Split (1)

train · 523k rows

text stringlengths 165 61.8k
[Name] Strawberry Tea [AuthorId] 8728 [AuthorName] Ashley U [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-07-31T12:35:00Z [Description] Make and share this Strawberry Tea recipe from Food.com. [Images] character(0) [RecipeCategory] Punch Beverage [Keywords] ["Beverages", "Strawberry", "Berries", "Fruit", "Kid Friendly", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["8", "6 1/2", "1/2", "1 1/2", "1 1/2"] [RecipeIngredientParts] ["boiling water", "sugar", "lemon juice"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 196.4 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 15.5 [CarbohydrateContent] 51.0 [FiberContent] 0.1 [SugarContent] 50.2 [ProteinContent] 0.0 [RecipeServings] nan [RecipeYield] 2 quarts [RecipeInstructions] Combine tea bags and boiling water in a large pitcher; cover and steep 10 minutes. Remove and discard tea bags. Add sugar and lemon juice, stirring until sugar dissolves. Cover and chill thoroughly. Stir in cranberry-strawberry drink. Serve over ice.
[Name] Killer Buffalo Wings [AuthorId] 12129 [AuthorName] Kathleen Talbot [CookTime] PT30M [PrepTime] PT5M [TotalTime] PT35M [DatePublished] 2001-07-31T12:35:00Z [Description] These are great to serve at parties. Fun for watching sports. Be prepared to make a lot, because you'll watch 'em disappear! [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken", "Poultry", "Meat", "Very Low Carbs", "Spicy", "< 60 Mins", "Beginner Cook", "Deep Fried", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2", "3 1/2", "4", "1", "2 1/2", "1 1/2", NA] [RecipeIngredientParts] ["canola oil", "chicken wings", "unsalted butter", "Tabasco sauce", "cayenne pepper"] [AggregatedRating] 4.5 [ReviewCount] 6.0 [Calories] 2423.3 [FatContent] 255.7 [SaturatedFatContent] 28.1 [CholesterolContent] 168.2 [SodiumContent] 900.5 [CarbohydrateContent] 0.7 [FiberContent] 0.2 [SugarContent] 0.4 [ProteinContent] 36.7 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Heat 4 inches of oil in deep fryer or medium stock pot over high heat (400°F]. The way I test it is to drop in a bread crumb- when it sizzles and crackles it's ready. Line a baking sheet with paper towels, set aside. Fry chicken until golden brown 15-25 minutes. I fry about 10-12 wings at a time to prevent bubbling over. Drain on baking sheet While wings are cooking, melt butter in small saucepan over medium heat. Add hot sauce, Tabasco, and cayenne pepper. Cook, stirring occasionally until hot. When wings are finished transfer to an air tight container. Add some sauce and cover tightly. Shake container to fully coat wings. Serve immediately with blue cheese dressing for dipping (and cooling off your tongue!].
[Name] Roasted Chicken and Vegetables [AuthorId] 7014 [AuthorName] Lynn Sanders [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2001-07-31T14:22:00Z [Description] Make and share this Roasted Chicken and Vegetables recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Low Cholesterol", "Roast", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1/4", "1/2", "4", "1", "2"] [RecipeIngredientParts] ["garlic powder", "chicken breast halves", "potato", "carrots"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 374.9 [FatContent] 20.5 [SaturatedFatContent] 3.7 [CholesterolContent] 46.4 [SodiumContent] 856.8 [CarbohydrateContent] 29.4 [FiberContent] 4.0 [SugarContent] 2.8 [ProteinContent] 18.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 450F degrees. Add all ingredients to a large bowl, and toss until coated. Arrange chicken (meat side up] and vegetables in a 13x9 roasting pan. Bake uncovered 45 minutes or until chicken and veggies are done (baste once or twice].
[Name] Nat's Guacamole [AuthorId] 33443 [AuthorName] Nat Da Brat [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-07-31T14:22:00Z [Description] Make and share this Nat's Guacamole 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/10/52/9/picoOV1Yg.jpg" [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "Healthy", "Spicy", "< 15 Mins", "No Cook"] [RecipeIngredientQuantities] ["1/4", "1/4", "1", "3", "1", "1", "1"] [RecipeIngredientParts] ["black pepper", "fresh coriander", "garlic clove", "avocados", "lime, juice of", "salsa"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 497.1 [FatContent] 44.3 [SaturatedFatContent] 6.4 [CholesterolContent] 0.0 [SodiumContent] 121.8 [CarbohydrateContent] 29.5 [FiberContent] 20.9 [SugarContent] 3.1 [ProteinContent] 6.6 [RecipeServings] nan [RecipeYield] 2 cups [RecipeInstructions] ["Pile fresh ground pepper on cutting board then coriander on top then garlic, finely chop together.", "Coarsly mash avocado in a bowl. (I like it chunky, and do it in my mortar and pestle].", "Add lime juice to avocado, then pepper/garlic/coriander.", "Finely chop jalapeno (remove seeds] and add to bowl.", "Stir in salsa. Taste to see if needs any seasoning.", "If you are storing in the fridge, you can put one of the avocado pits in the mix to keep it from browning, or just add more lime juice and let it sit on top of the guac, without mixing it inches." ]
[Name] Strawberry-Amaretti Bombe [AuthorId] 8728 [AuthorName] Ashley U [CookTime] PT2H [PrepTime] PT20M [TotalTime] PT2H20M [DatePublished] 2001-07-31T14:22:00Z [Description] Make and share this Strawberry-Amaretti Bombe recipe from Food.com. [Images] character(0) [RecipeCategory] Frozen Desserts [Keywords] ["Dessert", "Strawberry", "Berries", "Fruit", "Kid Friendly", "Spring", "Summer", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "4", "1/2", "1", "1", "2"] [RecipeIngredientParts] ["low-fat vanilla ice cream", "amaretti cookie crumbs", "almond flavored liqueur", "bittersweet chocolate", "fresh strawberries"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 96.3 [FatContent] 2.6 [SaturatedFatContent] 1.6 [CholesterolContent] 14.3 [SodiumContent] 39.4 [CarbohydrateContent] 15.8 [FiberContent] 0.7 [SugarContent] 13.0 [ProteinContent] 2.7 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] ["Chill 5 cup metal bowl.", "Press sorbet into bottom and up sides of bowl.", "Freeze until firm, for about 1 hour.", "Place ice cream in large bowl.", "Gently fold in cookie crumbs, almond-flavored liqueur and grated chocolate.", "Spoon ice cream mixture into center of sorbet.", "Cover and freeze until firm, for about 1 hour.", "To serve, dip mold into hot water for a few seconds.", "Place plate upside down on top of mold and invert onto plate.", "Garnish bombe with whole or sliced fresh strawberries." ]
[Name] Bbq Beef for Sandwiches [AuthorId] 60989 [AuthorName] Bekah [CookTime] PT14H [PrepTime] PT5M [TotalTime] PT14H5M [DatePublished] 2001-07-31T14:22:00Z [Description] Make and share this Bbq Beef for Sandwiches recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Meat", "Tex Mex", "Southwestern U.S.", "Kid Friendly", "Spring", "Summer", "Winter", "Weeknight"] [RecipeIngredientQuantities] ["3", "1", "2", "1", "1", "1/4", "1/4", "1/4", NA] [RecipeIngredientParts] ["water", "beef bouillon cubes", "onion", "tomato sauce", "brown sugar", "ketchup", "mustard", "Worcestershire sauce"] [AggregatedRating] 4.0 [ReviewCount] 4.0 [Calories] 234.9 [FatContent] 8.7 [SaturatedFatContent] 3.8 [CholesterolContent] 89.9 [SodiumContent] 678.4 [CarbohydrateContent] 10.3 [FiberContent] 0.9 [SugarContent] 8.8 [ProteinContent] 29.9 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Roast meat, along with 1 cup water and bouillon cubes until very tender or cook on low in the crock pot 8-10 hours , until tender. Shred meat with a fork after cooking and retain 1 cup of the juice from cooking. Add rest of the ingredients to shredded meat. Put in a crock pot and cook on low heat 3-4 hours (or on high 1 1/2-2 hrs]. Serve over dinner rolls.
[Name] Cool Chili Dip [AuthorId] 58038 [AuthorName] Ducky [CookTime] PT5M [PrepTime] PT1M [TotalTime] PT6M [DatePublished] 2001-07-31T14:22:00Z [Description] Make and share this Cool Chili Dip recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/53/2/picK5WHHy.jpg" [RecipeCategory] Spicy [Keywords] ["< 15 Mins", "No Cook", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1", "1", "2", "1/2"] [RecipeIngredientParts] ["light sour cream", "chili powder", "fresh cilantro", "salt"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 332.5 [FatContent] 25.3 [SaturatedFatContent] 15.2 [CholesterolContent] 79.4 [SodiumContent] 1400.5 [CarbohydrateContent] 20.3 [FiberContent] 2.6 [SugarContent] 1.1 [ProteinContent] 8.9 [RecipeServings] nan [RecipeYield] 1 cup [RecipeInstructions] "About 5 minutes before serving or early in day, in small bowl, with fork or wire whisk, mix all ingredients."
[Name] Layered Ice Cream Terrine [AuthorId] 8728 [AuthorName] Ashley U [CookTime] PT5H [PrepTime] PT30M [TotalTime] PT5H30M [DatePublished] 2001-07-31T14:22:00Z [Description] Make and share this Layered Ice Cream Terrine recipe from Food.com. [Images] character(0) [RecipeCategory] Frozen Desserts [Keywords] ["Dessert", "Kid Friendly", "Spring", "Summer", "Weeknight", "Freezer"] [RecipeIngredientQuantities] ["12", "1", "1", "1", "2", NA] [RecipeIngredientParts] ["ladyfingers", "vanilla ice cream", "chocolate ice cream", "non-dairy whipped topping"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 210.8 [FatContent] 9.7 [SaturatedFatContent] 6.5 [CholesterolContent] 58.1 [SodiumContent] 66.4 [CarbohydrateContent] 28.8 [FiberContent] 1.4 [SugarContent] 22.3 [ProteinContent] 3.3 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Tear off two 20-inch lengths of aluminum foil. Place on top of each other and fold over sides to make 9-inch wide strip. Fit into 9x5-inch loaf pan, letting ends extend above long sides of pan to cover top when filled. Split ladyfingers apart and separate tops from bottoms. Spoon raspberry sherbet into foil lined loaf pan. With back of spoon, press into even layer. Arrange 12 ladyfinger halves over sherbet (make 4 rows with 3 ladyfingers each]. Top with even layer of vanilla ice cream. Repeat layers with remaining ladyfingers and chocolate ice cream. Fold foil tightly over top of loaf. Freeze at least 5 hours or overnight. To serve, fold back foil. Loosen ends from pan with thin knife. Holding foil, carefully lift load from pan and invert onto serving dish. Just before serving, spread whipped cream over top and drizzle with melted chocolate.
[Name] Fresh Berry Sauce [AuthorId] 8728 [AuthorName] Ashley U [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-07-31T14:22:00Z [Description] Make and share this Fresh Berry Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "Healthy", "Summer", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "3", "1"] [RecipeIngredientParts] ["fresh strawberries", "fresh raspberry", "confectioners' sugar", "fresh lemon juice"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 207.1 [FatContent] 1.3 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 3.1 [CarbohydrateContent] 50.9 [FiberContent] 10.9 [SugarContent] 36.0 [ProteinContent] 2.5 [RecipeServings] nan [RecipeYield] 1 cups [RecipeInstructions] In food processor, combine strawberries and raspberries and process until smooth. Add sugar and process to blend. Strain sauce through fine-mesh sieve over medium bowl. Discard seeds. Stir lemon juice into sauce. Serve right away or refrigerate up to 3 days.
[Name] Dolmades (Stuffed Grape Leaves) [AuthorId] 8728 [AuthorName] Ashley U [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2001-08-01T09:00:00Z [Description] Make and share this Dolmades (Stuffed Grape Leaves) recipe from Food.com. [Images] character(0) [RecipeCategory] Berries [Keywords] ["Grapes", "Fruit", "Greek", "European", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "3", "1", "1", "30", "2", "1 3/4", "1", "4", "2", "1/2", "1/3", "1", "1/2", "1"] [RecipeIngredientParts] ["plain low-fat yogurt", "dried mint", "fresh lemon rind", "honey", "grape leaves", "olive oil", "onions", "garlic clove", "fresh lemon juice", "cooked rice", "dried currant", "pine nuts", "dried dill", "salt", "chickpeas"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 137.5 [FatContent] 4.2 [SaturatedFatContent] 0.6 [CholesterolContent] 0.5 [SodiumContent] 2940.7 [CarbohydrateContent] 22.4 [FiberContent] 1.1 [SugarContent] 2.9 [ProteinContent] 6.1 [RecipeServings] nan [RecipeYield] 30 dolmades [RecipeInstructions] Combine the yogurt, 2 teaspoons mint, lemon rind and honey in a small bowl; stir well. Cover and chill. Rinse grape leaves under cold water; drain well and pat dry with paper towels. Remove stems and discard. Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Add chopped onion and sauté 10 minutes. Add garlic and sauté 1 minute. Remove from heat; stir in remaining mint, 2 tablespoons lemon juice, rice and next 6 ingredients. Place stuffed grape leaves, seam sides down, in a 13x9-inch baking dish coated with cooking spray. Drizzle remaining lemon juice over leaves. Cover and bake at 350° for 30 minutes or until thoroughly heated. Serve warm or chilled with yogurt mixture.
[Name] Kickin' Asian Chicken Salad [AuthorId] 8728 [AuthorName] Ashley U [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2001-08-01T09:00:00Z [Description] Make and share this Kickin' Asian Chicken Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Asian", "Weeknight", "Beginner Cook", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "2", "1", "1/2", "1/4", "1/4", "1", "3/4", "3/4", "1", "6", "3/4"] [RecipeIngredientParts] ["honey", "red wine vinegar", "shallot", "salt", "pepper", "firm tofu", "beet", "sweet potato", "shiitake mushroom", "boneless skinless chicken breast"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 253.2 [FatContent] 3.3 [SaturatedFatContent] 0.7 [CholesterolContent] 54.5 [SodiumContent] 358.8 [CarbohydrateContent] 34.9 [FiberContent] 4.4 [SugarContent] 19.0 [ProteinContent] 21.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 400°. Place first 8 ingredients in a blender; process until smooth. Set aside. Leave root and 1 inch of stem on beets; scrub with a brush. Place beets and sweet potato in a shallow baking dish. Bake at 400° for 45 minutes. Add mushrooms, and bake an additional 15 minutes. Cool to touch. Peel beets and potato; cut into 1/2 inch cubes. Thinly slice mushrooms. Combine beets, potato, mushrooms, greens, and chicken. Drizzle dressing over salad; toss well. Serve immediately.
[Name] Popcorn Party Snack [AuthorId] 12491 [AuthorName] Christine [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2001-08-01T09:00:00Z [Description] Make and share this Popcorn Party Snack recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Lunch/Snacks", "Fruit", "Vegetable", "Nuts", "Kid Friendly", "< 60 Mins", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/2", "12", "1/2", "1/2"] [RecipeIngredientParts] ["pecans", "salt", "dark brown sugar", "margarine"] [AggregatedRating] nan [ReviewCount] nan [Calories] 467.4 [FatContent] 40.0 [SaturatedFatContent] 5.2 [CholesterolContent] 0.0 [SodiumContent] 376.4 [CarbohydrateContent] 25.8 [FiberContent] 4.7 [SugarContent] 19.4 [ProteinContent] 6.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 350*. In a 13 x 9 inch pan, spread nuts. Bake for 10-15 minutes , stirring occasionally. Remove and add popcorn. Melt sugar and butter, stir into popcorn and nut mixture along with salt until well coated. Bake for 10 minutes longer, stirring one time. Cool in pan. Store in an airtight container. You can make this up to 1 week ahead of time.
[Name] Simple 2 Person Meatloaf [AuthorId] 6660 [AuthorName] peter deuel [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2001-08-01T09:00:00Z [Description] Make and share this Simple 2 Person Meatloaf recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Weeknight", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1", "2", "3 -4", "1/8", "1/8", NA, "1/4", "4 -6"] [RecipeIngredientParts] ["egg", "Tabasco sauce", "half-and-half", "salt", "ketchup", "bacon"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 403.7 [FatContent] 29.6 [SaturatedFatContent] 11.0 [CholesterolContent] 148.2 [SodiumContent] 477.5 [CarbohydrateContent] 6.8 [FiberContent] 0.2 [SugarContent] 3.7 [ProteinContent] 26.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] put all ingredients in a large bowl and mix with your hands (it's easier,and mixes better than a spoon]. If mixture is to wet add more bread crumbs,if to dry add more milk. Line a 13 x 11 baking sheet with foil. Form meat into a loaf on pan. cover meat wih ketchup and spread evenly over meat. Lay bacon over the loaf and wrap underneath. bake in 350 degree oven 45 minutes to 1 hour. Serve with garlic mashed potatoes.
[Name] Potato and Broccoli Supreme [AuthorId] 12491 [AuthorName] Christine [CookTime] PT30M [PrepTime] PT25M [TotalTime] PT55M [DatePublished] 2001-08-01T09:00:00Z [Description] Make and share this Potato and Broccoli Supreme 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/10/53/9/picJcgjIe.jpg" [RecipeCategory] Potato [Keywords] ["Vegetable", "Potluck", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["3", "1", "1/4", "1", "2", NA, "1", "2", "1"] [RecipeIngredientParts] ["potatoes", "cream cheese", "milk", "egg", "margarine", "broccoli stems", "cheese"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 501.3 [FatContent] 34.4 [SaturatedFatContent] 17.3 [CholesterolContent] 129.2 [SodiumContent] 600.8 [CarbohydrateContent] 34.7 [FiberContent] 6.2 [SugarContent] 5.2 [ProteinContent] 17.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Whip together first 5 ingredients, salt and pepper, and 1/2 cup onions. Spread potatoes over bottom and up sides of 8 x 12 inch baking dish to make shell. Bake uncovered, for 25 minutes at 350*. Cook broccoli and drain. Arrange in potato shell. Sprinkle with cheese and the rest of the french fried onions. Bake 5 minutes longer.
[Name] Vegetable Frittata With Roasted Tomato Salsa [AuthorId] 8728 [AuthorName] Ashley U [CookTime] PT2H [PrepTime] PT10M [TotalTime] PT2H10M [DatePublished] 2001-08-01T09:00:00Z [Description] Make and share this Vegetable Frittata With Roasted Tomato Salsa recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Mexican", "South American", "Free Of...", "Weeknight", "Brunch", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "2", "1", "1/2", "1", "4", "12", NA, "4", "1", "2", "1/4"] [RecipeIngredientParts] ["onion", "cremini mushroom", "firm tofu", "egg substitute", "salt", "dried basil", "zucchini", "roasted tomato salsa", "tomatoes", "onion", "shallots", "fresh chives"] [AggregatedRating] nan [ReviewCount] nan [Calories] 180.6 [FatContent] 7.0 [SaturatedFatContent] 1.3 [CholesterolContent] 0.0 [SodiumContent] 229.4 [CarbohydrateContent] 17.4 [FiberContent] 4.6 [SugarContent] 8.5 [ProteinContent] 16.8 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350°. In medium skillet, heat oil over medium heat. Add onion and pepper and cook, stirring often, until softened, about 5 minutes. Add mushrooms and cook, stirring often, until softened, about 5 minutes. In food processor, process tofu until smooth. Add egg whites, vinegar and basil; process until blended. In large bowl, combine mushroom mixture, tofu mixture, zucchini and soy cheese and mix with rubber spatula. Lightly coat inside of 9-inch deep-dish quiche pan with cooking spray. Spread mixture into prepared pan. Bake until frittata is firm and top is lightly golden, about 1 1/2 hours. Meanwhile, make salsa: Lightly coat baking sheet with cooking spray. Arrange tomatoes, onions and shallots on prepared sheet. Place in oven with frittata. Bake until tomato skins brown and blister, about 45 minutes. In food processor or blender, process roasted vegetables and 1/4 teaspoon salt until smooth. Pour sauce into medium saucepan. Heat over low heat until simmering. Pour into serving bowl and spriinkle with chives. Serve hot with frittata.
[Name] Pizza Sauce [AuthorId] 13551 [AuthorName] rick2978 [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2001-08-01T09:00:00Z [Description] Make and share this Pizza Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Low Protein", "Low Cholesterol", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1/2", "1/2", "1", "1", "1", "1/4"] [RecipeIngredientParts] ["crushed tomatoes", "olive oil", "oregano", "salt", "thyme", "basil", "hot chili pepper", "onion", "paprika", "red capsicum"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 94.9 [FatContent] 4.9 [SaturatedFatContent] 0.7 [CholesterolContent] 0.0 [SodiumContent] 1066.2 [CarbohydrateContent] 13.2 [FiberContent] 2.9 [SugarContent] 7.0 [ProteinContent] 1.6 [RecipeServings] nan [RecipeYield] 3 pizza bases [RecipeInstructions] Put tomatoes in a pan or pot with olive oil. Bring to the boil over high heat. Once boiling, lower the heat to low, add the remaining ingredients. Stir and cover, let it cook for about 30 minutes stirring often. Taste -- if it's too acid, add 1/2 teaspoon sugar. This makes enough sauce for three pizzas.
[Name] Pumpkin Seed Quinoa Pilaf [AuthorId] 8728 [AuthorName] Ashley U [CookTime] PT26M [PrepTime] PT20M [TotalTime] PT46M [DatePublished] 2001-08-01T09:00:00Z [Description] Make and share this Pumpkin Seed Quinoa Pilaf recipe from Food.com. [Images] character(0) [RecipeCategory] Grains [Keywords] ["Vegetable", "Southwest Asia (middle East]", "Asian", "European", "Low Protein", "Vegan", "Low Cholesterol", "Healthy", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "3/4", "2", "1", "1", "1", "1/2", "1/2", "2", "1", "1/2", "1/3", "2", "3", "1/2", "1"] [RecipeIngredientParts] ["water", "quinoa", "olive oil", "jicama", "red onion", "frozen whole kernel corn", "red bell pepper", "green bell pepper", "chopped tomato", "green onion", "fresh cilantro", "fresh lime juice", "salt"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 230.1 [FatContent] 4.9 [SaturatedFatContent] 0.7 [CholesterolContent] 0.0 [SodiumContent] 246.0 [CarbohydrateContent] 42.4 [FiberContent] 7.4 [SugarContent] 4.3 [ProteinContent] 7.8 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] Combine water and quinoa in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Remove from heat and fluff with a fork; set aside. Heat oil in a large nonstick skillet over medium heat. Add jicama and next 5 ingredients; sauté 5 minutes or until tender. Add quinoa, tomato and next 5 ingredients; sauté 1 minute or until thoroughly heated. Garnish with small jalapeño.
[Name] Sweet Potato/Cranberry Casserole [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2001-08-01T09:00:00Z [Description] This is delicious with any meal but especially good with chicken, turkey or ham. Great for holidays because you can do it ahead. [Images] character(0) [RecipeCategory] Yam/Sweet Potato [Keywords] ["Potato", "Vegetable", "Canadian", "Low Protein", "Vegan", "Low Cholesterol", "Healthy", "Christmas", "Thanksgiving", "Weeknight", "Oven", "Freezer", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["3 1/2", "2", NA, "2", "2/3", "2", "1", "1/2", "1/2", "1/2", "1/2"] [RecipeIngredientParts] ["sweet potatoes", "onions", "lite olive oil", "fresh cranberries", "frozen cranberries", "golden brown sugar", "butter", "margarine", "orange, juice and rind of", "salt", "nutmeg", "ground ginger", "cinnamon"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 282.6 [FatContent] 3.2 [SaturatedFatContent] 1.9 [CholesterolContent] 7.6 [SodiumContent] 281.8 [CarbohydrateContent] 61.8 [FiberContent] 8.6 [SugarContent] 22.6 [ProteinContent] 3.9 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 400°F. Mix Sweet potatoes and onions and put mixed veggies in two sprayed shallow oven proof dishes (about 8x12 each]. Spray the veggies lightly with oil and bake until sweet potatoes are just tender (a bit under done] About 20-25 minutes. Lower heat on oven to 350°F. Combine the remaining ingredients, mix well and pour equally into the two casseroles. Mix well to coat all the pieces of vegetable. Bake uncovered about 30-40 min or until tender and getting sticky, Stir once during cooking. You may freeze the casseroles, tightly covered, before the final baking. Then on the day of your dinner defrost and follow through the final baking. Or you may hold it in your refrigerator, tightly covered, for a day and then bake on the day of your dinner.
[Name] Melon-Papaya Batido [AuthorId] 8728 [AuthorName] Ashley U [CookTime] PT10M [PrepTime] PT0S [TotalTime] PT10M [DatePublished] 2001-08-01T09:00:00Z [Description] Make and share this Melon-Papaya Batido recipe from Food.com. [Images] character(0) [RecipeCategory] Smoothies [Keywords] ["Beverages", "Melons", "Fruit", "Cuban", "Caribbean", "Spanish", "Mexican", "European", "South American", "Low Protein", "Low Cholesterol", "Healthy", "Kid Friendly", "Free Of...", "Spring", "Summer", "< 15 Mins", "Beginner Cook", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1", "2", "1", "1", "1 -2", "1"] [RecipeIngredientParts] ["watermelon", "watermelon", "papaya", "sweetened condensed milk", "sugar", "fresh lime juice"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 191.6 [FatContent] 1.4 [SaturatedFatContent] 0.6 [CholesterolContent] 3.1 [SodiumContent] 21.1 [CarbohydrateContent] 46.1 [FiberContent] 2.7 [SugarContent] 38.0 [ProteinContent] 3.4 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] In blender, combine all ingredients except watermelon garnish. Process until smooth. Taste for sweetness, adding sugar or lime juice as desired. Pour mixture into tall glass and garnish with watermelon wedge.
[Name] Crunchy Strawberry Jello Salad [AuthorId] 12491 [AuthorName] Christine [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2001-08-01T09:00:00Z [Description] Make and share this Crunchy Strawberry Jello Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Gelatin [Keywords] ["Dessert", "Strawberry", "Berries", "Fruit", "Potluck", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1/2 - 1", "3", "1", "1", "3/4", "1", "1"] [RecipeIngredientParts] ["butter", "sugar", "cream cheese", "sugar", "strawberry Jell-O gelatin dessert", "frozen strawberries"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 402.2 [FatContent] 17.2 [SaturatedFatContent] 10.9 [CholesterolContent] 41.1 [SodiumContent] 662.7 [CarbohydrateContent] 57.8 [FiberContent] 1.7 [SugarContent] 26.6 [ProteinContent] 6.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Mix pretzels, melted butter and 3 tablespoons sugar in bowl. Press into 13x9-inch pan and bake for 10 minutes at 350°; cool. In medium bowl, blend cream cheese and 3/4 cup sugar, then add the prepared Dream Whip. Pour on top of crust and chill. Prepare Jello as directed on package and partially set; add strawberries. Pour over cream cheese mixture and chill until completely jelled. Cut into squares.
[Name] Pineapple Salad [AuthorId] 12491 [AuthorName] Christine [CookTime] PT15M [PrepTime] PT20M [TotalTime] PT35M [DatePublished] 2001-08-01T09:00:00Z [Description] Make and share this Pineapple Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Pineapple", "Tropical Fruits", "Fruit", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["33", "1", "4", "1", "2", "1", "1"] [RecipeIngredientParts] ["sugar", "cream cheese", "pineapple"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 542.6 [FatContent] 29.1 [SaturatedFatContent] 10.6 [CholesterolContent] 41.6 [SodiumContent] 438.7 [CarbohydrateContent] 64.2 [FiberContent] 3.8 [SugarContent] 45.3 [ProteinContent] 11.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Mix first 4 ingredients. Pat in bottom of oblong pan. Bake 10-15 minutes at 350*; cool Beat the dream whip with the cream cheese. Add pineapple. Put on top of crust. Refrigerate.
[Name] Spinach, Blood Orange and Macadamia Nut Salad [AuthorId] 8728 [AuthorName] Ashley U [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2001-08-01T09:00:00Z [Description] Make and share this Spinach, Blood Orange and Macadamia Nut 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/10/54/7/picQlHPp2.jpg" [RecipeCategory] Citrus [Keywords] ["Fruit", "Vegetable", "Caribbean", "South American", "Kid Friendly", "Free Of...", "< 60 Mins"] [RecipeIngredientQuantities] ["3/4", "4", "5", "1", "1/2", "1", "1 1/2", "3", "1 -2"] [RecipeIngredientParts] ["blood oranges", "corn", "garlic clove", "Dijon mustard", "sherry wine vinegar", "hazelnut oil"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 379.6 [FatContent] 30.2 [SaturatedFatContent] 3.9 [CholesterolContent] 0.0 [SodiumContent] 45.5 [CarbohydrateContent] 28.6 [FiberContent] 7.1 [SugarContent] 15.6 [ProteinContent] 5.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In a small dry skillet, toast macadamia nuts over medium heat until light golden brown and fragrent, about 2 to 3 minutes; remove from heat. Peel and section oranges over bowl to catch juices. Cut segments into 1/2-inch dice. Reserve juice for dressing. In large bowl, combine toasted nuts, orange, spinach and corn. Make dressing: In small bowl, combine garlic, mustard, salt and pepper to taste. With fork, mash to smooth paste. Add vinegar and whisk until smooth. Whisk in oil in thin stream until dressing had thickened. Whisk in reserved orange juice. Correct seasoning, adding salt or orange juice to taste. Just before serving, pour dressing over salad and toss until spinach is lightly coated.
[Name] Walnut & Herb Crusted Chicken [AuthorId] 8728 [AuthorName] Ashley U [CookTime] PT40M [PrepTime] PT10M [TotalTime] PT50M [DatePublished] 2001-08-01T09:00:00Z [Description] Make and share this Walnut & Herb Crusted Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Fruit", "Nuts", "Meat", "High Protein", "Kid Friendly", "High In...", "< 60 Mins"] [RecipeIngredientQuantities] ["3/4", "1/4", "1 1/2", "3/4", "2", "1/2", "1", "2 1/2"] [RecipeIngredientParts] ["walnuts", "dried basil leaves", "dried rosemary leaves", "flour", "salt", "chicken pieces"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 560.9 [FatContent] 40.7 [SaturatedFatContent] 8.9 [CholesterolContent] 129.4 [SodiumContent] 475.3 [CarbohydrateContent] 11.2 [FiberContent] 2.1 [SugarContent] 1.1 [ProteinContent] 37.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a shallow dish, combine walnuts, bread crumbs, basil, rosemary, flour and salt. In second shallow dish, lightly beat egg. Roll chicken in egg, then in walnut mixture. Bake for 40-45 minutes at 350° until crust is browned.
[Name] Pink Cloud Salad [AuthorId] 12491 [AuthorName] Christine [CookTime] PT5M [PrepTime] PT15M [TotalTime] PT20M [DatePublished] 2001-08-01T09:00:00Z [Description] Make and share this Pink Cloud Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "Kid Friendly", "< 30 Mins", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/2", "16", "1", "1/2"] [RecipeIngredientParts] ["pineapple", "water", "cottage cheese", "Cool Whip", "pecans"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 325.0 [FatContent] 20.9 [SaturatedFatContent] 11.2 [CholesterolContent] 13.8 [SodiumContent] 308.3 [CarbohydrateContent] 26.2 [FiberContent] 2.2 [SugarContent] 21.6 [ProteinContent] 10.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In a large saucepan, mix the pineapple and cherry jello. Bring to a boil. Add 1/2 cup cold water. Chill mixture until soft set. Fold in cottage cheese, cool whip and pecans. Chill until congealed firm. Enjoy.
[Name] Tropical Cheesecake [AuthorId] 8728 [AuthorName] Ashley U [CookTime] PT2H [PrepTime] PT30M [TotalTime] PT2H30M [DatePublished] 2001-08-01T09:00:00Z [Description] Make and share this Tropical Cheesecake recipe from Food.com. [Images] character(0) [RecipeCategory] Cheesecake [Keywords] ["Dessert", "Fruit", "Caribbean", "Kid Friendly", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1/4", "1", "1", "1 2/3", "1 3/4", "8", "1", "1/2", "1/2", "1/4", "1", "3", "3/4", "1/2", "1", "1/2", "3", "6", "1"] [RecipeIngredientParts] ["sugar", "margarine", "nonfat cottage cheese", "low-fat sour cream", "sugar", "cream of coconut", "flour", "eggs", "water", "unflavored gelatin", "mango", "kiwi fruits", "strawberries", "mint"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 386.6 [FatContent] 17.2 [SaturatedFatContent] 8.0 [CholesterolContent] 69.9 [SodiumContent] 274.8 [CarbohydrateContent] 50.6 [FiberContent] 1.5 [SugarContent] 22.7 [ProteinContent] 8.5 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350°. Place first 3 ingredients in a bowl; beat at medium speed of a mixer until smooth. Add crumbs; stir well. Press mixture into bottom and 1 2/3 inches up sides of a 9-inch springform pan coated with cooking spray. Bake at 350° for 12 minutes; let cool. Reduce heat to 300°. Place cheeses in a food processor; process 2 minutes or until smooth, scraping sides of processor bowl once. Add sour cream and next 5 ingredients; process 20 seconds, scraping sides of processor bowl once. Pour cheese mixture into prepared pan; bake at 300° for 1 1/2 hours or until almost set. Turn oven off and let cheesecake stand for 1 hour in oven with door closed. Remove cheesecake from oven; cover and chill 1 hour. Combine juice concentrate and 1/2 cup water in a small saucepan. Sprinkle gelatin over concentrate mixture; let stand for 1 minute. Cook over low heat, stirring until gelatin dissolves. Place pan in large ice-filled bowl; stir gelatin mixture for 10 minutes or until cooled to room temperature. Pour gelatin mixture over cheesecake, spreading evenly. Cover and chill at least 8 hours. Serve with fresh fruit. Garnish with mint sprigs, if desired.
[Name] Auntie Ann's New York Cheesecake [AuthorId] 8728 [AuthorName] Ashley U [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2001-08-01T09:01:00Z [Description] Make and share this Auntie Ann's New York Cheesecake recipe from Food.com. [Images] character(0) [RecipeCategory] Cheesecake [Keywords] ["Dessert", "Kid Friendly", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["2/3", "2", "2", "1", "3", "2", "1 3/4", "3", "1", "1 1/2", "1", "1/4", "5", "1", NA, NA] [RecipeIngredientParts] ["flour", "sugar", "margarine", "fat free cream cheese", "sugar", "flour", "vanilla extract", "fresh lemon rind", "salt", "eggs", "lemon, zest of", "lemon slice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 4306.5 [FatContent] 157.9 [SaturatedFatContent] 75.2 [CholesterolContent] 1347.9 [SodiumContent] 7504.4 [CarbohydrateContent] 529.8 [FiberContent] 3.4 [SugarContent] 429.2 [ProteinContent] 191.1 [RecipeServings] nan [RecipeYield] 1 cheesecake [RecipeInstructions] Preheat oven to 400°. Place 2/3 cups flour and 2 tablespoons sugar in a food processor until well combined. Add chilled margarine until mixture resembles coarse meal. With processor on, slowly pour ice water through food chute, processing just until blended (do not allow dough to form a ball]. Firmly press mixture into bottom of a 9-inch springform pan coated with cooking spray. Bake at 400° for 10 minutes. Preheat oven to 525°. Combine cheeses in a large bowl; beat at high speed of a mixer until smooth. Add 1 3/4 cups sugar and next 5 ingredients; beat well. Add eggs, 1 at a time, beating well after each addition. Pour cheese mixture into pan; bake at 525° for 7 minutes. Reduce oven temperature to 200° and bake for 45 minutes or until almost set. Remove cheesecake from oven and let cool at room temperature. Cover and chill at least 8 hours. Garnish with lemon zest, orange slices, and lemon slices.
[Name] Chicken Salad With North African Spices [AuthorId] 8728 [AuthorName] Ashley U [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2001-08-01T09:01:00Z [Description] Make and share this Chicken Salad With North African Spices recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Moroccan", "African", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1", "1/2", "1/2", "1/4", "1/4", "1/4", "3", "1", "1/2", "1/2", "1/2", "1/4", "1"] [RecipeIngredientParts] ["plain nonfat yogurt", "lemon juice", "caraway seed", "ground cumin", "ground coriander", "salt", "crushed red pepper flakes", "black pepper", "canned chick-peas", "red bell pepper", "green bell pepper", "red onion", "fresh parsley", "sliced ripe olives"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 284.1 [FatContent] 8.8 [SaturatedFatContent] 2.2 [CholesterolContent] 71.5 [SodiumContent] 453.7 [CarbohydrateContent] 19.6 [FiberContent] 3.8 [SugarContent] 5.6 [ProteinContent] 31.0 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] Combine the first eight ingredients in a bowl. Stir well and add remaining ingredients. Toss well and serve.
[Name] Fruit Butter [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT4H40M [PrepTime] PT20M [TotalTime] PT5H [DatePublished] 2001-08-01T09:01:00Z [Description] This is a basic-whatever lights you candle recipe. You can add spices, booze or nothing and have a wonderful fruit butter. Enjoy [Images] character(0) [RecipeCategory] Fruit [Keywords] ["Very Low Carbs", "Low Protein", "Low Cholesterol", "Weeknight", "Canning"] [RecipeIngredientQuantities] [NA, NA, NA, NA, NA] [RecipeIngredientParts] ["cinnamon", "nutmeg", "white sugar", "water"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 0.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.0 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] nan [RecipeYield] 6 pints [RecipeInstructions] Wash and prepare fruit. peel, core and chop whatever your using. Cook fruit with water or in its own juice or juice you add in a large pot until soft. Remove fruit from pan with a slotted spoon and put through a food mill, a press or a fine sieve into a bowl. Discard cooking liquid or make into a jelly. Measure pulp and add 1/2 cup of sugar for each cup of pulp. Add flavorings of your choice like cinnamon and nutmeg or cinnamon schnapps for apples and ginger for pears. Place fruit butter in a shallow glass or stainless or enamel baking pan. Cook at 300 degrees-stirring occasionally for 1 1/2 hours and up to 3 hours; it depends on how much liquid must be cooked off (If you have added liquor your going to be on the outside of this chart]. You will want your fruit butter thick and creamy. You can test by freezing a saucer at the beginning of making butter. Place a spoonful of butter on saucer. If no rim of liquid forms around the edge of butter, it is done. Ladle into clean hot jars leaving 1/4 inch head space. Process in a boiling water bath for 10 minutes. As you can tell there are no set amounts so I will put in an average amount in the serving section of posting this recipe. Note that I use half pints or pints only.
[Name] Kohlrabi & Carrots [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT15M [PrepTime] PT8M [TotalTime] PT23M [DatePublished] 2001-08-01T09:01:00Z [Description] Kohlrabi is another veggie that seems hidden away. It has a mild turnip flavour and is delicious mixed with carrot or on it's own. Use it raw, chopped in a green salad. It' very, very good and a nice change. You may substitute turnip for the Kohlrabi in this recipe [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/55/4/picTYoyC0.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/55/4/picpWXr7H.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/55/4/picM5IMBb.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/55/4/piccDFnMw.jpg"] [RecipeCategory] Vegetable [Keywords] ["Vegan", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "4", "1/4", "1", NA] [RecipeIngredientParts] ["kohlrabi", "carrots", "nutmeg", "butter"] [AggregatedRating] 5.0 [ReviewCount] 29.0 [Calories] 30.3 [FatContent] 0.2 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 49.7 [CarbohydrateContent] 7.0 [FiberContent] 2.0 [SugarContent] 3.5 [ProteinContent] 0.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cover the Kohlrabi and carrots with lightly salted water and boil until quite tender (about 15-20 minutes]. Drain. Lightly mash, leave a lot of texture don't try to make them smooth like mashed potatoes. Add nutmeg and butter. serve.
[Name] Copper Pennies [AuthorId] 12491 [AuthorName] Christine [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2001-08-01T09:01:00Z [Description] Make and share this Copper Pennies recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Potluck", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "1", "3/4", NA, "1/2", "1", "3/4"] [RecipeIngredientParts] ["carrots", "green pepper", "onion", "Worcestershire sauce", "sugar", "salt", "dry mustard", "vinegar"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 373.9 [FatContent] 19.2 [SaturatedFatContent] 2.5 [CholesterolContent] 0.0 [SodiumContent] 329.9 [CarbohydrateContent] 49.8 [FiberContent] 5.6 [SugarContent] 37.8 [ProteinContent] 2.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Cook carrots till tender; drain. Add onion and green pepper. Bring remaining ingredients to a boil. Pour over carrots. Chill overnight.
[Name] Caramel Swirl-And-Apple Cheesecake [AuthorId] 8728 [AuthorName] Ashley U [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2001-08-01T09:01:00Z [Description] Make and share this Caramel Swirl-And-Apple Cheesecake recipe from Food.com. [Images] character(0) [RecipeCategory] Cheesecake [Keywords] ["Dessert", "Apple", "Fruit", "Kid Friendly", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1/4", "1", "1", "1 1/4", "1", "1/4", "1/4", "3", "1/2", "3", "1", "1/4", "1", "1", "2", "1/3", "2", NA] [RecipeIngredientParts] ["low-fat vanilla yogurt", "sugar", "margarine", "graham cracker crumbs", "ground cinnamon", "brown sugar", "golden delicious apples", "sugar", "cornstarch", "vanilla extract", "salt", "fat free cream cheese", "eggs", "cinnamon stick"] [AggregatedRating] nan [ReviewCount] nan [Calories] 250.5 [FatContent] 7.6 [SaturatedFatContent] 3.4 [CholesterolContent] 49.0 [SodiumContent] 337.7 [CarbohydrateContent] 37.5 [FiberContent] 1.1 [SugarContent] 29.8 [ProteinContent] 8.4 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Place colander in a 2-quart glass measure or bowl. Line colander with 4 layers of cheesecloth, allowing cheesecloth to extend over edge of bowl. Spoon yogurt into colander. Cover loosely with plastic wrap; refrigerate for 12 hours. Spoon yogurt cheese into a bowl; discard liquid. Cover and refrigerate. Preheat oven to 350°. Combine 1/4 cup sugar, margarine and egg white in a bowl; beat at medium speed of a mixer until blended. Add crumbs and cinnamon; stir well. Firmly press mixture into bottom and 1 1/2 inches up sides of a 9-inch springform pan coated with cooking spray. Bake at 350° for 10 minutes; let cool. Preheat oven to 300°. Combine brown sugar and orange juice in a large nonstick skillet; bring to a boil. Add apple; cook for 8 minutes until apple is tender and liquid evaporates, stirring occasionally. Set aside. Combine yogurt cheese, 1/2 cup sugar and next 5 ingredients in a bowl; beat at medium speed until smooth. Add eggs, 1 at a time, beating well after each addition. Spoon apple mixture into prepared pan. Pour cheese mixture over apples; top with 1/3 cup sundae syrup and swirl with a knife to create a marbled effect. Bake at 300° for 1 hour until almost set. Turn oven off. Loosen cake from sides of pan using a narrow metal spatula or knife. Let cheesecake stand for 40 minutes in oven with door closed. Remove cheesecake from oven and let cool to room temperature. Cover and chill at least 8 hours. Drizzle remaining 2 tablespoons sundae syrup over top; garnish with cinnamon stick, if desired.
[Name] Sparkling Party Punch [AuthorId] 12491 [AuthorName] Christine [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-08-01T09:01:00Z [Description] Make and share this Sparkling Party Punch recipe from Food.com. [Images] character(0) [RecipeCategory] Punch Beverage [Keywords] ["Beverages", "Pineapple", "Tropical Fruits", "Fruit", "< 15 Mins", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "2", "1", "2"] [RecipeIngredientParts] "water" [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 39.1 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 21.4 [CarbohydrateContent] 9.9 [FiberContent] 0.1 [SugarContent] 9.2 [ProteinContent] 0.1 [RecipeServings] 50.0 [RecipeYield] nan [RecipeInstructions] 2 quarts ginger ale 1 quart soda water combine all but ginger ale and soda water. Chill. Immediately before serving, add ginger ale and soda water.
[Name] Brownie Cheesecake [AuthorId] 8728 [AuthorName] Ashley U [CookTime] PT1H20M [PrepTime] PT1H [TotalTime] PT2H20M [DatePublished] 2001-08-01T09:01:00Z [Description] Make and share this Brownie Cheesecake recipe from Food.com. [Images] character(0) [RecipeCategory] Cheesecake [Keywords] ["Dessert", "Kid Friendly", "Weeknight", "For Large Groups", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1", "2", "1 1/2", "1", "1/4", "3", "1/4"] [RecipeIngredientParts] ["water", "prune baby food", "nonfat cottage cheese", "sugar", "vanilla extract", "salt", "eggs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 342.6 [FatContent] 12.8 [SaturatedFatContent] 5.4 [CholesterolContent] 56.5 [SodiumContent] 282.1 [CarbohydrateContent] 50.9 [FiberContent] 0.3 [SugarContent] 39.5 [ProteinContent] 6.8 [RecipeServings] 16.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350°. Combine first 5 ingredients in a bowl; stir well. Spread into bottom of a 9-inch square baking pan coated with cooking spray. Bake at 350° for 25 minutes; let cool. Tear brownies into small pieces. Press half of pieces into bottom of a 9-inch springform pan coated with cooking spray. Set aside. Preheat oven to 300°. Place cottage cheese in a large bowl; beat at medium speed of a mixer until almost smooth. Add cream cheeses; beat until smooth. Add sugar, vanilla and salt; beat well. Add eggs, 1 at a time, beating well after each addition. Stir in chocolate. Pour half of cheese mixture into prepared pan; top with remaining brownie pieces. Pour remaining cheese mixture over brownie pieces. Bake at 300° for 40 minutes or until almost set. Turn oven off and let cheesecake stand for 40 minutes in oven with door closed. Remove cheesecake from oven and let cool to room temperature. Cover and chill at least 8 hours.
[Name] Psari Plaki ( Greek Red Snapper) [AuthorId] 8728 [AuthorName] Ashley U [CookTime] PT1H20M [PrepTime] PT20M [TotalTime] PT1H40M [DatePublished] 2001-08-01T09:01:00Z [Description] Make and share this Psari Plaki ( Greek Red Snapper) recipe from Food.com. [Images] character(0) [RecipeCategory] Greek [Keywords] ["European", "Healthy", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "2", "2 1/2", "1/2", "1/2", "1/8", "4", "2", "8", "1 1/2", "1/2", "4", "1", "1/4", "8", "8"] [RecipeIngredientParts] ["olive oil", "onions", "tomatoes", "fresh parsley", "dry white wine", "pepper", "bay leaves", "garlic cloves", "red snapper fillets", "fresh lemon juice", "salt", "baking potatoes", "olive oil", "salt", "tomatoes", "green bell peppers"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 353.4 [FatContent] 6.6 [SaturatedFatContent] 1.2 [CholesterolContent] 79.8 [SodiumContent] 326.3 [CarbohydrateContent] 22.0 [FiberContent] 3.1 [SugarContent] 4.8 [ProteinContent] 47.3 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350°. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add onion; sauté 7 minutes or until tender. Add chopped tomato and next 5 ingredients; reduce heat and simmer, uncovered, 15 minutes or until liquid evaporates, stirring occasionally. Set aside. Arrange fillets in a 13x9-inch baking dish coated with cooking spray. Sprinkle lemon juice and 1/2 teaspoon salt over fillets and top with onion mixture. Place potato wedges over onion mixture and drizzle with 1 tablespoon oil and 1/4 teaspoon salt. Top with tomato slices and bell pepper rings. Bake, uncovered, at 350° for 1 hour and 20 minutes or until potatoes are tender. Place 1 fillet and 6 potato wedges on each of 8 plates. Divide onion mixture evenly among each serving and top each serving with 1 tomato slice and 1 bell pepper ring.
[Name] Cherry Nut Pudding [AuthorId] 12491 [AuthorName] Christine [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2001-08-01T09:01:00Z [Description] Make and share this Cherry Nut Pudding recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "Healthy", "Kid Friendly", "Potluck", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1 1/2", "2", "2", "1/4", "2", "2", "2", "1", NA, "3/4", "6", "1/2"] [RecipeIngredientParts] ["sugar", "shortening", "eggs", "salt", "baking soda", "flour", "cherry juice", "sugar", "flour", "cinnamon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 716.4 [FatContent] 18.3 [SaturatedFatContent] 3.3 [CholesterolContent] 70.5 [SodiumContent] 702.8 [CarbohydrateContent] 130.7 [FiberContent] 5.0 [SugarContent] 86.3 [ProteinContent] 12.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Cream together sugar, shortening, eggs, salt and baking soda. Add cherries, nuts and flour; mix well. Put in greased and floured 13x9-inch glass dish. Bake at 375°F for 30 minutes. Blend together sauce ingredients. Cook until thickened, stirring constantly. Remove from heat. Pour over cherry pudding. Enjoy.
[Name] Peking Chicken [AuthorId] 8728 [AuthorName] Ashley U [CookTime] PT20M [PrepTime] PT8H [TotalTime] PT8H20M [DatePublished] 2001-08-01T09:01:00Z [Description] Make and share this Peking Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Chinese", "Asian", "Healthy", "Weeknight"] [RecipeIngredientQuantities] ["1", "1/4", "1/4", "1/4", "1", "4", "2", "1", "8", "1"] [RecipeIngredientParts] ["hoisin sauce", "low sodium soy sauce", "rice vinegar", "honey", "gingerroot", "garlic cloves", "boneless skinless chicken breast halves", "flour tortillas", "green onion"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 428.3 [FatContent] 8.6 [SaturatedFatContent] 1.9 [CholesterolContent] 66.8 [SodiumContent] 1215.1 [CarbohydrateContent] 53.8 [FiberContent] 3.1 [SugarContent] 18.9 [ProteinContent] 32.7 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Combine first 6 ingredients in a medium bowl; stir well. Reserve 1 cup hoisin sauce mixture; set aside. Cut chicken diagonally across the grain into thin slices. Add chicken to the remaining sauce mixture in bowl and stir well. Cover and marinate in refrigerator up to 8 hours, stirring occasionally. Remove chicken from bowl; discard marinade. Coat a large nonstick skillet with cooking spray; add 1 1/2 teaspoons oil and place over medium-high heat until hot. Add half of chicken; cook 5 minutes or until done. Remove chicken and set aside. Repeat procedure with remaining oil and chicken. Warm tortillas. Spread 2 tablespoons reserved hoisin sauce mixture down the center of each tortilla. Arrange one-eighth of chicken slices and 2 tablespoons green onions down the center of each tortilla; roll up.
[Name] Peach Amaretto Butter [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT45M [PrepTime] PT10M [TotalTime] PT55M [DatePublished] 2001-08-01T09:01:00Z [Description] Make and share this Peach Amaretto Butter recipe from Food.com. [Images] character(0) [RecipeCategory] Fruit [Keywords] ["< 60 Mins", "Canning", "Easy"] [RecipeIngredientQuantities] ["6", "2", "1"] [RecipeIngredientParts] ["sugar", "Amaretto"] [AggregatedRating] 4.5 [ReviewCount] 5.0 [Calories] 318.1 [FatContent] 0.4 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.7 [CarbohydrateContent] 81.3 [FiberContent] 2.3 [SugarContent] 79.5 [ProteinContent] 1.4 [RecipeServings] nan [RecipeYield] 6 half pints [RecipeInstructions] ["Puree peaches in a food processor or blender until smooth.", "In a large stainless steel or enamel saucepan combine peach puree and sugar.", "Bring to a hard boil, stirring constantly, reduce to a simmer, cover and simmer for 30 minutes, stirring often.", "Add Amaretto and simmer for at least 5 minutes and until the desired thickness is reached.", "This will not thicken up past where you take it to.", "Ladle into half pint jars leaving 1/4 inch head space.", "Process in a boiling water bath 10 minutes at altitudes up to 1000 feet." ]
[Name] Salmon in a Loaf [AuthorId] 181716 [AuthorName] Sassy Cat [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2001-08-01T09:01:00Z [Description] Quick and Easy. If your not watching your fat intake serve with medium white sauce and chopped boiled eggs. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] ["Oven", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1/2", "1/4", "1/2", "1", "1", "1"] [RecipeIngredientParts] ["lemon juice", "sockeye salmon", "white sauce", "milk", "Egg Beaters egg substitute", "celery", "dill weed", "lemon"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 295.2 [FatContent] 14.1 [SaturatedFatContent] 3.4 [CholesterolContent] 64.2 [SodiumContent] 415.9 [CarbohydrateContent] 14.2 [FiberContent] 1.1 [SugarContent] 3.9 [ProteinContent] 26.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] My family does not like the bones or skin in the salmon so I take them out. Your choice. Spray a bread pan with nonstick spray. Mix all ingredients together and place in bread pan. Bake in a 350 degree oven for about 30 minutes. Serve with lemon wedges and white sauce.
[Name] Triple-Chocolate Cheesecake [AuthorId] 8728 [AuthorName] Ashley U [CookTime] PT55M [PrepTime] PT20M [TotalTime] PT1H15M [DatePublished] 2001-08-01T09:01:00Z [Description] Make and share this Triple-Chocolate Cheesecake recipe from Food.com. [Images] character(0) [RecipeCategory] Cheesecake [Keywords] ["Dessert", "Kid Friendly", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1/4", "1", "1", "1 1/3", "3", "3", "1/4", "1", "1", "1", "2", "1", "1/4", "2", "1/2", "1", "2", NA] [RecipeIngredientParts] ["sugar", "margarine", "chocolate graham cracker crumbs", "dark rum", "fat free cream cheese", "sugar", "vanilla extract", "salt", "eggs", "low-fat sour cream", "sugar", "chocolate curls"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 255.1 [FatContent] 10.3 [SaturatedFatContent] 5.4 [CholesterolContent] 51.3 [SodiumContent] 296.8 [CarbohydrateContent] 33.8 [FiberContent] 1.0 [SugarContent] 29.7 [ProteinContent] 7.0 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350°. Place first 3 ingredients in a bowl; beat at medium speed of a mixer until blended. Add crumbs; stir well. Firmly press mixture into bottom and 1 inch up sides of an 8-inch springform pan coated with cooking spray. Bake for 10 minutes and let stand to cool. Combine rum and chocolate squares in top of a double boiler. Cook over simmering water for 2 minutes or until chocolate melts, stirring frequently. Remove from heat; add chocolate syrup, stirring until smooth. Preheat oven to 300°. Place cheeses in a large bowl; beat at medium speed of a mixer until smooth. Add 1 cup sugar, 2 tablespoons cocoa, vanilla and salt; beat until smooth. Add rum mixture; beat at low speed until well blended. Add eggs, 1 at a time, beating well after each addition. Pour cheese mixture into prepared pan and bake at 300° for 40 minutes or until almost set. Combine sour cream, 1 tablespoon sugar and 2 teaspoons cocoa; stir well. Turn oven off and spread sour cream mixture over cheesecake. Let cheesecake stand for 45 minutes in an oven with door closed. Remove cheesecake from oven and let cool at room temperature. Cover and chill at least 8 hours. Garnish with chocolate curls.
[Name] Baked Potato Salad [AuthorId] 12491 [AuthorName] Christine [CookTime] PT45M [PrepTime] PT20M [TotalTime] PT1H5M [DatePublished] 2001-08-01T09:01:00Z [Description] Make and share this Baked Potato Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "Potluck", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["5 -6", "1", "3/4", "1/3", "1/2", "1/2"] [RecipeIngredientParts] ["potatoes", "mayonnaise", "Velveeta cheese", "onion", "bacon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 483.0 [FatContent] 29.5 [SaturatedFatContent] 13.8 [CholesterolContent] 70.5 [SodiumContent] 1165.3 [CarbohydrateContent] 37.6 [FiberContent] 4.1 [SugarContent] 6.3 [ProteinContent] 17.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Mix first 4 ingredients together. Put in 9 x 13 inch pan. Top with bacon and chopped olives. (olives are optional] Bake at 325* for 35-45 minutes , or until well browned.
[Name] Imitation Crab Salad [AuthorId] 181716 [AuthorName] Sassy Cat [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-08-01T09:01:00Z [Description] Make and share this Imitation Crab 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/10/56/6/picqUvbp9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/56/6/picwBrwhA.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/56/6/picSFJLmt.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/56/6/picgHGkKF.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/56/6/picagiTaD.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/56/6/picbBay5J.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/56/6/pic1A6jOk.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/56/6/picsTdNHs.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/56/6/picEqH8Ak.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/56/6/picV0tPqZ.jpg" ] [RecipeCategory] Lunch/Snacks [Keywords] ["Crab", "< 15 Mins", "No Cook", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1/4", "1/2", "1/4", "1/4", "1", "2 -3", "1", "1"] [RecipeIngredientParts] ["green onions", "celery", "lemon juice", "light mayonnaise", "dill weed", "horseradish", "parsley", "lemon"] [AggregatedRating] 5.0 [ReviewCount] 49.0 [Calories] 236.1 [FatContent] 10.7 [SaturatedFatContent] 1.7 [CholesterolContent] 33.1 [SodiumContent] 1232.8 [CarbohydrateContent] 26.4 [FiberContent] 3.0 [SugarContent] 10.5 [ProteinContent] 10.5 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Cut crab into bite-sized pieces. Combine the crab with the onions, celery, lemon juice, mayonnaise, dill weed and horseradish; mix well. Place the salad greens on 2 plates for large portions and 3 plates for small portions. Divide crab mixture among the plates; sprinkle with the parsley. Place lemon wedges on plate. Serve.
[Name] Down and Dirty Rice [AuthorId] 181716 [AuthorName] Sassy Cat [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2001-08-01T09:01:00Z [Description] Make and share this Down and Dirty Rice recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Rice", "Meat", "Cajun", "Creole", "Weeknight", "Oven", "Beginner Cook", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "3/4", "1", "1", "1/2", "1/2", "1/2", "1/4", "1/4", NA] [RecipeIngredientParts] ["rice", "ground beef", "green onion", "red bell pepper", "celery", "parsley", "fat-free chicken broth"] [AggregatedRating] 4.0 [ReviewCount] 4.0 [Calories] 404.9 [FatContent] 14.2 [SaturatedFatContent] 5.2 [CholesterolContent] 57.8 [SodiumContent] 741.9 [CarbohydrateContent] 46.3 [FiberContent] 2.2 [SugarContent] 3.4 [ProteinContent] 22.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Mix all ingredients together. Spray a 9X13-inch pan with nonfat, nonstick cooking spray. Place ingredients into pan. Bake for 1 hour. After the first 15 minutes stir ingredients to break-up the ground beef. Continue to stir every 15 minutes until the ground beef is broken into bite-sized pieces. Serve. *You can also substitute ground chicken, turkey or pork.
[Name] Doro Wat (Chicken Stewed in Red Pepper Paste) [AuthorId] 8728 [AuthorName] Ashley U [CookTime] PT55M [PrepTime] PT15M [TotalTime] PT1H10M [DatePublished] 2001-08-01T09:01:00Z [Description] Make and share this Doro Wat (Chicken Stewed in Red Pepper Paste) recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Ethiopian", "African", "Kid Friendly", "Spicy", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1 - 2 1/2", "2", "2", "2", "1/4", "3", "1", "1/4", "1/4", "1/8", "1/4", "2", "1/4", "3/4", "4", NA] [RecipeIngredientParts] ["chicken", "fresh lemon juice", "salt", "onions", "garlic", "gingerroot", "ground fenugreek", "ground cardamom", "ground nutmeg", "berbere", "paprika", "dry red wine", "water", "hard-boiled eggs", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 243.2 [FatContent] 15.1 [SaturatedFatContent] 4.4 [CholesterolContent] 181.0 [SodiumContent] 873.1 [CarbohydrateContent] 5.3 [FiberContent] 1.0 [SugarContent] 2.1 [ProteinContent] 18.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Rinse and dry the chicken pieces. Rub them with lemon juice and salt. Let sit at room temperature for 30 minutes. In a heavy enamel stewpot, cook the onions over moderate heat for about 5 minutes. Do not let brown or burn. Stir in the niter kebbeh. Then add the garlic and spices. Stir well. Add the berbere and paprika, and saute for 3-4 minutes. Pour in the wine and water and bring to a boil. Cook briskly, uncovered, for about 5 minutes. Pat the chicken dry and drop it into the simmering sauce, turning the pieces about until coated on all sides. Reduce the heat, cover, and simmer for 15 minutes. Meanwhile, piece the hard-boiled eggs with the tines of a fork, piercing approximately 1/4\" into the egg all over the surface. After the chicken has cooked, add the eggs and turn them gently in the sauce. Cover and cook the doro wat for 15 more minutes. Add pepper to taste.
[Name] Garden Veggie Juice [AuthorId] 181716 [AuthorName] Sassy Cat [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-08-01T09:01:00Z [Description] Why pay the price for veggie juice with preservatives and additives when you can make your own--fresh. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Lunch/Snacks", "Vegetable", "Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "No Cook", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["3", "1/2", "1/2", "2", "1/2", "2 -3", "5", "1"] [RecipeIngredientParts] ["tomatoes", "green bell pepper", "cucumber", "lemon juice", "horseradish", "dill weed"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 26.2 [FatContent] 0.3 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 9.2 [CarbohydrateContent] 6.0 [FiberContent] 1.6 [SugarContent] 3.5 [ProteinContent] 1.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Peel, core, seed and chop the tomatoes. Place the tomatoes, green pepper, and the cucumber in electric blender and blend at high speed for 1 minute or until smooth. Add the lemon juice, horseradish, red pepper sauce, dill, and ice cubes; blend 1 minute longer, or until smooth.
[Name] Chicken With Creamy Herb Sauce [AuthorId] 8728 [AuthorName] Ashley U [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2001-08-01T09:01:00Z [Description] Make and share this Chicken With Creamy Herb Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Very Low Carbs", "High Protein", "Healthy", "High In...", "< 60 Mins"] [RecipeIngredientQuantities] ["6", "1/3", "1", "1/2", "1/2", "3", "1/4", "2", "3", "1", "1/2", "1/8", "1/8"] [RecipeIngredientParts] ["boneless skinless chicken breast halves", "dried oregano", "salt", "pepper", "garlic cloves", "low-fat buttermilk", "fresh parsley", "water", "dried thyme", "salt", "pepper"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 174.9 [FatContent] 5.5 [SaturatedFatContent] 1.1 [CholesterolContent] 75.6 [SodiumContent] 448.7 [CarbohydrateContent] 4.5 [FiberContent] 0.3 [SugarContent] 3.0 [ProteinContent] 24.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 375°. Arrange chicken in a single layer in a 13x9-inch baking dish. Pour vinegar over chicken and sprinkle with oregano, 1/2 teaspoon salt and 1/2 teaspoon pepper. Place garlic cloves in dish. Bake for 25 minutes, basting occasionally with pan drippings. Remove garlic from dish and peel. Place garlic in a bowl and mash into a paste. Add buttermilk and next 6 ingredients; stir with a wire whisk until well blended. Cut each breast half diagonally across the grain into slices. Arrange 1 slice breast meat on each of 6 plates; spoon 1 1/2 tablespoons sauce over chicken.
[Name] Oprah's Chocolate Tofu Cake [AuthorId] 8728 [AuthorName] Ashley U [CookTime] PT1H10M [PrepTime] PT10M [TotalTime] PT1H20M [DatePublished] 2001-08-01T10:10:00Z [Description] Make and share this Oprah's Chocolate Tofu Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Soy/Tofu", "Beans", "Kid Friendly", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["8", "1/4", "4", "1/4", "3", "2", "1", "3", "1", "1/2", "1", "1"] [RecipeIngredientParts] ["firm tofu", "skim milk ricotta cheese", "light cream cheese", "pure maple syrup", "ground cinnamon", "light irish cream liqueur", "nonfat sour cream", "pure vanilla extract", "honey"] [AggregatedRating] nan [ReviewCount] nan [Calories] 90.3 [FatContent] 3.8 [SaturatedFatContent] 2.0 [CholesterolContent] 9.7 [SodiumContent] 64.4 [CarbohydrateContent] 10.2 [FiberContent] 0.9 [SugarContent] 6.9 [ProteinContent] 4.5 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 degrees. Coat a 10-inch glass pie plate with 3 sprays of the vegetable oil. In the bowl of a food processor, combine the tofu, ricotta cheese, cream cheese, maple syrup, cocoa powder, egg whites, cinnamon, and the liqueurs. Puree until smooth and pour into the prepared pie plate. Place the pie plate on the center rack of the oven. On the bottom rack, place a baking pan filled halfway with water. Bake for 1 hour. While the cake is baking, combine all the topping ingredients in a small bowl and whisk thoroughly. When the cake has cooked for an hour, remove it from the oven, spread the topping on evenly, decorate if you wish, and return it to the oven. Bake for about 10 minutes more until the topping sets. Refrigerate for 2 hours before serving.
[Name] Spinach Fettuccine With Ginger Chicken [AuthorId] 8728 [AuthorName] Ashley U [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2001-08-01T10:10:00Z [Description] Make and share this Spinach Fettuccine With Ginger Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "< 60 Mins"] [RecipeIngredientQuantities] ["1/3", "1", "8", "8", "1/2", "1", "1", "1", "2", "1", "1/4", "1/8", "1", "2", "1", "2", "2", "1/4", "2", "3"] [RecipeIngredientParts] ["shallot", "garlic clove", "boneless skinless chicken breasts", "spinach fettuccine", "red bell pepper", "leek", "broccoli florets", "mushroom", "fresh chives", "crushed red pepper flakes", "dried thyme", "lime juice", "dijon-style mustard", "reduced sodium soy sauce", "dry white wine", "honey", "fresh ginger"] [AggregatedRating] nan [ReviewCount] nan [Calories] 330.7 [FatContent] 2.8 [SaturatedFatContent] 0.7 [CholesterolContent] 76.8 [SodiumContent] 419.6 [CarbohydrateContent] 50.8 [FiberContent] 2.1 [SugarContent] 7.1 [ProteinContent] 24.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven to 350°. Put all the dressing ingredients in a blender and mix thoroughly at low speed. Place the chicken in a shallow baking dish. Pour half of the mixture from the blender over the poultry, reserving the remainder. Cover and refrigerate the chicken for 20 minutes. While the chicken is marinating, bring pot of water to boil over high heat. Add the fettuccine and cook for 8 to 12 minutes to desired doneness. In the meantime, remove the chicken from the refrigerator. Uncover the baking dish and transfer it to the oven. Bake for about 15 minutes, until the meat is no longer pink and the juices run clear. When the pasta is cooked, remove the pot from the heat. Drain the fettuccine and return it to the pot. Stir the chicken stock and keep the mixture warm over the lowest heat setting. Pour the juices from the chicken into a sauté pan; add squash, bell pepper, leek, broccoli and mushrooms. Sauté for about 3 minutes, just until the vegetables begin to wilt. Transfer the pasta to a warm serving bowl, along with the vegetables. Shred the chicken on top. Add the reserved dressing and toss. Garnish with the snipped chives.
[Name] Greek Garden Kabobs/Kebabs [AuthorId] 10033 [AuthorName] spatchcock [CookTime] PT32M [PrepTime] PT30M [TotalTime] PT1H2M [DatePublished] 2001-08-01T10:10:00Z [Description] This is an adopted recipe. Please let me know whether you try it, and how it turns out via a review. I will take suggestions into consideration for editing. Thanks! [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "Greek", "European", "Low Protein", "Low Cholesterol", "Healthy", "Weeknight", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1/4", "4", "1/2", "1", "20"] [RecipeIngredientParts] ["nonfat yogurt", "of fresh mint", "garlic cloves", "dried oregano", "eggplant", "cherry tomatoes"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 89.8 [FatContent] 0.6 [SaturatedFatContent] 0.2 [CholesterolContent] 1.2 [SodiumContent] 56.4 [CarbohydrateContent] 17.4 [FiberContent] 6.2 [SugarContent] 10.2 [ProteinContent] 6.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a shallow baking dish, combine 1/2 cup yogurt, 2 tablespoons mint, half of the garlic, and a pinch of oregano. Add the eggplant and toss to coat well. Cover and allow to marinate for 30 minutes. Thread the eggplant and tomatoes onto skewers. Broil or grill about 4 inches from the heat for about 2 minutes on each side. In a small bowl, combine the remaining yogurt, mint, garlic, and oregano. Use as a dipping sauce for the kabobs.
[Name] Cucumber Chicken Pitas [AuthorId] 60989 [AuthorName] Bekah [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2001-08-01T10:10:00Z [Description] Make and share this Cucumber Chicken Pitas 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/10/57/4/picrX4KaV.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken", "Poultry", "Meat", "Greek", "European", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/4", "1/2", "1/4", "4", "4", "6", "1", "1/3"] [RecipeIngredientParts] ["plain yogurt", "cucumber", "dried dill weed", "dried mint", "lettuce leaves", "chicken breasts", "tomatoes", "feta cheese"] [AggregatedRating] 4.0 [ReviewCount] 6.0 [Calories] 298.9 [FatContent] 8.4 [SaturatedFatContent] 3.8 [CholesterolContent] 42.3 [SodiumContent] 510.2 [CarbohydrateContent] 37.2 [FiberContent] 2.0 [SugarContent] 3.6 [ProteinContent] 17.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] For dressing, in a small mixing bowl stir together yogurt, cucumber, dillweed, and mint. Set aside. For each sandwich, place a pita bread round on a plate. Top with lettuce, chicken, tomato, and feta cheese. Spoon dressing on top. Roll up the pita bread. Secure with wooden toothpicks. Serve immediately.
[Name] Pasta in White Clam Sauce [AuthorId] 8728 [AuthorName] Ashley U [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2001-08-01T10:10:00Z [Description] Make and share this Pasta in White Clam Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Low Cholesterol [Keywords] ["Healthy", "< 30 Mins"] [RecipeIngredientQuantities] ["8", "1/2", "1/4", "1/3", "3", "12", "10", "1", "2", "1", "4", "1", "1/2", "1", "2"] [RecipeIngredientParts] ["spaghetti", "dry white wine", "water", "shallot", "garlic cloves", "littleneck clams", "canned baby clams", "low-fat buttermilk", "water", "cornstarch", "parmesan cheese", "dried oregano", "white pepper", "fresh parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 423.2 [FatContent] 3.5 [SaturatedFatContent] 1.1 [CholesterolContent] 52.4 [SodiumContent] 470.3 [CarbohydrateContent] 56.2 [FiberContent] 2.1 [SugarContent] 4.8 [ProteinContent] 34.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Bring a large pot of water to a boil over high heat. Add the spaghetti and cook to desired doneness, about 6 to 9 minutes. Drain. Meanwhile, put the wine, water, shallots and garlic in a medium saucepan and bring to a boil over medium heat. Add the fresh clams; cover and continue to cook over medium heat. Remove the clams when their shells have opened. Stir the broth from the canned clams into the saucepan. Cook a few minutes more, until the liquid is reduced by half. Reduce the heat to low and whisk in the buttermilk and cornstarch mixture. Cook for about 2 minutes more to thicken, whisking constantly. Stir in the parmesan cheese, canned clams, oregano, basil, pepper, hot sauce and chopped parsley. Combine the pasta and the clam sauce in a warm serving bowl and toss to serve. Garnish with cooked clams in their shells.
[Name] Sesame-Eggplant Salad with Bell Peppers and Jicama [AuthorId] 8728 [AuthorName] Ashley U [CookTime] PT8M [PrepTime] PT15M [TotalTime] PT23M [DatePublished] 2001-08-01T10:10:00Z [Description] Make and share this Sesame-Eggplant Salad with Bell Peppers and Jicama recipe from Food.com. [Images] character(0) [RecipeCategory] Asian [Keywords] ["Indian", "Low Protein", "Vegan", "Low Cholesterol", "Healthy", "Potluck", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "2", "2", "2", "2", "2", "2", "1", "2", "1", NA, "3", "1 1/2", "1 1/2"] [RecipeIngredientParts] ["sesame seeds", "green onions", "fresh cilantro", "of fresh mint", "rice", "white wine vinegar", "low sodium soy sauce", "fresh lemon juice", "garlic", "eggplant", "jicama", "red bell peppers", "green bell peppers"] [AggregatedRating] nan [ReviewCount] nan [Calories] 160.6 [FatContent] 4.1 [SaturatedFatContent] 0.6 [CholesterolContent] 0.0 [SodiumContent] 311.6 [CarbohydrateContent] 29.8 [FiberContent] 12.3 [SugarContent] 9.0 [ProteinContent] 4.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] To prepare dressing, combine first 9 ingredients in a bowl; stir with a whisk. Preheat broiler. To prepare salad, combine 3 tablespoons dressing and eggplant, tossing to coat. Arrange eggplant slices in a single layer on a baking sheet coated with cooking spray. Broil 4 minutes on each side. Combine remaining dressing, eggplant, jicama, and bell peppers, tossing to coat.
[Name] Garlic and Herb Pasta [AuthorId] 56112 [AuthorName] Jellyqueen [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2001-08-01T10:23:00Z [Description] Yes....I know.....that sounds like a lot of garlic, but for us garlic lovers, it is a great dish. Give it a try. Please?!?!?! [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["< 15 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["24", "2", "1 1/2", "2", "1", "1", "2", "2", NA, NA, "2"] [RecipeIngredientParts] ["garlic cloves", "olive oil", "vegetable broth", "tomatoes", "onion", "dried basil", "tarragon", "oregano", "pepper", "cooked pasta"] [AggregatedRating] 4.0 [ReviewCount] 6.0 [Calories] 324.4 [FatContent] 6.2 [SaturatedFatContent] 0.9 [CholesterolContent] 0.0 [SodiumContent] 16.9 [CarbohydrateContent] 62.5 [FiberContent] 10.7 [SugarContent] 6.6 [ProteinContent] 8.4 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Saute garlic in olive oil for 3 minutes (DON'T let it burn!]. add 1/2 cup of the broth and turn the heat down to low and let simmer for awhile about 15-20 minutes or till broth has mostly evaporated. Add the rest of the broth, tomatoes and chopped onion and the herbs. this simmer for around 10 minutes, pour over the pasta and serve.
[Name] Vegan Sugar Cookies [AuthorId] 157425 [AuthorName] lauralie41 [CookTime] PT12M [PrepTime] PT10M [TotalTime] PT22M [DatePublished] 2001-08-01T10:23:00Z [Description] This is one of my adopted recipes that I added a few ingredients to. The reviews that the original recipe received were to dry and a bit tasteless. The changes did make a nice cookie with a good taste. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Vegan", "< 30 Mins", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["10", "1/2", "1 1/2", NA, "1", "1", "1/2", "1/2", "2", "2"] [RecipeIngredientParts] ["vegan margarine", "vegan sugar", "unbleached flour", "vegan egg substitute", "vanilla", "baking soda", "salt", "vegan sugar", "cinnamon"] [AggregatedRating] 2.0 [ReviewCount] 4.0 [Calories] 85.2 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 120.1 [CarbohydrateContent] 18.8 [FiberContent] 0.8 [SugarContent] 8.6 [ProteinContent] 1.3 [RecipeServings] 15.0 [RecipeYield] nan [RecipeInstructions] Cream vegan margarine and vegan sugar. Add egg substitute, enough to equal one regular egg, vanilla, and almond extract. Add dry ingredients and mix well except for the 2 tbls of sugar and 2 tbls of cinnamon. Combine these two ingredients in a small bowl and set aside. Form balls and roll in sugar and cinnamon. Place on ungreased cookie sheet and bake at 350 F for about 10-12 minutes or until slightly golden.
[Name] Vegan Pizza Dough [AuthorId] 157425 [AuthorName] lauralie41 [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2001-08-01T10:23:00Z [Description] This is an updated version of my adopted recipe. The review it had stated the pizza dough did not cook thru after toppings were added. This recipe and directions will help that problem. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/57/9/picyLIQ0t.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/57/9/picKkxlJP.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/57/9/picnywnYE.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/57/9/picrTrKKY.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/57/9/pichubKIE.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/57/9/picBjdzI8.jpg"] [RecipeCategory] Breads [Keywords] ["Vegan", "Low Cholesterol", "Healthy", "< 60 Mins", "Oven", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["3 - 3 1/2", "2 1/2", "1", "1", "2"] [RecipeIngredientParts] ["flour", "fast rising yeast", "salt", "water", "olive oil"] [AggregatedRating] 4.5 [ReviewCount] 22.0 [Calories] 229.2 [FatContent] 4.5 [SaturatedFatContent] 0.6 [CholesterolContent] 0.0 [SodiumContent] 297.1 [CarbohydrateContent] 39.4 [FiberContent] 3.6 [SugarContent] 0.1 [ProteinContent] 8.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 400 degrees F.", "In large bowl, combine flour, yeast, and salt. Add warm water and olive oil, knead about 5 minutes or until mixture is well combined and forms a ball. Let dough sit for 10 minutes in a warm place.", "Roll out dough and fit to oiled cookie sheet or pizza pan. Place in oven and bake for approximately 10 minutes or until very slightly browned.", "Remove from oven and let cool. Add pizza toppings of your choice. Return pizza to oven and bake approximately 10-20 minutes or until cheese is melted. Cool, slice, and serve." ]
[Name] Penne With Sun-Dried Tomatoes [AuthorId] 47510 [AuthorName] Dreamgoddess [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2001-08-01T10:24:00Z [Description] Make and share this Penne With Sun-Dried Tomatoes 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/10/58/0/pictJX41N.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/58/0/picbDtZpY.jpg"] [RecipeCategory] Penne [Keywords] ["Lactose Free", "Low Protein", "Vegan", "Low Cholesterol", "Healthy", "Free Of...", "< 30 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1/2", "8", "1", "4", "1", "1/3", NA, NA] [RecipeIngredientParts] ["penne", "other pastas", "water", "sun-dried tomato", "garlic cloves", "frozen chopped spinach", "water", "sea salt", "pepper"] [AggregatedRating] 4.5 [ReviewCount] 13.0 [Calories] 262.5 [FatContent] 2.0 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 352.4 [CarbohydrateContent] 56.5 [FiberContent] 10.0 [SugarContent] 5.6 [ProteinContent] 8.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cook pasta in boiling water for 10 minutes and drain. In a large non-stick frying pan, saute the remaining ingredients over medium heat for 10 minutes. Toss pasta with the tomato, garlic, and spinach mixture. Serve warm.
[Name] Vegan Fudge [AuthorId] 62491 [AuthorName] sqrl9287 [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-08-01T10:24:00Z [Description] Make and share this Vegan Fudge recipe from Food.com. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "Vegan", "< 15 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["6", "3 1/2", "1/2", "1", "1/4", "1"] [RecipeIngredientParts] ["vegan margarine", "confectioners' sugar", "cocoa powder", "vanilla extract", "soymilk"] [AggregatedRating] 4.5 [ReviewCount] 13.0 [Calories] 49.4 [FatContent] 0.2 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 1.4 [CarbohydrateContent] 12.4 [FiberContent] 0.4 [SugarContent] 11.5 [ProteinContent] 0.3 [RecipeServings] 36.0 [RecipeYield] nan [RecipeInstructions] ["Lightly grease a 5x9-inch loaf pan using a little of the margarine.", "Place the remaining margarine, sugar, cocoa, vanilla, and soy milk in a heatproof mixing bowl, or the upper part of a double boiler.", "Place the bowl or boiler over simmering water and stir until smooth.", "Add the nuts if desired.", "Pour the mixture quickly into the prepared pan.", "Chill thoroughly and cut into squares.", "Chill at least one hour, but for best results chill overnight as the fudge will be firmer and more like regular fudge." ]
[Name] Thai Tenderloins [AuthorId] 13483 [AuthorName] Tebo3759 [CookTime] PT37M [PrepTime] PT15M [TotalTime] PT52M [DatePublished] 2001-08-01T11:20:00Z [Description] This is excellent on the barbecue and easy to do. Use lemon grass instead of lemon rind if available. Soy sauce can be substituted for the fish sauce but it will change the flavour. Add more hot spices if more fire is wanted. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/58/2/pic2V6TpW.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/58/2/picDbhB3M.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/58/2/pichJKLnD.jpg"] [RecipeCategory] Pork [Keywords] ["Meat", "Thai", "Asian", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "1/3", "2", "1", "1", "2", "1", "1"] [RecipeIngredientParts] ["chicken broth", "lime juice", "fish sauce", "ginger", "garlic", "fresh lemon rind"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 9.1 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 274.5 [CarbohydrateContent] 1.6 [FiberContent] 0.1 [SugarContent] 0.3 [ProteinContent] 0.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a bowl whisk together 2 tbs chicken broth and the rest of the marinade ingredients. Place tenderloins in a bag and pour marinade over. Seal bag and marinate overnight in refrigerator. Remove pork and strain marinade into saucepan. Barbecue pork over medium heat turning once or twice for 25-35 minutes (or roast at 350 for 30-45 mimutes]. Add remaining chicken broth to reserved marinade and boil for 2 minutes. Cut pork into thin slices& serve with marinade.
[Name] Unemployment potatoes [AuthorId] 2625 [AuthorName] Eli Totz [CookTime] PT45M [PrepTime] PT2M [TotalTime] PT47M [DatePublished] 2001-08-01T16:06:00Z [Description] Poor? Hungry? Since potatoes are cheap, this dish helps stretch the budget. You can live off this for weeks. I have. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/58/4/picFTYp64.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/58/4/10584.jpg"] [RecipeCategory] Potato [Keywords] ["Vegetable", "Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins", "Oven", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1", "1", NA, NA, NA] [RecipeIngredientParts] ["potato", "salt", "pepper", "paprika"] [AggregatedRating] 5.0 [ReviewCount] 14.0 [Calories] 234.9 [FatContent] 7.0 [SaturatedFatContent] 0.9 [CholesterolContent] 0.0 [SodiumContent] 13.6 [CarbohydrateContent] 39.7 [FiberContent] 5.0 [SugarContent] 1.8 [ProteinContent] 4.6 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 400 degrees. Chop potatoes like steak fries and rub with oil. Season to taste. Bake for forty-five minutes, turning once.
[Name] Sicilian Pizza [AuthorId] 8728 [AuthorName] Ashley U [CookTime] PT10M [PrepTime] PT1H25M [TotalTime] PT1H35M [DatePublished] 2001-08-01T16:06:00Z [Description] Make and share this Sicilian Pizza recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Healthy", "Kid Friendly", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1/4", "1", "2", "2", "1", "1/4", "3/4", "1", "6", "3/4", "1/4", "1", "4", "1 1/2", "3/4", "1/2"] [RecipeIngredientParts] ["active dry yeast", "water", "sugar", "olive oil", "flour", "whole wheat flour", "salt", "water", "flour", "fennel seed", "salt", "plum tomato", "fresh mushrooms", "fresh oregano", "part-skim mozzarella cheese", "parmesan cheese"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 299.8 [FatContent] 7.6 [SaturatedFatContent] 3.6 [CholesterolContent] 31.5 [SodiumContent] 392.1 [CarbohydrateContent] 39.1 [FiberContent] 3.5 [SugarContent] 1.9 [ProteinContent] 19.2 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Combine yeast and 1/4 cup warm water into a 1 cup liquid measuring cup; add sugar and let stand 5 minutes. Add oil. Position knife blade in food processor bowl; add yeast mixture, 2 cups flour, whole wheat flour and 14/ teaspoon salt. Process 30 seconds, stopping once to scrape down sides. Pour 3/4 cup lukewarm water through food chute with processor running. Process until blended and dough is soft. Turn dough out onto a work surface and knead until smooth, about 2 minutes. Place in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place free from drafts, 45 minutes or until doubled in bulk. Punch dough down. Sprinkle 1 tablespoon flour over work surface. Turn dough out onto floured surface and knead lightly 4 or 5 minutes; roll into a 15x10-inch rectangle. Place dough onto a 15x10x1-inch jellyroll pan coated with cooking spray. Cover and let rise in a warm place free from drafts, 30 minutes or until doubled in bullk. Coat dough with cooking spray. Bake at 450° for 10 minutes; set aside. Coat a large nonstick skillet with cooking spray and place over medium-high heat until hot. Add chicken, fennel seeds and 1/4 teaspoon salt. Cook, stirring contstantly, until chicken is done. Drain. Sprinkle tomato evenly over crust, leaving a 1/2-inch border. Spread chicken mixture evenly over tomato. Arrange mushrooms over chicken mixture; sprinkle oregano and cheeses evenly over pizza. Bake at 450° for 10 minutes.
[Name] Thai Barbecued Oysters [AuthorId] 8728 [AuthorName] Ashley U [CookTime] PT12M [PrepTime] PT10M [TotalTime] PT22M [DatePublished] 2001-08-01T16:06:00Z [Description] Make and share this Thai Barbecued Oysters 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/10/58/6/pic2hiGuO.jpg" [RecipeCategory] Thai [Keywords] ["Asian", "Potluck", "< 30 Mins", "Oysters"] [RecipeIngredientQuantities] [NA, "1", "2", "1/4", "1/4", "3", "1"] [RecipeIngredientParts] ["rock salt", "low-sodium barbecue sauce", "fresh cilantro", "green onions", "gingerroot"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 50.3 [FatContent] 1.3 [SaturatedFatContent] 0.3 [CholesterolContent] 25.0 [SodiumContent] 69.9 [CarbohydrateContent] 4.3 [FiberContent] 0.2 [SugarContent] 0.2 [ProteinContent] 5.1 [RecipeServings] nan [RecipeYield] 12 oysters [RecipeInstructions] Sprinkle a layer of rock salt in a 15x10x1-inch jellyroll pan; set aside. Scrub oyster shells and open, discarding tops. Arrange oysters over rock salt. Brush oysters on half shells with barbecue sauce. Combine breadcrumbs and remaining ingredients in a small bowl; stir well. Sprinkle evenly over oysters. Bake at 425° for 12 minutes or until oysters begin to curl.
[Name] Oriental Firecrackers [AuthorId] 8728 [AuthorName] Ashley U [CookTime] PT15M [PrepTime] PT35M [TotalTime] PT50M [DatePublished] 2001-08-01T16:06:00Z [Description] Make and share this Oriental Firecrackers recipe from Food.com. [Images] character(0) [RecipeCategory] Asian [Keywords] ["Christmas", "< 60 Mins"] [RecipeIngredientQuantities] ["12", "1 1/4", "1 1/2", "1 1/2", "1", "2", "1", "1/2", "16", "1/2"] [RecipeIngredientParts] ["green onions", "gingerroot", "white wine vinegar", "sugar", "phyllo pastry"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 54.6 [FatContent] 1.4 [SaturatedFatContent] 0.3 [CholesterolContent] 5.5 [SodiumContent] 67.9 [CarbohydrateContent] 7.3 [FiberContent] 0.4 [SugarContent] 0.3 [ProteinContent] 2.9 [RecipeServings] nan [RecipeYield] 24 appetizers [RecipeInstructions] ["Remove tops of green onions; set aside white portion of onions.", "Cut green onion tops into very thin strips; place in a bowl of ice water, and set aside.", "Slice white portion of 3 onions; set aside. Reserve remaining onion for another use.", "Position knife blade in food processor bowl; add chicken and next 6 ingredients. Process for 30 seconds, stopping once to scrap down the sides. Stir sliced onion into chicken mixture.", "Place 1 phyllo sheet on a damp towel. Lightly coat phyllo with cooking spray. Layer 3 phyllo sheets on first sheet, lightly coating each sheet with cooking spray. Cut phyllo stack in half lengthwise; cut stack crosswise tohird o make 6 stacks. Keep phyllo stacks covered.", "Spoon 1 tablespoon chicken mixture into center of 1 phyllo stack to within 1 1/2 inches of each end, parallel with long edge.", "Roll up phyllo, jellyroll fashion, starting with long sides; twist 1 1/2 inches from each end.", "Place firecracker, seam side down, on a baking sheet coated with cooking spray.", "Repeat procedure with remaining phyllo and chicken mixture.", "Bake at 400 for 15 minutes or until golden.", "Tie each end of firecrackers with a green onion strip.", "Serve with hot horseradish mustard." ]
[Name] Curried Mushroom Soup [AuthorId] 8728 [AuthorName] Ashley U [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2001-08-01T16:06:00Z [Description] Make and share this Curried Mushroom Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Asian", "Indian", "Winter", "< 30 Mins", "Oysters"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "1 1/2", "2", "1", "4", "1", "2", "4", "1", "1"] [RecipeIngredientParts] ["boiling water", "morel", "porcini mushroom", "leeks", "flour", "curry powder", "skim milk", "chicken bouillon cube", "fresh portabella mushrooms", "dry sherry", "fresh chervil"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 258.9 [FatContent] 1.6 [SaturatedFatContent] 0.6 [CholesterolContent] 5.0 [SodiumContent] 352.0 [CarbohydrateContent] 47.2 [FiberContent] 5.3 [SugarContent] 8.9 [ProteinContent] 15.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Pour the boiling water, the oysters and dried mushrooms in a bowl and set aside to soak. preheat a heavy stockpot over medium heat for about 1 minute, then spray it twice with the vegetable oil. add the leeks and saute for about 3 minutes, stirring constantly, until translucent. add the flour and curry powder. stir with a wooden spoon until the leeks are well coated. add the milk and bouillon cube. raise the heat to high and cook just until bubbles begin to form around the edge. lower the heat to low and whisk until all ingredients are thoroughly combined. stir in the fresh mushrooms and cook for 5 minutes. meanwhile remove the reconstituted mushrooms from their soaking liquid, strain, squeeze out excess moisture, and roughly chop. add to the stockpot and cook for 1 minute more. stir in the sherry.
[Name] Yogurt Cheddar Scones [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2001-08-01T16:19:00Z [Description] Make and share this Yogurt Cheddar 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/10/58/9/picgRNJqD.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/58/9/pickQs5Ne.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/58/9/picPwmNiB.jpg"] [RecipeCategory] Scones [Keywords] ["Quick Breads", "Breads", "Lunch/Snacks", "Cheese", "High In...", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["1 3/4", "1", "1", "1", "3/4", "1/4", "3/4", "1/2 - 1"] [RecipeIngredientParts] ["flour", "sugar", "baking powder", "baking soda", "salt", "butter", "cheddar cheese", "plain yogurt"] [AggregatedRating] 5.0 [ReviewCount] 18.0 [Calories] 209.4 [FatContent] 10.0 [SaturatedFatContent] 6.2 [CholesterolContent] 28.4 [SodiumContent] 625.7 [CarbohydrateContent] 23.7 [FiberContent] 0.7 [SugarContent] 2.4 [ProteinContent] 6.1 [RecipeServings] 8.0 [RecipeYield] 8 scones [RecipeInstructions] In large bowl, mix together flour, sugar, baking powder, baking soda and salt. Cut in butter until mixture resembles coarse crumbs. Stir in cheese. Add yogurt all at once, stir with fork to make a soft slightly stick dough. Cut in to rounds and bake 425F degrees for 12-15 minutes or until cooked.
[Name] Toblerone Chocolate Mousse [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] PT6M [PrepTime] PT10M [TotalTime] PT16M [DatePublished] 2001-08-01T16:19:00Z [Description] Make and share this Toblerone Chocolate Mousse recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 30 Mins", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["1", "1/4", "3", "1 1/2", "250", NA] [RecipeIngredientParts] ["water", "gelatin", "hot water", "strawberry"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 192.0 [FatContent] 19.7 [SaturatedFatContent] 12.3 [CholesterolContent] 70.8 [SodiumContent] 25.7 [CarbohydrateContent] 1.9 [FiberContent] 0.0 [SugarContent] 0.1 [ProteinContent] 2.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Place chocolate and water into a heatproof bowl. Place over a bowl of simmering water. Stir until chocolate melts. Remove from the heat. Allow to slowly cool down to room temperature. Combine the gelatine and hot water. Stir over simmering water until the gelatine dissolves. Stir into chocolate mixture. Gently fold whipped cream into the chocolate mixture. Spoon into serving dishes. Chill 2-3 hours or until firm. Top with extra cream and a sliced strawberry.
[Name] Sweet and Sour Meatballs [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2001-08-01T16:19:00Z [Description] Make and share this Sweet and Sour Meatballs recipe from Food.com. [Images] character(0) [RecipeCategory] Pineapple [Keywords] ["Tropical Fruits", "Fruit", "Meat", "< 30 Mins", "Oven", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", NA, "1/2", "1", "1", "1", "1/2", "1/2"] [RecipeIngredientParts] ["ground beef", "egg", "cornflour", "cornflour", "soya sauce", "crushed pineapple", "brown sugar", "vinegar"] [AggregatedRating] 4.5 [ReviewCount] 8.0 [Calories] 842.7 [FatContent] 42.8 [SaturatedFatContent] 15.6 [CholesterolContent] 216.5 [SodiumContent] 1019.5 [CarbohydrateContent] 61.5 [FiberContent] 2.6 [SugarContent] 41.8 [ProteinContent] 50.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Mix together ground beef, soup, egg and salt and pepper together in large bowl. Form into tiny balls. Roll in cornflour. Heat oil in pan and brown meatballs. Place in casserole dish. Sauce- Place cornflour, soya sauce, pineapple juice, brown sugar and vinegar in a saucepan. Bring to boil stirring contstantly. Add pineapple. Add to meatballs and heat through in mod oven. Nice served with rice.
[Name] Honey Dijon Mustard Curry Chicken Nibbles [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2001-08-01T17:32:00Z [Description] Make and share this Honey Dijon Mustard Curry Chicken Nibbles recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Healthy", "Weeknight", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1/4", "1/4", "1"] [RecipeIngredientParts] ["liquid honey", "Dijon mustard", "grainy mustard", "curry powder"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 155.8 [FatContent] 4.5 [SaturatedFatContent] 1.1 [CholesterolContent] 146.6 [SodiumContent] 200.7 [CarbohydrateContent] 18.5 [FiberContent] 0.6 [SugarContent] 17.5 [ProteinContent] 11.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 190C degrees. Arrange chicken nibbles on a lighlty greased baking sheet in a single layer. Bake uncovered in oven for approx 30 minutes. Drain off any juices and turn them over. Mix honey, mustards and curry powder in a small bowl. Pour over chicken. Bake a further 20-30 minutes or until they are tender, basting once. Transfer to a platter and serve with sauce spooned over.
[Name] Raspberry Cordial [AuthorId] 8728 [AuthorName] Ashley U [CookTime] PT5M [PrepTime] PT2M [TotalTime] PT7M [DatePublished] 2001-08-02T12:46:00Z [Description] Make and share this Raspberry Cordial recipe from Food.com. [Images] character(0) [RecipeCategory] Punch Beverage [Keywords] ["Beverages", "Dessert", "Raspberries", "Berries", "Fruit", "Lactose Free", "Low Protein", "Vegan", "Low Cholesterol", "Egg Free", "Healthy", "Free Of...", "Christmas", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1 3/4", "3/4", "3 1/2"] [RecipeIngredientParts] ["frozen raspberries in light syrup", "sugar", "water", "brandy"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 847.2 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 4.5 [CarbohydrateContent] 99.7 [FiberContent] 5.0 [SugarContent] 94.6 [ProteinContent] 0.8 [RecipeServings] nan [RecipeYield] 5 CUPS [RecipeInstructions] Combine raspberry, sugar, and water in a medium saucepan and cook mixture over medium-high heat until sugar dissolves. Bring mixture to a boil and reduce heat and simmer for 5 minutes. Remove mixture from heat, and let cool. Pour raspberry mixture into a 1-gallon jar. Add brandy, and stir well. Cover mixture tightly, and store in a dark place at room temperature at least 2 weeks. Shake jar gently once daily. Pour mixture through a wire-mesh strainer lined with 2 layers of cheesecloth into jars, discarding raspberries. Cover tightly. Store at room temperature. Use in beverages, trifles, or sauces.
[Name] Potato Crumbles [AuthorId] 13655 [AuthorName] lynn995 [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2001-08-02T12:46:00Z [Description] Make and share this Potato Crumbles recipe from Food.com. [Images] character(0) [RecipeCategory] Crab [Keywords] ["Potato", "Vegetable", "European", "Healthy", "< 60 Mins", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["6", "1", "1", "1", "1/2", NA] [RecipeIngredientParts] ["potatoes", "flour", "egg", "evaporated milk", "onion"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 497.9 [FatContent] 8.3 [SaturatedFatContent] 4.4 [CholesterolContent] 77.5 [SodiumContent] 127.9 [CarbohydrateContent] 89.7 [FiberContent] 8.1 [SugarContent] 3.3 [ProteinContent] 17.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] This is a type of soup that I like to prepare thick. Try it a couple times until you have the consistency your family desires. Everyone likes it made a little differently. Peel potatoes and cube. Boil in just enough water to cover the potatoes by a half an inch or so. Once potatoes are cooked, add can of milk, onion (more or less to taste] and salt and pepper (also to taste]. Simmer on medium. In a separate bowl, combine flour and egg; mix with fork. This should be a lumpy crumbly mixture. Drop crumbles into the simmering mixture. Let simmer ten to fifteen minutes more. Add cornstarch to thicken mixture if desired.
[Name] Coffee Liqueur [AuthorId] 8728 [AuthorName] Ashley U [CookTime] PT5M [PrepTime] PT0S [TotalTime] PT5M [DatePublished] 2001-08-02T12:46:00Z [Description] Make and share this Coffee Liqueur recipe from Food.com. [Images] character(0) [RecipeCategory] Punch Beverage [Keywords] ["Beverages", "Winter", "Christmas", "< 15 Mins"] [RecipeIngredientQuantities] ["1 1/2", "1", "2", "1/2", "3", "1/4"] [RecipeIngredientParts] ["sugar", "dark brown sugar", "water", "instant coffee granules", "vodka", "coffee beans"] [AggregatedRating] nan [ReviewCount] nan [Calories] 599.4 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 15.7 [CarbohydrateContent] 87.6 [FiberContent] 0.0 [SugarContent] 85.5 [ProteinContent] 0.5 [RecipeServings] nan [RecipeYield] 6 CUPS [RecipeInstructions] COMBINE FIRST 3 INGREDIENTS IN A MEDIUM SAUCEPAN; COOK OVER MEDIUM-HIGH HEAT UNTIL SUGARS DISSOLVES. BRING TO A BOIL; REDUCE HEAT, AND SIMMER FOR 5 MINS. REMOVE FROM HEAT, AND STIR IN COFFEE GRANULES. LET COOL. COMBINE COFFEE MIXTURE, VODKA AND COFFEE BEANS; POUR INTO A 1-GALLON JAR. COVER TIGHTY, AND STORE IN A DARK PLACE AT ROOM TEMP FOR AT LEAST 2 WEEKS. SHAKE JAR GENTLY ONCE DAILY. POUR MIXTURE THROUGH A WIRE-MESH STRAINER LINED WITH 2 LAYERS OF CHEESECOTH INTO JARS, DISCARDING COFFEE BEANS. COVER TIGHTLY. STORE AT ROOM TEMP. USE IN BEVERAGES, EGGNOGS, OR CAKE FILLINGS AND BATTERS.
[Name] Creole Seasoning Blend [AuthorId] 8728 [AuthorName] Ashley U [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-08-02T12:46:00Z [Description] Make and share this Creole Seasoning Blend recipe from Food.com. [Images] character(0) [RecipeCategory] Creole [Keywords] ["Free Of...", "Spicy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1 1/2", "1 1/2", "1", "2 1/2", "2", "1", "1/2"] [RecipeIngredientParts] ["garlic powder", "dried basil", "dried parsley flakes", "onion powder", "paprika", "dry mustard", "black pepper"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 133.6 [FatContent] 3.3 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 20.0 [CarbohydrateContent] 24.6 [FiberContent] 7.2 [SugarContent] 6.9 [ProteinContent] 6.5 [RecipeServings] nan [RecipeYield] 1 CUP [RecipeInstructions] COMBINE ALL INGREDIENTS IN A SMALL BOWL; STIR WELL. STORE IN AN AIRTIGHT CONTAINER; SHAKE WELL BEFORE EACH USE USE TO SEASON CHICKEN, FISH, SALAD DRESSING, DIPS, OR VEGETABLES.
[Name] Tomato-Papaya Salsa [AuthorId] 8728 [AuthorName] Ashley U [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2001-08-02T12:46:00Z [Description] Make and share this Tomato-Papaya Salsa 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/10/59/7/pic94YvUI.jpg" [RecipeCategory] Sauces [Keywords] ["Papaya", "Tropical Fruits", "Fruit", "Low Protein", "Low Cholesterol", "Healthy", "Free Of...", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "2", "1", "1/2", "1/2", "1/8", "1/8", "1"] [RecipeIngredientParts] ["tomatoes", "papaya", "purple onion", "purple onions", "fresh cilantro", "sugar", "ground cumin", "salt", "fresh ground black pepper"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 53.5 [FatContent] 0.4 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 154.2 [CarbohydrateContent] 12.6 [FiberContent] 2.6 [SugarContent] 7.9 [ProteinContent] 1.4 [RecipeServings] nan [RecipeYield] 2 cups [RecipeInstructions] Combine all ingredients in a medium bowl; stir well. Serve at room temperature.
[Name] Chow-Chow [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2001-08-02T12:46:00Z [Description] Make and share this Chow-Chow recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["< 60 Mins", "Canning"] [RecipeIngredientQuantities] ["1", "1", "2", "2", "4 -6", "1 1/2", "2", "3", "2 1/2", "1 1/2", "1 1/2", "2", "1", "1"] [RecipeIngredientParts] ["head of cabbage", "cauliflower", "onions", "green bell peppers", "green tomatoes", "red bell peppers", "salt", "cider vinegar", "sugar", "dry mustard", "turmeric", "celery seed", "mustard seeds"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 407.8 [FatContent] 1.6 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 1484.0 [CarbohydrateContent] 93.6 [FiberContent] 10.8 [SugarContent] 79.3 [ProteinContent] 8.0 [RecipeServings] nan [RecipeYield] 5 pints [RecipeInstructions] Finely chop all veg. Combine chopped veg with salt in a large glass bowl. Let stand for 6-8 hours. Drain well. Combine remaining ingredients in a large pot and simmer for 10 minutes. Add drained veg and simmer another 10 minutes. Now bring to a boil. Ladle into hot jars leaving 1/2 inch head space. Process in a boiling water bath for 10 minutes at altitudes up to 1000 feet.
[Name] Aromatic-Herbed Chicken [AuthorId] 8728 [AuthorName] Ashley U [CookTime] PT45M [PrepTime] PT30M [TotalTime] PT1H15M [DatePublished] 2001-08-02T12:46:00Z [Description] Make and share this Aromatic-Herbed Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Asian", "Indian", "Spicy", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["6", "1/2", "1", "2", "2", "1", "1", "1/2", "1", "4", "2", "1", "1", "1/2", "1/2", "1", "2"] [RecipeIngredientParts] ["boneless skinless chicken breast halves", "salt", "fresh lemon rind", "fresh lemon juice", "onions", "garlic", "gingerroot", "ground cardamom", "cinnamon", "whole cloves", "cumin seed", "ground turmeric", "no-salt-added stewed tomatoes", "fresh cilantro"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 168.6 [FatContent] 3.1 [SaturatedFatContent] 0.6 [CholesterolContent] 65.8 [SodiumContent] 270.5 [CarbohydrateContent] 7.2 [FiberContent] 1.1 [SugarContent] 2.5 [ProteinContent] 27.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Place chicken in a shallow dish; sprinkle with salt. Combine lemon rind and juice; drizzle lemon mixture over chicken. Cover and marinate in refrigerator for 30 minutes. Coat a large nonstick skillet with cooking spray; place skillet over medium-high heat until hot. Add onion, and cook for 4-5 minutes or until tender, stirring frequently. Add garlic and gingerroot; cook for 2 minutes. Stir in cardamom, cinnamon, and cloves; cook for 2 additional minutes. Remove from skillet and set aside. Coat skillet with cooking spray and add oil. Place over medium-high heat until hot. Add chicken and cook for another 5 minutes. Turn chicken and sprinkle with cumin and next 3 ingredients. Cook for additional minutes or until golden. Add onion mixture and tomatoes and stir well. Cover, reduce heat, and simmer for 25 minutes or until chicken is tender. Remove and discard cinnamon stick and whole cloves. Add cilantro the last 5 minutes of cooking.
[Name] Greek Feta Chicken [AuthorId] 8728 [AuthorName] Ashley U [CookTime] PT14M [PrepTime] PT30M [TotalTime] PT44M [DatePublished] 2001-08-02T12:46:00Z [Description] Make and share this Greek Feta Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Greek", "European", "Very Low Carbs", "High Protein", "Healthy", "High In...", "Summer", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1/2", "1/4", "1", "4", "1/4", "1", "1"] [RecipeIngredientParts] ["plain low-fat yogurt", "lemon juice", "dried oregano", "dried rosemary", "pepper", "garlic clove", "boneless skinless chicken breast halves", "feta cheese", "feta cheese", "fresh parsley"] [AggregatedRating] 4.5 [ReviewCount] 19.0 [Calories] 202.4 [FatContent] 6.6 [SaturatedFatContent] 3.2 [CholesterolContent] 87.5 [SodiumContent] 316.2 [CarbohydrateContent] 5.3 [FiberContent] 0.2 [SugarContent] 4.6 [ProteinContent] 29.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Combine first 6 ingredients in a large heavy-duty zip-top plastic bag; add chicken. Seal bag and shake until chicken in well coated. Marinate chicken in refrigerator for about 30 minutes. Remove chicken from mariinade, reserving marinade. Place chicken on a rack in a broiler pan coated with cooking spray. Broil 5 1/2 inches from heat with electric oven door partially opened for about 7 minutes. Turn chicken; spoon reserved marinade over chicken and top with feta cheese. Broil 7 minutes or until done. Sprinkle with parsley.
[Name] Blueberry Dressing [AuthorId] 8728 [AuthorName] Ashley U [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-08-02T12:46:00Z [Description] Make and share this Blueberry Dressing recipe from Food.com. [Images] character(0) [RecipeCategory] Salad Dressings [Keywords] ["Berries", "Fruit", "Low Protein", "Low Cholesterol", "Kid Friendly", "Free Of...", "Summer", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/2", "4", "1", "1/2", "1/4", "1/4", "1/4"] [RecipeIngredientParts] ["fresh blueberries", "frozen blueberries", "water", "sugar", "olive oil", "fresh lemon rind", "lemon juice", "salt", "fresh ground black pepper"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 241.9 [FatContent] 13.9 [SaturatedFatContent] 1.9 [CholesterolContent] 0.0 [SodiumContent] 586.9 [CarbohydrateContent] 32.3 [FiberContent] 2.2 [SugarContent] 25.7 [ProteinContent] 0.8 [RecipeServings] nan [RecipeYield] 1 cup [RecipeInstructions] Combine all ingredients in a small bowl. Stir often. Cover and chill thoroughly. Serve over fresh salads, steamed asparagus, fresh fruit salads, or grill or poached chicken.
[Name] Banana Berry Smoothie [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT1M [PrepTime] PT5M [TotalTime] PT6M [DatePublished] 2001-08-02T12:46:00Z [Description] Make and share this Banana Berry Smoothie recipe from Food.com. [Images] character(0) [RecipeCategory] Smoothies [Keywords] ["Beverages", "Fruit", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["3/4", "3/4", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["strawberries", "frozen blueberries", "banana", "strawberries"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 206.7 [FatContent] 0.6 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 7.4 [CarbohydrateContent] 53.7 [FiberContent] 5.2 [SugarContent] 42.5 [ProteinContent] 1.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] "Into a blender it all goes and whirl until smooth."
[Name] Mint-Cream Cheese Brownies [AuthorId] 8728 [AuthorName] Ashley U [CookTime] PT22M [PrepTime] PT10M [TotalTime] PT32M [DatePublished] 2001-08-02T12:46:00Z [Description] Make and share this Mint-Cream Cheese Brownies recipe from Food.com. [Images] character(0) [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "Low Cholesterol", "Healthy", "Kid Friendly", "Christmas", "< 60 Mins", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1", "2/3", "1/3", "1/2", "4", "1/4", "1", "1/4", "6", "3", "1", "1", "1/2", "1/4"] [RecipeIngredientParts] ["sugar", "flour", "baking powder", "vanilla extract", "fat free cream cheese", "sugar", "flour", "vanilla extract"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 165.7 [FatContent] 5.5 [SaturatedFatContent] 1.1 [CholesterolContent] 1.1 [SodiumContent] 116.4 [CarbohydrateContent] 26.6 [FiberContent] 1.7 [SugarContent] 20.1 [ProteinContent] 4.9 [RecipeServings] nan [RecipeYield] 12 brownies [RecipeInstructions] Combine first 4 ingredients in a large mixing bowl; stir well. Combine 4 egg whites and next 3 ingredients in a small bowl; add to dry ingredients, stirring well. Spread batter in an 8-inch square pan coated with cooking spray. Combine cream cheese and remaining ingredients in a medium bowl. Beat at low speed of an electric mixer until smooth. Spoon cream cheese mixture by tablespoonfuls over cocoa mixture. Cut through cream cheese and cocoa mixtures with a knife to create a marbled effect. Bake at 350°F for 22 minutes. Let cool in pan. Cut into bars.
[Name] Spicy Peanut Sauce [AuthorId] 8728 [AuthorName] Ashley U [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2001-08-02T12:46:00Z [Description] Make and share this Spicy Peanut Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Spreads [Keywords] ["Chinese", "Thai", "Vietnamese", "Asian", "Indian", "Spicy", "< 30 Mins"] [RecipeIngredientQuantities] ["1 1/4", "1", "1/2", "1/3", "1/2", "1/3", "1/2", "1/8", "1/8", "1/8"] [RecipeIngredientParts] ["plain low-fat yogurt", "flour", "onion", "green pepper", "low sodium chicken broth", "chili powder", "salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 67.2 [FatContent] 1.5 [SaturatedFatContent] 0.8 [CholesterolContent] 4.6 [SodiumContent] 142.0 [CarbohydrateContent] 8.9 [FiberContent] 0.7 [SugarContent] 6.6 [ProteinContent] 5.1 [RecipeServings] 4.0 [RecipeYield] 1 CUP [RecipeInstructions] Combine yogurt and flour in a bowl; stir well, and set aside. Coat a saucepan with cooking spray, and place over medium heat until hot. Add onion and green pepper; cook, stirring constantly for 4 minutes. Add yogurt mixture, broth and remaining ingredients; stir well. Reduce heat and cook uncovered for 20 minutes. Serve with warm chicken, pork or Chinese noodles.
[Name] Harissa [AuthorId] 8728 [AuthorName] Ashley U [CookTime] PT5M [PrepTime] PT25M [TotalTime] PT30M [DatePublished] 2001-08-02T12:46:00Z [Description] Make and share this Harissa recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Lebanese", "Greek", "Southwest Asia (middle East]", "Asian", "European", "Low Protein", "Low Cholesterol", "Healthy", "Spicy", "< 30 Mins"] [RecipeIngredientQuantities] ["5", "1", "1", "1/4", "1/4", "1/4", "1/8", "1/8", "1/2", "1", "1", "2", "1/8", "2"] [RecipeIngredientParts] ["hot water", "flour", "ground cumin", "ground coriander", "sugar", "caraway seed", "onion", "garlic clove", "no-added-salt tomato paste", "salt", "fresh lime juice"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 313.2 [FatContent] 15.2 [SaturatedFatContent] 1.9 [CholesterolContent] 0.0 [SodiumContent] 351.5 [CarbohydrateContent] 43.2 [FiberContent] 6.7 [SugarContent] 19.5 [ProteinContent] 7.6 [RecipeServings] nan [RecipeYield] 1 CUP [RecipeInstructions] Using rubber gloves, remove and discard stems and seeds from chile peppers. Wash chiles in cold water; drain. Tear chiles into strips; place in a small bowl. Add hot water; let stand 20 minutes. Pour chile mixture into container of an electric blender; cover and process until smoooth, stopping once to scrape down sides. Set mixture aside. Combine flour and next 5 ingredients in a small bowl; set aside. Cook onion and garlic in oil in a small skillet over medium-high heat, stirring constantly, 5 minutes or until onion is tender. Add flour mixture; stir well. Mixture will be dry. Cook, stirring constantly for about 1 minute. Gradually add chile mixture; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Stir in tomato paste and salt. Let cool slightly. Pour mixture into container of electric blender; cover and process until smooth, stopping once to scrape down the sides. Stir in lime juice. Store in refrigerator.
[Name] Mexican Mocha Spice Mix [AuthorId] 8728 [AuthorName] Ashley U [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-08-02T12:46:00Z [Description] Make and share this Mexican Mocha Spice Mix recipe from Food.com. [Images] character(0) [RecipeCategory] Mexican [Keywords] ["Healthy", "Kid Friendly", "Winter", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1 3/4", "1/4", "2", "1"] [RecipeIngredientParts] ["sugar", "instant espresso powder", "ground cinnamon", "nutmeg"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 456.2 [FatContent] 6.2 [SaturatedFatContent] 3.6 [CholesterolContent] 0.0 [SodiumContent] 11.4 [CarbohydrateContent] 114.2 [FiberContent] 15.0 [SugarContent] 88.4 [ProteinContent] 9.2 [RecipeServings] nan [RecipeYield] 4 cups [RecipeInstructions] Combine all ingredients in a large bowl and stir well. Store in an airtight container and shake well before each use. Use to make hot cocoa or substitute for cocoa in chocolate pudding recipe.
[Name] Briami Ala Bergy (Vegetable Casserole) [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT1H30M [PrepTime] PT15M [TotalTime] PT1H45M [DatePublished] 2001-08-02T12:46:00Z [Description] Great taste and great to use those prolific zucchinis. If you wish to vary the recipe try l lb. of zucchini and 1 lb of eggplant just be sure that you slice the eggplant thickly and salt for 30 minutes to get some of the moisture out. Rinse and dry before using. You may also like to sprinkle 1/4 cup of parmesan cheese over the casserole for the last 15 minutes of baking. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/60/7/picKBP0qM.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/60/7/pictZWxFc.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/60/7/picmhXETH.jpg"] [RecipeCategory] Potato [Keywords] ["Vegetable", "Greek", "European", "Low Protein", "Low Cholesterol", "Healthy", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "1", "2", "5", "2", "1/2", "2", NA, "2", "2", "1/4", NA] [RecipeIngredientParts] ["zucchini", "potato", "green sweet peppers", "garlic cloves", "chopped tomatoes", "white sugar", "onions", "fresh parsley", "fresh dill", "fennel", "lite olive oil", "dill", "fennel"] [AggregatedRating] 5.0 [ReviewCount] 10.0 [Calories] 201.8 [FatContent] 9.6 [SaturatedFatContent] 1.4 [CholesterolContent] 0.0 [SodiumContent] 26.4 [CarbohydrateContent] 27.5 [FiberContent] 5.3 [SugarContent] 7.7 [ProteinContent] 4.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Mix together the garlic, tomatoes and sugar. Oil an oven dish large enough to hold all the ingredients. Place some onion on the bottom of the dish. Mix zucchini, potatoes and peppers. Add a layer on top of the onions. Top with some of the tomato mixture. Season with salt & pepper. Sprinkle some of the herbs on top and drizzle with the oil. Continue layering until all ingredients have been used ending with a layer of the herbs and drizzle with oil (this may be 3-4 layers depending on the depth and size of your dish]. Cover and cook in a 350°F oven for 1-1 1/2 hours. Uncover for the last 15 minutes. Garnish with herbs on the side and serve.
[Name] Berry Berry Banana Peach Burritos [AuthorId] 13661 [AuthorName] Charles Dennis [CookTime] PT8M [PrepTime] PT5M [TotalTime] PT13M [DatePublished] 2001-08-02T12:46:00Z [Description] I invented this recipe for my Grandchildren -- who now make it for me. The fridge was full of fruit, we had leftover Tortillas and our 12 year old Grandson wanted to cook something on the grill. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "Mexican", "Kid Friendly", "< 15 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "2", "3", "1/2", "1/2", "2", NA, NA, "2"] [RecipeIngredientParts] ["bananas", "strawberry", "blueberries", "flour tortillas", "Grand Marnier", "Splenda sugar substitute", "sugar", "dry white wine", "vanilla ice cream"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 414.8 [FatContent] 7.3 [SaturatedFatContent] 3.2 [CholesterolContent] 15.8 [SodiumContent] 225.2 [CarbohydrateContent] 75.9 [FiberContent] 8.6 [SugarContent] 40.4 [ProteinContent] 6.8 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Place Strawberries, Blueberries and Peach Slices in a small bowl. Add Grand Marnier, White Wine and Sweetner or Sugar. Gently stir and allow to marinade for up to 1 hour. Place a soft Flour Tortilla on each piece of Aluminum Foil. Place two Banana Halves next to each other on the Tortillas. Spoon the Berry/Peach Mixture over the Bananas and gently roll the tortillas into a Burrito shape. Then roll the foil around the Burritos. Either place the foil-wrapped Burritos over indirect heat on your BBQ Grill or on a cookie tin in your oven at about 350 degrees F for 6-8 minutes . You want the fruit to be warmed and the banana to become fragrant. To Serve Squirt some of each Ice Cream topping on each of two plates. Note: You only want a light drizzle of the sauces. Remove the foil and center a burrito on each plate. Then squirt some of the chocolate some of the caramel sauce on top of the burritos. Again, use a light touch. Place a scoop of ice cream next to each burrito.
[Name] Wet Jerk Rub [AuthorId] 8728 [AuthorName] Ashley U [CookTime] PT3M [PrepTime] PT0S [TotalTime] PT3M [DatePublished] 2001-08-02T12:46:00Z [Description] Make and share this Wet Jerk Rub recipe from Food.com. [Images] character(0) [RecipeCategory] Creole [Keywords] ["Caribbean", "Low Cholesterol", "Healthy", "High In...", "Summer", "Spicy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "1/4", "3", "1", "1", "2", "2", "2", "2", "1", "1", "5", "3", "1 -2"] [RecipeIngredientParts] ["green onions", "fresh thyme leave", "gingerroot", "fresh ground black pepper", "fresh lime juice", "salt", "allspice", "nutmeg", "cinnamon", "garlic cloves", "bay leaves", "habanero pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 851.4 [FatContent] 25.5 [SaturatedFatContent] 5.1 [CholesterolContent] 0.0 [SodiumContent] 7071.5 [CarbohydrateContent] 175.1 [FiberContent] 93.1 [SugarContent] 6.7 [ProteinContent] 39.0 [RecipeServings] nan [RecipeYield] 2 CUPS [RecipeInstructions] Add all ingredients and process until smooth in a food processor. Use 1 to 2 tablespoons to rub or brush onto chicken or fish before grilling.
[Name] Fragrant Shrimp Brochettes [AuthorId] 8728 [AuthorName] Ashley U [CookTime] PT6M [PrepTime] PT40M [TotalTime] PT46M [DatePublished] 2001-08-02T12:46:00Z [Description] Make and share this Fragrant Shrimp Brochettes recipe from Food.com. [Images] character(0) [RecipeCategory] Healthy [Keywords] ["Summer", "< 60 Mins"] [RecipeIngredientQuantities] ["1 1/2", "1/3", "1/4", "1/4", "1/4", "2", "1/4", "1/4", "3"] [RecipeIngredientParts] ["jumbo shrimp", "grapefruit juice", "of fresh mint", "fresh cilantro", "fresh lime juice", "salt", "cracked pepper", "cooked long-grain rice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 354.4 [FatContent] 3.4 [SaturatedFatContent] 0.7 [CholesterolContent] 258.8 [SodiumContent] 401.2 [CarbohydrateContent] 39.7 [FiberContent] 1.0 [SugarContent] 3.4 [ProteinContent] 38.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Peel and devein shrimp; leave tails intact. Combine grapefruit juice and next 6 ingredients in a large bowl. Add shrimp; toss well. Cover and marinate in refrigerator for 30 minutes. Remove shrimp from marinade, discarding marinade. Thread shrimp evenly onto 4 (10-inch] metal skewers. Coat shrimp with cooking spray. Coat grill rack with cooking spray; place on grill over medium hot coals. Place skewers on rack; grill, covered, 3 minutes on each side or until shrimp turn pink. Serve over hot cooked rice.
[Name] Spicy Shrimp With Spinach and Walnuts [AuthorId] 8728 [AuthorName] Ashley U [CookTime] PT5M [PrepTime] PT40M [TotalTime] PT45M [DatePublished] 2001-08-02T12:46:00Z [Description] Make and share this Spicy Shrimp With Spinach and Walnuts 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/10/61/1/picFGzs8u.jpg" [RecipeCategory] Spicy [Keywords] ["< 60 Mins", "Stir Fry"] [RecipeIngredientQuantities] ["1", "3", "1", "2", "1/3", "2", "1", "2", "2", "1", "1/4", "2", "1", "1", "1", "1", "2", "6"] [RecipeIngredientParts] ["dry sherry", "gingerroot", "cornstarch", "no-salt-added chicken broth", "low-calorie soy sauce", "reduced sodium ketchup", "sugar", "walnuts", "fresh spinach", "garlic clove", "water", "green onions"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 197.4 [FatContent] 6.4 [SaturatedFatContent] 0.8 [CholesterolContent] 143.0 [SodiumContent] 718.2 [CarbohydrateContent] 14.8 [FiberContent] 3.5 [SugarContent] 6.6 [ProteinContent] 19.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Peel, devein and butterfly shrimp. Combine shrimp, 1 1/2 tablespoons sherry and gingerroot. Cover and marinate in refrigerator for 30 minutes. Combine remaining 1 1/2 tablespoons sherry, cornstarch, chicken broth, soy sauce, and vinegar; stir well. Add ketchup and next 3 ingredients. Set aside. Coat a wok with cooking spray. Heat at medium-high until hot. Add walnuts and stir-fry for 30 seconds. Remove walnuts from wok and set aside. Drizzle peanut oil around top of wok, coating sides. Add spinach to wok; stir-fry for 2 minutes. Remove to a serving platter; keep warm. Add garlic to wok; stir-fry 10 seconds. Add sweet red pepper and green onions; stir-fry 3 to 4 minutes. Add cornstarch mixture; stir-fry until mixture is slightly thickened and bubbly. Spoon over spinach and sprinkle with walnuts. Serve immediately.
[Name] Lemon Herbed Aioli [AuthorId] 8728 [AuthorName] Ashley U [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2001-08-02T12:46:00Z [Description] Make and share this Lemon Herbed Aioli recipe from Food.com. [Images] character(0) [RecipeCategory] Spreads [Keywords] ["Lebanese", "Southwest Asia (middle East]", "African", "Asian", "European", "Low Protein", "Spicy", "< 15 Mins"] [RecipeIngredientQuantities] ["1/2", "1", "2", "1", "1/2", "1/4", "2", "1/4", "2", "1/4", "1/8"] [RecipeIngredientParts] ["low sodium chicken broth", "cornstarch", "water", "fresh parsley", "fresh basil leaf", "garlic cloves", "fresh lemon rind", "Dijon mustard", "salt", "fresh ground black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 128.8 [FatContent] 5.5 [SaturatedFatContent] 1.8 [CholesterolContent] 166.0 [SodiumContent] 758.1 [CarbohydrateContent] 14.2 [FiberContent] 1.8 [SugarContent] 0.7 [ProteinContent] 6.9 [RecipeServings] nan [RecipeYield] 1 CUP [RecipeInstructions] Combine first 3 ingredients in a small saucepan, stirring well. Cook over medium-high heat, stirring constantly, until mixture comes to a boil. Cook an additional minute or until thickened; remove from heat. Gradually stir about 1/4 of hot mixture into egg yolk; add to remaining hot mixture, stirring constantly. Cook mixture over low heat, stirring constantly, until thickened. Transfer mixture to a small bowl and let cool at room temperature. In a food processor, process parsley and basil until finely chopped. Add garlic, lemon rind and mustard until smooth. Combine cooled broth mixture and parsley mixture in a small bowl; stir well. Stir in salt and pepper. Cover and chill thoroughly. Serve with fish or steamed vegetables.
[Name] Corn 'n Spaghetti [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT1H [PrepTime] PT5M [TotalTime] PT1H5M [DatePublished] 2001-08-02T12:46:00Z [Description] Make and share this Corn 'n Spaghetti recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Spaghetti", "Cheese", "Corn", "Vegetable", "Canadian", "Kid Friendly", "Potluck", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1/2", "4", "2"] [RecipeIngredientParts] ["whole kernel corn", "spaghetti", "cheese", "butter", "onions"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 821.4 [FatContent] 32.7 [SaturatedFatContent] 19.4 [CholesterolContent] 79.1 [SodiumContent] 1025.8 [CarbohydrateContent] 114.2 [FiberContent] 6.5 [SugarContent] 8.1 [ProteinContent] 23.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350F degrees. Mix all the ingredients together in a buttered cassarole dish. Bake covered for 30 minutes. Uncover and bake for another 30 minutes. Serve.
[Name] Refried Beans [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT2H [PrepTime] PT5M [TotalTime] PT2H5M [DatePublished] 2001-08-02T12:47:00Z [Description] I got this recipe from a little old lady who ran a cantina near the beach in Ensanada Mexico. Black beans are the best for this recipe. If the color throws you use red. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/61/4/pDvBLKwUTOSf2TMWYiQW_DSC_3788.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/61/4/01484944264.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/61/4/ehEX5DyMQ5aqBXU4OqBx_DSC_3772.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/61/4/tDtSifOVTAixDRytMSTK_DSC_3802.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/61/4/picjgTjVU.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/61/4/pic4F2VXI.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/61/4/picJHRR9D.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/61/4/picATtfQe.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/61/4/picz9T1LD.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/61/4/picNTu0Ir.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/61/4/picdHg3Zu.jpg"] [RecipeCategory] Beans [Keywords] ["Mexican", "Low Cholesterol", "Healthy", "Weeknight", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "2", "2", "4", "4", "1"] [RecipeIngredientParts] ["onions", "garlic cloves", "black beans", "beer"] [AggregatedRating] 5.0 [ReviewCount] 164.0 [Calories] 307.1 [FatContent] 2.6 [SaturatedFatContent] 0.5 [CholesterolContent] 0.0 [SodiumContent] 5.9 [CarbohydrateContent] 51.1 [FiberContent] 17.4 [SugarContent] 1.8 [ProteinContent] 17.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In a large pan saute the onions and garlic to just translucent. Add the jalapenos and continue to saute until JUST beginning to brown. Add the beans, 2 cans rinsed and drained, two with juice. Bring to a boil, reduce heat and simmer for around 1 1/2 hours, adding beer as needed. You don't want the beans to dry out. If there's any remaining beer left drink it. Sometimes 2 cans are needed. Don't add salt until dish is done and taste first.
[Name] Chocolate-Mint Biscotti [AuthorId] 8728 [AuthorName] Ashley U [CookTime] PT55M [PrepTime] PT30M [TotalTime] PT1H25M [DatePublished] 2001-08-02T12:47:00Z [Description] Make and share this Chocolate-Mint Biscotti recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "European", "Healthy", "Kid Friendly", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1 3/4", "1", "1/3", "3/4", "1/4", "1/3", "3", "2", "1", "2", "1"] [RecipeIngredientParts] ["flour", "sugar", "baking soda", "salt", "eggs", "creme de menthe", "flour"] [AggregatedRating] 3.0 [ReviewCount] 4.0 [Calories] 83.3 [FatContent] 1.5 [SaturatedFatContent] 0.6 [CholesterolContent] 13.3 [SodiumContent] 62.2 [CarbohydrateContent] 15.9 [FiberContent] 0.8 [SugarContent] 8.8 [ProteinContent] 1.9 [RecipeServings] nan [RecipeYield] 28 COOKIES [RecipeInstructions] Combine first 7 ingredients in a large bowl; set aside. Combine eggs, egg white and crème de menthe, stirring well with a wire whisk. Slowly add egg mixture to flour mixture, stirring by hand until dry ingredients are moistened. Mixture will be very stiff. Sprinkle 1 tablespoon flour evenly over work surface. Turn dough out onto floured surface and knead lightly about 7 or 8 times. Divide dough in half; shape each half into an 8-inch log. Place logs, 4 inches apart, on a baking sheet coated with cooking spray. Bake at 325° for 40 minutes; remove from oven and let cool for 15 minutes. Carefully cut each log diagonally into 15 (12/-inch] slices and place, cut sides down, on baking sheet. Reduce oven temperature to 300° and bake for 18 minutes.
[Name] Cucumber and Yogurt Raita [AuthorId] 8728 [AuthorName] Ashley U [CookTime] nan [PrepTime] PT1H [TotalTime] PT1H [DatePublished] 2001-08-02T12:47:00Z [Description] Make and share this Cucumber and Yogurt Raita recipe from Food.com. [Images] character(0) [RecipeCategory] Spreads [Keywords] ["Asian", "Indian", "Spicy", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "1 1/2", "1/4", "1/2", "1/2"] [RecipeIngredientParts] ["cucumbers", "tomatoes", "serrano chili", "plain nonfat yogurt", "of fresh mint", "cumin seed", "salt"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 83.5 [FatContent] 0.5 [SaturatedFatContent] 0.2 [CholesterolContent] 1.8 [SodiumContent] 368.3 [CarbohydrateContent] 14.4 [FiberContent] 1.6 [SugarContent] 10.4 [ProteinContent] 6.8 [RecipeServings] nan [RecipeYield] 4 cups [RecipeInstructions] Combine all ingredients in a medium bowl and stir well. Cover and chill for an hour.
[Name] Ruby Spiced Mint Tea [AuthorId] 8728 [AuthorName] Ashley U [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-08-02T12:47:00Z [Description] Make and share this Ruby Spiced Mint Tea recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Kid Friendly", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["4 1/2", "1", "3", "3", "1", "6"] [RecipeIngredientParts] ["water", "fresh mint leaves", "sugar", "whole cloves", "cinnamon sticks"] [AggregatedRating] nan [ReviewCount] nan [Calories] 46.1 [FatContent] 0.4 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 13.9 [CarbohydrateContent] 11.4 [FiberContent] 1.1 [SugarContent] 9.5 [ProteinContent] 0.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Combine first 5 ingredients in a large saucepan. Bring to a boil; cover, remove from heat, and let cool to room temperature. Add tea bags, bring to a boil. Cover, remove from heat and let cool to room temperature. Remove and discard tea bags. Strain and serve over ice.
[Name] Jicama-Orange Salad [AuthorId] 8728 [AuthorName] Ashley U [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-08-02T12:47:00Z [Description] Make and share this Jicama-Orange Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "Healthy", "< 15 Mins"] [RecipeIngredientQuantities] ["2", "5", "1/4", "1/4", "3", "1 1/2", "1 1/2", "1/8"] [RecipeIngredientParts] ["jicama", "oranges", "green onion", "fresh cilantro", "nonfat sour cream", "fresh lime juice", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 87.4 [FatContent] 1.4 [SaturatedFatContent] 0.2 [CholesterolContent] 0.7 [SodiumContent] 57.0 [CarbohydrateContent] 18.5 [FiberContent] 4.9 [SugarContent] 11.7 [ProteinContent] 1.8 [RecipeServings] nan [RecipeYield] 6 CUPS [RecipeInstructions] Combine first 4 ingredients in a medium bowl; toss well. Cover and chill. Combine sour cream, lime juice, oil and salt in a small bowl; stir with a wire whisk. Just before serving, drain jicama mixture. Pour dressing over jicama mixture; toss gently. .
[Name] Tropical Pina Colada Shake [AuthorId] 8728 [AuthorName] Ashley U [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-08-02T12:47:00Z [Description] Make and share this Tropical Pina Colada Shake recipe from Food.com. [Images] character(0) [RecipeCategory] Shakes [Keywords] ["Beverages", "Kid Friendly", "Spring", "Summer", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "2", "1", "1 1/2", "1", "1"] [RecipeIngredientParts] ["banana", "lemon juice", "mango", "non-fat vanilla yogurt"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 109.9 [FatContent] 0.2 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 4.2 [CarbohydrateContent] 26.8 [FiberContent] 1.8 [SugarContent] 22.2 [ProteinContent] 1.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Toss banana slices with lemon juice in a small bowl. Place slices on a baking sheet, reserving lemon juice; freeze until banana is solid. Combine banana, reserved lemon juice, mango and remaining ingredients in container of an electric blender and process until smooth. Pour into chilled glasses.
[Name] Fiesta Vegetable Stuffed Bell Peppers [AuthorId] 13663 [AuthorName] Tomorrow Never Knows [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2001-08-02T15:38:00Z [Description] I created this recipe by just putting together ingredients that I like. A tasty Southwestern appetizer, sidedish, or even main course. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/62/0/picNGj5pb.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/62/0/picB88npM.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/62/0/picixRA9o.jpg"] [RecipeCategory] Black Beans [Keywords] ["Beans", "Vegetable", "Tex Mex", "Southwestern U.S.", "Mexican", "Spicy", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "1/2", "2", "2", "2", "1", "1", "1", "2", "1", "1"] [RecipeIngredientParts] ["red bell peppers", "onion", "frozen corn", "black beans", "olive oil", "cumin", "cayenne pepper", "garlic clove", "cilantro", "cheddar cheese", "monterey jack pepper cheese"] [AggregatedRating] 4.5 [ReviewCount] 12.0 [Calories] 280.7 [FatContent] 11.1 [SaturatedFatContent] 6.0 [CholesterolContent] 27.4 [SodiumContent] 168.7 [CarbohydrateContent] 31.7 [FiberContent] 9.1 [SugarContent] 3.0 [ProteinContent] 15.8 [RecipeServings] nan [RecipeYield] 8 stuffed pepper halves [RecipeInstructions] Preheat oven to 350 degrees. Cut the peppers in half lengthwise and clean out the seeds. Chop the onion and sauté until they are soft but still slightly firm. Mix the onion, black beans, and corn together in a mixing bowl. In a separate mixing bowl, combine the olive oil, cumin, cayenne pepper, garlic, and cilantro. Add the oil mixture to the vegetables, mix until they are thoroughly coated. Fill the pepper halves with the mixture. Top each pepper with combination of the two cheeses. On a cookie sheet, bake for 8-10 minutes or until the cheese is completely melted.
[Name] Dreamsicle Cookie Mix in a Jar [AuthorId] 13669 [AuthorName] Franny Bosser [CookTime] PT12M [PrepTime] PT10M [TotalTime] PT22M [DatePublished] 2001-08-02T15:38:00Z [Description] Cookie mix in a quart jar for gift giving. Layer ingredients in a 1 quart wide mouth jar in order given. Press each layer firmly before adding next ingredient. Attach a card to jar with the recipe directions on it. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["1/2", "3/4", "1 1/2", "1/2", "1/2", "1 3/4", "1/2 - 1", "1", "1"] [RecipeIngredientParts] ["sugar", "baking soda", "baking powder", "flour", "butter", "margarine", "egg", "vanilla"] [AggregatedRating] 3.5 [ReviewCount] 2.0 [Calories] 1455.1 [FatContent] 72.3 [SaturatedFatContent] 43.9 [CholesterolContent] 193.4 [SodiumContent] 771.0 [CarbohydrateContent] 187.6 [FiberContent] 2.6 [SugarContent] 120.4 [ProteinContent] 17.9 [RecipeServings] nan [RecipeYield] 2 1/2 dozen [RecipeInstructions] Mix together flour, baking soda and baking powder. Empty jar of cookie mix into large mixing bowl. Use your hands to thoroughly blend mix. Mix until completely blended, finish mixing with your hands. Shape into balls the size of walnuts. Place 2\" apart on sprayed bake sheet. Bake at 375 for 12-14 minutes until tops are very lightly browned. Cool 5 minutes on bake sheet then move to rack.
[Name] Layered Nacho Dip-Veggie/bean [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT5M [PrepTime] PT15M [TotalTime] PT20M [DatePublished] 2001-08-03T09:20:00Z [Description] Make and share this Layered Nacho Dip-Veggie/bean recipe from Food.com. [Images] character(0) [RecipeCategory] Beans [Keywords] ["Tex Mex", "Southwestern U.S.", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "1", "1", NA, "8", NA, NA, NA, NA, NA] [RecipeIngredientParts] ["cream cheese", "sour cream", "ripe olives", "tomatoes", "green onion", "monterey jack cheese"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 283.9 [FatContent] 22.4 [SaturatedFatContent] 13.8 [CholesterolContent] 64.8 [SodiumContent] 344.9 [CarbohydrateContent] 13.7 [FiberContent] 3.8 [SugarContent] 0.3 [ProteinContent] 8.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Spread the cream cheese on the bottom of a pie plate. Heat beans, add seasoning mix, mix well and chill. Then spread over cream cheese. Layer remaining ingredients in the order given. Chill well.
[Name] Brisket of Beef [AuthorId] 13674 [AuthorName] Lauren [CookTime] PT5H [PrepTime] PT5M [TotalTime] PT5H5M [DatePublished] 2001-08-03T09:20:00Z [Description] Make and share this Brisket of Beef recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Meat", "European", "Low Cholesterol", "Healthy", "Hanukkah", "Weeknight", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1 -2", NA, NA, NA] [RecipeIngredientParts] ["beef brisket", "water", "potato", "carrot", "celery"] [AggregatedRating] 5.0 [ReviewCount] 12.0 [Calories] 44.9 [FatContent] 1.2 [SaturatedFatContent] 0.4 [CholesterolContent] 10.3 [SodiumContent] 536.4 [CarbohydrateContent] 4.2 [FiberContent] 0.4 [SugarContent] 0.3 [ProteinContent] 3.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Put brisket in roasting pan. Dump onion soup mix on top. Pour water over about 1/2 inch into pan. Stir a little. Cover tightly with foil. Put into oven at 250 degrees-middle rack. Forget about it for at least 5 hours. Take it out, cut against the grain, it should fall apart and be very tender. Season with salt and pepper to taste.
[Name] sweet & sour chicken [AuthorId] 13551 [AuthorName] rick2978 [CookTime] PT1H5M [PrepTime] PT20M [TotalTime] PT1H25M [DatePublished] 2001-08-03T09:20:00Z [Description] Make and share this sweet & sour chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Weeknight [Keywords] ["Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["4", "1", NA, NA, "1/4", "1/2", "1/2", "2", "2", "1 1/2"] [RecipeIngredientParts] ["boneless chicken breast halves", "egg", "cornstarch", "rice vinegar", "white vinegar", "tomato sauce", "ketchup", "sugar", "garlic", "soy sauce", "water"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 319.1 [FatContent] 8.9 [SaturatedFatContent] 2.5 [CholesterolContent] 128.8 [SodiumContent] 418.6 [CarbohydrateContent] 27.4 [FiberContent] 0.5 [SugarContent] 26.4 [ProteinContent] 31.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Mix all ingredients together. Dip chicken breasts in egg and roll in cornstarch. Fry in oil until browned. Place chicken in baking pan, pour sauce and bake in oven for about 45 minutes at 180C degrees or 350F degrees. Turn chicken over every 15 or 20 minutes. Can be served with vegetables or rice boiled with turmeric ground. Same recipe applies for chicken wings. Enjoy your cooking.
[Name] Taco Dip [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT15M [PrepTime] PT20M [TotalTime] PT35M [DatePublished] 2001-08-03T09:20:00Z [Description] Make and share this Taco Dip recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/62/5/picDSpC8m.jpg" [RecipeCategory] Tex Mex [Keywords] ["Southwestern U.S.", "< 60 Mins"] [RecipeIngredientQuantities] ["1/2", "0.5", "8", "3", "1", "1", "1", "1", "1 1/2", "1", NA, NA, NA, NA, NA, NA] [RecipeIngredientParts] ["ground beef", "cream cheese", "sour cream", "milk", "Worcestershire sauce", "garlic powder", "lettuce", "tomatoes", "avocado", "black olives", "green onion", "chili bean"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 309.3 [FatContent] 25.4 [SaturatedFatContent] 13.8 [CholesterolContent] 88.3 [SodiumContent] 742.4 [CarbohydrateContent] 6.4 [FiberContent] 1.3 [SugarContent] 3.3 [ProteinContent] 14.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Fry meat with the seasoning mix-drain if needed and chill. Mix together and spread on a 12 inch round deep plate. Spread on part 2-then sprinkle on the meat. Add any or all in layers on top of the meat. Chill well.
[Name] Curry Tuna Fish Sandwiches [AuthorId] 13593 [AuthorName] Amber of AZ [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2001-08-03T09:20:00Z [Description] I like this recipe because it's simple and good. Also, it can be made quickly. I made it up out of items that were already on hand. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/62/6/picHOxxs5.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Tuna", "< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["1", "2 -3", NA, NA, "2", "2", "1", "4", "2", "2 -4"] [RecipeIngredientParts] ["tuna in water", "mayonnaise", "curry powder", "pepper", "green onions", "dill pickles", "Dijon mustard", "lettuce leaves", "tomatoes"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 265.7 [FatContent] 4.7 [SaturatedFatContent] 1.1 [CholesterolContent] 36.1 [SodiumContent] 1193.7 [CarbohydrateContent] 26.6 [FiberContent] 5.2 [SugarContent] 4.8 [ProteinContent] 28.6 [RecipeServings] 2.0 [RecipeYield] 2 sandwiches [RecipeInstructions] Toast the bread. Mix the first seven ingredients. Lay lettuce leaves down on each slice of bread. Spoon the tuna mixture and top with the tomato and top bread slice. Serves 2 generous sandwiches. Also, the tuna can be mixed the night before for cool, refreshing sandwiches.

Subsets and Splits

No community queries yet

The top public SQL queries from the community will appear here once available.