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[Name] Pie Crust [AuthorId] 12875 [AuthorName] paula giles [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2001-08-10T13:20:00Z [Description] Here are every kind of pie crust you would ever want to make, and the best homemade crusts you will ever taste [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/83/0/pickXrLRk.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/83/0/picXIpxYH.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/83/0/picjDCx55.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/83/0/pickHpVnY.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/83/0/picPGtJik.jpg" ] [RecipeCategory] Pie [Keywords] ["Dessert", "Low Protein", "Low Cholesterol", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1/3", "1", "1", "1/2", "2 -3", "2 1/2", "1", "1/2", "1/4", "3", "1 1/3", "1", "1", "6", "1", "3", "1", "1", "1", "1/3", "1"] [RecipeIngredientParts] ["all-purpose flour", "salt", "cold water", "flour", "butter", "salt", "cold water", "flour", "salt", "egg", "water", "vinegar", "flour", "egg", "cold water", "vinegar"] [AggregatedRating] 5.0 [ReviewCount] 53.0 [Calories] 548.1 [FatContent] 36.9 [SaturatedFatContent] 11.1 [CholesterolContent] 0.0 [SodiumContent] 583.1 [CarbohydrateContent] 47.7 [FiberContent] 1.7 [SugarContent] 0.2 [ProteinContent] 6.5 [RecipeServings] nan [RecipeYield] 2 pie crusts [RecipeInstructions] Cut crisco into flour and salt. Add cold water and mix (except for the vinegar and fried piecrust you add the egg and vinegar and water]. ---------VINEGARPIE CRUST ---------. Mix everything together and roll out on floured surface. cut crisco into flour and salt. Add egg, water and vinegar. ----------FRIEDPIE CRUST --------. Cut flour into crisco and salt, add egg, water, and vinegar. Mix well and roll out on floured surface. Add the filling of your choice and fry in hot oil. Drain on papertowels.
[Name] Pasta Asciutta [AuthorId] 156653 [AuthorName] Juju Bee [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2001-08-10T13:20:00Z [Description] I adopted this recipe because it didn't have a chef "Mama" here on zaar. I haven't tried it yet, but when I do I will let you know, and I will submit any changes I make. Go ahead and try it if you like! Looks good! [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Cheese", "Vegetable", "European", "Kid Friendly", "Potluck", "< 30 Mins", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "3/4", "12", "1", "6", "1", "1", "1/2 - 1", "1", "1"] [RecipeIngredientParts] ["tagliatelle pasta noodles", "trenette pasta noodles", "fresh garlic", "idaho potatoes", "salt", "black pepper", "butter", "margarine", "string bean", "parmesan cheese"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 651.3 [FatContent] 37.0 [SaturatedFatContent] 12.5 [CholesterolContent] 83.0 [SodiumContent] 612.6 [CarbohydrateContent] 66.3 [FiberContent] 5.4 [SugarContent] 3.8 [ProteinContent] 16.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Peel potatoes and cube (cut to 3/4-1 inch pieces]. Boil potatoes in salted water till tender. Do not over-cook. Meanwhile, steam string beans till tender but still crisp and set aside with potatoes. In a heavy skillet or cast iron frying pan, heat oil and add halved cloves of garlic and finely chopped onion. Saute till golden crisp. Meanwhile, cook pasta noodles in salted water. Cook aldente (cooked just right]. Drain, add potatoes, string beans and toss gently. Add butter to heated garlic and onion sauce to melt. Pour sauce over pasta mixture, add pepper, parmesan cheese and work through very gently. Serve this pasta dish with extra parmesan cheese and french bread.
[Name] Mustard Relish [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2001-08-10T13:20:00Z [Description] Make and share this Mustard Relish 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/10/83/2/y40BsQ7XRbayMUgxDKgP_20140605_164801.jpg" [RecipeCategory] Vegetable [Keywords] ["< 30 Mins", "Canning"] [RecipeIngredientQuantities] ["2", "1", "2", "1/4", "1 -2", "2", "1", "1", "1/2", "2", "3/4"] [RecipeIngredientParts] ["cucumbers", "bell pepper", "onions", "white vinegar", "horseradish", "French's mustard", "salt", "celery seed", "ground ginger", "white sugar"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 547.0 [FatContent] 5.4 [SaturatedFatContent] 0.4 [CholesterolContent] 0.0 [SodiumContent] 2018.1 [CarbohydrateContent] 124.6 [FiberContent] 7.1 [SugarContent] 106.9 [ProteinContent] 7.5 [RecipeServings] nan [RecipeYield] 4-5 half pints [RecipeInstructions] ["Peel and seed cukes and finely chop.", "Finely chop onions and peppers.", "Place in a colander and drain for 1 hour-squeeze and toss into a large pot.", "Add vinegar, mustard, horseradish, salt, celery seed and ginger.", "Add pectin and mix WELL.", "bring to a full rolling boil and all the sugar.", "Bring to a hard boil again and boil for 1 minute-your doing a lot of stirring also.", "Remove from heat, skim and ladle into hot sterilized jars leaving 1/8 inch head space.", "Process for 10 minutes at altitudes up to 1000 feet." ]
[Name] Arroz a la Mexicana-Traditional Mexican Rice [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT35M [PrepTime] PT10M [TotalTime] PT45M [DatePublished] 2001-08-10T13:20:00Z [Description] Make and share this Arroz a la Mexicana-Traditional 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/10/83/3/picoxsLSL.jpg" [RecipeCategory] Medium Grain Rice [Keywords] ["Rice", "Mexican", "Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "1", "1 1/2", "1/2", NA, NA, NA, NA, NA, NA, NA] [RecipeIngredientParts] ["medium grain rice", "onion", "garlic", "tomatoes", "chicken broth", "salt", "corn", "poblano chile", "bell pepper", "cilantro", "carrot", "queso fresco", "farmer cheese"] [AggregatedRating] 5.0 [ReviewCount] 39.0 [Calories] 223.8 [FatContent] 3.1 [SaturatedFatContent] 0.5 [CholesterolContent] 0.0 [SodiumContent] 579.6 [CarbohydrateContent] 42.2 [FiberContent] 1.3 [SugarContent] 1.8 [ProteinContent] 5.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["In a small pan bring the broth to simmering.", "Set a large pan over medium heat-add the oil, then the rice and onion and cook, stirring, until both the rice and onion are light brown-around 10 minutes.", "Mix in the garlic and cook for 2 minutes.", "Add the pureed tomato Add the broth Add the optional ingredients-except cilantro and cheese Scrape the rice down and stir well.", "Reduce heat to a medium low, cover and finish cooking-around 20 minutes.", "Remove from heat and toss and either stir in cilantro or offer at the table-I offer at the table because either you love it-like I do-or hate it, and offer the queso fresco or farmers cheese." ]
[Name] Yukon Sourdough Starter [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-08-10T13:20:00Z [Description] Make and share this Yukon Sourdough Starter recipe from Food.com. [Images] character(0) [RecipeCategory] Yeast Breads [Keywords] ["Breads", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "1", "2", "2", "1", "1", "1"] [RecipeIngredientParts] ["dry active yeast", "white sugar", "flour", "water", "flour", "sugar"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 1420.9 [FatContent] 4.2 [SaturatedFatContent] 0.7 [CholesterolContent] 0.0 [SodiumContent] 18.4 [CarbohydrateContent] 297.5 [FiberContent] 12.1 [SugarContent] 9.4 [ProteinContent] 41.6 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] ["Dissolve yeast and sugar in warm potato water in a stone jar or crock-and make it a really big one or a huge bowl.", "Stir in flour, mix well, andplace in a warm spot for 24-36 hours, until mixture is bubbly and sour smelling.", "Before using\"feed\" the starter with the feed ingredients.", "Beat in the starter well and let sit for 8-12 hours, then use.", "Always, Always keep at least 1 Tablespoon.", "starter for your new batch.", "You can keep your starter in the fridge for a few weeks, but set it out the night before you want to use it (feed it first]." ]
[Name] Picnic; Orange-Apricot-Yogurt Soup [AuthorId] 4470 [AuthorName] Bergy [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-08-10T13:20:00Z [Description] You don't have to go on a picnic to enjoy this light refreshing soup but it does go well outdoors on a sunny day. If you are calorie conscience use non fat yogurt and 2% milk [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Fruit", "Canadian", "< 15 Mins", "No Cook", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["1", "5", "1", "1/2", "6", "6"] [RecipeIngredientParts] ["plain yogurt", "apricots", "milk", "oranges", "mint"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 297.4 [FatContent] 12.9 [SaturatedFatContent] 8.0 [CholesterolContent] 48.9 [SodiumContent] 174.0 [CarbohydrateContent] 33.3 [FiberContent] 1.9 [SugarContent] 24.7 [ProteinContent] 14.2 [RecipeServings] nan [RecipeYield] 2 Quarts [RecipeInstructions] Combine the yogurt, apricots, milk& orange juice in a blender (Food Processor] and blend at medium speed for 1 minute. Refrigerate until well chilled. Pour into a well chilled thermos. Carry Orange slices and mint separately. Float orange& mint on the soup when serving.
[Name] Easy Banana Milkshake [AuthorId] 14307 [AuthorName] Aileen [CookTime] PT1M [PrepTime] PT1M [TotalTime] PT2M [DatePublished] 2001-08-10T13:20:00Z [Description] Make and share this Easy Banana Milkshake 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/10/83/6/aTvNtrYjTb24aWdA7LOJ_20150127_214023.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/10836/HH5muyDiTW6NDpTZxlUq_1532713465078998611085.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/83/6/pict8uerv.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/83/6/picV0gRGQ.jpg"] [RecipeCategory] Shakes [Keywords] ["Beverages", "Lunch/Snacks", "Fruit", "South American", "Low Protein", "Low Cholesterol", "Healthy", "Kid Friendly", "Free Of...", "Spring", "Summer", "Winter", "< 15 Mins", "No Cook", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1/4", "4"] [RecipeIngredientParts] ["milk", "banana", "sugar"] [AggregatedRating] 5.0 [ReviewCount] 31.0 [Calories] 152.7 [FatContent] 4.6 [SaturatedFatContent] 2.8 [CholesterolContent] 17.1 [SodiumContent] 60.8 [CarbohydrateContent] 24.9 [FiberContent] 0.8 [SugarContent] 16.1 [ProteinContent] 4.3 [RecipeServings] 4.0 [RecipeYield] 3-4 drinks [RecipeInstructions] Pour everything in the blender. Mix in blender for 30 seconds. Pour in your cup.
[Name] Fresh Tomato Spaghetti Sauce [AuthorId] 157425 [AuthorName] lauralie41 [CookTime] PT2H5M [PrepTime] PT5M [TotalTime] PT2H10M [DatePublished] 2001-08-10T13:20:00Z [Description] This is a great sauce i add 1 lb hot italian sausage and 1 lb ground beef browned together as well as 2 tablespoons fressh oregano [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/83/7/01471043441.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/83/7/osCQHZXBSf6lCO0ShzHw-DSC_0720.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/83/7/J3gfYTVSDm5SaW0eXXAI-pasta-sauce.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/83/7/ltSBbDsTpK2enpunGxFj-DSC_0713.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/83/7/picgrpQRt.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/83/7/picwRSMQF.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Cheese", "European", "Low Protein", "Low Cholesterol", "Spicy", "Beginner Cook", "Stove Top", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["4", "2", "4", "1/4", "1/4", "1", "4", "1", NA, "2", "1", "1"] [RecipeIngredientParts] ["fresh tomatoes", "onions", "garlic cloves", "fresh basil", "olive oil", "salt", "parsley", "sugar", "parmesan cheese", "fresh oregano", "hot Italian sausage", "ground beef"] [AggregatedRating] 5.0 [ReviewCount] 69.0 [Calories] 584.2 [FatContent] 41.7 [SaturatedFatContent] 13.1 [CholesterolContent] 94.5 [SodiumContent] 1368.4 [CarbohydrateContent] 21.5 [FiberContent] 4.6 [SugarContent] 12.3 [ProteinContent] 31.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["To cook pasta sauce, heat olive oil over medium heat in a large iron skillet or heavy saucepan.", "Add onion, basil, garlic oregano and salt.", "Saute until onion is tender, approximately 5 minutes.", "Add tomato, parsley and sugar; heat to a boil; reduce heat and simmer, uncovered for about 2 hours, stirring often or until sauce has thickened.", "Remove parsley.", "Brown meat add to sauce.", "If needed add tomato sauce for consistency", "Serve over cooked spaghetti or other Italian pasta and top with Parmesan cheese." ]
[Name] Crunchy Dipped Strawberries [AuthorId] 8728 [AuthorName] Ashley U [CookTime] PT5M [PrepTime] PT20M [TotalTime] PT25M [DatePublished] 2001-08-10T13:20:00Z [Description] Make and share this Crunchy Dipped Strawberries recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Strawberry", "Berries", "Fruit", "Kid Friendly", "< 30 Mins", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["8", "5", "1", "12"] [RecipeIngredientParts] ["white chocolate", "butter", "fresh strawberries"] [AggregatedRating] 4.0 [ReviewCount] 4.0 [Calories] 2318.8 [FatContent] 200.2 [SaturatedFatContent] 114.3 [CholesterolContent] 152.7 [SodiumContent] 1046.6 [CarbohydrateContent] 181.1 [FiberContent] 48.3 [SugarContent] 67.5 [ProteinContent] 38.6 [RecipeServings] nan [RecipeYield] 1 pint [RecipeInstructions] Heat chocolate and butter in medium saucepan over low heat, stirring until melted and smooth. Dip strawberries into melted chocolate; roll over chopped cookies. Place on waxed paper-lined baking sheet; let stand until chocolate sets. Store in refrigerator for up to 24 hours.
[Name] Oreo Biscotti [AuthorId] 8728 [AuthorName] Ashley U [CookTime] PT45M [PrepTime] PT30M [TotalTime] PT1H15M [DatePublished] 2001-08-10T13:20:00Z [Description] Make and share this Oreo Biscotti 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/10/83/9/ytw6zDWQ8Gm4mEwJQvx6_oreo-biscotti-1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/83/9/BYVw7vCTCu05I5xhWgEE_oreo-biscotti-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/83/9/51MbItiQeSHx3BE6oNw1_oreo-biscotti-3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/83/9/picb8MeDK.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/83/9/picJSKfOO.jpg"] [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Kid Friendly", "Weeknight", "Beginner Cook", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1/3", "3", "2", "3", "1 1/2", "1/4", "16", "2"] [RecipeIngredientParts] ["sugar", "butter", "eggs", "vanilla extract", "flour", "baking powder", "salt", "white chocolate"] [AggregatedRating] 5.0 [ReviewCount] 27.0 [Calories] 145.6 [FatContent] 5.2 [SaturatedFatContent] 2.7 [CholesterolContent] 25.7 [SodiumContent] 101.0 [CarbohydrateContent] 22.8 [FiberContent] 0.9 [SugarContent] 9.9 [ProteinContent] 2.7 [RecipeServings] nan [RecipeYield] 28 cookies [RecipeInstructions] Beat sugar, butter, eggs and vanilla in large bowl with electric mixer at medium speed until blended. Stir in flour, baking powder and salt. Fold in chopped cookies. Divide mixture in half. With floured hands, shape each half into a 9x3-inch loaf on a lightly greased large baking sheet. Bake at 350° for 30-35 minutes or until golden brown and toothpick inserted in the centers come out clean. Remove from oven; cool for 10 minutes. Cut each loaf diagonally into 15 (1/2-inch thick] slices. Place slices, cut side up, on same baking sheet. Bake for 10 to 12 minutes more on each side or until lightly toasted. Drizzle tops with melted chocolate.
[Name] Dry Rub for Barbecued Ribs [AuthorId] 13796 [AuthorName] luvmybge [CookTime] PT3H [PrepTime] PT10M [TotalTime] PT3H10M [DatePublished] 2001-08-10T13:20:00Z [Description] Make and share this Dry Rub for Barbecued Ribs 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/10/84/0/picT0KA0W.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/84/0/qUOELAJJQpGtVW22Qyq9_dry%20rub.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/84/0/UxgIcCbKSPOz8eSXzM8Z_ribs.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/84/0/KWkhk9TSKqWyfrEQLFDJ-image.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/84/0/picEOvqI2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/84/0/piczGXzGP.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/84/0/picZfgqQZ.jpg"] [RecipeCategory] Pork [Keywords] ["Meat", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["8", "1", "1", "1/2", "1/2", "1/2", "1/2", "1", "1", "5 -6", NA] [RecipeIngredientParts] ["brown sugar", "kosher salt", "chili powder", "pepper", "cayenne pepper", "thyme", "onion powder", "garlic powder", "barbecue sauce"] [AggregatedRating] 5.0 [ReviewCount] 88.0 [Calories] 1738.2 [FatContent] 122.3 [SaturatedFatContent] 44.3 [CholesterolContent] 476.3 [SodiumContent] 2318.6 [CarbohydrateContent] 29.4 [FiberContent] 1.0 [SugarContent] 27.0 [ProteinContent] 131.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Mix all herb and spice ingredients. Rub over both sides of ribs. Let sit in refrigerator for a couple hours or overnight. Bake in covered pan at 325 degrees F. for 2 1/2-3 hours or until done. At this time you can refrigerate until ready to barbecue or immediately put on moderately heated grill and brush your favorite barbecue sauce over them while turning and heating through.
[Name] Veggie Drink [AuthorId] 11109 [AuthorName] Michael J. Esswein [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-08-10T13:20:00Z [Description] Make and share this Veggie Drink recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Vegetable", "Kid Friendly", "< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1/4", "1", "1/2", "1/2", "1/2"] [RecipeIngredientParts] ["lettuce", "carrots", "diced tomato", "red onion", "cucumber", "yellow bell peppers", "green bell pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 21.4 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 12.6 [CarbohydrateContent] 4.5 [FiberContent] 1.4 [SugarContent] 2.5 [ProteinContent] 0.9 [RecipeServings] 2.0 [RecipeYield] 2 8 oz. glasses [RecipeInstructions] "Put all ingredients in blender and put on highest speed."
[Name] Stir-fried Coleslaw [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT5M [PrepTime] PT10M [TotalTime] PT15M [DatePublished] 2001-08-10T13:20:00Z [Description] Make and share this Stir-fried Coleslaw recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "< 15 Mins", "Stir Fry", "Easy"] [RecipeIngredientQuantities] ["3", "2", "2", "2", "2", "1", "1", "5", "3"] [RecipeIngredientParts] ["cabbage", "carrots", "red bell peppers", "green bell peppers", "salt", "Tabasco sauce", "soy sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 53.3 [FatContent] 2.0 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 445.4 [CarbohydrateContent] 8.3 [FiberContent] 2.8 [SugarContent] 4.7 [ProteinContent] 1.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Heat oil to sizzling. Add all ingredients and saute for 5 minutes stirring often.
[Name] Spinach Tart - Spinach Pie [AuthorId] 104600 [AuthorName] CoolMonday [CookTime] PT40M [PrepTime] PT10M [TotalTime] PT50M [DatePublished] 2001-08-10T13:20:00Z [Description] Another adopted recipe.... While I made this, I made a few changes. Also the directions had a couple of flaws, so I fixed those. The final outcome was gorgeous and delicious. Definitely glad I chose this one. I did use 10 oz of frozen chopped spinach which I wrung dry in cheesecloth, but I think the fresh would be better. Can use pre-made pie crust. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/84/3/pickrw3TT.jpg" [RecipeCategory] Spinach [Keywords] ["Greens", "Vegetable", "< 60 Mins", "Oven", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["2", "1/4", "1/2", "1", "4", "1", "10", "1/4", "3", "3/4", "1/2", NA, NA, "2 1/2"] [RecipeIngredientParts] ["all-purpose flour", "salt", "unsalted butter", "milk", "butter", "spinach", "golden raisin", "eggs", "heavy cream", "parmesan cheese", "salt", "pepper", "pine nuts"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 325.1 [FatContent] 22.1 [SaturatedFatContent] 12.4 [CholesterolContent] 122.9 [SodiumContent] 198.6 [CarbohydrateContent] 24.4 [FiberContent] 1.5 [SugarContent] 2.5 [ProteinContent] 8.3 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Pour flour into a bowl, add salt and the butter. Using fingertips, work the butter into flour until a crumbly dough forms. Add the egg yoke and milk, incorporate, and knead dough into a ball. Wrap in plastic wrap and refrigerate for 1 hour. Pre-heat oven to 350 degrees. Using 1 tbs butter, grease a 9 inch tart pan with a removable bottom and then dust with flour. Using a lightly floured board, roll out the dough into a round shape, making it 1 inch larger than the diameter of the pan. Line the prepared pan with the pastry dough and trim. In a bowl, combine the blanched, chopped spinach, raisins, whole eggs, cream and Parmesan cheese. Mix well and season with salt and pepper to taste. Pour into the pastry-lined tart pan and top with the pine nuts. Bake in oven until it is golden, about 40 minutes. Remove, let cool slightly and then transfer to a serving dish. Serve this spinach recipe luke warm or cool.
[Name] Skor Chip Apple Dip [AuthorId] 14308 [AuthorName] Suzi Gough [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-08-10T13:20:00Z [Description] Make and share this Skor Chip Apple Dip recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/84/4/pictByqJP.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Apple", "Fruit", "Kid Friendly", "< 15 Mins", "No Cook"] [RecipeIngredientQuantities] ["1", "1/2", "1/2", "1/2", "1/2", "5 -6"] [RecipeIngredientParts] ["cream cheese", "brown sugar", "white sugar", "vanilla", "apples"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 195.8 [FatContent] 8.0 [SaturatedFatContent] 5.0 [CholesterolContent] 24.9 [SodiumContent] 72.1 [CarbohydrateContent] 30.9 [FiberContent] 1.7 [SugarContent] 27.8 [ProteinContent] 1.9 [RecipeServings] nan [RecipeYield] 1 cup [RecipeInstructions] Cream cream cheese, add sugars and vanilla until smooth. Add Skor Chips, mix in. Chill a couple of hours. Serve with sliced apples (granny smith's are one of the best] or other firm fruits. Really, really yummy!
[Name] Chocolate Volcano Cupcakes [AuthorId] 8728 [AuthorName] Ashley U [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2001-08-10T13:20:00Z [Description] Make and share this Chocolate Volcano Cupcakes recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Kid Friendly", "< 60 Mins", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1", "1 1/4", "1/2", "3", "16", "1"] [RecipeIngredientParts] ["water", "eggs"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 255.5 [FatContent] 13.0 [SaturatedFatContent] 2.3 [CholesterolContent] 26.4 [SodiumContent] 261.1 [CarbohydrateContent] 34.0 [FiberContent] 0.7 [SugarContent] 23.3 [ProteinContent] 2.5 [RecipeServings] nan [RecipeYield] 24 cupcakes [RecipeInstructions] Mix cake mix, water, oil and eggs in large bowl with electric mixer at low speed until moistened. Beat 2 minutes at medium speed. Stir in chopped cookies. Spoon into 24 paper-lined or lightly greased 2 1/2-inch muffin pan cups. Bake at 350° for 20-25 minutes or until toothpick inserted near centers comes out clean. Cool in muffin pans on wire racks 5 minutes. Remove from pans; cool completely. Fill pastry bag fitted with rosette tip with frosting. Insert tip slightly into tops of cupcakes and squeeze gently to fill cupcakes. You can also fill cupcakes by poking a hole in center of cupcakes with top of spoon. In place of a pastry bag and tip, fill food plastic food storage bag with frosting; cut off one corner point and squeeze gently to fill cupcakes.
[Name] Creamy Pesto Pasta Italiana [AuthorId] 148316 [AuthorName] - Carla - [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2001-08-10T13:20:00Z [Description] Make and share this Creamy Pesto Pasta Italiana 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/10/84/6/picS87IXp.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/84/6/pic9kgOsP.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/84/6/piccjUzeV.jpg"] [RecipeCategory] One Dish Meal [Keywords] ["European", "Savory", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["12", "1/3", "3", "2", "8", "1/2", "1/3", "1/3", "1/4", "1/3", NA] [RecipeIngredientParts] ["fresh basil", "garlic cloves", "olive oil", "cream cheese", "cottage cheese", "parmesan cheese", "dry white wine", "fresh parsley", "water", "vegetable broth"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 639.9 [FatContent] 31.4 [SaturatedFatContent] 15.8 [CholesterolContent] 73.6 [SodiumContent] 412.4 [CarbohydrateContent] 68.3 [FiberContent] 7.4 [SugarContent] 0.5 [ProteinContent] 23.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Cook pasta according to package directions; drain well and keep warm.", "Meanwhile, in a medium skillet cook basil and garlic in hot oil about 1 minute.", "Reduce heat and add cream cheese, cottage cheese, and Parmesan cheese; stir until smooth.", "Stir in white wine, parsley, and water (or vegetable broth, if using].", "Cook uncovered for 3 to 5 minutes or until slightly thickened.", "Add pasta and mix until well coated.", "Serve each dish garnished with fresh basil and additional freshly grated pamesan cheese if desired." ]
[Name] Mimosa Salad [AuthorId] 4470 [AuthorName] Bergy [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2001-08-10T13:20:00Z [Description] This salad was served in a wonderful French restaurant in Vancouver and was a big hit with customers. The dressing gives a lovely color and finish to the salad [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/84/7/pictTQuP8.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/84/7/picQvWUtO.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/84/7/picvq2TtQ.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Canadian", "< 15 Mins", "No Cook", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["1", "3", "1/2", "1/2", "3/4", "1/4", "3", "1/4", "1/4", "1/4", "1/4", NA] [RecipeIngredientParts] ["butter lettuce", "hard-boiled eggs", "mushroom", "parsley", "wine vinegar", "fresh lemon juice", "dry mustard", "cayenne", "paprika", "turmeric", "salt"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 439.4 [FatContent] 44.9 [SaturatedFatContent] 6.9 [CholesterolContent] 159.0 [SodiumContent] 53.1 [CarbohydrateContent] 4.5 [FiberContent] 1.2 [SugarContent] 2.1 [ProteinContent] 7.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Arrange Lettuce on a large platter or individual plates. Lay the sliced eggs and sliced musrooms decoratively on the lettuce. Sprinkle the parsley throughout the salad. In a blender or food processor mix all the ingredients for the dressing blend well. Put dressing in a cruet. Pour over salad just before serving or let everyone put their own dressing on the salad at the table.
[Name] Cookie Granola Topping [AuthorId] 8728 [AuthorName] Ashley U [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2001-08-10T13:20:00Z [Description] Make and share this Cookie Granola Topping recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Kid Friendly", "< 60 Mins", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["2", "1/2", "1/2", "3", "4", "16"] [RecipeIngredientParts] ["rolled oats", "flaked coconut", "pecans", "honey"] [AggregatedRating] nan [ReviewCount] nan [Calories] 424.0 [FatContent] 18.4 [SaturatedFatContent] 4.3 [CholesterolContent] 0.0 [SodiumContent] 175.3 [CarbohydrateContent] 60.5 [FiberContent] 5.5 [SugarContent] 27.8 [ProteinContent] 8.2 [RecipeServings] nan [RecipeYield] 5 CUPS [RecipeInstructions] Mix oats, coconut, pecans, honey and orange juice in a 15x10x1-inch baking pan. Bake at 300 degrees for 15 minutes. Bake for 10 minutes. Cool. Stir chopped cookies into oat mixture. Store in airtight container. Serve as a topping for ice cream, yogurt, or pudding.
[Name] Garlic Parmesan Spaghetti Sauce [AuthorId] 193853 [AuthorName] MirandaLee [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2001-08-10T13:20:00Z [Description] Make and share this Garlic Parmesan Spaghetti Sauce recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/84/9/picJNQX6z.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Spaghetti", "Cheese", "Vegetable", "European", "Kid Friendly", "< 30 Mins", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1/2", "4", "1/2", "1/8", "1/8", NA] [RecipeIngredientParts] ["spaghetti", "other Italian pasta", "garlic", "onion", "butter", "margarine", "olive oil", "parmesan cheese"] [AggregatedRating] 5.0 [ReviewCount] 9.0 [Calories] 221.3 [FatContent] 8.9 [SaturatedFatContent] 3.2 [CholesterolContent] 10.2 [SodiumContent] 36.8 [CarbohydrateContent] 29.9 [FiberContent] 1.4 [SugarContent] 1.4 [ProteinContent] 5.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] To cook spaghetti sauce, in a heavy skillet or cast iron frying pan, slowly heat the olive oil and butter, add garlic, onion and saute until dark golden. Meanwhile, cook spaghetti in a large pot of slow to medium boiling water until tender. Drain, do not rinse. 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 recipe will cover about 1/2 pound of spaghetti or other Italian pasta. For a variation, sprinkle with fresh-dried basil before serving.
[Name] Delicious Garlicky Garlic Butter [AuthorId] 51011 [AuthorName] Loves2Teach [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-08-10T13:20:00Z [Description] Yummmmmmmmmmm!! I absolutly love garlic butter. I used this recipe to make my shrimp scampi for Valentines 2005. It can also be used to flavor baked chicken, mashed potatoes, or even french bread. The possibilities are endless. Hopefully you enjoy it as much as we did! [Images] character(0) [RecipeCategory] European [Keywords] ["Low Protein", "Kid Friendly", "Potluck", "< 15 Mins", "No Cook", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1/2", "1", "1", "1/4", "2", NA] [RecipeIngredientParts] ["butter", "Worcestershire sauce", "lemon juice", "Tabasco sauce", "garlic cloves", "salt"] [AggregatedRating] 5.0 [ReviewCount] 9.0 [Calories] 118.6 [FatContent] 13.2 [SaturatedFatContent] 8.3 [CholesterolContent] 34.9 [SodiumContent] 102.6 [CarbohydrateContent] 0.6 [FiberContent] 0.0 [SugarContent] 0.1 [ProteinContent] 0.2 [RecipeServings] 7.0 [RecipeYield] nan [RecipeInstructions] Mix all ingredients well. You can divide this into individual servings, or just leave it in one dish. For a more robust garlic flavor, melt the butter with the crushed garlic in it.
[Name] Tomato Sauce [AuthorId] 56112 [AuthorName] Jellyqueen [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2001-08-10T13:20:00Z [Description] This is one of my Adopted Recipes. I have not yet had time to try it out and make revisions if needed. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Cheese", "Fruit", "Vegetable", "European", "Low Protein", "Low Cholesterol", "Healthy", "Kid Friendly", "< 30 Mins", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["8", "1/2", "8", "3/4", "1/2", "1", "1/4"] [RecipeIngredientParts] ["fresh tomatoes", "Italian olive oil", "fresh garlic", "fresh basil", "salt", "black pepper"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 210.8 [FatContent] 18.6 [SaturatedFatContent] 2.6 [CholesterolContent] 0.0 [SodiumContent] 207.3 [CarbohydrateContent] 11.2 [FiberContent] 3.3 [SugarContent] 6.4 [ProteinContent] 2.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] To cook sauce, heat olive oil over medium heat in a large iron skillet or heavy saucepan. Add garlic and cook until tender. Add fresh tomatoes and cook until just heated through. Stir in basil and salt. Serve sauce over cooked spaghetti or other Italian pasta and top with parmesan cheese. This tomato sauce recipe makes enough for about 6 servings Don't over cook the tomatoes, keep them aldente!
[Name] Baked Trout with Garlic & Mushrooms [AuthorId] 56680 [AuthorName] Dawnab [CookTime] PT27M [PrepTime] PT5M [TotalTime] PT32M [DatePublished] 2001-08-10T13:20:00Z [Description] Make and share this Baked Trout with Garlic & Mushrooms recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/85/2/01477079869.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/85/2/01473818716.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/85/2/picbhIgO4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/85/2/pic4XW4zz.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/85/2/picSP6EXS.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/85/2/picx6zXiv.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/85/2/picoiLEux.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Trout", "Vegetable", "European", "Very Low Carbs", "High Protein", "Kid Friendly", "High In...", "< 60 Mins", "Oven", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["5", "1/2", "5", NA, NA, "1/2 - 3/4", "1/4 - 1/2", "4", "4", "3", "2"] [RecipeIngredientParts] ["trout", "olive oil", "garlic", "fresh ground black pepper", "salt", "fresh mushrooms", "butter", "green onions", "lemons", "parsley"] [AggregatedRating] 5.0 [ReviewCount] 31.0 [Calories] 825.8 [FatContent] 53.9 [SaturatedFatContent] 12.8 [CholesterolContent] 221.6 [SodiumContent] 304.1 [CarbohydrateContent] 10.6 [FiberContent] 2.1 [SugarContent] 2.4 [ProteinContent] 73.7 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] ["To cook trout, wash and dry the fish inside and out and coat sides with a little olive oil.", "Slice mushrooms and place half in the bottom of a shallow baking dish.", "Salt and pepper fish, inside and out, to taste and place in dish on top of mushrooms.", "Sprinkle bread crumbs over fish along with the minced parsley, chopped garlic and the green onion.", "If using fresh lemons, squeeze 1 or 2 directly over the entire trout including the inside.", "Meanwhile melt butter, add to olive oil and the juice of 2 lemons.", "Pour slowly over fish saving about half of the mixture.", "Bake for 20-25 minutes at 375 degrees or until they are tender and bread crumbs are light brown.", "Fish is done when the meat flakes easily when a fork is inserted into the flesh and lifted up slightly.", "Just before the fish are done, saute 1-2 minutes , the remaining mushrooms in the sauce that is left and pour over top after placing trout on a serving plate.", "Garnish with a few lemon wedges and a few sprigs of fresh parsley.", "Serve this Italian Trout recipe with rice, or Italian pasta, and a vegetable." ]
[Name] Ez Lemon Pie [AuthorId] 13924 [AuthorName] vincy bramblett [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2001-08-10T13:20:00Z [Description] This can't get much easier and it's light, creamy and delicious! Whenever I make this I'm always asked for the recipe.. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Lunch/Snacks", "Potluck", "< 15 Mins", "No Cook", "Freezer", "Easy"] [RecipeIngredientQuantities] ["6", "1", "1", "2"] [RecipeIngredientParts] ["Cool Whip", "graham cracker pie crusts"] [AggregatedRating] 4.0 [ReviewCount] 7.0 [Calories] 482.3 [FatContent] 22.8 [SaturatedFatContent] 11.9 [CholesterolContent] 14.4 [SodiumContent] 302.7 [CarbohydrateContent] 66.3 [FiberContent] 0.7 [SugarContent] 46.9 [ProteinContent] 5.6 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Mix together. pour into 2 graham cracker shells. Chill in freezer.
[Name] White Clam Spaghetti Sauce [AuthorId] 51011 [AuthorName] Loves2Teach [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2001-08-10T13:20:00Z [Description] This is an inexpensive tasty dinner! Add a garden salad and it is hard to tell it cost so little to make! Enjoy! [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Cheese", "Vegetable", "European", "Kid Friendly", "Potluck", "< 30 Mins", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2 - 7 1/2", "4", "1/4", "1/4", "3", NA, "1"] [RecipeIngredientParts] ["clams", "garlic", "butter", "margarine", "olive oil", "parsley", "parmesan cheese", "salt"] [AggregatedRating] 5.0 [ReviewCount] 11.0 [Calories] 236.9 [FatContent] 17.7 [SaturatedFatContent] 6.3 [CholesterolContent] 50.3 [SodiumContent] 1057.0 [CarbohydrateContent] 4.3 [FiberContent] 0.1 [SugarContent] 0.0 [ProteinContent] 14.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Drain clams, saving 3/4 cup of juices. Set aside. In a skillet, slowly heat the olive oil and butter, add garlic and saute until golden. Remove from heat. Stir in saved juices, add parsley, salt and bring to a boil. Reduce heat; simmer uncovered 10 minutes, add clams and simmer 3 minutes longer. Serve hot over cooked spaghetti or other Italian pasta and top with Parmesan cheese. This white sauce will cover about 1/2 pound of pasta.
[Name] EZ Macaroni Surprise [AuthorId] 13924 [AuthorName] vincy bramblett [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2001-08-10T13:20:00Z [Description] Make and share this EZ Macaroni Surprise recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Meat", "Kid Friendly", "< 30 Mins", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1 -2", "2 -3", "1 -2"] [RecipeIngredientParts] ["ground beef", "tomatoes"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 347.4 [FatContent] 18.1 [SaturatedFatContent] 7.1 [CholesterolContent] 80.6 [SodiumContent] 278.4 [CarbohydrateContent] 19.4 [FiberContent] 1.3 [SugarContent] 4.1 [ProteinContent] 25.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Cook and drain Ground beef. Prepare Macaroni as package recommends. Dice your tomatoes. Mix all together.
[Name] Bean and Bacon Soup [AuthorId] 8000 [AuthorName] John Skrable [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2001-08-10T13:20:00Z [Description] Make and share this Bean and Bacon Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Low Cholesterol [Keywords] ["Kid Friendly", "Weeknight", "Stove Top", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "10 1/4", "3 -4", "1", "1", "1", "3", "1", "1", NA, "1", "2", "1"] [RecipeIngredientParts] ["water", "bacon", "garlic clove", "dried oregano", "marjoram", "salt", "cayenne pepper", "tomatoes", "black pepper", "Worcestershire sauce", "Tabasco sauce", "ketchup"] [AggregatedRating] nan [ReviewCount] nan [Calories] 686.9 [FatContent] 37.1 [SaturatedFatContent] 12.0 [CholesterolContent] 55.0 [SodiumContent] 3244.7 [CarbohydrateContent] 60.7 [FiberContent] 15.4 [SugarContent] 4.5 [ProteinContent] 28.3 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Add the soup, tomato, water, oregano, marjoram, salt, cayenne pepper, black pepper, garlic and tobasco sauce to a saucepan. Bring to a full roiling boil. Stir, and remove from heat. Cover, and place the soup on simmer. Add the crushed bacon, a single dash of worcestershire sauce, and 1 tsp of ketchup (Yes, ketchup!]. Stir frequently. Simmer for 30-60 minutes . Serves one or two. Double the recipe for two. Serve with your favorite crackers, or bread, preferably warmed. Enjoy.
[Name] Hot Fudge Sundae Cake [AuthorId] 12875 [AuthorName] paula giles [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2001-08-10T13:20:00Z [Description] If you don't have much time and want to really impress somebody make this cake. It is really easy and so good. [Images] character(0) [RecipeCategory] Frozen Desserts [Keywords] ["Dessert", "Low Protein", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "3", "1/3", "1 1/3", "1/2", "1", "3", "2", "1"] [RecipeIngredientParts] ["eggs", "water", "vanilla ice cream", "evaporated milk", "sugar", "vanilla"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 646.0 [FatContent] 28.6 [SaturatedFatContent] 11.5 [CholesterolContent] 102.7 [SodiumContent] 475.4 [CarbohydrateContent] 94.2 [FiberContent] 2.1 [SugarContent] 73.7 [ProteinContent] 9.6 [RecipeServings] nan [RecipeYield] 1 9 x 13 cake [RecipeInstructions] Bake cake according to package directions. Make fudge sauce by adding all ingredients together. Cook and stir for 15 minutes then remove from heat and add vanilla. To serve cake: slice cake in equal squares in pan. Then put a piece of cake in bowl and slice in half, like a sandwich. Pull box away from ice creme and slice ice creme so that you can place it between the 2 slices of cake. Now pour about 1/2 cup warm fudge sauce over cake and ice cream. Serve and enjoy.
[Name] Breakfast Casserole [AuthorId] 9690 [AuthorName] Cheryl E [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2001-08-10T13:20:00Z [Description] Make and share this Breakfast Casserole 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/10/85/8/picqweLPZ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/85/8/picLynERy.jpg"] [RecipeCategory] One Dish Meal [Keywords] ["Breakfast", "Pork", "Cheese", "Vegetable", "Meat", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["2", "1/8", "2", "2", "12", "1", "1", "1/4", "1", "1 1/2", "3", "1/8"] [RecipeIngredientParts] ["butter", "pepper", "flour", "milk", "eggs", "bacon", "cheddar cheese", "onion", "mushroom stems and pieces", "butter", "paprika"] [AggregatedRating] 5.0 [ReviewCount] 17.0 [Calories] 566.6 [FatContent] 47.2 [SaturatedFatContent] 19.9 [CholesterolContent] 360.0 [SodiumContent] 945.0 [CarbohydrateContent] 11.9 [FiberContent] 1.2 [SugarContent] 1.7 [ProteinContent] 23.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Melt butter. Blend in flour and pepper. Gradually add milk and stir until thickened. Add cheese; mix and set aside. Fry bacon and onions until browned. Add eggs and scramble just until set. Add mushrooms and cheese sauce and put into a greased baking dish (9x13-inch]. Mix breadcrumbs with 3 tablespoons melted butter and paprika; sprinkle over egg mixture. Chill for 30 minutes at least OR put in fridge overnight. To serve, bake for 30-minutes in a 350F oven.
[Name] Broccoli , Cauliflower and Rice Casserole [AuthorId] 2732 [AuthorName] Gretchen Lauro [CookTime] PT1H [PrepTime] PT25M [TotalTime] PT1H25M [DatePublished] 2001-08-10T13:20:00Z [Description] Easy and quick to prepare. Grandmother's recipe she made for us, it's how she got us to eat our vegetables. [Images] character(0) [RecipeCategory] Cauliflower [Keywords] ["Vegetable", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "2", "3/4", "1 1/2", "1 1/2"] [RecipeIngredientParts] ["Uncle Bens wild rice", "cheddar cheese", "broccoli florets", "cauliflower florets"] [AggregatedRating] 4.0 [ReviewCount] 6.0 [Calories] 228.8 [FatContent] 15.9 [SaturatedFatContent] 6.5 [CholesterolContent] 22.2 [SodiumContent] 1110.8 [CarbohydrateContent] 13.7 [FiberContent] 0.9 [SugarContent] 3.2 [ProteinContent] 9.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Cook rice according to instructions. Layer all ingredients ending with cheese. Cover and bake at 350F for 1 hour.
[Name] Italian Grilled Shrimp Scampi [AuthorId] 8688 [AuthorName] Bev I Am [CookTime] PT2H15M [PrepTime] PT5M [TotalTime] PT2H20M [DatePublished] 2001-08-10T13:20:00Z [Description] Make and share this Italian Grilled Shrimp Scampi recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["European", "Very Low Carbs", "Kid Friendly", "Potluck", "Weeknight", "Beginner Cook", "Stove Top", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "1/3", "2", NA, "2", NA] [RecipeIngredientParts] ["jumbo shrimp", "olive oil", "garlic", "fresh ground black pepper", "limes, juice of"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 218.6 [FatContent] 13.5 [SaturatedFatContent] 1.8 [CholesterolContent] 190.7 [SodiumContent] 857.2 [CarbohydrateContent] 2.9 [FiberContent] 0.1 [SugarContent] 0.3 [ProteinContent] 20.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Split each shrimp on underside down to tail, try to avoid cutting meat (use sharp knife or scissors]. Put shrimp in bowl with remaining ingredients. Stir well to coat. Cover and refrigerate at least 2 hours. Push onto skewers and grill shrimp 6 inches from heat over a low charcoal fire. Turn frequently. takes about 15 minutes. Serve skewered shrimp scampi with garlic butter.
[Name] Sausage Cavatelli [AuthorId] 37036 [AuthorName] Kim D. [CookTime] PT30M [PrepTime] PT5M [TotalTime] PT35M [DatePublished] 2001-08-10T13:20:00Z [Description] Make and share this Sausage Cavatelli recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Grains", "Meat", "European", "Kid Friendly", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/2", "2", "1", "1 1/4", "1/4", "1", NA] [RecipeIngredientParts] ["sweet Italian sausage link", "garlic", "broccoli", "low sodium chicken broth", "raisins", "unsalted butter", "parmesan cheese"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 233.4 [FatContent] 9.0 [SaturatedFatContent] 3.4 [CholesterolContent] 17.8 [SodiumContent] 338.7 [CarbohydrateContent] 28.3 [FiberContent] 2.8 [SugarContent] 4.2 [ProteinContent] 10.9 [RecipeServings] 9.0 [RecipeYield] nan [RecipeInstructions] To cook sausage, squeeze from casings and saute in a heavy skillet or cast iron frying pan. Stir until no longer pink and sausage has broken down into small chunks. Remove with slotted spoon leaving juices in pan. Cut broccoli into 1 inch pieces and saute in juices or drippings. Stir gently til it begins to brown. Add garlic and saute 1 minute more. Add broth and raisins and simmer until the broccoli is tender, about 3 minutes. Do not over cook. Finally, add butter and stir to melt. Add, with sausage, to cooked cavatelli pasta and serve with parmesan cheese.
[Name] Heavenly Cheesecake Swirl Brownies [AuthorId] 14112 [AuthorName] Lu Ann [CookTime] PT40M [PrepTime] PT15M [TotalTime] PT55M [DatePublished] 2001-08-10T13:20:00Z [Description] Make and share this Heavenly Cheesecake Swirl Brownies recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/86/2/picPJC0Nx.jpg" [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "Kid Friendly", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/3", "1", "1/2"] [RecipeIngredientParts] ["Philadelphia Cream Cheese", "sugar", "egg", "vanilla"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 149.5 [FatContent] 6.3 [SaturatedFatContent] 2.5 [CholesterolContent] 18.2 [SodiumContent] 101.7 [CarbohydrateContent] 21.5 [FiberContent] 0.0 [SugarContent] 14.7 [ProteinContent] 1.9 [RecipeServings] nan [RecipeYield] 24 squares [RecipeInstructions] PREPARE brownie mix as directed on package. Pour into greased 13x9 inch baking pan. BEAT cream cheese until smooth. Add sugar, mix until blended. Add egg and vanilla; mix just until blended. POUR cream cheese mixture over brownie mixture; stir through batter for marble effect. BAKE at 350F degrees for 35-40 minutes or until cream cheese mixture is lightly browned. Cool; cut into squares. *Nuts can be added if you'd like.
[Name] Schwenk [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT48H10M [PrepTime] PT48H [TotalTime] PT96H10M [DatePublished] 2001-08-11T08:13:00Z [Description] Make and share this Schwenk recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Pork", "Meat", "German", "European", "Weeknight", "Easy"] [RecipeIngredientQuantities] ["4", "4", "1/2", "1", "1", "1", "2", "4", "4", NA] [RecipeIngredientParts] ["garlic", "water", "white wine", "oregano", "onions", "paprika", "mustard"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 490.6 [FatContent] 30.0 [SaturatedFatContent] 3.9 [CholesterolContent] 0.0 [SodiumContent] 317.1 [CarbohydrateContent] 39.3 [FiberContent] 3.0 [SugarContent] 4.2 [ProteinContent] 6.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] After pounding the steaks marinate for 24-48 hours turning a few times. Grill for 10 minutes on each side and serve on hard rolls with mustard and salad.
[Name] Apple Bread [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT1H15M [PrepTime] PT15M [TotalTime] PT1H30M [DatePublished] 2001-08-11T08:13:00Z [Description] Make and share this Apple Bread recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Apple", "Fruit", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "4", "1/2", "1/2", "1", "3 3/4", "1/2", "1", "1/2", "1 1/2", "3", "1", "1"] [RecipeIngredientParts] ["white sugar", "eggs", "mayonnaise", "buttermilk", "vanilla", "flour", "salt", "baking powder", "baking soda", "cinnamon", "granny smith apples", "raisins", "walnuts"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 2548.0 [FatContent] 51.3 [SaturatedFatContent] 7.5 [CholesterolContent] 374.4 [SodiumContent] 1302.8 [CarbohydrateContent] 488.0 [FiberContent] 20.5 [SugarContent] 276.6 [ProteinContent] 50.7 [RecipeServings] nan [RecipeYield] 2 loaves [RecipeInstructions] In a large bowl mix together the first five ingredients until smooth. In another bowl mix the flour, salt. baking powder and soda and cinnamon. Add the egg mixture to this and stir to combined. Add the apples, raisins and nuts-stir to just mixed. Spread batter into two well greased bread pans. Bake in a 375°F oven for about 1 hour to 1 hour and 15 minutes-do the toothpick test. Let cool in pans on racks for 10 minutes-turn out and cool completely.
[Name] Ground Beef & Cabbage Stew [AuthorId] 12875 [AuthorName] paula giles [CookTime] PT35M [PrepTime] PT20M [TotalTime] PT55M [DatePublished] 2001-08-11T08:13:00Z [Description] One day I made this stew for myself (God forbid the kids ever put cabbage in their mouths)They(the kids) accidently ate it mistaking it for my beef stew. They called me on my cell phone and told me that was the best stew I had ever made. I just let it be my little secret about cabbage. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/86/5/01489623426.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/86/5/rUsJrAXvTPKnHFnPRInz-20140317_163752.jpg"] [RecipeCategory] Stew [Keywords] ["One Dish Meal", "Lunch/Snacks", "Steak", "Beans", "Vegetable", "Meat", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1/2", "14", "6", "2", "1", "1/2", "1", "1", "1", "1/2", "1", "2", NA] [RecipeIngredientParts] ["olive oil", "red onion", "cabbage", "stewed tomatoes", "carrots", "green pepper", "thyme", "vegetable broth", "corn", "green beans", "lean ground beef", "chili powder", "cumin"] [AggregatedRating] 4.5 [ReviewCount] 21.0 [Calories] 436.5 [FatContent] 9.7 [SaturatedFatContent] 2.9 [CholesterolContent] 36.9 [SodiumContent] 378.5 [CarbohydrateContent] 71.4 [FiberContent] 12.1 [SugarContent] 17.1 [ProteinContent] 21.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Brown ground beef and drain;set aside. Heat olive oil in skillet and add onion and cook 2-3 minutes. add cabbage, tomatoes, potatoes, carrots, bell pepper, thyme. Mix well. add broth. Heat to boiling; reduce heat. cover and cook 20 minutes. stir in corn and beans. cover and cook 15 minutes.
[Name] Red Lobster Ultimate Fondue [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2001-08-11T08:13:00Z [Description] Make and share this Red Lobster Ultimate Fondue 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/10/86/6/9iKMD14QreCzVTRUxjFI_0S9A6617.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/10866/NE7I5m7SA6ymaN6eiJZ4_IMG_20170728_160002.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/86/6/pQ7qOEARvq447Bi4NTbK_0S9A6583.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/86/6/EGTACGM4StOyPGsbRP6G_0S9A6603.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/10866/N8wL40ZlS6qikDBAJCXg_20170118_151000.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/86/6/picHM1JfE.jpg"] [RecipeCategory] Lobster [Keywords] ["Cheese", "< 15 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1/2", "1/2", "1", NA, NA, "1"] [RecipeIngredientParts] ["Velveeta cheese", "swiss cheese", "milk", "cayenne", "paprika", "lobster tail"] [AggregatedRating] 4.5 [ReviewCount] 20.0 [Calories] 170.3 [FatContent] 11.4 [SaturatedFatContent] 7.2 [CholesterolContent] 38.3 [SodiumContent] 339.9 [CarbohydrateContent] 7.0 [FiberContent] 0.2 [SugarContent] 0.4 [ProteinContent] 10.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Combine everything but the lobster tail, shrimp, crusty bread in a medium saucepan and heat over low heat until melted. stir occasionally. When melted, stir in the lobster meat or shrimp meat. Garnish with red pepper if desired and serve with the crusty bread.
[Name] Crunch Top Apple Pie [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2001-08-11T08:13:00Z [Description] The original recipe was a 1953 Sunset Mag recipe. I've added more nuts and cinnamon and less flour. It's awsome! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/86/7/picq5PhDD.jpg" [RecipeCategory] Pie [Keywords] ["Dessert", "Apple", "Fruit", "Low Protein", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "3/4", "1/4", "1", "1/2", "6 -8", "2", "1"] [RecipeIngredientParts] ["sugar", "graham cracker crumbs", "walnuts", "flour", "cinnamon", "butter", "granny smith apples", "mcintosh apples", "fresh lemon juice"] [AggregatedRating] 4.5 [ReviewCount] 7.0 [Calories] 686.2 [FatContent] 36.6 [SaturatedFatContent] 13.4 [CholesterolContent] 40.7 [SodiumContent] 360.3 [CarbohydrateContent] 89.3 [FiberContent] 7.2 [SugarContent] 57.0 [ProteinContent] 6.2 [RecipeServings] nan [RecipeYield] 1 pie [RecipeInstructions] Place apples in a bowl and toss with lemon juice. Pour into unbaked pie shell. Mix together remaining ingredients, except butter and sprinkle evenly over apples. DRIZZLE melted butter over the top, cover every square inch and bake in a 350 degree oven for 1 hour. Cover with foil if needed as the nuts tend to burn. Serve with vanilla bean ice cream.
[Name] Persimmon Chile Pickles [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2001-08-11T08:13:00Z [Description] Make and share this Persimmon Chile Pickles recipe from Food.com. [Images] character(0) [RecipeCategory] Fruit [Keywords] ["Asian", "Weeknight", "Canning", "< 4 Hours"] [RecipeIngredientQuantities] ["4", "3", "1", "1", "8", "12", "6", "2 1/2", "1", "1"] [RecipeIngredientParts] ["fuyu persimmons", "onions", "green bell pepper", "red bell pepper", "garlic cloves", "water", "white wine vinegar", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 30.8 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 297.4 [CarbohydrateContent] 7.2 [FiberContent] 1.4 [SugarContent] 3.0 [ProteinContent] 0.9 [RecipeServings] nan [RecipeYield] 8 pints [RecipeInstructions] Cut stems off persimmons and peel. Cut into 1 inch wedges, disarding seeds. Cut onions and peppers into 1/2 inch squares. Peel and mince garlic. Mash chilies. In a large pan bring garlic, chili, water, vinegar, salt and spice to a rolling boil on high. Add 1/4 of the fruit and cook for 30 seconds-start timing when\"broth\" returns to a boil. Remove fruit and repeat until all fruit is cooked. Prepare 8 pint jars. Place 0.125 of the onions into each hot jar. add 0.125 of the presimmons into each hot jar. and top with 0.125 of the peppers into each hot jar. Bring liquid to boiling and pour equally into each jar, leaving 1/4 inch head space. Wipe rims and seal. Process in a boiling water bath for 10 minutes.
[Name] Black Bean Chili [AuthorId] 12875 [AuthorName] paula giles [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2001-08-11T08:13:00Z [Description] This is a very good chili. You can make it spicier if you like by adding more jalepeno, habnero, or some cayenne, but I like it just like this. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Lunch/Snacks", "Pork", "Black Beans", "Beans", "Vegetable", "Meat", "Spicy", "Weeknight", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "1 1/2", "1 1/2", "3", "2", "3", "3", "2", "1", "3 -4", "3", "2", "1/2", "2", "3"] [RecipeIngredientParts] ["chorizo sausage", "beef", "ground pork", "onions", "green peppers", "garlic cloves", "tomatoes", "beer", "chili powder", "cumin", "salt", "pepper", "black beans", "frozen corn"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 1734.5 [FatContent] 136.4 [SaturatedFatContent] 53.8 [CholesterolContent] 260.8 [SodiumContent] 1845.2 [CarbohydrateContent] 63.5 [FiberContent] 16.0 [SugarContent] 8.4 [ProteinContent] 62.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Heat 1 tablespoon oil. Cook chorizo; drain. Cook ground beef and pork together; drain 1 tablespoon oil. Cook vegetables about 5 minutes. Add to vegetables: meats, tomato, beer, chili powder, cumin, salt and pepper. Cover and cook 1 hour. Stir in beans and corn. Cook 15 minutes longer. Serve with warm corn tortillas and butter or cornbread.
[Name] Boozy Bourbon Chicken [AuthorId] 10271 [AuthorName] Mark O. [CookTime] PT1H30M [PrepTime] PT24H [TotalTime] PT25H30M [DatePublished] 2001-08-11T08:13:00Z [Description] " A favorite named after Bourbon Street in New Orleans, Louisiana and for the bourbon whiskey ingredient; although this dish, sold as Cajun-style cuisine in malls all over America, is reported to be nothing of the kind (not genuine Creole or Cajun fare)! Note: If you double the recipe, make sure that the chicken is still in a single layer. Laissez les bons temps rouler! " Found at [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/87/0/picyteMPT.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/87/0/picdHfxmD.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken", "Poultry", "Meat", "Cajun", "Creole", "Healthy", "Kid Friendly", "Potluck", "Spicy", "Weeknight", "Oven", "Easy"] [RecipeIngredientQuantities] ["4", "1", "4", "2", "1/2", "3/8", "1/2"] [RecipeIngredientParts] ["chicken breasts", "ground ginger", "soy sauce", "brown sugar", "Bourbon", "garlic powder"] [AggregatedRating] 4.5 [ReviewCount] 25.0 [Calories] 443.9 [FatContent] 13.5 [SaturatedFatContent] 3.9 [CholesterolContent] 92.8 [SodiumContent] 1686.8 [CarbohydrateContent] 31.0 [FiberContent] 0.6 [SugarContent] 27.9 [ProteinContent] 33.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Place chicken breasts in a 9x13 inch baking dish. In a small bowl combine the ginger, soy sauce, onion flakes, sugar, bourbon and garlic powder. Mix together and pour mixture over chicken. Cover dish and place in refrigerator. Marinate overnight. Preheat oven to 325 degrees F (165 degrees C]. Remove dish from refrigerator and remove cover. Bake in the preheated oven, basting frequently, for 1 1/2 hours or until chicken is well browned and juices run clear.
[Name] Easy Cheesy Garlic Bread [AuthorId] 14295 [AuthorName] Betsy [CookTime] PT1M [PrepTime] PT2M [TotalTime] PT3M [DatePublished] 2001-08-11T08:13:00Z [Description] Make and share this Easy Cheesy Garlic Bread recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Grains", "European", "Kid Friendly", "< 15 Mins", "No Cook", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1/2"] [RecipeIngredientParts] ["butter", "oregano", "garlic powder", "parmesan cheese"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 354.6 [FatContent] 10.7 [SaturatedFatContent] 4.2 [CholesterolContent] 66.8 [SodiumContent] 579.9 [CarbohydrateContent] 53.2 [FiberContent] 2.6 [SugarContent] 2.1 [ProteinContent] 11.0 [RecipeServings] 1.0 [RecipeYield] 1 garlic bread [RecipeInstructions] Toast a piece of bread (medium]. Spread butter on toast. Add oregano. Add garlic powder. Add the parmesan cheese.
[Name] Swiss Fondue [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2001-08-11T08:13:00Z [Description] Make and share this Swiss Fondue recipe from Food.com. [Images] character(0) [RecipeCategory] Cheese [Keywords] ["Swiss", "European", "Microwave", "< 30 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1/2", "1/2", "1/4 - 1/2", "2/3 - 1", "2 1/2", "1 1/2", "2", "1"] [RecipeIngredientParts] ["swiss cheese", "raclette cheese", "Roquefort cheese", "dry white wine", "flour", "Dijon mustard", "butter", "garlic"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 182.2 [FatContent] 11.9 [SaturatedFatContent] 7.5 [CholesterolContent] 38.2 [SodiumContent] 99.5 [CarbohydrateContent] 3.8 [FiberContent] 0.1 [SugarContent] 0.8 [ProteinContent] 10.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Heat the wine, butter, flour, dijon and garlic to a very fast simmer whisking well. If making in a fondue pot or a stove top, add the cheese 1/4 of the amount at a time, melting after each addition. If making in a microwave, add all ingredients at once and nuke on high for 2 minutes, stir until melted. Serve with Crusty bread, apples and raw veg.
[Name] Fennel Gratin [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT1H30M [PrepTime] PT25M [TotalTime] PT1H55M [DatePublished] 2001-08-11T13:42:00Z [Description] This, to me, is a very special fragrant dish that I enjoy making and serving it to special guests who like something a bit different. It is worth the bit of extra effort. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Vegan", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/4", "1", "2", "1 1/2", "2", "2", "5", "1 1/2", "1", "1/4", "1/4", "1/4", "1/4", "2"] [RecipeIngredientParts] ["turnips", "onion", "seedless oranges", "orange zest", "fennel", "lite olive oil", "garlic cloves", "ground coriander", "ground cumin", "salt", "dried ground cayenne", "ground cardamom", "ground cinnamon", "brown sugar"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 98.9 [FatContent] 3.8 [SaturatedFatContent] 0.5 [CholesterolContent] 0.0 [SodiumContent] 152.5 [CarbohydrateContent] 16.3 [FiberContent] 4.4 [SugarContent] 7.5 [ProteinContent] 2.0 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Remove fennel leaves, mince finely, set aside. Remove outer ribs of the fennel and discard. Slice fennel crosswise into 1\" slices. Place fennel in a bowl and cover with cold water. Take 1 1/2 teaspoon of orange zest from the peel of the orange. Pare the remaining peel and pith from the orange, cut it in half lengthwise, then cut across into 1/4\" slices, set aside (keep the juice]. Heat oil and cook the onion and garlic over medium high heat for about 2 minutes. Add coriander,cumin, cayenne, cardamom, cinnamon & orange zest. Cook stirring for about 2 minutes (Until fragrant]. Drain the fennel, pat dry and add to the pan. Salt slightly and cook stirring for about 5 minutes or until the fennel starts to soften. Sprinkle sugar over the mixture and stir it inches. Remove from heat. Spray an 8\" oven proof dish with oil. Layer turnip slices, orange slices and fennel mixture, press together, Do two layers of each Pour accumulated orange juice over the vegetables. Cover tightly with aluminium foil and bake in 350F degrees oven for 1 hour or until bubbling and still tender crisp. Remove foil and bake for a further 10 min until lightly browned. Sprinkle with fennel leaves before serving.
[Name] Mike's Fantastic Chili Con Carne With Beans [AuthorId] 14478 [AuthorName] Michael Matta [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2001-08-11T13:42:00Z [Description] Make and share this Mike's Fantastic Chili Con Carne With Beans recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/87/5/pica4sIqS.jpg" [RecipeCategory] Meat [Keywords] ["Tex Mex", "Southwestern U.S.", "Low Cholesterol", "Healthy", "Weeknight", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/2", "2", "1", "1", "1", "1", "1", "1/2", "4", "2", "2", "2", "1", "1", "1 1/2", "1", "3", "1/2", "3"] [RecipeIngredientParts] ["ground beef", "onions", "diced tomatoes", "Italian-style tomato paste", "water", "beef bouillon cube", "dark red kidney beans", "green bell pepper", "garlic cloves", "salt", "oregano", "chili powder", "cumin", "crushed red pepper flakes", "bay leaf", "flour", "cold water"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 572.0 [FatContent] 18.8 [SaturatedFatContent] 7.0 [CholesterolContent] 77.2 [SodiumContent] 1273.7 [CarbohydrateContent] 62.2 [FiberContent] 18.1 [SugarContent] 9.7 [ProteinContent] 41.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Combine the ground beef and onions in a kettle until meat is brown. Drain fat. Then add the remaining ingredients, except for the flour and 1/2 cup of water. Stir to blend. Cover and simmer for 1½ hours, stirring occasionally. When done, mix the 3 tbsp of flour with the 1/2 cup of cold water into the chili, mixing well until desired thickness. Remove bay leaf and enjoy.
[Name] Sticky Rice (Glutinous Rice / Kow Neyo) [AuthorId] 14336 [AuthorName] Kim Ong [CookTime] PT55M [PrepTime] PT15M [TotalTime] PT1H10M [DatePublished] 2001-08-11T13:42:00Z [Description] This recipe describes the way to prepare the sticky rice you eat with your hand in a Thai restaurant. The sticky rice is actually a short-grain glutinous rice. It can be eaten with almost anything from eggs, meat, vegetables to soup. The Thais also used it in desserts and cakes. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Short Grain Rice", "Rice", "Thai", "Asian", "Low Cholesterol", "Healthy", "Weeknight", "Steam", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1 1/2", NA] [RecipeIngredientParts] ["glutinous rice", "water"] [AggregatedRating] 5.0 [ReviewCount] 17.0 [Calories] 256.7 [FatContent] 0.4 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 4.9 [CarbohydrateContent] 56.7 [FiberContent] 1.9 [SugarContent] 0.0 [ProteinContent] 4.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Soak rice overnight in cold water, or for 15 minutes in boiling water if short of time. Drain the rice, rinse and spread out on a wet cloth inside a steamer. Cook over boiling water for 40 minutes, until rice is tender.
[Name] Avgolemono Soup (Chicken Soup) [AuthorId] 174711 [AuthorName] Queen Dragon Mom [CookTime] PT40M [PrepTime] PT5M [TotalTime] PT45M [DatePublished] 2001-08-11T13:42:00Z [Description] Make and share this Avgolemono Soup (Chicken Soup) recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken", "Poultry", "Rice", "Grains", "Meat", "Lebanese", "Turkish", "Caribbean", "Greek", "Southwest Asia (middle East]", "Asian", "European", "High Protein", "High In...", "< 60 Mins", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", NA, NA, NA] [RecipeIngredientParts] ["chicken", "rice", "orzo pasta", "onion", "salt", "pepper"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 454.0 [FatContent] 23.3 [SaturatedFatContent] 6.7 [CholesterolContent] 115.0 [SodiumContent] 108.4 [CarbohydrateContent] 27.5 [FiberContent] 0.8 [SugarContent] 0.8 [ProteinContent] 30.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Place the chicken in a large stock pot and fill with enough water to cover it. Bring to a boil and remove the foam. At this point add the onion and salt and pepper to taste. Once the chicken is boiled remove it and the onion from the pot. Now add the rice or orzo to the broth and let it boil. When the rice or orzo is ready, add the avgolemono sauce.
[Name] Best Marinara Sauce [AuthorId] 10175 [AuthorName] Niki S [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2001-08-11T13:42:00Z [Description] Make and share this Best Marinara Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["European", "Low Protein", "Vegan", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1 -3", NA, "1"] [RecipeIngredientParts] ["tomatoes", "onion", "garlic", "fresh basil leaf", "extra virgin olive oil"] [AggregatedRating] 2.0 [ReviewCount] 10.0 [Calories] 78.5 [FatContent] 3.8 [SaturatedFatContent] 0.6 [CholesterolContent] 0.0 [SodiumContent] 11.0 [CarbohydrateContent] 10.9 [FiberContent] 2.8 [SugarContent] 6.4 [ProteinContent] 2.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Saute onion in oil until translucent. Add garlic, saute about 30 seconds. Add basil, salt, and pepper to taste. Simmer about 5 minutes. You can also add a pinch of sugar, if you like it sweeter, or a splash of balsamic vinegar, or a little white wine, or oregano and/or rosemary,or whatever you like, but it's delicious as is. Also, it's fantastic if you make meatballs, and when they're done, make this sauce in the same pan after draining out most of the grease.
[Name] Bittersweet Chocolate Silk Pie [AuthorId] 8728 [AuthorName] Ashley U [CookTime] PT20M [PrepTime] PT1H20M [TotalTime] PT1H40M [DatePublished] 2001-08-11T13:42:00Z [Description] Make and share this Bittersweet Chocolate Silk Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Kid Friendly", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/4", "1/4", "5", "3", "4 -6", "1/2", "1/2", "8", "1/2", "1", "1", "3", NA] [RecipeIngredientParts] ["flour", "salt", "unsalted butter", "shortening", "heavy cream", "granulated sugar", "bittersweet chocolate", "unsalted butter", "Egg Beaters egg substitute", "heavy cream", "granulated sugar", "chocolate curls"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 602.1 [FatContent] 51.2 [SaturatedFatContent] 30.2 [CholesterolContent] 151.5 [SodiumContent] 104.0 [CarbohydrateContent] 34.2 [FiberContent] 0.5 [SugarContent] 17.4 [ProteinContent] 3.7 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In medium bowl, combine flour and salt. Using medium side of box grater (side used to shred carrots], grate cold butter into flour, tossing frequently. Cut shortening into chunks. Using a pastry blender, cut shortening into flour until pea-sized clumps form. Using fork to toss flour, stir in ice water until dough just starts to form. Press dough into smooth, flat disc. Wrap disc in plastic and refrigerate at least 1 hour. On lightly floured surface, roll dough out to 13-inch circle. Transfer dough to 9-inch pie plate. Trim overhanging dough to 1 inch; roll and crimp overhang to make decorative edge. Refrigerate pie shell for 30 minutes. Place rack in center of oven and preheat to 400°. Prick chilled pie shell all over with fork. Line pie shell with foil; place pie weight or dry beans or rice in shell. Bake for 20 minutes; remove foil and weights and bake for 10-15 minutes more, until pie shell is golden. Let pie shell cool for 15 minutes before filling with chocolate mixture. In small saucepan, heat cream and sugar together over medium high heat, stirring until sugar dissolves. Bring mixture to a boil. Turn off heat; stir in chocolate until melted and smooth. Stir in butter until melted and smooth. Scrape chocolate mixture into 4 1/2-quart bowl of heavy-duty electric mixer fitted with paddle attachment. Let chocolate mixture stand until just warm, about 20 minutes. Beat chocolate mixture at medium speed for 2-3 minutes, until bottom of bowl is no longer warm. With mixer running at medium speed, begin pouring egg beaters down side of bowl in slow, steady stream. This will take 2 minutes. Continue to beat for a few more minutes, until mixture just begins to thicken around the outside edge of bowl and becomes paler in color. Pour mixture into prepared pie shell and refrigerate for at least 4-6 hours. Just before serving pie, beat heavy cream with sugar until soft peaks form, about 3 minutes, in heavy-duty mixer and 5 minutes with hand-held mixer. Mound whipped cream onto chilled pie. Garnish with chocolate curls.
[Name] Diced Chicken with Basil [AuthorId] 14336 [AuthorName] Kim Ong [CookTime] PT4M [PrepTime] PT5M [TotalTime] PT9M [DatePublished] 2001-08-11T13:42:00Z [Description] This is a simple Thai dish to be served with steamed white rice. In Thai, it is called Larb Kai Bai Horapa. For better flavour, use fresh Thai basil (either horapa or manglak) instead of the regular sweet basil, although the latter can be substituted. Try it, it tastes great and is very simple and quick to prepare. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken Breast", "Chicken", "Poultry", "Meat", "Thai", "Asian", "< 15 Mins", "Stir Fry"] [RecipeIngredientQuantities] ["500", "3", "1 -2", "1", "2"] [RecipeIngredientParts] ["boneless chicken breasts", "Thai basil", "sweet basil", "Thai fish sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 414.9 [FatContent] 29.1 [SaturatedFatContent] 6.2 [CholesterolContent] 106.7 [SodiumContent] 1032.0 [CarbohydrateContent] 1.1 [FiberContent] 0.6 [SugarContent] 0.5 [ProteinContent] 35.7 [RecipeServings] 3.0 [RecipeYield] nan [RecipeInstructions] Remove skin from chicken. Cut the meat into 1cm (1/2 in] cubes. Heat oil in a wok/ saucepan. Stir fry the chicken over moderate to high heat for 3 minutes. Add the chillies and basil, and continue to stir fry it for another minute. Add Thai fish sauce, stir well and serve immediately.
[Name] Indian Chicken Curry [AuthorId] 14336 [AuthorName] Kim Ong [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2001-08-11T13:42:00Z [Description] This is one of the ways we prepare curry in Singapore. The curry could be served hot with steamed white rice or you could eat it with white bread by dipping the bread into the curry. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken", "Potato", "Poultry", "Vegetable", "Meat", "Asian", "Indian", "Spicy", "< 60 Mins"] [RecipeIngredientQuantities] ["600", "2", "4", "1", "1", "2", "1/2", "1", "2", NA] [RecipeIngredientParts] ["chicken", "potatoes", "chicken curry powder", "coconut milk", "onion", "garlic", "ginger", "cinnamon stick", "green chilies", "salt"] [AggregatedRating] 4.0 [ReviewCount] 5.0 [Calories] 923.9 [FatContent] 48.7 [SaturatedFatContent] 19.5 [CholesterolContent] 112.5 [SodiumContent] 178.4 [CarbohydrateContent] 97.3 [FiberContent] 38.1 [SugarContent] 6.5 [ProteinContent] 46.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Process the garlic, onion, ginger and 2 pinches of salt to a paste with a blender. Mix the paste with curry powder and a tablespoon of water. In a saucepan over medium heat, fry mixture until fragrant. Add chicken and coconut milk, and bring to a low boil. Add potatoes, cinnamon stick and green chilli, and allow to cook over low heat, stirring occasionally until chicken and potatoes are cooked. Serve the curry hot with steam polished rice or dip with white bread.
[Name] Rice Casserole [AuthorId] 14188 [AuthorName] Ann Stone [CookTime] PT1H [PrepTime] PT5M [TotalTime] PT1H5M [DatePublished] 2001-08-11T14:50:00Z [Description] Make and share this Rice Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] Rice [Keywords] ["Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1/2 - 1", "1", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["butter", "rice", "beef broth", "water", "mushroom", "water chestnut"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 216.6 [FatContent] 12.6 [SaturatedFatContent] 7.4 [CholesterolContent] 30.9 [SodiumContent] 690.3 [CarbohydrateContent] 22.3 [FiberContent] 0.8 [SugarContent] 1.3 [ProteinContent] 4.3 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Stir together rice and melted butter in a 13\" x 9\" dish. Add all other ingredients and stir. Mixture will look very\"soupy\". Bake at 350 degrees for about one hour- stirring occasionally and adding more water as needed if rice is becoming too dry.
[Name] Chocolate Crackle [AuthorId] 14541 [AuthorName] CJ Berry [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2001-08-12T09:25:00Z [Description] Quick and easy candy dish! Using saltine crackers believe it or not! We went to a party and this was a dish to pass -- that disappeared first! (If you like Heath bars, you'll love this recipe!) [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1", "12"] [RecipeIngredientParts] ["butter", "sugar", "chocolate chips"] [AggregatedRating] 4.5 [ReviewCount] 9.0 [Calories] 129.3 [FatContent] 6.2 [SaturatedFatContent] 3.2 [CholesterolContent] 6.1 [SodiumContent] 139.8 [CarbohydrateContent] 18.5 [FiberContent] 0.8 [SugarContent] 9.7 [ProteinContent] 1.4 [RecipeServings] nan [RecipeYield] 40-50 pieces [RecipeInstructions] Preheat oven to 400°F. Line a baking pan with aluminum foil. Lay the saltine crackers in the pan (single layer], you may not use the whole pkg depending on the size of the pan. Sometimes I have 3-6 crackers left over. In a saucepan melt the butter and sugar together. Bring to a boil. When comes to a boil, pour over the crackers. Put cracker pan in oven and bake for 10 minutes (DO NOT OVER BAKE-- EXACTLY 10 MIN]. It will caramelize a little. Remove from oven and sprinkle the chocolate chips over the top. When the chips begin to melt spread to the edges of the pan. Cool completely. When completely cool break randomly into small pieces (about 1 inch works well]. This recipe is so easy and quick! At our house it rarely lasts more than a day--our kids and their friends beg us to make it when they come over too! Enjoy!
[Name] Kremithosoupa (Onion Soup) [AuthorId] 33443 [AuthorName] Nat Da Brat [CookTime] PT30M [PrepTime] PT5M [TotalTime] PT35M [DatePublished] 2001-08-12T09:25:00Z [Description] Make and share this Kremithosoupa (Onion Soup) recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Lunch/Snacks", "Fruit", "Vegetable", "Lebanese", "Turkish", "Caribbean", "Greek", "Southwest Asia (middle East]", "Asian", "European", "Vegan", "Kid Friendly", "Potluck", "< 60 Mins", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2", "1/2", "2", "2", "1", NA, NA, NA] [RecipeIngredientParts] ["onions", "olive oil", "potatoes", "tomato sauce", "water", "salt", "pepper"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 218.3 [FatContent] 15.7 [SaturatedFatContent] 2.2 [CholesterolContent] 0.0 [SodiumContent] 373.6 [CarbohydrateContent] 18.7 [FiberContent] 3.2 [SugarContent] 5.4 [ProteinContent] 2.7 [RecipeServings] 7.0 [RecipeYield] nan [RecipeInstructions] Peel, wash and cube the potatoes. Pare and slice the onions. Place these two items into a stock pot and add the tomato sauce, oil, and fill with enough water (or broth] to cover them. Add the salt and pepper to taste and boil at moderate temperature for 30 minutes.
[Name] Fasolatha (Greek Bean Soup) [AuthorId] 64642 [AuthorName] Molly53 [CookTime] PT45M [PrepTime] PT5M [TotalTime] PT50M [DatePublished] 2001-08-12T09:25:00Z [Description] The Fasolatha (bean soup) Festival, originated in Florina, Macedonia, Greece, and is now a major cultural event in many Greek communities across the world.
[Name] Classic Aubergine [AuthorId] 14501 [AuthorName] Kaleb Major [CookTime] PT1H5M [PrepTime] PT30M [TotalTime] PT1H35M [DatePublished] 2001-08-12T09:25:00Z [Description] Make and share this Classic Aubergine recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Mexican", "Low Protein", "Low Cholesterol", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1", NA, "1", "1", "1", "1/2", "1", "2", NA, NA] [RecipeIngredientParts] ["eggplants", "green onion", "cheddar cheese", "tomato sauce", "tomato sauce", "cumin", "chili powder", "Mexican oregano", "green chili", "olive oil"] [AggregatedRating] 5.0 [ReviewCount] 11.0 [Calories] 170.7 [FatContent] 6.0 [SaturatedFatContent] 0.8 [CholesterolContent] 0.0 [SodiumContent] 1095.2 [CarbohydrateContent] 30.2 [FiberContent] 15.0 [SugarContent] 13.2 [ProteinContent] 6.0 [RecipeServings] nan [RecipeYield] 6 [RecipeInstructions] Heat and simmer tomato sauce with the olives, chilis. cumin,oregano chili powder and green onions. Meanwhile brush both sides of eggplant with oil and bake at 450 for 20 minutes. Make a layer of eggplant on bottom of casserole dish, top with cheese and sauce. Continue until eggplant is gone. Bake at 350 for 30-45 minutes . Top each serving with sour cream and cilantro. Serve with hot flour tortillas and salad of choice.
[Name] spicy chicken wings [AuthorId] 14526 [AuthorName] tropicasual [CookTime] PT1H [PrepTime] PT4H [TotalTime] PT5H [DatePublished] 2001-08-12T09:26:00Z [Description] They freeze and oven reheat better than the frozen commercial boxed, but best when fresh. This is an original recipe. Feel free to add to it. The key ingredients are the Wondra flour and the buttermilk. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Spicy", "Weeknight", "Deep Fried"] [RecipeIngredientQuantities] ["4", "2", "2", "2", "16", "4", "1", "1", "1", "2", NA] [RecipeIngredientParts] ["unbleached all-purpose flour", "Wondra Flour", "kosher salt", "black pepper", "buttermilk", "chili powder", "Tabasco sauce", "Hungarian paprika", "cayenne pepper"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 435.2 [FatContent] 3.2 [SaturatedFatContent] 0.9 [CholesterolContent] 3.9 [SodiumContent] 3429.5 [CarbohydrateContent] 87.1 [FiberContent] 6.1 [SugarContent] 5.3 [ProteinContent] 14.9 [RecipeServings] nan [RecipeYield] 5 lbs bulk wings [RecipeInstructions] Desegment chicken wings at the joints discarding the tips. Place the wings in a large plastic bag. In a large bowl, combine the buttermilk and dry marinade ingredients whisking together. Pour marinade over the wings and marinate for 4 hours. For the breading, sift the ingredients in a large bowl breaking up any lumps and mixing well. Five minutes prior to frying, start to bread the wings using the two-hand method, one hand for wet and one hand dry. Place the coated wings on a platter allowing the marinade to soak through the breading. Prior to placing in the fryer dip the wings in the remaining marinade and bread. Place in fryer and fry until breading is dark, crispy, and chicken is done. Enjoy!
[Name] Avgolemono Sauce [AuthorId] 174711 [AuthorName] Queen Dragon Mom [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-08-12T09:26:00Z [Description] Adopted! Goes with the already posted "Avgolemono Soup (Chicken Soup)" recipe.
[Name] 4th of July Trifle [AuthorId] 14541 [AuthorName] CJ Berry [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2001-08-12T09:26:00Z [Description] Almost too pretty to eat. You'll love all the Ooo's and Ahhh's from this dessert! I received this recipe at a woman's golf tournament -- dish to pass event! Excellent!! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/88/9/G8MBlR8UQk9F4u2AIGUw_0S9A4012.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/10889/8mPR1uZeQ2KIla6kPmOz_20170705_092438.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/10889/iPZ687kUQbeyll7nO3lI_IMG_6469.JPG", "https://img.sndimg.com/food/image/upload/v1/img/feed/10889/fdRXJqFQOK9EauFny42M_20170705_092438.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/88/9/re6VYyqsQoiCctOxzkRx_0S9A3975.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/88/9/pich9PaeM.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/88/9/picJMprco.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/88/9/8DAo825SMuszRWdBP69A_0S9A3984.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/88/9/29DT2HdTYmrMCJsae7CJ_image.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/88/9/QXPKApMKRPCVd0v3XWp9_777168935682958.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/88/9/picfmZPu9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/88/9/pickxUS9S.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/88/9/picHApUOb.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/88/9/picg6XriT.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/88/9/picmLh9em.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/88/9/pictsBfdp.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/88/9/pictinZzZ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/88/9/picfnHC6E.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/88/9/picRqR6mS.jpg"] [RecipeCategory] Dessert [Keywords] ["Cheese", "Fruit", "Low Protein", "Summer", "< 60 Mins", "No Cook", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["2", "2", "8", "1/4", "1", "1/2", "1", "1", "1", "3/4", "3"] [RecipeIngredientParts] ["cream cheese", "confectioners' sugar", "sour cream", "vanilla", "strawberry", "blueberries", "sugar"] [AggregatedRating] 5.0 [ReviewCount] 35.0 [Calories] 6521.6 [FatContent] 296.4 [SaturatedFatContent] 170.5 [CholesterolContent] 950.3 [SodiumContent] 4806.3 [CarbohydrateContent] 905.3 [FiberContent] 27.6 [SugarContent] 678.7 [ProteinContent] 81.6 [RecipeServings] nan [RecipeYield] 1 large clear glass bowl [RecipeInstructions] Cream together cream cheese and confectioners sugar. Add sour cream, vanilla and 1/4 tsp almond flavoring. Set this mixture aside. In separate bowl whip the whipping cream and add to cream cheese mixture. Tear up angel food cake and mix in with cheese mixture. In separate bowl (s] place strawberries and blueberries 3/4 cup sugar and 3 Tbsp almond flavoring. (You can mix the berries together or keep separate, for a pretty red, white and blue look,if separate divide sugar and almond flavoring between the two bowls]. In a clear glass bowl alternate layers of the cream cheese mixtures and the berries. Garnish the top with berries. Refrigerate for a couple of hours. This looks absolutely beautiful and taste just as great! Peaches work really well with this as well.
[Name] Loutzoukaxia (Different Lentil Recipe) [AuthorId] 174711 [AuthorName] Queen Dragon Mom [CookTime] PT35M [PrepTime] PT5M [TotalTime] PT40M [DatePublished] 2001-08-12T09:26:00Z [Description] Make and share this Loutzoukaxia (Different Lentil Recipe) recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Cheese", "Lentil", "Beans", "Fruit", "Vegetable", "Lebanese", "Turkish", "Caribbean", "Greek", "Southwest Asia (middle East]", "Asian", "European", "Kid Friendly", "Potluck", "< 60 Mins", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "3", "2/3", NA, NA, "1 -2", NA, "1 1/2"] [RecipeIngredientParts] ["lentils", "tomatoes", "olive oil", "oregano", "pepper", "garlic", "feta cheese"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 352.9 [FatContent] 27.9 [SaturatedFatContent] 7.7 [CholesterolContent] 28.6 [SodiumContent] 363.1 [CarbohydrateContent] 16.6 [FiberContent] 5.8 [SugarContent] 3.9 [ProteinContent] 10.9 [RecipeServings] 7.0 [RecipeYield] nan [RecipeInstructions] Clean the lentils and place in a covered pot with enough water to immerse them. Boil for a short while with the tomatoes and then strain out the water. Replace with same amount of new water. Add oregeno, olive oil, and pepper. Let simmer. In seperate pot boil red beans till tender with the garlic cloves. Strain water and add beans to simmering mixture in previous pot. Once cooked put in bowls and generously sprinkle with Feta cheese.
[Name] No-Bake Chocolate Peanut Butter Balls [AuthorId] 8728 [AuthorName] Ashley U [CookTime] nan [PrepTime] PT45M [TotalTime] PT45M [DatePublished] 2001-08-12T09:26:00Z [Description] Make and share this No-Bake Chocolate Peanut Butter Balls recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Fruit", "Nuts", "Kid Friendly", "< 60 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["1", "1 1/2", "1/2", "1", "1", "2", "2", "2"] [RecipeIngredientParts] ["creamy peanut butter", "butter", "vanilla extract", "confectioners' sugar", "chocolate chips", "butter"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 163.1 [FatContent] 10.4 [SaturatedFatContent] 3.9 [CholesterolContent] 5.1 [SodiumContent] 88.7 [CarbohydrateContent] 15.8 [FiberContent] 1.3 [SugarContent] 13.4 [ProteinContent] 3.8 [RecipeServings] nan [RecipeYield] 60 balls [RecipeInstructions] ["Place peanuts into bowl of food processor fitted with metal blade attachment.", "Pulse peanuts until finely chopped.", "Remove and place into small bowl.", "Place peanut butter and butter into large bowl.", "With hand-held electric mixer, beat until completely smooth.", "Add vanilla and beat, scraping down sides of bowl with rubber spatula as necessary.", "Slowly add confectioners' sugar and beat until combined.", "The mixture should be thick.", "Line baking sheet with waxed paper.", "Roll peanut butter mixture into 1-inch balls.", "When they are rolled, cover sheet pan with plastic wrap and place into refrigerator for at least 1 hour.", "Meanwhile, place chocolate-peanut butter chips and unsalted butter into bowl and melt according to directions.", "Poke toothpick into center of each ball and dip into melted chocolate using spoon to drizzle over top of peanut butter ball, if necessary.", "Coat entire ball.", "Place on baking sheet and immediately sprinkle chopped peanuts over top.", "Place in refrigerator to harden.", "Remove toothpicks before serving." ]
[Name] Tarhana Corbasi (Turkish Sourdough Soup) [AuthorId] 148316 [AuthorName] - Carla - [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2001-08-12T09:26:00Z [Description] Tarhana is a kind of Turkish tomato-onion based sourdough that's used in this traditional soup. We had this during our time spent in Turkey and it was delicious. [Images] character(0) [RecipeCategory] Turkish [Keywords] ["Southwest Asia (middle East]", "Asian", "< 30 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1/2", "1", "4", NA, NA, NA] [RecipeIngredientParts] ["olive oil", "water", "tomato paste", "butter", "romano cheese"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 19.9 [FatContent] 2.2 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 3.2 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Bring the water and olive oil to a boil. Add the tarhana and stir constantly for approximately 20 minutes. Add a little tomato paste and salt to taste. Serve with grated romano cheese and a little bit of butter in each bowl.
[Name] Easy Mexican Pozole Soup (Crock Pot) [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT9H [PrepTime] PT15M [TotalTime] PT9H15M [DatePublished] 2001-08-12T09:26:00Z [Description] Make and share this Easy Mexican Pozole Soup (Crock Pot) recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Beans", "Vegetable", "Meat", "Mexican", "Weeknight", "Easy"] [RecipeIngredientQuantities] ["1", "2 1/2", "1", "1", "1", "1 1/4", "1/2", "2", NA, "12"] [RecipeIngredientParts] ["water", "boneless pork butt shank steaks", "stewed tomatoes", "onion", "white hominy", "green chilies", "red chilies", "dry oregano", "garlic cloves", "corn tortillas"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 642.9 [FatContent] 35.2 [SaturatedFatContent] 12.5 [CholesterolContent] 153.3 [SodiumContent] 467.4 [CarbohydrateContent] 34.2 [FiberContent] 5.3 [SugarContent] 7.8 [ProteinContent] 46.7 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Combine all the ingredients in a 4 quart crock pot and mix thoroughly. Cover and cook on low 8-9 hours . Serve hot with warm corn tortillas.
[Name] Roasted Garlic/Chicken Soup [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT1H5M [PrepTime] PT20M [TotalTime] PT1H25M [DatePublished] 2001-08-12T09:26:00Z [Description] A nice soup to serve for lunch followed by a light salad. This soup is for garlic lovers! If you wish the meal to be lighter just leave out the chicken. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken", "Poultry", "Vegetable", "Meat", "European", "Weeknight", "Broil/Grill", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "1", "4 1/2", "2", "1", "3", "1/4", NA, "1/2"] [RecipeIngredientParts] ["garlic", "chicken breast", "butter", "fresh dill weed", "dry white wine", "provolone cheese"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 377.0 [FatContent] 17.8 [SaturatedFatContent] 8.5 [CholesterolContent] 58.0 [SodiumContent] 711.0 [CarbohydrateContent] 29.9 [FiberContent] 2.1 [SugarContent] 6.0 [ProteinContent] 22.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Place garlic heads,upright,in a shallow 8 cup casserole, ovenproof, dish. Pour a 1/2 cup of chicken stock over the garlic. Bake in 350°F oven for 1 hour. Allow buds to cool, then squeeze the garlic puree from the skins. Meanwhile, melt the butter in a large skillet,stir in the dill. Add bread cubes and toss, cook until cubes are crisp (about 5 minutes], set aside. In a saucepan combine the 4 cups of chicken stock, chicken, garlic puree, wine, salt & pepper. Bring to a boil. Preheat the broiler. Pour hot soup into 4 oven proof soup bowls. Add croutons, sprinkle with the cheese. Broil for 3 minutes or until the cheese is bubbly and serve.
[Name] Tomato Soup - Canning recipe [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT2H [PrepTime] PT20M [TotalTime] PT2H20M [DatePublished] 2001-08-12T09:26:00Z [Description] Make and share this Tomato Soup - Canning recipe recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Vegan", "Low Cholesterol", "Healthy", "Weeknight", "Canning", "< 4 Hours"] [RecipeIngredientQuantities] ["4", "3", "2", "2", "1 1/2", "2", "1", "1"] [RecipeIngredientParts] ["tomatoes", "onions", "celery", "red bell peppers", "carrots", "salt", "dried basil", "fresh basil", "bay leaf"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 152.6 [FatContent] 1.3 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 853.5 [CarbohydrateContent] 33.3 [FiberContent] 9.6 [SugarContent] 20.2 [ProteinContent] 6.2 [RecipeServings] nan [RecipeYield] 6 pints [RecipeInstructions] ["In a large pot cook tomatoes until soft.", "Press through a food mill.", "In a saucepan combine all of the other veg and add enough water to just cover.", "Cook to tender, drain and put veg thru a food mill.", "Now combine the two puree's and add salt and herbs.", "Bring to a boil, reduce to a simmer and cook slowly until thick, stirring frequently to prevent sticking.", "Remove bay leaf.", "Ladle into clean hot jars leaving 1/2 inch head space.", "Process in a pressure caner 20 minutes at 10 pounds pressure at altitudes up to 2000 feet." ]
[Name] Greek Seasoning Mix [AuthorId] 14103 [AuthorName] REBA TANNER [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2001-08-12T09:26:00Z [Description] Make and share this Greek Seasoning Mix recipe from Food.com. [Images] character(0) [RecipeCategory] Greek [Keywords] ["European", "Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["4", "6", "6", "3/4", "1"] [RecipeIngredientParts] ["Greek oregano", "fennel seeds", "dried lemon grass", "black pepper", "dried garlic"] [AggregatedRating] nan [ReviewCount] nan [Calories] 218.5 [FatContent] 1.5 [SaturatedFatContent] 0.4 [CholesterolContent] 0.0 [SodiumContent] 13.8 [CarbohydrateContent] 55.2 [FiberContent] 2.2 [SugarContent] 0.2 [ProteinContent] 4.4 [RecipeServings] 1.0 [RecipeYield] 1 bottle [RecipeInstructions] combine spices, coarse or fine, bottle and label. When using in salad dressing recipe, mix 1 TB seasoning mix with 1 TB water let stand for 5 min. Then compine with remaining dressing ingredients and pour over vegetables.
[Name] Soupa Nisiotiki (Island Soup) [AuthorId] 174711 [AuthorName] Queen Dragon Mom [CookTime] PT35M [PrepTime] PT5M [TotalTime] PT40M [DatePublished] 2001-08-12T09:26:00Z [Description] Make and share this Soupa Nisiotiki (Island Soup) recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Fruit", "Vegetable", "Lebanese", "Turkish", "Caribbean", "Greek", "Southwest Asia (middle East]", "Asian", "European", "Very Low Carbs", "Kid Friendly", "Potluck", "< 60 Mins", "Oven", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2", "24", "1", "1", "1/2", "1", "1", "1/2", "1", "1", "1/2", "1/2", "2", "3", "1"] [RecipeIngredientParts] ["haddock fillets", "clams", "fresh shrimp", "scallops", "light olive oil", "garlic", "salt", "pepper", "onion", "carrot", "celery", "parsley", "bay leaves", "whole canned tomatoes", "dry white wine"] [AggregatedRating] nan [ReviewCount] nan [Calories] 299.1 [FatContent] 12.4 [SaturatedFatContent] 1.8 [CholesterolContent] 127.8 [SodiumContent] 1651.1 [CarbohydrateContent] 9.1 [FiberContent] 1.4 [SugarContent] 3.0 [ProteinContent] 32.6 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] In a large saucepan, saute onion, carrot, celery, and garlic in olive oil. Add the drained tomatoes, parsley, bay leaves, salt& pepper to saucepan. Simmer 5 minutes. Combine tomato and clam liquids, and add enough boiling water to make 3 cups, and set aside. In a deep casserole, arrange layers of haddock, clams, shrimp, crabmeat, scallops covering each layer with some of the vegetable mixture and the white wine. Cover and simmer 10 minutes. Add reserved tomato/clam liquid and simmer uncovered 20 minutes. Serve from the casserole.
[Name] Hummus [AuthorId] 135566 [AuthorName] LainieBug [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-08-12T11:27:00Z [Description] Make and share this Hummus 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/10/89/9/picqfkyWH.jpg" [RecipeCategory] Spreads [Keywords] ["Lunch/Snacks", "Beans", "Southwest Asia (middle East]", "Asian", "European", "Kid Friendly", "Potluck", "< 15 Mins", "No Cook", "Beginner Cook", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "1/2", "1/4", NA, NA] [RecipeIngredientParts] ["chickpeas", "tahini", "garlic", "olive oil", "lemon juice", "salt", "pepper"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 232.8 [FatContent] 17.3 [SaturatedFatContent] 2.4 [CholesterolContent] 0.0 [SodiumContent] 207.1 [CarbohydrateContent] 16.8 [FiberContent] 3.2 [SugarContent] 0.2 [ProteinContent] 3.8 [RecipeServings] 7.0 [RecipeYield] nan [RecipeInstructions] Mix all of the ingredients together in your food processor. Serve with warmed pita bread.
[Name] canning potatoes [AuthorId] 14532 [AuthorName] LittleMsMartha [CookTime] PT1H20M [PrepTime] PT1H [TotalTime] PT2H20M [DatePublished] 2001-08-12T11:27:00Z [Description] Make and share this canning 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/10/90/0/picQ4i3rK.jpg" [RecipeCategory] Very Low Carbs [Keywords] ["Low Protein", "Low Cholesterol", "Weeknight", "Canning", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] [NA, NA] [RecipeIngredientParts] ["irish potatoes", "white potato", "salt"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 0.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.0 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] nan [RecipeYield] 7 quarts [RecipeInstructions] Wash& scrape freshly dug potatoes and then rinse again thoroughly. Use small potatoes that will fit inside wide mouth canning jars (DO NOT USE MAYO JARS]. Boil them 10 minutes, drain. Add 1 teaspoon salt to each quart jar. Cover with boiling water and leave 1\" head space. Adjust caps. Process pints 30 minutes, quarts 40 minutes at 10 lbs pressure. Recipe on page 40 of the Ball Blue Book canning& freezing guide.
[Name] Mediterranean Pita Bread [AuthorId] 154044 [AuthorName] UnknownChef86 [CookTime] PT41M [PrepTime] PT5M [TotalTime] PT46M [DatePublished] 2001-08-12T17:46:00Z [Description] Note: This is one of the recipes I adopted in the Great 'Zaar Ophan Adoption of 2005. I hope you enjoy it. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/90/1/pic2BphLd.jpg" [RecipeCategory] Breads [Keywords] ["Lunch/Snacks", "Grains", "Lebanese", "Turkish", "Caribbean", "Greek", "Southwest Asia (middle East]", "Asian", "European", "Low Cholesterol", "Healthy", "Kid Friendly", "Potluck", "< 60 Mins", "Oven", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1", "3 3/4", "1/4", "1 1/2", "1 1/4"] [RecipeIngredientParts] ["active dry yeast", "flour", "shortening", "salt", "water"] [AggregatedRating] 5.0 [ReviewCount] 19.0 [Calories] 181.9 [FatContent] 4.7 [SaturatedFatContent] 1.1 [CholesterolContent] 0.0 [SodiumContent] 292.5 [CarbohydrateContent] 30.1 [FiberContent] 1.2 [SugarContent] 0.1 [ProteinContent] 4.3 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] In a large mixing bowl soften yeast in warm water. Add 2 cups flour, shortening and salt. Beat at low speed of electric mixer for 1/2 minute, scraping bowl. Beat 3 minutes on medium. Stir in as much remaining flour as you can mix in with a spoon. Turn onto a lightly floured work surface. Knead in enough remaining flour to make a soft dough that is smooth and elastic. Cover, and let rest in a warm place about 15 minutes. Divide into 12 equal portions. Roll each piece with floured hands into a smooth ball. Cover with a damp cloth, let rest 10 minutes. Using fingers, flatten balls. Cover, let rest 10 minutes. On a well floured surface lightly roll one piece of dough at a time into a circle 6 inches in diameter, turning dough over once. Do not puncture or tear dough. (Work with enough flour so dough does not stick] Place on baking sheet. Bake one sheet at a time, in a 450 F oven about 3 minutes or until dough is puffed and softly set. Turn with a spatula, and bake 2 more minutes until dough is light brown. Repeat with remaining dough, baking one batch before uncovering and rolling the next. To serve, slice bread crosswise and fill the pockets with a filling or cut into wedges and pan fry to a crisp for dipping.
[Name] Marinated Octopus [AuthorId] 107635 [AuthorName] rangapeach [CookTime] PT2H [PrepTime] PT5M [TotalTime] PT2H5M [DatePublished] 2001-08-12T17:46:00Z [Description] This is an adopted recipe and should be made with larger, older, not itty bitty baby octopus. The flavour of vinegar and lemon here are strong and not to everyone's taste. If you are fond of tako sashimi, this is not for you. But if Mediterranean fish salads are your thing, this is authentic. [Images] character(0) [RecipeCategory] Stew [Keywords] ["Lunch/Snacks", "Lebanese", "Turkish", "Caribbean", "Greek", "Southwest Asia (middle East]", "Asian", "European", "Kid Friendly", "Potluck", "Weeknight", "Refrigerator", "Beginner Cook", "Stove Top", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "1", "1", "2", "1/2"] [RecipeIngredientParts] ["olive oil", "wine vinegar", "onion", "Greek oregano", "pepper", "rosemary", "lemon juice"] [AggregatedRating] 3.0 [ReviewCount] 4.0 [Calories] 250.8 [FatContent] 27.1 [SaturatedFatContent] 3.8 [CholesterolContent] 0.0 [SodiumContent] 1.6 [CarbohydrateContent] 3.1 [FiberContent] 0.5 [SugarContent] 1.2 [ProteinContent] 0.3 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Place octopus in a large pan with plenty of water and boil for 2 hours. Remove from heat; wash and remove the skin. Cut in desired size pieces. In a bowl, combine all the ingredients, except the lemon juice, and add octopus. Mix well; cover; and refrigerate for several hours or overnight. When ready to serve, stir in the lemon juice.
[Name] Southern Sweet Pickle Relish [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT5H20M [PrepTime] PT5H [TotalTime] PT10H20M [DatePublished] 2001-08-12T17:46:00Z [Description] Make and share this Southern Sweet Pickle Relish 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/10/90/3/pictcIw1V.jpg" [RecipeCategory] Vegetable [Keywords] ["Weeknight", "Canning"] [RecipeIngredientQuantities] ["4", "1 1/2", "3", "1/4", "3 1/2", "2", "1", "1", "6"] [RecipeIngredientParts] ["cucumbers", "green bell peppers", "celery", "salt", "sugar", "white vinegar", "celery seed", "mustard seeds", "dill"] [AggregatedRating] 4.5 [ReviewCount] 16.0 [Calories] 497.2 [FatContent] 0.4 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 4764.2 [CarbohydrateContent] 123.4 [FiberContent] 1.9 [SugarContent] 119.8 [ProteinContent] 1.3 [RecipeServings] nan [RecipeYield] 6 pints [RecipeInstructions] Combine all veg in a large bowl, sprinkle with salt, add water to cover and let stand for 5 hours. Drain well and press out remaining liquid. Combine remaining ingredients and bring to a boil. Stir until sugar is dissolved. Stir in veg and simmer for 10 minutes. Pack into clean hot jars leaving 1/2 inch head space. Process 10 minutes in a boiling water bath at altitudes up to 1000 feet.
[Name] Muffin Tin Meat Loaves [AuthorId] 13483 [AuthorName] Tebo3759 [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2001-08-12T17:46:00Z [Description] Make and share this Muffin Tin Meat Loaves recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Kid Friendly", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1 1/2", "1", "1", "1", "1/2", "1/4"] [RecipeIngredientParts] ["lean ground beef", "zucchini", "egg", "salt", "ketchup"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 246.4 [FatContent] 12.5 [SaturatedFatContent] 4.9 [CholesterolContent] 109.0 [SodiumContent] 445.9 [CarbohydrateContent] 7.4 [FiberContent] 0.6 [SugarContent] 3.2 [ProteinContent] 24.9 [RecipeServings] 6.0 [RecipeYield] 12 mimi meat loaves [RecipeInstructions] Heat oven to 400 degrees. Mix all ingredients except ketchup in a large bowl. Place 1/3 cup beef mixture into each of 12 medium muffin cups, pressing lightly. Spread ketchup over top. Bake 20 minutes or until no longer pink.
[Name] Dolmathes (Stuffed grape leaves) [AuthorId] 174711 [AuthorName] Queen Dragon Mom [CookTime] PT39M [PrepTime] PT5M [TotalTime] PT44M [DatePublished] 2001-08-12T17:46:00Z [Description] Make and share this Dolmathes (Stuffed grape leaves) recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Lunch/Snacks", "Rice", "Berries", "Grapes", "Fruit", "Vegetable", "Meat", "Lebanese", "Turkish", "Caribbean", "Greek", "Southwest Asia (middle East]", "Asian", "European", "Potluck", "< 60 Mins", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1/2", "1", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["grape leaves", "onion", "rice", "olive oil", "dill", "mint"] [AggregatedRating] 3.5 [ReviewCount] 3.0 [Calories] 742.8 [FatContent] 55.5 [SaturatedFatContent] 7.7 [CholesterolContent] 0.0 [SodiumContent] 1624.5 [CarbohydrateContent] 57.9 [FiberContent] 2.3 [SugarContent] 5.1 [ProteinContent] 6.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Briefly dip grape leaves in boiling water then rinse them with cold water and wipe dry. Mix the onions with half the olive oil. After a while, mix in the rice, 250mL hot water and the remaining ingredients, except for the oil and the lemon juice. Boil the mixture for 4-5 minutes . Wrap one tablespoon of the mixture with a grapeleaf and repeat until completed. Carefully place the dolmathes in a pot with some space between them. Cover the dolmathes with a plate a add the rest of the oil and the lemon juice with 500mL of water. Boil at low heat for 30 minutes, until some water is absorbed and the rice is done. Serve cold with slices of lemon.
[Name] Taramosalata (Fish Roe) [AuthorId] 364211 [AuthorName] sloe cooker [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-08-12T17:46:00Z [Description] Make and share this Taramosalata (Fish Roe) recipe from Food.com. [Images] character(0) [RecipeCategory] Spreads [Keywords] ["Vegetable", "Greek", "Asian", "European", "< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["1/4", "2/3", "1", "1", "1 1/2"] [RecipeIngredientParts] ["olive oil", "onion", "lemons"] [AggregatedRating] 3.0 [ReviewCount] 2.0 [Calories] 341.5 [FatContent] 32.0 [SaturatedFatContent] 4.5 [CholesterolContent] 60.6 [SodiumContent] 18.5 [CarbohydrateContent] 12.4 [FiberContent] 2.0 [SugarContent] 0.8 [ProteinContent] 4.7 [RecipeServings] 7.0 [RecipeYield] nan [RecipeInstructions] Mash the tarama the potatoes and the onion. Beat the mix until very soft and creamy. Add the olive oil and lemon juice together very slowly while mixing. Serve with olives.
[Name] Bifteki [AuthorId] 174711 [AuthorName] Queen Dragon Mom [CookTime] PT11M [PrepTime] PT5M [TotalTime] PT16M [DatePublished] 2001-08-12T17:46:00Z [Description] Make and share this Bifteki recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "Meat", "Lebanese", "Turkish", "Caribbean", "Greek", "Southwest Asia (middle East]", "Asian", "European", "Kid Friendly", "Potluck", "Spring", "Summer", "Winter", "Spicy", "< 30 Mins", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["2", "2", "1", "1", "1", "2", "1", NA, NA, NA, "1"] [RecipeIngredientParts] ["beef", "pork", "onion", "egg", "oregano", "thyme", "of fresh mint", "parsley", "salt", "black pepper", "lemon"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 915.5 [FatContent] 92.9 [SaturatedFatContent] 38.5 [CholesterolContent] 155.0 [SodiumContent] 81.7 [CarbohydrateContent] 6.7 [FiberContent] 0.9 [SugarContent] 1.5 [ProteinContent] 12.5 [RecipeServings] 7.0 [RecipeYield] nan [RecipeInstructions] Squeeze excess moisture from the bread and discard the crusts. Mix together all the ingredients, in a bowl, by hand. Let this mixture stand for half an hour if you have the time. Make large, round, flattened hamburgers and grill under a hot grill, approximately 3 minutes on each side; or even better place them on an oiled grid and barbecue them approximately 5-6 minutes on each side, according to the strength of the fire. They should be slightly undercooked inside and moist; turn them over once, but do not let them get scorched. Serve them with quartered lemons on the side of the platter, with some fresh salad.
[Name] Giavourlakia Avgolemono (Lamb and Rice Meatballs) [AuthorId] 87236 [AuthorName] truebrit [CookTime] PT32M [PrepTime] PT5M [TotalTime] PT37M [DatePublished] 2001-08-18T10:28:00Z [Description] Make and share this Giavourlakia Avgolemono (Lamb and Rice Meatballs) recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Lamb/Sheep", "Rice", "Vegetable", "Meat", "Lebanese", "Turkish", "Caribbean", "Greek", "Southwest Asia (middle East]", "Asian", "European", "Kid Friendly", "Potluck", "< 60 Mins", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2", "1/4", "1", "3", "2", "2", "5", "1/4 - 1/2", NA, "2", "1/4"] [RecipeIngredientParts] ["ground lamb", "rice", "onion", "parsley", "dill", "olive oil", "water", "butter", "eggs", "lemon juice"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 487.6 [FatContent] 39.7 [SaturatedFatContent] 18.0 [CholesterolContent] 172.5 [SodiumContent] 144.0 [CarbohydrateContent] 7.4 [FiberContent] 0.3 [SugarContent] 0.8 [ProteinContent] 23.9 [RecipeServings] 7.0 [RecipeYield] nan [RecipeInstructions] ["In a large bowl mix the meat, rice, onion, parsley, dill, oil and salt and pepper to taste.", "Mix very well and shape into 1\" balls.", "In a large pot add the stock or water along with the butter and bring to a boil.", "Add the meat/rice balls and cook at a simmer for about 30 minutes.", "If the soup is too liquid, take the flour and 1 teaspoon butter and mash together, add to the soup and simmer 1-2 minutes , this will thicken the soup.", "In a medium bowl beat the eggs and add the lemon juice, and slowly trickle 2 ladle full of broth to temper the eggs (beating constantly to prevent the eggs from scrambling.] Add to the soup." ]
[Name] Breakfast Tofu Smoothie [AuthorId] 4470 [AuthorName] Bergy [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-08-18T10:28:00Z [Description] Make and share this Breakfast Tofu Smoothie recipe from Food.com. [Images] character(0) [RecipeCategory] Smoothies [Keywords] ["Beverages", "Breakfast", "Soy/Tofu", "Beans", "Fruit", "Low Cholesterol", "Healthy", "< 15 Mins", "No Cook", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["12 1/2", "1", "4", "2"] [RecipeIngredientParts] ["soft tofu", "banana", "milk", "water"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 859.3 [FatContent] 31.6 [SaturatedFatContent] 13.2 [CholesterolContent] 68.3 [SodiumContent] 272.9 [CarbohydrateContent] 110.2 [FiberContent] 4.9 [SugarContent] 70.0 [ProteinContent] 43.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Put all the ingredients in a blender or food processor. Add milk or water and blend until smooth. For Vegan use water.
[Name] Eurasian Roast Chicken [AuthorId] 14732 [AuthorName] del123 [CookTime] PT1H45M [PrepTime] PT20M [TotalTime] PT2H5M [DatePublished] 2001-08-18T10:28:00Z [Description] Delicious and easy roast chicken recipe I got from the back of a bottle of soy sauce. Too good to be overlooked! [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Very Low Carbs", "High Protein", "High In...", "Weeknight", "Roast", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "3", "3", "1/4", "1 1/2", NA, NA] [RecipeIngredientParts] ["chicken", "olive oil", "dry red wine", "soy sauce", "marjoram", "garlic", "black pepper"] [AggregatedRating] 4.0 [ReviewCount] 4.0 [Calories] 629.5 [FatContent] 46.5 [SaturatedFatContent] 11.8 [CholesterolContent] 181.1 [SodiumContent] 1175.3 [CarbohydrateContent] 1.4 [FiberContent] 0.2 [SugarContent] 0.4 [ProteinContent] 46.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] combine all sauce ingredients in small bowl. Roast chicken at 450 degrees for 30 minutes, breast side up. Turn chicken to breast side down. Pour sauce over chicken and roast for additional 60 minutes at 350 degrees. Baste every 15 minutes or so.
[Name] Moustalevria (Grape Wine Pudding) [AuthorId] 193853 [AuthorName] MirandaLee [CookTime] PT40M [PrepTime] PT5M [TotalTime] PT45M [DatePublished] 2001-08-18T10:28:00Z [Description] This is not my recipe - I just changed the words 'wine sludge' to the more appetizing (and correct) 'wine must'. But it tells me this recipe needs a description for it to take the correction, so this is it. - evelyn/athens [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Berries", "Grapes", "Fruit", "Lebanese", "Turkish", "Caribbean", "Greek", "Southwest Asia (middle East]", "Asian", "European", "Kid Friendly", "Potluck", "< 60 Mins", "Oven", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["8", "1", "1/4", NA] [RecipeIngredientParts] ["semolina", "flour", "sugar"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 85.9 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.2 [CarbohydrateContent] 17.4 [FiberContent] 0.9 [SugarContent] 0.0 [ProteinContent] 3.0 [RecipeServings] 7.0 [RecipeYield] nan [RecipeInstructions] Bring the mousto to a boil. Place the ash in a cheese cloth and tie it. Place the sealed cheese cloth in with the boiling mousto for 10 minutes. This is done to reduce the bitterness of the wine. If the mousto begins to froth, scoop it off the top and discard. Let the mousto sit and then strain once the residue has settled to the bottom. Remove the ash. Taste the mousto and if it is not sweet enough add sugar to your discretion. Let it continue to boil for an additional 30 minutes. Then let the mousto sit until it has cooled and throw in the semolina or flour and beat with a wooden spoon. Place the mousto in plates and let it set. Garnish with chopped almonds or walnuts and sprinkle sesame seeds and cinnamon.
[Name] Barbecue - Marinade [AuthorId] 14701 [AuthorName] Wayup [CookTime] PT2H [PrepTime] PT5M [TotalTime] PT2H5M [DatePublished] 2001-08-18T10:29:00Z [Description] Make and share this Barbecue - Marinade 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/10/91/3/pic1j55CN.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/91/3/picN8O5xq.jpg"] [RecipeCategory] Canadian [Keywords] ["Low Protein", "Weeknight", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1/4", "1", "1", "1", "1", "1", "1/2"] [RecipeIngredientParts] ["olive oil", "basil", "thyme", "garlic", "chili pepper", "black pepper", "salt"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 122.5 [FatContent] 13.5 [SaturatedFatContent] 1.9 [CholesterolContent] 0.0 [SodiumContent] 291.4 [CarbohydrateContent] 0.7 [FiberContent] 0.2 [SugarContent] 0.0 [ProteinContent] 0.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Brush the meat well with the mixture. Let rest in the fridge for at least 2 hours.
[Name] Nonnie's Baked Polenta [AuthorId] 13251 [AuthorName] Tina Lynn [CookTime] PT7H [PrepTime] PT7H [TotalTime] PT14H [DatePublished] 2001-08-18T10:29:00Z [Description] Make and share this Nonnie's Baked Polenta recipe from Food.com. [Images] character(0) [RecipeCategory] Grains [Keywords] ["European", "Potluck", "Winter", "Weeknight", "Oven"] [RecipeIngredientQuantities] ["3", "6", "2", "1/2 - 1", "1/3", "1", "1/4", "2", "2", "1", "3", "12", "1 1/2", "1"] [RecipeIngredientParts] ["tomato sauce", "tomato paste", "yellow onions", "garlic", "black olives", "dried basil", "olive oil", "rump roast", "polenta", "water", "mozzarella cheese", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 588.4 [FatContent] 28.3 [SaturatedFatContent] 13.1 [CholesterolContent] 98.2 [SodiumContent] 1936.2 [CarbohydrateContent] 48.7 [FiberContent] 7.0 [SugarContent] 13.8 [ProteinContent] 38.1 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Combine tomato products, mushrooms, olives, and seasonings in large crock pot and turn on low. Brown onions and garlic with olive oil until soft. Transfer to crock pot Using the same pan, brown each side of the roast 5-7 minutes. Transfer to crock pot making sure the sauce covers the roast completely. Cook for 6 hours. remove roast. Roast edges should\"flake\" then pulled with fork. Shred about 1/3 of roast and return to the sauce. The remaining intact roast makes the best sandwiches or a side dish to pasta served with this sauce. If you find the sauce to be bitter, add finely shredded carrot to taste. Allow sauce to cool completely. Set aside. Combine and cook polenta and water over low heat in large pot. The water should be mostly absorbed and it should look like cream of wheat. Let polenta cool (it will firm up]. Set aside. Combine cheeses. Set aside. Preheat oven to 400 and spray non-stick cooking spray to 9x13x2 baking dish generously. Begin layering with thin layer of sauce. Then 1/2 inch thick of polenta, then cheese, then sauce again. Repeat polenta-cheese-sauce at least once or until dish is nearly at the top. Top with cheese. Cover with foil and prepare oven for probable\"spill over\". Bake covered for 45 minutes. Finish by baking another 15 minutes uncovered or until the middle is hot.
[Name] Pineapple Fluff [AuthorId] 13951 [AuthorName] Tina urbany [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2001-08-18T10:29:00Z [Description] This recipe came from my grandmother, she makes it every holiday. It is a very simple but very delicious dessert. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Pineapple", "Tropical Fruits", "Fruit", "Low Protein", "Healthy", "Kid Friendly", "Christmas", "Thanksgiving", "< 15 Mins", "No Cook", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["1/2", "1", "3 -4", "1"] [RecipeIngredientParts] ["mini marshmallows", "bananas", "pineapple"] [AggregatedRating] nan [ReviewCount] nan [Calories] 290.0 [FatContent] 9.1 [SaturatedFatContent] 5.6 [CholesterolContent] 32.6 [SodiumContent] 46.4 [CarbohydrateContent] 54.0 [FiberContent] 1.9 [SugarContent] 36.2 [ProteinContent] 2.1 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Prepare whipping cream according to package directions. Add sliced bananas, pineapple, and marshmallows, stir together. Refrigerate before serving.
[Name] Steamed Mussels With Wine and Cream [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] PT12M [PrepTime] PT15M [TotalTime] PT27M [DatePublished] 2001-08-18T10:29:00Z [Description] Make and share this Steamed Mussels With Wine and Cream recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/91/6/picsyOdq5.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Mussels", "Very Low Carbs", "Low Cholesterol", "Healthy", "< 30 Mins", "Steam", "Stove Top"] [RecipeIngredientQuantities] ["1", "1/4", "2", "36", "1/4", NA, NA] [RecipeIngredientParts] ["white wine", "fresh herb", "garlic cloves", "mussels", "salt", "fresh ground black pepper"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 204.1 [FatContent] 6.1 [SaturatedFatContent] 2.4 [CholesterolContent] 50.2 [SodiumContent] 421.0 [CarbohydrateContent] 7.9 [FiberContent] 0.0 [SugarContent] 0.6 [ProteinContent] 17.7 [RecipeServings] nan [RecipeYield] 36 mussels [RecipeInstructions] Place the wine, herbs and garlic in an extra large saucepan then pile in the mussels. Cover and cook over a medium heat for 8-10 minutes or until all the mussels have steamed open. Using a slotted spoon, transfer the mussels to individual serving bowls discarding any that have not opened. Strain juice to remove any broken bits of shell, herb stalks and any little crabs which might have been trapped inside. Return juice to pan and bring to boil. Allow to reduce then stir in cream and seasonings. Spoon this sauce over the mussels and serve with crusty bread.
[Name] Loukoumades (Dumplings) [AuthorId] 115621 [AuthorName] glitter [CookTime] PT1H30M [PrepTime] PT5M [TotalTime] PT1H35M [DatePublished] 2001-08-18T10:29:00Z [Description] Make and share this Loukoumades (Dumplings) recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Dessert", "Grains", "Greek", "Southwest Asia (middle East]", "Asian", "European", "Low Cholesterol", "Healthy", "Kid Friendly", "Weeknight", "Oven", "Deep Fried", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["4", "2", "1", NA, NA, NA, NA, NA] [RecipeIngredientParts] ["flour", "salt", "thyme", "honey", "cinnamon", "sesame seeds"] [AggregatedRating] nan [ReviewCount] nan [Calories] 79.8 [FatContent] 0.3 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 194.9 [CarbohydrateContent] 16.4 [FiberContent] 0.8 [SugarContent] 0.1 [ProteinContent] 2.7 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] ["Thin the yeast in 1/2 cup of warm water.", "Mix the flour with the salt and put it in a deep bowl.", "Add the yeast and an extra cup of warm water and mix well until you make a uniform thin paste.", "Cover and leave in the shade for 1-1/2 hours until it rises and forms bubbles under the surface.", "Heat the oil in a deep frying pan and pour your mix in, one large spoonful at a time.", "The mix will form round dumplings.", "Remove them with a strainer/ladle when they darken a little.", "Pour honey over them, cinnamon and the sesame seeds." ]
[Name] Potatoes Curry Puff I [AuthorId] 14336 [AuthorName] Kim Ong [CookTime] PT30M [PrepTime] PT25M [TotalTime] PT55M [DatePublished] 2001-08-18T10:29:00Z [Description] This recipe is recommended by a friend, but I haven't try it before. I have a simpler recipe for this curry puff, which I will post later on as 'Potatoes Curry Puff II'. Sorry, I am not very sure of the preparation and cooking time. The yield too. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Potato", "Poultry", "Vegetable", "Meat", "< 60 Mins", "Deep Fried"] [RecipeIngredientQuantities] ["500", "30", "30", "2", "1", "1", "3", "150", NA, "200", "100", "500", "50", "180", "160"] [RecipeIngredientParts] ["potatoes", "green peas", "carrots", "curry powder", "sweet onion", "salt", "light soya sauce", "chicken meat", "egg", "flour", "flour", "sugar", "water"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 492.7 [FatContent] 24.5 [SaturatedFatContent] 3.2 [CholesterolContent] 8.8 [SodiumContent] 209.9 [CarbohydrateContent] 58.2 [FiberContent] 3.2 [SugarContent] 5.4 [ProteinContent] 10.0 [RecipeServings] nan [RecipeYield] 12 puffs [RecipeInstructions] ------------Makingof the fillings------------------------Ð\t. Heat some oil in a wok and fry the potatoes. Remove the potatoes and the oil from the wok. Place another few tbsp of oil into the wok and fry the chicken meat with the onions, carrots and green peas. Add the potatoes back into the wok and add in the rest of the seasonings (salt, curry powder, light soya sauce]. Stir fry the mixture until cooked, then leave it aside. -------------OuterSkin: ----------------. Mix the flour and oil together and form a dough. Cut into equal pieces (Each piece must be big enough to be rolled out/flatten to about 1/2 cm thick and 13 cm dia. pastry sheet]. --------------------InnerSkin-----------------. Mix all the ingredients together to form a dough and cut into equal pieces (Same as above]. -------------Makingof the Curry Puff Skins (For wrapping the fillings] :------------------. Take 1 piece of the outer skin dough and roll into a ball. Leave it aside. Take 1 piece of the inner skin dough and roll into a ball. Dough the 2 circular pastry balls together. Flatten pastry with a rolling pin on lightly floured board to about 1/2 cm thick sheet. Cut out round pieces about 12-13 cm in diameters from the flatten pastry. Place a portion of the fillings& the egg onto the centre of the flatten pastry. (Fillings should cover about 10 cm dia.] Note: not to put too much fillings, or else it will be difficult to fold the pastry later on. Fold the flatten pastry to forms a half circle such that it covers the fillings. Press lightly to seal the edges. Flute the edge by pinching and twisting the edge with your fingers. (Action: Pleating of the edges] -----------Cooking Method------------ Deep fry the puffs until golden brown.
[Name] Jan's Bread Pudding [AuthorId] 14731 [AuthorName] Shebedi [CookTime] PT40M [PrepTime] PT8H [TotalTime] PT8H40M [DatePublished] 2001-08-18T10:29:00Z [Description] Make and share this Jan's Bread Pudding recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Weeknight", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1/2", "1", "1", "1", "1/4", "1/8", "1/4", "1", NA, NA, NA] [RecipeIngredientParts] ["milk", "brown sugar", "cinnamon", "allspice", "egg", "raisins", "coconut", "frozen non-dairy topping", "chocolate", "strawberry", "cherries"] [AggregatedRating] nan [ReviewCount] nan [Calories] 135.3 [FatContent] 3.9 [SaturatedFatContent] 2.1 [CholesterolContent] 46.6 [SodiumContent] 59.0 [CarbohydrateContent] 22.2 [FiberContent] 0.3 [SugarContent] 17.7 [ProteinContent] 3.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Break cinnamon rolls into small pieces.", "Arrange in baking dish and let dry for at least 8 hours or overnight.", "Mix together milk, brown sugar, cinnamon, allspice, and egg.", "Pour over dry cinnamon rolls.", "DO NOT STIR.", "Use spoon to push rolls down into milk mixture.", "Bake at 325F degrees for 25 minutes, then push rolls down into milk mixture again.", "DO NOT STIR.", "Bake an additional 10-20 minutes .", "After baking, spread on layer of whipped topping; let cool.", "Good served WITH OR WITHOUT additional toppings." ]
[Name] Stuffed Bell Peppers [AuthorId] 14983 [AuthorName] chris H 2 [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2001-08-18T10:29:00Z [Description] Make and share this Stuffed Bell Peppers recipe from Food.com. [Images] character(0) [RecipeCategory] Peppers [Keywords] ["Vegetable", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1"] [RecipeIngredientParts] ["red bell peppers", "green bell peppers", "ground beef"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 607.9 [FatContent] 35.2 [SaturatedFatContent] 13.8 [CholesterolContent] 154.2 [SodiumContent] 972.8 [CarbohydrateContent] 27.1 [FiberContent] 4.2 [SugarContent] 17.1 [ProteinContent] 45.7 [RecipeServings] 2.0 [RecipeYield] 2 peppers [RecipeInstructions] Pour the can of soup and 1 can of water into a saucepan. Bring this mixture to boil. Cut the stems off the peppers and remove the seeds. Stuff the hamburger into the pepper until it is full. Make meat balls with any left over hamburger. Place the meat balls and stuffed peppers into the tomatoe soup. Simmer covered until the peppers are tender. Serve in a bowl like a soup.
[Name] Lamb Exohiko [AuthorId] 55380 [AuthorName] winkki [CookTime] PT1H30M [PrepTime] PT5M [TotalTime] PT1H35M [DatePublished] 2001-08-18T10:29:00Z [Description] Greek lamb, rolled and roasted "country" style. This is an adopted recipe but I am unsure of the original chef. I have not yet tried this particular version but will do so soon and update with more information. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Lamb/Sheep", "Cheese", "Vegetable", "Meat", "Caribbean", "Greek", "Asian", "European", "Kid Friendly", "Potluck", "Weeknight", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "2", "1", "1/2", NA, "6"] [RecipeIngredientParts] ["leg of lamb", "onions", "butter", "puff pastry"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1941.8 [FatContent] 144.5 [SaturatedFatContent] 51.9 [CholesterolContent] 182.7 [SodiumContent] 915.8 [CarbohydrateContent] 114.3 [FiberContent] 4.2 [SugarContent] 3.4 [ProteinContent] 46.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cut the lamb in portions. Simmer the onion in a frying pan with a little water. Add a teaspoon of butter and brown lightly. Add the lamb and salt& pepper and brown for a few more minutes. Turn the element off, add the cheese and separate in portions. Butter each sheet of pastry and use them to wrap each portion. Place in a buttered pan, top with the rest of the butter and bake in medium-low oven for 1 1/2 hour.
[Name] Greek Seasoning (Spice) [AuthorId] 7308 [AuthorName] Kat2355 [CookTime] nan [PrepTime] PT1M [TotalTime] PT1M [DatePublished] 2001-08-18T10:29:00Z [Description] Make and share this Greek Seasoning (Spice) 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/10/92/2/picRxFdvP.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/92/2/picdyrfFQ.jpg"] [RecipeCategory] Greek [Keywords] ["European", "Low Cholesterol", "Healthy", "High In...", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "2", "1 1/2", "2", "1", "1", "1", "1", "1/2", "1/2"] [RecipeIngredientParts] ["salt", "dried oregano", "onion powder", "garlic powder", "cornstarch", "pepper", "beef bouillon granules", "dried parsley flakes", "ground cinnamon", "ground nutmeg"] [AggregatedRating] 5.0 [ReviewCount] 15.0 [Calories] 73.1 [FatContent] 1.0 [SaturatedFatContent] 0.5 [CholesterolContent] 0.4 [SodiumContent] 5272.4 [CarbohydrateContent] 15.3 [FiberContent] 3.6 [SugarContent] 1.5 [ProteinContent] 2.6 [RecipeServings] nan [RecipeYield] 1 quarter cup [RecipeInstructions] "Mix together, keep protected from light and heat."
[Name] Bourekakia (Meat Triangles) [AuthorId] 174711 [AuthorName] Queen Dragon Mom [CookTime] PT35M [PrepTime] PT5M [TotalTime] PT40M [DatePublished] 2001-08-18T10:29:00Z [Description] Make and share this Bourekakia (Meat Triangles) recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Meat", "Greek", "Southwest Asia (middle East]", "Asian", "European", "Kid Friendly", "Potluck", "Winter", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/4", NA, NA, "2", "1/2", "2", "2", "1", "1", NA] [RecipeIngredientParts] ["topside mince", "onion", "pepper", "salt", "tomato paste", "nutmeg", "eggs", "marsala wine", "feta cheese", "phyllo pastry", "unsalted butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 126.6 [FatContent] 8.6 [SaturatedFatContent] 2.9 [CholesterolContent] 42.1 [SodiumContent] 213.7 [CarbohydrateContent] 6.7 [FiberContent] 0.4 [SugarContent] 1.4 [ProteinContent] 3.6 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] In a saucepan add oil and saute onion. Add mince and brown add tomato paste with about 2 cups water, marsala spices,cook on medium heat until mince is cooked and not much sauce remaining in pan. Remove from stove, add grated feta cheese, beaten eggs stir; put aside. Remove phyllo pastry from packet (there are about 22-24 sheets] cut down lengthwise. Keep covered with a moist tea towel as they dry out quickly if uncovered. Take one cut sheet brush with melted butter, fold lengthwise again now you have a long strip doubled. At bottom place a spoonful of mixture. Pick phyllo from bottom and fold upwards about 3cm enclosing the meat mixture press sides, then start folding to make a triangle making sure the corners are not sticking outside the fold. You go right, right, bring that point to the left side and left again and so on until you reach the top. Brush top of triangle with melted butter and place on baking greased baking tray, when tray is full bake in oven at 200°C until golden brown. These triangles can be frozen uncooked. When cooking from frozen stage don't defrost first. Have a hot over and bake on 200°C. Sometimes you may have to flip them over in the oven.
[Name] Honey Mustard Dressing [AuthorId] 10955 [AuthorName] Linda M [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-08-18T10:29:00Z [Description] This is a quick and easy recipe that is good, not only for salads, but for dipping too. My brother-in-law Jerry gave me this recipe when I was visiting them in Virginia. [Images] character(0) [RecipeCategory] Salad Dressings [Keywords] ["Low Protein", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/4", "2", "1 1/2"] [RecipeIngredientParts] ["olive oil", "honey", "stone ground mustard"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 155.0 [FatContent] 13.7 [SaturatedFatContent] 1.9 [CholesterolContent] 0.0 [SodiumContent] 63.7 [CarbohydrateContent] 9.1 [FiberContent] 0.2 [SugarContent] 8.8 [ProteinContent] 0.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Shake and serve. Does not refrigerate well, so make just before serving.
[Name] gorgonzola stuffed banana peppers [AuthorId] 15034 [AuthorName] Warren Drew [CookTime] PT20M [PrepTime] PT30M [TotalTime] PT50M [DatePublished] 2001-08-18T10:29:00Z [Description] i like this recipe because simple is good. it is versatile and many of your favorite items can be used to make it your own [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "1/2", "1", NA, "6"] [RecipeIngredientParts] ["frozen chopped spinach", "gorgonzola", "egg", "banana peppers"] [AggregatedRating] nan [ReviewCount] nan [Calories] 181.6 [FatContent] 12.5 [SaturatedFatContent] 7.6 [CholesterolContent] 63.6 [SodiumContent] 601.0 [CarbohydrateContent] 6.7 [FiberContent] 3.9 [SugarContent] 1.8 [ProteinContent] 12.9 [RecipeServings] 6.0 [RecipeYield] 12 depending on the size of pepper [RecipeInstructions] split and clean out peppers (i wear gloves]. mix all ing together. stuff peppers. bake at 350 or in grill until peppers are tender but not mushy. serve with a gazpach salsa or fruit salsa, or tomato salsa. seafood may be added if you wishor substitute asiago or feta for the gorgonzola.
[Name] Potatoes Curry Puffs II [AuthorId] 14336 [AuthorName] Kim Ong [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2001-08-18T10:29:00Z [Description] This is a simpler way of making potato curry puffs as compared to the recipe, 'Potatoes Curry Puffs I', that I have also posted'. The fillings used are also slightly different. The amount of ingredients stated in this recipe are only sufficient for making small puffs. You could make bigger curry puffs and in fact, the results will be better. I usually make the curry puffs in large [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Potato", "Poultry", "Vegetable", "Meat", "Spicy", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["100", "50", "1", "1/2", "1", "1/4", "1", NA, "1"] [RecipeIngredientParts] ["potato", "sweet onion", "curry powder", "salt", "egg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 98.0 [FatContent] 5.1 [SaturatedFatContent] 1.2 [CholesterolContent] 26.4 [SodiumContent] 143.7 [CarbohydrateContent] 11.1 [FiberContent] 1.2 [SugarContent] 0.7 [ProteinContent] 2.1 [RecipeServings] nan [RecipeYield] 8 small puffs [RecipeInstructions] Heat the oil in a frying pan. Fry the chopped onion and curry paste till fragrant. Add the meat, potato and salt. Stir and cook till quite dry. Remove from pan and leave to cool. Roll out the pastry on a lightly floured board to about 1/2 cm thickness. Cut out round pieces (6-8 pcs] using a pastry cutter. Put a teaspoon (heap] of filling and the boiled eggs in the centre of each round piece of pastry. Fold each piece into half to cover the filling. Press lightly to seal the edges. Flute the edge by pinching and twisting the edge with your fingers. (Action: Pleating of the edges] Thus, the puffs are completed and ready for baking. Lightly glaze a layer of oil/butter onto the baking tray. Place all the puffs onto the baking tray and glaze with egg yolk. Bake in a preheated hot oven of temperature 200 degree Celsius/ Gas Reg. 7 for 20 minutes.
[Name] Theepless (Almost Funnel Cake) [AuthorId] 193853 [AuthorName] MirandaLee [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2001-08-18T10:29:00Z [Description] Make and share this Theepless (Almost Funnel Cake) recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Lebanese", "Turkish", "Caribbean", "Greek", "Southwest Asia (middle East]", "Asian", "European", "Kid Friendly", "Potluck", "< 15 Mins", "Beginner Cook", "Deep Fried", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["4", "4", "1", "4", "1", "2", NA, "2", NA, NA] [RecipeIngredientParts] ["self-rising flour", "sugar", "sugar", "eggs", "lemon, rind of", "honey", "cinnamon", "walnuts"] [AggregatedRating] 3.0 [ReviewCount] 2.0 [Calories] 444.6 [FatContent] 4.3 [SaturatedFatContent] 0.9 [CholesterolContent] 70.5 [SodiumContent] 554.8 [CarbohydrateContent] 98.5 [FiberContent] 1.2 [SugarContent] 67.5 [ProteinContent] 6.4 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Place the flour in a big, deep bowl. Mound the flour and make an opening in the middle. Meanwhile, beat eggs with the sugar, lemon rind and oil. Place the egg mixture in the opening and knead the dough until firm. Divide the dough equally many times and roll each division into thin pieces. Cut the pieces in triangle sections. Heat the oil well, and stick the dough strips in the hot oil one by one. Quickly, using two large forks roll each strip of dough in a cylindrical shape and cook the pieces until golden brown. Take them out, and place somewhere to cool. Heat the honey with one cup of sugar until boiling. Spoon out the froth that forms, and lather the ready theepless with the honey syrup, and sprinkle cinnamon and walnuts as a garnish.
[Name] Turkish Cabbage Salad (Lahana Salata) [AuthorId] 148316 [AuthorName] - Carla - [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-08-18T10:29:00Z [Description] We actually had this during our last trip to Turkey. This recipe is incredibly simple and easy to prepare - exactly as it is intended to be. Olives may be used as a garnish, if desired. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/92/8/picNT5KVV.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/92/8/picmktMAC.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/92/8/picOZQHb0.jpg"] [RecipeCategory] Gumbo [Keywords] ["Stew", "Vegetable", "Turkish", "Southwest Asia (middle East]", "Asian", "Low Protein", "Low Cholesterol", "Healthy", "Spring", "Summer", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "3", NA, NA, NA, NA] [RecipeIngredientParts] ["cabbage", "carrots", "olive oil", "vinegar", "lemon juice", "salt", "pepper"] [AggregatedRating] 5.0 [ReviewCount] 14.0 [Calories] 50.3 [FatContent] 0.2 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 48.3 [CarbohydrateContent] 11.7 [FiberContent] 4.6 [SugarContent] 6.3 [ProteinContent] 2.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cut the cabbage in half and discard the outer tough leaves and the inner core. Cut each half into quarters and wash under cold water. Place each quarter on its side and slice very thin slices with a sharp knife. Place cabbage and carrots in a bowl and dress it with salt, pepper, oil and vinegar or lemon to taste. Toss well with enough dressing to suit your taste and serve.
[Name] Dijon Yogurt Cauliflower [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT8M [PrepTime] PT10M [TotalTime] PT18M [DatePublished] 2001-08-18T10:29:00Z [Description] Make and share this Dijon Yogurt Cauliflower 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/10/92/9/picwgIDeP.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/92/9/picqcptcY.jpg"] [RecipeCategory] Cauliflower [Keywords] ["Vegetable", "Canadian", "< 30 Mins", "Steam", "Easy"] [RecipeIngredientQuantities] ["1", "4", "1/3", "1/3", "2 -3", NA, NA] [RecipeIngredientParts] ["cauliflower", "Dijon mustard", "low-fat yogurt", "low-fat mayonnaise", "1% low-fat milk", "paprika"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 62.7 [FatContent] 1.4 [SaturatedFatContent] 0.4 [CholesterolContent] 1.6 [SodiumContent] 231.8 [CarbohydrateContent] 9.9 [FiberContent] 3.4 [SugarContent] 4.8 [ProteinContent] 4.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Mix dressing ingredients with a fork (not the paprika]. Toss gently with the cauliflower. Sprinkle generously with paprika& serve.
[Name] Coca Cola Chicken [AuthorId] 13483 [AuthorName] Tebo3759 [CookTime] PT40M [PrepTime] PT5M [TotalTime] PT45M [DatePublished] 2001-08-18T10:29:00Z [Description] Make and share this Coca Cola Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Very Low Carbs", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["8 -12", "1/4", "1", "1/4"] [RecipeIngredientParts] ["chicken thighs", "soy sauce", "chili sauce"] [AggregatedRating] 3.0 [ReviewCount] 2.0 [Calories] 438.6 [FatContent] 28.7 [SaturatedFatContent] 8.2 [CholesterolContent] 157.9 [SodiumContent] 1151.7 [CarbohydrateContent] 9.1 [FiberContent] 0.1 [SugarContent] 7.9 [ProteinContent] 34.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Place all ingredients into a frying pan. Bring to a boil until it foams Reduce heat and simmer uncovered 30-40 minutes Turn chicken a couple of times (Looks awful initially but will look like Teriyaki when done] Sprinkle with toasted sesame seeds if desired and serve over rice.
[Name] Breakfast Pie [AuthorId] 15014 [AuthorName] Dorothy Nalley [CookTime] PT55M [PrepTime] PT15M [TotalTime] PT1H10M [DatePublished] 2001-08-18T10:29:00Z [Description] Make and share this Breakfast 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/10/93/1/picrCBhL3.jpg" [RecipeCategory] Breakfast [Keywords] ["Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "1 1/2", "1/4", "2", "4", "1"] [RecipeIngredientParts] ["sausage", "swiss cheese", "green pepper", "onions", "eggs"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 389.1 [FatContent] 28.9 [SaturatedFatContent] 13.2 [CholesterolContent] 192.2 [SodiumContent] 277.2 [CarbohydrateContent] 17.8 [FiberContent] 0.6 [SugarContent] 0.9 [ProteinContent] 14.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Cook sausage until done. Crumble, and then drain. Mix cheese and sausage. Sprinkle in pie shell. Lightly beat eggs in a bowl. Combine remaining ingredients and add to egg mixture. Pour in shell. Bake at 375 degrees for 40-45 minutes . Cool on rack 10 minutes.
[Name] Choban Salatasi (Turkish "Shepherd's" Salad) [AuthorId] 171303 [AuthorName] BonnieZ [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-08-18T10:29:00Z [Description] Make and share this Choban Salatasi (Turkish "Shepherd's" 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/10/93/2/gcClqWrJTt2bUL5hTB4h_image.jpg" [RecipeCategory] One Dish Meal [Keywords] ["Lunch/Snacks", "Fruit", "Vegetable", "Lebanese", "Turkish", "Greek", "Southwest Asia (middle East]", "Asian", "European", "Low Protein", "Vegan", "Low Cholesterol", "Kid Friendly", "Potluck", "< 15 Mins", "No Cook", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["2", "2", "3", "6", "3", "1/2", "6", "1/4", NA, NA] [RecipeIngredientParts] ["tomatoes", "cucumbers", "green peppers", "radishes", "green onions", "flat-leaf Italian parsley", "lemon juice", "olive oil", "salt", "pepper"] [AggregatedRating] 3.0 [ReviewCount] 5.0 [Calories] 124.9 [FatContent] 9.5 [SaturatedFatContent] 1.3 [CholesterolContent] 0.0 [SodiumContent] 17.3 [CarbohydrateContent] 10.4 [FiberContent] 2.7 [SugarContent] 4.9 [ProteinContent] 2.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Have all the vegetables cut into similar size, diced. English cucumbers work best; remove seeds from larger ones. Combine all ingredients in bowl. Mix dressing and gently toss just before serving salt and pepper to taste.

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