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[Name] Barley & Mushroom Stuffed Green Bell Peppers [AuthorId] 1555 [AuthorName] Cindy Hartlin [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 1999-09-28T05:45:00Z [Description] Make and share this Barley & Mushroom Stuffed Green Bell Peppers recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/55/picLIBin5.jpg" [RecipeCategory] Vegetable [Keywords] ["Low Cholesterol", "Healthy", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "2", "1", "1 1/2", "2", "1/4", "1/4", "1", "4", "1"] [RecipeIngredientParts] ["mushrooms", "onion", "pearl barley", "parsley", "thyme", "pepper", "monterey jack cheese", "bell peppers"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 503.9 [FatContent] 14.9 [SaturatedFatContent] 6.6 [CholesterolContent] 26.4 [SodiumContent] 429.6 [CarbohydrateContent] 77.9 [FiberContent] 16.5 [SugarContent] 11.7 [ProteinContent] 18.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350°F. Heat the oil in a large skillet. Add mushrooms and onions and cook, stirring until the onions are browned. Stir in the barley, parsley, thyme and pepper (ground]. Stir in the cheese; set aside. Rinse the bell peppers. Cut off the tops; remove and discard the seeds and pith. If necessary, make a thin slice on the bottom of each pepper to balance. Spoon 1/4 of the mixture into each pepper. Stand the peppers upright in a baking dish just large enough to accommodate them. Pour the sauce into the baking dish. Bake 30 minutes or until the peppers are tender.
[Name] Ground Beef Stuffed Green Bell Peppers With Cheese [AuthorId] 1555 [AuthorName] Cindy Hartlin [CookTime] PT35M [PrepTime] PT15M [TotalTime] PT50M [DatePublished] 1999-09-28T05:45:00Z [Description] We had these not too long ago and we both decided that they needed a little more seasoning. We put a little hot pepper sauce on them and they were much better. I would probably include 2 teaspoons in the meat mix the next time that I make them. 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"Vegetable", "Meat", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["6", "1", "1/2", "1", "1/2", "1", "1", "1", "1"] [RecipeIngredientParts] ["green peppers", "beef", "onion", "tomatoes", "long grain rice", "water", "salt", "Worcestershire sauce", "cheddar cheese"] [AggregatedRating] 5.0 [ReviewCount] 339.0 [Calories] 1389.5 [FatContent] 120.9 [SaturatedFatContent] 52.8 [CholesterolContent] 189.4 [SodiumContent] 1089.4 [CarbohydrateContent] 49.1 [FiberContent] 8.3 [SugarContent] 13.4 [ProteinContent] 28.5 [RecipeServings] 3.0 [RecipeYield] 6 peppers [RecipeInstructions] Cut off the tops of green peppers; discard seeds and membranes. Chop enough of the tops to make 1/4 cup, set aside. Cook the whole green peppers, uncovered in boiling water for about 5 minutes; invert to drain well. Sprinkle insides of the peppers lightly with salt. In a skillet cook ground beef, onion and 1/4 cup chopped pepper till meat is browned and vegetables are tender. Drain off excess fat. Add drained tomatoes, salt, Worcestershire, and a dash of pepper. in a separate pot put water bring to boil add rice cook until rice is soft. if needed add more water. add rice to beef mixture. Stir in cheese. Stuff peppers with meat mixture. Place in a 10x6x2 baking dish. Bake, covered in a 350 degree oven for 30 minutes. in the last 5 minutes add any remaining cheese to the top of the peppers.
[Name] Crisfield Crab Dabs [AuthorId] 25843 [AuthorName] Crab Place [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-24T06:42:00Z [Description] "This dish is not only easy, it's fun to serve. When the bacon is cooked, transfer to a serving platter and serve warm." [Images] character(0) [RecipeCategory] Crab [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["1", "1/3", "2", "1", "1", "1/4", "10", "4"] [RecipeIngredientParts] ["jumbo lump crab meat", "dry sherry", "chives", "dry mustard", "salt", "bacon", "mayonnaise"] [AggregatedRating] nan [ReviewCount] nan [Calories] 35.5 [FatContent] 2.1 [SaturatedFatContent] 0.5 [CholesterolContent] 14.2 [SodiumContent] 102.3 [CarbohydrateContent] 0.8 [FiberContent] 0.0 [SugarContent] 0.2 [ProteinContent] 3.1 [RecipeServings] nan [RecipeYield] 30 appetizers [RecipeInstructions] Remove cartilage from crab meat. Combine all ingredients except bacon. Mix thoroughly. Chill for 30 minutes. Portion crab mixture with a tablespoon. Shape into small rolls. Wrap bacon around crab rolls and secure with a toothpick. Place crab rolls on a broiler pan. Broil about 4 inches from source of heat for 8 to 10 minutes or until bacon is crisp. Turn carefully. Broil 4 to 5 minutes longer. Makes 30 hors d'oeuvres.
[Name] Peach Vinegar [AuthorId] 148316 [AuthorName] - Carla - [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 1999-09-26T04:22:00Z [Description] The flavour is subtle, fruity and fresh. Add to fruit salads or use to create a special glaze for pork dishes.
[Name] Herbal Vinegar with Garlic & Basil [AuthorId] 148316 [AuthorName] - Carla - [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-26T04:22:00Z [Description] Herbal vinegars are easy to prepare, beautiful to look at and can be used in any recipe that calls for vinegar. Plus they make great gifts from your garden. The prodecure for making any herbal vinegar is the same, no matter what herb or combination of herbs you are using. All you need are some herbs, top quality vinegars, glass jars and a glass or stainless steel saucepan.
[Name] Ginger Apple Vinegar [AuthorId] 148316 [AuthorName] - Carla - [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-26T04:22:00Z [Description] Herbal vinegars are easy to prepare, beautiful to look at and can be used in any recipe that calls for vinegar. Plus they make great gifts from your garden. The prodecure for making any herbal vinegar is the same, no matter what herb or combination of herbs you are using. All you need are some herbs, top quality vinegars, glass jars and a glass or stainless steel saucepan.
[Name] Perfectly Spiced Banana Bread [AuthorId] 1762 [AuthorName] lkadlec [CookTime] PT1H5M [PrepTime] PT0S [TotalTime] PT1H5M [DatePublished] 1999-09-26T20:49:00Z [Description] Make and share this Perfectly Spiced Banana 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/13/87/01480807071.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/87/01474810343.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/87/picvSyOTM.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/87/pictmifEI.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/87/picTCvw41.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/87/picPe8i1s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/87/picvEgy8H.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/87/picveZhgu.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/87/picD8K5Vt.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/13/87/picXRm3IC.jpg" ] [RecipeCategory] Quick Breads [Keywords] ["Breads", "Fruit", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1 3/4", "2", "1/2", "1/2", "1/2", "1/4", "1/4", "1", "1/4", "1/2", "3/4", "2", "1 1/2"] [RecipeIngredientParts] ["all-purpose flour", "baking powder", "baking soda", "salt", "ginger", "allspice", "nutmeg", "lemon zest", "butter", "margarine", "sugar", "eggs", "bananas"] [AggregatedRating] 5.0 [ReviewCount] 98.0 [Calories] 318.2 [FatContent] 13.1 [SaturatedFatContent] 7.8 [CholesterolContent] 77.0 [SodiumContent] 434.9 [CarbohydrateContent] 46.6 [FiberContent] 1.5 [SugarContent] 22.3 [ProteinContent] 4.8 [RecipeServings] 8.0 [RecipeYield] 1 loaf [RecipeInstructions] Preheat oven to 350°F. Grease 9 x 5 inch loaf pan. Sift flour,baking powder, baking soda, salt, ginger, allspice and nutmeg together in bowl. Add lemon zest and almonds. Stir until combined. Set aside. Beat butter in large mixing bowl until soft and creamy. Beat in sugar until light and fluffy. Add eggs and beat until thoroughly blended. Beat in flour mixture alternately with bananas until mixture is well blended. Pour into prepared pan. Bake in center of oven 1 hour to 1 hour 5 minutes, or until toothpick inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Invert from pan and cool completely on rack. Variation: Banana-walnut or -pecan bread: Omit almonds. Add 3/4 cup coarsely chopped walnuts or pecans with bananas.
[Name] Michael Jordon's Macaroni & Cheese [AuthorId] 56112 [AuthorName] Jellyqueen [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-08-09T16:34:00Z [Description] Make and share this Michael Jordon's Macaroni & Cheese recipe from Food.com. [Images] character(0) [RecipeCategory] Cheese [Keywords] ["Kid Friendly", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1/2", "3/4", "6", "1/2", "1", "1", "1", "1/4", "1", "1", "1/4", "5", "6", "1 3/4", "1"] [RecipeIngredientParts] ["elbow macaroni", "butter", "all-purpose flour", "milk", "onion", "kosher salt", "black pepper", "Worcestershire sauce", "Worcestershire sauce", "Dijon mustard", "aged white cheddar cheese", "gorgonzola", "parmesan cheese"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 978.3 [FatContent] 55.0 [SaturatedFatContent] 33.0 [CholesterolContent] 157.0 [SodiumContent] 1720.8 [CarbohydrateContent] 74.8 [FiberContent] 3.4 [SugarContent] 4.2 [ProteinContent] 45.7 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 400 degrees. Cook macaroni according to package directions. Drain, rinse with cold water and set aside. Blond roux: Melt 1 stick of butter in small saucepan. Add 3/4 cup of flour. Blend well. Cook while stirring constantly, about 3-5 minutes, until flour and butter are well blended and start to dry slightly. Reserve for cheese sauce. Cheese sauce: In a large sauce pan, bring milk to simmer over medium heat. Whisk in 1/2 cup of the roux. Continue to whisk over heat until smooth and sauce begins to thicken, about 10 minutes. Saute diced onion in oil over medium heat until soft. Add onion to roux. Next add Worcestershire sauce, Dijon mustard, salt and pepper. Whisk to incorporate all ingredients. Begin to add cheddar cheese, gradually, in small amounts. Whisk constantly to help dissolve. Add remaining cheddar, the Gorgonzola and 3/4 cup of Parmesan. Whisk until smooth. Mix cheese sauce with cooked macaroni. Place in a large buttered oven-proof dish. Top with bread crumbs and remaining 1 cup of Parmesan cheese. Bake for about 10 minutes or until hot. To brown, place under the broiler until top is evenly browned; watch carefully. Note: The recipe says \"8 servings\", however it seems more like twelve or more.
[Name] Cajun Turnovers [AuthorId] 1587 [AuthorName] rosasharn [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 1999-09-02T04:33:00Z [Description] Make and share this Cajun Turnovers recipe from Food.com. [Images] character(0) [RecipeCategory] Cajun [Keywords] ["< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["1/2", "1/4", "1/4", "2", "3/4", "1", "2", "1", "2", "1/2", "1/2", NA, "16", "1"] [RecipeIngredientParts] ["onion", "green bell pepper", "celery", "I Can't Believe It's Not Butter Fat Free", "mushroom", "wild rice", "water", "Worcestershire sauce", "garlic powder", "cayenne pepper", "salt", "egg"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 407.2 [FatContent] 5.0 [SaturatedFatContent] 1.2 [CholesterolContent] 51.6 [SodiumContent] 331.0 [CarbohydrateContent] 76.6 [FiberContent] 6.2 [SugarContent] 4.9 [ProteinContent] 15.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] For filling: Saute onion, bell pepper, celery, and mushrooms in butter until tender and mushrooms have released some liquid. Add rice and water. Stir. Add Worcestershire sauce, hot sauce, garlic powder, cayenne, and salt. Mix well. Bring to a boil, cover tightly, simmer for 10 minutes. For dough: While rice is simmering, preheat oven to 3750. Separate crescent rolls into rectangles. Seal the seams in each rectangle by pressing the dough together. Place rice mixture (turnovers are easier to shape if rice is chilled] in the center of each rectangle. Fold dough over and press with a fork to seal the edges. Brush the tops of turnovers with beaten egg. Place on lightly greased cookie sheet. Bake 12-13 minutes.
[Name] Mushroom Torte [AuthorId] 1587 [AuthorName] rosasharn [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-02T04:33:00Z [Description] Make and share this Mushroom Torte recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] ["For Large Groups", "Oven"] [RecipeIngredientQuantities] ["10", "8", "1/2", "2", NA, NA, "1/4", "1", "1", "1"] [RecipeIngredientParts] ["phyllo pastry", "mushrooms", "garlic", "basil", "salt", "shallot", "fat free cream cheese", "pepper"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 43.4 [FatContent] 0.8 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 49.0 [CarbohydrateContent] 7.5 [FiberContent] 0.8 [SugarContent] 1.1 [ProteinContent] 2.5 [RecipeServings] 20.0 [RecipeYield] nan [RecipeInstructions] Defrost phyllo. Chop mushrooms in processor. Saute mushrooms, shallots and garlic. Cook until juice evaporates. Combine with the rest. Lay down a phyllo sheet in a pan. Spray with cooking spray. Repeat 5 more layers. Spoon in mushroom mixture. Add the rest of the phyllo. Bake 15 minutes at 400.
[Name] Tabbouleh [AuthorId] 1587 [AuthorName] rosasharn [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-02T04:33:00Z [Description] Make and share this Tabbouleh recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Southwest Asia (middle East]", "Asian", "Low Protein", "Low Cholesterol", "Healthy", "Summer", "< 15 Mins", "Oven", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["4", "1/4", "2", "2", "1", "3/4", "1/3", "2", "1/2", "1"] [RecipeIngredientParts] ["fresh parsley", "of fresh mint", "cucumbers", "tomatoes", "bulgur", "onion", "lemon juice", "olive oil", "salt", "garlic"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 164.2 [FatContent] 5.3 [SaturatedFatContent] 0.8 [CholesterolContent] 0.0 [SodiumContent] 225.9 [CarbohydrateContent] 27.5 [FiberContent] 7.1 [SugarContent] 3.8 [ProteinContent] 5.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Place parsley and mint in a food processor; process until finely minced. Combine parsley mixture, cucumber, and remaining ingredients in a large bowl; toss well. Cover and marinate in refrigerator at least 4 hours.
[Name] Char Siu Pork [AuthorId] 1727 [AuthorName] Laniakea [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-06T04:26:00Z [Description] Make and share this Char Siu Pork recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "Healthy", "Broil/Grill", "< 15 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1/2", "1", "2", "1", "2", "1/2"] [RecipeIngredientParts] ["salt", "sugar", "hoisin sauce", "honey", "soy sauce"] [AggregatedRating] 3.0 [ReviewCount] 2.0 [Calories] 961.5 [FatContent] 19.3 [SaturatedFatContent] 6.4 [CholesterolContent] 76.1 [SodiumContent] 2491.0 [CarbohydrateContent] 179.9 [FiberContent] 1.6 [SugarContent] 171.4 [ProteinContent] 25.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Pour food coloring over pork strips, one by one, rubbing color into pork. Mix other ingredients and marinade pork in it for 1-2 days. Broil for 1 1/2 hours on lower rack.
[Name] Haupia [AuthorId] 1727 [AuthorName] Laniakea [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 1999-09-06T04:26:00Z [Description] Make and share this Haupia recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Low Protein", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1/3", "1/2", "1/8", "24"] [RecipeIngredientParts] ["cornstarch", "sugar", "salt", "frozen coconut milk"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 229.1 [FatContent] 17.3 [SaturatedFatContent] 15.3 [CholesterolContent] 0.0 [SodiumContent] 42.7 [CarbohydrateContent] 20.1 [FiberContent] 0.0 [SugarContent] 11.1 [ProteinContent] 1.4 [RecipeServings] 9.0 [RecipeYield] nan [RecipeInstructions] Combine cornstarch, sugar and salt. Add 1/2 cup coconut milk and blend into a smooth paste. Heat remaining milk and add cornstarch mixture. Cook for 20 minutes, stirring frequently until thickened. Pour into 8\" square baking pan. Cool and refrigerate. Cut into squares.
[Name] Kalbi [AuthorId] 1727 [AuthorName] Laniakea [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-06T04:26:00Z [Description] Make and share this Kalbi 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/14/09/pic75vubS.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/09/picqWEqWt.jpg"] [RecipeCategory] Meat [Keywords] ["Broil/Grill", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["2/3", "3", "3", "3", "1", "2", "2", "2", "4"] [RecipeIngredientParts] ["soy sauce", "water", "honey", "sugar", "sesame seeds", "garlic", "green onions"] [AggregatedRating] 5.0 [ReviewCount] 9.0 [Calories] 7798.2 [FatContent] 689.3 [SaturatedFatContent] 290.5 [CholesterolContent] 1378.9 [SodiumContent] 11675.9 [CarbohydrateContent] 105.4 [FiberContent] 3.2 [SugarContent] 93.1 [ProteinContent] 283.9 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Combine all sauce ingredients. Dip each piece of meat in the sauce and layer in a flat dish or pan. Pour more marinade on top. Marinate 4 hours before grilling over coals or broiling.
[Name] Malassadas [AuthorId] 1727 [AuthorName] Laniakea [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-06T04:26:00Z [Description] Make and share this Malassadas recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Kid Friendly", "Sweet", "< 15 Mins", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["1/2", "1", "1 1/4", "2", "1/2", "1/4", "3", "2 3/4", NA, "1"] [RecipeIngredientParts] ["milk", "fresh yeast cake", "sugar", "water", "salt", "butter", "eggs", "flour", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 440.6 [FatContent] 38.9 [SaturatedFatContent] 6.5 [CholesterolContent] 29.1 [SodiumContent] 78.1 [CarbohydrateContent] 21.8 [FiberContent] 0.4 [SugarContent] 10.5 [ProteinContent] 2.5 [RecipeServings] 24.0 [RecipeYield] nan [RecipeInstructions] Heat milk to lukewarm. Moisten yeast in lukewarm water. Add the yeast, salt, sugar and melted butter to the milk. Stir in part of the flour, beating well with a wooden spoon to prevent lumps. Add beaten eggs and remaining flour to form a soft dough. Cover the dough and set it in a warm place until it doubles in bulk. Heat oil to 350-degrees. Drop dough by the tablespoon into the hot oil and fry until evenly browned. Drain on absorbent paper and roll in sugar.
[Name] Potato Pancakes [AuthorId] 1559 [AuthorName] Will Parkinson [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-13T15:46:00Z [Description] Make and share this Potato Pancakes recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Potato", "Vegetable", "Low Protein", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "2", "1", NA] [RecipeIngredientParts] ["potatoes", "eggs", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 427.8 [FatContent] 3.8 [SaturatedFatContent] 1.2 [CholesterolContent] 141.0 [SodiumContent] 851.4 [CarbohydrateContent] 86.2 [FiberContent] 10.8 [SugarContent] 4.1 [ProteinContent] 14.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Peel potatoes. Grate potatoes into a bowl of cold water to prevent darkening. Drain thoroughly but not dry. Add beaten eggs and salt. Stir. Add enough pancake mix to blend well and drop onto greased griddle.
[Name] Oatmeal Pancakes [AuthorId] 1559 [AuthorName] Will Parkinson [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-13T15:46:00Z [Description] Make and share this Oatmeal Pancakes 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/14/15/picXhs3j1.jpg" [RecipeCategory] Breakfast [Keywords] ["Healthy", "< 15 Mins"] [RecipeIngredientQuantities] ["1 1/2", "2", "2", "1/2", "1", "1", "1"] [RecipeIngredientParts] ["oatmeal", "buttermilk", "eggs", "flour", "sugar", "baking soda", "salt"] [AggregatedRating] 4.0 [ReviewCount] 4.0 [Calories] 1053.3 [FatContent] 22.5 [SaturatedFatContent] 7.2 [CholesterolContent] 442.6 [SodiumContent] 4244.6 [CarbohydrateContent] 157.5 [FiberContent] 13.6 [SugarContent] 30.4 [ProteinContent] 54.7 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Mix oats with buttermilk. Add eggs and dry ingredients. Fry on lightly greased griddle until edges are cooked and center bubbles. Turn and brown.
[Name] Butter Shortbreads [AuthorId] 1543 [AuthorName] Doreen Randal [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-12T06:09:00Z [Description] Make and share this Butter Shortbreads recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] ["Oven", "Easy"] [RecipeIngredientQuantities] ["250", "1/2", "1 1/2", "2"] [RecipeIngredientParts] ["butter", "icing sugar", "flour", "lemons, rind of"] [AggregatedRating] nan [ReviewCount] nan [Calories] 36.0 [FatContent] 2.7 [SaturatedFatContent] 1.7 [CholesterolContent] 7.1 [SodiumContent] 19.1 [CarbohydrateContent] 2.7 [FiberContent] 0.1 [SugarContent] 0.8 [ProteinContent] 0.3 [RecipeServings] nan [RecipeYield] 75 pieces [RecipeInstructions] Have butter at room temperature. Combine butter, sifted icing sugar, sifted flour and lemon juice, with and electric beater; beat on low speed to combine all the ingredients, increase speed to medium and beat for 10 minutes. Spoon the mixture into a large piping bag fitted with a star shaped tube. Pipe small stars on lightly greased oven trays. Cook in a moderate oven for 10 - 15 minutes or until golden. Stand on tray for a few minutes. Cool on a wire rack.
[Name] Melting Moments [AuthorId] 1543 [AuthorName] Doreen Randal [CookTime] PT20M [PrepTime] PT0S [TotalTime] PT20M [DatePublished] 1999-09-12T06:09:00Z [Description] Make and share this Melting Moments recipe from Food.com. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "Kid Friendly", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["4", "1", "2", "2", "1/2"] [RecipeIngredientParts] ["butter", "icing sugar", "flour", "cornflour", "baking powder"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 1335.7 [FatContent] 94.7 [SaturatedFatContent] 58.6 [CholesterolContent] 243.8 [SodiumContent] 995.8 [CarbohydrateContent] 115.8 [FiberContent] 5.7 [SugarContent] 28.3 [ProteinContent] 10.8 [RecipeServings] nan [RecipeYield] 1 small batch [RecipeInstructions] Cream butter and sugar and work in other ingredients. Roll into small balls, place on greased trays, press down each biscuit with a fork (this mixture may be put through a biscuit forcer]. Bake about 20 minutes at 350°F. Put together with your favourite icing. Cheers, Doreen Doreen Randal, Wanganui. New Zealand.
[Name] Amish Biscuits [AuthorId] 1544 [AuthorName] tranch [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-03T13:09:00Z [Description] Make and share this Amish Biscuits 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/14/20/iymNsXVyTwCPO9i8NX6W_Amish Buttermilk Biscuits _0022.JPG" [RecipeCategory] Breads [Keywords] ["< 15 Mins", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["1", "1/2", "1/2", "2", "2", "1", "1/4", "1/4"] [RecipeIngredientParts] ["all-purpose flour", "baking soda", "salt", "baking powder", "eggs", "butter"] [AggregatedRating] 4.5 [ReviewCount] 5.0 [Calories] 62.3 [FatContent] 4.7 [SaturatedFatContent] 1.6 [CholesterolContent] 22.7 [SodiumContent] 124.5 [CarbohydrateContent] 4.1 [FiberContent] 0.1 [SugarContent] 0.1 [ProteinContent] 1.1 [RecipeServings] 24.0 [RecipeYield] nan [RecipeInstructions] ["In a large bowl combine flour, baking soda, salt and baking powder.", "In a separate bowl combine eggs, Amish Starter and oil.", "Mix well.", "Add starter to dry ingredients and mix until dough pulls away from sides of bowl.", "Transfer to a lightly floured surface and roll until 1/2 inch thick.", "Using a 3 inch circle cutter or floured glass cut out biscuits and place on a lightly grease cookie sheet. Brush top of biscuits with melted butter.", "Cover and let rise 30 minutes.", "Bake in a preheated 350 degree oven for 15 - 20 minutes." ]
[Name] Amish Cornbread II [AuthorId] 1544 [AuthorName] tranch [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-03T13:09:00Z [Description] Make and share this Amish Cornbread II recipe from Food.com. [Images] character(0) [RecipeCategory] Sourdough Breads [Keywords] ["Yeast Breads", "Quick Breads", "Breads", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "2", "1 1/2", "2", "1/2", "1 1/2", "1/4", "3/4", "1/2", "1"] [RecipeIngredientParts] ["eggs", "milk", "sugar", "all-purpose flour", "cornmeal", "baking soda", "salt", "baking powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 298.0 [FatContent] 14.2 [SaturatedFatContent] 3.2 [CholesterolContent] 79.0 [SodiumContent] 475.7 [CarbohydrateContent] 36.0 [FiberContent] 2.5 [SugarContent] 1.8 [ProteinContent] 7.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 425 degrees and grease a 9 inch baking pan.", "In a large mixer bowl combine starter, eggs, milk, sugar, flour and cornmeal.", "Beat at medium speed for 2 minutes.", "Mix in oil, baking soda, salt and baking powder.", "Transfer mixture to prepared baking pan and bake for 25 - 30 minutes.", "Cool 10 minutes in pan, remove and cool completely on wire racks.", "- - - - - - - - - - - - - - - - - - NOTES : *NOTE: You can use 2 cups of any of the following, or mix each until you have 2 cups; Grated Carrot Chopped Apple Raisins Walnuts" ]
[Name] Mammy's Apple Crisp [AuthorId] 1649 [AuthorName] Whtsebring [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 1999-08-24T05:23:00Z [Description] Make and share this Mammy's Apple Crisp 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/14/23/picoPSmEe.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/23/picbZa2FE.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/23/picK9TeHI.jpg"] [RecipeCategory] Dessert [Keywords] ["Apple", "Fruit", "Low Protein", "< 60 Mins", "Oven", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["3", "1", "1/2", "1/4", "1/3"] [RecipeIngredientParts] ["apples", "brown sugar", "all-purpose flour", "unsalted butter", "walnuts"] [AggregatedRating] 5.0 [ReviewCount] 24.0 [Calories] 318.9 [FatContent] 12.1 [SaturatedFatContent] 5.3 [CholesterolContent] 20.3 [SodiumContent] 16.3 [CarbohydrateContent] 53.2 [FiberContent] 2.2 [SugarContent] 42.0 [ProteinContent] 2.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 375°F. Arrange apple slices in an 8-inch square baking dish. Combine flour, sugar and butter. Mix with hands until small lumps form. Add nuts and sprinkle over apples. Bake for 40-45 minutes or until apples are tender and top is lightly browned. Serve warm or room temperature. Teri's Recipe Page Pennsylvania Dutch Cookery.
[Name] Beef and Bean Burritos [AuthorId] 53959 [AuthorName] looneytunesfan [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 1999-08-20T09:41:00Z [Description] Make and share this Beef and Bean Burritos 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/14/28/picsUURdV.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/28/picsUURdV.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/28/piciJ8Wrd.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/28/picaDmtum.jpg"] [RecipeCategory] Beans [Keywords] ["Meat", "Mexican", "< 30 Mins"] [RecipeIngredientQuantities] ["2", "1", "2", "2", "1", "1", NA, "1", "1", "12"] [RecipeIngredientParts] ["onion", "garlic cloves", "beef", "chili powder", "cumin", "tomato sauce", "flour tortillas"] [AggregatedRating] 4.5 [ReviewCount] 8.0 [Calories] 963.9 [FatContent] 65.8 [SaturatedFatContent] 25.0 [CholesterolContent] 74.9 [SodiumContent] 1185.0 [CarbohydrateContent] 72.2 [FiberContent] 8.0 [SugarContent] 3.8 [ProteinContent] 20.1 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Saute onion in oil until tender. Add beef and garlic and cook until beef is no longer pink. Drain. Add chili powder, cumin & other seasonings. Stir in tomato sauce and simmer 5 minutes. Add refried beans and cook and stir until well blended. Set aside to cool completely. Divide meat mixture into 12 portions. Soften tortillas, according to package instructions, and place a portion of meat on each. Roll up, burrito style. Bake at 375 degrees for 15-20 minutes. These may be frozen as follows. Place seam side down on a cookie sheet and freeze until frozen. Wrap each individually and return to freezer.
[Name] Almond Butter Cookies [AuthorId] 1545 [AuthorName] Nancy Van Ess [CookTime] PT15M [PrepTime] PT0S [TotalTime] PT15M [DatePublished] 1999-09-12T06:06:00Z [Description] Make and share this Almond Butter Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "< 15 Mins", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "2", "1/2", "3/4", "1/2", "70"] [RecipeIngredientParts] ["flour", "baking powder", "butter", "sugar", "vanilla extract"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 49.2 [FatContent] 2.8 [SaturatedFatContent] 1.7 [CholesterolContent] 12.2 [SodiumContent] 28.7 [CarbohydrateContent] 5.6 [FiberContent] 0.1 [SugarContent] 2.9 [ProteinContent] 0.5 [RecipeServings] 70.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 300°F.", "Combine flour and baking powder; set aside.", "In a large bowl, cream the butter and sugar until light and fluffy.", "Beat in the egg yolks and the extracts.", "Blend in the dry ingredients.", "Break off walnut-sized pieces of dough and roll into balls.", "Place 1 1/2\" apart on ungreased cookie sheets.", "Press an almond into the center of each cookie flattening them slightly.", "Bake for 15-20 minutes until the cookies are golden brown.", "Transfer to wire racks to cool." ]
[Name] Old Fashioned Butter Cookies [AuthorId] 1545 [AuthorName] Nancy Van Ess [CookTime] PT7M [PrepTime] PT0S [TotalTime] PT7M [DatePublished] 1999-09-12T06:06:00Z [Description] Make and share this Old Fashioned Butter Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "< 15 Mins", "Oven", "Refrigerator"] [RecipeIngredientQuantities] ["1", "1", "1", "1 1/2", "2 1/2", "1/2"] [RecipeIngredientParts] ["unsalted butter", "powdered sugar", "egg", "vanilla", "flour", "salt"] [AggregatedRating] 4.0 [ReviewCount] 4.0 [Calories] 3323.5 [FatContent] 192.3 [SaturatedFatContent] 118.7 [CholesterolContent] 699.5 [SodiumContent] 1265.7 [CarbohydrateContent] 359.3 [FiberContent] 8.4 [SugarContent] 119.7 [ProteinContent] 40.5 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Combine butter, sugar, egg and vanilla in a large bowl with mixer on medium speed until smooth and fluffy, 4 minutes. Stir together flour and salt in a small bowl. Add to butter mixture and beat on low speed until combined. To shape cookies: For cookie press, spoon dough into press. Form desired shapes on ungreased cookie sheets. For slice and bake cookies, refrigerate dough, wrapped, 45 minute. Divide dough in half. Shape each half on wax paper into 6\" long logs; wrap. Chill in refrigerator 1 hour or in freezer 30 minutes. Slice cookies 1/8\" thick; place on ungreased cookie sheets. Bake at 400° for 7-9 minutes, depending on shape or until set and lightly browned around edges; tops should not brown. Let stand on sheet 1 minute. Transfer with metal spatula to wire rack to cool.
[Name] Marzia's Beef or Chicken Curry [AuthorId] 1556 [AuthorName] Strawberry Girl [CookTime] PT40M [PrepTime] PT20M [TotalTime] PT1H [DatePublished] 1999-08-13T13:32:00Z [Description] Make and share this Marzia's Beef or Chicken Curry recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken Thigh & Leg [Keywords] ["Chicken", "Poultry", "Meat", "Free Of...", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1/4", "3 1/2", "1", "1", "1/2", "1", "1", "3", "1"] [RecipeIngredientParts] ["turmeric", "cumin", "fennel powder", "beef", "chicken legs", "tomatoes", "yoghurt", "tomato paste", "ginger", "garlic", "salt", "lemon juice", "onion", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 914.6 [FatContent] 91.7 [SaturatedFatContent] 35.2 [CholesterolContent] 114.4 [SodiumContent] 529.6 [CarbohydrateContent] 11.8 [FiberContent] 2.5 [SugarContent] 6.3 [ProteinContent] 11.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat oil in a medium pot. Add onion and brown. Add chicken and cook until slightly browned. Add remaining ingredients with 1/2 cup water if appears too dry. Cover and simmer until chicken is tender. Serve with rice, chapati or roti. If beef is used, make sure to steam it in a pot with water for 1 hour or in a pressure cooker for 20 minutes. Use stock instead of water.
[Name] Chili Sauce [AuthorId] 1551 [AuthorName] Sean Coate [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-07T20:20:00Z [Description] Make and share this Chili Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "Healthy", "< 15 Mins", "For Large Groups", "Canning"] [RecipeIngredientQuantities] ["2 1/2", "2", "2", "1 1/4", "1", "1", "1", "1", "1 1/2"] [RecipeIngredientParts] ["tomatoes", "onions", "green peppers", "sugar", "cinnamon", "allspice", "clove", "salt", "white vinegar"] [AggregatedRating] 4.0 [ReviewCount] 7.0 [Calories] 32.3 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 142.5 [CarbohydrateContent] 7.7 [FiberContent] 0.8 [SugarContent] 6.4 [ProteinContent] 0.5 [RecipeServings] nan [RecipeYield] 5-6 pints [RecipeInstructions] This will take a large kettle and you should use one that is fairly heavy so that the heat will be evenly conducted throughout with no hot spots. Tomatoes have a terrible tendency to \"catch\" and burn and if that happens, your entire batch can be spoiled. In the kettle combine all of the ingredients. Bring to a boil over high heat and then immediately reduce the heat to low and simmer until the sauce is thick enough for your taste. This will take from 1 to 3 hours depending on how much juice the tomatoes contained. Stir regularly and often while the sauce is cooking. When the sauce is thick enough, pour the hot chili sauce into prepared bottles and process in a boiling water bath canner. Chili sauce should be processed for 15 minutes.
[Name] Chocolate Caramel Oatmeal Bars [AuthorId] 97901 [AuthorName] Zaney1 [CookTime] PT27M [PrepTime] PT20M [TotalTime] PT47M [DatePublished] 1999-08-20T10:13:00Z [Description] Adopted recipe.This is pretty easy to make. They are very sweet and very sticky, but also very good.They go best with a tall, cold, glass of milk.Try to recuit help with unwrapping the caramels. They are a pain!! [Images] character(0) [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "< 60 Mins", "For Large Groups", "Oven", "Easy"] [RecipeIngredientQuantities] ["1/3", "1", "1 1/2", "32", "1/2"] [RecipeIngredientParts] ["butter", "evaporated milk"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 183.7 [FatContent] 9.0 [SaturatedFatContent] 4.0 [CholesterolContent] 7.4 [SodiumContent] 126.7 [CarbohydrateContent] 25.5 [FiberContent] 0.5 [SugarContent] 11.6 [ProteinContent] 2.3 [RecipeServings] 30.0 [RecipeYield] nan [RecipeInstructions] Cut butter into cookie mix in bowl until crumbly. Press into bottom of greased 9 x 13-inch pan, reserving 1 cup. bake at 350 degrees for 12 minutes. Sprinkle with chocolate chips. Melt caramels in evaporated milk saucepan, stirring constantly. Pour over chocolate chips. Sprinkle reserved crumb mixture. bake for 15 minutes longer. Cool completely, apprx. 1 hour. These are generous sized servings.If you cut the squares smaller, you can get more servings.
[Name] Ultimate Chocolate Chip Bars [AuthorId] 87236 [AuthorName] truebrit [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 1999-08-20T10:13:00Z [Description] Make and share this Ultimate Chocolate Chip Bars 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/14/38/pic3n3tRc.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/38/picFouByk.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/38/piciffRj3.jpg"] [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "3/4", "3/4", "2", "1", "2", "1", "1/2", "1", "1"] [RecipeIngredientParts] ["margarine", "granulated sugar", "brown sugar", "eggs", "vanilla extract", "all-purpose flour", "baking soda", "salt", "chocolate chips"] [AggregatedRating] 5.0 [ReviewCount] 30.0 [Calories] 391.8 [FatContent] 20.3 [SaturatedFatContent] 5.9 [CholesterolContent] 31.0 [SodiumContent] 396.9 [CarbohydrateContent] 51.1 [FiberContent] 1.4 [SugarContent] 33.6 [ProteinContent] 4.0 [RecipeServings] 12.0 [RecipeYield] 24-45 2 inch - 1 inch sized square cookies [RecipeInstructions] Mix margarine and sugars in a large bowl. Add eggs and vanilla, mixing well. Mix in flour, baking soda and salt. Stir in chocolate chips and nuts. Spread in a greased 9 x 13\" baking pan. Bake at 350°F for 25 minutes. Allow to cool before cutting into bars.
[Name] Pig in the Blankets [AuthorId] 1664 [AuthorName] Duane and Ginger Va [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-03T19:19:00Z [Description] I live in Holland, Michigan and these are just a few of the "traditional" recipes I've collected from people I know who probably brought them from "the old country." Enjoy! (Serving size is two pigs, or approx. 15 servings per recipe.) [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Pork", "Meat", "Kid Friendly", "Potluck", "< 15 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["3", "1", "3", "1", "1", "3"] [RecipeIngredientParts] ["flour", "margarine", "baking powder", "salt", "milk", "sausage"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 501.5 [FatContent] 39.0 [SaturatedFatContent] 11.8 [CholesterolContent] 54.9 [SodiumContent] 1350.4 [CarbohydrateContent] 22.8 [FiberContent] 0.7 [SugarContent] 0.1 [ProteinContent] 14.2 [RecipeServings] 15.0 [RecipeYield] nan [RecipeInstructions] Divide sausage, forming 30 to 36 \"Pigs\". (About half the length of a hot dog] Do not roll in hands, form carefully with finger tips or fork. Sift together flour, baking powder and salt. Cut in margarine as for pie dough. Mix in milk, form into smooth ball. Roll dough to 1/4 inch thickness, cut into strips about 3 1/2 inches wide. Wrap \"pig\" loosely in dough, overlapping on the bottom. Do not pinch ends shut. Prick top of each \"pig\" with a fork. Place on ungreased cookie sheets, bake 15 minutes at 400 degrees, then 15 minutes at 350 degrees until brown. May be frozen up to 4 months.
[Name] Hutspot [AuthorId] 1664 [AuthorName] Duane and Ginger Va [CookTime] PT3H [PrepTime] PT10M [TotalTime] PT3H10M [DatePublished] 1999-09-03T19:19:00Z [Description] I live in Holland, Michigan and these are just a few of the "traditional" recipes I've collected from people I know who probably brought them from "the old country." Enjoy! [Images] character(0) [RecipeCategory] Meat [Keywords] ["Weeknight", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["9", "7", "7", "2", "3"] [RecipeIngredientParts] ["carrots", "onions", "potatoes", "water"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 420.3 [FatContent] 0.9 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 130.1 [CarbohydrateContent] 96.2 [FiberContent] 15.3 [SugarContent] 17.6 [ProteinContent] 10.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] First put potatoes in kettle. Add ribs, carrots and onions; salt to taste. Bring to slow boil, cover and cook for about 3 hours. When done take out bones and mash.
[Name] Krakelingen (Butter Cookies in the Shape of 8) [AuthorId] 1664 [AuthorName] Duane and Ginger Va [CookTime] PT7M [PrepTime] PT0S [TotalTime] PT7M [DatePublished] 1999-09-03T19:19:00Z [Description] I live in Holland, Michigan and these are just a few of the "traditional" recipes I've collected from people I know who probably brought them from "the old country." [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/45/TytjhcasTT6jU1a8hDwZ_Krakelingen.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/45/TytjhcasTT6jU1a8hDwZ_Krakelingen.jpg"] [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "< 15 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["2", "4", "1/2", NA] [RecipeIngredientParts] ["butter", "flour", "water", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 70.5 [FatContent] 5.2 [SaturatedFatContent] 3.2 [CholesterolContent] 13.6 [SodiumContent] 45.2 [CarbohydrateContent] 5.3 [FiberContent] 0.2 [SugarContent] 0.0 [ProteinContent] 0.8 [RecipeServings] nan [RecipeYield] 72 cookies [RecipeInstructions] ["Cut butter into flour.", "Gradually stir in water forming a dough similar to pastry.", "Cover and refrigerate overnight.", "Preheat oven to 375°F", "Cut dough in half.", "Sprinkle countertop or board with sugar to prevent dough from sticking.", "As you roll dough out into an oval, sprinkle sugar on top as needed to prevent from sticking to rolling pin.", "With a table knife cut 1/2-3/4\" wide strip, connect ends, and twist into a figure eight.", "Place on ungreased cookie sheet.", "Bake until slightly golden brown on bottom." ]
[Name] Red Onion and Black Olive Sauce [AuthorId] 1587 [AuthorName] rosasharn [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-08-07T09:19:00Z [Description] Make and share this Red Onion and Black Olive Sauce recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/46/picIaKqgS.jpg" [RecipeCategory] Sauces [Keywords] ["Onions", "Vegetable", "Low Protein", "Free Of...", "< 15 Mins"] [RecipeIngredientQuantities] ["2", "2", "1", "2", "2", "2", NA, "1"] [RecipeIngredientParts] ["olive oil", "red onions", "sugar", "black olives", "butter", "fresh parsley"] [AggregatedRating] 2.0 [ReviewCount] 1.0 [Calories] 99.2 [FatContent] 8.7 [SaturatedFatContent] 3.1 [CholesterolContent] 10.2 [SodiumContent] 57.5 [CarbohydrateContent] 5.2 [FiberContent] 0.7 [SugarContent] 3.1 [ProteinContent] 0.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Heat the oil in a heavy based pan and stir in the onions to coat them with oil, then sprinkle with the sugar and cook for 5 minutes or until translucent. Add the vinegar and olives, season and simmer for a further 2 minutes. Remove from he heat and stir in the butter. Sprinkle with parsley, then check the seasoning and toss with hot pasta. This sauce can also be served with cold pasta.
[Name] Roasted Garlic Basil Sauce [AuthorId] 1587 [AuthorName] rosasharn [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 1999-08-07T09:19:00Z [Description] Make and share this Roasted Garlic Basil Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Vegetable", "Low Protein", "Low Cholesterol", "Healthy", "Free Of...", "Roast", "< 30 Mins", "Oven", "Small Appliance"] [RecipeIngredientQuantities] ["4", "1", "3/4", "1/4", "1/2", "2"] [RecipeIngredientParts] ["garlic cloves", "zucchini", "basil leaves", "parsley", "water", "lemon juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 73.8 [FatContent] 1.2 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 32.4 [CarbohydrateContent] 13.4 [FiberContent] 3.8 [SugarContent] 5.6 [ProteinContent] 5.7 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Preheat oven to 425°F. Cut zucchini into 1/4-inch slices. Wrap zucchini and garlic in foil on a baking sheet. Roast in middle of oven about 15 minutes. Unwrap and cool. Blanch basil and parsley 10 seconds and drain. Drop in ice water. Blend all.
[Name] Spicy Herb Sauce [AuthorId] 1587 [AuthorName] rosasharn [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-08-07T09:19:00Z [Description] Make and share this Spicy Herb Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Low Protein", "Free Of...", "Spicy", "< 15 Mins", "Stove Top"] [RecipeIngredientQuantities] ["2", "2", "1", "2", "2", "1/2", "1", NA, "1", "1"] [RecipeIngredientParts] ["olive oil", "garlic", "onion", "fresh parsley", "of fresh mint", "cinnamon", "lemon juice", "fresh cilantro", "pine nuts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 60.9 [FatContent] 5.5 [SaturatedFatContent] 0.7 [CholesterolContent] 0.0 [SodiumContent] 2.3 [CarbohydrateContent] 3.0 [FiberContent] 0.6 [SugarContent] 0.9 [ProteinContent] 0.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Heat the oil in a heavy based pan and fry the garlic and onion for 5 minutes or until golden. Add the parsley, mint, cinnamon and lemon juice and mix together well. Season, toss with hot pasta, and sprinkle with cilantro and pine nuts. This sauce can also be served with cold pasta.
[Name] Sweet and Sour Pork Chops [AuthorId] 125579 [AuthorName] GrandmaIsCooking [CookTime] PT45M [PrepTime] PT10M [TotalTime] PT55M [DatePublished] 1999-08-11T19:33:00Z [Description] Make and share this Sweet and Sour Pork Chops recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "Free Of...", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["6", "1", "1/2", "1/4", "1", "4", NA, NA] [RecipeIngredientParts] ["butter", "brown sugar", "vinegar", "allspice", "cloves", "salt", "black pepper"] [AggregatedRating] 3.5 [ReviewCount] 8.0 [Calories] 315.8 [FatContent] 16.5 [SaturatedFatContent] 5.2 [CholesterolContent] 75.0 [SodiumContent] 74.8 [CarbohydrateContent] 18.1 [FiberContent] 0.1 [SugarContent] 17.6 [ProteinContent] 22.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Brown the pork chops in the oil or butter and place in a single layer in a baking dish. Combine the remaining ingredients in a bowl, mixing to combine, and pour over the pork chops. Bake in a preheated 350 degree Fahrenheit oven for 45 minutes to 1 hour.
[Name] Strawberry Lemonade [AuthorId] 1654 [AuthorName] Paula Maguire [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 1999-08-16T05:24:00Z [Description] Make and share this Strawberry Lemonade 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/14/60/piccKWBmq.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/60/01496509662.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/60/picGbVc2r.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/60/pic5sXGJn.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/60/picqrXZxD.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/14/60/picWJIpIa.jpg"] [RecipeCategory] Beverages [Keywords] ["Strawberry", "Berries", "Fruit", "Low Protein", "Low Cholesterol", "Healthy", "Free Of...", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["3", "1", "3/4", "3/4", "2", NA] [RecipeIngredientParts] ["water", "fresh strawberries", "sugar", "lemon juice", "lemon slice"] [AggregatedRating] 5.0 [ReviewCount] 43.0 [Calories] 100.6 [FatContent] 0.3 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 16.2 [CarbohydrateContent] 25.9 [FiberContent] 1.5 [SugarContent] 22.8 [ProteinContent] 0.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Place water, strawberries & sugar in a blender; cover & blend until smooth. Stir in lemon juice. Blend in soda; serve immediately, garnished with lemon if desired.
[Name] Viv's Raisin Pie [AuthorId] 51109 [AuthorName] Vina7737 [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 1999-08-18T04:01:00Z [Description] Make and share this Viv's Raisin Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Low Protein", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "1 1/4", "1/2", "1/2", "2", "1", "1", "1/8", "1/4", "1", "2", "1"] [RecipeIngredientParts] ["raisins", "water", "brown sugar", "cornstarch", "cinnamon", "salt", "water", "vinegar", "butter"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 2526.4 [FatContent] 84.4 [SaturatedFatContent] 29.7 [CholesterolContent] 61.1 [SodiumContent] 1505.2 [CarbohydrateContent] 449.7 [FiberContent] 19.3 [SugarContent] 289.2 [ProteinContent] 21.4 [RecipeServings] nan [RecipeYield] 1 9-inch pie [RecipeInstructions] Boil raisins, first amount water, and juice, for 5 minutes in a covered pot. Combine the following: brown sugar, cornstarch, cinnamon, orange rind, salt (dissolved in second amount of water]. Add to cooked raisins. Bring to boil, stirring. Remove from heat. Add vinegar and butter. Pour into unbaked pie shell. Top with other pastry. Bake in hot oven (425 F] for 25 min or until done. From: Vivian Hillier, Martensville SK.
[Name] Twice Baked Potatoes III [AuthorId] 1704 [AuthorName] HELEN PEAGRAM_40951 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-15T03:53:00Z [Description] Make and share this Twice Baked Potatoes III recipe from Food.com. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "Low Protein", "Healthy", "< 15 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["8", "2", "1/4", "1"] [RecipeIngredientParts] ["baking potatoes", "butter", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 191.0 [FatContent] 6.2 [SaturatedFatContent] 3.9 [CholesterolContent] 16.6 [SodiumContent] 389.9 [CarbohydrateContent] 30.6 [FiberContent] 2.8 [SugarContent] 1.4 [ProteinContent] 4.2 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Bake potatoes until done. Cut potatoes in half lengthwise; scoop out insides leaving a thin shell. Mash potatoes with butter and salt. Gradually add soup and beat until light and fluffy. Spoon into shells. Bake in a 2 1/2 qt. shallow baking dish (9 x 13\"] at 450 for 15 minutes or until hot.
[Name] Fiesta Yellow Squash [AuthorId] 138861 [AuthorName] Winnipeg Mel [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-08-18T04:00:00Z [Description] Make and share this Fiesta Yellow Squash 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/14/81/picb7JGYT.jpg" [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "Free Of...", "< 15 Mins"] [RecipeIngredientQuantities] ["2", "1/4", "1/4", "4", "1/2", "1/8", "1/4", "1"] [RecipeIngredientParts] ["margarine", "fresh onion", "green pepper", "salt", "pepper", "thyme", "lemon juice"] [AggregatedRating] 5.0 [ReviewCount] 10.0 [Calories] 90.4 [FatContent] 6.3 [SaturatedFatContent] 1.4 [CholesterolContent] 0.0 [SodiumContent] 373.6 [CarbohydrateContent] 7.7 [FiberContent] 2.3 [SugarContent] 5.6 [ProteinContent] 2.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Melt butter in skillet; add onion and green pepper. Cook until tender. Add squash and seasonings. Mix well. Cook, covered, over moderately low heat for 10 to 15 minutes until crisp-tender.
[Name] Yellow Squash Pie [AuthorId] 39547 [AuthorName] Julesong [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-08-18T04:00:00Z [Description] Make and share this Yellow Squash Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Vegetable", "Healthy", "Free Of...", "Thanksgiving", "< 15 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["2", "4", "3/4", "4", "9"] [RecipeIngredientParts] ["eggs", "granulated sugar"] [AggregatedRating] 3.5 [ReviewCount] 6.0 [Calories] 167.0 [FatContent] 3.0 [SaturatedFatContent] 0.9 [CholesterolContent] 124.1 [SodiumContent] 45.5 [CarbohydrateContent] 26.8 [FiberContent] 0.5 [SugarContent] 25.9 [ProteinContent] 4.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 degrees F. Cook (steaming works well] enough yellow squash (crookneck, not butternut or such] to a nice soft consisitency, enough to equal 2 full cups cooked and drained, about 20 minutes. In mixing bowl, combine squash, eggs and sugar; stir, but do not beat. Add lemon extract. Pour into a lightly buttered pie plate and bake approximately 40 minutes at 350 degrees or until pie is custard consistency. Let cool and chill in refrigerator. Serve cold. Tastes like lemon custard. Note: recipe originally had 1 cup sugar, which has been reduced to 3/4 cup (or even less, depending on your preferred taste].
[Name] Italian Salad Dressing Mix [AuthorId] 1551 [AuthorName] Sean Coate [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-06T05:21:00Z [Description] Make and share this Italian Salad Dressing Mix recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/05/picenATkJ.jpg" [RecipeCategory] Salad Dressings [Keywords] ["European", "Free Of...", "< 15 Mins"] [RecipeIngredientQuantities] ["1/3", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["dry parmesan cheese", "garlic powder", "onion powder", "paprika", "celery seed", "sesame seeds"] [AggregatedRating] 5.0 [ReviewCount] 22.0 [Calories] 295.4 [FatContent] 16.7 [SaturatedFatContent] 6.7 [CholesterolContent] 29.3 [SodiumContent] 536.0 [CarbohydrateContent] 22.3 [FiberContent] 6.1 [SugarContent] 1.8 [ProteinContent] 18.9 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Mix ingredients and store in an air-tight container. Will keep for several months. To use in an oil-and-vinegar dressing: Mix 1 Tbsp mix with 1/4 cup vinegar, 2 Tbsp water, and 2/3 cup oil (or a combination of oils to equal this amount] in a covered container. Shake vigorously. To use with mayonnaise or yogurt as a salad dressing: Mix 1 Tbsp mix with 1/4 cup mayonnaise and 1 Tbsp water in a covered container. Shake vigorously. To use with mayonnaise, yogurt or sour cream as a dip: Mix 1 Tbsp mix with 1/4 cup of spread. (You can also add some Dijon mustard and other herbs to your preference.] Serve with raw vegetables.
[Name] Maple Salad Dressing [AuthorId] 1551 [AuthorName] Sean Coate [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-06T05:21:00Z [Description] Make and share this Maple Salad Dressing recipe from Food.com. [Images] character(0) [RecipeCategory] Salad Dressings [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1", "1/2", "1/4", "1/4", "1/4", "1/4"] [RecipeIngredientParts] ["pure maple syrup", "lemon juice", "paprika", "celery seed", "salt", "onion powder", "mustard"] [AggregatedRating] 2.0 [ReviewCount] 1.0 [Calories] 1092.6 [FatContent] 28.1 [SaturatedFatContent] 3.7 [CholesterolContent] 0.0 [SodiumContent] 626.0 [CarbohydrateContent] 218.7 [FiberContent] 0.6 [SugarContent] 192.4 [ProteinContent] 0.4 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Combine all ingredients in a jar with tight-fitting lid; shake well. Serve over salad greens.
[Name] Peppy Salad Dressing [AuthorId] 1551 [AuthorName] Sean Coate [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-06T05:21:00Z [Description] Make and share this Peppy Salad Dressing recipe from Food.com. [Images] character(0) [RecipeCategory] Salad Dressings [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["1", "1", "1/8", "1/8", "1/4", "1", "1"] [RecipeIngredientParts] ["sugar", "dry mustard", "pepper", "water", "vinegar", "garlic"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 9.1 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 4.0 [CarbohydrateContent] 2.3 [FiberContent] 0.2 [SugarContent] 0.5 [ProteinContent] 0.0 [RecipeServings] 8.0 [RecipeYield] 1/2 cup [RecipeInstructions] Combine pectin, sugar, mustard and pepper. Stir in water, vinegar and garlic. Cover and chill for 1 hour. Chill to store two or three days. Variations: Herbed Salad Dressing: Prepare as above, except add 1/8 teaspoon dried basil, crushed and 1/8 teaspoon paprika to the dry pectin mixture. Continue as directed. Parmesan Salad Dressing: Prepare as above, except add 1 tablespoon grated Parmesan cheese and 1/4 tsp. dried oregano, crushed to the dry pectin mixture. Continue as directed. Creamy Onion Dressing: Prepare as above except increase the sugar to 1 tablespoon and stir in 1/4 cup sliced green onion and 1/4 cup plain Low-Fat yogurt with the water. Continue as directed.
[Name] Versatile Salad Dressing [AuthorId] 1551 [AuthorName] Sean Coate [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-06T05:21:00Z [Description] Make and share this Versatile Salad Dressing recipe from Food.com. [Images] character(0) [RecipeCategory] Salad Dressings [Keywords] ["Low Protein", "Healthy", "< 15 Mins"] [RecipeIngredientQuantities] ["2", "3", "1", "1/2", "3", "1", "1", NA] [RecipeIngredientParts] ["sugar", "all-purpose flour", "salt", "mustard", "eggs", "vinegar", "water", "mayonnaise"] [AggregatedRating] nan [ReviewCount] nan [Calories] 629.6 [FatContent] 4.9 [SaturatedFatContent] 1.6 [CholesterolContent] 186.0 [SodiumContent] 861.1 [CarbohydrateContent] 139.5 [FiberContent] 0.2 [SugarContent] 133.3 [ProteinContent] 7.1 [RecipeServings] nan [RecipeYield] 3 cups [RecipeInstructions] In a saucepan, combine sugar, flour, salt and mustard; stir in eggs. Gradually stir in vinegar and water until smooth. Bring to a boil over medium heat, stirring constantly; cook and stir for 2 minutes. Cover and refrigerate. Just before serving, combine desired amount of base with an equal amount of mayonnaise. Serve as a dressing for potato salad, coleslaw or salad greens. Refrigerate leftovers.
[Name] Zucchini or Yellow Squash Patties and Dressing [AuthorId] 125579 [AuthorName] GrandmaIsCooking [CookTime] PT50M [PrepTime] PT15M [TotalTime] PT1H5M [DatePublished] 1999-08-18T03:58:00Z [Description] Make and share this Zucchini or Yellow Squash Patties and Dressing recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1", "2", "1", "1/2", "1", "1/2", "1/2", "1/2", "1/2", "5", "2", "1", "3", "1", "1/4"] [RecipeIngredientParts] ["zucchini", "salt", "sugar", "egg", "flour", "onion", "onion", "green pepper", "celery", "butter", "milk", "salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 248.3 [FatContent] 16.9 [SaturatedFatContent] 9.6 [CholesterolContent] 65.3 [SodiumContent] 1001.3 [CarbohydrateContent] 19.6 [FiberContent] 1.6 [SugarContent] 6.5 [ProteinContent] 5.9 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Mix all non-dressing ingredients well and drop by teaspoon into hot oil. Fry until golden brown. YELLOW SQUASH DRESSING: Saute onion, pepper and celery in butter until tender. Add to cornbread and stir well. Stir in remaining ingredients mixing well. Pour into a greased 13 x 9 x 2-inch baking dish. Bake at 400 degrees for 50 minutes or until lightly browned.
[Name] Yellow Squash Bake [AuthorId] 34879 [AuthorName] Barefoot Beachcomber [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 1999-08-18T03:58:00Z [Description] Make and share this Yellow Squash Bake recipe from Food.com. [Images] character(0) [RecipeCategory] Oven [Keywords] ["< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "1", "8", "1", "1", "2", "1/4"] [RecipeIngredientParts] ["sour cream", "Pepperidge Farm stuffing", "pimientos", "onions", "margarine"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 358.2 [FatContent] 19.7 [SaturatedFatContent] 7.3 [CholesterolContent] 25.0 [SodiumContent] 998.7 [CarbohydrateContent] 38.8 [FiberContent] 2.4 [SugarContent] 7.6 [ProteinContent] 7.2 [RecipeServings] 6.0 [RecipeYield] 1 batch [RecipeInstructions] Blend cream of chicken soup and sour cream together; set to the side. Melt margarine; saute onions till translucent. Stir in Pepperidge Farm stuffing and pimientos. Alternate layers of soup mix, stuffing mix and squash, with the final layer being stuffing. Bake 1 hour at 350°F.
[Name] "Chicken [AuthorId] 1601 [AuthorName] Gilcat2 [CookTime] PT35M [PrepTime] PT0S [TotalTime] PT35M [DatePublished] 1999-08-25T05:41:00Z [Description] Make and share this "Chicken recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/22/picmcIroO.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/22/pic9d1npr.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/22/piczVcaDJ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/22/picxmGWnW.jpg"] [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Black Beans", "Beans", "Meat", "Mexican", "Healthy", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["3/4", "3", "2", "1 1/2", "1", "1", "1/4", "1/2", "1 1/2", "1", "6"] [RecipeIngredientParts] ["boneless skinless chicken breast half", "bacon", "garlic cloves", "red bell pepper", "cumin", "salt", "green onion", "monterey jack cheese", "black beans", "flour tortillas"] [AggregatedRating] 5.0 [ReviewCount] 24.0 [Calories] 645.2 [FatContent] 21.2 [SaturatedFatContent] 8.6 [CholesterolContent] 64.2 [SodiumContent] 1464.4 [CarbohydrateContent] 78.0 [FiberContent] 10.0 [SugarContent] 5.4 [ProteinContent] 35.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Julienne chicken.", "Saute bacon until crisp, reserving 2 Tbsp drippings.", "Saute chicken and garlic in drippings until chicken is opaque. Add 1/2 cup picante sauce, beans, red bell pepper, cumin and salt. Simmer 7-8 minutes, until thick.", "Stir in green onions and crumbled bacon.", "Top each tortilla with 1/4 cup chicken mixture and 1 Tbsp cheese. Roll up and place in baking dish.", "Top with remaining 1 cup picante sauce. Bake at 350F for 15 minutes.", "Top with remaining cheese and bake 3 minutes more. - - - - - - - - - - - - - - - - - -." ]
[Name] Chicken-Chile Enchiladas [AuthorId] 1601 [AuthorName] Gilcat2 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-08-25T05:41:00Z [Description] Make and share this Chicken-Chile Enchiladas recipe from Food.com. [Images] character(0) [RecipeCategory] Poultry [Keywords] ["Meat", "Mexican", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1", "2", "1", NA, "1/2", "1", "8"] [RecipeIngredientParts] ["chicken breast", "onion", "garlic", "sour cream", "cheddar cheese", "corn tortillas"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 663.7 [FatContent] 42.8 [SaturatedFatContent] 22.7 [CholesterolContent] 157.5 [SodiumContent] 528.1 [CarbohydrateContent] 27.5 [FiberContent] 3.5 [SugarContent] 1.6 [ProteinContent] 42.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cook chicken; reserve broth. Chop chicken. Grate onion and garlic into sour cream. Add a little stock to thin cream. Soften tortillas in hot oil; drain on paper towels. Wrap chicken and all but 1/2 cup cheese in tortillas. Place enchiladas in large baking dish. Mix green chilis into sour cream mixture and spread over enchiladas. Refrigerate at least 8 hours. Bake at 350F for 30-40 minutes.
[Name] Chicken Enchiladas De Jocoque [AuthorId] 1601 [AuthorName] Gilcat2 [CookTime] PT20M [PrepTime] PT0S [TotalTime] PT20M [DatePublished] 1999-08-25T05:41:00Z [Description] Make and share this Chicken Enchiladas De Jocoque recipe from Food.com. [Images] character(0) [RecipeCategory] Mexican [Keywords] ["< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "2", "1/2", "1 1/2", "1", "1/2", "4", NA, NA] [RecipeIngredientParts] ["water", "onion", "celery", "bay leaf", "peppercorns", "salt", "sour cream", "butter", "corn tortillas", "monterey jack cheese", "black olives"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 764.1 [FatContent] 54.7 [SaturatedFatContent] 27.6 [CholesterolContent] 197.8 [SodiumContent] 917.7 [CarbohydrateContent] 32.4 [FiberContent] 4.4 [SugarContent] 9.2 [ProteinContent] 37.4 [RecipeServings] 2.0 [RecipeYield] 4 enchiladas [RecipeInstructions] Combine chicken and water in pan; bring to boil over high heat; skim off foam. Coarsely chop 1/2 the onion and all the celery; add onion, celery, bay leaf, peppercorns and salt to chicken; simmer, partially covered, 30 minutes. Remove chicken and strain broth. Reduce broth to 1/2 cup; season. Stir in sour cream Set aside. Dice cooked chicken. In skillet melt butter. Add remaining onions; cook 5 minutes. Stir in chilis. Remove from heat. Add chicken and 1/2 cup sour cream mix. Toss gently. Soften tortillas. Fill each with 1/4 meat mixture; place in heavily buttered baking dish. Pour sour cream mixture over. Top with a strip of cheese and some olives. Bake at 375F for 20 minutes - - - - - - - - - - - - - - - - - -.
[Name] Enchiladas Pollo With Green Chilies Cream Sauce [AuthorId] 1601 [AuthorName] Gilcat2 [CookTime] PT20M [PrepTime] PT0S [TotalTime] PT20M [DatePublished] 1999-08-25T05:41:00Z [Description] Make and share this Enchiladas Pollo With Green Chilies Cream Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Mexican [Keywords] ["< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["4", "1", "1", "8", "3", "8", "4", "1", "3/4", "1", "1/4", "12"] [RecipeIngredientParts] ["chicken breast half", "onion", "bay leaf", "peppercorns", "parmesan cheese", "monterey jack cheese", "egg", "corn tortillas"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 807.9 [FatContent] 52.0 [SaturatedFatContent] 20.7 [CholesterolContent] 230.0 [SodiumContent] 453.8 [CarbohydrateContent] 28.9 [FiberContent] 4.7 [SugarContent] 4.1 [ProteinContent] 56.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Place breasts in Dutch oven. Add water to cover, half of onion, bay leaf, peppercorns and salt to taste. Simmer- mer 45 min.; cool and drain. Shred chicken; mix with 1/2 onion, Parmesan and 4 oz. jack. Set aside. In blender, combine Ortegas, tomatillos cream and egg. Blend till smooth. Salt to taste; set aside. Preheat oven to 350. Soften tortillas in oil. Place 1/8 chicken mixture in each tortilla; roll and place in baking dish. Pour chile-cream mix- mixture over enchiladas; sprinkle evenly with 4 oz. jack. Bake 20 minutes at 350. Top enchiladas with guacamole and serve. - - - - - - - - - - - - - - - - - -.
[Name] Enchiladas Pollo Verde [AuthorId] 1601 [AuthorName] Gilcat2 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-08-25T05:41:00Z [Description] Make and share this Enchiladas Pollo Verde recipe from Food.com. [Images] character(0) [RecipeCategory] Poultry [Keywords] ["Meat", "Mexican", "< 15 Mins", "Stove Top"] [RecipeIngredientQuantities] ["2", "1", "3", "1", "1", NA, "1", "6", NA] [RecipeIngredientParts] ["chicken breasts", "onion", "peppercorns", "garlic", "olive oil", "corn tortillas", "monterey jack cheese"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 376.0 [FatContent] 16.4 [SaturatedFatContent] 3.6 [CholesterolContent] 61.9 [SodiumContent] 85.4 [CarbohydrateContent] 34.3 [FiberContent] 6.4 [SugarContent] 8.0 [ProteinContent] 24.7 [RecipeServings] 3.0 [RecipeYield] nan [RecipeInstructions] Place chicken in saucepan cover with water. Add 1/4 of onion, salt to taste and peppercorns. Simmer 45 minutes. Cool chicken in broth. Drain, reserving 1/4 cup broth. Bone and shred chicken. Wash husked tomatillos and place in medium sauce pan. Add 1/2 inch water. Bring to a boil, reduce heat, cover and simmer 10 mins. or until tender. Drain and cool slightly. Place cooked tomatillos, remaining onion and garlic in blender and puree. Heat olive oil in medium saucepan. Add tomatillo mixture, reserved broth and 1/2 tsp. salt. Simmer covered 15 mins. Soften tortillas in oil. Place 1/6 chicken on each softened tortilla; add a spoonful of sauce. Fold tortilla over filling; top with cheese and more sauce.
[Name] Green Chicken Enchiladas [AuthorId] 1601 [AuthorName] Gilcat2 [CookTime] PT40M [PrepTime] PT10M [TotalTime] PT50M [DatePublished] 1999-08-25T05:41:00Z [Description] Make and share this Green Chicken Enchiladas recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Mexican", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "2", "1", "1", "1/3", "12", "1 1/2", "1/2", "1/2", "1/3"] [RecipeIngredientParts] ["serrano chilies", "garlic clove", "chicken broth", "corn tortillas", "chicken", "onion", "sour cream", "monterey jack cheese", "queso fresco"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 222.4 [FatContent] 10.4 [SaturatedFatContent] 4.3 [CholesterolContent] 14.0 [SodiumContent] 109.2 [CarbohydrateContent] 28.4 [FiberContent] 4.7 [SugarContent] 4.2 [ProteinContent] 6.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a saucepan, barely cover tomatillos and chilis with water; simmer until tender. Drain, reserving 1/4 cup cooking liquid. Puree in blender together with reserved cooking liquid and garlic. Heat 1 Tbsp oil in saucepan; add sauce and stir 5 minutes. Add broth and salt to taste; cook 5 minutes more. Soften tortillas in oil. Dip tortillas into green sauce, top with evenly divided chicken, sour cream, and a little onion. Roll up enchiladas and place in a 9 X 13 glass baking dish, pour remaining sauce evenly over enchiladas and top with cheese. Preheat oven to 325 to 350 degrees, bake till cheese is melted and enchiladas are heated through. Approximatley 40 minutes.
[Name] Pedernales River Chili Con Carne [AuthorId] 1544 [AuthorName] tranch [CookTime] PT1H10M [PrepTime] PT15M [TotalTime] PT1H25M [DatePublished] 1999-08-19T05:54:00Z [Description] Make and share this Pedernales River Chili Con Carne recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Free Of...", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "4", "1", "2", "3", "1", "1", "2", "32", "4", "2"] [RecipeIngredientParts] ["beef", "onion", "garlic cloves", "salt", "dried oregano", "cumin", "water", "tomatoes", "hot red chili peppers", "red chilies"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1603.9 [FatContent] 166.1 [SaturatedFatContent] 68.8 [CholesterolContent] 229.3 [SodiumContent] 940.2 [CarbohydrateContent] 6.6 [FiberContent] 1.8 [SugarContent] 3.9 [ProteinContent] 20.0 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Melt the lard or bacon drippings in a large saute pan over medium heat. Add the meat to the pan. Break up any lumps with a fork and cook, stirring occasionally until the meat is evenly browned.~ 2. Add the onions and garlic and cook until the onions are translucent.~ 3. Stir in the salt, oregano, cumin, water, and tomatoes.~ 4. Gradually stir in the ground chili, testing until you achieve the degree of hotness and flavor the suits your palate. Bring to a boil, then lower heat and simmer, uncovered, for 1 hour. Stir occasionally.~ - - - - - - - - - - - - - - - - - -.
[Name] True Texas Chili Con Carne [AuthorId] 1544 [AuthorName] tranch [CookTime] PT55M [PrepTime] PT5M [TotalTime] PT1H [DatePublished] 1999-08-19T05:54:00Z [Description] Make and share this True Texas Chili Con Carne recipe from Food.com. [Images] character(0) [RecipeCategory] Tex Mex [Keywords] ["Southwestern U.S.", "Free Of...", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "2", "2", "2", "28", "12", "5", "2", "1", "2", "1", NA, NA, NA, NA] [RecipeIngredientParts] ["beef", "onions", "garlic cloves", "tomatoes", "beer", "chili powder", "jalapeno chiles", "cumin", "paprika", "sugar", "cayenne pepper", "cheddar cheese", "red onion", "avocado"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 1731.8 [FatContent] 170.1 [SaturatedFatContent] 68.1 [CholesterolContent] 224.7 [SodiumContent] 242.6 [CarbohydrateContent] 24.3 [FiberContent] 7.6 [SugarContent] 9.8 [ProteinContent] 23.4 [RecipeServings] 4.0 [RecipeYield] 8 cups [RecipeInstructions] Heat oil in 6-quart saucepan. Add ground beef, onions and garlic and saute until meat is browned. Stir in next 7 ingredients and bring to boil over medium-high heat. Reduce heat to medium-low and simmer, uncovered, about 45-55 minutes. Taste and season with salt, pepper and cayenne pepper, if desired. Ladle into bowls. Garnish with cheese, onion and avocado, if desired.
[Name] Walter Mcilhenney's Chili Con Carne [AuthorId] 1544 [AuthorName] tranch [CookTime] PT1H30M [PrepTime] PT15M [TotalTime] PT1H45M [DatePublished] 1999-08-19T05:54:00Z [Description] Make and share this Walter Mcilhenney's Chili Con Carne recipe from Food.com. [Images] character(0) [RecipeCategory] Southwestern U.S. [Keywords] ["Free Of...", "< 4 Hours"] [RecipeIngredientQuantities] ["1/4", "3", "1", "3", "3", "2", "2", "2", "3", "4", NA, NA, NA, NA] [RecipeIngredientParts] ["lean beef chuck", "onion", "garlic cloves", "chili powder", "cumin", "salt", "Tabasco sauce", "water", "green chilies", "rice", "onion", "cheese", "sour cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 172.4 [FatContent] 14.8 [SaturatedFatContent] 2.0 [CholesterolContent] 0.0 [SodiumContent] 1287.1 [CarbohydrateContent] 10.7 [FiberContent] 3.4 [SugarContent] 3.6 [ProteinContent] 2.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a 5-quart Dutch oven or heavy saucepan, heat the oil over medium-high heat. In three batches, brown the beef well, removing each batch with a slotted spoon. Set aside. Add the onion and garlic to the pot and cook for 5 minutes, or until tender, stirring frequently. Stir in the chili powder, cumin, salt, and Tabasco sauce; cook for 1 minute. Add the water and chilies; bring to a boil. Return the beef to the pot. Reduce the heat and simmer uncovered, 1 1/2 hours, or until the beef is tender. Serve the chili over rice with onion, cheese and sour cream, if desired.
[Name] Chicken Fried Rice [AuthorId] 1567 [AuthorName] elly9812 [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 1999-08-12T07:00:00Z [Description] Make and share this Chicken Fried Rice recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Rice", "Meat", "Chinese", "Asian", "Free Of...", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "1", "2", "1", "1", "1/2", "1/2", "1/2", "1", "1/2", "1/2", "4", NA, NA, NA] [RecipeIngredientParts] ["egg", "chicken", "onion", "water chestnut", "bamboo shoot", "celery", "fresh bean sprout", "mushroom", "rice", "soya sauce", "salt", "pepper"] [AggregatedRating] 5.0 [ReviewCount] 9.0 [Calories] 851.0 [FatContent] 12.7 [SaturatedFatContent] 2.1 [CholesterolContent] 46.5 [SodiumContent] 35.4 [CarbohydrateContent] 164.0 [FiberContent] 4.8 [SugarContent] 3.8 [ProteinContent] 16.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cut up and prepare all ingredients. Reserve. Heat wok up with 1 tablespoon oil and fry egg into a thin sheet. Remove to plate and reserve. Add 2 tablespoons more oil to wok. Heat until smoking. Stir fry chicken and onion together until cooked. (If leftover meat is used, just heat through.] Add bean sprouts, peas, celery. Stir and cook 2 minutes with wok covered. Uncover wok, add all the rest of the vegetables. Stir fry and cook covered for 2 additional minutes. Add cooked rice, season with salt, pepper, soya sauce. Reduce heat to medium. Take your turner and break up clumps of rice as finely as possible. Make sure rice takes up soya sauce and does not remain white. Keep stir-frying until all rice is broken up and heated through. Shut heat off. Cut up sheet of egg into small pieces and stir into rice, or remove rice to serving platter and garnish with egg slivers
[Name] Vegetable Fried Rice [AuthorId] 1567 [AuthorName] elly9812 [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 1999-08-12T07:00:00Z [Description] Make and share this Vegetable 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/15/40/picPvKvho.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/40/picqTDYec.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/40/picpjHWbs.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/40/picak0Ffq.jpg"] [RecipeCategory] Rice [Keywords] ["Vegetable", "Healthy", "Free Of...", "< 30 Mins"] [RecipeIngredientQuantities] ["1/4", "3", "1/2", "6", NA, "2", "1", "1", "1/2", "4"] [RecipeIngredientParts] ["light soy sauce", "rice wine", "dry sherry", "salt", "garlic", "eggs", "carrot", "red bell pepper", "rice"] [AggregatedRating] 4.0 [ReviewCount] 5.0 [Calories] 970.8 [FatContent] 24.0 [SaturatedFatContent] 4.5 [CholesterolContent] 93.0 [SodiumContent] 1383.7 [CarbohydrateContent] 162.0 [FiberContent] 4.7 [SugarContent] 3.2 [ProteinContent] 19.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Combine the ingredients for the sauce in a small bowl. Mix to blend well and set aside. Place a small skillet over medium heat. When it begins to smoke, add 2 tablespoons of peanut oil and the lightly beaten eggs. Stir until the eggs are firm but moist. Transfer the eggs from the skillet to a small bowl and break them into small curds. Set aside. Bring 1 quart of water to a boil in a small saucepan. Add the carrot and boil 1 minute. Drain and rinse in cold water. Drain again and reserve. Place a wok over medium-high heat. When it begins to smoke, add the remaining 1/4 cup of peanut oil and the garlic. Stir briefly. Add the carrots, celery, red pepper, and peas. Stir-fry 1 minute. Stir in the rice and stir-fry 1 minute. Pour in the sauce and cook until the rice is heated through, about 5 minutes, stirring frequently. Serve hot.
[Name] Yang Chow Fried Rice [AuthorId] 1567 [AuthorName] elly9812 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-08-12T07:00:00Z [Description] Make and share this Yang Chow Fried Rice recipe from Food.com. [Images] character(0) [RecipeCategory] Rice [Keywords] ["Free Of...", "< 15 Mins"] [RecipeIngredientQuantities] ["2", "1/4", "2", "1/4", "1/4", "3", "1/4", "1/2", "1"] [RecipeIngredientParts] ["green onion", "eggs", "green peas", "shrimp", "rice", "barbecued pork", "ham", "light soy sauce", "dark soy sauce"] [AggregatedRating] 3.5 [ReviewCount] 2.0 [Calories] 649.9 [FatContent] 10.3 [SaturatedFatContent] 1.9 [CholesterolContent] 133.4 [SodiumContent] 363.1 [CarbohydrateContent] 118.3 [FiberContent] 2.7 [SugarContent] 0.9 [ProteinContent] 16.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Swirl vegetable oil around bottom and sides of a heated wok. Add onions and eggs, quick-fry, then add peas and shrimp and blend together. Immediately add rice and press gently to sides and bottom to separate kernels. Add pork or ham, salt, and soy sauces. Mix together quickly and serve. Serves 4 people
[Name] Young Jewel Fried Rice (Yeung Chau Chow Faan) [AuthorId] 1567 [AuthorName] elly9812 [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 1999-08-12T07:00:00Z [Description] Make and share this Young Jewel Fried Rice (Yeung Chau Chow Faan) recipe from Food.com. [Images] character(0) [RecipeCategory] Rice [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["4", "1", "1", "1", "2", "2", "1", "2", "1/4", "1", "1/4", "1/4"] [RecipeIngredientParts] ["rice", "shrimp", "chicken", "fresh bean sprouts", "scallions", "lettuce", "eggs", "pepper", "soy sauce"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 647.8 [FatContent] 14.3 [SaturatedFatContent] 2.5 [CholesterolContent] 83.3 [SodiumContent] 715.5 [CarbohydrateContent] 106.6 [FiberContent] 2.8 [SugarContent] 1.9 [ProteinContent] 20.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Mix together pepper, m.s.g. and soy sauce and set aside. Heat wok or frying pan hot and dry. Add one half of the oil. Turn heat to medium. Add the eggs, and stir lightly so the whites and yolks are mixed slightly. Remove from pan while still a little soft, and put aside. Turn up heat; add remainder of oil and add the meats, bean sprouts and scallions. Stir fry for 2 minutes. Add the hot rice. Pour soy sauce mixture and mix thoroughly. Put back the scrambled eggs. Turn off heat and add the lettuce. Stir and serve. Substitutions and Variations: The fresh bean sprouts may not be obtainable in your area. You may leave them out of the recipe and increase the amount of shredded lettuce to 2 cups. A small green pepper, halved and finely diced is also a good substitute for the bean sprouts, and will brighten the color.
[Name] Nectarine and Blueberry Tart [AuthorId] 1742 [AuthorName] Joel Schwarz [CookTime] PT45M [PrepTime] PT20M [TotalTime] PT1H5M [DatePublished] 1999-09-10T05:50:00Z [Description] Make and share this Nectarine and Blueberry Tart recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/43/pic7ohdR6.jpg" [RecipeCategory] Dessert [Keywords] ["Berries", "Fruit", "Low Protein", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1 2/3", "1", "1", "8", "1", "1", "3", "2", "1/2", "1"] [RecipeIngredientParts] ["all-purpose flour", "salt", "sugar", "butter", "water", "sugar", "cornstarch", "nectarines", "blueberries"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 431.0 [FatContent] 15.9 [SaturatedFatContent] 9.8 [CholesterolContent] 40.7 [SodiumContent] 525.4 [CarbohydrateContent] 69.5 [FiberContent] 1.8 [SugarContent] 37.9 [ProteinContent] 4.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] To make tart, place flour, salt and sugar in processor and pulse several times. Cut butter into tiny pieces and pulse until mixture looks like bread crumbs. Add water and bring dough into ball. Knead lightly and place in plastic and chill at least 20 minutes. In large bowl whisk sugar with cornstarch and gentle toss in nectarines (and optional blueberries. Sprinkle with lemon juice. Roll out dough on lightly floured board to about a 12-inch round. Fold in half and then half again and place on ungreased baking sheet. Unfold. Pour fruit and juice into pastry and mound in middle. Gently fold up edges around filling leaving 6-inch opening in middle. Pinch folds together and brush with water sprinkle on 1 Tbsp of sugar. Bake in preheated 375°F oven 35-45 minutes until golden. Note: You can easily substitute blackberries for blueberries in this recipe.
[Name] Campanile Rustic Fresh Peach Tart [AuthorId] 1742 [AuthorName] Joel Schwarz [CookTime] PT50M [PrepTime] PT0S [TotalTime] PT50M [DatePublished] 1999-09-10T05:50:00Z [Description] Make and share this Campanile Rustic Fresh Peach Tart recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 60 Mins", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1", "1", "2", "1/2", "4", "2"] [RecipeIngredientParts] ["cake flour", "all-purpose flour", "salt", "sugar", "butter", "vanilla"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1886.5 [FatContent] 94.5 [SaturatedFatContent] 58.7 [CholesterolContent] 244.0 [SodiumContent] 815.2 [CarbohydrateContent] 228.6 [FiberContent] 5.7 [SugarContent] 27.1 [ProteinContent] 25.1 [RecipeServings] nan [RecipeYield] 1 tart [RecipeInstructions] (Filling] 2 cups peeled, sliced peaches 3 Tbsp sugar 1 Tbsp corn starch 1/8 tsp ground cloves To make dough combine flours, sugar and salt in electric mixer with butter and mix with dough paddle at lowest speed until it resembles coarse cornmeal. Combine ice water and vanilla and sprinkle over dough. Mix on lowest speed with paddle until dough forms rough ball and pull totally away from sides. This takes 3-4 minutes. Place on well-floured board and gently knead until dough is smooth, 2-3 minutes. Form into disk, wrap with plastic and refrigerate until very cold, at least 30 minutes. Preheat oven to 375 degrees and half hour before dough is to be rolled out take out of refrigerator. On well-floured board roll out in a circle to about 1/8 inch thick (or rectangle for 8 smaller tarts]. Transfer to ungreased bake sheet. Combine peach filling ingredient until cornstarch is not visible and place in middle of dough. Fold up dough and pinch joints. Bake at 375 for 10 minutes then at 350 for another 35-40 minutes until crust is golden. --Campanile and LA Times.
[Name] Beef with Green Peppers [AuthorId] 1555 [AuthorName] Cindy Hartlin [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-19T05:39:00Z [Description] Make and share this Beef with Green Peppers recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["12", "1", "1", "1", "1", "5", "2", "1/2", "1", "1/2"] [RecipeIngredientParts] ["beef", "cornstarch", "sherry wine", "soy sauce", "fresh ginger", "ground ginger", "shortening", "bell peppers", "salt", "soy sauce", "sugar"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 765.2 [FatContent] 76.4 [SaturatedFatContent] 29.1 [CholesterolContent] 84.2 [SodiumContent] 819.1 [CarbohydrateContent] 8.1 [FiberContent] 1.4 [SugarContent] 3.7 [ProteinContent] 8.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Dredge beef with cornstarch, sherry, 1 Tbsp soy sauce and ginger. Heat oil and saute beef strips. When beef changes color, remove to a plate and in remaining oil saute bell peppers for 1 minute; add salt. Combine beef, peppers, 1 Tbsp soy sauce & sugar. Heat well. Serve on rice. MRS R.W.
[Name] Ground Beef Stuffed Green Bell Peppers [AuthorId] 1555 [AuthorName] Cindy Hartlin [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 1999-09-19T05:39:00Z [Description] Green peppers stuffed with Lean ground beef, onions and Celery.
[Name] Marinated Green Peppers [AuthorId] 1555 [AuthorName] Cindy Hartlin [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 1999-09-19T05:39:00Z [Description] Make and share this Marinated Green Peppers recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "< 30 Mins"] [RecipeIngredientQuantities] ["6", "1", "2", "1/2", "1", "1", "1", "3", "2"] [RecipeIngredientParts] ["green peppers", "white wine vinegar", "water", "olive oil", "bay leaf", "salt", "sugar", "peppercorns", "garlic cloves"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 1123.7 [FatContent] 109.3 [SaturatedFatContent] 15.3 [CholesterolContent] 0.0 [SodiumContent] 2351.1 [CarbohydrateContent] 39.5 [FiberContent] 12.4 [SugarContent] 21.4 [ProteinContent] 6.6 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Wash peppers, cut in half, remove seeds and fibrous linings. Dry the pepper halves and place them under high heat in the broiler. Broil until the skins are brown. Remove from fire and peel off burnt surface. Combine the vinegar, water, oil, bay leaf, salt, sugar, peppercorns and garlic in a jar. Shake well to blend. Put peppers in a jar. Pour marinade over them. Store in the refrigerator for at least 3 hours. These are usually served as a pickle or relish.
[Name] Stuffed Green Bell Peppers II [AuthorId] 1555 [AuthorName] Cindy Hartlin [CookTime] PT22M [PrepTime] PT10M [TotalTime] PT32M [DatePublished] 1999-09-19T05:39:00Z [Description] You can blanch the peppers ahead of time for 3 min in boiling water and then freeze them for later use. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Microwave", "< 60 Mins"] [RecipeIngredientQuantities] ["4", "1", "1/2", "1", "1/4", "1/2", "1/8", "1/3", "1", "8"] [RecipeIngredientParts] ["green peppers", "lean beef", "quick-cooking white rice", "salt", "pepper", "dried oregano leaves", "garlic powder", "milk", "tomato juice", "egg", "tomato sauce with onion"] [AggregatedRating] nan [ReviewCount] nan [Calories] 316.0 [FatContent] 14.6 [SaturatedFatContent] 6.2 [CholesterolContent] 125.9 [SodiumContent] 1008.9 [CarbohydrateContent] 21.3 [FiberContent] 3.4 [SugarContent] 2.9 [ProteinContent] 26.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cut green pepper in half lengthwise; remove core and seeds. Place peppers, hollow-side-up, in a shallow, heat-resistant, non-metallic baking dish. In a medium-sized bowl, crumble beef. Add rice, salt, pepper, oregano, garlic powder, water, egg and 1/2 cup of tomato sauce. Mix until thoroughly combined. Spoon mixture into pepper halves. Spoon remaining tomato sauce over peppers. Heat, covered loosely with wax paper, 14 minutes in Micro- wave Oven or until meat is cooked and peppers are as tender as desired. Allow to stand 4 minutes, covered, before serving.
[Name] Baked Lemon Haddock [AuthorId] 1551 [AuthorName] Sean Coate [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 1999-09-15T05:50:00Z [Description] Make and share this Baked Lemon Haddock recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] "Oven" [RecipeIngredientQuantities] ["2", "1/4", "1/4", "2", "2", "1/2", NA] [RecipeIngredientParts] ["haddock fillets", "butter", "margarine", "dried parsley flakes", "lemon juice", "garlic powder", "cayenne pepper"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 171.6 [FatContent] 12.2 [SaturatedFatContent] 7.5 [CholesterolContent] 57.6 [SodiumContent] 343.6 [CarbohydrateContent] 6.0 [FiberContent] 0.6 [SugarContent] 0.6 [ProteinContent] 9.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cut fish into serving-size pieces. Place in a greased 11x7x2\" baking dish. Combine remaining ingredients. Sprinkle over fish. Bake at 350 F for 25 minutes or until fish flakes easily with a fork. - - - - - - - - - - - - - - - - - - NOTES : Recipe from Jean Ann Perkins of Newburyport, MD. A very quick and easy dish, pretty enough for company.
[Name] Lemon Garlic Roast Chicken [AuthorId] 1551 [AuthorName] Sean Coate [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 1999-09-15T05:50:00Z [Description] Make and share this Lemon Garlic Roast Chicken recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/59/picD4eVbs.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/59/picC3HCk6.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/59/picqxmG9i.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/59/pictz0Rfx.jpg"] [RecipeCategory] Whole Chicken [Keywords] ["Chicken", "Poultry", "Meat", "Roast", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1", "3", "1", NA, "2"] [RecipeIngredientParts] ["chicken", "lemon", "garlic", "dried fine herb", "lemon juice"] [AggregatedRating] 4.5 [ReviewCount] 18.0 [Calories] 252.2 [FatContent] 17.4 [SaturatedFatContent] 5.0 [CholesterolContent] 86.2 [SodiumContent] 80.9 [CarbohydrateContent] 1.4 [FiberContent] 0.3 [SugarContent] 0.3 [ProteinContent] 21.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Season chicken with herbs, salt and pepper. Place 1/2 of lemon slices and 2/3 of garlic in roasting pan. Loosen chicken skin over breasts; push remaining lemon and garlic slices under the skin. Place chicken over lemon and garlic in pan. Sprinkle with lemon juice. Roast at 400 F for approximately 45 minutes per kg. or until juices run clear when chicken is pierced with a fork.
[Name] Lemon Herb Butter [AuthorId] 1551 [AuthorName] Sean Coate [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 1999-09-15T05:50:00Z [Description] Make and share this Lemon Herb Butter recipe from Food.com. [Images] character(0) [RecipeCategory] Very Low Carbs [Keywords] ["Low Protein", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "1", "2", "1", "1/2", "2"] [RecipeIngredientParts] ["butter", "fresh lemon juice", "fresh parsley", "fresh chives", "tarragon", "heavy cream"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 231.8 [FatContent] 25.8 [SaturatedFatContent] 16.3 [CholesterolContent] 71.3 [SodiumContent] 167.6 [CarbohydrateContent] 0.8 [FiberContent] 0.1 [SugarContent] 0.1 [ProteinContent] 0.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cream all ingredients together in order given. Heap into a glass dish and chill. - - - - - - - - - - - - - - - - - - Serving Ideas : Serve with grilled or broiled fish, or vegetables.
[Name] Lemon Marinade and Sauce for Poultry [AuthorId] 1551 [AuthorName] Sean Coate [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-15T05:50:00Z [Description] Make and share this Lemon Marinade and Sauce for Poultry recipe from Food.com. [Images] character(0) [RecipeCategory] Poultry [Keywords] ["Meat", "< 15 Mins"] [RecipeIngredientQuantities] ["2", "2", "4", "5", "3", "1/4", "1/2", "1", "2", "1/2"] [RecipeIngredientParts] ["brown sugar", "cornstarch", "lemon juice", "water", "soy sauce", "green onion", "garlic", "margarine", "lemon pepper"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 391.4 [FatContent] 23.0 [SaturatedFatContent] 4.8 [CholesterolContent] 0.0 [SodiumContent] 3298.8 [CarbohydrateContent] 43.4 [FiberContent] 1.5 [SugarContent] 29.9 [ProteinContent] 7.1 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Mix the cornstarch and brown sugar in a small saucepan. Stir in the remaining ingredients except the onions. Blend well and heat to boiling. Add the onions and immediately turn heat down. Stir constantly until sauce is thickened and bubbling. Use this sauce to baste poultry during last few minutes of grilling. You can also use this sauce as a marinade. Put sauce in a heavy plastic bag along with 2 to 3 pounds of chicken pieces and marinate for from 2 hours to overnight, turning bag to coat all sides of meat. Use the leftover sauce to brush on chicken while grilling. This recipe doubles nicely.
[Name] Lemon Oil Drizzle [AuthorId] 1551 [AuthorName] Sean Coate [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-15T05:50:00Z [Description] Make and share this Lemon Oil Drizzle recipe from Food.com. [Images] character(0) [RecipeCategory] Very Low Carbs [Keywords] ["Low Protein", "< 15 Mins", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["7", "1", "1/8", "1/8"] [RecipeIngredientParts] ["extra virgin olive oil", "fresh lemon juice", "kosher salt", "cracked black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 110.1 [FatContent] 12.4 [SaturatedFatContent] 1.7 [CholesterolContent] 0.0 [SodiumContent] 18.4 [CarbohydrateContent] 0.1 [FiberContent] 0.0 [SugarContent] 0.1 [ProteinContent] 0.0 [RecipeServings] 16.0 [RecipeYield] nan [RecipeInstructions] Add the lemon juice to the oil and mix. Add the salt and pepper (herbs, capers, etc.] and drizzle over steamed vegetables. Lemon Caper Sauce: 2 tsp. fresh Italian parsley, finely chopped 2 tbsp. capers 1/4 tsp. crushed red pepper flakes Add capers, herbs, and pepper flakes. Let flavors set up for 5 minutes before serving. - - - - - - - - - - - - - - - - - - NOTES : This incredibly simple sauce transforms cooked vegetables. The lemon brings out subtle flavors and the oil provides just enough sheen. I add the salt, pepper, herbs or capers just before or as I put it on the vegetables. Make a pint or so at a time and keep it in the refrigerator. Microwave it for 10 seconds to liquefy the oil.
[Name] Linzer Bar [AuthorId] 37036 [AuthorName] Kim D. [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 1999-09-10T04:25:00Z [Description] I adopted this recipe from Recipezaar in August 2006. I haven't tried the recipe, but I hope to very soon. Here is what the original poster said about this recipe: "You can take one of two approaches for the top crust here - a lattice top is more traditional and a little more work - the dough can be a little crumbly so you need to add a little water to roll it out. You can skip the lattice and simply crumble the top crust dough over the jam and bake. It will look more like a cobbler. Either way will taste just fine!" [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/64/pict7y6Af.jpg" [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1 3/4", "1/4", "1/4", "1/2", "1/2", "1/2", "1/2", "1/4", "1", "1/2", "2"] [RecipeIngredientParts] ["unsifted flour", "sugar", "brown sugar", "baking powder", "salt", "cinnamon", "butter", "margarine", "dark corn syrup", "egg", "flour"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 235.4 [FatContent] 8.3 [SaturatedFatContent] 5.0 [CholesterolContent] 35.8 [SodiumContent] 202.1 [CarbohydrateContent] 38.2 [FiberContent] 0.7 [SugarContent] 17.0 [ProteinContent] 2.7 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] In a large bowl stir together flour, sugar, brown sugar, baking powder, salt and cinnamon. With a pastry blender or two knives use scissor style, cut in butter or margarine until coarse crumbs form. With a fork stir in corn syrup and egg just until mixed. Reserve 1/2 cup batter. Press remaining batter into a 9x9x2-inch baking pan. spread with jam. Stir 2 tablespoons flour into the reserved batter. If preparing a lattice add a couple tablespoons of water - one at a time - to make the dough easy to roll out. If you are dropping the dough by spoonfulls then just evenly scatter the top \"crust\" over the jam for a \"spotty\" look and bake. On a floured surface roll out to 1/4-inch thickness. Cut into 1/4-inch wide strips. Lattice strips over jam. Bake in 375-degree oven 30 minutes, or until set. Cool. Cut into bars. Serving size is really up to you - cut into as many bars as you want.
[Name] No-Bake Fudge Nougats [AuthorId] 55166 [AuthorName] peppermintkitty [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-10T04:25:00Z [Description] Make and share this No-Bake Fudge Nougats recipe from Food.com. [Images] character(0) [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "< 15 Mins"] [RecipeIngredientQuantities] ["2", "1/2", "1", "1", "3/4", "1", "3/4", "1"] [RecipeIngredientParts] ["sugar", "butter", "evaporated milk", "flour", "graham cracker crumbs", "vanilla"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 4824.9 [FatContent] 223.8 [SaturatedFatContent] 108.2 [CholesterolContent] 317.1 [SodiumContent] 2190.3 [CarbohydrateContent] 695.3 [FiberContent] 24.0 [SugarContent] 522.5 [ProteinContent] 58.4 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] In a saucepan combine sugar, butter and milk. Cook, stirring constantly, until mixture comes to a boil. Boil, stirring occasionally, for 10 min. Remove from heat. Blend in chocolate chips, flour, cracker crumbs, nuts and vanilla. Beat until thick. Spread in well greased 9\" square pan.
[Name] Biscotti Di Anise [AuthorId] 1567 [AuthorName] elly9812 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-08-13T13:31:00Z [Description] Make and share this Biscotti Di Anise recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "European", "High In...", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1/2", "2", "6", "4", "1", "5", "3", "2"] [RecipeIngredientParts] ["butter", "sugar", "eggs", "anise seeds", "vanilla", "flour", "baking powder"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 962.5 [FatContent] 46.4 [SaturatedFatContent] 17.3 [CholesterolContent] 219.6 [SodiumContent] 636.7 [CarbohydrateContent] 120.1 [FiberContent] 6.4 [SugarContent] 52.3 [ProteinContent] 21.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In a large bowl place the butter and sugar, and cream them together. One at a time add the eggs and beat them in. Add the anise seeds and mix them in. Add the vanilla and anisette and beat them in. In a mixing bowl place the flour and baking powder, and mix them together. Add the flour to butter mixture. Combine the ingredients together well. Add the almonds and stir them in well. Form the dough into a flat loaf. Cover it and place it in the refrigerator overnight. Preheat the oven to 375xF. Place the loaf on a cookie sheet and bake it for 20 minutes, or until it is firm. Remove the loaf and let it cool. Slice it diagonally into 3/4\" thick slices. Preheat the oven to 375xF. Place the slices on a cookie sheet and bake them for 15 minutes, or until they are golden brown. Let them cool before serving.
[Name] Boerenkool (Kale with Potatoes and Meat) [AuthorId] 1603 [AuthorName] Carol H [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-08T09:55:00Z [Description] Make and share this Boerenkool (Kale with Potatoes and Meat) recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Low Cholesterol", "Healthy", "< 15 Mins"] [RecipeIngredientQuantities] ["4", "4", "5", "1", "1"] [RecipeIngredientParts] ["kale", "potatoes", "salt"] [AggregatedRating] 4.5 [ReviewCount] 6.0 [Calories] 712.2 [FatContent] 34.0 [SaturatedFatContent] 13.8 [CholesterolContent] 49.5 [SodiumContent] 1385.4 [CarbohydrateContent] 84.5 [FiberContent] 12.7 [SugarContent] 2.4 [ProteinContent] 24.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Strip the kale, wash, and boil for about 1 hour. Drain, and mince very fine. Use a large pot; place potatoes in it and half cover with water. Add kale, fat, and salt. Simmer. cover and cook for 30 minutes, or until mixture is rather dry. Serve with knackwurst on top of kale and potatoes.
[Name] Dutch Mayonnaise [AuthorId] 1603 [AuthorName] Carol H [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-08T09:55:00Z [Description] Make and share this Dutch Mayonnaise recipe from Food.com. [Images] character(0) [RecipeCategory] Dutch [Keywords] ["European", "Very Low Carbs", "Low Protein", "< 15 Mins"] [RecipeIngredientQuantities] ["2", "1/4", "1/4", "1/4", "1", "1"] [RecipeIngredientParts] ["white pepper", "salt", "mustard powder", "canola oil", "vinegar"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 1627.2 [FatContent] 181.1 [SaturatedFatContent] 14.7 [CholesterolContent] 302.1 [SodiumContent] 477.1 [CarbohydrateContent] 1.4 [FiberContent] 0.2 [SugarContent] 0.2 [ProteinContent] 4.1 [RecipeServings] nan [RecipeYield] 1 1/4 cups [RecipeInstructions] Beat the eggs in a mixing bowl. Add the salt, pepper and mustard powder. Using an electric mixer, beat the egg yolk mixture at a consistent speed. Add a little oil and a little vinegar on an alternating basis. If the oil separates from the mixture, add a touch of warm water.
[Name] Erwtensoep (Green Pea, Pigs Feet & Frankfurter Soup) [AuthorId] 1603 [AuthorName] Carol H [CookTime] PT3H [PrepTime] PT8H [TotalTime] PT11H [DatePublished] 1999-09-08T09:55:00Z [Description] Make and share this Erwtensoep (Green Pea, Pigs Feet & Frankfurter Soup) recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Vegetable", "Meat"] [RecipeIngredientQuantities] ["3", "3", "2", "1", "3", "2", "2", "2", "1", "1", "1/2", NA, NA] [RecipeIngredientParts] ["green peas", "water", "bacon", "leeks", "onions", "butter", "parsley", "celery", "celery root", "celeriac"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 609.0 [FatContent] 49.6 [SaturatedFatContent] 18.3 [CholesterolContent] 81.7 [SodiumContent] 1138.1 [CarbohydrateContent] 22.8 [FiberContent] 5.4 [SugarContent] 9.0 [ProteinContent] 18.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cook peas in the water until tender. When peas are tender press mixture through a sieve or whirl in blender. To this, add pig's feet and simmer for 2 hours. Add extra water when necessary. Remove pig's feet, bone and cube meat, and add to soup. Add bacon. Clean and slice leaks and onions. Melt butter and saute leeks and onions until tender but not brown. Add to soup with parsley, celery, and celery root. Simmer, covered, for 1 hour. Cut frankfurters into crosswise slices and add to soup. Remove from heat the let stand overnight. Reheat the next day. Add salt and pepper. Stir well since standing will make it thicker, and add a little more water if necessary. Remove bacon and cut into slices. Serve bacon slices on pumpernickel with the soup which has been reheated until piping hot. Makes 6 generous servings, for this is served as the whole meal. formatted by Pamela Creeden (Busty the Happy Cooker] - - - - - - - - - - - - - - - - - -.
[Name] Slavinken [AuthorId] 1603 [AuthorName] Carol H [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-08T09:55:00Z [Description] Make and share this Slavinken 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/15/78/picilmBlT.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/78/picQCnVO0.jpg"] [RecipeCategory] < 15 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "1", "1/2", "1/4", "1/4", "2", "12", "8"] [RecipeIngredientParts] ["salt", "mace", "pepper", "nutmeg", "bacon"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 125.4 [FatContent] 11.1 [SaturatedFatContent] 3.7 [CholesterolContent] 16.3 [SodiumContent] 806.2 [CarbohydrateContent] 2.9 [FiberContent] 0.3 [SugarContent] 0.2 [ProteinContent] 3.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Mix the pork, salt, spices and bread crumbs well. Form 4 cylinder-shaped rolls. For each roll, place 2 slices of bacon parallel on the counter. Roll the bacon slices around the meat roll, then fold a third slice of bacon lengthwise around the meat roll to cover the ends. Fasten this slice with 2 toothpicks, 1 at each end. Place the bacon rolls on a cookie sheet. Bake in a preheated oven at 350 degrees F. for 1/2 hour. Remove toothpicks and serve. - - - - - - - - - - - - - - - - - - NOTES : Slavinken are traditionally served with boiled potatoes and vegetables such as cauliflower, peas, spinach or endive and, of course, a Dutch-style salad. MasterCook Formatted by Carol H.
[Name] Dutch Buttercake [AuthorId] 1603 [AuthorName] Carol H [CookTime] PT10M [PrepTime] PT35M [TotalTime] PT45M [DatePublished] 1999-09-08T09:55:00Z [Description] Make and share this Dutch Buttercake 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/15/80/1580.jpg" [RecipeCategory] Dessert [Keywords] ["Dutch", "European", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "1", "2/3", "8", "1", "1", "1", "1/2", NA] [RecipeIngredientParts] ["flour", "baking powder", "sugar", "unsalted butter", "salt"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 312.7 [FatContent] 19.1 [SaturatedFatContent] 11.8 [CholesterolContent] 65.4 [SodiumContent] 58.5 [CarbohydrateContent] 32.7 [FiberContent] 0.7 [SugarContent] 13.5 [ProteinContent] 3.2 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Grease a 1 1/2 X 8\" round cake pan and dust it with flour. Mix the flour, baking powder and sugar. Cut in the butter. Make very sure that the butter is neither too hard nor too soft (remove from refrigerator 1 hour before using.] Mix well. Add almond extract, salt and egg yolk. Mix well or just grease your hands and knead the dough, until it is very smooth. Place the dough into the prepared pan and press down firmly. Brush the top generously with the egg white. Slivered almonds may be placed on the top of the cake for extra flavor. Bake 350 F. for 30-35 minutes. Allow to cool thoroughly before serving.
[Name] Gehaktballen: Dutch meatballs [AuthorId] 1603 [AuthorName] Carol H [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-08T09:55:00Z [Description] Make and share this Gehaktballen: Dutch meatballs 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/15/81/mcsAgnZTguHkvT8GDmJg-CHIF.jpg" [RecipeCategory] Pork [Keywords] ["Meat", "Dutch", "European", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "1", "2", "1", "1 1/2", "1/2", "1/2", "1/2", "3", "1/2", NA] [RecipeIngredientParts] ["lean ground beef", "egg", "onion", "salt", "curry powder", "mace", "pepper", "butter", "water", "ketjap manis"] [AggregatedRating] 5.0 [ReviewCount] 13.0 [Calories] 233.8 [FatContent] 15.9 [SaturatedFatContent] 8.2 [CholesterolContent] 105.1 [SodiumContent] 1068.0 [CarbohydrateContent] 8.5 [FiberContent] 0.8 [SugarContent] 1.3 [ProteinContent] 13.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Mix the meat with the egg, bread, onion, salt and spices and form 4-5 meatballs. Chill for about 30 minutes. Make into 4-6 meatballs. Heat the butter and brown the meatballs for about 15 minutes, turning them a couple of times. Reduce the heat to simmer and cook the meatballs for another 15 minutes, turning a few times. Remove the meatballs, add the water or beef stock and bring to a high heat. Add a little ketjap manis or Maggi seasoning to the mixture and you will have a lovely gravy to serve with the meatballs. NOTES : Some people coat the meatballs with breadcrumbs before frying. We soak the bread in a bit of milk, and then press out the milk from the bread before adding to the ground beef. We almost always use just the ground beef, and it is very good. This is good served with homefries and lots of mayonnaise.
[Name] Cafe Diablo [AuthorId] 1737 [AuthorName] Teddi2 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-08-30T14:01:00Z [Description] Make and share this Cafe Diablo 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/15/87/pic0bMKrl.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/87/picDwzIYx.jpg"] [RecipeCategory] Beverages [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["8", "1/3", "1/2", "2", "1", "1", "1", "1/4", NA, "8"] [RecipeIngredientParts] ["water", "dark brown sugar", "baking chocolate", "whole cloves", "cinnamon stick", "regular grind coffee", "vanilla", "brandy"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 992.9 [FatContent] 8.7 [SaturatedFatContent] 5.0 [CholesterolContent] 0.0 [SodiumContent] 103.1 [CarbohydrateContent] 144.3 [FiberContent] 3.8 [SugarContent] 136.5 [ProteinContent] 2.3 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Heat water, brown sugar, chocolate, cloves, and cinnamon to boiling in 3-quart saucepan; reduce heat. Simmer, uncovered, for 15 minutes. Stir in coffee. Remove from heat; cover and let stand 5 minutes. Stir in vanilla. Strain coffee through 4 thicknesses of cheesecloth. Keep hot in saucepan after straining. Heat brandy just until warm in small, long-handled saucepan. Remove from heat; ignite. Pour flaming brandy over coffee. Allow flame to burn out; stir. Pour coffee into cups or mugs. Top each with whipped cream and 1 Tbsp liqueur. Garnish with cinnamon stick, if desired.
[Name] Lemon Pepper Seasoning Mix [AuthorId] 1551 [AuthorName] Sean Coate [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-15T05:50:00Z [Description] Make and share this Lemon Pepper Seasoning Mix recipe from Food.com. [Images] character(0) [RecipeCategory] Low Cholesterol [Keywords] ["High Fiber", "Healthy", "High In...", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/3", "3", "1/4", "1/4"] [RecipeIngredientParts] ["black pepper", "dried thyme leaves"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 375.3 [FatContent] 6.3 [SaturatedFatContent] 1.2 [CholesterolContent] 0.0 [SodiumContent] 55.3 [CarbohydrateContent] 92.7 [FiberContent] 39.0 [SugarContent] 7.0 [ProteinContent] 15.2 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Stir all the ingredients together and store in airtight jars. Lemon pepper adds a piquant flavor when used on grilled meats. Attach this to the Jar
[Name] Grilled Lemon Chicken [AuthorId] 1551 [AuthorName] Sean Coate [CookTime] PT15M [PrepTime] PT45M [TotalTime] PT1H [DatePublished] 1999-09-15T05:50:00Z [Description] Make and share this Grilled Lemon Chicken recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/91/picM4yih3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/91/picIJTLDy.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/91/picUDBOqS.jpg"] [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1/4", "1/4", "2", "6"] [RecipeIngredientParts] ["fresh lemon juice", "extra virgin olive oil", "lemon pepper seasoning mix", "chicken cutlets"] [AggregatedRating] 4.5 [ReviewCount] 5.0 [Calories] 123.2 [FatContent] 13.5 [SaturatedFatContent] 1.9 [CholesterolContent] 0.0 [SodiumContent] 0.4 [CarbohydrateContent] 1.3 [FiberContent] 0.1 [SugarContent] 0.4 [ProteinContent] 0.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat the broiler or BBQ grill. In a low, flat dish stir together the lemon juice, oil and Lemon Pepper Seasoning Mix. Add the chicken breasts, and marinate in the refrigerator for 30 to 45 minutes. Grill over hot coals or broil for 4 minutes on each side, or until done. Serve hot or at room temperature. - - - - - - - - - - - - - - - - - -
[Name] Lemon-Barbecued Chicken [AuthorId] 1551 [AuthorName] Sean Coate [CookTime] PT13H50M [PrepTime] PT15M [TotalTime] PT14H5M [DatePublished] 1999-09-15T05:50:00Z [Description] Make and share this Lemon-Barbecued Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Whole Chicken [Keywords] ["Chicken", "Poultry", "Meat", "Very Low Carbs", "High Protein", "High In...", "Weeknight"] [RecipeIngredientQuantities] ["2", "1", "1/2", "1", "1", "2", "1/2", "1/2"] [RecipeIngredientParts] ["chicken", "olive oil", "lemon juice", "salt", "paprika", "onion powder", "thyme", "garlic powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 740.4 [FatContent] 61.7 [SaturatedFatContent] 13.7 [CholesterolContent] 172.5 [SodiumContent] 452.8 [CarbohydrateContent] 2.1 [FiberContent] 0.2 [SugarContent] 0.7 [ProteinContent] 43.0 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Cut chicken into serving pieces and place in shallow dish or pan. Combine all other ingredients and pour over chicken. Cover dish with foil; refrigerate overnight. Remove to room temperature 1 hour before cooking. Place chicken on hot grill 25 minutes; then turn and cook 25 minutes more. Brush often with marinade.
[Name] Lemon-Buttered Salmon [AuthorId] 1551 [AuthorName] Sean Coate [CookTime] PT10M [PrepTime] PT0S [TotalTime] PT10M [DatePublished] 1999-09-15T05:50:00Z [Description] Make and share this Lemon-Buttered Salmon recipe from Food.com. [Images] character(0) [RecipeCategory] Microwave [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["1", "2", "2", "1/2", "1/2", NA] [RecipeIngredientParts] ["salmon fillet", "butter", "margarine", "lemon juice", "pepper", "herb-seasoned salt", "paprika"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 197.7 [FatContent] 10.8 [SaturatedFatContent] 4.6 [CholesterolContent] 67.6 [SodiumContent] 136.1 [CarbohydrateContent] 0.7 [FiberContent] 0.1 [SugarContent] 0.2 [ProteinContent] 23.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Arrange fillets in shallow 1-1/2-quart oval micro-type casserole or glass pie plate. Dot with butter. Sprinkle with remaining ingredients. Cover with plastic wrap. Use HIGH cycle and cook 10-12 minutes or until fish flakes easily and is opaque. Let stand 2 minutes before serving. Cooking time: 10-12 minutes - - - - - - - - - - - - - - - - - -
[Name] Lemon-Dilly Chicken Saute [AuthorId] 1551 [AuthorName] Sean Coate [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-15T05:50:00Z [Description] Make and share this Lemon-Dilly Chicken Saute recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "< 15 Mins", "Stove Top"] [RecipeIngredientQuantities] ["4", "1/2", "1", "1/4", "3", "2"] [RecipeIngredientParts] ["boneless skinless chicken breast halves", "lemon pepper", "dried dill weed", "lemon juice", "olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 245.8 [FatContent] 8.9 [SaturatedFatContent] 1.5 [CholesterolContent] 68.4 [SodiumContent] 175.9 [CarbohydrateContent] 10.7 [FiberContent] 0.7 [SugarContent] 1.1 [ProteinContent] 29.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] With meat mallet or similar flattening utensil, pound chicken breasts to 1/4 inch thickness. In shallow dish, mix together bread crumbs, lemon pepper and dill. In second dish, place lemon juice. Add chicken, one piece at a time, first to lemon juice, then to crumb mixture, turning to coat all sides. In large nonstick skillet, heat oil over medium-high heat. Add chicken and cook, turning, about 10 minutes or until chicken is brown and fork-tender.
[Name] Lemon-Pineapple Baked Chicken [AuthorId] 1551 [AuthorName] Sean Coate [CookTime] PT40M [PrepTime] PT15M [TotalTime] PT55M [DatePublished] 1999-09-15T05:50:00Z [Description] Make and share this Lemon-Pineapple Baked Chicken recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/15/95/picLLVm4E.jpg" [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["20", "2", "1", "1", "2", "1", "1", "1", "6"] [RecipeIngredientParts] ["pineapple chunks in juice", "garlic", "cornstarch", "Worcestershire sauce", "Dijon mustard", "dried rosemary", "salt", "lemon", "chicken breast halves"] [AggregatedRating] 4.0 [ReviewCount] 7.0 [Calories] 193.2 [FatContent] 6.9 [SaturatedFatContent] 2.0 [CholesterolContent] 46.4 [SodiumContent] 462.9 [CarbohydrateContent] 17.7 [FiberContent] 1.2 [SugarContent] 14.0 [ProteinContent] 15.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Drain pineapple; combine the juice with garlic, cornstarch, Worcestershire sauce, mustard and rosemary.", "Set aside. Arrange chicken in shallow pan, skin side up.", "Sprinkle with salt. Broil until browned.", "Stir the sauce and pour over the chicken.", "Bake at 350 degrees for about 25 minutes, depending on thickness of chicken.", "Arrange pineapple and thin lemon slices around chicken, baste with the sauce in pan and continue baking 5 minutes longer.", "- - - - - - - - - - - - - - - - - - Serving Ideas : Serve over rice." ]
[Name] Pineapple Crumble Bars [AuthorId] 125579 [AuthorName] GrandmaIsCooking [CookTime] PT34M [PrepTime] PT15M [TotalTime] PT49M [DatePublished] 1999-09-02T04:24:00Z [Description] Make and share this Pineapple Crumble Bars 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/15/99/picdcbhDq.jpg" [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "Pineapple", "Tropical Fruits", "Fruit", "Low Protein", "< 60 Mins", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["1 1/2", "3/4", "1/2", "1/2", "4", "1", "2", "1/3"] [RecipeIngredientParts] ["all-purpose flour", "butter", "sugar", "sugar", "cornstarch", "crushed pineapple", "lemon juice"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 138.3 [FatContent] 6.5 [SaturatedFatContent] 3.7 [CholesterolContent] 15.2 [SodiumContent] 41.4 [CarbohydrateContent] 19.5 [FiberContent] 0.6 [SugarContent] 11.8 [ProteinContent] 1.2 [RecipeServings] 24.0 [RecipeYield] nan [RecipeInstructions] Heat oven to 350 degrees. In medium bowl combine all crust ingredients. Beat at low speed until mixture is crumbly (2 to 3 minutes]. Reserve 1 cup. Press remaining crumb mixture on bottom of greased 13 x 9-inch baking pan. Bake for 14 minutes. Meanwhile, in 2 quart saucepan stir together sugar and cornstarch. Add pineapple and lemon juice. Cook over medium heat, stirring constantly, until thickened (4 to 5 minutes]. (Mixture will be very thick.] Spoon filling over baked crust; sprinkle with reserved crumbs. Top with almonds. Bake for 20 to 25 minutes.
[Name] Blueberry Picnic Bars [AuthorId] 34879 [AuthorName] Barefoot Beachcomber [CookTime] PT42M [PrepTime] PT13M [TotalTime] PT55M [DatePublished] 1999-09-02T04:24:00Z [Description] Make and share this Blueberry Picnic Bars 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/16/00/picWD1vlY.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/00/pic9qF2Tl.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/00/pic9wv2jh.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/00/picMIS8aK.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/00/pic6sFuLs.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/00/picqDBLaN.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/00/picb76wUV.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/00/picVOCadJ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/00/picSKWGVc.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/00/pickX8AEx.jpg" ] [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "Berries", "Fruit", "< 60 Mins", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["1 1/2", "1/2", "1/2", "1/4", "1/8", "6", "1 1/2", "3", "2", "1"] [RecipeIngredientParts] ["oats", "flour", "light brown sugar", "baking soda", "salt", "unsalted butter", "margarine", "blueberries", "sugar", "cornstarch", "fresh lemon juice"] [AggregatedRating] 5.0 [ReviewCount] 51.0 [Calories] 153.8 [FatContent] 5.4 [SaturatedFatContent] 2.9 [CholesterolContent] 11.4 [SodiumContent] 40.9 [CarbohydrateContent] 24.1 [FiberContent] 2.0 [SugarContent] 10.4 [ProteinContent] 3.0 [RecipeServings] 16.0 [RecipeYield] nan [RecipeInstructions] Oven to 350°. Line an 8\" square baking pan with foil, letting ends extend above pan on 2 sides. In a large bowl, mix oats, flour, brown sugar, baking soda and salt. Add melted butter and stir with a fork until evenly moistened (mixture will be crumbly]. Reserve 1/2 cup crumb mixture for topping. Press remaining mixture evenly and firmly over bottom of ungreased, foil-lined pan. Bake 12 minute to set crust. Filling: In a small saucepan stir berries, sugar, cornstarch and lemon juice over med. heat until simmering. Simmer, stirring occasionally, until juices are no longer cloudy, about 2 minute. Spoon over crust. Crumble reserved crumb mixture over top. Bake for 30 minute. Let cool completely in pan. Lift foil by ends onto a cutting board. Peel off foil; cut into 2\" squares.
[Name] Coconut Orange Squares [AuthorId] 47510 [AuthorName] Dreamgoddess [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-02T04:24:00Z [Description] Make and share this Coconut Orange Squares 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/16/02/picQpYvcu.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/02/pic4saJbk.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/02/picsOl1Tj.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/02/pic1kOgBn.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/02/picF5xXgA.jpg" ] [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "Coconut", "Fruit", "Nuts", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1/4", "1", "1", "1", "1", "1", "2/3", "1/2", "1/2"] [RecipeIngredientParts] ["butter", "margarine", "sugar", "egg", "milk", "coconut", "flour", "baking powder", "salt"] [AggregatedRating] 5.0 [ReviewCount] 9.0 [Calories] 133.4 [FatContent] 6.7 [SaturatedFatContent] 5.0 [CholesterolContent] 19.4 [SodiumContent] 116.5 [CarbohydrateContent] 17.9 [FiberContent] 1.1 [SugarContent] 12.9 [ProteinContent] 1.4 [RecipeServings] nan [RecipeYield] 16 2 inch squares [RecipeInstructions] Crem butter and sugar until light. Beat in egg, orange rind and milk. Add coconut and dry ingredients. Mix only enough to blend. Place in 8\" square pan lined with waxed paper (or use a nonstick pan]. Bake in 350F oven about 25 minutes. Cut into squares. Can easily be doubled and baked in 13x9\" pan.
[Name] Peanut Butter Bars [AuthorId] 124030 [AuthorName] foxysnana [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-02T04:24:00Z [Description] Make and share this Peanut Butter Bars 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/16/05/picI6DHJo.jpg" [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "Fruit", "Nuts", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1/2", "1/2", "1/2", "1", "1", "1/3", "1", "1/2", "1/4", "1", "1", "1/4", "1/4", "2", "1/4", "1/2"] [RecipeIngredientParts] ["butter", "regular margarine", "brown sugar", "sugar", "egg", "vanilla", "peanut butter", "unbleached flour", "baking soda", "salt", "oats", "chocolate chips", "confectioners' sugar", "peanut butter", "butter", "margarine", "milk", "vanilla"] [AggregatedRating] 5.0 [ReviewCount] 11.0 [Calories] 401.7 [FatContent] 21.7 [SaturatedFatContent] 10.3 [CholesterolContent] 41.6 [SodiumContent] 256.0 [CarbohydrateContent] 48.1 [FiberContent] 3.2 [SugarContent] 28.6 [ProteinContent] 7.8 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Cream the butter, brown sugar, and sugar in a mixing bowl until light and fluffy, using an electric mixer at medium speed. Beat in the egg and vanilla. Blend in the peanut butter. Sift the flour, baking soda and salt together. Stir the dry ingredients into the creamed mixture, blending well. Stir in the oats. Spread the mixture in a greased 13 X 9 X 2-inch baking pan. Sprinkle with the chocolate chips. Bake in a 350 degree F. oven for 25 minutes or until done. Cool in the pan on a rack. While still warm drizzle with the vanilla glaze. When cooled, cut into 48 (2 X 1 1/2-inch] bars. VANILLA GLAZE: Combine all of the ingredients in a bowl and beat, with an electric mixer set to high speed, until smooth.
[Name] Hershey's Chewy Peanut Bars [AuthorId] 148316 [AuthorName] - Carla - [CookTime] PT25M [PrepTime] PT0S [TotalTime] PT25M [DatePublished] 1999-09-02T04:31:00Z [Description] I love baking, though I'm not a baker. This recipe was adopted by me February 2005. It's from Hershey's Kitchens - how could it not be delicious? [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/12/picQ3lo8i.jpg" [RecipeCategory] Dessert [Keywords] ["Lunch/Snacks", "Fruit", "Nuts", "Brunch", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["1 1/4", "2/3", "1/3", "1/4", "1", "1/4", "1/2", "2", "10", "1", "1"] [RecipeIngredientParts] ["all-purpose flour", "granulated sugar", "light brown sugar", "baking powder", "salt", "butter", "margarine", "eggs", "sweetened condensed milk", "coconut flakes"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 230.2 [FatContent] 10.4 [SaturatedFatContent] 6.0 [CholesterolContent] 31.4 [SodiumContent] 140.5 [CarbohydrateContent] 29.9 [FiberContent] 1.3 [SugarContent] 22.6 [ProteinContent] 5.0 [RecipeServings] nan [RecipeYield] 24 bars [RecipeInstructions] Heat oven to 350°F and grease 13x9 baking pan. In a large bowl stir together the flour, granulated sugar, cocoa, brown sugar, baking powder and salt. Add butter; cut in with pastry blender or with hands until mixture is well blended, resembling coarse crumbs. Add eggs; mix well. Spoon mixture into prepared pan, pressing firmly onto bottom of pan. Bake 8 to 10 minutes or until mixture is set. Remove from oven; sprinkle peanut butter chips on top. Drizzle sweetened condensed milk evenly over chips; top with coconut. Return to oven; bake 20-25 minutes or until lightly browned on top. Cool completely in pan on wire rack. Cut into 24 bars. Recipe may be reprinted courtesy of the Hershey Kitchens.
[Name] Easy Sweet Potato Pie [AuthorId] 1610 [AuthorName] B B Adams [CookTime] PT1H [PrepTime] PT1H20M [TotalTime] PT2H20M [DatePublished] 1999-09-03T12:57:00Z [Description] Make and share this Easy Sweet Potato Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Potato", "Vegetable", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "1/2", "1/2", "1/2", "3/4", "1"] [RecipeIngredientParts] ["sweet potatoes", "egg", "salt", "nutmeg", "ginger", "cinnamon"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 2942.6 [FatContent] 111.9 [SaturatedFatContent] 46.2 [CholesterolContent] 393.3 [SodiumContent] 2994.2 [CarbohydrateContent] 429.5 [FiberContent] 15.9 [SugarContent] 303.1 [ProteinContent] 64.0 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Combine sweet potatoes, milk, egg, salt and spices. Mix well. Pour into pastry shell. Bake in 375 degree oven for 50 to 55 minutes or until knife inserted near center comes out clean. Cool. Refrigerate at least 1 hour before cutting.
[Name] Hamburger Casserole [AuthorId] 1743 [AuthorName] Robin Cowdrey [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 1999-08-16T05:53:00Z [Description] These are from a mimeographed, hand bound cookbook given to me by Lioness Joan Nielsen of Marshall, Saskatchewan, about 20 years ago. Marshall isn't quite Alberta, but it's just a few miles east of the border on Highway 16. The book is full of prairie standbys so if you need more, let me know. The can sizes aren't given. I would guess 14 ounces (400mL) but you may have to experiment. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1/4", "2", "1", "1", "1", "1/4", NA] [RecipeIngredientParts] ["hamburger", "bacon", "rice", "tomatoes", "salt", "peas", "cheese"] [AggregatedRating] 3.5 [ReviewCount] 5.0 [Calories] 899.9 [FatContent] 33.7 [SaturatedFatContent] 13.8 [CholesterolContent] 113.5 [SodiumContent] 1176.4 [CarbohydrateContent] 100.7 [FiberContent] 8.5 [SugarContent] 9.1 [ProteinContent] 45.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cook all meat until browned; drain fat. Place remaining ingredients in alternate layers in a casserole and top with bread crumbs. Drizzle with 2 teaspoons melted butter and bake 1 hour at 350°F.
[Name] Hamburger Casserole II [AuthorId] 1743 [AuthorName] Robin Cowdrey [CookTime] PT1H30M [PrepTime] PT10M [TotalTime] PT1H40M [DatePublished] 1999-08-16T05:53:00Z [Description] These are from a mimeographed, hand bound cookbook given to me by Lioness Joan Nielsen of Marshall, Saskatchewan, about 20 years ago. Marshall isn't quite Alberta, but it's just a few miles east of the border on Highway 16. The book is full of prairie standbys so if you need more, let me know. The can sizes aren't given. I would guess 14 ounces (400mL) but you may have to experiment. Hamburger Casserole Lioness Marilyn Eric, Marshall [Images] character(0) [RecipeCategory] Meat [Keywords] ["Healthy", "Free Of...", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1/2", "1", "3", NA, "1", "1"] [RecipeIngredientParts] ["rice", "onion", "potatoes", "hamburger", "tomatoes"] [AggregatedRating] 4.0 [ReviewCount] 4.0 [Calories] 281.1 [FatContent] 8.9 [SaturatedFatContent] 3.4 [CholesterolContent] 50.7 [SodiumContent] 59.0 [CarbohydrateContent] 30.6 [FiberContent] 3.0 [SugarContent] 3.2 [ProteinContent] 19.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Season hamburger with salt and pepper and spread in the bottom of an oven safe 2 quart casserole dish. Spread uncooked rice over hamburger. Add sliced onions, then sliced potatoes and season with salt and pepper. Pour can of tomatoes over all. Bake in 350F oven for 1 1/2 to 2 hours.
[Name] Blueberry Buckle Sheetcake [AuthorId] 10033 [AuthorName] spatchcock [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 1999-08-08T01:38:00Z [Description] This has become a favorite with family and friends as a breakfast treat for campouts and special days (like New Years Day!) Enjoy! [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Berries", "Fruit", "Kid Friendly", "Weeknight", "For Large Groups", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/2", "1/2", "2", "1", "4", "4", "1", "1", "1/2", "4", "1", "2/3", "1", "1/2"] [RecipeIngredientParts] ["sugar", "shortening", "eggs", "milk", "flour", "baking powder", "salt", "nutmeg", "clove", "blueberries", "sugar", "flour", "cinnamon", "butter"] [AggregatedRating] 5.0 [ReviewCount] 14.0 [Calories] 402.7 [FatContent] 13.9 [SaturatedFatContent] 5.9 [CholesterolContent] 43.8 [SodiumContent] 294.5 [CarbohydrateContent] 65.6 [FiberContent] 2.0 [SugarContent] 35.0 [ProteinContent] 5.4 [RecipeServings] 16.0 [RecipeYield] nan [RecipeInstructions] In large mixing bowl, cream together sugar and shortening, then blend in eggs. Stir in milk, then sift in baking powder, salt, nutmeg, and cloves. Stir batter til smooth. Fold in blueberries. (I usually use frozen blueber ries, and add them into the batter frozen. If you thaw then add, you'll end up with purple cake!] Spread batter into a greased and floured 9\" x 13\" pan. For topping, in smaller mixing bowl, blend sugar, flour, and cinnamon. Blend in softened butter or margarine, making a struesel-type mixture. Sprinkle crumb mixture evenly on top of batter. Place pan in oven preheated to 375 degrees and bake for 1 hour or until buckle tests done when tested with a toothpick (pick inserted and pulled from cake will not come out wet]. Blueberry Buckle keeps well and is best served warm.
[Name] Mc Donald's Pancakes [AuthorId] 1698 [AuthorName] CeeDee [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 1999-09-29T06:24:00Z [Description] I haven't tried these yet....don't remember where the recipe came from. CeeDee Mc Donald's Mc Pancakes [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/33/LzEQlatfRfCIw1RgK40c_mcdonalds%20pancakes%20SITE-3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/33/TeHXRYYBRdu8ROuaLk8W_mcdonalds%20pancakes%20SITE-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/33/TImVGNyfQkCVWC1lFktu_mcdonalds%20pancakes%20SITE-4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/33/E2LcNYEKSTieQwqqD5xa_mcdonalds%20pancakes%20SITE-1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/33/pic0wa1Rh.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/16/33/picRPde89.jpg"] [RecipeCategory] Breakfast [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["2/3", "1", "1", "1", "1 1/2"] [RecipeIngredientParts] ["egg", "sugar", "biscuit mix"] [AggregatedRating] 4.5 [ReviewCount] 18.0 [Calories] 225.6 [FatContent] 9.6 [SaturatedFatContent] 2.2 [CholesterolContent] 38.0 [SodiumContent] 405.8 [CarbohydrateContent] 30.2 [FiberContent] 0.8 [SugarContent] 10.0 [ProteinContent] 4.3 [RecipeServings] 5.0 [RecipeYield] 8-10 pancakes [RecipeInstructions] Put all ingredients into a blender. Blend on high speed a few seconds until smooth. Let stand 10 minutes before using 1/4 cup batter for each pancake on hot, oiled griddle, browning each side. Makes 8 to 10 pancakes.
[Name] Crab Corn Pudding [AuthorId] 1780 [AuthorName] liinton [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-26T21:49:00Z [Description] Make and share this Crab Corn Pudding recipe from Food.com. [Images] character(0) [RecipeCategory] Crab [Keywords] ["Corn", "Vegetable", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["4", "1", "2", "1/4", "1", "4", "1/2", "1 1/4", "1", "2"] [RecipeIngredientParts] ["milk", "yellow cornmeal", "sugar", "salt", "cayenne pepper", "eggs", "unsalted butter", "baking powder", "fresh corn kernels"] [AggregatedRating] nan [ReviewCount] nan [Calories] 244.6 [FatContent] 13.4 [SaturatedFatContent] 7.4 [CholesterolContent] 131.8 [SodiumContent] 268.9 [CarbohydrateContent] 18.9 [FiberContent] 1.4 [SugarContent] 3.1 [ProteinContent] 13.3 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] In a large deep saucepan bring the milk to a boil over medium-high heat. Stir in the yellow corn meal, sugar, salt, and cayenne pepper. Let the mixture return to a boil, then reduce heat to a simmer. Stir often and continue to simmer for 5 to 6 minutes. Remove from heat and let cool for 10 minutes. In a large bowl, whisk together the eggs, melted butter, and baking powder. Stir in the corn kernels. Add the milk-corn meal mixture and stir to combine. Gently fold in crab to avoid breaking up lumps. Pour the mixture into a well-buttered 2 1/2 quart souffle dish, casserole, or any other straight-sided baking dish. Bake on the center rack of a preheated 350-degree oven for 45 minutes to 1 hour, or until the pudding is lightly puffed, lightly browned, and a knife or straw inserted in the center comes out clean. Serve immediately.
[Name] Easy Asian Chicken Soup [AuthorId] 1555 [AuthorName] Cindy Hartlin [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 1999-09-29T06:26:00Z [Description] Make and share this Easy Asian Chicken Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Asian [Keywords] ["< 30 Mins", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1", "4", "2", "2", "1", "4", NA, NA, NA] [RecipeIngredientParts] ["lime", "chicken broth", "unsweetened coconut milk", "ginger", "fish sauce", "Chinese chili sauce", "boneless skinless chicken breast", "green onions", "basil", "mint"] [AggregatedRating] nan [ReviewCount] nan [Calories] 267.2 [FatContent] 23.1 [SaturatedFatContent] 19.8 [CholesterolContent] 17.1 [SodiumContent] 1111.7 [CarbohydrateContent] 6.5 [FiberContent] 0.9 [SugarContent] 1.3 [ProteinContent] 12.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Remove peel from lime in wide strips. Add peel, plus juice from lime, chicken broth, coconut milk, ginger, fish sauce and chili sauce to a large saucepan. Cover, bring to a simmer and cook for 15 minutes. Strain soup into another pot, discarding any solids. Bring soup back to a simmer, then add chicken and green onions. Cook 3 to 5 minutes or until chicken is cooked through. Garnish with coriander, basil or mint leaves if desired.
[Name] Crunchy Cookie Cupcakes [AuthorId] 1555 [AuthorName] Cindy Hartlin [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-29T06:31:00Z [Description] Make and share this Crunchy Cookie Cupcakes recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 15 Mins", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["1", "3", "1/3", "10", "2", "2", "1", "1/4"] [RecipeIngredientParts] ["eggs", "butter", "icing sugar", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 188.1 [FatContent] 9.1 [SaturatedFatContent] 2.5 [CholesterolContent] 29.3 [SodiumContent] 180.0 [CarbohydrateContent] 25.6 [FiberContent] 0.7 [SugarContent] 18.4 [ProteinContent] 2.4 [RecipeServings] 24.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350xF. Stir in cookies. Bake according to package directions. Bake according to directions for cupcakes (start checking the cupcakes about 10 minutes before the time indicated on package]. Meanwhile, prepare icing by melting chocolate and butter together. When chocolate mixture is cooled, gradually beat in icing consistency. Spread icing over tops of cooled cupcakes.

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