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[Name] Pate Chinois Casserole [AuthorId] 11511 [AuthorName] Amy Duchesne [CookTime] PT1H [PrepTime] PT35M [TotalTime] PT1H35M [DatePublished] 2001-08-23T14:21:00Z [Description] A French Canadian dish that goes way back to the railroads being built by Chinese immigrants- according to what I am told. This dish was easy and inexpensive so this is what they ate. This is another dish that is commonly prepared up in the Northern Quebec region. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Potato", "Vegetable", "Meat", "Canadian", "Low Cholesterol", "Healthy", "Kid Friendly", "Potluck", "Spring", "Summer", "Winter", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["4", "1 -2", NA, "1", "4 -5", "2", "2", NA] [RecipeIngredientParts] ["ground beef", "mashed potatoes", "onion", "potatoes", "milk", "evaporated milk", "butter", "margarine"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 921.0 [FatContent] 25.3 [SaturatedFatContent] 10.9 [CholesterolContent] 93.4 [SodiumContent] 1443.9 [CarbohydrateContent] 149.5 [FiberContent] 14.0 [SugarContent] 18.7 [ProteinContent] 37.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] To make homemade potatoes: Boil potatoes tender and soft; drain the water. Add milk at a time butter. Beat the mixture until your potatoes are creamy and smooth. Add salt and pepper to taste. Cook beef and onion in a skillet until the beef is done and the onions are translucent. Cook your instant or homemade potatoes and set aside. In a large casserole dish add the meat and onions and spread around to cover the entire bottom of the dish. Spread the creamed corn over the meat and onions. Spread the mashed potatoes over the creamed corn to form the last layer. Bake at 350 degrees until the the top of the potatoes become golden brown. Serve and enjoy.
[Name] Yellow Pepper Soup [AuthorId] 16140 [AuthorName] Norahs Girl [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2001-08-23T14:21:00Z [Description] Make and share this Yellow Pepper Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["6", "1 1/2", "125", "125", NA, NA, NA, "1"] [RecipeIngredientParts] ["raw rice", "salt", "fresh ground black pepper", "fresh basil leaf"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 122.5 [FatContent] 1.6 [SaturatedFatContent] 0.8 [CholesterolContent] 3.8 [SodiumContent] 11.3 [CarbohydrateContent] 25.5 [FiberContent] 2.1 [SugarContent] 0.4 [ProteinContent] 3.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Roast or grill peppers until skin blisters and turns brown.", "When they have cooled a little, strip off blistered skin, open and remove seeds.", "Blend cleaned peppers together with a little vegetable stock until smoothly puréed.", "Combine with remaining vegetable stock and rice.", "Heat thoroughly.", "Add cream, salt and a generous sprinkling of coriander and pepper.", "When serving, place small spoonfuls of extra whipped cream, basil leaves and another sprinkling of coriander and black pepper on top." ]
[Name] Crunchy Salsa Sandwich [AuthorId] 12657 [AuthorName] Anu_N [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2001-08-23T14:21:00Z [Description] A very bachelor-y and on-the-go sandwich, that's simply a filler, more than anything else. I made it once when I was really hungry, with next to nothing in the fridge. It's not health food, but yummy enough to make up for it :-) [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Lunch/Snacks", "Vegetable", "Low Cholesterol", "Healthy", "Kid Friendly", "< 15 Mins", "No Cook", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["2", "1 1/2", NA] [RecipeIngredientParts] "salsa" [AggregatedRating] 3.0 [ReviewCount] 6.0 [Calories] 151.1 [FatContent] 2.4 [SaturatedFatContent] 0.5 [CholesterolContent] 0.0 [SodiumContent] 592.1 [CarbohydrateContent] 28.9 [FiberContent] 4.7 [SugarContent] 4.6 [ProteinContent] 6.2 [RecipeServings] 1.0 [RecipeYield] 1 sandwich [RecipeInstructions] Toast both slices of bread in a toaster till they are as crisp as you want it. Spread the salsa evenly over one slice. If it appears too dry, feel free to double the amount of salsa that you use. This is a completely\"taste-while-you-make\" recipe. Now add a layer of potato chips to this salsa-covered slice, and cover it with the other slice of toasted bread. Your crunchy salsa sandwich is done and ready-to-munch into!
[Name] Greek Hamburgers [AuthorId] 157425 [AuthorName] lauralie41 [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2001-08-23T14:21:00Z [Description] This recipe is one that I have adopted. The review from SusieD stated the wine was a bit over powering so I substituted beef broth. This worked out nicely also. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/03/8/picScuir6.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/03/8/yVqrjNNrTcW2eXKv2y5Y_003.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/03/8/picBV5mHW.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/03/8/picIurmYD.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Meat", "Greek", "Southwest Asia (middle East]", "Asian", "European", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2", "1/2", "2", "2", "1", "1", "2", "1/2", "1/2", "1/2"] [RecipeIngredientParts] ["ground beef round", "onion", "tomatoes", "canned tomato", "cumin", "oregano", "eggs", "wine", "salt", "pepper"] [AggregatedRating] 5.0 [ReviewCount] 26.0 [Calories] 75.1 [FatContent] 2.0 [SaturatedFatContent] 0.6 [CholesterolContent] 62.0 [SodiumContent] 263.7 [CarbohydrateContent] 7.6 [FiberContent] 0.9 [SugarContent] 1.9 [ProteinContent] 3.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Mix well in bowl. Roll patties in flour and fry.
[Name] Glazed Sweet Potatoes [AuthorId] 16140 [AuthorName] Norahs Girl [CookTime] PT50M [PrepTime] PT10M [TotalTime] PT1H [DatePublished] 2001-08-23T14:21:00Z [Description] Make and share this Glazed Sweet Potatoes recipe from Food.com. [Images] character(0) [RecipeCategory] Yam/Sweet Potato [Keywords] ["Potato", "Vegetable", "Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["3", "1", "3", "1", "1", "1/2", "2"] [RecipeIngredientParts] ["sweet potatoes", "butter", "soft brown sugar", "orange, juice of", "nutmeg", "cinnamon sticks"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 159.1 [FatContent] 3.1 [SaturatedFatContent] 1.9 [CholesterolContent] 7.6 [SodiumContent] 78.3 [CarbohydrateContent] 32.0 [FiberContent] 3.1 [SugarContent] 15.7 [ProteinContent] 1.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Slice peeled sweet potatoes into rounds. Place in a saucepan with a little boiling water to just cover. Simmer until tender about 30 minutes. Remove and drain. Place slices in an oven-proof dish. Add bits of butter, sugar, grated orange peel and juice. Sprinkle with nutmeg and add cinnamon sticks. Bake at 200°C for a further 20 minutes. Excellent served with roast chicken or a wintry pot roast.
[Name] Asparagus, Oven-Roasted [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT7M [PrepTime] PT5M [TotalTime] PT12M [DatePublished] 2001-08-23T14:21:00Z [Description] Cooking asparagus in the oven will give you a crunchy result and it seems to enhance the flavor. Use any of your favorite herbs if you don't like Italian Seasoning or omit herb altogether. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/04/0/pic3H7NTp.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/04/0/piconEFz1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/04/0/picz4UCWb.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/04/0/picL3MusB.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/04/0/pic8hPd1B.jpg" ] [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "Canadian", "Vegan", "< 15 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1 1/2", "3", NA, "1/4"] [RecipeIngredientParts] ["lite olive oil", "asparagus", "parmesan cheese"] [AggregatedRating] 4.5 [ReviewCount] 39.0 [Calories] 77.8 [FatContent] 3.8 [SaturatedFatContent] 0.6 [CholesterolContent] 0.0 [SodiumContent] 26.7 [CarbohydrateContent] 9.0 [FiberContent] 3.4 [SugarContent] 4.0 [ProteinContent] 4.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat an Oven proof pan (about 10\"] in a hot oven for 5 minutes. Pour in the oil& Italian seasoning. Coat the whole pan. Roll the asparagus in the oil to coat all sides. Bake in 400F degrees oven for 5-7 min Do not over cook! The asparagus should just be heated through but still very crisp. Remove from oven, drizzle with the vinegar. Add salt& pepper. Sprinkle with Parmesan (if desired]. Serve immediately or serve at room temperature.
[Name] Aubergine or Eggplant Salad [AuthorId] 29196 [AuthorName] JustJanS [CookTime] PT1H [PrepTime] PT5M [TotalTime] PT1H5M [DatePublished] 2001-08-23T14:21:00Z [Description] Make and share this Aubergine or Eggplant 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/11/04/1/picVrpMgd.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Poultry", "Vegetable", "Meat", "Lebanese", "Turkish", "Greek", "Southwest Asia (middle East]", "Asian", "European", "Low Protein", "Low Cholesterol", "Healthy", "Winter", "Weeknight", "Roast", "Oven", "Stove Top", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["3 -4", "3/4", "1", "1", "1 -2", NA, "1", NA, NA] [RecipeIngredientParts] ["aubergines", "olive oil", "onion", "vinegar", "garlic clove", "tomatoes", "black olives", "green pepper"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 305.2 [FatContent] 27.5 [SaturatedFatContent] 3.8 [CholesterolContent] 0.0 [SodiumContent] 7.1 [CarbohydrateContent] 15.6 [FiberContent] 8.3 [SugarContent] 6.7 [ProteinContent] 2.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Wash aubergines, place in baking pan and bake in moderate oven (about 350°F] for about one hour or until soft. Allow the skin to turn black so as to give a smoky flavour to the salad. Skin aubergines while still hot and chop in small pieces. Mix with onion, garlic, tomatoes, oil, vinegar, salt and pepper. Garnish with olives and pepper rings. Serve with roast meat, and grilled or fried fish or as appetizer. Serves six.
[Name] Fried Rice [AuthorId] 15574 [AuthorName] Crystal Gaitan [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2001-08-23T14:21:00Z [Description] Make and share this Fried 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/11/04/2/picy8TKfa.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/04/2/picmMa2m1.jpg"] [RecipeCategory] Rice [Keywords] ["Chinese", "Asian", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] [NA, "1/2", "1", NA, "1", "2", "1"] [RecipeIngredientParts] ["rice", "peas", "carrot", "soy sauce", "egg", "salt"] [AggregatedRating] 4.5 [ReviewCount] 20.0 [Calories] 44.0 [FatContent] 3.5 [SaturatedFatContent] 0.7 [CholesterolContent] 46.5 [SodiumContent] 67.0 [CarbohydrateContent] 1.6 [FiberContent] 0.4 [SugarContent] 0.8 [ProteinContent] 1.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cook the rice on medium with 1 tsp of the cooking oil and salt until it crisps and starts to brown, stirring frequently. Remove the rice from the pan. Add the rest of the cooking oil and the vegetables to the pan, cooking until the carrots soften a bit. Return the rice to the pan. Add the scrambled egg. Mix everything well. Add soy sauce to taste, and ginger powder if desired.
[Name] Wee Cranberry Stuffing Balls [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT15M [PrepTime] PT40M [TotalTime] PT55M [DatePublished] 2001-08-23T14:21:00Z [Description] These wee balls are a lovely side dish with chicken or pork. They look attractive. I sometimes add a few more cranberries. They can be frozen. Freeze separately and then place in zip lock bag. To heat frozen balls place in 350F Oven for 15 min, cover with foil. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Pork", "Poultry", "Vegetable", "Meat", "Canadian", "Potluck", "Christmas", "< 60 Mins", "Oven", "Freezer", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["4", "2", "1", "1/2", "1/2", "1/4", NA, "1", "1", "3/4", "3/4"] [RecipeIngredientParts] ["eggs", "cranberries", "thyme", "summer savory", "fresh parsley", "onion", "celery", "butter", "chicken broth"] [AggregatedRating] 3.0 [ReviewCount] 2.0 [Calories] 64.7 [FatContent] 3.5 [SaturatedFatContent] 1.9 [CholesterolContent] 15.8 [SodiumContent] 99.0 [CarbohydrateContent] 6.9 [FiberContent] 0.6 [SugarContent] 0.8 [ProteinContent] 1.6 [RecipeServings] nan [RecipeYield] 50 balls [RecipeInstructions] In a skillet saute the onions& celery in the heated butter until limp but not brown. Add herbs, cranberries, salt& pepper. Put crumbs in a bowl, add veggie mixture then the eggs and chicken broth and mix thoroughly. Chill for 30 minutes in fridge. Shape the mixture into small balls the size of walnuts and put them on a lightly greased cookie sheet. Cover the balls with tin foil and bake in a 300F degrees oven for about 10 minutes and serve.
[Name] Carrot, Orange & Cumin Soup [AuthorId] 16140 [AuthorName] Norahs Girl [CookTime] PT40M [PrepTime] PT10M [TotalTime] PT50M [DatePublished] 2001-08-23T14:21:00Z [Description] Make and share this Carrot, Orange & Cumin Soup recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Vegetable", "Low Protein", "Low Cholesterol", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2", "4", "4", "1/4", "2", "1", "6", NA, NA, NA, "1", "3", "2", "4"] [RecipeIngredientParts] ["fresh carrots", "butter", "cumin seed", "potatoes", "onion", "celery leaves", "sea salt", "black pepper", "nutmeg", "cornflour", "milk"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 368.3 [FatContent] 15.8 [SaturatedFatContent] 9.1 [CholesterolContent] 46.4 [SodiumContent] 398.7 [CarbohydrateContent] 48.7 [FiberContent] 8.0 [SugarContent] 11.2 [ProteinContent] 10.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Heat butter in a large, heavy-based saucepan until foaming. Add carrots, orange peel, cumin and remaining vegetables. Stir-fry for 2-5 minutes, then cover and cook very gently over low heat until all the vegetables are soft; 15-30 minutes, depending on size of chunks. Stir with a wooden spoon from time to time. Season with a little salt, pepper and nutmeg. Sprinkle with cornflour and stir thoroughly. Gradually add first the chicken stock and then the milk, stirring constantly. Continue cooking, stirring, until the soup comes to the boil. Remove the saucepan from the stove, transfer the soup to a food processor or blender and puree until smooth. Return it to the saucepan and heat through. Stir in the cream and serve in heated soup bowls.
[Name] Creamy Italian Garlic Dressing [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-08-23T14:21:00Z [Description] Make and share this Creamy Italian Garlic Dressing recipe from Food.com. [Images] character(0) [RecipeCategory] Salad Dressings [Keywords] ["Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/2", "2", "2", "1/4", "2", "1", "1", "1/4", "1/2", "1"] [RecipeIngredientParts] ["low-fat buttermilk", "low fat cottage cheese", "garlic", "artichoke hearts", "onion", "fresh lemon juice", "tamari", "soy sauce", "cider vinegar", "oregano", "parmesan cheese", "parsley"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 354.8 [FatContent] 4.0 [SaturatedFatContent] 2.3 [CholesterolContent] 14.7 [SodiumContent] 6983.2 [CarbohydrateContent] 47.2 [FiberContent] 14.2 [SugarContent] 11.4 [ProteinContent] 39.4 [RecipeServings] nan [RecipeYield] 1 cup [RecipeInstructions] "Into a food processor all ingredients go-whirl till smooth."
[Name] Syrup for Finikia [AuthorId] 87236 [AuthorName] truebrit [CookTime] PT5M [PrepTime] PT0S [TotalTime] PT5M [DatePublished] 2001-08-23T14:21:00Z [Description] Make and share this Syrup for Finikia recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "Greek", "Southwest Asia (middle East]", "Asian", "European", "Low Protein", "Low Cholesterol", "Healthy", "Free Of...", "< 15 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "1"] [RecipeIngredientParts] ["sugar", "water", "honey", "lemons", "orange"] [AggregatedRating] nan [ReviewCount] nan [Calories] 491.6 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 4.4 [CarbohydrateContent] 130.9 [FiberContent] 1.0 [SugarContent] 128.7 [ProteinContent] 0.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] "Combine above ingredients and boil for 5 minutes."
[Name] Greek Lentil Soup [AuthorId] 53425 [AuthorName] Jenny Sanders [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2001-08-23T14:21:00Z [Description] This is a simple soup, delicious and bursting with nutrition. It can be made a day or two in advance, leaving out the pasta and Swiss chard. Just before re-heating the soup, add them in, so they retain their bite and colour. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/04/7/picP456Dl.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/04/7/picnvw72j.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/04/7/picFMmquw.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/04/7/picfAZsud.jpg"] [RecipeCategory] One Dish Meal [Keywords] ["Lunch/Snacks", "Lentil", "Beans", "Greek", "Southwest Asia (middle East]", "Asian", "European", "Vegan", "Winter", "Weeknight", "Beginner Cook", "Stove Top", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "8", "2 -3", "2", "3 -4", "2", "1/4", "2", "1", "1", "1/4", "1", "4", "2 -3"] [RecipeIngredientParts] ["dried lentils", "water", "bay leaves", "onions", "celery", "carrots", "extra virgin olive oil", "salt", "black peppercorns", "dry oregano", "tomato paste", "small whole wheat pasta shells", "swiss chard", "lemon juice"] [AggregatedRating] 4.5 [ReviewCount] 7.0 [Calories] 266.2 [FatContent] 7.5 [SaturatedFatContent] 1.1 [CholesterolContent] 0.0 [SodiumContent] 717.8 [CarbohydrateContent] 37.5 [FiberContent] 16.7 [SugarContent] 5.0 [ProteinContent] 13.7 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Wash and pick over the lentils, and put them in a large soup pot with the water and bay leaves. Bring them to a boil, then reduce to a simmer. Prepare the onions, celery and carrots, and sauté them in the olive oil until soft and slightly browned in spots. Add them to the lentils when the lentils are getting tender; after about 30 minutes of cooking. Dissolve the tomato paste in some of the soup water, and mix it into the soup. Add the salt, pepper and oregano. Cook the pasta in plenty of salted, boiling water until almost tender. Drain and add to the soup. Wash the Swiss chard well, and shred it finely. Add it to the soup, and simmer until the pasta is tender and the chard is bright green. If soup appears to be too dry at this time, add more liquid. (This should be a thick, stew-like soup, but, if heat is too high, there may be too much evaporation]. When the soup is fully cooked, stir in 2-3 tablespoons lemon juice, or to taste.
[Name] Beef Steak [AuthorId] 13787 [AuthorName] Marites ladio [CookTime] PT37M [PrepTime] PT20M [TotalTime] PT57M [DatePublished] 2001-08-23T14:21:00Z [Description] I always cook this dish because it taste very good.And I make my own recipe because I love to cook. I called this recipe a filipino beef steak. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/04/8/picJDBiHA.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/04/8/pictcwABE.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/04/8/picT0O4Jc.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Filipino", "Asian", "< 60 Mins", "Stir Fry"] [RecipeIngredientQuantities] ["6", "1", "3", "2", "1", "1", "1", "1", "1/2", "4"] [RecipeIngredientParts] ["lemon juice", "soy sauce", "water", "garlic", "ginger", "flour", "ground black pepper", "onion"] [AggregatedRating] 4.0 [ReviewCount] 7.0 [Calories] 53.4 [FatContent] 3.7 [SaturatedFatContent] 0.5 [CholesterolContent] 0.0 [SodiumContent] 604.2 [CarbohydrateContent] 4.2 [FiberContent] 0.5 [SugarContent] 0.9 [ProteinContent] 1.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Marinate the steak in lemon juice,soy sauce,garlic,ginger and pepper for 30 minutes. Pan fry in 2 tbsp of oil add the marinated steak cook slow until done. When steak are cooked remove them from the pan onto a serving dish. Dissolve the flour with water. Add the remaining oil in the same pan and pan fry the onion until tender and add the dissolve flour for 1 minute. Pile on the of steaks Serve hot with plain rice.
[Name] KOTOPITS (Chicken in Phyllo) [AuthorId] 174711 [AuthorName] Queen Dragon Mom [CookTime] PT2H40M [PrepTime] PT5M [TotalTime] PT2H45M [DatePublished] 2001-08-23T14:21:00Z [Description] Make and share this KOTOPITS (Chicken in Phyllo) recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Greek", "Southwest Asia (middle East]", "Asian", "European", "Potluck", "Winter", "Weeknight", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["8", "1", "3/4", "1", "2", "2", "2", "1/2", "1/2", "1/8", "1", "6", NA, NA] [RecipeIngredientParts] ["phyllo dough", "celery", "onion", "butter", "chicken", "turkey", "chicken broth", "parsley flakes", "salt", "nutmeg", "pepper", "egg", "butter", "rice", "bechamel sauce"] [AggregatedRating] 3.5 [ReviewCount] 3.0 [Calories] 192.8 [FatContent] 12.5 [SaturatedFatContent] 7.0 [CholesterolContent] 50.0 [SodiumContent] 402.6 [CarbohydrateContent] 16.9 [FiberContent] 1.1 [SugarContent] 1.0 [ProteinContent] 3.3 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Thaw phyllo dough 2 hours@ room temperature. In a covered skilletcook celery and onion in the 1 Tbsp. butter till vegetables aretender but not brown, stirring occasionally. Add chicken andchicken broth. Cook and stir, uncovered, till all the broth isabsorbed. Stir in parsley, salt, nutmeg, and pepper. Remove fromheat. Blend in beaten egg. Set aside. For each roll, stack half the sheets of phyllo dough, brushingliberally with some of the remaining butter between each layer. Spoon 1 1/4 cups of the chicken mixture over the phyllo layers towithin 1\" of edges. Turn one short side over the filling about 1\"; fold in long sides. Roll as jelly roll starting with the foldedshort side. Place, seam side down, on a greased shallow baking pan. Repeatwith remaining phyllo and filling. Brush each roll with additional melted butter. Score each rollinto 3 or 4 portions. Bake@ 350-degrees for 40 minutes or tillrolls are brown and crisp. Cut rolls where scored. Arrange onplatter with hot rice. Spoon some of the Bechamel Sauce over rolls. Pass the remaining sauce.
[Name] Salad dressing [AuthorId] 16118 [AuthorName] Evie1 [CookTime] nan [PrepTime] PT2M [TotalTime] PT2M [DatePublished] 2001-08-23T14:21:00Z [Description] It is probably somewhat like a Thousand Island, which is my fav. but low fat. I just made it up.You can it to serve as many as you wish. I make enough to refrigerate for later. [Images] character(0) [RecipeCategory] Very Low Carbs [Keywords] ["Low Protein", "Low Cholesterol", "< 15 Mins", "Refrigerator", "Easy"] [RecipeIngredientQuantities] [NA, NA, NA, NA, NA] [RecipeIngredientParts] ["fat-free mayonnaise", "ketchup", "milk", "sugar substitute"] [AggregatedRating] nan [ReviewCount] nan [Calories] 0.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.0 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Put all in blender or jar and shake. Refrigerate.
[Name] Fenikia [AuthorId] 87236 [AuthorName] truebrit [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2001-08-23T14:21:00Z [Description] Make and share this Fenikia recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Greek", "Southwest Asia (middle East]", "Asian", "European", "Kid Friendly", "Christmas", "< 30 Mins", "For Large Groups", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1", "2", "3", "2 1/2", "1", "1", "1", "1/2", "1", "1", NA, NA] [RecipeIngredientParts] ["butter", "water", "brandy", "eggs", "flour", "baking powder", "cinnamon", "ground cloves", "walnuts", "sugar", "cinnamon", "ground cloves", "walnuts"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 87.6 [FatContent] 6.8 [SaturatedFatContent] 2.3 [CholesterolContent] 12.7 [SodiumContent] 33.0 [CarbohydrateContent] 5.7 [FiberContent] 0.3 [SugarContent] 1.5 [ProteinContent] 1.0 [RecipeServings] 72.0 [RecipeYield] nan [RecipeInstructions] Heat oil and butter over low heat until butter is melted and mixtureis hot. Remove from heat and stir in water and brandy. Cool. Stir in beaten eggs. Sift together flour and baking powder with the tablespoon each of cinnamon and cloves. Add to liquid mixture to make a dough that is not too soft. Add a little more flour if necessary. With floured hands shape dough into ovals and indent lengthwise with thumbs. Combine chopped walnuts with sugar anddash each cinnamon and cloves. Put 1 tsp of this filling into the indentation in the dough and close dough over filling. Place on cookie sheets and bake in a 400° oven for about 25 minutes or until golden brown. Cool. Dip cooled cookies into hot syrup and place on racks to drain. Decorate with chopped walnuts.
[Name] Greek Homestyle Chicken [AuthorId] 11297 [AuthorName] Jen T [CookTime] PT35M [PrepTime] PT5M [TotalTime] PT40M [DatePublished] 2001-08-23T14:21:00Z [Description] This is one of my adopted recipes.
[Name] Frozen Yogurt-On-A-Stick [AuthorId] 15385 [AuthorName] stephanie [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-08-23T14:21:00Z [Description] Make and share this Frozen Yogurt-On-A-Stick recipe from Food.com. [Images] character(0) [RecipeCategory] Frozen Desserts [Keywords] ["Dessert", "Low Cholesterol", "Healthy", "Kid Friendly", "< 15 Mins", "No Cook", "Freezer", "Easy"] [RecipeIngredientQuantities] ["1", "3/4", "3/4"] [RecipeIngredientParts] ["plain yogurt", "milk"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 50.4 [FatContent] 1.3 [SaturatedFatContent] 0.8 [CholesterolContent] 4.8 [SodiumContent] 17.4 [CarbohydrateContent] 8.4 [FiberContent] 0.1 [SugarContent] 7.6 [ProteinContent] 1.6 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] mix all ingredients and pour equal portions into popsicle moulds. freeze until partly firm. insert a stick into the centre of each portion;freeze.
[Name] Greek Burgers [AuthorId] 60989 [AuthorName] Bekah [CookTime] PT9M [PrepTime] PT5M [TotalTime] PT14M [DatePublished] 2001-08-23T14:21:00Z [Description] Make and share this Greek Burgers 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/11/05/4/picmN4hrN.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/05/4/pic7iWWlN.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Meat", "Greek", "Southwest Asia (middle East]", "Asian", "European", "Kid Friendly", "Spring", "Summer", "< 15 Mins", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "4", "4", "1/4", "2", "1/2", "1", NA, NA, "1/2", NA, "4"] [RecipeIngredientParts] ["garlic", "unsalted butter", "olive oil", "mushroom", "red onion", "salt", "black pepper", "feta cheese", "lettuce leaf", "tomatoes"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 584.1 [FatContent] 32.9 [SaturatedFatContent] 14.8 [CholesterolContent] 120.9 [SodiumContent] 624.7 [CarbohydrateContent] 39.6 [FiberContent] 2.4 [SugarContent] 3.8 [ProteinContent] 32.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Divide meat into four portions and form into half-moon-shapedpatties to fit on half a pita bread. Use a fork to mash the garlic with butter in small bowl; set aside. Heat olive oil in skillet over medium-high heat. Add mushrooms, onion, salt and pepper; cook until tender, about 5 minutes. Keep warm. Prepare a charcoal or gas grill for cooking. Spray grill rack withnon-stick cooking spray. Cook patties to desired doneness. (Can be done in a covered grill. For medium rare, cook about 4 minutes on one side; turn and cook 4 minutes more.] During the last few minutes of cooking, brush one side of each pita with the garlic butter and place, buttered side down, on the outer edges of the grill to toast lightly. Place a pita, toasted side up, on a serving plate. Place a patty on one half. Top patty with 1 tablespoon feta cheese. Place part of the mushroom mixture on the other half of pita. Repeat to make4 sandwiches.
[Name] Malva Pudding [AuthorId] 16140 [AuthorName] Norahs Girl [CookTime] PT50M [PrepTime] PT10M [TotalTime] PT1H [DatePublished] 2001-08-23T14:21:00Z [Description] This is a very popular pudding here in South Africa, very gooey and not for the calorie concious! My youngest son adores it so I make it at least once a week! [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Winter", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["250", "1", "15", "60", "250", "5", "1", "250", "10", "10", "250", "100", "125", "60"] [RecipeIngredientParts] ["sugar", "egg", "butter", "cake flour", "bicarbonate of soda", "salt", "milk", "vinegar", "vanilla essence", "evaporated milk", "unsalted butter", "sugar", "hot water"] [AggregatedRating] 4.5 [ReviewCount] 5.0 [Calories] 424.9 [FatContent] 31.1 [SaturatedFatContent] 19.2 [CholesterolContent] 129.0 [SodiumContent] 359.7 [CarbohydrateContent] 31.4 [FiberContent] 0.4 [SugarContent] 6.1 [ProteinContent] 5.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 180c (350F degrees]. In a bowl beat sugar, egg, butter, and jam until pale and fluffy. Sift flour, bicarb of soda and salt into a bowl. Mix milk, vinegar, and vanilla essence. Fold flour mixture and milk mixture alternatively into egg mixture. Pour into a buttered large baking dish; cover with foil, shiny side down. Bake for 45-50 minutes until firm, or until a skewer inserted in centre comes out clean. Remove foil 10 minutes before end of baking time to allow pudding to brown on top. For Sauce: Combine ingredients in a saucepan. Heat stirring, until butter melts and sugar is disolved. Pour over hot pudding. Serve with whipped cream.
[Name] Greek Snails, Cretan Style, W/ Vinegar or Tomatoes [AuthorId] 91392 [AuthorName] Kasha [CookTime] PT1H10M [PrepTime] PT5M [TotalTime] PT1H15M [DatePublished] 2001-08-23T14:21:00Z [Description] Make and share this Greek Snails, Cretan Style, W/ Vinegar or Tomatoes recipe from Food.com. [Images] character(0) [RecipeCategory] Greek [Keywords] ["Southwest Asia (middle East]", "Asian", "European", "Very Low Carbs", "Weeknight", "Roast", "Oven", "Stove Top", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] [NA, NA, NA, "1", "1/2", "1/4", "1", "1/2", NA, "1", "1/4", "1"] [RecipeIngredientParts] ["flour", "thyme", "olive oil", "red wine vinegar", "olive oil", "salt", "onion", "fresh parsley", "tomatoes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 409.9 [FatContent] 32.8 [SaturatedFatContent] 4.8 [CholesterolContent] 64.9 [SodiumContent] 97.2 [CarbohydrateContent] 6.7 [FiberContent] 1.1 [SugarContent] 2.4 [ProteinContent] 21.7 [RecipeServings] 7.0 [RecipeYield] nan [RecipeInstructions] First be sure all the snails are alive, then wash them thoroughly in cold water and place in their shells in a container large enough to hold them. Pour hot water over them to cover and bring to a boil. Add a teaspoon of salt for each quart of water and continue to boil for 20 minutes, skimming off foam. Drain the snails, then wash in cold water and drain again. In a deep, heavy pan, heat olive oil almost to the boiling point, using 1/2 cup olive oil per pound of snails. Add the snails and fry for 10 minutes, turning carefully with tongs to avoid spattering oil. Pour in 1/4 cup redwine vinegar for each pound of snails. Remove from heat and stirconstantly for a few minutes. Remove the snails to individual plates and serve hot with a little of the remaining sauce, and some bread and wine, as an appetizer or first course. ---------SNAILSBRAISED WITH TOMATOES---------. Prepare the snails for cooking as directed above. In a deep, heavypan, heat 1/2 cup olive oil per pound of snails, add some salt for seasoning and then the snails. Cover, lower the heat, and cook for 10 minutes, turning once. Add a grated onion and 1/4 cup choppedfresh parsley per pound of snails. Stir over medium heat for afew minutes, then add a pound of peeled, chopped tomatoes for eachpound of snails. Cover and simmer for 30 minutes, or until the tomatoes are tender. Serve with fried potatoes and baby zucchini salad.
[Name] Bob's Mexican Rice [AuthorId] 14000 [AuthorName] Belly Up With Bob [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2001-08-23T14:21:00Z [Description] Make and share this Bob's Mexican Rice recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/05/7/11057.jpg" [RecipeCategory] Long Grain Rice [Keywords] ["Rice", "Mexican", "Low Protein", "Vegan", "Low Cholesterol", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1/2", "1", "2", "2", "1/2", "1", "4"] [RecipeIngredientParts] ["long grain rice", "olive oil", "yellow onion", "garlic", "ground cumin", "salt", "Mexican-style stewed tomatoes with jalapeno peppers", "water"] [AggregatedRating] 3.5 [ReviewCount] 10.0 [Calories] 306.5 [FatContent] 14.0 [SaturatedFatContent] 2.0 [CholesterolContent] 0.0 [SodiumContent] 350.8 [CarbohydrateContent] 41.1 [FiberContent] 0.9 [SugarContent] 0.9 [ProteinContent] 4.0 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In a large saucepan, heat oil over medium-high heat with cover. Add rice, fry, stirring until rice is lightly browned, 3-5 minutes. Stir in the minced onion, garlic, cumin and salt, fry another minute. Add tomatoes with liquid plus the water. Bring to a boil, reduce heat to low, cook another 15 minutes, until rice is fluffy and dry.
[Name] Spinach and Avocado Soup [AuthorId] 16140 [AuthorName] Norahs Girl [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-08-23T14:21:00Z [Description] This is a really colourful soup which I serve cold,especially on Hot nights!Also its so quick and easy as it requires no cooking!!!! [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "Summer", "< 15 Mins", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["8", "2", "1", "2", "2", "3", "1", NA, "1/4", NA, NA] [RecipeIngredientParts] ["fresh parsley", "avocado", "fresh lemon juice", "salt", "black pepper", "plain yogurt", "yogurt", "parsley"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 148.6 [FatContent] 9.5 [SaturatedFatContent] 1.8 [CholesterolContent] 5.6 [SodiumContent] 815.4 [CarbohydrateContent] 12.1 [FiberContent] 4.7 [SugarContent] 3.4 [ProteinContent] 6.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Blanch the spinach in boiling Water for a minute,then drain. Place spinach in a liquidiser with all the other ingredients and whizz together until smooth. Chill til needed To serve pour into bowls and top with a dollop of yogurt and sprinkle with parsley. A sprinkle of cayenne pepper also looks pretty! It serves 4 but I often double it.
[Name] Fried Onion Rings [AuthorId] 13011 [AuthorName] mrwillard [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2001-08-23T14:21:00Z [Description] this is an easy recipe. u can adjust the pepper to suit your tastes. i have used stale and fresh beer with equal results. [Images] character(0) [RecipeCategory] Onions [Keywords] ["Vegetable", "Low Protein", "Low Cholesterol", "Healthy", "< 30 Mins", "Deep Fried", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "1"] [RecipeIngredientParts] ["onions", "beer", "flour", "black pepper"] [AggregatedRating] 3.0 [ReviewCount] 2.0 [Calories] 163.7 [FatContent] 0.4 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 4.9 [CarbohydrateContent] 31.9 [FiberContent] 1.8 [SugarContent] 2.4 [ProteinContent] 4.1 [RecipeServings] nan [RecipeYield] 15-20 large order onion rings [RecipeInstructions] slice onions 1/4-1/2 inch. mix flour and beer. heat oil in skillet. fry till golden turning once.
[Name] Guava Salsa With Grilled Line Fish [AuthorId] 16140 [AuthorName] Norahs Girl [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2001-08-23T14:21:00Z [Description] A perfect dish for summer. The salsa is also good with any grilled meats. This is a very popular dish in my household. [Images] character(0) [RecipeCategory] Fruit [Keywords] ["Summer", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["6", NA, NA, "5", "1", "6", "25", "2", "125", "15 -30", NA, NA, "2 -5"] [RecipeIngredientParts] ["olive oil", "guavas", "tomatoes", "spring onions", "green chilies", "olive oil", "lemon juice", "salt", "pepper", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 417.3 [FatContent] 20.3 [SaturatedFatContent] 3.0 [CholesterolContent] 110.0 [SodiumContent] 162.4 [CarbohydrateContent] 10.5 [FiberContent] 3.5 [SugarContent] 6.1 [ProteinContent] 47.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] For the Salsa: Mix all ingredients together. Grill fish to taste (once flesh is opaque or flakes easily with a fork is a good judge for doneness]. Spoon salsa over, drizzle with olive oil and top with coriander sprigs.
[Name] Jalapeno Cheese Bread (for bread making machines) [AuthorId] 14000 [AuthorName] Belly Up With Bob [CookTime] PT4H [PrepTime] PT15M [TotalTime] PT4H15M [DatePublished] 2001-08-23T14:21:00Z [Description] All bread machines have you put in the ingredients differently, so refer to your bread machines directions. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/06/1/11061.jpg" [RecipeCategory] Breads [Keywords] ["Southwestern U.S.", "Healthy", "Spicy", "Weeknight", "Bread Machine", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["2 1/2", "2/3", "1/3", "50", "1", "5", "1", "1"] [RecipeIngredientParts] ["flour", "cheddar cheese", "sugar", "salt", "hot water", "active dry yeast"] [AggregatedRating] 4.5 [ReviewCount] 11.0 [Calories] 266.3 [FatContent] 7.1 [SaturatedFatContent] 3.0 [CholesterolContent] 13.2 [SodiumContent] 594.2 [CarbohydrateContent] 40.8 [FiberContent] 1.9 [SugarContent] 0.5 [ProteinContent] 9.0 [RecipeServings] 6.0 [RecipeYield] 1 loaf [RecipeInstructions] "Follow your Bread machines recipe directions for adding ingredients."
[Name] No-Fail Pie Crust [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2001-08-23T14:21:00Z [Description] Make and share this No-Fail 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/11/06/2/picaxITo8.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/06/2/pic9dRlQW.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/06/2/pic5GyKf6.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/06/2/picZbHt3x.jpg"] [RecipeCategory] Pie [Keywords] ["Dessert", "< 60 Mins"] [RecipeIngredientQuantities] ["4", "1", "2", "1 3/4", "1", "1", "1/2"] [RecipeIngredientParts] ["all-purpose flour", "white sugar", "salt", "vegetable shortening", "vinegar", "egg"] [AggregatedRating] 5.0 [ReviewCount] 12.0 [Calories] 1270.5 [FatContent] 92.2 [SaturatedFatContent] 26.4 [CholesterolContent] 52.9 [SodiumContent] 1183.4 [CarbohydrateContent] 96.5 [FiberContent] 3.4 [SugarContent] 1.5 [ProteinContent] 14.5 [RecipeServings] 4.0 [RecipeYield] 4 single or two double crusts [RecipeInstructions] Place flour, sugar and salt in a medium/large bowl. Add the shortening and\"cut\" in until the mixture is crumbly and there are no big lumps of fat. Use forks, two knives or a pastry cutter; pea size crumbs please. In a small bowl whisk together vinegar, egg and ice water. Slowly add to flour mixture with a fork just until all ingredients are coming together and begin to form a ball. At this point I press together to make sure dough is holding together. Divide dough into fourths. Wrap each one in plastic wrap and refrigerate for 30 minutes or freeze for up to 6 months.
[Name] Tourtiere Du Lac St-Jean [AuthorId] 11511 [AuthorName] Amy Duchesne [CookTime] PT11H [PrepTime] PT1H [TotalTime] PT12H [DatePublished] 2001-08-23T14:21:00Z [Description] A French Canadian dish that is served everywhere in the Northern Quebec region. It is tasty and filling. It takes a long time to cook and peeling and cubing all the potatoes may be tiring but it is well worth it! Try it just once and I'm sure you'll agree. This is not a pie...it is so much more than that! Please note that I have made this using Campbell's Beef and Barley soup concentrate in lieu of beef bouillon concentrate on occasion and my family from Quebec loved it. The bouillon is traditionally used however, and anything else is optional. This will feed 15-20 people. Québécois like to serve with salad, pickled beets, cucumbers, tomatoes and salad. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/06/3/EvhGVdJT3OzsT1zSCfcp_image.jpeg" [RecipeCategory] Savory Pies [Keywords] ["One Dish Meal", "Pork", "Potato", "Vegetable", "Meat", "Canadian", "Potluck", "Winter", "Christmas", "Weeknight", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["2", "2", "15", "2", "3/4", "8 -10", "1", NA] [RecipeIngredientParts] ["ground pork", "hamburger meat", "potatoes", "water"] [AggregatedRating] 3.5 [ReviewCount] 3.0 [Calories] 768.5 [FatContent] 29.7 [SaturatedFatContent] 10.8 [CholesterolContent] 84.8 [SodiumContent] 220.8 [CarbohydrateContent] 93.1 [FiberContent] 10.7 [SugarContent] 3.5 [ProteinContent] 32.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] The French Canadian way: All of the above except use beef bullion concentrate to flavor the meal instead of Campbell's Soup. Add water, 2 cans Campbell's Soup, salt,pepper, and ground pork and hamburger meat to a large pot. Boil ingredients until the meat is fully cooked. Taste to see if it needs more salt or not. Peel and cube potatoes and mix with the last 2 cans of soup; set aside. For the full recipe, use a turkey basting pan with lid to bake this. For smaller recipe, use a stock pot. Line the bottom of the pan with dough. Fill the bottom of the pan with half of the cubed potatoes. Pour the meat and stock on top of the potatoes. Pour the last half of the potatoes on top of the meat and stock. You should be able to see stock peeping through the top layer of potatoes. Cover and seal with the dough. Make 4 slits at the center of the pie dough to allow the ingredients to breathe as they cook. Cover with foil or lid. Bake for 1 hour at 400 degrees or until it is boiling. Reduce the heat to 250 degrees and bake for 11 hours, 9 hours if the recipe is smaller. Serve immediately and enjoy.
[Name] Potatoes Boulangere [AuthorId] 16140 [AuthorName] Norahs Girl [CookTime] PT40M [PrepTime] PT10M [TotalTime] PT50M [DatePublished] 2001-08-23T14:21:00Z [Description] Make and share this Potatoes Boulangere recipe from Food.com. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["6 -8", "2", "1", NA, "4", "2", "3", "1"] [RecipeIngredientParts] ["potatoes", "onions", "sea salt", "black pepper", "parsley", "garlic", "butter", "boiling water"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 374.7 [FatContent] 9.7 [SaturatedFatContent] 5.8 [CholesterolContent] 24.7 [SodiumContent] 752.2 [CarbohydrateContent] 65.1 [FiberContent] 8.0 [SugarContent] 5.9 [ProteinContent] 8.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Layer potatoes and onions together. Spray or grease lightly a medium baking dish Sprinkle each layer with seasoning, parsley garlic and butter. Pour over boiling water. Bake at 180 C until potatoes are crusty and the water has cooked away (just keep an eye on it].
[Name] Bougatsa [AuthorId] 171303 [AuthorName] BonnieZ [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2001-08-23T14:21:00Z [Description] Make and share this Bougatsa recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cheese", "Greek", "Southwest Asia (middle East]", "Asian", "European", "Potluck", "Christmas", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1/2", "1", "1", NA, "1/2", "18", "1/2"] [RecipeIngredientParts] ["cream cheese", "ricotta cheese", "large-curd cottage cheese", "granulated sugar", "nutmeg", "phyllo dough", "butter"] [AggregatedRating] 1.0 [ReviewCount] 1.0 [Calories] 481.8 [FatContent] 33.7 [SaturatedFatContent] 19.1 [CholesterolContent] 100.4 [SodiumContent] 652.4 [CarbohydrateContent] 27.4 [FiberContent] 0.8 [SugarContent] 2.7 [ProteinContent] 17.5 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Using an electric mixer, beat the cream cheese at high speed until light and fluffy. Lower the speed and add the ricotta, cottage cheese, 1 1/2 tablespoons sugar, and the nutmeg. Beat for 1 minute at high speed, then set aside while you prepare the phyllo. Lay the phyllo flat on a table and keep covered with a damp towel over waxed paper or plastic wrap. By stacking 4 sheets, form a base of 15 x 18 inches, brushing the top of each sheet with melted butter as you stack them. Then lay 2 sheets at right angles over the center, using the \"base\" as a diamond, not a square, brushing the center of each with butter. Divide the filling into 3 parts and spread one part over the phyllo to form a 7-inch square. Set the rest of the filling aside. Fold the top phyllo sheet over the cheese and brush with butter, and continue folding the phyllo over the cheese to make a square, brushing each time with butter. With a wide spatula, lift the bougatsa and invert onto a cookie sheet. Brush the top with butter and set aside. Repeat with the remaining phyllo, filling until all 3 square pies are folded. Bake in a 350°F oven for 15-20 minutes or until the phyllo puffs up and turns a golden chestnut color. Cut into small squares and sprinkle with additional sugar. Serve piping hot.
[Name] State Fair Candy Apple Jelly [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2001-08-23T14:21:00Z [Description] This is posted by request and I found it on recipegoldmine.com Also, I have no idea how much this will make-I'd boil a full rack of jars and work from there. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/06/7/picBk9jDg.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/06/7/picstTEDF.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/06/7/picvN2av6.jpg"] [RecipeCategory] Jellies [Keywords] ["Apple", "Fruit", "Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Canning", "Easy"] [RecipeIngredientQuantities] ["7", "1", "8", "1", "1/2"] [RecipeIngredientParts] ["white sugar", "butter"] [AggregatedRating] 4.5 [ReviewCount] 30.0 [Calories] 1024.3 [FatContent] 0.6 [SaturatedFatContent] 0.2 [CholesterolContent] 0.7 [SodiumContent] 28.9 [CarbohydrateContent] 263.0 [FiberContent] 1.1 [SugarContent] 252.0 [ProteinContent] 0.3 [RecipeServings] nan [RecipeYield] 7 pints [RecipeInstructions] ["Measure apple juice and cinnamon candies into an 8 quart saucepan.", "Heat and stir to melt candies.", "Measure sugar into a separate bowl.", "Stir in fruit pectin into fruit juice in saucepan.", "Add butter.", "Bring to a boil (rolling] stirring constantly.", "Quickly stir in all sugar.", "Return to full rolling boil and boil EXACTLY 1 minute, stirring constantly.", "Remove from heat.", "Skim off foam and ladle into pint jars leaving 0.125 inch head space.", "Process in a boiling water bath for 5 minutes at altitudes up to 1000 feet." ]
[Name] Candied Apple Jelly [AuthorId] 13504 [AuthorName] Angela Lussier [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2001-08-23T14:21:00Z [Description] Make and share this Candied Apple Jelly recipe from Food.com. [Images] character(0) [RecipeCategory] Jellies [Keywords] ["Apple", "Fruit", "Very Low Carbs", "Low Protein", "Low Cholesterol", "Christmas", "< 60 Mins", "Canning", "Easy"] [RecipeIngredientQuantities] [NA, NA, NA, NA] [RecipeIngredientParts] ["water", "sugar"] [AggregatedRating] 1.0 [ReviewCount] 2.0 [Calories] 0.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.0 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] nan [RecipeYield] 3-4 pints [RecipeInstructions] Combine sugar,water,juice; bring solution to a boil then add candies. Simmer for 10 minutes then process in hot canning jars for 10 minutes.
[Name] Pork Enchiladas With Orange/Red Mole-Pronounced Mo-Lay [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT1H49M [PrepTime] PT1H30M [TotalTime] PT3H19M [DatePublished] 2001-08-23T14:21:00Z [Description] Make and share this Pork Enchiladas With Orange/Red Mole-Pronounced Mo-Lay recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "Mexican", "Weeknight", "Oven", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1", "7", "5", "2", "1", "1", "1", "1/4", "1/4", "1/2", "1 1/2", "1/2", "1", "1", "1", "1/2", "1", "1", "1/2 - 1", "1/2", "3", "12", "1", "1/4", "1/2"] [RecipeIngredientParts] ["ground pork", "salt", "Mexican oregano", "marjoram", "onion", "dried ancho chiles", "garlic cloves", "tomatoes", "onion", "dried Mexican oregano", "oregano", "ground cloves", "ground black pepper", "ground cinnamon", "salt", "white sugar", "plantain", "onion", "tomatoes", "salt", "black pepper", "corn tortillas", "queso fresco", "farmer cheese", "diced tomato"] [AggregatedRating] nan [ReviewCount] nan [Calories] 806.2 [FatContent] 34.2 [SaturatedFatContent] 10.2 [CholesterolContent] 106.7 [SodiumContent] 1497.7 [CarbohydrateContent] 87.8 [FiberContent] 17.0 [SugarContent] 14.2 [ProteinContent] 42.6 [RecipeServings] 4.0 [RecipeYield] 12 enchaladas [RecipeInstructions] Bring 4 cups water to boil and add the meat-after a few minutes skim off the foam. Add the salt, herbs and onion and simmer for 45 minutes. Remove meat, strain broth and skim off the fat that rises. Set aside. Mole-------------. Cover the chilies with boiling water and weigh down with a plate. In a food processor add the roasted garlic that you have poped out of its skin, the bread that has been toasted, the tomato, onion, oregano, cloves, pepper and cinnamon. Add the drained chilies (keep 1 out] and 1/2 cup of the reserved broth. Puree to smooth-very smooth. Heat the oil or lard to medium high. When starting to smoke add the puree and cook for 4 minutes. Add 2 1/2 cups of reserved broth, reduce to a simmer and cook for 45 minutes. Add salt and sugar to taste. If you need to add a bit more broth-you want it of medium consistency. Finish the filling-------------. Boil the potato for 5 minutes and drain. Heat oil or lard in a large skillet and add potato, onion, peas, plantain and meat. Cook, stir, cook, stir for around 8 minutes-you want it to start to turn golden brown. In a blender or processor puree remaining chili with the tomato. Add to the meat mixture and cook for several minutes or until filling starts to thicken. Remove from heat and season with salt and pepper-cover and keep warm. Steam the corn tortillas and lay out three in a row. Place a few tablespoons of the filling on each tortilla and run it dow the center, roll and lay seam side down in a baking dish. Repeat. Pour the mole over top and heat in a 350°F oven for 10 minutes. Sprinkle with cheese, onion and tomato and return to oven for 5 more minutes. Serve. You can keep aside some Mole sauce, cheese, onion and tomato for the table if you like-or add the cheese to the meat mixture when rolling enchilada. This is an authentic recipe, not the Tex-Mex that most of us are used to.
[Name] Quick Scalloped Apples [AuthorId] 16037 [AuthorName] Jessa Honey [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2001-08-23T14:21:00Z [Description] Make and share this Quick Scalloped Apples recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Apple", "Fruit", "Low Protein", "Low Cholesterol", "Healthy", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2", NA, NA, "1", NA, "1/4 - 1/2"] [RecipeIngredientParts] ["apples", "water", "lemon juice", "margarine", "butter", "brown sugar"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 249.8 [FatContent] 6.0 [SaturatedFatContent] 1.2 [CholesterolContent] 0.0 [SodiumContent] 76.0 [CarbohydrateContent] 52.2 [FiberContent] 4.4 [SugarContent] 45.6 [ProteinContent] 0.6 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Peel and chop the apples. Put in a solution of lemon juice and water to prevent them from turning brown. Drain the apples, reserving 1/4 cup of the liquid. Melt the margarine and saute the apples over medium heat until slightly softened. Add 2 Tbs. to a 1/4 cup of the liquid and simmer until apples are tender. Add brown sugar and cook until liquid is thick. (About a minute] Serve over ice cream, on oatmeal, or as a side dish.
[Name] Hot Dog Sauce [AuthorId] 15361 [AuthorName] Evie3421 [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2001-08-23T14:21:00Z [Description] Make and share this Hot Dog Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Meat", "Very Low Carbs", "High Protein", "High In...", "Weeknight", "For Large Groups", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1", "2", "2", "1", "1", "1", NA, "2"] [RecipeIngredientParts] ["ground beef", "paprika", "ground cumin", "chili powder", "salt", "cayenne pepper", "black pepper", "water", "garlic"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 85.8 [FatContent] 5.9 [SaturatedFatContent] 2.2 [CholesterolContent] 25.7 [SodiumContent] 128.7 [CarbohydrateContent] 0.8 [FiberContent] 0.4 [SugarContent] 0.1 [ProteinContent] 7.2 [RecipeServings] 24.0 [RecipeYield] nan [RecipeInstructions] Add enough water to cover ground beef. Heat until it begins to boil, mash it with a potato masher until fine. Add rest of ingredients. Simmer 1/2 hour to 45 minutes.
[Name] Salata me Spanakofeta (Beet and Spinach Salad) [AuthorId] 39547 [AuthorName] Julesong [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2001-08-23T14:21:00Z [Description] This is an adopted recipe, and is going to require some tweaking before I'd recommend preparing it as written. I love beets and love spinach, so I'll probably be making and revising this soon! [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "Greek", "Southwest Asia (middle East]", "Asian", "European", "Christmas", "Thanksgiving", "< 60 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1/3", "2", "1/4", NA, NA, "2", "1/2", "4", "1/2", "2", NA] [RecipeIngredientParts] ["olive oil", "lemon juice", "dried oregano", "salt", "pepper", "celery", "walnuts", "feta cheese", "fresh spinach leaves", "beets", "walnut halves"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 287.6 [FatContent] 25.0 [SaturatedFatContent] 6.0 [CholesterolContent] 100.9 [SodiumContent] 328.6 [CarbohydrateContent] 10.8 [FiberContent] 3.2 [SugarContent] 6.5 [ProteinContent] 7.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Put hard-cooked yolks through a sieve; add to raw yolk with olive oil and lemon juice (future revision - no raw yolk, will use 1 tablespoon prepared mayonnaise, instead]. Beat with a wire whisk or puree in blender until creamy. Season with oregano, salt, and pepper. Place celery (future revision - substitute fennel] and chopped walnuts in bowl. Cut 2 ounces feta cheese in cubes and add to bowl. Pour dressing over mixture and toss lightly. Line serving bowl with spinach leaves. Cut remainder of spinach into strips and place in center of dish. Mound celery mixture over spinach and ring with sliced beets. Cut remainder of feta cheese into strips and use with walnut halves to garnish salad.
[Name] Fragrant Ginger-Hot Pepper Sauce [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT2M [PrepTime] PT10M [TotalTime] PT12M [DatePublished] 2001-08-23T14:21:00Z [Description] Make and share this Fragrant Ginger-Hot Pepper Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Chinese [Keywords] ["Asian", "Low Protein", "Low Cholesterol", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/4", "2", "1/2", "2", "1/4", "1/4", "2 1/2"] [RecipeIngredientParts] ["gingerroot", "salt", "garlic", "fresh cilantro", "green onion", "water"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 157.1 [FatContent] 9.6 [SaturatedFatContent] 1.3 [CholesterolContent] 0.0 [SodiumContent] 2346.2 [CarbohydrateContent] 17.3 [FiberContent] 3.0 [SugarContent] 2.7 [ProteinContent] 2.9 [RecipeServings] nan [RecipeYield] 1/2 cup [RecipeInstructions] Heat veg oil in a small skillet over medium heat. Add minced ginger root, red pepper, salt and garlic; saute 2 minutes. Remove from heat; spoon into a small bowl and stir in remaining ingredients.
[Name] Armadillo Eggs [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2001-08-23T14:21:00Z [Description] After surfing the "recipe net" I have found this recipe all over the place. I originally got this from a guy named Kevin Taylor. These are kickin! [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1 1/2", "1/2", "1/2", "2", "1", "10"] [RecipeIngredientParts] ["Bisquick", "cheddar cheese", "eggs"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 1386.2 [FatContent] 98.0 [SaturatedFatContent] 43.8 [CholesterolContent] 413.0 [SodiumContent] 2837.0 [CarbohydrateContent] 66.0 [FiberContent] 3.9 [SugarContent] 13.9 [ProteinContent] 58.3 [RecipeServings] 2.0 [RecipeYield] 10 whole [RecipeInstructions] Cut jalapenos and seed if not leaving whole. Combine bisquick, sausage and cheddar cheese. Mix well and totally cover jalapenos. Dip in beaten egg, then shake and bake pork flavor coating. Bake at 350 for 25 minutes.
[Name] Alaska Sourest Dough (Starter) [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT72H [PrepTime] PT5M [TotalTime] PT72H5M [DatePublished] 2001-08-23T14:21:00Z [Description] Make and share this Alaska Sourest Dough (Starter) 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/11/07/5/picXJKdxB.jpg" [RecipeCategory] Yeast Breads [Keywords] ["Breads", "Low Cholesterol", "Healthy", "Weeknight"] [RecipeIngredientQuantities] ["1", "1", "2 1/4", "1", "2", "2"] [RecipeIngredientParts] ["vinegar", "water", "salt", "sugar", "bread flour"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 964.5 [FatContent] 2.8 [SaturatedFatContent] 0.4 [CholesterolContent] 0.0 [SodiumContent] 2344.8 [CarbohydrateContent] 201.9 [FiberContent] 8.2 [SugarContent] 9.1 [ProteinContent] 28.6 [RecipeServings] nan [RecipeYield] 1 starter recipe [RecipeInstructions] Dissolve yeast in 1/4 cup warm water. Add sugar, vinegar, salt, flour. Add remaining water until a creamy batter is formed. Place in a glass bowl, cover and let sit until it starts to ferment. About 3 days. It will take on a powerful boozy smell. Stir again until creamy and measure out what is called for in the recipe. Replenish starter with equal amounts of flour and water. Store in the fridge and bring to room temp before using. It says to allow to ferment for one week between uses but I don't. I do let it sit out overnight after I feed it. This starter took about 1 1/2 months to become really sour.
[Name] O'Brien Quiche [AuthorId] 15913 [AuthorName] Elizabeth H. [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2001-08-23T14:21:00Z [Description] Substituting potatoes for a crust makes this quiche deliciously different! Serve it with cantaloupe slices in summer and quartered oranges in winter. Add real or imitation bacon bits for variety. [Images] character(0) [RecipeCategory] Savory Pies [Keywords] ["Breakfast", "Potato", "Cheese", "Vegetable", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1 1/2", "1/2", "1", "3", "1", NA] [RecipeIngredientParts] ["colby-monterey jack cheese", "cheddar cheese", "broccoli floret", "eggs", "water"] [AggregatedRating] 4.5 [ReviewCount] 12.0 [Calories] 112.8 [FatContent] 8.1 [SaturatedFatContent] 3.9 [CholesterolContent] 171.2 [SodiumContent] 133.1 [CarbohydrateContent] 1.3 [FiberContent] 0.0 [SugarContent] 0.4 [ProteinContent] 8.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 400 degrees. Place frozen potatoes in microwave and cook on High for 30 seconds. Spread potatoes evenly in 9-inch glass pie plate that has been sprayed with nonstick cooking spray. Sprinkle potatoes with salt and pepper to taste. Spread cheese evenly over potatoes. Spread broccoli evenly over cheese. Beat eggs well with water. Pour carefully over broccoli. Bake for 30-35 minutes, or until center is set and top is golden brown. Serves 4. NOTE: This recipe tested at high altitude (over 3500 feet]. Your cooking time may be shorter.
[Name] Soupa Avgolemono (Egg-Lemon Soup) [AuthorId] 87236 [AuthorName] truebrit [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2001-08-23T14:22:00Z [Description] This tasty soup is very popular in Greece and Cyprus. I remember my father making it on chilly winter days, especially when there were colds and flu in the household! Sometimes he would add chopped, cooked chicken to the soup, and other times he would serve it plain. This is a taste of my childhood. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/07/8/D2IJooBrSwWCdoL9kEhs_DSC_9311.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/07/8/zuuw6L8yTEeGM9IuqRg2_DSC_9315.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/07/8/fqZRUeR5StiyNp5NQJfC_DSC_9318.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/07/8/picz4i4fF.jpg" ] [RecipeCategory] One Dish Meal [Keywords] ["Lunch/Snacks", "Chicken", "Poultry", "Meat", "Greek", "Southwest Asia (middle East]", "Asian", "European", "Healthy", "Kid Friendly", "Winter", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["6", "3/4", "3", "1"] [RecipeIngredientParts] ["chicken broth", "rice", "orzo pasta", "eggs"] [AggregatedRating] 5.0 [ReviewCount] 33.0 [Calories] 164.3 [FatContent] 3.9 [SaturatedFatContent] 1.2 [CholesterolContent] 93.0 [SodiumContent] 782.5 [CarbohydrateContent] 21.0 [FiberContent] 0.4 [SugarContent] 1.0 [ProteinContent] 9.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Bring broth to boil in saucepan, and add rice or orzo. Cover and cook on medium low heat for 20-25 minutes (rice] or 10 minutes (orzo]. While the rice cooks, lightly beat the eggs and the lemon juice together. Remove the broth from heat. Slowly mix about one cup of the hot broth into egg-lemon mixture. Add to the soup gradually while stirring. Place saucepan back on the heat, and stir until soup is heated through (DO NOT BOIL]. Serve.
[Name] Baked Apples With Honey Syrup [AuthorId] 125579 [AuthorName] GrandmaIsCooking [CookTime] PT47M [PrepTime] PT5M [TotalTime] PT52M [DatePublished] 2001-08-23T14:22:00Z [Description] Make and share this Baked Apples With Honey Syrup 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/11/07/9/picciP2bg.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/07/9/piclIoHvL.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/07/9/pic6POLMT.jpg"] [RecipeCategory] Dessert [Keywords] ["Apple", "Fruit", "Greek", "Southwest Asia (middle East]", "Asian", "European", "Low Protein", "Low Cholesterol", "Healthy", "Kid Friendly", "Potluck", "Winter", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["4", "1/4", "1/4", "1", "1/2", "1/4", "1", "1", "1", "1", NA] [RecipeIngredientParts] ["cooking apples", "walnuts", "golden raisin", "honey", "ground cinnamon", "ground cloves", "water", "honey", "lemon juice", "cinnamon stick"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 242.4 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 5.0 [CarbohydrateContent] 65.3 [FiberContent] 2.7 [SugarContent] 60.5 [ProteinContent] 0.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Core apples, being careful not to cut through bottom. Pare 1/2 inch at the stem end. Combine raisins and walnuts, if used, and 1 tsp honey with the ground cinnamon and ground cloves. Fill the center of the apples with this mixture. Place the apples in a 8\" by 8\" baking pan. In a small saucepan combine water, honey, lemon juice and cinnamon stick and bring to a boil. Simmer for 2 minutes. Remove cinnamon stick and pour syrup over apples. Bake in a preheated 375 oven until tender, about 45 minutes, basting occasionally with syrup from the pan. Serve warm or cold, with whipped cream if desired.
[Name] Apple Dumplings [AuthorId] 1891 [AuthorName] Kim19068 [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2001-08-23T14:22:00Z [Description] Very easy to make and they do not take alot of time. Something to do with the kids on a crisp fall day. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Lunch/Snacks", "Apple", "Fruit", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "2", "1", "1", "1/2", "1/2"] [RecipeIngredientParts] ["apples", "sugar", "butter", "apple pie spice"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 317.4 [FatContent] 13.4 [SaturatedFatContent] 7.8 [CholesterolContent] 44.7 [SodiumContent] 236.9 [CarbohydrateContent] 47.7 [FiberContent] 1.9 [SugarContent] 32.4 [ProteinContent] 3.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Unroll crescent dough and separate into eight triangles. Roll up one apple wedge, pinch edges to seal. Place in a greased 8 in square baking pan. In a small saucepan,bring sugar,orange juice and butter to a boil. Pour over dumplings (dumplings will float]. Top with the Apple Pie Spice. Bake at 350.
[Name] Parsnip Croquettes [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT40M [PrepTime] PT20M [TotalTime] PT1H [DatePublished] 2001-08-23T14:22:00Z [Description] These croquettes are easy to make and give another dimension to the lovely veggie Parsnip. The outside of the croquette has a nice, almost, crunch to it and is smooth inside [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/08/1/uXSrLTFR6KxNJR1g2zgw_DSC_1038.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/08/1/Vv0CVIPzTZuREEaktl1Q_DSC_1034.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/08/1/eflxbW5ARGGsyZ6PtPNY_DSC_1033.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/08/1/piche22oK.jpg" ] [RecipeCategory] Vegetable [Keywords] ["Low Protein", "< 60 Mins", "Stove Top", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["2", "1/2", "2", "1/3", "1", "1", NA, "1", "4 -6"] [RecipeIngredientParts] ["parsnips", "salt", "eggs", "all-purpose flour", "parsley", "pepper", "mace", "butter", "lite olive oil"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 231.9 [FatContent] 9.8 [SaturatedFatContent] 5.5 [CholesterolContent] 82.3 [SodiumContent] 300.8 [CarbohydrateContent] 32.9 [FiberContent] 7.7 [SugarContent] 7.5 [ProteinContent] 4.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Process parsnips in food processor until mixture is pureed but still has small lumps.", "Place parsnips in a mixing bowl and add Eggs, Flour,Parsley, Salt, Pepper, Mace& Jalepeno.", "Mix until well blended.", "Cover and put in refrigerator for 1 hour or until very cold.", "Shape mixture into patties 3\" x 1/2\" thick.", "Put 4 tbsp butter (or oil], into a skillet, heat.", "Cook croquettes apprx 8 min each side until then are well browned.", "Be gentle whrn you turn them.", "Keep warm until you serve them." ]
[Name] Irish Chocolate Velvet [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] PT5M [PrepTime] PT15M [TotalTime] PT20M [DatePublished] 2001-08-23T14:22:00Z [Description] Make and share this Irish Chocolate Velvet recipe from Food.com. [Images] character(0) [RecipeCategory] European [Keywords] ["< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1/2", "1 2/3", "2", "4", "4", NA, NA] [RecipeIngredientParts] ["milk", "cocoa powder", "brandy", "chocolate curls"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 479.7 [FatContent] 31.4 [SaturatedFatContent] 17.9 [CholesterolContent] 82.0 [SodiumContent] 112.2 [CarbohydrateContent] 31.9 [FiberContent] 2.5 [SugarContent] 19.6 [ProteinContent] 8.9 [RecipeServings] 3.0 [RecipeYield] 3 mugs [RecipeInstructions] ["Whip the cream in a bowl until it is thick enough to hold its shape.", "Put the milk into a saucepan and whisk in the cocoa powder.", "Add the chocolate squares and heat gently, stirring, until the chocolate has melted.", "Bring the chocolate milk to the boil.", "Remove pan from heat and add the whipped cream and whiskey or brandy.", "Stir gently for 1 minute to blend well.", "Pour quickly into 3 heatproof mugs or glasses and top each serving with a generous spoonful of whipped cream.", "Decorate with chocolate curls and serve at once." ]
[Name] Roast Parsnip Soup [AuthorId] 16140 [AuthorName] Norahs Girl [CookTime] PT47M [PrepTime] PT10M [TotalTime] PT57M [DatePublished] 2001-08-23T14:22:00Z [Description] Here is another soup rec.to warm you up. I bake the vegies first with some brown sugar to caramelise them it really adds to the flavour......... [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "2", "1/3", "2", "1/4", "2", "2", "4", NA, NA, "8", "1"] [RecipeIngredientParts] ["onions", "parsnips", "soft brown sugar", "potatoes", "olive oil", "curry powder", "ground coriander", "cardamom pods", "salt", "pepper"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 627.0 [FatContent] 30.7 [SaturatedFatContent] 13.3 [CholesterolContent] 66.3 [SodiumContent] 59.0 [CarbohydrateContent] 86.7 [FiberContent] 15.8 [SugarContent] 32.0 [ProteinContent] 7.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Place all veggies in a greased baking dish,sprinkle with brown sugar and drizzle oil over. Bake at 200f (400c] for about 30 minutes. Place the veggies in a large pot, add spices and season, cook gently over a medium heat for 2 minutes. Add stock and simmer gently for about 15 minutes or until veggies are tender. Puree soup, add cream and serve hot sprinkled with a little freshly chopped coriander and a pinch of paprika if liked.
[Name] Atzem Pilafi [AuthorId] 27678 [AuthorName] Sackville [CookTime] PT35M [PrepTime] PT5M [TotalTime] PT40M [DatePublished] 2001-08-23T14:22:00Z [Description] Make and share this Atzem Pilafi recipe from Food.com. [Images] character(0) [RecipeCategory] Lamb/Sheep [Keywords] ["Meat", "Greek", "Southwest Asia (middle East]", "Asian", "European", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["3", "1/2", "1", "1 1/2", NA, "8", "4"] [RecipeIngredientParts] ["lamb", "butter", "onion", "tomatoes", "tomato paste", "water", "raw rice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 656.7 [FatContent] 32.5 [SaturatedFatContent] 17.4 [CholesterolContent] 120.8 [SodiumContent] 197.5 [CarbohydrateContent] 64.2 [FiberContent] 3.0 [SugarContent] 2.3 [ProteinContent] 25.1 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Wash and dry meat. Brown 2/3 of the butter in large pot. Add meat and brown on all sides. Add onions and continue to cook until they become a light golden color. Add tomatoes or diluted tomato paste, and the salt, pepper and water. Cover pot and simmer until meat is tender, about. 1 hr. Put meat into casserole and keep it warm. Strain sauce; measure it. Add water if necessary to make 8 or 9 cups. Pour into lge. pot and bring to a boil. Add rice. Stir at the start to prevent sticking. Cover and simmer until most of the liquid is absorbed, 20-30 min. Remove from heat. Add meat and mix well. Brown remaining butter and pour it over the rice. Cover pot with a clean towel, then cover towel with pot lid. Let stand for 5 min. Serve hot.
[Name] Tasty Toast That's The Most [AuthorId] 14120 [AuthorName] Lane Harris [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2001-08-23T14:22:00Z [Description] I created this recipe myself. I love cheese toast, but I wanted to "kick it up a notch"... so I experimented and this is what I contrived. I love it, and cook it regularly. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Breakfast", "Lunch/Snacks", "Grains", "Cheese", "Vegetable", "Broil/Grill", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["4", "4", "2", "1", "1", NA, NA] [RecipeIngredientParts] ["cheese", "tomatoes", "onion", "green chili peppers", "black pepper"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 576.5 [FatContent] 29.8 [SaturatedFatContent] 17.9 [CholesterolContent] 72.6 [SodiumContent] 1447.7 [CarbohydrateContent] 50.5 [FiberContent] 4.3 [SugarContent] 10.7 [ProteinContent] 28.9 [RecipeServings] 2.0 [RecipeYield] 4 tasty toasts [RecipeInstructions] Set oven to broil. On cookie sheet, place 4 slices of bread. Layer each slice of bread with cheese, tomatoes,onion,green chilee. Sprinkle each serving with black pepper and Tabasco sauce to taste. Place under broiler until toasted. Cooking time may vary, 3-6 minutes. I usually use a knife and cut my tasty toast into small bites, and then spear each one. Have a cool drink on hand. I hope you like it!
[Name] Kung Pao Chicken [AuthorId] 3769 [AuthorName] Kristin Hawkins [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2001-08-23T14:22:00Z [Description] Make and share this Kung Pao Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Chinese", "Asian", "Very Low Carbs", "< 60 Mins", "Stir Fry"] [RecipeIngredientQuantities] ["1 1/2", "3", "3", "2", "1", "1", NA, "3", "3", "3", "1/3", "1/8", "3/4"] [RecipeIngredientParts] ["chicken breasts", "light soy sauce", "light olive oil", "garlic", "red bell pepper", "onion", "rice", "light soy sauce", "lemon juice", "cornstarch", "water", "peanuts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 526.1 [FatContent] 32.8 [SaturatedFatContent] 6.9 [CholesterolContent] 109.0 [SodiumContent] 1622.8 [CarbohydrateContent] 13.8 [FiberContent] 3.6 [SugarContent] 4.3 [ProteinContent] 46.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Marinate chicken in the 3T of light soy sauce for 30 minutes. While chicken is marinating, cook the rice. Combine ingredients for sauce and set aside. This includes- soy sauce, lemon juice, cornstarch, water, and crushed red pepper. In a wok heat the olive oil. Drain any excess soy sauce from the marinated chicken. Add chicken to wok and stir fry till light brown or chicken is cooked thoroughly. Using a slotted spoon remove chicken from wok and set aside. Add onions to wok and cook till just slightly translucent. Add garlic and red pepper to onions. Stir fry till desired doneness. Add cooked chicken. Turn off heat and add sauce. Stir till mixture thickens. Stir in peanuts to mixture. To serve, pour mixture over rice.
[Name] Bergy Dim Sum #6 Steamed sweet Bean Buns [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2001-08-23T14:22:00Z [Description] This recipe is from the "Complete Asian Cookbook" I have not tried this recipe as stated but have posted it by request ( I am not even sure if I can buy sweetened canned bean paste here). However the dough is what I use for other steamed Buns and will refer back to this recipe when I post other fillings [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/08/7/piccFY3Ll.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Chinese", "Asian", "Lactose Free", "Egg Free", "Free Of...", "< 60 Mins", "Steam"] [RecipeIngredientQuantities] ["2 1/2", "3 1/2", "3", "2", "1/2", "1/2", "1", "1"] [RecipeIngredientParts] ["all-purpose flour", "baking powder", "caster sugar", "water", "white vinegar"] [AggregatedRating] 4.5 [ReviewCount] 7.0 [Calories] 137.0 [FatContent] 3.5 [SaturatedFatContent] 1.0 [CholesterolContent] 2.0 [SodiumContent] 106.6 [CarbohydrateContent] 23.4 [FiberContent] 0.7 [SugarContent] 3.2 [ProteinContent] 2.7 [RecipeServings] nan [RecipeYield] 12 Steamed buns [RecipeInstructions] --------Instructionsfor dough----------. Sift flour and baking powder into a bowl add sugar and mix, rub in the lard with your fingertips until evenly distributed. Add water and vinegar together and knead until a fairly soft dough. Shape into a ball and let it rest, covered, for 30 minutes. ----------Tomake the buns-----------. Divide the dough into10 portions. Mould each into a smooth ball. Roll each out on a lightly floured surface to a circle about 4 inches across. Put a heaping teasp of filling in the centre and gather the edges inward, folding and pleating to make a neat join. Twist dough to seal. Put each bun, join downwards, on a piece of bakers paper, lightly greased with sesame seed oil,in a steamer. Cover and steam for 20 min utes. Serve warm. (The cooked buns can be refrigerated overnight and reheated by steaming 3 minutes before serving]. -------------Filling------------:The filling for this recipe is simply a teaspoon full of the prepared sweet bean paste. There will be other fillings for this dough in further Dim Sum recipe suggestions.
[Name] American Chop Suey [AuthorId] 8836 [AuthorName] meredith thorson [CookTime] PT30M [PrepTime] PT5M [TotalTime] PT35M [DatePublished] 2001-08-23T14:22:00Z [Description] Make and share this American Chop Suey recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Kid Friendly", "Potluck", "< 60 Mins", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "3/4"] [RecipeIngredientParts] ["ground beef", "elbow macaroni", "onion", "green pepper", "tomato sauce", "mozzarella cheese"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 544.3 [FatContent] 22.7 [SaturatedFatContent] 9.6 [CholesterolContent] 93.7 [SodiumContent] 210.9 [CarbohydrateContent] 48.7 [FiberContent] 2.7 [SugarContent] 2.8 [ProteinContent] 34.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Prepare elbows according to instructions on box. In a large skillet, brown beef, along with peppers and onions. Drain grease. Add elbows and tomato sauce to beef mixture and blend well. Top with mozzarella and serve.
[Name] Greek Chicken KAPAMA [AuthorId] 15814 [AuthorName] Terry Goldfarb [CookTime] PT3H [PrepTime] PT1H [TotalTime] PT4H [DatePublished] 2001-08-23T14:22:00Z [Description] This recipe came from my ex wife's Greek Grandmother who ran a Greek resturant in San Diego, California. It is simply out of this world. [Images] character(0) [RecipeCategory] Whole Chicken [Keywords] ["Chicken", "Poultry", "Meat", "Greek", "European", "Healthy", "Weeknight", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "3", "3 -4", "1/4 - 1/2", "2", "1", "2", "1", "1/4", "1/4", "1/2", "1/4", "1/2", "1/4", "1 1/2", "2 -3", NA, "1"] [RecipeIngredientParts] ["onion", "garlic", "celery", "butter", "whole tomatoes", "tomato paste", "water", "parsley", "garlic powder", "oregano", "black pepper", "cinnamon", "red wine", "ziti pasta", "chicken giblets", "whole chicken", "parmesan cheese"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 913.3 [FatContent] 28.7 [SaturatedFatContent] 12.2 [CholesterolContent] 398.2 [SodiumContent] 909.5 [CarbohydrateContent] 109.3 [FiberContent] 8.8 [SugarContent] 14.4 [ProteinContent] 52.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Sauté onion, garlic, celery and butter 'till tender. Add tomatoes, tomato paste, water, parsley, red pepper, garlic powder, oregano, black pepper, cinnamon and red wine. Then add giblets. Brown chicken and add to sauce. Simmer for 2-3 hours. -----------For the pasta --------------. Boil ziti aldente. Brown butter. Layer parmesan cheese and butter then bake for 15 minutes.
[Name] Feta Preserve [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2001-08-23T14:22:00Z [Description] Make and share this Feta Preserve recipe from Food.com. [Images] character(0) [RecipeCategory] Spreads [Keywords] ["Cheese", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["450", "1", "100", "3", "450"] [RecipeIngredientParts] ["feta cheese", "onion", "black olives", "fresh rosemary", "olive oil"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 4803.1 [FatContent] 495.4 [SaturatedFatContent] 122.4 [CholesterolContent] 400.5 [SodiumContent] 5906.5 [CarbohydrateContent] 39.8 [FiberContent] 5.3 [SugarContent] 24.8 [ProteinContent] 66.2 [RecipeServings] nan [RecipeYield] 1 jar [RecipeInstructions] ["Cut cheese into cubes.", "Peel onion and slice into thin rings.", "Place alternating layers of cheese, olives and onion rings in a medium sized jar.", "Add rosemary and olive oil.", "Seal the jar and leave to marinate in the refrigerator for at least 3 weeks before serving.", "Cheese preserved like this will keep in the fridge approx 3 months.", "As you eat the cheese it can be replaced with fresh cubes.", "The oil absorbs all the wonderful flavours, so will make a delicious addition to any dressing." ]
[Name] Greek Fish [AuthorId] 86318 [AuthorName] mianbao [CookTime] PT30M [PrepTime] PT5M [TotalTime] PT35M [DatePublished] 2001-08-23T14:22:00Z [Description] Make and share this Greek Fish recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Greek", "Southwest Asia (middle East]", "Asian", "European", "Low Protein", "Low Cholesterol", "Healthy", "Potluck", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] [NA, "2", NA, NA, NA] [RecipeIngredientParts] ["stewed tomatoes", "fresh garlic", "bottled garlic", "dried oregano", "feta cheese"] [AggregatedRating] 4.0 [ReviewCount] 5.0 [Calories] 37.8 [FatContent] 0.3 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 321.2 [CarbohydrateContent] 9.0 [FiberContent] 1.4 [SugarContent] 6.4 [ProteinContent] 1.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Spray a baking dish with vegetable spray; place fish fillets in one layer in dish (fold under any very thin sections to keep thickness uniform.] In a small bowl, slightly crush or mash tomatoes; add oregano and garlic to taste.", "Spread tomato mixture over fish.", "Top with crumbled feta cheese.", "bake in 350 oven for about 30 minutes; check for doneness by inserting a fork in the thickest part of the fish, pull fork back slightly and check to see that fish flakes easily and is opaque all the way through." ]
[Name] fish with salsa and olives [AuthorId] 15385 [AuthorName] stephanie [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2001-08-23T14:22:00Z [Description] Make and share this fish with salsa and olives recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] ["Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1/2", "4", "1", "1", "1/3"] [RecipeIngredientParts] ["couscous", "flour", "salt", "olive oil", "salsa", "green olives"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 517.0 [FatContent] 5.5 [SaturatedFatContent] 0.9 [CholesterolContent] 99.0 [SodiumContent] 826.8 [CarbohydrateContent] 61.9 [FiberContent] 4.7 [SugarContent] 2.0 [ProteinContent] 51.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] start to cook couscous according to package directions. meanwhile, combine flour and salt in 9-inch pie plate. coat fish on both sides. heat oil in skillet for 2 minutes over medium-high heat. add fish and cook 3-4 minutes per side, until browned. add salsa and olives to pan. cook 5-7 minutes more, spooning salsa occasionally over fish, until it flakes easily with fork. fluff couscous with a fork and serve with fish.
[Name] Chocolate-Zucchini Cupcakes [AuthorId] 15385 [AuthorName] stephanie [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2001-08-23T14:22:00Z [Description] Make and share this Chocolate-Zucchini Cupcakes recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Canadian", "Kid Friendly", "Summer", "Christmas", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "2", "1", "1", "1/2", "3", "1 3/4", "1", "2", "3/4"] [RecipeIngredientParts] ["all-purpose flour", "baking powder", "baking soda", "salt", "eggs", "brown sugar", "zucchini", "pecans"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2700.0 [FatContent] 162.2 [SaturatedFatContent] 28.4 [CholesterolContent] 317.2 [SodiumContent] 1594.0 [CarbohydrateContent] 302.2 [FiberContent] 13.4 [SugarContent] 190.2 [ProteinContent] 31.3 [RecipeServings] nan [RecipeYield] 2 dozen cupcakes [RecipeInstructions] In top of double boiler over hot not boiling water, melt chocolate. Let cool in bowl, stir together flour, baking powder, baking soda and salt, set aside. In large bowl and using electric mixer, beat eggs with sugar for about 10 minutes or until thickened and pale in color. Blend in oil and cooled chocolate. Add flour mixture, mixing a low speed just until blended. Stir in zucchini and chopped pecans. Using ice cream scoop, spoon batter into 24 paper-lined or greased muffin tins, filing each two-thirds full. Bake in 350°F degrees oven for 20 minutes or until toothpick inserted in centres comes out clean. Let cool completely and spread each cupcake with icing of your choice (chocolate is my favorite].
[Name] Bergy Dim Sum #9, SteamedRice Bundles with Chicken and mushrooms [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT1H30M [PrepTime] PT15M [TotalTime] PT1H45M [DatePublished] 2001-08-23T14:22:00Z [Description] With any Dim Sum meal you always have some form of rice. Other sticky rice recipes would also be good. These steamed rice bundles go well with any Chinese meal. The rice is sticky and very flavorful from the other ingredients [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/09/4/pica5YtvK.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/09/4/picZAYbJE.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/09/4/picZicwrW.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken", "Medium Grain Rice", "Pork", "Poultry", "Rice", "Vegetable", "Meat", "Chinese", "Asian", "Low Cholesterol", "Healthy", "Weeknight", "Steam", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "4", "2", "3", "6", "1", "2", "2", "8", "1", "1/2", "1", "1 1/2", "2", NA, NA] [RecipeIngredientParts] ["medium grain rice", "water", "light soy sauce", "dark soy sauce", "sugar", "boneless skinless chicken breasts", "pork", "garlic", "ginger", "salt", "water", "cornstarch", "lotus leaves"] [AggregatedRating] 4.5 [ReviewCount] 6.0 [Calories] 331.3 [FatContent] 5.2 [SaturatedFatContent] 1.4 [CholesterolContent] 41.5 [SodiumContent] 708.0 [CarbohydrateContent] 49.3 [FiberContent] 1.2 [SugarContent] 1.8 [ProteinContent] 19.9 [RecipeServings] nan [RecipeYield] 8-10 Bundles [RecipeInstructions] Put rice ia a saucepan cover with the 4 cups of water, add light soy sauceand 1 teasp of sesame oil. Bring to boil quickly, then turn heat to low cover and cook for 15 minutes. While the rice cooks soak the mushrooms in very hot water for 30 minutes (remember to save 1 1/2 cups of the soaking water]. Cut off the mushroom stems and discard, slice the caps and put them in a saucepan with 3/4 cup of the soaking water, the dark soysauce and 2 teasp sesame oil. Add chicken and pork to the saucepan along with the garlic, ginger and salt. Add up to 1/2 cup of the mushroom water and mix the ingredients. Cover and simmer 5 minutes. Thicken gravy with the cornstarch (mix cornstarch with a little cold water or mushroom water before adding to the saucepan]. Cook until gravy has thickened. Let the mixture cool and then gently mix with the cooked rice. Take 3/4 cup portions and place on the wrap of your choice. Wrap very securely and tie with string to ensure the bundle will not leak (if using tinfoil you do not need string but wrap and double fold all seams]. Steam for 25 minutes. Serve warm, cold or reheated.
[Name] Italian Pasta Salad for 20 [AuthorId] 15913 [AuthorName] Elizabeth H. [CookTime] PT2H [PrepTime] PT20M [TotalTime] PT2H20M [DatePublished] 2001-08-23T14:22:00Z [Description] This simple, delicious recipe uses common ingredients and can be made ahead of time. It's inexpensive and perfect for entertaining, potlucks, barbecues, parties, family reunions, or any time you need a large quantity of salad. [Images] character(0) [RecipeCategory] European [Keywords] ["Low Cholesterol", "Healthy", "Potluck", "Summer", "Weeknight", "For Large Groups", "Refrigerator", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["20", "3", "2", "8", "1 1/2"] [RecipeIngredientParts] ["tri-color spiral pasta", "broccoli"] [AggregatedRating] 4.5 [ReviewCount] 10.0 [Calories] 243.3 [FatContent] 10.3 [SaturatedFatContent] 2.7 [CholesterolContent] 13.2 [SodiumContent] 523.5 [CarbohydrateContent] 30.3 [FiberContent] 3.7 [SugarContent] 4.1 [ProteinContent] 8.8 [RecipeServings] 20.0 [RecipeYield] nan [RecipeInstructions] Bring 6 quarts water to a boil. Add salt, if desired. Add dry pasta. Cook al dente (10-15 minutes]. Drain and rinse with cold water. While the pasta is cooking, rinse broccoli heads. Remove stems and chop florets into bite-sized pieces. Rinse peppers and halve them. Remove stem, seeds, and pith. Slice lengthwise into 1/4\" strips, then chop crosswise into 1/4\" dice. Quarter pepperoni slices by stacking 5-8 at a time. Combine all ingredients in a large bowl. To keep the pepperoni slices from sticking together too much,\"roll\" them between your palms as you drop them into the mixing bowl. Pour Italian dressing over all. Toss thoroughly. Chill at least 2 hours. May be prepared the day before. Toss again before serving. Serves 20.
[Name] Beef Cubes, Pineapple Cubes, Carrots and Potato [AuthorId] 13787 [AuthorName] Marites ladio [CookTime] PT32M [PrepTime] PT20M [TotalTime] PT52M [DatePublished] 2001-08-23T14:22:00Z [Description] I like cooking, so I make my own recipe to share to everybody out there who enjoy cooking, it taste very good, but I do not know how much nutritional value. [Images] character(0) [RecipeCategory] Pineapple [Keywords] ["Potato", "Tropical Fruits", "Fruit", "Vegetable", "Meat", "Filipino", "Asian", "Low Protein", "Low Cholesterol", "Healthy", "Pressure Cooker", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1/2", "454", "1 1/2", "2", "1", "2", "1", "2", "2", "1", "1", "1", "1", "3", "1"] [RecipeIngredientParts] ["beef", "pineapple", "water", "vinegar", "onion", "garlic cloves", "ground ginger", "carrots", "potatoes", "ground oregano", "fresh tomato", "black pepper", "salt", "ketchup"] [AggregatedRating] nan [ReviewCount] nan [Calories] 256.3 [FatContent] 0.7 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 204.6 [CarbohydrateContent] 60.0 [FiberContent] 8.5 [SugarContent] 19.9 [ProteinContent] 5.9 [RecipeServings] nan [RecipeYield] 6 e.g. [RecipeInstructions] Place the beef cubes with water in the pressure cooker for 15 minutes. Add the onion, garlic, ginger for 2 minutes. Put together all the remaining Ingredients and cook for 15 minutes.
[Name] Delicious Dorito Taco Salad [AuthorId] 15292 [AuthorName] Jill Bean Lucier [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2001-08-23T14:22:00Z [Description] I've made this salad for years and it's always requested that I make it for parties and get-togethers. Very popular with my family and friends. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Mexican", "Kid Friendly", "Potluck", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1", NA, NA] [RecipeIngredientParts] ["ground beef", "onion", "tomatoes", "cheddar cheese"] [AggregatedRating] 5.0 [ReviewCount] 26.0 [Calories] 1021.4 [FatContent] 68.1 [SaturatedFatContent] 26.6 [CholesterolContent] 308.4 [SodiumContent] 302.7 [CarbohydrateContent] 11.1 [FiberContent] 1.5 [SugarContent] 4.7 [ProteinContent] 85.3 [RecipeServings] nan [RecipeYield] 1 Large bowl salad [RecipeInstructions] Brown the meat and onion together. Drain off fat. Add taco seasoning. Fill the empty taco seasoning pack with water and mix in. Let meat mixture cool. Mix with all other ingredients, adding Doritos last.
[Name] Greek Chicken [AuthorId] 37036 [AuthorName] Kim D. [CookTime] PT35M [PrepTime] PT5M [TotalTime] PT40M [DatePublished] 2001-08-23T14:22:00Z [Description] Make and share this Greek Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Greek", "Southwest Asia (middle East]", "Asian", "European", "Very Low Carbs", "Potluck", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2", "4", "1", "1/4", "2", "1", "1", "1"] [RecipeIngredientParts] ["chicken legs", "dry white wine", "lemon juice", "black olives", "dried oregano", "feta cheese"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 514.0 [FatContent] 35.7 [SaturatedFatContent] 12.0 [CholesterolContent] 167.1 [SodiumContent] 1122.1 [CarbohydrateContent] 7.8 [FiberContent] 1.0 [SugarContent] 2.1 [ProteinContent] 36.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a large skillet, heat oil over medium-high heat. Add chickenand cook 4-5 minutes on each side, or until browned; drain. Reduce heat to medium-low; cover and cook 25-30 minutes , or until chicken is no longer pink inside. Meanwhile, in a smallbowl, combine gravy, wine, lemon juice, olives, and oregano; mix well. Pour over chicken; reduce heat to low and simmer 3-5 moreminutes, or until the sauce is heated through. Top chicken withfeta cheese and serve.
[Name] Crisp Tuna Balls [AuthorId] 13483 [AuthorName] Tebo3759 [CookTime] PT25M [PrepTime] PT25M [TotalTime] PT50M [DatePublished] 2001-08-23T14:22:00Z [Description] Make and share this Crisp Tuna Balls recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Tuna", "< 60 Mins", "Oven", "Freezer", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1/2", "1", "1/4", "1/3", "1/4", "1", "1", "1"] [RecipeIngredientParts] ["tuna", "egg", "small onion", "parsley", "mayonnaise", "sesame seeds", "prepared mustard", "poultry seasoning"] [AggregatedRating] 1.0 [ReviewCount] 1.0 [Calories] 26.5 [FatContent] 1.0 [SaturatedFatContent] 0.2 [CholesterolContent] 6.6 [SodiumContent] 41.5 [CarbohydrateContent] 2.1 [FiberContent] 0.2 [SugarContent] 0.2 [ProteinContent] 2.3 [RecipeServings] nan [RecipeYield] 48 crisp tuna balls [RecipeInstructions] Thoroughly combien all ingredients (by hand in a bowl or in a food processor]. Shape into small 3/4 inch balls. Roll in crushed corn flake crumbs. Place in one layer on a lightly sprayed shallow baking pan. Bake at 450 degrees until lightly browned, about 10 minutes. Cool, wrap and freeze. Reheat in a 375 oven for 15 minutes or serve at room temperature.
[Name] Corn Relish [AuthorId] 15130 [AuthorName] Brenda Johnson [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2001-08-23T14:22:00Z [Description] Make and share this Corn Relish recipe from Food.com. [Images] character(0) [RecipeCategory] Corn [Keywords] ["Vegetable", "< 60 Mins", "Canning"] [RecipeIngredientQuantities] ["4", "2/3", "2/3", "2/3", "1/2", "1", "1/2", "2", "1", "2"] [RecipeIngredientParts] ["sweetcorn", "banana peppers", "bell pepper", "pimiento", "sugar", "onion", "vinegar", "cornstarch", "celery seed", "prepared mustard"] [AggregatedRating] nan [ReviewCount] nan [Calories] 329.0 [FatContent] 2.4 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 777.3 [CarbohydrateContent] 78.4 [FiberContent] 5.9 [SugarContent] 40.4 [ProteinContent] 5.9 [RecipeServings] nan [RecipeYield] 4-6 pints [RecipeInstructions] Put all ingredients in pot, mixing well. Cook, stirring often, until mixture comes to a boil and thicken slightly. Jar and seal. It keeps well in the refridgerator for about two to three weeks.
[Name] Crispy Potato Quiche [AuthorId] 10597 [AuthorName] Teresa Johnson [CookTime] PT40M [PrepTime] PT30M [TotalTime] PT1H10M [DatePublished] 2001-08-23T14:22:00Z [Description] This recipe is from Creme de Colorado cookbook and it is fantastic. Just as good on day 2 and 3....
[Name] Kottopoula Me Pilafi - Chicken and Rice [AuthorId] 87236 [AuthorName] truebrit [CookTime] PT1H15M [PrepTime] PT5M [TotalTime] PT1H20M [DatePublished] 2001-08-23T14:22:00Z [Description] Make and share this Kottopoula Me Pilafi - Chicken and Rice recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["White Rice", "Long Grain Rice", "Poultry", "Rice", "Meat", "Greek", "Southwest Asia (middle East]", "Asian", "European", "Potluck", "Spring", "Summer", "Winter", "Weeknight", "Stove Top", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["3", "1/2", "2", "2", "1", "1 1/2", "3", "6"] [RecipeIngredientParts] ["chicken parts", "butter", "oregano", "lemon juice", "onion", "tomatoes", "long-grain white rice"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 801.5 [FatContent] 34.8 [SaturatedFatContent] 13.7 [CholesterolContent] 168.1 [SodiumContent] 470.5 [CarbohydrateContent] 67.0 [FiberContent] 2.2 [SugarContent] 5.9 [ProteinContent] 51.5 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["In a large saucepan melt butter over medium heat and add chicken.", "Brown on all sides then remove from pan and set aside.", "Add onion and tomato and saute until onion turns translucent.", "Stir in oregano and lemon juice.", "Add rice and stir well to combine and coat all grains of rice.", "Add chicken stock, stir and return chicken to pot.", "Bring to a boil, reduce heat and simmer, uncovered, until all surface liquid has been absorbed.", "Cover, turn heat to very low and cook 1 hour, stirring every 15 minutes to keep rice from burning or sticking." ]
[Name] Meaty Lasagna [AuthorId] 16088 [AuthorName] Red3897 [CookTime] PT1H5M [PrepTime] PT1H [TotalTime] PT2H5M [DatePublished] 2001-08-23T14:22:00Z [Description] Make and share this Meaty Lasagna recipe from Food.com. [Images] character(0) [RecipeCategory] Cheese [Keywords] ["Meat", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "1 1/2", "9", NA, "16", "2", "2", "2", "1", "3", "1"] [RecipeIngredientParts] ["hamburger", "bulk sausage", "ricotta cheese", "mozzarella cheese", "tomato paste", "Italian-style tomato sauce", "beef bouillon cubes", "garlic", "bay leaves", "mushroom"] [AggregatedRating] nan [ReviewCount] nan [Calories] 574.0 [FatContent] 32.5 [SaturatedFatContent] 12.8 [CholesterolContent] 147.4 [SodiumContent] 1327.8 [CarbohydrateContent] 24.8 [FiberContent] 3.0 [SugarContent] 7.5 [ProteinContent] 44.9 [RecipeServings] nan [RecipeYield] 12-15 Squares of Lasagna [RecipeInstructions] Fry Ground Beef and Bulk Sausage together until fully cooked. Do not drain. Stir in tomatoe paste and Italian style tomatoe sauce. Add 1 clove garlic, 2 beef boullion cubes, and 3 whole bay leaves. Simmer for about 45 minutes to an hour, stirring occasionally. Skim grease/fat everytime you stir, until all or most is gone. While meat is simmering, cook Lasagna noodles according to box. Preheat oven to 425 Before you start to use the meat, make sure you fish out the 3 bay leaves. Start layering lasagna pan with one layer meat sauce, then a layer of noodles. Spread ricotta cheese (or cottage cheese] onto noodles, add a layer of Mozarella cheese, then repeat with meat layer and so on with the last layer ending with Mozarella cheese. Bake in oven approx. 15-20 minutes or until cheese is fully melted.
[Name] Greek Cookies [AuthorId] 39547 [AuthorName] Julesong [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2001-08-23T14:22:00Z [Description] This is an adopted recipe and, although it looks like a nice beginning, needs some tweaking. I'll need to prepare them myself before I'd recommend them as written. (A while clove in each cookie? Ooof!) [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Lunch/Snacks", "Cookie & Brownie", "Greek", "European", "Kid Friendly", "Winter", "Christmas", "< 30 Mins", "For Large Groups", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1", "1", "2", "48"] [RecipeIngredientParts] ["butter", "margarine", "confectioners' sugar", "cognac", "all-purpose flour", "whole cloves"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 65.7 [FatContent] 4.4 [SaturatedFatContent] 2.6 [CholesterolContent] 14.0 [SodiumContent] 39.2 [CarbohydrateContent] 6.5 [FiberContent] 0.9 [SugarContent] 1.3 [ProteinContent] 0.8 [RecipeServings] 48.0 [RecipeYield] nan [RecipeInstructions] Cream butter or margarine with sugar; add egg yolk and cognac. Mix well. Gradually add flour; chill 3-4 hours. Shape into 1-inch balls. Insert a whole clove in top of each. Bake on ungreased cookie sheet at 325°F for 20-25 minutes. Cool. Dust with sifted confectioners' sugar. Makes about 4 dozen cookies.
[Name] Beef Crescent Pie [AuthorId] 13483 [AuthorName] Tebo3759 [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2001-08-23T14:22:00Z [Description] Make and share this Beef Crescent Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "3/4", "3", "1", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["lean ground beef", "onion", "sour cream", "ketchup", "Dijon mustard", "flour", "dried dill weed", "mushroom stems and pieces"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 352.6 [FatContent] 16.0 [SaturatedFatContent] 7.0 [CholesterolContent] 83.0 [SodiumContent] 572.8 [CarbohydrateContent] 30.2 [FiberContent] 3.9 [SugarContent] 7.1 [ProteinContent] 21.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Brown beef and onion in frypan and drain off fat.", "Add all ingredients except crescent rolls.", "Stir and simmer gently for 5 minutes, do not boil.", "In an ungreased 9 inch pie pan arrange the eight crescent triangles in pan with narrow tips extending over pan about 2 inches.", "Press dough over pan to cover the bottom.", "Spoon meat mixture into crust evenly.", "Bring tips of triangles over filling to center of pie.", "Bake at 350°F for 11-15 minutes until golden brown.", "Serve with additional sour cream if desired." ]
[Name] Buttered Egg Noodles (Best Ever) [AuthorId] 15900 [AuthorName] David Ball [CookTime] PT8M [PrepTime] PT2M [TotalTime] PT10M [DatePublished] 2001-08-23T14:22:00Z [Description] Make and share this Buttered Egg Noodles (Best Ever) 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/11/10/7/37008fI0T7uhWB0iDLg4_butter noodles SITE-3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/10/7/pic1Vp9Xh.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/10/7/01455118958.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/10/7/01455118958.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/10/7/YkQZDNx2Q3KdFEOtDN3N_butter noodles SITE-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/10/7/Dy5ZW5ZQiKq0Ky3Aj6PB_butter noodles SITE.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/10/7/01480182991.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/10/7/GKdR8gYfTrSnuNhh5G7Z_Buttered%20Egg%20Noodle%20(Best%20Ever]_3272.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/10/7/0hsGNULyQLeXWL55nRZG_Buttered%20Egg%20Noodles%20(Best%20Ever]_3268.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/10/7/pic1y3qY7.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/10/7/picW8Fun1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/10/7/picqRiAlR.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/10/7/picMWtrAz.jpg"] [RecipeCategory] < 15 Mins [Keywords] ["Stove Top", "Easy"] [RecipeIngredientQuantities] ["2", "1 1/2", "1/2", "8"] [RecipeIngredientParts] ["Wyler's chicken bouillon cubes", "water", "real butter"] [AggregatedRating] 5.0 [ReviewCount] 206.0 [Calories] 424.8 [FatContent] 25.6 [SaturatedFatContent] 15.3 [CholesterolContent] 108.9 [SodiumContent] 380.2 [CarbohydrateContent] 41.0 [FiberContent] 1.9 [SugarContent] 1.1 [ProteinContent] 8.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Bring water, 2 boullion cubes and 1/2 stick of butter to boil using med to high heat. Add egg noodles. Cook until noodles are desired texture. (About 6-8 minutes] During last minute of cooking add remaining 1/2 stick of butter. (You may add additional butter if desired. Also you may use 1 can of chicken broth instead of bullion. I suggest using bullion].
[Name] Beef, Chestnut, & Rice Soup [AuthorId] 10420 [AuthorName] mielhollinger [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2001-08-23T14:22:00Z [Description] Make and share this Beef, Chestnut, & Rice Soup recipe from Food.com. [Images] character(0) [RecipeCategory] White Rice [Keywords] ["Rice", "Meat", "Chinese", "Asian", "< 30 Mins", "Stove Top"] [RecipeIngredientQuantities] ["12", "4", "1", "2", "2", "2", "3", "1", "3", "1", "6", NA, NA, "2"] [RecipeIngredientParts] ["lean beef", "cinnamon stick", "star anise", "dark soy sauce", "dry sherry", "tomato paste", "water chestnuts", "cooked white rice", "orange zest", "chives"] [AggregatedRating] nan [ReviewCount] nan [Calories] 405.5 [FatContent] 6.2 [SaturatedFatContent] 2.4 [CholesterolContent] 50.2 [SodiumContent] 1439.9 [CarbohydrateContent] 53.1 [FiberContent] 2.0 [SugarContent] 5.2 [ProteinContent] 25.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Using a sharp knife, carefully trim away any fat from the beef. Cut the beef into thin strips and then place into a large saucepan. Add the stock, cinnamon, star anise, soy sauce, sherry, tomato paste, and water chestnuts. Bring to a boil, skimming away any surface film with a flat ladle. Cover the pan and simmer gently for about 20 minutes or until the beef is tender. Skim the soup with a flat ladle again to remove any film. Remove and discard the cinnamon and star anise and blot the surface with absorbent paper towels to remove any fat. Stir in the rice, orange rind, and juice. Adjust the seasoning if necessary. Heat through for 2-3 minutes before ladling into warm bowls. Serve garnished with orange rind and snipped chives.
[Name] Baked Amaretto/Coconut Pears [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2001-08-23T14:22:00Z [Description] Make and share this Baked Amaretto/Coconut Pears recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Coconut", "Pears", "Fruit", "Nuts", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "10", "1/4 - 1/2", "1/4", "1/4", "1/4"] [RecipeIngredientParts] ["pears", "amaretti cookie crumbs", "butter", "white sugar", "Amaretto", "sweetened flaked coconut"] [AggregatedRating] nan [ReviewCount] nan [Calories] 201.7 [FatContent] 9.2 [SaturatedFatContent] 6.1 [CholesterolContent] 20.3 [SodiumContent] 66.0 [CarbohydrateContent] 32.1 [FiberContent] 4.6 [SugarContent] 23.9 [ProteinContent] 0.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Place drained pears in a deep casserole dish. Toss in coconut and amaretto cookie crumbs. Melt butter and sugar together, remove from heat. Whisk in amaretto and pour over pear mixture. Bake in a 350°F oven for 30 minutes.
[Name] Chicken Hors D'Oeuvres [AuthorId] 9690 [AuthorName] Cheryl E [CookTime] PT15M [PrepTime] PT20M [TotalTime] PT35M [DatePublished] 2001-08-24T16:52:00Z [Description] Make and share this Chicken Hors D'Oeuvres recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Potluck", "< 60 Mins", "Deep Fried", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1/2", "2", "2", "1/4", NA, "1/4"] [RecipeIngredientParts] ["chicken", "egg", "green peppers", "green onions", "sour cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 24.1 [FatContent] 1.4 [SaturatedFatContent] 0.7 [CholesterolContent] 9.2 [SodiumContent] 83.6 [CarbohydrateContent] 1.7 [FiberContent] 0.1 [SugarContent] 0.2 [ProteinContent] 1.1 [RecipeServings] nan [RecipeYield] 40 balls [RecipeInstructions] in bowl combine 1/4 cup of the soup, chicken, egg, breadcrumbs,pepper, onions and hot pepper sauce. shape into 40-balls (1/2\"] and roll in additional breadcrumbs. put oil in pan or deep fryer; preheat to 350F degrees. fry meatballs a few at a time until browned. drain, keep warm. meanwhile in a saucepan combine remaining soup and sour cream and heat serve with meatballs.
[Name] Ten Variety Fried Noodles (Chow Mein) [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2001-08-24T16:52:00Z [Description] I have adapted this recipe from "the Encyclopedia of Asian cooking" by Madame Grace Zia Chu. This is a very good Chow Mein Hope you folks enjoy it [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken", "Pork", "Poultry", "Vegetable", "Meat", "Chinese", "Asian", "< 60 Mins", "Stove Top", "Stir Fry"] [RecipeIngredientQuantities] ["3/4", "1", "1", "2", "3/4", "2", NA, "1/4", "4", "1", "1 1/2"] [RecipeIngredientParts] ["soy sauce", "sugar", "cornstarch", "eggs", "salt", "lite olive oil", "scallions", "bamboo shoot", "Chinese cabbage", "spinach"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 515.8 [FatContent] 20.0 [SaturatedFatContent] 3.7 [CholesterolContent] 177.6 [SodiumContent] 311.2 [CarbohydrateContent] 67.6 [FiberContent] 4.4 [SugarContent] 4.8 [ProteinContent] 17.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Put Pork or chicken in a bowl with the soy sauce, sugar and corn starch. Mix well and leave to marinate for 20 minutes or so. Cook the noodles until tender (for fresh about 5 min] drain and rinse under cold running water then rinse again. Beat the eggs lightly but well mixed. Heat a little oil in a skillet. Add eggs and cook to make a thin omelet, remove from pan and cut into thin strips. Heat a little oil in the pan add pork (chicken] and stir fry until cooked, remove from pan. Heat the last of the oil and add scallions, then the bamboo shoots, green veggie and a touch of salt. Add pork (chicken] to the pan with the egg strips. Mix ingredient thoroughly. Add a little water (if necessary] to moisten. Stir in the noodles and heat until hot MMMmmm.
[Name] Zucchini (courgette) and mushroom casserole [AuthorId] 12655 [AuthorName] Bruce [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2001-08-24T16:52:00Z [Description] My grandmother and I came up with this recipe when I was about 15. I liked to cook and she loved showing me new things. We wanted something different and these ingredients we just happened to have in the house or garden. We were both totally suprised at how great it really was. It quickly became a family favorite. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["6 -8", "1", "6 -8", "1/2", "1", "1 1/2", "1", NA, "2"] [RecipeIngredientParts] ["zucchini", "mushrooms", "onion", "butter", "salt", "pepper", "cheese"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 498.2 [FatContent] 24.4 [SaturatedFatContent] 12.3 [CholesterolContent] 43.8 [SodiumContent] 2006.2 [CarbohydrateContent] 50.2 [FiberContent] 5.3 [SugarContent] 12.1 [ProteinContent] 22.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Peel zucchini if very large and slice.", "Dice onion.", "Cook both in salty water till zucchini slices are soft but not mushy.", "Butter bottom and sides of casserole dish.", "Pour in bread crumbs and swirl around till butter is coated.", "Bottom should have a heavier layer on it.", "Drain zucchini and onion thouroughly.", "Place in casserole dish on top of bread crumbs", "Sprinkle with pepper to taste.", "Cover with mushrooms and pour soup over the dish.", "Sprinkle on grated cheese.", "Cook at 320F degrees (160 C] till cheese melted." ]
[Name] Rosemary Potato Bread [AuthorId] 16140 [AuthorName] Norahs Girl [CookTime] PT1H5M [PrepTime] PT2H [TotalTime] PT3H5M [DatePublished] 2001-08-24T16:52:00Z [Description] Make and share this Rosemary Potato Bread 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/11/11/3/picRoF5mg.jpg" [RecipeCategory] Yeast Breads [Keywords] ["Breads", "Low Cholesterol", "Healthy", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["110", "125", "2", "1", "2", "450", "3 -4"] [RecipeIngredientParts] ["milk", "dry yeast", "olive oil", "salt", "plain flour", "fresh rosemary"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 2369.8 [FatContent] 24.2 [SaturatedFatContent] 5.7 [CholesterolContent] 17.1 [SodiumContent] 4733.1 [CarbohydrateContent] 461.0 [FiberContent] 19.6 [SugarContent] 2.5 [ProteinContent] 67.2 [RecipeServings] nan [RecipeYield] 1 loaf [RecipeInstructions] ["Dissolve the yeast in the milk for 15 minutes.", "Mix the potato, oil, salt, rosemary and yeast mixture.", "Stir in the reserved cooking liquid and then the flour to form a stiff dough.", "Knead on a floured surface until smooth and elastic.", "Cover and leave to rise in a warm place until doubled in size.", "Place in a greased loaf tin and leave until the dough has risen above the rim of the tin.", "Bake at 200°C/400°F for 10 minutes then reduce the heat to 190°C/375°F for 40 minutes.", "Cool on a wire rack." ]
[Name] Seafood Cheese Melts [AuthorId] 9690 [AuthorName] Cheryl E [CookTime] PT15M [PrepTime] PT20M [TotalTime] PT35M [DatePublished] 2001-08-24T16:52:00Z [Description] Make and share this Seafood Cheese Melts recipe from Food.com. [Images] character(0) [RecipeCategory] Crab [Keywords] ["Cheese", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1/3", "1/4", "1/3", "2", "1", "1", "1", "1 1/4", "1"] [RecipeIngredientParts] ["mayonnaise", "green pepper", "celery", "eggs", "lemon juice", "cayenne pepper", "colby cheese", "mozzarella cheese"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 392.9 [FatContent] 17.7 [SaturatedFatContent] 8.9 [CholesterolContent] 173.0 [SodiumContent] 874.1 [CarbohydrateContent] 32.3 [FiberContent] 2.5 [SugarContent] 3.5 [ProteinContent] 24.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat oven to 375°F. Combine ingredients reserving 1/4 cup of cheese. Separate crescent dough into 4 rectangles;press perforations together to seal. Divide mixture evenly into centre of 4 rectangles. Roll up and press to seal. Place seam side down on a greased cookie sheet. Sprinkle tops of rolls with remaining cheese. Bake for 15-18 minutes, or until golden.
[Name] Broccoli Salad [AuthorId] 15420 [AuthorName] ltlDevil53 [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2001-08-24T16:52:00Z [Description] Make and share this Broccoli Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Cheese [Keywords] ["Fruit", "Vegetable", "Canadian", "Summer", "< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["3", "1", "1/2", "1/2", "1/4", "1/2", "1/2", "1", "1", NA] [RecipeIngredientParts] ["broccoli", "red onion", "feta cheese", "raisins", "sunflower seeds", "yogurt", "mayonnaise", "honey", "lemon juice"] [AggregatedRating] 4.5 [ReviewCount] 5.0 [Calories] 153.0 [FatContent] 6.6 [SaturatedFatContent] 2.6 [CholesterolContent] 13.8 [SodiumContent] 167.0 [CarbohydrateContent] 20.8 [FiberContent] 2.6 [SugarContent] 13.6 [ProteinContent] 5.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Mix ingredients in a bowl. Mix dressing in a separate bowl & add to the 1st bowl. Voila summer refreshment.
[Name] Pork Chops O'brien [AuthorId] 16427 [AuthorName] angel in training [CookTime] PT45M [PrepTime] PT30M [TotalTime] PT1H15M [DatePublished] 2001-08-24T16:52:00Z [Description] my mother used to make this all the time while i was growing up, it is delicious, and puts a twist to pork chops!! [Images] character(0) [RecipeCategory] Pork [Keywords] ["Potato", "Cheese", "Vegetable", "Meat", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["6", NA, "1", "1/2", "1/2", NA, "1", "1", "1"] [RecipeIngredientParts] ["seasoning salt", "milk", "sour cream", "pepper", "O'Brien potatoes", "cheddar cheese"] [AggregatedRating] 4.5 [ReviewCount] 23.0 [Calories] 598.2 [FatContent] 33.1 [SaturatedFatContent] 14.2 [CholesterolContent] 174.4 [SodiumContent] 846.1 [CarbohydrateContent] 22.6 [FiberContent] 0.0 [SugarContent] 1.5 [ProteinContent] 50.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Brown pork chops lightly, sprinkle with seasoned salt, set aside. Combine soup, milk, sour cream, pepper, 1/2 t seasoned salt, stir in potatoes, 1/2 c chedar cheese, 1/2 can french fried onions. Put in bottom of 9x13 baking dish, place pork chops over mixture, place in oven, bake covered, at 350 degrees for 40 minutes. Uncover, place rest of cheese and french fried onions, bake uncovered for 5 minutes.
[Name] Carrot and Raisin Salad [AuthorId] 12619 [AuthorName] Kim7459 [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2001-08-24T16:52:00Z [Description] Make and share this Carrot and Raisin Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 30 Mins", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["3", "12", "8", "1", "1 1/2"] [RecipeIngredientParts] ["carrots", "celery", "raisins", "mayonnaise", "sugar"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 176.8 [FatContent] 0.6 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 154.9 [CarbohydrateContent] 44.0 [FiberContent] 6.6 [SugarContent] 29.2 [ProteinContent] 2.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] MIX ALL INGREDIENTS TOGETHER. SERVE AND ENJOY.
[Name] Curried Green Tomato Casserole [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT40M [PrepTime] PT10M [TotalTime] PT50M [DatePublished] 2001-08-24T16:52:00Z [Description] This time of year I love green tomato recipes. Where do all those tomatoes come from? This is a quick easy casserole and quite tasty.
[Name] Cauldron Cakes (Spice Cakes from Harry Potter) [AuthorId] 11109 [AuthorName] Michael J. Esswein [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2001-08-24T16:52:00Z [Description] Make and share this Cauldron Cakes (Spice Cakes from Harry Potter) 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/11/11/9/picoYMoDi.jpg" [RecipeCategory] Dessert [Keywords] ["Grains", "European", "Kid Friendly", "Potluck", "Christmas", "Halloween", "< 60 Mins", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["2", "1 1/2", "3 1/2", "1", "1/2", "1", "1", "3", "3/4", "1/8"] [RecipeIngredientParts] ["flour", "sugar", "baking powder", "salt", "butter", "margarine", "milk", "vanilla extract", "eggs", "cinnamon", "ginger"] [AggregatedRating] 4.5 [ReviewCount] 20.0 [Calories] 156.3 [FatContent] 5.6 [SaturatedFatContent] 3.3 [CholesterolContent] 39.8 [SodiumContent] 226.1 [CarbohydrateContent] 24.3 [FiberContent] 0.4 [SugarContent] 14.3 [ProteinContent] 2.6 [RecipeServings] 21.0 [RecipeYield] 21 small cakes [RecipeInstructions] Preheat oven to 350 degrees. Mix eggs, sugar, butter,cinnamon, ginger, and vanilla in large mixing bowl on whip for 2 minutes. Mix other solid ingredients and milk in gradually in the large mixing bowl. Put batter in muffin tins (DO NOT FILL TO HIGH THESE CAKES SHOULD BE SEMI-FLAT]. Bake 25 minutes. Decorate with sprinkles and frosting if desired. These cakes go well with honey.
[Name] Bergy Dim Sum #4, Moo Shoo Pork [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2001-08-24T16:52:00Z [Description] Moo Shoo should be served with Mandarin Pancakes (Bergy Dim Sum #7). You just put a teaspoon full in a pancake roll and mmm. eat. You can also serve this with lettuce leaves!! [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Pork", "Meat", "Chinese", "Asian", "Very Low Carbs", "< 30 Mins"] [RecipeIngredientQuantities] ["1/2", "1", "9", "6", "4", "2", "1/2"] [RecipeIngredientParts] ["soy sauce", "eggs", "mushrooms", "shallots", "green onions", "sugar"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 472.9 [FatContent] 41.3 [SaturatedFatContent] 7.4 [CholesterolContent] 350.7 [SodiumContent] 387.9 [CarbohydrateContent] 2.5 [FiberContent] 0.4 [SugarContent] 1.6 [ProteinContent] 22.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Mix pork with the soy sauce and rest. Put 6 tbsp of oil in a skillet and heat to very hot. Pour in the eggsand stir fry until set. Remove eggs to a platter and cut into thin strips. Add remaining oil to pan, heat. Add pork, mushrooms, scallions (or shallot or green onion]. Stir fry until pork is cooked. Add egg and sugar mix well, serve hot.
[Name] Nanny's Tomato Soup [AuthorId] 16459 [AuthorName] Elizabeth Fullerton [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2001-08-24T16:52:00Z [Description] This recipe was my grandmother's passed down to my father and then to me. It's a simple soup that is my favorite comfort food. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Lunch/Snacks", "Vegetable", "European", "Low Protein", "Low Cholesterol", "Healthy", "Kid Friendly", "Winter", "< 60 Mins", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1", "4", "1", "1/2 - 1", "1 -2", NA] [RecipeIngredientParts] ["tomatoes", "tomato juice", "potatoes", "onion", "milk", "butter", "margarine"] [AggregatedRating] 4.5 [ReviewCount] 11.0 [Calories] 284.5 [FatContent] 3.2 [SaturatedFatContent] 1.8 [CholesterolContent] 7.9 [SodiumContent] 763.1 [CarbohydrateContent] 59.6 [FiberContent] 7.6 [SugarContent] 14.0 [ProteinContent] 8.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Dice potatoes and onions. Place in soup pot and just cover with water. Add butter. Boil until potatoes are tender but not too soft. Add tomatoes and juice. Reduce heat to low and cook for 15 minutes. Just before serving, stir in milk, salt and pepper. Serve with hot corn bread.
[Name] EASY Freezer Sweet Pickles [AuthorId] 16422 [AuthorName] Missyvixen1217 [CookTime] nan [PrepTime] PT3H [TotalTime] PT3H [DatePublished] 2001-08-24T16:52:00Z [Description] I got this recipe from my mother-in-law, she has used it for 30 years and I will probably use it for 30 more! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/12/2/pic5X20MS.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "Low Protein", "Low Cholesterol", "Healthy", "Kid Friendly", "Free Of...", "Potluck", "Christmas", "Weeknight", "Canning", "No Cook", "Freezer", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "2", "2", "1", "3/4"] [RecipeIngredientParts] ["cucumbers", "onions", "salt", "white vinegar", "sugar"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 421.8 [FatContent] 0.6 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 6995.9 [CarbohydrateContent] 101.5 [FiberContent] 4.0 [SugarContent] 86.9 [ProteinContent] 3.9 [RecipeServings] nan [RecipeYield] 2-3 Quarts [RecipeInstructions] Mix Cucumbers and Onions together and sprinkle with salt, mix well and let stand 2-3 hours. Rinse and drain well. Mix Vinegar and Sugar till sugar is dissolved. Put cucumbers and onions in freezer containers or freezer bags, pour vinegar/sugar mixture over cukes and onions (I only fill mine half full to leave room for expansion during freezing]. Freeze 3 weeks before eating, the longer you let them sit the sweeter the pickles. Thaw in refrigerator or in cold water.
[Name] Pumpkin Fritters [AuthorId] 16140 [AuthorName] Norahs Girl [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2001-08-24T16:52:00Z [Description] Make and share this Pumpkin Fritters recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Vegetable", "South African", "African", "Healthy", "Kid Friendly", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2", "1", "3", "1/2", "1", "3", "1", NA, NA] [RecipeIngredientParts] ["pumpkin", "egg", "flour", "cinnamon", "baking powder", "sugar", "lemon juice"] [AggregatedRating] 3.5 [ReviewCount] 3.0 [Calories] 13.7 [FatContent] 0.3 [SaturatedFatContent] 0.1 [CholesterolContent] 10.6 [SodiumContent] 21.8 [CarbohydrateContent] 2.4 [FiberContent] 0.1 [SugarContent] 0.8 [ProteinContent] 0.6 [RecipeServings] nan [RecipeYield] 20-25 fritters approx [RecipeInstructions] Combine pumpkin and egg, stir in flour, cinnamon, baking powder, sugar, salt and juice. Heat oil in a shallow pan and drop spoonfuls of the mixture into the oil, fry till golden then turn and do other side, drain on paper towels and serve hot sprinkled with cinnamon sugar. Lovely with ice cream!
[Name] Curried Butternut soup [AuthorId] 16140 [AuthorName] Norahs Girl [CookTime] PT35M [PrepTime] PT5M [TotalTime] PT40M [DatePublished] 2001-08-24T16:52:00Z [Description] Make and share this Curried Butternut soup recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Vegetable", "Winter", "Spicy", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "4", "2", "1", "2", "1", "1", "2", "1", "2", "1/2"] [RecipeIngredientParts] ["chicken", "butter", "onion", "button mushrooms", "curry powder", "flour", "brown sugar", "turmeric", "brandy"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 158.0 [FatContent] 4.9 [SaturatedFatContent] 2.9 [CholesterolContent] 12.8 [SodiumContent] 45.9 [CarbohydrateContent] 25.1 [FiberContent] 4.0 [SugarContent] 7.2 [ProteinContent] 3.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Simmer butternut in chicken stock in a covered pot until soft, then purée. Melt butter in pan and fry the onion and mushroom in the butter until soft. Add flour and curry powder and stir over low heat for about four minutes. Add butternut to the onion and mushroom mix and bring to a gentle boil. Add salt, black pepper and sugar. Stir in the yoghurt and the brandy, but don't let it boil. Serve in heated soup dishes.
[Name] Horseradish [AuthorId] 6338 [AuthorName] Judi Caston [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-08-29T12:39:00Z [Description] Condiment, Sauce or relish, commonly used with Roast Beef, widely used to add zest to many sauces and dips etc. [Images] character(0) [RecipeCategory] Spreads [Keywords] ["Vegetable", "European", "Spicy", "< 15 Mins", "No Cook", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["1", NA, "2"] [RecipeIngredientParts] ["white vinegar", "white sugar"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 32.5 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.1 [CarbohydrateContent] 8.4 [FiberContent] 0.0 [SugarContent] 8.4 [ProteinContent] 0.0 [RecipeServings] nan [RecipeYield] 1 large jar [RecipeInstructions] Grate horseradish, cover with white vinegar, add a little sugar, store in glass jars in'fridge. I made this about six months ago, and it is still very good and strong. When adding the vinegar to the grated horseradish, be careful of the pungent fumes, open a window!
[Name] Budget Beef & Mushroom Casserole [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2001-08-29T12:39:00Z [Description] This casserole has an oriental flavor and kids love it! If you wish to make this a do ahead recipe just leave the noodles off until just before you pop it into the oven. Serve over cooked rice or mashed potatoes [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/12/6/pic03WhKY.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/12/6/picmrQaIJ.jpg"] [RecipeCategory] Cheese [Keywords] ["Vegetable", "Meat", "Canadian", "Kid Friendly", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "2", "3", "1 3/4", "8", "8", "12", "1", "2", "2", "2"] [RecipeIngredientParts] ["lean ground beef", "onions", "garlic cloves", "celery", "fresh mushrooms", "sliced water chestnuts", "fresh bean sprouts", "diced tomatoes", "cornstarch", "soy sauce"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 236.3 [FatContent] 8.0 [SaturatedFatContent] 3.2 [CholesterolContent] 49.1 [SodiumContent] 582.9 [CarbohydrateContent] 22.8 [FiberContent] 4.7 [SugarContent] 9.5 [ProteinContent] 20.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Heat oven to 350F degrees. Cook beef until brown & crumbly. Turn the cooked beef into a 2 1/2 quart casserole. Pour off any grease from skillet. Add onions, garlic, celery and mushrooms to the skillet; sauté until cooked but still crisp. Add veggies to the meat in the casserole then fold in the bean sprouts, water chestnuts and tomatoes with the juice. In a small bowl, blend the cornstarch with the soy sauce and stir into the mixture. Top with chow mein noodles. Bake uncovered 45 minutes to 1 hour. Serve with rice or mashed potatoes.
[Name] Baked Beets & Shallots [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT1H15M [PrepTime] PT10M [TotalTime] PT1H25M [DatePublished] 2001-08-29T12:39:00Z [Description] It's nice to roast the beets for a change! The balsamic vinegar and honey give a slightly sweet & sour taste. Very complimentary to the beet flavor. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/12/7/pic7L56aZ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/12/7/picpYPsUF.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "Low Protein", "Low Cholesterol", "Healthy", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["8", "10", "1", "1/3", "2", "1", NA, "2", "3", "1"] [RecipeIngredientParts] ["beets", "shallots", "olive oil", "dry red wine", "thyme", "honey", "green onion"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 114.0 [FatContent] 2.4 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 58.5 [CarbohydrateContent] 20.0 [FiberContent] 1.5 [SugarContent] 12.4 [ProteinContent] 2.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Pre heat oven to 375F degrees.", "Place beets& shallots in a 9x13\" oven proof dish.", "In a bowl whisk together oil, wine, thyme, pepper flakes, salt& pepper.", "Pour over the beets and shallots, toss until evenly coated.", "Cover dish with foil and bake for 1 hour.", "Remove from oven.", "Combine honey and vinegar and drizzle over the beets, toss veggies.", "Bake uncovered for another 15 minutes until the beets are glazed and tender.", "Adjust seasonings if necessary.", "Sprinkle with the chopped green onion." ]
[Name] Country Braised Chicken [AuthorId] 15913 [AuthorName] Elizabeth H. [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2001-08-29T12:39:00Z [Description] This dish presents beautifully, yet it's made with ingredients guaranteed to be in your kitchen! Pretty enough for company; hearty enough for your family. 10 min prep time! High altitude tested. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/12/8/11128.jpg" [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Low Cholesterol", "Healthy", "Weeknight", "Stove Top", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "1/2", "1", "1", "1/2", "1", "1/4", "1/4", "2", "1/2", "1/2", "1", "1/2"] [RecipeIngredientParts] ["chicken breast halves", "flour", "onion powder", "garlic powder", "black pepper", "salt", "milk", "dry white wine", "chicken broth", "dry white wine", "chicken broth", "onion", "fresh parsley"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 283.4 [FatContent] 18.0 [SaturatedFatContent] 3.2 [CholesterolContent] 25.3 [SodiumContent] 714.0 [CarbohydrateContent] 18.3 [FiberContent] 1.3 [SugarContent] 2.2 [ProteinContent] 11.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Using a sharp knife, remove and discard rib portion from breast halves.", "Then cut each remaining breast portion in half, making 4 comparably-sized pieces.", "Combine flour, onion powder, garlic powder, pepper and salt.", "Place in shallow dish or plastic bag.", "Pour milk into shallow dish.", "Heat oil in skillet (a heavy or copper-bottom pan works well] over high heat.", "As oil is heating, dip each chicken piece in milk and coat thoroughly with flour mixture.", "When oil begins to bubble, place each chicken piece skin-side down in the skillet.", "Brown thoroughly on every side.", "Remove browned chicken from pan.", "Carefully pour off excess oil.", "Deglaze pan by carefully pouring in about 2 Tbl of wine, swirling it around the pan and discarding it.", "(You may use broth for this step if omitting the wine.] Return pan to heat.", "Add chicken broth and wine (or just broth if omitting the wine].", "Return chicken to pan.", "Slice onion into 1/2\" rings and lay them atop the chicken.", "Add parsley over all.", "Bring to a boil, reduce heat, cover and simmer 45 minutes or until chicken juices run clear when pierced with a fork.", "Check only twice during cooking to ensure the pan retains adequate liquid.", "When chicken is done, remove from pan.", "Boil down (if necessary] remaining liquids to a thick broth.", "Serve chicken breasts covered with onion and parsley broth.", "Serves 4.", "NOTE: This recipe was tested at high altitude.", "You may need to reduce the amount of liquid and/or the cooking time.", "Serve this dish with a tossed salad in the summer and with steamed whole green beans in winter.", "Goes great with a nice blush wine from your local vineyard." ]
[Name] Piyaz - Turkish Black Eyed Pea Salad [AuthorId] 8631 [AuthorName] Nye McClelland [CookTime] PT24H [PrepTime] PT30M [TotalTime] PT24H30M [DatePublished] 2001-08-29T12:39:00Z [Description] The only part in this recipe that is time consuming is the peas. If you haven't got the time to boil the peas just buy canned peas (3 cans should do it). [Images] character(0) [RecipeCategory] Beans [Keywords] ["Vegetable", "Turkish", "Southwest Asia (middle East]", "Asian", "Vegan", "Kid Friendly", "Potluck", "Weeknight", "Easy"] [RecipeIngredientQuantities] ["1/2", "2", "4", "1/3", "2", "4", "3", NA, "1", "1 1/2", "4 -6"] [RecipeIngredientParts] ["red onions", "onion", "peas", "roma tomatoes", "cilantro", "dill weed", "lemons", "red wine vinegar", "ground cumin", "sumaq", "garlic"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 196.6 [FatContent] 0.9 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 20.2 [CarbohydrateContent] 42.2 [FiberContent] 8.4 [SugarContent] 9.2 [ProteinContent] 9.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Toss all the ingredients together. Marinate for a few hours or 24hrs and serve. Great with barbecued salmon.
[Name] Coconut Bars [AuthorId] 12875 [AuthorName] paula giles [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2001-08-29T12:39:00Z [Description] My friend at work made these for a party we were having. They were sooooo goood I had to have the recipe. Now, my family ask me to make these all the time. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/13/0/picJphcQu.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/13/0/pic2pebED.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/13/0/picfcnBa8.jpg"] [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "Coconut", "Fruit", "Nuts", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1/2", "2", "2", "2", "1", "2", "1 1/2"] [RecipeIngredientParts] ["butter", "brown sugar", "eggs", "vanilla", "flour", "baking powder", "coconut"] [AggregatedRating] 5.0 [ReviewCount] 32.0 [Calories] 494.5 [FatContent] 23.2 [SaturatedFatContent] 16.8 [CholesterolContent] 77.0 [SodiumContent] 231.5 [CarbohydrateContent] 70.2 [FiberContent] 3.0 [SugarContent] 54.8 [ProteinContent] 4.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Melt butter in pan, remove from heat and add brown sugar, stir until dissolved cool slightly. add eggs and vanilla. Beat well. stir in flour and baking powder. Mix thourghly add coconut. pour into 9x13 pan sprayed w/Pam. bake at 350 30 minutes cut while warm.
[Name] Shake and Bake [AuthorId] 12875 [AuthorName] paula giles [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-08-29T12:39:00Z [Description] This is very good. I think it tastes better than the real stuff. Maybe just knowing I made it myself makes it better--I don't know. Try it and see what you think. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Pork", "Poultry", "Meat", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["5 1/2", "5 1/2", "2", "2", "2", "1", "1/2"] [RecipeIngredientParts] ["flour", "garlic powder", "onion powder", "paprika", "black pepper", "parmesan cheese"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 594.8 [FatContent] 15.2 [SaturatedFatContent] 3.1 [CholesterolContent] 5.5 [SodiumContent] 517.4 [CarbohydrateContent] 97.5 [FiberContent] 3.5 [SugarContent] 1.6 [ProteinContent] 15.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Mix all ingredients together. Store in a zip lock bag in the freezer. Get out what you need. DO NOT REUSE.
[Name] Sweet Potatoes "a little tipsy" [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2001-08-29T12:39:00Z [Description] Make and share this Sweet Potatoes "a little tipsy" 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/11/13/2/pic688RkE.jpg" [RecipeCategory] Yam/Sweet Potato [Keywords] ["Potato", "Vegetable", "Low Protein", "Low Cholesterol", "Healthy", "Christmas", "Thanksgiving", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1 1/4", "1", "3/4", "1/2", "2", "1 1/2", "2", NA, "1"] [RecipeIngredientParts] ["sweet potatoes", "lite olive oil", "chicken broth", "dark rum", "honey", "cornstarch", "parsley"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 182.1 [FatContent] 1.5 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 221.8 [CarbohydrateContent] 35.3 [FiberContent] 4.3 [SugarContent] 10.8 [ProteinContent] 3.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Put oil and sweet potatoes in a skillet with a 1/2 cup of the chicken broth Bring to a boil, cover and simmer for 8 minutes, uncover and continue cooking until liquid has disappeared about 5 minutes. The potatoes should be slightly browned around the edges. Stir occasionally. In a bowl mix remaining broth,cornstarch, orange juice, rum, honey and salt& pepper. Add this mixture to the pan, bring to a boil, stirring until it has thickened. Serve.
[Name] Homemade Hot Rolls [AuthorId] 12352 [AuthorName] H. Cato [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2001-08-29T12:39:00Z [Description] We have a small close-knit community, so when someone dies, the women get together and prepare dinner for the family. I had taken food to one of these dinners, and helped served. I was lucky enough to get in line before the hot rolls were all gone. They were DELICIOUS! I asked who made them, and found out it was a woman by the name of Alice Ash. I asked her for the recipe, but she didn't have the recipe with her. A few days later, I received the recipe from my mom, who'd gotten it from her neighbor. Alice had given it to the neighbor, to give to my mom, to give to me! That's small town networking! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/13/3/picttTfMQ.jpg" [RecipeCategory] Breads [Keywords] ["Grains", "Healthy", "Potluck", "Christmas", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "2", "4", "4 1/2", "2", "2", "4"] [RecipeIngredientParts] ["dry yeast", "water", "sugar", "flour", "salt", "eggs", "shortening"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 120.2 [FatContent] 2.8 [SaturatedFatContent] 0.7 [CholesterolContent] 17.6 [SodiumContent] 200.8 [CarbohydrateContent] 20.2 [FiberContent] 0.8 [SugarContent] 2.2 [ProteinContent] 3.2 [RecipeServings] nan [RecipeYield] 24 Or one 9x13 1/2-inch baking pan [RecipeInstructions] Dissolve yeast in warm water. Stir sugar, salt, and half of the flour into the yeast mixture. Beat in the eggs and shortening. Add the remaining flour and beat until smooth. Scrape down the sides of bowl, and cover with a cloth, and let rise in a warm place, until doubled in bulk (approx. 30 minutes]. Stir down the dough. Add more sifted flour until it can be worked with hands (just add gradually until it feels right]. Knead a few times, not a lot; just get it worked in and ready to pinch off into rolls. Pinch the rolls off (medium sized], and place in a greased pan. It may take two pans; one small, and one larger, for all the dough. You can also make loaves of bread out of it. Allow it to rise again, until doubled in bulk. Bake at 375-400 for 15-20 minutes . When done, brush with butter (while hot]. Note: You can also use this recipe to make bread loaves (it should make 2 loaves in traditional bread pans], or cinnamon rolls. For the cinnamon rolls, roll the dough out, sprinkle with cinnamon and sugar, and roll up like a jelly roll. Slice off, place in a baking pan, and bake at the same temperature as the rolls, until done. Coat with frosting made with powdered sugar, milk, and a dash of vanilla.
[Name] Crabmeat Canapes - Appetizers [AuthorId] 14417 [AuthorName] smatterchu [CookTime] PT24M [PrepTime] PT15M [TotalTime] PT39M [DatePublished] 2001-08-29T12:39:00Z [Description] This is a very simple, very tasty snack or appetizer. They freeze well, so you can take them out and make as many as you want. They are equally fitting for elegant cocktail parties or Super Bowl Sunday! (This recipe stretches well. Add more Cheez Whiz, butter and english muffins for folks who don't want as much of the crab taste.) [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Crab", "Broil/Grill", "< 60 Mins", "Oven", "Beginner Cook", "Freezer", "Easy"] [RecipeIngredientQuantities] ["1/2", "1", "1/2", "1/2", "1", "6"] [RecipeIngredientParts] ["butter", "Cheese Whiz", "English muffins"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 59.3 [FatContent] 3.6 [SaturatedFatContent] 2.2 [CholesterolContent] 11.9 [SodiumContent] 165.8 [CarbohydrateContent] 4.6 [FiberContent] 0.3 [SugarContent] 0.6 [ProteinContent] 2.3 [RecipeServings] nan [RecipeYield] 36 canapies [RecipeInstructions] Soften butter and cheese at room temperature. Blend cheese, butter and salts, add crabmeat. Spread mixture on split muffins. Cut muffins into 6 pie shaped slices and place on cookie sheet. Broil 2 minutes or until bubbly or bake at 400 degrees for 12 minutes. If desired, freeze until ready to use. (Note: If you are planning to freeze your canapies immediately, do not cut them until they are frozen. Just lay out the halves on a cookie sheet and freeze. Then, while they are still frozen, take an electric knife and cut the english muffin halves into canapies. Once you have cut them all, place in zip-top bags for long-term storage. By slicing them while frozen, they are easier to cut, and you won't lose any crabmeat spread this way! Place the canapies on a baking sheet in the freezer and then place in Zip-Loc bags when frozen]. Then, place on a baking sheet and thaw for 10 minutes before baking/broiling.
[Name] Baked Chimichangas [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT40M [PrepTime] PT30M [TotalTime] PT1H10M [DatePublished] 2001-08-29T12:39:00Z [Description] If served with rice and refried beans you will be rolling away from the table. I make these for tailgate parties at my house-keeps them full and happy!!!!!! Please note prep time does not include cooking the meat, which can be done a day in advance. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken", "Pork", "Poultry", "Meat", "Tex Mex", "Southwestern U.S.", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2 -3", "1", "2", "2 -4", "1", "1/4", "1/2 - 1", "2", NA, "8 -10", NA, NA, NA, NA, NA, NA, NA, NA] [RecipeIngredientParts] ["pork", "chicken", "onion", "garlic cloves", "chipotle chiles", "ground oregano", "salt", "crushed red pepper flakes", "monterey jack cheese", "adobo sauce", "tortillas", "lettuce", "chopped tomato", "salsa", "sour cream"] [AggregatedRating] 5.0 [ReviewCount] 32.0 [Calories] 1240.4 [FatContent] 97.9 [SaturatedFatContent] 41.0 [CholesterolContent] 137.5 [SodiumContent] 980.7 [CarbohydrateContent] 62.0 [FiberContent] 4.2 [SugarContent] 3.8 [ProteinContent] 26.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["After stewing the meat on a crockpot or pan drain off liquid and reserve.", "Shred and chop meat-set aside.", "In a large skillet cook onion and garlic with just a touch of oil and cook until onion is just browning.", "Add the meat, chilies, oregano, salt and red pepper and cook on low for 10 minutes.", "Add adobo sauce if needed, you don't want a totaly dry mixture and you dont want it soggy.", "Warm tortillas in the oven so they are bendable.", "Lay out 3 or 4 at a time and slightly off center place some cheese and then about 1/2 a cup of meat mixture and fold envelope style.", "Place on a lightly greased cookie sheet-repeat.", "Lightly oil the tops and bake in a 425 oven for 20 minutes or a 375 oven for 35-40 minutes-your choice.", "With the juices from the cooked meat I make a spicy gravy to offer with this.", "When done remove from oven.", "Serve with condiments, spanish rice and refried beans.", "Believe me when I say you will roll away from the table!", "To Plate: Lettuce on the bottom, then chimichanga, then gravy, then guac and sour cream and salsa, then remaining condimednts sprinkled on top." ]
[Name] Homemade Sauerkraut [AuthorId] 15609 [AuthorName] Lali8752 [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2001-08-29T12:39:00Z [Description] I was raised on store bought kraut. Once I tried this, I was "hooked". This is by far better than ANY store bought Kraut [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/13/6/pic0u76FV.jpg" [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins", "Canning", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "6"] [RecipeIngredientParts] ["water", "salt", "vinegar", "cabbage"] [AggregatedRating] 4.0 [ReviewCount] 11.0 [Calories] 120.6 [FatContent] 0.5 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 9516.0 [CarbohydrateContent] 26.4 [FiberContent] 11.3 [SugarContent] 14.5 [ProteinContent] 5.8 [RecipeServings] nan [RecipeYield] 12 Quarts approx. [RecipeInstructions] Heat all of the above ingredients except cabbage. Shred cabbage (a cake pan full at a time], pack cabbage in jars as tight as you can. Pour hot liquid over making sure to\"burp\" out any air bubbles. Wipe rim of jar and put lid on. Keep out of direct sunlight and preferably in garage, it will take 1 1/2-2 months to ferment.
[Name] Cornbread [AuthorId] 12875 [AuthorName] paula giles [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2001-08-29T12:39:00Z [Description] Make and share this 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/11/13/7/picU9GzLH.jpg" [RecipeCategory] Quick Breads [Keywords] ["Breads", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/4", "2", "1", "1/4"] [RecipeIngredientParts] ["all-purpose flour", "sugar", "eggs", "milk", "butter"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 441.5 [FatContent] 17.6 [SaturatedFatContent] 9.7 [CholesterolContent] 144.8 [SodiumContent] 527.6 [CarbohydrateContent] 60.8 [FiberContent] 2.9 [SugarContent] 12.8 [ProteinContent] 11.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] MIX EVERYTHING JUST UNTIL MOISTENED. PLACE ABOUT 2 T CRISCO IN BAKING PAN (SMALL] AND MELT IN 425 OVEN. WHEN CRISCO IS MELTED TILT TO COVER PAN AND POUR BATTER INTO THE PAN. BAKE UNTIL GOLDEN BROWN.

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