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[Name] pasta with spicy, creamy vodka tomato sauce [AuthorId] 15385 [AuthorName] stephanie [CookTime] PT30M [PrepTime] PT5M [TotalTime] PT35M [DatePublished] 2001-08-18T10:29:00Z [Description] Make and share this pasta with spicy, creamy vodka tomato sauce recipe from Food.com. [Images] character(0) [RecipeCategory] European [Keywords] ["Winter", "Spicy", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1/4", "4", "1/2", "1", "3/4", "1", "2", "1/2", "1/4", "2"] [RecipeIngredientParts] ["olive oil", "garlic", "tomatoes", "salt", "pasta", "vodka", "fresh parsley"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 831.1 [FatContent] 36.3 [SaturatedFatContent] 12.0 [CholesterolContent] 56.8 [SodiumContent] 972.4 [CarbohydrateContent] 97.0 [FiberContent] 6.4 [SugarContent] 8.8 [ProteinContent] 25.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a pan, heat the oil. Put the sausages in the pan. Cook and tear it to little pieces. Add garlic, chili until garlic is golden. Add the tomatoes and salt and bring to a boil. Put the heat to medium and let it simmer for 15 minutes. Cook the pasta. Add the vodka to the sauce and the cream. Bring it to a boil and add the drained pasta. Add the parsley and serve.
[Name] Lemon rice soup [AuthorId] 13551 [AuthorName] rick2978 [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2001-08-18T10:29:00Z [Description] Make and share this Lemon rice soup recipe from Food.com. [Images] character(0) [RecipeCategory] Vegan [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "3", "3", "1/4", "1/4", "2", "2", "8", "1/3", "3"] [RecipeIngredientParts] ["onions", "scallions", "kale", "garlic", "black pepper", "ground turmeric", "rice", "vegetable broth", "lemon juice", "soy sauce"] [AggregatedRating] 4.5 [ReviewCount] 5.0 [Calories] 306.5 [FatContent] 5.2 [SaturatedFatContent] 0.7 [CholesterolContent] 0.0 [SodiumContent] 183.7 [CarbohydrateContent] 58.7 [FiberContent] 2.0 [SugarContent] 1.2 [ProteinContent] 6.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Saute onion or scallions, kale or cabbage, garlic, oil, pepper, tumeric, for about 7 minutes, then, add rice, broth or stock, lemon, soy sauce and simmer for about 10 minutes. (give a stir from time to time]. Add salt if required.
[Name] Singapore Sling [AuthorId] 8836 [AuthorName] meredith thorson [CookTime] nan [PrepTime] PT2M [TotalTime] PT2M [DatePublished] 2001-08-18T10:29:00Z [Description] Make and share this Singapore Sling recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1/2", "1/2", NA, NA] [RecipeIngredientParts] ["cherry brandy", "lemon juice", "soda water"] [AggregatedRating] nan [ReviewCount] 2.0 [Calories] 116.3 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 1.0 [CarbohydrateContent] 1.2 [FiberContent] 0.1 [SugarContent] 0.3 [ProteinContent] 0.1 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Add ingredients to a 10 oz. glass filled w/ ice. Shake lightly (don't want the soda water to fizz too much, but the cherry brandy is thick and will settle at the bottom if not shaken] Garnish with an orange cherry flag.
[Name] Quick & Easy Cashew Chicken [AuthorId] 15180 [AuthorName] Sara Westhead [CookTime] PT8M [PrepTime] PT8M [TotalTime] PT16M [DatePublished] 2001-08-18T10:29:00Z [Description] A simple way to make this popular restaurant dish at your home. I sort of invented it by experimenting at home and it has become my husbands absolute favourite! If you'd prefer it spicy, just add some crushed red pepper along with the garlic, onion and cumin. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Fruit", "Nuts", "Meat", "Chinese", "Asian", "Kid Friendly", "< 30 Mins", "Stir Fry"] [RecipeIngredientQuantities] ["1 - 1 1/2", "1", "1", "1", "1", "3", "3", "1", NA] [RecipeIngredientParts] ["boneless skinless chicken breast", "onion", "Planter's fancy cashews", "garlic powder", "onion powder", "cumin powder"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 179.1 [FatContent] 1.9 [SaturatedFatContent] 0.5 [CholesterolContent] 87.8 [SodiumContent] 99.4 [CarbohydrateContent] 3.0 [FiberContent] 0.4 [SugarContent] 1.2 [ProteinContent] 35.3 [RecipeServings] nan [RecipeYield] 1 Lg plate [RecipeInstructions] Dice chicken into small pieces, approx 1/2\" to 3/4\" cubed. Cut up onion into small pieces. Heat wok at high heat on stove, add a small amount of sesame oil to coat bottom of pan. When oil is hot, begin browning chicken by stirring continuously with chopped onion, garlic, onion and cumin. When cooked through, remove from pan and set aside. In same pan (you do not need to clean it!], empty can of vegetables into pan and stir fry for about 2 minutes. Then, return chicken and onion mixture to pan. Add seasoning packet and just enough water to dissolve. Stir fry for three minutes. Serve with steamed white rice.
[Name] Chicken Okra [AuthorId] 125325 [AuthorName] Liara [CookTime] PT50M [PrepTime] PT5M [TotalTime] PT55M [DatePublished] 2001-08-18T10:29:00Z [Description] Make and share this Chicken Okra recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Chicken", "Poultry", "Fruit", "Vegetable", "Meat", "Lebanese", "Turkish", "Caribbean", "Greek", "Southwest Asia (middle East]", "Asian", "European", "Kid Friendly", "Potluck", "< 60 Mins", "Oven", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1", "1", "3", "4", "1 1/4", "1", "2", "1 1/2", "1", NA, NA, NA] [RecipeIngredientParts] ["thyme", "canned tomatoes", "olive oil", "water", "onion", "garlic", "fresh okra", "oregano", "parsley", "salt", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 396.6 [FatContent] 26.1 [SaturatedFatContent] 6.5 [CholesterolContent] 94.9 [SodiumContent] 314.9 [CarbohydrateContent] 14.9 [FiberContent] 4.6 [SugarContent] 6.2 [ProteinContent] 26.8 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Rinse and dry the chicken pieces. Place the oil in a wide saucepan and, when hot, fry the chicken pieces on both sides until they become golden. Take the chicken out, add and fry the onion and garlic until they are pale brown. Add the oregano, thyme, tomatoes and water, pressing them with a wooden spoon to break them up. Bring to the boil. Season with salt and pepper, add the chicken pieces, cover and cook the chicken for 20 minutes and then add 1 1/2 lbs of prepared okra on top. The okra should sit in but not be covered by the sauce. Add a little water if needed. Shake the pan and cook slowly for about 30 minutes without stirring, but rotating the saucepan occasionally. Continue cooking until the water has evaporated and the sauce has reduced and thickened. Sprinkle with parsley and serve.
[Name] Seafood Pasta With Tomato Sauce [AuthorId] 13551 [AuthorName] rick2978 [CookTime] PT40M [PrepTime] PT30M [TotalTime] PT1H10M [DatePublished] 2001-08-18T10:29:00Z [Description] Make and share this Seafood Pasta With Tomato Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Mussels [Keywords] ["Weeknight", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["10", "15", "20", "1", "4", "1", "2", "1", "1/4", "1/2", "1/2", "1", NA, NA] [RecipeIngredientParts] ["mussels", "clams", "boneless atlantic salmon fillet", "crushed tomatoes", "garlic cloves", "onion", "red capsicum", "oregano", "salt", "pepper"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 146.9 [FatContent] 2.1 [SaturatedFatContent] 0.4 [CholesterolContent] 65.3 [SodiumContent] 747.9 [CarbohydrateContent] 13.8 [FiberContent] 2.4 [SugarContent] 1.1 [ProteinContent] 18.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Mix all marinade ingredients in a cup and set aside. Get all tomato sauce ingredients in a pot, take it to boil once it's boiling take it to low and cook for about 30 minutes (stir every 10 minutes]. Unless you buy them out of the shell, clean and boil mussels and clams (discard the ones that do not open] and remove them from shell. Clean shrimp and devein. Cut fish in strips. Cut baby octopus in 3 strips. Cut calamari in strips about 1/4-inch width. Mix all seafood with marinade in a bowl and leave in fridge for about 1 hour. In a Wok or a deep frying pan, add 1 Tsp oil and heat till starts smoking, add seafood and cook for about 8 minutes. Mix seafood with tomato sauce and cook for 2 minutes stirring. Mix all with your pasta. Enjoy it with the left over wine.
[Name] Salata Marouli (Romaine Lettuce Salad) [AuthorId] 56112 [AuthorName] Jellyqueen [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-08-18T10:29:00Z [Description] Make and share this Salata Marouli (Romaine Lettuce 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/10/93/9/picCkGTl0.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/93/9/picXg7uV4.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Fruit", "Vegetable", "Lebanese", "Turkish", "Caribbean", "Greek", "Southwest Asia (middle East]", "Asian", "European", "Lactose Free", "Low Protein", "Low Cholesterol", "Healthy", "Kid Friendly", "Free Of...", "Potluck", "< 15 Mins", "No Cook", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1", "3 -4", "2 -3", NA, NA, NA] [RecipeIngredientParts] ["romaine lettuce", "scallions", "dill", "olive oil", "vinegar", "salt"] [AggregatedRating] 5.0 [ReviewCount] 9.0 [Calories] 20.2 [FatContent] 0.3 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 9.7 [CarbohydrateContent] 4.0 [FiberContent] 2.4 [SugarContent] 1.4 [ProteinContent] 1.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Wash the lettuce leaves very well under cold running water. Chop the lettuce finely, and put it in a bowl. To it, add the scallions and dill. Add salt, olive oil, and vinegar to taste. Traditionally, this salad has a tart flavor (a little extra vinegar].
[Name] My Spanish Rice [AuthorId] 10675 [AuthorName] donna moore [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2001-08-18T10:29:00Z [Description] Make and share this My Spanish Rice recipe from Food.com. [Images] character(0) [RecipeCategory] Rice [Keywords] ["Meat", "Kid Friendly", "Weeknight", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/2", "1", "1", NA, NA, "1", "1/2"] [RecipeIngredientParts] ["ground beef", "rice", "butter", "tomato sauce", "ketchup", "water", "onion", "bell pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 265.0 [FatContent] 11.7 [SaturatedFatContent] 5.2 [CholesterolContent] 46.2 [SodiumContent] 380.0 [CarbohydrateContent] 26.3 [FiberContent] 1.8 [SugarContent] 3.7 [ProteinContent] 13.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Brown ground beef. Drain. Combine with rest of ingred. Cover and bake 350 for 1 hour.
[Name] So Smoothie (Mixed Berry) [AuthorId] 14867 [AuthorName] scott [CookTime] nan [PrepTime] PT8M [TotalTime] PT8M [DatePublished] 2001-08-18T10:29:00Z [Description] A very refreshing summertime smoothie. Make sure you freeze your fruit first. Try variations to some of the items. Have fun. [Images] character(0) [RecipeCategory] Smoothies [Keywords] ["Beverages", "Fruit", "Kid Friendly", "Summer", "< 15 Mins", "Freezer", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "8", "1", "1", "1/2"] [RecipeIngredientParts] ["mixed berry", "cranberry juice", "banana"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 240.9 [FatContent] 0.5 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 11.3 [CarbohydrateContent] 60.4 [FiberContent] 4.0 [SugarContent] 24.2 [ProteinContent] 2.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] "Using the pulse button on your blender, blend all ingredients until SO smooth."
[Name] Fasolakia (Green Bean Side Dish) [AuthorId] 56112 [AuthorName] Jellyqueen [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2001-08-18T10:29:00Z [Description] Make and share this Fasolakia (Green Bean Side Dish) recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Fruit", "Vegetable", "Lebanese", "Turkish", "Caribbean", "Southwest Asia (middle East]", "Asian", "European", "Low Protein", "Low Cholesterol", "Healthy", "Kid Friendly", "Potluck", "< 30 Mins", "Beginner Cook", "Stove Top", "Stir Fry", "Easy"] [RecipeIngredientQuantities] ["2", "1", "4", "4", "3", NA, NA, "1", NA, NA] [RecipeIngredientParts] ["fresh green beans", "onion", "potatoes", "tomatoes", "onions", "garlic", "parsley", "sugar", "salt", "pepper"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 203.0 [FatContent] 0.7 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 24.9 [CarbohydrateContent] 46.0 [FiberContent] 9.6 [SugarContent] 11.6 [ProteinContent] 7.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Clean and wash the beans. Warm the oil in a pot and simmer the onions and throw in the rest of the ingredients, except for the potatoes, with a little bit of water and leave the beans to slowly cook for 20 minutes. Cut the potatoes in 4 wedges and put them in the pot last. If needed put in more water and let the food boil for a while. Serve hot.
[Name] Xoriatiki (Greek "Village" Salad) [AuthorId] 87236 [AuthorName] truebrit [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-08-18T10:29:00Z [Description] Make and share this Xoriatiki (Greek "Village" 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/10/94/3/picQTZ2hr.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/94/3/picwESZ9g.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/94/3/picX6PPZJ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/94/3/picIGw45W.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/94/3/picil9vjw.jpg" ] [RecipeCategory] One Dish Meal [Keywords] ["Lunch/Snacks", "Cheese", "Fruit", "Vegetable", "Greek", "Asian", "European", "Low Protein", "Kid Friendly", "Potluck", "< 15 Mins", "No Cook", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["4", "1", "1", "1", "1/3", NA, NA, "1/2", NA, NA] [RecipeIngredientParts] ["tomatoes", "cucumber", "onion", "green pepper", "feta cheese", "capers", "olive oil", "oregano", "salt"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 259.7 [FatContent] 23.6 [SaturatedFatContent] 6.3 [CholesterolContent] 22.5 [SodiumContent] 288.4 [CarbohydrateContent] 8.8 [FiberContent] 1.8 [SugarContent] 5.3 [ProteinContent] 5.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cut the vegetables in slices and mix in a salad bowl. Top with the olives, capers and oregano and cover with\"crumbled\" feta cheese. Pour the olive oil evenly.
[Name] Ravani or Revani [AuthorId] 123897 [AuthorName] Vnut-Beyond Redempt [CookTime] PT45M [PrepTime] PT5M [TotalTime] PT50M [DatePublished] 2001-08-18T10:29:00Z [Description] Make and share this Ravani or Revani recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "Lebanese", "Turkish", "Caribbean", "Greek", "Southwest Asia (middle East]", "Asian", "European", "Kid Friendly", "Potluck", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["6", NA, "2", "1", "1", "4", "2", "1", "1/2"] [RecipeIngredientParts] ["eggs", "cinnamon", "flour", "butter", "sugar", "fine semolina", "baking powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 977.4 [FatContent] 31.3 [SaturatedFatContent] 18.1 [CholesterolContent] 251.0 [SodiumContent] 299.7 [CarbohydrateContent] 164.0 [FiberContent] 2.7 [SugarContent] 114.7 [ProteinContent] 13.6 [RecipeServings] 7.0 [RecipeYield] nan [RecipeInstructions] ["Beat the butter along with a cupful of sugar.", "Add the egg yokes one by one, along with the orange peel.", "Keep beating, add the flour, the baking powder and some milk and stir well.", "Beat the white of the eggs separately and add to the mix along with the semolina.", "Butter a baking pan and pour the mix into it.", "Bake in medium oven for~40 minutes.", "During this time, prepare the sirup: Boil the rest of the sugar in~1 1/2 cup of water.", "Add the lemon juice, boil for about another 5 minutes and pour over the ravani while it is still hot." ]
[Name] Spicy Skewered Chicken [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2001-08-18T10:29:00Z [Description] Great for a special occasion or just being good to yourselves. Not too spicy but flavorful. Add a prawn or two if you wish! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/94/5/picAxMkTa.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken", "Poultry", "Vegetable", "Meat", "Canadian", "Weeknight", "Broil/Grill", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["4", "8", "8", "8", "3", "2", "1/3", "3", "2", "2", "2", "3/4"] [RecipeIngredientParts] ["boneless skinless chicken breasts", "mushroom caps", "cherry tomatoes", "garlic cloves", "onion", "soy sauce", "lite olive oil", "white wine vinegar", "ground ginger", "chili powder"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 224.1 [FatContent] 8.6 [SaturatedFatContent] 1.4 [CholesterolContent] 68.4 [SodiumContent] 840.3 [CarbohydrateContent] 6.0 [FiberContent] 1.4 [SugarContent] 2.4 [ProteinContent] 30.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a shallow glass dish combine;garlic, onion,soysauce, oil, vinegar, ginger and chili powder Mix well, reserve 2 tbsp of the marinade Add chicken, cover, refrigerate for 1 hour Meanwhile in a large bowl combine the mushrooms, pepper pieces, tomatoes and dressing Mix well and refrigerater until ready to use Remove chicken from the marinade, discard marinade Thread ingredients on skewers (if using wooden skewers pre soak them for 15 min in water] Start with a mushroom cap, then chicken, then pepper, etc. Broil 3\" from heat or BBQ over med/high heat Baste with the reserved marinade Timing depends on the heat but approximately 5 minutes each side or until chicken is no longer pink.
[Name] Beefy Biscuit Cups [AuthorId] 15086 [AuthorName] Morticia [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2001-08-18T10:29:00Z [Description] Make and share this Beefy Biscuit Cups recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Meat", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "2", "1"] [RecipeIngredientParts] ["ground beef", "cheddar cheese"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 664.9 [FatContent] 36.4 [SaturatedFatContent] 13.7 [CholesterolContent] 85.4 [SodiumContent] 1694.7 [CarbohydrateContent] 52.9 [FiberContent] 1.8 [SugarContent] 15.0 [ProteinContent] 30.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["In a skillet, brown ground beef;drain.", "Stir in the spaghetti sauce; cook over medium heat for 5-10 minutes or until heated through.", "", "Press biscuits onto bottom and up sides of greased muffin tin.", "Spoon 2 tablespoons full meat mixture into center of each cup.", "Bake at 375 for 15-17 minutes or until golden brown.", "Sprinkle cheese on top and bake another 3 minutes until melted.", "Variations: I have used ground sausage and pizza sauce, then before you place sausage into biscuits place a piece of pepperoni at the bottom, then place the sausage mixture on top and bake, kids love it!" ]
[Name] Danish White Cucumber Pickles [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT30M [PrepTime] PT1H30M [TotalTime] PT2H [DatePublished] 2001-08-18T10:29:00Z [Description] This is my mother's recipe with a few adaptations by me. They are wonderful crisp white, sweet pickles that go well with anything You nearly always see this pickle on Danish open faced liver pate sandwiches. If you cut them in spears they pack really well in the jars. It is more traditional to cut them across in 1/2" slices.. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/94/7/picPfQQ29.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/94/7/picpL36FD.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/94/7/picS0nO9v.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/94/7/picWbHHA7.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "Danish", "Scandinavian", "European", "Vegan", "Weeknight", "Canning", "< 4 Hours"] [RecipeIngredientQuantities] ["7", "6", "6 1/2", "3/4", "8", "8", "8", "4", "80"] [RecipeIngredientParts] ["cucumbers", "sugar", "pickling vinegar", "water", "mustard seeds", "bay leaves"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 633.6 [FatContent] 1.2 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 7.9 [CarbohydrateContent] 160.7 [FiberContent] 1.8 [SugarContent] 154.2 [ProteinContent] 2.4 [RecipeServings] nan [RecipeYield] 8 Pints [RecipeInstructions] Sterilize 8 pint jars. Make syrup by, putting the sugar, vinegar and water in a large pot, stirring until the sugar dissolves, and bring to a boil, when you fill jars have it at a full boil. Peel the cucumbers, cut in half lengthwise and scoop out the seeds. Cut cucumbers into1/2 \" spears that are about 3/4 \" shorter than the pint jar, thus allowing some headroom. As you are cutting up the cukes put the prepared ones in ice-water until you put them into the jars Pack jars tightly with the spears standing upright( spears go on top of the spices already in the jar]. Fill jars with boiling vinegar/syrup , make sure the jar's edges are clean with no vinegar/syrup on them. Place a lid on and screw on the ring. Check that they have popped. Leave for at least 2 weeks & enjoy.
[Name] Spanish Rice [AuthorId] 10675 [AuthorName] donna moore [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2001-08-18T10:29:00Z [Description] Make and share this Spanish 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/10/94/8/pic7u70Sf.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/94/8/picfuKLqi.jpg"] [RecipeCategory] Rice [Keywords] ["Low Protein", "Vegan", "Low Cholesterol", "Healthy", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1/2", "1/2", "2/3", NA, NA, "3 1/2"] [RecipeIngredientParts] ["onion", "green pepper", "rice", "salt", "black pepper", "canned tomatoes"] [AggregatedRating] 4.5 [ReviewCount] 7.0 [Calories] 110.0 [FatContent] 0.3 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 201.3 [CarbohydrateContent] 24.7 [FiberContent] 2.1 [SugarContent] 4.2 [ProteinContent] 2.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Combine all the ingredients and pour into casserole. Bake 350* oven for 1 hour, check to see if done, may take a little longer. Stir occasionally.
[Name] Impossible Burrito Bake [AuthorId] 10597 [AuthorName] Teresa Johnson [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2001-08-18T10:29:00Z [Description] Make and share this Impossible Burrito Bake recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/94/9/picdQT3uj.jpg" [RecipeCategory] One Dish Meal [Keywords] ["Cheese", "Beans", "Meat", "Tex Mex", "Southwestern U.S.", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", NA, "1/3", "1", "1", "1", "1", NA, NA] [RecipeIngredientParts] ["Bisquick baking mix", "water", "salsa", "cheddar cheese", "ground beef", "sour cream", "tortilla chips"] [AggregatedRating] 4.5 [ReviewCount] 18.0 [Calories] 612.9 [FatContent] 32.7 [SaturatedFatContent] 14.3 [CholesterolContent] 107.4 [SodiumContent] 1460.5 [CarbohydrateContent] 41.6 [FiberContent] 7.4 [SugarContent] 6.4 [ProteinContent] 37.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Mix Bisquick, water and refried beans together and put it in the bottom of a greased pie plate. Brown and drain seasoned ground beef; put on top of mixture in pie plate. Add salsa and then cheese. Bake, uncovered, for 30 minutes at 350 or till golden brown. If you let it sit for about 15 minutes, it tends to cut more like a pie. Serve with extra salsa, sour cream and tortilla chips. Can be made the night before and refrigerated; then put in the oven.
[Name] hot cheese fondue [AuthorId] 14632 [AuthorName] Katie McConnell [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2001-08-18T10:29:00Z [Description] Make and share this hot cheese fondue recipe from Food.com. [Images] character(0) [RecipeCategory] Cheese [Keywords] ["High In...", "< 60 Mins"] [RecipeIngredientQuantities] ["1/4", "2", "1", "1/2", "1", "1", "1", "1"] [RecipeIngredientParts] ["flour", "chili powder", "monterey jack cheese", "sharp cheddar cheese", "beer", "garlic", "green chili"] [AggregatedRating] 3.0 [ReviewCount] 3.0 [Calories] 384.1 [FatContent] 26.9 [SaturatedFatContent] 16.9 [CholesterolContent] 80.4 [SodiumContent] 493.2 [CarbohydrateContent] 10.9 [FiberContent] 1.1 [SugarContent] 3.3 [ProteinContent] 22.8 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] mix flour with chili powder and toss over shredded cheese. pour beer into the fondue pot or slow cooker and cover with cheese mixture. place garlic, green chiles and jalapeno, if desired, over cheese,but do not stir until cheese has melted. set fondue pot or cooker on low. allow to warm slowly and stir occasionally. serve with bread cubes,fresh veggies,corn chips,tortilla chips.
[Name] Honey Mustard Dressing [AuthorId] 8836 [AuthorName] meredith thorson [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-08-18T10:29:00Z [Description] Make and share this Honey Mustard Dressing recipe from Food.com. [Images] character(0) [RecipeCategory] Salad Dressings [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1/4", "1/4"] [RecipeIngredientParts] ["yellow mustard", "mayonnaise", "sugar", "honey"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 309.0 [FatContent] 5.0 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 1415.0 [CarbohydrateContent] 66.5 [FiberContent] 4.2 [SugarContent] 60.8 [ProteinContent] 5.6 [RecipeServings] nan [RecipeYield] 2 cups [RecipeInstructions] just mix ingredients together and serve! So simple. Add more or less of each ingredient to accomodate individual tastes. Great for dips, salads, on sandwichs, anything!
[Name] Awesome Pinto Beans [AuthorId] 14899 [AuthorName] peaches [CookTime] PT3H [PrepTime] PT10M [TotalTime] PT3H10M [DatePublished] 2001-08-18T10:29:00Z [Description] Make and share this Awesome Pinto 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/10/95/2/pic8bJaLq.jpg" [RecipeCategory] Beans [Keywords] ["Mexican", "Weeknight", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["2", NA, NA, "2", "2", "1", "1/2", "1/2", NA] [RecipeIngredientParts] ["pinto beans", "salt", "pepper", "onion", "celery", "carrot", "ham", "bacon"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 136.2 [FatContent] 0.6 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 1.6 [CarbohydrateContent] 25.3 [FiberContent] 8.4 [SugarContent] 1.0 [ProteinContent] 8.4 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Tip: When shopping for pinto beans if not in bulk,always check the color! Very important! they should be pinkish or tan, the lighter the better! Wash and wash. Preboil then drain,cook slow about 3 hours,stir often. Use black coffee in place of adding water at least 2 times.
[Name] Greek Chicken [AuthorId] 34879 [AuthorName] Barefoot Beachcomber [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2001-08-18T10:29:00Z [Description] Make and share this Greek Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Lunch/Snacks", "Chicken Breast", "Chicken", "Poultry", "Cheese", "Vegetable", "Meat", "Caribbean", "Greek", "Asian", "European", "Very Low Carbs", "Kid Friendly", "Potluck", "< 30 Mins", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", NA, "1", "1/4"] [RecipeIngredientParts] ["boneless chicken breast", "feta cheese", "mozzarella cheese", "green pepper"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 343.6 [FatContent] 19.9 [SaturatedFatContent] 7.7 [CholesterolContent] 115.6 [SodiumContent] 273.7 [CarbohydrateContent] 2.4 [FiberContent] 0.6 [SugarContent] 1.2 [ProteinContent] 37.0 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Grill the chicken breast until done. After that is done, melt the mozza cheese on top of the chicken. After it is melted place Feta cheese on the melted cheese and place the green peppers on top. Serve on a bed of greek style rice. I posted the recipe for Greek Rice earlier, so you can search for it!
[Name] Mangoes [AuthorId] 82616 [AuthorName] Shirl J 831 [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-08-18T10:29:00Z [Description] Mangoes have the most wonderful taste and so good for you. I think this would be ok using Splenda also. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Dessert", "Lunch/Snacks", "Fruit", "Lebanese", "Turkish", "Greek", "Southwest Asia (middle East]", "Asian", "European", "Low Protein", "Healthy", "Kid Friendly", "Potluck", "< 15 Mins", "No Cook", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["3", "1/2", "2"] [RecipeIngredientParts] ["fresh mango", "sugar", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 165.7 [FatContent] 4.1 [SaturatedFatContent] 2.5 [CholesterolContent] 10.2 [SodiumContent] 29.3 [CarbohydrateContent] 34.3 [FiberContent] 1.9 [SugarContent] 32.0 [ProteinContent] 0.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] "Cut mangoes in slices, pour melted butter over top and sprinkle with sugar."
[Name] Briam New and Improved ! ! Melt in Your Mouth Good! [AuthorId] 58104 [AuthorName] Rita1652 [CookTime] PT1H30M [PrepTime] PT5M [TotalTime] PT1H35M [DatePublished] 2001-08-18T10:29:00Z [Description] As of march 212005 I adopted this recipe and did some tweeking.I hope you give it a try. The 2 reviews are before the tweeking.
[Name] Patzaria Salata (Beet Salad) [AuthorId] 115621 [AuthorName] glitter [CookTime] PT45M [PrepTime] PT10M [TotalTime] PT55M [DatePublished] 2001-08-18T10:29:00Z [Description] Make and share this Patzaria Salata (Beet Salad) recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "Lebanese", "Turkish", "Caribbean", "Greek", "Southwest Asia (middle East]", "Asian", "European", "Low Protein", "Low Cholesterol", "Healthy", "Kid Friendly", "Potluck", "< 60 Mins", "No Cook", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["4 -5", NA, NA, NA, "1 -2"] [RecipeIngredientParts] ["beetroots", "olive oil", "vinegar", "salt", "garlic"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 14.7 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 25.7 [CarbohydrateContent] 3.3 [FiberContent] 0.7 [SugarContent] 2.6 [ProteinContent] 0.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Wash the beetroots and the stalks very well under cold running water many times to remove any dirt. Cut the most bottom part of the beet but leave the stalks and upper leaves intact. Boil the beets for 35-45 minutes or until tender (depending on size], and allow them to cool in their own water. When cool enough to handle, peel the beetroots, and cut them in rounds or quarters. Cut the stems in half or thirds, depending on length. Place the beets and stems in a bowl and dress with the olive oil, vinegar, salt, and 1-2 tablespoons of the water that they were boiled in (and the garlic, if used] and mix well. This salad is an excellent accompaniment to fried or broiled fish.
[Name] Honey Barbecued Chicken or Shrimp [AuthorId] 14144 [AuthorName] bellacola [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2001-08-18T10:29:00Z [Description] A delicious grilled recipe that makes the meat very tender. The part that takes the longest is allowing the meat to marinate! [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Broil/Grill", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1/4", "1/4", "2", "2", "1"] [RecipeIngredientParts] ["barbecue sauce", "honey", "maple syrup", "sweet sherry", "soy sauce", "chicken", "shrimp"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 343.2 [FatContent] 17.1 [SaturatedFatContent] 4.9 [CholesterolContent] 85.0 [SodiumContent] 715.6 [CarbohydrateContent] 23.8 [FiberContent] 0.2 [SugarContent] 21.7 [ProteinContent] 22.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Mix first four ingredients together Place chicken or shrimp in a freezer bag or bowl and add marinade Marinate for at least one hour (I often add the marinade as soon as I take the meat out of the freezer and let it thaw in the marinade] Grill or broil until meat is no longer pink (sorry, I am horrible with cooking times!].
[Name] Cheating Scalloped Potatoes [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT1H30M [PrepTime] PT10M [TotalTime] PT1H40M [DatePublished] 2001-08-18T10:29:00Z [Description] I know puritans will scream "You can't do this, It's not right etc. etc." but if you are in a hurry and want delicious scalloped potatoes take this shortcut. If you wish you can put some cheddar cheese on top for the last 15 minutes and add a few extra mushrooms. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/95/8/picWdVf8w.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/95/8/picSjNQYg.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/95/8/pick5zxb3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/95/8/pic3RaRzr.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/95/8/picExi7zu.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/95/8/picvuPxMM.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/95/8/picukgvpB.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/95/8/pic3HoF0e.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/95/8/picHyHZ03.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/95/8/picHgDZKA.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/95/8/pic4hqnlY.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/95/8/picvpS6x2.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Potato", "Vegetable", "Canadian", "Low Protein", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1 1/2", NA, "5", "2", "1/4", "1/4"] [RecipeIngredientParts] ["milk", "potatoes", "onions", "butter", "all-purpose flour"] [AggregatedRating] 5.0 [ReviewCount] 54.0 [Calories] 171.3 [FatContent] 7.8 [SaturatedFatContent] 4.2 [CholesterolContent] 17.3 [SodiumContent] 273.0 [CarbohydrateContent] 22.2 [FiberContent] 2.3 [SugarContent] 2.4 [ProteinContent] 3.9 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] In a bowl mix the cream of mushroom soup, milk, salt and pepper; set aside. Grease a 13\"x9\"x2\" oven proof dish. Put 1/3 of the potatoes, 1/3 of the onions, 1/3 melted butter, 1/3 flour and a 1/3 of the soup mixture in the greased dish (take a minute to arrange them evenly]. Repeat with two more layers, ending with the soup mixture. Bake uncovered at 350 degrees Fahrenheit for 1 and 1/2 hours or until potatoes are done and golden.
[Name] Melomakarona [AuthorId] 123897 [AuthorName] Vnut-Beyond Redempt [CookTime] PT24H35M [PrepTime] PT5M [TotalTime] PT24H40M [DatePublished] 2001-08-18T10:29:00Z [Description] Make and share this Melomakarona recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Dessert", "Caribbean", "Greek", "Asian", "European", "Low Cholesterol", "Healthy", "Kid Friendly", "Potluck", "Winter", "Christmas", "Weeknight", "Oven", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["150", "80", "4", "1", "1/2", "400", "1", "1/2", "1", "120", "150", "2", "170"] [RecipeIngredientParts] ["olive oil", "sugar", "brandy", "orange, juice of", "cinnamon", "self-raising flour", "salt", "bicarbonate of soda", "honey", "sugar", "water", "cinnamon", "walnuts"] [AggregatedRating] 2.0 [ReviewCount] 1.0 [Calories] 474.6 [FatContent] 20.4 [SaturatedFatContent] 2.4 [CholesterolContent] 0.0 [SodiumContent] 490.9 [CarbohydrateContent] 67.8 [FiberContent] 2.2 [SugarContent] 40.9 [ProteinContent] 5.6 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Beat the oil and sugar well, add the brandy, orange juice and cinnamon and blend. Sift the flour with a pinch of salt and the soda and add it gradually into the oil and sugar mixture, mixing it with a spoon. Knead the dough well for about 10 minutes. If too sticky, add 1-2 tablespoons more flour and mix it well. Knead until it feels soft and pliable. Flour your hands and take egg-sized portions of dough. Roll and shape them into small oval shapes. Place on an unbuttcred baking sheet, and flatten them with the paim of your hand. Bake in a pre-heated oven, gas no. 4/ 350 grades F/ 180 grades C, for 25 minutes. Let them cool and harden for 24 hours before dipping them in the honey syrup. Prepare the syrup by mixing in a saucepan the honey, sugar and water. Bring slowly to the boil, skim with a spoon, then simmer for 4-5 minutes. Dip the cold melomakarona in the hot syrup, three or four at a time only. Let them stand for 1 minute and take them out with a slotted spoon. Place on a decorative platter and immediately sprinkle with a little cinnamon and chopped walnuts. If they are not consumed during the next 3-4 days they should be kept in airright tins, like biscuits. Allow two melomakarona per person.
[Name] Broccoli Slaw [AuthorId] 14788 [AuthorName] Blue Cat [CookTime] nan [PrepTime] PT8H [TotalTime] PT8H [DatePublished] 2001-08-18T10:30:00Z [Description] This was passed along to me from a friend who got it from a friend (you know the drill). It's a favorite in my family, and everyone seems to love it at cookouts and potlucks. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Potluck", "Summer", "Weeknight", "No Cook", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1/4", "1/2", "3/4", "1/2"] [RecipeIngredientParts] ["broccoli slaw mix", "apple cider vinegar", "brown sugar", "canola oil", "sunflower seeds"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 382.2 [FatContent] 28.5 [SaturatedFatContent] 3.5 [CholesterolContent] 0.0 [SodiumContent] 253.2 [CarbohydrateContent] 29.2 [FiberContent] 1.0 [SugarContent] 13.5 [ProteinContent] 4.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["In a large, non-metallic bowl, toss together the broccoli slaw and noodles; set aside.", "In a separate (also non-metallic] bowl, combine the flavor packets from the ramen noodles with the vinegar, brown sugar and oil.", "Using a whisk, blend together vey well; the mixture will thicken a little.", "Pour over the slaw and noodles and toss to coat well.", "Cover and refrigerate overnight.", "If possible, stir a few times before retiring for the evening.", "Just before serving, add the sunflower kernels and toss well to incorporate." ]
[Name] Halva [AuthorId] 87236 [AuthorName] truebrit [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2001-08-18T10:30:00Z [Description] Make and share this Halva recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "Lebanese", "Turkish", "Caribbean", "Greek", "Southwest Asia (middle East]", "Asian", "European", "Low Protein", "Low Cholesterol", "Kid Friendly", "Potluck", "< 30 Mins", "Oven", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1", "2", "3", "4", "2", NA, NA] [RecipeIngredientParts] ["olive oil", "semolina flour", "sugar", "water", "lemon wedges", "cinnamon stick"] [AggregatedRating] 4.0 [ReviewCount] 4.0 [Calories] 679.9 [FatContent] 27.4 [SaturatedFatContent] 3.8 [CholesterolContent] 0.0 [SodiumContent] 3.4 [CarbohydrateContent] 105.8 [FiberContent] 1.8 [SugarContent] 74.9 [ProteinContent] 5.3 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Heat the oil and cook the semolina in the oil until golden. Place the almonds to brown with the semolina. In the meantime, warm the water, but do not boil, and dissolve the sugar in it and throw in the lemon and the cinnamon stick. Pour the water into the semolina mix and stir well while pouring. Keep heating until the mixture becomes thick. Pour the mix into a Bundt pan and garnish with sesame seeds and cinnamon. Let stand and serve at room temperature.
[Name] Creamy Pea Salad [AuthorId] 10597 [AuthorName] Teresa Johnson [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2001-08-18T10:30:00Z [Description] Make and share this Creamy Pea 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/10/96/2/pichNzytc.jpg" [RecipeCategory] Vegetable [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/4", "1/4", "1/4", "1/8", "1/2", "9", "1/2", NA] [RecipeIngredientParts] ["onion", "celery", "salt", "pepper", "sour cream", "bacon", "cashews", "lettuce leaf"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 296.0 [FatContent] 22.0 [SaturatedFatContent] 7.6 [CholesterolContent] 27.2 [SodiumContent] 509.9 [CarbohydrateContent] 17.4 [FiberContent] 4.0 [SugarContent] 6.0 [ProteinContent] 9.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Combine first 7 ingredients, stirring gently. Stir in bacon and cashews. Serve on lettuce leaves.
[Name] Chunky Chocolate and Oat Cookies [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2001-08-18T10:30:00Z [Description] Make and share this Chunky Chocolate and Oat Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Lunch/Snacks", "Cookie & Brownie", "Grains", "Kid Friendly", "< 30 Mins", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["250", "3", "3/4", "1 1/2", "1 1/2", "1", "250"] [RecipeIngredientParts] ["butter", "sweetened condensed milk", "sugar", "flour", "rolled oats", "baking powder", "chocolate"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 257.2 [FatContent] 18.4 [SaturatedFatContent] 11.3 [CholesterolContent] 27.6 [SodiumContent] 97.1 [CarbohydrateContent] 24.6 [FiberContent] 3.3 [SugarContent] 9.2 [ProteinContent] 4.1 [RecipeServings] 20.0 [RecipeYield] 20 cookies [RecipeInstructions] Beat butter, condensed milk and sugar together until light and creamy. Add flour, oats, baking powder and chocolate chunks. Flatten spoonfuls of mixture on to a well greased oven tray and bake for 15-20 minutes at 180°C or until golden brown. Cool on a wire rack and store in an airtight container.
[Name] Never fail sponge [AuthorId] 14523 [AuthorName] naranda summers [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2001-08-18T10:30:00Z [Description] This is the easiest sponge i have ever made! I have made it many times and it has turned out perfect everytime! great for kids to make, and you can add whatever you like to it :) [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Grains", "Australian", "Kid Friendly", "< 60 Mins", "Oven", "Freezer", "Easy"] [RecipeIngredientQuantities] ["4", "3/4", "1/2", NA, "1/2", "1", "1/2"] [RecipeIngredientParts] ["eggs", "caster sugar", "vanilla essence", "cornflour", "cream of tartar", "bicarbonate of soda"] [AggregatedRating] 1.0 [ReviewCount] 2.0 [Calories] 180.9 [FatContent] 3.5 [SaturatedFatContent] 1.1 [CholesterolContent] 124.0 [SodiumContent] 153.2 [CarbohydrateContent] 33.0 [FiberContent] 0.7 [SugarContent] 25.1 [ProteinContent] 4.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Beat eggs until creamy. add sugar gradually and beat until thick and creamy. add vanilla. sift all other ingredients together. add sifted ingredients gradually to mixture. bake in a moderate oven (180 degrees Celcius] for 20-25 minutes.
[Name] Broiled Tofu or Tempeh [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2001-08-18T10:30:00Z [Description] I am not a vegetarian but I quite enjoy this recipe as a meat substitute, especially when I use Tempeh [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/96/5/pic981eBD.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/96/5/picq4vaOx.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/96/5/pick16x7i.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/96/5/10965.jpeg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Tempeh", "Soy/Tofu", "Citrus", "Beans", "Fruit", "Low Cholesterol", "Christmas", "Broil/Grill", "< 15 Mins", "Oven", "Steam", "Easy"] [RecipeIngredientQuantities] ["1/3", "2", "2", "1 1/2", "4", "2"] [RecipeIngredientParts] ["extra firm tofu", "tempeh", "mushrooms", "garlic", "fresh ginger", "light soy sauce", "parsley"] [AggregatedRating] 5.0 [ReviewCount] 18.0 [Calories] 171.4 [FatContent] 6.6 [SaturatedFatContent] 1.4 [CholesterolContent] 0.0 [SodiumContent] 4045.2 [CarbohydrateContent] 10.7 [FiberContent] 2.7 [SugarContent] 3.2 [ProteinContent] 21.9 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Spray a pyrex pie plate with oil. Put 1/4 of the soy in it. Cut the tofu or tempeh into small bite size pieces and put in the pie plate. Add the chopped mushrooms, garlic& ginger. Sprinkle remaining 3 tbsp of soy on top. Sprinkle with the parsley. Broil 6\" from heat source for approximately 10 minutes or until the soy is bubbling and the tofu/tempeh is browned.
[Name] Peanut Butter Cookies [AuthorId] 15002 [AuthorName] Iris Hartzell [CookTime] PT18M [PrepTime] PT15M [TotalTime] PT33M [DatePublished] 2001-08-18T10:30:00Z [Description] Make and share this Peanut Butter Cookies recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/96/6/picEJB1iH.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/96/6/picoBLvre.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/96/6/picGUouIK.jpg"] [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Lunch/Snacks", "Cookie & Brownie", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1"] [RecipeIngredientParts] ["peanut butter", "sugar", "egg", "vanilla"] [AggregatedRating] 5.0 [ReviewCount] 67.0 [Calories] 593.7 [FatContent] 33.7 [SaturatedFatContent] 7.2 [CholesterolContent] 46.5 [SodiumContent] 314.4 [CarbohydrateContent] 62.8 [FiberContent] 3.9 [SugarContent] 56.0 [ProteinContent] 17.8 [RecipeServings] nan [RecipeYield] 24-30 cookies [RecipeInstructions] Mix all ingredients together and drop by teaspoonfuls onto an ungreased baking sheet. Bake at 300° for 15-18 minutes or at 350° for 8-12 minutes. Let cool. Variation: you can also add chocolate chips, raisins or even nuts. Use your imagination.
[Name] Tequila Lime BBQ Turkey [AuthorId] 15368 [AuthorName] msintrepid [CookTime] PT2H [PrepTime] PT10M [TotalTime] PT2H10M [DatePublished] 2001-08-18T10:30:00Z [Description] Make and share this Tequila Lime BBQ Turkey recipe from Food.com. [Images] character(0) [RecipeCategory] Poultry [Keywords] ["Meat", "Tex Mex", "Southwestern U.S.", "Summer", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["12 -14", "1", "1/2", "2 -4", "3", NA] [RecipeIngredientParts] ["turkey", "lime juice", "garlic", "olive oil", "lime"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 1519.1 [FatContent] 79.6 [SaturatedFatContent] 21.5 [CholesterolContent] 617.4 [SodiumContent] 590.9 [CarbohydrateContent] 2.1 [FiberContent] 0.1 [SugarContent] 0.4 [ProteinContent] 185.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Use pit BBQ or place a pan in the bottom of your BBQ to catch the drips. Remove backbone from turkey and crack the breast bone so that turkey will lay flat on the grill. Mix next 3 ingredients and marinate turkey several hours or overnight. Remove turkey from marinade, sprinkle with salt and pepper to taste. Place on grill- not directly on top of coals- breast side up. Cut whole lime in half, squeeze over turkey to baste every 20 minutes. Replace coals to keep temperature at 350-375. Turkey is done when thermometer reads 165. Tent with foil and let set for 15 minutes before carving.
[Name] Pilafi (Greek Style Rice) [AuthorId] 174711 [AuthorName] Queen Dragon Mom [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2001-08-18T10:30:00Z [Description] Make and share this Pilafi (Greek Style Rice) recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Rice", "Grains", "Vegetable", "Lebanese", "Turkish", "Caribbean", "Greek", "Southwest Asia (middle East]", "Asian", "European", "Low Cholesterol", "Healthy", "Kid Friendly", "Potluck", "< 30 Mins", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["2", "3 1/2", "1", "1", "1", NA, NA, NA] [RecipeIngredientParts] ["long grain rice", "chicken broth", "carrot", "onion", "celery", "mushroom", "salt", "paprika"] [AggregatedRating] 4.0 [ReviewCount] 6.0 [Calories] 260.4 [FatContent] 1.3 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 451.7 [CarbohydrateContent] 52.7 [FiberContent] 1.5 [SugarContent] 1.9 [ProteinContent] 7.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Using the chicken broth for liquid, cook the rice according to directions. Stir in the vegetables and the paprika. Serve warm or at room temperature.
[Name] Banana Cake [AuthorId] 14336 [AuthorName] Kim Ong [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2001-08-18T10:30:00Z [Description] Make and share this Banana Cake recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/96/9/picDv2Cu8.jpg" [RecipeCategory] Dessert [Keywords] ["Fruit", "< 60 Mins"] [RecipeIngredientQuantities] ["100", "100", "75", "2", "1", "1/2", "1", "1"] [RecipeIngredientParts] ["self-raising flour", "butter", "margarine", "caster sugar", "eggs", "lemon juice", "vanilla essence", "banana", "cinnamon"] [AggregatedRating] 4.0 [ReviewCount] 4.0 [Calories] 1577.8 [FatContent] 89.2 [SaturatedFatContent] 53.7 [CholesterolContent] 496.4 [SodiumContent] 2089.9 [CarbohydrateContent] 177.4 [FiberContent] 5.8 [SugarContent] 90.2 [ProteinContent] 21.6 [RecipeServings] nan [RecipeYield] 1 small cake [RecipeInstructions] Cream the butter and sugar with a wooden spoon until light and creamy. Add the eggs gradually to the creamed mixture, beating the mixture with each addition until all the egg is added. Note: add the egg a little at a time and mix well to prevent it from curdling. Fold in the flour with a metal spoon until the cake mixture is of a dropping consistency. Add the vanilla essence, lemon juice, cinnamon powder and mashed banana. Mix well. Pour the cake mixture into a greased loaf tin. Bake in the middle shelf of a preheated oven at 180 degree Celsius/ Gas Reg. 5 for 25-30 minutes . Note: To save time, use an electric hand whisk for creaming the cake mixture.
[Name] Crunchy Onion Potatoes [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT35M [PrepTime] PT15M [TotalTime] PT50M [DatePublished] 2001-08-18T10:30:00Z [Description] This potato dish has always received raves from my guests. The crunch of the onions is wonderful. The blend of seasonings is just right. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "Canadian", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["4", "1", "2", "1", "2", "1/4", "1", "1", "1", NA] [RecipeIngredientParts] ["russet potatoes", "butter", "margarine", "garlic cloves", "dried thyme", "eggs", "skim milk", "yellow onion"] [AggregatedRating] 3.0 [ReviewCount] 2.0 [Calories] 476.5 [FatContent] 7.1 [SaturatedFatContent] 3.1 [CholesterolContent] 100.9 [SodiumContent] 291.6 [CarbohydrateContent] 89.2 [FiberContent] 10.1 [SugarContent] 6.3 [ProteinContent] 15.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat oven to 450F degrees and lightly grease a 13\"x9\" ovenproof dish. Arrange potatoes, overlapping slightly and brush with butter (margarine]. Sprinkle potatoes with garlic, salt, pepper and thyme. In a bowl whisk together the eggs and milk; mix well. Mix bread crumbs and Italian seasoning. Dip onion rings into the milk and then in the crumbs. Pat the crumbs onto the onion rings so they fully cover and adhere to the rings. Arrange onion rings in a single layer on top of the potatoes. Bake the casserole, turning the onion rings once during baking for about 30-35 minutes, or until the potatoes are cooked and the onion rings are crisp and brown.
[Name] Peach and Honey Muffins [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2001-08-18T10:30:00Z [Description] Make and share this Peach and Honey Muffins recipe from Food.com. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "Lunch/Snacks", "Fruit", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["2", "4", "1", "1/4", "1 1/4", "1/2", "1", "1/2", "2", NA] [RecipeIngredientParts] ["flour", "baking powder", "egg", "milk", "sugar", "mixed spice", "liquid honey", "sugar"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 187.6 [FatContent] 6.1 [SaturatedFatContent] 1.3 [CholesterolContent] 21.2 [SodiumContent] 139.9 [CarbohydrateContent] 30.1 [FiberContent] 0.8 [SugarContent] 12.5 [ProteinContent] 3.6 [RecipeServings] 12.0 [RecipeYield] 12 muffins [RecipeInstructions] Warm honey. Stir all ingredients together in large bowl, just lightly mixing to combine. Taste for sweetness and add extra sugar if required. The mixture should be slightly runny. Spoon into deep non stick muffin tins. Bake in a hot oven for 15-20 minutes until golden brown.
[Name] Pork Fillets With a Honey Glaze [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] PT35M [PrepTime] PT2H [TotalTime] PT2H35M [DatePublished] 2001-08-18T10:30:00Z [Description] Make and share this Pork Fillets With a Honey Glaze recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["3", "3", "1/4", "4", "4"] [RecipeIngredientParts] ["garlic cloves", "tomato ketchup", "light soy sauce", "liquid honey"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 217.1 [FatContent] 4.3 [SaturatedFatContent] 1.5 [CholesterolContent] 63.0 [SodiumContent] 1203.1 [CarbohydrateContent] 21.9 [FiberContent] 0.3 [SugarContent] 20.1 [ProteinContent] 23.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Blend together the garlic, tomato ketchup, soy sauce and honey. Marinate pork fillets in this mixture for 2 hours, turning to evenly coat with the marinade. Preheat oven to 200°C. Bake pork on a wire rack over a baking dish for 30-35 minutes in oven, basting with remaining marinade.
[Name] Grendel's Super Bean Salsa [AuthorId] 15244 [AuthorName] Grendel [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2001-08-18T10:30:00Z [Description] You will have rich, hearty, colorful salsa with great texture that can be used as a hot or cold dip, or a vegetarian entree or side dish. It also goes great with rice, potatoes, chorizo sausage, or Mexican style grilled or roasted chicken and pork. It makes a great relish for burgers with pepper jack cheese, or in tacos, nachos, and salads. I came up with this recipe when looking [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Black Beans", "Beans", "Mexican", "Vegan", "Spicy", "< 60 Mins", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1", "4 -6", "2", "2", NA, "1", "3 -4", "2", "2", "1", "1", "2"] [RecipeIngredientParts] ["black beans", "garbanzo beans", "corn", "hominy", "salsa", "celery", "bell peppers", "sweet onions", "green onion", "cilantro", "garlic", "cumin", "chili powder", "celery seed", "paprika", "limes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 79.3 [FatContent] 1.1 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 365.1 [CarbohydrateContent] 16.1 [FiberContent] 3.9 [SugarContent] 3.0 [ProteinContent] 3.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Open the salsa and Chili Hot Beans and pour into the pan, while draining the other canned veggies. Mince the garlic and add to the mix, along with the celery seed, the drained beans, corn and hominy. Turn on a low heat and begin to simmer uncovered, and occasionally stir gently while chopping the celery, sweet onions, and peppers. When the mix reaches cooking temperature and starts to bubble gently, mix in the chopped vegetables, making sure that they do not overcook. Squeeze the limes and chop the cilantro and green onions. When the peppers and celery start to become al dente-tender but still a little firm and crisp, add the rest of the spices, lime juice, cilantro and green onions. Mix carefully so as not to crush the beans and veggies, then turn off the heat, put the cover on the pan and let it cool on the stove before you put it the fridge. The flavors will mix and mellow, so it will taste even better the next day.
[Name] Irish Mashed Potatoes [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2001-08-18T10:30:00Z [Description] The leeks give a mild onion flavor to the potatoes. This is a reasonably low cal. recipe. If you wish this recipe to be strict vegetarian/vegan use soy milk or vegetable broth instead of milk [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/97/4/pic19m2DI.jpg" [RecipeCategory] Potato [Keywords] ["Vegetable", "European", "Low Protein", "Low Cholesterol", "Healthy", "St. Patrick's Day", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1", "1", "1", NA] [RecipeIngredientParts] ["potatoes", "leek", "low-fat milk", "lite olive oil"] [AggregatedRating] 4.5 [ReviewCount] 8.0 [Calories] 200.1 [FatContent] 4.2 [SaturatedFatContent] 0.9 [CholesterolContent] 3.0 [SodiumContent] 41.6 [CarbohydrateContent] 35.9 [FiberContent] 4.2 [SugarContent] 5.4 [ProteinContent] 5.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Boil potatoes until tender about 15 minutes. Meanwhile in another saucepan combine leeks and the milk. Bring to a simmer, stirring occasionally and cook until the leeks are tender, about 15 minutes. Drain Potatoes and return them to the pot, mash until smooth. Stir in Oil and warm leeks with the milk. Season to taste.
[Name] Pork Ribs in Oyster Sauce [AuthorId] 14677 [AuthorName] Laurie2 [CookTime] PT5H [PrepTime] PT10M [TotalTime] PT5H10M [DatePublished] 2001-08-18T10:30:00Z [Description] This is the best barbecued rib recipe I and my colleagues have ever tasted. I have given this recipe away so many times that I know it off by heart! I usually make double the amount and end up serving the neighbourhood. Children as well as adults love these ribs. They are as good cold as when first prepared. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "Weeknight"] [RecipeIngredientQuantities] ["1", "1/4", "1/3", "1", NA] [RecipeIngredientParts] ["lemon juice", "seasoning salt", "oyster sauce", "fresh ground black pepper"] [AggregatedRating] 1.5 [ReviewCount] 2.0 [Calories] 756.3 [FatContent] 59.2 [SaturatedFatContent] 22.4 [CholesterolContent] 195.0 [SodiumContent] 2197.3 [CarbohydrateContent] 9.3 [FiberContent] 0.3 [SugarContent] 0.4 [ProteinContent] 43.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Mix the lemon juice, seasoned salt and oyster sauce together in a medium sized mixing bowl. Pour over ribs, add fresh gound pepper to taste. Marinate the ribs in the oyster sauce mixture for 5 hours or overnight. Grill ribs under the broiler of your oven or on the barbecue until ribs are cooked throughout. If doing on the barbecue turn frequently and barbecue on low to prevent burning.
[Name] Mexican roll-ups [AuthorId] 15183 [AuthorName] Jaime [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2001-08-18T10:30:00Z [Description] This is a quick and easy appetizer, but always a favorite. People are always begging me to make them. [Images] character(0) [RecipeCategory] Mexican [Keywords] ["Potluck", "Spicy", "< 30 Mins", "No Cook", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "1"] [RecipeIngredientParts] ["cream cheese", "black olives", "tortilla"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 75.3 [FatContent] 4.2 [SaturatedFatContent] 2.3 [CholesterolContent] 10.0 [SodiumContent] 115.9 [CarbohydrateContent] 7.4 [FiberContent] 0.4 [SugarContent] 0.3 [ProteinContent] 1.9 [RecipeServings] nan [RecipeYield] 50 roll ups [RecipeInstructions] Mix the cream cheese, black olives and jalapenos in a bowl. The amount of black olives and jalapenos used is your choice. Spread evenly on a tortilla. Roll up the tortilla and slice. Each tortilla will make 5-6 roll-ups. Serve with salsa.
[Name] Goat Cheese & Black Olive Mashed Potatoes [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2001-08-18T10:30:00Z [Description] This is a truly wonderful potato recipe! The combination of the herbs, olives and goat cheese is delicious. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/97/7/pickcjZeK.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Potato", "Cheese", "Vegetable", "European", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1", "4", "1/4", "4", "1/3", "2", NA] [RecipeIngredientParts] ["potatoes", "fresh thyme", "garlic cloves", "half-and-half cream", "black olives"] [AggregatedRating] 5.0 [ReviewCount] 9.0 [Calories] 331.6 [FatContent] 18.3 [SaturatedFatContent] 8.1 [CholesterolContent] 28.0 [SodiumContent] 260.7 [CarbohydrateContent] 33.0 [FiberContent] 4.2 [SugarContent] 2.1 [ProteinContent] 10.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Boil the potatoes with the thyme for 10 minutes. Add the garlic and cook until potatoes are tender (about 5-10 minutes more]. Reserve 1/3 cup potato water. Drain the potatoes and garlic. Mash potatoes and garlic until smooth. Stir in cream, goat cheese, olives, olive oil salt and pepper. If the texture is too stiff, stir in a little of the reserved potato water to make them fluffy.
[Name] Tamale Pie [AuthorId] 15587 [AuthorName] Connie Fowers [CookTime] PT4H [PrepTime] PT30M [TotalTime] PT4H30M [DatePublished] 2001-08-18T10:30:00Z [Description] easy, good winter dinner, this came from my aunt that lives in Oklahoma and everyone in the family loves it. The best thing is that you can modify it to be your own. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "Winter", "Spicy", "Weeknight", "Roast", "Oven"] [RecipeIngredientQuantities] ["1", "1", "1", "1/2", "2", "1/2", "1/4", "1", "1/4", NA, NA, NA, NA] [RecipeIngredientParts] ["tomatoes", "whole kernel corn", "cornmeal", "eggs", "milk", "salsa", "onion", "broth", "chili powder", "salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 135.7 [FatContent] 4.0 [SaturatedFatContent] 1.4 [CholesterolContent] 85.3 [SodiumContent] 149.2 [CarbohydrateContent] 14.3 [FiberContent] 2.1 [SugarContent] 3.3 [ProteinContent] 11.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Bake roast covered with 2 cups water for 2-3 hours on 350 degrees. cut roast into bite size chunks In large skillet, add tomatoes, corn meal, eggs, milk, salsa, corn and broth. Add spices to taste. I use a lot because I like it spicy. You can use red pepper, chili pepper or what ever spices you like. stir constantly for 20 minutes Saute chunks of pork roast, chopped onions, 1 tsp garlic salt in 2 tbls of cooking oil. Add all ingredients in baking dish, 350 degrees for 30-45 minutes. Serve topped with pepper cheese shredded.
[Name] Bifteki (Hamburger Patties) [AuthorId] 29196 [AuthorName] JustJanS [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2001-08-18T10:30:00Z [Description] Make and share this Bifteki (Hamburger Patties) recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Rice", "Grains", "Meat", "Lebanese", "Turkish", "Caribbean", "Greek", "Southwest Asia (middle East]", "Asian", "European", "Very Low Carbs", "High Protein", "Kid Friendly", "High In...", "Potluck", "< 30 Mins", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2 1/2", "1", "2", "2", NA, NA, "3", "1", NA, NA, NA] [RecipeIngredientParts] ["ground beef", "onion", "eggs", "salt", "ground pepper", "garlic cloves", "olive oil", "mint", "thyme"] [AggregatedRating] 4.0 [ReviewCount] 4.0 [Calories] 232.3 [FatContent] 15.1 [SaturatedFatContent] 5.8 [CholesterolContent] 95.3 [SodiumContent] 92.2 [CarbohydrateContent] 3.7 [FiberContent] 0.4 [SugarContent] 0.9 [ProteinContent] 19.1 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Combine all ingredients and mix well with hands. Shape into oval patties, like hamburgers. Broil them in oven until desired doneness.
[Name] Milk Chocolate Bar Cake [AuthorId] 15014 [AuthorName] Dorothy Nalley [CookTime] PT35M [PrepTime] PT20M [TotalTime] PT55M [DatePublished] 2001-08-18T10:30:00Z [Description] Make and share this Milk Chocolate Bar Cake recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/98/0/picmrGoL7.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/98/0/gox8G78GT4CVTqQYka07_C4CE0ACF-4D0A-423C-8CC3-AA3B33C10A3B.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/98/0/gox8G78GT4CVTqQYka07_C4CE0ACF-4D0A-423C-8CC3-AA3B33C10A3B.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/98/0/gox8G78GT4CVTqQYka07_C4CE0ACF-4D0A-423C-8CC3-AA3B33C10A3B.jpeg" ] [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "1", "1", "1/2", "12", "1"] [RecipeIngredientParts] ["cream cheese", "powdered sugar", "sugar", "Cool Whip"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 271.3 [FatContent] 16.4 [SaturatedFatContent] 11.8 [CholesterolContent] 25.0 [SodiumContent] 81.8 [CarbohydrateContent] 30.7 [FiberContent] 0.0 [SugarContent] 30.3 [ProteinContent] 1.8 [RecipeServings] 10.0 [RecipeYield] 1 Cake [RecipeInstructions] PREPARE cake batter according to pkg directions. Pour into 3 greased& floured 8\" round cakepans. BAKE at 325 for 20-25 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans, and cool completely on wire racks. BEAT cream cheese, powdered sugar, and granulated sugar at medium speed with an electric mixer until mixture is creamy. CHOP 9 ounces (28 nuggets] of the candy bars finely. Fold cream cheese mixture and chopped candy into whipped topping. SPREAD icing between layers and on top and sides of cake. Chop remaining 3 ounces (8 nuggets]. Sprinkle half of chopped candy nuggets over cake. Press remaining chopped candy along sides and bottom of cake.
[Name] Butterscotch Pie [AuthorId] 9495 [AuthorName] Sue Taylor [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2001-08-18T10:30:00Z [Description] This recipe can be referred to as a Butterscotch Pie or some refer to it as a Caramelized Sugar Pie. Caramelizing the sugar gives this pie its unique flavor. My Mom always made this pie when she was out of ingredients for all other cream pies. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1/2", "1 1/2", "1/2", "1", "1/3", "1/2", "1 1/2", "3", "1/2", "1/2", "1", "3", "1", "6"] [RecipeIngredientParts] ["sugar", "water", "brown sugar", "butter", "cornstarch", "salt", "sugar", "evaporated milk", "vanilla", "salt", "sugar"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 450.9 [FatContent] 15.9 [SaturatedFatContent] 5.5 [CholesterolContent] 105.6 [SodiumContent] 458.2 [CarbohydrateContent] 71.4 [FiberContent] 0.6 [SugarContent] 48.2 [ProteinContent] 6.4 [RecipeServings] nan [RecipeYield] 1 9-inch pie [RecipeInstructions] Caramelize sugar in heavy sauce pan or iron skillet. Add water. Melt brown sugar with butter. Add to caramel mixture. Stir until well mixed. In top of double boiler: Mix cornstarch, salt, and sugar. Add beaten egg yolks and milk. Add caramelized sugar mixture slowly. Stir constantly. Cook in double boiler until thick. Add vanilla. Cool. Pour into pie shell. Top with Meringue. -------Meringue---------. Beat egg whites and salt at high speed until frothy. Add sugar gradually. Continue beating at high speed until mixture stands in peaks. Spread to edges of pie crust, completely sealing in filling. Bake until light brown at 400 degrees.
[Name] Chicken Manestra (Orzo) [AuthorId] 193853 [AuthorName] MirandaLee [CookTime] PT30M [PrepTime] PT5M [TotalTime] PT35M [DatePublished] 2001-08-18T10:30:00Z [Description] Make and share this Chicken Manestra (Orzo) recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken", "Poultry", "Meat", "Greek", "Southwest Asia (middle East]", "Asian", "European", "Low Protein", "Low Cholesterol", "Potluck", "< 60 Mins", "Oven", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", NA, "2", NA, "4", "3", "1/2", NA, NA] [RecipeIngredientParts] ["onion", "chicken piece", "olive oil", "garlic", "water", "tomato paste", "orzo pasta", "salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 316.9 [FatContent] 14.3 [SaturatedFatContent] 2.0 [CholesterolContent] 0.0 [SodiumContent] 209.4 [CarbohydrateContent] 41.0 [FiberContent] 3.3 [SugarContent] 6.4 [ProteinContent] 7.1 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Saute Onion in Olive Oil. Brown chicken pieces. Add water and tomato paste, simmer chicken for 30 minutes. Add Orzo, stirring with a watchful eye until Orzo is tender.
[Name] Double Chocolate Chunk Cookies [AuthorId] 13628 [AuthorName] Kristi Ellis [CookTime] PT10M [PrepTime] PT30M [TotalTime] PT40M [DatePublished] 2001-08-18T10:30:00Z [Description] Make and share this Double Chocolate Chunk Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1/2", "1/2", "2 1/2", "1", "1/2", "2", "1", "1/2", "1", "1", "1/2"] [RecipeIngredientParts] ["unsalted butter", "all-purpose flour", "brown sugar", "sugar", "eggs", "vanilla", "baking soda", "white chocolate baking square"] [AggregatedRating] nan [ReviewCount] nan [Calories] 112.3 [FatContent] 6.0 [SaturatedFatContent] 2.9 [CholesterolContent] 12.6 [SodiumContent] 21.1 [CarbohydrateContent] 13.6 [FiberContent] 0.5 [SugarContent] 8.9 [ProteinContent] 1.4 [RecipeServings] nan [RecipeYield] 60 Cookies [RecipeInstructions] ["In a mixing bowl beat the shortening and margarine or butter with an electric mixer on medium to high speed for 30 seconds.", "Add about half of the flour, the brown sugar, granulated sugar, eggs, vanilla, and baking soda.", "Beat mixture until thoroughly combined.", "Beat in the remaining flour.", "Stir in chopped white chocolate, semisweet chocolate pieces, and chopped nuts.", "Drop the dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet.", "Bake in a 375 degree F oven for 8-10 minutes or until edges are light brown." ]
[Name] Braised Chicken in Soya Sauce [AuthorId] 14336 [AuthorName] Kim Ong [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2001-08-18T10:30:00Z [Description] This is a very common home-cooked dish for Chinese families. Quite a few types of spices are used in this dish. The aroma created is fantastic. Try it! [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken", "Poultry", "Meat", "Chinese", "Asian", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "3", "2", "2", "1", "2", "1", "5", "1/4", "1/2", "300", "1", "1"] [RecipeIngredientParts] ["chicken leg", "dark soya sauce", "sugar", "cornflour", "sweet onion", "ginger", "garlic", "cinnamon", "cloves", "star anise", "peppercorns", "salt", "dark soya sauce", "water", "coriander leaves"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 199.2 [FatContent] 11.6 [SaturatedFatContent] 2.6 [CholesterolContent] 46.2 [SodiumContent] 394.6 [CarbohydrateContent] 12.8 [FiberContent] 1.9 [SugarContent] 4.4 [ProteinContent] 11.6 [RecipeServings] 3.0 [RecipeYield] nan [RecipeInstructions] Marinate the chicken pieces with ingredient no. (2] to (4] for 30 minutes. Heat the oil in a saucepan and fry the onion and garlic till fragrant. Add the chicken pieces and fry lightly. Put in the ingredient numbers (5] to (16] and simmer till the chicken is cooked and the sauce thickens. Add a little more water if necessary as this dish should be quite wet. Put in the corriander leaves and stir for a minute. Ready for serving. Note 1: Do not overcook the meat so as to have a good texture. Note 2: If you find that the gravy is too oily, place the cooked dish into the fridge. When the dish is cold, the fats will coagulate as a white layer on top. Remove the layer of fats with a spoon. Reheat the dish and it will be ready for serving.
[Name] Potato Burgers [AuthorId] 13483 [AuthorName] Tebo3759 [CookTime] PT15M [PrepTime] PT20M [TotalTime] PT35M [DatePublished] 2001-08-18T10:30:00Z [Description] An easy change to "real" burgers. Tastes very much like the real thing with all the toppings put on. Make a batch and freeze left overs. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Potato", "Vegetable", "Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins", "Freezer", "Stove Top", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["1/2 - 1", "4", "1/2", "1/4"] [RecipeIngredientParts] ["onion", "potatoes", "whole wheat flour", "water"] [AggregatedRating] 2.0 [ReviewCount] 3.0 [Calories] 227.2 [FatContent] 0.4 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 15.7 [CarbohydrateContent] 51.2 [FiberContent] 6.8 [SugarContent] 2.4 [ProteinContent] 6.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Mix all ingredients in a bowl. Ladle onto non stick pan (or oil slightly] at medium heat. Form into burger size and thickness. Cook for 8-10 minutes, flip and cook 5-8 minutes. Use a food processor to grate potato and onion. Onion will be gooy but this is ok.
[Name] Fried Tofu [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2001-08-18T10:30:00Z [Description] This is so simple and so tasty. Leftovers (if there are any) make a great sandwich. Try mixing cumin and garlic for the spice. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/98/6/hY9JILOTRwGi6XYdPHsc_fried tofu SITE-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/98/6/picT0FG2j.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/98/6/picfyJlRc.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/98/6/picfARGVk.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/98/6/sbUF4CXCSCFStp2niTYw_fried tofu SITE-3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/98/6/WEfYyxBQTZuLvnCW0PLP_fried tofu SITE.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Soy/Tofu", "Beans", "Vegan", "< 30 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1", "3", "1/4", "1", "1"] [RecipeIngredientParts] ["extra firm tofu", "tamari", "soya sauce", "Red Star nutritional yeast", "olive oil"] [AggregatedRating] 5.0 [ReviewCount] 30.0 [Calories] 198.4 [FatContent] 14.1 [SaturatedFatContent] 2.5 [CholesterolContent] 0.0 [SodiumContent] 1529.4 [CarbohydrateContent] 4.5 [FiberContent] 1.8 [SugarContent] 1.5 [ProteinContent] 17.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Lightly grease a non-stick pan with oil. Put tamari (soy sauce] in a bowl. In another bowl mix yeast and spices. Slice tofu into 1/4-inch slices. Dip tofu in the tamari and then in the yeast mixture. Fry until golden; flip and brown the other side. Add a bit of oil if necessary.
[Name] Lamb Fricassee [AuthorId] 123897 [AuthorName] Vnut-Beyond Redempt [CookTime] PT1H [PrepTime] PT5M [TotalTime] PT1H5M [DatePublished] 2001-08-18T10:31:00Z [Description] This is an adopted recipe. I tried it out with my family and they love it! It was much simpler to make than I thought it would be with a lamb recipe. Fricassee is pronounced free-cah-seh and it means a stew made with spinach, lemon, eggs and oil. This is a Greek dish. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Lamb/Sheep", "Vegetable", "Meat", "Lebanese", "Turkish", "Caribbean", "Greek", "Southwest Asia (middle East]", "Asian", "European", "Kid Friendly", "Potluck", "Weeknight", "Oven", "Beginner Cook", "Stove Top", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "3", "2 -3", "1/2", NA, "2", "1", NA] [RecipeIngredientParts] ["leg of lamb", "green onions", "lettuce", "butter", "eggs", "flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 360.9 [FatContent] 19.4 [SaturatedFatContent] 8.0 [CholesterolContent] 147.3 [SodiumContent] 153.9 [CarbohydrateContent] 17.8 [FiberContent] 6.4 [SugarContent] 5.6 [ProteinContent] 30.9 [RecipeServings] 7.0 [RecipeYield] nan [RecipeInstructions] Cut the lamb in portions. Melt a tablespoon of butter in a pot and brown the lamb in it. Strain excess fat. Take out the lamb. Add the rest of the butter, salt& pepper, the lettuce, the onions and the lamb. Cover and simmer for about 1 hours Stir. Don't fret about not having any water in the stew. The veggies will provide it as they cook. Prepare the avgolemono sauce, by beating together the eggs, lemon juice and flour (I use about 2 tsp]. Just before serving, pour the avgolemono in the pot, simmer lightly and serve hot. Note: With 2 - 3 (2 - 3 lbs] heads of lettuce and 3 lbs of green onions, you will need a pretty big pot to hold all the chopped veggies. These will cook down to half the raw amount.
[Name] Lorisdene's Peach Punch [AuthorId] 14749 [AuthorName] Rodger [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2001-08-18T10:31:00Z [Description] This is a great peach punch or slush. It came from a family friend and it's always a hit at my parties. [Images] character(0) [RecipeCategory] Punch Beverage [Keywords] ["Beverages", "Pineapple", "Tropical Fruits", "Fruit", "Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "4", "1", "1", "1"] [RecipeIngredientParts] ["lemon juice", "sugar", "ginger ale"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 150.4 [FatContent] 0.4 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 5.7 [CarbohydrateContent] 38.0 [FiberContent] 1.9 [SugarContent] 33.9 [ProteinContent] 1.3 [RecipeServings] nan [RecipeYield] 16 cups [RecipeInstructions] Blend peaches, juices, and sugar in blender. Chill. At serving time, add gingerale. For a slush, add vodka and then freeze. Fill glass two-thirds full and then fill with the gingerale.
[Name] Blueberry Bundt Cake [AuthorId] 9690 [AuthorName] Cheryl E [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2001-08-18T10:31:00Z [Description] Make and share this Blueberry Bundt Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Lunch/Snacks", "Berries", "Fruit", "Summer", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["7", "1 3/4", "4", "3", "1", "1", "2 1/4", "2", "1", NA, NA] [RecipeIngredientParts] ["white sugar", "vanilla", "lemon", "flour", "baking powder", "fresh blueberries", "icing sugar", "water"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 476.8 [FatContent] 23.8 [SaturatedFatContent] 3.5 [CholesterolContent] 75.5 [SodiumContent] 115.0 [CarbohydrateContent] 60.5 [FiberContent] 1.6 [SugarContent] 36.9 [ProteinContent] 6.6 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] ["Beat egg whites till very stiff.", "Add sugar gradually.", "In a separate bowl, beat together egg yolks, oil, vanilla, lemon juice and grated rind.", "Gradually fold this mixture into the egg whites with a spatula.", "Sift together flour, baking powder and fold carefully into above mixture.", "Gently fold in blueberries and pour into a greased bundt pan that has been sprinkled with a few more blueberries.", "Bake at 325°F oven.", "Turn out onto a plate and drizzle a thin mixture of icing over top, letting it run down the sides." ]
[Name] Cheesy Kohlrabi [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT35M [PrepTime] PT15M [TotalTime] PT50M [DatePublished] 2001-08-18T10:31:00Z [Description] Make and share this Cheesy Kohlrabi 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/10/99/0/picdEUTGU.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/99/0/picB6vy3b.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/99/0/picLFgpuj.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/99/0/picJ27at3.jpg"] [RecipeCategory] Vegetable [Keywords] ["< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["8", "1/2", "3", "1/4", "1", "1/4", "1/8", "2"] [RecipeIngredientParts] ["kohlrabi", "salt", "butter", "all-purpose flour", "condensed chicken broth", "American cheese", "ground allspice", "parsley"] [AggregatedRating] 5.0 [ReviewCount] 11.0 [Calories] 53.1 [FatContent] 2.5 [SaturatedFatContent] 1.4 [CholesterolContent] 5.6 [SodiumContent] 553.2 [CarbohydrateContent] 4.4 [FiberContent] 0.2 [SugarContent] 0.2 [ProteinContent] 3.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["In a 2 quart saucepan over medium heat, in 1 inch of boiling water heat kohlrabi and salt to boiling.", "Reduce heat to low, cover and simmer for 30 minutes.", "Drain.", "Meanwhile in a 3 quart saucepan over low heat, into hot butter, stir flour until smooth.", "Gradually add undiluted chicken broth and cook, stirring constantly, until mixture is thickened.", "Remove from heat and stir in cheese until melted and smooth.", "Add kohlrabi and cook until heated through.", "Sprinkle with the mixture with allspice, then garnish with the chopped parsley." ]
[Name] Hot & Spice Bbq Sauces [AuthorId] 15312 [AuthorName] linda defore [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2001-08-18T10:31:00Z [Description] I like it because it is hot and spicy. My father give me the recipe, which was handed down to him from his mother. The longer it sits the hotter it gets. Keep refrigerated. [Images] character(0) [RecipeCategory] Spicy [Keywords] ["< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1/4", "1/4", "1/4", "1", "1", "2", "1", "1"] [RecipeIngredientParts] ["onion", "vinegar", "mustard", "honey", "garlic powder", "black pepper", "Open Pit Barbecue Sauce", "barbecue sauce", "liquid smoke flavoring"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 32.1 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 59.4 [CarbohydrateContent] 7.7 [FiberContent] 0.5 [SugarContent] 6.4 [ProteinContent] 0.5 [RecipeServings] nan [RecipeYield] 12 sauces [RecipeInstructions] Add all ingredients into a glass jar. Mix well.
[Name] Sweet & Sour Chicken/Pork [AuthorId] 15180 [AuthorName] Sara Westhead [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2001-08-18T10:31:00Z [Description] Quick and easy way to make sweet and sour chicken or pork at home. You can also subsitute the meat for fish or shrimps. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Pork", "Poultry", "Meat", "Chinese", "Asian", "Kid Friendly", "< 30 Mins", "Stir Fry"] [RecipeIngredientQuantities] ["1 - 1 1/2", "1", "1", "1", "1", NA, NA, NA, NA, NA] [RecipeIngredientParts] ["boneless skinless chicken breasts", "boneless pork chop", "pineapple chunks in juice", "onion", "green pepper", "garlic powder", "onion powder", "ginger powder", "cumin powder"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 403.8 [FatContent] 6.2 [SaturatedFatContent] 1.4 [CholesterolContent] 145.3 [SodiumContent] 268.5 [CarbohydrateContent] 37.2 [FiberContent] 3.2 [SugarContent] 31.6 [ProteinContent] 49.9 [RecipeServings] nan [RecipeYield] 1 Large plate for sharing [RecipeInstructions] Dice chicken or pork into 1/2\" to 3/4\" cubes. Cut onion into 1\" squares. After removing seeds, cut green pepper into 1\" squares. Heat wok over high heat on stove. Add sesame oil to coat. Brown chicken or pork with onions, 3 dashes garlic powder, 1-2 dashes onion powder, 1 dash ginger and 1 dash cumin. When cooked through, remove from pan and set aside. Add pineapple and green pepper to pan and stir-fry approximately 2 minutes. Return chicken and onion mixture to pan. Pour in the entire bottle of sweet and sour. Stir to coat. Stir-fry 2-3 minutes until heated through. Serve with white steamed rice.
[Name] Bergy Dim Sum #2, Pork & Prawn Wraps [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT15M [PrepTime] PT30M [TotalTime] PT45M [DatePublished] 2001-08-19T08:07:00Z [Description] These are so handy to have in the freezer either to serve as an appetizer or as part of a Dim Sum Brunch. For baking these appetizer I prefer to use Spring Roll wrap - it has a lighter texture than the Won ton wrap. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/99/4/piceveiHt.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Pork", "Vegetable", "Meat", "Chinese", "Asian", "< 60 Mins", "Oven", "Freezer", "Deep Fried", "Easy"] [RecipeIngredientQuantities] ["1", "8", "1", "1", "1", "6", "2", "2", "4"] [RecipeIngredientParts] ["ground pork", "shrimp", "cabbage", "egg", "cornstarch", "shallots", "soy sauce", "wonton wrappers"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 41.8 [FatContent] 2.3 [SaturatedFatContent] 0.8 [CholesterolContent] 20.0 [SodiumContent] 76.3 [CarbohydrateContent] 2.0 [FiberContent] 0.1 [SugarContent] 0.1 [ProteinContent] 3.0 [RecipeServings] nan [RecipeYield] 50 appetizers [RecipeInstructions] ["Oil for deep frying (if you choose to do this].", "In a bowl combine all the ingredients (except wonton wraps], Mix well.", "Place a teaspoon of this mixture in the centre of each wrap.", "Bring the sides of the wrap up toward the centre, pleating edges together around the filling.", "You may now freeze them (separately on a cookie sheet and then bag them] or you may proceed to cook them. When you wish to serve them place frozen wraps in a 375f for about 15-20 min or until cooked completely and golden brown.", "There are two ways to do this: (a] Heat oven to 400F degrees, Place parcels on a lightly greased cookie sheet and bake for about 10-15 minutes turning once, or until golden and the filling is fully cooked (This is how I always do them], or (b] Deep Fry the filled wraps. However if you choose to deep fry this must be done BEFORE you freeze them. when ready to serve put them frozen in a 375f oven for about 15 min or until heated through.", "Drain well on paper towel.", "Serve with either a sweet chili sauce or a sweet and sour sauce as a dip." ]
[Name] Whole Wheat Buttermilk Rusks [AuthorId] 15502 [AuthorName] Nikki [CookTime] PT2H45M [PrepTime] PT25M [TotalTime] PT3H10M [DatePublished] 2001-08-19T08:07:00Z [Description] The perfect rusk recipe for dunking in coffee, tea, or hot chocolate. I actually sell these rusks to make a little extra money! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/99/5/picLx4ZyZ.jpg" [RecipeCategory] Dessert [Keywords] ["Lunch/Snacks", "Cookie & Brownie", "Grains", "South African", "African", "Kid Friendly", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "500", "500", "2", "3"] [RecipeIngredientParts] ["margarine", "buttermilk", "sugar", "baking powder"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 111.5 [FatContent] 8.5 [SaturatedFatContent] 1.8 [CholesterolContent] 0.4 [SodiumContent] 132.2 [CarbohydrateContent] 9.0 [FiberContent] 0.0 [SugarContent] 8.8 [ProteinContent] 0.5 [RecipeServings] nan [RecipeYield] 48 medium rusks [RecipeInstructions] Mix flour, baking powder and sugar. Melt margarine and beat in buttermilk until creamy. Add to dry ingredients and mix well. Press into greased baking sheet, pressing until it reaches all the edges and corners. Bake at 180°C for 45 minutes. Cut into fingers and spread out onto 2 baking trays. Dry in a 100°C oven for 1 1/2-2 hours. YUM!
[Name] Chi Chi's Salsa [AuthorId] 15588 [AuthorName] Katza [CookTime] PT5M [PrepTime] PT15M [TotalTime] PT20M [DatePublished] 2001-08-19T08:07:00Z [Description] Make and share this Chi Chi's Salsa recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Mexican", "Low Protein", "Low Cholesterol", "Healthy", "Spicy", "< 30 Mins"] [RecipeIngredientQuantities] ["2", "2", "1/2", "1/2", "1", "14"] [RecipeIngredientParts] ["green onions", "tomatoes", "salt", "black pepper", "Tabasco sauce", "stewed tomatoes"] [AggregatedRating] 2.5 [ReviewCount] 4.0 [Calories] 168.0 [FatContent] 1.4 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 2128.9 [CarbohydrateContent] 39.0 [FiberContent] 8.3 [SugarContent] 26.1 [ProteinContent] 6.7 [RecipeServings] 1.0 [RecipeYield] 1 recipe [RecipeInstructions] Cut up stewed tomatoes and combine in saucepan with onions, fresh tomato, salt and pepper. Bring just to a boil. Boil hard 1 min. and remove from heat. Put half of mixture through blender just to mince fine, but not to puree. Return to remaining half of mixture. Cool and refrigerate in tightly covered container. Use within a few weeks. Freezes well up to 6 months.
[Name] Mom's Homemade Chili Con Carne With Beans [AuthorId] 15766 [AuthorName] Tanya Burnett [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2001-08-19T08:07:00Z [Description] Mom makes this chili differently every time she makes it and it is really good and this recipe can be halved or even doubled for large or small crowds. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "1/2", "1/3", "1", "1", "1", "1", "2", "2"] [RecipeIngredientParts] ["lean ground beef", "onion", "green pepper", "garlic clove", "kidney beans", "whole tomatoes", "tomato sauce", "chili powder"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 342.8 [FatContent] 12.6 [SaturatedFatContent] 4.9 [CholesterolContent] 73.7 [SodiumContent] 738.8 [CarbohydrateContent] 26.9 [FiberContent] 9.2 [SugarContent] 8.7 [ProteinContent] 30.8 [RecipeServings] nan [RecipeYield] 10 servings of chili [RecipeInstructions] In a large skillet, cook and crumble meat until almost browned. Add onion, green pepper, and garlic. Continue cooking until meat is browned and onion is tender. Drain, stir in remaining ingredients, bring to a boil, reduce heat. Cover and simmer for 30 minutes, stirring occasionally.
[Name] stephanie's salsa [AuthorId] 15385 [AuthorName] stephanie [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2001-08-19T08:07:00Z [Description] Make and share this stephanie's salsa recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Vegetable", "Mexican", "Low Protein", "Low Cholesterol", "Summer", "Spicy", "< 15 Mins", "No Cook", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["3", "1/2", "1", "1/2", "1", "2", "2", "1/4"] [RecipeIngredientParts] ["tomatoes", "tomatoes", "red onion", "garlic", "red wine vinegar", "olive oil", "lime juice"] [AggregatedRating] 3.5 [ReviewCount] 2.0 [Calories] 43.0 [FatContent] 2.5 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 7.5 [CarbohydrateContent] 5.0 [FiberContent] 1.3 [SugarContent] 2.9 [ProteinContent] 1.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] mix all ingredients together. chill at least two hours before serving. store covered for up to a week.
[Name] Bergy Dim Sum #1, Pork & Lettuce Rolls [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT8M [PrepTime] PT20M [TotalTime] PT28M [DatePublished] 2001-08-19T08:07:00Z [Description] This is great served as an appetizer or part of a Dim Sum brunch. Over the next few weeks I will be submitting other recipes suitable for Dim Sum. I will name and number them "Bergy Dim Sum 1, 2 etc." Many of the recipes will be freezer friendly so it is easy on the hostess (host) on the day of the brunch Edited 13 Dec 03 It has been a while since I made this recipe and found it was a bit light in the taste so I added 3/4 tsp hot chili flakes and 2 tbsp Schezwan sauce - just right for me. Do what the recipe says the first time and then you can spice it up. Do not mince the chestnuts, shoots & crab too fine you want a bit of crunch left. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/10/99/9/pictfRHzo.jpg" [RecipeCategory] Breakfast [Keywords] ["Lunch/Snacks", "Crab", "Pork", "Vegetable", "Meat", "Chinese", "Asian", "< 30 Mins", "Stir Fry", "Easy"] [RecipeIngredientQuantities] ["8", "1", "1/4", "6", "1/2", "1/2", "1", "2", "1", "2", "2", "8 -16"] [RecipeIngredientParts] ["pork", "mushroom", "shallots", "water chestnut", "bamboo shoot", "lite olive oil", "soy sauce", "oyster sauce", "dry sherry", "lettuce leaves"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 121.0 [FatContent] 5.6 [SaturatedFatContent] 1.4 [CholesterolContent] 24.4 [SodiumContent] 379.5 [CarbohydrateContent] 4.8 [FiberContent] 0.4 [SugarContent] 0.4 [ProteinContent] 9.4 [RecipeServings] nan [RecipeYield] 8 Large rolls or 16 small ones [RecipeInstructions] Heat oil in a skillet and add minced pork, toss until dark golden brown Add mushrooms, water chestnuts, bamboo shoots,crab and shallots. Toss well, cook 1 minute Combine sesame oil,oyster sauce& sherry, add to pan and toss until well combined, remove from heat. Have a bowl of cleaned lettuce leaves ready. When you are ready to serve this course bring the hot pork mixture and lettuce leaves to the table. Everyone helps themselves to a lettuce leaf adds a heaping tbsp of the pork, rolls the leaf around the meat and Enjoy! Optional: You may serve a sauce to go along with the wraps, serve on the side. Something like recipe#48345 Asian Dipping Sauce by Markthegastonome or a spicy one of your choosing
[Name] Crunchy Pea Salad [AuthorId] 4396 [AuthorName] Diana Thompson [CookTime] PT4H [PrepTime] PT15M [TotalTime] PT4H15M [DatePublished] 2001-08-19T08:07:00Z [Description] Make and share this Crunchy Pea Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Weeknight", "Refrigerator", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/3", "1", "1", "1/2", "1/2", "1/2", "1", NA] [RecipeIngredientParts] ["bacon", "green onion", "water chestnut", "monterey jack cheese", "Dijon mustard", "sour cream", "sunflower seeds", "cashews", "lettuce leaf"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 1087.5 [FatContent] 99.0 [SaturatedFatContent] 29.7 [CholesterolContent] 127.1 [SodiumContent] 1535.3 [CarbohydrateContent] 21.1 [FiberContent] 6.7 [SugarContent] 6.5 [ProteinContent] 32.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Combine all the ingredients except the sunflower seeds or cashews and toss lightly. Chill at least 4 hours before serving, then top with the sunflower seeds or cashews. Serve on lettuce leaves.
[Name] Russian Dressing Sweet & Sour Chicken [AuthorId] 12875 [AuthorName] paula giles [CookTime] PT1H30M [PrepTime] PT10M [TotalTime] PT1H40M [DatePublished] 2001-08-19T08:07:00Z [Description] I got this recipe off of Regis and Kathy Lee back in 1996. I have not yet tried it because no one in my family likes this kind of stuff, but it sounds so good to me. Please somebody try it and let me know how it is. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/00/1/36204.jpg" [RecipeCategory] One Dish Meal [Keywords] ["Chicken", "Poultry", "Meat", "Asian", "Low Protein", "Low Cholesterol", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2 -4", "1", "1", "1", "1/4", NA, NA] [RecipeIngredientParts] ["boneless skinless chicken breasts", "water", "green pepper", "pineapple"] [AggregatedRating] 4.5 [ReviewCount] 45.0 [Calories] 481.4 [FatContent] 16.1 [SaturatedFatContent] 2.6 [CholesterolContent] 34.6 [SodiumContent] 1177.6 [CarbohydrateContent] 73.4 [FiberContent] 2.0 [SugarContent] 43.1 [ProteinContent] 15.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Place chicken in glass baking dish (9x13-inch]. In bowl, stir together dressing, preserves, soup mix, and water. Pour mixture on top of chicken; spread evenly. Cover with foil and bake at 350°F for 1 hour. Uncover and bake 30 more minutes.
[Name] tomato butter [AuthorId] 15385 [AuthorName] stephanie [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-08-19T08:07:00Z [Description] Make and share this tomato butter recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] ["For Large Groups", "No Cook", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["1/2", "2", "1", "2", "3", "1/2", "1/2", "1", NA] [RecipeIngredientParts] ["butter", "tomato paste", "parsley", "green onions", "garlic", "thyme", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 67.6 [FatContent] 7.4 [SaturatedFatContent] 4.7 [CholesterolContent] 19.5 [SodiumContent] 62.7 [CarbohydrateContent] 0.6 [FiberContent] 0.1 [SugarContent] 0.3 [ProteinContent] 0.2 [RecipeServings] 25.0 [RecipeYield] nan [RecipeInstructions] mix all ingredients in food processor. keep refrigerated.
[Name] Summer Relish [AuthorId] 13011 [AuthorName] mrwillard [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2001-08-19T08:07:00Z [Description] Make and share this Summer Relish recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Vegetable", "Low Protein", "Low Cholesterol", "Healthy", "Summer", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["3 -4", "1 -2", "1 -2", "1", "1", "1", "1/2", "1/4", "1/2", "1", "1", "1"] [RecipeIngredientParts] ["tomatoes", "garlic", "bell pepper", "onion", "celery", "salt", "black pepper", "cumin", "chili powder", "oregano", "parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 44.8 [FatContent] 0.7 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 339.4 [CarbohydrateContent] 9.6 [FiberContent] 3.2 [SugarContent] 4.8 [ProteinContent] 1.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] chop peppers,onion and celery. saute in 1 tbl veg. oil till transparent. add tomatoes w/ liquid and spices and bring to a boil. simmer covered for 30 minutes. serve on grilled dogs or burgers.
[Name] Portuguese Barbecued Chicken [AuthorId] 15385 [AuthorName] stephanie [CookTime] PT28H50M [PrepTime] PT4H [TotalTime] PT32H50M [DatePublished] 2001-08-19T08:07:00Z [Description] Make and share this Portuguese Barbecued Chicken recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/00/4/Z8bIaWOjQZyzacEI6Slt_5906345163_6cf6e65531.jpg" [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Portuguese", "European", "Very Low Carbs", "Spicy", "Weeknight"] [RecipeIngredientQuantities] ["2", "1/3", "1", "3", "2", "1", "1/2", "1/4", "1/4", "2"] [RecipeIngredientParts] ["chicken pieces", "dry white wine", "fresh lemon rind", "lemon juice", "tomato paste", "olive oil", "paprika", "salt", "garlic cloves"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 355.0 [FatContent] 24.3 [SaturatedFatContent] 6.4 [CholesterolContent] 103.5 [SodiumContent] 314.8 [CarbohydrateContent] 3.5 [FiberContent] 0.6 [SugarContent] 1.5 [ProteinContent] 26.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Combine wine, lemon rind, and juice, tomato paste, oil, paprika, hot pepper sauce, salt, and garlic; pour over chicken, turning to coat. Cover or bag and refrigerate for at least 4 hours or for up to 24 hours, turning occasionally. Place chicken on greased grill over medium heat; skin side down for 10 minutes. Turn and cook, brushing with marinade an additional 30-40 minutes or until juices run clear when chicken is pierced.
[Name] Angel Hair Pasta with Chicken - mk [AuthorId] 15630 [AuthorName] Michelle Kraxberger [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2001-08-19T08:07:00Z [Description] Make and share this Angel Hair Pasta with Chicken - mk recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "< 30 Mins"] [RecipeIngredientQuantities] ["2", "4", "4", "1", "2", "1", "1", "1", "2"] [RecipeIngredientParts] ["olive oil", "boneless skinless chicken breasts", "carrots", "frozen broccoli", "garlic", "angel hair pasta", "chicken broth", "dried basil", "parmesan cheese"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 387.5 [FatContent] 8.2 [SaturatedFatContent] 1.4 [CholesterolContent] 50.4 [SodiumContent] 436.9 [CarbohydrateContent] 49.5 [FiberContent] 4.5 [SugarContent] 4.4 [ProteinContent] 27.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Heat 1-tablespoon oil in a medium skillet over medium heat; add chicken. Cook, stirring, until chicken is cooked through, about 5 minutes. Remove from skillet drain on paper towels. Heat remaining oil in same skillet. Begin Heating water for pasta. Add carrot to Skillet; cook, stirring for 4 minutes. Add broccoli and garlic to skillet; Cook, stirring, for two minutes longer. Cook pasta according to package directions. While pasta is cooking, add chicken broth, basil to skillet. Stir to combine. Return chicken to skillet. Add parmesan to skillet and reduce heat and simmer for 4 minutes. Drain pasta. Place in a large serving Bowl. Top with vegetable mixture.
[Name] onion pizza [AuthorId] 15385 [AuthorName] stephanie [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2001-08-19T08:07:00Z [Description] Make and share this onion pizza recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/00/6/pics0GWf1.jpg" [RecipeCategory] Cheese [Keywords] ["European", "< 60 Mins", "Oven", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["7", "1/3", "10", "1/2", NA, "1", "2", "8", "1", "1", "1"] [RecipeIngredientParts] ["onions", "olive oil", "Italian tomatoes", "sugar", "fresh herb", "cornmeal", "anchovies", "black olives", "parmesan cheese"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 446.7 [FatContent] 30.1 [SaturatedFatContent] 7.6 [CholesterolContent] 28.8 [SodiumContent] 983.9 [CarbohydrateContent] 32.1 [FiberContent] 5.9 [SugarContent] 13.1 [ProteinContent] 15.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] heat onions in oil on low heat for about 30 minutes. In another pan cook tomatoes with sugar and cornmeal until it tickened. mix onions, tomatoes, salt and pepper and herbs. spread on the dough, add anchovies, olive and parmesan. bake in the oven at 425F degrees until the cheese in melted.
[Name] Bergy Dim Sum #4 Roasted Spareribs [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT25M [PrepTime] PT5H [TotalTime] PT5H25M [DatePublished] 2001-08-19T11:21:00Z [Description] Good as an appetizer too! These are like a dry garlic rib. Try doing a Dim Sum brunch your friends will love it (if they like oriental food). [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Pork", "Meat", "Chinese", "Asian", "Weeknight", "Oven", "Freezer", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "4", "1/2", "1/2", "1/2", "1/2", "2", "1/2"] [RecipeIngredientParts] ["garlic cloves", "thick soy sauce", "dry sherry", "sugar", "water"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 1316.6 [FatContent] 92.9 [SaturatedFatContent] 25.4 [CholesterolContent] 176.9 [SodiumContent] 2955.4 [CarbohydrateContent] 43.8 [FiberContent] 0.3 [SugarContent] 35.7 [ProteinContent] 40.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In a bowl mix all the ingredients together stirring to dissolve the sugar (Except the ribs]. Arrange pork in an oven proof dish and pour the sauce over the ribs. Cover with aluminum foil and marinate in the refrigerator for at least 5 hours, rotating ribs occasionally. Preheat oven to 375°F. Roast covered for 25 minutes, remove foil and continue cooking until the sauce is just a sticky glace on the ribs. You may now serve them (hot] or freeze them for later use. To freeze, place them on a cookie sheet and freeze individually. Once frozen put them in a large freezer proof bag for later use. When you want to serve them spread them on a cookie sheet and place frozen ribs in 350°F oven for about 15 minutes or until hot through.
[Name] Kari's Squishy Summer Squash [AuthorId] 15851 [AuthorName] Malriah [CookTime] PT45M [PrepTime] PT10M [TotalTime] PT55M [DatePublished] 2001-08-19T11:21:00Z [Description] Even kids and/or squash haters like this one. I think its the velveeta. I really don't measure. So everything is approximate. You may have to adjust. [Images] character(0) [RecipeCategory] Cheese [Keywords] ["Vegetable", "Kid Friendly", "Potluck", "Summer", "< 60 Mins", "Oven", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["2", NA, "1", NA, "8", "1/2", "2", NA] [RecipeIngredientParts] ["onion", "Velveeta cheese", "butter", "margarine", "milk"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 477.9 [FatContent] 40.0 [SaturatedFatContent] 25.5 [CholesterolContent] 122.9 [SodiumContent] 1104.9 [CarbohydrateContent] 17.0 [FiberContent] 1.6 [SugarContent] 7.9 [ProteinContent] 14.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Pre-heat oven to 375. Spray casserole dish (glass works best] with cooking spray. Start with a layer of 1/3 of the squash, sprinkle with salt and pepper. Add 1/3 of the onion, 1/3 of the velveeta and 1/3 of the cracker crumbs. Dot with butter. Start layering process over. Once all layers are added, pour milk over, cover and bake for 25-30 minutes. Remove cover and bake 15-20 minutes more.
[Name] Cream Cheese Apple Muffins [AuthorId] 1891 [AuthorName] Kim19068 [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2001-08-19T11:21:00Z [Description] Make and share this Cream Cheese Apple Muffins 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/11/00/9/LDcc1EbzRK5yaduQvJLS_IMG_4545.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/00/9/picLlPltf.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/00/9/picNRH8rv.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/00/9/pickCFLBq.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/00/9/pic9i8AR1.jpg" ] [RecipeCategory] Quick Breads [Keywords] ["Breads", "Cheese", "Apple", "Fruit", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1 1/2", "4", "1", "1/2", "2", "2", "3", "3", "1", "1", "2", "1", "3", "2"] [RecipeIngredientParts] ["cream cheese", "sugar", "eggs", "milk", "butter", "margarine", "lemon juice", "vanilla", "all-purpose flour", "baking powder", "baking soda", "salt", "apples", "sugar", "cinnamon"] [AggregatedRating] 5.0 [ReviewCount] 9.0 [Calories] 136.3 [FatContent] 5.6 [SaturatedFatContent] 3.2 [CholesterolContent] 35.3 [SodiumContent] 191.9 [CarbohydrateContent] 19.3 [FiberContent] 0.7 [SugarContent] 9.9 [ProteinContent] 2.5 [RecipeServings] nan [RecipeYield] 36 muffins [RecipeInstructions] In a mixing bowl, combine the cream cheese, sugar, eggs and milk, butter, lemon juice and vanilla. Beat until smooth. Combine the flour, baking powder, baking soda, and salt, stir in to cream cheese mixture just until moistened. Fold in apples and bran flakes. Fill greased or paper lined muffin cups 2/3 full. Sprinkle topping over. Bake at 375 for 20-25 minutes .
[Name] Pickled Pears [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT15M [PrepTime] PT24H [TotalTime] PT24H15M [DatePublished] 2001-08-19T11:21:00Z [Description] Make and share this Pickled Pears recipe from Food.com. [Images] character(0) [RecipeCategory] Pears [Keywords] ["Fruit", "Weeknight", "Canning"] [RecipeIngredientQuantities] ["6", "4", "2", "1", "1", "1", "2 1/2", "1 1/2", "1/2"] [RecipeIngredientParts] ["pears", "water", "lemon juice", "whole cloves", "gingerroot", "white sugar", "white vinegar", "lemon"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 1203.0 [FatContent] 1.2 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 23.2 [CarbohydrateContent] 310.6 [FiberContent] 29.2 [SugarContent] 256.2 [ProteinContent] 3.7 [RecipeServings] nan [RecipeYield] 3 pints [RecipeInstructions] Soak pears in water& fruit fresh/lemon juice to keep from browning. Tie pickling spice, ginger and cloves in a spice bag. Prepare liquid-combine spice bag, sugar, water, vinegar and lemon slices in a large stainless or enamel pot. Bring to a boil, cover and boil for 5 min. Add enough pears to create a single layer in liquid and poach for 7 min-drain with slotted spoon and place in a large bowl. Repeat until all pears are poached. Pour the liquid over poached pears, cover and let stand 18-24 hours in a cool spot. Remove pears and discard spice bag and lemons. Bring liquid to a boil. Pack pears into clean, hot jars. Pour boiling liquid to cover leaving 1/2 inch head space. Remove bubbles and seal. Process in a boiling water bath for 15 minutes at altitudes up to 1000 feet.
[Name] Sweet and Sour Ribs [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2001-08-23T14:20:00Z [Description] Make and share this Sweet and Sour Ribs recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "Chinese", "Asian", "Weeknight", "Stove Top", "Stir Fry", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "2", "2", "1", "1", "1", "1", "1", "1/4"] [RecipeIngredientParts] ["soy sauce", "white vinegar", "brown sugar", "green bell pepper", "red bell pepper", "onion", "ketchup"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 285.6 [FatContent] 2.5 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 361.7 [CarbohydrateContent] 65.0 [FiberContent] 1.7 [SugarContent] 60.2 [ProteinContent] 1.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Heat oil in a large wok over medium high heat and brown ribs-around 10 minutes.", "Add the soy sauce and continue browning.", "Add the vinegar and bring to a boil, reduce heat and simmer for 20 minutes.", "Add brown sugar and simmer 10 minutes more.", "You might need a bit more vinegar at this point.", "You want the sauce thick but fluid.", "Add the peppers and onions and cook for 5 minutes.", "Add the ketchup and stir.", "Taste and adjust the vinegar/brown sugar ratio.", "If needed add cornstarch to thicken." ]
[Name] Hot Mexican Cornbread [AuthorId] 14000 [AuthorName] Belly Up With Bob [CookTime] PT40M [PrepTime] PT15M [TotalTime] PT55M [DatePublished] 2001-08-23T14:20:00Z [Description] Make and share this Hot Mexican Cornbread 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/11/01/2/picymQUeC.jpg" [RecipeCategory] Quick Breads [Keywords] ["Breads", "Corn", "Vegetable", "Mexican", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1/2", "2", "1", "2", "1", "1/2", "1/4"] [RecipeIngredientParts] ["cornmeal", "milk", "baking soda", "salt", "eggs", "green onion", "cheddar cheese", "olive oil"] [AggregatedRating] 5.0 [ReviewCount] 11.0 [Calories] 310.8 [FatContent] 19.3 [SaturatedFatContent] 8.1 [CholesterolContent] 86.9 [SodiumContent] 593.2 [CarbohydrateContent] 24.5 [FiberContent] 2.2 [SugarContent] 2.5 [ProteinContent] 12.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Mix all of the ingredients together, except the oil, and reserve half of the cheese for toping. Put the oil in a skillet and heat over medium heat until hot. Pour over cornmeal mixture in bowl. Stir fast to melt cheese. Pour mixture into hot skillet and top with remaining cheese. Bake at 350°F for 40 minutes.
[Name] Coffee Cake [AuthorId] 9690 [AuthorName] Cheryl E [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2001-08-23T14:20:00Z [Description] Make and share this Coffee Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Breakfast", "Lunch/Snacks", "Sweet", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1/4", "1/4", "1", "1 1/2", "2", "1/2", "2", "3", "1/3", NA] [RecipeIngredientParts] ["skim milk", "butter", "margarine", "salt", "dry sweetener", "instant yeast", "water", "eggs", "flour", "walnuts", "cinnamon"] [AggregatedRating] 3.0 [ReviewCount] 2.0 [Calories] 249.0 [FatContent] 9.5 [SaturatedFatContent] 3.9 [CholesterolContent] 55.0 [SodiumContent] 325.3 [CarbohydrateContent] 33.5 [FiberContent] 1.8 [SugarContent] 0.3 [ProteinContent] 7.3 [RecipeServings] 9.0 [RecipeYield] nan [RecipeInstructions] Scald milk, add butter, salt and sweetener. Stir until butter is melted and cool to lukewarm. Dissolve yeast in warm water and add to milk mixture. Add eggs and flour and mix well. Pour into a greased 9x9-inch pan. Cover and let rise in a warm place until doubled. Scatter the nuts over the top and dust with cinnamon. Bake in preheated 400°F oven.
[Name] Easy Poppy Seed Dressing [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] nan [PrepTime] PT3M [TotalTime] PT3M [DatePublished] 2001-08-23T14:20:00Z [Description] Make and share this Easy Poppy Seed Dressing 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/11/01/4/ELXAxTVoQ8OOsaJ2wJdn-GEDC3067.JPG" [RecipeCategory] Salad Dressings [Keywords] ["< 15 Mins", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["3/4", "1", "1", "1", "1", "2", "1/3"] [RecipeIngredientParts] ["sugar", "dry mustard", "salt", "poppy seeds", "cider vinegar"] [AggregatedRating] 5.0 [ReviewCount] 10.0 [Calories] 106.3 [FatContent] 9.1 [SaturatedFatContent] 1.3 [CholesterolContent] 0.0 [SodiumContent] 97.3 [CarbohydrateContent] 6.4 [FiberContent] 0.0 [SugarContent] 6.3 [ProteinContent] 0.1 [RecipeServings] 24.0 [RecipeYield] 1 1/2 cups [RecipeInstructions] Put all ingredients except poppy seeds into a jar with a lid and shake it until thick and smooth. Add seeds, shake again and serve. Store in the fridge and re-shake as it will settle.
[Name] Snow Peas'n Cream Cheese [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT1M [PrepTime] PT20M [TotalTime] PT21M [DatePublished] 2001-08-23T14:20:00Z [Description] This dish looks beautiful on a buffet table or is a great low cal appetizer. There is a slightly spicey flavor but nice. Don't put all of the horseradis in at once if you are concerned about it being too hot Serve at room temperature. [Images] character(0) [RecipeCategory] Cheese [Keywords] ["Vegetable", "< 30 Mins", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["24", "1 1/4", "3", "6", "3/4", NA] [RecipeIngredientParts] ["snow peas", "horseradish", "Tabasco sauce", "low-fat cream cheese", "radish"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 62.5 [FatContent] 5.0 [SaturatedFatContent] 3.2 [CholesterolContent] 16.2 [SodiumContent] 97.8 [CarbohydrateContent] 2.0 [FiberContent] 0.5 [SugarContent] 0.8 [ProteinContent] 2.5 [RecipeServings] 8.0 [RecipeYield] 24 Filled Snow Peas [RecipeInstructions] Blanch the snow peas in boiling water for 1 minute. Immediately dash them into cold water (use a few Ice cubes in the water]. Slit open the inside if each pea (I call the\"inside\" the slightly concave side]. Set aside. Puree the remaining ingredients in a food processor until very smooth. Spoon the radish cream into each of the snow peas (if you have an icing tube or pastry tube they will work well and give an even finish]. Arrange the filled peas on a platter already covered in red lettuce or radicchio leaves. Arrange them in a pattern (Fan, Spray, side by side or whatever].
[Name] Southwest Vegetable Soup [AuthorId] 14000 [AuthorName] Belly Up With Bob [CookTime] PT40M [PrepTime] PT15M [TotalTime] PT55M [DatePublished] 2001-08-23T14:20:00Z [Description] If you like Southwestern foods you will like my soup. It took about 15 tries, but was worth the results. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/01/6/picWuSzWb.jpg" [RecipeCategory] Beans [Keywords] ["Vegetable", "Southwestern U.S.", "Kid Friendly", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "6", "1", "1", "2", "2", "3", "2", "1/2", "3"] [RecipeIngredientParts] ["chicken broth", "corn", "red kidney beans", "green onions", "honey", "yellow onion", "Mexican-style tomatoes", "garlic", "cilantro leaves", "cheddar cheese", "corn tortillas"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 286.7 [FatContent] 5.8 [SaturatedFatContent] 2.5 [CholesterolContent] 9.9 [SodiumContent] 1208.9 [CarbohydrateContent] 46.8 [FiberContent] 9.5 [SugarContent] 6.4 [ProteinContent] 16.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["In a blender blend stewed tomatoes, honey, green onions, garlic, cilantro, onion, and seasoning.", "In a large skillet add 2 cans chicken broth and the blended ingredients, bring to a boil then simmer for 5 minutes.", "Add all other ingredients except red kidney beans, simmer with a lid for at least 20 minutes.", "Add red kidney beans, bring to a boil then simmer for 10 minutes.", "Cut the tortillas into 1/2 inch strips, then cut in half, then fry in oil until crisp.", "In soup bowls put in soup then sprinkle with cheese then top with some fried tortilla chips." ]
[Name] Three Mushroom Salad [AuthorId] 16140 [AuthorName] Norahs Girl [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2001-08-23T14:20:00Z [Description] Make and share this Three Mushroom Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "Potluck", "Summer", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/2", "1/2", "2", "4", "1", "2", "1/2", "1", "1", "3", "3"] [RecipeIngredientParts] ["white mushroom", "lemon juice", "potatoes", "mustard powder", "red wine vinegar", "chives", "watercress", "sunflower seeds"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 481.2 [FatContent] 31.4 [SaturatedFatContent] 4.2 [CholesterolContent] 0.2 [SodiumContent] 35.1 [CarbohydrateContent] 44.8 [FiberContent] 7.2 [SugarContent] 3.9 [ProteinContent] 9.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Wipe mushrooms with a damp cloth. Slice ends off each stem and cut into thick slices vertically. Sprinkle with lemon juice. Layer mushrooms and room temperature potatoes in a salad bowl. Blend mustard powder, red wine vinegar and olive oil together until creamy. Pour over the salad and sprinkle with chives, watercress sprigs, toasted sunflower seeds over salad. Add dollops of mayonnaise to the completed salad.
[Name] Fudgy Orange Zucchini Cake With Orange Glaze [AuthorId] 12693 [AuthorName] Sandi Ritchey [CookTime] PT50M [PrepTime] PT30M [TotalTime] PT1H20M [DatePublished] 2001-08-23T14:20:00Z [Description] A co-worker made this with fresh zucchini out of her garden. I loved the combination of chocolate and orange and the zucchini made it extra moist. My husband who only eats chocolate desserts, and hates zucchini, loved it.
[Name] Prawn & Scallop Casserole [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT50M [PrepTime] PT15M [TotalTime] PT1H5M [DatePublished] 2001-08-23T14:20:00Z [Description] Very tasty dish if I do say so myself. It goes well with a green salad and crusty bread. It is handy because you can do it ahead or have it in your freezer. With a mixture of prawns & scallops how can you go wrong? It is quick & easy. You can make this casserole a day before, refrigerate it or freeze it then do the baking just before your dinner party or luncheon. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Cheese", "Vegetable", "Canadian", "Healthy", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["24", "24", "1", "1 1/2", "1/2", "3", "1", "1/2", "4", "1", "1/2", "6"] [RecipeIngredientParts] ["bay scallops", "celery", "onion", "mushroom", "garlic", "cheese"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 515.9 [FatContent] 14.4 [SaturatedFatContent] 6.2 [CholesterolContent] 134.1 [SodiumContent] 1242.9 [CarbohydrateContent] 66.3 [FiberContent] 4.5 [SugarContent] 5.7 [ProteinContent] 29.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cook the noodles drain& set aside. In a frypan saute the garlic,mushrooms& onions until just soft. Mix all the ingredients (except Cheese& bread crumbs]. Gently mix in the noodles. Put in buttered oven proof dish. Bake at 350F degrees for 40 minutes. Sprinkle cheese and crumbs on top and return to oven until the cheese is bubbly.
[Name] Casablanca Chicken [AuthorId] 16140 [AuthorName] Norahs Girl [CookTime] PT8M [PrepTime] PT5M [TotalTime] PT13M [DatePublished] 2001-08-23T14:20:00Z [Description] Very North African in flavour! Spice mix can be used with fish and a flavouring for rice. You could serve this dish with Couscous, rice, pilaf or even steamed baby potatoes [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/02/0/picNZQlR4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/02/0/picteXy4K.jpg"] [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Moroccan", "African", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "2", NA, "1", "1", "1", "1", "1", "1", "1", "1", "1/2", "1/2", "1"] [RecipeIngredientParts] ["boneless skinless chicken breasts", "olive oil", "ground cumin", "ground coriander", "ground ginger", "chili powder", "dried parsley", "lemon pepper", "cinnamon", "salt", "sugar", "ground cloves"] [AggregatedRating] 4.5 [ReviewCount] 19.0 [Calories] 161.9 [FatContent] 4.1 [SaturatedFatContent] 0.8 [CholesterolContent] 68.4 [SodiumContent] 375.8 [CarbohydrateContent] 2.6 [FiberContent] 1.0 [SugarContent] 0.6 [ProteinContent] 27.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Brush chicken breasts with olive oil and sprinkle with enough spice mix to coat both sides. Heat about a tbs of oil in a pan and sauté the chicken for about 4 minutes each side (careful not to overcook!]. For spice mix: Combine everything and store in a jar or bottle.
[Name] Corn Nuggets [AuthorId] 10597 [AuthorName] Teresa Johnson [CookTime] PT10M [PrepTime] PT30M [TotalTime] PT40M [DatePublished] 2001-08-23T14:20:00Z [Description] Make and share this Corn Nuggets 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/11/02/1/picg1Ku8Z.jpg" [RecipeCategory] Corn [Keywords] ["Vegetable", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["2", "1/2", "2", "1", "1", "2", "1", "1/2", "1/4"] [RecipeIngredientParts] ["cornmeal", "flour", "eggs", "baking powder", "salt", "corn", "milk", "water", "cinnamon", "sugar"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 424.6 [FatContent] 8.1 [SaturatedFatContent] 2.6 [CholesterolContent] 101.5 [SodiumContent] 759.9 [CarbohydrateContent] 77.8 [FiberContent] 6.7 [SugarContent] 3.9 [ProteinContent] 14.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oil to 400 degrees. Mix the dry ingredients. Toss in the shucked corn. Using a fork, stir in the egg. A little bit at a time, mix in the liquid until the dough forms a ball. Let sit for 10 min, then check to see if it needs a bit more liquid. You are aiming for a very stiff, but not at all dry, dough. Shape into balls, and drop a few at a time into the oil. Fry until golden brown.
[Name] Green Goddess Dressing [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-08-23T14:20:00Z [Description] Make and share this Green Goddess Dressing recipe from Food.com. [Images] character(0) [RecipeCategory] Salad Dressings [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["3", "2", "1/2", "1", "3", "1", "2", "1", "1/2", "1/2", "1/4"] [RecipeIngredientParts] ["garlic", "parsley", "rice vinegar", "Dijon mustard", "low fat cottage cheese", "skim milk buttermilk", "parmesan cheese", "cucumber", "lime, juice of", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 30.6 [FatContent] 0.6 [SaturatedFatContent] 0.3 [CholesterolContent] 2.1 [SodiumContent] 65.8 [CarbohydrateContent] 4.7 [FiberContent] 0.2 [SugarContent] 3.3 [ProteinContent] 2.1 [RecipeServings] 6.0 [RecipeYield] 2-2 1/2 cups [RecipeInstructions] "Into a food processor it goes-whirl until smooth."
[Name] Quick hot dish [AuthorId] 10332 [AuthorName] chris brossard [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2001-08-23T14:20:00Z [Description] Make and share this Quick hot dish recipe from Food.com. [Images] character(0) [RecipeCategory] Rice [Keywords] ["Meat", "Low Cholesterol", "Healthy", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1", "1", "4", NA] [RecipeIngredientParts] ["ground beef", "onion", "celery", "raw rice", "water", "soy sauce"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 577.7 [FatContent] 26.2 [SaturatedFatContent] 9.0 [CholesterolContent] 83.2 [SodiumContent] 2097.7 [CarbohydrateContent] 53.9 [FiberContent] 2.4 [SugarContent] 3.9 [ProteinContent] 29.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Combine all ingredients except noodles. Bake 25 minutes at 350. When done, sprinkle noodles over top and serve.
[Name] Bechamel Sauce [AuthorId] 34879 [AuthorName] Barefoot Beachcomber [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2001-08-23T14:20:00Z [Description] Make and share this Bechamel Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Southwest Asia (middle East) [Keywords] ["Asian", "European", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2", "2", "1/4", "1 1/4", "2", "4"] [RecipeIngredientParts] ["butter", "flour", "salt", "chicken broth", "lemon juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 68.7 [FatContent] 5.5 [SaturatedFatContent] 3.0 [CholesterolContent] 73.1 [SodiumContent] 285.7 [CarbohydrateContent] 2.7 [FiberContent] 0.1 [SugarContent] 0.3 [ProteinContent] 2.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a saucepan melt the butter. Stir in the flour and salt. Add the chicken broth all at once. Cook and stir until the mixture is bubbly. Combine the egg yolks and lemon juice. Stir about half of the hot mixture into the egg yolk mixture. Return to the remaining hot mixture in the saucepan. Cook and stir sauce 2 minutes more. Makes 1 1/2 cups of sauce.
[Name] Sour Cream Pie Crust [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2001-08-23T14:20:00Z [Description] Make and share this Sour Cream Pie Crust 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/11/02/5/picOXvti3.jpg" [RecipeCategory] Pie [Keywords] ["Dessert", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1/2", "12", "1", "4"] [RecipeIngredientParts] ["flour", "salt", "butter", "egg", "sour cream"] [AggregatedRating] 4.5 [ReviewCount] 8.0 [Calories] 710.3 [FatContent] 28.2 [SaturatedFatContent] 16.4 [CholesterolContent] 169.7 [SodiumContent] 785.0 [CarbohydrateContent] 95.9 [FiberContent] 3.4 [SugarContent] 0.6 [ProteinContent] 16.6 [RecipeServings] nan [RecipeYield] 2 single crusts [RecipeInstructions] In a large bowl sift together flour and salt. Cut in the butter until mixture resembles cornmeal. In a small bowl mix the egg and sour cream together. Add this to the flour mixture and work it in quickly until dough forms a ball. Divide in half, wrap in plastic and chill for 1 hour.
[Name] Bergy Dim Sum #7, Mandarin Pancakes [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT40M [PrepTime] PT50M [TotalTime] PT1H30M [DatePublished] 2001-08-23T14:20:00Z [Description] These pancakes are traditionally served with Peking Duck but there are many other savory fillings like Moo Shoo Pork. I will post several possible fillings and you will be able to find them among my posted recipes [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/02/6/picdaddOP.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Chinese", "Asian", "Low Cholesterol", "Healthy", "Weeknight", "Stove Top", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "3/4", "1"] [RecipeIngredientParts] ["all-purpose flour", "boiling water"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 51.5 [FatContent] 0.8 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 0.4 [CarbohydrateContent] 9.5 [FiberContent] 0.3 [SugarContent] 0.0 [ProteinContent] 1.3 [RecipeServings] nan [RecipeYield] 20 Pancakes [RecipeInstructions] Put unsifted flour in a bowl. Pour in all the boiling water at once stirring with the handle of a wooden spoon (or use your mixer with the bread paddle mix and knead for 5 minutes]. When the dough is cool enough to handle knead for 10 minutes (this step is not necessary if you used your mixer]. Whether you do this by hand or with the mixer the mixture is ready when it is a smooth, soft dough. Cover the dough and let it rest for 30 minutes. Roll dough into a cylindrical shape and cut into 10 equal pieces. Keep covered with plastic wrap to prevent drying out. Take one slice at a time and cut in two equal pieces. On a lightly floured board roll each piece into a 3\" circle. Brush one side of one of the 3\" circle pancakes with Sesame oil, brush the oil right to the edge. Put the second 3 inch piece on top of the first and roll both pieces out into a pancake about 7 inches across. They must be very thin. Cover with plastic as each is made. When they are all rolled out heat a skillet or griddle, do not grease it. Put pancakes one at a time on the ungreased surface. Cook over low heat until pancake developes small bubbles. Turn frequently so that both sides are cooked (You'll see a few golden spots]. Remove from pan and gently pull the two pancakes apart. This should go very easy because of the sesame oil that you brushed between them. Pile the pancakes on a plate, Put waxed paper between them and cover tightly with plastic wrap so they do not dry out. These pancakes will keep several days in the refrigerator. To reheat arrange pancakes in a steamer lined with a clean tea towel. Cover and put over simmering water for a minute or two. To serve fold pancake into quarters. The pancakes should be soft and pliable.
[Name] Vegetarian "meatballs" [AuthorId] 15887 [AuthorName] Kathleen McDonald [CookTime] PT2H [PrepTime] PT30M [TotalTime] PT2H30M [DatePublished] 2001-08-23T14:21:00Z [Description] "Meaty" vegetarian balls. Try taking them to a Pot-Luck dinner and watch the suprised faces when the diners find out there's no meat in them. Also great in spaghetti sauce or meatball Stroganoff. 1/25/07 Editor's Note: PETA has a list of vegan products, and Lipton Onion Soup Mix is vegan. www.petaworld.com/accvegan.asp [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/02/8/1rm7s7YkSn6QjrRACW2t_0S9A3083.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/02/8/3UPoWkmLSZqA66FPDDqI_DSC_0594.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/02/8/9tzEJRuyQmqoOVupKgP7_DSC_0595.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/02/8/vwAPplSS76flwdPGCJNA_DSC_0606.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/02/8/picQWWfAX.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/02/8/J91UuD7kTKmfY0oliwua_0S9A3074.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/02/8/ApuetRL0RMa1j2cO8lzw_0S9A3086.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/02/8/JBtCVeYTPOvznjdLpMKr_Vegetarian_Swedish_MeatballsYum.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/02/8/PiqeiOWqSTeJXGDqEIRw_10216522857572504.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/02/8/wP3RWs9qRiqSTPZQVvmu_10216522857412500.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/02/8/sEC4K2cNT6OfA6HXhSaP_10216534610866329.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/02/8/JBtCVeYTPOvznjdLpMKr_Vegetarian_Swedish_MeatballsYum.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/02/8/PiqeiOWqSTeJXGDqEIRw_10216522857572504.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/02/8/sEC4K2cNT6OfA6HXhSaP_10216534610866329.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/02/8/wP3RWs9qRiqSTPZQVvmu_10216522857412500.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/02/8/5t4f5aunQEuF1z8xkStt_10216534611626348.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/02/8/4KE5BTYFR6Cqs3SJVwjY_10216534611946356.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/02/8/picKNKSjp.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/02/8/picPjA8Qk.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/02/8/picdp8rdu.jpg" ] [RecipeCategory] Cheese [Keywords] ["Fruit", "Nuts", "Weeknight", "Oven", "Freezer", "< 4 Hours"] [RecipeIngredientQuantities] ["4", "1", "2", "3/4", "1", "2"] [RecipeIngredientParts] ["eggs", "cheddar cheese", "walnuts"] [AggregatedRating] 5.0 [ReviewCount] 130.0 [Calories] 575.3 [FatContent] 39.2 [SaturatedFatContent] 15.2 [CholesterolContent] 245.3 [SodiumContent] 1331.4 [CarbohydrateContent] 29.3 [FiberContent] 3.3 [SugarContent] 3.1 [ProteinContent] 28.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Mix first five ingredients together in order. Refrigerate for 30 minutes. Form into 1-1/4 inch balls and place on baking sheet sprayed with Pam. Bake in 400 degree oven until brown, about 20 minutes. (May be frozen now.] Place meatballs in casserole and cover with 2-3 cups boiling water and 2-3 cubes or envelopes vegetarian brown broth. Meatballs should be within 1/2 inch of being covered with liquid. Bake, covered, at 350 degrees for 1 hour (1-1/2 hrs if meatballs are frozen]. Or meatballs may be prepared in a crockpot on high setting for 1 hour (or 1-1/2 if frozen].
[Name] Simple, but wonderful avocado dip [AuthorId] 12211 [AuthorName] seaus [CookTime] PT5M [PrepTime] PT15M [TotalTime] PT20M [DatePublished] 2001-08-23T14:21:00Z [Description] Make and share this Simple, but wonderful avocado dip recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Protein", "< 30 Mins", "No Cook", "Refrigerator", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["3", "16", NA, NA, NA, NA] [RecipeIngredientParts] ["avocados", "sour cream", "garlic", "cayenne pepper", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 248.6 [FatContent] 23.6 [SaturatedFatContent] 9.4 [CholesterolContent] 26.3 [SodiumContent] 37.0 [CarbohydrateContent] 9.0 [FiberContent] 5.0 [SugarContent] 0.6 [ProteinContent] 3.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Take the avocados and get rid of the skin and the seed. Mash them up. (you can do it using a simple potato masher or even a fork]. Add garlic and mix well. Stir in about half of the sour cream. Add spices and hot sauce and stir well. Let sit for 5-10 minutes. Leting it sit lets the hot sauce and garlic to go to work. Add as much sour cream as you want. The more you add the more heat you will take away. Enjoy with veggies or chips.
[Name] Bergy Dim Sum #10, Honey Soy Braised Chicken Wings [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT35M [PrepTime] PT15M [TotalTime] PT50M [DatePublished] 2001-08-23T14:21:00Z [Description] MMMmm these are tasty wings, sticky but tasty. Excellent as an appetizer or part of your Dim Sum Brunch. Have them as part of your home cooked Chinese dinner. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/03/0/picWZPrzC.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken", "Poultry", "Meat", "Chinese", "Asian", "< 60 Mins", "Stir Fry", "Easy"] [RecipeIngredientQuantities] ["2", "2", "1/3", "1", "2", "1", "1/2"] [RecipeIngredientParts] ["chicken wings", "dark soy sauce", "honey", "Chinese wine", "dry sherry", "garlic clove", "fresh ginger"] [AggregatedRating] 5.0 [ReviewCount] 25.0 [Calories] 476.4 [FatContent] 34.4 [SaturatedFatContent] 9.1 [CholesterolContent] 139.8 [SodiumContent] 1225.7 [CarbohydrateContent] 4.8 [FiberContent] 0.2 [SugarContent] 3.8 [ProteinContent] 35.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Cut wings intp three pieces (save tips for making stock]. Heat oil in wok and fry the larger joints on high heat for 3-4 minutes or until browned. Add Soy, Honey, Wine, Garlic and Ginger, stir well. Reduce heat to low, cover and simmer for 30 minutes or until the wings are tender. Towards the end watch the wings carefully, stir frequently to make sure the glaze does not burn. Serve warm or at room temperature.
[Name] Bergy Dim Sum #5, Steamed Shrimp Dumplings [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2001-08-23T14:21:00Z [Description] The right name for this appetizer is Har Gow. This can also be part of a Dim Sum Brunch.For a Dim Sum Brunch you would usually serve about 8-10 dishes different dishes, depending on the appetites of your guests. This recipe can be frozen and when you wish to serve it take it frozen and steam them over very high heat. I prefer to freeze them unsteamed. These are tasty! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/03/1/pic8Dg1ja.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/03/1/pic8di2Rh.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/03/1/picu1VPjB.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/03/1/picKlL9ru.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/03/1/picmHJKaP.jpg" ] [RecipeCategory] Lunch/Snacks [Keywords] ["Chinese", "Asian", "Healthy", "< 60 Mins", "Steam", "Freezer", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["1 1/3", "1/2", "3/4", "6", "1 1/2", "2", "1", "2", "1"] [RecipeIngredientParts] ["all-purpose flour", "salt", "boiling water", "shrimp", "water chestnuts", "light soy sauce", "sugar", "cornstarch", "pepper"] [AggregatedRating] 5.0 [ReviewCount] 11.0 [Calories] 50.8 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 13.4 [SodiumContent] 175.9 [CarbohydrateContent] 9.3 [FiberContent] 0.4 [SugarContent] 0.4 [ProteinContent] 2.6 [RecipeServings] nan [RecipeYield] 16 Dumplings [RecipeInstructions] Sift flour and salt into a bowl of mixer fitted with the dough paddle and quickly add the boiling water. Mix until springy. When cool enough to touch, knead a few times on an oiled surface. If you do not have a mixer, after you have added the water to the flour/salt work the dough with the handle of a wooden spoon until it is cool enough to knead by hand. Then knead on an oiled surface until springy. Cover with a damp cloth and set aside. Mix shrimp, water chestnuts, soy sauce,sugar and cornstarch with your fingers until sticky. Refrigerate for 30 minutes. Roll the dough out into a long sausage and cut off pieces (approx 14\" long and into 16 pieces]. Roll out each piece into a thin round. Place a teaspoon of the filling on each round and pinch the edges together (press with a fork to decorate the edges]. Oil your steamer and place the dumplings in it and steam over high heat for 8-9 minutes. Serve with a spicy chili sauce or soy mixed with hot mustard.
[Name] Pumpkin and Ginger Soup [AuthorId] 16140 [AuthorName] Norahs Girl [CookTime] PT50M [PrepTime] PT15M [TotalTime] PT1H5M [DatePublished] 2001-08-23T14:21:00Z [Description] Make and share this Pumpkin and Ginger Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Winter", "Spicy", "Weeknight", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["60", "5", "30", "1", "2", "1", "2", "1", "7", "2", NA, "30", "500", "500", NA, NA, "60 -125"] [RecipeIngredientParts] ["butter", "fresh ginger", "ginger paste", "pumpkin", "parsnips", "onion", "carrots", "celery leaves", "curry powder", "nutmeg", "cornflour", "milk", "salt", "black pepper"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 386.6 [FatContent] 23.8 [SaturatedFatContent] 13.8 [CholesterolContent] 65.9 [SodiumContent] 1019.9 [CarbohydrateContent] 33.7 [FiberContent] 3.4 [SugarContent] 7.1 [ProteinContent] 14.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Heat butter and oil until foaming in a large, heavy-based saucepan. Add ginger, vegetables, curry powder and spices. Stir-fry for 2-5 minutes . Then cover and cook very gently over low heat until vegetables have softened, 15-30 minutes , depending on size of chunks. Stir with a wooden spoon from time to time. Sprinkle with cornflour and stir in. Gradually add chicken stock, then milk, stirring constantly. Continue cooking, stirring, until soup thickens slightly and comes to the boil. Remove from stove and cool for 10-15 minutes . Process, blend or purée until smooth. Return to saucepan and reheat over low heat. Season to taste. Stir in cream and serve in piping hot soup bowls. I serve this with nice crusty rolls.
[Name] Mars bar slice [AuthorId] 11733 [AuthorName] Janet1 [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-08-23T14:21:00Z [Description] This is a recipe I use often for a treat for many occasions as it is so easy to make, and even though my children have grown up they still enjoy me making it when we have a get together [Images] character(0) [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "Rice", "Australian", "< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["3", "1", "1", "4", "150"] [RecipeIngredientParts] ["margarine", "honey"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 169.5 [FatContent] 7.0 [SaturatedFatContent] 3.3 [CholesterolContent] 5.0 [SodiumContent] 87.2 [CarbohydrateContent] 24.7 [FiberContent] 0.8 [SugarContent] 15.3 [ProteinContent] 2.6 [RecipeServings] 12.0 [RecipeYield] 12 slices [RecipeInstructions] cut mars bars into pieces& melt with margarine& honey. add rice bubbles& mix together well. press into lined (for removing easily] Laminton tray. melt chocolate and pour over top. put in fride for 1 hour. cut into squares. will keep in air tight container for 2 weeks but I dont know anyone who has managed to keep from eating it for that long.
[Name] Creamy Corn Soup [AuthorId] 10420 [AuthorName] mielhollinger [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2001-08-23T14:21:00Z [Description] Make and share this Creamy Corn Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Corn [Keywords] ["Vegetable", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1", "1", "4", "1", "1/2", "1", "1", "3", "4", NA, "3 1/2", "2"] [RecipeIngredientParts] ["onion", "potato", "skim milk", "bay leaf", "ground nutmeg", "canned corn kernels", "frozen corn kernels", "cornstarch", "cold water", "lean ham", "fresh chives"] [AggregatedRating] nan [ReviewCount] nan [Calories] 322.8 [FatContent] 3.2 [SaturatedFatContent] 1.1 [CholesterolContent] 12.3 [SodiumContent] 800.0 [CarbohydrateContent] 56.9 [FiberContent] 4.9 [SugarContent] 5.2 [ProteinContent] 20.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Place the onion and potato in a large saucepan and pour in the milk. Add the bay leaf, nutmeg, and half the corn. Bring to a boil, cover, and simmer gently for 15 minutes, until the potato is softened. Stir the soup occasionally and keep the heat low so that the milk does not burn on the bottom of the pan. Discard the bay leaf and leave the liquid to cool for 10 minutes. Transfer to a blender and process briefly. Alternatively, rub through a strainer. Pour the smooth liquid into a saucepan. Blend the cornstarch with the cold water to make a paste and stir it into the soup. Bring the soup back to a boil, stirring until it thickens, and add the remaining corn. Heat through for 2-3 minutes until piping hot. For a more substantial soup, add 8 ounces flaked white crabmeat or peeled, cook shrimp. Remove from the heat and season with salt and pepper. Stir in the yogurt. Ladle the soup into bowls, garnish, and serve.

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