
[Name] Oreo Pie [AuthorId] 12491 [AuthorName] Christine [CookTime] PT6H [PrepTime] PT15M [TotalTime] PT6H15M [DatePublished] 2001-07-29T16:59:00Z [Description] Make and share this Oreo Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Kid Friendly", "Weeknight", "No Cook", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1", "3", "1", "2", "1 - 1 1/2", "2"] [RecipeIngredientParts] "vanilla" [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 5251.2 [FatContent] 309.5 [SaturatedFatContent] 149.4 [CholesterolContent] 1278.8 [SodiumContent] 2895.0 [CarbohydrateContent] 552.3 [FiberContent] 13.2 [SugarContent] 385.2 [ProteinContent] 83.1 [RecipeServings] nan [RecipeYield] 1 pie [RecipeInstructions] Mix all ingredients well and pour into a baked pie shell. Freeze for 6 hours before serving.
[Name] Southern Party Potatoes [AuthorId] 12491 [AuthorName] Christine [CookTime] PT45M [PrepTime] PT30M [TotalTime] PT1H15M [DatePublished] 2001-07-29T16:59:00Z [Description] Make and share this Southern Party 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/10/49/8/picQgBUSB.jpg" [RecipeCategory] Potato [Keywords] ["Vegetable", "Potluck", "Weeknight", "For Large Groups", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "1/2", "1", "1/4", "1/2", "1", "1", "1", "2", "1/4"] [RecipeIngredientParts] ["frozen hash browns", "butter", "salt", "pepper", "onion", "sour cream", "cheese", "butter"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 333.7 [FatContent] 24.8 [SaturatedFatContent] 13.5 [CholesterolContent] 52.1 [SodiumContent] 844.1 [CarbohydrateContent] 23.7 [FiberContent] 1.4 [SugarContent] 3.9 [ProteinContent] 6.1 [RecipeServings] 16.0 [RecipeYield] nan [RecipeInstructions] Defrost potatoes and place into a 3-quart casserole dish. Combine butter, salt, pepper, onion, soup, sour cream and cheese. Mix thoroughly. Pour over potatoes. Mix 1/4 cup melted butter with corn flakes; sprinkle over top. Cover and bake at 450°F for 45 minutes.
[Name] Buttermilk Biscuit Monkey Bread [AuthorId] 12491 [AuthorName] Christine [CookTime] PT27M [PrepTime] PT15M [TotalTime] PT42M [DatePublished] 2001-07-29T16:59:00Z [Description] Make and share this Buttermilk Biscuit 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/10/49/9/QQTgvkgGRPSZwXlVO5BQ_food.com-25.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/49/9/h8qL7f2Scu7ws07SgAeG_food.com-24.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/49/9/Qbrwg1XSSupxM97Jqx6A_food.com-23.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/49/9/pic003uvr.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/49/9/picSKkQ91.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/49/9/picPIJ1Ia.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/49/9/pic3kMc1A.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/49/9/picGbgYi9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/49/9/picHBZWQC.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/49/9/picu8Ytav.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/49/9/picHjJoau.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/49/9/picXAIv2f.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/49/9/picPA0TPS.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/49/9/pic0t6Pov.jpg" ] [RecipeCategory] Quick Breads [Keywords] ["Breads", "Lunch/Snacks", "Kid Friendly", "Sweet", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["3", "1/2", "1", "1/2 - 1", "1", "2", "1/2"] [RecipeIngredientParts] ["sugar", "cinnamon", "margarine", "brown sugar", "water", "walnuts", "pecans"] [AggregatedRating] 5.0 [ReviewCount] 103.0 [Calories] 647.4 [FatContent] 30.6 [SaturatedFatContent] 6.5 [CholesterolContent] 1.1 [SodiumContent] 1205.0 [CarbohydrateContent] 87.5 [FiberContent] 1.8 [SugarContent] 47.2 [ProteinContent] 8.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 350° Place nuts onto bottom of greased bundt pan. Quarter biscuits; roll in cinnamon and sugar that has been mixed together. Place in pan. Melt margarine, brown sugar and water; boil 2 minutes and pour over biscuits. Bake for 25 minutes.
[Name] Rioja Chicken [AuthorId] 8728 [AuthorName] Ashley U [CookTime] PT7H [PrepTime] PT15M [TotalTime] PT7H15M [DatePublished] 2001-07-30T08:39:00Z [Description] Make and share this Rioja Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Weeknight"] [RecipeIngredientQuantities] ["3", "1/4", "1/4", "8", "5", "1/2", "1/4", "2", "1", "1", "1", "1", "2", "2", "1/2"] [RecipeIngredientParts] ["all-purpose flour", "salt", "black pepper", "chicken thighs", "garlic", "prune", "fresh thyme", "dried thyme", "fresh lemon rind", "bay leaf", "dry red wine", "honey", "wild rice", "long-grain rice", "fresh parsley"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 966.2 [FatContent] 29.9 [SaturatedFatContent] 8.4 [CholesterolContent] 157.9 [SodiumContent] 310.5 [CarbohydrateContent] 98.0 [FiberContent] 7.5 [SugarContent] 24.1 [ProteinContent] 46.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Combine flour, salt, and pepper in a shallow dish. Dredge chicken in flour mixture. Place garlic in bottom of an electric slower cooker. Arrange chicken over garlic; add prunes, olives, thyme, rind, and bay leaf. Combine orange juice, wine, and honey; pour over chicken. Cover with lid; cook on high heat for 1 hour. Reduce heat setting to low; cook 7 hours. Serve over rice. Sprinkle with parsley.
[Name] Chicken with Curried Mango Sauce [AuthorId] 8728 [AuthorName] Ashley U [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2001-07-30T08:39:00Z [Description] Make and share this Chicken with Curried Mango Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Asian", "Indian", "Spring", "Summer", "Spicy", "< 60 Mins"] [RecipeIngredientQuantities] ["4", "1/2", "1", "1", "1/2", "2", "1", "1/2", "2", "1 1/4", "1 1/2", "1 1/3", "2", "1/4"] [RecipeIngredientParts] ["boneless skinless chicken breast halves", "salt", "onion", "red bell pepper", "fresh ginger", "curry powder", "ground coriander", "garlic", "cornstarch", "mangoes", "basmati rice", "green onion"] [AggregatedRating] 5.0 [ReviewCount] 10.0 [Calories] 572.0 [FatContent] 8.0 [SaturatedFatContent] 1.4 [CholesterolContent] 69.2 [SodiumContent] 379.2 [CarbohydrateContent] 88.4 [FiberContent] 5.6 [SugarContent] 11.6 [ProteinContent] 36.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Sprinkle chicken with 1/4 teaspoon salt. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add the chicken; cook 3 minutes on each side or until done. Remove from pan; keep warm. Heat 2 teaspoons oil in pan over medium-high heat. Add chopped onion and bell pepper; saute 5 minutes, stirring occasionally. Add 1/4 teaspoon salt, ginger, curry, coriander, and garlic, and saute 30 seconds. Combine broth and cornstarch, and add to pan. Bring to a boil, and cook 1 minute, stirring constantly. Remove from heat. Stir in mango. Spoon rice onto each of 4 plates; top with chicken. Spoon sauce over chicken; sprinkle with green onions.
[Name] Banana-Pecan Biscotti [AuthorId] 8728 [AuthorName] Ashley U [CookTime] PT1H3M [PrepTime] PT30M [TotalTime] PT1H33M [DatePublished] 2001-07-30T08:39:00Z [Description] Make and share this Banana-Pecan Biscotti recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Fruit", "Nuts", "European", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1/2", "1", "1/4", "1/3", "1", "1", "1", "1/3"] [RecipeIngredientParts] ["all-purpose flour", "sugar", "baking powder", "salt", "banana", "vanilla extract", "egg", "pecans"] [AggregatedRating] 4.0 [ReviewCount] 4.0 [Calories] 56.1 [FatContent] 1.9 [SaturatedFatContent] 0.2 [CholesterolContent] 8.8 [SodiumContent] 42.4 [CarbohydrateContent] 8.9 [FiberContent] 0.3 [SugarContent] 4.5 [ProteinContent] 1.0 [RecipeServings] nan [RecipeYield] 24 cookies [RecipeInstructions] Preheat oven to 350º. Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour, sugar, baking powder, and salt. Combine banana, oil, vanilla, and egg in a medium bowl; stir in flour mixture and pecans (dough will be sticky]. Turn dough out onto a lightly floured surface; shape dough into 2 (8-inch-long] rolls with floured hands. Place rolls on a baking sheet coated with cooking spray; flatten to 1/2-inch thickness. Bake at 350º for 23 minutes. Remove rolls from baking sheet; cool 10 minutes on a wire rack. Cut each roll diagonally into 12 (1/2-inch] slices. Place slices, cut sides down, on baking sheet. Reduce oven temperature to 250º; bake 15 minutes. Turn cookies over; bake an additional 15 minutes (cookies will be slightly soft in center but will harden as they cool]. Remove from baking sheet; cool completely on wire racks.
[Name] Graham Cracker Pie [AuthorId] 8728 [AuthorName] Ashley U [CookTime] PT2H30M [PrepTime] PT20M [TotalTime] PT2H50M [DatePublished] 2001-07-30T08:39:00Z [Description] Make and share this Graham Cracker Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Healthy", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/2", "3", "1", "1/4", NA, "1/2", "1/4", "1/4", "2", "2", "1/4", "3", "1/2", "1/2", "1/3"] [RecipeIngredientParts] ["graham cracker crumbs", "sugar", "all-purpose flour", "butter", "sugar", "cornstarch", "salt", "nonfat milk", "eggs", "vanilla extract", "cream of tartar", "vanilla extract", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 281.8 [FatContent] 8.6 [SaturatedFatContent] 4.3 [CholesterolContent] 63.0 [SodiumContent] 263.2 [CarbohydrateContent] 45.4 [FiberContent] 0.5 [SugarContent] 33.7 [ProteinContent] 6.2 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 degrees. ------To prepare crust-------. Combine first 3 ingredients, and stir well with a whisk. Add melted butter; toss until moist. Reserve 2 tablespoons crumb mixture; set aside. Press the remaining mixture into bottom and up sides of a 9-inch pie plate coated with cooking spray; lightly coat crust with cooking spray. Bake at 350 degrees for 15 minutes, and remove from oven. Reduce oven temperature to 325 degrees. --------To prepare the filling-------. Combine 1/2 cup sugar, cornstarch, and salt in a saucepan; stir in milk. Bring the mixture to a boil over medium heat. Cook for 1 minute, stirring constantly. Gradually add the hot milk mixture to eggs, stirring constantly with a whisk. Return mixture to pan. Cook over medium heat until thick (about 2 minutes], stirring constantly. Remove from heat, and stir in 1/4 teaspoon vanilla. Pour the hot filling into prepared crust. ----To prepare meringue---------. Place the egg whites and the cream of tartar in a large bowl; beat with a mixer at high speed until foamy. Add 1/2 teaspoon vanilla, and beat well. Gradually add 1/3 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Spread meringue evenly over the hot filling, sealing to edge of crust. Sprinkle with the reserved crumb mixture. Bake at 350 degrees for 15 minutes or until meringue is golden. Cool 1 hour on a wire rack. Chill at least 2 hours.
[Name] Fava Beans Supreme [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT25M [PrepTime] PT20M [TotalTime] PT45M [DatePublished] 2001-07-30T08:39:00Z [Description] Fava beans are not often found on menus and in my opinion are very under rated. When cooked properly they are delicious and offer a nice change from our regular veggies. There are many ways you can enjoy them I just threw this recipe together last night and served them with new carrots, minted peas and peppered prawns. In addition try adding a chopped leek to the stir fry. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/50/4/picKKu8nQ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/50/4/pic8OY6UP.jpg"] [RecipeCategory] Beans [Keywords] ["Vegetable", "Canadian", "Vegan", "Low Cholesterol", "Healthy", "< 60 Mins", "Oven", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1/2", "2", "1/2", "1", "2"] [RecipeIngredientParts] ["fava beans", "lite olive oil", "sweet onion", "garlic cloves", "fresh tomato", "parsley"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 157.0 [FatContent] 2.0 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 8.6 [CarbohydrateContent] 26.6 [FiberContent] 7.0 [SugarContent] 4.0 [ProteinContent] 9.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Shell the fava beans and boil in lightly salted water for about 6 minutes. Cool the beans in cold water and remove outer skin on each bean (If you are using canned beans omit these first steps and go right to the next one]. Place fava beans in a well buttered heatproof dish (for vegan use a veggie oil spray to coat the dish]. Saute onion, garlic & tomato in the oil (add hot peppers if using] until just soft. Pour over the beans & cover with foil. Bake in 350F degrees oven for 15 minutes. Remove foil, sprinkle with parmesan cheese. Bake under broiler for a few min until cheese is golden. Serve. You may wish to mix some bread crumbs with the parmesan or use buttered crumbs as a topping. Do whatever appeals to your taste buds!
[Name] Lapa's prawn, udon noodle stir fry [AuthorId] 13456 [AuthorName] nikkiroony [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2001-07-30T08:39:00Z [Description] Low sodium, low fat, no cholestral main dish developed recipe, looking at what was on hand and following Dr's orders for a healthy heart [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Vegetable", "Japanese", "Asian", "Indian", "< 60 Mins", "Stove Top", "Stir Fry"] [RecipeIngredientQuantities] ["6", "6", "1", "1/4", "1", "3", "1/2", "2", "1", "1/4", "1/2", "1/2"] [RecipeIngredientParts] ["udon noodles", "water", "olive oil", "green beans", "carrot", "broccoli florets", "zucchini", "leeks", "bamboo shoots", "low sodium chicken broth"] [AggregatedRating] 1.0 [ReviewCount] 1.0 [Calories] 569.8 [FatContent] 9.8 [SaturatedFatContent] 1.4 [CholesterolContent] 142.9 [SodiumContent] 2301.9 [CarbohydrateContent] 89.4 [FiberContent] 7.4 [SugarContent] 7.2 [ProteinContent] 31.7 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Bring water to boil, add noodles, cook 12 minutes, drain and reserve. add oil to skillet (non-stick] over medium high heat. reduce to medium heat. add veggies, shoots, vinegar and broth. bring to boil, reduce heat. add prawns. add noodles, simmer until prawns are cooked through (15 minutes]. if too dry add water, cook 5 minutes. serve with hot and sour soup. stir fried veggies and spring rolls.
[Name] Hot Pepper Sauce [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT45M [PrepTime] PT20M [TotalTime] PT1H5M [DatePublished] 2001-07-30T08:39:00Z [Description] Make and share this Hot Pepper Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "Healthy", "Canning", "< 4 Hours"] [RecipeIngredientQuantities] ["75", "2", "2", "2", "1", "5", "2"] [RecipeIngredientParts] ["garlic cloves", "water", "sugar", "salt", "horseradish", "white vinegar"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 376.0 [FatContent] 3.8 [SaturatedFatContent] 0.4 [CholesterolContent] 0.0 [SodiumContent] 686.7 [CarbohydrateContent] 78.8 [FiberContent] 12.9 [SugarContent] 47.8 [ProteinContent] 15.9 [RecipeServings] nan [RecipeYield] 4 half pints [RecipeInstructions] Combine peppers, garlic, and water in a pot. Cover and simmer until peppers are very tender. Puree in a food processor. Combine pureed peppers with remaining ingredients in a pot. Simmer, stirring occasionally, until mixture thickens. Pour into clean hot half pint jars leaving 1/2 inch headspace and seal. Process in a boiling water bath 10 minutes at altitudes up to 1000 feet.
[Name] No Fuss No Mess Potato Pancakes [AuthorId] 13493 [AuthorName] Lois Christensen [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2001-07-30T08:39:00Z [Description] This recipe has been in our family for years. They take about 5 minutes to prepare and there is no mess to clean up, no more grating potatoes [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Lunch/Snacks", "Potato", "Vegetable", "German", "European", "Healthy", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1/4", "2", "1", "2", "3", "1", NA] [RecipeIngredientParts] ["milk", "potatoes", "onion", "eggs", "flour", "baking powder"] [AggregatedRating] 4.0 [ReviewCount] 20.0 [Calories] 180.8 [FatContent] 4.1 [SaturatedFatContent] 1.6 [CholesterolContent] 126.8 [SodiumContent] 68.7 [CarbohydrateContent] 28.1 [FiberContent] 3.0 [SugarContent] 2.5 [ProteinContent] 8.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Place all ingredients in a blender, in the order of the recipe. Blend pulsating until well mixed. Pour onto a hot griddle (380°] that has been greased (I use margarine]. Pour to the size you desire. Turn when edges are brown. These are great served with sour cream, applesauce, jam, syrup or cheese.
[Name] Black Forest Pancakes [AuthorId] 8728 [AuthorName] Ashley U [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2001-07-30T09:33:00Z [Description] Make and share this Black Forest Pancakes recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Kid Friendly", "< 15 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["1", "1 1/2", "1/2", "3", "2", "1/4", "1", "1", "1 1/2", "2", "2", "1/4", "1/4", "1/2"] [RecipeIngredientParts] ["flour", "baking powder", "baking soda", "sugar", "salt", "1% low-fat chocolate milk", "egg", "margarine", "sugar", "cornstarch", "water", "lemon juice"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 70.5 [FatContent] 1.7 [SaturatedFatContent] 0.5 [CholesterolContent] 12.1 [SodiumContent] 136.6 [CarbohydrateContent] 12.4 [FiberContent] 0.5 [SugarContent] 5.5 [ProteinContent] 1.9 [RecipeServings] 16.0 [RecipeYield] nan [RecipeInstructions] Combine first 6 ingredients; Make a well in center of mixture. Combine chocolate milk, egg and margarine; Add to dry ingredients, stirring just until dry ingredients are moistened. For each pancake, pour 2 tablespoons batter onto a hot griddle or skillet coated with cooking spray. Turn pancakes when tops are covered with bubbles and edges look cooked. Top with cherry sauce: Combine sugar, cornstarch and water in a saucepan, stirring until smooth. Add lemon juice and cherries, stir well. Cook over medium heat, stirring, constantly, until thickened and bubbly.
[Name] Creamy Fudge Tunnel Cake [AuthorId] 12882 [AuthorName] Claire312 [CookTime] PT35M [PrepTime] PT20M [TotalTime] PT55M [DatePublished] 2001-07-30T16:20:00Z [Description] Yet another version of the old Tunnel of Fudge cake. This one uses cake mix, brewed coffee and cream cheese in the filling. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Christmas", "Thanksgiving", "< 60 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["1 1/4", "2", "3/4", "3", "1", "3/4", "1/4", "3", "2/3", "1/2", "1/2"] [RecipeIngredientParts] ["cream cheese", "white sugar", "coffee", "eggs", "pecans", "heavy whipping cream"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 473.1 [FatContent] 31.8 [SaturatedFatContent] 13.8 [CholesterolContent] 84.2 [SodiumContent] 373.4 [CarbohydrateContent] 46.7 [FiberContent] 2.3 [SugarContent] 32.3 [ProteinContent] 6.7 [RecipeServings] 16.0 [RecipeYield] 1 Cake [RecipeInstructions] ["Preheat oven to 350 degrees F (175 degrees C].", "Generously grease and lightly flour one 10-inch tube or bundt pan, tapping out excess.", "In small saucepan, melt 1-1/4 cups chocolate chips.", "With mixer, combine cream cheese, sugar, 3 tablespoons cream or milk, and melted chocolate.", "Beat until smooth.", "Set aside.", "Combine cake mix, coffee, oil, and eggs, and beat 4 minutes.", "Pour into prepared pan.", "Sprinkle with nuts.", "Mound cream cheese mixture around tube, but do not spread to touch sides of pan.", "Bake at 350 degrees F (175 degrees C] for 55-65 minutes until top springs back when pressed lightly in center.", "Cool upright in pan one hour before inverting.", "To make glaze: heat 1/2 cup cream in small saucepan over medium heat until just bubbling around edges.", "Stir in 1/2 cup chocolate chips until melted and smooth.", "Simmer one minute to thicken slightly.", "Pour warm glaze over inverted cake, letting it flow down the sides.", "Cool completely.", "Glaze will set as it cools.", "Store cake in refrigerator." ]
[Name] Cool Veggie Pizza [AuthorId] 11044 [AuthorName] jean1490 [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2001-07-30T16:20:00Z [Description] This is a Pampered Chef recipe that features a tender crescent roll crust topped with herbed cream cheese and crispy, coloful vegetables. Make it ahead of time so the flavors can mingle. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/51/0/FT3a3a9QeuAA8eEJv5Iw_8058057573_293757d126_b.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Cheese", "Vegetable", "Potluck", "Spring", "Summer", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1 1/2", "1", "1", NA, "2"] [RecipeIngredientParts] ["cream cheese", "mayonnaise", "garlic", "dried dill weed"] [AggregatedRating] 5.0 [ReviewCount] 37.0 [Calories] 148.2 [FatContent] 9.2 [SaturatedFatContent] 4.7 [CholesterolContent] 36.4 [SodiumContent] 177.5 [CarbohydrateContent] 12.9 [FiberContent] 0.9 [SugarContent] 1.7 [ProteinContent] 3.5 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350. Unroll crescent rolls and place on large baking pan. Press to seal seams. Bake 12-15 minutes until light brown. Cool completely. Combine remaining ingredients EXCEPT vegetables; mix well. Spread cream cheese mixture evenly over top of crust. Sprinkle chopped vegetables over top of crust. Cover and refrigerate at least 30 minutes or up to one day ahead. Cut into small squares before serving.
[Name] Calzones [AuthorId] 12129 [AuthorName] Kathleen Talbot [CookTime] PT40M [PrepTime] PT35M [TotalTime] PT1H15M [DatePublished] 2001-07-30T16:20:00Z [Description] Impress everyone with these delicious Calzones. The filling is what I enjoy, but just like a pizza it can be adapted to any taste. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/51/1/DOOuRX0RLCEyWvleZhNM_0289982_FoodObsessions700_GingerbreadManCalzone_4x3_v3_H.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/51/1/w4n0e2b7TXSF7nYuHeez_0289982_FoodObsessions700_GingerbreadManCalzone_4x3_v2_H.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/51/1/3vK6amj3RCqymAPdkeVV_0289982_FoodObsessions700_GingerbreadManCalzone_4x3_v1_H.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/51/1/5VyoxxXFSBWElEtrZuBt_IMG_0067.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/51/1/3iNOzMNVTZ2vucCqXZ6X_9B3D9176-8F36-49DB-89E9-DDA768065D9F.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/51/1/picXa8oVf.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/51/1/pic4whquZ.jpg" ] [RecipeCategory] European [Keywords] ["Kid Friendly", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1", "2", "1", "2 3/4", "1", "1/4", "2", "1", "1", "1", "1", "1/2", NA, NA, "1/2"] [RecipeIngredientParts] ["sugar", "salt", "flour", "mushroom", "green pepper", "onions", "oregano", "basil", "Italian sausage", "mozzarella cheese"] [AggregatedRating] 5.0 [ReviewCount] 62.0 [Calories] 445.4 [FatContent] 11.0 [SaturatedFatContent] 2.9 [CholesterolContent] 11.1 [SodiumContent] 674.1 [CarbohydrateContent] 72.1 [FiberContent] 3.4 [SugarContent] 4.6 [ProteinContent] 13.8 [RecipeServings] 4.0 [RecipeYield] 2 large calzones [RecipeInstructions] Dough: Dissolve yeast in 1 Cup of warm water. Mix sugar, oil, salt, and flour and then add to yeast and water. Mix together until smooth. Knead and cover for 30 min. In a separate bowl, mix mushrooms, green pepper, onion, Ragu, Italian seasoning, oregano, basil, garlic salt, sausage, and pepperoni. Roll out dough in an approximate 10\" circle. Place 1-2 cups of sauce mix in center of dough. Add cheese to sauce in the calzones. Fold over and crimp shut. Place on greased cookie sheet. After 15 minutes cooking brush with melted butter. Cook for a total of 25 minutes at 375 degrees or until golden brown Cover with remaining sauce and cheese.
[Name] Taco Soup [AuthorId] 12875 [AuthorName] paula giles [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2001-07-30T16:20:00Z [Description] This is a deliciously,wonderfully,yummy, soup. My family loves it. Taste even better the next day. TRY THIS! [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Lunch/Snacks", "Beans", "Meat", "Potluck", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "1", "3", "1", "1", "2"] [RecipeIngredientParts] ["hamburger", "onion", "bell pepper", "water", "tomato sauce", "green chilies"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 250.1 [FatContent] 13.1 [SaturatedFatContent] 5.0 [CholesterolContent] 76.1 [SodiumContent] 380.4 [CarbohydrateContent] 7.8 [FiberContent] 1.8 [SugarContent] 4.8 [ProteinContent] 25.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Brown the hamburger with the onion and bell pepper. Add the remaining ingredients. Cook for 45 minutes, add more water if needed. Add beans. serve with Tostitos.
[Name] Peppered Prawns [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT5M [PrepTime] PT10M [TotalTime] PT15M [DatePublished] 2001-07-30T16:20:00Z [Description] Very tasty prawn dish. Excellent served with "Fava Beans Supreme", new potatoes, fresh minted peas and new carrots. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/51/3/picDVBziM.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/51/3/picE34pNg.jpg"] [RecipeCategory] Canadian [Keywords] ["< 15 Mins", "Stir Fry", "Easy"] [RecipeIngredientQuantities] ["2", "24", "1 1/2", "1", "1", "3", "1", "2", "1"] [RecipeIngredientParts] ["butter", "pepper", "garlic", "fresh rosemary", "dried rosemary", "fresh lemon juice", "Worcestershire sauce", "lager beer", "fresh parsley"] [AggregatedRating] 4.5 [ReviewCount] 6.0 [Calories] 184.1 [FatContent] 12.4 [SaturatedFatContent] 7.4 [CholesterolContent] 121.2 [SodiumContent] 539.7 [CarbohydrateContent] 6.5 [FiberContent] 0.7 [SugarContent] 0.9 [ProteinContent] 10.6 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] In a heated skillet melt butter, add pepper and stir quickly (10 seconds]. Add prawns, toss and cook for 1 minute. Add garlic and rosemary, toss and cook 1 minute. Add Worcestershire sauce and lemon juice, cook 1 minute. Add beer (or orange juice], cook until it bubbles. Add a dab more butter if you wish and the parsley. Serve immediately. DO NOT OVER COOK THE PRAWNS OR THEY WILL BE TOUGH. JUST ALLOW THEM TO GET PINK AND THEY WILL EXPLODE IN YOUR MOUTH.
[Name] Chicken Enchiladas [AuthorId] 12875 [AuthorName] paula giles [CookTime] PT20M [PrepTime] PT45M [TotalTime] PT1H5M [DatePublished] 2001-07-30T16:20:00Z [Description] Make and share this Chicken Enchiladas recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Lunch/Snacks", "Chicken Breast", "Chicken", "Poultry", "Cheese", "Meat", "Mexican", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["10 -12", "4", "2", "1", "1", "1", "1", "1", "1 1/2"] [RecipeIngredientParts] ["corn tortillas", "boneless skinless chicken breasts", "chicken broth", "cream cheese", "green chilies", "onion", "sour cream", "cheese"] [AggregatedRating] 4.0 [ReviewCount] 5.0 [Calories] 418.4 [FatContent] 25.5 [SaturatedFatContent] 14.4 [CholesterolContent] 95.2 [SodiumContent] 798.2 [CarbohydrateContent] 22.9 [FiberContent] 2.3 [SugarContent] 2.1 [ProteinContent] 25.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Boil chicken breasts for 20-30 minutes. Add soup, cream cheese, chilis, onion, sour cream and cheese to broth. Cut tortillas into 1/4. Add chicken that you have already chopped into small pieces to cream cheese mixture. In 9x14 pan, layer: TORTILLAS, CHICKEN, CHEESE PS: If you want to take a whole lot more time you can dip tortillas in sauce to softened. Dont add chicken to sauce. PUT CHICKEN ON TORTILLA AND ROLL IT UP. Pour creme cheese mixture over tortillas filled with chicken and add cheese on top of this. My recipe is simplified into a casserole. Taste just as good without the trouble. Taste better, you didnt have to go to that much trouble.
[Name] Kahlua Cookies [AuthorId] 8728 [AuthorName] Ashley U [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2001-07-31T12:35:00Z [Description] Make and share this Kahlua Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Healthy", "Christmas", "< 30 Mins", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1/4", "1/2", "3", "1", "2", "1 1/2", "1/2", "1/4", "2", "1/2"] [RecipeIngredientParts] ["margarine", "sugar", "Kahlua", "egg", "flour", "instant coffee granules", "ground cinnamon", "salt", "powdered sugar"] [AggregatedRating] 3.0 [ReviewCount] 7.0 [Calories] 50.6 [FatContent] 1.3 [SaturatedFatContent] 0.3 [CholesterolContent] 4.7 [SodiumContent] 29.9 [CarbohydrateContent] 8.4 [FiberContent] 0.2 [SugarContent] 3.5 [ProteinContent] 0.8 [RecipeServings] nan [RecipeYield] 40 COOKIES [RecipeInstructions] Cream margarine in a medium bowl; Gradually add sugar, beating at medium speed of an electric mixer until light and fluffy. Add kahlua and egg, beating well. Combine flour and next 3 ingredients, stirring well. Gradually add flour mixture to creamed mixture, beating at low speed of an electric mixer until well blended. Cover and chill dough for 15 minutes. Combine powdered sugar and cocoa. Shape dough into 1-inch balls; Roll each ball in sugar mixture. Place on cookie sheets coated with cooking spray. Flatten each with a fork in a crisscross pattern. Bake at 400 degrees for 9 minutes.
[Name] Chocolate Sauce [AuthorId] 8728 [AuthorName] Ashley U [CookTime] PT5M [PrepTime] PT0S [TotalTime] PT5M [DatePublished] 2001-07-31T12:35:00Z [Description] Make and share this Chocolate 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/10/51/6/pic9WMzs6.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/51/6/pic3T4mSe.jpg"] [RecipeCategory] Low Cholesterol [Keywords] ["Healthy", "Kid Friendly", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["3/4", "1/2", "4", "3/4", "1"] [RecipeIngredientParts] ["dark brown sugar", "cornstarch", "skim milk", "vanilla extract"] [AggregatedRating] 5.0 [ReviewCount] 11.0 [Calories] 283.0 [FatContent] 2.1 [SaturatedFatContent] 1.3 [CholesterolContent] 1.2 [SodiumContent] 61.2 [CarbohydrateContent] 68.2 [FiberContent] 4.8 [SugarContent] 53.3 [ProteinContent] 5.2 [RecipeServings] nan [RecipeYield] 3 cup [RecipeInstructions] In a medium saucepan, whisk together brown sugar, cocoa and cornstarch. Gradually mix in milk until well blended. Bring to a boil, stirring constantly, until thickened, about 1 minute. Remove from heat and whisk in vanilla. Serve right away.
[Name] Spiced Grilled Bread [AuthorId] 8728 [AuthorName] Ashley U [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2001-07-31T12:35:00Z [Description] Make and share this Spiced Grilled Bread recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Lunch/Snacks", "Summer", "< 30 Mins"] [RecipeIngredientQuantities] ["1/4", "1", "2", "1/4", "2", "1"] [RecipeIngredientParts] ["fat-free mayonnaise", "spicy brown mustard", "onion powder", "fresh parsley", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 61.9 [FatContent] 1.2 [SaturatedFatContent] 0.4 [CholesterolContent] 1.5 [SodiumContent] 187.8 [CarbohydrateContent] 10.4 [FiberContent] 0.7 [SugarContent] 0.6 [ProteinContent] 2.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Slice bread in half lengthwise, leaving one side attached. Open bread in a butterfly fashion. Combine mayo, mustard and onion powder in a small bowl, stirring well. Spread over cut sides of bread. Sprinkle with parsley and cheese. Reassemble loaf and wrap in heavy-duty aluminum foil coated with cooking spray. Place on grill rack over medium coals and cook for 10 minutes, turning after 5 minutes. Cut bread into 4 slices. Serve warm.
[Name] Manicotti [AuthorId] 12129 [AuthorName] Kathleen Talbot [CookTime] PT1H15M [PrepTime] PT15M [TotalTime] PT1H30M [DatePublished] 2001-07-31T12:35:00Z [Description] This was my favorite recipe as a kid. All the ingredients I've listed are kid friendly, but you could add spinach or other "adult-only" foods if you like. Serve with a nice green salad and warm bread! Delicious! [Images] character(0) [RecipeCategory] Manicotti [Keywords] ["Cheese", "Meat", "European", "Kid Friendly", "Potluck", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "15", "1", "2", "1", "1", "1/2", "1/2", "1/2", "3/4", "1/8", "1/2"] [RecipeIngredientParts] ["tomato sauce", "tomatoes with juice", "water", "olive oil", "ground beef", "egg", "cheddar cheese", "milk", "salt", "pepper", "parsley"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 284.7 [FatContent] 18.6 [SaturatedFatContent] 7.5 [CholesterolContent] 95.1 [SodiumContent] 918.0 [CarbohydrateContent] 9.8 [FiberContent] 1.9 [SugarContent] 5.0 [ProteinContent] 19.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["In medium saucepan heat tomato sauce, tomatoes (with juice& chopped], water, olive oil, and sauce mix.", "Simmer 25 minutes.", "Brown ground beef and mix with a beaten egg, bread, cheese, milk, salt, pepper, and parsley.", "Put a little sauce in the bottom of pan.", "Stuff uncooked manicotti shells with meat filling.", "Place as a single layer in pan.", "Put sauce over the shells.", "Pour 1 cup of water around the edges of the pan.", "Bake at 400 degrees for 40 minutes covered with foil.", "Remove foil and bake uncovered an additional 10 minutes." ]
[Name] Sweet and Sour Stir-Fry [AuthorId] 8728 [AuthorName] Ashley U [CookTime] PT18M [PrepTime] PT10M [TotalTime] PT28M [DatePublished] 2001-07-31T12:35:00Z [Description] Make and share this Sweet and Sour Stir-Fry recipe from Food.com. [Images] character(0) [RecipeCategory] Summer [Keywords] ["< 30 Mins", "Stir Fry", "Easy"] [RecipeIngredientQuantities] [NA, "3", "2", "2", "2", "1 1/2", "1", "1", "1", "8 -10", "1", "1", "8"] [RecipeIngredientParts] ["rice vinegar", "cornstarch", "arrowroot", "honey", "soy sauce", "onion", "red bell pepper", "green bell pepper", "asparagus", "diced tomatoes", "unsweetened pineapple chunks", "extra firm tofu"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 184.3 [FatContent] 5.5 [SaturatedFatContent] 0.9 [CholesterolContent] 0.0 [SodiumContent] 502.6 [CarbohydrateContent] 31.4 [FiberContent] 5.2 [SugarContent] 19.3 [ProteinContent] 7.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Make sauce; in a small bowl, stir together all sauce ingredients until cornstarch has dissolved. Set aside. In wok, heat oil over medium heat. Add onion and cook, stirring often until golden, about 8 minutes. Add bell peppers and asparagus; increase heat to medium-high and stir-fry for 5 minutes. Add tomatoes and pineapple chunks and stir-fry for another 5 minutes. Stir in tofu and reserved sauce and cook, stirring, until mixture has thickened slightly, about 2-3 minutes. Taste and adjust sweet/sour balance to your liking with additional honey, vinegar and/or soy sauce. Serve at once.
[Name] Fresh Orange Dressing [AuthorId] 8728 [AuthorName] Ashley U [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-07-31T12:35:00Z [Description] Make and share this Fresh Orange Dressing recipe from Food.com. [Images] character(0) [RecipeCategory] Salad Dressings [Keywords] ["Vegan", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "1/3", "1", "1", "1/2", "1/4", "1/4", "1/2"] [RecipeIngredientParts] ["fresh parsley", "sugar", "paprika", "vegetarian worcestershire sauce", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 511.7 [FatContent] 54.7 [SaturatedFatContent] 7.1 [CholesterolContent] 0.0 [SodiumContent] 292.4 [CarbohydrateContent] 7.1 [FiberContent] 0.5 [SugarContent] 5.6 [ProteinContent] 0.4 [RecipeServings] nan [RecipeYield] 2 cup [RecipeInstructions] In a small bowl, whisk together all ingredients except oil until well blended. Gradually whisk in oil until mixture has thickened. Use right away or store in an airtight container in refrigerator up to 1 week. Bring to room temperature. Whisk before using.
[Name] Easy Pasta Con Broccoli [AuthorId] 13561 [AuthorName] Danielle [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2001-07-31T12:35:00Z [Description] My husband never liked pasta until he tasted pasta con broccoli from a restaurant in St. Louis. I came up with this quick version at home. Great food without the work. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["European", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "1", "2 -3", "1/2", "2", "1 -2", NA] [RecipeIngredientParts] ["penne", "bow tie pasta", "alfredo sauce", "tomato sauce", "mushroom", "broccoli", "garlic"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 105.3 [FatContent] 1.1 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 113.6 [CarbohydrateContent] 20.6 [FiberContent] 8.0 [SugarContent] 5.3 [ProteinContent] 8.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cook pasta as directed, BUT add broccoli the last few minutes of cooking, just until slightly tender and bright green in color. Meanwhile saute garlic and mushrooms,then add the sauces and heat. After pasta is drained toss it all together and serve. We like a little parmesan cheese on top.
[Name] Iced Hazelnut Coffee [AuthorId] 8728 [AuthorName] Ashley U [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-07-31T12:35:00Z [Description] Make and share this Iced Hazelnut Coffee 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/10/52/2/picXOWdE6.jpg" [RecipeCategory] Beverages [Keywords] ["Very Low Carbs", "Low Protein", "Low Cholesterol", "Healthy", "Winter", "Christmas", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["6", "7", "3", "1/4", "1"] [RecipeIngredientParts] ["brewed coffee", "hazelnut-flavored coffee", "skim milk", "sugar", "sugar"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 191.9 [FatContent] 0.8 [SaturatedFatContent] 0.4 [CholesterolContent] 4.9 [SodiumContent] 165.7 [CarbohydrateContent] 34.5 [FiberContent] 0.0 [SugarContent] 20.9 [ProteinContent] 11.0 [RecipeServings] nan [RecipeYield] 3 QUARTS [RecipeInstructions] Pour 6 cups brewed coffee into ice cube trays; freeze until firm. Combine hazelnut-flavored coffee, milk, and sugar; stir until sugar dissolves. Pour over coffee ice cubes and serve immediately.
[Name] Noodle and Cheese Bake [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT45M [PrepTime] PT10M [TotalTime] PT55M [DatePublished] 2001-07-31T12:35:00Z [Description] Make and share this Noodle and Cheese Bake 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/10/52/3/picXVHtZ3.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Cheese", "Canadian", "Kid Friendly", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1/2", "1", "2", "1", NA, "1", "1", "1", "1/2", "2", "8", "2"] [RecipeIngredientParts] ["onion", "butter", "flour", "salt", "black pepper", "milk", "Dijon mustard", "cottage cheese", "cheddar cheese", "lemon juice", "fresh parsley"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 417.2 [FatContent] 14.7 [SaturatedFatContent] 7.8 [CholesterolContent] 87.8 [SodiumContent] 943.6 [CarbohydrateContent] 51.0 [FiberContent] 2.5 [SugarContent] 3.6 [ProteinContent] 20.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Saute onion in butter (use olive oil if you prefer] until soft. Stir in flour, salt and pepper until smooth. Slowly stir in milk and mustard. Cook until thickened. Stir in cheeses, lemon juice and add cooked noodles. Pour into a greased casserole dish. Bake at 350°F for 40-45 minutes. Sprinkle with chopped parsley and serve.
[Name] Cherry Lemonade [AuthorId] 8728 [AuthorName] Ashley U [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-07-31T12:35:00Z [Description] Make and share this Cherry Lemonade recipe from Food.com. [Images] character(0) [RecipeCategory] Punch Beverage [Keywords] ["Beverages", "Spring", "Summer", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/3", "3 1/4", NA, NA] [RecipeIngredientParts] ["fresh lemon juice", "cherry-flavored sparkling mineral water", "lemon slice", "fresh cherries"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 96.1 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.4 [CarbohydrateContent] 25.7 [FiberContent] 0.2 [SugarContent] 23.2 [ProteinContent] 0.1 [RecipeServings] nan [RecipeYield] 3 cups [RecipeInstructions] Combine lemon juice and sugar; stir until sugar dissolves. Cover and chill. Stir in mineral water. Serve with lemon slices and cherries.

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