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[Name] Tofu Scramble with Hollandaise Sauce [AuthorId] 9121 [AuthorName] Carol Bullock [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2001-09-08T13:37:00Z [Description] Make and share this Tofu Scramble with Hollandaise Sauce recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/54/6/piczLVxpl.jpg" [RecipeCategory] Breakfast [Keywords] ["Soy/Tofu", "Beans", "Vegan", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1", "6", "1", "2", "2", "1", "1", "1", NA, "1/2", "1/2", "2", "1/4", "1", "1/4", "1"] [RecipeIngredientParts] ["firm tofu", "onion", "garlic", "bell pepper", "fresh spinach leaves", "tomato paste", "tomatoes", "red pepper flakes", "salt", "nutritional yeast flakes", "unbleached white flour", "soymilk", "paprika", "salt", "vegetable margarine", "prepared yellow mustard"] [AggregatedRating] 4.5 [ReviewCount] 5.0 [Calories] 416.2 [FatContent] 20.1 [SaturatedFatContent] 9.5 [CholesterolContent] 0.0 [SodiumContent] 941.1 [CarbohydrateContent] 38.9 [FiberContent] 10.4 [SugarContent] 5.6 [ProteinContent] 27.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] -----------TofuScramble-----------. Drizzle enough oil to cover bottom of fry pan. Heat over medium heat and add onion, bell pepper and tofu. Cook, stirring frequently, until tofu loses most of it's moisture. Add the rest of the ingredients and turn the heat up a little. Continue cooking until mixture resembles scrambled eggs. ---------HollandaiseSauce----------. Put nutritional yeast flakes, flour, soy milk, paprika and salt in a saucepan and whisk over medium heat until mixture thickens and bubbles. Cook for one more minute after you see it start bubbling. Remove from heat and add margarine and mustard. Whisk together until margarine is incorporated. Drizzle over tofu scramble and serve.
[Name] vegetable dip [AuthorId] 15385 [AuthorName] stephanie [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-09-08T13:37:00Z [Description] Make and share this vegetable dip recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "Kid Friendly", "Thanksgiving", "< 15 Mins", "No Cook", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["3/4", "1 1/2", "4 1/2", "4 1/2", "4 1/2", "1 1/2"] [RecipeIngredientParts] ["mayonnaise", "lemon juice", "honey", "ketchup", "curry powder"] [AggregatedRating] 2.5 [ReviewCount] 2.0 [Calories] 145.8 [FatContent] 0.5 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 250.9 [CarbohydrateContent] 37.9 [FiberContent] 1.6 [SugarContent] 32.9 [ProteinContent] 1.4 [RecipeServings] nan [RecipeYield] 1 cup [RecipeInstructions] fresh raw vegetables. combine all ingredients and let stand in the refrigerator for a few hours before serving. this dip will keep in refrigerator for several days.
[Name] Swiss Chard, Stir Fried, with Feta Cheese [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT5M [PrepTime] PT10M [TotalTime] PT15M [DatePublished] 2001-09-08T13:37:00Z [Description] Low cal veggie, High iron. Great with the touch of Feta & Pine nuts. Don't overcook. You can include this in a Chinese meal as an exta vegetable dish [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/54/8/ozw4sKdlRjivoCRnQY1W_SC%204%20-%20final_2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/54/8/picPQzDxG.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/54/8/picsvXQqh.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/54/8/picjHhL03.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/54/8/picfT2pUh.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/54/8/picCgXiaJ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/54/8/picQbtBXC.jpg"] [RecipeCategory] Cheese [Keywords] ["Fruit", "Vegetable", "Chinese", "Asian", "Free Of...", "< 15 Mins", "Stir Fry", "Easy"] [RecipeIngredientQuantities] ["2", "2", "2", "2", "1/4", NA] [RecipeIngredientParts] ["pine nuts", "shallots", "red swiss chard", "white swiss chard", "feta cheese"] [AggregatedRating] 5.0 [ReviewCount] 31.0 [Calories] 118.2 [FatContent] 11.6 [SaturatedFatContent] 2.8 [CholesterolContent] 8.3 [SodiumContent] 105.6 [CarbohydrateContent] 2.2 [FiberContent] 0.2 [SugarContent] 0.5 [ProteinContent] 2.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a wok heat the oil (medium heat]. Add shallots; stir fry 1 minute or until just beginning to brown. Add Swiss Chard, toss and cover. Cook 2 minutes. Remove cover and cook about another minute. If there is any liqiud drain it off. Stir in the Feta cheese, cook 30 seconds or until it starts to melt. Add Pine nuts and season. Serve immediately.
[Name] Millet Burgers [AuthorId] 9121 [AuthorName] Carol Bullock [CookTime] PT45M [PrepTime] PT10M [TotalTime] PT55M [DatePublished] 2001-09-08T13:37:00Z [Description] Make and share this Millet Burgers recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Grains", "Vegan", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1 -2", "3 -4", "1", "3", NA, "1/2", "1/2", "1/2", NA, "1/2"] [RecipeIngredientParts] ["fresh ginger", "boiling water", "sea salt", "carrot", "onion", "celery", "fresh parsley", "cornmeal"] [AggregatedRating] 4.0 [ReviewCount] 5.0 [Calories] 272.1 [FatContent] 3.9 [SaturatedFatContent] 0.6 [CholesterolContent] 0.0 [SodiumContent] 35.3 [CarbohydrateContent] 52.2 [FiberContent] 6.4 [SugarContent] 2.0 [ProteinContent] 7.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Heat a small amount of sesame oil in a saucepan and saute the ginger for 2-3 minutes with a sprinkling of salt. Add the millet and saute until well-coated with oil and it gives off a nutty fragrance. Add boiling water, season lightly with salt and reduce heat to low. Cover and simmer for 35 minutes. Add veggies, re-cover and simmer for about 5 more minutes. Remove from heat and stir in corn meal. Allow the mixture to stand for 10-15 minutes before forming burgers. Shape millet mixture into thick patties. Heat enough sesame oil in a skillet to pan-fry the burgers. You will need to make the oil about 1/8-inch deep to fry evenly. Fry until golden, about 3 minutes each side. Remove from the skillet and drain on paper. Serve as you would any conventional burger.
[Name] Ukrainian Perogies, for Beginners [AuthorId] 7308 [AuthorName] Kat2355 [CookTime] PT2M [PrepTime] PT30M [TotalTime] PT32M [DatePublished] 2001-09-08T13:37:00Z [Description] Nothing is better than a fresh perogy, stolen from the bowl just after it has been cooked. Once a year, our family would spend a whole Saturday making these so we would have a stash to freeze and use for the next year. Fairly easy to make, but the instructions are just very descriptive. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/55/0/picP4KoW8.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/55/0/xHV5owMURid3heN2W50K_20180702_221229.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/55/0/pic9UtfTA.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/55/0/picba9McB.jpg" ] [RecipeCategory] Lunch/Snacks [Keywords] ["Cheese", "Vegetable", "Polish", "European", "Kid Friendly", "Potluck", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["2", "1/2", "1/2", "1", "1", "1/2", "1/4", "2 -3", "1", "2 -3", "1/3", "1", NA] [RecipeIngredientParts] ["flour", "milk", "potato", "salt", "onion", "butter", "potatoes", "cheddar cheese", "cottage cheese", "fresh dill", "egg"] [AggregatedRating] 5.0 [ReviewCount] 28.0 [Calories] 49.8 [FatContent] 2.2 [SaturatedFatContent] 1.2 [CholesterolContent] 5.4 [SodiumContent] 73.5 [CarbohydrateContent] 6.1 [FiberContent] 0.4 [SugarContent] 0.2 [ProteinContent] 1.4 [RecipeServings] nan [RecipeYield] 48 perogies [RecipeInstructions] Dough--------------. Mix dough ingredients together. You may have to add more liquid or flour to make the dough soft and somewhat sticky. Turn onto a floured surface and knead more flour into dough- just enough to make it easier to handle. The dough will be slightly sticky. Do not over-knead. Place dough in an oiled bowl. Cover and let rest for 30 minuets. Filling-----------. Cook onion in butter. Mix with potatoes, and add cheese while the mixture is still hot. You may substitute Cheez Whiz for the cheddar. Let filling cool before using (place in fridge.] If you are using the alternate filling, simply mix those ingredients together. Manufacturing--------. Set a large pot of water to boil. Form walnut-sized balls of the filling. Roll out dough on floured surface fairly thinly (3 millimeters, or 0.125 inch]. You will probably need to add flour as you roll. Cut out circles approximately 7 1/2 centimeters (3 inches] in diameter (a wider-mouthed glass should do fine.] Press scraps into a ball. Place filling ball in center of dough circle. If the dough has a less-floury side, keep that side up. Fold dough over ball, and pinch edges to form a half circle. To prevent perogies with\"horns\", I pinch at the top (\"90 degree mark\"] of the perogy first, then pinch at the 180 and degree edges, working up to the 90 degree mark. You can cheat pinching the perogies by smearing water on the filling side of the dough at the edges, and keep your fingers floured when you pinch (on the non-filling side.] In order to prevent perogies from drying out, keep finished perogies on a floured surface, and cover with a floured clean dishcloth. Place several perogies in boiling water. Stir once, gently with a slotted spoon. Perogies are done when they float for a minute (this will take 2-3 minutes]. Melt about 1/2 cup of butter or margarine in microwave. Rescue and drain the perogies with the slotted spoon. Place in a bowl, drizzle with some melted butter, and gently shake to distribute the butter. Cook, drain, and drizzle the other perogies in the same manner. *Platzkies (pronounced \"plutch-keys\"]: (The scrap dough is not tender enough to make into perogies, but make good\"dumplings\" by themselves.] Roll out scraps to approxamitely the same thickness as before. Add minimal flour, and handle dough as little as possible. Try to keep edges even. Cut dough with a knife into strips about 8 cm (3 inches] wide. Cut each strip into several triangles and/or squares. Cook strips in water until they float. Repeat draining and drizzling treatment as with perogies.
[Name] Spinach and Penne [AuthorId] 15385 [AuthorName] stephanie [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2001-09-08T13:37:00Z [Description] Make and share this Spinach and Penne recipe from Food.com. [Images] character(0) [RecipeCategory] Penne [Keywords] ["European", "Low Protein", "Vegan", "Low Cholesterol", "Healthy", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1/2", "4", "1", "8"] [RecipeIngredientParts] ["olive oil", "onion", "tomatoes", "kalamata olive", "fresh spinach", "fresh parsley", "penne"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 612.7 [FatContent] 13.8 [SaturatedFatContent] 2.0 [CholesterolContent] 0.0 [SodiumContent] 366.6 [CarbohydrateContent] 115.5 [FiberContent] 20.5 [SugarContent] 13.1 [ProteinContent] 14.5 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Heat oil in a big pan. Add onion on medium for 3 minutes. Add tomatoes. Bring to a boil and let simmer. Cover up for 20 minutes. Add olives, spinach and parsley. Cook for 5 minutes. Prepare the pasta. Drain the pasta and put them in a big serving bowl. Add the tomatoes mix and mix lightly. Serve.
[Name] Pumpkin Patch Ice Cream Dessert [AuthorId] 8728 [AuthorName] Ashley U [CookTime] nan [PrepTime] PT30M [TotalTime] PT30M [DatePublished] 2001-09-10T09:15:00Z [Description] Make and share this Pumpkin Patch Ice Cream Dessert recipe from Food.com. [Images] character(0) [RecipeCategory] Frozen Desserts [Keywords] ["Dessert", "Kid Friendly", "Halloween", "< 30 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["32", "3", "1", "1", "1 1/2", NA, "1"] [RecipeIngredientParts] ["butter", "sugar", "vanilla ice cream", "Cool Whip", "chocolate ice cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 200.7 [FatContent] 12.3 [SaturatedFatContent] 8.1 [CholesterolContent] 35.0 [SodiumContent] 75.7 [CarbohydrateContent] 21.6 [FiberContent] 0.7 [SugarContent] 19.6 [ProteinContent] 2.8 [RecipeServings] 15.0 [RecipeYield] nan [RecipeInstructions] Split 15 cookies, leaviing filling on 1 side of each cookie. Finely crush plain split cookies and 5 whole cookies. Mix crushed cookies, butter and sugar in small bowl. Sprinkle on bottom of 9-inch springform pan, pressing gently to form crust. Stand remaining 15 split cookies on edge around side of pan. Spread chocolate ice cream evenly on prepared crust. Coarsely chop remaining 12 cookies; stir into vanilla ice cream and spread over chocolate later. Cover and freeze for 3 hours or until firm. Remove side of pan. Pipe or spread whipped topping on top of dessert. Decorate with Halloween candies and colored sprinkles to form pumpkin patch. Using decorator gel, make pumpkin faces on the orange filling on split cookies around edge and, if desired, on additional split cookies. Stand the additional cookies on edge on top of dessert. Serve immediately.
[Name] Noodles with Ham and Peas [AuthorId] 18702 [AuthorName] Candis New [CookTime] PT15M [PrepTime] PT3M [TotalTime] PT18M [DatePublished] 2001-09-10T09:15:00Z [Description] Noodles in a white alfredo like sauce, with ham and peas!- in German it is Nudeln mit Schinken und Erbsen [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "German", "European", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1 1/2", "1", "3/4", NA, NA, "1"] [RecipeIngredientParts] ["butter", "onion", "deli ham", "peas", "salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 348.5 [FatContent] 34.1 [SaturatedFatContent] 21.2 [CholesterolContent] 124.8 [SodiumContent] 43.9 [CarbohydrateContent] 8.8 [FiberContent] 1.9 [SugarContent] 2.6 [ProteinContent] 3.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In a saucepan melt butter. Saute the onions. Add the whipping cream, cooking on medium heat, and stirring constantly. Add the ham. Cook 4 min, then add the peas, salt and pepper. Continue cooking until peas are done (3-5 min]. You can thicken the sauce if you want. I don't always. Serve with noodles.
[Name] Sizzling French Toast [AuthorId] 6164 [AuthorName] Mini Ravindran [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2001-09-10T09:15:00Z [Description] Make and share this Sizzling French Toast recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Lunch/Snacks", "Kid Friendly", "< 15 Mins", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["4", "1/2", NA, "1/2", "6", NA] [RecipeIngredientParts] ["eggs", "milk", "salt", "black pepper"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 129.0 [FatContent] 4.9 [SaturatedFatContent] 1.7 [CholesterolContent] 143.8 [SodiumContent] 227.0 [CarbohydrateContent] 14.0 [FiberContent] 0.7 [SugarContent] 1.3 [ProteinContent] 6.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Mix eggs, milk, salt and black pepper in an open bowl and beat well with a fork. Heat a pan and spray with oil to coat the surface. Dip bread in the mixture and put in the pan. Turn the sides till bread is well cooked on both the sides (pinkish brown in shade]. Serve hot with tea, coffee or any soup of your choice.
[Name] Steak ala Orange for BBQ [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT10M [PrepTime] PT24H [TotalTime] PT24H10M [DatePublished] 2001-09-10T09:15:00Z [Description] Make and share this Steak ala Orange for BBQ recipe from Food.com. [Images] character(0) [RecipeCategory] Fruit [Keywords] ["Weeknight", "Broil/Grill", "Oven", "Easy"] [RecipeIngredientQuantities] ["2", "1/2", "1/4", "1/4", "2", "1", "1"] [RecipeIngredientParts] ["soy sauce", "white vinegar", "orange marmalade", "garlic"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 424.6 [FatContent] 29.6 [SaturatedFatContent] 12.0 [CholesterolContent] 104.3 [SodiumContent] 1434.3 [CarbohydrateContent] 7.2 [FiberContent] 0.3 [SugarContent] 5.4 [ProteinContent] 30.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Mix Marinade ingredients in a large Zip Lock bag, mix well. Add Steak. Refrigerate for 24 hours, turning the bag each time you open the fridge or at least 6 times to keep all sides in the marinade. Remove steak, reserving the Marinade. Place steak on a greased BBQ grill over medium heat. Brush occasionally with Marinade. BBQ 4-5 min each side for medium rare or until it is cooked to your liking. Slice in thin slices, diagonally to serve.
[Name] Kathy's Meaty Spaghetti Sauce [AuthorId] 18710 [AuthorName] Kathy Casalaspro [CookTime] PT40M [PrepTime] PT15M [TotalTime] PT55M [DatePublished] 2001-09-10T09:16:00Z [Description] Make and share this Kathy's Meaty Spaghetti Sauce recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/55/6/picYm270U.jpg" [RecipeCategory] One Dish Meal [Keywords] ["Meat", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1", "1/2", "1/2", "4", "1", "1", "1", NA, "1", "2", "2"] [RecipeIngredientParts] ["ground beef", "mild sausage", "hot sausage", "tomato sauce", "whole tomatoes", "onion", "green pepper", "oregano", "bay leaf", "garlic", "olive oil"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 1153.2 [FatContent] 82.9 [SaturatedFatContent] 26.7 [CholesterolContent] 240.9 [SodiumContent] 3781.8 [CarbohydrateContent] 39.7 [FiberContent] 8.6 [SugarContent] 22.7 [ProteinContent] 64.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In a frying pan add 2 tbs oil, add garlic, onion and green pepper. Saute vegetables until tender. Add ground beef and sausage to pan, cook until done. Pour off excess fat, and add meat mixture to large pot. Add tomato sauce and canned tomatoes to meat mixture in pot, keep adding sauce until it's as thick as you like. (I like more sauce and less meat, my husband likes's more meat and less sauce]. Stir sauce until well mixed. Add oregano and bay leaf. Sprinkle oregano to cover entire top of sauce. I add a lot of oregano. Mix well, and heat to a boil stirring occasionally. Add as much oregano as you like. Add salt and pepper to taste. Once it starts boiling turn the heat down to a simmer. Simmer for 30 minutes, stirring occasionally. In the meantime, cook pasta in a large pot of boiling water. Drain pasta. Pour sauce over pasta.
[Name] Simmered Dinner [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT3H [PrepTime] PT15M [TotalTime] PT3H15M [DatePublished] 2001-09-10T09:16:00Z [Description] Make in advance and reheat if you wish. Very good meal in one pot. Serve with fresh French bread so you can soak up the broth. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Potato", "Vegetable", "Meat", "Canadian", "Weeknight", "Stove Top", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "3 1/2", "4", "12", "4", "4", "1/4"] [RecipeIngredientParts] ["condensed beef broth", "short rib of beef", "onions", "carrots", "parsnips", "potatoes", "fresh parsley"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 1836.6 [FatContent] 144.5 [SaturatedFatContent] 62.7 [CholesterolContent] 301.6 [SodiumContent] 1613.1 [CarbohydrateContent] 63.8 [FiberContent] 10.9 [SugarContent] 13.5 [ProteinContent] 69.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a large saucepan or Dutch oven, pour beef broth over the short ribs. If the broth does not completely cover the ribs add water until the liquid covers them. Bring to a boil. Reduce heat to medium-low and simmer, partially covered for 2 hours or until the meat is tender. Skim off the foam as you are simmering. Add veggies (except the parsley] to the pot and cook until tender about 20-25 minutes. Remove meat& veggies arrange on a platter and pour a little of the beef broth over them and sprinkle with the parsley. Put the remaining broth on the table for personal preference. Serve.
[Name] Parmesan Pork Chops With a Crunch [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2001-09-10T09:16:00Z [Description] Make and share this Parmesan Pork Chops With a Crunch recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Vegetable", "Meat", "Canadian", "Winter", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1/4", "3", "1/2", "1/4", NA, "6", "1", "3/4", "1/2", "1/2", "2"] [RecipeIngredientParts] ["butter", "onions", "dried thyme", "mozzarella cheese", "parmesan cheese", "butter"] [AggregatedRating] 5.0 [ReviewCount] 12.0 [Calories] 526.4 [FatContent] 37.2 [SaturatedFatContent] 17.7 [CholesterolContent] 115.2 [SodiumContent] 482.4 [CarbohydrateContent] 20.6 [FiberContent] 2.0 [SugarContent] 5.6 [ProteinContent] 27.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Melt 2 tbsp butter; cook onions until soft (15 minutes]. Stir in red pepper, thyme, salt and pepper and set aside. Melt remaining butter and brown the chops on both sides until nicely browned. In an oven proof dish spread half the onion mixture. Top with pork chops (overlap slightly if necessary]. Cover with remaining onion mixture. Drizzle the chicken stock over casserole. Bake covered in 400°F degrees oven for 40 minutes or until chops are tender, basting one or two times. Meanwhile mix together; bread crumbs, Parmesan, mozzarella and 2 tbsp butter. Sprinkle over the casserole when the chops are done. Bake for 10 minutes to form a crisp topping and then broil for a minute or two to finish browning (if necessary]. Serve.
[Name] Quick Jambalaya [AuthorId] 18369 [AuthorName] monsterrideop [CookTime] PT28M [PrepTime] PT10M [TotalTime] PT38M [DatePublished] 2001-09-10T09:16:00Z [Description] Make and share this Quick Jambalaya recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Brown Rice", "Poultry", "Rice", "Vegetable", "Meat", "Creole", "Spicy", "Microwave", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["2", "2", "1/2", "1/2", "4", "4", "1", "2", "1", "1", "1", "1"] [RecipeIngredientParts] ["Polish sausage", "brown rice", "onion", "green pepper", "bacon", "chicken breast", "red cayenne pepper", "paprika", "dill weed", "garlic powder", "salt"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 936.3 [FatContent] 50.2 [SaturatedFatContent] 17.1 [CholesterolContent] 134.3 [SodiumContent] 1810.5 [CarbohydrateContent] 77.9 [FiberContent] 4.3 [SugarContent] 2.4 [ProteinContent] 40.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cook the rice as directed on the bag. Slice the uncooked sausages, place them in a pot of water and cook for 10 minutes. While the rice and sausage is cooking, slice or dice the onion and green pepper and add them to a casserole dish. Tear up the bacon, steak, and chicken and add it to the dish. Once the sausages are done add them to the dish. When the rice is done, add all the spices to the rice and stir well mixing them into the rice. Finally add the rice to the casserole dish and mix it into the other ingredients. Microwave: Place a sheet of plastic wrap over the dish and heat it in the microwave for 8 minutes on full power. Remove the dish from the microwave and serve in bowls or on plates. Oven: Preheat the oven to 400 degrees. Place the dish in the oven and let cook for 10 minutes. The spices can be added to taste or as directed.
[Name] German Dumplings [AuthorId] 7308 [AuthorName] Kat2355 [CookTime] PT2M [PrepTime] PT2M [TotalTime] PT4M [DatePublished] 2001-09-10T09:16:00Z [Description] Make and share this German Dumplings 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/11/56/0/picSTdcd4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/56/0/picvmGtNd.jpg"] [RecipeCategory] Potato [Keywords] ["Vegetable", "German", "European", "Healthy", "Kid Friendly", "< 15 Mins", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1", NA, NA, NA] [RecipeIngredientParts] ["potato", "egg", "milk", "flour"] [AggregatedRating] 4.5 [ReviewCount] 8.0 [Calories] 93.5 [FatContent] 2.4 [SaturatedFatContent] 0.8 [CholesterolContent] 93.0 [SodiumContent] 40.0 [CarbohydrateContent] 13.3 [FiberContent] 1.6 [SugarContent] 0.7 [ProteinContent] 4.7 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Note: Handle dough minmally. Turn onto floured counter and roll into a log. Cut with a floured knife. Use salted water for cooking. Eat them with a little melted butter on them. Yum!
[Name] Oreo Mint Cocoa [AuthorId] 8728 [AuthorName] Ashley U [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2001-09-10T09:16:00Z [Description] Make and share this Oreo Mint Cocoa recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Kid Friendly", "Winter", "Christmas", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["10", "3", "1/2", "1/2", NA, "4"] [RecipeIngredientParts] ["milk", "Cool Whip"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 368.1 [FatContent] 14.8 [SaturatedFatContent] 6.6 [CholesterolContent] 26.4 [SodiumContent] 341.9 [CarbohydrateContent] 50.4 [FiberContent] 1.8 [SugarContent] 22.9 [ProteinContent] 9.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Blend chopped cookies, milk, syrup and peppermint extract in electric blender until combined. Pour into 2-quart saucepan. Heat over medium-high heat, stirring frequently until hot. Latle into 4 mugs. Top with Cool Whip; garnish with candy canes. Serve warm with additional cookies.
[Name] Grandma Bessie's Beef Stew [AuthorId] 15609 [AuthorName] Lali8752 [CookTime] PT3H [PrepTime] PT30M [TotalTime] PT3H30M [DatePublished] 2001-09-10T09:16:00Z [Description] Make and share this Grandma Bessie's Beef Stew recipe from Food.com. [Images] character(0) [RecipeCategory] Stew [Keywords] ["One Dish Meal", "Vegetable", "Meat", "Low Cholesterol", "Healthy", "Weeknight", "For Large Groups", "< 4 Hours"] [RecipeIngredientQuantities] ["2 -3", "3 -4", "1", "1", "1 -2", "1", "1", NA] [RecipeIngredientParts] ["potatoes", "carrot", "celery", "garlic", "onion", "ketchup"] [AggregatedRating] 4.0 [ReviewCount] 9.0 [Calories] 176.4 [FatContent] 3.0 [SaturatedFatContent] 1.2 [CholesterolContent] 38.7 [SodiumContent] 208.1 [CarbohydrateContent] 22.8 [FiberContent] 3.4 [SugarContent] 5.2 [ProteinContent] 15.7 [RecipeServings] 15.0 [RecipeYield] nan [RecipeInstructions] If it is cool or cold weather, it is best to put this in the oven (or a crock pot] and let cook for a while. Take a large pot (I use a dutch oven] on med high heat and add whole bottle of ketchup. Fill empty bottle with water and rinse out bottle with it, Pour this water in pot with ketchup. Add carrots, celery, potatoes, garlic and onion. When all of this has been cooking for a 1/2 hour or so, coat meat with flour and brown in large pan with a little oil. Cover with a lid and let this simmer for a few minutes. Meat will be soooooo tender. add meat mixture (oil, drippings and all] to the veggies. Mix well. Add the salt and pepper. Let this cook until it is thick and the veggies are tender. The\"secret\" is the ketchup. The stew doesn't taste a thing like ketchup though.
[Name] Zucchini Muffins, Cookies, Bread [AuthorId] 15609 [AuthorName] Lali8752 [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2001-09-10T09:16:00Z [Description] Make and share this Zucchini Muffins, Cookies, Bread recipe from Food.com. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "< 30 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["1", "2", "2", "2", "2", "2", "4", "2", "2", "2"] [RecipeIngredientParts] ["shortening", "sugar", "eggs", "zucchini", "salt", "vanilla", "flour", "cinnamon", "baking powder", "baking soda"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 225.2 [FatContent] 9.2 [SaturatedFatContent] 2.3 [CholesterolContent] 17.6 [SodiumContent] 336.3 [CarbohydrateContent] 33.2 [FiberContent] 0.8 [SugarContent] 17.0 [ProteinContent] 2.8 [RecipeServings] 24.0 [RecipeYield] nan [RecipeInstructions] Cream shortening and sugar. Add eggs, zucchini and remaining ingredients. Mix well. Put this into greased muffin tins, greased loaf pans or drop onto cookie sheet. Bake cookies 8-10 min 370*, bread and muffins add a little time. Bake till golden brown and toothpick inserted comes out clean.
[Name] frogs in the pond [AuthorId] 18688 [AuthorName] sam aspi [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2001-09-10T09:16:00Z [Description] Make and share this frogs in the pond 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/11/56/4/picalRHtl.jpg" [RecipeCategory] Dessert [Keywords] ["Kid Friendly", "< 15 Mins", "No Cook", "Refrigerator", "Easy"] [RecipeIngredientQuantities] [NA, NA, "1"] [RecipeIngredientParts] "water" [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 0.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.0 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] nan [RecipeYield] 12 serves [RecipeInstructions] mix jelly crystals as instructions on pkt and pour into plastic, see-through drinking cups. leave jelly to set overnight. place one chocolate frog into each cup of set green jelly so that the frog's face pokes up above jelly level. Easy to make and a hit with the kids!
[Name] Egg and Green Peas Scramble [AuthorId] 6164 [AuthorName] Mini Ravindran [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2001-09-10T09:16:00Z [Description] Make and share this Egg and Green Peas Scramble 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/11/56/5/E2AgqGrdSxumPxY0AXbv_27356491_987168581440004_4449411319628210850_o.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/56/5/E2AgqGrdSxumPxY0AXbv_27356491_987168581440004_4449411319628210850_o.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/56/5/qbJGAHAXQBOCkSDHImkd_27356491_987168581440004_4449411319628210850_o.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/56/5/qbJGAHAXQBOCkSDHImkd_27356491_987168581440004_4449411319628210850_o.jpg"] [RecipeCategory] One Dish Meal [Keywords] ["Breakfast", "Kid Friendly", "Spring", "Summer", "Winter", "Ramadan", "< 15 Mins", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["4", "1", "1", NA, "1", "1 1/2"] [RecipeIngredientParts] ["eggs", "green peas", "onion", "salt", "black pepper"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 165.0 [FatContent] 10.3 [SaturatedFatContent] 2.2 [CholesterolContent] 211.5 [SodiumContent] 73.2 [CarbohydrateContent] 9.8 [FiberContent] 2.5 [SugarContent] 4.0 [ProteinContent] 8.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat oil in a non stick skillet. Add onion and green peas and saute on high heat for 2 minutes. Add salt and pepper and mix well. Add beaten eggs and keep tossing gently with wooden spatula till eggs are fully cooked. Serve warm.
[Name] Tuna Fish Casserole [AuthorId] 10332 [AuthorName] chris brossard [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2001-09-10T09:16:00Z [Description] Make and share this Tuna Fish 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/11/56/6/picaliQfh.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/56/6/picmz1Sat.jpg"] [RecipeCategory] Tuna [Keywords] ["White Rice", "Rice", "Healthy", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "8", NA] [RecipeIngredientParts] ["tuna", "Minute Rice"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 294.6 [FatContent] 9.1 [SaturatedFatContent] 4.7 [CholesterolContent] 35.4 [SodiumContent] 666.5 [CarbohydrateContent] 33.7 [FiberContent] 3.5 [SugarContent] 3.5 [ProteinContent] 18.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Boil rice according to package directions, Drain tuna and put in bottom of ungreased 1 1/2 quart casserole dish. Top with coooked rice. Spread cheddar cheese soup over rice. Spread peas over soup. Crush a few potato chips to top it all off. Cover. Bake at 325 degrees for 30 minutes.
[Name] Almost No Sugar Added Cheesecake (very good) [AuthorId] 18695 [AuthorName] Wendi [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2001-09-10T09:16:00Z [Description] I had the gastric bypass surgery done almost a year ago. One day I wanted something sweet and I can not tolerate sugar very well. I became creative and after reading tons of recipes. I finally just came up with my own.My Family and freinds can not tell the difference. I hope you and your family and freinds enjoy this as much as we do. [Images] character(0) [RecipeCategory] Cheesecake [Keywords] ["Dessert", "Cheese", "< 60 Mins", "Oven", "Refrigerator"] [RecipeIngredientQuantities] ["2", "1/2", "1 1/2", "1", "1 1/2", "1/2", "1 1/2", "3", "1", "2"] [RecipeIngredientParts] ["Philadelphia Cream Cheese", "Splenda sugar substitute", "sugar", "vanilla", "white flour", "sour cream", "lemon juice", "liquid sugar substitute", "eggs"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 254.4 [FatContent] 24.0 [SaturatedFatContent] 14.7 [CholesterolContent] 121.6 [SodiumContent] 193.1 [CarbohydrateContent] 3.9 [FiberContent] 0.0 [SugarContent] 1.2 [ProteinContent] 6.4 [RecipeServings] 8.0 [RecipeYield] 1 pie [RecipeInstructions] Pre-Heat oven 375 degrees. In a large bowl mix cream cheese, sugar, Splenda and vanilla. Blend on high speed for about three minutes. Add flour,sour cream, Liquid sugar substitute and vermonts sugar free maple syrup. Blend for another three minutes. Add one large egg and blend well. Add the second large egg to just blended. Stir by hand the lemon juice (It should taste kind of lemony]. Place mixture into graham cracker crust and bake for 20-30 minutes or until the top starts browning. Shut oven off. Crack oven door and let stand for one hour. Refrigerate for at least three to four hours before serving for best results.
[Name] Oreo Caramel-Dipped Apples [AuthorId] 8728 [AuthorName] Ashley U [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2001-09-10T09:17:00Z [Description] Make and share this Oreo Caramel-Dipped Apples recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Apple", "Fruit", "Kid Friendly", "Halloween", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["6", "6", "75", "3", "24", "6", "2"] [RecipeIngredientParts] ["apples", "water", "white chocolate"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 944.9 [FatContent] 28.8 [SaturatedFatContent] 10.3 [CholesterolContent] 12.8 [SodiumContent] 530.3 [CarbohydrateContent] 171.9 [FiberContent] 6.2 [SugarContent] 137.7 [ProteinContent] 10.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Insert popsicle stick into stem of each apples; set aside. Heat caramels and water in large saucepan over medium-low heat, stirring until caramels are melted and smooth. Dip apples into melted caramel, spooning caramel over apples to coat. Roll in chopped cookies, pressing cookies gently into caramel. Place on waxed paper-lined baking sheet; let stand for 25 minutes or until caramel sets. Heat chocolate and oil in medium saucepan over low heat, stirring until melted and smooth; cool for 15 minutes. Drizzle over apples. Let stand until firm (refrigerate if needed]. Store in refrigerator up to 2 days.
[Name] Peanut Butter Soup [AuthorId] 18694 [AuthorName] Anne36 [CookTime] PT30M [PrepTime] PT5M [TotalTime] PT35M [DatePublished] 2001-09-10T09:17:00Z [Description] Make and share this Peanut Butter Soup recipe from Food.com. [Images] character(0) [RecipeCategory] African [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1", "1", "1/2", "4", "2 -3", "1"] [RecipeIngredientParts] ["butter", "flour", "milk", "bay leaves", "peanut butter"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 484.8 [FatContent] 33.3 [SaturatedFatContent] 13.8 [CholesterolContent] 54.8 [SodiumContent] 634.6 [CarbohydrateContent] 30.6 [FiberContent] 2.1 [SugarContent] 6.5 [ProteinContent] 18.8 [RecipeServings] nan [RecipeYield] 4 large bowls [RecipeInstructions] ["Heat butter in pan, stir in flour, cook for several min stir well.", "Remove pan from heat stir in milk/cream then place on stove and bring to boil (at this stage do not feed the cat or take out the garbage] until smooth and thick.", "Again stirring to keep sauce smooth.", "Add bay leaves.", "Put Peanut butter in a bowl and add a little of the sauce, stir in gradually then return contents of bowl to pan; add stock and season with salt and pepper.", "Heat again, stirring all the while.", "Simmer for a few minutes, then serve." ]
[Name] Pineapple Baked Beans and Beef [AuthorId] 15736 [AuthorName] cybersambista [CookTime] PT6H [PrepTime] PT30M [TotalTime] PT6H30M [DatePublished] 2001-09-10T09:17:00Z [Description] Make and share this Pineapple Baked Beans and Beef recipe from Food.com. [Images] character(0) [RecipeCategory] Pineapple [Keywords] ["Tropical Fruits", "Beans", "Fruit", "Meat", "Low Cholesterol", "Weeknight", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1", "28", "8", "1", "1", "1/2", "2", "1", "1/2", "1/4"] [RecipeIngredientParts] ["ground beef", "pineapple tidbits", "onion", "green pepper", "barbecue sauce", "soy sauce", "garlic", "salt", "pepper"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 535.6 [FatContent] 18.0 [SaturatedFatContent] 6.8 [CholesterolContent] 77.1 [SodiumContent] 1817.0 [CarbohydrateContent] 67.0 [FiberContent] 10.6 [SugarContent] 32.3 [ProteinContent] 32.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a skillet, brown beef; drain. Transfer to a 5-quart slow cooker/ crockpot. Add remaining ingredients and mix well. Cover and cook for 4-8 hours or until bubbly.
[Name] Red Lobster Cheese Biscuits [AuthorId] 18038 [AuthorName] Bob 2 [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2001-09-10T09:17:00Z [Description] Make and share this Red Lobster Cheese Biscuits recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/57/1/picH8QP17.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/57/1/pico4NMuy.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/57/1/picKb4nRf.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/57/1/picbV90Yd.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/57/1/pic8UQu4O.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/57/1/pic9eAaGY.jpg"] [RecipeCategory] Breads [Keywords] ["Breakfast", "Cheese", "High In...", "< 15 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["2", "2/3", "1/2", "1/4", "1/4 - 1/2"] [RecipeIngredientParts] ["buttermilk baking mix", "milk", "cheddar cheese", "butter", "garlic powder"] [AggregatedRating] 5.0 [ReviewCount] 130.0 [Calories] 459.2 [FatContent] 27.5 [SaturatedFatContent] 13.7 [CholesterolContent] 52.3 [SodiumContent] 856.8 [CarbohydrateContent] 42.7 [FiberContent] 1.4 [SugarContent] 7.5 [ProteinContent] 10.1 [RecipeServings] nan [RecipeYield] 10 large biscuits [RecipeInstructions] Preheat oven to 450*. Combine mix, milk and cheese with a wooden spoon until soft dough forms. Beat vigorously 30 seconds. Drop dough by heaping tablespoonfuls onto an ungreased cookie sheet. Bake 8-10 minutes until golden brown. Combine butter and garlic powder; brush over warm biscuits before removing from cookie sheet. Serve warm. Makes 10 large biscuits.
[Name] Hawaiian Cake [AuthorId] 13593 [AuthorName] Amber of AZ [CookTime] PT3H [PrepTime] PT15M [TotalTime] PT3H15M [DatePublished] 2001-09-10T09:17:00Z [Description] Moist, delicious cake. Not overly sweet, but perfect for a potluck or casual meal. I found this recipe in a well known cooking magazine and have also tasted it at potlucks for work. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Lunch/Snacks", "Pineapple", "Tropical Fruits", "Fruit", "Hawaiian", "Low Protein", "Kid Friendly", "Potluck", "Spring", "Summer", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "3", "1/3", "1 1/3", "1 1/4", "1", "1", "16", "1", "1/4", "1/2", "1/2"] [RecipeIngredientParts] ["eggs", "water", "milk", "instant vanilla pudding", "crushed pineapple", "cream cheese", "sugar", "vanilla extract", "flaked coconut"] [AggregatedRating] 5.0 [ReviewCount] 10.0 [Calories] 520.3 [FatContent] 30.8 [SaturatedFatContent] 13.7 [CholesterolContent] 116.9 [SodiumContent] 476.5 [CarbohydrateContent] 56.9 [FiberContent] 1.0 [SugarContent] 38.9 [ProteinContent] 5.9 [RecipeServings] nan [RecipeYield] 1 cake [RecipeInstructions] Prepare and bake the cake according to package directions, using a greased 13 in x 9 in x 2 in baking pan. Cool. In a bowl, whisk together milk and pudding mix; let stand to thicken. Stir in pineapple. Spread over cake. In a mixing bowl, beat cream cheese, sugar and vanilla until smooth. Beat in 1 cup whipped topping. Fold in remaining topping. Spread over Pudding. Sprinkle with coconut. Cover and refrigerate for 3 hours or overnight.
[Name] Plain Jane- Peanut Sauce [AuthorId] 6164 [AuthorName] Mini Ravindran [CookTime] PT5M [PrepTime] PT10M [TotalTime] PT15M [DatePublished] 2001-09-10T09:17:00Z [Description] Make and share this Plain Jane- Peanut Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Fruit [Keywords] ["Nuts", "Spring", "Summer", "Winter", "< 15 Mins", "No Cook", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["2", "1", NA] [RecipeIngredientParts] ["peanuts", "water", "salt"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 827.8 [FatContent] 71.9 [SaturatedFatContent] 10.0 [CholesterolContent] 0.0 [SodiumContent] 28.6 [CarbohydrateContent] 23.6 [FiberContent] 12.4 [SugarContent] 5.8 [ProteinContent] 37.7 [RecipeServings] nan [RecipeYield] 2 cups of sauce [RecipeInstructions] Roast, shell, skin and mash the peanuts coarsely. Altenatively you can use the roasted and salted peanuts. In that case do not add more salt. Make a thick paste with water. Mix well. Serve with meats, sausages, chicken or use as a dip.
[Name] Caffeine Jolt Chicken [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT2H [PrepTime] PT10M [TotalTime] PT2H10M [DatePublished] 2001-09-10T09:17:00Z [Description] Make and share this Caffeine Jolt 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/11/57/4/pica6zwXI.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken", "Poultry", "Meat", "Free Of...", "Weeknight", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1/4", "1/4", "2", "1", "1", "1", "4"] [RecipeIngredientParts] ["ketchup", "brown sugar", "Worcestershire sauce", "vinegar", "fresh lemon juice", "chicken legs"] [AggregatedRating] 4.5 [ReviewCount] 6.0 [Calories] 357.4 [FatContent] 20.3 [SaturatedFatContent] 5.7 [CholesterolContent] 138.6 [SodiumContent] 343.8 [CarbohydrateContent] 11.6 [FiberContent] 0.1 [SugarContent] 10.6 [ProteinContent] 30.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a saucepan combine;Coffee, Ketchup, Sugar, Worcestershire sauce, vinegar& Lemon. Bring to boil and simmer 5 minutes. Arrange chicken legs, single layer in a shallow oven proof dish. Pour sauce over. Cover and marinate in fridge for 1-8 hours. Bring to room temp and bake in 375F degrees oven for 45 minutes- 1 hour depending on the size of the legs. Baste often with sauce. When chicken juices run clear pierced with a fork the chicken is done. Bon Appetite.
[Name] Squash with Ginger and Orange [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2001-09-10T09:17:00Z [Description] Make and share this Squash with Ginger and Orange 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/11/57/5/picqW40e4.jpg" [RecipeCategory] Fruit [Keywords] ["Vegetable", "Canadian", "Low Protein", "Vegan", "Free Of...", "< 60 Mins", "Oven", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["3", "2", "2", "1", "1", "1", NA] [RecipeIngredientParts] ["squash", "butter", "margarine", "fresh ginger", "nutmeg"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 68.9 [FatContent] 5.9 [SaturatedFatContent] 3.7 [CholesterolContent] 15.3 [SodiumContent] 52.5 [CarbohydrateContent] 3.9 [FiberContent] 1.0 [SugarContent] 2.5 [ProteinContent] 1.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Mash Squash. Add all the other ingredients and mix well. Serve now or Cover and refrigerate and pop in 350F degrees oven For 20-25 minutes just before serving. If you wish sprinkle buttered crumbs on top just before popping in the oven.
[Name] Green Banana Curry [AuthorId] 6164 [AuthorName] Mini Ravindran [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2001-09-10T09:17:00Z [Description] Make and share this Green Banana Curry 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/11/57/6/pici12gTm.jpg" [RecipeCategory] Vegetable [Keywords] ["Asian", "Indian", "Spring", "Summer", "Winter", "Spicy", "Christmas", "Thanksgiving", "Ramadan", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["2", NA, "1/2", "1", "4", "1", "1", "1", "4", "2"] [RecipeIngredientParts] ["salt", "turmeric", "green bananas", "fresh lemon juice", "coconut milk", "onion", "dried garlic", "tomatoes"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 268.8 [FatContent] 15.7 [SaturatedFatContent] 9.4 [CholesterolContent] 0.0 [SodiumContent] 11.0 [CarbohydrateContent] 34.3 [FiberContent] 4.4 [SugarContent] 17.6 [ProteinContent] 3.1 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] Heat oil in a non stick heavy base skillet. Add salt, red pepper powder and turmeric powder. Immediately add bananas and saute for about 2-3 minutes. Let bananas go brown on the edges. Add puree and fresh lemon juice. Add 1/2 cup water and cover tightly. Bring to a boil and let it simmer on medium heat for 10 minutes. Finally add the coconut milk, cover again for 5 minutes on low heat and serve warm with steamed rice or steamed noodles.
[Name] Eggie Veggie Scramble [AuthorId] 6164 [AuthorName] Mini Ravindran [CookTime] PT7M [PrepTime] PT5M [TotalTime] PT12M [DatePublished] 2001-09-10T09:17:00Z [Description] Make and share this Eggie Veggie Scramble 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/11/57/7/picdvvyxy.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/57/7/picAA8mOy.jpg"] [RecipeCategory] One Dish Meal [Keywords] ["Breakfast", "Kid Friendly", "Spring", "Summer", "Winter", "Ramadan", "< 15 Mins", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["4", "1", "1", NA, "1", "1 1/2"] [RecipeIngredientParts] ["eggs", "onion", "salt", "black pepper"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 155.6 [FatContent] 10.2 [SaturatedFatContent] 2.2 [CholesterolContent] 211.5 [SodiumContent] 132.1 [CarbohydrateContent] 8.3 [FiberContent] 1.9 [SugarContent] 3.0 [ProteinContent] 7.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat oil in a skillet. Add onion, mix vegetables and saute on high heat for 3 minutes. Add salt and black pepper powder and mix well. Now add the beaten eggs and keep tossing gently with wooden spatula till eggs are well done. Serve warm!
[Name] Lemon Chicken Pasta [AuthorId] 18722 [AuthorName] Dawn3 [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2001-09-10T09:17:00Z [Description] This is a simple and fast dish to serve on a busy day. It's a varied version of a recipe I received from a friend. I serve it at a frat house and all the guys love it which is not an easy thing to do!! Hope you all enjoy it! Great for pot lucks! [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "European", "Potluck", "< 30 Mins", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1/2 - 1", "1/2", "1", "1", "1", "2", "1"] [RecipeIngredientParts] ["butter", "margarine", "lemon juice", "garlic", "dill weed", "poultry seasoning", "chicken", "other pastas"] [AggregatedRating] 4.5 [ReviewCount] 9.0 [Calories] 396.1 [FatContent] 24.2 [SaturatedFatContent] 14.8 [CholesterolContent] 61.0 [SodiumContent] 204.8 [CarbohydrateContent] 38.6 [FiberContent] 2.3 [SugarContent] 1.5 [ProteinContent] 7.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Cook pasta according to directions. Set aside. Cook chicken and set aside. Melt butter. Add lemon juice, chicken, garlic, dill and chicken seasoning. Cook on medium for about 10-15 minutes. Add the chicken and pasta. Enjoy!
[Name] Crock Pot Sausage Potato Bake [AuthorId] 15736 [AuthorName] cybersambista [CookTime] PT8H [PrepTime] PT15M [TotalTime] PT8H15M [DatePublished] 2001-09-10T09:18:00Z [Description] Make and share this Crock Pot Sausage Potato Bake recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Potato", "Vegetable", "Meat", "Weeknight", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["8", "1", "1", "1"] [RecipeIngredientParts] ["potatoes", "smoked sausage", "kielbasa"] [AggregatedRating] 4.5 [ReviewCount] 6.0 [Calories] 692.9 [FatContent] 38.0 [SaturatedFatContent] 12.2 [CholesterolContent] 72.4 [SodiumContent] 2031.0 [CarbohydrateContent] 63.9 [FiberContent] 7.8 [SugarContent] 5.2 [ProteinContent] 24.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Place the potatoes, kielbasa OR sausage, mushroom soup and vegetable soup in crock pot. Cook on low for 6-8 hours .
[Name] Seared Chicken Breasts in Peanut Tomato Sauce [AuthorId] 6164 [AuthorName] Mini Ravindran [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2001-09-10T09:18:00Z [Description] Make and share this Seared Chicken Breasts in Peanut Tomato Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Lunch/Snacks", "Chicken", "Poultry", "Meat", "Spicy", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "1", "1", "3", "1", "4", "2", "1", "2", "2"] [RecipeIngredientParts] ["chicken breasts", "salt", "tomatoes", "onion", "fresh garlic", "black pepper", "red chilies"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 1002.3 [FatContent] 75.7 [SaturatedFatContent] 12.5 [CholesterolContent] 92.8 [SodiumContent] 1059.4 [CarbohydrateContent] 33.4 [FiberContent] 10.9 [SugarContent] 9.1 [ProteinContent] 58.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] For making sauce heat 2 tsps. of oil in a non stick heavy base skillet. Put all the ingredients of the sauce and saute on high heat for 1 1/2 minutes. Let it cool and grind coarsely. Add 1/2 cup of water if necessary and keep aside. The sauce should not be too thick. Heat oil in another pan and sear chicken breasts on both sides till well done and browned. Transfer the chicken to a plate or on a bed of steamed rice and drizzle the sauce generously. Serve steaming hot!
[Name] Mustard Lamb Chops [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2001-09-10T09:18:00Z [Description] This is a very tasty recipe for a more economical cut of lamb. It has a beautiful color when finished and looks attractive to serve. Try a bit of Horseradish with them - excellent flavor combo [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/58/1/pic5JAV8Q.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/58/1/picahMbPA.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/58/1/picHIgmJ1.jpg"] [RecipeCategory] Lamb/Sheep [Keywords] ["Meat", "Australian", "Broil/Grill", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1/3", "2", "1/2", "1/4", "1/4", "4"] [RecipeIngredientParts] ["garlic cloves", "thyme", "pepper", "Dijon mustard", "shoulder lamb chops"] [AggregatedRating] 4.5 [ReviewCount] 25.0 [Calories] 48.6 [FatContent] 1.1 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 242.7 [CarbohydrateContent] 7.9 [FiberContent] 1.0 [SugarContent] 0.7 [ProteinContent] 2.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Combine, crumbs, thyme, garlic& Pepper. Stir in 3 tbsp of mustard. Brush chops all over with the remaining mustard. Broil 4\" from heat source for 5 minutes. Turn over and spread crumb mixture on top of chops. Broil,for 2-3 minutes or until desired doneness and the topping is golden.
[Name] Sweet and Sour Vegetarian Meatballs [AuthorId] 18313 [AuthorName] Cherri Olin [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2001-09-10T13:36:00Z [Description] Vegetarian Meatballs -- They really taste like the real thing!! We have fooled many people with this. [Images] character(0) [RecipeCategory] Kid Friendly [Keywords] ["Potluck", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["4", "2", "3/4", "2", "1", "1/8", "2", "1", "1", "1"] [RecipeIngredientParts] ["eggs", "colby cheese", "cheddar cheese", "pecan meal", "onions", "salt", "ketchup", "water", "brown sugar"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 226.8 [FatContent] 8.0 [SaturatedFatContent] 4.4 [CholesterolContent] 88.4 [SodiumContent] 394.5 [CarbohydrateContent] 31.9 [FiberContent] 0.4 [SugarContent] 22.8 [ProteinContent] 7.9 [RecipeServings] nan [RecipeYield] 12-20 meatballs [RecipeInstructions] Mix ingredients in one at a time until well mixed. Form into balls with greased hands. Fry vegetable oil or bake until golden brown lightly on all sides. Place all of the meatballs in a pan or skillet and pour in 2 cups of water and 2 packages of George Washington Broth. Simmer until water almost disappears. (At this point you can use them as regular meat balls make the sauce below] Mix together your sweet and sour sauce. Place the meatballs in a baking dish or in a crockpot. Pour sauce over meatballs. Bake at 350 degrees for 30 minutes or turn on high in the crockpot and leave until all is warm.
[Name] Eggplant (Aubergine) Tomato and Cheese Bake [AuthorId] 2732 [AuthorName] Gretchen Lauro [CookTime] PT1H [PrepTime] PT25M [TotalTime] PT1H25M [DatePublished] 2001-09-10T13:36:00Z [Description] Make and share this Eggplant (Aubergine) Tomato and Cheese Bake recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1/2", "1 1/4", "1", "1", "3", "1/2", "3/4", "1/2", NA] [RecipeIngredientParts] ["eggplant", "flour", "egg", "garlic clove", "tomatoes", "olive oil", "parmesan cheese", "mozzarella cheese"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 767.0 [FatContent] 49.0 [SaturatedFatContent] 15.5 [CholesterolContent] 114.5 [SodiumContent] 1329.9 [CarbohydrateContent] 53.1 [FiberContent] 8.6 [SugarContent] 9.9 [ProteinContent] 30.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Dip eggplant in flour, then egg and then in bread crumbs. Heat 1/4 inch oil in skillet and cook eggplant in batches, until golden brown on both sides. Place cooked eggplants on paper towels to drain and season with salt and pepper. In bottom of baking dish alternate layers of tomatoes and eggplant, salt and pepper, grated Parmesan cheese and Mozzarella slices, ending with Mozzarella on top. Bake in pre heated oven 350F degrees uncovered, for 60 minute.
[Name] Pork Pie (Raised) [AuthorId] 6338 [AuthorName] Judi Caston [CookTime] PT3H [PrepTime] PT20M [TotalTime] PT3H20M [DatePublished] 2001-09-10T13:36:00Z [Description] An old English recipe for the still popular Raised Pork Pie. Eaten cold, served in a small wedge, with a nice green salad and some pickles, it's delicious, and worth the effort. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/58/4/pic2rU2mN.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Pork", "Meat", "European", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["3 -4", "1", "1", "4", "2", "1/4", "1/4", "1/4", "1/4", "1/4", "1", "1/2", "1/4", "1/4", "5", "1", NA] [RecipeIngredientParts] ["bay leaf", "onion", "black peppercorns", "cayenne pepper", "ground ginger", "ground mace", "dried sage", "dried marjoram", "salt", "pepper", "milk", "water", "vegetable shortening", "flour", "flour", "egg"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 897.0 [FatContent] 55.8 [SaturatedFatContent] 20.6 [CholesterolContent] 137.8 [SodiumContent] 471.5 [CarbohydrateContent] 60.1 [FiberContent] 2.4 [SugarContent] 0.7 [ProteinContent] 35.1 [RecipeServings] nan [RecipeYield] 1 Pie [RecipeInstructions] Put first four ingredients into a saucepan, cover with water. Heat to a simmer for 20 minutes, then boil to reduce liquid to about half to three quarters of a cup. Strain and cool. Mix pork with spices and herbs, salt and pepper. Bring milk,water and lard to a boil, gradually beat it into the flour and salt in a bowl. Knead 3-4 minutes. Roll out two thirds of the pastry, line an 8\" spring form pan. Add the meat mixture and 4 Tbsp. of the meat stock to the pie case. Roll out remaining dough to form lid, seal edges well with water. Make a hole in center of pie. Glaze with beaten egg. Bake at 425 degrees for 30 minutes. Cover loosely with foil, reduce heat to 350 degrees, and bake a further two and a half hours. Cool pie. Warm the remaining jellied stock, then pour into the center hole in the pie. Chill. Note: If you don't have bones for the stock, use 2 tsp. of Gelatine to 1/2 pint stock.
[Name] Baked Crab Salad [AuthorId] 14386 [AuthorName] Divinemom5 [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2001-09-12T10:30:00Z [Description] Make and share this Baked Crab Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Crab [Keywords] ["Potluck", "Christmas", "Thanksgiving", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1", "1", "1 1/2", "6", "1", "1", "1/2", "1/2", "1/2"] [RecipeIngredientParts] ["mayonnaise", "eggs", "parsley", "salt"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 225.2 [FatContent] 14.5 [SaturatedFatContent] 5.3 [CholesterolContent] 169.0 [SodiumContent] 510.6 [CarbohydrateContent] 11.1 [FiberContent] 1.4 [SugarContent] 1.4 [ProteinContent] 12.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Mix together all ingredients except bread crumbs. Pour into baking dish. Top with buttered bread crumbs. Bake at 350 degrees for 30 minutes.
[Name] Strawberry Bread with Cream Cheese [AuthorId] 14386 [AuthorName] Divinemom5 [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2001-09-12T10:30:00Z [Description] This is really good for baby or wedding showers.My kids also like to pack it in their lunchbox as a dessert or snack.I just wrap the finished "sandwiches"individually and keep them in the freezer. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "Breakfast", "Lunch/Snacks", "Strawberry", "Grains", "Cheese", "Berries", "Fruit", "Kid Friendly", "Weeknight", "Oven", "Refrigerator", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "2", "1", "1", "2", "1", "4", "1"] [RecipeIngredientParts] ["flour", "sugar", "baking soda", "cinnamon", "frozen strawberries", "eggs", "cream cheese"] [AggregatedRating] 4.5 [ReviewCount] 8.0 [Calories] 3065.0 [FatContent] 160.7 [SaturatedFatContent] 42.4 [CholesterolContent] 547.7 [SodiumContent] 1114.7 [CarbohydrateContent] 373.6 [FiberContent] 11.6 [SugarContent] 214.3 [ProteinContent] 41.8 [RecipeServings] nan [RecipeYield] 2 loaves [RecipeInstructions] Combine dry ingredients in large mixing bowl,form well in center. Pour in liquid ingredients. Stir by hand. Pour into 2 greased and floured 8x4 inch loaf pans. Bake at 350 degrees for 60 minutes. Cool and wrap in foil and freeze. Slice into thin slices while frozen. Combine cream cheese and reserved strawberry juice. Spread mixture between 2 slices of bread. Refrigerate,or refreeze.
[Name] Burgundy Wine Salad [AuthorId] 14386 [AuthorName] Divinemom5 [CookTime] nan [PrepTime] PT30M [TotalTime] PT30M [DatePublished] 2001-09-12T10:30:00Z [Description] Make and share this Burgundy Wine Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Pineapple [Keywords] ["Tropical Fruits", "Fruit", "Low Protein", "Low Cholesterol", "Healthy", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "2", "1", "1", "1/2", "1/2"] [RecipeIngredientParts] ["raspberry gelatin powder", "boiling water", "cranberry sauce", "crushed pineapple", "red wine"] [AggregatedRating] nan [ReviewCount] nan [Calories] 175.2 [FatContent] 3.0 [SaturatedFatContent] 0.4 [CholesterolContent] 0.0 [SodiumContent] 116.7 [CarbohydrateContent] 35.0 [FiberContent] 1.2 [SugarContent] 32.1 [ProteinContent] 2.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Dissolve gelatin in boiling water. Mix in cranberry sauce while gelatin is still hot. Blend well and add pineapple. Set aside to cool. Stir in wine and nuts. Pour into 9x13 pan and refrigerate until set. Top with mixture og whipped topping and Miracle Whip (Suit to taste].
[Name] Spaghetti Sauce [AuthorId] 10332 [AuthorName] chris brossard [CookTime] PT1H [PrepTime] PT1H [TotalTime] PT2H [DatePublished] 2001-09-12T10:30:00Z [Description] Make and share this Spaghetti Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "Weeknight", "Canning", "< 4 Hours"] [RecipeIngredientQuantities] ["5", "5", "1", "2", "5", "1", "2", "2/3", "2", "1"] [RecipeIngredientParts] ["tomatoes", "bay leaves", "chili powder", "oregano leaves", "garlic", "onion", "salt", "sugar", "tomato paste"] [AggregatedRating] nan [ReviewCount] nan [Calories] 379.3 [FatContent] 4.6 [SaturatedFatContent] 1.1 [CholesterolContent] 0.0 [SodiumContent] 3568.7 [CarbohydrateContent] 82.6 [FiberContent] 15.2 [SugarContent] 58.9 [ProteinContent] 11.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Add all above and bring to boil except tomato paste& Prego. After bring to a boil, add tomato paste and Prego and cook until thickened. Fill quart jars about 3/4 inch from the top. Process in hot boiling water bath for 15 minutes.
[Name] Refried Bean Soup [AuthorId] 17721 [AuthorName] jean1 [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2001-09-12T10:30:00Z [Description] Make and share this Refried Bean Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Beans", "Low Protein", "Low Cholesterol", "Healthy", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1"] [RecipeIngredientParts] ["tomatoes", "garlic", "onion", "chicken broth"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 127.2 [FatContent] 1.8 [SaturatedFatContent] 0.5 [CholesterolContent] 0.0 [SodiumContent] 643.2 [CarbohydrateContent] 21.2 [FiberContent] 6.8 [SugarContent] 3.6 [ProteinContent] 7.8 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Large stock pot combine tomatoes,garlic,onion. Stir to combine. Add beans and stir. Bring to a boil, boil for 5 minutes. Add broth and simmer uncovered for 10 minutes.
[Name] Simple Pasta With Butter Sauce [AuthorId] 8000 [AuthorName] John Skrable [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2001-09-12T10:30:00Z [Description] Never mind the butter sauce. Whatever is your preference. If you are preparing a butter sauce, I think this is an excellent way to prepare the pasta. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/59/0/picuvA96p.jpg" [RecipeCategory] European [Keywords] ["Kid Friendly", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1/2", "3/4", "1", "3", "2", "1/2", "1/2", "1", "1/2", "3"] [RecipeIngredientParts] ["pasta", "butter", "parmesan cheese", "dried oregano", "cloves", "black pepper", "cayenne pepper", "olive oil", "salt"] [AggregatedRating] 4.5 [ReviewCount] 11.0 [Calories] 1052.9 [FatContent] 72.3 [SaturatedFatContent] 44.4 [CholesterolContent] 183.8 [SodiumContent] 741.8 [CarbohydrateContent] 86.5 [FiberContent] 4.4 [SugarContent] 2.1 [ProteinContent] 16.1 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] First, to the pasta water, add 3 pinches of salt, 1 clove pressed garlic, 2 tsp of dried oregano, veggies. Bring to a full boil, then reduce heat to simmer for 15 minutes. Then bring it back to a full boil, and add the pasta. It works. Meantime, in a saucepan, add butter, parmesan cheese, 1 tsp dried oregano, 1 clove pressed garlic, 1/2 tsp black pepper, pinch of cayenne pepper, 1/2 tsp olive oil. Melt on simmer, and stir well. Drain the pasta, place in a service bowl, add the sauce, a generous sprinkling of parmesan cheese, and toss. Serve. Enjoy.
[Name] Stuffed Mushrooms [AuthorId] 18859 [AuthorName] kbell22 [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2001-09-12T10:30:00Z [Description] Make and share this Stuffed Mushrooms 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/11/59/1/picAxWHyd.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/59/1/picTYdPvP.jpg"] [RecipeCategory] Vegetable [Keywords] ["Vegan", "Low Cholesterol", "< 30 Mins", "Oven", "Stove Top"] [RecipeIngredientQuantities] ["8", "1", "1", "3", "1/4", "1", NA] [RecipeIngredientParts] ["mushrooms", "broth", "garlic", "basil", "lemon juice", "pepper"] [AggregatedRating] 4.5 [ReviewCount] 13.0 [Calories] 67.4 [FatContent] 3.9 [SaturatedFatContent] 0.5 [CholesterolContent] 0.0 [SodiumContent] 51.7 [CarbohydrateContent] 6.2 [FiberContent] 1.2 [SugarContent] 1.5 [ProteinContent] 2.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 375 F. Saute mushroom stems in oil or broth (nonstick pan works best]. Add garlic and bread crumbs, and any additional oil necessary. Stir in basil and saute briefly. Fill mushroom caps with sauteed stuffing. Cover with parchment and bake for 20 minutes (or until tender]. Sprinkle with lemon juice and pepper to taste.
[Name] hamburger stew [AuthorId] 18868 [AuthorName] Mike Hinch [CookTime] PT2H [PrepTime] PT25M [TotalTime] PT2H25M [DatePublished] 2001-09-12T10:30:00Z [Description] Good cold weather recipe. Also good to make ahead and reheat. I often make it the night before and just reheat it the next night for supper. [Images] character(0) [RecipeCategory] Stew [Keywords] ["One Dish Meal", "Potato", "Vegetable", "Meat", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "8 -10", "3 -4", "1", "1", "1", "1", "2", "1 -2"] [RecipeIngredientParts] ["lean hamburger", "potatoes", "carrots", "corn", "peas", "onion", "allspice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 372.4 [FatContent] 7.9 [SaturatedFatContent] 3.2 [CholesterolContent] 49.1 [SodiumContent] 89.0 [CarbohydrateContent] 54.5 [FiberContent] 7.5 [SugarContent] 4.4 [ProteinContent] 21.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] brown meat and drain well. Peel and chop potatoes and carrots into stew size pieces and place in a large pot. Cover with water. Add the rest of ingredients, cover and simmer 2-3 hours. This recipe is very good reheated.
[Name] Gingerbread Waffles [AuthorId] 14386 [AuthorName] Divinemom5 [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2001-09-12T10:30:00Z [Description] Make and share this Gingerbread Waffles 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/11/59/3/Bw0Yg3RSRFuR5tfrCvEK_Food-com-2017-10-310598.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/11593/73cOZnOHQcOtSI8uLuYm_IMG_0332.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/59/3/NFc60rrNT0mOkrMAXiNy_Food-com-2017-10-310591.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/59/3/tRamMrMuQbuP9IgxKdGw_Food-com-2017-10-310590.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/59/3/pic2RoNA4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/59/3/picSQ470B.jpg"] [RecipeCategory] Breakfast [Keywords] ["Grains", "Healthy", "Kid Friendly", "< 30 Mins"] [RecipeIngredientQuantities] ["1 1/2", "1 1/2", "1/2", "1", "3/4", "1/2", "2", "1/3", "3/4", "1/2", "1/4"] [RecipeIngredientParts] ["flour", "baking powder", "baking soda", "cinnamon", "ginger", "salt", "eggs", "sugar", "buttermilk", "molasses", "margarine"] [AggregatedRating] 5.0 [ReviewCount] 28.0 [Calories] 1032.7 [FatContent] 29.3 [SaturatedFatContent] 7.0 [CholesterolContent] 189.7 [SodiumContent] 1635.4 [CarbohydrateContent] 175.2 [FiberContent] 3.3 [SugarContent] 84.9 [ProteinContent] 19.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Combine first 6 ingredients. Sift into bowl and set aside. Beat eggs and sugar until thick and foamy. Stir in buttermilk and molasses. Add to dry ingredients and stir until moistened. Stir in margarine. Pour 1 and 1/4 cups batter onto preheated, greased waffle iron. Cook until done. Seve with sliced bananas and whipped cream.
[Name] Asian Chicken [AuthorId] 17608 [AuthorName] Miss Erin C. [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2001-09-12T10:30:00Z [Description] This is a great recipe from the Express Lane cookbook by Sarah Fritschner. It's quick, easy and it tastes great [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/59/4/RB6mrq7QECmLAnfmW7Ul_IMG_20180326_175907.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/11594/GsxYP0n3RMu0QAmSiGhB_IMG_20180326_175907.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/59/4/piczXzOpI.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/59/4/picCRxwhi.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken", "Poultry", "Meat", "Asian", "High Protein", "High In...", "< 30 Mins", "Oven", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["4", "3", "1 1/2", "2 -3", "1 -2", "1/4"] [RecipeIngredientParts] ["chicken breasts", "soy sauce", "vinegar", "brown sugar", "garlic", "ground pepper"] [AggregatedRating] 4.5 [ReviewCount] 45.0 [Calories] 286.2 [FatContent] 13.4 [SaturatedFatContent] 3.9 [CholesterolContent] 92.8 [SodiumContent] 847.7 [CarbohydrateContent] 7.9 [FiberContent] 0.2 [SugarContent] 6.9 [ProteinContent] 31.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350F degrees. Lightly oil a glass baking dish large enough to hold chicken breasts in a single layer. Place chicken breasts in the dish. Combine remaining ingredients and pour over chicken. Bake for 20 minutes or until chicken is cooked through. Serve hot or cold.
[Name] Ww Pineapple Muffins or Cake [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2001-09-12T10:30:00Z [Description] Make and share this Ww Pineapple Muffins or Cake recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/59/5/picd0zqY1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/59/5/picRixm0O.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/59/5/picfcAm9B.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/59/5/picK2PvfG.jpg"] [RecipeCategory] Quick Breads [Keywords] ["Breads", "Pineapple", "Tropical Fruits", "Fruit", "Low Cholesterol", "Healthy", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1"] [RecipeIngredientParts] "crushed pineapple" [AggregatedRating] 5.0 [ReviewCount] 84.0 [Calories] 374.5 [FatContent] 0.4 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 416.7 [CarbohydrateContent] 87.3 [FiberContent] 1.0 [SugarContent] 51.3 [ProteinContent] 8.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Stir pineapple into dry cake mix. Pour into greased muffin tin or angel food pan. Bake per package directions.
[Name] Cheesy Potato Topped Chicken [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] PT35M [PrepTime] PT15M [TotalTime] PT50M [DatePublished] 2001-09-12T10:30:00Z [Description] Make and share this Cheesy Potato Topped Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Potato", "Poultry", "Cheese", "Vegetable", "Meat", "High Protein", "Healthy", "High In...", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["3", "1", "1", "2", "1", "1/2", "1", "1", NA] [RecipeIngredientParts] ["potatoes", "onion", "parmesan cheese", "fresh thyme", "dried thyme", "fresh ground black pepper", "chicken breast fillet"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 353.8 [FatContent] 7.6 [SaturatedFatContent] 3.7 [CholesterolContent] 142.8 [SodiumContent] 376.6 [CarbohydrateContent] 21.4 [FiberContent] 2.7 [SugarContent] 1.8 [ProteinContent] 47.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Combine potatoes, onion, cheese, thyme, stock, pepper and egg yolk in a medium bowl. Place chicken breasts on wire rack over an oven tray. Press potato mixture on top of chicken; coat potato mixture with the cooking spray. Bake, uncovered, in a hot oven about 30 minutes or until chicken is tender. Then place under grill until topping is browned.
[Name] Plum Good Chicken [AuthorId] 16140 [AuthorName] Norahs Girl [CookTime] PT55M [PrepTime] PT5M [TotalTime] PT1H [DatePublished] 2001-09-12T10:30:00Z [Description] Make and share this Plum Good Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Kid Friendly", "Potluck", "Spicy", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["3", "1/2", "1/3", "1", "1/4", "1/4", "1", "1/4", NA, NA] [RecipeIngredientParts] ["chicken pieces", "soy sauce", "brown sugar", "plum puree", "honey", "garlic", "Chinese five spice powder", "paprika"] [AggregatedRating] nan [ReviewCount] nan [Calories] 608.2 [FatContent] 31.2 [SaturatedFatContent] 8.9 [CholesterolContent] 155.2 [SodiumContent] 2164.1 [CarbohydrateContent] 39.1 [FiberContent] 0.4 [SugarContent] 36.9 [ProteinContent] 42.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Arrange chicken, meaty side down, in a shallow 9x13 inch, foiled-lined baking pan. In a small bowl, combine soy sauce, plum baby food, brown sugar, honey, orange juice, chinese 5-spice and garlic. Brush chicken generously with some of the mixture, then pour remaining sauce over chicken. Cover and bake 350F degrees for 25 mts. Then uncover and turn chicken over. Continue to cook uncovered for 30 mts longer, basting occasionally. Sprinkle with paprika and Chopped corainder prior to serving. Some nice fluffy basmati Rice goes well with this.
[Name] Spud Nuts [AuthorId] 14386 [AuthorName] Divinemom5 [CookTime] PT10M [PrepTime] PT2H [TotalTime] PT2H10M [DatePublished] 2001-09-12T10:30:00Z [Description] My mother is from Idaho,so she made these a lot when we were kids.I keep leftover mashed potatoes in the freezer in 1 cup portions.I just make sure they are thawed and at reoom temperature before I make these doughnuts. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Dessert", "Lunch/Snacks", "Grains", "Healthy", "Kid Friendly", "Weeknight", "Deep Fried", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1/2", "1", "1/2", "2/3", "2", "1", "2", "6 -7", NA, "2", "1", NA] [RecipeIngredientParts] ["water", "salt", "sugar", "shortening", "milk", "potato", "eggs", "flour", "powdered sugar", "vanilla", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1957.0 [FatContent] 57.7 [SaturatedFatContent] 16.6 [CholesterolContent] 163.8 [SodiumContent] 912.4 [CarbohydrateContent] 321.4 [FiberContent] 8.3 [SugarContent] 113.1 [ProteinContent] 37.3 [RecipeServings] nan [RecipeYield] 3-4 dozen [RecipeInstructions] Dissolve yeast in warm water. In large bowl,add salt,sugar,and shortening to milk,cool mixture to body temperature. Add potatoes,eggs,yeast mixture, and flour to milk mixture. Stir well. Roll dough on lightly floured surface to 1/2 inch thick. Cut with doughnut cutter. Let rise 1 hour. Fry in 350 degree oil. Drain on paper towels. combine powdered sugar,vanilla and enough warm water to make thin glaze. Dip doughnuts in glaze.
[Name] Sweet Potato Casserole [AuthorId] 14386 [AuthorName] Divinemom5 [CookTime] PT40M [PrepTime] PT10M [TotalTime] PT50M [DatePublished] 2001-09-12T10:30:00Z [Description] Make and share this Sweet Potato 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/11/59/9/avESp3Q9aWZoY6qMcZ2w_untitled-2031.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/59/9/picLygX3E.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/59/9/iQTqO2GQ0tbZPkvHbOAA_untitled-2048.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/59/9/pic875sSd.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/59/9/piciz6T1G.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/59/9/DMsV48VvSJaAwhvwt3Tg_untitled-2039.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/59/9/O5tsoYpSLmMKSEJrrMtA-Sweet-Potato-Casserole---11599-3.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/59/9/7fsotU90SiWtoL9Mgncf-Sweet-Potato-Casserole---11599-2.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/59/9/mxgsl9C7T6G5heXk4lay-Sweet-Potato-Casserole---11599-4.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/59/9/sRX3a1VxR6KSlLvjSb1D-Sweet-Potato-Casserole---11599-1.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/59/9/picPvXYH4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/59/9/pic0rsRIr.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/59/9/pica2Un3b.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/59/9/picpW06XG.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/59/9/picgZ3IKS.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/59/9/picAm8MoY.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/59/9/picmC6VFm.jpg" ] [RecipeCategory] Yam/Sweet Potato [Keywords] ["Potato", "Vegetable", "Christmas", "Thanksgiving", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["3", "1/2", "2", "1/4", "1/2", "1 1/2", "1", "1/3", "1", "1/3"] [RecipeIngredientParts] ["sweet potatoes", "sugar", "eggs", "margarine", "milk", "vanilla", "brown sugar", "flour", "pecans", "margarine"] [AggregatedRating] 5.0 [ReviewCount] 216.0 [Calories] 365.6 [FatContent] 19.9 [SaturatedFatContent] 3.5 [CholesterolContent] 38.9 [SodiumContent] 172.6 [CarbohydrateContent] 45.1 [FiberContent] 2.4 [SugarContent] 33.5 [ProteinContent] 3.9 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] In large mixing bowl,mix sweet potatoes,sugar,eggs,margarine,milk\t and vanilla. Pour into 9 inch square greased baking dish. Mix topping ingredients and sprinkle over potatoes. Bake at 350 degrees for 35-40 minutes . Can be doubled and baked in 9x13 dish.
[Name] bloody mary soup [AuthorId] 15385 [AuthorName] stephanie [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2001-09-12T10:31:00Z [Description] Make and share this bloody mary soup recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "Healthy", "Thanksgiving", "Halloween", "< 15 Mins", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["1", "3", "2", "2", "1", "5", "1", "2", "1/4", "1", "4", NA] [RecipeIngredientParts] ["onion", "celery", "butter", "tomato paste", "sugar", "tomato juice", "salt", "Worcestershire sauce", "pepper", "lemon juice", "vodka", "fresh chives"] [AggregatedRating] nan [ReviewCount] nan [Calories] 139.9 [FatContent] 4.0 [SaturatedFatContent] 2.5 [CholesterolContent] 10.2 [SodiumContent] 1819.0 [CarbohydrateContent] 14.6 [FiberContent] 1.7 [SugarContent] 11.4 [ProteinContent] 2.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a large pot, sauté onions ad celery in butter until light brown. Add tomato paste and sugar. Sauté 1 minute. Add tomato juice and let simmer 10 minutes. Add other ingredients except vodka and chives. Strain, then add vodka. Serve either hot or chilled, sprinkled with chives.
[Name] Lemon Chicken Salad with Spicy Couscous [AuthorId] 16140 [AuthorName] Norahs Girl [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2001-09-12T10:31:00Z [Description] Make and share this Lemon Chicken Salad with Spicy Couscous recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Grains", "Meat", "Spicy", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["2", "1", "2", "2", "25", "1", "1", "4", "450", "250", "2", "1", "2", "3", "2", "50", "2", NA, NA] [RecipeIngredientParts] ["chicken breasts", "lemon", "garlic", "unsalted butter", "red chile", "spring onions", "couscous", "pickled ginger", "limes, juice and rind of", "plum tomatoes", "fresh coriander", "extra virgin olive oil", "sea salt", "white pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1209.6 [FatContent] 54.8 [SaturatedFatContent] 14.9 [CholesterolContent] 126.5 [SodiumContent] 445.5 [CarbohydrateContent] 119.1 [FiberContent] 11.1 [SugarContent] 7.2 [ProteinContent] 54.5 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Remove the skin and sinew from the chicken breasts and pull off the breast fillets. Using a very sharp knife, cut all the meat on the diagonal into very thin slices across the grain. Place in a non-metallic bowl and pare over the lemon rind, then add half the garlic and lemon oil. Add a pinch of salt and give about twelve turns of the pepper mill. Stir to combine, cover with clingfilm and chill for at least 30 minutes and up to six hours. Melt the butter in a large pan and add the remaining garlic, the chilli and coriander seeds. Cook for 1 minute, stirring and then add the spring onions and stock. Bring to the boil and season to taste, then pour in the couscous in a thin steady stream, stirring all the time with a wooden spoon until the stock is absorbed. Add the pickled ginger and lime rind and mix well to combine. Remove from the heat, cover and set aside for 5 minutes, fluffing up with a fork half way through to help the grains swell up. Add the tomatoes, olive oil, lime juice and fresh coriander, stir well again and cover with clingfilm. Set aside for up to six hours. Heat a heavy-based frying pan until very hot. Add the sunflower oil and flash fry the chicken until tender and lightly caramelised. Add the juice of half a lemon then tip out on to kitchen paper to drain. The couscous can be served at room temperature or it can be heated in a microwave on high for 2-3 minutes, just make sure you puncture the clingfilm first. Place a pile in the centre of each the serving plate and scatter around the chicken. Place the salad leaves in a bowl, season and then dress with the remaining olive oil and a squeeze of lemon juice. Pile on top of the couscous and drizzle the remaining lemon oil around the edge of the plate to serve.
[Name] Cranberry GingerBread [AuthorId] 14386 [AuthorName] Divinemom5 [CookTime] PT45M [PrepTime] PT10M [TotalTime] PT55M [DatePublished] 2001-09-12T10:31:00Z [Description] Make and share this Cranberry GingerBread recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Lunch/Snacks", "Grains", "Kid Friendly", "Christmas", "Thanksgiving", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/2", "1/2", "1/2", "1", "2", "1/2", "1/4", "1", "1/4", "1"] [RecipeIngredientParts] ["shortening", "sugar", "molasses", "milk", "egg", "flour", "salt", "ground ginger", "baking powder", "ground cinnamon", "canned cranberry sauce"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 3265.9 [FatContent] 114.9 [SaturatedFatContent] 30.4 [CholesterolContent] 228.6 [SodiumContent] 1803.6 [CarbohydrateContent] 532.4 [FiberContent] 9.9 [SugarContent] 299.5 [ProteinContent] 36.7 [RecipeServings] nan [RecipeYield] 1 large loaf [RecipeInstructions] Cream shortening and sugar. Add eggs,molasses and milk. Mix dry ingredients with creamed mixture. Carefully fold in cranberry sauce cubes. Pour in greased loaf pan. Baked at 350 degrees for 45 minutes.
[Name] Hot Brown [AuthorId] 16451 [AuthorName] Dana_N_Ky [CookTime] PT10M [PrepTime] PT30M [TotalTime] PT40M [DatePublished] 2001-09-12T10:31:00Z [Description] This is a recipe created by a Chef at the Brown Hotel in Louisville, KY.; thus the name "Hot Brown". This dish is really delicious :-) [Images] character(0) [RecipeCategory] Poultry [Keywords] ["Meat", "< 60 Mins"] [RecipeIngredientQuantities] ["1/2 - 1", "6", "3", "1", "1/4", "1/2", "1", "12", "12", "12", "8", "1", "1"] [RecipeIngredientParts] ["butter", "flour", "milk", "egg", "parmesan cheese", "cheddar cheese", "colby cheese", "turkey", "ham", "bacon", "tomatoes", "Worcestershire sauce", "pepper"] [AggregatedRating] 5.0 [ReviewCount] 10.0 [Calories] 836.3 [FatContent] 60.0 [SaturatedFatContent] 30.4 [CholesterolContent] 271.9 [SodiumContent] 2041.0 [CarbohydrateContent] 18.2 [FiberContent] 0.3 [SugarContent] 0.2 [ProteinContent] 54.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ----------CheeseSauce------------. Melt 1 stick butter (4 oz.] over low heat in a heavy non-stick saucepan. Add flour and mix until smooth. Slowly add milk (&cream]; simmer until thickened. Add parmesan cheese; mix well. Remove 1/4 cup sauce to another bowl. Add egg& beat until smooth. Add egg mixture back into saucepan& mix well. Add remaining sauce ingredients: (cheese, pepper& Worcestershire], stir until smooth. Remove from heat. -------Foreach Hot Brown--------------. Cut toast slice in half and place on a heat resistant dish. Layer with turkey& ham. Cover with cheese sauce. Top with 3 slices (crisp] bacon& 2 slices tomato (if desired]. Sprinkle with parmesan cheese. Place entire dish in oven at 425 degrees for 10-15 minutes until golden& bubbly.
[Name] Layered Spinach Salad [AuthorId] 14386 [AuthorName] Divinemom5 [CookTime] PT3H [PrepTime] PT15M [TotalTime] PT3H15M [DatePublished] 2001-09-12T10:31:00Z [Description] Make and share this Layered Spinach 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/11/60/5/picfu09Ff.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/60/5/picPLQWUe.jpg"] [RecipeCategory] One Dish Meal [Keywords] ["Vegetable", "Weeknight", "Refrigerator", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "6", "1", "2", "1", "1", "1", "1", "1", "1", "1", "1/2"] [RecipeIngredientParts] ["fresh spinach", "eggs", "bacon", "lettuce", "red onion", "salt", "sugar", "pepper", "mayonnaise", "swiss cheese"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 508.2 [FatContent] 40.2 [SaturatedFatContent] 15.7 [CholesterolContent] 222.3 [SodiumContent] 1146.1 [CarbohydrateContent] 14.0 [FiberContent] 2.0 [SugarContent] 6.4 [ProteinContent] 22.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In large bowl,layer 1/2 the spinach,eggs,bacon,lettuce,onion / and top with remaining spinach. Combine salad dressing and mayonnaise. Spread over salad and top with cheese. Chill 2-3 hours .
[Name] Chocolate Cinnamon Rolls [AuthorId] 14386 [AuthorName] Divinemom5 [CookTime] PT27M [PrepTime] PT2H [TotalTime] PT2H27M [DatePublished] 2001-09-12T10:31:00Z [Description] Make and share this Chocolate Cinnamon Rolls 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/11/60/6/pic4cSYcl.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/60/6/pic38CnOq.jpg"] [RecipeCategory] Breads [Keywords] ["Kid Friendly", "Potluck", "Christmas", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "3/4", "1/2", "1", "1/4", "1", "1/3", "2 1/4", "1", "1 1/2", NA, "3/4", "2 -3", "1/2"] [RecipeIngredientParts] ["water", "shortening", "salt", "sugar", "egg", "flour", "butter", "cinnamon", "powdered sugar", "vanilla"] [AggregatedRating] 4.5 [ReviewCount] 6.0 [Calories] 229.3 [FatContent] 10.0 [SaturatedFatContent] 2.7 [CholesterolContent] 19.4 [SodiumContent] 203.4 [CarbohydrateContent] 31.4 [FiberContent] 1.4 [SugarContent] 11.6 [ProteinContent] 3.6 [RecipeServings] 12.0 [RecipeYield] 12 rolls [RecipeInstructions] In medium bowl,dissolve yeast in water. Stir in shortening, salt, sugar, egg, cocoa, and 1 cup flour. Beat 2 minutes on medium speed of mixer, or 300 vigorous strokes by hand. Scrape side of bowl, stir in remaining flour; blend well. Cover and let rise in warm place until double (about 1 hour]. Stir dough down by beating 25 strokes. Turn soft dough into well floured surface; roll into 8x12-inch rectangle. Spread with softened butter and sprinkle with cinnamon-sugar mixture. Roll up beginning with wide edge. Pinch edges together. Cut into 12 pieces. Place in greased 9x13-inch pan. Let rise until doubled (about 40 minutes] Bake at 375°F for 25 minutes. Combine icing ingredients, adding enough cream for good spreading consistency. Spread on rolls immediately and then sprinkle with nuts if desired. Serve warm. Can also use favorite cream cheese icing to frost.
[Name] Brussels Sprouts 'n Potatoes [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT13M [PrepTime] PT10M [TotalTime] PT23M [DatePublished] 2001-09-12T10:31:00Z [Description] Make and share this Brussels Sprouts 'n Potatoes 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/11/60/7/picb3A9K7.jpg" [RecipeCategory] Vegetable [Keywords] ["Canadian", "Low Protein", "Low Cholesterol", "Free Of...", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1", "1", "1", "1", "1/4", NA, NA] [RecipeIngredientParts] ["onion", "butter", "margarine", "potato", "Brussels sprout", "bay leaf", "parsley"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 150.8 [FatContent] 5.4 [SaturatedFatContent] 3.1 [CholesterolContent] 12.6 [SodiumContent] 83.0 [CarbohydrateContent] 23.3 [FiberContent] 4.9 [SugarContent] 4.3 [ProteinContent] 4.6 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] For the Brussels sprouts, make sure they are cleaned and x on the stem,or cut in half if large. Melt butter (margarine] in a skillet and over medium heat cook the onions and the potatoes with the bay leaf, stirring often until the onion is tender 2-3 minutes. Add Brussels sprouts and stock; cover and cook for about 8 minutes. Add red pepper cook 2 minutes or until the potatoes and sprouts are tender and the red pepper is still crisp. Season with salt and pepper. Remove bay leaf. Garnish with chopped parsley and serve. For vegetarian, use the water not the chicken stock.
[Name] Delicious Corn Chowder [AuthorId] 18859 [AuthorName] kbell22 [CookTime] PT40M [PrepTime] PT15M [TotalTime] PT55M [DatePublished] 2001-09-12T10:31:00Z [Description] This recipe if from the Fit for Life cookbook and is delicious! Even my mother, who loathes chowders, demands to eat this again. [Images] character(0) [RecipeCategory] Chowders [Keywords] ["Corn", "Vegetable", "Vegan", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "2", "1 1/2", "1/2", "3/4", "4", "1/4", "8", "2", "3", "3"] [RecipeIngredientParts] ["olive oil", "yellow onions", "celery", "carrot", "yellow bell peppers", "green bell pepper", "potatoes", "ground sage", "water", "light miso", "vegetable broth", "corn kernels", "green onions"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 209.0 [FatContent] 2.9 [SaturatedFatContent] 0.4 [CholesterolContent] 0.0 [SodiumContent] 38.5 [CarbohydrateContent] 44.9 [FiberContent] 6.2 [SugarContent] 3.6 [ProteinContent] 6.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Heat oil in soup pot. Add onions, celery, carrot and pepper. Saute until the veggies begin to soften. Add the potatoes and sage. Mix the ingredients well and saute another 3 minutes. Add water and bring to a boil. Cover and simmer over medium-low heat for 10-15 minutes, or until potatoes are tender but not mushy. Remove 1/2 cup liquid from the pot and dissolve miso in it. (skip that step if you are using vegetable broth]. Add miso or broth to soup and mix well. Cook soup an additional minute, stirring continuously. Remove one third of soup with lots of veggies in it and set aside. Blend the remaining ingredients until smooth. Stir in the reserved soup, corn and green onion. Bring soup to a low boil, stirring frequently. Simmer for 10 minutes on low heat, continuing to stir so that soup doesn't stick to pot.
[Name] Satisfying Sauerkraut Salad [AuthorId] 4470 [AuthorName] Bergy [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-09-12T10:31:00Z [Description] If you like Sauerkraut you'll love this recipe. Try putting it on hotdogs. Great with Sausages and cold roast pork too. You can keep this salad in the fridge for up to 3 days [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/60/9/piczy4fCo.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/60/9/piciqrmyr.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/60/9/picce8Ctq.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/60/9/picnVQPdg.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "German", "European", "Low Protein", "Low Cholesterol", "Free Of...", "< 15 Mins", "No Cook"] [RecipeIngredientQuantities] ["1", "1", "1/4", "1/4", "1/4", "1", "1/8", "1", NA] [RecipeIngredientParts] ["sauerkraut", "carrot", "radish", "celery", "red onion", "lite olive oil", "sugar"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 59.3 [FatContent] 3.6 [SaturatedFatContent] 0.5 [CholesterolContent] 0.0 [SodiumContent] 700.3 [CarbohydrateContent] 6.7 [FiberContent] 3.1 [SugarContent] 3.1 [ProteinContent] 1.2 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Drain Sauerkrat& wash under cold water. Do this several time, drain and squeeze out all the water. In a bowl combine; Sauerkraut, carrot, radishes, onion, celery and dill seed. Mix oil with sugar until the sugar has dissolved. Pour over the salad, season with salt& pepper and toss. Serve or refrigerate.
[Name] Cabbage and Pasta Soup [AuthorId] 17721 [AuthorName] jean1 [CookTime] PT30M [PrepTime] PT5M [TotalTime] PT35M [DatePublished] 2001-09-12T10:31:00Z [Description] This has been around my family for for as long as I can remember. It is fast,easy,good for you, good on a cool evening. Served with some nice bread, its a really nice soup [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Lunch/Snacks", "Vegetable", "Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1", "5", "3"] [RecipeIngredientParts] ["cabbage", "olive oil", "pasta shells"] [AggregatedRating] 3.5 [ReviewCount] 4.0 [Calories] 187.5 [FatContent] 4.2 [SaturatedFatContent] 0.8 [CholesterolContent] 3.6 [SodiumContent] 200.1 [CarbohydrateContent] 30.4 [FiberContent] 4.2 [SugarContent] 7.7 [ProteinContent] 8.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Heat oil in big stock pot. Add cabbage and cook for 2 minutes. Add chicken stock. Simmer for 30 min. With the lid on. Add pasta,continue cooking for 15 minutes until pasta is done.
[Name] Sour Cream Dill Bread [AuthorId] 14386 [AuthorName] Divinemom5 [CookTime] PT45M [PrepTime] PT2H [TotalTime] PT2H45M [DatePublished] 2001-09-12T10:31:00Z [Description] Make and share this Sour Cream Dill Bread recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Lunch/Snacks", "Grains", "Potluck", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1/4", "1", "1", "2", "2", "1", "1", "1 1/2", "1/4", "1 1/4 - 1 1/2", "1", "2"] [RecipeIngredientParts] ["water", "sour cream", "egg", "butter", "sugar", "salt", "dill weed", "flour", "parmesan cheese", "water"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 1944.9 [FatContent] 72.4 [SaturatedFatContent] 41.3 [CholesterolContent] 354.9 [SodiumContent] 3021.3 [CarbohydrateContent] 264.4 [FiberContent] 25.1 [SugarContent] 11.4 [ProteinContent] 60.9 [RecipeServings] nan [RecipeYield] 1 loaf [RecipeInstructions] Dissolve yeast in warm water. In large mixing bowl,combine sour cream,egg,butter,salt,sugar,dill(5 and 1 cup flour. Stir in yeast mixture. Beat for 1 minute on medium,scraping sides of bowl often. Stir in remaining flour,cheese and enough rye flour to make stiff dough. Turn onto lightly floured surface and knead til smooth and elastic,about 5 minutes. Place in buttered bowl,turn to butter top. Cover and let rise in warm place until doubled (about 1 and 1/2 hours] Punch dough down. Shape in ball. Place in buttered 8 inch round cake pan. Brush with melted butter. Cover and let rise,til doubled (about 1 hour] Beat egg white and water and brush over top of bread. Bake at 375 degrees,35 to 40 minutes or until loaf sounds hollow when tapped. Remove from pan and allow to cool on wire rack.
[Name] Spicy pepper beef with noodles [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] PT2H [PrepTime] PT2H [TotalTime] PT4H [DatePublished] 2001-09-12T10:31:00Z [Description] Make and share this Spicy pepper beef with noodles 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/11/61/2/pic3IKHjX.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/61/2/picY4sKkU.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/61/2/picDsC4cY.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/61/2/picKD7t1b.jpg"] [RecipeCategory] Vegetable [Keywords] ["Meat", "Low Cholesterol", "Healthy", "Spicy", "Weeknight", "Stir Fry", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/3", "1/4", "1/3", "1/4", "1", "2", "2", "1", "1 1/2", "6", "2"] [RecipeIngredientParts] ["soy sauce", "hoisin sauce", "water", "szechwan pepper", "sugar", "lemon juice", "spring onions", "sesame seeds"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 1323.8 [FatContent] 23.9 [SaturatedFatContent] 7.3 [CholesterolContent] 92.6 [SodiumContent] 1884.9 [CarbohydrateContent] 224.3 [FiberContent] 6.2 [SugarContent] 8.9 [ProteinContent] 45.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Combine steak, sauces, water, pepper, sugar and juice in large bowl.", "Cover, refrigerate 2 hours.", "Drain steak from marinade; reserve marinade.", "Place noodles in large heatproof bowl, pour over boiling water, stir to separate; drain well.", "Mix 1 tsp of the oil through the noodles.", "Heat remaining oil in large wok, add steak in batches, stir-fry until tender; remove steak.", "Add onions and reserved marinade to wok; stir until hot.", "Return steak to wok with noodles and seeds; stir fry until hot." ]
[Name] Thistledew Gingersnap Cookies [AuthorId] 1634 [AuthorName] Bill Hilbrich [CookTime] PT12M [PrepTime] PT10M [TotalTime] PT22M [DatePublished] 2001-09-12T10:31:00Z [Description] This recipe comes from the kitchens of a Boy's Camp in Northern Minnesota. Once hardened, they will keep in a cookie jar for several weeks. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Kid Friendly", "Christmas", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["3", "4", "4", "1", "8", "1 1/2", "8", "3", "1", "2"] [RecipeIngredientParts] ["shortening", "water", "eggs", "molasses", "flour", "salt", "baking soda", "powdered ginger", "cinnamon", "white sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 83.1 [FatContent] 4.5 [SaturatedFatContent] 1.1 [CholesterolContent] 5.9 [SodiumContent] 97.3 [CarbohydrateContent] 9.9 [FiberContent] 0.2 [SugarContent] 4.1 [ProteinContent] 0.9 [RecipeServings] nan [RecipeYield] 144 cookies [RecipeInstructions] Preheat oven to 350 degrees. Mix shortening, water, eggs and molasses in a large mixing bowl using an electric beater at low speed. Add the flour, salt, baking soda, ginger and cinnamon, and stir until a light dough forms. Roll walnut sized pieces of dough in sugar. Place on un greased sheet pans and bake 10-12 minutes .
[Name] Miso Soup with Veggies and Tofu [AuthorId] 18859 [AuthorName] kbell22 [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2001-09-12T10:31:00Z [Description] This recipe came from the Fit For Life cookbook. It takes traditional miso soup and gives it some life. [Images] character(0) [RecipeCategory] Soy/Tofu [Keywords] ["Beans", "Vegetable", "Japanese", "Asian", "Low Protein", "Vegan", "Low Cholesterol", "Healthy", "< 30 Mins"] [RecipeIngredientQuantities] ["4", "2", "3", "2", "4", "2"] [RecipeIngredientParts] ["water", "green onions", "green chard leaves", "corn", "soft tofu", "firm tofu", "soy miso"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 129.5 [FatContent] 2.7 [SaturatedFatContent] 0.4 [CholesterolContent] 0.0 [SodiumContent] 269.1 [CarbohydrateContent] 24.3 [FiberContent] 3.8 [SugarContent] 3.8 [ProteinContent] 6.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Boil water. Add veggies and tofu. Cook 5 minutes. Remove 1/4 cup water and dissolve the miso in it. Add miso water to soup, lower heat, and cook; stirring for 1 or 2 minutes longer. Stir before serving.
[Name] Black-Eyed Peas With Ham Hocks [AuthorId] 16766 [AuthorName] Adam K. [CookTime] PT3H [PrepTime] PT10M [TotalTime] PT3H10M [DatePublished] 2001-09-12T11:19:00Z [Description] Fall and winter are coming and this is a dish that will warm you up on a cold day. If you simmer it long enough, it will take on a stew-like consistency. I serve it with a little chopped tomato and onion on top with skillet cornbread on the side. You can also use pintos, limas, ore northern beans in place of the black-eyes. I hope you like it! [Images] character(0) [RecipeCategory] Stew [Keywords] ["One Dish Meal", "Pork", "Grains", "Beans", "Meat", "Free Of...", "Winter", "Weeknight", "Stove Top", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "6", NA] [RecipeIngredientParts] ["dried black-eyed peas", "smoked ham hocks"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 508.5 [FatContent] 1.9 [SaturatedFatContent] 0.5 [CholesterolContent] 0.0 [SodiumContent] 24.2 [CarbohydrateContent] 90.8 [FiberContent] 16.0 [SugarContent] 10.4 [ProteinContent] 35.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Rinse peas well and pick out dirt and stones (I do not soak mine]. Add to a large stock pot. Fill with water up to a little over half full (you may need to add more water (hot] as you go]. Add ham hocks, salt and pepper (be careful not to add too much salt because of the ham hocks]. Bring to a rapid boil for about 20 minutes. stirring so the peas don't stick. Put on low and simmer 2 1/2 to 3 hours, stirring every so often. When done, you can serve it by itself or over rice.
[Name] Pineapple Rice [AuthorId] 17608 [AuthorName] Miss Erin C. [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2001-09-12T11:19:00Z [Description] This is a sweet rice dish that can beserved as a side dish, either hot or cold. It is also a great dessert if served with cream. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/61/6/picQBueIw.jpg" [RecipeCategory] Dessert [Keywords] ["Pineapple", "Rice", "Tropical Fruits", "Fruit", "Low Protein", "Healthy", "Kid Friendly", "Winter", "< 60 Mins", "Oven", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1", "2", "6", "3/4", "3/4"] [RecipeIngredientParts] ["rice", "pineapple", "butter", "brown sugar"] [AggregatedRating] 5.0 [ReviewCount] 23.0 [Calories] 367.4 [FatContent] 11.8 [SaturatedFatContent] 7.3 [CholesterolContent] 30.5 [SodiumContent] 110.6 [CarbohydrateContent] 64.0 [FiberContent] 1.3 [SugarContent] 35.2 [ProteinContent] 2.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350F degrees. Boil rice. Place 1/3 of rice in bottom of buttered baking dish. Cover with half of the pineapple, half the brown sugar, and half of the butter. Repeat with next 1/3 of rice and second half of pineapple, brown sugar and butter. cover with last 1/3 of rice and pour over pineapple juice. Bake covered for 30 minutes.
[Name] Lazy Cabbage Roll Casserole [AuthorId] 12584 [AuthorName] carnation037 [CookTime] PT90H [PrepTime] PT20M [TotalTime] PT90H20M [DatePublished] 2001-09-12T15:43:00Z [Description] don't feel like making all those little cabbage rolls, or pre cooking the cabbage, then this is for you! [Images] character(0) [RecipeCategory] Long Grain Rice [Keywords] ["Rice", "Vegetable", "Meat", "Weeknight", "Oven", "Easy"] [RecipeIngredientQuantities] ["1/2", "1", "1", "1", "1", "1", "3", "2", "1", "1/4"] [RecipeIngredientParts] ["long grain rice", "ground beef", "onion", "cabbage", "tomatoes", "tomato sauce", "water", "salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 195.7 [FatContent] 8.5 [SaturatedFatContent] 2.9 [CholesterolContent] 30.8 [SodiumContent] 668.4 [CarbohydrateContent] 19.3 [FiberContent] 4.2 [SugarContent] 7.6 [ProteinContent] 11.7 [RecipeServings] 10.0 [RecipeYield] 1 roasting pan [RecipeInstructions] Preheat oven to 375. Place rice in small saucepan; cover with water and bring to boil. Simmer 5 minutes; drain. Heat oil in large skillet over medium-high heat; add beef and onion and cook until beef is no longer pink and onions are softened. Drain off excess fat. Stir in rice, cabbage, chopped tomatoes, tomato sauce, salsa if using, water, salt and pepper. Pour into a roasting pan; cover and bake about 1 hour. Stir and add 1/2 c. more water if necessary. Cook 1 hour longer or until cabbage is very tender. Makes 8 Generous servings. Any leftovers can be frozen for later use.
[Name] Blue Cheese Asparagus Rollups [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT20M [PrepTime] PT30M [TotalTime] PT50M [DatePublished] 2001-09-12T15:43:00Z [Description] These are lovely appetizers to serve and so easy to make and not too expensive ingredients. You may freeze them before baking just allow a little longer in the oven when baking from the frozen state. I have just made these again using square white sandwich bread. I needed 25 slices of bread, put a generous tbsp of the filling on each, cut them in two and ended up with 50 appies. If using the sandwich bread you will need few extra asparagus but most aaparagus are longer than the slice of bread so you get 1 1/2 from most spears [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/61/8/picFcGGWw.jpg" [RecipeCategory] Cheese [Keywords] ["Vegetable", "Canadian", "< 60 Mins", "Oven", "Freezer", "Easy"] [RecipeIngredientQuantities] ["12", "12", "4", "1", "1", "8", NA, NA, "1/4"] [RecipeIngredientParts] ["asparagus spears", "blue cheese", "Worcestershire sauce", "egg", "cream cheese", "garlic powder", "pepper", "butter"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 69.4 [FatContent] 4.8 [SaturatedFatContent] 2.7 [CholesterolContent] 17.9 [SodiumContent] 122.3 [CarbohydrateContent] 4.8 [FiberContent] 0.3 [SugarContent] 0.7 [ProteinContent] 2.0 [RecipeServings] nan [RecipeYield] 36 pieces [RecipeInstructions] Flatten each slice of bread with a rolling pin so it is less than 1/4\" thick. Mix Blue cheese, worcestershire sauce, beaten egg, cream cheese and seasonings. Spread the mix on each slice of bread. put an asparagus spear at the edge of each slice and roll up like a Jelly roll. Coat the outside of each roll with butter. Cut each roll into 3 pieces. Place, seam side down, on a cookie sheet and bake for about 20 minutes, 375°F. Turn over to the other side after about 10 minutes. The rolls should be nice and golden.
[Name] Tres Leches Cake [AuthorId] 18660 [AuthorName] Dawn399 [CookTime] PT45M [PrepTime] PT1H [TotalTime] PT1H45M [DatePublished] 2001-09-12T15:43:00Z [Description] Tres Leches Cake is a very moist cake filled with a mixture of "milks." It is a favorite Mexican and South American Dessert. I got the recipe from Chela, my housekeeper who is from Mexico. The Cake preparation includes 3 parts: the cake, the filling, and the frosting. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/61/9/pic836xOS.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/61/9/Va0TxJq6QdeF1wetdaVJ_Cake.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/11619/WKzJxFOdQpiEpOkP0cJv_Cake.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/61/9/iyamzMvgQ2WHGDvKXc4p_IMG_0812.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/61/9/pLy5vnraShKrNFpIWidE_IMG_9006.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/61/9/XXEzozeRwK4hj9HD1QHw_image.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/61/9/pic918heA.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/61/9/Ty6LoELERRSArsux52hH_tres leches cake.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/11619/GQLE22TTKyKJ3wQ6XeS4_IMG_9006.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/61/9/01462422103.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/61/9/hjnlgT6jRI6sCda5CpvL_image.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/61/9/7fDlZM6UTIeXowWKgMpg_image.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/61/9/mOvvyzaKQWZJcjj3pYPw_image.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/61/9/RWiAombuRQQq9SPIWJyA_image.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/61/9/A4nU942eSDCjnFx0KSJt-tresleches.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/61/9/pic96jtpO.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/61/9/pic60RlNv.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/61/9/picDpiesF.jpg"] [RecipeCategory] Dessert [Keywords] ["Mexican", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1 1/2", "5", "1", "2/3", "1", "1", "1", "1", "1", "1/2", "1/2", "3", "1"] [RecipeIngredientParts] ["flour", "eggs", "sugar", "vanilla", "baking powder", "milk", "evaporated milk", "sweetened condensed milk", "heavy cream", "heavy cream", "sugar", "vanilla extract"] [AggregatedRating] 5.0 [ReviewCount] 84.0 [Calories] 749.3 [FatContent] 39.4 [SaturatedFatContent] 15.7 [CholesterolContent] 154.2 [SodiumContent] 442.1 [CarbohydrateContent] 88.4 [FiberContent] 0.8 [SugarContent] 61.4 [ProteinContent] 12.2 [RecipeServings] nan [RecipeYield] 1 cake [RecipeInstructions] Preheat oven to 350F and spray a 13 x 9\" cake pan with cooking spray (Pam]. Mix cake ingredients together and pour into prepared cake pan. Bake for 45-50 minutes until knife inserted in middle comes out clean. Allow to cool for 20 minutes. While the cake is baking, mix filling ingredients together and refrigerate. For frosting, whip cream until soft peaks form; blend in sugar gradually and add vanilla extract. When cake is done, allow to cool; then fill with milk filling. You can poke holes in the cake or use a flavor injector.(I use a syringe since I am a nurse]. Frost with whipped cream and decorate.
[Name] Pickled Blackberries [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2001-09-13T10:21:00Z [Description] The berries are nice with chicken and turkey and the remaining vinegar makes for great salad dressing. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] "Canning" [RecipeIngredientQuantities] ["3 1/2 - 4", "3/4", "3/4", "1", "3/4", "1/4", "1/4", "1", "1"] [RecipeIngredientParts] ["blackberries", "white vinegar", "cider vinegar", "ground ginger", "ground cinnamon", "ground cardamom", "ground allspice", "bay leaf", "mace"] [AggregatedRating] nan [ReviewCount] nan [Calories] 76.4 [FatContent] 0.7 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 6.1 [CarbohydrateContent] 13.8 [FiberContent] 7.0 [SugarContent] 6.5 [ProteinContent] 1.8 [RecipeServings] nan [RecipeYield] 4 half pints [RecipeInstructions] In a stainless or enamel pot add all ingredients except berries. Bring to a full, rolling boil. Remove from heat and remove bay and mace. Place berries in clean hot jars, pour over vinegar mixture leaving 1/4 inch head space. Process for 5 minutes in a boiling water bath at altitudes up to 1000 feet.
[Name] Green & White Feta Ring (Spinach & Feta) [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT35M [PrepTime] PT15M [TotalTime] PT50M [DatePublished] 2001-09-13T10:21:00Z [Description] This is a great Brunch dish. You can "do ahead" and then pop it into the oven 30 minutes before serving. Goes well as a side dish and is good for a pot luck too [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Lunch/Snacks", "Cheese", "Vegetable", "Canadian", "Greek", "European", "Potluck", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["6", "1", "1", "3/4", "1/2", "1/2", "2", "2", "1/4", "3", NA] [RecipeIngredientParts] ["fresh spinach", "butter", "onion", "2% low-fat milk", "feta cheese", "fresh dill", "fresh lemon rind", "pepper", "eggs", "lemon wedge"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 223.1 [FatContent] 12.3 [SaturatedFatContent] 6.6 [CholesterolContent] 167.5 [SodiumContent] 444.7 [CarbohydrateContent] 16.5 [FiberContent] 2.0 [SugarContent] 5.0 [ProteinContent] 12.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Grease a 4 cup ring mould and line it with the 8-10 whole spinach leaves. Melt butter in a skillet and cook onion for 3 minutes or until softened, remove from heat. Mix together the onion, chopped spinach, milk, cheese, bread crumbs, dill, lemon rind, pepper and eggs. Mix well. Pour into the spinach lined mould. Bake in 350F degrees oven for 25-30 minutes or until set. Invert onto a serving platter and garnish with lemon wedges.
[Name] Chicken and Sweet Potato Croquettes [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] PT30M [PrepTime] PT40M [TotalTime] PT1H10M [DatePublished] 2001-09-13T10:21:00Z [Description] Make and share this Chicken and Sweet Potato Croquettes recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken", "Potato", "Poultry", "Vegetable", "Meat", "Weeknight", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "2", "3", "1", "3/4", "40", "1", NA, "2", "3/4", NA] [RecipeIngredientParts] ["sweet potatoes", "potatoes", "green onions", "parmesan cheese", "butter", "chicken", "plain flour", "eggs"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 91.0 [FatContent] 3.8 [SaturatedFatContent] 2.1 [CholesterolContent] 29.1 [SodiumContent] 130.1 [CarbohydrateContent] 10.7 [FiberContent] 1.2 [SugarContent] 1.2 [ProteinContent] 3.7 [RecipeServings] nan [RecipeYield] 18 croquettes [RecipeInstructions] Boil both potatoes together until tender, drain into large bowl and mash. Stir in onions, seasoning, cheese, butter and chicken; mix well. Shape mixture into 18 croquettes. Cover; refrigerate 30 minutes. Toss croquettes in flour, shake away excess. Dip croquettes in eggs, then crumbs. Shallow-fry croquettes in batches, in hot oil until browned; drain on absorbent paper.
[Name] Creamy Mussel Soup with Fiery Rouille [AuthorId] 16140 [AuthorName] Norahs Girl [CookTime] PT27M [PrepTime] PT10M [TotalTime] PT37M [DatePublished] 2001-09-13T10:21:00Z [Description] Make and share this Creamy Mussel Soup with Fiery Rouille 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/11/62/3/picWxXJ6O.jpg" [RecipeCategory] Mussels [Keywords] ["Vegetable", "Winter", "Spicy", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["2", "2", "1", "4", "2", "1", "1", "1/4", "8", "2", "1/3", "1", "2", "1", "1/2", NA, "4 -6", "3", "1/4", "1/4", "1", "1/4"] [RecipeIngredientParts] ["onions", "salted butter", "peri-peri", "extra virgin olive oil", "garlic", "fresh parsley", "dried herbs", "saffron", "ground turmeric", "flour", "tomatoes", "sun-dried tomato pesto", "tomato paste", "sun-dried tomato pesto", "tomato paste", "sugar", "seasoning salt", "garlic", "fresh chili peppers", "ground cumin", "paprika", "mayonnaise"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 218.5 [FatContent] 13.0 [SaturatedFatContent] 7.0 [CholesterolContent] 35.4 [SodiumContent] 553.8 [CarbohydrateContent] 16.6 [FiberContent] 1.9 [SugarContent] 5.5 [ProteinContent] 9.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] -------------MUSSELSOUP-------------------. Sauté the onions in the butter/oil mixture. Add the garlic, herbs, saffron and flour and stir-fry for 2 minutes. Add the stock and fresh tomatoes. Reduce the heat and simmer for 20 minutes. Add the tomato pesto, sugar and mussels and simmer a further 5 minutes. Add the cream and adjust the seasoning. If the soup tastes weak allow to reduce by cooking without a lid for a while. Sprinkle with chopped fresh parsley and serve with a spoonful of rouille and a crusty garlic loaf. ---------ROUILLE-----------. Mix all ingredients together thoroughly and serve with seafood soups and stews.
[Name] Graciela's Baked Ham [AuthorId] 18757 [AuthorName] carolle simmers [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2001-09-13T10:21:00Z [Description] This recipe makes the whole house hungry! Be prepared to answer "How long until dinner?" several times. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/62/4/picCagcYE.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/62/4/picdaDudj.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/62/4/piceZASVk.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/62/4/pic9pblhV.jpg"] [RecipeCategory] Ham [Keywords] ["Pineapple", "Pork", "Tropical Fruits", "Fruit", "Meat", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", NA, NA, "1"] [RecipeIngredientParts] ["ham", "yellow mustard", "brown sugar", "pineapple"] [AggregatedRating] 4.5 [ReviewCount] 14.0 [Calories] 48.0 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 1.0 [CarbohydrateContent] 12.6 [FiberContent] 1.4 [SugarContent] 9.3 [ProteinContent] 0.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Make a paste with mustard and brown sugar. Add pineapple juice to thin it a little. Put ham into roasting pan and rub the mixture all over it. Bake as directed on the ham label, adding pineapple rings for the last half hour.
[Name] Poppy Seed Crackers [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT50M [PrepTime] PT5M [TotalTime] PT55M [DatePublished] 2001-09-13T10:21:00Z [Description] Make and share this Poppy Seed Crackers 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/11/62/5/pic4j7LAJ.jpg" [RecipeCategory] Breads [Keywords] ["High In...", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1/2", "1/2", "3", "1/2", "1/3", "1", "3"] [RecipeIngredientParts] ["whole wheat flour", "white flour", "poppy seeds", "parmesan cheese", "soy sauce"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 1336.5 [FatContent] 92.4 [SaturatedFatContent] 18.8 [CholesterolContent] 44.0 [SodiumContent] 1106.0 [CarbohydrateContent] 95.6 [FiberContent] 9.9 [SugarContent] 2.1 [ProteinContent] 36.0 [RecipeServings] nan [RecipeYield] 1 recipe for 2 1/2 dozen crackers [RecipeInstructions] In a medium bowl add flours, poppy seeds and cheese together-whisk. Whisk together oil and soy sauce and add to the flour mixture along with enough ice water to form a dough ball. Wrap and chill for around 30 minutes. On an oiled cookie sheet roll out dough to 0.125 inch thick and with a sharp knife cut into 2 inch squares. Bake for 15-20 minutes in a 325 degree oven.
[Name] Smoked Chicken and Pasta Avocados [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] PT12M [PrepTime] PT10M [TotalTime] PT22M [DatePublished] 2001-09-13T10:21:00Z [Description] Make and share this Smoked Chicken and Pasta Avocados recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "3/4", "1/4", "1", "1", "1/4", "1/2", "2"] [RecipeIngredientParts] ["macaroni noodles", "sour cream", "fresh basil", "fresh tarragon", "cranberry sauce", "avocados"] [AggregatedRating] nan [ReviewCount] nan [Calories] 322.7 [FatContent] 18.3 [SaturatedFatContent] 4.1 [CholesterolContent] 6.3 [SodiumContent] 22.1 [CarbohydrateContent] 37.0 [FiberContent] 8.2 [SugarContent] 8.3 [ProteinContent] 6.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Combine macaroni, chicken, sour cream, herbs, sauce and red pepper in medium bowl. Just before serving, halve avocados, discard seeds, spoon filling into avocado halves.
[Name] Mocha Mousse Slice [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] PT3H10M [PrepTime] PT4H [TotalTime] PT7H10M [DatePublished] 2001-09-13T10:21:00Z [Description] Make and share this Mocha Mousse Slice recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Weeknight", "Refrigerator"] [RecipeIngredientQuantities] ["2", "1", "3/4", "200", "1/2", "200", "60", "1/4", "2", "4", "3/4"] [RecipeIngredientParts] ["ladyfingers", "instant coffee", "boiling water", "white chocolate", "dark chocolate", "butter"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 649.6 [FatContent] 58.8 [SaturatedFatContent] 36.1 [CholesterolContent] 155.3 [SodiumContent] 120.5 [CarbohydrateContent] 34.9 [FiberContent] 6.4 [SugarContent] 21.4 [ProteinContent] 9.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Line base and sides of a 23cm square slab pan with foil. Cover base of prepared pan with layer of sponge fingers. Brush biscuits with half the combined coffee and water. Melt white chocolate in medium heatproof bowl over pan of simmering water, cool slightly. Stir in cream. Pour half the white chocolate mixture over prepared biscuits, cover, refrigerate 10 minutes. Repeat with remaining fingers, coffee mixture and white chocolate mixture. Spread mocha mousse over biscuits, cover refrigerate 3 hours or until firm. -------MochaMousse------------. Melt chocolate and butter in medium heatproof bowl over pan of simmering water, cool slightly. Stir in cream, egg yolks and liqueur. Beat extra cream in small bowl until firm peaks form; fold into chocolate mixture in 2 batches.
[Name] Simmered Butternut Squash and Green Beans [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2001-09-13T10:21:00Z [Description] Make and share this Simmered Butternut Squash and Green Beans recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Japanese", "Asian", "< 60 Mins", "Canning"] [RecipeIngredientQuantities] ["1 1/2", "2", "1", "2", "1 1/2", "3/4", "1/4", "1/3", "2", "1"] [RecipeIngredientParts] ["tamari", "sake", "honey", "salt", "fresh green beans", "water", "cornstarch"] [AggregatedRating] nan [ReviewCount] nan [Calories] 94.0 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 2944.4 [CarbohydrateContent] 19.1 [FiberContent] 3.4 [SugarContent] 6.1 [ProteinContent] 6.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a saucepan bring 1 cup of the dashi, 1 T. of the tamari, the sake, 1 t. of the homey and the ginger to a simmer. Add squash and simmer for 8 minute. Remove with a slotted spoon. Add remaining dashi, the salt, and 1/2 t. oc honey to the broth and return to a simmer. Add the beans and simmer, covered until barely tender. Remove beans. To the broth add the remaining tamari and the honey, but I would taste before adding the honey as this could get quite sweet. Stir in the cornstarch/water and thicken. Return squash and beans and gently stir.
[Name] Ricotta Appetizer Pie [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT40M [PrepTime] PT30M [TotalTime] PT1H10M [DatePublished] 2001-09-13T10:21:00Z [Description] This is a very eye appealing dish. Great for a "Pot Luck". Beautiful flavor and serves quite a group. It is "do ahead" [Images] character(0) [RecipeCategory] Cheese [Keywords] ["Vegetable", "Canadian", "Potluck", "Christmas", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["4", "2/3", "1/2", "2", "1/2", "1", "2", "1/2", "1/2", NA, "2", "1", "1/4", "3/4", "4", "7", "2", "1"] [RecipeIngredientParts] ["parmesan cheese", "butter", "ricotta cheese", "parmesan cheese", "egg", "fresh parsley", "salt", "dried basil", "pepper", "broccoli", "cauliflower", "lox", "English cucumber", "black olives", "cherry tomatoes", "black caviar", "capers"] [AggregatedRating] nan [ReviewCount] nan [Calories] 143.4 [FatContent] 10.2 [SaturatedFatContent] 6.1 [CholesterolContent] 39.2 [SodiumContent] 269.8 [CarbohydrateContent] 6.9 [FiberContent] 0.7 [SugarContent] 1.0 [ProteinContent] 6.5 [RecipeServings] nan [RecipeYield] 20 Appetizers [RecipeInstructions] Toast fresh crumbs in a 350F degrees oven for 10-15 minutes or until golden. Transfer to a bowl, stir in 2/3 cup Parmesan and the butter. Press firmly into an 11\"x 8\" pan with a removeable bottom. Bake in 350F degrees oven for about 10 minutes. ------------Filling-------------\200æ\t. In a bowl beat together: Riccota, 1/2 cup parmesan cheese, egg, salt basil& pepper. Beat until smooth. Spoon filling into the crust, smoothing the top. Bake in 350f oven for 20-25 minutes or until set. Cool on a rack. --------Topping----------------. Blanch broccoli and cauliflower for 1 minute. Drain and rinse with cold water to stop the cooking, pat dry. In diagonal rows;arrange a row of broccoli, then a row of tomatoes, cucumbers, lox with capers (If using], row of cauliflower with the quarter black olives tucked in between each flowerette, then a row of sliced mushrooms etc. Make these rows compliment each other color wise. Cut the pie into squares and serve with a fork. You can cover this appetizer and refrigerate until you want to serve it.
[Name] Awful Potatoes [AuthorId] 18757 [AuthorName] carolle simmers [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2001-09-13T10:21:00Z [Description] We called them Awful Potatoes in the hopes that others wouldn't try them and there would be more left for us. Unfortunately, everyone in the family is on to us and digs right in. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/63/0/BVq0CY7NTtiTQOQN4dRH_cheese%20mashed%20potatoes.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/63/0/zw2ZHjVZR0miw6uMkRKN_DSC_0362.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/63/0/7tkRnCLySkWiG18taRO9_cheese%20mashed%20potatoes.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/63/0/picoNHwIU.jpg" ] [RecipeCategory] Potato [Keywords] ["Vegetable", "Christmas", "Thanksgiving", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["6 -8", NA, NA, "1", "8", NA, "1/2"] [RecipeIngredientParts] ["potatoes", "water", "salt", "sour cream", "cream cheese", "cheddar cheese"] [AggregatedRating] 5.0 [ReviewCount] 83.0 [Calories] 612.6 [FatContent] 36.2 [SaturatedFatContent] 20.9 [CholesterolContent] 108.4 [SodiumContent] 337.1 [CarbohydrateContent] 60.0 [FiberContent] 7.0 [SugarContent] 6.5 [ProteinContent] 14.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Cook potatoes in salted water until done. Drain and put back into the pan. Add sour cream, cream cheese and garlic salt; mash. Turn into baking dish. Sprinkle cheddar cheese on top. Bake in a 350 degree Fahrenheit oven for 45 to 50 minutes until puffed and golden brown.
[Name] Cantaloupe Soup [AuthorId] 4470 [AuthorName] Bergy [CookTime] nan [PrepTime] PT4H [TotalTime] PT4H [DatePublished] 2001-09-13T10:21:00Z [Description] This is a "do ahead" recipe. It makes a lovely first course. Take it on a picnic or serve at your next dinner party. It looks elegant and tastes refreshing! Takes minutes to make. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Melons", "Fruit", "Canadian", "Kid Friendly", "Free Of...", "Potluck", "Weeknight", "No Cook", "Small Appliance", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "1", "1/2", "1", "1", "1"] [RecipeIngredientParts] ["cantaloupe", "orange", "orange, rind of", "sugar", "ground ginger", "salt"] [AggregatedRating] 3.5 [ReviewCount] 4.0 [Calories] 175.3 [FatContent] 11.3 [SaturatedFatContent] 6.9 [CholesterolContent] 40.8 [SodiumContent] 72.2 [CarbohydrateContent] 18.6 [FiberContent] 2.4 [SugarContent] 16.2 [ProteinContent] 2.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Chop melon into small pieces and place in food processor. Process until smooth. Transfer to a bowl and add orange juice, cream,sugar, salt& ginger. Cover and refrigerate for 4-5 hours. When serving sprinkle with grated orange peel.
[Name] Sunny Burgers [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2001-09-13T10:21:00Z [Description] Make and share this Sunny Burgers recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Fruit", "Nuts", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1/4", "1/2", "1", "1", "2", "1", NA, "1/2", "1", "1/4"] [RecipeIngredientParts] ["sunflower seeds", "sunflower seeds", "celery", "onion", "egg", "sweet bell peppers", "cilantro", "chili powder", "carrot"] [AggregatedRating] nan [ReviewCount] nan [Calories] 302.1 [FatContent] 24.9 [SaturatedFatContent] 2.5 [CholesterolContent] 46.5 [SodiumContent] 73.6 [CarbohydrateContent] 13.2 [FiberContent] 4.9 [SugarContent] 3.5 [ProteinContent] 11.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350. Mix everything together well. Add more V8 if needed and form into 3 or 4 patties. Place on an oiled cookie sheet and bake about 10 minutes, turn and bake for another 10 minutes. Serve as you would regular burgers or freeze for later use.
[Name] Thai Thighs [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT50M [PrepTime] PT10M [TotalTime] PT1H [DatePublished] 2001-09-13T10:21:00Z [Description] Make and share this Thai Thighs 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/11/63/3/picevlJCT.jpg" [RecipeCategory] Chicken Thigh & Leg [Keywords] ["Chicken", "Poultry", "Meat", "Thai", "Asian", "High Protein", "High In...", "Potluck", "Spicy", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "1/3", "4", "3", "2", "1", "1", "1", "1", "1", "2"] [RecipeIngredientParts] ["chicken legs", "chicken thighs", "green onion", "garlic", "hoisin sauce", "peanut butter", "fresh ginger", "soy sauce", "fresh lemon juice", "fresh coriander"] [AggregatedRating] 4.5 [ReviewCount] 28.0 [Calories] 540.1 [FatContent] 35.4 [SaturatedFatContent] 9.1 [CholesterolContent] 188.8 [SodiumContent] 694.6 [CarbohydrateContent] 9.3 [FiberContent] 1.2 [SugarContent] 4.5 [ProteinContent] 44.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a bowl combine; green onions, garlic, hoisin, peanut butter, ginger, soy, sesame oil, lemon juice and hot pepper sauce. Arrange chicken legs in an oven proof dish. Spoon sauce over the chicken. Bake in 375F degrees oven for 45-50 minutes or until golden brown and cooked. Sprinkle with the chopped coriander. Serve.
[Name] Creamy Broccoli Soup With Sesame Toasts [AuthorId] 16140 [AuthorName] Norahs Girl [CookTime] PT35M [PrepTime] PT5M [TotalTime] PT40M [DatePublished] 2001-09-13T10:21:00Z [Description] Make and share this Creamy Broccoli Soup With Sesame Toasts recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "Kid Friendly", "Winter", "< 60 Mins", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "2", "1", "3", "3", NA, "1/2 - 1"] [RecipeIngredientParts] ["butter", "onion", "potatoes", "broccoli", "white wine"] [AggregatedRating] nan [ReviewCount] nan [Calories] 348.7 [FatContent] 18.2 [SaturatedFatContent] 8.8 [CholesterolContent] 46.2 [SodiumContent] 333.2 [CarbohydrateContent] 36.4 [FiberContent] 5.7 [SugarContent] 6.9 [ProteinContent] 10.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Saute onion in oil/butter mix till soft.", "Add potatoes and broccoli.", "Add wine and stock bring to boil. Reduce heat, cover and simmer about 30 minutes.", "Puree (the hand held ones the best] Place back in pan,season then reheat gently with cream.", "Its really Good.", "----Togo with Toasts------.", "Slice then toast Italian bread 1 side only.", "Mash 1/2 cup ricotta cheese with 1/2 cup goats cheese.", "Spread over untoasted side sprinkle with sesame seeds and toast till golden.", "Serve hot with the soup." ]
[Name] Solo Chicken Breast Poached in Beer [AuthorId] 1634 [AuthorName] Bill Hilbrich [CookTime] PT35M [PrepTime] PT5M [TotalTime] PT40M [DatePublished] 2001-09-13T10:21:00Z [Description] This solo meal provides meat, vegetable, and pasta in one dish. The sourness of the beer is matched with the sweetness of the onion, and the saltiness of the olives. The reason the chicken breast is left whole for most of the cooking, and then diced as a later step is because the meat will remain more moist and flavorful if seared rather than stir fried. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/63/5/picl7Ai03.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/63/5/picVHon9X.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/63/5/picxGPTX3.jpg"] [RecipeCategory] One Dish Meal [Keywords] ["Lunch/Snacks", "Chicken", "Poultry", "Meat", "Low Cholesterol", "Healthy", "< 60 Mins", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1/2", "1", "1", NA] [RecipeIngredientParts] ["boneless skinless chicken breast", "onion", "dry pasta", "beer"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 762.2 [FatContent] 14.8 [SaturatedFatContent] 2.3 [CholesterolContent] 75.5 [SodiumContent] 1205.5 [CarbohydrateContent] 92.2 [FiberContent] 6.5 [SugarContent] 6.2 [ProteinContent] 40.4 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Place a thawed chicken breast in a preheated 8 inch cast iron frying pan or one with a non stick surface and sear each side for 2 minutes. Add warm beer and poach the chicken uncovered for 15 minutes. Bring 2 quarts of salted water to a boil, and after the chicken has been poaching for 8 minutes, add the dried pasta to the boiling water. After the chicken has cooked for another 8 minutes, remove the chicken and add the onion to the poaching liquid. Dice the chicken, return it to the frying pan, drain the pasta, add it to the frying pan, and add the diced olives. Cook mixture for another 2 minutes, and serve. Salt and pepper to taste.
[Name] Autumn Gold Butternut Squash Soup [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2001-09-13T10:21:00Z [Description] Make and share this Autumn Gold Butternut Squash Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Vegan", "Low Cholesterol", "Healthy", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1", "1", "2", "1/4", "1/4", "1/4", "2", "1", "2", "1 1/2", "1 1/2", "1", "1", NA] [RecipeIngredientParts] ["onion", "nutmeg", "cinnamon", "thyme", "bay leaves", "carrot", "celery", "water"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 190.4 [FatContent] 2.3 [SaturatedFatContent] 0.4 [CholesterolContent] 0.0 [SodiumContent] 270.1 [CarbohydrateContent] 43.3 [FiberContent] 5.7 [SugarContent] 18.4 [ProteinContent] 3.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cook the squash-I boil it for this recipe and use the broth in place of the water called for. Saute the chopped onion in the oil with the spices and bay until onion is translucent. Add the carrot and celery and the squash water. Cover and simmer until carots are tender. REmove bay leaves Puree the veg and squash, whisk in juices return to a simmer, taste and add salt and pepper.
[Name] Garlic Chicken Nibbles and a Dill Dip [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] PT3H50M [PrepTime] PT3H [TotalTime] PT6H50M [DatePublished] 2001-09-13T10:21:00Z [Description] Make and share this Garlic Chicken Nibbles and a Dill Dip recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken", "Poultry", "Meat", "Very Low Carbs", "High Protein", "High In...", "Weeknight", "Oven"] [RecipeIngredientQuantities] ["1 1/2", "2", "2", "2", "1", "1", "1", "2", "2"] [RecipeIngredientParts] ["chicken wings", "garlic", "lemon juice", "paprika", "plain yogurt", "fresh parsley", "fresh dill", "dried dill"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 948.5 [FatContent] 68.8 [SaturatedFatContent] 19.0 [CholesterolContent] 296.7 [SodiumContent] 305.6 [CarbohydrateContent] 7.7 [FiberContent] 0.3 [SugarContent] 5.0 [ProteinContent] 71.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Combine chicken with remaining ingredients in large bowl, stir well to coat chicken. Cover, refrigerate 3 hours or overnight. Remove chicken from marinade, reserve marinade. Place chicken on wire rack in baking dish. Bake, uncovered, in moderate oven about 50 minutes or until well browned and tender, brushing occasionally with reserved marinade. Serve with Dill Dip. Dill Dip- Combine all ingredients in a small bowl.
[Name] Baked Stuffed Butternut Squash, Vegetarian [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT47M [PrepTime] PT20M [TotalTime] PT1H7M [DatePublished] 2001-09-13T13:14:00Z [Description] This recipe is from the "Horn of the Moon" cookbook. Their recipes are excellent. The Tofu-Tahini sauce adds protein and delicious flavor to a simple meal [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "Vegan", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "2", "1", "1", "5", "1", "1", "1", "1", "3/4", "1 1/2", "1", "1", NA, "1/2"] [RecipeIngredientParts] ["onion", "fresh ginger", "garlic cloves", "dried dill weed", "dried basil", "firm tofu", "medium firm tofu", "tahini", "water", "flour", "tamari", "pepper", "fresh parsley"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 1056.7 [FatContent] 62.6 [SaturatedFatContent] 9.0 [CholesterolContent] 0.0 [SodiumContent] 627.6 [CarbohydrateContent] 110.2 [FiberContent] 24.4 [SugarContent] 19.4 [ProteinContent] 34.9 [RecipeServings] 2.0 [RecipeYield] 4 side dish servings [RecipeInstructions] Bake squash cut side down, 400F degrees oven for 45 minutes. While squash is baking, In a skillet heat oil, saute onions, ginger, garlic, dill weed& basil. Cook over medium heat until they begin to brown. Add chopped Pepper, continue to cook for approximately 2 minutes. Meanwhile, put the tofu in a saucepan, add tahini and mix well. Slowly add the water and cook over low heat, stirring with a whisk until sauce is thoroughly combined. Add flour to the sauted veggies. Combine veggies and the tahini-tofu sauce. Continue to simmer on very low heat Add tamari and pepper (add more water if the sauce gets too thick]. Mix in parsley and serve over squash.
[Name] Crusty Pecan, Maple Syrup Butternut Squash Casserole [AuthorId] 10597 [AuthorName] Teresa Johnson [CookTime] PT5M [PrepTime] PT20M [TotalTime] PT25M [DatePublished] 2001-09-13T13:14:00Z [Description] Make and share this Crusty Pecan, Maple Syrup Butternut Squash Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] Fruit [Keywords] ["Vegetable", "Nuts", "Low Protein", "Low Cholesterol", "Healthy", "Broil/Grill", "< 30 Mins", "Oven", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["1", "3/4", "1/3", "1/2", "2"] [RecipeIngredientParts] ["pecans", "sugar", "cinnamon", "maple syrup"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 360.2 [FatContent] 15.0 [SaturatedFatContent] 1.3 [CholesterolContent] 0.0 [SodiumContent] 12.3 [CarbohydrateContent] 59.6 [FiberContent] 7.8 [SugarContent] 29.6 [ProteinContent] 4.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Cook squash in boiling salted water until tender. Drain. Meanwhile, put pecans in blender container. Cover and run on low until coarsely chopped; empty into a small bowl; reserve. Put squash, sugar, and cinnamon into blender container. Cover and run on low until squash is pureed. Empty into 1-quart flame-proof casserole; top with chopped nuts and drizzle with syrup. Place under the broiler for 3-5 minutes or until glazed and browned.
[Name] Fried Okra [AuthorId] 7802 [AuthorName] Mark H. [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2001-09-13T13:14:00Z [Description] Fried okra is a staple in Texas and the south, and everyone has their own way to make it. The crust can be flour, cornmeal, or a combination of both; my grandmother used cornmeal, my mother uses mostly seasoned flour, my wife uses both at the same time. They are all good to me. In fact, I can't recall ever meeting a plate or bowl of fried okra that I didn't like. It is easy to make. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/64/0/mc3OPkiETSOp8uckC1Ra_fried%20okra.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/64/0/picr3Nxl4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/64/0/I5HkhB6RYGocPSJpglAn_DSC_0599.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/64/0/nqIrV9vjTkybrFEcW8Kx_fried%20okra.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/64/0/picxrRfZ0.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/64/0/pic0XRsVV.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/64/0/picgC2YLi.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/64/0/picrshAvO.jpg"] [RecipeCategory] Vegetable [Keywords] ["Southwestern U.S.", "< 30 Mins", "Deep Fried", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1 -2", "1 -2", NA, "5"] [RecipeIngredientParts] ["okra", "flour", "cornmeal", "eggs"] [AggregatedRating] 5.0 [ReviewCount] 61.0 [Calories] 209.0 [FatContent] 4.9 [SaturatedFatContent] 1.4 [CholesterolContent] 155.0 [SodiumContent] 66.7 [CarbohydrateContent] 31.8 [FiberContent] 2.0 [SugarContent] 0.3 [ProteinContent] 9.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Heat about 1/4-inch of cooking oil in a frying pan. Season flour/cornmeal with salt and pepper to taste. NOTE: Flour and cornmeal may be mixed together or applied separately, and some recipes use only one or the other. IF FLOUR AND CORNMEAL ARE MIXED: dredge okra in beaten eggs, then dredge in flour-cornmeal mixture. IF FLOUR AND CORNMEAL ARE APPLIED SEPARATELY: dredge okra in flour, then egg, then cornmeal. Place okra in heated oil and fry on medium heat until golden brown Stir occasionally so all sides get browned. Drain on a paper towel and enjoy.
[Name] Dumplings for Soup [AuthorId] 7308 [AuthorName] Kat2355 [CookTime] PT2M [PrepTime] PT2M [TotalTime] PT4M [DatePublished] 2001-09-13T13:16:00Z [Description] Make and share this Dumplings for Soup 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/11/64/1/11641.jpg" [RecipeCategory] German [Keywords] ["European", "Kid Friendly", "< 15 Mins", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2", "1/2", "1/2", "1", "1", "1/2"] [RecipeIngredientParts] ["eggs", "salt", "water", "butter", "margarine", "flour"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 67.3 [FatContent] 2.3 [SaturatedFatContent] 0.9 [CholesterolContent] 63.7 [SodiumContent] 223.3 [CarbohydrateContent] 8.1 [FiberContent] 0.3 [SugarContent] 0.1 [ProteinContent] 3.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Mix ingredients together, add enough flour to make it the consistency of thick ketchup. To make dumplings, dip a spoon into soup that is softly boiling for a second. Then scoop a small amount of dumpling and dunk it in the soup. The dumpling will immediately fall off the spoon and plump up. Repeat until dumpling mix is gone. Cook in a stock, and throw in some vegetables. Suggested: chicken stock with celery, lots of carrots, some onion, and a bit of rosemary.
[Name] Incredible Oven Fried Chicken [AuthorId] 19051 [AuthorName] Minxkat1 [CookTime] PT1H20M [PrepTime] PT30M [TotalTime] PT1H50M [DatePublished] 2001-09-13T13:16:00Z [Description] Make and share this Incredible Oven Fried 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/11/64/2/vWUAky1StOYAwl249QQm_Incredible%20oven%20fried%20chicken%2011642-7.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/64/2/6efQlGRaa3PusBB1ESQE_Incredible%20oven%20fried%20chicken%2011642-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/64/2/zncZWxHwQFWiPv8temIg_Incredible%20oven%20fried%20chicken%2011642-4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/64/2/VCyXV45wRYSYoCTNYOWU_900868116618511.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/64/2/AXKJmAfRw21r1grAFbFb_Incredible%20Oven%20Fried%20Chicken_1655.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/64/2/VZsAhfGRxmGR815mBQvP_Incredible%20Oven%20Fried%20Chicken_1646.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/64/2/R2EPE1qhQNGQY3JnmNxc-DSC_0394_zpsa6be6083.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/64/2/LV1wqgFaTWejKHWgmLzz-DSC_0391_zpsb618389e.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/64/2/LoHLZCTyilv2fMbeUw3A-incredible_oven_fried_chicken.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/64/2/picG3FVmc.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/64/2/picJS0OGN.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/64/2/pickSjDd2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/64/2/pic2mCPLt.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/64/2/picTRXkGi.jpg"] [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Kid Friendly", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/4", "1/4", "3", "2", "3", "2", "1/2", "1", "12", "1", "1/3", "1/4", "2", "1/2", "1/2", "1/2"] [RecipeIngredientParts] ["buttermilk", "olive oil", "Dijon mustard", "garlic", "salt", "pepper", "onion", "chicken pieces", "parmesan cheese", "flour", "thyme", "paprika", "cayenne pepper", "butter"] [AggregatedRating] 5.0 [ReviewCount] 107.0 [Calories] 368.5 [FatContent] 27.8 [SaturatedFatContent] 12.5 [CholesterolContent] 47.6 [SodiumContent] 1453.6 [CarbohydrateContent] 23.1 [FiberContent] 1.8 [SugarContent] 4.9 [ProteinContent] 7.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Whisk buttermilk, oil, hot pepper sauce, mustard, garlic, 1 tsp salt and 1/2 teaspoon pepper in a large bowl. Add the onion and then the chicken turning to coat each piece with the marinade. Cover; chill at least three hours or up to one day turning the chicken occasionally. Combine breadcrumbs, cheese, flour, thyme, paprika, cayenne and 1 tsp salt in a large baking dish. Remove the chicken from the marinade and roll in the breadcrumb mixture. Set chicken on a rack to dry for about 30 minutes. Preheat oven to 400F degrees. Place chicken in large baking dish and pour butter over the chicken. Bake until crisp and brown, approximately 50 minutes.
[Name] Banana Torte [AuthorId] 19051 [AuthorName] Minxkat1 [CookTime] PT5M [PrepTime] PT1H15M [TotalTime] PT1H20M [DatePublished] 2001-09-13T13:17:00Z [Description] Handed down from my mother, one of my favorite dessert recipes. Definitely not low cal - but worth it. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Canadian", "Weeknight", "No Cook", "Refrigerator", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "4", "1/2", "3", "2", "1", "8 -10", "1"] [RecipeIngredientParts] ["graham cracker crumbs", "butter", "butter", "eggs", "icing sugar", "vanilla", "bananas", "Cool Whip"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 347.4 [FatContent] 20.7 [SaturatedFatContent] 12.6 [CholesterolContent] 103.7 [SodiumContent] 154.9 [CarbohydrateContent] 40.8 [FiberContent] 2.4 [SugarContent] 30.8 [ProteinContent] 2.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Combine crumbs with melted butter. Pat into bottom of large rectangular baking dish. Place in fridge. Let stand one hour. Using electric mixer,beat butter with eggs, icing sugar and vanilla for 10-15 minutes until it looks like a frosting. Spread on top of graham crust. Placed sliced bananas over the top of creamed mixture. Then spread cool whip over bananas. Place in fridge, let stand at least four hours before cutting into squares and serving.
[Name] Olive Oyl's Treat for Popeye (Spinach stuffed Mushrooms) [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2001-09-13T15:38:00Z [Description] Even people that don't like spinach will like these gems. Lovely hors d'oevre or side dish. Try serving these at your next brunch [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/64/4/pic5qWgeR.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/64/4/picLgrFqm.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/64/4/pic5tD5K7.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/64/4/picfGE8yJ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/64/4/picmRxQ59.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/64/4/picP5aSvt.jpg"] [RecipeCategory] Vegetable [Keywords] ["Christmas", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["24", "2", "1", "1/4", "1 1/2", "3", "1/2", NA] [RecipeIngredientParts] ["mushrooms", "butter", "onion", "dried thyme", "spinach", "parmesan cheese"] [AggregatedRating] 5.0 [ReviewCount] 30.0 [Calories] 209.3 [FatContent] 8.0 [SaturatedFatContent] 4.3 [CholesterolContent] 17.5 [SodiumContent] 370.5 [CarbohydrateContent] 25.6 [FiberContent] 2.8 [SugarContent] 4.7 [ProteinContent] 10.2 [RecipeServings] 6.0 [RecipeYield] 24 mushroom caps [RecipeInstructions] Butter a cookie sheet with 1 tbsp butter and place mushroom caps, face up on it. In a large skillet heat butter and allow to melt. Add Onions and thyme. When onions begin to brown add chopped mushroom stems, spinach and bread crumbs. Continue to cook on medium to high heat until tender and moisture has evaporated approximately 5 minutes. Remove from heat add parmesan, salt& pepper, stir well. Stuff each mushroom with filling, use all the filling. Sprinkle remaining butter over the caps. Bake 375F degrees oven for 15-20 minutes. Eat your heart out Barnacle Bill!
[Name] Seafood Chowder [AuthorId] 8672 [AuthorName] Unkle Leo [CookTime] PT1H30M [PrepTime] PT5M [TotalTime] PT1H35M [DatePublished] 2001-09-14T09:23:00Z [Description] Make and share this Seafood Chowder recipe from Food.com. [Images] character(0) [RecipeCategory] Chowders [Keywords] ["Low Cholesterol", "Healthy", "Weeknight", "Stove Top", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1/4", "2", "1", "1", "1/2", "2", "1/4", NA, "1/4"] [RecipeIngredientParts] ["water", "potato", "scallops", "butter", "tomatoes", "parsley", "mace"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 244.4 [FatContent] 12.7 [SaturatedFatContent] 7.5 [CholesterolContent] 65.4 [SodiumContent] 186.1 [CarbohydrateContent] 18.0 [FiberContent] 2.6 [SugarContent] 3.8 [ProteinContent] 15.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Put first three ingredients in a pot and bring to a boil. Reduce heat a little and cook for 20-30 minutes . Mash up potatoes and scallops. Add remaining ingredients except for the fish and cook for 1/2 hour. Break up fish and add to chowder. Cook for 1/2 hour. May be served immediately or cooled and reheated the next day.
[Name] Gnocchi in Tomato Sauce [AuthorId] 13551 [AuthorName] rick2978 [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2001-09-14T09:23:00Z [Description] Make and share this Gnocchi in Tomato Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["1/2", "1", "1", "3/4", NA, NA, NA, "1", "1/2", "1/4", "1/4", "1", "1/4", NA, "1", "1/4"] [RecipeIngredientParts] ["potato", "butter", "egg", "plain flour", "pepper", "salt", "tomato sauce", "crushed tomatoes", "onion", "oregano", "red capsicum", "garlic clove", "allspice", "salt", "cheddar cheese", "parmesan cheese"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 261.1 [FatContent] 9.3 [SaturatedFatContent] 5.4 [CholesterolContent] 56.1 [SodiumContent] 291.6 [CarbohydrateContent] 33.5 [FiberContent] 3.9 [SugarContent] 1.6 [ProteinContent] 11.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Mash potatoes add salt, pepper, butter, egg, mix well. Add flour slowly until it start becoming a consistent dough, (tip. just try and make a little ball if it stays firm it means that is ready and no more flower is needed, to make sure in a small bowl, boil some water and place the ball in it, if it doesn't break up and floats fairly quickly it means that the dough is ready to cook]. Now you are ready to make your own homemade gnocchis. On a table spread some flour, get some dough (about the size of a golf ball] and roll it to make it look like a long sausage about 0.375 inch or 10mm in diameter, with a knife cut in leangth of about 3/4 inch or 15mm long, keep them separated if not they'll stick together. Same process for the rest of the dough. In a large pan, boil water and cook (make sure not to put to many of them at the same time, as the water has to be boiling all the time],once they are floating allow about 30 seconds cooking and remove,place in a colander and rinse, continue the same process with the rest. Place them in a baking dish with the Tomato Sauce Cook tomato with ingredients in medium heat for 25 minutes (stir from time to time] Add sauce to gnocchis, spread cheese on top and place in heated oven (120C degrees or 250F degrees] until cheese melts. Serve hot.

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