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[Name] Chicken Delight [AuthorId] 10332 [AuthorName] chris brossard [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2001-08-30T11:02:00Z [Description] This is one of my favorite ways to use up left over chicken or turkey. It's quick simple and delicious. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Chicken", "Poultry", "Meat", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "2", "2", "2", "1"] [RecipeIngredientParts] ["chicken", "turkey", "milk", "elbow macaroni", "onion"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 390.0 [FatContent] 12.1 [SaturatedFatContent] 4.6 [CholesterolContent] 33.9 [SodiumContent] 1217.4 [CarbohydrateContent] 57.4 [FiberContent] 2.8 [SugarContent] 3.7 [ProteinContent] 13.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Mix and refrigerate overnight. Cover with 1/2 pound of cheese. Bake 1 hour at 350 degrees.
[Name] Chili Con Carne With Beans [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2001-08-30T11:02:00Z [Description] Make and share this Chili Con Carne With Beans recipe from Food.com. [Images] character(0) [RecipeCategory] Beans [Keywords] ["Meat", "Low Cholesterol", "Healthy", "Spicy", "< 30 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1", "1", "400", "1", "2 1/2", "1 -2", "1/2", "1", NA] [RecipeIngredientParts] ["onion", "garlic clove", "lean ground beef", "tomatoes", "tomato paste", "chili powder", "mustard seeds", "red kidney beans"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 348.1 [FatContent] 10.9 [SaturatedFatContent] 4.2 [CholesterolContent] 65.0 [SodiumContent] 160.1 [CarbohydrateContent] 33.0 [FiberContent] 9.8 [SugarContent] 5.8 [ProteinContent] 30.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Heat a non-stick pan, add a little water and saute the onion and garlic until lightly coloured. Add the mince and cook for 5 minutes. Add the tomatoes, paste, chilli, salt and pepper and mustard seeds if used. Blend well. Add the kidney beans and simmer gently for about 10 minutes. Before serving, check the seasoning and adjust if needed.
[Name] Spaghetti Casserole [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2001-08-30T11:02:00Z [Description] Hey! I bet the whole family will love this one. If the kids don't like olives leave them out. You can substitute chopped red pepper for the pimentos. Add hot peppers. Have fun, play with the ingredients [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Spaghetti", "Vegetable", "Meat", "Potluck", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "6", "1", "1 3/4", "1", "1", "1", "1", "2", NA] [RecipeIngredientParts] ["bacon", "onion", "spaghetti", "tomatoes", "pimientos", "black olives", "cheddar cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 848.6 [FatContent] 28.6 [SaturatedFatContent] 13.4 [CholesterolContent] 101.8 [SodiumContent] 536.1 [CarbohydrateContent] 98.8 [FiberContent] 6.8 [SugarContent] 7.4 [ProteinContent] 46.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a skillet put the 2 tbsp of bacon dripping add onions and sauté until tender (3 minutes]. Add beef and cook until crumbly. Cook broken spaghetti until tender in a pot of boiling water. Drain and rinse the spaghetti with cold water. To the skillet add cooked spaghetti, tomatoes (with juice], peas, half of the pimentos, half of the olives and half of the cheese, mix with a fork until well blended. Add salt & pepper. Heat oven to 400°F degrees. Butter a 13x9-inch casserole dish. Turn meat mixture into the casserole and sprinkle with the remaining cheese, pimentos and olives. Bake uncovered for 20 minutes.
[Name] Soaked Orange Sponge [AuthorId] 16140 [AuthorName] Norahs Girl [CookTime] PT1H10M [PrepTime] PT20M [TotalTime] PT1H30M [DatePublished] 2001-08-30T12:25:00Z [Description] Make and share this Soaked Orange Sponge recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "Summer", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["6", "180", "150", "30", "30", "1", "1", "60", "25", "1", "1", "80", "250", NA, "3", "1", "2", "2"] [RecipeIngredientParts] ["eggs", "sugar", "all-purpose flour", "cornflour", "butter", "orange, rind of", "lemon, rind of", "sugar", "water", "orange, juice of", "caster sugar", "orange", "eggs", "unsalted butter"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 3985.0 [FatContent] 190.2 [SaturatedFatContent] 106.7 [CholesterolContent] 1957.1 [SodiumContent] 883.7 [CarbohydrateContent] 506.9 [FiberContent] 11.0 [SugarContent] 352.4 [ProteinContent] 76.6 [RecipeServings] nan [RecipeYield] 1 Cake [RecipeInstructions] Grease or spray and baseline a 20cm round or square tin. Preheat oven to 190c (375f]. ---------For the Sponge-------------. Place eggs,sugar,lemon and orange rinds in a bowl over simmering water. Whisk with an electric whiskfor about 8 minutes til the mixture is pale and creamy. Remove from the heat. Sift together the flours and fold in to the egg and sugar mixture along with the melted butter. Pour into pre-pared cake tin and bake in the centre of the oven for 40 minutes or til well risen. ---------------For the Syrup------------------. Place syrup ingredients in apan and heat gently til sugar dissoles. Bring to boil and simmer for 2 minutes. Spoon syrup over the cooked sponge and leave to cool in tin til cool. Turn cake out and split into 3 layers carefully. ----------FILLING---------------. Beat the orange curd and fold in the whipped cream. reserve a third and use the rest tofill the cake and also the sides and top. Spoon the reserved mixture and place in a piping bag and pipe rossettes on top of the cake and decorated with the crystallised fruit. ----------The Cake----------. Place rind and sugar in a bowl. In another whisk lemon juice together with the eggs,then pour this mixture over the sugar. Add the butter in little peices and place the bowl over a pan of simmering water. Stir frequently til thickened about 20 minutes. leave to cool. Store in fridge if not using for cake straight away.
[Name] BBQ Meatloaf [AuthorId] 16783 [AuthorName] dawn2 [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2001-08-30T12:38:00Z [Description] I got this recipe from a cooking magazine that I've never been able to find again since I first came across the recipe. It's the only meatloaf I'll eat now. [Images] character(0) [RecipeCategory] Meat [Keywords] ["High Protein", "High In...", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1", "2", "1/4", "1/2", NA] [RecipeIngredientParts] ["ground beef", "turkey", "eggs", "milk", "barbecue sauce", "cheese"] [AggregatedRating] 4.0 [ReviewCount] 4.0 [Calories] 436.1 [FatContent] 25.6 [SaturatedFatContent] 9.8 [CholesterolContent] 174.9 [SodiumContent] 562.9 [CarbohydrateContent] 16.0 [FiberContent] 0.8 [SugarContent] 2.3 [ProteinContent] 32.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 degrees. Mix beef and stuffing mix (including spices] together. Beat eggs and milk slightly, add to meat mixture. Add 1/4 cup bbq sauce and mix until combined Place half of meat mixture in loaf pan and sprinkle with cheese (optional]. Place remainder of meat on top and shape into loaf. Spread remaining 1/4 cup bbq sauce on top of meat mixture. Bake for 1 hour or until done. Let sit for 10 minutes before serving.
[Name] Steak Dipping Sauce [AuthorId] 1634 [AuthorName] Bill Hilbrich [CookTime] nan [PrepTime] PT3M [TotalTime] PT3M [DatePublished] 2001-08-30T12:38:00Z [Description] This sauce is very nice for dipping thinly sliced strips of steak, and it can also be used as a base for a shrimp cocktail. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/25/0/picgZ1Hal.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/25/0/picCbzIEg.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/25/0/picD0VJxJ.jpg"] [RecipeCategory] Sauces [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1"] [RecipeIngredientParts] ["catsup", "honey"] [AggregatedRating] 3.0 [ReviewCount] 2.0 [Calories] 78.4 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 167.9 [CarbohydrateContent] 21.1 [FiberContent] 0.1 [SugarContent] 20.7 [ProteinContent] 0.3 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] "Keep the ratio of catsup and honey about even, but the heat of sauce can be adjusted by adding more or less horseradish."
[Name] Macadamia and White Chocolate Biccies [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2001-08-30T15:24:00Z [Description] Make and share this Macadamia and White Chocolate Biccies recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/25/1/picU6QN2g.jpg" [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Fruit", "Nuts", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["200", "1", "2", "1", "3", "2", "100", "1/2"] [RecipeIngredientParts] ["butter", "caster sugar", "eggs", "vanilla", "flour", "baking powder", "white chocolate"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 158.3 [FatContent] 8.6 [SaturatedFatContent] 4.4 [CholesterolContent] 28.8 [SodiumContent] 70.4 [CarbohydrateContent] 18.6 [FiberContent] 0.5 [SugarContent] 8.8 [ProteinContent] 2.1 [RecipeServings] nan [RecipeYield] 30 cookies [RecipeInstructions] Cream butter and caster sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in vanilla. Sift flour and baking powder, stir into creamed mixture along with chocolate and nuts. Take heaped teaspoons of mixture and roll into balls. Place on greased oven tray, allowing room for spreading. Flatten slightly with a floured fork. Bake at 180C degrees for approx 15 minutes until golden. Cool on wire racks.
[Name] Newfoundland Cod Cakes [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2001-08-30T15:24:00Z [Description] A dear "Newfie" friend used to make these for me and I love them. Cut back on the oil in the skillet for a skinny version. To be really authentic serve these cod cakes with baked beans. You may use left over mashed potatoes but they will produce a softer pattie. Just boil your potatoes and mash them with nothing added. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/25/2/picJbOHuW.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/25/2/picmQm6AC.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/25/2/picGYDee4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/25/2/picRXMfsG.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Potato", "Vegetable", "Canadian", "< 30 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1", "8", "2", "2", "3", "1", "3/4", "1/3", NA] [RecipeIngredientParts] ["onion", "parsley", "potatoes", "eggs", "butter", "cod", "lite olive oil"] [AggregatedRating] 5.0 [ReviewCount] 32.0 [Calories] 206.3 [FatContent] 12.4 [SaturatedFatContent] 3.7 [CholesterolContent] 65.9 [SodiumContent] 230.1 [CarbohydrateContent] 12.2 [FiberContent] 1.2 [SugarContent] 1.1 [ProteinContent] 11.3 [RecipeServings] nan [RecipeYield] 10 Cod cakes [RecipeInstructions] Mix potatoes, onion, parsley,butter & eggs. Stir until thoroughly mixed. Add cod, breaking it apart with a fork, mix well. Shape mixture into 3\" patties. Coat with seasoned crumbs. In a skillet fry the patties in the oil, 4-5 minutes each side until they are golden brown.
[Name] Coconut and Almond Slice [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] nan [PrepTime] PT1H [TotalTime] PT1H [DatePublished] 2001-08-30T15:24:00Z [Description] Make and share this Coconut and Almond Slice recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Coconut", "Fruit", "Nuts", "< 60 Mins", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["1", "3/4", "1", "1", "2", "100", "1/2", "1 1/2", "2", "1", NA] [RecipeIngredientParts] ["coconut", "lemon, juice and zest of", "butter", "icing sugar", "butter", "lemon juice", "boiling water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 3301.9 [FatContent] 226.7 [SaturatedFatContent] 126.9 [CholesterolContent] 326.8 [SodiumContent] 1315.2 [CarbohydrateContent] 307.2 [FiberContent] 26.3 [SugarContent] 272.2 [ProteinContent] 42.1 [RecipeServings] nan [RecipeYield] 1 slice tray [RecipeInstructions] ["Combine biscuit crumbs,almonds, coconut, lemon zest, juice and essence in a bowl.", "Place butter and condensed milk in a small saucepan, Stir over a low heat until the butter melts.", "Pour over biscuit mixture and mix well.", "Press mix into a 20x25 shallow tin.", "Refrigerate 1 hour until firm.", "---------Icing---------.", "Combine all ingredients in a bowl, adding sufficient boiling water to mix to a stiff paste.", "Spread over slice.", "Refrigerate for 1 hour or until set.", "Sprinkle extra coconut over and keep stored in refrigerator." ]
[Name] Apricot Chicken [AuthorId] 16758 [AuthorName] sheila [CookTime] PT1H [PrepTime] PT5M [TotalTime] PT1H5M [DatePublished] 2001-08-30T15:24:00Z [Description] This is great--gives chicken a good taste. Even the children like it. Pour over any kind of chicken. I put it on boneless chicken breast and my husband likes it on chicken wings. Great for the BQ. [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["8", "10", "1", "5"] [RecipeIngredientParts] "boneless chicken breasts" [AggregatedRating] 4.5 [ReviewCount] 9.0 [Calories] 676.3 [FatContent] 34.3 [SaturatedFatContent] 6.5 [CholesterolContent] 93.2 [SodiumContent] 1191.0 [CarbohydrateContent] 63.8 [FiberContent] 0.8 [SugarContent] 38.4 [ProteinContent] 31.8 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] "Mix all together."
[Name] Creamy Blueberry Pie [AuthorId] 14386 [AuthorName] Divinemom5 [CookTime] PT2H [PrepTime] PT10M [TotalTime] PT2H10M [DatePublished] 2001-08-30T15:24:00Z [Description] This was a favorite growing up.It is quick,easy and delicious.My kids love it and I often serve it when we have dinner guests [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Berries", "Fruit", "Kid Friendly", "Weeknight", "Refrigerator", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1/4", "1/4"] [RecipeIngredientParts] ["9-inch graham cracker crust", "sour cream", "gelatin", "water", "lemon juice"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 511.3 [FatContent] 24.1 [SaturatedFatContent] 10.9 [CholesterolContent] 40.8 [SodiumContent] 339.8 [CarbohydrateContent] 66.8 [FiberContent] 0.6 [SugarContent] 53.9 [ProteinContent] 9.5 [RecipeServings] nan [RecipeYield] 1 pie [RecipeInstructions] In large mixing bowl,mix sour cream and condensed milk. In small saucepan,combine water and gelatin,bring to boil and stir until gelatin is completely dissolved. Add lemon juice and mixture to mixing bowl. Stir in 1 and 1/3 cups of pie filling and pour into crust. Chill at least 2 hours. Spread remaining pie filling over pie before serving.
[Name] Lighter Creamy Blueberry Pie [AuthorId] 14386 [AuthorName] Divinemom5 [CookTime] PT2H [PrepTime] PT10M [TotalTime] PT2H10M [DatePublished] 2001-08-30T15:24:00Z [Description] I was able to lighten this refreshing pie by using light and nonfat ingrediants without affecting the delicious flavor.My family didn't even notice the difference. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Berries", "Fruit", "Kid Friendly", "Christmas", "Weeknight", "Refrigerator", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1/4", "1/4"] [RecipeIngredientParts] ["reduced-fat 9-inch graham cracker crust", "low-fat sour cream", "gelatin", "water", "lemon juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 60.6 [FatContent] 4.9 [SaturatedFatContent] 3.0 [CholesterolContent] 15.7 [SodiumContent] 19.2 [CarbohydrateContent] 2.4 [FiberContent] 0.0 [SugarContent] 0.3 [ProteinContent] 2.2 [RecipeServings] nan [RecipeYield] 1 pie [RecipeInstructions] in large mixing bowl,stir sour cream and condensed milk. Add lemon juice. In small saucepan,combine water and gelatin. Bring to boil and stir until gelatin is completely dissolved. Add to mixing bowl. Stir in 1 and 1/3 cups of blueberry pie filling and pour into crust. Chill at least 2 hours. Spread remaining pie filling on top before serving.
[Name] Spinach and Feta Phyllo Parcels [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2001-08-30T15:24:00Z [Description] Make and share this Spinach and Feta Phyllo Parcels recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/25/7/picZnrpvS.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Fruit", "Vegetable", "Nuts", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "250", "100", "1/2", "1", "2", "1", NA, "16", "50"] [RecipeIngredientParts] ["frozen spinach", "cottage cheese", "feta cheese", "pine nuts", "egg", "garlic cloves", "nutmeg", "phyllo pastry", "butter"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 304.4 [FatContent] 18.2 [SaturatedFatContent] 7.3 [CholesterolContent] 56.2 [SodiumContent] 534.0 [CarbohydrateContent] 24.2 [FiberContent] 2.0 [SugarContent] 1.3 [ProteinContent] 12.2 [RecipeServings] nan [RecipeYield] 8 parcels [RecipeInstructions] Squeeze spinach dry. Combine spinach, cottage and feta cheeses, pine nuts, egg, garlic and nutmeg in a bowl. Mix well. Season with salt and pepper. To make each 'parcel', place a sheet of phyllo on a flat surface. Brush with melted butter, Top with another sheet of phyllo, brush again with melted butter, then fold in half to make a rectangle. Spoon spinach mixture along one narrow end of the pastry. Fold edges in and roll up to encase filling. Place parcels on an oven tray brushed with butter. Brush parcels with remaining butter. Bake at 190°C for 12-15 minutes until golden.
[Name] Caz's Trifle [AuthorId] 17275 [AuthorName] caz williams [CookTime] PT10M [PrepTime] PT30M [TotalTime] PT40M [DatePublished] 2001-08-31T09:01:00Z [Description] The recipe was a hotchpoych of the old style trifle. My family did not like the cake in the jelly and found that mandarin slices worked very well. I then decided to add the layers of banana slices. Lastly I use as much ingredients that are low joule or low fat as i can in such a recipe. My husband says it is better than his mother's trifle, and his mother is known for hers. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Australian", "Christmas", "< 60 Mins", "Refrigerator", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2", "1", "2/3", "3/4", "3", "3", "1/2", "1", "3", "1"] [RecipeIngredientParts] ["low joule gelatin", "mandarin orange pieces", "sugar", "low-fat milk", "eggs", "vanilla essence", "bananas", "chocolate bar"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 193.2 [FatContent] 2.9 [SaturatedFatContent] 1.2 [CholesterolContent] 83.9 [SodiumContent] 68.9 [CarbohydrateContent] 37.4 [FiberContent] 1.4 [SugarContent] 32.6 [ProteinContent] 6.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Make up the jelly,pour into a large dessert serving bowl. Drain mandarin slices and put them in the cooled jelly. In a saucepan, blend custard powder and sugar. Mix with a little of the milk to make lump free. Add remainder of the milk, stirring constantly. Cook on stove top on medium until boiling and thickened stirring constantly so no lumps form. Remove from heat add egg yolks and vanilla essence. (You can add the vanilla essence to the egg yolks before] allow to cool, fold in the egg whites. ------------MAKING UP THE TRIFLE------------. When jelly is set, slice 1 or 2 of the bananas and place a layer of sliced banana on top of the set jelly mixture. Pour on the custard mixture, then another layer of banana slices. Cover the lot in the thickened whipped cream. Finally crumble the flake and sprinkle onto the cream. Refrigerate until ready to serve. You can modify this trifle by decorating it with fruit or other brands of sweet confectionery.
[Name] Welsh cakes (Aussie style) [AuthorId] 17275 [AuthorName] caz williams [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2001-08-31T09:01:00Z [Description] my husband is of welsh descent and when i married him he insisted i learn from his mother how to make them. now my family love them as well as my friends. thanks julia. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Lunch/Snacks", "Cookie & Brownie", "Fruit", "Welsh", "Australian", "European", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["125", "3", "1", "1", "1/2", "1"] [RecipeIngredientParts] ["margarine", "self raising flour", "sugar", "egg", "milk", "currants"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 119.8 [FatContent] 3.8 [SaturatedFatContent] 0.9 [CholesterolContent] 6.8 [SodiumContent] 44.4 [CarbohydrateContent] 20.0 [FiberContent] 0.7 [SugarContent] 9.9 [ProteinContent] 1.9 [RecipeServings] nan [RecipeYield] 30-40 small cakes [RecipeInstructions] mix dry ingredients together, add margarine mixing with your fingers. mix milk and egg until smooth. roll out into 1/2 inch thichness. cut with a cookie cutter. spray a baking tray with oil. place uncooked mix onto the tray leaving spaces for expansion when cooking. place in oven for 15-20 minutes or until golden brown. oven heat should be between 160 and 180 degrees.
[Name] Cheesy Sesame-Coated Chicken [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] PT40M [PrepTime] PT15M [TotalTime] PT55M [DatePublished] 2001-08-31T09:01:00Z [Description] Make and share this Cheesy Sesame-Coated Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken Thigh & Leg", "Chicken", "Poultry", "Meat", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["8", "2", "3", "1", "1/4", "2", "2", NA] [RecipeIngredientParts] ["chicken drumsticks", "flour", "parmesan cheese", "mixed herbs", "sesame seeds"] [AggregatedRating] nan [ReviewCount] nan [Calories] 287.5 [FatContent] 14.7 [SaturatedFatContent] 4.3 [CholesterolContent] 121.6 [SodiumContent] 204.8 [CarbohydrateContent] 5.9 [FiberContent] 0.4 [SugarContent] 0.3 [ProteinContent] 30.7 [RecipeServings] 4.0 [RecipeYield] 8 drumsticks [RecipeInstructions] Moisten chicken slightly with water. Combine flour, parmesan, stock powder, herbs, breadcrumbs and sesame seeds. Put this mixture into a plastic bag. Add 2 drumsticks to bag and shake to coat. Repeat with remaining chicken, coating only 2 at a time. Place them in a slightly oiled baking dish. Allow to stand for 15 minutes. Cook at 200C degrees for 25 minutes or until juices run clear when tested. Turn once or twice while cooking. Serve hot or cold.
[Name] Lemon Star Biscuits [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] PT42M [PrepTime] PT40M [TotalTime] PT1H22M [DatePublished] 2001-08-31T09:01:00Z [Description] Make and share this Lemon Star Biscuits recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Lemon", "Citrus", "Fruit", "Christmas", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["125", "3/4", "1", "2", "2", "1", "2", "1", NA, NA] [RecipeIngredientParts] ["butter", "caster sugar", "egg", "lemons, zest of", "flour", "icing sugar", "butter", "lemon juice", "boiling water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 149.7 [FatContent] 5.8 [SaturatedFatContent] 3.5 [CholesterolContent] 24.9 [SodiumContent] 42.3 [CarbohydrateContent] 23.1 [FiberContent] 0.4 [SugarContent] 13.4 [ProteinContent] 1.7 [RecipeServings] nan [RecipeYield] 20 cookies [RecipeInstructions] Cream butter and sugar until light and fluffy. Add egg and lemon zest. Beat well. Sift flour. Stir into creamed mixture, mixing to a soft dough. Shape dough into a ball. Cover with plastic wrap and refrigerate for 30 minutes. Roll dough out on a floured surface to a thickness of 5mm. Using a star shaped cutter, stamp out shapes. Place on greased oven trays. Bake at 180C degrees for 12 minutes until lightly golden. Cool on wire racks. -------------Icing------------. Sift icing sugar in a bowl. Mix in butter and lemon juice. Add just enough water to achieve a spreadable consistency. When biscuits are cold, spread with lemon icing and decorate with the cachous.
[Name] Magically Moist Chicken [AuthorId] 12619 [AuthorName] Kim7459 [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2001-08-31T09:01:00Z [Description] Make and share this Magically Moist Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "Kid Friendly", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["4", "1/2", "1 1/4"] [RecipeIngredientParts] ["boneless skinless chicken breasts", "mayonnaise"] [AggregatedRating] 3.5 [ReviewCount] 6.0 [Calories] 278.1 [FatContent] 5.1 [SaturatedFatContent] 1.2 [CholesterolContent] 75.9 [SodiumContent] 796.5 [CarbohydrateContent] 25.7 [FiberContent] 1.8 [SugarContent] 2.1 [ProteinContent] 30.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Brush chicken on all sides with mayonnaise. Shake chicken, one piece at a time, with breadcrumbs in large plastic food bag. Bake at 425F degrees for about 15 minutes until golden brown and juice runs clear when pierced with fork.
[Name] Cooked Blueberries [AuthorId] 17212 [AuthorName] Amy1347 [CookTime] PT10M [PrepTime] PT2M [TotalTime] PT12M [DatePublished] 2001-08-31T09:01:00Z [Description] My grandmother used to make me this for breakfast when I spent the night at her house. It works with fresh or frozen berries. It is best served warm. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Berries", "Fruit", "Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/4", "1/4"] [RecipeIngredientParts] ["blueberries", "sugar", "water"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 86.7 [FatContent] 0.5 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 2.6 [CarbohydrateContent] 22.1 [FiberContent] 3.5 [SugarContent] 15.5 [ProteinContent] 1.1 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Put all ingredients in small pot. Cook over medium heat until hot. Turn heat to medium high. Bring to a boil and continue to boil for 3-5 min. Take off heat.
[Name] Danish Omelet [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT18M [PrepTime] PT15M [TotalTime] PT33M [DatePublished] 2001-08-31T09:01:00Z [Description] This was a regular Sat night dinner served with good crusty bread. It has a heavier texture than a French omelet, more like a frittata. Good for lunch or Brunch I often use slivered ham steak on top instead of the bacon or the streaky pork - just a bit less fat [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/26/4/picvUvBIM.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/26/4/picyAyznh.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/26/4/pic0aQqBv.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/26/4/pic932C5Q.jpg"] [RecipeCategory] Breakfast [Keywords] ["Lunch/Snacks", "Pork", "Meat", "Danish", "Scandinavian", "European", "Brunch", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["12", "6", "3", "3/4", NA, NA, "4"] [RecipeIngredientParts] ["pork", "bacon", "eggs", "flour", "milk", "chives", "tomatoes"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 363.2 [FatContent] 17.6 [SaturatedFatContent] 6.3 [CholesterolContent] 396.8 [SodiumContent] 183.8 [CarbohydrateContent] 12.0 [FiberContent] 1.6 [SugarContent] 3.8 [ProteinContent] 37.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Fry the Pork (bacon] until golden brown (crisp]. Remove from fry pan. Pour off half the drippings. Mix flour with the milk until smooth. Add eggs, Salt& Pepper, Beat well. Pour egg mixture into the fry pan. Arrange the pork (bacon] and tomatoes on top of the egg mixture. Cook for about 10 min, lifting the edges to allow egg mixture to run underneath. Cook until the omelette is set but still moist on top. Sprinkle with chives& serve.
[Name] Peanut Butter Pie [AuthorId] 17215 [AuthorName] Deborah Carroll [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2001-08-31T09:01:00Z [Description] Make and share this Peanut Butter Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Kid Friendly", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "2", "3/4", "1/2", "1/2", "1", "8"] [RecipeIngredientParts] ["eggs", "sugar", "peanut butter", "vanilla", "non-dairy whipped topping", "cream cheese"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 578.5 [FatContent] 39.2 [SaturatedFatContent] 16.3 [CholesterolContent] 112.1 [SodiumContent] 399.7 [CarbohydrateContent] 47.5 [FiberContent] 1.8 [SugarContent] 30.1 [ProteinContent] 12.4 [RecipeServings] nan [RecipeYield] 1 9-inch pie [RecipeInstructions] Beat egg whites until stiff. Add 1/4 cup sugar, beat again, and set aside. Combine 1/2 cup sugar, egg yolks, peanut butter, vanilla, whipped topping and cream cheese. Fold in egg whites. Pour into baked pie crust and place in freezer for 1/2 hour to set up. Serve with whipped topping with chocolate syrup drizzled on top. Delicious!
[Name] Master Brine Recipe for Meats [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT15M [PrepTime] PT48H [TotalTime] PT48H15M [DatePublished] 2001-08-31T09:01:00Z [Description] Make and share this Master Brine Recipe for Meats recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/26/6/piccb8Qic.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/26/6/picctnida.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/26/6/pictSbJQW.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/26/6/pic3Bfiep.jpg"] [RecipeCategory] Lactose Free [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "Free Of...", "Weeknight", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["10", "3", "1/2", "1/4", "2", "1/4", "2", "1 1/2", "1", "1"] [RecipeIngredientParts] ["garlic", "water", "kosher salt", "black peppercorns", "black peppercorns", "sugar", "sugar", "dried thyme", "whole allspice", "bay leaf"] [AggregatedRating] 5.0 [ReviewCount] 110.0 [Calories] 383.6 [FatContent] 1.8 [SaturatedFatContent] 0.7 [CholesterolContent] 0.0 [SodiumContent] 56688.4 [CarbohydrateContent] 97.0 [FiberContent] 12.1 [SugarContent] 58.9 [ProteinContent] 6.4 [RecipeServings] nan [RecipeYield] 1 recipe [RecipeInstructions] Bring all ingredients to a boil in a large saucepan, reduce heat and simmer for 15 minutes. Allow to cool completely before using. Large heavy duty sealable plastic bags work the best.
[Name] Italian Rice and Peas [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2001-08-31T09:01:00Z [Description] This rice is a little moister than most rice dishes. It goes well with other veggies. It is a speciality of Venice [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/26/7/picToaYqU.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/26/7/picrEQO39.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/26/7/picJaJQJ9.jpg"] [RecipeCategory] Long Grain Rice [Keywords] ["Rice", "Vegetable", "European", "Low Protein", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1 1/2", "2/3", "1", "1", "1/2", "3", "2", "3", "2", NA] [RecipeIngredientParts] ["fresh peas", "long grain rice", "onion", "celery", "dry white wine", "boiling water", "butter", "parmesan cheese"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 455.7 [FatContent] 19.0 [SaturatedFatContent] 11.6 [CholesterolContent] 48.2 [SodiumContent] 792.0 [CarbohydrateContent] 53.7 [FiberContent] 9.7 [SugarContent] 11.4 [ProteinContent] 13.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Melt 2 oz of butter in a saucepan. Add chopped onion and celery, cook until just translucent. Add rice, cook a few minutes more, stirring to coat the rice with butter. Add wine, 1 cup of boiling water and crumbled stock cubes. Bring to a boil, add peas. Reduce heat, simmer uncovered until the water has evaporated. Add another cup of boiling water, cook until evaporated. Add the final cup of boiling water. Keep cooking until the water is almost absorbed. Overall cooking time is about 20 minutes. Stir in the Parmesan cheese and 1 oz butter. Add salt& pepper to taste.
[Name] Italian Spinach Gnocchi [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT15M [PrepTime] PT20M [TotalTime] PT35M [DatePublished] 2001-08-31T09:01:00Z [Description] You can make these ahead and put them in the oven just ahead of dinner but have them a little further away from the broiler so they warm through before browning. You can serve them as an entree or part of the main course. Great for a luncheon [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Cheese", "Vegetable", "European", "Very Low Carbs", "High In...", "Broil/Grill", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["12", "8", "4", "1", "1/4", NA, NA, "1 1/2"] [RecipeIngredientParts] ["ricotta cheese", "parmesan cheese", "egg", "nutmeg", "flour", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 327.2 [FatContent] 25.8 [SaturatedFatContent] 15.7 [CholesterolContent] 130.8 [SodiumContent] 585.5 [CarbohydrateContent] 4.2 [FiberContent] 0.7 [SugarContent] 0.7 [ProteinContent] 20.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Combine the chopped spinach, ricotta, half the parmesan. egg, salt, pepper& nutmeg. Mix well. Form the mixture into bantam hen size egg shapes, use a spoon and the palm of your hand to mold them. Roll lightly in the flour. Meanwhile get a large pan of lightly salted water to a boil. Drop in the gnocchi 3 or 4 at a time. simmer gently and when they rise to the top (1-2 min]. remove and place in a well buttered oven proof dish. When all are cooked melt butter and pour over the gnocchi. Sprinkle with the remaining parmesan cheese. Broil for a few minutes until cheese is golden. Serve.
[Name] Lime Pickles [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT144H [PrepTime] PT144H [TotalTime] PT288H [DatePublished] 2001-08-31T09:01:00Z [Description] This recipe came from a next door neighbour, who was East Indian. I found these pickles interesting. In comparison to other recipes for lime pickles they seem alot alike. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Fruit", "Asian", "Indian", "Weeknight", "No Cook"] [RecipeIngredientQuantities] ["20", "1/2", "1 1/2", "100", "25", "20", "1", "1", "1/2", "2", "2", "1/2"] [RecipeIngredientParts] ["limes", "rock salt", "turmeric", "chili powder", "ginger", "green chilies", "fenugreek seeds", "anise seed", "sugar", "asafoetida powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1305.5 [FatContent] 32.6 [SaturatedFatContent] 5.3 [CholesterolContent] 0.0 [SodiumContent] 1111.9 [CarbohydrateContent] 312.5 [FiberContent] 90.3 [SugarContent] 85.1 [ProteinContent] 43.4 [RecipeServings] nan [RecipeYield] 1 large jar [RecipeInstructions] In a large glass bowl place limes. Toss well with salt and turmeric. Add ginger and green chilies. Toss well to coat evenly. Set aside for 4 days. Heat oil and add the asafoetida. Allow to cool. Crush aniseed, fenugreek into mix. Add remaining ingredients to the lime and shake well. Allow to stand for 2 days.
[Name] Bosnian Pita (phyllo pie) with Spinach Filling [AuthorId] 16724 [AuthorName] kristin ei [CookTime] PT1H [PrepTime] PT45M [TotalTime] PT1H45M [DatePublished] 2001-08-31T09:02:00Z [Description] This is one of the most delicious dishes I have ever come across. It is special to me because it is my husband's favorite dish from his old country. My mother in law and his aunt, both from Bosnia, taught me how to make it, even though they do not speak much English. They even make their own dough, but making phyllo dough is very difficult and they assured me it is more than okay [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/27/0/picBUSqHt.jpg" [RecipeCategory] One Dish Meal [Keywords] ["Cheese", "Vegetable", "European", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "2", "1", "1/4", "1/2", "1", NA, "1 1/2", NA, NA] [RecipeIngredientParts] ["phyllo pastry sheet", "fresh spinach", "egg", "sour cream", "feta cheese", "mild cheddar cheese", "olive oil", "salt", "low-fat milk", "low-fat plain yogurt"] [AggregatedRating] 4.5 [ReviewCount] 8.0 [Calories] 156.6 [FatContent] 12.9 [SaturatedFatContent] 8.4 [CholesterolContent] 69.7 [SodiumContent] 853.7 [CarbohydrateContent] 1.7 [FiberContent] 0.0 [SugarContent] 1.3 [ProteinContent] 8.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] WASH HANDS (This recipe requires you to work with the food directly with your hands]. Preheat oven to 350. Wash and drain spinach. Chop spinach and put in a big glass bowl. Add salt and mix with hands. Leave the spinach to sit for about 10 minutes to allow the salt to draw out the water from the vegetable. The water in spinach will make the filling bitter so do not skip this step. Drain the spinach by either sqeezing it bit by bit with your hand over the sink or by spinning several times in a salad spinner. Transfer drained spinach into a new bowl. Add egg, and sour cream. Fold in feta and cheddar cheese. Put some olive oil in a small bowl. Grease a 9\"*13\" glass or metal baking pan. Take your phyllo dough sheets and lie the sheets, stacked, on a dry surface. TIP: (While adding the filling, you may wish to cover the dough with a dry towel and then a damp one to keep it from drying out or flaking] Place one sheet of dough into the pan and cut away excess. Brush with oil, using either your hands or a pastry brush. Repeat until dough is 6 or 7 layers. Add a skim of filling with hands and spread evenly. Repeat steps 16-18 until the pie reaches the top of the pan or you run out of ingredients. Just make sure you finish with the dough on top, sort of like lasagna. Place pie in the oven, uncovered, about 45 minutes. The top becomes flaky. Pour on top of the pie while it is baking, 1/4 cup sour cream blended with 0.125 cup of milk. Bake for 15 more minutes. This dish can be served warm or room temperature. It is traditionally served with a yogurt beverage which is easily replicated by mixing the plain yogurt with milk, in equal parts.
[Name] Bourbon Peaches [AuthorId] 15368 [AuthorName] msintrepid [CookTime] PT47M [PrepTime] PT1H [TotalTime] PT1H47M [DatePublished] 2001-08-31T09:02:00Z [Description] Make and share this Bourbon Peaches recipe from Food.com. [Images] character(0) [RecipeCategory] Frozen Desserts [Keywords] ["Dessert", "Fruit", "Vegan", "Kid Friendly", "Summer", "Weeknight", "Canning", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "2", "4", "2", NA, "10", NA] [RecipeIngredientParts] ["Bourbon", "sugar", "water", "nutmeg", "allspice berries", "cinnamon stick"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 734.8 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 2.3 [CarbohydrateContent] 133.3 [FiberContent] 0.0 [SugarContent] 133.2 [ProteinContent] 0.0 [RecipeServings] nan [RecipeYield] 6 Quart Jars [RecipeInstructions] Select your peaches, its best if you have a relationship with a particular orchard. I always buy my peaches at Gold's Orchard, in Stonewall, Texas. Lynette Gold gives me the heads up by email when to run on over and pick up those wonderful sweet perfect peaches that the family grows. Make sure that the peach is freestone. Bring a large pot filled half way with water to a boil, reduce the heat and keep just at a low boil. Place whole peaches in water for 2 minutes (this may vary, depending on the ripeness of the peach-the riper they are the shorter it will take] Remove from water, let cool until you can handle the fruit. Remove pit by slicing peach in half length-wise, then peel. Place fruit in clean hot jars (I use wide mouth jars for this]. Pack tightly. Meanwhile, Take 4 cups sugar, 2 cups filtered water, 2 cups bourbon (I use Ira's Canadian Hunter] Cinnamon to taste, Nutmeg to taste and Allspice berries- about 10 or so- bring to a boil, stir until sugar is dissolved- let simmer while peeling peaches. Should be reduced by 1/3. Ladle bourbon syrup over peaches, leaving about 1 inch head space at the top of the jar. Use new seals and clean rings, screwing tightly down on the top of the jar. Place jars in boiling water bath for 45 minutes. When you remove the jars from the water bath, the bourbon syrup should still be boiling. Set jars aside, allow to cool.
[Name] Egg Foo Yong [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2001-08-31T09:02:00Z [Description] This is a slightly different Egg Foo Yong, If you have difficulty shaping the patties do it one by one on the skillet. Nice Luncheon dish with crisp green salad [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/27/2/picPJX8Qc.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/27/2/picwxV0VC.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Pork", "Poultry", "Vegetable", "Meat", "Canadian", "Chinese", "Asian", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["6", "1", "1", "1/4", "1/2", "1", "2", "1", "1", "1/4", "2"] [RecipeIngredientParts] ["mushrooms", "celery", "onion", "egg", "soy sauce", "dried ginger", "cornstarch", "water", "soy sauce"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 16.3 [FatContent] 0.6 [SaturatedFatContent] 0.2 [CholesterolContent] 21.1 [SodiumContent] 145.2 [CarbohydrateContent] 1.7 [FiberContent] 0.3 [SugarContent] 0.7 [ProteinContent] 1.3 [RecipeServings] nan [RecipeYield] 10 Patties [RecipeInstructions] Mix all the ingredients together (not the sauce ingredients], blend well, put aside. Mix the sauce ingredients in a saucepan. Cook stirring constantly until clear. Keep warm. When you are ready to serve; Heat oil in skillet. Shape mixture into 10 patties and put in skillet. Cook over medium heat for about 3 minutes each side. Serve with the sauce (heated] over top.
[Name] Never Fail Texas BBQ Brisket [AuthorId] 15368 [AuthorName] msintrepid [CookTime] PT5H20M [PrepTime] PT5M [TotalTime] PT5H25M [DatePublished] 2001-08-31T12:57:00Z [Description] Make and share this Never Fail Texas BBQ Brisket recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Southwestern U.S.", "Very Low Carbs", "Low Protein", "Low Cholesterol", "Summer", "Weeknight", "Easy"] [RecipeIngredientQuantities] [NA, NA] [RecipeIngredientParts] "beef brisket" [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 0.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.0 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] You are going to need a large pit BBQ with a cover to completely cook outside- or you can finish this off in the oven. Completely cover the brisket with the steak seasoning- don't be stingy- and pat in well or\"rub\" as we do here in Texas. Seasoning layer should be thick. Place brisket over coals located on one end of pit or in BBQ and sear all sides of brisket, watching for flame ups, for 2 hours. Use heavy duty foil and completely wrap brisket, placing in a pan that brisket fits comfortably Move pan to the side of the pit without the coals- or to your oven, set at 325 degrees- and let cook for 3 hours, replacing coals to keep temp in your pit at about 325-350 degrees. Remove pan and let brisket set for 15-20 minutes before slicing. Be sure that you slice against the grain of the brisket or it will be tough. There will be lots of wonderful au jus in the foil, be sure to pass that with your brisket and serve with pintos, cornbread and slaw.
[Name] Winter Hardy Spiced Lentil-Barley Soup [AuthorId] 17446 [AuthorName] Don Adams [CookTime] PT45M [PrepTime] PT20M [TotalTime] PT1H5M [DatePublished] 2001-08-31T12:57:00Z [Description] Make and share this Winter Hardy Spiced Lentil-Barley Soup recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Chicken", "Poultry", "Grains", "Lentil", "Beans", "Meat", "Low Cholesterol", "Winter", "Christmas", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1/2", "1", "3", "1/3", "8", "1/2", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["Italian sausage", "onion", "garlic", "pearl barley", "chicken broth", "parsley", "chicken breast", "lentils", "garbanzo beans", "mild salsa", "fresh spinach"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 490.0 [FatContent] 20.4 [SaturatedFatContent] 6.4 [CholesterolContent] 70.0 [SodiumContent] 2046.6 [CarbohydrateContent] 37.6 [FiberContent] 9.5 [SugarContent] 4.8 [ProteinContent] 39.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Remove sausage castings and crumble meat in a 5- to 6-quart pan over med-high heat; stir often until browned. Remove meat from pan with slotted spoon; set aside. Add onion, garlic, and barley to drippings. Cook, stirring often, until onion is limp and barley toasted. Add broth, parsley, chicken breast, and lentils. Bring to a boil, cover, and simmer until breast is white in thickest part, about 30 minutes. Remove breast, let cool, discard skin and bones. Shred meat and return to pan. Drain beans; add salsa and sausge. Heat to simmering. Chop spinach and stir into soup.
[Name] Blueberry Yum Yum [AuthorId] 17441 [AuthorName] Percy Cutrer [CookTime] PT35M [PrepTime] PT1H [TotalTime] PT1H35M [DatePublished] 2001-08-31T12:57:00Z [Description] This is not original with me -- it has been in our family for years, and I do not know where it originated. I am not sure of prep time nor cook time nor servings nor yield. I have never made this. My mother always made it. I just know it was so delicious it disappeared soon after it was made. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Berries", "Fruit", "Low Protein", "Kid Friendly", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["4 1/2", "1 1/2", "1", "1/2", "1", "1", "1", NA] [RecipeIngredientParts] ["frozen blueberries", "sugar", "all-purpose flour", "margarine", "pecans", "cream cheese", "sugar"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 847.3 [FatContent] 33.5 [SaturatedFatContent] 7.0 [CholesterolContent] 15.6 [SodiumContent] 225.8 [CarbohydrateContent] 140.3 [FiberContent] 6.1 [SugarContent] 118.4 [ProteinContent] 5.5 [RecipeServings] 6.0 [RecipeYield] 1 [RecipeInstructions] Combine Blueberries with sugar in medium sauce pan. Cook over low heat (stirring often] until berries are soft, approximately 15 minutes. Combine flour, margarine, pecans-- mix well, press dough evenly into 9x13x2 inch baking dish. Bake at 350 degrees for 20 minutes. Cool. Combine cream cheese, softened, and 1 cup sugar. Beat until smooth, then fold in one 9 oz Whipped topping, thawed. Spread topping evenly over cooled crust. Pour berry mixture evenly over top. Refrigerate. When berry mix has set well, top with whipped cream. Cut into squares.
[Name] Zesty Baked Chicken [AuthorId] 17470 [AuthorName] Wasup [CookTime] PT55M [PrepTime] PT10M [TotalTime] PT1H5M [DatePublished] 2001-08-31T14:01:00Z [Description] Moist and flavorful this zesty dish is a hit with the whole family. In the mood for Asian? Substitute the hot sauce for 2 teaspoons light soy sauce and the chili powder for 2 tablespoons freshly grated ginger. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Southwestern U.S.", "Asian", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["6", "3", "1", "2/3", "2 1/2", "1", "3/4", "1/2"] [RecipeIngredientParts] ["chicken breast halves", "mayonnaise", "chili powder", "seasoning salt", "black pepper", "garlic powder"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 243.1 [FatContent] 12.6 [SaturatedFatContent] 3.5 [CholesterolContent] 69.6 [SodiumContent] 214.9 [CarbohydrateContent] 7.7 [FiberContent] 1.0 [SugarContent] 0.9 [ProteinContent] 23.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 375. Remove the skin and excess fat from the chicken and rinse. Mix the mayonnaise and hot sauce together and cover only the meaty parts of the chicken. Mix the dry ingredients and spread them on a dish. Roll the chicken breasts in the cracker mixture evenly covering the meat- avoid fingerprinting the coating. Place the breasts bone-side down in a broiling pan. Bake for 45-55 minutes rotating the pan after 25 minutes. Do not turn the chicken!
[Name] Fried Corn [AuthorId] 16766 [AuthorName] Adam K. [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2001-08-31T14:01:00Z [Description] This is a dish that was served in a restaurant that I helped run. I scaled it down a bit. Try it for breakfast, lunch or dinner...yum yum. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Corn", "Vegetable", "Low Protein", "Low Cholesterol", "Healthy", "Winter", "< 60 Mins", "Stove Top", "Stir Fry", "Easy"] [RecipeIngredientQuantities] ["5", "6", "1", "1", "2", NA] [RecipeIngredientParts] ["fresh corn", "frozen corn", "bacon", "green pepper", "cornstarch"] [AggregatedRating] 4.5 [ReviewCount] 12.0 [Calories] 296.6 [FatContent] 8.1 [SaturatedFatContent] 2.2 [CholesterolContent] 8.2 [SodiumContent] 347.4 [CarbohydrateContent] 55.5 [FiberContent] 6.7 [SugarContent] 9.4 [ProteinContent] 9.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Fry bacon until crisp; drain well, leaving about three tablespoons of the fat in the skillet. Add the corn, green pepper and cornstarch to the fat. Sauté everything together for about 20 minutes or until the vegetables are tender. Add the creamed corn to the other vegetables and crumble the cooked bacon over the top. Continue cooking for an additional ten minutes. Serve while hot.
[Name] The Worlds Best Macaroni and Cheese Salad [AuthorId] 15656 [AuthorName] Christina M [CookTime] PT20M [PrepTime] PT30M [TotalTime] PT50M [DatePublished] 2001-09-01T12:39:00Z [Description] I usually don't measure and I usually make this for big family gatherings. So Take away from the recipe as you see fit. I get a whole lot of complements on this salad and I enjoy it myself. The bacon bits add crunch and taste. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/27/8/piciUQhVl.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/27/8/picDNyRzF.jpg"] [RecipeCategory] Cheese [Keywords] ["Kid Friendly", "Potluck", "Spring", "Summer", "Christmas", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "2", "2", "1/2 - 1", "1 1/2 - 2", "2 -3", NA] [RecipeIngredientParts] ["elbow macaroni", "onion", "egg", "black olives", "cheddar cheese", "bacon bits", "mayonnaise", "Dijon mustard"] [AggregatedRating] 5.0 [ReviewCount] 18.0 [Calories] 463.8 [FatContent] 24.1 [SaturatedFatContent] 8.3 [CholesterolContent] 224.7 [SodiumContent] 972.6 [CarbohydrateContent] 41.7 [FiberContent] 4.5 [SugarContent] 2.2 [ProteinContent] 20.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Boil macaroni. Dice onion. Cut olives/cheese/eggs (eggs in big chunks]. When macaroni is done, drain and rinse until mac is cool. Add all ingredients at one at a time stirring in between. Add mayo; stir--add mayo; stir. Add salt and pepper to taste.
[Name] mushroom sauce [AuthorId] 13551 [AuthorName] rick2978 [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2001-09-01T12:39:00Z [Description] Make and share this mushroom sauce recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] ["Stove Top", "Easy"] [RecipeIngredientQuantities] ["1/4", "1", "1/4", "1/2", "1"] [RecipeIngredientParts] ["mushroom", "butter", "cornflour"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 31.6 [FatContent] 2.1 [SaturatedFatContent] 1.2 [CholesterolContent] 5.0 [SodiumContent] 21.9 [CarbohydrateContent] 2.3 [FiberContent] 0.6 [SugarContent] 1.1 [ProteinContent] 1.8 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Cut mushrooms in slices. In a small pot melt butter (medium to low heat] add mushrooms, stir and cover with lid, cook for 4-5 minutes (check that mushrooms are soft] add stock mixed in 1/2 cup of water, pepper and salt, take to boil, add cornflour mixed in 1/4 cup of water, stir until thick, remove from heat and serve on top of steak.
[Name] Vanilla Wafer Cake [AuthorId] 17583 [AuthorName] Kitten [CookTime] PT2H [PrepTime] PT20M [TotalTime] PT2H20M [DatePublished] 2001-09-01T12:39:00Z [Description] Make and share this Vanilla Wafer Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Christmas", "Thanksgiving", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "2", "6", "1", "1/2", "1", "1"] [RecipeIngredientParts] ["butter", "sugar", "eggs", "milk", "flaked coconut", "pecans", "walnuts"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 993.5 [FatContent] 59.6 [SaturatedFatContent] 29.3 [CholesterolContent] 231.6 [SodiumContent] 531.4 [CarbohydrateContent] 109.8 [FiberContent] 5.3 [SugarContent] 68.3 [ProteinContent] 10.6 [RecipeServings] 7.0 [RecipeYield] 1 cake [RecipeInstructions] Cream butter and sugar in bowl. Add eggs, 1 at a time, beating well after each addition. Add vanilla wafer crumbs and milk, mixing well. Stir in coconut and pecans. Pour into well-greased tube pan. Bake at 275°F for 2 hours or until cake tests done.
[Name] Great-Aunt Fannie Old Traditional Potato Soup [AuthorId] 16171 [AuthorName] Tom232 [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2001-09-01T12:39:00Z [Description] Make and share this Great-Aunt Fannie Old Traditional Potato Soup recipe from Food.com. [Images] character(0) [RecipeCategory] German [Keywords] ["European", "Low Protein", "Low Cholesterol", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["3", "1", "3", "1", "1", "3", "1", "1", NA] [RecipeIngredientParts] ["potatoes", "onion", "celery", "carrot", "water", "butter", "milk", "evaporated milk", "paprika"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 227.2 [FatContent] 10.6 [SaturatedFatContent] 6.5 [CholesterolContent] 33.1 [SodiumContent] 149.8 [CarbohydrateContent] 27.4 [FiberContent] 3.1 [SugarContent] 2.2 [ProteinContent] 6.8 [RecipeServings] 6.0 [RecipeYield] 2 Quarts [RecipeInstructions] Cook potatoes, onions, celery and carrots in the water until tender. Meanwhile, in other pan melt butter and blend in flour. Gradually add milk and cook, stirring constantly until thickened. Add to soup. Add evaporated milk. Season to taste with salt and pepper. Garnish bowls with paprika.
[Name] Taco Bake [AuthorId] 17535 [AuthorName] Jenny [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2001-09-01T12:39:00Z [Description] Make and share this Taco Bake recipe from Food.com. [Images] character(0) [RecipeCategory] Cheese [Keywords] ["Meat", "Mexican", "Kid Friendly", "Potluck", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/2", "1", "1", "1", "2", "1", "1"] [RecipeIngredientParts] ["ground beef", "chili powder", "stewed tomatoes", "mozzarella cheese", "colby cheese"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 626.4 [FatContent] 32.3 [SaturatedFatContent] 14.1 [CholesterolContent] 147.6 [SodiumContent] 882.6 [CarbohydrateContent] 44.9 [FiberContent] 3.7 [SugarContent] 6.8 [ProteinContent] 37.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cook ground beef and drain, return to pan and add chili powder and taco seasoning and water according to package. Reheat for about 10 minutes. Spread 1 package crescent rolls in 9x13 pan. Spread taco mixture on top. Place tomatoes on mixture. Mix the 2 cheeses together and put on top of tomatoes. Place the second can of crescent rolls on top. Bake at 350 for 1 hour.
[Name] Bob's Mushroom Stew [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2001-09-01T12:39:00Z [Description] Our friend Bob has made this several times and we love it. It is called a stew but it has a nice texture and goes well with steak, chops or even a roast [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/28/3/pic9o8EoK.jpg" [RecipeCategory] Stew [Keywords] ["Vegetable", "Canadian", "Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2", "2", "2", "1", "1", "1", "1/4", "2", "2", "2", "2", "1", NA, NA] [RecipeIngredientParts] ["olive oil", "onions", "garlic", "button mushroom", "tomatoes with juice", "red wine", "brown sugar", "red wine vinegar", "Worcestershire sauce", "Dijon mustard", "fennel", "dried basil", "parsley"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 242.9 [FatContent] 7.7 [SaturatedFatContent] 1.1 [CholesterolContent] 0.0 [SodiumContent] 328.7 [CarbohydrateContent] 30.8 [FiberContent] 3.6 [SugarContent] 21.6 [ProteinContent] 5.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In a skillet fry the onions and garlic in the Olive oil over med heat until light brown (10 minutes]. Add mushrooms and cover (5 Minutes]. Add remainder of the ingredients and cook over Med High heat about 8 minutes. Put into a serving dish and sprinkle with parsley and serve.
[Name] Cauliflower, Tomato, Onion, & Cheese Casserole [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2001-09-01T12:39:00Z [Description] This is a very attractive dish to bring to the table! If you want your cauliflower cooked a little more steam it for 5 min prior to putting it in the casserole. I like it crisp so I do it raw. [Images] character(0) [RecipeCategory] Cheese [Keywords] ["Cauliflower", "Vegetable", "Canadian", "Potluck", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["2", "1/4", "2", "3", "3", "1", NA, "2"] [RecipeIngredientParts] ["cauliflower", "nutmeg", "cheddar cheese", "butter", "tomatoes", "onion", "fresh parsley"] [AggregatedRating] 4.5 [ReviewCount] 7.0 [Calories] 221.4 [FatContent] 14.0 [SaturatedFatContent] 8.8 [CholesterolContent] 41.1 [SodiumContent] 272.5 [CarbohydrateContent] 15.3 [FiberContent] 6.1 [SugarContent] 7.2 [ProteinContent] 11.8 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 375°F. Lightly grease a 9x13-inch casserole dish. Arrange flowerets in the dish. Sprinkle with salt, pepper and nutmeg. Sprinkle the onion over the cauliflower. Cover with 1 cup of cheese. Drizzle with the melted butter. Tuck in the Tomatoes wedges. Sprinkle with remaining cheese. Bake uncovered for about 10 minutes. Garnish with parsley.
[Name] Potatoes Elizabeth [AuthorId] 15913 [AuthorName] Elizabeth H. [CookTime] PT32M [PrepTime] PT15M [TotalTime] PT47M [DatePublished] 2001-09-01T12:39:00Z [Description] Potato lovers unite! This deliciously different recipe uses rutabaga to jazz up the spuds. Hearty but healthy and low-fat. Try this for Thanksgiving or a potluck! Tested at high altitude. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "Kid Friendly", "Potluck", "Winter", "Thanksgiving", "< 60 Mins", "Oven", "Stove Top"] [RecipeIngredientQuantities] ["3", "1", "1/2", "2", "2", "1/2", "1", NA, "1/2", "1", "1/4"] [RecipeIngredientParts] ["russet potatoes", "onion", "butter", "margarine", "flour", "salt", "ground black pepper", "cayenne pepper", "parmesan cheese"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 609.8 [FatContent] 16.0 [SaturatedFatContent] 9.8 [CholesterolContent] 48.3 [SodiumContent] 527.9 [CarbohydrateContent] 92.3 [FiberContent] 10.2 [SugarContent] 28.5 [ProteinContent] 26.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Peel potatoes and rutabaga and cut into 1/2\" cubes. Place in saucepan, cover with cold water, salt lightly, and boil until tender- about 15 minutes. (Be careful not to overcook.] Drain. (Reserve the cooking water and freeze for a delicious, nutritious soup base!] Begin preheating oven to 425F degrees (about 220C degrees]. In a small saucepan, melt margarine. Whisk in flour and cook over medium-high heat for 30 seconds. While whisking constantly, add chicken broth and milk. Continue whisking until sauce comes to a boil. Boil gently for 2 minutes. Remove from heat. Stir in salt and pepper. Slice half an onion into wide rings. Separate rings and add to potato/rutabaga mixture. Toss well. Place in casserole dish sprayed with non-stick cooking spray. Sprinkle with cayenne pepper, if desired. Pour sauce over all. Sprinkle evenly with parmesan cheese. Bake for 15 minutes, or until top begins to brown and sauce is bubbly. Serves 2-4. NOTE: Tested at high altitude. You may need to reduce the amount of liquids and/or cooking times.
[Name] Cranberry Chicken [AuthorId] 17676 [AuthorName] jo13632 [CookTime] PT1H [PrepTime] PT5M [TotalTime] PT1H5M [DatePublished] 2001-09-01T12:39:00Z [Description] It is fast easy and delicious. It is great for potlucks and if company drops in. 1 dish easy clean up and the whole family will love it and ask for seconds so next time you will have to double the recipe. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/28/6/zopWau6YRk6T29PcBlYR_cran1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/28/6/picofdtfH.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/28/6/E7D0pSH5Rrex2c03SqvY_cran2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/28/6/JAngltNhQMaNGedZn3i2_cran.jpg" ] [RecipeCategory] One Dish Meal [Keywords] ["Chicken", "Poultry", "Meat", "Kid Friendly", "Potluck", "Weeknight", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["4 -6", "1", "1", "1"] [RecipeIngredientParts] ["boneless skinless chicken breasts", "cranberries"] [AggregatedRating] 5.0 [ReviewCount] 48.0 [Calories] 442.1 [FatContent] 20.2 [SaturatedFatContent] 2.2 [CholesterolContent] 75.5 [SodiumContent] 1575.2 [CarbohydrateContent] 40.2 [FiberContent] 6.2 [SugarContent] 16.4 [ProteinContent] 26.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Make sure you grease your dish first. Mix onion soup cranberries and Russian dressing in greased dish and then add and mix the chicken you can cut the chicken in strips or chunks if you want. Once chicken is completely covered arrange chicken in sauce so it is not over lapping and bake in pre heated oven@ 350 degrees for 1 hour un covered. Serve over rice.
[Name] Chedy's Vegan Stroganoff [AuthorId] 13545 [AuthorName] Chedy [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2001-09-01T12:39:00Z [Description] Make and share this Chedy's Vegan Stroganoff recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["European", "Vegan", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "2", "1", "2", "1", "3", "2", "1", "2", "2", "2", NA, NA, NA] [RecipeIngredientParts] ["portabella mushrooms", "onions", "mushroom", "all-purpose flour", "vegetable broth", "Dijon mustard", "cognac", "paprika", "vegan sour cream", "salt", "fresh ground black pepper", "cooked rice"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 172.1 [FatContent] 8.1 [SaturatedFatContent] 1.1 [CholesterolContent] 0.0 [SodiumContent] 68.0 [CarbohydrateContent] 21.9 [FiberContent] 5.2 [SugarContent] 9.6 [ProteinContent] 7.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In a large, heavy sauté pan over medium-high heat, heat the oil. Add the portabello mushrooms and sauté, stirring frequently, 4-6 minutes until just cooked. Remove the mushrooms and drain on paper towels. Melt the veggie butter in the same sauté pan. Add the onions and mushrooms and cook, stirring frequently, until the onions are translucent, about 5 minutes. Sprinkle the flour over the onion-mushroom mixture. Stir well and cook for 3 minutes. Stir in the vegetable broth, and bring the mixture to a boil. Stir in the mustard, sour cream, cognac, and paprika. Return the portabello mushrooms to the pan. Mix and serve.
[Name] Panir [AuthorId] 10946 [AuthorName] Jane Bonner [CookTime] PT1H15M [PrepTime] PT5M [TotalTime] PT1H20M [DatePublished] 2001-09-01T12:39:00Z [Description] Make and share this Panir recipe from Food.com. [Images] character(0) [RecipeCategory] Cheese [Keywords] ["Asian", "Indian", "Low Cholesterol", "Healthy", "Potluck", "Weeknight", "Stove Top", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1"] [RecipeIngredientParts] "homogenized milk" [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 149.3 [FatContent] 7.9 [SaturatedFatContent] 4.5 [CholesterolContent] 24.4 [SodiumContent] 97.7 [CarbohydrateContent] 12.0 [FiberContent] 0.1 [SugarContent] 13.1 [ProteinContent] 7.9 [RecipeServings] nan [RecipeYield] 1 cup [RecipeInstructions] Bring the milk to a boil, add the lemon juice. The milk will start to curdle. Turn off the heat, let it sit for a few moments, bring it back to the boiling point; remove from the heat. When half-cool, strain curds from whey through any fine cloth such as a piece of muslin or several thicknesses of cheesecloth. Put a colander lined with cloth in the sink and pour the curdled milk through it. As soon as most of the moisture has drained, gather the top of the cloth, tie it together with anything handy, and let it hang until all the water has dripped through. This usually takes an hour. Note: Under no circumstances squeeze the bag or try in any other way to lend nature a hand. It removes the flavor along with the water, tends to make the panir tacky. Remove the panir from the cloth, place it in a plastic bag and keep it in the refrigerator. This will keep nicely for a couple of days. After that, it will start to smell.
[Name] Pasta Puttanesca [AuthorId] 17682 [AuthorName] Vanessa Balchen [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2001-09-01T12:39:00Z [Description] Make and share this Pasta Puttanesca recipe from Food.com. [Images] character(0) [RecipeCategory] European [Keywords] ["Low Cholesterol", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["12", "2", "25", "2", "1/4", "1/4", "2", "2", "1"] [RecipeIngredientParts] ["garlic", "plum tomatoes", "kalamata olives", "anchovy fillets", "extra virgin olive oil", "capers", "oregano", "red pepper flakes", "linguine"] [AggregatedRating] 4.0 [ReviewCount] 4.0 [Calories] 724.2 [FatContent] 22.0 [SaturatedFatContent] 3.4 [CholesterolContent] 24.1 [SodiumContent] 1562.4 [CarbohydrateContent] 106.5 [FiberContent] 10.1 [SugarContent] 12.8 [ProteinContent] 27.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat large saucepan over medium heat. Add olive oil and allow to heat for a minute. Add garlic and saute for 2 minutes making sure not to brown the garlic. Add tomatoes, olives, anchovies, capers, oregano, and red pepper flakes. Simmer will pasta water boils and pasta cooks.
[Name] Crock Pot Pork with Root Beer Sauce [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT13H45M [PrepTime] PT15M [TotalTime] PT14H [DatePublished] 2001-09-01T12:39:00Z [Description] Make and share this Crock Pot Pork with Root Beer 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/11/29/0/11290.jpg" [RecipeCategory] Pork [Keywords] ["Meat", "Kid Friendly", "Potluck", "Weeknight"] [RecipeIngredientQuantities] ["3 -4", "1/2", "1", "2", "2 -3", "1", "2", "3", "1", "1/2", "1", NA, NA, NA, NA] [RecipeIngredientParts] ["salt", "black pepper", "onions", "garlic", "chili sauce", "garlic", "onion", "lettuce", "tomatoes"] [AggregatedRating] 4.0 [ReviewCount] 16.0 [Calories] 389.9 [FatContent] 22.4 [SaturatedFatContent] 7.5 [CholesterolContent] 89.8 [SodiumContent] 584.5 [CarbohydrateContent] 18.5 [FiberContent] 2.0 [SugarContent] 14.3 [ProteinContent] 26.5 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] ["Rub meat with salt and pepper.", "In a large skillet brown roast in hot oil.", "Put in crock pot with garlic, onions and root beer.", "Cover.", "Cook on low for 8 hours or high for 5 hours.", "------RootBeer Sauce---------.", "In a medium saucepan combine the rootbeer, chili sauce and garlic.", "Bring to a boil, reduce and simmer for about 45 minutes, stirring often.", "Reduce to 2 cups.", "Add hot sauce.", "------ToServe--------.", "Remove meat and with 2 forks shred.", "Place on toasted bun with condiments and spoon on the sauce." ]
[Name] Deeply Chocolate Pound Cake [AuthorId] 4396 [AuthorName] Diana Thompson [CookTime] PT1H15M [PrepTime] PT20M [TotalTime] PT1H35M [DatePublished] 2001-09-01T12:39:00Z [Description] This is a rich, moist pound cake which keeps well but never lasts long in our house. I have used this recipe for approximately 35 years and friends and family keep asking for it. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Weeknight", "For Large Groups", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1/2", "1/2", "3", "5", "3", "1", "1", "2/3", "1 1/2", "1", "1/2", "1/2", "1", "1", NA] [RecipeIngredientParts] ["butter", "margarine", "shortening", "sugar", "eggs", "all-purpose flour", "salt", "baking powder", "evaporated milk", "vanilla extract", "butter", "margarine", "confectioners' sugar", "vanilla extract", "evaporated milk"] [AggregatedRating] 4.5 [ReviewCount] 5.0 [Calories] 386.4 [FatContent] 14.7 [SaturatedFatContent] 7.0 [CholesterolContent] 63.6 [SodiumContent] 212.1 [CarbohydrateContent] 59.9 [FiberContent] 1.2 [SugarContent] 43.6 [ProteinContent] 4.8 [RecipeServings] 24.0 [RecipeYield] 1 cake [RecipeInstructions] Preheat the oven to 325 degrees. In a large mixing bowl, cream the butter, shortening, and sugar together until the mixture is very smooth and pale in color. Add the eggs, one at a time, beating well after each addition. In another large mixing bowl, sift together the remaining dry ingredients. Add the dry ingredients alternately to the butter mixture with the milk, beating well after each addition. Add the vanilla extract and beat well. Pour the batter into a greased and floured Bundt or tube pan and bake for 75-80 minutes. Cool the cake completely before frosting. Frosting: In a medium bowl, cream the butter or margarine until smooth. Add the cocoa and vanilla extract and blend well. Add the confectioner's sugar slowly, alternating with small amounts of evaporated milk until the frosting is the desired consistency.
[Name] Mexican Layer Dip - Low Fat [AuthorId] 17429 [AuthorName] tekvet [CookTime] nan [PrepTime] PT1H [TotalTime] PT1H [DatePublished] 2001-09-01T13:59:00Z [Description] Make and share this Mexican Layer Dip - Low Fat recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Tex Mex", "Southwestern U.S.", "Mexican", "Potluck", "Spicy", "< 60 Mins", "For Large Groups", "Refrigerator", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1", "16", "16", "1/2", "2", "2", "1", "1/4"] [RecipeIngredientParts] ["ground turkey", "nonfat sour cream", "fat free cream cheese", "lettuce", "tomatoes", "cheddar cheese", "black olives"] [AggregatedRating] nan [ReviewCount] nan [Calories] 167.1 [FatContent] 8.3 [SaturatedFatContent] 4.4 [CholesterolContent] 44.9 [SodiumContent] 312.8 [CarbohydrateContent] 7.5 [FiberContent] 0.3 [SugarContent] 2.9 [ProteinContent] 15.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Mix sour cream, cream cheese and 1 pkg taco seasoning. Set aside. Cook meat with 1 pkg taco seasoning as directed. In (deep] 9x12 pan, layer meat, beans, cream cheese mixture, lettuce, tomatoes, olives and jalepenos. Serve with tortilla chips or Fritos Scoops.
[Name] Yam 'n Butternut Squash Mash [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT20M [PrepTime] PT30M [TotalTime] PT50M [DatePublished] 2001-09-01T13:59:00Z [Description] Make and share this Yam 'n Butternut Squash Mash recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/29/3/KPI99FVvRjmH1zVy5OyK_sweet-potato-butternut-puree-4701.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/29/3/pAw9hYQ4Qded7ZEfI84X_sweet-potato-butternut-puree-4705.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/29/3/xrVn0oinSoi9cAscW83Q_applebees-salmon-soy-glaze-4784.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/29/3/uPLSMQnJSzCIlYeahc5E_sweet-potato-butternut-puree-4704.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/29/3/picGYVhJc.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "Canadian", "Vegan", "Christmas", "Thanksgiving", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/4", "1/2", "1/4", "1/4", NA] [RecipeIngredientParts] ["sweet potato", "butter", "margarine", "salt", "ground nutmeg", "cinnamon", "pepper"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 158.0 [FatContent] 11.6 [SaturatedFatContent] 7.3 [CholesterolContent] 30.5 [SodiumContent] 396.1 [CarbohydrateContent] 13.6 [FiberContent] 2.1 [SugarContent] 1.0 [ProteinContent] 1.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] "In a large mixing bowl, whip all the ingredients together until fluffy Turn into a lightly greased oven proof dish Cover with tin foil and bake in a 350F degrees oven until heated through (15-20 Minutes)."
[Name] Potato Casserole [AuthorId] 12875 [AuthorName] paula giles [CookTime] PT40M [PrepTime] PT20M [TotalTime] PT1H [DatePublished] 2001-09-02T15:39:00Z [Description] Make and share this Potato Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Cheese", "Vegetable", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["3/4", "1", "1", "1", "1", "1", "1", "1", "2"] [RecipeIngredientParts] ["butter", "hash browns", "sour cream", "cheese", "salt", "pepper"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 395.0 [FatContent] 27.8 [SaturatedFatContent] 12.7 [CholesterolContent] 49.5 [SodiumContent] 802.0 [CarbohydrateContent] 32.3 [FiberContent] 2.6 [SugarContent] 2.6 [ProteinContent] 5.2 [RecipeServings] 12.0 [RecipeYield] 1 13x9 casserole [RecipeInstructions] Heat 1/2 cup butter (1 stick] in 13x9 pan in 350 oven until melted. Spread hashbrowns onto the melted butter. Top with veggies. Stir soups and next 4 ingredients. Spread over veggies. Heat remaining 1/4 cup (1/2 stick] butter and stir in crushed cornflakes. Sprinkle over casserole. YUUUUUMMMMMMMYY.
[Name] Bumya Turkish Okra [AuthorId] 8631 [AuthorName] Nye McClelland [CookTime] PT25M [PrepTime] PT20M [TotalTime] PT45M [DatePublished] 2001-09-02T15:39:00Z [Description] Make and share this Bumya Turkish Okra recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Turkish", "Southwest Asia (middle East]", "Asian", "Low Protein", "Vegan", "Low Cholesterol", "Healthy", "Kid Friendly", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "2", "3 -6", "2", NA, "1/4"] [RecipeIngredientParts] ["olive oil", "fresh okra", "onion", "tomato sauce", "tomatoes", "garlic", "lemons", "water"] [AggregatedRating] 3.5 [ReviewCount] 2.0 [Calories] 197.6 [FatContent] 4.3 [SaturatedFatContent] 0.6 [CholesterolContent] 0.0 [SodiumContent] 546.6 [CarbohydrateContent] 41.2 [FiberContent] 9.8 [SugarContent] 8.9 [ProteinContent] 7.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Heat the oil and saute onion until golden. Then add the tomato and saute for a few minutes and then add the remaining ingredients and bring to boil. Reduce to low heat and simmer until the okra is tender. Serve with or over rice and a green salad.
[Name] Celery Soup-Creamed Spinach [AuthorId] 17721 [AuthorName] jean1 [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2001-09-02T15:39:00Z [Description] A different way to serve spinach, People who do not like spinach, seem to really like this way of serving it. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/29/6/picTAcnkf.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/29/6/picHC4BFU.jpg"] [RecipeCategory] Low Protein [Keywords] ["< 15 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1", "4", "1/2", NA, "20", "1"] [RecipeIngredientParts] ["flour", "butter", "margarine", "frozen chopped spinach", "onion"] [AggregatedRating] 5.0 [ReviewCount] 15.0 [Calories] 139.6 [FatContent] 10.3 [SaturatedFatContent] 5.4 [CholesterolContent] 25.6 [SodiumContent] 382.2 [CarbohydrateContent] 9.6 [FiberContent] 3.3 [SugarContent] 1.8 [ProteinContent] 4.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] in a saucepan, on medium heat,stir together. with wire whisk soup, flour, butter, garlic salt,and salt and pepper until smooth and pipping hot. add spinach and onion, stir till combined.
[Name] Macaroni & Hot Italian Sausage [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2001-09-02T15:39:00Z [Description] A macaroni casserole is always welcome in most families. Use mild sausage or bratwurst if you prefer. I like a bit of spice so I like to add a couple of jalapenos chopped and perhaps some olives or some hot sauce. Make it as hot or as mild as you like. Good meal for those fall/winter days ahead. Serve with a green salad and crusty rolls and there's your meal. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/29/7/picGUhiRw.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/29/7/picmJ13Pa.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/29/7/pickjMnJz.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/29/7/picPs9aPf.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/29/7/picEUijA6.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/29/7/picudpfwF.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/29/7/picgr55XL.jpg"] [RecipeCategory] One Dish Meal [Keywords] ["Lunch/Snacks", "Pork", "Vegetable", "Meat", "European", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1", "8", "2", "1/4", "1/2", "1", "1", "1", NA, "1/4"] [RecipeIngredientParts] ["onion", "mushrooms", "elbow macaroni", "sherry wine", "tomato sauce", "water", "sour cream", "2% fat cottage cheese", "fresh parsley", "parmesan cheese", "asiago cheese"] [AggregatedRating] 5.0 [ReviewCount] 16.0 [Calories] 778.0 [FatContent] 56.7 [SaturatedFatContent] 22.2 [CholesterolContent] 138.1 [SodiumContent] 1617.9 [CarbohydrateContent] 33.1 [FiberContent] 2.1 [SugarContent] 4.8 [ProteinContent] 31.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Spray a skillet with oil, heat. Add sausage, cook until crumbly, break it up as you are cooking the sausage, pour off excess fat. Add mushrooms and onion, cook until tender. Turn sausage, mushrooms and onion into an oven proof dish (approx 9x13\"]. Pour sherry into the skillet and bring to a boil, stirring constantly to scrape up the brown bits. Pour sherry over the sausage mixture. Stir in the tomato sauce, beef consommé, water and pasta. Bake in 375°F oven (covered] for 1 hour or until pasta is tender. Stir in sour cream (or cottage cheese]. Sprinkle with parmesan and parsley. Serve.
[Name] No Bake Peanut Butter Cookies [AuthorId] 12875 [AuthorName] paula giles [CookTime] PT2M [PrepTime] PT15M [TotalTime] PT17M [DatePublished] 2001-09-02T15:39:00Z [Description] This is an old recipe. I use to love these when the school cafeteria would make these, that was 25 years ago at least. Now, 25 years later, my kids love them just the same. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/29/8/pic5CXnHd.jpg" [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "4", "4", "1/2", "3", "1/2"] [RecipeIngredientParts] ["sugar", "butter", "milk", "quick-cooking oats", "crunchy peanut butter"] [AggregatedRating] 5.0 [ReviewCount] 50.0 [Calories] 632.4 [FatContent] 22.1 [SaturatedFatContent] 7.5 [CholesterolContent] 23.2 [SodiumContent] 185.1 [CarbohydrateContent] 101.7 [FiberContent] 6.5 [SugarContent] 68.8 [ProteinContent] 11.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In a sauce pan over medium high heat add melted butter, cocoa, sugar and milk bring to a boil. Boil for 3 minutes. Stir constantly. Remove from heat and add the oats and the peanut butter. Mix and drop by spoonfuls on wax paper.
[Name] Minnesota Style Wild Rice Soup [AuthorId] 8000 [AuthorName] John Skrable [CookTime] PT3H [PrepTime] PT10M [TotalTime] PT3H10M [DatePublished] 2001-09-02T15:39:00Z [Description] Another Campbell's soup thing. Farmers up there have been trying to kill wild rice for a 150 years. Then they discovered that the stuff is worth $10 a pound. If you're up thataway, ask for wild rice soup, in a pea soup base. Local specialty. [Images] character(0) [RecipeCategory] European [Keywords] ["Kid Friendly", "Weeknight", "Stove Top", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "3 1/2", "4", "2", "1", "1", "2", "2", "1", "3", NA] [RecipeIngredientParts] ["water", "wild rice", "bay leaves", "dried oregano", "carrot", "Tabasco sauce", "cayenne pepper", "salt", "black pepper"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 43.4 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 134.8 [CarbohydrateContent] 9.4 [FiberContent] 1.4 [SugarContent] 1.0 [ProteinContent] 1.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a saucepan add all ingredients, and water (I use the soup cans to measure - 2 3/4 cans]. Bring to a full roiling boil, and stir well. Reduce heat to simmer, and cover. Simmer for 2 and 1/2 hours. It takes that long for the wild rice to cook. Stir occasionally. Remove bay leaves after 2 hours. If it's a little thick, add a bit of water. Enjoy.
[Name] Orange Scented Pears with Vanilla Creme [AuthorId] 16140 [AuthorName] Norahs Girl [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2001-09-02T15:39:00Z [Description] Make and share this Orange Scented Pears with Vanilla Creme recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Pears", "Fruit", "< 60 Mins"] [RecipeIngredientQuantities] ["6", "4", "2", "1", "250", "1", "60", "125", "500", "6", "40", "1", "1", "1", "45"] [RecipeIngredientParts] ["cooking pears", "dessert pears", "sugar", "currants", "butter", "brandy", "milk", "sugar", "vanilla pod", "orange"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 366.6 [FatContent] 9.9 [SaturatedFatContent] 5.0 [CholesterolContent] 208.1 [SodiumContent] 73.9 [CarbohydrateContent] 40.7 [FiberContent] 1.0 [SugarContent] 26.6 [ProteinContent] 6.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Sprinkle pears with sugar, orange peel and currants. Place pears in a buttered ovenproof dish and pour orange juice around them. Dot pears with butter. Cover and bake at 180 C for 45-75 minutes. Basting occasionally until pears are very tender. Remove from oven and cool (pears will firm as they cool]. Brush with apricot jam and brandy. Grill pears under preheated grill until tops are crisp and lightly charred. To make creme anglaise, heat milk in a heavy-based sauce pan or a double boiler until warm. Whisk egg yolks and sugar and vanilla until creamy. Slowly add warm milk, whisking constantly. Return to saucepan and cook over low heat, stirring, until sauce is thick enough to coat back of a wooden spoon. Do not boil sauce as it will curdle. Add grated orange peel and remove from stove. Leave until cold, then blend in whipped cream and liqueur. Serve very well chilled with pears at room temperature.
[Name] Chocolate-Peanut Butter Phyllo Purses [AuthorId] 8728 [AuthorName] Ashley U [CookTime] PT30M [PrepTime] PT40M [TotalTime] PT1H10M [DatePublished] 2001-09-02T15:40:00Z [Description] Make and share this Chocolate-Peanut Butter Phyllo Purses recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Greek", "European", "Kid Friendly", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["9", "6", "4", "3/4", "1/4", "1/4", "4 1/2", "1/4", "4", "6", "6", NA] [RecipeIngredientParts] ["unsalted butter", "eggs", "sugar", "vanilla extract", "creamy peanut butter", "sugar", "phyllo pastry sheets", "unsalted butter", "vanilla ice cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 834.5 [FatContent] 69.9 [SaturatedFatContent] 39.9 [CholesterolContent] 215.7 [SodiumContent] 210.0 [CarbohydrateContent] 59.5 [FiberContent] 11.6 [SugarContent] 29.7 [ProteinContent] 16.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 375°. Butter a 13x9-inch baking pan. Line bottom of pan with parchment paper. Melt chcolate and butter in heavy medium-size saucepan over low heat, stirring occasionally. Remove from heat. Using electric mixer, beat egg yolks and 3/4 cup sugar in large bowl until thick; stir chocolate mixture into yolk mixture. Using clean dry beaters, beat egg whites in another large bowl until soft peaks form. Gradually add remaining 1/2 cup sugar and beat until stiff but not dry. Carefully fold egg whites into chocolate mixture. Transfer butter to prepared pan. Bake until toothpick inserted into center comes out clean, about 15 minutes. Press down edges until even with middle of brownies. Cool completely. Using 2 3/4-inch diameter cookie cutter, cut out 12 rounds. Bring 1/2 cup whipping cream and vanilla extract to boil in heavy medium saucepan over medium heat. Remove from heat. Add chopped chocolate and whisk until completely melted. Refrigerate until firm, about 1 hour. Preheat oven to 400°. Lightly butter rimmed baking sheet. Stir peanut butter and 4 teaspoons sugar in small bowl to blend. Cut each phyllo sheet in half crosswise to form twelve 13x8 1/2-inch strips. Place 1 phyllo strip vertically on work surface. Brush with melted butter. Place 2nd phyllo strip horizontally across first, forming a cross; brush with butter. Stack 2 brownies in center of pastry. Top brownies with 1 tablespoon ganache and 1 tablespoon peanut butter mixture. Gather ends of phyllo strips together over brownies to form a purse. Twist ends closed. Brush purse with melted butter and place on prepared baking sheet. Repeat with remaining ingredients to form a total of 6 purses. Bake until golden brown, about 15 minutes. Serve with vanilla ice cream.
[Name] Butterscotch Brownies [AuthorId] 12875 [AuthorName] paula giles [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2001-09-02T15:40:00Z [Description] Make and share this Butterscotch Brownies recipe from Food.com. [Images] character(0) [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "1/2 - 1", "2", "1 1/2", "2", "1", "1", "1"] [RecipeIngredientParts] ["brown sugar", "butter", "eggs", "flour", "baking powder", "vanilla", "chocolate chips"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 4937.4 [FatContent] 224.7 [SaturatedFatContent] 101.0 [CholesterolContent] 667.0 [SodiumContent] 2630.7 [CarbohydrateContent] 715.7 [FiberContent] 27.3 [SugarContent] 523.1 [ProteinContent] 63.7 [RecipeServings] nan [RecipeYield] 1 13x9 pan [RecipeInstructions] Creme sugar and butter. Add eggs. Add flour and baking powder. Mix well. Add vanilla and nuts. Batter will be thick. Bake 13x9 pan at 350F degrees for 25-30 minutes.
[Name] 5 Spice Shrimp [AuthorId] 13483 [AuthorName] Tebo3759 [CookTime] PT5M [PrepTime] PT10M [TotalTime] PT15M [DatePublished] 2001-09-02T15:40:00Z [Description] This can be done as an appetizer before a meal or as a first course. 5 spice powder is usually found in all grocery stores now. Oriental stores would have it and it is good with a number of meats. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] ["Stove Top", "Easy"] [RecipeIngredientQuantities] ["1/2", "2", NA, "1", "1", "1/4"] [RecipeIngredientParts] ["medium shrimp", "five-spice powder", "olive oil", "garlic", "dry white wine"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 206.8 [FatContent] 8.7 [SaturatedFatContent] 1.3 [CholesterolContent] 172.8 [SodiumContent] 170.1 [CarbohydrateContent] 2.3 [FiberContent] 0.0 [SugarContent] 0.3 [ProteinContent] 23.2 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Pat shrimp dry and coat them with the 5 spice powder and salt& pepper (on a plate or in a bag]. Heat oil in a pan at medium high heat. Add shrimp, cook stirring until shrimp curl and turn pink, 1-2 minutes . Add the garlic and cook another 30 seconds. Add the wine and boil until reduced by half and shrimp are opaque, about 1 minute. Serve warm.
[Name] Italian Creme Cake [AuthorId] 12875 [AuthorName] paula giles [CookTime] PT40M [PrepTime] PT15M [TotalTime] PT55M [DatePublished] 2001-09-02T15:40:00Z [Description] It has been several years since I made this delicious cake but my husband recently requested it for his birthday. I had forgotten how good this was. [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["2", "1/2", "1/2 - 1", "5", "1", "1", "2", "2", "1", "1", "8", "1/2 - 1", "1", "1", "1"] [RecipeIngredientParts] ["sugar", "butter", "eggs", "baking soda", "buttermilk", "flour", "coconut", "pecans", "vanilla", "cream cheese", "butter", "powdered sugar", "pecans", "vanilla"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 10367.7 [FatContent] 662.2 [SaturatedFatContent] 318.0 [CholesterolContent] 1804.8 [SodiumContent] 3917.1 [CarbohydrateContent] 1057.3 [FiberContent] 55.4 [SugarContent] 805.7 [ProteinContent] 116.1 [RecipeServings] nan [RecipeYield] 1 13x9 inch cake [RecipeInstructions] Mix everything for frosting together until creamy. --------CAKE-------------. Creme together sugar, crisco, butter, and egg yolks, add one at a time, beating well after each. Add soda to buttermilk then add alternately with flour, buttermilk, flour, etc. Beat egg whites until stiff peaks form then fold into cake batter. LAST, add coconut, pecans, and vanilla. BAKE 350F degrees for 35-40 MINUTES.
[Name] Rich Chocolate Cheesecake [AuthorId] 16140 [AuthorName] Norahs Girl [CookTime] PT1H10M [PrepTime] PT20M [TotalTime] PT1H30M [DatePublished] 2001-09-02T15:40:00Z [Description] Make and share this Rich Chocolate Cheesecake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["180", "100", "50", "50", "50", "80", "450", "3", "1", "35", "150", "100", "50", NA] [RecipeIngredientParts] ["plain flour", "butter", "caster sugar", "dark chocolate", "butter", "caster sugar", "cream cheese", "eggs", "vanilla pod", "vanilla essence", "cornflour", "dark chocolate"] [AggregatedRating] nan [ReviewCount] nan [Calories] 655.7 [FatContent] 46.8 [SaturatedFatContent] 27.4 [CholesterolContent] 174.7 [SodiumContent] 354.3 [CarbohydrateContent] 53.0 [FiberContent] 3.4 [SugarContent] 24.8 [ProteinContent] 11.5 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 160C degrees.", "Lightly grease and line a 23cm spring form cake tin.", "Sift the flour into bowl and rub in the butter with your fingertips until the mixture resembles breadcrumbs.", "Stir in the sugar and melted chocolate.", "Sprinkle the mixture evenly over the base of the tin and press down gently.", "Bake for 20 minutes.", "Beat the butter and sugar and melted chocolate until light and fluffy.", "Add the cheese and beat well.", "Add the eggs, one at a time, beating well after each addition.", "If you are using a vanilla pod, cut in half lengthways and scrape the seeds into the mixture, otherwise add the vanilla essense.", "Add the cornflour, yogurt and milk chocolate.", "Place the cake tin onto a flat baking tray and pour the filling into the shell.", "Decorate the top of the cake with the melted chocolate.", "Bake until the cake is firm around the edges, about 50 minutes.", "Leave to cool in the oven.", "Once the cake has cooled, chill until ready to serve.", "Dust with a little cocoa powder just before serving." ]
[Name] Shepherd's Pie [AuthorId] 16758 [AuthorName] sheila [CookTime] PT40M [PrepTime] PT30M [TotalTime] PT1H10M [DatePublished] 2001-09-02T15:40:00Z [Description] This is very good. There are other versions--some add whole kernel corn. Drain the cream style corn--it makes it not so dry. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "Meat", "Low Cholesterol", "Healthy", "Weeknight", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["5", NA, "1", "1", "1", "1"] [RecipeIngredientParts] ["mashed potatoes", "onion", "onion", "hamburger", "peas"] [AggregatedRating] 4.5 [ReviewCount] 7.0 [Calories] 371.1 [FatContent] 10.1 [SaturatedFatContent] 3.8 [CholesterolContent] 54.2 [SodiumContent] 882.3 [CarbohydrateContent] 51.1 [FiberContent] 4.1 [SugarContent] 6.6 [ProteinContent] 20.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Add onions to potatoes. Fry your hamburger and onion, drain fat. Add corn, then the peas if you use them. Then add the mash potatoes. Heat just a little longer to heat the corn, but not too long.
[Name] Moist Banana Nut Bread [AuthorId] 14386 [AuthorName] Divinemom5 [CookTime] PT1H5M [PrepTime] PT10M [TotalTime] PT1H15M [DatePublished] 2001-09-02T15:40:00Z [Description] I got this from a recipe club I was in.It is the only banana bread my family will let me make.We prefer it without nuts,but it is great with chopped pecans for the nut lovers.It is very moist.I keep over-ripe bananas in the freezer,so I can make it at a moments notice.It is a great after-school snack,but it never lasts long at our house! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/30/7/DOpEPFAEQNW0C5brSbUL_Banana%20Bread_0160.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/30/7/picAFYrQS.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/30/7/picMNnuML.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/30/7/picndsOKV.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/30/7/picyoM9tw.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/30/7/picxPFn70.jpg"] [RecipeCategory] Quick Breads [Keywords] ["Breads", "Breakfast", "Lunch/Snacks", "Fruit", "Kid Friendly", "Christmas", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1/2", "2", "3", "1 1/2", "1", "1", "2", "1/2", "1 1/2", "1"] [RecipeIngredientParts] ["butter", "eggs", "bananas", "sour cream", "buttermilk", "fresh lemon juice", "sugar", "flour", "baking soda", "baking powder"] [AggregatedRating] 5.0 [ReviewCount] 42.0 [Calories] 304.3 [FatContent] 10.9 [SaturatedFatContent] 6.4 [CholesterolContent] 62.5 [SodiumContent] 215.2 [CarbohydrateContent] 48.7 [FiberContent] 1.7 [SugarContent] 25.1 [ProteinContent] 4.4 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Combine dry ingredients in large mixing bowl. Place butter, eggs, bananas, sour cream, and lemon juice in blender or work bowl of food processor. Whirl until smooth. Pour over dry ingredients; add nuts and stir until just moist. Pour into greased loaf pan. Bake in 350°F oven for 55-65 minutes or until skewer inserted comes out clean.
[Name] candy apple pie [AuthorId] 11455 [AuthorName] foxjen [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2001-09-02T15:40:00Z [Description] Make and share this candy apple pie recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Apple", "Fruit", "Low Protein", "Low Cholesterol", "Healthy", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["6", "1/2", "1", "1 1/2", "3", "2"] [RecipeIngredientParts] ["pie apples", "sugar", "water", "cornstarch"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 323.9 [FatContent] 10.5 [SaturatedFatContent] 3.4 [CholesterolContent] 0.0 [SodiumContent] 206.0 [CarbohydrateContent] 57.6 [FiberContent] 2.8 [SugarContent] 37.1 [ProteinContent] 1.7 [RecipeServings] 8.0 [RecipeYield] 1 9-inch pie [RecipeInstructions] prepare apples and set aside. in a med size sauce pan melt red hots with 1 cup of water and sugar. when melted add apples for about 5 minutes. in remaining 1/2 cup of water mix cornstarch and then stir into apple mixture until thickened. pour into unbaked pie shell and cover with another. be sure to cut steam holes. bake at 425 degree oven for 1hr. cool and eat.
[Name] Wine-Baked Halibut Steaks With Mustard-Fennel Butter [AuthorId] 8728 [AuthorName] Ashley U [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2001-09-02T15:40:00Z [Description] Make and share this Wine-Baked Halibut Steaks With Mustard-Fennel Butter recipe from Food.com. [Images] character(0) [RecipeCategory] Halibut [Keywords] ["Very Low Carbs", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "6", "1/4", "3", "4", "1"] [RecipeIngredientParts] ["fennel seeds", "unsalted butter", "fresh parsley", "Dijon mustard", "halibut steaks", "dry white wine"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 421.3 [FatContent] 20.9 [SaturatedFatContent] 11.7 [CholesterolContent] 157.8 [SodiumContent] 291.4 [CarbohydrateContent] 2.9 [FiberContent] 0.9 [SugarContent] 0.7 [ProteinContent] 43.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Position rack in middle of oven and preheat to 400°. Toast fennel seeds in heavy small skillet over medium heat until fragrant, stirring occasionally, about 5 minutes. Remove from skillet; cool. Finely chop fennel seeds. Combine butter, parsley, mustard and fennel seeds in small bowl. Mash with rubber spatula until smooth and well blended. Season fennel butter to taste with salt and pepper. Sprinkle fish with salt and pepper. Place fish in 8x8-inch glass baking dish. Pour wine over. Bake opaque in center, basting occasionally with wine and juices in dish for about 15 minutes. Spread all of fennel butter over fish.
[Name] Rosemary Scones [AuthorId] 16140 [AuthorName] Norahs Girl [CookTime] PT12M [PrepTime] PT10M [TotalTime] PT22M [DatePublished] 2001-09-02T15:40:00Z [Description] Make and share this Rosemary Scones recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/31/0/piciakJgy.jpg" [RecipeCategory] Scones [Keywords] ["Quick Breads", "Breads", "Breakfast", "Healthy", "High In...", "Potluck", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["2", "4", "1/4", "1", "1", "1", "1"] [RecipeIngredientParts] ["plain flour", "baking powder", "salt", "sugar", "butter", "rosemary", "milk"] [AggregatedRating] 4.0 [ReviewCount] 6.0 [Calories] 119.6 [FatContent] 2.3 [SaturatedFatContent] 1.3 [CholesterolContent] 6.5 [SodiumContent] 224.1 [CarbohydrateContent] 21.1 [FiberContent] 0.7 [SugarContent] 0.5 [ProteinContent] 3.4 [RecipeServings] nan [RecipeYield] 10-12 scones approx. [RecipeInstructions] Sift dry ingredients in a bowl and rub in butter,add rosemary and milk and combine to form a soft dough. Roll out on to a floured board to 1 1/2 inch thickness and cut into 2 inch rounds. Place on a greased baking tray,brush with a little milk and bake in a pre-heated oven 220c (425f] for12 minutes.
[Name] Orange Banana Cooler [AuthorId] 6164 [AuthorName] Mini Ravindran [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2001-09-02T15:40:00Z [Description] Make and share this Orange Banana Cooler recipe from Food.com. [Images] character(0) [RecipeCategory] Punch Beverage [Keywords] ["Shakes", "Beverages", "Breakfast", "Fruit", "Low Protein", "Kid Friendly", "Spring", "Summer", "Ramadan", "< 15 Mins", "No Cook", "Beginner Cook", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["1 1/4", "2", "2", "1/3", "2 -3"] [RecipeIngredientParts] ["milk", "bananas", "vanilla ice cream", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 308.0 [FatContent] 11.0 [SaturatedFatContent] 6.7 [CholesterolContent] 42.4 [SodiumContent] 96.3 [CarbohydrateContent] 49.3 [FiberContent] 2.2 [SugarContent] 37.6 [ProteinContent] 6.2 [RecipeServings] nan [RecipeYield] 4 small glasses [RecipeInstructions] Pour milk in a blender. Add bananas, ice cream, orange juice concentrate and sugar. Blend until smooth. Pour into glasses and serve cool.
[Name] Beer Biscuits [AuthorId] 12875 [AuthorName] paula giles [CookTime] PT18M [PrepTime] PT15M [TotalTime] PT33M [DatePublished] 2001-09-02T15:40:00Z [Description] Make and share this Beer Biscuits recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["4", "4", "1", "1", "2/3", "1"] [RecipeIngredientParts] ["baking powder", "salt", "sugar", "butter", "beer"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 3084.5 [FatContent] 127.7 [SaturatedFatContent] 78.5 [CholesterolContent] 325.5 [SodiumContent] 4674.2 [CarbohydrateContent] 402.9 [FiberContent] 13.5 [SugarContent] 5.6 [ProteinContent] 54.6 [RecipeServings] nan [RecipeYield] 1 cookie sheet [RecipeInstructions] Large bowl; sift flour, baking powder, salt, and sugar. Cut in butter. Add beer. Mix lightly with fork until ball forms Turn dough onto generously floured surface. Knead gently 5-6 times. Roll dough out and cut with biscuit cutter. Place biscuits 1 in apart on ungreased baking sheet. Bake until tops are brown (15-18 minutes] at 425°F.
[Name] Chocolate Sheet Cake [AuthorId] 12875 [AuthorName] paula giles [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2001-09-02T15:40:00Z [Description] Make and share this Chocolate Sheet Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["2", "2", "1/3", "1", "1/2", "1/2", "1", "1/2", "2", "1", "1/4", "1/4", "6", "4", "1"] [RecipeIngredientParts] ["sugar", "flour", "baking soda", "salt", "butter", "water", "buttermilk", "eggs", "pure vanilla extract", "butter", "milk", "powdered sugar"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 7994.5 [FatContent] 366.4 [SaturatedFatContent] 189.3 [CholesterolContent] 1164.2 [SodiumContent] 5597.6 [CarbohydrateContent] 1140.3 [FiberContent] 28.4 [SugarContent] 884.0 [ProteinContent] 79.4 [RecipeServings] nan [RecipeYield] 1 sheet cake [RecipeInstructions] --------ICING-----------. COMBINE BUTTER, COCOA, AND MILK. HEAT TO BOILING. POUR OVER SUGAR AND NUTS. SPREAD ON HOT CAKE (I LIKE TO POKE HOLES IN CAKE WITH FORK TO LET THE ICING OOZE INTO THE CAKE]. --------CAKE-------------. Combine sugar, flour, cocoa, baking soda, and salt in large bowl. Mix well. Heat butter and water to boiling. Pour over dry ingredients, mix well. Beat in buttermilk, eggs, vanilla. Pour THIN batter into greased and floured sheet pan. BAKE AT 400F degrees FOR 20 MINUTES. REMOVE CAKE FROM OVEN AND POUR ON THE FROSTING.
[Name] Msneta's Barbecue Ribs [AuthorId] 8418 [AuthorName] MsNeta [CookTime] PT2H [PrepTime] PT3H [TotalTime] PT5H [DatePublished] 2001-09-02T15:40:00Z [Description] I serve these ribs at all of our family barbecues and it's always the first thing to go. The sauce is kind of spicy, so feel free to modify the heat as you see fit. For extra kick, I use a spicy honey barbecue sauce along with the hot ketchup and lots of cracked black pepper. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "Weeknight"] [RecipeIngredientQuantities] ["3", "1", NA, "1", "1/2", "1/2", "1 1/2", "1", NA, NA] [RecipeIngredientParts] ["onion", "black peppercorns", "water", "red wine vinegar", "ketchup", "barbecue sauce", "honey", "salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 134.9 [FatContent] 0.3 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 755.8 [CarbohydrateContent] 32.3 [FiberContent] 0.8 [SugarContent] 24.5 [ProteinContent] 0.6 [RecipeServings] nan [RecipeYield] 3 lbs of mouthwatering spicy ribs [RecipeInstructions] Place ribs in deep pot. Add onions and pepper corns and cover with salted water. Bring to a boil. Cover and simmer over low heat for about 1 hour or until meat is tender but not falling off the bone. Place ribs in a shallow dish. In a medium saucepan, mix water, vinegar, ketchup, barbecue sauce, and honey. Bring sauce to a boil. Season with salt and pepper to taste. Remove from heat. Pour the warm sauce over the ribs, just until the ribs are coated. Save remaining sauce for serving. Marinate ribs in the refrigerator for at least 2 hours. Grill over hot coals or bake at 350 until browned and heated through, basting frequently. Serve with remaining sauce.
[Name] Raisins, Nuts n' Bulgur [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2001-09-02T15:40:00Z [Description] Make and share this Raisins, Nuts n' Bulgur recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/31/5/pic7cbFlD.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Grains", "Fruit", "Nuts", "Vegan", "Low Cholesterol", "Healthy", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1", "1", "1/2", "1/2", "1/2"] [RecipeIngredientParts] ["bulgur", "boiling water", "salt", "dried basil", "golden raisin", "dark raisin", "pine nuts"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 228.4 [FatContent] 8.1 [SaturatedFatContent] 0.6 [CholesterolContent] 0.0 [SodiumContent] 396.2 [CarbohydrateContent] 38.4 [FiberContent] 5.7 [SugarContent] 14.8 [ProteinContent] 5.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 300F degrees. In a buttered 1 quart casserole dish mix all the ingredients except the nuts. Bake uncovered for 30-45 min or until the moisture is absorbed and the wheat is tender. Fluff with a fork. Garnish with nuts.
[Name] Strawberry Muffins [AuthorId] 16449 [AuthorName] sewcraftymom [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2001-09-02T15:40:00Z [Description] I like this recipe for teacher gifts, church socials and just plain munching on! I can never make enough! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/31/6/picyz67Sl.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/31/6/01488035226.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/31/6/picrR4L4A.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/31/6/picmWRGvU.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/31/6/picjyzVKc.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/31/6/picpXs1wZ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/31/6/11316.jpg"] [RecipeCategory] Quick Breads [Keywords] ["Breads", "Lunch/Snacks", "Strawberry", "Berries", "Fruit", "Kid Friendly", "High In...", "Potluck", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "2", "1/2", "1", "6", "1 1/2", "2", "1/2 - 1", "1/2", "1"] [RecipeIngredientParts] ["flour", "baking powder", "salt", "sugar", "sugar", "strawberries", "eggs", "unsalted butter", "milk", "vanilla extract"] [AggregatedRating] 4.5 [ReviewCount] 69.0 [Calories] 241.9 [FatContent] 9.1 [SaturatedFatContent] 5.4 [CholesterolContent] 52.8 [SodiumContent] 176.1 [CarbohydrateContent] 36.8 [FiberContent] 0.9 [SugarContent] 19.8 [ProteinContent] 3.7 [RecipeServings] nan [RecipeYield] 12 Large Muffins [RecipeInstructions] Heat oven to 375°F. Combine flour, baking powder, salt and 1 cup of the sugar in medium bowl. Toss in strawberries, set aside. Beat together eggs, butter, milk and vanilla in small bowl. Add wet ingredients to the dry ingredients; stir until just combined. Spoon batter into muffin tins lined with paper. Sprinkle 1/2 tsp of sugar on top of each muffin. Bake 25 minutes or until a toothpick inserted in middle of muffin comes out clean.
[Name] Chicken Cream Cheese Balls [AuthorId] 17721 [AuthorName] jean1 [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2001-09-02T15:40:00Z [Description] This is a little work, but really worth it anyone you serve it to will really be surprise when you cut and see cream cheese all thru it. really good. [Images] character(0) [RecipeCategory] Very Low Carbs [Keywords] ["Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["4", "8", NA, "1 -2", "1"] [RecipeIngredientParts] ["chicken breasts", "cream cheese", "egg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 495.7 [FatContent] 37.8 [SaturatedFatContent] 17.1 [CholesterolContent] 208.1 [SodiumContent] 276.7 [CarbohydrateContent] 1.6 [FiberContent] 0.0 [SugarContent] 0.2 [ProteinContent] 36.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] flatten out chicken breast. take hunk of cream cheese and put into the center of the chicken. fold it together like a ball,cheese in the middle. dip into egg mixture, then bread crumbs. place in refrigerator for 30 minutes. take out and pan fry until a little brown not cooked, about 5 minutes. place chicken in a baking dish and bake for 1 hour and 15 minutes at 350F degrees.
[Name] Italian Rounds [AuthorId] 17721 [AuthorName] jean1 [CookTime] PT13M [PrepTime] PT10M [TotalTime] PT23M [DatePublished] 2001-09-02T15:40:00Z [Description] Make and share this Italian Rounds recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["2/3", "1/2", "1/4", "1/4", "1/4", "1"] [RecipeIngredientParts] ["parmesan cheese", "mayonnaise", "basil", "oregano"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 173.5 [FatContent] 8.2 [SaturatedFatContent] 2.9 [CholesterolContent] 7.8 [SodiumContent] 553.1 [CarbohydrateContent] 18.9 [FiberContent] 0.3 [SugarContent] 3.2 [ProteinContent] 6.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In bowl combine parmesan cheese, real mayonnaise and spices. Place biscuits on cookie sheet and let stand for 5 minutes. Flatten biscuits into circles. Place some of the mixture on top of each biscuit. Bake at 400°F for 10-13 minutes (needs to be golden brown].
[Name] Texas Spaghetti [AuthorId] 12875 [AuthorName] paula giles [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2001-09-02T15:40:00Z [Description] Make and share this Texas Spaghetti recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/31/9/picGibWAw.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/31/9/pic5y5Yce.jpg"] [RecipeCategory] Spaghetti [Keywords] ["Cheese", "Meat", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "1", "2", "1", "1", "2", "2", "1", "1/2"] [RecipeIngredientParts] ["onion", "green pepper", "spaghetti", "mozzarella cheese", "black olives", "parmesan cheese"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 929.2 [FatContent] 42.2 [SaturatedFatContent] 18.2 [CholesterolContent] 208.7 [SodiumContent] 1980.7 [CarbohydrateContent] 80.7 [FiberContent] 4.8 [SugarContent] 14.0 [ProteinContent] 56.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Brown meat,and chopped onion. Add tomato soup,green pepper and noodles. Cover and simmer 10 minutes. Pour 1/2 of mixture into casserole. Layer with mozzarella cheese, golden mushroom soup, black olives, ending with mozzarella cheese and the Parmesan last. COVER AND COOK 350°F for 30 MINUTES.
[Name] Chicken with Mango Salsa [AuthorId] 16140 [AuthorName] Norahs Girl [CookTime] PT20M [PrepTime] PT25M [TotalTime] PT45M [DatePublished] 2001-09-02T15:40:00Z [Description] Make and share this Chicken with Mango Salsa recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Lunch/Snacks", "Chicken Breast", "Chicken", "Poultry", "Meat", "Asian", "Free Of...", "Spicy", "< 60 Mins", "Stove Top", "Stir Fry"] [RecipeIngredientQuantities] ["1/2", "1 1/2", "1", "1", "1/2", "1/4", "1/4", "2", NA, "2", "6"] [RecipeIngredientParts] ["mangoes", "garlic", "cilantro", "sugar", "green onion", "vinegar", "lime juice", "Tabasco sauce", "Worcestershire sauce", "boneless chicken breasts"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 359.0 [FatContent] 13.6 [SaturatedFatContent] 3.9 [CholesterolContent] 92.8 [SodiumContent] 149.0 [CarbohydrateContent] 27.8 [FiberContent] 0.9 [SugarContent] 25.2 [ProteinContent] 30.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Marinate chicken in Worcestershire sauce,for about 20 minutes at least. Then saute in olive oil til just golden and set aside. Combine sugar, green onion, vinegar, lime juice and a few drops of tobasco sauce in a saucepan. Bring to a boil, stirring constantly until the sugar dissolves. Add mango, garlic and cilantro, stirring gently. Mix in orange juice. Pour hot mixture over chicken. Serve immediately with Buttered noodles or basmati rice.
[Name] Smoked Oyster Spread [AuthorId] 34879 [AuthorName] Barefoot Beachcomber [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2001-09-02T15:40:00Z [Description] Make and share this Smoked Oyster Spread recipe from Food.com. [Images] character(0) [RecipeCategory] Spreads [Keywords] ["< 15 Mins", "No Cook", "Oysters", "Easy"] [RecipeIngredientQuantities] ["250", "1", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["cream cheese", "mayonnaise", "lemon juice", "Worcestershire sauce", "garlic powder"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 954.5 [FatContent] 88.0 [SaturatedFatContent] 49.0 [CholesterolContent] 315.0 [SodiumContent] 1032.5 [CarbohydrateContent] 21.5 [FiberContent] 0.3 [SugarContent] 8.8 [ProteinContent] 22.7 [RecipeServings] nan [RecipeYield] 1 cup [RecipeInstructions] Thouroughly combien first 6 ingredients. Gently blend in chopped oysters. Cover and chill several hours. Serve with Melba toast or crisp crackers.
[Name] Marshmallow Crunch [AuthorId] 17790 [AuthorName] Matric [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2001-09-02T15:40:00Z [Description] Make and share this Marshmallow Crunch recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Lunch/Snacks", "Kid Friendly", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["3 -4", "1", "1", "1/2", "150", "1", "1/4"] [RecipeIngredientParts] ["Weetabix", "self raising flour", "sugar", "butter", "marshmallows"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 87.9 [FatContent] 5.5 [SaturatedFatContent] 3.7 [CholesterolContent] 12.9 [SodiumContent] 42.7 [CarbohydrateContent] 9.1 [FiberContent] 0.4 [SugarContent] 4.5 [ProteinContent] 0.8 [RecipeServings] nan [RecipeYield] 30 2 centimetre by 3 centimetre rectangles [RecipeInstructions] Mix all dry ingredients together then add melted butter, mix thoroughly. Spray slice tray and preheat oven to 200c. Pour mixture into slice tray and press down firmly and cook for 1/2 hour. Remove from oven to cool a little. In a microwave container add marshmallows and microwave for 1 minute on Medium. Stir marshmallows quickly, then add cream and mix thoroughly and pour onto base making sure all is covered. When almost set, you may sprinkle extra coconut on top or 100's& 1000's or anything of your choosing. When cold, cut into fingers.
[Name] Fiesta Chicken Casserole [AuthorId] 12875 [AuthorName] paula giles [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2001-09-02T15:40:00Z [Description] Make and share this Fiesta Chicken Casserole recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/32/3/picNrY9n2.jpg" [RecipeCategory] < 60 Mins [Keywords] "Oven" [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1 -2", "2", "1"] [RecipeIngredientParts] ["chicken", "green chilies", "Rotel Tomatoes", "chicken broth", "cheese"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 4269.2 [FatContent] 255.4 [SaturatedFatContent] 78.6 [CholesterolContent] 509.2 [SodiumContent] 12073.3 [CarbohydrateContent] 305.0 [FiberContent] 18.0 [SugarContent] 27.1 [ProteinContent] 186.4 [RecipeServings] nan [RecipeYield] 1 13X9 CASSEROLE [RecipeInstructions] Cut chicken in small pieces. (I use boneless chicken breast] Mix everthing EXCEPT DORITOS AND BROTH. Mash chips in bag. You add the cheese to the chicken and soups. The In 9x13 dish; Layer Doritos, chicken/soup mixt. ,Doritos, chicken/soup, etc. chicken broth you pour over the casserole just before you put in into the oven. BAKE 375F degrees for 30 MINUTES.
[Name] 5 minute Mint Chutney [AuthorId] 6164 [AuthorName] Mini Ravindran [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2001-09-02T15:40:00Z [Description] Make and share this 5 minute Mint Chutney recipe from Food.com. [Images] character(0) [RecipeCategory] Chutneys [Keywords] ["Sauces", "Vegetable", "Kid Friendly", "Spring", "Summer", "Spicy", "Ramadan", "< 15 Mins", "No Cook", "Beginner Cook", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["1", "1", "2", "3", "1 1/2", "1/2", "1", "1", "1/2"] [RecipeIngredientParts] ["fresh mint leaves", "onion", "salt", "sugar", "apple cider vinegar", "fresh lime juice", "black pepper", "green chili", "tomatoes", "ground cumin"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 73.2 [FatContent] 0.3 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 163.0 [CarbohydrateContent] 17.1 [FiberContent] 2.0 [SugarContent] 11.5 [ProteinContent] 1.6 [RecipeServings] nan [RecipeYield] 2 cups [RecipeInstructions] Put all the above in the blender and blend till smooth. Use on sandwiches, as a dip, with your favourite kebabs, scones!
[Name] Surimi (artificial crab meat) Salad [AuthorId] 13483 [AuthorName] Tebo3759 [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2001-09-02T15:40:00Z [Description] Crab is quite expensive but this is not. Artificial crab (Surimi) is quite tasty and can be found in most stores now. This makes an easy first course. Could also be served in a wine glass with shredded lettuce in the bottom. [Images] character(0) [RecipeCategory] Crab [Keywords] ["< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["12", "1", "1/2", "1", "1", "2", "2", "1", NA] [RecipeIngredientParts] ["avocado", "celery", "alfalfa sprout", "low-fat mayonnaise", "low-fat plain yogurt", "lemon juice", "lettuce leaf"] [AggregatedRating] nan [ReviewCount] nan [Calories] 172.1 [FatContent] 7.6 [SaturatedFatContent] 1.2 [CholesterolContent] 25.8 [SodiumContent] 163.2 [CarbohydrateContent] 12.7 [FiberContent] 3.7 [SugarContent] 2.6 [ProteinContent] 14.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Combine surimi, avo, sprouts and celery in bowl. Stir mayo, yogurt, horseradish& lemon juice together. Add to surimi and toss gently. Put lettuce leaves on 4 plates and divide salad on top.
[Name] Italian Cauliflower Salad [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT33M [PrepTime] PT15M [TotalTime] PT48M [DatePublished] 2001-09-02T15:40:00Z [Description] Great side dish to serve with your Italian meal. I like the cauliflower crunchy but you can cook it longer to suit your taste. [Images] character(0) [RecipeCategory] Cauliflower [Keywords] ["Vegetable", "European", "Lactose Free", "Free Of...", "Potluck", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/2", "2", "10", "1/4", "2", "2", "6", "2", NA] [RecipeIngredientParts] ["cauliflower", "onion", "celery", "stuffed green olives", "olive oil", "olive oil", "fresh lemon juice", "capers", "fresh parsley"] [AggregatedRating] 4.0 [ReviewCount] 6.0 [Calories] 94.1 [FatContent] 7.7 [SaturatedFatContent] 1.1 [CholesterolContent] 0.0 [SodiumContent] 39.1 [CarbohydrateContent] 6.0 [FiberContent] 2.3 [SugarContent] 2.7 [ProteinContent] 1.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Put cauliflower in lightly salted boiling water for 3 minutes, remove and put in cold water for 30 minutes or more, Drain well before mixing with dressing. In a bowl combine oil, lemon juice, capers, olives, onion, celery parsley, Salt& Pepper, mix well. Add well drained cold cauliflower, Toss. Place in serving dish& serve.
[Name] Chilled Calamari in a Yoghurt Curry Cream [AuthorId] 16140 [AuthorName] Norahs Girl [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2001-09-02T15:40:00Z [Description] The South African waters are rich in kingklip, snoek, red roman, hake, cod, pilchards, sole, to name but a few. Other delicacies from the sea include abalone, oysters, mussels, calamari, shrimps and crayfish (a clawless lobster). This following Rec is,t really Traditional but it is delicious and wonderful for a dinner Party. [Images] character(0) [RecipeCategory] Squid [Keywords] ["No Shell Fish", "South African", "African", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["3", "1", "1", "1", "1", "1", "1", "4", "3", "2", "2 -4", NA, "1", NA, "2", "2", "1"] [RecipeIngredientParts] ["curry powder", "dry white wine", "water", "plain yogurt", "celery", "olive oil", "garlic", "sea salt", "mustard seeds", "black pepper", "lemon leaves", "spring onions", "cucumber"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 522.5 [FatContent] 18.6 [SaturatedFatContent] 6.4 [CholesterolContent] 817.3 [SodiumContent] 213.9 [CarbohydrateContent] 19.1 [FiberContent] 1.2 [SugarContent] 4.7 [ProteinContent] 56.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Combine white wine, boiling water, dill, celery, garlic, mustard seed and lemon leaves.", "Bring to the boil uncovered.", "Add calamari and cucumber crescents, cook for 2 minutes, then remove from heat immediately and strain.", "(The calamari needs the minimum of cooking].", "Cook curry powder and chilli flakes together in a non-stick pan for 1-2 minutes, remove.", "Mix yoghurt, curry powder, chilli flakes, cream and olive oil together.", "Toss with calamari and cucumber, season to taste and top with curled spring onions." ]
[Name] Lobster-Stuffed Tenderloin [AuthorId] 17743 [AuthorName] Papa Hay [CookTime] PT1H1M [PrepTime] PT20M [TotalTime] PT1H21M [DatePublished] 2001-09-02T15:40:00Z [Description] Make and share this Lobster-Stuffed Tenderloin recipe from Food.com. [Images] character(0) [RecipeCategory] Lobster [Keywords] ["Meat", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["3 -4", "2", "1", "6", "1/2", "1/2", "1/2", "1/8", "1"] [RecipeIngredientParts] ["beef tenderloin", "frozen lobster tails", "butter", "bacon", "green onion", "butter", "dry white wine", "lemon juice"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 1122.7 [FatContent] 88.1 [SaturatedFatContent] 38.8 [CholesterolContent] 307.3 [SodiumContent] 537.0 [CarbohydrateContent] 1.8 [FiberContent] 0.3 [SugarContent] 0.6 [ProteinContent] 72.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat the oven to 425 degrees. Make a lengthwise slit in the middle of the tenderloin, cutting down within 1/2 inch of the bottom. This should form a pocket big enough to accommodate the two lobster tails. Place the lobster in boiling salted water (enough water to completely cover tails]. Return to a boil, reduce the heat and then simmer for 5-6 minutes . Carefully remove the lobster from shell. Cut in half, lengthwise. Place the lobster tails end to end inside the beef pocket. Combine 1 tbsp. butter and lemon juice. Pour over the lobster. Close the meat around the lobster and tie securely with string at 1 inch intervals. Place the meat on the oven rack in a shallow roasting pan. Bake for 45-50 minutes for rare meat. (Increase the time if you like your meat cooked more.] Lay the bacon slices on top of the roast. Bake for 5 minutes more. In a saucepan, cook green onion in 1/2 cup butter over very low heat until tender, stirring frequently. Add the wine and garlic salt and heat through. To serve: Slice the meat and then spoon the sauce over it. Garnish with fresh mushrooms, cherry tomatoes and parsley, if desired.
[Name] Banana Nut Cake [AuthorId] 12875 [AuthorName] paula giles [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2001-09-02T15:40:00Z [Description] Make and share this Banana Nut Cake recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/32/9/picqZxovT.jpg" [RecipeCategory] Breads [Keywords] ["Dessert", "Sweet", "< 60 Mins"] [RecipeIngredientQuantities] ["1 1/4", "2/3", "3", "3", "2", "1", "4", "1", "1", "1/4", "1/4", "1/2", "1/2", "2", "3", "1/3"] [RecipeIngredientParts] ["sugar", "eggs", "bananas", "flour", "baking powder", "buttermilk", "baking soda", "vanilla", "butter", "oleo", "salt", "vanilla", "powdered sugar", "banana"] [AggregatedRating] 5.0 [ReviewCount] 16.0 [Calories] 482.9 [FatContent] 18.9 [SaturatedFatContent] 4.7 [CholesterolContent] 56.7 [SodiumContent] 306.1 [CarbohydrateContent] 75.5 [FiberContent] 1.7 [SugarContent] 54.7 [ProteinContent] 4.7 [RecipeServings] 12.0 [RecipeYield] 1 13x9 cake [RecipeInstructions] Cream oil and sugar. Add eggs one at a time, beating after each. Add all other ingredients. Bake in 9x13 pan at 350F degrees for 30 minutes. ------FROSTING------. Mix shortning and oleo. Mix in 1/3 of sugar. Beat well. Add bananas alternately with sugar. Mix until smooth and creamy.
[Name] Lemon Risotto [AuthorId] 16140 [AuthorName] Norahs Girl [CookTime] PT45M [PrepTime] PT10M [TotalTime] PT55M [DatePublished] 2001-09-02T15:40:00Z [Description] Make and share this Lemon Risotto recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/33/0/pic6CSYIw.jpg" [RecipeCategory] Short Grain Rice [Keywords] ["Rice", "Grains", "Fruit", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["4", "2", "2", "1", "12", "3/4", "3", "1", "1"] [RecipeIngredientParts] ["unsalted butter", "olive oil", "onion", "arborio rice", "parmesan cheese", "white wine", "lemon, juice and zest of", "of fresh mint"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 515.8 [FatContent] 18.3 [SaturatedFatContent] 8.0 [CholesterolContent] 31.8 [SodiumContent] 290.1 [CarbohydrateContent] 71.3 [FiberContent] 2.8 [SugarContent] 1.3 [ProteinContent] 13.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Bring the stock to a boil in a medium saucepan, cover, and keep warm over low heat. Heat 1 tablespoon of the butter and 1 tablespoon of the oil in a large saucepan. Sauté the onion over medium high heat, stirring occasionally, until soft, about 5 minutes. (If you mean translucent- it's 7 minutes.] Add the rice to the onion mixture and sauté, stirring constantly, for 2 minutes. Reduce the heat to medium low, add 1 cup of the hot stock and stir frequently until absorbed. Continue adding 1 cup of stock at a time, stirring, and waiting for it to be absorbed before adding the next measure. This will take 25-30 minutes . Remove from heat and stir in 1/3 of the Parmesan, the white wine, lemon juice and zest, mint, and the remaining tablespoon of both butter and oil. Cover and allow to stand for 3 minutes. Sprinkle with the remaining cheese and serve.
[Name] Salmon-Cream Cheese Pate [AuthorId] 13483 [AuthorName] Tebo3759 [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-09-02T15:40:00Z [Description] Make and share this Salmon-Cream Cheese Pate recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/33/1/piclKDjaz.jpg" [RecipeCategory] Spreads [Keywords] ["< 15 Mins", "No Cook", "Refrigerator", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["1", "8", "1", "2 -3", "1", "2", "1/4", "1/2", "1", NA] [RecipeIngredientParts] ["onion", "cream cheese", "salmon", "lemon juice", "horseradish", "dill", "parsley", "liquid smoke", "Worcestershire sauce"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 1119.2 [FatContent] 87.5 [SaturatedFatContent] 51.2 [CholesterolContent] 372.4 [SodiumContent] 943.3 [CarbohydrateContent] 19.5 [FiberContent] 2.1 [SugarContent] 6.1 [ProteinContent] 65.6 [RecipeServings] nan [RecipeYield] 1 cups [RecipeInstructions] Mince onion in food processor. Add remaining ingredients. Blend with off/on turns then let run until smooth. Refrigerate overnight. Good with raw vegetables, crackers or Melba toast. Can also shape and cover with parsley or chopped nuts.
[Name] Cucumber, Feta, and Mint Salad [AuthorId] 16140 [AuthorName] Norahs Girl [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-09-02T15:40:00Z [Description] Make and share this Cucumber, Feta, and Mint Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Cheese", "Vegetable", "< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["2", "1 1/2", "1/2", "1/2", "1/4", NA, NA] [RecipeIngredientParts] ["English cucumbers", "feta cheese", "fresh mint leaves", "extra virgin olive oil", "fresh lemon juice", "salt", "pepper"] [AggregatedRating] 3.5 [ReviewCount] 3.0 [Calories] 415.4 [FatContent] 39.2 [SaturatedFatContent] 12.2 [CholesterolContent] 50.1 [SodiumContent] 632.4 [CarbohydrateContent] 9.3 [FiberContent] 1.1 [SugarContent] 5.2 [ProteinContent] 9.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Peel half the skin of the cucumbers in lengthwise strips and cut them into very thin slices. Arrange the slices on a serving platter or individual serving dishes. Sprinkle the feta cheese on top, followed by the mint. Whisk together the olive oil, lemon juice, salt, and pepper and pour over the salad, or allow diners to serve themselves at the table.
[Name] Pesto Stuffed Chicken Thighs [AuthorId] 16140 [AuthorName] Norahs Girl [CookTime] PT40M [PrepTime] PT10M [TotalTime] PT50M [DatePublished] 2001-09-02T15:40:00Z [Description] A favourite of mine for an informal dinner party. Change the basil pesto for the sun-dried tomato version for a variation! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/33/3/picBnbFZC.jpg" [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["6", "8", "3", "2", "2", "1", NA, "1/4", "1", "1", "1", "2", "2", NA, NA, "1", "3", "2", "1/2", "1", "1"] [RecipeIngredientParts] ["pesto sauce", "chicken thighs", "olive oil", "onions", "chopped tomatoes", "tomato puree", "fresh basil leaf", "white wine", "orange bell pepper", "ground paprika", "basil leaves", "salt", "fresh ground black pepper", "fresh basil leaf", "garlic cloves", "butter", "parmesan cheese"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 1077.3 [FatContent] 82.4 [SaturatedFatContent] 18.8 [CholesterolContent] 179.4 [SodiumContent] 377.0 [CarbohydrateContent] 27.5 [FiberContent] 7.3 [SugarContent] 12.2 [ProteinContent] 42.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Spread a little pesto under the skin of each chicken thigh. Heat 2 Tbsp of oil in a heavy based saucepan and sauté chicken in batches until lightly browned all over. Remove with slotted spoon and reserve whilst sautéing the remainder. Heat remaining oil in pan add onions and sauté for 3 minutes. Stir in tomatoes and tomato puree. Add basil leaves and simmer for 5 minutes. Stir in white wine and simmer for 5 minutes more. Season to taste. Lay peppers in a large ovenproof dish,pour over tomato sauce, top with chicken and sprinkle paprika over. Bake at 375°F/190°C for 25 minutes. Garnish with some more basil leaves. Pesto Sauce: Liquidise all ingredients.
[Name] Shepherd's Pie [AuthorId] 12875 [AuthorName] paula giles [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2001-09-02T15:40:00Z [Description] My daughter found this recipe in a magazine when she was about 9 years old. She begged me and begged me to let her make it, it was pretty good. THANK YOU LAUREN! [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Potato", "Cheese", "Vegetable", "Meat", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "1", "1", "1", NA, "2", "1"] [RecipeIngredientParts] ["lean hamburger", "onion", "cheese"] [AggregatedRating] 4.0 [ReviewCount] 4.0 [Calories] 482.5 [FatContent] 26.4 [SaturatedFatContent] 11.3 [CholesterolContent] 52.0 [SodiumContent] 1394.4 [CarbohydrateContent] 46.2 [FiberContent] 3.4 [SugarContent] 4.0 [ProteinContent] 18.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Brown hamburger, if its lean you wont have to drain Add cream corn, soup, salt, and pepper. Pour into 9x13 dish. Add 1 cup of cheese. Add bag of tater tots. Top with more cheese. Cover with foil, and bake 350* for 30 minutes.
[Name] Coconutty Macaroons [AuthorId] 11954 [AuthorName] Lorraine [CookTime] PT12M [PrepTime] PT10M [TotalTime] PT22M [DatePublished] 2001-09-02T15:40:00Z [Description] Make and share this Coconutty Macaroons recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/33/5/picWdtVt3.jpg" [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "Coconut", "Fruit", "Nuts", "European", "Kid Friendly", "Christmas", "< 30 Mins", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["3", "1/2", "1/2", "1", "1", "1/4", "1"] [RecipeIngredientParts] ["vanilla", "coconut", "sugar", "salt"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 118.8 [FatContent] 9.4 [SaturatedFatContent] 6.7 [CholesterolContent] 0.0 [SodiumContent] 43.0 [CarbohydrateContent] 8.4 [FiberContent] 2.2 [SugarContent] 5.7 [ProteinContent] 2.0 [RecipeServings] 20.0 [RecipeYield] nan [RecipeInstructions] Melt chocolate chips in a microwave safe bowl. Let cool slightly. Beat eggwhites to stiff peaks. Fold in sugar, coconut, chocolate, nuts, salt and vanilla. Drop mounds onto a cookie sheet covered in aluminum foil or parchment paper. Bake at 375 for 12-15 min. Cool on pan.
[Name] No Bake Cookies #2 [AuthorId] 12875 [AuthorName] paula giles [CookTime] PT2M [PrepTime] PT10M [TotalTime] PT12M [DatePublished] 2001-09-02T15:40:00Z [Description] Make and share this No Bake Cookies #2 recipe from Food.com. [Images] character(0) [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "Kid Friendly", "< 15 Mins"] [RecipeIngredientQuantities] ["2", "6", "1/2", "1/4", "1", "1", "3", "1/2", "1/2"] [RecipeIngredientParts] ["sugar", "milk", "butter", "salt", "vanilla", "quick oats", "coconut"] [AggregatedRating] 4.5 [ReviewCount] 6.0 [Calories] 467.5 [FatContent] 16.6 [SaturatedFatContent] 8.3 [CholesterolContent] 17.4 [SodiumContent] 400.4 [CarbohydrateContent] 76.8 [FiberContent] 6.0 [SugarContent] 51.3 [ProteinContent] 8.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Combine sugar, cocoa, milk, butter, salt, and vanilla. Bring to a boil. Add oats and the rest of the ingredients. Drop on wax paper by tablespoons.
[Name] lemon jello pudding dessert [AuthorId] 17721 [AuthorName] jean1 [CookTime] PT3H [PrepTime] PT10M [TotalTime] PT3H10M [DatePublished] 2001-09-02T15:40:00Z [Description] this is a great recipe for a hot summer day children seem to love it. Its a very refreshing type of dessert [Images] character(0) [RecipeCategory] Gelatin [Keywords] ["Dessert", "Pears", "Fruit", "Low Protein", "Weeknight", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["6", "1", "8"] [RecipeIngredientParts] ["pears", "Cool Whip"] [AggregatedRating] nan [ReviewCount] nan [Calories] 135.3 [FatContent] 4.8 [SaturatedFatContent] 4.1 [CholesterolContent] 0.0 [SodiumContent] 71.1 [CarbohydrateContent] 22.8 [FiberContent] 1.1 [SugarContent] 20.1 [ProteinContent] 1.5 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] add 2cups of boiling water to lemon jello. add can of pears (mashing the pears a little] with liquid to the jello. refrigerate until firm, about 3 hours. remove from refrigerator and fold in cool whip. refrigerate until needed. serve in any type of dessert dish.
[Name] Apple Chutney [AuthorId] 6164 [AuthorName] Mini Ravindran [CookTime] PT45M [PrepTime] PT5M [TotalTime] PT50M [DatePublished] 2001-09-02T15:40:00Z [Description] Make and share this Apple Chutney recipe from Food.com. [Images] character(0) [RecipeCategory] Chutneys [Keywords] ["Sauces", "Apple", "Fruit", "Low Protein", "Low Cholesterol", "Healthy", "Kid Friendly", "Free Of...", "Spring", "Summer", "Spicy", "Ramadan", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "3", "3/4", "3/4", "1/3", "1", "1/8", "2"] [RecipeIngredientParts] ["apples", "onions", "vinegar", "brown sugar", "raisins", "ginger", "red pepper flakes", "green chilies"] [AggregatedRating] 4.5 [ReviewCount] 8.0 [Calories] 568.1 [FatContent] 0.8 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 47.0 [CarbohydrateContent] 141.4 [FiberContent] 7.6 [SugarContent] 117.5 [ProteinContent] 3.8 [RecipeServings] nan [RecipeYield] 2 cups [RecipeInstructions] Place all ingredients in a medium saucepan. Slowly bring to a boil over medium heat. Reduce the heat and simmer for 45 minutes, stirring frequently. Cool, cover, and store refrigerated until needed.
[Name] Tropical Margarita [AuthorId] 8728 [AuthorName] Ashley U [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-09-02T15:40:00Z [Description] Make and share this Tropical Margarita recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Mexican", "< 15 Mins", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["9", "1/2", "4", "4", "16", NA, NA] [RecipeIngredientParts] ["frozen limeade concentrate", "fresh lime juice", "lime slice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 32.6 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 3.6 [CarbohydrateContent] 8.4 [FiberContent] 0.0 [SugarContent] 7.5 [ProteinContent] 0.0 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Mix first 4 ingredients in glass measuring cup. Fill 2 margarita glasses with ice. Pour margarita mixture over. Garnish with lime slices and orange peel twists.
[Name] Vegetable Barley Soup [AuthorId] 17803 [AuthorName] Charlotte J [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2001-09-02T15:40:00Z [Description] We make this every summer with vegetables from our garden. Our children love to help make this soup and eat it too. I like to double this recipe and freeze the leftovers. You can use any 5 cups of veggies that you like, we just happen to like the carrot/zucchini/cabbage combo. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/34/0/aKpiNc9iTEOVJKsi6tWU_D0CC5154-BE04-47A8-BFB4-7D830AB72BE4.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/34/0/piczefuTl.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/34/0/picfO5mDF.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/34/0/picgcWLcS.jpg" ] [RecipeCategory] One Dish Meal [Keywords] ["Grains", "Vegetable", "Low Protein", "Vegan", "Low Cholesterol", "Healthy", "Kid Friendly", "Weeknight", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "3", "1", "3/4", "2", "2", "1", "9", "1/4", "1", "1", NA, "24"] [RecipeIngredientParts] ["olive oil", "garlic cloves", "onion", "barley", "carrots", "zucchini", "cabbage", "water", "parsley", "bay leaf", "sugar", "tomato puree"] [AggregatedRating] 5.0 [ReviewCount] 12.0 [Calories] 205.6 [FatContent] 5.6 [SaturatedFatContent] 0.8 [CholesterolContent] 0.0 [SodiumContent] 82.8 [CarbohydrateContent] 36.3 [FiberContent] 8.6 [SugarContent] 10.3 [ProteinContent] 6.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a large kettle add oil, garlic and onions heat until onions are transparent. Add barley, carrots, zucchini, cabbage, water,parsley and bay leaf bring to boil. Simmer until barley is tender. Add sugar, salt, pepper, and tomatoes cook 15 minutes longer then serve.
[Name] Gratin Dauphinois [AuthorId] 17315 [AuthorName] Cher738 [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2001-09-03T08:46:00Z [Description] Delicious Potatoe dish which is very filling and can be eaten with Steak, fish etc... Is very tasty and simple to make. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "European", "Very Low Carbs", "Low Protein", "Low Cholesterol", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] [NA, NA, NA, NA, NA] [RecipeIngredientParts] ["potato", "milk", "peppercorn", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 0.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.0 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] 4.0 [RecipeYield] 1 dish [RecipeInstructions] ["first you'll need a potatoe slicer, otherwise, you'll spend forever thinly slicing potatoes for this dish.", "next you'll need a good deep'ish glass bowl that is oven friendly to cook it in.", "I generally heat up the oven at 150C degrees for this dish, although with experience you can choose your own setting.", "slice potatoes and layer in dish, adding the odd peppercorn, again according to taste.", "Cover them with 1 half double cream (works best] and 1 half Milk Add the salt into the mix.", "then put in oven and leave for roughly 45mins-1hour.", "When adding the milk/cream mix, just cover the potatoes, make sure that they're not floating too much, otherwise, it takes longer to cook.", "This is the original French recipe, I learnt this when I was working in a restaurant in the South of France when I was 14years old.", "Other people have been known to add a dash of Nutmeg, even an egg to the milk/cream mix and even add grated Cheese to to the top, but generally it all depends on taste." ]
[Name] Crunchy Marshmallows [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2001-09-03T08:46:00Z [Description] Make and share this Crunchy Marshmallows recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "2", "2"] [RecipeIngredientParts] ["butter", "marshmallows"] [AggregatedRating] nan [ReviewCount] nan [Calories] 50.9 [FatContent] 5.8 [SaturatedFatContent] 3.6 [CholesterolContent] 15.3 [SodiumContent] 40.9 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a pan, melt butter and add the marshmallows. Once the marshmallows are soft, add the corn flakes and mix well. Roll the mixture in a foil paper and chill it. When cool, cut into pieces and serve.
[Name] Easy Tomato Chutney [AuthorId] 6164 [AuthorName] Mini Ravindran [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2001-09-03T08:46:00Z [Description] Make and share this Easy Tomato Chutney recipe from Food.com. [Images] character(0) [RecipeCategory] Chutneys [Keywords] ["Sauces", "Vegetable", "Asian", "Indian", "Kid Friendly", "Spring", "Summer", "Winter", "Spicy", "Ramadan", "< 30 Mins", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["10", "2", "5", "2", NA, "1", "2", "4", "1", "1", "1"] [RecipeIngredientParts] ["tomatoes", "onions", "dried garlic", "sugar", "salt", "black pepper", "bay leaves", "cloves", "cinnamon", "nutmeg"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 459.5 [FatContent] 16.0 [SaturatedFatContent] 2.2 [CholesterolContent] 0.0 [SodiumContent] 62.6 [CarbohydrateContent] 76.9 [FiberContent] 17.7 [SugarContent] 47.5 [ProteinContent] 12.4 [RecipeServings] nan [RecipeYield] 1 medium sized jar of chutney [RecipeInstructions] Take a non stick heavy bottom pan and heat the oil. Put bay leaves, cloves, cinnamon first and then add onion, garlic, salt and black pepper powder. Saute for 2 minutes and add chopped tomatoes, salt and sugar. Keep covered and stirring for 10 minutes or until tomatoes are soft. Allow to cool to the room temperature. Add nutmeg now. Put the mixture in the blender and blend till smooth (Remove bay leaves before blending]. Fill in a sterilised jar and keep refrigerated.
[Name] Sour Cream & Philly Cheesecake [AuthorId] 17958 [AuthorName] Brentster [CookTime] PT3H [PrepTime] PT25M [TotalTime] PT3H25M [DatePublished] 2001-09-03T08:46:00Z [Description] Make and share this Sour Cream & Philly Cheesecake recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/34/4/11344.jpg" [RecipeCategory] Cheesecake [Keywords] ["Dessert", "Cheese", "Kid Friendly", "Potluck", "Weeknight", "Oven", "Refrigerator", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "1/4", "1/2", "2", "1", "5", "1", "1", "1", "1"] [RecipeIngredientParts] ["graham cracker crumbs", "sugar", "butter", "cream cheese", "sugar", "eggs", "vanilla", "flour", "lemon juice", "sour cream"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 888.8 [FatContent] 63.2 [SaturatedFatContent] 34.9 [CholesterolContent] 318.8 [SodiumContent] 632.7 [CarbohydrateContent] 69.9 [FiberContent] 0.8 [SugarContent] 55.7 [ProteinContent] 13.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Mix crust ingredients thourghly and put on bottom and sides of a 10\" spring form pan. Mix together the cream cheese& sugar until very light and fluffy Then add the eggYOLKS Vanilla, lemon juice, and flour. Then beat in the sour creme. Beat the egg WHITES until stiff and fold them into mixture above. BAKING INSTRUCTIONS- Pre-heat oven to 300 degrees- First hour- Place cake in oven and bake for one hour Second hour- Turn off oven& let cake sit in oven with the door closed. third hour- open door of oven and let the cake rest. After 3rd hour move to frig- Cake is best made the day before use, given enough time to chill and harden sufficently.

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