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[Name] Antipasto With New Potatoes [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT24H [PrepTime] PT20M [TotalTime] PT24H20M [DatePublished] 2001-08-03T09:20:00Z [Description] A slightly different antipasto, very tasty. Serve with crackers or as a side dish. I prefer to marinade it overnight and use fresh new potatoes [Images] character(0) [RecipeCategory] Potato [Keywords] ["Cheese", "Vegetable", "European", "Weeknight", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "2", "2", "1", "1/2", "1/2", "2", "2", "1", "1", "4", "1", "2"] [RecipeIngredientParts] ["potatoes", "carrots", "broccoli florets", "extra virgin olive oil", "white wine vinegar", "fresh parsley", "dry oregano", "dried thyme", "crushed red pepper flakes", "provolone cheese", "lettuce"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 178.5 [FatContent] 12.9 [SaturatedFatContent] 3.0 [CholesterolContent] 6.5 [SodiumContent] 179.7 [CarbohydrateContent] 12.8 [FiberContent] 2.1 [SugarContent] 1.0 [ProteinContent] 4.2 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Cook potatoes, in lightly salted water, until almost tender (about 18 minutes], add carrots during last three minutes. Drain and cool slightly. Quarter the potatoes. In a large Ziplock bag or a large bowl combine the potatoes, carrots, brocolli and olives; set aside. ---------MARINADE------------. Combine oil, vinegar, parsley, oregano, thyme and red pepper. Whisk until well mixed. Pour 3/4 of the marinade over the vegetable mixture close bag (cover bowl] and place in refrigerator. In another bag put in the cheese and pour the remaining marinade over the cheese, seal bag and refrigerate. Chill both bags for 4-24 hours, turn a few times to evenly coat the contents. To Serve, line the serving plate with leaf lettuce. Using a slotted spoon transfer veggies to the platter. If using salami fold into quarters and arrange on the platter. Arrange cheese on the platter, you can sprinkle it over or place it in an artistic arrangement through the veggies.
[Name] Pickled Hot Jalapeno Peppers [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2001-08-03T09:20:00Z [Description] Make and share this Pickled Hot Jalapeno Peppers recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/62/8/picMFjoJk.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/62/8/picWPsD1I.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/62/8/picxIkMk2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/62/8/picTbOzKP.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/62/8/picSC8TKU.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/62/8/picEXR2FX.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/62/8/picgGVTmP.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/62/8/picOoOc9q.jpg"] [RecipeCategory] Peppers [Keywords] ["Vegetable", "Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins", "Canning", "Easy"] [RecipeIngredientQuantities] ["2", "2", "2", "1"] [RecipeIngredientParts] ["white vinegar", "water", "salt"] [AggregatedRating] 5.0 [ReviewCount] 20.0 [Calories] 77.3 [FatContent] 0.7 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 596.3 [CarbohydrateContent] 12.8 [FiberContent] 5.0 [SugarContent] 7.9 [ProteinContent] 1.6 [RecipeServings] nan [RecipeYield] 4 pints [RecipeInstructions] Seed, stem and slice peppers, or leave whole if small. If you're leaving whole, cut 2 small slits in each pepper or you're going to have exploded peppers. Combine vinegar and water and heat to a simmer-do not boil. Pack peppers tightly into jars, pour hot vinegar/water over peppers leaving 1/2 inch head space. Add salt-to taste. Process in a boiling water bath for 15 minutes. You can add 1 clove of garlic to each jar if you like.
[Name] Instant Hot Chocolate Mix [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-08-03T09:20:00Z [Description] Make and share this Instant Hot Chocolate Mix 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/10/62/9/picD0UZOU.jpg" [RecipeCategory] Beverages [Keywords] ["High In...", "Christmas", "< 15 Mins"] [RecipeIngredientQuantities] ["3", "2 1/2", "1 1/2"] [RecipeIngredientParts] ["instant nonfat dry milk powder", "mini marshmallows"] [AggregatedRating] 5.0 [ReviewCount] 11.0 [Calories] 782.2 [FatContent] 30.2 [SaturatedFatContent] 18.0 [CholesterolContent] 10.8 [SodiumContent] 239.4 [CarbohydrateContent] 108.4 [FiberContent] 7.6 [SugarContent] 90.3 [ProteinContent] 19.6 [RecipeServings] nan [RecipeYield] 5 cups [RecipeInstructions] Place half the milk and chips in a food processor and whirl until finely ground-you may need to scrape the sides once or twice, and don't whirl past finely ground or your going to get clumps. Repeat. Put all ingredients in a large bowl and mix well. Put in any size jar you want and attach: To make 1 cup place 3 heaping Tablespoons of mix in a mug, add 3/4 cup boiling water and stir.
[Name] Norwegian Pancakes [AuthorId] 7318 [AuthorName] Robert-Jon Sutton [CookTime] PT4M [PrepTime] PT5M [TotalTime] PT9M [DatePublished] 2001-08-03T09:20:00Z [Description] Make and share this Norwegian Pancakes recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Norwegian", "Scandinavian", "European", "Kid Friendly", "Christmas", "< 15 Mins", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["4", "2", "2", "1/2", "1/2 - 1", "2"] [RecipeIngredientParts] ["eggs", "all-purpose flour", "milk", "sugar", "butter", "vanilla extract"] [AggregatedRating] 5.0 [ReviewCount] 10.0 [Calories] 77.7 [FatContent] 4.4 [SaturatedFatContent] 2.5 [CholesterolContent] 38.6 [SodiumContent] 39.3 [CarbohydrateContent] 7.2 [FiberContent] 0.2 [SugarContent] 0.1 [ProteinContent] 2.3 [RecipeServings] 30.0 [RecipeYield] nan [RecipeInstructions] Melt butter into a mixer than add ingredients in order as listed. It should become like a pancake constancy. Pour into a medium heated pan. Fill up whole pan with mix, then pour out extra mix back into the bowl. Flip over pancake when it becomes golden brown on the bottom. Serve hot and sprinkle with sugar or jelly. Roll up and eat!
[Name] Nye's Caesar Salad Dressing [AuthorId] 8631 [AuthorName] Nye McClelland [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2001-08-03T09:20:00Z [Description] This is great recipe I made up about 17yrs ago for my Mom and she loved it. Now my children love to eat it as a dip for their veggies. Give it a try! [Images] character(0) [RecipeCategory] Salad Dressings [Keywords] ["Cheese", "Canadian", "Kid Friendly", "High In...", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/3", "1/2", "3", "3 -4", "2 1/4", "1/2", NA, NA] [RecipeIngredientParts] ["cream cheese", "lemon", "olive oil", "minced garlic cloves", "Lea & Perrins Worcestershire Sauce", "romano cheese", "parmesan cheese", "cracked pepper", "water"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 136.5 [FatContent] 13.1 [SaturatedFatContent] 4.6 [CholesterolContent] 21.6 [SodiumContent] 147.8 [CarbohydrateContent] 2.1 [FiberContent] 0.2 [SugarContent] 0.8 [ProteinContent] 3.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] "In a bowl mix all the ingredients together and serve."
[Name] No-cook Plantation Strawberry-Pineapple Jam [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT24H10M [PrepTime] PT10M [TotalTime] PT24H20M [DatePublished] 2001-08-04T10:43:00Z [Description] Make and share this No-cook Plantation Strawberry-Pineapple Jam recipe from Food.com. [Images] character(0) [RecipeCategory] Strawberry [Keywords] ["Berries", "Fruit", "Low Protein", "Low Cholesterol", "Healthy", "Weeknight", "Canning", "Freezer"] [RecipeIngredientQuantities] ["1 3/4", "1/2", "4 1/2", "1/4", "1", "1/4"] [RecipeIngredientParts] ["strawberries", "sugar", "lemon juice", "dark rum"] [AggregatedRating] nan [ReviewCount] nan [Calories] 756.1 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 20.9 [CarbohydrateContent] 196.0 [FiberContent] 2.1 [SugarContent] 184.3 [ProteinContent] 0.5 [RecipeServings] nan [RecipeYield] 5 cups [RecipeInstructions] Place strawberries and pineapple in a large bowl. Add sugar to fruit and mix well. Let stand 10 minutes. Stir in pectin and lemon juice. Continue to stir until sugar is mostly dissolved. Pour into clean jars or containers like rubbermaid or ziploc. Leave 1 1/2 inches head space for expansion. Let stand at room temp up to 24 hours to get a\"set\". Store in freezer up to 1 year, keep in the fridge for up to 3 weeks.
[Name] Avocado-Mango Salsa [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-08-04T10:43:00Z [Description] Make and share this Avocado-Mango 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/10/63/3/picWDs2N2.jpg" [RecipeCategory] Sauces [Keywords] ["Fruit", "Low Protein", "Low Cholesterol", "Free Of...", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "2", "3/4", "3", "2", "2", NA] [RecipeIngredientParts] ["mango", "avocado", "serrano chilies", "red onion", "cilantro", "fresh lime juice", "cumin"] [AggregatedRating] 5.0 [ReviewCount] 27.0 [Calories] 579.8 [FatContent] 30.9 [SaturatedFatContent] 4.6 [CholesterolContent] 0.0 [SodiumContent] 24.2 [CarbohydrateContent] 80.9 [FiberContent] 21.4 [SugarContent] 53.3 [ProteinContent] 8.4 [RecipeServings] nan [RecipeYield] 1-1 1/2 cups [RecipeInstructions] "Toss all ingredients together and serve with tortilla chips or as a condiment to grilled meats."
[Name] Smashed Potatoes [AuthorId] 6164 [AuthorName] Mini Ravindran [CookTime] PT15M [PrepTime] PT0S [TotalTime] PT15M [DatePublished] 2001-08-04T10:43:00Z [Description] Make and share this Smashed Potatoes recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/63/4/picmuMyyv.jpg" [RecipeCategory] Low Protein [Keywords] ["Kid Friendly", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "2 1/2", "4", "1/2", NA] [RecipeIngredientParts] ["sour cream", "butter", "milk"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 219.1 [FatContent] 14.4 [SaturatedFatContent] 9.0 [CholesterolContent] 38.1 [SodiumContent] 107.5 [CarbohydrateContent] 19.8 [FiberContent] 1.9 [SugarContent] 1.2 [ProteinContent] 3.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cut the potatoes in half and boil until soft. Drain and return to the same pot. Briefly mash until just broken up. Add the remaining ingredients and toss. Serve warm.
[Name] Ripe WAtermelon Preserves [AuthorId] 2595 [AuthorName] eboyd [CookTime] PT1H [PrepTime] PT1H [TotalTime] PT2H [DatePublished] 2001-08-04T10:43:00Z [Description] Make and share this Ripe WAtermelon Preserves recipe from Food.com. [Images] character(0) [RecipeCategory] Melons [Keywords] ["Fruit", "Low Protein", "Low Cholesterol", "Healthy", "Summer", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["4", "5", "1/4", "1/2", "2", "1", "1"] [RecipeIngredientParts] ["watermelon", "sugar", "salt", "cider vinegar", "lemon slices", "cinnamon", "ground cloves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 4641.8 [FatContent] 4.2 [SaturatedFatContent] 0.5 [CholesterolContent] 0.0 [SodiumContent] 617.9 [CarbohydrateContent] 1189.0 [FiberContent] 12.1 [SugarContent] 1150.8 [ProteinContent] 15.2 [RecipeServings] 1.0 [RecipeYield] 2 pints [RecipeInstructions] Put diced melon in colander and with the hands, squeeze out as much juice as possilbe. Let drain for 1 hour. Put melon, sugar, salt, vinegar and lemon in large heavy kettle. Add spices tied up in cheesecloth bag. Cook slowly for 50-60 minutes. Stir occasionally to prevent sticking. Place in boiling water bath for ten minutes; remove and make sure all lids seal before storing.
[Name] Mint Salsa [AuthorId] 6164 [AuthorName] Mini Ravindran [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2001-08-04T10:43:00Z [Description] Make and share this Mint Salsa recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Vegetable", "Low Protein", "Low Cholesterol", "Healthy", "Kid Friendly", "< 15 Mins", "No Cook", "Beginner Cook", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "1/3", "1", "1", "1", NA] [RecipeIngredientParts] ["fresh tomatoes", "sweet onion", "garlic", "of fresh mint", "lime, juice of", "sugar"] [AggregatedRating] 2.0 [ReviewCount] 1.0 [Calories] 159.5 [FatContent] 1.2 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 32.0 [CarbohydrateContent] 37.2 [FiberContent] 8.6 [SugarContent] 19.6 [ProteinContent] 5.8 [RecipeServings] nan [RecipeYield] 1 bowl of salsa [RecipeInstructions] Combine all ingredients in a food processor and process slightly just to mix. Leave lots of texture and chunkiness in the salsa.
[Name] Key Lime Chicken [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT2H30M [PrepTime] PT10M [TotalTime] PT2H40M [DatePublished] 2001-08-04T10:43:00Z [Description] Make and share this Key Lime Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["6", "1/2", "3", "1", "1", "1 1/2", "1 1/2", "1/2", "1/2", "1", "1", "3"] [RecipeIngredientParts] ["boneless skinless chicken breasts", "key lime juice", "garlic cloves", "ginger", "flour", "ground ginger", "garlic powder", "salt", "white pepper", "chicken broth", "brown sugar"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 830.6 [FatContent] 57.4 [SaturatedFatContent] 7.8 [CholesterolContent] 102.7 [SodiumContent] 600.0 [CarbohydrateContent] 32.2 [FiberContent] 1.3 [SugarContent] 4.4 [ProteinContent] 45.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Marinate chicken in a glass dish with the key lime juice, fresh garlic and ginger-cover and let stand 2 hours turning once. Remove chicken and reserve marinade. Mix flour, ground ginger, garlic, salt and pepper. Heat oil over med-high. Dredge chicken in flour mixture and brown in oil. Transfer to a 9x13 casserole dish. Pour reserved marinade over chicken along with the broth. Sprinkle brown sugar on top and bake for 30 minutes in a 375° oven. Do not let broth totally evaporate. Remove to a serving platter and pour remaining broth over chicken.
[Name] Primavera Salad [AuthorId] 6164 [AuthorName] Mini Ravindran [CookTime] PT5M [PrepTime] PT10M [TotalTime] PT15M [DatePublished] 2001-08-04T10:43:00Z [Description] Make and share this Primavera 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/10/63/8/pic3OF0hm.jpg" [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "Summer", "< 15 Mins", "No Cook", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/4", "1/4", "1/4", "1/2", "2", "1", NA, NA] [RecipeIngredientParts] ["green leaf lettuce", "zucchini", "carrot", "mushroom", "radish", "cucumber", "tomatoes", "green onion", "parmesan cheese"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 38.1 [FatContent] 0.4 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 40.1 [CarbohydrateContent] 7.8 [FiberContent] 2.8 [SugarContent] 4.0 [ProteinContent] 2.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Tear the lettuce leaves in a large salad bowl. Top with the vegetables. Add your favorite vinaigrette or salad dressing. Garnish with the cheese. Serve well chilled.
[Name] Marinara Sauce [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT2H [PrepTime] PT20M [TotalTime] PT2H20M [DatePublished] 2001-08-04T10:43:00Z [Description] Make and share this Marinara Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "Weeknight", "Canning", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/4", "1 1/2", "1", "1/2", "1", "8", "1", "1", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["onions", "celery", "carrot", "olive oil", "garlic", "tomatoes", "sugar", "bay leaf", "dried basil", "oregano", "marjoram", "salt", "pepper"] [AggregatedRating] 4.5 [ReviewCount] 7.0 [Calories] 295.1 [FatContent] 19.4 [SaturatedFatContent] 2.7 [CholesterolContent] 0.0 [SodiumContent] 454.4 [CarbohydrateContent] 29.7 [FiberContent] 8.9 [SugarContent] 19.1 [ProteinContent] 6.1 [RecipeServings] nan [RecipeYield] 6-8 pints [RecipeInstructions] In a large pot cook onion, celery and carrots in the oil until tender-around 20 minutes. Stir a few times. Add garlic and cook for 2 more minute. Add tomatoes, sugar and pepper and stir. Put through a food mill if you would like smooth sauce-whirl in a processor if you dont have a mill. Add remaining seasonings except salt and cook to desired consistency. Add salt, remove bay leaf. Pack into clean hot jars leaving 1/2 inch head space. Process for 45 minutes at altitudes up to 1000 feet. There is no set amount of what your yield is as it depends on how much you cook it down. I boil 8 pint jars. You can freeze this also.
[Name] Snickers Cake [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT50M [PrepTime] PT10M [TotalTime] PT1H [DatePublished] 2001-08-04T10:43:00Z [Description] Make and share this Snickers Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "Nuts", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "3", "1/3", "1 1/3", "1 1/2", "1", "14", "3/4", "1 1/2", NA] [RecipeIngredientParts] ["eggs", "water", "evaporated milk", "butter", "walnuts"] [AggregatedRating] 5.0 [ReviewCount] 9.0 [Calories] 1023.8 [FatContent] 63.3 [SaturatedFatContent] 23.7 [CholesterolContent] 124.1 [SodiumContent] 843.5 [CarbohydrateContent] 114.5 [FiberContent] 5.6 [SugarContent] 82.0 [ProteinContent] 13.2 [RecipeServings] 8.0 [RecipeYield] 1 cake [RecipeInstructions] Preheat oven to 350°F. Set aside 1/2 cup each of chocolate chips and walnuts. Make cake mix according to directions. Pour 1/2 of the batter into the prepared spring form pan (around 10 inches by 3]pan and bake at 350°F for 20 minutes. In a saucepan over medium low heat melt caramels, margarine, and milk. Pour this over baked cake, top with 1 cup of chocolate chips and 1/2 cup walnuts. Pour remaining batter over this and sprinkle top with 1/2 cup walnuts. Bake again at 350°F for 20-30 minutes. Remove from heat; cool completely and frost with milk chocolate frosting. Sprinkle top with the remaining 1/2 cup chocolate chips and the 1/2 cup walnuts.
[Name] Spicy Pickled Hard-Boiled Eggs [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT240H5M [PrepTime] PT20M [TotalTime] PT240H25M [DatePublished] 2001-08-04T10:43:00Z [Description] This is a combination of recipes that makes one great one-if you like pickled eggs. I would avoid feeding these to men who are drinking beer-LOL [Images] character(0) [RecipeCategory] Weeknight [Keywords] "Canning" [RecipeIngredientQuantities] ["1", NA, "6", "1", "1", "2", "1", "4", "1", "1", "4", "12"] [RecipeIngredientParts] ["white vinegar", "chili peppers", "pickling salt", "bay leaves", "mustard seeds", "cloves", "onion", "garlic", "eggs"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 89.2 [FatContent] 5.2 [SaturatedFatContent] 1.6 [CholesterolContent] 211.5 [SodiumContent] 276.6 [CarbohydrateContent] 3.7 [FiberContent] 0.5 [SugarContent] 2.0 [ProteinContent] 6.9 [RecipeServings] 12.0 [RecipeYield] 1 gallon [RecipeInstructions] Open every window in the house. Boil 2 cups of the vinegar with the spices for 5 minutes. Pour into the jar, add eggs, peppers and onions and pour vinegar over this to cover. Let stand for eight to 10 days (lid on] If the vinegar is too strong for you, use 3 parts vinegar to 1 part water.
[Name] Pineapple Salsa [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-08-04T10:43:00Z [Description] A good salsa for fish or chicken-this one is a favorite as I hate fish and this gets me "around that corner!" [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/51/59/52/TeVCaSsTxCJ3oz1POEt8_4%20fruit%20salsa.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/64/3/pic968S34.jpg"] [RecipeCategory] Sauces [Keywords] ["Pineapple", "Tropical Fruits", "Fruit", "Low Protein", "Low Cholesterol", "Healthy", "Free Of...", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/2", "1/2", "1/4", "1", "2"] [RecipeIngredientParts] ["fresh pineapple", "tomatoes", "red onion", "cilantro", "lemon juice"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 96.7 [FatContent] 0.5 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 10.9 [CarbohydrateContent] 23.6 [FiberContent] 4.1 [SugarContent] 14.8 [ProteinContent] 2.4 [RecipeServings] nan [RecipeYield] 1-1 1/2 cups [RecipeInstructions] Into the processor it goes-pulse to desired consistency. If using while grilling I go smooth-If using as a condiment for fish or chicken I don't process at all-just toss ingredients together. Most of the time I just toss, take out 1/4 of the mixture-puree and use that to baste the fish/chicken while grilling.
[Name] Spicy Thai Cucumber Salad [AuthorId] 6164 [AuthorName] Mini Ravindran [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2001-08-04T10:43:00Z [Description] Make and share this Spicy Thai Cucumber 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/10/64/4/DKTFdwhZTo8xryTomkTE_food-2016-05-047068.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/64/4/RHCmL18pRsGHR7LP06rz_food-2016-05-047066.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/64/4/p8Llv368Tsi0cqq3Yjlv_food-2016-05-047069.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/64/4/picnD7WVI.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/64/4/picl0vF9f.jpg"] [RecipeCategory] Vegetable [Keywords] ["Thai", "Asian", "Kid Friendly", "< 15 Mins", "No Cook", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["2", "1/2", "1/2", "1/2", "1", "1/4", "1", "1/4", "1/4"] [RecipeIngredientParts] ["cucumbers", "sugar", "water", "salt", "shallots", "purple onion", "hot chili pepper", "fresh cilantro"] [AggregatedRating] 5.0 [ReviewCount] 17.0 [Calories] 225.8 [FatContent] 7.3 [SaturatedFatContent] 1.1 [CholesterolContent] 0.0 [SodiumContent] 704.9 [CarbohydrateContent] 39.1 [FiberContent] 2.5 [SugarContent] 29.9 [ProteinContent] 5.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Place sliced cucumber on a platter. Meanwhile combine vinegar, sugar, water and salt in a small saucepan and heat until sugar and salt are dissolved. Remove from heat and allow to cool. Place shallots and chili pepper in vinegar mixture and stir. Pour mixture over cucumbers just before serving and sprinkle with peanuts and fresh cilantro. Don't be concerned about the strong smell when heating the vinegar.
[Name] Tandoori-Style Barbecue Sauce [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT2M [PrepTime] PT5M [TotalTime] PT7M [DatePublished] 2001-08-04T10:43:00Z [Description] Make and share this Tandoori-Style Barbecue Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Asian [Keywords] ["Indian", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "2", "3/4", "1/4", "1/4", "1/8", "1/4", "2", "1", "1/2"] [RecipeIngredientParts] ["paprika", "ground cumin", "ground cardamom", "ground ginger", "cayenne", "plain yogurt", "fresh lemon juice", "garlic", "salt"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 106.0 [FatContent] 7.5 [SaturatedFatContent] 2.0 [CholesterolContent] 8.0 [SodiumContent] 1195.9 [CarbohydrateContent] 8.5 [FiberContent] 2.1 [SugarContent] 3.6 [ProteinContent] 3.4 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] In a small saucepan cook the spices in oil until they begin to sizzle-medium high heat. Cook for 2 minutes. In a medium bowl combine remaining ingredients and pour spice mixture over this and stir until well combined. Makes 1/2 cup.
[Name] Cheddar Scalloped Potatoes [AuthorId] 13483 [AuthorName] Tebo3759 [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2001-08-04T10:43:00Z [Description] A very easy tasty dish. I make it in the morning and reheat it in the microwave before serving. Good for family or company. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "Canadian", "Low Protein", "Low Cholesterol", "Healthy", "Microwave", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/3", "4", NA] [RecipeIngredientParts] ["onion", "milk", "potatoes", "bacon"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 250.2 [FatContent] 4.7 [SaturatedFatContent] 1.7 [CholesterolContent] 5.7 [SodiumContent] 507.1 [CarbohydrateContent] 46.4 [FiberContent] 6.3 [SugarContent] 4.3 [ProteinContent] 6.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Puncture potatoes with fork. Microwave potatoes on high for about 8 minutes. (Time may vary]. Cool then chop into bit size pieces or scallop. Cook onion until tender in 2 tbs margarine in a med size pot or fry pan. Stir in soup, potatoes and pepper to taste. Boil then reduce heat to low, cover and simmer 5 minutes. Sprinkle with bacon and parsley if desired.
[Name] Banana Pepper rings [AuthorId] 13747 [AuthorName] Donella [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2001-08-04T10:43:00Z [Description] Make and share this Banana Pepper rings 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/10/64/7/picK4XEhK.jpg" [RecipeCategory] < 30 Mins [Keywords] "Canning" [RecipeIngredientQuantities] [NA, "6 -9", "3 3/4", "1", "2", NA, "1/4"] [RecipeIngredientParts] ["banana pepper", "garlic", "alum", "vinegar", "water", "salt", "sugar"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 130.6 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 26.5 [CarbohydrateContent] 18.8 [FiberContent] 0.1 [SugarContent] 16.8 [ProteinContent] 0.4 [RecipeServings] nan [RecipeYield] 3 quarts(approx.) [RecipeInstructions] place pepper rings packed tightly in jars, add garlic, divide alum between quart jars. In large pan put one quart vinegar, 2 quarts water, salt to taste and 1/4 cup sugar. Bring this mixture to boil. Boil flats in water. Pour boiling mixture over pepper rings in jar, put on flats and rings. Let cool and check to make sure they seal.
[Name] Watermelon Marmalade [AuthorId] 2595 [AuthorName] eboyd [CookTime] PT2H [PrepTime] PT18H [TotalTime] PT20H [DatePublished] 2001-08-04T10:43:00Z [Description] Make and share this Watermelon Marmalade recipe from Food.com. [Images] character(0) [RecipeCategory] Melons [Keywords] ["Fruit", "Summer", "Weeknight"] [RecipeIngredientQuantities] ["6", "6", "6 1/2", "1/4", "1", "2", "1"] [RecipeIngredientParts] ["watermelon rind", "water", "sugar", "lime, juice of"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 5198.0 [FatContent] 0.8 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 60.7 [CarbohydrateContent] 1341.9 [FiberContent] 3.5 [SugarContent] 1321.4 [ProteinContent] 2.6 [RecipeServings] 1.0 [RecipeYield] 6 half pints [RecipeInstructions] Trim green skin and pink pulp from the thick watermelon rind. Chop rind and measure out 6 cups; then soak chopped rind in water for 18 hours In preserving kettle, combine rind, soaking water and all remaining ingredients. Cook over low leat stirring frequently until the jelly reaches 220-222F or until the syrup sheets when droped from a spoon. This takes about 1 1/2 hours. Ladle into hot sterilized jars and seal immediately.
[Name] Lemon Sour Cream Pie [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT56H5M [PrepTime] PT10M [TotalTime] PT56H15M [DatePublished] 2001-08-04T10:43:00Z [Description] Make and share this Lemon Sour Cream Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Fruit", "Weeknight", "Oven"] [RecipeIngredientQuantities] ["2/3", "3", "1", "3", "1", "1/4", "1", "1/4", "1", "1"] [RecipeIngredientParts] ["sugar", "cornstarch", "milk", "sour cream", "butter", "lemon, rind of", "fresh lemon juice", "fresh lemon juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 287.1 [FatContent] 18.8 [SaturatedFatContent] 9.7 [CholesterolContent] 103.0 [SodiumContent] 141.7 [CarbohydrateContent] 27.2 [FiberContent] 0.3 [SugarContent] 17.1 [ProteinContent] 3.7 [RecipeServings] 8.0 [RecipeYield] 1 pie [RecipeInstructions] In a medium saucepan mix together sugar and cornstarch . Whisk in the milk . When smooth whisk in the yolks and blend well . Place over medium heat and cook, stirring constantly for 5 minutes or until a thick custard forms . Don't let it come to a boil . Stir in the sour cream, butter, lemon peel and juice . Cool and pour into the pie shell. Cover and refrigerate at least 8 hours , up to 2 days .
[Name] Seasoned Tomato Sauce [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT2H [PrepTime] PT20M [TotalTime] PT2H20M [DatePublished] 2001-08-04T10:43:00Z [Description] Make and share this Seasoned Tomato Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Vegetable", "Low Protein", "Low Cholesterol", "Weeknight", "Canning", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "2", "2", "1 1/2", "20", "1/4", "2"] [RecipeIngredientParts] ["onions", "carrots", "celery", "green bell peppers", "tomatoes", "olive oil", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 301.3 [FatContent] 12.6 [SaturatedFatContent] 1.8 [CholesterolContent] 0.0 [SodiumContent] 1039.6 [CarbohydrateContent] 45.5 [FiberContent] 13.2 [SugarContent] 27.5 [ProteinContent] 8.6 [RecipeServings] nan [RecipeYield] 5 pints [RecipeInstructions] Saute onion, carrot, celery and peppers in olive oil until onions are limp and transparent. Add tomatoes to veg and cook for 15-20 min. Puree veg in a mill or processor. Add salt and cook uncovered for 1 hour, stirring often. Ladle into hot jars leaving 1/4 inch head space and process in a boiling water bath for 45 minutes.
[Name] Spicy Cheese Spread [AuthorId] 6164 [AuthorName] Mini Ravindran [CookTime] PT3M [PrepTime] PT7M [TotalTime] PT10M [DatePublished] 2001-08-04T10:43:00Z [Description] Make and share this Spicy Cheese Spread recipe from Food.com. [Images] character(0) [RecipeCategory] Spreads [Keywords] ["Cheese", "< 15 Mins", "No Cook", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["2", "1/4", "1/4", "1/4", "1", "1", "1", NA] [RecipeIngredientParts] ["sharp cheddar cheese", "sweet onion", "ketchup", "mayonnaise", "Worcestershire sauce", "vinegar", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1017.2 [FatContent] 75.1 [SaturatedFatContent] 47.7 [CholesterolContent] 237.3 [SodiumContent] 2240.4 [CarbohydrateContent] 29.2 [FiberContent] 0.9 [SugarContent] 22.4 [ProteinContent] 57.8 [RecipeServings] nan [RecipeYield] 1 bowl of cheese spread [RecipeInstructions] Combine all ingredients and mix well. Serve with bread or crackers.
[Name] Salsa Mexicana [AuthorId] 6164 [AuthorName] Mini Ravindran [CookTime] PT30M [PrepTime] PT5M [TotalTime] PT35M [DatePublished] 2001-08-04T10:43:00Z [Description] Make and share this Salsa Mexicana 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/10/65/2/picpX3dvs.jpg" [RecipeCategory] Sauces [Keywords] ["Vegetable", "Low Protein", "Low Cholesterol", "Healthy", "Free Of...", "< 60 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["2", "1", "2", "2", "1", "1", "1"] [RecipeIngredientParts] ["tomatoes", "chilies", "cilantro leaves", "sugar", "salt", "fresh lime juice"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 73.3 [FatContent] 0.6 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 1178.2 [CarbohydrateContent] 16.9 [FiberContent] 3.6 [SugarContent] 10.9 [ProteinContent] 3.0 [RecipeServings] nan [RecipeYield] 2 cups of salsa [RecipeInstructions] Thoroughly combine all the ingredients in a mixing bowl. Add a little more sugar if the tomatoes are acidic, but make sure the salsa does not taste of sugar. Chill for at least 30 minutes before serving. Good with tortilla chips.
[Name] Black Bean Burgers [AuthorId] 6164 [AuthorName] Mini Ravindran [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2001-08-04T10:43:00Z [Description] Make and share this Black Bean Burgers recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Healthy", "Kid Friendly", "Spring", "Winter", "Spicy", "< 15 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["2", "1", "2/3", "1", "1", "1", "1", "2", NA] [RecipeIngredientParts] ["black beans", "sweet onion", "garlic clove", "sweet basil", "dried oregano", "ground cumin", "eggs"] [AggregatedRating] 4.5 [ReviewCount] 39.0 [Calories] 216.3 [FatContent] 2.9 [SaturatedFatContent] 0.8 [CholesterolContent] 62.0 [SodiumContent] 114.0 [CarbohydrateContent] 35.2 [FiberContent] 9.9 [SugarContent] 1.6 [ProteinContent] 13.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Place black beans in a bowl and mash with a fork. Add remaining ingredients and mix well. Divide into 6-8 equal portions and shape into patties. Place patties on a medium-hot grill for several minutes per side. Serve with mint salsa or your favorite ketchup, sauce/spread.
[Name] Chickpeas, Tomato and Walnut Salad [AuthorId] 6164 [AuthorName] Mini Ravindran [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2001-08-04T10:43:00Z [Description] Make and share this Chickpeas, Tomato and Walnut Salad recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Lunch/Snacks", "Fruit", "Vegetable", "Nuts", "Low Cholesterol", "Healthy", "Kid Friendly", "< 15 Mins", "No Cook", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1/4", "1/4", "1/4", "2", "1", NA] [RecipeIngredientParts] ["chickpeas", "tomatoes", "walnuts", "raisins", "fresh parsley", "fresh lemon juice", "extra virgin olive oil"] [AggregatedRating] 3.5 [ReviewCount] 5.0 [Calories] 256.3 [FatContent] 9.6 [SaturatedFatContent] 1.1 [CholesterolContent] 0.0 [SodiumContent] 363.7 [CarbohydrateContent] 37.4 [FiberContent] 6.6 [SugarContent] 6.6 [ProteinContent] 7.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Combine all the ingredients in a large bowl. Toss to mix well.
[Name] Champagne & Rosemary Chicken [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2001-08-04T10:43:00Z [Description] Make and share this Champagne & Rosemary Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Very Low Carbs", "High Protein", "High In...", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["8", "1/3", "1", "1/2", "1/4", "2", "1 1/2", "1", "1", "1"] [RecipeIngredientParts] ["boneless skinless chicken breasts", "flour", "salt", "white pepper", "butter", "olive oil", "rosemary", "parsley"] [AggregatedRating] 4.5 [ReviewCount] 29.0 [Calories] 637.0 [FatContent] 31.8 [SaturatedFatContent] 15.9 [CholesterolContent] 268.2 [SodiumContent] 824.3 [CarbohydrateContent] 8.1 [FiberContent] 0.3 [SugarContent] 0.6 [ProteinContent] 65.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Flatten chicken and dust with the flour, salt and pepper. In a very large skillet Melt butter and olive oil together over medium heat. Add chicken and saute 5 minutes, turn and add the champagne, continue to cook for 12-15 minutes. Add the cream and rosemary and cook until thickened. Remove to a serving plate, pour sauce over chicken and garnish with parsley. Serve with rice.
[Name] Apple Cream Pie [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT45M [PrepTime] PT10M [TotalTime] PT55M [DatePublished] 2001-08-04T10:43:00Z [Description] Make and share this Apple Cream Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Apple", "Fruit", "Low Protein", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["4", "1", "1", "3", "1", "1", NA, "1/4"] [RecipeIngredientParts] ["baking apples", "sugar", "flour", "lemon, rind of", "ground cinnamon"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 401.9 [FatContent] 20.6 [SaturatedFatContent] 10.6 [CholesterolContent] 54.3 [SodiumContent] 106.3 [CarbohydrateContent] 54.9 [FiberContent] 2.4 [SugarContent] 42.0 [ProteinContent] 2.2 [RecipeServings] nan [RecipeYield] 1 pie [RecipeInstructions] Preheat oven to 400 . Place the apples in the pie shell. In a small bowl mix the sugar and flour, stir in the cream until smooth and pour over apples . Sprinkle with the cinnamon and nuts . Bake at 400 for 40 minutes or until a knife comes out clean . Cool on a wire rack-chill in the fridge .
[Name] Chilled Tomato and Dill Soup [AuthorId] 6164 [AuthorName] Mini Ravindran [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2001-08-04T10:43:00Z [Description] Make and share this Chilled Tomato and Dill Soup recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Vegetable", "Low Protein", "Kid Friendly", "< 15 Mins", "No Cook", "Refrigerator", "Beginner Cook", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["3", "1", "1/4", "2", NA, NA] [RecipeIngredientParts] ["fresh tomatoes", "sour cream", "green onion", "fresh dill"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 149.5 [FatContent] 12.3 [SaturatedFatContent] 7.6 [CholesterolContent] 25.3 [SodiumContent] 38.4 [CarbohydrateContent] 8.2 [FiberContent] 1.8 [SugarContent] 3.8 [ProteinContent] 3.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Combine all ingredients in a food processor and process until smooth. Chill before serving. To peel tomatoes quickly and easily, place in boiling water for about 30 seconds. Remove with a spoon and slide skin off.
[Name] Zucchini Tart [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT1H15M [PrepTime] PT20M [TotalTime] PT1H35M [DatePublished] 2001-08-04T10:43:00Z [Description] Make and share this Zucchini Tart 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/10/65/9/picHWoNHm.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/65/9/picSa10Kk.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/65/9/picEDaq8l.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/65/9/picCUPPZl.jpg"] [RecipeCategory] Vegetable [Keywords] ["Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "2", "1 1/2", "2", "1", "1", "2", "1/2", "1", "2", "3/4", "1/4"] [RecipeIngredientParts] ["zucchini", "salt", "butter", "onion", "garlic", "all-purpose flour", "tarragon", "egg", "milk", "swiss cheese", "parmesan cheese"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 222.0 [FatContent] 13.4 [SaturatedFatContent] 5.8 [CholesterolContent] 50.7 [SodiumContent] 798.5 [CarbohydrateContent] 17.0 [FiberContent] 2.3 [SugarContent] 5.2 [ProteinContent] 9.7 [RecipeServings] 6.0 [RecipeYield] 1 Tart [RecipeInstructions] Grate the zucchini, sprinkle it with salt and toss well . Place in a colander to drain for 30 minutes . Over a bowl, squeeze the zucchini and save liquid . Preheat oven to 350 . In a large skillet melt the butter over medium heat . Add the onion, garlic and zucchini and cook for 10 minutes . Add the flour and tarragon and cook over medium low heat for 5 more minutes . Stir in the reserved zucchini liquid and cook until thickened . Cool to lukewarm . In a small bowl beat the egg with the milk . Stir it into the zucchini mixture along with the cheeses . Mix well and spoon into the baked pie shell. Bake at 350 for 35 minutes . I should be puffy and golden on color . This is nice served with a tomato corn salad topped with pesto or balsamic dressing .
[Name] Pizza Pie [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT50M [PrepTime] PT10M [TotalTime] PT1H [DatePublished] 2001-08-04T10:43:00Z [Description] Make and share this Pizza Pie recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/66/0/picwDWkmr.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/66/0/pic7RJQqW.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Cheese", "Vegetable", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "3", "2", NA, NA, "1/4", "1", "4", "2", "1/2", "1/2", "1", "1/2", "1/4", "1/4"] [RecipeIngredientParts] ["olive oil", "onions", "salt", "pepper", "mushroom", "green bell pepper", "tomatoes", "garlic", "thyme", "mozzarella cheese", "oregano", "black olives", "tomato sauce"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 205.4 [FatContent] 12.2 [SaturatedFatContent] 3.6 [CholesterolContent] 14.8 [SodiumContent] 315.6 [CarbohydrateContent] 18.4 [FiberContent] 2.9 [SugarContent] 5.8 [ProteinContent] 7.1 [RecipeServings] 6.0 [RecipeYield] 1 pie [RecipeInstructions] In a large skillet heat 2 T. oil over medium high heat, add the onions and saute for 8 min. Remove to a large bowl and salt and pepper them Same skillet add 1 t. oil and saute the mushrooms and peppers-remove to the same bowl and salt and pepper them. Add 2 t. to the skillet and saute the tomatoes, garlic, thyme, oregano. Remove to bowl and add sauce. Fold in the salami and cool. Place half of this mixture on the bottom of shell-then half the cheese-remaining mixture-remaining cheese-sprinkle black olives on top. Bake in a 350 oven for 25-30 minutes. Let stand at 15 minutes before cutting. Serve hot.
[Name] Melon and Peach Salad [AuthorId] 6164 [AuthorName] Mini Ravindran [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2001-08-04T10:43:00Z [Description] This recipe is from "The Vegan Deli" by Joanne Stepaniak. Visit Joanne at: http://www.vegsource.com/joanne . [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Melons", "Fruit", "Low Protein", "Vegan", "Low Cholesterol", "Healthy", "Kid Friendly", "Summer", "Ramadan", "< 15 Mins", "No Cook", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["2", "2", "2", "2", "2", "2", "1/4"] [RecipeIngredientParts] ["cantaloupe", "honeydew melon", "lemon juice", "sugar"] [AggregatedRating] 5.0 [ReviewCount] 18.0 [Calories] 157.3 [FatContent] 3.8 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 29.0 [CarbohydrateContent] 31.0 [FiberContent] 3.4 [SugarContent] 27.3 [ProteinContent] 3.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Toss all ingredients together in a large bowl. Chill before serving.
[Name] Bergie's Colonel Grey's Chutney [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT4H [PrepTime] PT45M [TotalTime] PT4H45M [DatePublished] 2001-08-04T10:43:00Z [Description] Major Grey eat your heart out! If you like chutney you'll love this one. Wonderful with a curry or a ploughman's lunch. Use it on hamburgers. It can be used in so many ways to spruce up your tastebuds. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/66/2/pic36q96L.jpg" [RecipeCategory] Chutneys [Keywords] ["Sauces", "Lunch/Snacks", "Canadian", "Weeknight", "Canning"] [RecipeIngredientQuantities] ["1", "6", "5", "4", "4", "1", "1", "2", "1/2", "1"] [RecipeIngredientParts] ["white vinegar", "demerara sugar", "apples", "ginger", "garlic", "cayenne", "salt", "craisins"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 637.0 [FatContent] 1.2 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 399.2 [CarbohydrateContent] 160.6 [FiberContent] 7.3 [SugarContent] 140.6 [ProteinContent] 2.0 [RecipeServings] nan [RecipeYield] 12 Half pint Jars [RecipeInstructions] Heat vinegar and sugar, stirring until the sugar is melted. Add apples and remaining ingredients. Bring to a boil, cover and lower the heat so it is just simmering. Continue cooking until it is very dark and a nice consistency apprx 3-4 hours Remove Chili bag after 30 minutes Put in sterilized jars and seal (I use the very small 1/4 pint size jars- this recipe makes 24 This size jar is just the right size for a small dinner party]i
[Name] Coconut Prawns [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT6M [PrepTime] PT25M [TotalTime] PT31M [DatePublished] 2001-08-04T10:43:00Z [Description] Make and share this Coconut Prawns 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/10/66/3/db9qFKGxSbWBsRUcUtE8_coconut%20shrimp.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/10663/GERIK9WTmXOcd3NUJvag_coconut%20prawns.JPG"] [RecipeCategory] Coconut [Keywords] ["Fruit", "Nuts", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["24", "1/4", "1/2", "1/2", "2", "2", "2 -4", "2", "2/3"] [RecipeIngredientParts] ["shrimp", "flour", "salt", "sugar", "eggs", "milk"] [AggregatedRating] 5.0 [ReviewCount] 13.0 [Calories] 429.9 [FatContent] 37.0 [SaturatedFatContent] 14.4 [CholesterolContent] 92.5 [SodiumContent] 436.0 [CarbohydrateContent] 19.5 [FiberContent] 1.5 [SugarContent] 13.8 [ProteinContent] 6.8 [RecipeServings] 6.0 [RecipeYield] 24 prawns [RecipeInstructions] ["Shell and devein and butterfly prawns-leave the tail if possible.", "In a bowl beat together the eggs, milk and hot sauce.", "Combine flour, salt and sugar on a separate plate and put the coconut in a bowl.", "Dip each prawn in: flour mixture first, egg mixture second, coconut third.", "At this point they can be placed on waxed paper and refrigerated until ready to cook.", "OR Heat oil in a large skillet over medium high heat, and fry to golden on each side.", "Serve with warmed jalapeno pepper jelly or cocktail sauce." ]
[Name] Oreo Mint Ice Cream Dessert [AuthorId] 8728 [AuthorName] Ashley U [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2001-08-05T08:32:00Z [Description] This after-dinner mint dessert is a perfect choice for a large dinner party. It's easy to make and can be made days ahead. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/66/4/picM5SFLX.jpg" [RecipeCategory] Frozen Desserts [Keywords] ["Dessert", "Kid Friendly", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/4", "1/2"] [RecipeIngredientParts] ["butter", "mint chocolate chip ice cream"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 466.7 [FatContent] 24.5 [SaturatedFatContent] 10.3 [CholesterolContent] 20.3 [SodiumContent] 495.3 [CarbohydrateContent] 60.1 [FiberContent] 2.4 [SugarContent] 34.9 [ProteinContent] 4.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Set aside 15 cookies; finely chop remaining cookies. Mix chopped cookies and butter in bowl. Press firmly on bottom of 13x9x2-inch baking pan. Freeze for 10 minutes. Spread ice cream evenly over crust. Place reserved cookies evenly on ice cream so each piece will have 1 whole cookie, pressing firmly into ice cream. Freeze for at least 4 hours or overnight.
[Name] Macadamia Nut Crust for Fish-Mahi Mahi, Salmon, Swordfish, Orange Roughy [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-08-05T08:32:00Z [Description] Make and share this Macadamia Nut Crust for Fish-Mahi Mahi, Salmon, Swordfish, Orange Roughy 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/10/66/5/picjrivYH.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/66/5/picWFFq3N.jpg"] [RecipeCategory] Mahi Mahi [Keywords] ["Orange Roughy", "< 15 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1/4", "1", "1/2", "1", "2", "1/4", "2", NA] [RecipeIngredientParts] ["flour", "salt", "cayenne pepper", "white sugar", "cashews", "pistachios", "coconut", "eggs", "milk"] [AggregatedRating] 4.0 [ReviewCount] 12.0 [Calories] 2344.4 [FatContent] 227.2 [SaturatedFatContent] 47.7 [CholesterolContent] 423.0 [SodiumContent] 2487.6 [CarbohydrateContent] 71.4 [FiberContent] 27.6 [SugarContent] 18.9 [ProteinContent] 38.6 [RecipeServings] nan [RecipeYield] 1 recipe [RecipeInstructions] Mix together the first part. Puree to dust or small chunks the second part. whisk together the third part. Put each in a separate bowl. Dip the fish in Flour, egg and nuts and fry.
[Name] Orange Cream Parfaits [AuthorId] 8728 [AuthorName] Ashley U [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2001-08-05T08:33:00Z [Description] Make and share this Orange Cream Parfaits recipe from Food.com. [Images] character(0) [RecipeCategory] Frozen Desserts [Keywords] ["Dessert", "Kid Friendly", "Summer", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["12", "1", "1", "1", NA] [RecipeIngredientParts] ["boiling water", "vanilla ice cream", "Cool Whip"] [AggregatedRating] nan [ReviewCount] nan [Calories] 418.5 [FatContent] 17.4 [SaturatedFatContent] 7.0 [CholesterolContent] 31.4 [SodiumContent] 294.4 [CarbohydrateContent] 62.7 [FiberContent] 1.6 [SugarContent] 51.4 [ProteinContent] 5.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Coarsely chop 8 cookies and set aside. Dissolve gelatin in boiling water; stir in ice cream until melted. If necessary, refrigerate 5 minutes or until lightly thickened. Layer gelatin mixture and chopped cookies in 7 parfait glasses or dessert dishes. Refrigerate 2 hours or until firm. Garnish with whipped topping and remaining 4 cookies.
[Name] Rice With Vegetables [AuthorId] 82616 [AuthorName] Shirl J 831 [CookTime] PT18M [PrepTime] PT5M [TotalTime] PT23M [DatePublished] 2001-08-05T08:33:00Z [Description] Make and share this Rice With Vegetables recipe from Food.com. [Images] character(0) [RecipeCategory] Black Beans [Keywords] ["Beans", "Vegetable", "Spring", "Summer", "Winter", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1", "2", "1", "3/4", "1/2", "1", "1/3", "1/2"] [RecipeIngredientParts] ["stewed tomatoes", "black beans", "water", "instant brown rice", "thyme", "mozzarella cheese"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 391.8 [FatContent] 10.5 [SaturatedFatContent] 2.6 [CholesterolContent] 11.1 [SodiumContent] 780.4 [CarbohydrateContent] 59.8 [FiberContent] 12.7 [SugarContent] 12.5 [ProteinContent] 18.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Combine undrained tomatoes, beans, vegetables, water, uncooked rice and thyme in a large skillet. Bring to a boil then reduce heat. Cover and simmer for about 15 minutes; stir occasionally. Add tomato soup and almonds. Stir and simmer for 3 minutes. Sprinkle with cheese and serve.
[Name] Tangy Homemade Salad Dressing [AuthorId] 12491 [AuthorName] Christine [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2001-08-05T08:33:00Z [Description] Make and share this Tangy Homemade Salad Dressing recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Very Low Carbs", "Low Protein", "Free Of...", "< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1/2", "1/4", "1/8", "2", "1"] [RecipeIngredientParts] ["egg", "vinegar", "lemon juice", "salt", "ground mustard", "paprika", "cayenne"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 670.8 [FatContent] 74.4 [SaturatedFatContent] 9.9 [CholesterolContent] 70.5 [SodiumContent] 411.1 [CarbohydrateContent] 0.8 [FiberContent] 0.1 [SugarContent] 0.3 [ProteinContent] 2.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Blend egg, vinegar, salt, mustard, cayenne and paprika together. Pour in slowly, 1/2 of oil and lemon juice, and then pour in remaining oil. Mix well. Store in refrigerator.
[Name] Vegetable Fried Rice [AuthorId] 8728 [AuthorName] Ashley U [CookTime] PT5M [PrepTime] PT10M [TotalTime] PT15M [DatePublished] 2001-08-05T08:33:00Z [Description] Make and share this Vegetable Fried Rice recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Long Grain Rice", "Rice", "Vegetable", "Chinese", "Asian", "Kid Friendly", "< 15 Mins", "Stir Fry"] [RecipeIngredientQuantities] ["1", "1/8", "1", "1", "1/2", "1", "1/2", "1", "1", "2", "3", "1"] [RecipeIngredientParts] ["egg", "salt", "low sodium soy sauce", "brown sugar", "celery", "onion", "fresh mushrooms", "smoked tofu", "garlic cloves", "cooked long-grain rice", "frozen English peas"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 156.2 [FatContent] 2.0 [SaturatedFatContent] 0.5 [CholesterolContent] 35.2 [SodiumContent] 176.9 [CarbohydrateContent] 29.0 [FiberContent] 2.2 [SugarContent] 3.0 [ProteinContent] 5.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Combine egg and salt, beating with a wire whisk until frothy. Set aside. Combine soy sauce, oil and sugar. Set aside. Coat a wok with cooking spray. Heat at medium-high until hot. Add celery and onion; stir-fry for 2 minutes. Add mushrooms, tofu and garlic and stir-fry 1 minute. Push vegetable mixture up sides of wok, forming a well in center. Pour egg mixture into well and stir-fry until set. Add rice and stir-fry for 1 minute. Add soy sauce mixture and peas; stir-fry for 2 minutes. Serve immediately.
[Name] Blue Cheese Dip [AuthorId] 12491 [AuthorName] Christine [CookTime] PT8H [PrepTime] PT15M [TotalTime] PT8H15M [DatePublished] 2001-08-05T08:33:00Z [Description] Make and share this Blue Cheese Dip recipe from Food.com. [Images] character(0) [RecipeCategory] Spreads [Keywords] ["Lunch/Snacks", "Cheese", "Weeknight", "No Cook", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["2", "4", "1", "1", "1/2 - 1"] [RecipeIngredientParts] ["mayonnaise", "blue cheese", "lemon juice", "Worcestershire sauce", "garlic powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 211.4 [FatContent] 16.4 [SaturatedFatContent] 10.6 [CholesterolContent] 42.6 [SodiumContent] 876.2 [CarbohydrateContent] 4.1 [FiberContent] 0.1 [SugarContent] 1.4 [ProteinContent] 12.3 [RecipeServings] nan [RecipeYield] 2 cups [RecipeInstructions] Mix all ingredients well. Refrigerate at least 8 hours before using to allow proper blending of flavors.
[Name] Pasta Fagioli [AuthorId] 8688 [AuthorName] Bev I Am [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2001-08-05T08:33:00Z [Description] You are going to love this one! This soup is chocked full of flavor and you can have it on the table in about 40 minutes. Be good to yourself and add a touch of freshly grated Parmesan cheese to top it off. I hope you will enjoy this recipe as much as I do. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/67/1/picZ8ttb6.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/67/1/picVLRyAx.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["European", "< 30 Mins"] [RecipeIngredientQuantities] ["2", "1", "3", "2", "3", "1", "1/4", "1", "1/4", "4", NA] [RecipeIngredientParts] ["olive oil", "onion", "garlic", "Italian-style stewed tomatoes", "cannellini beans", "great northern beans", "fresh Italian parsley", "dried basil leaves", "black pepper", "small shell pasta", "parmesan cheese"] [AggregatedRating] 5.0 [ReviewCount] 42.0 [Calories] 168.1 [FatContent] 4.2 [SaturatedFatContent] 0.6 [CholesterolContent] 0.0 [SodiumContent] 415.7 [CarbohydrateContent] 27.9 [FiberContent] 4.9 [SugarContent] 6.3 [ProteinContent] 6.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Heat oil in a large pot over medium heat until hot. Add onion and garlic to oil. Sauté for 5 minutes or until onion is tender. Stir in tomatoes with liquid, chicken broth, beans, parsley, basil and pepper. Bring to a boil over high heat, stirring occasionally. Reduce heat to low and simmer, covered for 10 minutes. Add pasta. Continue to simmer, covered for about 10 minutes or until pasta is tender. Garnish with freshly grated Parmesan cheese if you desire.
[Name] Oreo Strawberry Shortcake [AuthorId] 8728 [AuthorName] Ashley U [CookTime] PT25M [PrepTime] PT20M [TotalTime] PT45M [DatePublished] 2001-08-05T08:33:00Z [Description] Make and share this Oreo Strawberry Shortcake 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/10/67/2/picDkzDH6.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/67/2/picTIjGJS.jpg"] [RecipeCategory] Dessert [Keywords] ["Strawberry", "Berries", "Fruit", "Kid Friendly", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1 1/4", "1/4", "3", "16", "2", "3", NA] [RecipeIngredientParts] ["water", "eggs", "fresh strawberries", "fresh strawberries"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 360.2 [FatContent] 17.1 [SaturatedFatContent] 4.8 [CholesterolContent] 58.8 [SodiumContent] 395.2 [CarbohydrateContent] 47.9 [FiberContent] 1.4 [SugarContent] 27.2 [ProteinContent] 5.0 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Mix cake mix, water, oil and eggs in large bowl with electric mixer at low speed until moistened. Beat for 2 minutes at medium speed. Stir in 1/2 cup chopped cookies. Pour into 2 greased and floured 9-inch round cake pans. Bake at 350°F for 25-35 minutes or until toothpick inserted near center comes out clean. Cool in pans on wire racks for 10 minutes; remove from pans. Cool completely. Fold 3/4 cup chopped cookies and sliced strawberries into whipped cream in large bowl. Place 1 cake layer on serving plate; spread with half the whipped cream mixture. Top with remaining cake layer; spread top with remaining half of whipped cream mixture. Garnish with strawberries and remaining chopped cookies.
[Name] Oreo Banana Split Pie [AuthorId] 8728 [AuthorName] Ashley U [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2001-08-05T08:33:00Z [Description] Make and share this Oreo Banana Split Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Fruit", "Kid Friendly", "< 30 Mins"] [RecipeIngredientQuantities] ["12", "1", "3/4", "2", "1", NA, NA, NA, "22", "1/4"] [RecipeIngredientParts] ["chocolate ice cream", "bananas", "strawberry ice cream", "Cool Whip Topping", "maraschino cherry", "butter"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 509.6 [FatContent] 22.9 [SaturatedFatContent] 10.3 [CholesterolContent] 36.6 [SodiumContent] 389.9 [CarbohydrateContent] 73.5 [FiberContent] 3.5 [SugarContent] 38.8 [ProteinContent] 6.3 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Mix 22 Oreo crushed cookies and butter in medium bowl for crust. Press firmly on bottom and sides of 9-inch pie plate. Finely chop 8 cookies; set aside. Halve remaining 4 cookies; set aside. Spread chocolate ice cream into pie crust. Freeze 30 minutes or until ice cream is firm. Drizzle half the fudge sauce over ice cream. Top with finely chopped cookies and half the banana slices. Carefully spread strawberry ice cream over banana slices. Stand cookie halves around edge of pie. Top with remaining fudge sauce and remaining banana slices. Freeze at least 1 hour or until firm.
[Name] Mocha Cream Pie [AuthorId] 8728 [AuthorName] Ashley U [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2001-08-05T08:33:00Z [Description] Make and share this Mocha Cream Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Kid Friendly", "< 30 Mins"] [RecipeIngredientQuantities] ["40", "6", "8", "1/4", "2", "1", "1"] [RecipeIngredientParts] ["butter", "heavy cream", "brewed coffee", "Cool Whip Topping"] [AggregatedRating] nan [ReviewCount] nan [Calories] 604.2 [FatContent] 41.3 [SaturatedFatContent] 20.5 [CholesterolContent] 83.6 [SodiumContent] 342.0 [CarbohydrateContent] 55.3 [FiberContent] 2.5 [SugarContent] 36.1 [ProteinContent] 5.8 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Finely crush 20 cookies; set aside. Coarsely chop 12 cookies; set aside. Melt 3 tablespoons butter. Mix finely crushed cookies and melted butter in bowl. Press firmly on bottom and up sides of a 9-inch pie plate. Bake at 350° for 5 minutes. Cool. Heat chocolate, heavy cream, remaining 3 tablespoons butter and coffee in large saucepan over medium-low heat, stirring until chocolate and butter melt. Remove from heat; stir in coarsely chopped cookies. Refrigerate for 20 minutes. Fold half the whipped topping into chocolate mixture until well blended. Spread into prepared crust; freeze for 4 hours or until firm. Whisk remaining half of whipped topping and chocolate syrup in bowl until well combined. Spread pie with whipped topping mixture; garnish with remaining 8 cookies.
[Name] Guacamole [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-08-05T08:33:00Z [Description] Make and share this Guacamole recipe from Food.com. [Images] character(0) [RecipeCategory] Tex Mex [Keywords] ["Southwestern U.S.", "Mexican", "Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["3", "1", "1", "2", "1/2 - 1", NA, NA, NA, NA, NA, NA] [RecipeIngredientParts] ["avocados", "onion", "tomatoes", "lemon juice", "cumin", "garlic", "anaheim chili", "chipotle chile", "cilantro", "red pepper flakes"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 1386.2 [FatContent] 118.6 [SaturatedFatContent] 17.2 [CholesterolContent] 0.0 [SodiumContent] 71.4 [CarbohydrateContent] 91.6 [FiberContent] 58.1 [SugarContent] 16.2 [ProteinContent] 19.2 [RecipeServings] nan [RecipeYield] 3/4-1 cup [RecipeInstructions] Toss all the ingredients together and either serve it that way or mash half the recipe and stir together. Mash the whole thing.
[Name] Oreo Cheesecake [AuthorId] 8728 [AuthorName] Ashley U [CookTime] PT50M [PrepTime] PT20M [TotalTime] PT1H10M [DatePublished] 2001-08-05T08:33:00Z [Description] Make and share this Oreo Cheesecake recipe from Food.com. [Images] character(0) [RecipeCategory] Cheesecake [Keywords] ["Dessert", "Kid Friendly", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1/4", "2", "3/4", "3", "1", "1", NA, NA] [RecipeIngredientParts] ["butter", "cream cheese", "sugar", "eggs", "sour cream", "vanilla extract", "dark sweet cherry", "mint sprig"] [AggregatedRating] nan [ReviewCount] nan [Calories] 540.8 [FatContent] 35.7 [SaturatedFatContent] 18.1 [CholesterolContent] 122.2 [SodiumContent] 407.8 [CarbohydrateContent] 49.5 [FiberContent] 1.4 [SugarContent] 32.1 [ProteinContent] 8.3 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Reserve 6 cookies for garnish. Finely crush half the remaining cookies. Coarsely chop remaining half of cookies; set aside. Mix finely crushed cookies and butter in bowl. Press firmly on bottom and 1 1/2 inches up on the sides of a 9-inch springform pan; set aside. Beat cream cheese and sugar in large bowl with electric mixer at medium speed until creamy. Beat in eggs, sour cream and vanilla; fold in coarsely chopped cookies. Spread mixture into prepared crust. Bake at 350° for 50-60 minutes or until set. Cool at room temperature for 1 hour. Refrigerate at least 4 hours. Remove side of pan. Halve reserved cookies. Garnish cheesecake with the cookie halves, cherries and mint.
[Name] Baked Chicken Breasts Supreme [AuthorId] 12491 [AuthorName] Christine [CookTime] PT1H [PrepTime] PT25M [TotalTime] PT1H25M [DatePublished] 2001-08-05T08:33:00Z [Description] Great for dinner parties or church pitch-in dinners. This recipe needs to be refrigerated overnight before baking. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Potluck", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["6", "2", "1/4", "4", "4", "2", "4", "2", "1/2", "1/2", "1/2", "1 3/4"] [RecipeIngredientParts] ["chicken breasts", "sour cream", "lemon juice", "Worcestershire sauce", "paprika", "garlic", "salt", "pepper", "butter", "shortening"] [AggregatedRating] 4.5 [ReviewCount] 12.0 [Calories] 409.6 [FatContent] 31.4 [SaturatedFatContent] 13.5 [CholesterolContent] 86.7 [SodiumContent] 665.8 [CarbohydrateContent] 13.8 [FiberContent] 0.9 [SugarContent] 2.7 [ProteinContent] 18.2 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Remove skin from chicken breasts and wipe well with damp paper towels. In a large bowl, combine sour cream, lemon juice, worcestershire sauce, celery salt, paprika, garlic, salt and pepper. Add chicken to sour cream mixture, coating each piece well. Refrigerate, covered, overnight. Remove chicken from sour cream mixture and coat evenly with bread crumbs. Arrange in single layer in large, shallow baking pan. Melt butter and shortening and spoon half over chicken. Bake at 350*, uncovered for 45 minutes. Spoon rest of butter mixture over chicken. Bake 10-15 minutes longer, or until chicken is tender and nicely browned.
[Name] Oreo Fruit Tart [AuthorId] 8728 [AuthorName] Ashley U [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2001-08-05T08:33:00Z [Description] Make and share this Oreo Fruit Tart 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/10/67/9/pic08mnSO.jpg" [RecipeCategory] Tarts [Keywords] ["Pie", "Dessert", "Fruit", "Kid Friendly", "Summer", "Christmas", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "1/4", "2", "4", "1 1/2 - 2", "2", "22", "1/4"] [RecipeIngredientParts] ["sugar", "Cool Whip Topping", "butter"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 415.8 [FatContent] 29.7 [SaturatedFatContent] 15.9 [CholesterolContent] 77.9 [SodiumContent] 324.4 [CarbohydrateContent] 34.4 [FiberContent] 1.0 [SugarContent] 21.3 [ProteinContent] 5.3 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Mix 22 crushed Oreo cookies and butter in medium bowl for crust. Press firmly on bottom and sides of 9-9nch pie plate. Beat cream cheese and sugar in bowl with electric mixer at medium speed for 1 minute or until smooth. Fold in whipped topping; spread into pie crust. Top with chopped cookies and fruit. Brush preserves over fruit with pastry brush. Refrigerate for 2 hours or until serving time.
[Name] Reese's Butter Cups [AuthorId] 12875 [AuthorName] paula giles [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2001-08-05T08:33:00Z [Description] Make and share this Reese's Butter Cups recipe from Food.com. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "High Protein", "High In...", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["8", "1 1/2"] [RecipeIngredientParts] "peanut butter" [AggregatedRating] nan [ReviewCount] nan [Calories] 496.1 [FatContent] 41.3 [SaturatedFatContent] 9.1 [CholesterolContent] 1.8 [SodiumContent] 361.3 [CarbohydrateContent] 19.7 [FiberContent] 4.9 [SugarContent] 11.1 [ProteinContent] 20.0 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] Add 1/3 of the peanut butter to chocolate chips and melt together. Melt remaining peanut butter in glass cup in pan of boiling water. Line muffin tin with papers. Add 1 tablespoon chocolate mixture;let set. Add 1 tablespoon of peanut butter mixture; let set. Add another 1 tablespoon of chocolate mixture; let cool. ENJOY.
[Name] Paula's Easy Carrot Cake [AuthorId] 12875 [AuthorName] paula giles [CookTime] PT40M [PrepTime] PT20M [TotalTime] PT1H [DatePublished] 2001-08-05T08:33:00Z [Description] This is the easiest cake ever. It tasted like you were in the kitchen for hours (you were, eating the cake). Enjoy. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/68/1/FmzWiSyLSTCNFOmpUBJQ-My_first_attemp_at_making_carrot_cake_thanks_to_re" [RecipeCategory] Dessert [Keywords] ["Pineapple", "Tropical Fruits", "Fruit", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "2", "4", "2", "1", "2 1/2", "1", "1/2", "2", "1", "1", "1/2 - 1", "1", "1"] [RecipeIngredientParts] ["sugar", "eggs", "carrots", "crushed pineapple", "all-purpose flour", "baking soda", "salt", "cinnamon", "cream cheese", "butter", "powdered sugar", "vanilla"] [AggregatedRating] 4.5 [ReviewCount] 16.0 [Calories] 1288.8 [FatContent] 73.8 [SaturatedFatContent] 20.1 [CholesterolContent] 154.7 [SodiumContent] 670.1 [CarbohydrateContent] 150.6 [FiberContent] 4.1 [SugarContent] 113.4 [ProteinContent] 12.4 [RecipeServings] nan [RecipeYield] 1 twelve x fourteen sheet cake [RecipeInstructions] Mix all cake ingredients together with a spoon. Pour in 12x14 sheet pan sprayed with Pam. Bake at 350°F degrees for 35-40 minutes. Mix icing ingredients together and spread on cooled cake.
[Name] Wendy's Chili [AuthorId] 12875 [AuthorName] paula giles [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2001-08-05T08:33:00Z [Description] Make and share this Wendy's Chili recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Beans", "Meat", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "2", "1", "1", "2", "1/2", "1", "1", "1"] [RecipeIngredientParts] ["chili powder", "cumin", "pepper", "kidney bean", "tomato paste", "tomato sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 620.4 [FatContent] 31.9 [SaturatedFatContent] 10.5 [CholesterolContent] 147.4 [SodiumContent] 1366.9 [CarbohydrateContent] 28.7 [FiberContent] 8.2 [SugarContent] 9.2 [ProteinContent] 55.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Brown meat in oil. add everything but beans. Cook and simmer for 10 minutes. add beans.
[Name] Towering Brownie Pyramids [AuthorId] 8728 [AuthorName] Ashley U [CookTime] PT28M [PrepTime] PT30M [TotalTime] PT58M [DatePublished] 2001-08-05T08:33:00Z [Description] Make and share this Towering Brownie Pyramids recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Kid Friendly", "Potluck", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["18", "1", "1/2", "1/4", "2", "1", NA, NA] [RecipeIngredientParts] ["water", "eggs", "ice cream"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 640.6 [FatContent] 32.1 [SaturatedFatContent] 7.9 [CholesterolContent] 61.0 [SodiumContent] 381.5 [CarbohydrateContent] 81.7 [FiberContent] 1.0 [SugarContent] 52.8 [ProteinContent] 7.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Coarsely chop 14 cookies. Prepare brownie mix according to package directions using oil, water and eggs; stir in chopped cookies. Spread batter into foil-lined and greased 13x9x3-inch baking pan. Bake at 350° for 28 to 30 minutes or until toothpick inserted 2 inches from side comes out almost clean. Cool in pan on wire rack. Cut brownies in half crosswise. Place 1 brownie half, upside down, on waxed paper-lined baking sheet. Spread ice cream over brownie to edges, top with remaining brownie half. Wrap with plastic wrap; freeze 3 to 4 hours or until firm. Cut into 4 (4 1/2 x 3 1/2-inch] rectangles; halve rectangles diagonally to form 8 triangles. Stand each triangle on its side on a serving plate. Halve remaining 4 cookies. Garnish triangles with cookie halves and chocolate syrup. Serve immediately or freeze until serving time.
[Name] Cookie Pancakes [AuthorId] 8728 [AuthorName] Ashley U [CookTime] PT15M [PrepTime] PT20M [TotalTime] PT35M [DatePublished] 2001-08-05T08:33:00Z [Description] Make and share this Cookie Pancakes recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Dessert", "Fruit", "Healthy", "Kid Friendly", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "3/4", "1", "2", "12", "1 1/2", "1 1/2", NA, NA] [RecipeIngredientParts] ["milk", "egg", "bananas", "fresh strawberries", "strawberry syrup"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 264.6 [FatContent] 8.6 [SaturatedFatContent] 2.1 [CholesterolContent] 44.1 [SodiumContent] 387.2 [CarbohydrateContent] 42.6 [FiberContent] 2.9 [SugarContent] 14.4 [ProteinContent] 6.0 [RecipeServings] 6.0 [RecipeYield] 36 SILVER DOLLAR SIZE PANCAKES [RecipeInstructions] Mix pancake mix, milk, egg and oil just until blended. Stir in 1 cup chopped cookies. Heat a lightly greased skillet over medium-high heat. Spoon batter by teaspoons onto skillet. Cook until bubbly; turn and cook until lightly browned. Keep warm until serving time. Place 6 pancakes on each serving plate. Top with bananas, strawberries, remaining chopped cookies and frozen yogurt. Drizzle with strawberry syrup. Serve immediately.
[Name] Middle Eastern Pita Sandwiches [AuthorId] 8728 [AuthorName] Ashley U [CookTime] nan [PrepTime] PT30M [TotalTime] PT30M [DatePublished] 2001-08-05T08:33:00Z [Description] Make and share this Middle Eastern Pita Sandwiches recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Greek", "European", "Kid Friendly", "< 30 Mins", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1/4", "1 1/2", "1 1/2", "2", "1/2", "1/4", "6", "2", "1/4", "2", "1/4", "2", "1/2", "2", "1", "3", "2", "1/2", "1/2", "1/4", "1/4"] [RecipeIngredientParts] ["chopped tomatoes", "cucumber", "green onion", "fresh parsley", "of fresh mint", "dried oregano", "pepper", "iceberg lettuce", "radish", "radishes", "sliced ripe olives", "sliced ripe olives", "feta cheese", "garlic cloves", "garbanzo beans", "lemon juice", "plain nonfat yogurt", "ground cumin", "olive oil", "ground coriander"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 340.5 [FatContent] 5.8 [SaturatedFatContent] 2.3 [CholesterolContent] 11.2 [SodiumContent] 775.5 [CarbohydrateContent] 59.9 [FiberContent] 6.4 [SugarContent] 5.3 [ProteinContent] 12.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Add all ingredients for hummus in the blender until smooth. Combine the first 8 ingredients for the sandwich. Cover and chill for 2 hours. Spread 1/4 cup hummus on each pita round. Sprinkle lettuce, radishes and olives across centers of pitas. Top with tomato mixture; sprinkle with cheese. Roll up pitas; secure with wooden picks.
[Name] Off the Wall German Chocolate Cake [AuthorId] 8728 [AuthorName] Ashley U [CookTime] PT25M [PrepTime] PT20M [TotalTime] PT45M [DatePublished] 2001-08-05T08:33:00Z [Description] Make and share this Off the Wall German Chocolate Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "Nuts", "German", "European", "Kid Friendly", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1 1/4", "1/2", "3", "1", "3/4", "3/4", "1/3", "12"] [RecipeIngredientParts] ["water", "eggs", "flaked coconut", "pecans"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 575.2 [FatContent] 29.1 [SaturatedFatContent] 6.6 [CholesterolContent] 46.6 [SodiumContent] 539.1 [CarbohydrateContent] 77.7 [FiberContent] 3.1 [SugarContent] 51.9 [ProteinContent] 4.8 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Mix cake mix, water, oil and eggs in a large bowl with electric mixer at low speed until moistened. Beat for 2 minutes at medium speed. Pour into 2 greased and floured 9-inch round cake pans. Bake at 350° for 25-35 minutes or until toothpick inserted near center comes out clean. Cool in pans on wire racks for 10 minutes; remove from pans. Cool completely. Mix frosting, coconut, pecans and caramel topping. Place 1 cake layer on serving plate; spread with half the frosting mixture. Top with 1/2 cup chopped cookies, pressing gently into frosting. Top with remaining cake layer; spread top with remaining frosting mixture. Sprinkle with remaining chopped cookies, pressing gently into frosting.
[Name] Velvet Chocolate Cheesecake [AuthorId] 8728 [AuthorName] Ashley U [CookTime] PT40M [PrepTime] PT30M [TotalTime] PT1H10M [DatePublished] 2001-08-05T08:33:00Z [Description] Make and share this Velvet Chocolate Cheesecake recipe from Food.com. [Images] character(0) [RecipeCategory] Cheesecake [Keywords] ["Dessert", "Kid Friendly", "Christmas", "Weeknight", "For Large Groups", "< 4 Hours"] [RecipeIngredientQuantities] ["38", "5", "5", "1", "1/2", "2", "1 1/2", "2", "1", NA, NA, NA] [RecipeIngredientParts] ["butter", "cream cheese", "sugar", "sugar", "sour cream", "eggs", "vanilla extract", "fresh raspberry", "mint sprig", "chocolate curls"] [AggregatedRating] nan [ReviewCount] nan [Calories] 368.8 [FatContent] 26.1 [SaturatedFatContent] 13.9 [CholesterolContent] 69.8 [SodiumContent] 233.8 [CarbohydrateContent] 33.0 [FiberContent] 2.5 [SugarContent] 20.2 [ProteinContent] 5.7 [RecipeServings] 14.0 [RecipeYield] nan [RecipeInstructions] Finely crush 24 cookies; mix crushed cookies and butter in bowl. Press firmly on bottomof 9-inch springform pan. Stand remaining 14 cookies around the edge of pan, pressing firmly into crumb mixture. Set aside. Melt 4 ounces chocolate in small saucepan over low heat; set aside. Beat cream cheese and 1/2 cup sugar with electric mixer at medium speed until creamy. Beat in 1/2 cup sour cream, eggs and vanilla until smooth. Blend in melted chocolate. Pour into prepared crust. Bake at 325° for 35-40 minutes or until cheesecake is slightly puffed and center is set. Blend remaining 1 cup sour cream and 2 tablespoons sugar; spread over cheesecake. Bake 5 minutes more. Cool to room temperature. Melt remaining 1 ounce chocolate; drizzle over cheesecake. Refrigerate at least 4 hours. Garnish with raspberries, mint and chocolate curls.
[Name] Oreo Hot Fudge Sundae Dessert [AuthorId] 8728 [AuthorName] Ashley U [CookTime] PT12M [PrepTime] PT30M [TotalTime] PT42M [DatePublished] 2001-08-05T08:33:00Z [Description] Make and share this Oreo Hot Fudge Sundae Dessert recipe from Food.com. [Images] character(0) [RecipeCategory] Frozen Desserts [Keywords] ["Dessert", "Fruit", "Nuts", "Kid Friendly", "< 60 Mins"] [RecipeIngredientQuantities] ["26", "5", "1", "1", "1", "1", "1", "1/4", NA] [RecipeIngredientParts] ["butter", "chocolate", "vanilla ice cream", "strawberry ice cream", "coffee ice cream", "walnuts", "maraschino cherry"] [AggregatedRating] nan [ReviewCount] nan [Calories] 571.0 [FatContent] 41.2 [SaturatedFatContent] 22.6 [CholesterolContent] 30.9 [SodiumContent] 273.4 [CarbohydrateContent] 57.8 [FiberContent] 9.3 [SugarContent] 23.7 [ProteinContent] 10.1 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Mix crushed cookies and butter in bowl. Press firmly on bottom and 2 inches up side of 9-inch springform pan. Freeze for 10 minutes. Spread half of the chocolate or vanilla ice cream into prepared crust. Top with 2/3 cup fudge sauce; freeze for 30 minutes. Spread with remaining half of chocolate or vanilla ice cream. Scoop strawberry and coffee ice cream into balls; arrange on cake. Freeze 4 hours or until firm. Drizzle remaining fudge sauce over cake. Top with whipped cream and walnuts; garnish with cherries. Serve immediately.
[Name] Oreo Mud Pie [AuthorId] 8728 [AuthorName] Ashley U [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2001-08-05T08:33:00Z [Description] Make and share this Oreo Mud Pie recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/68/9/picwf0dpc.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/68/9/pic0cYPO5.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/68/9/picwf0dpc.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/68/9/picBJhrvf.jpg"] [RecipeCategory] Pie [Keywords] ["Frozen Desserts", "Dessert", "Fruit", "Nuts", "Kid Friendly", "< 30 Mins"] [RecipeIngredientQuantities] ["26", "2", "1", "1", "1/2", "1/2", "1/4"] [RecipeIngredientParts] ["butter", "chocolate ice cream", "coffee ice cream", "heavy cream", "walnuts", "peanuts"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 527.1 [FatContent] 29.6 [SaturatedFatContent] 13.6 [CholesterolContent] 58.1 [SodiumContent] 341.8 [CarbohydrateContent] 62.6 [FiberContent] 2.9 [SugarContent] 41.6 [ProteinContent] 6.9 [RecipeServings] 7.0 [RecipeYield] nan [RecipeInstructions] Finely crush 12 cookies; mix crushed cookes and butter in bowl. Press firmly on bottom of 9-inch pie plate. Stand remaining 14 cookies around the edge of the plate. Freeze for 10 minutes. Carefully spread chocolate ice cream into prepared crust. Scoop coffee ice cream into balls; arrange over chocolate layer. Freeze for 4 hours or until firm. Top pie with fudge topping, whipped cream and walnuts.
[Name] Marbled Cheese Pie With Raspberry Sauce [AuthorId] 8728 [AuthorName] Ashley U [CookTime] PT35M [PrepTime] PT15M [TotalTime] PT50M [DatePublished] 2001-08-05T08:33:00Z [Description] Make and share this Marbled Cheese Pie With Raspberry Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Raspberries", "Berries", "Fruit", "Kid Friendly", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "1/2", "1/4", "1", "2", "2", "1", "22", "1/4"] [RecipeIngredientParts] ["sugar", "milk", "vanilla extract", "eggs", "frozen raspberries in light syrup", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 585.6 [FatContent] 34.7 [SaturatedFatContent] 18.3 [CholesterolContent] 149.7 [SodiumContent] 562.5 [CarbohydrateContent] 59.2 [FiberContent] 3.7 [SugarContent] 42.1 [ProteinContent] 12.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Mix crushed cookies and butter in medium bowl for crust. Press firmly on bottom and sides of 9-inch pie plate. Beat cream cheese, sugar, milk and vanilla in medium bowl with electric mixer at medium speed until smooth. Beat in eggs just until combiined. Transfer 1 cup batter to small bowl; stir in cocoa. Spoon half of the chocolate batter into pie crust. Evenly pour white batter over chocolate batter. Top with spoonfuls of remaining chocolate batter. Swirl batters with knife to create a marbled effect. Bake at 325° for 35-40 minutes or until set. Cool completely on wire rack. Serve with puréed raspberries.
[Name] Baked Noodles [AuthorId] 13483 [AuthorName] Tebo3759 [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2001-08-05T08:33:00Z [Description] Easy tasty side dish. I make this ahead and cook it just before serving. A nice change from potatoes. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/69/1/picDJhm0r.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/69/1/picEUHtqh.jpg"] [RecipeCategory] Weeknight [Keywords] ["Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1/4", "1", "1", "2", "1", "1", "1", "1", NA] [RecipeIngredientParts] ["cottage cheese", "sour cream", "garlic cloves", "onion", "Worcestershire sauce", "Tabasco sauce", "parsley", "paprika"] [AggregatedRating] 5.0 [ReviewCount] 15.0 [Calories] 192.2 [FatContent] 9.9 [SaturatedFatContent] 5.2 [CholesterolContent] 41.8 [SodiumContent] 191.4 [CarbohydrateContent] 18.4 [FiberContent] 1.0 [SugarContent] 3.7 [ProteinContent] 7.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Cook noodles until tender and drain. Mix all other ingredients (except paprika] in a med size bowl. Add noodles and mix well (I use a pasta lifter]. Pour in a buttered casserole (or use Pam], sprinkle on paprika and bake at 350 for 45 minutes.
[Name] Creamy Potato and Green Onion Soup [AuthorId] 125579 [AuthorName] GrandmaIsCooking [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2001-08-05T08:33:00Z [Description] Make and share this Creamy Potato and Green Onion Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Potato", "Vegetable", "European", "Low Protein", "Low Cholesterol", "Healthy", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "6", "2", "1/4", "1", "3/4", "1/4", "2"] [RecipeIngredientParts] ["water", "potatoes", "celery", "water", "milk", "salt", "white pepper", "green onions with tops"] [AggregatedRating] nan [ReviewCount] nan [Calories] 194.1 [FatContent] 1.7 [SaturatedFatContent] 1.0 [CholesterolContent] 5.7 [SodiumContent] 336.9 [CarbohydrateContent] 39.9 [FiberContent] 5.1 [SugarContent] 2.0 [ProteinContent] 5.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Bring 1 1/2 cups water to boiling, add potatoes& celery, cover and bring to boil again.", "Reduce heat and simmer until potatoes are tender, about 20 minutes.", "Drain liquid into blender and add 3 cups of the cooked vegetables and 1/4 cup of water.", "Cover and blend until smooth (1 minute], then place pureed vegetables back into sauce pan with remaining potatoes and celery.", "Stir in remaining ingredients, then heat, stirring occasionally, until hot.", "Garnish with garlic toast, if desired." ]
[Name] Celebration Cake [AuthorId] 8728 [AuthorName] Ashley U [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2001-08-05T08:33:00Z [Description] Make and share this Celebration Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Kid Friendly", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1 1/3", "1/2", "3", "20", "1", "4", "1"] [RecipeIngredientParts] ["water", "eggs", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 585.3 [FatContent] 32.9 [SaturatedFatContent] 9.0 [CholesterolContent] 49.0 [SodiumContent] 546.7 [CarbohydrateContent] 73.3 [FiberContent] 3.2 [SugarContent] 48.2 [ProteinContent] 6.4 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Mix cake mix, water, oil and eggs in large bowl with electric mixer at low speed until moistened. Beat for 2 minutes at medium speed. Stir in 1 1/2 cups chopped cookies. Pour into 2 greased and floured 9-inch round cake pans. Bake at 350° for 25-35 minutes or until toothpick inserted near center comes out clean. Cool in pans on wire racks for 10 minutes; remove from pans. Cool completely. Reserve 1/2 cup frosting for garnish. Place 1 cake layer on serving plate; spread with remaining frosting. Top with remaining chopped cookies, pressing gently into frosting. Top with remaining cake layer. Heat chocolate and butter in small saucepan over low heat, stirring until melted and smooth. Cool slightly and spread evenly over top of cake. Cool for 10 minutes or until glaze is set. Garnish with reserved frosting to resemble a large Oreo cookie.
[Name] Perky Pineapple Cheese Ball [AuthorId] 12491 [AuthorName] Christine [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2001-08-05T08:33:00Z [Description] Make and share this Perky Pineapple Cheese Ball recipe from Food.com. [Images] character(0) [RecipeCategory] Spreads [Keywords] ["Lunch/Snacks", "Pineapple", "Cheese", "Tropical Fruits", "Fruit", "Low Protein", "Christmas", "< 15 Mins", "No Cook", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["8", "1", "1/4 - 1/2"] [RecipeIngredientParts] ["cream cheese", "pineapple", "fresh onion"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 1096.3 [FatContent] 79.8 [SaturatedFatContent] 49.9 [CholesterolContent] 249.5 [SodiumContent] 678.5 [CarbohydrateContent] 85.8 [FiberContent] 9.0 [SugarContent] 57.7 [ProteinContent] 20.7 [RecipeServings] nan [RecipeYield] 1 cheese ball [RecipeInstructions] Mix all ingredients together to form a ball. If stiff, use juice from pineapple. Roll in chopped pecans and (or] walnuts. Serve with party crackers.
[Name] Sweet Cannoli Pie [AuthorId] 8728 [AuthorName] Ashley U [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2001-08-05T08:33:00Z [Description] This irresistible pie is similar to the Italian dessert cannoli which features crisp pastry shells filled with a sweetened ricotta filling and accented with bits of chocolate and candied citron. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Fruit", "European", "< 15 Mins"] [RecipeIngredientQuantities] ["25", "1/4", "1", "3/4", "1", "1/2", "1", "1", "9"] [RecipeIngredientParts] ["butter", "unflavored gelatin", "milk", "ricotta cheese", "sugar", "vanilla extract"] [AggregatedRating] nan [ReviewCount] nan [Calories] 550.6 [FatContent] 29.2 [SaturatedFatContent] 13.8 [CholesterolContent] 62.2 [SodiumContent] 407.5 [CarbohydrateContent] 61.1 [FiberContent] 1.7 [SugarContent] 40.0 [ProteinContent] 13.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] For pie crust, mix together finely crushed Oreo cookies and melted butter in medium bowl. Press firmly on bottom and sides of 9-inch pie plate. Sprinkle gelatin over 1/4 cup cold milk in a small saucepan; let stand for 1 minute. Cook over low heat for 3 minutes, stirring until gelatin is completely dissolved. Blend ricotta, remaining 1/2 cup milk, sugar, vanilla and orange peel in electric blender until smooth. Gradually add gelatin mixture while blending. Pour into large bowl and refrigerate, stirring occasionally 30-45 minutes or until mixture mounds slightly when dropped from spoon. Coarsely chop 6 cookies; fold into cream mixture. Spread into pie crust. Refrigerate for 3 hours or until firm. Halve remaining 3 cookies. Garnish pie with whipped cream, cookie halves and orange slices.
[Name] Iced Vanilla Coffee [AuthorId] 8631 [AuthorName] Nye McClelland [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2001-08-05T08:33:00Z [Description] Make and share this Iced Vanilla Coffee recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/69/6/pic2PbU1I.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/69/6/piclmaTcu.jpg"] [RecipeCategory] Beverages [Keywords] ["Canadian", "Low Protein", "Low Cholesterol", "< 15 Mins"] [RecipeIngredientQuantities] ["2", "1 1/2", NA, "1", "2", "1 1/4", NA] [RecipeIngredientParts] ["instant coffee", "pure vanilla extract", "sugar", "coffee", "water", "milk"] [AggregatedRating] 5.0 [ReviewCount] 22.0 [Calories] 218.2 [FatContent] 11.2 [SaturatedFatContent] 7.0 [CholesterolContent] 42.7 [SodiumContent] 151.1 [CarbohydrateContent] 15.8 [FiberContent] 0.0 [SugarContent] 0.8 [ProteinContent] 10.2 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Put the first 5 ingredients into a blender. Pulse blend until the ingredients are smooth and frothy. Add the cold milk and pulse blend until all the ingredients are blended well. Pour of a few cubes of ice, add the chocolate and voula! Sometimes I add the ice to the blender after the first five ingredients have been blended and crush the ice and then add the milk and mix.
[Name] Oreo Ice Cream Tartufo [AuthorId] 8728 [AuthorName] Ashley U [CookTime] nan [PrepTime] PT30M [TotalTime] PT30M [DatePublished] 2001-08-05T08:33:00Z [Description] Tartufo is an Italian word for truffle and these chocolate balls resemble giant ones! Keep plenty on hand in your freezer for an impressive dessert that's ready in minutes. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/69/7/picY3n50w.jpg" [RecipeCategory] Frozen Desserts [Keywords] ["Dessert", "Fruit", "European", "Low Protein", "Kid Friendly", "< 30 Mins"] [RecipeIngredientQuantities] ["1 1/2", "15", "1 1/3", "4", "1", NA] [RecipeIngredientParts] ["chocolate ice cream", "frozen raspberries in light syrup", "fresh raspberry"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 513.1 [FatContent] 26.3 [SaturatedFatContent] 12.4 [CholesterolContent] 22.4 [SodiumContent] 175.5 [CarbohydrateContent] 72.5 [FiberContent] 5.8 [SugarContent] 57.5 [ProteinContent] 5.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Using a 1 1/2 cup ice cream scoop, scoop ice cream into 6 balls; roll in chopped cookies. Place on a waxed paper lined baking sheet; cover and freeze at least 2 hours or until firm. Heat chocolate chips and oil in a small saucepan over low heat, stirring until melted and smooth. Cool. Place ice cream balls on wire rack. Ladle 2 tablespoons melted chocolate over each ball, coating the top and sides. Freeze at least 1 hour or until firm. Spoon raspberry sauce into dessert dishes or onto serving plates. Cut each tartufo in half or quarters; arrange on top of sauce. Garnish with raspberries. Serve immediately.
[Name] Onion Mushroom Stuffing [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT15M [PrepTime] PT25M [TotalTime] PT40M [DatePublished] 2001-08-05T08:33:00Z [Description] This is one of my favorite stuffings. It is moist and not too solid. When you stuff the bird don't pack it too tightly. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/69/8/pic4hWai7.jpg" [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Canadian", "Christmas", "Thanksgiving", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["3", "3", "1/2", "1 1/2", "10", "1/4", "1/4", "3/4", "3/4", "2"] [RecipeIngredientParts] ["onions", "mushrooms", "butter", "celery", "fresh sage", "fresh parsley", "salt", "pepper", "eggs"] [AggregatedRating] 5.0 [ReviewCount] 13.0 [Calories] 245.1 [FatContent] 11.9 [SaturatedFatContent] 6.6 [CholesterolContent] 61.6 [SodiumContent] 515.6 [CarbohydrateContent] 29.2 [FiberContent] 2.8 [SugarContent] 4.7 [ProteinContent] 6.2 [RecipeServings] nan [RecipeYield] 10 cups [RecipeInstructions] ["In a saucepan large enough to hold all the ingredients melt the butter Cook onion and celery until softened but not brown (about 10 min] Add mushrooms, cook over med-high heat, stirring until the mushrooms are soft (4min], remove from heat Mix in the crumbled bread, toss well Add sage, parsley,salt& pepper (at this stage you may cover it and refrigerate for up to one day] Mix in the beaten eggs and stuff away!", "This is enough stuffing for a 16 lb Turkey or 2 Roasting chickens.", "If you have extra stuffing just put it in an oven proof dish cover tightly and bake it for the last hour of your bird's time (of course the time for this depends on the amount you have left over]." ]
[Name] Oreo Peanut Butter Pie [AuthorId] 8728 [AuthorName] Ashley U [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2001-08-05T08:33:00Z [Description] Make and share this Oreo Peanut Butter Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Candy", "Dessert", "Fruit", "Nuts", "Kid Friendly", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "2/3", "2/3", "2", "2", "18", "2", NA, "22", "1/4"] [RecipeIngredientParts] ["cream cheese", "sugar", "creamy peanut butter", "milk", "Cool Whip Topping", "peanuts", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 630.3 [FatContent] 42.2 [SaturatedFatContent] 17.2 [CholesterolContent] 68.6 [SodiumContent] 426.2 [CarbohydrateContent] 58.4 [FiberContent] 2.9 [SugarContent] 39.1 [ProteinContent] 10.2 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Mix 22 crushed oreo cookies and butter in medium bowl for crust. Press firmly on bottom and sides of 9-inch pie plate. To toast peanuts, spread them in a single layer in a baking sheet. Bake at 350° for 5-10 minutes or until light golden, stirring once or twice. Beat cream cheese and sugar in large bowl with electric mixer at medium speed until creamy. Add peanut butter and milk; beat 2 minutes more or until smooth. Fold in whipped topping and 1 3/4 cups chopped cookies. Spread into pie crust. Sprinkle with remaining chopped cookies and peanuts. Refrigerate for 4-6 hours or overnight.
[Name] Monte Cristo Sandwiches [AuthorId] 60989 [AuthorName] Bekah [CookTime] PT12M [PrepTime] PT5M [TotalTime] PT17M [DatePublished] 2001-08-05T08:33:00Z [Description] Make and share this Monte Cristo Sandwiches recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["6", "1/2", "1/2", "1/2", "8", "16", "4", "1/4", "1"] [RecipeIngredientParts] ["eggs", "milk", "deli ham", "swiss cheese", "butter", "powdered sugar"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 541.2 [FatContent] 25.9 [SaturatedFatContent] 12.3 [CholesterolContent] 274.4 [SodiumContent] 1258.5 [CarbohydrateContent] 47.8 [FiberContent] 2.3 [SugarContent] 6.9 [ProteinContent] 29.0 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In a medium bowl, whisk eggs and milk until well combined. Place en equal number of slices of the turkey, ham and Swiss cheese on 8 slices of the bread. Top with the remaining 8 slices of bread. In a large skillet, melt 1 tablespoon of the butter over low heat. Dip 2 sandwiches, 1 at a time, in the egg mixture, coating completely. Place in the skillet and cook 2-3 minutes on each side, or until bread is golden and cheese melts. Repeat with the remaining sandwiches, adding more butter as needed. Dust with powdered sugar and serve immediately with preserves on the side for dipping.
[Name] Very Berry Parfaits [AuthorId] 8728 [AuthorName] Ashley U [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2001-08-05T08:33:00Z [Description] Make and share this Very Berry Parfaits recipe from Food.com. [Images] character(0) [RecipeCategory] Frozen Desserts [Keywords] ["Dessert", "Kid Friendly", "Summer", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "2", "1/4", "12", NA, NA] [RecipeIngredientParts] ["berries", "low-fat yogurt", "flaked coconut", "fresh raspberries", "strawberry"] [AggregatedRating] nan [ReviewCount] nan [Calories] 233.7 [FatContent] 9.0 [SaturatedFatContent] 3.6 [CholesterolContent] 6.9 [SodiumContent] 236.7 [CarbohydrateContent] 31.7 [FiberContent] 1.1 [SugarContent] 22.2 [ProteinContent] 7.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Combine berries, yogurt and coconut in medium bowl. Set aside 1/2 cup chopped cookies for garnish. Layer remaining chopped cookies and yogurt mixture in 4 parfait glasses or dessert dishes. Garnish with reserved chopped cookies, whipped topping, raspberries and if desired, additional cookies. Serve immediately or refrigerate up to 1 hour before serving.
[Name] Dalmatian Delight [AuthorId] 8728 [AuthorName] Ashley U [CookTime] nan [PrepTime] PT25M [TotalTime] PT25M [DatePublished] 2001-08-05T08:33:00Z [Description] Make and share this Dalmatian Delight recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Kid Friendly", "< 30 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["38", "1/4", "1", "1/2", "1/2", "24"] [RecipeIngredientParts] ["butter", "cream cheese", "sugar", "heavy cream"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 636.9 [FatContent] 40.8 [SaturatedFatContent] 20.4 [CholesterolContent] 89.1 [SodiumContent] 480.0 [CarbohydrateContent] 64.8 [FiberContent] 1.9 [SugarContent] 43.5 [ProteinContent] 6.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Finely crush 20 cookies.", "Mix crushed and butter in bowl.", "Press firmly on bottom and up side of 9-inch pie plate; set aside.", "Coarsely chop 12 cookies and set aside.", "Beat cream cheese and sugar in medium bowl with electric mixer at medium speed until creamy.", "Fold in whipped cream and chopped cookies.", "Spread mixture into prepared crust.", "Refrigerate for 3 hours.", "To serve, cut pie into 6 wedges.", "Place 1 reserved cookie in center of each slice to make a paw.", "Place 4 chocolate chips, point side down, along one edge of each cookie to make toes." ]
[Name] Moussaka [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT40M [PrepTime] PT1H30M [TotalTime] PT2H10M [DatePublished] 2001-08-05T08:33:00Z [Description] Make and share this Moussaka recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Greek", "European", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1", "1/3", "1", "1", "1/4", "1", "1/8", "1/4", "1/2 - 1", "1/4", "2", "1/2", "1", "2", "2", "1/2", "3", "3", "2", "2", "1"] [RecipeIngredientParts] ["eggplants", "mushroom", "olive oil", "onion", "garlic clove", "cinnamon", "salt", "ground nutmeg", "white pepper", "oregano", "parsley", "tomato paste", "dry red wine", "parmesan cheese", "butter", "flour", "salt", "nutmeg", "white pepper", "milk", "eggs"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 344.9 [FatContent] 23.7 [SaturatedFatContent] 8.1 [CholesterolContent] 131.4 [SodiumContent] 930.1 [CarbohydrateContent] 17.9 [FiberContent] 5.8 [SugarContent] 5.3 [ProteinContent] 13.7 [RecipeServings] 6.0 [RecipeYield] 1 casserole [RecipeInstructions] Preheat oven to 350°F. Remove eggplant stem's, cut lengthwise down the middle, then crosswise into 1/2 inch slices (half-moon shaped]. Place on paper towels (optional], lightly salt and set aside. In a large fry pan heat 1 T oil and cook meat (or mushrooms] until browned. Drain if necessary (optional]. Mix in onion and cook until onion is tender. Mix in garlic, cinnamon, salt, nutmeg, pepper, oregano, parsley, tomato paste, and wine. Bring to a boil, reduce heat and simmer until sauce starts to thicken up. Blot moisture from eggplants (optional]. Arrange eggplants in a single layer on a baking sheet. Brush with oil and cook until lightly browned, turn, brush with oil and repeat-around 10 min total. (or you can just rub oil into them, cook for 10 minutes, turning once]. Cream Sauce: Melt butter in a med saucepan, stir in flour, salt, nutmeg and pepper. Remove from heat and gradually stir in milk. Return to heat and cook, stirring constantly until thickened. In a small bowl beat the eggs and additional yolk, temper the eggs by adding a bit of the hot mixture and over low heat slowly add the eggs to the sauce, mixing well. Assembly: Place half the eggplant in an ungreased square or oval casserole dish, top with the meat or just onion sauce and 1/4 cup parmesan cheese. Cover with remaining eggplant, pour on cream sauce and top with remaining parmesan cheese. At this point you can refrigerate overnight. Bake at 350°F, 180°C for about 40 minutes or until the top is well browned.
[Name] Nye's to Die for Meatballs [AuthorId] 8631 [AuthorName] Nye McClelland [CookTime] PT20M [PrepTime] PT30M [TotalTime] PT50M [DatePublished] 2001-08-05T08:33:00Z [Description] Make and share this Nye's to Die for Meatballs recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Grains", "Vegetable", "Meat", "Turkish", "Canadian", "Southwest Asia (middle East]", "Asian", "Potluck", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1/2", "3", "1", "1", "4", "1/4", "1", "1", "1", "6", "2", "1/2", "1/2", "1/2", "1/8", "1/2", "1/2"] [RecipeIngredientParts] ["onion", "garlic cloves", "red bell pepper", "celery", "white mushrooms", "ground chicken", "ground turkey", "egg", "quick oats", "tomato paste", "molasses", "oregano", "cumin", "thyme", "cayenne", "salt", "black pepper"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 258.3 [FatContent] 9.7 [SaturatedFatContent] 3.5 [CholesterolContent] 80.1 [SodiumContent] 493.2 [CarbohydrateContent] 23.3 [FiberContent] 3.6 [SugarContent] 9.0 [ProteinContent] 20.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["In a large bowl mix all the ingredients together very well.", "Place a hand full of the mixture a cutting board and roll out or pinch together to the thickness of a bread stick.", "If the mixture is too wet just add more quick oats or bread crumbs.", "Cut into 2' sections and place on lightly greased baking sheets.", "Preheat the oven at 375 and bake for 20 minutes or until there is no pink.", "Serve as a side dish with salad and rice or with spaghetti sauce and pasta.", "I also use this recipe for hamburgers on the barbecue, it is great!" ]
[Name] Easy Halibut Fillets with Herb Butter [AuthorId] 2312 [AuthorName] Gay Gilmore [CookTime] PT8M [PrepTime] PT3M [TotalTime] PT11M [DatePublished] 2001-08-05T12:58:00Z [Description] Make and share this Easy Halibut Fillets with Herb Butter 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/10/70/5/pic58LXK4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/70/5/pic07lB8m.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/70/5/picu4AbMN.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/70/5/picNMlrcq.jpg"] [RecipeCategory] Halibut [Keywords] ["Very Low Carbs", "High Protein", "High In...", "Spring", "Summer", "Winter", "Broil/Grill", "< 15 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["2", "2", "2", NA, "1"] [RecipeIngredientParts] ["halibut fillets", "butter", "tarragon", "dill", "olive oil"] [AggregatedRating] 4.5 [ReviewCount] 17.0 [Calories] 476.1 [FatContent] 18.9 [SaturatedFatContent] 8.7 [CholesterolContent] 221.3 [SodiumContent] 364.3 [CarbohydrateContent] 0.2 [FiberContent] 0.1 [SugarContent] 0.0 [ProteinContent] 71.9 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Make little aluminum foil trays sized to fit each fillet. Wipe the bottom of each tray with olive oil. Put the fillets ugly side up (skin side even if the skin is now removed] on the trays. Mix the butter with the chopped herbs throughly. Place 1 tablespoon of the butter on the halibut. Broil for 4 minutes. Carefully turn each fillet over, not spilling any of the melted herb butter. Broil for 4 more minutes. Remove and plate, pouring the melted sauce over each fillet.
[Name] Quick and Delicious Zucchini Soup [AuthorId] 13811 [AuthorName] Carolyn [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2001-08-05T12:58:00Z [Description] Make and share this Quick and Delicious Zucchini Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Very Low Carbs", "Low Protein", "Low Cholesterol", "Summer", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] [NA, NA] [RecipeIngredientParts] ["zucchini", "chicken broth"] [AggregatedRating] nan [ReviewCount] nan [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] nan [RecipeInstructions] Summary: Puree zucchini in broth and simmer for 10 minutes. I harvest one of the huge zukes (larger than my entire forearm] cut it in chunks and place them in a blender with some chicken broth. I simply open a large can (48 ounces- about 6 cups] of \"College Inn\" brand of chicken broth and use some of the broth in the blender with the zucchini so the blender can puree the zukes more easily. Then pour the rest of the broth from the can into a soup pot with all the pureed zukes and simmer for 10 or 15 minutes. Delicious! It comes out a clear, velvety texture with lovely green bits to color it. I store any leftover soup in the fridge. But it's so good we usually finish it up in just one day.
[Name] Horseradish Jelly [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2001-08-05T14:47:00Z [Description] Make and share this Horseradish Jelly recipe from Food.com. [Images] character(0) [RecipeCategory] Jellies [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 30 Mins", "Canning"] [RecipeIngredientQuantities] ["3 1/4", "1", "2", "1", "1/2", "1"] [RecipeIngredientParts] ["sugar", "horseradish", "red onion", "apple cider vinegar"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 389.0 [FatContent] 0.3 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 109.0 [CarbohydrateContent] 99.0 [FiberContent] 1.8 [SugarContent] 96.4 [ProteinContent] 0.6 [RecipeServings] nan [RecipeYield] 7 half pints [RecipeInstructions] In a large saucepan add all ingredients, except pectin, and over low heat cook until sugar is dissolved. Over high heat bring to a boil. Immediately stir in pectin and bring to a rolling boil. Remove from heat and ladle into clean hot jars. Seal and process in a boiling water bath for 5 minutes. (Even though Jelly recipes don't call for a water bath method of canning I do it just to be safe].
[Name] Blue Crabs Steamed Maryland Style [AuthorId] 13819 [AuthorName] Chef Dude [CookTime] PT2H [PrepTime] PT30M [TotalTime] PT2H30M [DatePublished] 2001-08-05T14:47:00Z [Description] Make and share this Blue Crabs Steamed Maryland Style 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/10/70/8/10708.gif" [RecipeCategory] Crab [Keywords] ["Summer", "Spicy", "Weeknight", "Steam", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["80 -100", "1 -2", "1 -2", "1"] [RecipeIngredientParts] ["cider vinegar", "morton's coarse kosher salt"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 100.4 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 23.9 [CarbohydrateContent] 4.5 [FiberContent] 0.0 [SugarContent] 1.9 [ProteinContent] 0.0 [RecipeServings] nan [RecipeYield] 80-100 Crabs [RecipeInstructions] Also need 1 Large Pot with a raised rack at least 2-4 inches. Over high heat in a large crab pot with a raised rack bring equal ammounts of Cider Vinegar and water or beer to a boil. (The total ammount should be just below the raised rack about 2-3 cups of each Vinegar and water or Beer.] Mix equal ammounts of\"Old Bay\" seasoning and\"Kosher\" Salt (About 2 cups of each to start] Add 4-6 LIVE JUMBO male crabs for each layer and add the combined \"seasoning\" on top of the crabs. Continue with Crabs and a layer of seasoning until at least 12- 14 crabs are in the pot, cover and steam 25- 30 minutes. with the lid on! (Chop off anyones hand that tries to lift the lid too soon!] When done use tongs to lift out steamed crabs to a table covered with newspapers or brown paper. Repeat until all Crabs are Steamed, changing the vinegar and water and adding new \"seasoning\" to each new batch. Serve at once with extra \"seasoning\" and \"crab mallets\" to break open claws. Or store in brown paper bags in the fridge until needed 4-5 days (NO LONGER!!!].
[Name] Nelle's Shepherd's Pie [AuthorId] 13812 [AuthorName] Lakeo62 [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2001-08-05T14:47:00Z [Description] Make and share this Nelle's Shepherd's Pie recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Potato", "Vegetable", "Meat", "Kid Friendly", "Potluck", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "2 -3", "1/2"] [RecipeIngredientParts] ["ground beef", "onion", "green beans", "mashed potatoes", "cheddar cheese"] [AggregatedRating] 4.5 [ReviewCount] 6.0 [Calories] 523.5 [FatContent] 28.6 [SaturatedFatContent] 12.2 [CholesterolContent] 97.5 [SodiumContent] 956.6 [CarbohydrateContent] 39.4 [FiberContent] 6.5 [SugarContent] 10.8 [ProteinContent] 28.5 [RecipeServings] 4.0 [RecipeYield] 1 casserole [RecipeInstructions] Brown ground round and onion in skillet. Mix beef mixture, soup and green beans in round casserole dish. Spoon potatoes over beef, leaving a hole in the center. Top with cheese. Bake at 350 for 1/2 hour or until potatoes start to brown on edges.
[Name] Jamaican Jerk Dry Rub [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-08-05T14:47:00Z [Description] Make and share this Jamaican Jerk Dry Rub 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/10/71/0/picITsRQe.jpg" [RecipeCategory] Chicken [Keywords] ["Pork", "Poultry", "Meat", "Caribbean", "Spicy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "2", "3", "1", "1", "2", "2", "2", "1", "1 1/2", "1 1/2", "1 1/2"] [RecipeIngredientParts] ["allspice", "fresh thyme", "brown sugar", "cinnamon", "paprika", "nutmeg", "ground ginger", "cayenne pepper", "ground habanero chile pepper", "salt", "ground black pepper"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 136.7 [FatContent] 3.5 [SaturatedFatContent] 1.6 [CholesterolContent] 0.0 [SodiumContent] 3503.3 [CarbohydrateContent] 29.6 [FiberContent] 6.9 [SugarContent] 15.4 [ProteinContent] 2.2 [RecipeServings] nan [RecipeYield] 1 recipe [RecipeInstructions] Place all ingredients in a jar and shake it up-then toss with chicken or pork. *This is hot*.
[Name] Corn Relish for canning [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT39M [PrepTime] PT15M [TotalTime] PT54M [DatePublished] 2001-08-05T14:47:00Z [Description] A good way to get rid of surplus corn or a really good corn deal-good with brats, dogs, and burgers. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/71/1/picv8GOvu.jpg" [RecipeCategory] Corn [Keywords] ["Vegetable", "< 60 Mins", "Canning"] [RecipeIngredientQuantities] ["22", "1", "1", "1 1/4", "3/4", "1 1/2", "2 1/2", "2", "1", "1", "1 1/2", "1/2"] [RecipeIngredientParts] ["corn", "red bell pepper", "green bell pepper", "celery", "onion", "sugar", "distilled white vinegar", "water", "salt", "celery seed", "mustard seeds", "ground turmeric"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 655.2 [FatContent] 7.0 [SaturatedFatContent] 0.9 [CholesterolContent] 0.0 [SodiumContent] 416.8 [CarbohydrateContent] 146.3 [FiberContent] 12.1 [SugarContent] 72.5 [ProteinContent] 15.8 [RecipeServings] nan [RecipeYield] 6 Pints [RecipeInstructions] Cook ears of corn in boiling salted water for 4 minutes. Remove and plunge in ice water-strain-and cut corn from cob-you want 10 cups. Combine corn with remaining ingredients in a large pot and simmer for 20 minutes. Immediately pack into clean hot pint jars, leaving 1/2 inch head space; seal. Process for 15 minutes in a boiling water bath.
[Name] Crab Rangoon [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2001-08-06T08:59:00Z [Description] You can make the filling the day before and 1 hour before cooking remove from fridge. Very yummy stuff! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/71/2/e1zYWIkFSeURXnuLfZtH_DSC_4358.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/71/2/NrcJeeRPROWJItAb5OZs_DSC_4383.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/71/2/picuw1q2n.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/71/2/pictWgnL5.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/71/2/oTrQQSy1QImRt5jaX71o_DSC_4374.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/71/2/picjtKcqt.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/71/2/picQqGi1u.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/71/2/picRT5dXo.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/71/2/picSfPIR0.jpg" ] [RecipeCategory] Crab [Keywords] ["Cheese", "Asian", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1/4", "2", "3/4 - 1", "2", "1", "1", "2", "1", NA, NA] [RecipeIngredientParts] ["sour cream", "cream cheese", "green onions", "garlic", "ginger", "soy sauce", "sugar", "wonton wrapper"] [AggregatedRating] 5.0 [ReviewCount] 93.0 [Calories] 34.2 [FatContent] 3.3 [SaturatedFatContent] 1.9 [CholesterolContent] 10.6 [SodiumContent] 43.6 [CarbohydrateContent] 0.6 [FiberContent] 0.0 [SugarContent] 0.4 [ProteinContent] 0.6 [RecipeServings] nan [RecipeYield] 50-60 individual appitizers [RecipeInstructions] Whip together the sour cream, cream cheese and soy sauce and sugar until smooth. Fold in remaining ingredients (except wrappers] Heat oil to med-high and you want it around 1 1/2-2 inches deep. Place a small bowl of water on your work surface and lay out 6 wrappers, and place around 1 1 1/2 t's in the center of each wrapper. Moisten edges, bring up corners and pinch together, along with sides-you dont want filling to float away. Place all 6 in the hot oil and repeat process. By the time you have the next set of 6 ready to crimp it should be time to turn the rangoon's. You want them a nice golden color. When done remove with a slotted spoon and drain on paper towells. Repeat until done. Try to share.
[Name] Rice and Peas [AuthorId] 5523 [AuthorName] Dave C [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2001-08-06T08:59:00Z [Description] Make and share this Rice and Peas 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/10/71/3/pic1JIENK.jpg" [RecipeCategory] Long Grain Rice [Keywords] ["Rice", "Vegan", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "2", "1", "1", "1", "2", "1", "1", NA, "2"] [RecipeIngredientParts] ["red kidney beans", "water", "coconut milk", "garlic", "onion", "green onions", "black pepper", "thyme", "salt", "long-grain rice"] [AggregatedRating] 4.5 [ReviewCount] 6.0 [Calories] 451.8 [FatContent] 14.4 [SaturatedFatContent] 12.2 [CholesterolContent] 0.0 [SodiumContent] 16.6 [CarbohydrateContent] 69.7 [FiberContent] 6.7 [SugarContent] 0.9 [ProteinContent] 12.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Combine kidney beans, 2 cups water, coconut milk and garlic in a covered medium-size pot and bring to a boil. Add onion, green onion, black pepper, thyme and salt to taste. Simmer on medium heat. Stir in rice and mix well. Cook on low heat until rice is tender, about 15 minutes. Fluff before serving.
[Name] Sydney's Strawberry Rhubarb Pie [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2001-08-06T08:59:00Z [Description] Make and share this Sydney's Strawberry Rhubarb Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Strawberry", "Berries", "Fruit", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", NA, "1", "3", "1", "1 1/4", "1/2", "1", "1"] [RecipeIngredientParts] ["rhubarb", "strawberry", "sugar", "flour", "orange, zest of"] [AggregatedRating] nan [ReviewCount] nan [Calories] 478.0 [FatContent] 15.3 [SaturatedFatContent] 3.8 [CholesterolContent] 0.0 [SodiumContent] 362.4 [CarbohydrateContent] 82.0 [FiberContent] 2.6 [SugarContent] 45.2 [ProteinContent] 5.3 [RecipeServings] nan [RecipeYield] 1 pie [RecipeInstructions] ["Preheat oven to 400 degrees.", "Brush bottom of the pie shell with the egg wash and sprinkle with bread crumbs.", "In a medium bowl combine the rest of the ingredients and toss well.", "Pour into the pie shell and place remaining patry on top.", "Crimp edges, and brush with the egg wash.", "Place in the freezer for 10 minutes.", "Remove and make air vents with a knife.", "Place on a foil lined cookie sheet.", "Bake 10 minutes at 400, reduce to 360 and bake for 40 minutes.", "Let cool to warm before cutting or chill." ]
[Name] Crab Stuffed Portabella Mushrooms [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT45M [PrepTime] PT20M [TotalTime] PT1H5M [DatePublished] 2001-08-06T08:59:00Z [Description] Make and share this Crab Stuffed Portabella Mushrooms 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/10/71/5/picWAUHUn.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Crab", "Vegetable", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "2", "1", "1/2", "3/4", "1", "1", "1", "1", "1", "1", NA, NA, "6"] [RecipeIngredientParts] ["flour", "butter", "pepper", "milk", "cheddar cheese", "lemon juice", "Worcestershire sauce", "Dijon mustard", "green onion", "parmesan cheese", "portabella mushrooms"] [AggregatedRating] 4.5 [ReviewCount] 7.0 [Calories] 196.0 [FatContent] 9.7 [SaturatedFatContent] 5.6 [CholesterolContent] 72.0 [SodiumContent] 392.7 [CarbohydrateContent] 6.7 [FiberContent] 1.3 [SugarContent] 2.4 [ProteinContent] 20.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a small saucepan melt buter, add flour half the old bay and pepper, blend well. Slowly add milk, stir and cook until thickened. Add cheddar and stir until melted. Pour this over remaining ingredients, except crumbs and parmesan and mix well. Stuff Mushrooms with equal amounts of crab mixture and top with crumbs and parmesan-the amount is up to you-and bake in a 350 degree oven for 35-45 minutes. Serve with a salad, french bread and wine.
[Name] BBQ Herb & Garlic Fish [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT16M [PrepTime] PT5M [TotalTime] PT21M [DatePublished] 2001-08-06T08:59:00Z [Description] This recipe is an oldie from Miracle Whip and it is very good! I used Newzealand Blue Hoki Fillets but you can use red or white fish. You may also try 1/4 cup lowfat yogurt with only a 1/4 cup Miricle whip.This is quick and easy. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/71/6/pichdZTe3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/71/6/picOpc0Lh.jpg"] [RecipeCategory] Broil/Grill [Keywords] ["< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["1/2", "1/2", "1/2", "1", "1/4", "1"] [RecipeIngredientParts] ["Miracle Whip", "Miracle Whip light", "dried marjoram", "dried thyme", "garlic", "ground celery seed"] [AggregatedRating] 5.0 [ReviewCount] 10.0 [Calories] 219.2 [FatContent] 8.5 [SaturatedFatContent] 1.3 [CholesterolContent] 70.7 [SodiumContent] 361.4 [CarbohydrateContent] 7.6 [FiberContent] 0.9 [SugarContent] 3.2 [ProteinContent] 27.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Mix dressing and seasoning. Place Fish fillets on greased BBQ grill over medium heat (or on a rack of a broiler pan 2-4 inches from heat]. Brush with half of the dressing. Grill or broil, 5-8 minutes. Turn; brush with remainder of the dressing. Continue grilling 5-8 minutes until the fish flakes easily with a fork.
[Name] Chocolate Mint Pie [AuthorId] 13483 [AuthorName] Tebo3759 [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2001-08-06T17:37:00Z [Description] Make and share this Chocolate Mint Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Kid Friendly", "< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["1", "2/3", "1 1/4", "1/2", "2 -3", "1", "2", "1"] [RecipeIngredientParts] ["sugar-free instant vanilla pudding mix", "powdered milk", "water", "Cool Whip Free"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 171.5 [FatContent] 9.1 [SaturatedFatContent] 3.9 [CholesterolContent] 13.9 [SodiumContent] 150.1 [CarbohydrateContent] 18.7 [FiberContent] 0.5 [SugarContent] 13.9 [ProteinContent] 4.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Combine pudding mix, milk powder, and water in a medium bowl. Mix well with a whisk. Fold in mint extract, food colouring and Cool Whip. Stir in chocolate chips. Pour into pie crust and refrigerate until ready to serve.
[Name] Dry Rub for Barbecue Meats and Ribs [AuthorId] 6338 [AuthorName] Judi Caston [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-08-06T17:37:00Z [Description] Make and share this Dry Rub for Barbecue Meats and Ribs recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] ["No Cook", "Easy"] [RecipeIngredientQuantities] ["1", "1/4", "1/4", "1/4", "1/4", "1/2", "3", "2", "1", "2", "1", "1/2", "1/2"] [RecipeIngredientParts] ["sugar", "seasoning salt", "paprika", "chili powder", "black pepper", "lemon pepper", "ground sage", "dry mustard", "cayenne pepper"] [AggregatedRating] 3.0 [ReviewCount] 2.0 [Calories] 353.8 [FatContent] 4.2 [SaturatedFatContent] 0.7 [CholesterolContent] 0.0 [SodiumContent] 84.2 [CarbohydrateContent] 84.8 [FiberContent] 11.1 [SugarContent] 69.2 [ProteinContent] 4.5 [RecipeServings] nan [RecipeYield] 3 cups [RecipeInstructions] Sift everything together in a large bowl, blend well using a wire whisk. Stores for ages in a jar. Sprinkle onto, not into, meat. I added one tsp. each of cardomom and cumin, and a half tsp. of freshly grated nutmeg to a recent batch. Friends that I have given this to, tell me they are using it on just about anything they put on the grill, from fish and poultry to steak and baby back ribs.
[Name] Lemon Cheesecake Squares [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT2H [PrepTime] PT15M [TotalTime] PT2H15M [DatePublished] 2001-08-06T17:37:00Z [Description] This recipe came from the side of a cereal box can't remember which cereal. It is a no fail recipe that my friends have raved over. Lovely light taste after a satisfying meal [Images] character(0) [RecipeCategory] Cheesecake [Keywords] ["Dessert", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["3", "1/4", "2", "1", "1/2", "1", "2", "1"] [RecipeIngredientParts] ["margarine", "granulated sugar", "cream cheese", "granulated sugar", "fresh lemon juice", "fresh lemon rind"] [AggregatedRating] 3.5 [ReviewCount] 4.0 [Calories] 2572.8 [FatContent] 219.3 [SaturatedFatContent] 112.6 [CholesterolContent] 601.5 [SodiumContent] 1427.8 [CarbohydrateContent] 144.2 [FiberContent] 0.5 [SugarContent] 133.8 [ProteinContent] 20.4 [RecipeServings] nan [RecipeYield] 1 Pie [RecipeInstructions] Roll or process the cereal to make about 1 cup crumbs. Combine crumbs, margarine and 2 tbsp sugar. Reserve 2 tbsp of mixture. Press remaining mixture into a greased an 8-inch baking dish or a 9-inch pie plate. Bake at 375°F degrees for 8 minutes; cool. While the crust is baking and cooling, beat cream cheese and sugar until smooth. Add lemon juice and rind. Beat whipping cream stiff; fold into cream mixture. Turn into the prepared cool crust. Sprinkle reserved cereal mixture on top. Chill 2 hours, cut into squares and serve.
[Name] Chicken Tarragon [AuthorId] 13483 [AuthorName] Tebo3759 [CookTime] PT8H [PrepTime] PT10M [TotalTime] PT8H10M [DatePublished] 2001-08-06T17:37:00Z [Description] Make and share this Chicken Tarragon recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Very Low Carbs", "High Protein", "High In...", "Weeknight", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1", "1", "1", "3", NA] [RecipeIngredientParts] ["frying chicken", "margarine", "tarragon", "dried parsley", "white vinegar", "cornstarch"] [AggregatedRating] 4.0 [ReviewCount] 4.0 [Calories] 305.4 [FatContent] 23.1 [SaturatedFatContent] 6.2 [CholesterolContent] 86.2 [SodiumContent] 150.1 [CarbohydrateContent] 1.2 [FiberContent] 0.2 [SugarContent] 0.1 [ProteinContent] 21.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Put chicken in crock pot whole. Dot margarine over chicken. Combine seasonings and herbs and sprinkle evenly over chicken. Add vinegar. Cover and cook 8 hours (do not remove lid]. -------Gravy---------. I pour cooking liquid into a fat separator then pour off the liquid leaving the fat behind. Thicken with cornstarch (I also add some soy sauce for colour].
[Name] Orange Yogurt Cream [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2001-08-06T17:37:00Z [Description] Make and share this Orange Yogurt Cream 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/10/72/1/NkjQk9ubSYmm10H4BThu_orangeyogurt2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/72/1/fgidPZ9UQdyWRSavKzoi_orangeyogurt1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/72/1/dNAmmxDRMuoS5FPFkxyQ_orangeyogurt3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/72/1/picBY6Ej4.jpg" ] [RecipeCategory] Dessert [Keywords] ["Low Protein", "< 60 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1", "1/3"] [RecipeIngredientParts] ["sugar", "plain yogurt"] [AggregatedRating] 5.0 [ReviewCount] 13.0 [Calories] 242.3 [FatContent] 22.7 [SaturatedFatContent] 14.1 [CholesterolContent] 84.2 [SodiumContent] 32.1 [CarbohydrateContent] 9.0 [FiberContent] 0.0 [SugarContent] 7.3 [ProteinContent] 1.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Combine all ingredients and beat until stiff. Cover and refrigerate for 30 minutes. Serve.
[Name] Holiday Cherry Cream Cheese Pie [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT24H [PrepTime] PT15M [TotalTime] PT24H15M [DatePublished] 2001-08-06T17:37:00Z [Description] Easy yummy dessert. Make your own cherry mix if you want but sometimes it's nice to take a shortcut. I use E.D. Smith pie filling. This is another no fail recipe. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/72/2/picgAT9YD.jpg" [RecipeCategory] Pie [Keywords] ["Dessert", "Cheese", "Fruit", "Weeknight", "No Cook", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1/2", "1", "1", "1"] [RecipeIngredientParts] ["cream cheese", "powdered sugar", "vanilla", "cherry pie filling"] [AggregatedRating] 5.0 [ReviewCount] 9.0 [Calories] 317.1 [FatContent] 20.9 [SaturatedFatContent] 13.1 [CholesterolContent] 71.9 [SodiumContent] 108.7 [CarbohydrateContent] 29.9 [FiberContent] 0.5 [SugarContent] 7.5 [ProteinContent] 3.0 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Whip cream cheese with sugar until fluffy. Blend in vanilla. Fold in whipped cream. Blend thoroughly. Spoon into pie shell. Spread cherries over the top. Refrigerate over night, covered.
[Name] Beet Jelly [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT35M [PrepTime] PT35M [TotalTime] PT1H10M [DatePublished] 2001-08-06T17:37:00Z [Description] Make and share this Beet Jelly 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/10/72/3/tPk6AEG6SAKyw2iIYccz_20181216_214859.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/72/3/picetumc8.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/72/3/pic7cBY1v.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/72/3/pic4MLB33.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/72/3/picA4rUzb.jpg"] [RecipeCategory] Jellies [Keywords] ["Vegetable", "Low Protein", "Low Cholesterol", "Healthy", "Weeknight", "Canning", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["8 -10", "5", "1/2", "1", "6"] [RecipeIngredientParts] ["beets", "water", "lemon juice", "sugar"] [AggregatedRating] 5.0 [ReviewCount] 21.0 [Calories] 1001.9 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 91.3 [CarbohydrateContent] 258.6 [FiberContent] 2.5 [SugarContent] 246.5 [ProteinContent] 1.5 [RecipeServings] nan [RecipeYield] 5-6 half pints [RecipeInstructions] ["Peel beets and simmer in water for 30 minutes.", "When beets are tender strain off liquid measuring 4 cups of beet juice.", "Pour into a large pot.", "Stir in lemon juice and pectin.", "Bring to a full, rolling boil over high heat.", "Stir in sugar all at once and return to a full, rolling boil and boil for 1 minute.", "Remove from heat and ladle into clean hot stearilized jars leaving 0.125 inch head space and seal.", "I process any jelly for 5 minutes in a boiling water bath even though the recipes don't call for it." ]
[Name] World's Best Cookies [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT35M [PrepTime] PT15M [TotalTime] PT50M [DatePublished] 2001-08-06T17:37:00Z [Description] This recipe was in a local paper many years ago. They may not be the world's best cookies but they are sure in the running. I have made them many many times and these cookies disappear very quickly. They are crisp & crunchy [Images] character(0) [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Lunch/Snacks", "Cookie & Brownie", "Grains", "Fruit", "Nuts", "Canadian", "Kid Friendly", "< 60 Mins", "Oven", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1", "1", "1", "1/2", "1/2", "3 1/2", "1", "1"] [RecipeIngredientParts] ["vegetable shortening", "granulated sugar", "dark brown sugar", "egg", "canola oil", "vanilla extract", "walnuts", "all-purpose flour", "baking soda", "salt"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 80.5 [FatContent] 4.9 [SaturatedFatContent] 1.0 [CholesterolContent] 2.1 [SodiumContent] 40.8 [CarbohydrateContent] 8.6 [FiberContent] 0.3 [SugarContent] 4.4 [ProteinContent] 0.8 [RecipeServings] nan [RecipeYield] 100 cookies [RecipeInstructions] ["Cream together the shortening and sugar.", "Add egg, canola and vanilla, beat well.", "Mix in oats, cornflakes, coconut and walnuts.", "Stir well.", "Blend together the flour, baking soda and salt.", "Add to creamed mixture and stir well.", "Refrigerate 15 minutes.", "Preheat oven to 325°F.", "Drop rounded teaspoons onto an ungreased cookie sheet about 2\" apart.", "Press down with a fork, dipped in cold water.", "Smooth any cracks around the edge with your fingers.", "Bake at 325°F degrees for 12 minutes (You can half the recipe but why?]." ]
[Name] Peanut Butter Popcorn [AuthorId] 12491 [AuthorName] Christine [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2001-08-07T08:33:00Z [Description] Make and share this Peanut Butter Popcorn recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Lunch/Snacks", "Kid Friendly", "< 30 Mins", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1/2 - 1", "1", "1"] [RecipeIngredientParts] ["margarine", "honey", "peanut butter"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 3358.6 [FatContent] 220.8 [SaturatedFatContent] 46.0 [CholesterolContent] 0.0 [SodiumContent] 2261.5 [CarbohydrateContent] 330.8 [FiberContent] 16.2 [SugarContent] 302.2 [ProteinContent] 66.8 [RecipeServings] nan [RecipeYield] 1 large bowl [RecipeInstructions] Large bowl of popped popcorn Boil margarine and honey together to soft ball stage. Add peanut butter; stir well. Pour mixture over large bowl of popcorn and stir to coat evenly. Store in a covered container.
[Name] Easy Frosty Sherbet Punch [AuthorId] 12491 [AuthorName] Christine [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2001-08-07T08:33:00Z [Description] Make and share this Easy Frosty Sherbet Punch recipe from Food.com. [Images] character(0) [RecipeCategory] Punch Beverage [Keywords] ["Beverages", "Kid Friendly", "< 15 Mins", "For Large Groups", "No Cook", "Refrigerator", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1"] [RecipeIngredientParts] "ginger ale" [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 115.5 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 10.3 [CarbohydrateContent] 27.9 [FiberContent] 0.2 [SugarContent] 27.7 [ProteinContent] 1.4 [RecipeServings] 20.0 [RecipeYield] nan [RecipeInstructions] Thoroughly chill juice and ginger ale. Empty juices and ale in large punch bowl. Add sherbet.
[Name] Raspberry Upside Down Cake [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2001-08-07T08:33:00Z [Description] Make and share this Raspberry Upside Down Cake recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/72/7/piceYEhPQ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/72/7/piczN2RXO.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/72/7/piclJkeNI.jpg"] [RecipeCategory] Dessert [Keywords] ["Raspberries", "Berries", "Fruit", "Kid Friendly", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "2/3", "2/3", "3", "2", "1", "1", "2", "1", "2/3", NA] [RecipeIngredientParts] ["fresh raspberries", "butter", "sugar", "eggs", "flour", "lemon juice", "vanilla essence", "baking powder", "salt", "milk", "powdered sugar"] [AggregatedRating] 4.5 [ReviewCount] 9.0 [Calories] 299.3 [FatContent] 14.8 [SaturatedFatContent] 8.7 [CholesterolContent] 98.4 [SodiumContent] 205.5 [CarbohydrateContent] 36.7 [FiberContent] 2.3 [SugarContent] 14.8 [ProteinContent] 5.4 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Coat a 9\" square baking pan with cooking spray. Spread half the raspberries along the bottom of the pan. Combine butter, sugar, eggs, flour, lemon juice, vanilla essence, baking powder, salt and milk. Mix well. Fold in the other half of the raspberries. Pour over raspberries in the pan. Bake for 45 minutes at 350 deg F. Allow to cool. Invert cake on a platter. Sprinkle with powdered sugar. Slice and serve!
[Name] Wonderful Wassail [AuthorId] 12491 [AuthorName] Christine [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2001-08-07T08:33:00Z [Description] Make and share this Wonderful Wassail recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Breakfast", "Fruit", "Vegan", "Kid Friendly", "Christmas", "< 30 Mins", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1/4 - 1/2", "2", "1", "1", "1", "1/2"] [RecipeIngredientParts] ["sugar", "sweet apple cider", "whole cloves", "whole allspice", "cinnamon", "lemon"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 214.4 [FatContent] 0.6 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 6.9 [CarbohydrateContent] 58.1 [FiberContent] 3.5 [SugarContent] 50.0 [ProteinContent] 0.9 [RecipeServings] nan [RecipeYield] 1 big bowl full :) [RecipeInstructions] Boil all ingredients together for 10 minutes. Serve HOT!
[Name] Summer Dessert [AuthorId] 12491 [AuthorName] Christine [CookTime] PT20M [PrepTime] PT25M [TotalTime] PT45M [DatePublished] 2001-08-07T08:33:00Z [Description] Make and share this Summer Dessert recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Lunch/Snacks", "Kid Friendly", "Potluck", "Summer", "< 60 Mins", "Oven", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["3/4 - 1 1/2", "1 1/2", "1", "8", "1", "1/2", "2", "3", "1/2"] [RecipeIngredientParts] ["margarine", "flour", "pecans", "cream cheese", "powdered sugar", "Cool Whip", "instant pudding mix", "milk", "Cool Whip"] [AggregatedRating] 5.0 [ReviewCount] 14.0 [Calories] 425.9 [FatContent] 26.9 [SaturatedFatContent] 8.1 [CholesterolContent] 29.4 [SodiumContent] 461.9 [CarbohydrateContent] 42.2 [FiberContent] 1.3 [SugarContent] 26.1 [ProteinContent] 5.7 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Mix together crust ingredients until crumbly. Press in bottom of oblong pan. Bake for 20 minutes at 350*. Mix together cream cheese, powdered sugar and 1/2 carton of cool whip. Spread on cooled crust. Mix 2 packages instant pudding with 3 cups milk. Spread on cream cheese mixture. Top with rest of cool whip.

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