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[Name] Tomato Pie [AuthorId] 17721 [AuthorName] jean1 [CookTime] PT40M [PrepTime] PT10M [TotalTime] PT50M [DatePublished] 2001-09-06T09:55:00Z [Description] this dish is great when you have more tomatoes then you know what to do with. It always makes a nice lunch meal, as well as a dinner meal [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/44/6/picPTUHEk.jpg" [RecipeCategory] One Dish Meal [Keywords] ["Vegetable", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1 -9", "2 -3", "1/4", NA, "1/4", "1"] [RecipeIngredientParts] ["tomatoes", "chives", "mayonnaise", "cheddar cheese"] [AggregatedRating] 4.5 [ReviewCount] 10.0 [Calories] 75.1 [FatContent] 5.6 [SaturatedFatContent] 3.2 [CholesterolContent] 14.8 [SodiumContent] 102.2 [CarbohydrateContent] 2.5 [FiberContent] 0.5 [SugarContent] 0.9 [ProteinContent] 3.9 [RecipeServings] 8.0 [RecipeYield] 1 pie [RecipeInstructions] Preheat oven 425F degrees. Follow the recipe for basic pie crust but bake the crust for only 5 minutes. Remove from oven. Reduce oven to 400F degrees. Line the bottom of pie crust with tomato slices. Sprinkle on spices. In bowl, mix mayonnaise and cheese. Spread evenly over the tomato slices covering all the edges (like putting on iceing]. Bake for 35 minutes. Serve at once while still hot and bubbling.
[Name] Tangy Barbecued Chicken [AuthorId] 16140 [AuthorName] Norahs Girl [CookTime] PT45M [PrepTime] PT12H [TotalTime] PT12H45M [DatePublished] 2001-09-06T09:55:00Z [Description] Make and share this Tangy Barbecued Chicken recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/44/7/pic8pPJ8J.jpg" [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Spicy", "Weeknight"] [RecipeIngredientQuantities] ["8", "2", "1", "1", "1", "1", "1", "3", "2", NA] [RecipeIngredientParts] ["chicken pieces", "poultry seasoning", "garlic", "tomato sauce", "Worcestershire sauce", "soya sauce", "fruit chutney", "olive oil", "lemon juice", "honey"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 581.2 [FatContent] 54.2 [SaturatedFatContent] 7.5 [CholesterolContent] 0.0 [SodiumContent] 996.6 [CarbohydrateContent] 28.3 [FiberContent] 1.1 [SugarContent] 18.4 [ProteinContent] 1.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Mix all ingredients together and pour over chicken and allow to stand for at least 1 hour. If you can leave it over-night, even better! Barbecue over coals slowly, turning often. The trick is to not have your fire too hot so that the chicken cooks slowly allowing marinade to penetrate right through. If the fire is too hot the marinade will burn and the chicken will be raw at the bone.
[Name] Best Wheat Bread [AuthorId] 14386 [AuthorName] Divinemom5 [CookTime] PT25M [PrepTime] PT1H [TotalTime] PT1H25M [DatePublished] 2001-09-06T09:55:00Z [Description] Oh, the way your house smells when baking homemade bread!!! I got this recipe from a church friend who has 9 children. I scaled it down for my family. I bake bread twice a week. So much better than store bought. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/44/8/piccJrjSU.jpg" [RecipeCategory] Breads [Keywords] ["Grains", "Healthy", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1", "1/2", "1/2", "1/2", "1/4", "2", "2", "2", "1 1/2", "4 -5", "4 -5"] [RecipeIngredientParts] ["hot water", "evaporated milk", "milk", "sugar", "honey", "molasses", "active dry yeast", "salt", "eggs", "oatmeal", "whole wheat flour", "white flour"] [AggregatedRating] 4.5 [ReviewCount] 5.0 [Calories] 1553.3 [FatContent] 42.8 [SaturatedFatContent] 9.8 [CholesterolContent] 134.7 [SodiumContent] 1323.7 [CarbohydrateContent] 254.5 [FiberContent] 21.4 [SugarContent] 38.1 [ProteinContent] 44.9 [RecipeServings] nan [RecipeYield] 4 loaves [RecipeInstructions] In a large mixing bowl, put all liquids in and stir. Add sugar, salt and yeast. Let stand 5 minutes. Add eggs and oatmeal. Stir in enough flour til dough cleans side of bowl. Turn onto floured surface and knead in remaining flour until dough is smooth and elastic. Put dough in greased bowl, cover and allow to rise until double. Punch dough down, form into 4 loaves, place in greased loaf pans and let rise until double in size. Bake at 350° for 25 minutes, or until golden brown and loaf sounds hollow when tapped. Remove from pans immediately and allow to cool on wire racks.
[Name] Peanut Candy [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT25M [PrepTime] PT30M [TotalTime] PT55M [DatePublished] 2001-09-06T09:55:00Z [Description] Peanuts are a great source of Vitamin E. They help lower the bad blood cholestrol, reduce heart attacks and also prevent some types of cancer. They are high in protein, dietary fibre and carbohydrates. Peanuts are one of my favourite snack item, too! This candy is easy to make and it clicks easily with any and every kid!! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/44/9/11449.jpg" [RecipeCategory] < 60 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["4", "1/4", "1 1/2", "1/2", "1"] [RecipeIngredientParts] ["peanuts", "ghee", "jaggery", "coconut", "cardamom powder"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 617.0 [FatContent] 42.5 [SaturatedFatContent] 9.0 [CholesterolContent] 16.7 [SodiumContent] 13.3 [CarbohydrateContent] 49.4 [FiberContent] 6.3 [SugarContent] 40.4 [ProteinContent] 18.9 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In a big kadai, add peanuts with skin to melted ghee on medium heat. Keep on stirring continuously with a spatula. When the peanuts start turning reddish, test one of them to see whether the skin can be removed by pressing with your thumb, remove from fire. Rub the peanuts in a plate till all the skin comes off. Set aside in a plate. Slice the coconut into small thin square pieces. In a kadai, add the jaggery with 1/2 cup water and cut coconut pieces. Keep a cup of water ready. When the jaggery mix boils and starts thickening, add one tsp. of jaggery mix to the cup of water. The jaggery should not dissolve in water. When you roll it into a ball, the jaggery should be soft. Add cardamom powder to the jaggery mix. In a broad plate, place the cleaned peanuts and pour the jaggery mix over it little by little one ladle at a time. Mix them evenly with a thin edged spatula. Make lemon sized balls with your hand while it is still hot. Dip hands in water or rice flour periodically while making the candy. The peanut balls start hardening as they cool down. The same peanut-jaggery mixture can be poured into different moulds. They are cut into small pieces according to requirement. For garnishing, dried grated coconut is used which is dipped in various food colours.
[Name] Easy Minestrone [AuthorId] 11954 [AuthorName] Lorraine [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2001-09-06T09:55:00Z [Description] I adapted this recipe from one I already had. It is easy to prepare, and is very filling served with a grilled ham and gouda sandwich. [Images] character(0) [RecipeCategory] Beans [Keywords] ["European", "Winter", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1", "2", "2", "1/2", "1/2", "1", "1", "10 -12", NA] [RecipeIngredientParts] ["cannellini beans", "tomatoes", "garlic", "chicken broth", "pasta", "salt", "cayenne pepper", "fresh spinach"] [AggregatedRating] nan [ReviewCount] nan [Calories] 122.2 [FatContent] 2.3 [SaturatedFatContent] 0.6 [CholesterolContent] 0.1 [SodiumContent] 1278.5 [CarbohydrateContent] 16.2 [FiberContent] 1.5 [SugarContent] 3.3 [ProteinContent] 8.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Saute garlic in hot oil. Add beans and broth. Bring to a boil. Stir in everything else but the spinach. Boil 15 minutes. Add spinach. Simmer 5 more minutes. Sprinkle with shredded parmesan cheese if desired.
[Name] Lamb Korma [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT1H [PrepTime] PT40M [TotalTime] PT1H40M [DatePublished] 2001-09-06T09:55:00Z [Description] This tasty korma calls for patient cooking. The spicing can be kept to a minimum. However, one can add a maximum of 20 spices like almonds, cashewnuts, pine nuts and cream to make a rich and delicious meal on festive occasions. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/45/1/11451.jpg" [RecipeCategory] Lamb/Sheep [Keywords] ["Meat", "Asian", "Indian", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["500", "4", "3", "6", "1", "3", "6", "4", "3", "1", "1", "2", "500", "2"] [RecipeIngredientParts] ["lamb", "yoghurt", "onions", "garlic", "ginger", "ghee", "black peppercorns", "green cardamoms", "cloves", "salt", "chili powder", "coriander powder", "water", "green coriander"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 483.1 [FatContent] 33.2 [SaturatedFatContent] 15.8 [CholesterolContent] 148.9 [SodiumContent] 693.4 [CarbohydrateContent] 11.1 [FiberContent] 1.5 [SugarContent] 4.3 [ProteinContent] 34.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cut lamb meat into small cubes. Blend 2 chopped onions, garlic and ginger in a blender alongwith adding a little water. Heat ghee in a saucepan. Add one chopped onion and fry till it becomes pale golden in colour. Add crushed spices, salt and meat. Fry for 8 minutes to a rich brown colour. Add the blended mixture and fry for 10 minutes. Add the chilli and corriander powders and yoghurt. Fry the mixture until ghee separates. Add water, mix well, cover with a lid and simmer for one hour until the meat is tender and the sauce has thickened. Serve hot sprinkled with corriander leaves. Goes well with roti, naan or rice.
[Name] Lemon Mascarpone Cake [AuthorId] 16140 [AuthorName] Norahs Girl [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2001-09-06T09:55:00Z [Description] Make and share this Lemon Mascarpone Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["5", "10", "5", "5", "125", "125", "125", "60", "250", "30", "7 1/2", "1", "250", "2", "80", "45", "5"] [RecipeIngredientParts] ["baking powder", "vanilla essence", "boiling water", "caster sugar", "lemon juice", "flour", "flour", "baking powder", "lemon, rind of", "mascarpone", "eggs", "caster sugar", "lemon juice", "fresh lemon rind"] [AggregatedRating] nan [ReviewCount] nan [Calories] 338.8 [FatContent] 18.2 [SaturatedFatContent] 3.4 [CholesterolContent] 170.9 [SodiumContent] 216.1 [CarbohydrateContent] 37.2 [FiberContent] 0.6 [SugarContent] 21.3 [ProteinContent] 7.3 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 180°C (375°F]. Spray and flour 2 springform or layer tins (24 cm or 9 inch]. Beat egg yolks with vanilla. Add oil, boiling water and lemon juice and continue beating all the time until foamy. Add caster sugar and continue beating. Lastly add flour, baking powder and lemon rind. Beat egg whites with baking powder until very stiff; set aside. Fold egg whites into lemon mixture. Bake for 20-25 minutes on middle rack of oven. Allow to cool. Filling: Beat egg yolks with sugar until very thick. Add lemon juice. Add mascarpone and continue beating until thickened. Beat egg whites until stiff. Fold into egg yolk and add lemon rind. Place mixture in fridge and allow to set. Spread 1/2 mascarpone on top of bottom layer of cake. Top with other cake and more mascarpone. Decorate with grated lemon rind.
[Name] Ricotta Tart [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT1H [PrepTime] PT35M [TotalTime] PT1H35M [DatePublished] 2001-09-06T09:55:00Z [Description] I have not made this recipe but have posted it by request. It is a Nella Cucina recipe so it should be good. Enjoy [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Cheese", "European", "Weeknight", "Oven", "Freezer", "Small Appliance", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1", "1 1/4", "1/4", "2", "1 1/2", "1", "1 1/2", "1/3", "1/2", "8", "1", "1"] [RecipeIngredientParts] ["eggs", "sugar", "flour", "milk", "ricotta cheese", "lemon, zest of", "flour", "cornstarch", "sugar", "butter", "egg", "vanilla extract"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 731.5 [FatContent] 29.8 [SaturatedFatContent] 17.8 [CholesterolContent] 220.7 [SodiumContent] 238.4 [CarbohydrateContent] 98.8 [FiberContent] 1.1 [SugarContent] 59.0 [ProteinContent] 17.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ---------Tomake the filling--------. In a saucepan (stainless steel] whisk two eggs and 1/4 cup sugar until well blended. Add the flour a little at a time. Gradually add the milk and whisk well. Place sauce pan over medium heat and whisk constantly for about 6 minutes or until thickened enough to coat the back of a wooden spoon. Place the filling aside covered with a sheet of buttered wax paper. In another bowl beat the Riccota with the remaining sugar and egg yolk until very smooth. Fold in the Lemon zest. Add the cooled filling blend well and set aside. ------Doughcrust----------. In a food processor, combine the flour and cornstarch. Add the remaining dough ingredients and mix until a soft ball begins to form. Knead the dough for a short time on a floured surface and divide in two. Wrap one half of the dough securely and freeze it for future use. Lightly grease an 11-inch tart pan with removable sides. Roll out one half and place in the prepared tart pan. Pour the filling into the pie shell and smooth the top. Bake in 375F degrees oven for 45-50 minutes or until a knife comes out clean. Remove tart to cooling rack. Remove sides from pan. Cut into wedges to serve.
[Name] Pepper Chilli Chicken With Honey [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT25M [PrepTime] PT30M [TotalTime] PT55M [DatePublished] 2001-09-06T09:55:00Z [Description] Make and share this Pepper Chilli Chicken With Honey recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "< 60 Mins"] [RecipeIngredientQuantities] ["500", "3", "1", "1", "2", "1", "1/2", "1", "1", "1", NA, "2", "2", "1", "4", "1", "2"] [RecipeIngredientParts] ["boneless chicken", "spring onions", "garlic", "green chili", "soya sauce", "egg", "corn", "sugar", "pepper", "salt", "red capsicums", "sesame seeds", "red chilies", "vinegar", "honey"] [AggregatedRating] nan [ReviewCount] nan [Calories] 430.3 [FatContent] 24.9 [SaturatedFatContent] 6.4 [CholesterolContent] 140.3 [SodiumContent] 617.7 [CarbohydrateContent] 24.1 [FiberContent] 3.1 [SugarContent] 15.9 [ProteinContent] 28.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Marinate the boneless chicken pieces (1\" cube] in a mixture of 1 tbsp soya. sauce, salt, egg and 1 tbsp corn flour for 10 minutes. Deep fry chicken in hot oil till light brown. Drain and keep aside. Grind red chillies with vinegar and keep aside. Heat 1 tbsp of oil in a wok. Add garlic, spring onions and green chillies. Stir fry for a few seconds. Add soya sauce and mix. Add ajinomoto, sugar, black pepper powder and red chilli paste. Add water and stir. Add the fried chicken pieces and mix well. Add the remaining corn flour after dissolving it in water and stir in honey. Add capsicum juliennes and mix. Sprinkle toasted sesame seeds and serve hot with your choice of rice or noodle dish.
[Name] Spicy Rice and Corn [AuthorId] 18369 [AuthorName] monsterrideop [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2001-09-06T09:55:00Z [Description] I came up with this recipe while home alone and needing something quick to eat. It should also work well as a side dish in a Mexican dinner. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Lunch/Snacks", "Rice", "Corn", "Vegetable", "Mexican", "Spicy", "< 30 Mins", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1", NA, NA, NA, NA] [RecipeIngredientParts] ["corn", "salt", "black pepper", "red cayenne pepper", "paprika"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 267.9 [FatContent] 3.2 [SaturatedFatContent] 0.5 [CholesterolContent] 0.0 [SodiumContent] 42.2 [CarbohydrateContent] 62.3 [FiberContent] 7.0 [SugarContent] 7.9 [ProteinContent] 8.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Cook the Rice a' Roni as per instructions on the box. Once the rice is completely done, little to no liquid in the pan, drain the corn and add it to the rice in the pan. Than add the salt, pepper, red pepper, and paprika to taste. The more red pepper the hotter it will be. Stir it all together and let it sit for about 5 minutes on low to heat it all up. Serve and enjoy.
[Name] Quick Hot Rolls [AuthorId] 14386 [AuthorName] Divinemom5 [CookTime] PT52M [PrepTime] PT1H [TotalTime] PT1H52M [DatePublished] 2001-09-06T09:55:00Z [Description] Make and share this Quick Hot Rolls recipe from Food.com. [Images] character(0) [RecipeCategory] Yeast Breads [Keywords] ["Breads", "Grains", "Healthy", "Kid Friendly", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1/2", "2", "1", "6", "2", "1/3"] [RecipeIngredientParts] ["water", "sugar", "salt", "flour", "eggs", "butter flavor shortening"] [AggregatedRating] 5.0 [ReviewCount] 11.0 [Calories] 324.3 [FatContent] 7.2 [SaturatedFatContent] 1.8 [CholesterolContent] 35.2 [SodiumContent] 207.8 [CarbohydrateContent] 56.3 [FiberContent] 1.8 [SugarContent] 8.6 [ProteinContent] 7.8 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Combine warm water,sugar and yeast. Add salt and 2 cups of flour,beat for 2 minutes. Add eggs and shortening. Beat 1 minute. Blend in 4 cups of flour until dough is formed. Let sit 20 minutes. Form into rolls. Let rise until double and bake at 375 degrees for 20-30 minutes . Can be used for cinnamon rolls. You can also flattened out pieces of dough in hot oil til golden,then serve with butter and honey or syrup. Yum!
[Name] Main Dish Mac Salad [AuthorId] 14386 [AuthorName] Divinemom5 [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2001-09-06T09:55:00Z [Description] This is delicious served on a bed a lettuce for a summer dinner,or as a side for hamburgers or hot dogs.Great for potlucks. [Images] character(0) [RecipeCategory] Tuna [Keywords] ["Potluck", "< 15 Mins", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["4", "1", "2", "2", "6", "1", "2", "1/2", "2", NA] [RecipeIngredientParts] ["pasta", "green onion", "tuna in water", "colby cheese", "eggs", "dill weed"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 538.1 [FatContent] 20.9 [SaturatedFatContent] 9.2 [CholesterolContent] 220.7 [SodiumContent] 1056.5 [CarbohydrateContent] 55.3 [FiberContent] 3.6 [SugarContent] 9.0 [ProteinContent] 32.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Mix all ingredients together except salad dressing. Add salad dressing and stir. Chill. If needed,add more salad dressing,to make salad creamy before serving.
[Name] Creamy Salsa Dip [AuthorId] 14188 [AuthorName] Ann Stone [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-09-06T09:55:00Z [Description] Make and share this Creamy Salsa Dip recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/45/8/picJxT65f.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/45/8/pic8tgovO.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/45/8/picBOMBYk.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/45/8/pick15skg.jpg"] [RecipeCategory] Sauces [Keywords] ["Free Of...", "< 15 Mins", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["8", "1"] [RecipeIngredientParts] ["cream cheese", "salsa"] [AggregatedRating] 5.0 [ReviewCount] 9.0 [Calories] 423.5 [FatContent] 39.1 [SaturatedFatContent] 21.9 [CholesterolContent] 125.0 [SodiumContent] 1141.7 [CarbohydrateContent] 12.7 [FiberContent] 2.1 [SugarContent] 7.6 [ProteinContent] 8.7 [RecipeServings] nan [RecipeYield] 2 cups of dip [RecipeInstructions] Combine cream cheese and salsa in food processor just until ingredients are blended. Chill. Serve with corn chips. Makes a good spread for tortilla wraps, also.
[Name] Spicy Chicken Salad [AuthorId] 17608 [AuthorName] Miss Erin C. [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2001-09-06T09:55:00Z [Description] This is my fiance's favorite dish, we usually make it early and throw it in the refrigerator until it's well chilled. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken", "Poultry", "Meat", "Asian", "Lactose Free", "Free Of...", "Potluck", "Spicy", "< 60 Mins", "Refrigerator", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1/2", "1/3", "4", "1 1/2", "2 1/2", "1", "4", "2"] [RecipeIngredientParts] ["peanut butter", "water", "soy sauce", "bean sprouts", "green onions", "chicken breasts"] [AggregatedRating] 4.5 [ReviewCount] 5.0 [Calories] 816.4 [FatContent] 33.2 [SaturatedFatContent] 7.3 [CholesterolContent] 142.2 [SodiumContent] 1559.9 [CarbohydrateContent] 90.0 [FiberContent] 6.3 [SugarContent] 5.9 [ProteinContent] 42.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Cook the noodles al dente in a pot of boiling water. Drain and rinse in cold water. In a blender or food processor, mix the peanut butter, warm water, soy sauce, vinegar, and oils. Toss the noodles with the bean sprouts and the chicken. Add the sauce and toss again. Top with green onions.
[Name] Baked Chicken with Garlic and Rosemary [AuthorId] 16140 [AuthorName] Norahs Girl [CookTime] PT35M [PrepTime] PT5M [TotalTime] PT40M [DatePublished] 2001-09-06T09:55:00Z [Description] A simple Chicken dish ideal for a family supper,serve it with a simple green salad and steamed baby potatoes [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Potluck", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["8", "1/2", "1", "1", NA, NA, "1", "10", "4"] [RecipeIngredientParts] ["chicken portions", "olive oil", "salt", "pepper", "lemon", "garlic", "fresh rosemary"] [AggregatedRating] 5.0 [ReviewCount] 12.0 [Calories] 256.8 [FatContent] 27.1 [SaturatedFatContent] 3.8 [CholesterolContent] 0.0 [SodiumContent] 8.2 [CarbohydrateContent] 4.7 [FiberContent] 0.6 [SugarContent] 0.7 [ProteinContent] 0.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Wipe chicken with damp cloth and place in casserole dish. Mix oil, lemon juice, stock powder and seasoning together and drizzle over chicken. Add lemon slices, garlic cloves and rosemary. Roast in a preheated 200°C oven for about 35 minutes. You will need to shake the pan from time to time during the cooking process to prevent sticking.
[Name] Sweet & Sour Beets [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2001-09-06T09:55:00Z [Description] These beets are best made a day ahead. Then if you want them warm gently heat them. If you want them as a salad dish arrange them on Lettuce leaves. Either way they are very good [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Fruit", "Vegetable", "Low Protein", "Vegan", "Low Cholesterol", "< 60 Mins", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1/4", "1/4", "1/4", "1", "1", NA] [RecipeIngredientParts] ["beets", "lite olive oil", "Dijon mustard", "soy sauce"] [AggregatedRating] 1.0 [ReviewCount] 1.0 [Calories] 110.3 [FatContent] 7.0 [SaturatedFatContent] 1.0 [CholesterolContent] 0.0 [SodiumContent] 214.7 [CarbohydrateContent] 10.9 [FiberContent] 1.8 [SugarContent] 8.7 [ProteinContent] 1.8 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Cook the beets and cut them (Use french fry blade in your food processor], Put in a bowl. ,setaside In a saucepan combine, Vinegar, orange juice, mustard, soy, oil and salt& Pepper Bring to boil Pour over beets and stir gently Serve warm or refrigerate and serve as a salad.
[Name] Do Ahead Chicken Casserole [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT1H45M [PrepTime] PT20M [TotalTime] PT2H5M [DatePublished] 2001-09-06T09:55:00Z [Description] This is another do it ahead casserole, makes life so easy! The water chestnuts give a nice crunch and the casserole has a smooth gentle taste. Hope you enjoy it. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken", "Poultry", "Cheese", "Vegetable", "Meat", "Canadian", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["4", "9", "1/4", "4", "8", "1", "1", "1/2", "3/4", "1/4", "2", "4", "2", NA] [RecipeIngredientParts] ["butter", "margarine", "butter", "margarine", "fresh mushrooms", "sliced water chestnuts", "pimientos", "mayonnaise", "cheddar cheese", "flour", "chicken broth", "eggs", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 304.9 [FatContent] 17.1 [SaturatedFatContent] 8.9 [CholesterolContent] 130.4 [SodiumContent] 413.5 [CarbohydrateContent] 17.0 [FiberContent] 1.3 [SugarContent] 2.0 [ProteinContent] 20.3 [RecipeServings] 12.0 [RecipeYield] 2 cups [RecipeInstructions] ["Lightly butter a 9x13-inch oven proof dish.", "Cut crusts off the bread and save.", "Place bread slices in a single layer in the bottom of the dish.", "Put chicken on top.", "Sauté mushrooms in 2 tbsp butter and then put mushrooms on top of the chicken.", "Sprinkle water chestnuts and pimentos on top of the mushrooms.", "Dot with mayo and top with cheese.", "Melt two tbsp butter in skillet, stir in flour until smooth.", "Whisk in 2 cups broth, bring to a boil, whisking constantly until thickened, set aside.", "Whisk milk and eggs together and pour over the cheese.", "Spoon chicken broth sauce over the casserole.", "Cover and refrigerate overnight.", "Bring to room temperature and sprinkle with buttered crumbs (see below].", "Bake in 350°F uncovered for 1-1 1/2 hours.", "Buttered crumbs:", "Crumble the crusts of the bread in crumbs.", "Melt 1/4 cup butter add crumbs and toast for 10-15 minutes .", "The crumbs can be made ahead and stored in a jar in the fridge.", "Do not add crumbs to casserole until just before baking." ]
[Name] Velveeta Baked Macaroni & Cheese [AuthorId] 7802 [AuthorName] Mark H. [CookTime] PT35M [PrepTime] PT20M [TotalTime] PT55M [DatePublished] 2001-09-06T10:25:00Z [Description] Mac and cheese is one of the all-time comfort foods. When my kids' taste finally outgrew the boxed stuff, I came up with this recipe to satisfy their need for cheese (my daughter, in particular, is a cheese junkie). I'm sure this recipe contains influences from my Mother and Grandmother. It goes great with other comfort food staples like meatloaf, roast, pork roast, etc. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/46/3/picnswyaO.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/46/3/01480376309.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/46/3/01480015941.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/46/3/pic4n2Yjt.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/46/3/picRksxdb.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/46/3/picpEY4sd.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/46/3/picmEnUew.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/46/3/picLqz7sm.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/46/3/picPcvETS.jpg"] [RecipeCategory] Cheese [Keywords] ["Kid Friendly", "Potluck", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["24", "1/2", "1/2", "4", "16", "1", "1 -2"] [RecipeIngredientParts] ["macaroni", "butter", "flour", "milk", "Velveeta cheese", "white pepper", "black pepper", "cheddar cheese"] [AggregatedRating] 4.5 [ReviewCount] 135.0 [Calories] 601.7 [FatContent] 27.5 [SaturatedFatContent] 17.1 [CholesterolContent] 85.8 [SodiumContent] 874.8 [CarbohydrateContent] 64.9 [FiberContent] 2.4 [SugarContent] 5.5 [ProteinContent] 23.0 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350°F. Prepare macaroni according to package directions. Melt butter in a large pan. Whisk flour into melted butter to create a light roux (paste]. Slowly whisk milk into the roux, whisking constantly to avoid lumps. Allow milk and roux to heat for about one minute, then begin adding the Velveeta. Continue to gently whisk the mixture until all Velveeta has melted, then add a pinch of white or black pepper. After macaroni has cooked, drain the water from the pot and mix in the cheese sauce. Once the macaroni and sauce are mixed together, transfer to a 9 x 13 baking dish. Cook uncovered for 25-30 minutes or until bubbly. Sprinkle 1 or 2 cups of shredded cheddar cheese over the top and bake for 5 more minutes, or until cheddar cheese is thoroughly melted. Remove from oven and allow to cool for 5 to 10 minutes before serving.
[Name] Mom's Fruit Salad [AuthorId] 14386 [AuthorName] Divinemom5 [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-09-06T10:25:00Z [Description] Make and share this Mom's Fruit Salad recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/46/4/picACxEn7.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/46/4/piceiWnns.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Fruit", "Kid Friendly", "Potluck", "Christmas", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "2", "1", "1"] [RecipeIngredientParts] ["mandarin oranges", "miniature marshmallow", "sour cream"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 128.0 [FatContent] 12.5 [SaturatedFatContent] 7.8 [CholesterolContent] 26.3 [SodiumContent] 31.7 [CarbohydrateContent] 2.5 [FiberContent] 0.0 [SugarContent] 0.1 [ProteinContent] 1.9 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Drain fruit and place in mix bowl. Stir in marshmallows and sour cream. Chill and serve. Can add nuts or coconut if desired.
[Name] Frog Eye Salad II [AuthorId] 14386 [AuthorName] Divinemom5 [CookTime] PT2H2M [PrepTime] PT15M [TotalTime] PT2H17M [DatePublished] 2001-09-06T10:25:00Z [Description] This is a cool creamy salad,or even dessert.The kids love it.Can use nonfat pudding and Cool Whip to lighten it up. It is a potluck favorite! [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Lunch/Snacks", "Pineapple", "Tropical Fruits", "Fruit", "Low Protein", "Low Cholesterol", "Healthy", "Kid Friendly", "Potluck", "Weeknight", "St. Patrick's Day", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["8", "1", "1 3/4", "1/4", "1", "1", "2", "1", "2", "3", "1/2"] [RecipeIngredientParts] ["acini di pepe pasta", "pineapple chunks", "milk", "sugar", "instant vanilla pudding", "crushed pineapple", "mandarin oranges", "grapes", "Cool Whip", "miniature marshmallows", "coconut"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 444.7 [FatContent] 7.6 [SaturatedFatContent] 5.5 [CholesterolContent] 7.5 [SodiumContent] 228.7 [CarbohydrateContent] 90.7 [FiberContent] 3.3 [SugarContent] 59.1 [ProteinContent] 7.2 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Cook pasta in boiling water 11 minutes; drain and rinse with cold water. In large bowl, beat reserved pineapple juice, milk, sugar and pudding for 2 minutes. Gently stir in pasta,and remaining ingredients. May add a cinnamon to taste for added flavor. Cover and chill at least 2 hours.
[Name] Hot Meatball Sandwiches [AuthorId] 14386 [AuthorName] Divinemom5 [CookTime] PT45M [PrepTime] PT10M [TotalTime] PT55M [DatePublished] 2001-09-06T10:25:00Z [Description] Make and share this Hot Meatball Sandwiches recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1 1/2", "1/2", "2", "1/2", "1 1/2", "1", "1", "1/2", "2", "1", "8"] [RecipeIngredientParts] ["ground beef", "pork sausage", "eggs", "cheddar cheese", "dried parsley", "salt", "tomato sauce", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 553.7 [FatContent] 30.7 [SaturatedFatContent] 12.9 [CholesterolContent] 153.4 [SodiumContent] 1490.0 [CarbohydrateContent] 35.1 [FiberContent] 2.1 [SugarContent] 5.3 [ProteinContent] 32.8 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Mix meats, eggs, crumbs and 1/2 cup of cheese, salt, parsley and 1/2 the package of sauce mix.", "Using rounded tablespoon of meat, shape into 1 inch balls.", "Bake on ungreased cookie sheet in 400° oven for 10 or 15 minutes until browned.", "Drain on paper towels.", "Mix tomato sauce and water in large saucepan.", "Heat.", "Add meatballs.", "Cover and cook over low heat about 25 minutes.", "Serve meatballs on buns, allowing 4-6 meatballs and a spoonful of sauce for each sandwich.", "Sprinkle with additional cheese." ]
[Name] Breaded Zucchini Casserole [AuthorId] 14386 [AuthorName] Divinemom5 [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2001-09-06T10:25:00Z [Description] Make and share this Breaded Zucchini 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/11/46/7/jc9OaNHtQu6b5AyxITIM_Zucchini%20Casserole-11467-2.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/46/7/v1NM3tJRaKlAJwKreJkj_Zucchini%20Casserole-11467-3.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/46/7/picd1e2nD.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/46/7/NaeIq3PSOi2Keiive9UE_Zucchini%20Casserole-11467-4.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/46/7/qmPt0uNTTeqpu0Xr0Tnv_Zucchini%20Casserole-11467-1.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/46/7/picSYZKWE.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/46/7/picvntKHM.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/46/7/pic54VqDt.jpg" ] [RecipeCategory] Vegetable [Keywords] ["< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1/2", "1/2", "1/2", "4", "3"] [RecipeIngredientParts] ["Bisquick", "onion", "cheese", "salt", "eggs", "zucchini"] [AggregatedRating] 5.0 [ReviewCount] 92.0 [Calories] 260.0 [FatContent] 20.4 [SaturatedFatContent] 4.3 [CholesterolContent] 97.8 [SodiumContent] 415.1 [CarbohydrateContent] 13.3 [FiberContent] 1.0 [SugarContent] 3.5 [ProteinContent] 6.5 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Mix all ingredients and pour into greased 9X13 pan. Bake at 350 degrees for 30 minutes.
[Name] Banana Loaf [AuthorId] 17984 [AuthorName] Mr. Bill in TN [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2001-09-06T11:22:00Z [Description] Make and share this Banana Loaf recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Fruit", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["3", "2", "1", "1/2", "5", "1/2", "1/2", "1", "2", "1"] [RecipeIngredientParts] ["bananas", "eggs", "sugar", "shortening", "buttermilk", "baking soda", "salt", "vanilla", "flour", "raisins"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 3093.2 [FatContent] 116.6 [SaturatedFatContent] 29.9 [CholesterolContent] 426.0 [SodiumContent] 2019.8 [CarbohydrateContent] 476.5 [FiberContent] 15.9 [SugarContent] 248.7 [ProteinContent] 44.8 [RecipeServings] nan [RecipeYield] 1 loaf [RecipeInstructions] Mix liquid ingredients. Add dry ingredients to liquid mixture. Add raisins and nuts if desired. Grease and flour pan. Bake at 350F degrees. for 60-70 minutes.
[Name] Barbecued Beer Chicken [AuthorId] 8631 [AuthorName] Nye McClelland [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2001-09-06T11:22:00Z [Description] Make and share this Barbecued Beer Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Canadian", "Kid Friendly", "Potluck", "Spring", "Summer", "Ramadan", "< 60 Mins"] [RecipeIngredientQuantities] ["1 1/2", "6 -8", "1", "1/4", "1", "1 1/2"] [RecipeIngredientParts] ["minced garlic cloves", "beer", "oyster sauce", "soy sauce", "chicken"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 281.4 [FatContent] 15.7 [SaturatedFatContent] 4.5 [CholesterolContent] 77.6 [SodiumContent] 830.2 [CarbohydrateContent] 7.3 [FiberContent] 0.2 [SugarContent] 0.2 [ProteinContent] 20.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In a large deep pan add all the ingredients, except the chicken, and mix well. Then add the chicken and tenderize with a fork (poke holes into them]. Then cover with saran wrap and marinate in the fridge a minute. of 1 hr (I prepare it the night before or the morning of] and barbecue on med-high temp and baste all the sauce on the chicken as you turn them over. I sometimes cut the cook chicken into slices and serve over my Caesar salad (see my recipe for the dressing].
[Name] Chicken Cordon Bleu over Rice [AuthorId] 14386 [AuthorName] Divinemom5 [CookTime] PT45M [PrepTime] PT10M [TotalTime] PT55M [DatePublished] 2001-09-06T11:22:00Z [Description] Make and share this Chicken Cordon Bleu over Rice recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/47/0/picF9A3OW.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/47/0/picC0qiO6.jpg"] [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Pork", "Poultry", "Meat", "High Protein", "High In...", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["6", "2", "2", "1", "1 1/2", "2"] [RecipeIngredientParts] ["cooked ham", "sour cream", "monterey jack cheese"] [AggregatedRating] 5.0 [ReviewCount] 20.0 [Calories] 468.1 [FatContent] 28.5 [SaturatedFatContent] 12.5 [CholesterolContent] 133.4 [SodiumContent] 795.9 [CarbohydrateContent] 11.5 [FiberContent] 0.3 [SugarContent] 2.0 [ProteinContent] 39.5 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Place ham and chicken in bottom for greased 3-quart casserole dish. Mix soup,sour cream and cheese and pour over meat. Bake at 350°F for 35-4o minutes. Remove from oven and top with bread crumbs. Bake another 5 minutes. Serve over cooked rice.
[Name] Chicken Francaise [AuthorId] 10597 [AuthorName] Teresa Johnson [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2001-09-06T17:56:00Z [Description] Make and share this Chicken Francaise 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/11/47/1/picg5OAcU.jpg" [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "European", "< 30 Mins", "Stove Top"] [RecipeIngredientQuantities] ["8", "1", "1", "2", "1/4", "1/4", "1/4", "3", "2", "1/4", NA, "1/2", "1/2", "1/4"] [RecipeIngredientParts] ["chicken breasts", "flour", "egg", "lemon juice", "parsley", "salt", "wine", "garlic", "parmesan cheese", "margarine", "butter", "margarine", "white wine", "lemon juice"] [AggregatedRating] 4.5 [ReviewCount] 9.0 [Calories] 408.9 [FatContent] 24.5 [SaturatedFatContent] 6.5 [CholesterolContent] 179.2 [SodiumContent] 363.8 [CarbohydrateContent] 14.3 [FiberContent] 0.5 [SugarContent] 0.7 [ProteinContent] 27.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Dip the chicken in the flour then set aside. Make the batter by beating the eggs briskly, then adding in the lemon juice, parsley, salt, wine, garlic, hot pepper sauce, and parmesan. Coat a heavy skillet with margarine or olive oil and place over high heat. Dip the floured chicken pieces generously in the batter and place in the heated skillet. Cook until golden brown on each side, about 5 minutes each side. Remove chicken from the pan and drain excess oil. Make the wine sauce by melting the margarine in the pan, then stirring in the wine and lemon juice. Return the chicken pieces to the pan, spooning the wine sauce over all and cook 1 minute longer. Serve immediately.
[Name] Couscous stuffed Tomatoes [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2001-09-06T17:56:00Z [Description] Make and share this Couscous stuffed Tomatoes recipe from Food.com. [Images] character(0) [RecipeCategory] Grains [Keywords] ["Vegetable", "Low Cholesterol", "Healthy", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["4", "1 1/2", "1", "1/2", "1/2", "1/2", NA] [RecipeIngredientParts] ["tomatoes", "couscous", "fresh basil", "cucumber", "yellow bell pepper", "parmesan cheese", "chives"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 337.6 [FatContent] 4.4 [SaturatedFatContent] 2.3 [CholesterolContent] 11.0 [SodiumContent] 207.3 [CarbohydrateContent] 59.5 [FiberContent] 5.7 [SugarContent] 5.1 [ProteinContent] 15.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cook the couscous according to package directions and toss with chopped veg and 1/4 cup of the parmesan cheese. Sprinkle top with remaining cheese and chives. Bake for 15 minutes at 400.
[Name] Nancy Lindahl's Hearty Sweet and Sour Beef Stew [AuthorId] 1634 [AuthorName] Bill Hilbrich [CookTime] PT6H [PrepTime] PT30M [TotalTime] PT6H30M [DatePublished] 2001-09-06T17:56:00Z [Description] Here is a crock pot stew that I found published in the Minneapolis Tribune many years ago. After you brown the meat and put every thing together, it cooks by itself. I have never met Nancy, but I thank her every time the aroma of this meal in a pot fills my kitchen. It serves at least 4 hungry people and left over's can be refrigerated for several days. After cooking all day, it still retains it's sweet/sour characteristics without either a burned taste or the washed out blandness that often requires more seasoning when served. [Images] character(0) [RecipeCategory] Stew [Keywords] ["Lunch/Snacks", "Meat", "Winter", "Weeknight"] [RecipeIngredientQuantities] ["2", "2", "2", "2", "2", "1", "1/2", "1/2", "1", "1/4", "2", "2", "1", "1", NA] [RecipeIngredientParts] ["onions", "carrots", "celery", "tomato sauce", "tomato sauce", "cider vinegar", "white vinegar", "light corn syrup", "prepared mustard", "brown sugar", "chili powder", "cayenne", "sweet paprika", "salt", "ground black pepper", "sour cream"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 781.5 [FatContent] 34.1 [SaturatedFatContent] 11.4 [CholesterolContent] 165.6 [SodiumContent] 1535.4 [CarbohydrateContent] 70.0 [FiberContent] 6.9 [SugarContent] 37.7 [ProteinContent] 51.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a large skillet, heat the oil and cook meat, just until browned (about 4-5 minutes]. Place in the Crock Pot, along with all the rest of the ingredients except the sour cream. Mix well, cover and cook on high until the meat is tender. About 4-6 hours . Serve in bowls and top with a spoon full of Sour Cream.
[Name] Easy Bananas Foster [AuthorId] 14059 [AuthorName] rouxdog [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2001-09-06T17:56:00Z [Description] Make and share this Easy Bananas Foster 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/11/47/4/01466382575.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/47/4/piczQJYuc.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/47/4/01466382560.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/47/4/picdB8lhh.jpg"] [RecipeCategory] Frozen Desserts [Keywords] ["Dessert", "Creole", "Low Protein", "Healthy", "Kid Friendly", "< 15 Mins", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2", "2", "1", "1", "1/2", "1", "2"] [RecipeIngredientParts] ["butter", "bananas", "light brown sugar", "vanilla", "cinnamon", "salt", "ice cream"] [AggregatedRating] 5.0 [ReviewCount] 51.0 [Calories] 769.1 [FatContent] 19.2 [SaturatedFatContent] 11.9 [CholesterolContent] 59.6 [SodiumContent] 263.9 [CarbohydrateContent] 151.2 [FiberContent] 3.9 [SugarContent] 135.4 [ProteinContent] 3.9 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Melt butter in a saucepan over medium heat. Add sliced bananas and stir for 2 minutes. Add brown sugar, vanilla, cinnamon, and salt. Lower heat and continue cooking, stirring constantly for 2 more minutes. Serve over a scoops of ice cream. Note: 1 oz of booze may be added during the last 2 minutes of cooking (Rum works well], add with the pan off of the heat- Beware of flaming.
[Name] Sweet Potatoes [AuthorId] 18459 [AuthorName] Debbie1 [CookTime] PT40M [PrepTime] PT30M [TotalTime] PT1H10M [DatePublished] 2001-09-06T17:56:00Z [Description] Make and share this Sweet Potatoes recipe from Food.com. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["7 -8", "1", "1/2", "2", "1/3", "1", "1/2", "1/4", "1/2", "2"] [RecipeIngredientParts] ["sugar", "butter", "eggs", "milk", "vanilla", "brown sugar", "flour", "butter"] [AggregatedRating] 5.0 [ReviewCount] 17.0 [Calories] 857.6 [FatContent] 27.6 [SaturatedFatContent] 13.9 [CholesterolContent] 114.7 [SodiumContent] 306.6 [CarbohydrateContent] 146.2 [FiberContent] 13.5 [SugarContent] 53.3 [ProteinContent] 10.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Bake potatoes until soft. Mix all ingredients until smooth. Bake at 350 F for about 40-45 minutes. -------TOPPING----------. mix all dry ingredients. Sprinkle over. Divide butter over pan.
[Name] Oven Roasted Asparagus With Garlic [AuthorId] 18450 [AuthorName] Joel6538 [CookTime] PT12M [PrepTime] PT10M [TotalTime] PT22M [DatePublished] 2001-09-06T17:56:00Z [Description] Make and share this Oven Roasted Asparagus With Garlic 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/11/47/6/picHy5Ul6.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/47/6/pic84QRDr.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/47/6/picSFFM9z.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/47/6/picltblPw.jpg"] [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", NA, NA, NA] [RecipeIngredientParts] ["asparagus", "olive oil", "salt", "garlic"] [AggregatedRating] 5.0 [ReviewCount] 26.0 [Calories] 33.3 [FatContent] 0.3 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 21.2 [CarbohydrateContent] 6.2 [FiberContent] 3.0 [SugarContent] 2.0 [ProteinContent] 3.6 [RecipeServings] 3.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 450°F. Spread asparagus in a single layer on a shallow baking pan or baking sheet. Drizzle lightly with olive oil. Sprinkle salt to taste. Spread minced garlic over all stalks. Place pan in oven for 10-12 minutes--stalks should be roasted, but still crisp. Serve immediately.
[Name] Hungarian Goulash with Sauerkraut [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2001-09-06T17:56:00Z [Description] There is Goulash and there is Goulash and there is this Goulash, they are mostly all good but I find this one distinctive. The saurerkraut gives great flavor. Do ahead and reheat the flavor is even better. I use wine cured kraut. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "Meat", "Hungarian", "European", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "1", "2", "2", "1/2", "2", "1", "1", NA, NA] [RecipeIngredientParts] ["lite olive oil", "beef", "pork", "onions", "hot paprika", "dried marjoram", "sauerkraut", "sour cream", "caraway seed", "salt"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 806.9 [FatContent] 71.0 [SaturatedFatContent] 29.5 [CholesterolContent] 158.3 [SodiumContent] 1095.4 [CarbohydrateContent] 12.4 [FiberContent] 6.0 [SugarContent] 5.8 [ProteinContent] 30.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a dutch oven heat oil and brown the meat on all sides, when browned set aside. Add onions to the skillet, saute 5 minutes. Pour off excess fat and return meat to the pot. Sprinkle in the paprika and Majoram. Top with sauerkraut. Bake covered for 1 hour 350F degrees oven. Add salt. When ready to serve stir in the sour cream and caraway seeds. Serve over hot buttered noodles.
[Name] Southwest Grilled Salmon With Cilantro Lime Butter [AuthorId] 18450 [AuthorName] Joel6538 [CookTime] PT12M [PrepTime] PT2H15M [TotalTime] PT2H27M [DatePublished] 2001-09-06T17:56:00Z [Description] Make and share this Southwest Grilled Salmon With Cilantro Lime Butter 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/11/47/8/pic5xtd32.jpg" [RecipeCategory] Southwestern U.S. [Keywords] ["Mexican", "Very Low Carbs", "High Protein", "High In...", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1", "1/4 - 1/2", "1", "2", "1", "1/2", NA, NA] [RecipeIngredientParts] ["salmon fillets", "olive oil", "butter", "fresh cilantro", "limes", "chili powder", "cumin", "salt", "pepper"] [AggregatedRating] 5.0 [ReviewCount] 11.0 [Calories] 435.0 [FatContent] 25.1 [SaturatedFatContent] 9.6 [CholesterolContent] 135.1 [SodiumContent] 287.5 [CarbohydrateContent] 4.3 [FiberContent] 1.4 [SugarContent] 0.7 [ProteinContent] 47.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] For Salmon: Whisk together olive oil, cumin, chili powder and several chopped cilantro leaves, salt and pepper to taste. Coat flesh side of fish heavily with oil mixture and allow to marinate in refrigerator for 2 hours. Grill well marinated fish on high- skin side down- until just after fat begins to seep from salmon flesh. Fish should be cooked through, but still very moist. Before serving mix melted butter with juice from both limes and crushed and chopped cilantro leaves. Pour over salmon and serve immediately. This dish goes well with oven roasted asparagus or a tossed salad.
[Name] Microwave Fudge [AuthorId] 17721 [AuthorName] jean1 [CookTime] PT4M [PrepTime] PT6M [TotalTime] PT10M [DatePublished] 2001-09-06T17:56:00Z [Description] Make and share this Microwave Fudge recipe from Food.com. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "Fruit", "Nuts", "Kid Friendly", "High In...", "Christmas", "Thanksgiving", "Microwave", "< 15 Mins", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["3", "1/4", "1", NA] [RecipeIngredientParts] ["chocolate chips", "butter"] [AggregatedRating] 4.5 [ReviewCount] 5.0 [Calories] 208.9 [FatContent] 11.7 [SaturatedFatContent] 7.1 [CholesterolContent] 13.3 [SodiumContent] 45.9 [CarbohydrateContent] 27.4 [FiberContent] 1.5 [SugarContent] 25.2 [ProteinContent] 2.8 [RecipeServings] 20.0 [RecipeYield] 1 8x8 pan [RecipeInstructions] Place chips,butter (cut into hunks], condensed milk, nuts into a 2 quart microwave dish. Microwave on 50 percent power for 3-4 minutes. checking once until almost all melted. take out and quickly stir and pour into greased 8\" x 8\" dish. cover and refrigerate until set. Fudge is easier to cut if you let it set out at room temperature for 30 minutes.
[Name] Tomato and Cauliflower Casserole [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2001-09-06T17:56:00Z [Description] Make and share this Tomato and Cauliflower Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] Cheese [Keywords] ["Vegetable", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "6", "1 1/2", "3", "2", "1/2", "1/2", "1", "1"] [RecipeIngredientParts] ["cauliflower", "tomatoes", "green onions", "salt", "pepper", "fresh dill"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 199.5 [FatContent] 11.4 [SaturatedFatContent] 5.9 [CholesterolContent] 31.9 [SodiumContent] 606.0 [CarbohydrateContent] 13.8 [FiberContent] 3.1 [SugarContent] 4.2 [ProteinContent] 11.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 400°F. Steam cauliflower to just tender. Butter a 9 inch casserole dish. Place cauliflower in bottom of dish and top with sliced tomatoes, then onions, herbs and spices, then bacon and bread crumbs. Cover with foil and bake for 15 minutes. Uncover and bake for 10 more minutes and then top with cheese. Broil until bubble and lightly browned-around 5 minutes.
[Name] pickled jalapeno peppers [AuthorId] 17314 [AuthorName] rufulous [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2001-09-06T17:56:00Z [Description] Make and share this pickled jalapeno peppers recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] "Canning" [RecipeIngredientQuantities] ["2", "2", "2", "1", "1", "1", "4 -5"] [RecipeIngredientParts] ["vinegar", "water", "salt", "olive oil", "garlic"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 56.4 [FatContent] 1.1 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 392.3 [CarbohydrateContent] 7.8 [FiberContent] 3.4 [SugarContent] 4.2 [ProteinContent] 1.8 [RecipeServings] nan [RecipeYield] 6 pints [RecipeInstructions] clean and trim the stem of peppers,pierce the sides of the peppers, place in jars. Add 1 tea salt, pinch of italian seasoning, and three or four cloves of garlic, a dab of oil. mix equal parts of water and white vinegar. boil for 10 minutes and then process in water bath.
[Name] Garlic Roasted Potato Salad [AuthorId] 14059 [AuthorName] rouxdog [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2001-09-06T17:56:00Z [Description] Easy and different potato salad. Great with BBQ. It's a modification of a recipe from my aunt. She adds pickle relish and red onions to hers. I add parsley and scallions instead. It's up to you. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Potluck", "Roast", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1/2", "2", "2/3", "4", "2", "2", "1/2", NA] [RecipeIngredientParts] ["new potato", "extra virgin olive oil", "garlic cloves", "mayonnaise", "creole mustard", "parsley", "scallions", "chives"] [AggregatedRating] 5.0 [ReviewCount] 9.0 [Calories] 341.3 [FatContent] 27.8 [SaturatedFatContent] 3.8 [CholesterolContent] 0.0 [SodiumContent] 179.5 [CarbohydrateContent] 21.9 [FiberContent] 3.2 [SugarContent] 1.3 [ProteinContent] 3.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 degrees. In a bowl, toss potatoes, garlic, and olive oil together to coat. Place potatoes in a single layer on a baking sheet. Sprinkle with salt and pepper to taste. Place in 350 degree oven for 15-20 minutes, or until tender, allow to cool for 10 minutes. Combine mayonnaise, Creole mustard, lemon juice, parsley, and scallions. Add to potatoes. Add salt or pepper to taste. Serve cold or room temperature.
[Name] Turkish Shepherd's Salad [AuthorId] 8631 [AuthorName] Nye McClelland [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2001-09-06T17:56:00Z [Description] Make and share this Turkish Shepherd's Salad recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/48/3/picKhpHON.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/48/3/picidrpga.jpg"] [RecipeCategory] Vegetable [Keywords] ["Turkish", "Southwest Asia (middle East]", "Asian", "Vegan", "Kid Friendly", "Potluck", "Ramadan", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["8", "1", "4 -5", "4", "1", "1", "1", "1/2", "1/4", NA, "1/3"] [RecipeIngredientParts] ["roma tomatoes", "red onions", "salt", "garlic", "lemons", "dill", "oregano", "sumaq", "cumin", "extra virgin olive oil", "salt", "cilantro", "parsley"] [AggregatedRating] 3.0 [ReviewCount] 3.0 [Calories] 265.8 [FatContent] 14.5 [SaturatedFatContent] 2.0 [CholesterolContent] 0.0 [SodiumContent] 21.8 [CarbohydrateContent] 39.3 [FiberContent] 8.3 [SugarContent] 5.1 [ProteinContent] 6.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Prepare all the ingredients Mix well. Refrigerate for an hour and serve.
[Name] Marinated Mushrooms [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT24H [PrepTime] PT15M [TotalTime] PT24H15M [DatePublished] 2001-09-06T17:56:00Z [Description] Great side dish for any Italian meal or any other meal. Add these to a green salad to make a subtle difference. Serve at room temp. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/48/4/piczbkuwd.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/48/4/pick4a94n.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "Canadian", "European", "Low Protein", "Free Of...", "Weeknight", "No Cook"] [RecipeIngredientQuantities] ["8", "4", "1/4", "2", "1/4", NA] [RecipeIngredientParts] ["mushrooms", "fresh lemon juice", "lite olive oil", "fresh parsley", "tarragon"] [AggregatedRating] 3.0 [ReviewCount] 2.0 [Calories] 91.0 [FatContent] 9.1 [SaturatedFatContent] 1.3 [CholesterolContent] 0.0 [SodiumContent] 2.9 [CarbohydrateContent] 2.2 [FiberContent] 0.5 [SugarContent] 0.9 [ProteinContent] 1.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Combine all the ingredients. mix well. add mushrooms, mix well. Cover and refrigerate 24 hours.
[Name] Swiss Tomatoes [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT27M [PrepTime] PT20M [TotalTime] PT47M [DatePublished] 2001-09-06T17:56:00Z [Description] Make and share this Swiss Tomatoes 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/11/48/5/picQsq4qH.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/48/5/pic6nONxr.jpg"] [RecipeCategory] Cheese [Keywords] ["Vegetable", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["8", "1/2", "1/4", "1/2", "1", "1/2", "1/4", "1/2", "2 1/2", "1/4", "2", "1"] [RecipeIngredientParts] ["tomatoes", "butter", "onion", "flour", "salt", "white pepper", "paprika", "dried mustard", "milk", "Worcestershire sauce", "swiss cheese"] [AggregatedRating] 5.0 [ReviewCount] 10.0 [Calories] 357.2 [FatContent] 25.9 [SaturatedFatContent] 15.8 [CholesterolContent] 134.4 [SodiumContent] 594.3 [CarbohydrateContent] 21.1 [FiberContent] 2.4 [SugarContent] 4.9 [ProteinContent] 11.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 425°F. Butter a baking dish with 2 inch sides. Cut the tomatoes in half and squeeze out the seeds. Lightly salt them Melt the butter in a medium saucepan. Add onion and saute for 2 minutes. Add flour, salt pepper, paprika and mustard-whisk well and bring to a bubbling simmer. Add milk and Worcestershire sauce and whisk again. Turn up the heat to medium and slowly whisk in the egg yolks. Add the cheese and stir until melted. Place tomatoes, cut side up in the casserole dish and pour sauce over top. Bake about 25 minutes until browned.
[Name] Tomato platter with cheese [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2001-09-06T17:56:00Z [Description] Make and share this Tomato platter with cheese recipe from Food.com. [Images] character(0) [RecipeCategory] Cheese [Keywords] ["Vegetable", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "2", "2", "3", "1", NA, "5", "1/2", NA, NA] [RecipeIngredientParts] ["basil", "tomatoes", "tomatoes", "thyme", "mozzarella cheese", "capers", "anchovy fillets", "black olives", "salt", "extra virgin olive oil"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 392.2 [FatContent] 27.9 [SaturatedFatContent] 15.3 [CholesterolContent] 93.8 [SodiumContent] 1047.1 [CarbohydrateContent] 8.4 [FiberContent] 2.0 [SugarContent] 4.4 [ProteinContent] 27.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] At one end of the platter line up four slices of tomatoes-red, yellow, red, yellow. Then a slice of cheese on each, then a basil leaf. Repeat. Drizzle with olive oil, strip the sprigs of oregano and sprinkle over all along with the anchovies if using, the olives and capers to taste. Sprinkle with salt and serve cold.
[Name] Spicy Crock Pot Queso (Cheese Dip) [AuthorId] 7802 [AuthorName] Mark H. [CookTime] PT40M [PrepTime] PT10M [TotalTime] PT50M [DatePublished] 2001-09-07T09:07:00Z [Description] A rich, spicy cheese dip that is a must for parties and get-togethers. It also works well as a sauce. You can make it as mild or as spicy as you like, depending upon the type of sausage and/or Rotel you use. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Cheese", "Meat", "Tex Mex", "Southwestern U.S.", "Mexican", "Potluck", "Spicy", "< 60 Mins", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1", "32", "2"] [RecipeIngredientParts] ["sausage", "Velveeta cheese", "Rotel Tomatoes"] [AggregatedRating] 5.0 [ReviewCount] 20.0 [Calories] 550.7 [FatContent] 41.1 [SaturatedFatContent] 21.7 [CholesterolContent] 122.5 [SodiumContent] 2991.7 [CarbohydrateContent] 19.5 [FiberContent] 0.0 [SugarContent] 9.1 [ProteinContent] 26.4 [RecipeServings] 8.0 [RecipeYield] 1 bowl of queso [RecipeInstructions] Crumble sausage and brown in skillet. Place Velveeta and Rotel into a crock pot and heat on high. Once sausage is browned, add it to the crock pot. Continue heating on high, stirring occasionally, until cheese has melted. Turn heat down to low, get out the tortilla chips and beer, and enjoy the ballgame. This recipe works as a sauce as well. If you are having a large get-together, I recommend doubling the recipe, it's usually the life of the snack buffet.
[Name] Peach Jam [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2001-09-07T09:07:00Z [Description] Make and share this Peach Jam 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/11/48/8/g6rSmHfYTaaXXNOThQpb_0S9A0769.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/48/8/xbte6LAST4GOjOy3AJF2_Peach-y.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/48/8/AEH6s7CBTye0GlFzzBFB_0S9A0776.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/48/8/JgT32z9tSr2bg5QrRJyU_0S9A0788.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/48/8/D2ys9zjrTNKkRrpWsLQb_0S9A0686.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/11488/j0ACDI4RoCaaf1DbTRcF_IMG_20190701_180631.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/48/8/pic9BOkYH.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/48/8/picWguPMq.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/48/8/pict7NTl6.jpg" ] [RecipeCategory] Fruit [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins", "Canning", "Easy"] [RecipeIngredientQuantities] ["5", "3", "5"] [RecipeIngredientParts] ["lemon juice", "sugar"] [AggregatedRating] 5.0 [ReviewCount] 62.0 [Calories] 594.7 [FatContent] 0.7 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 1.3 [CarbohydrateContent] 152.2 [FiberContent] 4.3 [SugarContent] 148.6 [ProteinContent] 2.6 [RecipeServings] nan [RecipeYield] 8 half pints [RecipeInstructions] Wash, peel, pit and chop peaches-you want 10 cups. Place all ingredients in a large glass bowl and let stand for 1 hour. Transfer to a large stainless or enamel pot. Bring to a full boil. Boil for 25 minutes to reach the jell point-stir often and then constantly as the mixture nears the jell point. Remove and skim off foam. Ladle into clean hot jars leaving 1/4 inch head space. Process in a boiling water bath for 10 minutes.
[Name] Stir fried Garlic Beef with Broccoli [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT26M [PrepTime] PT10M [TotalTime] PT36M [DatePublished] 2001-09-07T09:07:00Z [Description] Make and share this Stir fried Garlic Beef with Broccoli 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/11/48/9/9LQsGSoSSueSzTPKMkf0_beefbroc1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/48/9/JAGnGSJSSbSSeOIDucA8_Beef%20n%20Broccoli.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/48/9/Ujo3pMJHSB6LkHAQnkt9_beefbroc2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/48/9/ugBcOMbRR8mQfajBDnlC_beefbroc3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/48/9/picIh5U1K.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "Meat", "Chinese", "Asian", "< 60 Mins", "Stir Fry"] [RecipeIngredientQuantities] ["1", "4", "2", "1 1/2", "1/4", "3/4", "1/4", "4", "1 1/2", "2", NA] [RecipeIngredientParts] ["garlic", "medium sherry", "cornstarch", "lite olive oil", "broccoli", "green onions", "small mushrooms", "soy sauce"] [AggregatedRating] 4.5 [ReviewCount] 43.0 [Calories] 275.9 [FatContent] 18.3 [SaturatedFatContent] 4.8 [CholesterolContent] 55.5 [SodiumContent] 413.6 [CarbohydrateContent] 9.7 [FiberContent] 2.7 [SugarContent] 2.4 [ProteinContent] 19.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Slice the steak very thinly, the easiest way to do this is to have it half frozen when you slice it. Put sliced steak in a bowl with the sherry, soy sauce and the cornstarch, and a little salt, let it rest for 20 minutes. Put 2 tbsp oil in a skillet. Add garlic, stir fry for 1-2 minutes. add mushrooms stir fry 2 minutes. Remove and keep warm. put 2 tbsp of oil in the skillet and stir fry the beef until nicely browned, remove and keep warm. Add 1 tbsp oil and stir fry the green onions for 1 min, remove and keep warm. Pour in the chicken stock, heat to bubbling add Broccoli cover and steam for 3- 4 minutes. remove lid and put all the ingredient together. Heat through but do not over cook. Serve over rice or noodles.
[Name] Cream of Celery Soup(low-Fat) [AuthorId] 16140 [AuthorName] Norahs Girl [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2001-09-07T09:08:00Z [Description] A lovely way to use celery!Very summery I often serve it sprinkled with a garnish of fresh coriander Leaves. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Vegetable", "Low Protein", "Low Cholesterol", "Spring", "Summer", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["4", "4", "1", "2", "4", "2", NA] [RecipeIngredientParts] ["butter", "celery", "onion", "plain flour", "low-fat milk", "skim milk", "black pepper"] [AggregatedRating] 4.0 [ReviewCount] 7.0 [Calories] 130.1 [FatContent] 5.3 [SaturatedFatContent] 3.3 [CholesterolContent] 16.5 [SodiumContent] 738.7 [CarbohydrateContent] 15.7 [FiberContent] 2.2 [SugarContent] 9.9 [ProteinContent] 5.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a large saucepan,heat butter til bubbly,add celery,onion and stock cubes and stir til well combined. Reduce heat and cover,and let simmer for 10 minutes til veggies are tender. Sprinkle flour over veggie mixture stirring constantly,until mixture thickens. Remove from heat and let cool slightly. Puree 1/2 the mixture then return to pan,rewarm stirring til well combined.
[Name] John's Killer Quesadillas [AuthorId] 17608 [AuthorName] Miss Erin C. [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2001-09-07T09:08:00Z [Description] This is one of the few things that my fiancée will let me make. It is a great meal to make for football Sundays or any time you want to try something different. John's Killer Quesadillas son muy bueno. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken", "Poultry", "Vegetable", "Meat", "Tex Mex", "Southwestern U.S.", "Mexican", "South American", "Kid Friendly", "Free Of...", "Spicy", "< 60 Mins", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "2", NA, NA, "4", NA] [RecipeIngredientParts] ["bell pepper", "cheese", "butter", "tortillas"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 800.7 [FatContent] 27.9 [SaturatedFatContent] 12.2 [CholesterolContent] 109.3 [SodiumContent] 1503.3 [CarbohydrateContent] 84.9 [FiberContent] 6.1 [SugarContent] 6.5 [ProteinContent] 50.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Begin by grilling chopped chicken breasts in separate pan. Grill until meat is white on the inside. Use one tbsp of butter to sauté. While grilling chicken, chop pepper and onion into small pieces (add jalapeño if desired] Once chicken is white on the inside add the vegetables. Grill these with the chicken until they are browned. While grilling the vegetables, put a separate pan on medium heat with one tbsp of olive oil for the actual preparation of the quesadillas. After vegetables are done grilling, place one tortilla in the pan and top with 1/2 cup of shredded cheese and half of the chicken veggie mix. Place another tortilla on top of this and grill until the bottom tortilla is browned and the cheese is beginning to melt, then flip. Repeat step 6 on the other side once the other side is browned and cheese is melted the quesadilla is ready for serving. Cut into wedges and garnish with sour cream and your favorite salsa.
[Name] Apple Butter [AuthorId] 13067 [AuthorName] Brenda Hall [CookTime] PT17H40M [PrepTime] PT1H [TotalTime] PT18H40M [DatePublished] 2001-09-07T09:08:00Z [Description] This is a very easy recipe to make and has always turned out really good for me. The apples cook up to look like applesauce and usually turn sort of dark and tastes great. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/49/2/fysiMX6BSbw0fxmpFeeC_coring apples for apple butter.JPG", "https://img.sndimg.com/food/image/upload/v1/img/feed/11492/Ov1iuz1fTUmqZoQpxGth_coring apples for apple butter.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/49/2/picVWzfuZ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/49/2/picGc4w9b.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/49/2/picIWVJHL.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/49/2/pic4Av29h.jpg"] [RecipeCategory] Breakfast [Keywords] ["Apple", "Fruit", "Low Protein", "Vegan", "Low Cholesterol", "Healthy", "Weeknight", "Easy"] [RecipeIngredientQuantities] [NA, "1/2", "3", "1", "3", "1/4"] [RecipeIngredientParts] ["apple", "vinegar", "white sugar", "brown sugar", "ground cinnamon", "ground cloves"] [AggregatedRating] 5.0 [ReviewCount] 61.0 [Calories] 533.4 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 12.0 [CarbohydrateContent] 137.1 [FiberContent] 0.7 [SugarContent] 135.4 [ProteinContent] 0.1 [RecipeServings] nan [RecipeYield] 6 1/2 pint bottles [RecipeInstructions] Peel, core and slice enough apples to fill a 4-quart slow cooker or crock pot so full that the lid will not go down over it. Add vinegar; cook for 18 hours. If crock pot is fast cooking, cook on high for 10 hours, stirring occasionally. Add white sugar, brown sugar, cinnamon and cloves. Put into blender to blend it like apple butter. Mix all together and cook 4 more hours. Seal in jars.
[Name] Pizza Hot Dish [AuthorId] 10332 [AuthorName] chris brossard [CookTime] PT2H5M [PrepTime] PT30M [TotalTime] PT2H35M [DatePublished] 2001-09-07T09:08:00Z [Description] Make and share this Pizza Hot Dish recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/2", "1", "1", "1", "1 1/2", "1 1/2", "1/4", "1", "1 1/4", "1 1/4"] [RecipeIngredientParts] ["ground beef", "tomato paste", "oregano flakes", "pepper", "parmesan cheese", "sharp cheddar cheese"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 629.5 [FatContent] 32.7 [SaturatedFatContent] 15.7 [CholesterolContent] 144.1 [SodiumContent] 1293.3 [CarbohydrateContent] 42.4 [FiberContent] 4.7 [SugarContent] 13.4 [ProteinContent] 43.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Brown meat in a large fry pan. Add tomato soup and spices: simmer about 15 minutes. Cook noodles according tto the directions on the package. Grease a 13 x 9 x 2 pan and place 1/2 of the cooked noodles on the bottom. Pour 1/2 meat sauce over noodles and sprinkle with 1/2 grated cheese. Repeat layering of remaining ingredients: sprinkle with grated parmesan cheese. Cover with foil. Bake 1 1/2 hours. Remove foil during last 20 minutes.
[Name] Peach Pickles [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT33M [PrepTime] PT15M [TotalTime] PT48M [DatePublished] 2001-09-07T09:08:00Z [Description] Make and share this Peach Pickles recipe from Food.com. [Images] character(0) [RecipeCategory] Fruit [Keywords] ["< 60 Mins", "Canning"] [RecipeIngredientQuantities] ["16", "4", "4", "2", "1 1/2", "6", "4"] [RecipeIngredientParts] ["cinnamon sticks", "whole cloves", "gingerroot", "sugar", "white vinegar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1184.6 [FatContent] 1.5 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 11.3 [CarbohydrateContent] 294.3 [FiberContent] 8.4 [SugarContent] 286.2 [ProteinContent] 5.0 [RecipeServings] nan [RecipeYield] 5 pints [RecipeInstructions] Place peaches that have been halved in 4 T. fruit fresh to 8 cups water-drain when ready. Tie cinnamon, cloves, and ginger root in a spice bag. Combine spice bag, sugar's and vinegar in a large stainless or enamel pot. Cover and bring to a boil, reduce heat and boil pickling liquid gently for 5 minutes. Add peach halves to the boiling pickling liquid and boil gently 8 minutes. Bring to a full boil, remove from heat and remove spice bag. Pack peaches into hot jars to within 3/4 inch from top of rim. Add boiling liquid to cover peaches leaving 1/2 inch head space. Remove air bubbles. Process for 20 minutes in a boiling water bath at altitudes up to 1000 feet.
[Name] Corn and Rice [AuthorId] 18369 [AuthorName] monsterrideop [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2001-09-07T09:08:00Z [Description] I came up with this recipy while looking for a quick meal. It works well for lunch, a stand alone dinner, or as a dinner side dish. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/49/5/picwYgPF6.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Rice", "Corn", "Vegetable", "Mexican", "Spicy", "< 30 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1", "1", "2", "1", "1", "1", NA] [RecipeIngredientParts] ["rice", "whole kernel corn", "sweet creamy butter", "margarine", "salt", "pepper", "paprika", "red cayenne pepper"] [AggregatedRating] 3.5 [ReviewCount] 2.0 [Calories] 505.7 [FatContent] 20.1 [SaturatedFatContent] 10.3 [CholesterolContent] 41.2 [SodiumContent] 3913.2 [CarbohydrateContent] 85.0 [FiberContent] 10.2 [SugarContent] 10.9 [ProteinContent] 12.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Pepare either the Rice a Roni or the rice (your choice on type] as directed by the instructions on the box or bag.", "Once the rice, or Rice a Roni, is fully cooked drain the corn and add it to the rice.", "Add the butter next.", "Then add the salt, pepper, and paprika.", "Add red pepper to taste, the more pepper the spicier the dish will be.", "Stir it all together and then let sit for 5 more minutes on low heat.", "Serve at once or place in fridge for a later meal.", "It will keep for about 4 days in the fridge." ]
[Name] Autumn Spritzer [AuthorId] 17608 [AuthorName] Miss Erin C. [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-09-07T09:08:00Z [Description] This is a nice cocktail that I found by Gale Gan, I believe. It tastes wonderful and it looks spectacular! Very chic. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Fruit", "Winter", "< 15 Mins", "No Cook", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1", "4"] [RecipeIngredientParts] ["vanilla beans", "apricot", "brown sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 21.5 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 1.9 [CarbohydrateContent] 5.5 [FiberContent] 0.2 [SugarContent] 5.2 [ProteinContent] 0.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Put a teaspoon of brown Sugar into each champagne flute. Add one piece of apricot to each flute. Cut the vanilla beans in half, add to each flute. Pour the champagne.
[Name] Pepper Steak [AuthorId] 17803 [AuthorName] Charlotte J [CookTime] PT10H [PrepTime] PT30M [TotalTime] PT10H30M [DatePublished] 2001-09-07T09:08:00Z [Description] Make and share this Pepper Steak recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Healthy", "Weeknight"] [RecipeIngredientQuantities] ["2", "1/4", "1/2", "1/8", "1", "1", "2", "1", "1", "1", "2", "2"] [RecipeIngredientParts] ["flour", "salt", "pepper", "onion", "garlic", "green peppers", "whole tomatoes", "soy sauce", "Worcestershire sauce", "rice"] [AggregatedRating] 5.0 [ReviewCount] 14.0 [Calories] 871.0 [FatContent] 27.2 [SaturatedFatContent] 10.6 [CholesterolContent] 165.6 [SodiumContent] 733.1 [CarbohydrateContent] 95.6 [FiberContent] 5.0 [SugarContent] 6.7 [ProteinContent] 56.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cut steak into strips. Combine flour, salt, and pepper into a ziplock bag add steak and toss until coated. Add coated steak, onion, garlic, and green pepper to the crock-pot (slow cooker]; stir. Mix together tomatoes, beef base, soy sauce, and Worcestershire sauce then pour into crock-pot. Cover and cook on low setting for 8-10 hours . If you'd like a thick gravy, one hour before serving turn to high setting, and add a smooth paste of 3 tbs flour and 3 tbs butter (or water] stir into crock-pot. Serve over a bed of rice.
[Name] Hot Avocado Cream With Bacon Crumble [AuthorId] 16140 [AuthorName] Norahs Girl [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2001-09-07T09:08:00Z [Description] Make and share this Hot Avocado Cream With Bacon Crumble recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["African", "Low Protein", "Summer", "< 15 Mins", "Stove Top"] [RecipeIngredientQuantities] ["4", "4", "1 1/2", NA, NA, "2", "65", "125 -250", "2", "3"] [RecipeIngredientParts] ["butter", "cornflour", "salt", "fresh ground black pepper", "avocados", "white wine", "bacon", "fresh coriander"] [AggregatedRating] nan [ReviewCount] nan [Calories] 390.2 [FatContent] 30.6 [SaturatedFatContent] 12.0 [CholesterolContent] 53.6 [SodiumContent] 469.4 [CarbohydrateContent] 20.5 [FiberContent] 5.8 [SugarContent] 4.7 [ProteinContent] 9.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Melt butter in a saucepan.", "When hot and bubbly, stir in cornflour and continue to stir until mixture turns golden.", "Gradually add chicken stock, whisking constantly to smooth away any little lumps.", "Sprinkle with salt and pepper.", "Remove from stove.", "Add avocado puree, white wine and cream.", "Reheat carefully, but do not allow to boil.", "Transfer to a heated soup tureen and sprinkle with crisped bacon crumble.", "To serve, ladle into heated soup plates and garnish with fresh coriander." ]
[Name] Italian Tomato Zucchini Quiche [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT38M [PrepTime] PT20M [TotalTime] PT58M [DatePublished] 2001-09-07T09:08:00Z [Description] Very nice luncheon dish with a green salad & crusty rolls or try serving it with my Recipe #11326. Nice tasty quiche. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/49/9/picibIzf9.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Cheese", "Vegetable", "Canadian", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["2", "1", "2", "3", "1", "2", "1", "1/4", "1/4", "2", "3", "3/4", "1/2", "1"] [RecipeIngredientParts] ["zucchini", "onion", "garlic cloves", "olive oil", "salt", "tomatoes", "tomato sauce", "dried oregano", "dried tarragon", "small curd cottage cheese", "eggs", "milk", "mozzarella cheese"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 428.3 [FatContent] 27.2 [SaturatedFatContent] 8.6 [CholesterolContent] 128.6 [SodiumContent] 1194.1 [CarbohydrateContent] 27.8 [FiberContent] 3.2 [SugarContent] 5.2 [ProteinContent] 19.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["In a large skillet sauté the zucchini, onions and garlic in the olive oil for 3 minutes; remove.", "Simmer the tomatoes, tomato sauce and remaining herbs until tomatoes are soft; set aside.", "Mix together the eggs, milk and cottage cheese; mix well.", "Put zucchini mixture into the pie shell. Add egg/cheese mixture and only 4 tbsp of the tomato mix.", "Bake in 350°F oven for 35 minutes.", "Sprinkle on the cheese and return to the oven to melt the cheese.", "Warm the tomato sauce and serve with the quiche wedges." ]
[Name] Cheesy Zucchini Quiche [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT35M [PrepTime] PT15M [TotalTime] PT50M [DatePublished] 2001-09-07T09:08:00Z [Description] Make and share this Cheesy Zucchini Quiche 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/11/50/0/picSUcW0f.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Cheese", "Vegetable", "Canadian", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1", "2", "1/4", "1/4", "2/3", "1/2", "1", "1/4", NA] [RecipeIngredientParts] ["zucchini", "olive oil", "margarine", "flour", "milk", "romano cheese", "egg", "ground nutmeg"] [AggregatedRating] 5.0 [ReviewCount] 10.0 [Calories] 390.3 [FatContent] 25.4 [SaturatedFatContent] 6.8 [CholesterolContent] 63.3 [SodiumContent] 500.3 [CarbohydrateContent] 29.5 [FiberContent] 1.9 [SugarContent] 3.1 [ProteinContent] 11.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Butter a 9-inch pie plate and press the crumbs into it to make a crust. Preheat the oven to 350°F degrees. Sauté the zucchini in the olive oil for 3 minutes; remove and drain again on paper towels. In a saucepan, melt margarine. Add flour; stir well. Add milk slowly stirring all the time. Cook until thickened. Stir in the cheese, egg and salt and pepper. Gently mix in the zucchini. Ladle into the bread crumb crust. Bake in 350°F degree oven for 35 minutes.
[Name] Peach Pie Filling [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT1H30M [PrepTime] PT30M [TotalTime] PT2H [DatePublished] 2001-09-07T09:08:00Z [Description] Make and share this Peach Pie Filling 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/11/50/1/picqKNLsM.jpg" [RecipeCategory] Pie [Keywords] ["Dessert", "Fruit", "Weeknight", "Canning", "< 4 Hours"] [RecipeIngredientQuantities] ["12", "1", "3", "2 2/3", "2", "1 1/2", "1/2", "1/4", "2", "1"] [RecipeIngredientParts] ["cinnamon", "whole cloves", "sugar", "apples", "golden raisins", "lemon juice", "white vinegar", "fresh lemon rind", "ground nutmeg"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 930.2 [FatContent] 2.1 [SaturatedFatContent] 0.4 [CholesterolContent] 0.0 [SodiumContent] 11.2 [CarbohydrateContent] 237.9 [FiberContent] 12.1 [SugarContent] 215.9 [ProteinContent] 6.9 [RecipeServings] nan [RecipeYield] 4 pints [RecipeInstructions] Tie cinnamon stick and whole cloves in a cheesecloth spice bag. Combine all ingredients in a large stainless or enamel saucepan. Bring to a boil, cover and boil gently for about 75 minutes, stirring occasionally until thick. Discard spice bag and ladle pie filling into clean hot jars leaving 1/2 inch head space. Remove bubbles. Process in a boiling water bath for 15 minutes at altitudes up to 1000 feet.
[Name] Pizza Dough [AuthorId] 17803 [AuthorName] Charlotte J [CookTime] PT40M [PrepTime] PT20M [TotalTime] PT1H [DatePublished] 2001-09-07T09:08:00Z [Description] Make and share this Pizza Dough 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/11/50/2/picX0dsEb.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/50/2/picSOBQCI.jpg"] [RecipeCategory] Breads [Keywords] ["Low Cholesterol", "Healthy", "Kid Friendly", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "2", "2 1/2"] [RecipeIngredientParts] ["dry yeast", "water", "sugar", "salt", "flour"] [AggregatedRating] 4.5 [ReviewCount] 17.0 [Calories] 1463.8 [FatContent] 31.9 [SaturatedFatContent] 4.2 [CholesterolContent] 0.0 [SodiumContent] 2343.6 [CarbohydrateContent] 251.5 [FiberContent] 14.2 [SugarContent] 5.0 [ProteinContent] 41.0 [RecipeServings] nan [RecipeYield] 1 crust [RecipeInstructions] Mix together yeast, water, sugar, salt and oil until dissolved. Add flour, kneading until smooth. Cover and let rise 15 minutes. Divide and stretch to fit 2 average sized pizza pans. Bake at 375 degrees for 20-25 minutes . Remove from oven add your favorite sauce and toppings then return to oven for 5-10 minutes.
[Name] Peach Rum Sauce [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2001-09-07T09:08:00Z [Description] Make and share this Peach Rum Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Fruit [Keywords] ["< 60 Mins", "Canning", "Easy"] [RecipeIngredientQuantities] ["6", "2", "2", "1/2", "3/4"] [RecipeIngredientParts] ["brown sugar", "white sugar", "lemon, rind of", "rum"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 570.7 [FatContent] 0.4 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 24.8 [CarbohydrateContent] 132.2 [FiberContent] 2.2 [SugarContent] 129.8 [ProteinContent] 1.3 [RecipeServings] nan [RecipeYield] 7 half pints [RecipeInstructions] Combine all ingredients in a large stainless or enamel pot. Bring to a boil, stirring until sugar dissolves. Boil gently stirring often until thick-around 20-30 minutes. Ladle into clean hot jars leaving 1/4 inch head space. Process 10 minutes in a boiling water bath at altitudes up to 1000 feet.
[Name] Mexican Poached Guavas [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT45M [PrepTime] PT10M [TotalTime] PT55M [DatePublished] 2001-09-07T09:08:00Z [Description] Make and share this Mexican Poached Guavas recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "Mexican", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["3", "1 1/3", "1", "8", "2", "2", "1/4"] [RecipeIngredientParts] ["guavas", "sugar", "cinnamon stick", "cloves", "lime zest", "fresh lime juice", "vanilla"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 490.3 [FatContent] 3.2 [SaturatedFatContent] 0.9 [CholesterolContent] 0.0 [SodiumContent] 6.9 [CarbohydrateContent] 115.5 [FiberContent] 18.4 [SugarContent] 96.9 [ProteinContent] 8.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Peel guavas, cut in half, scoop out the seedy center and leave the shells.", "Set aside.", "In a large saucepan combine the sugar, cinnamon, cloves, zest, juice and 2 1/2 cups water.", "Simmer and stir.", "cover and simmer 20 minutes.", "Uncover, strain, return syrup to pan and bring to temp over medium heat.", "Add the fruit.", "Poach to tender but firm.", "Around 8 minutes.", "Remove fruit and boil the syrup to reduced to 1 cup.", "Remove, stir in vanilla and pour over fruit-cool and serve." ]
[Name] Eggplant (Aubergine) Salad [AuthorId] 8631 [AuthorName] Nye McClelland [CookTime] PT30M [PrepTime] PT50M [TotalTime] PT1H20M [DatePublished] 2001-09-07T09:08:00Z [Description] Make and share this Eggplant (Aubergine) Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Turkish", "Southwest Asia (middle East]", "Asian", "Vegan", "Ramadan", "Weeknight", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["3", NA, "1", "2", "1", "6 -8", "6", "1", "1", "1", "1 1/2", NA, "1/2"] [RecipeIngredientParts] ["olive oil", "water", "tomato sauce", "eggplants", "tomatoes", "garlic", "cumin", "oregano", "salt", "pepper", "cilantro"] [AggregatedRating] 3.5 [ReviewCount] 6.0 [Calories] 179.5 [FatContent] 6.0 [SaturatedFatContent] 0.8 [CholesterolContent] 0.0 [SodiumContent] 614.2 [CarbohydrateContent] 30.1 [FiberContent] 7.7 [SugarContent] 8.2 [ProteinContent] 5.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] First dice the eggplant (I only peel some of the peel that is my personal preference] and soak in salt water for about 1/2 hours. This releases the peppery bite to the eggplant. While that is soaking prepare the other ingredients that need to be diced and chopped. Once the eggplant has soaked, strain it and squeeze dry. In a very deep pot heat the olive oil and then add the eggplant. Stir the eggplant at high heat for about 10 minutes or until the eggplant becomes soft. If the eggplant soaks up all the oil just add water to help from burning it. Once the eggplant is soft add the onion and stir for about 5-6 minutes or until the onion is slightly soft then add the remaining ingredients, except the cilantro, and stir until it begins to boil. Reduce to min and simmer for about 20 minutes. Take of heat, add the cilantro and serve with yoghurt-mint sauce. Yoghurt-Mint Sauce 1 cup plain yoghurt 2 crushed garlic salt to taste 1 tbsp finely chopped mint (or dry] Combine all the ingredients and spoon a few tbsp over the eggplant.
[Name] Chicken Soup W/ Apples And Leeks [AuthorId] 17984 [AuthorName] Mr. Bill in TN [CookTime] PT25M [PrepTime] PT0S [TotalTime] PT25M [DatePublished] 2001-09-07T11:37:00Z [Description] Make and share this Chicken Soup W/ Apples And Leeks recipe from Food.com. [Images] character(0) [RecipeCategory] Apple [Keywords] ["Fruit", "< 30 Mins"] [RecipeIngredientQuantities] ["1", NA, "3", "2", "1", "1/2", "3", "3", "1/2"] [RecipeIngredientParts] ["chicken", "leeks", "granny smith apples", "vinegar", "calvados", "heavy cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 515.4 [FatContent] 32.1 [SaturatedFatContent] 11.6 [CholesterolContent] 145.8 [SodiumContent] 297.5 [CarbohydrateContent] 22.3 [FiberContent] 1.9 [SugarContent] 12.9 [ProteinContent] 32.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Season the chicken with salt and pepper. Melt the butter over medium heat in a saute pan just large enough to hold the chicken. Add the chicken, skin side down, and cook for about eight minutes over medium heat. If the butter in the pan starts to brown, lower the heat slightly. Turn the chicken and light saute in the same way for five minutes more. Remove the chicken from the pan and place it in a bowl. If the butter in the saute pan has burned, pour it out and replace it with two tablespoons fresh butter. Add the leeks and cook them for 10 minutes over medium heat. Stir the leeks every couple of minutes. They should be soft but not brown. Put the chicken back in the pan with the leeks. Add the apples, apple juice, vinegar and broth. Bring the liquids to a slow simmer and with a ladle skim off any fat or froth that floats to the top. Cover the pot and simmer the chicken very gently for 10-15 minutes , until it is completely cooked. Remove the chicken and let it cool. Remove and discard the skin and pull the meat away from the bones. Cut the meat into half inch chunks. Use a ladle to skim off any fat that has formed on the surface of the liquid in a saute pan. Add the Calvados and the heavy cream. Bring to a simmer and season to taste with salt and pepper. Heat the chunks of chicken in the soup for two minutes and serve immediately in hot bowls. Suggestions and variations: Try adding a cup of sliced mushrooms along with the apples. The mushroom flavor goes well with the other ingredients, and the mushrooms make the soup more substantial. This soup is also delicious with curry, which can be added by gently cooking a tb of curry powder in a tb of butter and stirring it into the soup shortly before serving.
[Name] Root Beer Teriyaki Marinade [AuthorId] 18450 [AuthorName] Joel6538 [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-09-07T11:37:00Z [Description] A different spin on a tried and true marinade. The longer you marinate, the stronger this blend of subtle flavors becomes. [Images] character(0) [RecipeCategory] Hawaiian [Keywords] ["Japanese", "Asian", "Low Cholesterol", "Healthy", "Spring", "Summer", "Winter", "Roast", "< 15 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "1", NA] [RecipeIngredientParts] ["soy sauce", "ginger powder", "garlic powder", "pepper"] [AggregatedRating] 3.0 [ReviewCount] 2.0 [Calories] 424.4 [FatContent] 0.6 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 16159.0 [CarbohydrateContent] 79.1 [FiberContent] 3.9 [SugarContent] 57.5 [ProteinContent] 32.3 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] These ingredient amounts are approximates. Feel free to adjust to your particular taste. Mix all ingredients together in a saucepan and heat until warm- do not boil. Pour marinade over beef or chicken. I recommend grilling, but can also be used for oven roasted meats and poultry.
[Name] Tuna Melt Sandwiches [AuthorId] 17721 [AuthorName] jean1 [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2001-09-08T13:36:00Z [Description] Little different way to serve Tuna Melts. The cheese makes its different and very good Kids like this. Fast and easy Lunch [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/50/8/picPKi5k5.jpg" [RecipeCategory] One Dish Meal [Keywords] ["Lunch/Snacks", "Tuna", "Cheese", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["3/4", "3/4", "1", "1", "1/4", "1/8", "1/4", "6"] [RecipeIngredientParts] ["celery", "cheddar cheese", "tuna", "onion", "mayonnaise", "salt", "butter", "margarine"] [AggregatedRating] 5.0 [ReviewCount] 24.0 [Calories] 292.2 [FatContent] 15.6 [SaturatedFatContent] 8.7 [CholesterolContent] 45.9 [SodiumContent] 431.3 [CarbohydrateContent] 22.9 [FiberContent] 1.3 [SugarContent] 3.5 [ProteinContent] 14.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a bowl, combine the first six ingredients. Spread butter over cut sides of buns. Spread tuna mixture on bun bottoms,replace tops. Wrap in foil. Bake at 350 for 15 minutes, or until the cheese is melted.
[Name] Oat and Walnut Pancakes [AuthorId] 9121 [AuthorName] Carol Bullock [CookTime] PT5M [PrepTime] PT10M [TotalTime] PT15M [DatePublished] 2001-09-08T13:36:00Z [Description] These are really hearty, satisfying pancakes when you wake up ravenous. They are especially good with pure maple syrup. This recipe is from the Millenium Cookbook. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Grains", "Vegan", "Kid Friendly", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1/2", "1/3", "1/4", "2", "1/4", "1/2", "1/4", "1", "3", "1"] [RecipeIngredientParts] ["unbleached all-purpose flour", "whole wheat flour", "cornflour", "walnuts", "rolled oats", "allspice", "cinnamon", "salt", "baking powder", "soymilk", "champagne vinegar", "rice vinegar"] [AggregatedRating] 3.0 [ReviewCount] 2.0 [Calories] 272.5 [FatContent] 7.4 [SaturatedFatContent] 0.8 [CholesterolContent] 0.0 [SodiumContent] 220.9 [CarbohydrateContent] 43.2 [FiberContent] 4.0 [SugarContent] 6.6 [ProteinContent] 9.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["In large bowl, mix the flours, walnuts, oats, sugar, allspice, cinnamon, salt, and baking powder together well.", "In a medium bowl, mix the soy milk and vinegar together.", "Add the liquid ingredients to the dry ingredients and whisk until well incorporated.", "The resulting batter should be a little thicker than heavy cream.", "Pour about 1/2 cup batter into a lightly oiled nonstick saute pan or skillet and cook until lightly browned on each side.", "Lightly spread with good vegetable margarine and drizzle with pure maple syrup." ]
[Name] Fire Balls [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2001-09-08T13:36:00Z [Description] This recipe is from Maggie Hennessey's book A taste of West Virgina: A book of favorite recipes. So many people were requesting recipes for canning cherry tomatoes that when I found this I wanted to share it. Let me know how it comes out-I think it looks very tasty. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/51/0/picK8D9pi.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/51/0/picmouUrp.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/51/0/picdX3OyA.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/51/0/picuItUHv.jpg"] [RecipeCategory] Vegetable [Keywords] ["< 30 Mins", "Canning"] [RecipeIngredientQuantities] ["14", "4", "4", "4", "4", "1", "1/2", "2"] [RecipeIngredientParts] ["cherry tomatoes", "garlic", "celery", "dill", "water", "pickling salt", "white vinegar"] [AggregatedRating] 5.0 [ReviewCount] 11.0 [Calories] 414.5 [FatContent] 3.5 [SaturatedFatContent] 0.8 [CholesterolContent] 0.0 [SodiumContent] 14291.3 [CarbohydrateContent] 72.9 [FiberContent] 20.4 [SugarContent] 46.9 [ProteinContent] 15.3 [RecipeServings] nan [RecipeYield] 4 quarts [RecipeInstructions] Pack 3 1/2 pounds of cherry tomatoes in each of the clean, hot jars. To each quart jar add a clove of garlic, a celery stalk, a hot red pepper, and a head of dill. Combine water, pickling salt and vinegar. Boil. Fill jars to 1/2 inch head space from top. Process 10 minutes in boiling water bath. Makes 4 quarts.
[Name] Grits Fiesta Pie [AuthorId] 17984 [AuthorName] Mr. Bill in TN [CookTime] PT34M [PrepTime] PT20M [TotalTime] PT54M [DatePublished] 2001-09-08T13:36:00Z [Description] Make and share this Grits Fiesta Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Mexican [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1 1/2", "1/4", "1/2", "1", "3/4", "1/3", "1/4", "3", "1/4", "1/2", "1", "1", "2", "2"] [RecipeIngredientParts] ["water", "garlic powder", "quick-cooking grits", "egg", "tomatoes", "black olives", "green peppers", "flour", "cheddar cheese", "monterey jack cheese", "eggs", "milk"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 353.7 [FatContent] 21.5 [SaturatedFatContent] 10.2 [CholesterolContent] 171.1 [SodiumContent] 277.9 [CarbohydrateContent] 16.1 [FiberContent] 0.7 [SugarContent] 0.8 [ProteinContent] 22.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Bring water and garlic powder to boil in a large saucepan, stir in grits. Return to a boil and reduce heat, cook 4 minutes, stirring occasionally. Remove from heat. Combine flour and cheddar cheese; stir into grits. Stir 1 egg into mixture until well blended. Spoon mixture into a lightly greased 9\" pie plate; press with back of a spoon to form a shell. Cook beef and taco seasoning mix in a large skillet until meat browns, drain. Spread meat mixture into pie shell. Top with 3/4 c Monterey Jack cheese, tomato, olives, and green pepper; set aside. Combine 2 eggs and milk. pour over pie. Bake at 375F degrees. for 25 minutes. Remove from oven, sprinkle with remaining 1/4 cup Monterey Jack cheese, and let stand 5 minutes before slicing.
[Name] Aloo Curry (Potato Curry) [AuthorId] 6164 [AuthorName] Mini Ravindran [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2001-09-08T13:36:00Z [Description] This is one of the tastiest dishes that my grandma makes ! She garnishes the same with fresh green corieander leaves. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Asian", "Indian", "Kid Friendly", "Winter", "Spicy", "Christmas", "Ramadan", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "2", "4", "1", "2", "2", NA, "1/2", "1/2", "4", "1 1/2"] [RecipeIngredientParts] ["potatoes", "onions", "garlic", "ginger", "tomatoes", "green chilies", "salt", "turmeric", "cloves"] [AggregatedRating] 3.5 [ReviewCount] 4.0 [Calories] 376.9 [FatContent] 5.7 [SaturatedFatContent] 0.8 [CholesterolContent] 0.0 [SodiumContent] 29.6 [CarbohydrateContent] 75.3 [FiberContent] 10.3 [SugarContent] 8.0 [ProteinContent] 9.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Blend all the ingredients of puree to a smooth paste and keep aside. Heat oil in a non stick heavy base skillet and when medium hot put cloves. Now add all the spices and wait for 10 seconds. Add the puree and saute for 2-3 minutes till the raw smell is gone and oil appears on the sides of the skillet. Add 2 cups of water and the potatoes. Let it simmer for 15 minutes. Serve warm with rice, Indian roti, paratha etc.
[Name] Herbed Home Fries [AuthorId] 9121 [AuthorName] Carol Bullock [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2001-09-08T13:36:00Z [Description] Make and share this Herbed Home Fries recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Potato", "Vegetable", "Low Protein", "Vegan", "Low Cholesterol", "Healthy", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1/3 - 1/2", "6", "1", "6", "1/2", "1/4", NA] [RecipeIngredientParts] ["potatoes", "onion", "garlic", "oregano flakes", "parsley flakes"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 425.1 [FatContent] 18.5 [SaturatedFatContent] 2.5 [CholesterolContent] 0.0 [SodiumContent] 20.9 [CarbohydrateContent] 60.2 [FiberContent] 7.6 [SugarContent] 3.7 [ProteinContent] 7.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Heat the oil in large non-stick pan over medium-high heat. Add all ingredients. Fry until tender, stirring frequently.
[Name] Root Beer Jelly [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT10M [PrepTime] PT3M [TotalTime] PT13M [DatePublished] 2001-09-08T13:36:00Z [Description] Make and share this Root Beer Jelly 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/11/51/4/U5gPYzOsSM2w3joMsbqP-IMGP0846.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/51/4/picF3ELcD.jpg"] [RecipeCategory] Jellies [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Canning", "Easy"] [RecipeIngredientQuantities] ["1", "3", "1/2", "1"] [RecipeIngredientParts] ["sugar", "water"] [AggregatedRating] 5.0 [ReviewCount] 37.0 [Calories] 1216.2 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 20.8 [CarbohydrateContent] 313.9 [FiberContent] 0.9 [SugarContent] 312.5 [ProteinContent] 0.0 [RecipeServings] nan [RecipeYield] 2 pints [RecipeInstructions] Combine all ingredients except pectin. Heat to boiling stirring to dissolve sugar. Add pectin. Stir constantly to bring to a boil and boil hard for 30 seconds. Ladle into clean hot jars and process for 5 minutes in a boiling water bath canner. *Note-this came out of a 1935 cookbook and there was no processing time-just seal. Go with the 5 minutes folks. Also, you can use cola or cream soda if you like-they work best. Maybe even Dr. Pepper!
[Name] Sprouts and potato salad in Orange juice [AuthorId] 6164 [AuthorName] Mini Ravindran [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2001-09-08T13:36:00Z [Description] Make and share this Sprouts and potato salad in Orange juice recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "Low Protein", "Low Cholesterol", "Healthy", "Kid Friendly", "< 15 Mins", "No Cook", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["2", "4", "1 1/2", NA, "1"] [RecipeIngredientParts] ["potatoes", "salt", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 342.9 [FatContent] 0.6 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 26.4 [CarbohydrateContent] 77.6 [FiberContent] 9.4 [SugarContent] 12.8 [ProteinContent] 9.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Take a salad bowl. Toss gently to mix all the ingredients. Serve on bed of lettuce leaves and enjoy!
[Name] Good Broccoli Casserole [AuthorId] 17088 [AuthorName] Bina n SC [CookTime] PT35M [PrepTime] PT15M [TotalTime] PT50M [DatePublished] 2001-09-08T13:36:00Z [Description] My mother shared this recipe with me. It's easy and a great vegetable side dish to serve company or anytime. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/51/6/picJyOty6.jpg" [RecipeCategory] Vegetable [Keywords] ["< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["2", "1", "3/4", "2", "1", "1", "1", "1/4 - 1/2", "1 1/2"] [RecipeIngredientParts] ["broccoli", "mayonnaise", "eggs", "Tabasco sauce", "onion", "cheddar cheese", "butter", "margarine"] [AggregatedRating] 4.5 [ReviewCount] 16.0 [Calories] 259.3 [FatContent] 15.2 [SaturatedFatContent] 7.8 [CholesterolContent] 76.8 [SodiumContent] 775.8 [CarbohydrateContent] 21.6 [FiberContent] 3.0 [SugarContent] 3.5 [ProteinContent] 10.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Combine first 6 ingredients. Sprinkle cheddar cheese on top of broccoli mixture. Combine crumbs and melted butter and sprinkle on top of cheese. Bake 35 minutes in a pre-heated 350 degree oven. This dish will serve 8. Any leftovers are reheated very nicely in microwave.
[Name] Rice Noodles with Coconut-Cashew Sauce [AuthorId] 9121 [AuthorName] Carol Bullock [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2001-09-08T13:36:00Z [Description] Make and share this Rice Noodles with Coconut-Cashew Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Coconut", "Fruit", "Nuts", "Thai", "Asian", "Vegan", "Potluck", "Spicy", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1/2", "6", "2", "2", "8", "1", "1/2", "2", "1", "1", "1", "12", "3", NA, NA, NA, NA, NA, NA] [RecipeIngredientParts] ["coconut milk", "water", "fresh ginger", "lime juice", "serrano chilies", "garlic", "ground coriander", "fresh cilantro leaves", "fresh mint leaves", "salt", "sugar", "cashews", "green onions", "lime wedge", "cilantro leaf", "green onion", "cashews", "coconut", "cucumber"] [AggregatedRating] 4.5 [ReviewCount] 8.0 [Calories] 734.3 [FatContent] 37.7 [SaturatedFatContent] 22.1 [CholesterolContent] 0.0 [SodiumContent] 974.2 [CarbohydrateContent] 92.6 [FiberContent] 3.3 [SugarContent] 5.5 [ProteinContent] 11.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Combine the coconut milk and water in a medium-sized saucepan. Add the ginger, lime juice, chilies, garlic, coriander, cilantro, mint, and salt, and bring to a boil. Lower the heat to a simmer, and cook uncovered for 10 minutes. Remove from the heat and stir in the sugar. At this point, you can let the sauce steep for a stronger flavor for a few hours, or even overnight, or continue on with the recipe. Strain the mixture through a fine sieve into a bowl. Press all the liquid from the garlic, ginger, cilantro, etc. ,then discard the solids that remain in the sieve. Place the cashews in a blender, and then pour in the coconut milk mixture. Puree until smooth. Heat a potful of water to a boil. Add the noodles, and cook them according to the directions on the package. Drain the noodles, rinse, and drain again, then transfer to a large, shallow serving bowl. Immediately add the minced green onion and all the sauce. Toss well and enjoy!
[Name] Easiest Banana Shake [AuthorId] 6164 [AuthorName] Mini Ravindran [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2001-09-08T13:36:00Z [Description] Make and share this Easiest Banana Shake recipe from Food.com. [Images] character(0) [RecipeCategory] Shakes [Keywords] ["Beverages", "Breakfast", "Fruit", "Low Protein", "Low Cholesterol", "Kid Friendly", "Spring", "Summer", "Ramadan", "< 15 Mins", "No Cook", "Beginner Cook", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["2", "1 1/2", "3", "1"] [RecipeIngredientParts] ["bananas", "milk", "vanilla ice cream"] [AggregatedRating] 4.5 [ReviewCount] 7.0 [Calories] 207.6 [FatContent] 7.0 [SaturatedFatContent] 3.0 [CholesterolContent] 17.0 [SodiumContent] 65.0 [CarbohydrateContent] 34.6 [FiberContent] 3.6 [SugarContent] 17.4 [ProteinContent] 5.3 [RecipeServings] nan [RecipeYield] 2 glasses of shake [RecipeInstructions] Put bananas, milk and vanilla ice cream in the blender and blend till absolutely smooth. Transfer to the glasses and garnish with chopped/slivered almonds. Slurrrrrrrp!
[Name] Individual cheesecake [AuthorId] 17721 [AuthorName] jean1 [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2001-09-08T13:36:00Z [Description] This is a very good dessert. Its good anytime,but especially nice during the holidays, and very easy to prepare. [Images] character(0) [RecipeCategory] Cheesecake [Keywords] ["Dessert", "Christmas", "< 30 Mins", "For Large Groups", "Oven", "Easy"] [RecipeIngredientQuantities] ["2", "3/4", "2", "1", "1", "18", "1"] [RecipeIngredientParts] ["cream cheese", "sugar", "eggs", "lemon juice", "vanilla", "cherry pie filling"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 195.6 [FatContent] 10.5 [SaturatedFatContent] 6.0 [CholesterolContent] 51.2 [SodiumContent] 106.7 [CarbohydrateContent] 22.7 [FiberContent] 0.3 [SugarContent] 8.5 [ProteinContent] 3.0 [RecipeServings] 18.0 [RecipeYield] nan [RecipeInstructions] Mix cream cheese, sugar, eggs, vanilla, and lemon juice. In muffin pan lined with paper cups put a vanilla wafer in each cup (do not forget this step]. Add 3/4 cup of mixture in each cup. Bake at 375 for 20 minutes. Cool. spoon some cherry pie filling into each muffin cup.
[Name] Chicken, Cabbage & Apple Casserole [AuthorId] 16140 [AuthorName] Norahs Girl [CookTime] PT1M [PrepTime] PT10M [TotalTime] PT11M [DatePublished] 2001-09-08T13:36:00Z [Description] Make and share this Chicken, Cabbage & Apple Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken Thigh & Leg [Keywords] ["Chicken", "Poultry", "Apple", "Fruit", "Vegetable", "Meat", "Low Cholesterol", "Healthy", "Potluck", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["10", "1/2", "1", "1", "2", "2", "4", "1", "3", "2", "6 -8", "6 -8", "2", "1", "1", "1"] [RecipeIngredientParts] ["chicken drumsticks", "caraway seed", "cumin", "ground coriander", "salt", "fresh ginger", "potatoes", "cabbage", "golden delicious apples", "onions", "carrots", "bay leaves", "cinnamon sticks", "apple cider vinegar", "olive oil"] [AggregatedRating] 2.0 [ReviewCount] 1.0 [Calories] 473.1 [FatContent] 13.7 [SaturatedFatContent] 3.4 [CholesterolContent] 98.5 [SodiumContent] 957.8 [CarbohydrateContent] 60.5 [FiberContent] 11.8 [SugarContent] 23.4 [ProteinContent] 29.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Wash chicken and pat dry, using paper towels.", "Blend spices, salt and ginger together.", "Peel back skin of drumsticks, pat flesh with spice mixture and replace skin.", "Line casserole dish with potatoes, then cover with drumsticks.", "Intersperse with rows of cabbage, apples, onions and carrots.", "Sprinkle extra spices and bay leaves over, tuck cinnamon chards in between vegetables and sprinkle with vinegar, orange juice and olive oil.", "Cover tightly and braise at 160°C for 1 hour.", "Remove lid or aluminum foil and continue braising until golden brown." ]
[Name] Hawaiian Bananas-Canning Recipe [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2001-09-08T13:36:00Z [Description] Had these the other night-WOW-this one's going into the Christmas basket. Serve over vanilla ice cream or frozen banana yogurt or pound cake. [Images] character(0) [RecipeCategory] Fruit [Keywords] ["Hawaiian", "Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins", "Canning"] [RecipeIngredientQuantities] ["12", "2 1/2", "1/2", "2 1/2", "6", "1 1/2", "6", "1 1/2", "1", "1/4"] [RecipeIngredientParts] ["green bananas", "fresh lime juice", "water", "sugar", "butter", "ground cloves", "cinnamon sticks", "fresh ginger", "salt", "nutmeg"] [AggregatedRating] 2.5 [ReviewCount] 3.0 [Calories] 594.5 [FatContent] 4.8 [SaturatedFatContent] 2.7 [CholesterolContent] 10.1 [SodiumContent] 420.8 [CarbohydrateContent] 146.3 [FiberContent] 6.8 [SugarContent] 113.9 [ProteinContent] 3.1 [RecipeServings] nan [RecipeYield] 6 pints [RecipeInstructions] Combine all ingredients in a sauce pan and bring to a boil. Peel and slice bananas in 1 inch chunks and add to boiling syrup-all at once. Reduce heat and simmer for 5 minutes-stirring very gently. Ladle into sterilized jars. Process in a boiling water bath for 10 minutes at altitudes up to 1000 feet.
[Name] Kiwi Jam [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2001-09-08T13:36:00Z [Description] Make and share this Kiwi Jam 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/11/52/2/pic7Nd3U4.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/11522/6lF3Ybm2RAabS5idWKZO_15013469453941227790811.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/52/2/picdjTkCx.jpg"] [RecipeCategory] Pineapple [Keywords] ["Tropical Fruits", "Fruit", "Low Protein", "Low Cholesterol", "Healthy", "< 30 Mins", "Canning", "Easy"] [RecipeIngredientQuantities] ["3", "1", "1", "4"] [RecipeIngredientParts] ["kiwi", "sugar"] [AggregatedRating] 5.0 [ReviewCount] 19.0 [Calories] 928.7 [FatContent] 0.8 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 30.2 [CarbohydrateContent] 238.8 [FiberContent] 5.2 [SugarContent] 218.0 [ProteinContent] 1.8 [RecipeServings] nan [RecipeYield] 4 half pints [RecipeInstructions] Combine kiwi, pectin and pineapple juice in a large saucepan. Bring to a boil stirring constantly. Add sugar, stirring until disolved. Return to a rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat-skim off foam. Ladle into clean hot jars leaving 1/4 inch head space. Process 10 minutes in a boiling water bath at altitudes up to 1000 feet.
[Name] Turkey Stuffed Yellow & Red Bell Peppers [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT45M [PrepTime] PT20M [TotalTime] PT1H5M [DatePublished] 2001-09-08T13:36:00Z [Description] Make and share this Turkey Stuffed Yellow & Red Bell Peppers recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/52/3/pic05jFaP.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/52/3/picentcpb.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/52/3/pic2xWwUP.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Poultry", "Vegetable", "Meat", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "2", "1", "1", "4", "1", "1", "1", "1", "1", "1", "1 1/2", "1", "1", "1/4", "2"] [RecipeIngredientParts] ["yellow bell peppers", "red bell peppers", "onion", "garlic cloves", "lean ground turkey", "salt", "pepper", "dried basil", "dried oregano", "diced tomatoes", "cooked brown rice", "sharp cheddar cheese", "parmesan cheese", "butter"] [AggregatedRating] 5.0 [ReviewCount] 21.0 [Calories] 603.3 [FatContent] 25.6 [SaturatedFatContent] 11.2 [CholesterolContent] 118.5 [SodiumContent] 1144.4 [CarbohydrateContent] 54.8 [FiberContent] 6.7 [SugarContent] 8.2 [ProteinContent] 40.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat to 375. Cut peppers lengthwise and seed. Place cut side up on a baking sheet-you can lightly steam them if you want to. Heat oil in skillet over medium high. Add onion and garlic and sauté for 5 minutes. Stir a few times. Add meat, stirring often for 5 minutes. Add tomatoes and rice and cook for 5 more minutes. Remove from heat, add herbs and salt and pepper, stir in cheddar. Fill peppers. Combine breadcrumbs, parmesan and toss with melted butter-mix well. Top peppers and bake for 30-40 minutes.
[Name] Icebox Pickled Peppers [AuthorId] 5523 [AuthorName] Dave C [CookTime] PT10M [PrepTime] PT30M [TotalTime] PT40M [DatePublished] 2001-09-08T13:36:00Z [Description] Make and share this Icebox Pickled Peppers recipe from Food.com. [Images] character(0) [RecipeCategory] Summer [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["2", "6", "1", "1", "1", "1", "1", "2", "2", "1", NA, "2", "1", "1", "1"] [RecipeIngredientParts] ["water", "garlic cloves", "yellow onion", "red bell pepper", "yellow bell pepper", "orange bell pepper", "habanero pepper", "cold water", "salt", "white wine vinegar", "sugar", "mustard seeds"] [AggregatedRating] nan [ReviewCount] nan [Calories] 171.5 [FatContent] 0.6 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 781.2 [CarbohydrateContent] 42.4 [FiberContent] 2.1 [SugarContent] 36.5 [ProteinContent] 1.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Heat two cups water in medium saucepan on low heat. Add garlic, onions and peppers. Blanch for one to two minutes. Place into bowl of cold water and ice. Reserve hot water. To the hot water, add salt, vinegar, sugar and mustard seeds. Stir to dissolve. Transfer cooled peppers, onions and garlic to a large bowl. Pour hot liquid over and toss to coat. Cover with plastic wrap and refrigerate.
[Name] Cranberry Chutney [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2001-09-08T13:36:00Z [Description] For your next Turkey, Ham or Chicken dinner try this instead of the usual canned cranberries. It can be addictive! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/52/5/pic7sYcVt.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/52/5/picANVDSx.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/52/5/pic7XFQYq.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/52/5/pic2L76VG.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/52/5/picrgLsqG.jpg" ] [RecipeCategory] Chutneys [Keywords] ["Sauces", "Lunch/Snacks", "Fruit", "Canadian", "Free Of...", "Christmas", "Weeknight", "Canning", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1/4", "2", "3", "1", "1/2", "1/2", "3", "2", "2", "1", "1/2"] [RecipeIngredientParts] ["white vinegar", "water", "white sugar", "dark brown sugar", "fresh lemon juice", "salt", "cranberries", "raisins", "onion", "garlic", "cloves", "celery seeds", "ground ginger"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 575.9 [FatContent] 0.6 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 1196.7 [CarbohydrateContent] 146.3 [FiberContent] 5.2 [SugarContent] 128.8 [ProteinContent] 2.0 [RecipeServings] nan [RecipeYield] 4 cups [RecipeInstructions] ["In a saucepan combine; vinegar, water, white and brown sugar, lemon juice and salt.", "Bring to a boil, stirring until the sugar has dissolved.", "Add cranberries, raisins, candied peel, onions, garlic,cloves, celery seed, ginger and chillies.", "Boil gently, stirring often, uncovered for 45 minutes.", "Pour into hot sterilized jars,seal, hot water bath for 15 minutes, good for up to a year.", "You can make this recipe put in jars and refrigerate for up to one week but if you want to keep it longer do the water bath." ]
[Name] basilic tomato and egg [AuthorId] 15385 [AuthorName] stephanie [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2001-09-08T13:36:00Z [Description] Make and share this basilic tomato and egg 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/11/52/6/pic0HJjpV.jpg" [RecipeCategory] Breakfast [Keywords] ["Very Low Carbs", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", NA, NA, NA, NA, "2", NA, "2"] [RecipeIngredientParts] ["tomatoes", "olive oil", "basil", "pesto sauce", "salt", "white pepper", "eggs", "butter", "basil leaves"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 85.2 [FatContent] 5.1 [SaturatedFatContent] 1.6 [CholesterolContent] 211.5 [SodiumContent] 73.2 [CarbohydrateContent] 2.9 [FiberContent] 0.8 [SugarContent] 2.0 [ProteinContent] 6.9 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] cut the top of the tomato off. gently squeeze the tomato to remove juice with the seeds, then chop in small pieces. sauté tomato for a couple of minutes in olive oil and fresh basil (or pesto] add salt and pepper. add eggs and some butter to the skillet and scramble. divide egg mixture between 2 plates, garnish with a basil leave.
[Name] BBQ Brats 'n Beer [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2001-09-08T13:36:00Z [Description] I made this recipe last night for the first time and they are good! This is great if you are having a gang in and want a "do it yourself" style dinner (whatever) have baked beans on the side. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/52/7/RP4vxiP9Qmiks7s1U4hV_bbq%20beer%20brats%20SITE-3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/52/7/d7x1uoIMQffsrxNWjndw_bbq%20beer%20brats%20SITE-1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/52/7/5ge22lXjSuOAmFD5uSeQ_bbq%20beer%20brats%20SITE-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/52/7/picGzRIeZ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/52/7/pic0FEC8l.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/52/7/pic6ltnIV.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Pork", "Meat", "< 60 Mins", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["6", "1", "1", "10", "4", "3", "6", NA, NA] [RecipeIngredientParts] ["lager beer", "onion", "whole black peppercorns", "whole cloves", "garlic cloves", "sweet dark mustard"] [AggregatedRating] 5.0 [ReviewCount] 30.0 [Calories] 1132.3 [FatContent] 35.6 [SaturatedFatContent] 11.2 [CholesterolContent] 62.9 [SodiumContent] 2477.5 [CarbohydrateContent] 157.0 [FiberContent] 8.9 [SugarContent] 3.3 [ProteinContent] 38.6 [RecipeServings] 6.0 [RecipeYield] 6 sausages [RecipeInstructions] Put the brats, onions, peppercorns, cloves, garlic in a saucepan, pour in the beer. Bring to a boil and simmer the brats 15 minutes. Drain (you can do this early in the day and then just have the BBQ step to do before serving]. BBQ the brats about 10 minutes. Spray with water while BBQing to form a crisp skin. Serve on the roll with mustard and hot peppers or other relish or serve them as your meat for dinner.
[Name] Coconut Bean Soup [AuthorId] 16140 [AuthorName] Norahs Girl [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2001-09-08T13:36:00Z [Description] This is a lovely spicy Soup with African overtones.Its one of my Favourites!A Bonus being its so quuick and easy to make. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Lunch/Snacks", "Chicken", "Poultry", "Coconut", "Beans", "Fruit", "Vegetable", "Nuts", "Meat", "African", "Potluck", "Winter", "Spicy", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["3", "1", "1", "2", "1", "1", "2", "1", "1", "1", "1", "3/4", "3", "2"] [RecipeIngredientParts] ["butter", "onion", "green chili", "garlic", "curry powder", "tomatoes", "red kidney beans", "coconut milk", "water", "chicken", "rice", "fresh coriander"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 398.6 [FatContent] 19.6 [SaturatedFatContent] 15.4 [CholesterolContent] 15.3 [SodiumContent] 87.7 [CarbohydrateContent] 47.9 [FiberContent] 8.6 [SugarContent] 8.2 [ProteinContent] 10.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Sauté onion, pepper ,chilli and garlic in the melted butter until soft but not brown. Add tomatoes, coconut milk and water or stock and simmer on a gentle heat for about 10 minutes. Add cooked chicken and rice and simmer until heated through about 2 minutes. Season to taste and serve garnished with the coconut and some freshly chopped coriander.
[Name] Greek Wedding Cookies [AuthorId] 125579 [AuthorName] GrandmaIsCooking [CookTime] PT25M [PrepTime] PT20M [TotalTime] PT45M [DatePublished] 2001-09-08T13:36:00Z [Description] --Adopted Recipe--
[Name] Easy Mustard Chicken [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2001-09-08T13:36:00Z [Description] This is so simple and yet very tasty. Come home from work and have the chicken on the table in a few minutes. Not only that it's low Cal! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/53/0/pict1vQU2.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/11530/gAF1S2Z6TuLnnyh3bUrE_15219361578171078453924.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken Breast", "Chicken", "Poultry", "Meat", "Canadian", "Very Low Carbs", "High Protein", "Healthy", "Kid Friendly", "High In...", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1/4", "1/2", NA] [RecipeIngredientParts] ["boneless skinless chicken breast", "French's mustard"] [AggregatedRating] 4.5 [ReviewCount] 56.0 [Calories] 144.6 [FatContent] 3.1 [SaturatedFatContent] 0.7 [CholesterolContent] 72.6 [SodiumContent] 163.9 [CarbohydrateContent] 2.9 [FiberContent] 0.1 [SugarContent] 0.2 [ProteinContent] 24.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Dry Chicken on a paper towel. Paint the chicken on both side with mustard. Roll in the bread crumbs that have been seasoned with salt& pepper. Gently shake off surplus crumbs. Place on sprayed baking sheet. Bake for 20 min in 400F degrees oven.
[Name] Beef Jerky [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT60H [PrepTime] PT24H [TotalTime] PT84H [DatePublished] 2001-09-08T13:36:00Z [Description] Make and share this Beef Jerky 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/11/53/1/picfk7erV.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/53/1/picgQoeNE.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Meat", "Weeknight"] [RecipeIngredientQuantities] ["1", "1/2", "1", "2", "1", "1", "2"] [RecipeIngredientParts] ["soy sauce", "liquid smoke", "garlic powder", "black pepper", "red pepper flakes", "brown sugar"] [AggregatedRating] 5.0 [ReviewCount] 20.0 [Calories] 25.1 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 1341.7 [CarbohydrateContent] 3.9 [FiberContent] 0.5 [SugarContent] 2.1 [ProteinContent] 2.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] (you can adjust these amounts to your taste or add other spices]. Mix all ingredients together and marinate for 24 hours. Drain. Pat dry. Dehydrate until done-24 to 36 hours, or so.
[Name] Chocolate Kahlua Mousse [AuthorId] 9690 [AuthorName] Cheryl E [CookTime] PT5M [PrepTime] PT15M [TotalTime] PT20M [DatePublished] 2001-09-08T13:37:00Z [Description] Make and share this Chocolate Kahlua Mousse recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Lunch/Snacks", "< 30 Mins", "Refrigerator", "Steam", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["3", "1/2", "1/2", "2", "1 1/2"] [RecipeIngredientParts] ["sugar", "Kahlua"] [AggregatedRating] 4.0 [ReviewCount] 5.0 [Calories] 340.0 [FatContent] 24.7 [SaturatedFatContent] 14.4 [CholesterolContent] 164.5 [SodiumContent] 26.9 [CarbohydrateContent] 25.3 [FiberContent] 1.3 [SugarContent] 19.4 [ProteinContent] 3.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a medium bowl beat with mixer egg yolks and sugar until thick and a pale lemon color. Beat in cocoa. Place bowl over saucepan of gently simmering water. Beat 5-minutes or until mixture darkens and beaters leave a trail. Remove from heat and stir in liqueur, set aside. In a separate bowl whip cream until it holds stiff peaks. Stir 1/2 cup of the whipped cream into cocoa mixture to lighten it. Gently fold remaining whipped cream into cocoa mixture until well combined. Divide among 6 small decorative ramekin dishes. Chill 1-2 hours before serving.
[Name] Cuban Roast Beef [AuthorId] 17984 [AuthorName] Mr. Bill in TN [CookTime] PT2H30M [PrepTime] PT30M [TotalTime] PT3H [DatePublished] 2001-09-08T13:37:00Z [Description] Make and share this Cuban Roast Beef recipe from Food.com. [Images] character(0) [RecipeCategory] Ham [Keywords] ["Pork", "Meat", "Cuban", "Caribbean", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["4", "4", "8", "1", "1", "2", "1", "3", "1", "2", "8", "4", "1"] [RecipeIngredientParts] ["ham", "bacon", "onions", "capers", "garlic", "green olives", "green chili", "beef eye round", "bacon fat", "tomato sauce", "vinegar"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 392.9 [FatContent] 21.5 [SaturatedFatContent] 7.1 [CholesterolContent] 115.5 [SodiumContent] 716.4 [CarbohydrateContent] 4.7 [FiberContent] 1.0 [SugarContent] 1.9 [ProteinContent] 42.9 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 350F degrees.", "Mix the first 7 ingredients to make a stuffing.", "Make an incision 1 1/2\" to 2\" deep along the length of the roast.", "Stuff the stuffing into the incision.", "Salt and pepper the roast.", "Brown the roast on all sides in bacon fat in a large heavy casserole Add all the rest of the ingredients and cook in the oven for 2 1/2 hours or until the meat is very tender.", "Check once or twice to make sure that the liquid is not boiling away.", "Add water or unsalted stock as necessary." ]
[Name] Cheese and Honey Pie [AuthorId] 9690 [AuthorName] Cheryl E [CookTime] PT1H15M [PrepTime] PT15M [TotalTime] PT1H30M [DatePublished] 2001-09-08T13:37:00Z [Description] Make and share this Cheese and Honey Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Lunch/Snacks", "Cheese", "Greek", "European", "Potluck", "Oven", "Refrigerator", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "1/2", "1", "1", "4", "2", "1/2 - 2/3"] [RecipeIngredientParts] ["flour", "salt", "butter", "ricotta cheese", "eggs", "cinnamon", "clear honey"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 518.8 [FatContent] 33.2 [SaturatedFatContent] 20.1 [CholesterolContent] 195.8 [SodiumContent] 393.2 [CarbohydrateContent] 43.7 [FiberContent] 1.2 [SugarContent] 17.9 [ProteinContent] 13.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] -----------Crust--------------. Sift the flour and salt together. Cut the chilled butter into tiny pieced and drop them into the flour. Work the butter into the flour very lightly with fingertips or a pastry blender. Gradually add just enough water to make the dough hold together in a soft ball (about 3 tbsp]. Wrap the dough in plastic cling wrap and chill for 30 minutes. Heat oven to 350°F. Press the chilled dough into the bottom and sides of a 10-inch pie dish with your hands and bake for 10 minutes, COOL completely. ---------Filling--------------. Mix together the cheese, eggs,1-tsp of the cinnamon and the honey and blend well. Turn the oven up to 375°F. Pour the cheese mixture gently int the pastry shell and place in oven for 35 minutes or until the pie is firm and the top is golden. Dust the pie with the rest of the cinnamon and let it cool at least 1 hour.
[Name] Can't Get Any Easier Tuna Noodle Casserole [AuthorId] 9441 [AuthorName] Lisa Sorrell [CookTime] PT10M [PrepTime] PT1M [TotalTime] PT11M [DatePublished] 2001-09-08T13:37:00Z [Description] I know, this isn't technically a "casserole," but it tastes just as good and is ready to eat in just minutes. Great for those last minute, quickie lunches! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/53/5/picylLuTw.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/53/5/picylLuTw.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/53/5/picdRSCVO.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/53/5/pickn0NnM.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/53/5/picGt2PSM.jpg" ] [RecipeCategory] One Dish Meal [Keywords] ["Lunch/Snacks", "Tuna", "Vegetable", "Healthy", "Kid Friendly", "< 15 Mins", "Oven", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["4", "1", "1", "1/4", "1/4"] [RecipeIngredientParts] ["light chunk tuna in water", "carrot", "peas"] [AggregatedRating] 5.0 [ReviewCount] 10.0 [Calories] 178.1 [FatContent] 4.2 [SaturatedFatContent] 1.0 [CholesterolContent] 29.8 [SodiumContent] 436.5 [CarbohydrateContent] 22.8 [FiberContent] 1.4 [SugarContent] 1.8 [ProteinContent] 12.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cook noodles according to package directions and drain. Add soup, tuna and veggies. Serve immediately. You can easily substitute your favorite veggies.
[Name] Sprouts Sandwiches [AuthorId] 6164 [AuthorName] Mini Ravindran [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2001-09-08T13:37:00Z [Description] Make and share this Sprouts Sandwiches recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Lunch/Snacks", "Vegetable", "Kid Friendly", "Spring", "Summer", "Winter", "< 15 Mins", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["2", "1", NA, "1", "2", "1", NA] [RecipeIngredientParts] ["onion", "salt", "black pepper", "mayonnaise", "butter"] [AggregatedRating] 4.0 [ReviewCount] 4.0 [Calories] 39.0 [FatContent] 2.0 [SaturatedFatContent] 1.2 [CholesterolContent] 5.1 [SodiumContent] 20.1 [CarbohydrateContent] 4.8 [FiberContent] 1.2 [SugarContent] 2.6 [ProteinContent] 1.4 [RecipeServings] nan [RecipeYield] 6 buns or sandwiches [RecipeInstructions] Take a non stick pan and melt butter. Add pinch of salt and black pepper. Add sprouts& onions and sauté on high heat for 2-3 minutes. Remove from fire, cool a little and mix mayonnaise. Stuff the breads or buns generously with the mixture and savour!
[Name] Lemon French Toast With Strawberry Sauce [AuthorId] 15385 [AuthorName] stephanie [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2001-09-08T13:37:00Z [Description] Make and share this Lemon French Toast With Strawberry Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Strawberry", "Berries", "Fruit", "Thanksgiving", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["12", "1", "6", "1/2", "2", "1", "2"] [RecipeIngredientParts] ["eggs", "milk", "butter", "frozen sliced strawberries in syrup", "cornstarch"] [AggregatedRating] nan [ReviewCount] nan [Calories] 304.9 [FatContent] 11.1 [SaturatedFatContent] 4.8 [CholesterolContent] 224.5 [SodiumContent] 343.2 [CarbohydrateContent] 41.8 [FiberContent] 2.5 [SugarContent] 18.9 [ProteinContent] 10.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Spread 6 bread slices with lemon spread. Cover with remaining bread. In a shallow bowl, mix eggs and milk. Dip each sandwich in egg mixture. Fry in melted butter until golden. Meanwhile, heat strawberries and syrup in a small saucepan. Mix cold water and cornstarch in a cup. Add to strawberries, stirring constantly until sauce is thickened. To serve, slice each french toast sandwich in half diagonally and spoon some sauce over.
[Name] Sweet Butternut Squash [AuthorId] 17608 [AuthorName] Miss Erin C. [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2001-09-08T13:37:00Z [Description] Make and share this Sweet Butternut Squash recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/53/8/pickIv9Ry.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/53/8/picWAFSZv.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/53/8/picvi0Zfu.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/53/8/11538.jpeg"] [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Winter", "Thanksgiving", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "6"] [RecipeIngredientParts] ["brown sugar", "butter"] [AggregatedRating] 5.0 [ReviewCount] 39.0 [Calories] 769.8 [FatContent] 35.1 [SaturatedFatContent] 22.0 [CholesterolContent] 91.6 [SodiumContent] 342.3 [CarbohydrateContent] 120.3 [FiberContent] 11.3 [SugarContent] 65.9 [ProteinContent] 6.1 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Cut the squash in half and take out the seeds. Bake at 350 for 30 minutes with the cut side down. Turn over and put half of the sugar and half the butter in each squash, bake for 30 more minutes. Salt and pepper if desired.
[Name] Turkey Sloppy Joes [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2001-09-08T13:37:00Z [Description] Make and share this Turkey Sloppy Joes recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Meat", "< 30 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1/2", "4", "1", "1", "2", "3/4", "1/2", "5 -6"] [RecipeIngredientParts] ["onion", "red sweet bell pepper", "garlic cloves", "lean ground turkey", "tomato sauce", "Worcestershire sauce", "salt", "black pepper"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 298.1 [FatContent] 10.5 [SaturatedFatContent] 2.7 [CholesterolContent] 71.7 [SodiumContent] 903.6 [CarbohydrateContent] 29.5 [FiberContent] 2.4 [SugarContent] 6.6 [ProteinContent] 21.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In a large skillet over medium heat add onion, peppers and garlic and sauté 3 minutes. Add turkey and stir well. Cook for 5 minutes. Add sauce, Worcestershire sauce, salt and pepper. Stir well and simmer for 15 minutes until sauce thickens. Serve on toasted rolls, hamburger style. I add red pepper flakes directly on mine for a kicked up taste.
[Name] Corned Beef Cabbage and Macaroni Casserole [AuthorId] 17721 [AuthorName] jean1 [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H20M [DatePublished] 2001-09-08T13:37:00Z [Description] The Macaroni gives this corn beef and cabbage dish a little different twist. Its easy and every one really enjoys this, especially corn beef and cabbage lovers. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Vegetable", "Meat", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["8", "1", "1", "1", "1", "1", "1", "1", "1/4", "1", "1", "1/4"] [RecipeIngredientParts] ["elbow macaroni", "cabbage", "onion", "corned beef", "milk", "pimientos", "mustard", "pepper", "butter", "cheddar cheese"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 514.3 [FatContent] 20.6 [SaturatedFatContent] 7.8 [CholesterolContent] 71.3 [SodiumContent] 1254.8 [CarbohydrateContent] 59.2 [FiberContent] 6.4 [SugarContent] 8.6 [ProteinContent] 23.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 375. Fill a large pot and bring water to boil. Add mararoni and cook for 5 minutes. Add cabbage and cook 5 minutes longer. Take off heat and drain well. Stir in onion,corned beef, undiluted soup, milk, pimiento,mustard,pepper and diced cheese. Mix well. Spread mixture evenly in casserole dish. Put bread crumbs over the top. Bake uncovered for 60 minutes, or until hot.
[Name] Crazy Oven Fried Fish Filets (Nutty That Is!) [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2001-09-08T13:37:00Z [Description] Crunchy outside & moist inside, great tasting. Cuts down on frying too. Decorate with Lemon slices. Try serving this fish dish with my "Italian Rice and Peas" You can do this ahead right up to the point of baking just cover and refrigerate the fish until you are ready to cook it.
[Name] Great Chicken Marinade [AuthorId] 17088 [AuthorName] Bina n SC [CookTime] PT45M [PrepTime] PT10M [TotalTime] PT55M [DatePublished] 2001-09-08T13:37:00Z [Description] This was my grandfather's recipe, and has been a family favorite for years. The flavor is fabulous! “I failed to include crushed garlic in the recipe, since it is not written in the original, but I often crush 3-4 garlic cloves into the marinade. The chicken is great either way, but we are garlic lovers.” — (Let me also encourage you NOT to try this if you do not want to experience the punch that the vinegar brings to the final result.) Sonja Missita Sep 10, 2001 [Images] character(0) [RecipeCategory] Very Low Carbs [Keywords] ["Low Protein", "Weeknight", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1", "2", "1 1/2", "1/4"] [RecipeIngredientParts] ["egg", "vinegar", "salt", "poultry seasoning", "pepper"] [AggregatedRating] 4.5 [ReviewCount] 12.0 [Calories] 135.8 [FatContent] 14.2 [SaturatedFatContent] 2.0 [CholesterolContent] 23.2 [SodiumContent] 1753.7 [CarbohydrateContent] 0.3 [FiberContent] 0.1 [SugarContent] 0.0 [ProteinContent] 0.8 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] This is sufficient for marinating a frying chicken Combine ingredients and marinate chicken pieces for 24 hours. Cook chicken on the grill using low heat and turn frequently. Chicken will be done according to thickness of pieces used.
[Name] Rosemary Buttermilk Muffins [AuthorId] 16140 [AuthorName] Norahs Girl [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2001-09-08T13:37:00Z [Description] Make and share this Rosemary Buttermilk Muffins recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/54/3/picYW3TGx.jpg" [RecipeCategory] Quick Breads [Keywords] ["Breads", "Cheese", "High In...", "Potluck", "< 30 Mins", "Oven", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["2", "2", "4", "1/2", "2", "1", "1/2", "1", "2"] [RecipeIngredientParts] ["all-purpose flour", "sugar", "baking powder", "baking soda", "onions", "dried rosemary", "butter", "buttermilk", "parmesan cheese"] [AggregatedRating] 4.5 [ReviewCount] 7.0 [Calories] 165.3 [FatContent] 8.3 [SaturatedFatContent] 5.2 [CholesterolContent] 21.9 [SodiumContent] 262.6 [CarbohydrateContent] 19.6 [FiberContent] 0.6 [SugarContent] 3.2 [ProteinContent] 3.2 [RecipeServings] nan [RecipeYield] 12 Muffins [RecipeInstructions] Preheat oven to 400F degrees (200c]. Spray 12 muffin cups. In a large bowl, sift together flour, sugar, baking powder, baking soda, salt Stir in crushed rosemary. Make a well in center of dry ingrediants; set aside. In a medium bowl, whisk melted butter with the buttermilk and grated onion; beat thoroughly. Pour into well of dry ingredients, stirring only until the flour is moistened. Spoon batter into muffins cups. Sprinkle tops with cheese. Bake 15 minutes or until tops are golden brown. Cool on wire rack. Serve warm.
[Name] Dutch Apple Jam [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2001-09-08T13:37:00Z [Description] Apple season is comming and this is yummy! I made it for the first time yesterday and I am gonna need to make more-another Christmas Basket Item. [Images] character(0) [RecipeCategory] Apple [Keywords] ["Fruit", "< 60 Mins", "Canning"] [RecipeIngredientQuantities] ["1", "1/2", "1", "1/3", "1 1/2", "1/4", "4 1/2", "1", "1/2", "1"] [RecipeIngredientParts] ["tart apple", "raisins", "water", "lemon juice", "ground cinnamon", "ground allspice", "sugar", "light brown sugar", "butter"] [AggregatedRating] 5.0 [ReviewCount] 14.0 [Calories] 875.1 [FatContent] 0.6 [SaturatedFatContent] 0.3 [CholesterolContent] 0.9 [SodiumContent] 21.6 [CarbohydrateContent] 226.2 [FiberContent] 2.9 [SugarContent] 218.8 [ProteinContent] 0.7 [RecipeServings] nan [RecipeYield] 5 1/2 pint jars [RecipeInstructions] ["Peel, core and finely chop enough apples to get 2 cups.", "Place all ingredients except pectin in a large pot and while stirring bring to a full boil.", "Boil hard for 1 minute.", "Remove from heat and immediately stir in pectin.", "Bring to a full rolling boil and boil hard for 1 minute.", "Remove and skim off foam and then skim again.", "Ladle into clean hot jars leaving 1/2 inch head space.", "Seal and process for 10 minutes in a boiling water bath at altitudes up to 1000 feet.", "Note-the apples will rise to the top so after the\"pop\" I turn the jars a few times." ]
[Name] Berry Grunt [AuthorId] 9690 [AuthorName] Cheryl E [CookTime] PT1H30M [PrepTime] PT30M [TotalTime] PT2H [DatePublished] 2001-09-08T13:37:00Z [Description] A friend of mine parted with this recipe she brought back from New England. This is a marvelous dessert [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Lunch/Snacks", "Fruit", "European", "Low Protein", "Healthy", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["5", "3/4", "2", "1", "1", "1/4", "3/4", "1"] [RecipeIngredientParts] ["blueberries", "blackberries", "white sugar", "flour", "baking powder", "salt", "butter", "milk"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 405.8 [FatContent] 9.6 [SaturatedFatContent] 5.7 [CholesterolContent] 24.6 [SodiumContent] 278.8 [CarbohydrateContent] 76.3 [FiberContent] 4.0 [SugarContent] 37.1 [ProteinContent] 6.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Heat oven to 375°F. Place berries in the bottom of a well greased 7-1/2 cup pudding bowl and sprinkle half the sugar on top (or large pie plate]. In a bowl combine flour the rest of the sugar, baking powder and salt. With your fingertips or two knives blend the butter into the flour mixture. Stir in just enough of the milk to form a soft dough. Distribute the dough evenly over the berries. Cover the pudding bowl with greased foil or greaseproof paper, folded in a pleat across the middle to allow for expansion. Cook (steam] the pudding for 1-1/2 hours. Turn the pudding out and serve with cream.

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