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[Name] Crunchy Chocolate Peanut Butter Delight! [AuthorId] 12491 [AuthorName] Christine [CookTime] PT9M [PrepTime] PT10M [TotalTime] PT19M [DatePublished] 2001-08-07T08:33:00Z [Description] Make and share this Crunchy Chocolate Peanut Butter Delight! recipe from Food.com. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "Lunch/Snacks", "Kid Friendly", "Potluck", "< 30 Mins", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1 1/2", "6", "1", "1"] [RecipeIngredientParts] ["light corn syrup", "sugar", "crunchy peanut butter", "chocolate chips"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 537.9 [FatContent] 24.8 [SaturatedFatContent] 8.6 [CholesterolContent] 0.0 [SodiumContent] 300.3 [CarbohydrateContent] 74.9 [FiberContent] 3.8 [SugarContent] 46.2 [ProteinContent] 12.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Boil corn syrup and sugar. Add peanut butter. Pour over cereal. Stir and then spread in buttered pan. Melt chocolate and butterscotch chips together and spread on top. Cool. Cut into squares.
[Name] Chocolate Florentine Slice [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] PT50M [PrepTime] PT20M [TotalTime] PT1H10M [DatePublished] 2001-08-07T08:33:00Z [Description] Make and share this Chocolate Florentine Slice recipe from Food.com. [Images] character(0) [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "Fruit", "Nuts", "Weeknight", "For Large Groups", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["125", "200", "1/2", "2", "1 1/2", "80", "2/3", "2", "2", "200", "1/4", "1/4", "2", "100"] [RecipeIngredientParts] ["butter", "baking chocolate", "caster sugar", "eggs", "flour", "butter", "caster sugar", "honey", "flour"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 398.1 [FatContent] 27.8 [SaturatedFatContent] 13.0 [CholesterolContent] 56.2 [SodiumContent] 134.6 [CarbohydrateContent] 36.8 [FiberContent] 4.5 [SugarContent] 20.6 [ProteinContent] 7.4 [RecipeServings] 16.0 [RecipeYield] nan [RecipeInstructions] Line the base of a 20x30cm pan with baking paper, extending over the sides. Place butter and chocolate into a medium saucepan. Stir constantly over low heat for 4-5 minutes or until melted and smooth. Remove from the heat and stir in sugar, eggs and flour. Spread evenly over prepared pan. Place in the freezer to chill for 10 minutes whilst preparing topping. Preheat oven to 175C degrees. ----------Topping--------------- á. Place butter, sugar, honey and cream into a medium saucepan. Cook over medium heat stirring constantly for 6-8 minutes or until mixture is a light caramel colour. Remove from heat. Working quickly, stir in almonds, apricots, cherries and flour. Whilst mixture is warm, spread quickly over the chilled base. Bake for 35-40 minutes or until golden. Allow to cool completely in pan. Drizzle with the melted chocolate, allow to set before slicing.
[Name] Homemade Spaghetti Sauce [AuthorId] 10120 [AuthorName] BarbC [CookTime] PT45M [PrepTime] PT45M [TotalTime] PT1H30M [DatePublished] 2001-08-07T08:33:00Z [Description] Tomatoes galore in the summer for all gardeners. This sauce recipe is wonderful all year long but mainly fall, winter and spring. Enjoy. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["European", "Low Protein", "Low Cholesterol", "Healthy", "Spicy", "Weeknight", "Canning", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["5", "5", "2", "2", "5", "1", "2", "2/3", "2", "1"] [RecipeIngredientParts] ["tomatoes", "bay leaves", "chili powder", "oregano leaves", "garlic", "onion", "salt", "sugar", "tomato paste"] [AggregatedRating] 3.5 [ReviewCount] 5.0 [Calories] 456.4 [FatContent] 5.7 [SaturatedFatContent] 1.3 [CholesterolContent] 0.0 [SodiumContent] 4287.7 [CarbohydrateContent] 99.3 [FiberContent] 18.5 [SugarContent] 70.6 [ProteinContent] 14.3 [RecipeServings] nan [RecipeYield] 5-6 quarts [RecipeInstructions] Add all above ingredients except tomato paste and Prego, bring to boil. After the sauce is brought to boil, add tomato paste and Prego and cook until thickened. Fill quart jars and process in boiling water bath for 15 minutes.
[Name] Broccoli Salad [AuthorId] 13924 [AuthorName] vincy bramblett [CookTime] nan [PrepTime] PT30M [TotalTime] PT30M [DatePublished] 2001-08-07T08:33:00Z [Description] This is always a HIT with guests. I make this everytime we have a get together and the bowl is always left empty!! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/73/3/98pvyFRQiJ9Krw8eonmQ_brocolli salad SITE-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/73/3/VWDxcr47TWGpQf1lztdM-Broccoli-Salad---10733-2.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/73/3/01472264581.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/73/3/8b9WnWYFQpidFVHx4SvS-Broccoli-Salad---10733-3.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/73/3/01485052867.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/73/3/5HTekYTnQhGoQ0UiasBU-Broccoli-Salad---10733-1.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/73/3/arJoyjcnSCy1KXeVEfVq_Broccoli%20Salad_7329.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/73/3/01460019627.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/73/3/picam2IcU.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/73/3/picGd4kLc.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/73/3/01493576762.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/73/3/XWWseDiSTxKPzngXNbdy_brocolli salad SITE-3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/73/3/Nj0fNstgQeyFGlvyfdlZ_brocolli salad SITE.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/10733/CvBEXmbRT8qMwMGgCuAw_103329096380492.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/73/3/pickr6RxE.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/73/3/picO66RJ1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/73/3/picpxsCT8.jpg" ] [RecipeCategory] Cheese [Keywords] ["Vegetable", "Potluck", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1 -2", "1/2", "1/2", "2 1/2", "1", "1/3", "1 1/2"] [RecipeIngredientParts] ["fresh broccoli", "red onion", "bacon", "vinegar", "Hellmann's mayonnaise", "sugar", "mozzarella cheese"] [AggregatedRating] 5.0 [ReviewCount] 226.0 [Calories] 356.7 [FatContent] 27.4 [SaturatedFatContent] 8.5 [CholesterolContent] 43.5 [SodiumContent] 591.6 [CarbohydrateContent] 19.4 [FiberContent] 1.3 [SugarContent] 11.3 [ProteinContent] 9.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Cook bacon (I make it easy and buy the already cooked bacon in the refrigerator section] and crumble into pieces. Chop up top of broccoli into bite size pieces. Mix broccoli, onions, bacon and mozzarella in large bowl. In separate bowl combine vinegar, sugar and mayo. Pour over broccoli mixture and toss to coat. Best if made a day ahead.
[Name] Slushy Red Punch [AuthorId] 12491 [AuthorName] Christine [CookTime] PT8H [PrepTime] PT6H [TotalTime] PT14H [DatePublished] 2001-08-07T08:33:00Z [Description] Make and share this Slushy Red Punch recipe from Food.com. [Images] character(0) [RecipeCategory] Punch Beverage [Keywords] ["Beverages", "Pineapple", "Tropical Fruits", "Fruit", "Low Protein", "Low Cholesterol", "Healthy", "Kid Friendly", "Weeknight", "For Large Groups", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1", "2", "4", "9", "1", "1", "1", "2", "1", "2"] [RecipeIngredientParts] ["strawberry Jell-O gelatin dessert", "boiling water", "sugar", "water", "ReaLemon juice", "vanilla", "ginger ale"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 108.6 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 21.1 [CarbohydrateContent] 27.1 [FiberContent] 0.1 [SugarContent] 25.8 [ProteinContent] 0.6 [RecipeServings] 55.0 [RecipeYield] nan [RecipeInstructions] Dissolve jello in boiling water. Add sugar and stir until dissolved. Add all other ingredients, except ginger ale. Freeze for 5-6 hours in large container. Remove from freezer about 2 hours before serving so punch can get to a slushy consistency. Add ginger ale just before serving. Makes approximately 55 half cup servings.
[Name] Vanilla Sorbet with Fruit [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT16M [PrepTime] PT20M [TotalTime] PT36M [DatePublished] 2001-08-07T08:33:00Z [Description] Make and share this Vanilla Sorbet with Fruit recipe from Food.com. [Images] character(0) [RecipeCategory] Frozen Desserts [Keywords] ["Dessert", "Fruit", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/3", "1", "1"] [RecipeIngredientParts] ["heavy whipping cream", "vanilla bean", "corn syrup", "milk", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 344.3 [FatContent] 24.2 [SaturatedFatContent] 15.1 [CholesterolContent] 90.1 [SodiumContent] 53.1 [CarbohydrateContent] 31.2 [FiberContent] 0.0 [SugarContent] 13.9 [ProteinContent] 3.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Put all the ingredients except the vanilla bean into a heavy saucepan. Scrape the seeds from the vanilla bean into the mixture. Drop in the vanilla bean pods. Boil, strain and cool. Freeze to a soft stage in an ice cream maker. Top with sliced strawberries, raspberries and whipping cream. Sprinkle sugar and serve!
[Name] Corn Cob Jelly [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2001-08-07T08:33:00Z [Description] Posted upon request. I've never had this, found the recipe on another site but no name was attached. Let me know how it comes out. I would process for 5 min in a water bath. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/73/6/bnreVb2ZRueiZSfQVOON_corn%20cob%20jelly.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/73/6/picVDkD3y.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/73/6/picWEONL5.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/73/6/10736.jpeg" ] [RecipeCategory] Jellies [Keywords] ["Vegetable", "Low Protein", "Low Cholesterol", "Healthy", "< 30 Mins", "Canning", "Easy"] [RecipeIngredientQuantities] ["12", "4", "4", "1"] [RecipeIngredientParts] ["water", "sugar"] [AggregatedRating] 5.0 [ReviewCount] 19.0 [Calories] 866.5 [FatContent] 2.6 [SaturatedFatContent] 0.4 [CholesterolContent] 0.0 [SodiumContent] 39.2 [CarbohydrateContent] 218.4 [FiberContent] 10.0 [SugarContent] 145.5 [ProteinContent] 10.8 [RecipeServings] nan [RecipeYield] 6 half pints [RecipeInstructions] Bring water with cobs to a boil and boil for 10 minutes. Measure 3 cups and strain thru wet cheesecloth. Pour into a large saucepan with pectin and bring to a rolling boil. Add sugar. Bring back to a boil and boil for 3 minute. Skim Add food coloring if you want. Tastes like apple honey.
[Name] Ritz Cracker Dessert [AuthorId] 12491 [AuthorName] Christine [CookTime] PT25M [PrepTime] PT25M [TotalTime] PT50M [DatePublished] 2001-08-07T08:33:00Z [Description] Make and share this Ritz Cracker Dessert recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Lunch/Snacks", "Pineapple", "Cheese", "Tropical Fruits", "Fruit", "Kid Friendly", "Potluck", "< 60 Mins", "Oven", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["6", "2", "1", "2", "58", "1 1/2", "2", "1", "2"] [RecipeIngredientParts] ["sugar", "baking powder", "vanilla", "pecans", "cream cheese", "pineapple"] [AggregatedRating] 3.0 [ReviewCount] 2.0 [Calories] 388.4 [FatContent] 20.0 [SaturatedFatContent] 5.6 [CholesterolContent] 20.8 [SodiumContent] 233.9 [CarbohydrateContent] 49.2 [FiberContent] 2.0 [SugarContent] 37.7 [ProteinContent] 5.7 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Beat egg whites until stiff. Gradually add sugar. Add rest of crust ingredients. Mix well. Press into 9 x 13 inch greased pan. Bake at 350* for 25 minutes. Mix prepared dream whip, cream cheese and pineapple. Spread on cooled crust. Chill.
[Name] Crock Pot Country Ribs [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT6H [PrepTime] PT10M [TotalTime] PT6H10M [DatePublished] 2001-08-07T08:33:00Z [Description] This is a wonderful tasty dish for those rainy days ahead. It has a mellow flavor and the meat is succulent but for some it may need a bit of hot sauce (I added 2 tbsp to the sauce). [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/73/8/picw7cKbq.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/73/8/picJ69Cfq.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/73/8/pichcRxZo.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/73/8/picoKjCZ7.jpg"] [RecipeCategory] Pork [Keywords] ["Meat", "Potluck", "Weeknight"] [RecipeIngredientQuantities] ["1", "3 -4", "1", "1", "2", "1", "3", "1", "1/2", NA, "1 1/2", "4"] [RecipeIngredientParts] ["onion", "country-style pork ribs", "tomato juice", "molasses", "Worcestershire sauce", "Dijon mustard", "poultry seasoning", "cornstarch", "water"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 726.8 [FatContent] 40.5 [SaturatedFatContent] 8.1 [CholesterolContent] 252.2 [SodiumContent] 534.5 [CarbohydrateContent] 19.7 [FiberContent] 1.4 [SugarContent] 13.2 [ProteinContent] 67.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Place onion rings in the bottom of your crock pot. Place ribs on top (trim off any excess fat]. Whisk together the remaining ingredients except the corn starch. Reserve 1 cup--cover and refrigerate this cup. Pour remaining sauce over the ribs, cover pot. Cook at low for 5-6 hrs, drain ribs, keep warm. In a small saucepan, add 1 1/2 tsp cornstarch already mixed in cold water to the reserved sauce , simmer until it thickens. Serve with noodles, rice or gnocchi.
[Name] Irish Lamb Stew [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] PT1H40M [PrepTime] PT15M [TotalTime] PT1H55M [DatePublished] 2001-08-07T08:33:00Z [Description] Make and share this Irish Lamb Stew recipe from Food.com. [Images] character(0) [RecipeCategory] Stew [Keywords] ["Lamb/Sheep", "Potato", "Vegetable", "Meat", "European", "Weeknight", "St. Patrick's Day", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["600", "110", "2", "1", "2", "1", "4", "500", "4", NA, "2", "4", NA] [RecipeIngredientParts] ["lean lamb pieces", "flour", "onions", "garlic clove", "carrots", "potatoes", "parsley", "spring onions", "mashed potatoes"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 1360.2 [FatContent] 115.3 [SaturatedFatContent] 50.0 [CholesterolContent] 209.0 [SodiumContent] 344.6 [CarbohydrateContent] 50.0 [FiberContent] 7.2 [SugarContent] 9.8 [ProteinContent] 30.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat the oil in a small pan and gently fry the bacon for a few minutes. Remove and transfer to a good sized casserole dish,placed over a moderate heat. Add the lamb pieces and gently stir fry for 3-4 minutes. Sprinkle on the flour and stir in well. Add the onions, garlic and diced carrots. Pour over the chicken stock, cover and cook in the oven at 190C degrees for 1 1/4 hours, or until the meat is tender. Then add the diced potatoes and cook for a further 20 minutes until they are done. Season to taste. If you wish to thicken the stew, stir in some mashed potato. Serve stew in separate bowls, generously sprinkled with parsley and chopped spring onions.
[Name] Persian Jeweled Rice in Cabbage [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT45M [PrepTime] PT30M [TotalTime] PT1H15M [DatePublished] 2001-08-07T08:33:00Z [Description] Its so tasty and so appealing to the eyes that no words can desribe the sumptousness it creates, the magical taste it got...its something u have to make atleast once to know what a heavenly rice it can be!! A bed of roses and this rice - isn't it romantic? [Images] character(0) [RecipeCategory] White Rice [Keywords] ["Long Grain Rice", "Rice", "Low Protein", "Vegan", "Low Cholesterol", "Healthy", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1", "1/3", "1", "2", "1/2", "1/2"] [RecipeIngredientParts] ["green cabbage", "long grain white rice", "olive oil", "apple", "onion", "raisins", "ground cumin", "hot water", "saffron thread", "salt"] [AggregatedRating] 3.0 [ReviewCount] 2.0 [Calories] 220.1 [FatContent] 2.8 [SaturatedFatContent] 0.5 [CholesterolContent] 0.0 [SodiumContent] 227.8 [CarbohydrateContent] 46.0 [FiberContent] 5.7 [SugarContent] 13.8 [ProteinContent] 4.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Core the cabbage but keep it whole. In a large pot, heat cabbage and water and boil over high heat. Reduce heat to simmer and cook for 10 minutes. Drain and set aside allowing it to cool. Meanwhile, heat oil over medium heat in a large skillet. Add onion and red pepper. Saute. Stir in cumin, saffron, rice, apple and raisins. Add water and salt to rice mixture. Boil. Once boiled, gradually reduce heat and simmer. Cook for 10 minutes (rice will be undercooked]. Remove from flame. Remove the 12 best shaped, largest leaves from the cabbage (reserve the remaining cabbage for use elsewhere]. Oil the inside of an 8\" metal colander. Line its bottom and inside with 8 cabbage leaves. Put in rice followed by topping it with 4 cabbage leaves, tucking the ends of the leaves inside the colander. Fill a large pot (1 big enough to fit colander inside of] with about 1\" water. Place colander with the stuffed cabbage in the pot. Heat and allow to simmer. Cover and steam cabbage for 20 minutes. Remove from flame and allow to cool for 10 minutes. Place a flat serving plate upside down on top of the colander. Holding them firmly together, turn them over. Gently lift the colander off cabbage and serve!
[Name] Savoury Chinese Turkey Meat Marinade [AuthorId] 13917 [AuthorName] Kathryn Campbell [CookTime] PT24H [PrepTime] PT15M [TotalTime] PT24H15M [DatePublished] 2001-08-07T08:33:00Z [Description] Make and share this Savoury Chinese Turkey Meat Marinade recipe from Food.com. [Images] character(0) [RecipeCategory] Poultry [Keywords] ["Meat", "Asian", "Low Cholesterol", "Savory", "Weeknight"] [RecipeIngredientQuantities] ["1/2", "1/4", "3", "3", "1/2", "1", "2", "1", "1/4", "1"] [RecipeIngredientParts] ["soy sauce", "water", "garlic", "black pepper", "salt", "sugar", "cinnamon", "ground cloves", "ground ginger", "anise"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 510.1 [FatContent] 41.2 [SaturatedFatContent] 5.4 [CholesterolContent] 0.0 [SodiumContent] 10375.0 [CarbohydrateContent] 23.9 [FiberContent] 3.5 [SugarContent] 11.1 [ProteinContent] 16.1 [RecipeServings] 1.0 [RecipeYield] 1 cup [RecipeInstructions] Mix everything together. Makes 1 cup; should have 1 cup for each 2-3 lbs of turkey. Marinade between 4 and 24 hours depending on thickness of turkey. For a turkey I do overnight and at least 24 hours. I baste often and will inject marinade under the skin and into the meat with my baster. This is a BBQ recipe using either a BBQ rotisserie or just treating the BBQ like an oven. I always baste during the grilling process. Just cook till the turkey registers done with a thermometer. Cook at least 20 minutes per lb. Enjoy!
[Name] Easy Beef BBQ [AuthorId] 13924 [AuthorName] vincy bramblett [CookTime] PT12H [PrepTime] PT30M [TotalTime] PT12H30M [DatePublished] 2001-08-07T08:33:00Z [Description] Make and share this Easy Beef BBQ recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Potluck", "Weeknight", "Easy"] [RecipeIngredientQuantities] ["5 -7", "1", "1/4", "1/2", "1/2"] [RecipeIngredientParts] ["beef roast", "beer", "corn syrup", "barbecue sauce", "barbecue sauce"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 634.2 [FatContent] 44.8 [SaturatedFatContent] 18.0 [CholesterolContent] 156.5 [SodiumContent] 339.1 [CarbohydrateContent] 10.4 [FiberContent] 0.3 [SugarContent] 3.0 [ProteinContent] 42.3 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Place beef in a slow cooker and add beer. Cook on low overnight. Next day drain and shred, meat should fall apart very easily. Mix sauce ingredients together and add to meat. cook on low in slow cooker until ready to serve.
[Name] Tzatziki [AuthorId] 10420 [AuthorName] mielhollinger [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-08-07T09:23:00Z [Description] Make and share this Tzatziki 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/10/74/3/picZOdqCk.jpg" [RecipeCategory] Greek [Keywords] ["European", "Low Cholesterol", "< 15 Mins", "No Cook", "Refrigerator"] [RecipeIngredientQuantities] ["1", "1", "1", "8", NA, "4", "1"] [RecipeIngredientParts] ["olive oil", "wine vinegar", "garlic", "plain low-fat yogurt", "salt", "cucumbers", "of fresh mint"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 58.1 [FatContent] 3.4 [SaturatedFatContent] 0.8 [CholesterolContent] 2.7 [SodiumContent] 32.7 [CarbohydrateContent] 4.5 [FiberContent] 0.2 [SugarContent] 3.7 [ProteinContent] 2.6 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] Whisk the oil, vinegar, and garlic in a bowl. Add yogurt and salt and beat until smooth. Squeeze the cucumber with your hands to remove excess moisture, then mix it into the sauce with the mint. Cover and refrigerate. Serve lightly chilled, garnished with mint.
[Name] Delicious Chicken Pot Pie [AuthorId] 13924 [AuthorName] vincy bramblett [CookTime] PT45M [PrepTime] PT1H [TotalTime] PT1H45M [DatePublished] 2001-08-07T09:23:00Z [Description] This chicken pot pie recipe takes a little time, but it is WELL WORTH IT!! This is an all-time favorite in our family. Great on a cold winter day. 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"https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/74/4/picUP00nU.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/74/4/picE8FzuD.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/74/4/picenZLxX.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/74/4/picct8NfK.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/74/4/picz62IGF.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/74/4/pic5mRw9d.jpg" ] [RecipeCategory] Savory Pies [Keywords] ["One Dish Meal", "Chicken", "Potato", "Poultry", "Vegetable", "Meat", "Potluck", "Winter", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1/3", "1/2", "2", "1", "1", "1/4", "4", "2"] [RecipeIngredientParts] ["potato", "onion", "celery", "carrot", "margarine", "all-purpose flour", "chicken broth", "half-and-half", "salt", "pepper", "chicken"] [AggregatedRating] 5.0 [ReviewCount] 764.0 [Calories] 538.3 [FatContent] 35.3 [SaturatedFatContent] 10.1 [CholesterolContent] 14.9 [SodiumContent] 1113.7 [CarbohydrateContent] 46.9 [FiberContent] 4.4 [SugarContent] 3.1 [ProteinContent] 8.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 400°F. Saute onion, celery, carrots and potatoes in margarine for 10 minutes. Add flour to sauteed mixture, stirring well, cook one minute stirring constantly. Combine broth and half and half. Gradually stir into vegetable mixture. Cook over medium heat stirring constantly until thickened and bubbly. Stir in salt and pepper; add chicken and stir well. Pour into shallow 2 quart casserole dish and top with pie shells. Cut slits to allow steam to escape. Bake for 40-50 minutes or until pastry is golden brown and filling is bubbly and cooked through.
[Name] Veggie Tofu Stir-Fry With Sesame Seeds Over Brown Rice [AuthorId] 10420 [AuthorName] mielhollinger [CookTime] PT1H17M [PrepTime] PT20M [TotalTime] PT1H37M [DatePublished] 2001-08-07T13:01:00Z [Description] Make and share this Veggie Tofu Stir-Fry With Sesame Seeds Over Brown Rice 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/10/74/5/10745.jpeg" [RecipeCategory] Soy/Tofu [Keywords] ["Beans", "Vegan", "Weeknight", "Stir Fry", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "3", "2 1/4", "3/4", "1", "4", "1", "1", "2", "1/2", "1", "1/2", "1/2", "1/2", "1/4"] [RecipeIngredientParts] ["firm tofu", "reduced-sodium soy sauce", "vegetable broth", "water", "brown rice", "canola oil", "olive oil", "garlic", "yellow onion", "broccoli", "button mushroom", "water chestnuts", "dried basil", "dried oregano", "ground black pepper", "sesame seeds"] [AggregatedRating] 4.0 [ReviewCount] 4.0 [Calories] 510.6 [FatContent] 19.4 [SaturatedFatContent] 3.2 [CholesterolContent] 0.0 [SodiumContent] 481.9 [CarbohydrateContent] 62.1 [FiberContent] 11.6 [SugarContent] 11.6 [ProteinContent] 30.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Place tofu in a colander and drain 10 minutes. Pat dry with paper towels. Place soy sauce in a shallow dish, add tofu, cover, refrigerate, and marinate 15 minutes, or up to 1 hour, turning once. In medium covered saucepan, bring 2 cups vegetable broth or water to a boil. Slowly stir in rice, cover, and reduce heat to low. Simmer 40 minutes, or until all the water is absorbed. Meanwhile, heat the oil in a wok, large skillet, or heavy saucepan over medium-high flame. Add garlic and onion and sauté until onions are wilted, 1-2 minutes . Add broccoli and red peppers, the remaining 1 1/4 cup broth or water, and cook, stirring frequently, 5 minutes. Add mushrooms, water chestnuts, basil, oregano, and black pepper and continue to cook 2 more minutes, or until mushrooms are soft. Addsesame seeds and the marinated tofu with soy sauce, and cook, stirring gently, until tofu is heated through, about 5 minutes. Serve over the cooked rice.
[Name] Spicy Penne with Turkey Sausage, Asparagus & Feta [AuthorId] 10420 [AuthorName] mielhollinger [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2001-08-07T13:01:00Z [Description] Make and share this Spicy Penne with Turkey Sausage, Asparagus & Feta recipe from Food.com. [Images] character(0) [RecipeCategory] Penne [Keywords] ["Vegetable", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1", "2", "1/2", NA, NA, "2", NA] [RecipeIngredientParts] ["penne", "turkey sausage", "asparagus spear", "red bell pepper", "mushroom", "feta", "parsley", "red pepper flakes", "kosher salt", "fresh ground pepper", "extra virgin olive oil", "lemon wedge"] [AggregatedRating] nan [ReviewCount] nan [Calories] 621.7 [FatContent] 28.5 [SaturatedFatContent] 9.8 [CholesterolContent] 155.2 [SodiumContent] 900.8 [CarbohydrateContent] 68.2 [FiberContent] 10.6 [SugarContent] 4.1 [ProteinContent] 25.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Boil water for pasta with 1 tbsp.", "kosher salt.", "Trim woody ends off asparagus spears (leaving about 3/4] and chop remaining into 2-inch pieces.", "Seed bell pepper and cut into small strips.", "Take sausage meat out of casing and fry in olive oil in wok or other large fry pan.", "Break sausage into small pieces, and add crushed red pepper flakes (to suit desired spiciness, using less for hot turkey sausage.] Begin to boil the pasta (6-8 minutes for al dente].", "While this is cooking, add asparagus, mushrooms, and red pepper strips to same pan with sausage.", "Stir fry over medium-high heat for about five minutes until vegetables are crisp-tender.", "Turn off heat, and drain pasta.", "Toss drained pasta with vegetable-turkey mixture, adding a small amount of extra virgin olive oil if desired.", "Add salt& pepper to taste.", "Allow to cool for 5-10 minutes.", "(Dish is served warm, not piping hot. May also be served room temperature or cold on hot days.] After cooling slightly, toss lightly with feta and chopped parsley.", "Serve with lemon wedges, crusty bread and white wine for easy summer entertaining." ]
[Name] Stifado [AuthorId] 174711 [AuthorName] Queen Dragon Mom [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2001-08-08T18:32:00Z [Description] Make and share this Stifado recipe from Food.com. [Images] character(0) [RecipeCategory] Stew [Keywords] ["Lunch/Snacks", "Vegetable", "Meat", "Lebanese", "Caribbean", "Greek", "Southwest Asia (middle East]", "Asian", "European", "Potluck", "< 15 Mins", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["22", "36", "1", "1", "2 -3", NA, "1", "2", NA, NA] [RecipeIngredientParts] ["beef", "onions", "olive oil", "vinegar", "tomatoes", "rosemary", "bay leaf", "garlic", "salt", "peppercorn"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 784.3 [FatContent] 74.7 [SaturatedFatContent] 30.8 [CholesterolContent] 102.9 [SodiumContent] 36.1 [CarbohydrateContent] 17.8 [FiberContent] 3.4 [SugarContent] 8.3 [ProteinContent] 10.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Wash and strain the meat pieces. In a pot, heat the olive oil over a medium fire and brown the meat. Add the onions and allow these too saute for about 5 minutes. Add the vinegar, the tomatoes (finely diced], the garlic, the rosemary, salt, pepper, the bay leaf and an amount of water. Allow the ragout to boil for about two hours, until it is left in its own sauce. Serve hot.
[Name] Chicken and Lentil Soup [AuthorId] 148316 [AuthorName] - Carla - [CookTime] PT1H10M [PrepTime] PT20M [TotalTime] PT1H30M [DatePublished] 2001-08-08T18:32:00Z [Description] Make and share this Chicken and Lentil Soup recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/74/8/picF7fZYi.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/74/8/picPCbtXI.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/74/8/picEBz7xU.jpg"] [RecipeCategory] Chicken [Keywords] ["Poultry", "Lentil", "Beans", "Meat", "Low Cholesterol", "Healthy", "Weeknight", "Stove Top", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "1", "4", "3", "4", "2", "1", "1/2", "8", NA, NA] [RecipeIngredientParts] ["butter", "carrot", "onion", "leek", "celery", "mushrooms", "dry white wine", "chicken broth", "dried thyme", "bay leaf", "brown lentils", "thyme"] [AggregatedRating] 4.5 [ReviewCount] 7.0 [Calories] 319.8 [FatContent] 11.4 [SaturatedFatContent] 5.2 [CholesterolContent] 57.8 [SodiumContent] 876.1 [CarbohydrateContent] 25.0 [FiberContent] 9.3 [SugarContent] 4.8 [ProteinContent] 27.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Melt the butter in a large saucepan. Add the carrot, onion, leek, celery and mushrooms; cook 3 to 5 minutes, or until softened. Stir in the wine and chicken broth. Bring to a boil. Add the thyme and bay leaf; reduce heat, cover and simmer 30 minutes. Add the lentils and continue cooking, covered, for another 30 to 40 minutes, or until the lentils are just tender, stirring the soup from time to time. Stir in the diced chicken and season to taste with salt and pepper. Cook until just heated through. Ladle the soup into bowls and serve hot, garnished with freshly chopped thyme.
[Name] Homemade Gravy [AuthorId] 193853 [AuthorName] MirandaLee [CookTime] PT1M [PrepTime] PT5M [TotalTime] PT6M [DatePublished] 2001-08-08T18:32:00Z [Description] Make and share this Homemade Gravy recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["European", "Low Cholesterol", "Healthy", "Kid Friendly", "< 15 Mins", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] [NA, "2", NA, "1", "1", NA] [RecipeIngredientParts] ["flour", "water", "red wine", "red currant jelly"] [AggregatedRating] 1.5 [ReviewCount] 2.0 [Calories] 14.1 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.8 [CarbohydrateContent] 3.3 [FiberContent] 0.1 [SugarContent] 1.4 [ProteinContent] 0.2 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Add flour to juices from cooked meat and mix for approximately 1 minute. Stir in the water or stock and stir well to prevent lumps. Add wine, jelly, salt and pepper to taste.
[Name] Gyros [AuthorId] 154044 [AuthorName] UnknownChef86 [CookTime] PT1H [PrepTime] PT5M [TotalTime] PT1H5M [DatePublished] 2001-08-08T18:32:00Z [Description] Note: This is one of the recipes I adopted in the Great 'Zaar Ophan Adoption of 2005. I hope you enjoy it. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Lamb/Sheep", "Meat", "Lebanese", "Greek", "Southwest Asia (middle East]", "Asian", "European", "Spicy", "Weeknight", "Beginner Cook", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/2", "2", "2", "2", "1", "1/4", "1/4", "1/4", "1", "2", "1 1/4", "2", "1", "4", "1", NA, NA] [RecipeIngredientParts] ["ground lamb", "ground beef", "garlic cloves", "fresh parsley", "salt", "pepper", "ground fenugreek", "ground cumin", "egg", "cucumbers", "yogurt", "olive oil", "garlic cloves", "fresh dill", "white pepper", "salt"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 473.8 [FatContent] 32.9 [SaturatedFatContent] 12.2 [CholesterolContent] 136.5 [SodiumContent] 774.7 [CarbohydrateContent] 18.2 [FiberContent] 1.4 [SugarContent] 7.0 [ProteinContent] 26.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] -----------TZATZIKI SAUCE-------------. Combine yogurt, olive oil, lemon juice, garlic and pepper in a bowl. Cover and refrigerate for one hour. Blend yogurt mixture with a whip until smooth. Dry cucumbers by patting with paper towels. Add Cucumbers and dill to yogurt mixture. Salt and pepper to taste. ----------GYROS------------. Mix lamb and beef in a glass bowl. Crumb bread into meat mixture. Add Spices and mix well. Stir egg into meat mixture Form mixture into 2 large patties and place on a medium hot grill for 5 minutes per side or until the Gyros is cooked through. Serve sliced gyros on warm pita bread with fresh sliced tomatoes, onions and Tzatziki sauce.
[Name] Green Peppers With Tomato Sauce [AuthorId] 174711 [AuthorName] Queen Dragon Mom [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2001-08-08T18:32:00Z [Description] Adopted! No comments from original poster.
[Name] Couscous with Chicken and Tomatoes [AuthorId] 27678 [AuthorName] Sackville [CookTime] PT35M [PrepTime] PT5M [TotalTime] PT40M [DatePublished] 2001-08-08T18:32:00Z [Description] Make and share this Couscous with Chicken and Tomatoes recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Whole Chicken", "Chicken", "Poultry", "Vegetable", "Meat", "Lebanese", "Southwest Asia (middle East]", "Filipino", "African", "Asian", "Indian", "Low Cholesterol", "Kid Friendly", "< 60 Mins", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "4", "2", "1", "2", "4", "1", "1", "12", "4", NA] [RecipeIngredientParts] ["chicken", "chickpeas", "garlic", "onion", "carrots", "tomatoes", "tomato puree", "parsley", "couscous", "olive oil"] [AggregatedRating] 4.5 [ReviewCount] 5.0 [Calories] 779.2 [FatContent] 32.0 [SaturatedFatContent] 7.0 [CholesterolContent] 85.0 [SodiumContent] 209.5 [CarbohydrateContent] 86.1 [FiberContent] 9.3 [SugarContent] 7.7 [ProteinContent] 35.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Peel and trim the vegetables. Fry the chicken pieces in half the olive oil until lightly browned. Add the sliced onion and the chopped garlic, the tomato purée and enough water just to cover the chicken. Season generously and simmer for 10 minutes. Add the cooked chick peas, the carrots, cut into batons (lengthwise into quarters], and the tomatoes, cut into 8 pieces each. Mix the couscous with its own volume of water and the remaining olive oil. Stir it and leave it to swell up for about 15 minutes. To cook: place it in a colander or sieve over a pan of boiling water (traditionally its done over the stew but this can be hazardous], steam for 20-25 minutes until swollen and cooked through. To serve: stir a knob of butter into the couscous and pile in a ring around a large dish. Spoon the chicken and vegetables into the centre of the dish and pass the sauce separately. It can have a little chili added to give it extra pungency.
[Name] Smoked Sausage Supreme [AuthorId] 14045 [AuthorName] Dana Kelly [CookTime] PT20M [PrepTime] PT25M [TotalTime] PT45M [DatePublished] 2001-08-08T18:32:00Z [Description] Make and share this Smoked Sausage Supreme recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/75/3/picaKvqt3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/75/3/pic6pBB1k.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/75/3/picDrxXPs.jpg"] [RecipeCategory] Vegetable [Keywords] ["Spring", "Summer", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1", "1", "2", "2", "2", "2", "1/2", "2", "4 -6", NA, NA, NA] [RecipeIngredientParts] ["smoked sausage", "penne", "bow tie pasta", "red bell peppers", "yellow bell peppers", "orange bell peppers", "red onions", "capers", "olive oil", "garlic", "fresh basil", "asiago cheese", "parmesan cheese"] [AggregatedRating] 5.0 [ReviewCount] 15.0 [Calories] 380.1 [FatContent] 6.6 [SaturatedFatContent] 0.9 [CholesterolContent] 0.0 [SodiumContent] 347.3 [CarbohydrateContent] 76.4 [FiberContent] 11.3 [SugarContent] 3.9 [ProteinContent] 8.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Cook Pasta according to package instructions and drain. Slice the smoked sausage and cook in the microwave for 2-3 minutes. Drain off grease and set aside. In a large frying pan, heat the olive oil over medium-high heat. Add in the onions and cook till translucent. Add in the all of the peppers and continue to cook till just tender. Cut heat down to medium. Add in the saugage, garlic, basil and capers. Cook another 2-3 minutes. In a large bowl, combine the pasta and the sausage/pepper mixture. Top with grated cheese. Serve with a ceasar salad, hot bread and a good red wine! Great in the summer when peppers are not as expensive!
[Name] Htapodi Vrasto (Octopus Salad) [AuthorId] 123897 [AuthorName] Vnut-Beyond Redempt [CookTime] PT2H [PrepTime] PT5M [TotalTime] PT2H5M [DatePublished] 2001-08-08T18:32:00Z [Description] Make and share this Htapodi Vrasto (Octopus Salad) recipe from Food.com. [Images] character(0) [RecipeCategory] Lebanese [Keywords] ["Caribbean", "Greek", "Southwest Asia (middle East]", "Asian", "European", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1", NA, NA, NA, NA] [RecipeIngredientParts] ["olive oil", "vinegar", "lemon juice", "oregano"] [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] 4.0 [RecipeYield] nan [RecipeInstructions] Clean and boil the octopus until perfectly tender. Slice the tentacles into thin rounds and the body into short strips. Prepare a dressing by beating 3 parts of oil and 1 part of vinegar or lemon juice with a little oregano. Arrange the octopus on a platter, pour the dressing over it and garnish with olives.
[Name] Eggplant (Aubergine) Dip [AuthorId] 102058 [AuthorName] kiwidutch [CookTime] PT12M [PrepTime] PT5M [TotalTime] PT17M [DatePublished] 2001-08-08T18:32:00Z [Description] Make and share this Eggplant (Aubergine) Dip recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Lebanese", "Greek", "Southwest Asia (middle East]", "Asian", "European", "Low Protein", "Low Cholesterol", "Healthy", "Potluck", "Spicy", "Microwave", "< 30 Mins", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1", "1/4", "2", "2", "1", NA, NA, NA] [RecipeIngredientParts] ["eggplant", "olive oil", "garlic cloves", "wine vinegar", "Italian parsley", "salt", "fresh ground pepper"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 52.5 [FatContent] 4.6 [SaturatedFatContent] 0.6 [CholesterolContent] 0.0 [SodiumContent] 1.1 [CarbohydrateContent] 3.1 [FiberContent] 1.6 [SugarContent] 1.2 [ProteinContent] 0.5 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Score the eggplant and bake in the microwave for 12 minutes. Cool eggplant and split open. Discard skin and seeds. Scoop out all the flesh into a food processor. Add oil, lemon or vinegar, crushed garlic, salt and freshly ground pepper to taste. Process until creamy. Scoop mixture in a bowl, garnish with chopped parsley and sprinkle on it a teaspoon of olive oil. Serve with toasted, seasoned pita pieces.
[Name] Roast Lamb with Potatoes [AuthorId] 115621 [AuthorName] glitter [CookTime] PT1H10M [PrepTime] PT5M [TotalTime] PT1H15M [DatePublished] 2001-08-08T18:32:00Z [Description] Make and share this Roast Lamb with Potatoes recipe from Food.com. [Images] character(0) [RecipeCategory] Stew [Keywords] ["Lunch/Snacks", "Lamb/Sheep", "Potato", "Vegetable", "Meat", "Lebanese", "Caribbean", "Greek", "Southwest Asia (middle East]", "Asian", "European", "Potluck", "Weeknight", "Beginner Cook", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "3", "1", "2", NA] [RecipeIngredientParts] ["leg of lamb", "potatoes", "olive oil", "lemons"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 552.4 [FatContent] 27.1 [SaturatedFatContent] 11.4 [CholesterolContent] 130.2 [SodiumContent] 123.4 [CarbohydrateContent] 37.3 [FiberContent] 5.7 [SugarContent] 1.5 [ProteinContent] 40.4 [RecipeServings] 7.0 [RecipeYield] nan [RecipeInstructions] ["First clean and cut the potatoes in pieces.", "Wash them, add salt and pepper, the lemon juice, stir them and put them in a pan.", "Wash the lamb and without cutting it, add salt and pepper and put in the middle of the pan.", "Add the butter or the oil and 2 cups of water.", "Bake it in hot oven in the beginning and then lower the temperature.", "When the meat has been baked on one side, turn it on the other side.", "It needs about 1 hour and 10'.", "If you want you can put garlic gloves under the skin of the lamb." ]
[Name] Fresh Tomato and Corn Salad [AuthorId] 14059 [AuthorName] rouxdog [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2001-08-08T18:32:00Z [Description] 3 of the greatest flavors in nature, together in one dish (Spend a few extra dollars on good olive oil, and you'll see what I mean). Can be served cold or room temperature. Great for picnics. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/75/7/pichSfgvc.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/75/7/picirmAYn.jpg"] [RecipeCategory] Corn [Keywords] ["Vegetable", "Southwestern U.S.", "European", "Low Protein", "Vegan", "Low Cholesterol", "Healthy", "Free Of...", "Potluck", "Spring", "Summer", "< 15 Mins", "No Cook", "Refrigerator", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["2", "1 1/2", "8", NA, NA] [RecipeIngredientParts] ["tomatoes", "cherry tomatoes", "fresh corn", "frozen corn", "fresh basil leaves", "extra virgin olive oil"] [AggregatedRating] 5.0 [ReviewCount] 29.0 [Calories] 132.6 [FatContent] 1.7 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 26.5 [CarbohydrateContent] 29.1 [FiberContent] 5.3 [SugarContent] 8.5 [ProteinContent] 5.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Wash tomatoes and remove leaves, cut into bite sized pieces or slices Tear basil leaves into small pieces Combine basil, tomato and corn in a bowl Drizzle with balsamic vinegar and good olive oil, to taste. Stir. Let chill for 1 hour for flavor mix, or serve immediately for freshest presentation. Stir before serving.
[Name] Blueberry Delight [AuthorId] 12393 [AuthorName] Patti Grace [CookTime] PT3H [PrepTime] PT20M [TotalTime] PT3H20M [DatePublished] 2001-08-08T18:32:00Z [Description] This recipe came from a co-worker, everyone at work loved it and had to have the recipe. It also happens to be my daughters favorite and it is a must at the holidays. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Pineapple", "Berries", "Tropical Fruits", "Fruit", "Christmas", "Thanksgiving", "Weeknight", "No Cook", "Refrigerator", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "2", "1", "1", "1/2", "8", "1/2", NA] [RecipeIngredientParts] ["boiling water", "crushed pineapple", "blueberries", "sugar", "cream cheese", "sour cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 453.4 [FatContent] 21.8 [SaturatedFatContent] 13.4 [CholesterolContent] 58.5 [SodiumContent] 182.1 [CarbohydrateContent] 53.5 [FiberContent] 2.1 [SugarContent] 29.8 [ProteinContent] 14.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Dissolve jello in boiling water. Save enough juice from pineapple and blueberries to make 1 cup, set aside. Add all ingredients to jello then add the cup of juice. Chill till firm, then add topping. Topping: Mix together and cover top of Jello. Top with nuts.
[Name] Crisp Lemon Calf Liver [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2001-08-08T18:32:00Z [Description] I know, I know, some of you can't tolerate liver but for those of us that love it try this recipe! The liver comes out crisp and has a wonderful flavor with just a hint of lemon. Even kids have been known to like it. Substitute Chicken livers if you wish. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/75/9/picI94xNn.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/75/9/pic1gza28.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/75/9/pic9u1sqB.jpg"] [RecipeCategory] Chicken [Keywords] ["Beef Organ Meats", "Beef Liver", "Poultry", "Meat", "Canadian", "Kid Friendly", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["6", "1/4", "2", NA, "1/2", "3", "2", "1", "1"] [RecipeIngredientParts] ["bacon", "all-purpose flour", "dried dill weed", "calf liver", "butter", "margarine", "fresh lemon juice", "fresh parsley", "lemon zest"] [AggregatedRating] 5.0 [ReviewCount] 19.0 [Calories] 327.4 [FatContent] 28.3 [SaturatedFatContent] 14.6 [CholesterolContent] 62.1 [SodiumContent] 355.8 [CarbohydrateContent] 14.3 [FiberContent] 1.0 [SugarContent] 0.6 [ProteinContent] 4.9 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Cook bacon until crisp. Drain on paper towel. You may remove some of the bacon fat but leave a generous amount, do not clean skillet. Crumble bacon. Combine flour, dill, salt& pepper in a paper bag. Add liver and coat well, shake off any excess flour. Fry liver in the \"bacon\" skillet over high heat until crisp on outside but still moist inside (about 4-6 minutes]. Remove liver but keep warm. Discard fat from skillet but do not scrape the pan. Over medium heat melt butter scraping in all the brown bits. Stir in lemon juice, parsley and crumbled bacon. Put liver back in the pan to ensure it is hot. Sprinkle with grated lemon and enjoy.
[Name] Magaritsa [AuthorId] 2019 [AuthorName] Food.com [CookTime] PT40M [PrepTime] PT5M [TotalTime] PT45M [DatePublished] 2001-08-08T18:32:00Z [Description] Make and share this Magaritsa recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Lamb/Sheep", "Meat", "Lebanese", "Caribbean", "Greek", "Southwest Asia (middle East]", "Asian", "European", "Potluck", "< 60 Mins", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "3/4", "2", NA, "3", NA] [RecipeIngredientParts] ["lamb pluck", "green onion", "anise", "rice", "butter", "lemon juice", "eggs"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 121.8 [FatContent] 4.4 [SaturatedFatContent] 2.2 [CholesterolContent] 77.3 [SodiumContent] 49.7 [CarbohydrateContent] 16.7 [FiberContent] 1.5 [SugarContent] 1.3 [ProteinContent] 4.1 [RecipeServings] 9.0 [RecipeYield] nan [RecipeInstructions] Boil the pluck and take out the foam. Put salt and let it boil for a while. Take it out and conserve the broth. Cut the pluck into small pieces. Put the broth in a large pot, after passing it through a strainer. Cut the onions and the anise into small pieces, and add them in the broth. Add also the pluck and the butter. Lower the fire and let them boil. When they are almost done, add the rice. Prepare in the meantime the egg and lemon sauce. Beat very well the eggs and add the lemon juice very slowly. Take some of the soup and add it slowly to the sauce. Do the same thing several times, beating always the sauce, add the sauce to the pot, stirring the soup slowly.
[Name] Greek Garlic Salsa [AuthorId] 174711 [AuthorName] Queen Dragon Mom [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-08-08T18:32:00Z [Description] Make and share this Greek Garlic Salsa recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Vegetable", "Greek", "European", "Kid Friendly", "Spicy", "< 15 Mins", "No Cook", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1/4", "1/4", "2", "1/2", "1/2", "2", "1/4", "2", "1/4", "2/3"] [RecipeIngredientParts] ["Tabasco sauce", "garlic", "garlic cloves", "hearts of palm", "feta cheese", "green onion", "oregano"] [AggregatedRating] nan [ReviewCount] nan [Calories] 303.1 [FatContent] 17.7 [SaturatedFatContent] 7.2 [CholesterolContent] 33.4 [SodiumContent] 1784.5 [CarbohydrateContent] 29.0 [FiberContent] 5.4 [SugarContent] 8.7 [ProteinContent] 11.9 [RecipeServings] nan [RecipeYield] 1 pint [RecipeInstructions] "Combine all ingredients, cover and keep refrigerated until ready to serve."
[Name] Szechuan Chicken Livers [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2001-08-08T18:32:00Z [Description] This is a very versatile recipe. Instead of serving the livers over rice or pasta make crepes and fill them with these tasty livers. Another idea make an omelet and fold in the livers as your flavor accent. Or have them as a side dish on a buffet table. I haven't made this recipe for years - it is one of my earlier postings and I found that there were a few things that needed clarification so I have made some corrections [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/76/2/picF7fjJ2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/76/2/picMULnwT.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/76/2/picUmpzyS.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/76/2/picnfy8nv.jpg"] [RecipeCategory] Chicken [Keywords] ["Beef Organ Meats", "Poultry", "Vegetable", "Meat", "Canadian", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["3", "4", "1", "1/2", "2", "3", "3", "1", "3", "1"] [RecipeIngredientParts] ["olive oil", "flour", "chicken liver", "fresh mushrooms", "onions", "brandy", "madeira wine", "cornstarch", "beef broth", "chili sauce", "Worcestershire sauce"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 359.2 [FatContent] 16.2 [SaturatedFatContent] 3.2 [CholesterolContent] 392.7 [SodiumContent] 468.7 [CarbohydrateContent] 22.2 [FiberContent] 2.4 [SugarContent] 5.1 [ProteinContent] 23.2 [RecipeServings] 4.0 [RecipeYield] 6 Servings if used in crepes or omelets [RecipeInstructions] Heat 1 tbsp oil in skillet. Saute Mushrooms, medium heat until they start to turn golden and release their moisture. remove to a bowl. Add 2 tbsp oil to skillet. Saute livers using a fairly high heat to brown the outer edges and absorb the mushroom juice. They will not be fully cooked at this time, remove livers to the bowl with the mushrooms. Brown onions, remove and place in the bowl with the liver etc. Mix together the cornstarch, beef broth, chili sauce and Worcestershire sauce. Add the cornstarch mixture, reduce heat. Stir until the sauce is smooth and thickened. Add liver, mushrooms, onions and brandy. Stir and cook for approximated 4 minutes or until the liver is cooked and everything is heated through. Do not overcook the livers. Serve over rice or pasta.
[Name] White Fish Fritters [AuthorId] 123897 [AuthorName] Vnut-Beyond Redempt [CookTime] PT16M [PrepTime] PT5M [TotalTime] PT21M [DatePublished] 2001-08-08T18:32:00Z [Description] Make and share this White Fish Fritters recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Australian", "Healthy", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1/2", "1", "1/2", "1", NA, NA] [RecipeIngredientParts] ["flour", "baking powder", "salt", "egg", "milk", "lemon wedge"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 172.1 [FatContent] 2.9 [SaturatedFatContent] 1.2 [CholesterolContent] 66.2 [SodiumContent] 385.9 [CarbohydrateContent] 25.5 [FiberContent] 0.8 [SugarContent] 0.1 [ProteinContent] 10.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Mix flour, baking powder and salt into a bowl. Add egg and sufficient milk to mix to a smooth batter. Dip pieces of fish in mixture and fry in a large frying pan until golden on both sides. Drain on absorbent paper and serve with lemon.
[Name] Tzatziki [AuthorId] 183756 [AuthorName] GothicGranola [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-08-08T18:32:00Z [Description] Make and share this Tzatziki recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "Lebanese", "Caribbean", "Greek", "Southwest Asia (middle East]", "Asian", "European", "Low Protein", "Low Cholesterol", "Potluck", "< 15 Mins", "No Cook", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1", "2", "4", NA, NA] [RecipeIngredientParts] ["yogurt", "cucumbers", "garlic", "salt", "vinegar"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 64.4 [FatContent] 2.2 [SaturatedFatContent] 1.3 [CholesterolContent] 8.0 [SodiumContent] 31.7 [CarbohydrateContent] 9.3 [FiberContent] 0.8 [SugarContent] 5.4 [ProteinContent] 3.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Skin the cucumbers. Using a vegetable grater cut the cucumbers into small strips, and then cut into small pieces. Drain the cucumbers well, and then add salt. Crush the garlic cloves and add. Add the yogurt and a little vinegar. Mix the ingredients together. Add some olive oil.
[Name] Souvlaki [AuthorId] 174711 [AuthorName] Queen Dragon Mom [CookTime] PT14M [PrepTime] PT5M [TotalTime] PT19M [DatePublished] 2001-08-08T18:32:00Z [Description] Make and share this Souvlaki recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Pork", "Meat", "Lebanese", "Caribbean", "Greek", "Southwest Asia (middle East]", "Asian", "European", "Healthy", "Kid Friendly", "Potluck", "< 30 Mins", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["36", "12", "2 -3", "2", "1", "2", NA, NA, NA, NA] [RecipeIngredientParts] ["pork", "tomatoes", "onions", "olive oil", "parsley", "salt", "pepper", "oregano"] [AggregatedRating] 2.5 [ReviewCount] 2.0 [Calories] 350.4 [FatContent] 9.0 [SaturatedFatContent] 2.8 [CholesterolContent] 71.4 [SodiumContent] 370.5 [CarbohydrateContent] 36.0 [FiberContent] 1.9 [SugarContent] 2.1 [ProteinContent] 29.2 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Cut the pork into small cubes Place it in a bowl with salt, pepper, oregano and olive oil. Lift the meat out and thread it on small wooden skewers. Cook under a hot grill on both sides (about 7 minutes on each side]. Heat the\"pita\" bread. Remove the grilled pork from the skewers and place an appropriate amount of it on each\"pita\" bread, along with some onion, parsley, slices of tomato, salt, pepper and some \"tzatziki\", if desired. Serve warm on individual dishes. Pork can be replaced with beef, lamb,or chicken. If you prefer, you can omit pita bread, and serve it on a plate, with rice, or french fries, onions, tomatoes and parsley.
[Name] Easy Bake Salmon [AuthorId] 34879 [AuthorName] Barefoot Beachcomber [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2001-08-08T18:32:00Z [Description] Make and share this Easy Bake Salmon 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/10/76/6/pic58cvpx.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/76/6/picOTGUKL.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Australian", "< 30 Mins", "Oven", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/4", NA, "1"] [RecipeIngredientParts] ["salmon fillet", "lemon", "mayonnaise", "onion"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 232.3 [FatContent] 7.1 [SaturatedFatContent] 1.3 [CholesterolContent] 73.1 [SodiumContent] 122.0 [CarbohydrateContent] 7.8 [FiberContent] 1.8 [SugarContent] 3.1 [ProteinContent] 33.5 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Spray baking dish with non-stick canned oil. Put fillet in pan, skin side down. Salt and pepper lightly. Spread mayonnaise over fillet, salt and pepper. Place onion slices on top and squeeze fresh lemon over top. Pour wine in the bottom of the pan and cover. Bake at 350°F for approximately 20 minutes or until salmon flakes.
[Name] Apple Pancake [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2001-08-08T18:33:00Z [Description] Make and share this Apple Pancake recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Apple", "Fruit", "< 60 Mins"] [RecipeIngredientQuantities] ["3/4", "1/2", "1", "2", "2", "2/3", "1/3", "1/2", "3"] [RecipeIngredientParts] ["refined flour", "salt", "baking powder", "sugar", "eggs", "milk", "water", "vanilla essence"] [AggregatedRating] 2.0 [ReviewCount] 1.0 [Calories] 527.7 [FatContent] 28.6 [SaturatedFatContent] 6.1 [CholesterolContent] 197.4 [SodiumContent] 876.3 [CarbohydrateContent] 53.2 [FiberContent] 1.3 [SugarContent] 13.0 [ProteinContent] 13.8 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] For filling: 2 apples 1 tbsp butter 1/4 tsp cinnamon powder Sift refined flour, salt, baking powder and sugar. Beat eggs one at a time. Add milk, water and essence. Whisk continously. Make a well in the sifted ingredients. Pour liquid ingredients in this. Combine with a few swift strokes. Heat a 5\" griddle. Let the batter spread over the bottom of the griddle. Cook the pancake over moderate heat. When brown underneath, reverse the side and brown the other side. Use a little oil for each pancake. Spread the filling on the pancake. Roll up and serve. For the filling: Peel, core and thinly slice the apples. Cook for a few seconds in butter and sprinkle with cinnamon powder. Keep aside till needed.
[Name] Bean Soup (Fasolatha) [AuthorId] 86318 [AuthorName] mianbao [CookTime] PT2H [PrepTime] PT5M [TotalTime] PT2H5M [DatePublished] 2001-08-08T18:33:00Z [Description] Make and share this Bean Soup (Fasolatha) recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "Lebanese", "Greek", "Southwest Asia (middle East]", "Asian", "European", "Vegan", "Low Cholesterol", "Healthy", "Potluck", "Spring", "Summer", "Winter", "Weeknight", "Beginner Cook", "Stove Top", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["18", "2", "2", "2", NA, "1", NA] [RecipeIngredientParts] ["white beans", "carrots", "onions", "chopped tomatoes", "celery", "olive oil"] [AggregatedRating] 1.0 [ReviewCount] 1.0 [Calories] 134.0 [FatContent] 1.2 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 21.8 [CarbohydrateContent] 25.0 [FiberContent] 5.8 [SugarContent] 3.8 [ProteinContent] 7.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Soak the beans in water overnight to soften up. The following day rinse, drain and place them in a pot with water. Add the carrots, the celery, the tomatoes, the onions, the olive oil and let everything boil over a medium fire for about 1 1/2-2 hours . Serve warm with anchovies or grilled herring and black olives.
[Name] Rhubarb Chutney [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] PT1H5M [PrepTime] PT15M [TotalTime] PT1H20M [DatePublished] 2001-08-08T18:33:00Z [Description] Make and share this Rhubarb Chutney recipe from Food.com. [Images] character(0) [RecipeCategory] Chutneys [Keywords] ["Sauces", "Fruit", "Weeknight", "Canning", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "4", "2", "4", "400", "3", "1", "1/2", "1"] [RecipeIngredientParts] ["rhubarb", "salt", "red onions", "brown sugar", "white wine vinegar", "fresh ginger", "ground cinnamon", "ground allspice", "raisins"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 1025.1 [FatContent] 0.8 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 2428.0 [CarbohydrateContent] 262.6 [FiberContent] 7.3 [SugarContent] 239.1 [ProteinContent] 4.1 [RecipeServings] nan [RecipeYield] 4-5 jars [RecipeInstructions] Place all ingredients, except raisins, in a large preserving pan. Cook, stirring over low heat until the sugar is dissolved. Then increase the heat and gently bubble for one hour, until pulpy and reduced. Add raisins and cook 5 more minutes. Pour into hot sterilized jars and seal.
[Name] Fassolia Gigantes Plaki (Giant Beans Baked in the Oven) [AuthorId] 35635 [AuthorName] _Pixie_ [CookTime] PT1H25M [PrepTime] PT5M [TotalTime] PT1H30M [DatePublished] 2001-08-08T18:33:00Z [Description] Make and share this Fassolia Gigantes Plaki (Giant Beans Baked in the Oven) recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Beans", "Vegetable", "Lebanese", "Caribbean", "Greek", "Southwest Asia (middle East]", "Asian", "European", "Potluck", "Weeknight", "Oven", "Beginner Cook", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["500", "1", "160", "280", "1", "3", "1", NA, "3", "1", "1"] [RecipeIngredientParts] ["tomatoes", "olive oil", "onions", "tomato puree", "garlic", "sugar", "parsley", "oregano", "thyme"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 390.7 [FatContent] 35.2 [SaturatedFatContent] 4.9 [CholesterolContent] 0.0 [SodiumContent] 18.4 [CarbohydrateContent] 19.4 [FiberContent] 4.3 [SugarContent] 10.9 [ProteinContent] 3.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Pick the beans clean from stones and grit and soak them in cold water overnight. Drain and rinse them in a colander, put into a large saucepan or a pressure cooker, cover with plenty of cold water and boil them until they are cooked but still a little hard. This type of bean cooks quickly, so be aware until you get used to them. They take hardly 2 minutes in a pressure cooker and about 30-40 minutes otherwise. If they get overcooked, they get mushy and soggy and they do not taste at their best. This first step then is also the most important in this recipe. Drain the beans through a colander and keep aside. In the same saucepan, heat the olive oil and fry the onions, the garlic and the dried herbs, until they start turning pale golden. Add the tomatoes with all the juice from the cans or, if fresh tomatoes are used, add 150 ml water. Then add the tomato puree and sugar, break up the mixture with a fork, season with salt and pepper, cover and cook for 30 minutes or until the sauce thickens. Mix the parsley into the tomato sauce, add the beans and mix well. Spread the beans in an oven dish. Sprinkle a little oregano and black pepper on the top and cook in a pre-heated oven at 350 grades F/ 80 grades C, for 30 minutes, without stirring, until they look slightly crisp on top and quite dry. Alternatively, add the beans to the tomato sauce, mix well, cover and simmer for 10-15 minutes.
[Name] Irish Fish Pie (aka Cod Cobbler) [AuthorId] 34879 [AuthorName] Barefoot Beachcomber [CookTime] PT30M [PrepTime] PT5M [TotalTime] PT35M [DatePublished] 2001-08-08T18:33:00Z [Description] Make and share this Irish Fish Pie (aka Cod Cobbler) 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/10/77/1/picdbG0vF.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/77/1/pic5QixdT.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/77/1/picUM9ntz.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/77/1/picMn0ZYa.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["European", "Potluck", "< 60 Mins", "Oven", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "2", "2", "1/2", "3 1/2", "1", "2", "2", "1", "1", "1", NA] [RecipeIngredientParts] ["cod fish fillets", "butter", "flour", "milk", "cheese", "flour", "cheese", "butter", "baking powder", "salt", "milk"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 366.7 [FatContent] 19.9 [SaturatedFatContent] 12.1 [CholesterolContent] 109.4 [SodiumContent] 433.7 [CarbohydrateContent] 22.2 [FiberContent] 0.6 [SugarContent] 0.1 [ProteinContent] 23.9 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Place fish filets in the bottom of a round oven dish. Make a cheese sauce with the butter, flour, milk and grated cheese and pour over fish. Make scone dough by rubbing the butter into the flour with baking powder and pinch of salt. Add grated cheese and drop egg yolk into the mixture and add enough milk to make a workable dough. Roll out to a thickness of 1/2 inch and cut into small rounds with a scone cutter. Drop these rounds on top of the fish mixture so that they just about cover the surface and then glaze them with a little milk. Sprinkle some more grated cheese over them and bake at 450F degrees for 25-30 minutes or until the scones are golden brown.
[Name] spaghetti sauce [AuthorId] 13551 [AuthorName] rick2978 [CookTime] PT40M [PrepTime] PT10M [TotalTime] PT50M [DatePublished] 2001-08-08T18:33:00Z [Description] Make and share this spaghetti sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Meat", "Very Low Carbs", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1", "1/4", "1/4", "1/4", "2", "1", "1", "1", "1"] [RecipeIngredientParts] ["beef mince", "tomatoes", "oregano", "thyme", "basil", "soy sauce", "Worcestershire sauce", "garlic", "onion", "olive oil"] [AggregatedRating] 3.5 [ReviewCount] 3.0 [Calories] 215.2 [FatContent] 16.0 [SaturatedFatContent] 5.9 [CholesterolContent] 53.7 [SodiumContent] 174.6 [CarbohydrateContent] 3.6 [FiberContent] 0.8 [SugarContent] 1.9 [ProteinContent] 13.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a saucepan or pot add oil let it heat up, add onion, garlic and mince stir until browns, add all other ingredients take it to boil, then reduce heat to low and let it cook for about 30 minutes. Give a stir every 10 minutes. If it's to thick add some water. If you want it thicker, just add 1/4 cup of water, mixed with 1 tspoon of cornflour. If to acid just add 1/2 tspoon sugar.
[Name] Jelly Whip [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] nan [PrepTime] PT30M [TotalTime] PT30M [DatePublished] 2001-08-08T18:33:00Z [Description] Make and share this Jelly Whip 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/10/77/3/picxjbFkt.jpg" [RecipeCategory] Dessert [Keywords] ["Kid Friendly", "< 30 Mins", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["1", "1/2"] [RecipeIngredientParts] ["Jello gelatin", "evaporated milk"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 81.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 99.0 [CarbohydrateContent] 19.2 [FiberContent] 0.0 [SugarContent] 18.3 [ProteinContent] 1.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Make jelly as per packet. refrigerate. when its nearly set, slowly add the evaporated milk in and beat till frothy with electric beaters. chill till set.
[Name] Kalamarakia Tiganita (Fried Squid) [AuthorId] 125325 [AuthorName] Liara [CookTime] PT1H15M [PrepTime] PT5M [TotalTime] PT1H20M [DatePublished] 2001-08-08T18:33:00Z [Description] Make and share this Kalamarakia Tiganita (Fried Squid) recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Squid", "No Shell Fish", "Caribbean", "Greek", "Asian", "European", "Weeknight", "Beginner Cook", "Deep Fried", "Stove Top", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1", NA, NA, "60", NA] [RecipeIngredientParts] ["squid", "oregano", "flour", "salt"] [AggregatedRating] 3.0 [ReviewCount] 2.0 [Calories] 57.2 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.4 [CarbohydrateContent] 12.3 [FiberContent] 0.4 [SugarContent] 0.3 [ProteinContent] 1.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Prepare the squid, rinse them, and drain in a colander for 1 hour. Deep-fry them as long as the oil is not too hot (about 350 degrees F/ 180 degrees C is the right temperature]. Put the flour with salt in a plate, mix well and add half of the pieces of squid, but leave the tentacles for the end. Turn them in the flour, then lift a few pieces up at a time, shake excess flour off and drop them in the hot oil. When they turn a nice golden color lift them out with a slotted spoon. At the end sprinkle the lemon juice all over, some oregano, and serve immediately. These squid should always be fried just before they are to be eaten and should not be re-fried or re-heated!
[Name] Mediterranean Vegetable Pizza [AuthorId] 82616 [AuthorName] Shirl J 831 [CookTime] PT7M [PrepTime] PT5M [TotalTime] PT12M [DatePublished] 2001-08-08T18:33:00Z [Description] Make and share this Mediterranean Vegetable Pizza 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/10/77/5/picVw0zF8.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/77/5/picFh0QDy.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "Greek", "European", "Kid Friendly", "Potluck", "< 15 Mins", "Oven", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1", "2/3", "1", "1 1/2", "1/3", "1/4", "1/4", "1/4"] [RecipeIngredientParts] ["Tabasco garlic pepper sauce", "mozzarella cheese", "onion", "mushroom", "black olives"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 71.8 [FatContent] 5.2 [SaturatedFatContent] 2.8 [CholesterolContent] 16.6 [SodiumContent] 172.4 [CarbohydrateContent] 1.6 [FiberContent] 0.3 [SugarContent] 0.6 [ProteinContent] 4.8 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Combine Garlic Pepper Sauce and pizza sauce.", "Reserve until needed.", "Place the dough on an oiled pizza screen.", "(To oil the screen, spray with cooking spray, heat, and re-spray just before using.] Poke holes in dough with a fork to relieve air pockets.", "Spread with the pizza sauce, leaving a 1\" border around the edge.", "Spread the cheese over the sauce and top with onion, mushrooms, green pepper strips and black olives.", "Bake in a preheated 450°F oven for 7 minutes.", "Allow to cool slightly before cutting into 8 slices." ]
[Name] Scalloped Corn [AuthorId] 13948 [AuthorName] chapJ [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2001-08-08T18:33:00Z [Description] Make and share this Scalloped Corn recipe from Food.com. [Images] character(0) [RecipeCategory] Corn [Keywords] ["Vegetable", "Healthy", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] [NA, "2", "2/3", "2", "1"] [RecipeIngredientParts] ["eggs", "sugar", "milk"] [AggregatedRating] 4.0 [ReviewCount] 5.0 [Calories] 425.1 [FatContent] 5.7 [SaturatedFatContent] 2.3 [CholesterolContent] 114.3 [SodiumContent] 81.0 [CarbohydrateContent] 82.9 [FiberContent] 1.5 [SugarContent] 33.7 [ProteinContent] 10.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] "Mix all ingredients together and bake 350 degrees for 1 hour."
[Name] Greek Salad [AuthorId] 39547 [AuthorName] Julesong [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-08-08T18:33:00Z [Description] Make and share this Greek 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/10/77/7/pic6JNunh.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/77/7/picFMm3lP.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "Lebanese", "Caribbean", "Greek", "Southwest Asia (middle East]", "Asian", "European", "Low Protein", "Potluck", "Spring", "Summer", "Winter", "< 15 Mins", "No Cook", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["4", "2", "1", NA, "1", "7", "4", "3", "5", "2", NA, NA] [RecipeIngredientParts] ["tomatoes", "cucumbers", "onion", "lettuce", "green peppers", "red bell pepper", "feta cheese", "olive oil", "vinegar", "black olives", "capers", "oregano"] [AggregatedRating] 5.0 [ReviewCount] 15.0 [Calories] 242.1 [FatContent] 19.3 [SaturatedFatContent] 6.9 [CholesterolContent] 31.2 [SodiumContent] 604.9 [CarbohydrateContent] 12.6 [FiberContent] 2.8 [SugarContent] 6.5 [ProteinContent] 6.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] First wash all the vegetables very well. Slice the tomatoes in thin quarters. Peel and slice thinly the cucumbers. Add the cucumbers, lettuce, oregano, black olives, onion, green or red pepper, and the caper (optional]. Dress the salad with the olive oil, vinegar, and salt and mix well. Add the feta cheese broken into small pieces.
[Name] Savoury Fish Steaks [AuthorId] 53959 [AuthorName] looneytunesfan [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2001-08-08T18:33:00Z [Description] Make and share this Savoury Fish Steaks recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Tuna", "Savory", "< 30 Mins", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["4", "4", "4", "1", "2", "2"] [RecipeIngredientParts] ["tomatoes", "malt vinegar", "onions", "butter"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 110.7 [FatContent] 6.4 [SaturatedFatContent] 3.8 [CholesterolContent] 15.3 [SodiumContent] 125.4 [CarbohydrateContent] 11.0 [FiberContent] 1.8 [SugarContent] 3.9 [ProteinContent] 2.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Place in a baking pan. Wash and pat fish steaks dry. Arrange tomato slices on top. Sprinkle with vinegar. In a bowl combine breadcrumbs, onion and butter. Spoon this mixture on top of tomatoes. Cook at 200 C or 350 F for approximately 20 minutes or until fish is cooked through.
[Name] Quick Shrimp & Pasta [AuthorId] 14059 [AuthorName] rouxdog [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2001-08-08T18:33:00Z [Description] Quick dinner for 2. Great for a date. If you get the shrimp already deviened, dinner's ready in 15 minutes. Quick, and tastes like a restaraunt. Serve with any tossed salad and fresh bread. [Images] character(0) [RecipeCategory] Southwestern U.S. [Keywords] ["European", "Spicy", "< 15 Mins", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/2", "1/2", "1/8 - 1/4", "5", "1/4", "1/4", NA, NA, NA] [RecipeIngredientParts] ["spaghetti", "fettuccine", "shrimp", "white wine", "butter", "extra virgin olive oil", "red pepper flakes", "fresh herb", "salt", "fresh ground black pepper", "parmesan cheese"] [AggregatedRating] 4.0 [ReviewCount] 7.0 [Calories] 984.7 [FatContent] 48.2 [SaturatedFatContent] 12.6 [CholesterolContent] 251.4 [SodiumContent] 344.8 [CarbohydrateContent] 86.8 [FiberContent] 3.7 [SugarContent] 2.6 [ProteinContent] 38.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["In a large pot, boil water for pasta.", "Add salt and film the top of the water with Vegetable Oil When the water starts boiling, add the pasta.", "Stir.", "In a saute' pan, heat the butter and olive oil together.", "Add the red pepper flakes (more or less to taste] Toast the pepper flakes until sizzling.", "Add shrimp and toss to coat.", "Add white wine, lower to simmer for 5 minutes.", "When pasta is done, drain and add to saute pan.", "Toss, season to taste with salt and pepper.", "Garnish with grated Parmesan cheese." ]
[Name] Spicy Eggplant (Aubergine) [AuthorId] 148316 [AuthorName] - Carla - [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2001-08-08T18:33:00Z [Description] The combination of cumin and fennel, freshly grated ginger, coriander and cardamom make this a delicious and spicy side dish that's also suitable for vegetarians. [Images] character(0) [RecipeCategory] Weeknight [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["2", "1", "1", "1", "1", "1", "4", "1", "1", "1", NA, NA] [RecipeIngredientParts] ["eggplants", "olive oil", "cumin seed", "fennel seed", "tomatoes", "fresh ginger", "garlic cloves", "ground coriander", "ground cardamom", "vegetable broth", "fresh coriander"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 127.1 [FatContent] 4.4 [SaturatedFatContent] 0.6 [CholesterolContent] 0.0 [SodiumContent] 13.3 [CarbohydrateContent] 22.1 [FiberContent] 11.3 [SugarContent] 9.5 [ProteinContent] 4.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Wipe the eggplants and remove the stalks; cut into bite size pieces.", "Fry the eggplant in the oil for about 5 minutes, or until brown.", "Drain on paper towels.", "Fry the cumin and fennel seeds for about 2 minutes, stirring constantly.", "Stir in the chopped tomatoes, grated ginger, crushed garlic, coriander, cardamom and vegetable broth; simmer for about 20 minutes until the mixture thickens to your desired consistency.", "Return the eggplant pieces to the pan and heat through.", "Serve eggplant garnished with freshly chopped coriander leaves." ]
[Name] Brown Sugar Pie [AuthorId] 56112 [AuthorName] Jellyqueen [CookTime] PT35M [PrepTime] PT5M [TotalTime] PT40M [DatePublished] 2001-08-08T18:33:00Z [Description] Make and share this Brown Sugar 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/10/78/1/pic6JuuxJ.jpg" [RecipeCategory] Pie [Keywords] ["Dessert", "Australian", "Kid Friendly", "Potluck", "< 60 Mins", "Oven", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "2", "3", "2", "4", "1"] [RecipeIngredientParts] ["brown sugar", "egg", "vanilla", "flour", "milk", "butter", "chocolate chips"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 332.2 [FatContent] 15.4 [SaturatedFatContent] 6.5 [CholesterolContent] 34.9 [SodiumContent] 161.3 [CarbohydrateContent] 47.8 [FiberContent] 1.7 [SugarContent] 34.3 [ProteinContent] 3.2 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350. In a large bowl, combine the first six ingredients. Mix on medium speed for two minutes. Add chocolate chips and stir. Pour the mixture into the pie shell and bake for 35 minutes or until lightly browned and set. Remove from oven and let cool. Serve with whipped cream or ice cream.
[Name] Sussex Pudding (A Little Different Than Yorkshire Pudding) [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2001-08-08T18:33:00Z [Description] This is just another version of Yorkshire pudding. It goes well with any meal. Especially with a roast, potatoes, fresh veggies and gravy. When done right they are light and puffy and very GOOD [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/78/2/picG2XVh5.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/78/2/pic7SZzng.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/78/2/picp9vVAu.jpg"] [RecipeCategory] Poultry [Keywords] ["Meat", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "4", "3"] [RecipeIngredientParts] ["all-purpose flour", "milk", "eggs", "margarine", "butter"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 163.1 [FatContent] 7.9 [SaturatedFatContent] 2.4 [CholesterolContent] 97.3 [SodiumContent] 456.4 [CarbohydrateContent] 16.4 [FiberContent] 0.7 [SugarContent] 0.3 [ProteinContent] 6.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 425°F; rack at mid level.", "In a bowl whisk flour, soup mix, eggs, milk and margarine.", "Generously grease 8 large muffin tins and place on a cookie sheet. Pour 1/3 cup of batter in each tin.", "Bake 25-30 minutes or until puffy and golden brown.", "Remove from cups and serve warm.", "I find that it sometimes helps to make the batter well in advance of cooking and refrigerate it right up until you want to cook them.", "Have muffin tins hot and then proceed as directed. Either way it works!" ]
[Name] Chicken with Lemon [AuthorId] 123897 [AuthorName] Vnut-Beyond Redempt [CookTime] PT1H [PrepTime] PT5M [TotalTime] PT1H5M [DatePublished] 2001-08-08T18:33:00Z [Description] Make and share this Chicken with Lemon recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Whole Chicken", "Chicken", "Potato", "Poultry", "Vegetable", "Meat", "Lebanese", "Caribbean", "Greek", "Southwest Asia (middle East]", "Asian", "European", "Kid Friendly", "Potluck", "Weeknight", "Oven", "Beginner Cook", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1", "2", "1", NA] [RecipeIngredientParts] ["chicken", "potato", "lemons", "olive oil"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 1175.2 [FatContent] 89.0 [SaturatedFatContent] 17.5 [CholesterolContent] 172.5 [SodiumContent] 178.7 [CarbohydrateContent] 49.5 [FiberContent] 8.0 [SugarContent] 1.9 [ProteinContent] 48.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Clean the chicken, and make sure you wash it thoroughly.", "Put the chicken in a roasting pan.", "Peel and wash the potatoes.", "Cut each potato into 4 equal segments.", "Spread the potatoes around the chicken.", "Squeeze the lemons and add their juice to the roasting pan.", "Mix the potatoes with lemon juice.", "Add the oil.", "Add two cups of water.", "Mix the potatoes thoroughly with the surrounding juice.", "Roast in the oven for approximately 1 hour.", "Make sure to turn the chicken so that it will be cooked well on both sides." ]
[Name] Alaskan Curried Shrimp [AuthorId] 34879 [AuthorName] Barefoot Beachcomber [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2001-08-08T18:33:00Z [Description] Make and share this Alaskan Curried Shrimp recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Kid Friendly", "< 30 Mins", "Oven", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1", "3", "2", "2", "1", "1/2", "1 1/2", NA] [RecipeIngredientParts] ["onion", "butter", "flour", "curry powder", "salt", "water", "milk", "cayenne pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 227.2 [FatContent] 16.6 [SaturatedFatContent] 10.2 [CholesterolContent] 47.6 [SodiumContent] 941.3 [CarbohydrateContent] 15.5 [FiberContent] 2.2 [SugarContent] 1.7 [ProteinContent] 5.6 [RecipeServings] 3.0 [RecipeYield] nan [RecipeInstructions] ["Boil and shuck the prawns.", "When they float, they're done!", "Saute the onion in the butter.", "Over medium heat, add the flour, curry powder, and salt, stirring frequently.", "Add a dash of pepper for flavor.", "When it makes a pasty product, remove to a double boiler and add the milk/water mixture slowly, stirring frequently to thicken up your creation.", "When it reaches a nice warm temperature, add shrimp.", "Remove from heat and let stand a few minutes.", "Add cayenne pepper to taste (I recommend about 1 teaspoon]." ]
[Name] Super Spaghetti Squash With Spaghetti Sauce [AuthorId] 12258 [AuthorName] Soraiya Wilkins [CookTime] PT1H35M [PrepTime] PT15M [TotalTime] PT1H50M [DatePublished] 2001-08-08T18:34:00Z [Description] I grow spaghetti squash in my garden and often try different ways to cook it. This is one of my favorite recipes for spaghetti squash, I found one similar in an old cookbook and just added my own things. It is really yummy!! [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1", "1", NA, NA] [RecipeIngredientParts] ["spaghetti squash", "stewed tomatoes", "onion", "frozen chopped spinach", "mushrooms", "garlic clove", "butter"] [AggregatedRating] 5.0 [ReviewCount] 24.0 [Calories] 151.6 [FatContent] 3.0 [SaturatedFatContent] 0.6 [CholesterolContent] 1.2 [SodiumContent] 561.0 [CarbohydrateContent] 28.8 [FiberContent] 5.5 [SugarContent] 11.4 [ProteinContent] 6.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Wash spaghetti squash then cut in half, lengthwise. Scrape out seeds. Sprinkle salt and pepper on spaghetti squash halves, add butter then put in baking pan with 1/4 cup water. Cover with aluminum foil and bake at 350 for 45 minutes. Remove from oven. Meanwhile, as squash is cooking, put stewed tomatoes, onions, mushrooms, garlic and spinach in sauce pan, bring to a low boil and simmer 30 minutes. Drain off juice, add spaghetti sauce, bring back to a boil, simmer 15-20 minutes . Using a fork, scrape squash from shell, starting at one end finishing at the other. It will look just like spaghetti noodles. Put squash in one bowl and sauce in another bowl. Serve with Parmesan cheese and garlic bread or a salad.
[Name] Cajun Chicken Stew [AuthorId] 14059 [AuthorName] rouxdog [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2001-08-08T18:34:00Z [Description] Make and share this Cajun Chicken Stew 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/10/78/6/picWIOlC7.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/78/6/pic9OnHOo.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/78/6/pic70wSaW.jpg"] [RecipeCategory] Stew [Keywords] ["Chicken", "Poultry", "Meat", "Cajun", "Potluck", "Winter", "Spicy", "Weeknight", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "3/4 - 1", "1", "2", "2", "1", "2", "2", NA, "1", NA, NA, NA, NA] [RecipeIngredientParts] ["all-purpose flour", "onion", "celery", "garlic", "bell pepper", "chicken", "low sodium chicken broth", "water", "parsley", "salt", "black pepper", "olive oil"] [AggregatedRating] 5.0 [ReviewCount] 11.0 [Calories] 419.2 [FatContent] 31.8 [SaturatedFatContent] 5.9 [CholesterolContent] 53.5 [SodiumContent] 144.1 [CarbohydrateContent] 16.8 [FiberContent] 1.1 [SugarContent] 2.1 [ProteinContent] 16.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Season the chicken with salt and pepper to taste (The chicken can be marinated in olive oil and black pepper overnight. Add salt last minute if marinated] Make a dark roux- In a heavy iron skillet (prefer cast-iron], heat the vegetable oil over medium heat. Add the flour. With a wooden spoon, stir constantly and thouroughly, until the flour mixture reached an even chocolate color, about 15 minutes (black flecks means it's burned and will be bitter. Start over]. Carefully add the onions, celery and Bell pepper. Stir constantly for 60 seconds. Add Garlic, stir to mix, and add the chicken. Stir to coat the chicken with the roux mixture. CAREFULLY and slowly, add the chicken stock. Chicken mixture can be transferred to a larger pot at this point. A Dutch oven is recommended. Cover the chicken with water, bring to a boil. Place the lid on the pot, reduce heat and simmer for 45-50 minutes. Stir occasionally, Sauce should be thickened. Just before serving, add chopped parsley to taste, season with salt and red pepper to taste. Serve over hot white rice. Hint: For saving leftovers, store the rice and the sauce in seperate containers. This prevents the rice from getting soggy.
[Name] Blue Cheese Dressing [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-08-08T18:34:00Z [Description] Make and share this Blue Cheese Dressing recipe from Food.com. [Images] character(0) [RecipeCategory] Salad Dressings [Keywords] ["Cheese", "High In...", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["100", "1", "1/4", "1", "2 -3"] [RecipeIngredientParts] ["blue cheese", "sour cream", "malt vinegar", "garlic clove", "milk"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 290.6 [FatContent] 25.9 [SaturatedFatContent] 16.4 [CholesterolContent] 60.0 [SodiumContent] 507.6 [CarbohydrateContent] 4.9 [FiberContent] 0.0 [SugarContent] 0.3 [ProteinContent] 9.9 [RecipeServings] 3.0 [RecipeYield] 1 cup [RecipeInstructions] Mash cheese with fork. Add remaining ingredients and beat or blend until smooth.
[Name] Saganaki - (Fried Cheese With Egg) [AuthorId] 123897 [AuthorName] Vnut-Beyond Redempt [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2001-08-08T18:34:00Z [Description] This recipe was adopted during the Great Adoption Feb 2005. It was picked by the Greek Cooking forum as a recipe to try out. Below you will find their comments. Thank you, ladies! [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Cheese", "Caribbean", "Greek", "Asian", "European", "Kid Friendly", "< 30 Mins", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1/2", "2", "4", NA] [RecipeIngredientParts] ["butter", "eggs"] [AggregatedRating] 4.0 [ReviewCount] 6.0 [Calories] 248.8 [FatContent] 21.5 [SaturatedFatContent] 10.4 [CholesterolContent] 453.5 [SodiumContent] 221.8 [CarbohydrateContent] 0.8 [FiberContent] 0.0 [SugarContent] 0.8 [ProteinContent] 12.7 [RecipeServings] 2.0 [RecipeYield] 2 [RecipeInstructions] Place some butter in a round frying pan and allow to melt, be sure to heat very well. Take the kefalotiri and cut it into chunks, then place the pieces into the pan. When the pieces are brown on one side turn over to the other side and fry lightly. Add the eggs to the fried cheese in the pan. Add salt and pepper. Cook on a low heat till the eggs are done.
[Name] Kiwi Biscuits [AuthorId] 154044 [AuthorName] UnknownChef86 [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2001-08-08T18:34:00Z [Description] Make and share this Kiwi Biscuits recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Canadian", "Kid Friendly", "High In...", "< 30 Mins", "For Large Groups", "Oven", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/4", "2", "1", "1", "3/4"] [RecipeIngredientParts] ["butter", "white sugar", "baking powder", "flour", "chocolate chips"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 146.2 [FatContent] 9.0 [SaturatedFatContent] 5.5 [CholesterolContent] 17.1 [SodiumContent] 120.5 [CarbohydrateContent] 16.6 [FiberContent] 0.7 [SugarContent] 9.3 [ProteinContent] 1.5 [RecipeServings] 15.0 [RecipeYield] nan [RecipeInstructions] Combine butter and sugar until creamy. Add milk, and stir. Add baking powder and flour and combine until just mixed. Add chocolate chips and mix all together. Roll dough into balls (golfball size or smaller] and place on an ungreased cookie sheet. Press down with fork tines. Bake in a moderate over at 350 and remove when the bottoms become golden brown.
[Name] Irish Brown Bread [AuthorId] 174711 [AuthorName] Queen Dragon Mom [CookTime] PT1H30M [PrepTime] PT5M [TotalTime] PT1H35M [DatePublished] 2001-08-08T18:34:00Z [Description] Make and share this Irish Brown Bread recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["European", "Healthy", "Potluck", "Weeknight", "St. Patrick's Day", "Oven", "Beginner Cook", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["4", "1 1/2", "3", "1", "1", "2", "4", "1 1/2"] [RecipeIngredientParts] ["brown flour", "white flour", "wheat germ", "onion", "salt", "baking soda", "butter", "buttermilk"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 515.5 [FatContent] 16.4 [SaturatedFatContent] 9.3 [CholesterolContent] 39.6 [SodiumContent] 455.8 [CarbohydrateContent] 77.1 [FiberContent] 4.0 [SugarContent] 5.7 [ProteinContent] 14.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Sieve plain flour, salt, and soda into a bowl. Add in brown flour and wheatgerm. Rub in butter, mix in sour milk (or buttermilk] and onion and then mix to a very soft consistency. Divide dough between 2 greased loaf tins and cover with brown paper. Bake approx. 45 minutes at 375. Remove cover after 30 minutes of baking and continue baking for another 15 minutes.
[Name] Gemista [AuthorId] 174711 [AuthorName] Queen Dragon Mom [CookTime] PT1H30M [PrepTime] PT15M [TotalTime] PT1H45M [DatePublished] 2001-08-08T18:34:00Z [Description] Stuffed tomatoes with potatoes.
[Name] Lane's Stewed Yellow Squash Stuff [AuthorId] 14120 [AuthorName] Lane Harris [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2001-08-09T07:57:00Z [Description] This is an original recipe made up of some of my favorite ingredients. I like the taste of it! The summer vegetables are readily available and it is quick and easy for a man to prepare when he is loose in the kitchen. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Cheese", "Vegetable", "Low Protein", "< 30 Mins"] [RecipeIngredientQuantities] ["4 -5", "3 -5", "1", "1/2", "1/2", NA, NA, NA, NA, "1/2"] [RecipeIngredientParts] ["new potatoes", "onion", "sharp cheddar cheese", "butter", "pepper", "seasoning salt"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 409.5 [FatContent] 28.5 [SaturatedFatContent] 17.8 [CholesterolContent] 75.8 [SodiumContent] 335.9 [CarbohydrateContent] 32.5 [FiberContent] 5.5 [SugarContent] 8.3 [ProteinContent] 9.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cut up about 4 or 5 medium yellow squash-slices. Cut up about 3-5 new potatoes in cubes. One medium onion sliced. Cut up in little squares several pieces of sharp cheddar cheese. Now relax and let us go to the stove. In a boiler or big frying pan, heat a couple of big blobs of butter on HIGH until it melts. Afterward, cut the heat down a little bit. Now pour all of the vegetables you have prepared into pan/pot with melted butter. Season with several sprinkles of celery salt, pepper,seasoned salt, Mrs. Dash, and this is the kicker, pour about a half cup of low-sodium V-8 juice into the pot/pan. I use a wooden stirring implement. It is the best thing to use for this recipe. Mix up the ingredients as it cooks on high, then put the lid on for a while. Pick up lid a little later and stir some more. Add another glob of butter. After stirring mixture several times and cooking for a while, eyeball the squash stuff cooking and look at it carefully. Does it seem to be browning and cooking properly?. Does it smell good?. If your answer is yes, you are doing everything right. Take lid off, cut the heat down low and let it simmer a bit. Bon Appetit!
[Name] Easy Beef Soup [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2001-08-09T07:57:00Z [Description] The original recipe I got from my friend Sherri Evans. I've added barley, and given the tomato paste option over ketchup-I couldnt bring myself to "squirt it in". Also the Chili Beef Soup is my idea. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Grains", "Vegetable", "Meat", "Canadian", "Low Protein", "Low Cholesterol", "Weeknight", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["1/2", "1", "3", "3", "1", "1/2", "3/4", "3/4", "4", "2", "2", NA, "1 1/2", NA, NA, NA, NA] [RecipeIngredientParts] ["ground beef", "onion", "celery", "carrots", "tomatoes", "pearl barley", "frozen corn", "chicken bouillon", "tomato paste", "water", "hash browns", "garlic", "salt", "pepper", "basil"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 364.1 [FatContent] 13.6 [SaturatedFatContent] 4.0 [CholesterolContent] 27.1 [SodiumContent] 4611.5 [CarbohydrateContent] 46.2 [FiberContent] 7.4 [SugarContent] 9.8 [ProteinContent] 16.2 [RecipeServings] nan [RecipeYield] 1 large pot of soup [RecipeInstructions] ["In a large pot add all the ingredients up to the tomato paste/ketchup.", "Give a good stir.", "Now add water to JUST cover and bring to a hard boil-turn down to a simmer, and simmer for 1 hour, stirring every so often.", "Add hash browns, stir and in 5 minutes taste.", "Add garlic, salt, pepper or basil if needed.", "For Chili bean beef soup omit peas, barley, frozen corn (use canned sliced baby corn], 2 packages of the beef boullion, basil (offer red pepper flakes at the table].", "Don't bring to a hard boil, bring to an almost boil, reduce and simmer, follow the original recipe now-stirring gently so you dont mash the beans." ]
[Name] No Bake Chocolate Cookies [AuthorId] 14112 [AuthorName] Lu Ann [CookTime] PT5M [PrepTime] PT10M [TotalTime] PT15M [DatePublished] 2001-08-09T07:57:00Z [Description] Make and share this No Bake Chocolate Cookies recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/79/4/picj7cOXV.jpg" [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "Kid Friendly", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/4", "2", "1/2", "1/2 - 1", "1/2", "3", "1", "1/8"] [RecipeIngredientParts] ["sugar", "milk", "margarine", "peanut butter", "quick-cooking oatmeal", "vanilla", "salt"] [AggregatedRating] 5.0 [ReviewCount] 36.0 [Calories] 175.4 [FatContent] 7.4 [SaturatedFatContent] 1.6 [CholesterolContent] 0.7 [SodiumContent] 84.4 [CarbohydrateContent] 25.4 [FiberContent] 1.5 [SugarContent] 17.2 [ProteinContent] 3.1 [RecipeServings] nan [RecipeYield] 24 cookies [RecipeInstructions] Bring first 4 ingredients to a boil. Cook for 1 minute. Remove from heat. Add remaining ingredients. Mix well and drop by teaspoon onto wax paper. Let cool. Note: After I have let them cool, I put them in the fridge. They seem to harden better, plus they taste good that way.
[Name] dip for fruits [AuthorId] 14131 [AuthorName] kim johnson [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2001-08-09T07:57:00Z [Description] Make and share this dip for fruits recipe from Food.com. [Images] character(0) [RecipeCategory] Fruit [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1", "2"] [RecipeIngredientParts] ["marshmallow cream", "cream cheese", "strawberry cream cheese"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 1959.0 [FatContent] 159.6 [SaturatedFatContent] 100.4 [CholesterolContent] 502.4 [SodiumContent] 1442.5 [CarbohydrateContent] 101.7 [FiberContent] 0.1 [SugarContent] 54.0 [ProteinContent] 35.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] mix all ingredients together and let chill for about 30 minutes. slice apple pieces in quarters. use strawberries, grapes or any fruits. it is great, kids will love to eat fruits with this dip.
[Name] Danish Breakfast for Two [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2001-08-09T09:20:00Z [Description] I don't know why I called this Danish breakfast! It 's loaded with calories and high fat but once in a while it's good to stoke up and this is very good [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/79/6/picM5K3B8.jpg" [RecipeCategory] Breakfast [Keywords] ["Lunch/Snacks", "Pork", "Cheese", "Meat", "Danish", "Scandinavian", "European", "Kid Friendly", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["26", "1/2", "6", "2", "3/4", "1", "1", "1", NA] [RecipeIngredientParts] ["butter", "bacon", "eggs", "sour cream", "onion", "cheddar cheese"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 1178.7 [FatContent] 100.9 [SaturatedFatContent] 57.0 [CholesterolContent] 428.5 [SodiumContent] 1534.4 [CarbohydrateContent] 40.2 [FiberContent] 2.5 [SugarContent] 7.8 [ProteinContent] 30.0 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] In a pie plate make a crust of the soda crackers and the butter. To the beaten eggs add; sour cream,emmenthal, cheddar,Bacon, salt& pepper. Pour into the cracker crust. Bake 375F degrees 25-30 minutes (until a knife comes out clean when inserted in the middle]. Let it sit for 10 min before cutting.
[Name] Cottage Cheese Pancakes [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2001-08-09T09:20:00Z [Description] Make and share this Cottage Cheese Pancakes recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Cheese", "Fruit", "European", "< 30 Mins", "Stove Top", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["1", "4", "1", "1/2", NA] [RecipeIngredientParts] ["butter", "eggs", "small curd cottage cheese", "all-purpose flour", "salt"] [AggregatedRating] 4.0 [ReviewCount] 6.0 [Calories] 213.8 [FatContent] 10.5 [SaturatedFatContent] 5.0 [CholesterolContent] 227.6 [SodiumContent] 318.6 [CarbohydrateContent] 13.8 [FiberContent] 0.4 [SugarContent] 0.6 [ProteinContent] 15.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In your blender or food processor combine butter, egg yolks, cottage cheese, flour and salt. Blend at low speed until the batter is smooth and no curds remain. Beat egg whites stiff but not dry. Fold into the cheese mixture. Drop batter by the tablespoon onto a lightly greased hot griddle or skillet. Shape the pancakes into circles with the back of a spoon. Flip pancake when underside is lightly browned. Serve with Fruit syrup or fruit preserve or fresh fruit.
[Name] Homemade Ravioli [AuthorId] 154044 [AuthorName] UnknownChef86 [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2001-08-09T10:31:00Z [Description] Make and share this Homemade Ravioli recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["European", "Healthy", "Kid Friendly", "Potluck", "< 15 Mins", "For Large Groups", "No Cook", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["2 1/2", "1/2", "4", "1"] [RecipeIngredientParts] ["all-purpose flour", "semolina flour", "eggs", "salt"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 72.2 [FatContent] 1.0 [SaturatedFatContent] 0.3 [CholesterolContent] 35.2 [SodiumContent] 108.9 [CarbohydrateContent] 12.5 [FiberContent] 0.5 [SugarContent] 0.1 [ProteinContent] 2.8 [RecipeServings] 24.0 [RecipeYield] nan [RecipeInstructions] Roll out one of the smaller dough balls to create a 12 x 10 inch rectangle. If you do not have a ravioli form, take a ruler and mark gently with a kitchen knife 6 rows of five 2 inch squares. In the center of each square place a small amount of your preferred ravioli filling and gently cover with a second sheet of pasta dough using the same rolling method as before. Using your fingers or the bottom edge of your hand, press down between the rows to create a seal on all four edges of each ravioli. Then take a pastry wheel and cut between the rows in both directions. You now have 24 Ravioli ready to cook.
[Name] Sticky Balls-that would be rice [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] nan [PrepTime] PT30M [TotalTime] PT30M [DatePublished] 2001-08-09T10:31:00Z [Description] Make and share this Sticky Balls-that would be rice 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/10/79/9/picu10pqc.jpg" [RecipeCategory] Rice [Keywords] ["Asian", "Low Cholesterol", "Healthy", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["4", "1/4", "1/2", "1", "3 -4", "4"] [RecipeIngredientParts] ["peanut butter", "tamari", "honey", "cayenne pepper", "water", "rice"] [AggregatedRating] 3.0 [ReviewCount] 4.0 [Calories] 875.0 [FatContent] 4.0 [SaturatedFatContent] 0.9 [CholesterolContent] 0.0 [SodiumContent] 1034.3 [CarbohydrateContent] 191.9 [FiberContent] 3.4 [SugarContent] 35.6 [ProteinContent] 16.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Whisk together the first 5 ingredients and add rice-stir gently but well. Form into balls and serve with spring rolls.
[Name] Italian Almond Bread [AuthorId] 125579 [AuthorName] GrandmaIsCooking [CookTime] PT45M [PrepTime] PT10M [TotalTime] PT55M [DatePublished] 2001-08-09T10:31:00Z [Description] Make and share this Italian Almond Bread recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["European", "Healthy", "Kid Friendly", "< 60 Mins", "Oven", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["5 1/2", "1/4", "2", "2", "2", "1", "1", "1/2", "1/4", "1/4", "1/2"] [RecipeIngredientParts] ["unbleached flour", "eggs", "dry yeast", "water", "anise seed", "salt", "nutmeg", "sugar", "honey"] [AggregatedRating] nan [ReviewCount] nan [Calories] 338.6 [FatContent] 9.1 [SaturatedFatContent] 1.2 [CholesterolContent] 31.0 [SodiumContent] 228.5 [CarbohydrateContent] 55.8 [FiberContent] 2.6 [SugarContent] 10.4 [ProteinContent] 8.8 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Using 2 cups warm water dissolve yeast in a large mixing bowl. Add all ingredients, except flour and almonds. Mix well. Add 3 cups flour and beat till smooth. Add almonds and enough additional flour till dough is easy to handle. On a lightly floured board, knead bread till smooth. Place in a greased bowl then turn 180 degrees to where the greased side is up, cover and let stand in a warm place. When bread dough has risen and doubled in size (50-60 minutes], punch down and divide in half. Form each half into a loaf and place each into greased bread pans. Let dough rise till doubled in size. Bake at 350 degrees in a pre-heated oven for 40-45 minutes. Baking times may vary. To test, tap top of bread with finger. It should make a hollow sound. The loaves should look shiny and golden brown. Remove from pans and brush with warm butter.
[Name] Pork Pear Casserole [AuthorId] 34879 [AuthorName] Barefoot Beachcomber [CookTime] PT1H5M [PrepTime] PT5M [TotalTime] PT1H10M [DatePublished] 2001-08-09T10:31:00Z [Description] Make and share this Pork Pear Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Pork", "Fruit", "Vegetable", "Meat", "European", "Kid Friendly", "Potluck", "Weeknight", "Oven", "Beginner Cook", "Stove Top", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "3", "2", "1/4", "2", "2", "1", "1 1/2", "1/2", "1/2", "1", "1", "1", "3", "1/3", "1/3", "2 -3", "2"] [RecipeIngredientParts] ["water", "vinegar", "soy sauce", "garlic", "salt", "pepper", "green pepper", "red onion", "celery", "water chestnuts", "cornstarch", "sugar", "lemon juice", "bartlett pears", "rice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 440.1 [FatContent] 10.3 [SaturatedFatContent] 2.5 [CholesterolContent] 50.2 [SodiumContent] 741.9 [CarbohydrateContent] 63.0 [FiberContent] 3.1 [SugarContent] 14.5 [ProteinContent] 22.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Heat oil in large skillet till very hot. Add pork, a little at a time and saute till golden brown. Stir in water, vinegar, soy sauce, garlic, tiger sauce, salt and pepper; cover and simmer 30-40 minutes till meat is tender. Discard garlic. Meanwhile, slice green pepper into 1 1/2 inch strips, slice onion lengthwise. Cut celery diagonally into 1/2 inch slices, slice chestnuts (thin]. Blend cornstarch, sugar and lemon juice, stir into skillet. Heat, stirring constantly, till mixture is thickened and clear. Add green pepper, onion, celery and chestnuts to skillet, cover and simmer 10 minutes. Just before serving, halve and core pears, slice lengthwise and fold into pork mixture. Serve over hot cooked rice.
[Name] Italian Biscotti [AuthorId] 10033 [AuthorName] spatchcock [CookTime] PT35M [PrepTime] PT5M [TotalTime] PT40M [DatePublished] 2001-08-09T10:31:00Z [Description] This is an adopted recipe that I have not yet tried. Any reviews by those who try the recipe would be appreciated--thanks! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/80/2/picpQbL1a.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/80/2/picBbm1h3.jpg"] [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "European", "Potluck", "< 60 Mins", "Oven", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["3/4", "1", "3", "3", "2", "2", "3 3/4", "1"] [RecipeIngredientParts] ["butter", "sugar", "eggs", "flour", "vanilla", "anise seeds", "baking powder"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 639.1 [FatContent] 32.9 [SaturatedFatContent] 14.1 [CholesterolContent] 132.0 [SodiumContent] 467.2 [CarbohydrateContent] 75.5 [FiberContent] 3.9 [SugarContent] 29.9 [ProteinContent] 12.9 [RecipeServings] 7.0 [RecipeYield] nan [RecipeInstructions] Cream butter, sugar and 1 tablespoon anise seed. Add eggs and vanilla. Combine flour, baking powder and 1 tablespoon Anise seed. Add to cream mixture. Add nuts, mix in, and form dough into 2 or 3 long thin rolls. Place rolls on a ungreased baking pan or cookie sheet and bake cookie rolls at 350 degrees 15-20 minutes , or till light brown. Remove from oven and cut diagonally into 1/2-3/4 inch slices. Put back in oven and bake an additional 10-15 minutes or till Biscotti is lightly toasted. You want the biscoti to dry slightly. It will look somewhat like a elongated piece of french bread, except smaller.
[Name] Low Carb Savory Italian Grilled Chicken [AuthorId] 51011 [AuthorName] Loves2Teach [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2001-08-09T10:31:00Z [Description] This is such a delicious way to fix chicken! Great for summer time dinners, or anytime for that matter :). Hopefully you enjoy it! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/80/3/picFcrQfZ.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken", "Poultry", "Meat", "European", "Kid Friendly", "Potluck", "Savory", "< 30 Mins", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["6", "1/4", "3", NA, "1/4", "1/4", "3", "1"] [RecipeIngredientParts] ["chicken breasts", "olive oil", "garlic", "fresh ground black pepper", "fresh basil leaf", "butter", "fresh rosemary", "parmesan cheese"] [AggregatedRating] 4.5 [ReviewCount] 8.0 [Calories] 403.1 [FatContent] 30.3 [SaturatedFatContent] 10.1 [CholesterolContent] 113.9 [SodiumContent] 159.1 [CarbohydrateContent] 0.6 [FiberContent] 0.1 [SugarContent] 0.0 [ProteinContent] 30.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["To grill, skin chicken breasts and rub in pepper to taste.", "Blend basil, olive oil, butter, garlic and parmesan cheese at low speed using an electric blender, chopper or processor till smooth.", "Baste chicken lightly with mixture.", "Grill over medium coals basting during cooking time with basil sauce.", "During this time add the rosemary branches to coals for added smoke flavor.", "Do this 2 or 3 times.", "Grill 10 minutes each side depending on barbecue temperature.", "Garnish with fresh basil and serve this grilled chicken recipe with rice or Italian pasta." ]
[Name] Italian Butter Cookies [AuthorId] 87236 [AuthorName] truebrit [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2001-08-09T10:31:00Z [Description] Make and share this Italian Butter Cookies recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/80/4/picWrWE5z.jpg" [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "European", "Kid Friendly", "Potluck", "Spring", "Summer", "Winter", "< 30 Mins", "For Large Groups", "Oven", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "3 1/2", "1", NA] [RecipeIngredientParts] ["butter", "powdered sugar", "walnuts", "flour", "vanilla", "powdered sugar"] [AggregatedRating] 5.0 [ReviewCount] 9.0 [Calories] 121.8 [FatContent] 9.0 [SaturatedFatContent] 4.8 [CholesterolContent] 19.5 [SodiumContent] 52.5 [CarbohydrateContent] 9.4 [FiberContent] 0.4 [SugarContent] 2.5 [ProteinContent] 1.3 [RecipeServings] 50.0 [RecipeYield] nan [RecipeInstructions] Whip butter with mixer. Continue mixing at low speed and add 1 cup powdered sugar, walnuts, then the flour, a few tablespoons at a time. Add vanilla. Drop cookie batter, by teaspoonfull quantities, on ungreased cookie sheet. The dough is fairly stiff so just roll the batter in little balls and then press down with a glass to shape. Bake 15-20 minutes at 350°. Remove from pan; sprinkle with a little powdered sugar.
[Name] Grilled Potatoes [AuthorId] 14144 [AuthorName] bellacola [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2001-08-09T10:31:00Z [Description] Make and share this Grilled 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/10/80/5/picynFede.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/80/5/piciPTNug.jpg"] [RecipeCategory] Potato [Keywords] ["Vegetable", "Low Protein", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "3 -4", NA, "1", NA] [RecipeIngredientParts] ["potato", "onions", "garlic", "butter", "margarine"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 282.6 [FatContent] 11.8 [SaturatedFatContent] 7.4 [CholesterolContent] 30.5 [SodiumContent] 115.8 [CarbohydrateContent] 41.1 [FiberContent] 5.4 [SugarContent] 3.5 [ProteinContent] 4.9 [RecipeServings] nan [RecipeYield] 1 potato pack per person [RecipeInstructions] Take a large piece of foil and spray with non-stick cooking spray. Slice the potato thinly and place on the foil. Place onion slices on top of the potato. Add garlic, spices, and butter. Seal the foil package and grill for about an hour or until potatoes are soft but somewhat crispy.
[Name] Simple Italian Baked Lasagna [AuthorId] 51011 [AuthorName] Loves2Teach [CookTime] PT1H10M [PrepTime] PT5M [TotalTime] PT1H15M [DatePublished] 2001-08-09T10:31:00Z [Description] This is one of those simple clasics that everyone loves. I usually serve it with a garden salad, and french bread. This also freezes beautifully! I have made two pans, one for now, and one for later. Enjoy! From http://www.cooking-italian-food.com/lasagna.htm [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/80/6/NhY0bSllQjqZvpFDp44v_20140907_085511.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/10806/PTFVPsOhS9KKIHcTIbiA_1488662083913-589265921.jpg"] [RecipeCategory] One Dish Meal [Keywords] ["Lunch/Snacks", "Cheese", "Vegetable", "European", "Kid Friendly", "Potluck", "Weeknight", "For Large Groups", "Oven", "Beginner Cook", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1", "1/2", "1", "3/4", "2", "2", "2", "2", "2"] [RecipeIngredientParts] ["ricotta cheese", "parmesan cheese", "mozzarella cheese", "onion", "garlic cloves", "salt", "eggs", "ground beef"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 414.4 [FatContent] 21.9 [SaturatedFatContent] 10.9 [CholesterolContent] 111.6 [SodiumContent] 627.2 [CarbohydrateContent] 25.4 [FiberContent] 1.1 [SugarContent] 1.4 [ProteinContent] 27.6 [RecipeServings] 15.0 [RecipeYield] nan [RecipeInstructions] ["Cook lasagna noodles according to package directions or until tender but still firm.", "Drain, keep warm.", "Meanwhile, saute the ground beef, garlic and onion is a large heavy skillet or saucepan until beef is done.", "Add sauce, salt, and Italian seasoning and mix well.", "Simmer on low heat 12-15 minutes .", "In a separate bowl, combine eggs and ricotta cheese.", "Grease a 9\" x 12\" or larger, baking pan.", "Arrange a first layer of noodles so the ends hang over the sides of the pan.", "(The ends will be laid back-over the top for the final layer].", "Then add a layer of the cooked beef lasagna sauce, ricotta cheese and mozzarella cheese.", "Add a second alternating layer of pasta, the meat sauce and cheese mixture.", "Repeat until pan is almost full then fold over the ends of the first layer of noodles and top with more lasagna sauce.", "Sprinkle with parmesan cheese and bake at 350 degrees for 40-45 minutes , or till cheese is bubbly.", "Allow to set for 5-10 minutes before cutting.", "This Lasagna recipe can be modified to suit individual preferences. I have also made it using Italian sausage instead of beef, and I have added a can of chopped tomatoes to the sauce mixture with good results. Sometimes I mix in shredded parmesan cheese to the ricotta for an extra boost :]." ]
[Name] Asparagus Pasta with Pesto [AuthorId] 183756 [AuthorName] GothicGranola [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2001-08-09T10:31:00Z [Description] Make and share this Asparagus Pasta with Pesto recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "European", "Low Protein", "Low Cholesterol", "Healthy", "Potluck", "< 30 Mins", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["8", "1", "3", "1/4 - 1/2", "1/8", "1/2", NA] [RecipeIngredientParts] ["pasta noodles", "asparagus", "garlic", "olive oil", "onion", "fresh basil", "parmesan cheese"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 143.3 [FatContent] 13.7 [SaturatedFatContent] 1.9 [CholesterolContent] 0.0 [SodiumContent] 7.4 [CarbohydrateContent] 4.9 [FiberContent] 1.4 [SugarContent] 0.8 [ProteinContent] 1.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] --------------Pesto-------------ØÖ\t. Saute garlic, and onion in olive oil until the garlic and onion turns light brown. Do not over cook. Set aside and keep warm. Prepare the pasta of your choice according to package directions except for the following: Add 1-2 cups additional water Just before water begins to boil, add the asparagus or the vegetables of your choice. When the water begins to boil add the pasta and cook according to directions Drain the pasta and vegetable mixture and pour the saute mixture and basil over the top, tossing lightly to coat. Top with parmesan cheese and serve with French bread. This pesto recipe makes 2-4 servings depending on appetite.
[Name] Garlic Spaghetti Sauce [AuthorId] 71324 [AuthorName] -Sylvie- [CookTime] PT12M [PrepTime] PT5M [TotalTime] PT17M [DatePublished] 2001-08-10T13:19:00Z [Description] I adopted this recipe from Zaar some time ago and finally got round to trying it myself. It's quick and simple and full of fresh flavours. I prefer using basil but the original recipe stated parsley so I left it here for you to choose. Try adding some sliced black olives, fried or marinated mushrooms or sun blush tomatoes at the end. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/80/8/picPOzrQ7.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/10808/OjXumHuPRQqrijUO6Qyl_20180311_200343.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/80/8/picfNXHfJ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/80/8/ggzHpecqQI2gbwKy5dSc_pasta.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/80/8/picAvo1rs.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/80/8/picHWk5fK.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Cheese", "European", "Low Protein", "Kid Friendly", "< 30 Mins", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/4", "1/4", "1/2", NA] [RecipeIngredientParts] ["garlic", "butter", "extra virgin olive oil", "basil", "parsley", "parmesan cheese"] [AggregatedRating] 5.0 [ReviewCount] 42.0 [Calories] 247.7 [FatContent] 25.1 [SaturatedFatContent] 9.2 [CholesterolContent] 30.5 [SodiumContent] 104.7 [CarbohydrateContent] 5.8 [FiberContent] 0.4 [SugarContent] 0.2 [ProteinContent] 1.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] To make spaghetti sauce, cook garlic in butter and olive oil over medium low heat just until the garlic is soft but not browned. Stir in the parsley or basil and cook for 2 minutes (stirring constantly] until the herbs are limp but still green. Pour sauce hot over cooked spaghetti, toss lightly to coat and top with parmesan cheese. Serve with french bread and extra Parmasan cheese at the table. This garlic sauce will cover 3/4-1 pound of spaghetti or other pasta.
[Name] Black Olive Dip [AuthorId] 14313 [AuthorName] Darjean [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2001-08-10T13:19:00Z [Description] Make and share this Black Olive Dip recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Mexican", "Low Protein", "Low Cholesterol", "Spicy", "< 15 Mins", "No Cook"] [RecipeIngredientQuantities] ["2", "2", "2", "6", "2", "2", NA] [RecipeIngredientParts] ["green chilies", "black olives", "tomatoes", "green onions", "red wine vinegar"] [AggregatedRating] 4.5 [ReviewCount] 11.0 [Calories] 351.1 [FatContent] 27.7 [SaturatedFatContent] 3.7 [CholesterolContent] 0.0 [SodiumContent] 960.5 [CarbohydrateContent] 26.9 [FiberContent] 8.4 [SugarContent] 10.1 [ProteinContent] 5.3 [RecipeServings] nan [RecipeYield] 3 cups [RecipeInstructions] mix ingredients and allow to chill several hours. Serve with corn or tortilla chips. Vary by adding a 1 lb bag of rotini noodles and serving as a salad. I make large batches and keep in the refrigerator. Will keep several days in sealed containers.
[Name] Paula's Mexican Rice [AuthorId] 12875 [AuthorName] paula giles [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2001-08-10T13:19:00Z [Description] Make and share this Paula's Mexican Rice 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/10/81/0/pic4RQei9.jpg" [RecipeCategory] Cheese [Keywords] ["Mexican", "Healthy", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/4", "1", "1/2", "1", "1/2", "3/4", "1", "2", "1/2", "1"] [RecipeIngredientParts] ["butter", "onion", "celery", "water", "salt", "chili powder", "cumin", "rice", "Rotel Tomatoes", "sugar", "Worcestershire sauce", "cheese"] [AggregatedRating] 4.5 [ReviewCount] 17.0 [Calories] 268.2 [FatContent] 8.3 [SaturatedFatContent] 5.0 [CholesterolContent] 20.6 [SodiumContent] 875.9 [CarbohydrateContent] 39.6 [FiberContent] 1.2 [SugarContent] 3.5 [ProteinContent] 8.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Sauté onion, butter,celery. Add all other ingredients (except cheese]; bring to boil, reduce, cover and cook until liquid is absorbed about 20 minutes. Transfer to serving dish and add cheese.
[Name] Italian Chicken Ravioli [AuthorId] 60989 [AuthorName] Bekah [CookTime] PT28M [PrepTime] PT5M [TotalTime] PT33M [DatePublished] 2001-08-10T13:19:00Z [Description] Make and share this Italian Chicken Ravioli recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken", "Poultry", "Vegetable", "Meat", "European", "Kid Friendly", "Potluck", "< 60 Mins", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "3", "2", "3", "2 1/2", "3", "1/3", "4", NA, NA] [RecipeIngredientParts] ["butter", "fresh basil", "shallots", "chicken broth", "fresh sage", "half-and-half", "all-purpose flour", "parmesan cheese"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 75.4 [FatContent] 5.2 [SaturatedFatContent] 3.1 [CholesterolContent] 12.5 [SodiumContent] 276.4 [CarbohydrateContent] 4.8 [FiberContent] 0.4 [SugarContent] 0.8 [ProteinContent] 2.5 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Cook the chicken ravioli according to package directions or until tender but still firm. Drain, keep warm. In a heavy frying pan or cast iron skillet, saute the shallots in butter over medium heat till golden, 3-4 minutes . Reduce heat to medium low, stir in the flour for 1 minute then the sage and basil. Add the chicken broth and whisk till the sauce is thick, 4-5 minutes . Stir in the milk bringing the sauce back to a simmer. Remove from heat and salt and pepper to taste. Pour over hot ravioli and toss to coat. Sprinkle generously with Parmesan cheese and garnish with an additional teaspoon of fresh chopped basil. Serve chicken ravioli hot.
[Name] Dill Dip [AuthorId] 12875 [AuthorName] paula giles [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2001-08-10T13:19:00Z [Description] Make and share this Dill Dip recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "2", "3", "3", "1", "1"] [RecipeIngredientParts] ["Hellmann's mayonnaise", "sour cream", "onions", "parsley flakes", "dill weed"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 706.0 [FatContent] 63.4 [SaturatedFatContent] 20.8 [CholesterolContent] 81.2 [SodiumContent] 897.5 [CarbohydrateContent] 33.4 [FiberContent] 0.1 [SugarContent] 7.8 [ProteinContent] 4.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Mix well. chill overnite.
[Name] Asparagus With Hollandaise [AuthorId] 10033 [AuthorName] spatchcock [CookTime] PT27M [PrepTime] PT5M [TotalTime] PT32M [DatePublished] 2001-08-10T13:19:00Z [Description] Make and share this Asparagus With Hollandaise 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/10/81/3/picKEs7pm.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "European", "Low Protein", "Kid Friendly", "Potluck", "Summer", "Winter", "< 60 Mins", "Steam", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1 1/4", "2", "3", "1/4", "1/2", NA] [RecipeIngredientParts] ["fresh asparagus", "lemon juice", "butter", "margarine", "salt", "lemon wedges", "lemon slice"] [AggregatedRating] 4.5 [ReviewCount] 13.0 [Calories] 89.9 [FatContent] 7.8 [SaturatedFatContent] 4.6 [CholesterolContent] 64.9 [SodiumContent] 227.8 [CarbohydrateContent] 3.8 [FiberContent] 1.7 [SugarContent] 1.7 [ProteinContent] 2.6 [RecipeServings] 7.0 [RecipeYield] nan [RecipeInstructions] ---------Spears-----------. To cook asparagus spears, heat 1 inch salted water to boiling in deep narrow pan or coffee pot. Place upright in pan and boil for approximately 5 minutes. Cover and cook 7-10 minutes longer or until stalks are crisp-tender. Drain. --------Pieces-------. For cooking pieces of asparagus, cook lower stalk cuts in 1 inch of boiling salted water for approximately 5 minutes. Add tips, cover and cook 5-7 minutes or until crisp-tender. Drain. ----------HollandaiseSauce---------. To make the hollandaise sauce: Using a wooden spoon, stir 2 slightly beaten egg yokes and 3 tablespoons lemon juice in a one quart saucepan. Stir vigorously. Add the butter or margarine and heat over very low heat, stirring constantly until butter is melted and sauce begins to thicken. Pour Hollandaise Sauce over top of cooked Asparagus and garnish with lemon wedges.
[Name] Breakfast Souffle [AuthorId] 9690 [AuthorName] Cheryl E [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2001-08-10T13:19:00Z [Description] Make and share this Breakfast Souffle recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Breakfast", "Cheese", "Vegetable", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "9", "1", "3", "3", "1 1/2", "1 1/2", "1", "1/2", "1/2"] [RecipeIngredientParts] ["pork sausage", "eggs", "salt", "milk", "cheddar cheese", "mustard", "mushrooms", "onion", "green pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 520.1 [FatContent] 39.0 [SaturatedFatContent] 15.9 [CholesterolContent] 334.3 [SodiumContent] 1162.9 [CarbohydrateContent] 11.7 [FiberContent] 0.7 [SugarContent] 1.9 [ProteinContent] 29.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Brown sausage meat, crumble and drain. Beat eggs. Add milk, salt and mustard. Add sausage meat and bread. Add cheese, onion, mushrooms and green pepper. Pour into a greased 9x13-inch pan and stick in fridge overnight. In morning bake uncovered for about 1-hour in a 350°F oven.
[Name] Shrimp in Tomato Cream Curry Sauce [AuthorId] 56680 [AuthorName] Dawnab [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2001-08-10T13:19:00Z [Description] This is one of my adopted recipes, I did a little changing and the directions were hard to understand, this dish is slightly spicey and quite yummy, I would love for you to try it. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Cheese", "European", "Kid Friendly", "Potluck", "< 30 Mins", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "10", "4", "1", "1", "1", "1", "1", NA] [RecipeIngredientParts] ["linguine", "shrimp", "extra virgin olive oil", "tomato paste", "heavy cream", "curry powder", "red bell pepper", "salt"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 478.3 [FatContent] 21.9 [SaturatedFatContent] 9.2 [CholesterolContent] 125.4 [SodiumContent] 126.0 [CarbohydrateContent] 52.0 [FiberContent] 3.0 [SugarContent] 2.5 [ProteinContent] 18.1 [RecipeServings] 7.0 [RecipeYield] nan [RecipeInstructions] Cook spaghetti in a large pot of boiling salted water until al dente (cooked just right]. Meanwhile, medium heat olive oil in a heavy skillet or cast iron frying pan. Add shrimp and and bell pepper and cook for 2 minutes, turning once. In a separate skillet add cream, stir in tomato paste, curry powder, chili pepper and heat to a light boil. Add shrimp, bell pepper and cook sauce for 2 minutes. Drain pasta (do not rinse] and add it to the skillet containing the shrimp sauce. Cook for 1 minute over medium heat, stirring lightly to mix. Salt to taste. Arrange this spaghetti recipe on a platter and serve with parmesan cheese and french bread.
[Name] Candy Bark [AuthorId] 8728 [AuthorName] Ashley U [CookTime] PT5M [PrepTime] PT10M [TotalTime] PT15M [DatePublished] 2001-08-10T13:19:00Z [Description] Make and share this Candy Bark recipe from Food.com. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "Lunch/Snacks", "Kid Friendly", "Potluck", "< 15 Mins", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["16", "1 1/2", "1/3", "1/3", "12", NA] [RecipeIngredientParts] ["raisins", "dried cranberries", "white chocolate"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1368.6 [FatContent] 70.0 [SaturatedFatContent] 36.0 [CholesterolContent] 23.8 [SodiumContent] 542.4 [CarbohydrateContent] 179.1 [FiberContent] 3.9 [SugarContent] 147.9 [ProteinContent] 15.1 [RecipeServings] nan [RecipeYield] 2 pounds [RecipeInstructions] Mix chopped cookies, pretzels and raisins in medium bowl; set aside. Heat chocolate in medium saucepan over low heat, stirring until melted and smooth. Pour melted chocolate quickly over cookie mixture, tossing to coat evenly. Spread in a single layer on lightly greased baking sheet. Top with colored sprinkles, if desired, pressing gently into mixture. Cool until firm. Break into pieces. Store in airtight container.
[Name] Italian Zucchini Lasagna [AuthorId] 102058 [AuthorName] kiwidutch [CookTime] PT1H45M [PrepTime] PT5M [TotalTime] PT1H50M [DatePublished] 2001-08-10T13:19:00Z [Description] Make and share this Italian Zucchini Lasagna 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/10/81/7/picYICjl9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/81/7/picf2Tthc.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Cheese", "Vegetable", "European", "Low Cholesterol", "Healthy", "Kid Friendly", "Potluck", "Oven", "Beginner Cook", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1", "4", NA, "1/2", "3/4", "6", "1", "1/2", "1", "1/2", "1/4", "1/4", NA, "1/4"] [RecipeIngredientParts] ["stewed tomatoes", "zucchini", "parmesan cheese", "mozzarella cheese", "onion", "garlic", "tomato paste", "mushroom", "lean ground beef", "oregano", "thyme", "fresh basil", "ground pepper", "red wine"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 311.0 [FatContent] 8.9 [SaturatedFatContent] 4.2 [CholesterolContent] 39.5 [SodiumContent] 358.9 [CarbohydrateContent] 39.2 [FiberContent] 3.7 [SugarContent] 6.8 [ProteinContent] 19.3 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Cook lasagna noodles according to package directions or until tender but still firm. Drain, keep warm. Meanwhile, to make lasagna sauce, saute ground beef, garlic and onion is a large heavy skillet or cast iron frying pan until beef is done. Add sauce, mushrooms, oregano, thyme, basil, wine or 1/4 cup water, touch of pepper and mix well. Simmer 45-50 minutes . To prepare Zucchini for this recipe, cut in half or cook whole in a large covered pot with 1-2 inches of water. Boil gently for about 5 minutes, drain and cut lengthwise into 1/4 inch slices. Grease a 9\" x 13\" or larger, baking pan. Arrange a first layer of noodles so the ends hang over both sides of the pan. These will be folded back-over the top on the final layer. Next, add a layer of the cooked zucchini, a layer of lasagna sauce, a layer of mozzarella cheese. Repeat. For the top layer, fold the ends of the pasta from the first layer over the top and add more sauce. Top with parmesan cheese and cover with foil. Bake at 350 degrees for about 35-40 minutes , uncover and bake until brown, approximately 10 minutes. Serve this Italian food with french bread and have additional parmesan cheese at the table.
[Name] Mexican Sour Cream and Cheese Enchiladas [AuthorId] 56112 [AuthorName] Jellyqueen [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2001-08-10T13:19:00Z [Description] Make and share this Mexican Sour Cream and Cheese Enchiladas recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Cheese", "Vegetable", "Meat", "Tex Mex", "Southwestern U.S.", "Caribbean", "Mexican", "Kid Friendly", "Potluck", "Spicy", "< 30 Mins", "Beginner Cook", "Deep Fried", "Easy"] [RecipeIngredientQuantities] ["12", "16 -20", "1", "2 -3", "1/2 - 1", "1", NA, "8"] [RecipeIngredientParts] ["corn tortillas", "sour cream", "green onions", "cheddar cheese", "yogurt", "green chili salsa"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 259.5 [FatContent] 16.9 [SaturatedFatContent] 9.9 [CholesterolContent] 41.9 [SodiumContent] 545.1 [CarbohydrateContent] 19.0 [FiberContent] 2.6 [SugarContent] 3.7 [ProteinContent] 9.5 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] ["--------Sauce------.", "In a bowl mix the yogurt, sour cream, green onions and green chili salsa.", "Pour the enchilada sauce into another bowl.", "----CookingTortillas------.", "In hot oil, fry tortillas just until soft, drain and dip in sauce to coat.", "Place in a 9 x 13 baking pan or larger, making a single layer.", "Add part of the sour cream mixture and sprinkle with cheese.", "Repeat until pan is full, pour the remainder of the sauce over the top and add a final layer of cheese.", "Bake enchilada dish for 20-25 minutes at 325 degrees." ]
[Name] Smoked Salmon Pasta [AuthorId] 34879 [AuthorName] Barefoot Beachcomber [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2001-08-10T13:20:00Z [Description] Make and share this Smoked Salmon Pasta recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Cheese", "European", "Kid Friendly", "< 30 Mins", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1/4", "1", "1/2", "2", "6", NA, "1"] [RecipeIngredientParts] ["smoked salmon", "fettuccine", "onion", "butter", "heavy cream", "ground black pepper", "fresh basil"] [AggregatedRating] 4.5 [ReviewCount] 12.0 [Calories] 453.3 [FatContent] 19.1 [SaturatedFatContent] 10.4 [CholesterolContent] 119.2 [SodiumContent] 202.9 [CarbohydrateContent] 55.6 [FiberContent] 2.6 [SugarContent] 1.7 [ProteinContent] 14.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cook fettucine or other type pasta until al dente. Meanwhile, saute onion in butter till soft in a heavy skillet or cast iron frying pan. Add smoked salmon, cream and heat gently, stirring together until smooth. Drain fettucine noodles, add the Salmon sauce, pepper to taste and stir-in gently. Sprinkle with fresh basil and serve hot. Serve this pasta recipe with french bread and have parmesan cheese at the table.
[Name] Hush Puppies [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2001-08-10T13:20:00Z [Description] Make and share this Hush Puppies 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/10/82/0/QXmtwL7XSHyV8jteyfGL_Hush%20Puppies_0281.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/82/0/hD8MerOdQAaOO38jYCCb_Hush%20Puppies_0272.JPG"] [RecipeCategory] Low Protein [Keywords] ["< 15 Mins", "Deep Fried"] [RecipeIngredientQuantities] ["1 1/4", "1/2", "1", "2", "1", "1", "5", "4"] [RecipeIngredientParts] ["cornmeal", "self rising flour", "salt", "onions", "egg", "milk", "Tabasco sauce"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 440.2 [FatContent] 44.6 [SaturatedFatContent] 6.0 [CholesterolContent] 12.3 [SodiumContent] 168.9 [CarbohydrateContent] 9.9 [FiberContent] 0.8 [SugarContent] 0.6 [ProteinContent] 1.8 [RecipeServings] nan [RecipeYield] 20 hushpuppies [RecipeInstructions] Heat the oil in a skillet to 350-or medium high. Combine the corn meal, flour, salt and onions-toss well. Whisk together the egg, milk and tabasco and stir into the cornmeal mixture. Drop by the tablespoonful into the hot oil. Fry to golden brown on all sides-remove with slotted spoon and drain on paper towels. Serve hot.
[Name] Italian Shrimp Fettuccine [AuthorId] 56680 [AuthorName] Dawnab [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2001-08-10T13:20:00Z [Description] Make and share this Italian Shrimp Fettuccine recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Cheese", "Vegetable", "European", "Kid Friendly", "Potluck", "< 30 Mins", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["3/4", "8", "2", "1/2", "1", "1/2", "2", "1/8 - 1/4", NA] [RecipeIngredientParts] ["shrimp", "fettuccine pasta", "garlic cloves", "butter", "margarine", "asparagus", "zucchini", "green onion", "parsley", "fresh basil", "parmesan cheese"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 450.5 [FatContent] 25.4 [SaturatedFatContent] 14.9 [CholesterolContent] 211.2 [SodiumContent] 709.0 [CarbohydrateContent] 36.4 [FiberContent] 1.3 [SugarContent] 0.9 [ProteinContent] 20.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Saute garlic and basil in butter until garlic turns light brown. Add vegetables, cook and stir about 5 minutes or until vegetables are crisp-tender. Stir in the shrimp, cook and stir on high heat about 1 minute or until they are thoroughly heated. Server over hot fettucine pasta, sprinkle with parmesan cheese.
[Name] Quick Mexican Cheese Enchiladas [AuthorId] 59780 [AuthorName] Pamela [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2001-08-10T13:20:00Z [Description] This is an adopted recipe. I have updated the recipe to clarify directions. This can also be made with leftover chicken if desired. :) [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/82/2/picF81MU0.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/82/2/picj8fVce.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Cheese", "Mexican", "Kid Friendly", "Potluck", "Spicy", "< 30 Mins", "Oven", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["12", "1/2 - 1", "8", "4", "4 -6", "1", "1/2", NA, NA, NA] [RecipeIngredientParts] ["flour tortillas", "corn tortillas", "cheddar cheese", "sour cream", "green chili peppers", "green onions", "Texas Red Enchilada Sauce", "salsa", "sour cream", "green onion"] [AggregatedRating] 4.0 [ReviewCount] 9.0 [Calories] 234.8 [FatContent] 13.7 [SaturatedFatContent] 7.2 [CholesterolContent] 31.8 [SodiumContent] 545.2 [CarbohydrateContent] 19.7 [FiberContent] 1.4 [SugarContent] 2.7 [ProteinContent] 8.5 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] ["For sauce: Combine sour cream, peppers, green onions, soup, and enchilada sauce.", "Spread a thin layer of the sauce in the bottom of a 9 x 13 baking pan.", "In each tortilla place a small amount of grated cheese, reserving some cheese for the topping. Roll up and place seam side down in a 9x13 baking dish. Pour on the remaining sauce, making sure all tortillas are covered.", "Sprinkle top with more cheese and bake Enchiladas at 400 degrees for 20-30 minutes or till cheese is bubbly.", "To serve, place on plate and garnish with salsa, sour cream and a sprinkling of green onions." ]
[Name] Honey Dijon Mustard Dressing [AuthorId] 14145 [AuthorName] Rustybobn [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2001-08-10T13:20:00Z [Description] Good on salad or for dipping chicken strips! The recipe came from the 'net somewhere. Original instructions called for whisking together ingredients. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/82/3/pic327JhK.jpg" [RecipeCategory] Salad Dressings [Keywords] ["< 15 Mins", "No Cook", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["3", "3", "6", "1", "1", "1 1/2", "1", "3/4"] [RecipeIngredientParts] ["cider vinegar", "honey", "mayonnaise", "Dijon mustard", "onion", "fresh parsley", "salt"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 277.1 [FatContent] 27.4 [SaturatedFatContent] 3.5 [CholesterolContent] 0.0 [SodiumContent] 55.6 [CarbohydrateContent] 9.1 [FiberContent] 0.2 [SugarContent] 8.8 [ProteinContent] 0.2 [RecipeServings] nan [RecipeYield] 1 1/2 cups [RecipeInstructions] Heat vinegar and honey, stirring until honey dissolves. Cool. Combine with remaining ingredients in shaker jar. Shake until completely mixed. Refrigerate.
[Name] Breakfast Sandwich [AuthorId] 14295 [AuthorName] Betsy [CookTime] PT5M [PrepTime] PT2M [TotalTime] PT7M [DatePublished] 2001-08-10T13:20:00Z [Description] I made it up, but it was really easy because there are so many recipes like it. I like the recipe because you can do almost whatever you want to it. It tastes awesome however you make it. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/82/4/6occjgA3SbqzjMWMxjq9_breakfast-sandwich-bagel-3766.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/82/4/dwZH4jV5Sq6pVnisZ3Or_breakfast-sandwich-bagel-3756.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/82/4/iLYAUXpFQlmwyO6iiJaA_breakfast-sandwich-bagel-3750.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/82/4/picTV8GZ5.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/82/4/pic9bQPAq.jpg"] [RecipeCategory] Breakfast [Keywords] ["Lunch/Snacks", "Cheese", "South American", "Kid Friendly", "< 15 Mins", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "2", "2", NA, NA] [RecipeIngredientParts] ["egg", "bagel", "cheese", "sausages", "bacon", "ham", "butter", "cream cheese", "cream cheese", "mayonnaise"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 1229.5 [FatContent] 80.6 [SaturatedFatContent] 30.5 [CholesterolContent] 377.2 [SodiumContent] 2585.7 [CarbohydrateContent] 61.3 [FiberContent] 2.4 [SugarContent] 0.2 [ProteinContent] 60.5 [RecipeServings] 1.0 [RecipeYield] 1 sandwich [RecipeInstructions] heat butter in frying pan until it melts. Fry sausage, or whatever you chose. toast bagel until brown or however you desire it. Spread your butter, mayo, etc. onto the bagel. when pan is hot, crack egg into the pan, and scramble it well. next, add the cheese to the egg and leave it there till it melts. put the egg onto your bagel and then add the sausage or bacon etc. Enjoy your sandwich.
[Name] Hurricane Cake [AuthorId] 12875 [AuthorName] paula giles [CookTime] PT45M [PrepTime] PT20M [TotalTime] PT1H5M [DatePublished] 2001-08-10T13:20:00Z [Description] Make and share this Hurricane Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "3", "1/3", "1 1/3", "8", "1", "1/2 - 1", "2", "1 1/2", "1"] [RecipeIngredientParts] ["eggs", "water", "cream cheese", "powdered sugar", "butter", "coconut", "pecans"] [AggregatedRating] 4.0 [ReviewCount] 5.0 [Calories] 10356.9 [FatContent] 641.0 [SaturatedFatContent] 269.9 [CholesterolContent] 1128.0 [SodiumContent] 6597.1 [CarbohydrateContent] 1163.2 [FiberContent] 59.5 [SugarContent] 905.6 [ProteinContent] 98.4 [RecipeServings] nan [RecipeYield] 1 9x13 cake [RecipeInstructions] Sprinkle coconut and pecans over dry bottom of 9x13 pan. Mix cake mix (according to package directions] and pour over coconut and pecans. Mix creme cheese, sugar, and butter. Drop by big blobs on cake batter. Swirl blobs into cake gently with a knife. Bake 350 for 35-45 minutes. When cake comes out of the oven pour melted frosting over hot cake.
[Name] Monica's Peanut Butter Bread [AuthorId] 14183 [AuthorName] Monica Lynn [CookTime] PT50M [PrepTime] PT8M [TotalTime] PT58M [DatePublished] 2001-08-10T13:20:00Z [Description] Make and share this Monica's Peanut Butter Bread recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Kid Friendly", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["2", "1/3", "2", "1", "1", "1", "3/4"] [RecipeIngredientParts] ["all-purpose flour", "sugar", "baking powder", "salt", "egg", "milk", "peanut butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 211.7 [FatContent] 9.5 [SaturatedFatContent] 2.3 [CholesterolContent] 20.5 [SodiumContent] 344.5 [CarbohydrateContent] 25.8 [FiberContent] 1.5 [SugarContent] 7.1 [ProteinContent] 7.4 [RecipeServings] 12.0 [RecipeYield] 1 loaf [RecipeInstructions] Combine the first four ingredients in a large mixing bowl. Add egg, milk and peanut butter. Stir the mixture until the ingredients are combined. Spoon into a greased 8 in x 4 in x 2 in loaf pan. Bake in a 350F degrees for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10-15 minutes in the pan before moving to a wire rack.
[Name] Ranch Dressing [AuthorId] 12875 [AuthorName] paula giles [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-08-10T13:20:00Z [Description] I have tried several different recipes for ranch dressing, this one taste wonderful. Don't let the word 'lite' fool you this taste like full calorie stuff. [Images] character(0) [RecipeCategory] Salad Dressings [Keywords] ["High In...", "< 15 Mins", "No Cook", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["light mayonnaise", "buttermilk", "garlic powder", "onion powder", "parsley flakes", "chives"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 229.6 [FatContent] 20.3 [SaturatedFatContent] 3.3 [CholesterolContent] 23.4 [SodiumContent] 543.4 [CarbohydrateContent] 9.1 [FiberContent] 0.2 [SugarContent] 5.8 [ProteinContent] 2.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] SOUR CREME RECIPE Use 1 c. lite sour creme in place of the buttermilk Mix mayo and spices. Add buttermilk, a little at a time, mixing after each addition until smooth. chill for several hours.
[Name] Italian Spaghetti Sauce [AuthorId] 193853 [AuthorName] MirandaLee [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2001-08-10T13:20:00Z [Description] Make and share this Italian Spaghetti Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Lunch/Snacks", "Spaghetti", "Mexican", "European", "Kid Friendly", "< 30 Mins", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1 1/4", "1/2", "4", "3", "3", NA] [RecipeIngredientParts] ["spaghetti", "extra virgin olive oil", "garlic", "parsley", "parmesan cheese"] [AggregatedRating] 3.0 [ReviewCount] 2.0 [Calories] 516.0 [FatContent] 19.5 [SaturatedFatContent] 2.8 [CholesterolContent] 0.0 [SodiumContent] 6.7 [CarbohydrateContent] 71.9 [FiberContent] 3.2 [SugarContent] 1.8 [ProteinContent] 12.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a heavy skillet or cast iron frying pan, saute garlic and chili peppers in olive oil until the garlic is golden. Pour sauce into a warm serving bowl. Cook spaghetti in a large pot of boiling salted water. Drain well (do not rinse] and place in the serving bowl with spaghetti sauce mixture. Sprinkle with parsley, toss pasta gently to coat and serve with parmesan cheese.
[Name] Anchovy Crostini [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT15M [PrepTime] PT20M [TotalTime] PT35M [DatePublished] 2001-08-10T13:20:00Z [Description] This recipe was in the Australian Womens Weekly Italian cookbook. This crostini recipe is really good. My friends love them. I usually keep some toast rounds on hand so I can make them up in a hurry. Serve them at a cocktail party or as an appetizer before dinner. I make up a batch of the anchovie mix split it into four place each in small plastic bag & freeze for future use - , I have also frozen the toasts with the anchovie spread on them then just decorate before popping into the oven.. I prefer freezing the spread separately. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/82/9/picobl33v.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/82/9/pica7M6Ev.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/82/9/picbN8K8b.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/82/9/picNIoQHy.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/82/9/picOg4xR8.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/82/9/pic7LiNAB.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Cheese", "Australian", "European", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["12", "1", "1 1/2", "2", "1", "3", "3", "2", "2", "1", "6", "1/4", NA] [RecipeIngredientParts] ["butter", "all-purpose flour", "milk", "parmesan cheese", "mushrooms", "anchovy paste", "parmesan cheese", "anchovy fillets"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 76.6 [FatContent] 4.0 [SaturatedFatContent] 1.6 [CholesterolContent] 8.5 [SodiumContent] 198.6 [CarbohydrateContent] 7.5 [FiberContent] 0.4 [SugarContent] 0.7 [ProteinContent] 2.7 [RecipeServings] nan [RecipeYield] 24 Crostini [RecipeInstructions] Cut 2\" circles from the bread (or use the 1/4\" baguette slices]. Brush both sides of the bread with the olive oil. Place on a cookie sheet and bake in moderate oven for 10 min or until golden brown (You can make up a whole lot of these toasts for future use as they store well in a closed tin]. Melt butter in a frypan. Add flour, mixing well and cook for 1 minute. Add milk and stir over moderate heat until it boils& thickens, remove from heat. Add 3 tbsp parmesan,Salt& pepper& mushrooms. Mix well. Add anchovy paste and stir through. The mixture looks a bit loose but it will bake perfectly Spread 2 teasp on each toast and generously sprinkle with the extra parmesan. I do this just before I am ready to bake them. however it can be done and then freeze them for future use Slice the olives and put a slice of olive on some of the crostinis. Put a rolled anchovy on some. Put a thin slice on red pepper on the remaining crostinis. Bake in a hot oven (400F degrees] for 10 minutes or until they are bubbly and brown on top. Serve and wait for the rave revues.

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