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[Name] Penne With Broccoli & Garlic [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2001-09-14T09:23:00Z [Description] Make and share this Penne With Broccoli & Garlic recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Penne", "Vegetable", "Healthy", "< 15 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "3", "3", "4", NA] [RecipeIngredientParts] ["penne", "broccoli", "butter", "garlic cloves"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 509.2 [FatContent] 11.3 [SaturatedFatContent] 5.8 [CholesterolContent] 22.9 [SodiumContent] 87.8 [CarbohydrateContent] 95.5 [FiberContent] 14.3 [SugarContent] 1.2 [ProteinContent] 10.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Put Pasta in a large pot of boiling water, cook for 7 minutes. Add Broccoli cook for 1 minute (a little longer if you want the broccoli cooked a little more]. Pasta should be tender but firm, the boccoli should be crisp. Meanwhile in a small pan saute the garlic in the butter for 3 minutes. Drain Pasta and put in into a warmed bowl. Mix in the garlic and season with salt& Pepper. Serve.
[Name] Greek Pita Lunch [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2001-09-14T09:23:00Z [Description] If you do not want to serve with the Tahini dressing just serve with your favorite dressing. Try the Tahini dressing on other salads, it is excellent. This is an easy to make lunch for anyone not just vegetarians [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Cheese", "Vegetable", "Greek", "European", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "3", "1", "2", "12", "2", "1", "1", "1/2", NA, "1", "1", "3/4", "1", "1/4", "2", "1"] [RecipeIngredientParts] ["cottage cheese", "feta cheese", "dried basil", "dried oregano", "garlic cloves", "tahini", "tomatoes", "red onion", "pepper", "tahini", "water", "cumin", "parsley", "tamari", "cayenne"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 732.4 [FatContent] 44.4 [SaturatedFatContent] 12.0 [CholesterolContent] 52.7 [SodiumContent] 3868.1 [CarbohydrateContent] 51.3 [FiberContent] 10.0 [SugarContent] 10.3 [ProteinContent] 40.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["In a bowl combine; cottage cheese with feta, basil, oregano, garlic, tahini, Pepper to taste.", "Mix well.", "Put 1/2 cup of the cheese mixture in each half Pita pocket.", "Put in 400F degrees oven for 5-7 minutes.", "Add spinach, tomatoes, onion rings,pepper and sprouts to each pocket.", "Serve with Tahini dressing on the side (Optional].", "--------TahiniDressing-----------.", "Mix Tahini with lemon juice, then slowly add water until the Tahini, thins out Stir in the cumin, parsley, tamari and cayenne." ]
[Name] Orange Sesame Rice [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2001-09-14T09:23:00Z [Description] This dish is great with a fish dish. Perhaps you would like it with one of my fish recipes! I guess you would call this marketing for my recipes. Serve it with your own favorite recipe. It is good with chicken too. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/64/9/picKxutCE.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/64/9/pic6apjis.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Fruit", "Vegetable", "Nuts", "Canadian", "Low Cholesterol", "Free Of...", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1/4", "1", "1", "2", "2"] [RecipeIngredientParts] ["lite olive oil", "sesame seeds", "basmati rice", "onion", "orange zest"] [AggregatedRating] 4.0 [ReviewCount] 8.0 [Calories] 310.2 [FatContent] 10.7 [SaturatedFatContent] 1.8 [CholesterolContent] 3.6 [SodiumContent] 176.8 [CarbohydrateContent] 45.6 [FiberContent] 3.4 [SugarContent] 3.5 [ProteinContent] 8.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a large saucepan; heat oil. Add Sesame seeds, stirring constantly, brown seeds about 2 minutes. Add Rice and Onion, saute 3 minutes. Pour in the Chicken stock (For Vegetarian use the Vegetable Stock]. Bring to a boil, reduce heat, cover and simmer for about 20 minutes or until rice is tender and most of the stock is absorbed (drain if necessary, don't overcook the rice]. Stir in the orange zest and serve.
[Name] Chili, with or without the meat [AuthorId] 8672 [AuthorName] Unkle Leo [CookTime] PT45M [PrepTime] PT1H [TotalTime] PT1H45M [DatePublished] 2001-09-14T10:31:00Z [Description] This is an excellent vegetarian chili, and even better with meat! Adding the meat will obviously increase the servings. This is not a hot chili (to satisfy my wife and daughters)! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/65/1/ymYOV8dfSfihJKhVmvHa_Bowl%20of%20chili.jpg" [RecipeCategory] Black Beans [Keywords] ["Beans", "Vegetable", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1", "1", "2", "2", "1/2", "1/4", "1", "1", "1", "1/4", "1", "1", "1", "2", "1", "1", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["olive oil", "onion", "garlic", "chili powder", "oregano", "cumin", "salt", "Tabasco sauce", "catsup", "Worcestershire sauce", "zucchini", "carrots", "green pepper", "tomatoes", "garbanzo beans", "black-eyed peas", "black beans"] [AggregatedRating] nan [ReviewCount] nan [Calories] 205.3 [FatContent] 3.6 [SaturatedFatContent] 0.6 [CholesterolContent] 0.0 [SodiumContent] 1092.0 [CarbohydrateContent] 37.0 [FiberContent] 10.0 [SugarContent] 7.9 [ProteinContent] 9.8 [RecipeServings] 10.0 [RecipeYield] 4-5 quarts [RecipeInstructions] (For optional chili with meat: Saute ground chuck in a large pot until all pink is gone. Put in a sieve to drain and put aside]. In the same pan, saute onion and garlic in the olive oil until onion is soft. Mix in the remaining ingredients except for reserved tomato juice. (If using meat, add it now]. Bring to a boil, reduce heat, and cook for 45 minutes. It doesn't look like there's enough liquid to come to a boil, but there is more than you think. Add tomato juice, while cooking, if needed. If it gets too watery for you, add some dried bread crumbs. Taste and adjust seasoning to your desire. Serve with sour cream and shredded cheddar cheese. If you can make this a day ahead and reheat it, it's even better.
[Name] Meatball Burgers [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2001-09-14T13:19:00Z [Description] Make and share this Meatball Burgers recipe from Food.com. [Images] character(0) [RecipeCategory] Lamb/Sheep [Keywords] ["Meat", "High Protein", "High In...", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1/2", "1 -2", NA, "500", "4 -5"] [RecipeIngredientParts] ["olive oil", "onion", "ground coriander", "fresh parsley", "mint", "lamb"] [AggregatedRating] nan [ReviewCount] nan [Calories] 399.4 [FatContent] 26.5 [SaturatedFatContent] 10.0 [CholesterolContent] 122.4 [SodiumContent] 93.1 [CarbohydrateContent] 6.0 [FiberContent] 0.9 [SugarContent] 4.3 [ProteinContent] 32.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] To serve: Bread, or rolls and salad. Heat oil in a frying pan. Add onion and cook for a few minutes until soft. Add the ground corriander and cook for another couple of minutes. Transfer to a bowl, add the parsley, meat, apricots and some freshly ground black pepper. Mix everything together with your hands and then mould the mixture into little balls (aprox. 15] Grill the meatballs for 5 minutes on each side or until cooked through. Serve with bread or rolls or salad.
[Name] Tomato Risotto [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT40M [PrepTime] PT10M [TotalTime] PT50M [DatePublished] 2001-09-14T13:19:00Z [Description] One of my favourites, a magical food created out of my favourite colour - red, tomatoes:) Ahh! Try this, you'll never regret it! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/65/3/11653.jpg" [RecipeCategory] Short Grain Rice [Keywords] ["Rice", "< 60 Mins"] [RecipeIngredientQuantities] ["25", "1", "3", "175", "1", "1", "600", "25", "3"] [RecipeIngredientParts] ["butter", "olive oil", "shallots", "arborio rice", "tomato puree", "tomatoes", "parmesan cheese", "cheddar cheese", "fresh basil"] [AggregatedRating] 4.5 [ReviewCount] 6.0 [Calories] 288.8 [FatContent] 10.7 [SaturatedFatContent] 4.8 [CholesterolContent] 18.9 [SodiumContent] 139.8 [CarbohydrateContent] 41.8 [FiberContent] 2.6 [SugarContent] 2.9 [ProteinContent] 6.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven to 180 deg C. Then melt the butter with the oil in a heavy-based pan and fry the shallot until soft (but not coloured] i.e. for about 5-10 minutes should be great. Next, as you turn the heat up slightly, add the rice and stir to coat it thoroughly with the buttery juices. Add the puree and the tomatoes and stir well. Add a ladle of stock and allow that to bubble! Then add the rest of the stock and bring up to a simmer. Stir once, transfer to a warm ovenproof dish and put it (uncovered] in the middle of the oven. After 10 minutes, remove it and stir once. Return to the oven for 10 minutes. When the risotto is ready, take it out, stir in the cheese and basil. Season and leave to stand for a few minutes before serving.
[Name] Mint Chutney [AuthorId] 4470 [AuthorName] Bergy [CookTime] nan [PrepTime] PT3H [TotalTime] PT3H [DatePublished] 2001-09-15T10:01:00Z [Description] Serve this with any Lamb dish or try it with BBQ Pork burgers. It will keep in the fridge for several days but allow it to come to room temp before serving [Images] character(0) [RecipeCategory] Chutneys [Keywords] ["Sauces", "Lamb/Sheep", "Vegetable", "Meat", "Free Of...", "Weeknight", "St. Patrick's Day", "Small Appliance", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1/2", "2", "1/2", "1/4", "1/4", "1/4", "1/2", "3"] [RecipeIngredientParts] ["garlic", "salt", "fresh mint leaves", "onion", "pine nuts", "cumin", "pepper", "lite olive oil", "fresh lemon juice"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 212.0 [FatContent] 22.0 [SaturatedFatContent] 2.8 [CholesterolContent] 0.0 [SodiumContent] 197.8 [CarbohydrateContent] 4.2 [FiberContent] 1.2 [SugarContent] 1.0 [ProteinContent] 1.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Use a food processor fitted with the metal blade.", "Process Garlic and salt to make a paste.", "Add Mint and process until finely minced.", "Add onion and Pine nuts process until very finely minced.", "Add cumin& Pepper.", "then with the blade running add a slow steady stream of Olive oil.", "Finally add the lemon juice.", "Transfer the sauce to a glass sealer and allow to rest for several hours before using.", "The chutney should be the consistency of a chunky vinaigrette.", "Serve at Room Temperature so the chutney can be drizzled over your meat." ]
[Name] BBQ Italian Sausage & Pepper on a Bun [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2001-09-15T10:01:00Z [Description] The aroma while cooking is only half as good as they taste. Easy and filling. Use mild Italian if you do not like too spicy or sub Italian meatballs instead of the sausage [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/65/5/3BGPbPwGSpzUhNmVrV4v-sausage-and-roll.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/65/5/C0laGfUXTASerHFjQAWs-sausage-and-peppers.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/65/5/picdB1U02.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/65/5/picgmoH4k.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/65/5/picIisiXa.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/65/5/picNhxVY0.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Pork", "Vegetable", "Meat", "European", "Kid Friendly", "< 60 Mins"] [RecipeIngredientQuantities] ["12", "1", "4", "2", "2", "2", "12", "3", "3", "3", "2 -3", NA] [RecipeIngredientParts] ["olive oil", "red wine vinegar", "dried oregano", "basil", "sugar", "green peppers", "French baguettes"] [AggregatedRating] 5.0 [ReviewCount] 9.0 [Calories] 612.0 [FatContent] 42.7 [SaturatedFatContent] 11.0 [CholesterolContent] 47.3 [SodiumContent] 1308.0 [CarbohydrateContent] 35.5 [FiberContent] 3.1 [SugarContent] 3.8 [ProteinContent] 21.3 [RecipeServings] nan [RecipeYield] 12 Bunwiches [RecipeInstructions] Prick the sausages, cover with water and simmer 5-6 minutes, cool in cold water, pat dry and slice in half leaving them joined in the center. Heat BBQ medium-hot. Combine olive oil,vinegar, oregano, basil, sugar& hot pepper sauce. Grill the sausages and the pepper quarters basting with the oil mixture. BBq until the sausages and peppers are rich golden color 14-18 minutes. Split the buns/bread in half and if using bread cut into serving sizes, leaving them joined at the middle and brush with the oil mixture. Remove sausages and keep warm. BBQ the oiled bread toast 2-3 minutes. Slip a sausage in the bun and a piece of each of the peppers, some mustard and Mmmmm.
[Name] Amaretto Muffins [AuthorId] 19135 [AuthorName] Holiday1234 [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2001-09-15T10:01:00Z [Description] Make and share this Amaretto Muffins recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/65/6/KxNIDPFaTkqXMBMvXt4D_IMG_6479.JPG", "https://img.sndimg.com/food/image/upload/v1/img/feed/11656/Q7Ew7EbBRQuj5s8NoGu2_IMG_6479.JPG"] [RecipeCategory] Quick Breads [Keywords] ["Breads", "Lunch/Snacks", "Fruit", "Nuts", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["2", "1/3", "2", "1", "1/4", "2", "1/4", "1/2", "1/2"] [RecipeIngredientParts] ["all-purpose flour", "sugar", "baking powder", "salt", "butter", "eggs", "milk", "amaretto liqueur"] [AggregatedRating] 4.5 [ReviewCount] 6.0 [Calories] 362.9 [FatContent] 16.2 [SaturatedFatContent] 6.1 [CholesterolContent] 92.3 [SodiumContent] 269.5 [CarbohydrateContent] 46.1 [FiberContent] 2.5 [SugarContent] 11.9 [ProteinContent] 9.4 [RecipeServings] nan [RecipeYield] 12 muffins [RecipeInstructions] Preheat oven to 400°F. Grease muffin tins. Combine flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. In a second bowl, combine eggs, milk, Amaretto and almonds. Add to dry ingredients, stir until mixture is just moistened; batter will look rough not smooth, do not overmix. Spoon into muffins tins, about 3/4 full. Bake 20-25 minutes of until golden brown. Remove from tins and place on wire rack.
[Name] Corn Fritters [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2001-09-15T10:01:00Z [Description] My kids use to make this at school, we have it as an alternative to potatoes, or a light weekend lunch. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/65/7/picFA8j6O.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/65/7/picb0oqdh.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Cheese", "Corn", "Vegetable", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "2", NA, "1/2", "1", "1/4", "25", "2"] [RecipeIngredientParts] ["whole kernel corn", "eggs", "flour", "baking powder", "cheddar cheese", "butter"] [AggregatedRating] 5.0 [ReviewCount] 49.0 [Calories] 287.1 [FatContent] 17.5 [SaturatedFatContent] 6.5 [CholesterolContent] 113.8 [SodiumContent] 457.1 [CarbohydrateContent] 26.4 [FiberContent] 1.9 [SugarContent] 2.0 [ProteinContent] 8.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Drain corn and discard liquid. Put eggs, salt and pepper in a bowl and beat. Add flour and baking powder, whisk until smooth. Add corn and cheese. Stir. Put butter and oil in frypan, Heat until bubbly over medium heat. Drop corn mixture in spoonful lots into frypan. When golden turn and cook other side. Drain on absorbent paper and serve.
[Name] Chocolate Almond Roca Bar [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT12M [PrepTime] PT15M [TotalTime] PT27M [DatePublished] 2001-09-15T10:01:00Z [Description] My colleague Grace made up these these wonderful gift boxes of goodies including this recipe. These are so good and when I found out how easy they are to make, I was sold! Personally I like to use semi sweet chocolate chips, but that is personal preference. Split you wafers before placing in the pan but fit them tightly together--the grahams that split to approx 1x2 inches are ideal, but cut them to the size you like. After you have made the almond roca and cooled the tray, put it in the freezer for only 10 minutes to really solidify the chocolate. Then remove from freezer and flip the whole tray so you can see where the graham wafer splits are. It is then very easy to just slice gently with a knife and you get perfect cut pieces. I store mine in a tin box in the fridge, but if you have chocoholics they won't last so just put them out on a plate! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/65/8/picswqeGs.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/65/8/picq5Db5A.jpg"] [RecipeCategory] Candy [Keywords] ["Dessert", "Lunch/Snacks", "Canadian", "Kid Friendly", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["16", "1 1/2", "1", "1", "1 1/2"] [RecipeIngredientParts] ["butter", "brown sugar", "chocolate chips"] [AggregatedRating] 5.0 [ReviewCount] 17.0 [Calories] 2923.7 [FatContent] 195.8 [SaturatedFatContent] 86.6 [CholesterolContent] 244.0 [SodiumContent] 1739.0 [CarbohydrateContent] 292.6 [FiberContent] 22.8 [SugarContent] 214.5 [ProteinContent] 36.9 [RecipeServings] nan [RecipeYield] 2 dozen depending on the size of square [RecipeInstructions] ["Layer an 11x17-inch cookie sheet with sides with the graham wafers, cut to fit snuggly.", "Sprinkle with the almonds and set aside.", "Put the butter and brown sugar in a saucepan and bring to boil, stirring to incorporate the butter.", "Pour in a thin stream over the almond/wafer base.", "Place in 350 Oven for 8 minutes until bubbly all over.", "Remove from the oven and sprinkle with Chocolate chips.", "Run the tines of a fork through the chips to spread.", "Set on counter to cool and cut into squares." ]
[Name] Glazed Beetroot Salad [AuthorId] 16140 [AuthorName] Norahs Girl [CookTime] PT30M [PrepTime] PT5M [TotalTime] PT35M [DatePublished] 2001-09-15T10:01:00Z [Description] Make and share this Glazed Beetroot Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "Potluck", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["12", "25", "2", "6", "12 1/2", "12 1/2", "5", "5", "10"] [RecipeIngredientParts] ["beetroots", "butter", "onions", "shallots", "onions", "honey", "flour", "red wine vinegar", "salt", "fresh basil", "dried basil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 111.8 [FatContent] 3.5 [SaturatedFatContent] 2.1 [CholesterolContent] 8.5 [SodiumContent] 504.5 [CarbohydrateContent] 19.3 [FiberContent] 2.7 [SugarContent] 11.2 [ProteinContent] 2.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Scrape and quarter beetroot. Melt butter in a saucepan and sauté onions and shallots until transparent. Add beetroot and simmer for 5 minutes, adding a little water if necessary. Combine honey, flour and vinegar and add to saucepan. Sprinkle with salt and marjoram, cover and simmer for 20 minutes. Cool before serving.
[Name] BBQ Hinty Minty Lamb Chops [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT17M [PrepTime] PT3H [TotalTime] PT3H17M [DatePublished] 2001-09-15T10:01:00Z [Description] Superb combination of flavors! Lamb is a heavenly meat once you acquire a taste for it. Serve lamb with fresh peas, baby carrots and new potatoes MMMmmmmmm [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/66/0/pic8F0VJN.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/66/0/picUFkbLO.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/66/0/picyh8ZW8.jpg"] [RecipeCategory] Lamb/Sheep [Keywords] ["Meat", "Australian", "Free Of...", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["4", "4", "4", "2", "1", "1", "1 1/2", NA, NA] [RecipeIngredientParts] ["sirloin lamb chops", "honey", "lite olive oil", "garlic", "fresh lime juice", "of fresh mint", "dry mustard", "fresh mint leaves"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 192.8 [FatContent] 13.9 [SaturatedFatContent] 1.9 [CholesterolContent] 0.0 [SodiumContent] 1.9 [CarbohydrateContent] 18.7 [FiberContent] 0.4 [SugarContent] 17.4 [ProteinContent] 0.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Combine all the marinade ingredients and mix well. Place chops in a large zip lock bag. Pour marinade into the bag with the chops,seal bag. Place in refrigerator for 2-3 hours, turn several times to coat the chops. Heat BBQ to medium High. Have heat 5\" from the chops. Sear chops for 5 minutes. Turn heat down to medium low and cook for a further 12 minutes, brush with the marinade. Adjust this time to suit how you like your chops. Garnish with mint leaves& serve.
[Name] Oven Roast Beef [AuthorId] 1634 [AuthorName] Bill Hilbrich [CookTime] PT4H [PrepTime] PT10M [TotalTime] PT4H10M [DatePublished] 2001-09-15T10:01:00Z [Description] This roast can be made in a kitchen oven or at an outdoor camp site in a dutch oven. The recipe will make a very tender roast with its own gravy. Leftovers may be kept in the gravy for several days. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/66/1/aE30zTkQrqb1TGZfVvka-Picture-947.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/66/1/picT1QXHz.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/66/1/picRQI04o.jpg"] [RecipeCategory] Roast Beef [Keywords] ["Meat", "Weeknight", "Roast", "Oven", "Easy"] [RecipeIngredientQuantities] ["3 -4", "1", "1", "1/2"] [RecipeIngredientParts] ["sirloin tip roast", "water", "beer"] [AggregatedRating] 5.0 [ReviewCount] 42.0 [Calories] 60.5 [FatContent] 3.0 [SaturatedFatContent] 0.7 [CholesterolContent] 0.0 [SodiumContent] 831.5 [CarbohydrateContent] 7.3 [FiberContent] 0.4 [SugarContent] 1.0 [ProteinContent] 1.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 325 degrees fahrenheit. Rub the dry soup mix on the meat, place in a covered roasting pan. Add mushroom soup and water or beer. Bake covered for 1 hour per pound of meat. If the cut of meat is very dense with little fat, remove one half hour before reaching total cooking time, slice and return to finish.
[Name] Maude Brennan's Steak Diane [AuthorId] 10597 [AuthorName] Teresa Johnson [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2001-09-15T10:01:00Z [Description] Make and share this Maude Brennan's Steak Diane recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["4", "4", "3", "1", "2", "3", "1 1/2", "3/4", "3/4", "1", "3"] [RecipeIngredientParts] ["filet of beef", "salted butter", "garlic", "celery", "fresh parsley", "salt", "black pepper", "Worcestershire sauce", "Tabasco sauce"] [AggregatedRating] 3.0 [ReviewCount] 2.0 [Calories] 459.2 [FatContent] 46.1 [SaturatedFatContent] 29.2 [CholesterolContent] 122.0 [SodiumContent] 1723.7 [CarbohydrateContent] 14.5 [FiberContent] 0.8 [SugarContent] 6.6 [ProteinContent] 1.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Melt the butter in a large skillet over low heat. When the butter is melted, place the slices of meat in the skillet and simmer until medium done. Turn the slices over and cook on the other side. When the meat is cooked, remove it to a large serving platter and set aside. Add the chopped vegetables, salt and pepper to the melted butter remaining in the pan. Simmer for a few minutes, then add the Worcestershire, lemon juice and Tabasco. Cook a few minutes longer, just until the sauce is slightly thickened. Put the slices of meat back in the skillet and cook about 30 seconds on each side. Place the slices on the serving platter again, then pour the sauce from the pan evenly over them. Serve from the platter with sauce spooned over each portion and provide bread to soak up the gravy.
[Name] Fruity Chicken with Grilled Peppers [AuthorId] 16140 [AuthorName] Norahs Girl [CookTime] PT2H23M [PrepTime] PT2H [TotalTime] PT4H23M [DatePublished] 2001-09-15T10:01:00Z [Description] Make and share this Fruity Chicken with Grilled Peppers recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Pineapple", "Tropical Fruits", "Fruit", "Vegetable", "Summer", "Weeknight"] [RecipeIngredientQuantities] ["4", "2", "2", NA, "1/2", "1/2", "1", "1", "2"] [RecipeIngredientParts] ["chicken portions", "curry powder", "ground ginger", "green pepper", "arrowroot"] [AggregatedRating] nan [ReviewCount] nan [Calories] 324.5 [FatContent] 14.3 [SaturatedFatContent] 3.6 [CholesterolContent] 132.0 [SodiumContent] 176.4 [CarbohydrateContent] 12.8 [FiberContent] 1.7 [SugarContent] 7.7 [ProteinContent] 34.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Score the flesh of the chicken portions with a sharp knife. Mix the curry powder, ginger and salt and pepper together and rub into the chicken flesh. Place the chicken portions in a shallow dish and pour over the fruit juices. Leave to marinate for at least 2 hours in the fridge. Preheat the grill until hot, place the chicken on a wire rack and cook under the grill for about 25-30 minutes, until tender and golden, turning frequently and using the marinade to baste. After 20 minutes place the peppers under th grill and coat them in the marinade. Grill for 3 minutes on each side. Heat remaining marinade gently in a saucepan. Mix the arrowroot with a little cold water and add to the marinade. Stir until thickened, them remove from the heat. Arrange the chicken on a plate and spoon the sauce over. Serve with the grilled peppers.
[Name] Jello Supreme [AuthorId] 19115 [AuthorName] CTerriV [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2001-09-15T10:02:00Z [Description] Considered a salad or dessert, great for potlucks or holiday dinners. Prep time minimal and easy to make. [Images] character(0) [RecipeCategory] Gelatin [Keywords] ["Dessert", "Pineapple", "Tropical Fruits", "Fruit", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", NA] [RecipeIngredientParts] ["lime Jell-O gelatin", "cherry pie filling", "crushed pineapple", "cream cheese", "miniature marshmallow"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 200.0 [FatContent] 6.7 [SaturatedFatContent] 4.2 [CholesterolContent] 20.8 [SodiumContent] 110.1 [CarbohydrateContent] 31.1 [FiberContent] 0.6 [SugarContent] 11.6 [ProteinContent] 4.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] -------Layer1-------------. Dissolve the cherry Jello in 1 cup of hot water. Pour in a 9x12 pan and mix in the can of cherry pie filling. Put in refrigerator to set. -------Layer2------------. Dissolve the lime Jello in 1 cup of hot water. Add in the cream cheese and mix with a mixer till the cream cheese is in small bits. (Don't totally dissolve cheese] Add in the crushed pineapple. This layer can stay in the bowl, but put in the fridge to cool. (Don't leave in the bowl till set] The first layer should not take long to set. When set, add layer 2 and top with marshmallows (kind of pat them in]. Put back in fridge to set. This is considered a salad or dessert. Great for any potluck or holiday dinner.
[Name] Easy Lemon Chicken [AuthorId] 17721 [AuthorName] jean1 [CookTime] PT2H [PrepTime] PT15M [TotalTime] PT2H15M [DatePublished] 2001-09-15T10:02:00Z [Description] Very easy way to prepare chicken.It comes out nice and brown and very moist. This is my husbands favorite chicken dish. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/66/5/picaqfzMh.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/66/5/picL7O7Ib.jpg"] [RecipeCategory] One Dish Meal [Keywords] ["Very Low Carbs", "High Protein", "High In...", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", NA, NA, NA] [RecipeIngredientParts] ["chicken", "lemon juice", "oregano", "garlic powder"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 329.7 [FatContent] 23.1 [SaturatedFatContent] 6.6 [CholesterolContent] 115.0 [SodiumContent] 107.3 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 28.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cut chicken thru the back part way to lay flat in a 13x9 inch casserole dish. Pour lemon juice over chicken, about 1/4\" juice in pan. Add spices on top of chicken. Refrigerate for about 1 hour,turning once. Bake at 350 uncovered for 1 hour,covered for 1 hour. Pour juices over chicken when serving.
[Name] Potato Salad (serves 10) [AuthorId] 13551 [AuthorName] rick2978 [CookTime] PT20M [PrepTime] PT30M [TotalTime] PT50M [DatePublished] 2001-09-15T10:02:00Z [Description] Make and share this Potato Salad (serves 10) recipe from Food.com. [Images] character(0) [RecipeCategory] Healthy [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1", "3", "3", "1/2", "2", NA] [RecipeIngredientParts] ["potato", "carrots", "eggs", "tomatoes", "mayonnaise"] [AggregatedRating] nan [ReviewCount] nan [Calories] 153.0 [FatContent] 1.9 [SaturatedFatContent] 0.6 [CholesterolContent] 63.5 [SodiumContent] 99.7 [CarbohydrateContent] 27.9 [FiberContent] 5.3 [SugarContent] 5.5 [ProteinContent] 7.0 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Boil potatoes (with skin], carrots and eggs (need to be hard eggs], let cool. Peel potatoes and cut into small squares, carrots into thin circles, peel eggs and chop in small pieces, cut tomatoes in small squares, place all in a salad bowl. Cook peas and add to salad, mix all with mayo. Keep in fridge until ready to be served. Pepper can be added as an option.
[Name] Scalloped Corn [AuthorId] 17721 [AuthorName] jean1 [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2001-09-15T10:02:00Z [Description] Make and share this Scalloped Corn recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Corn", "Vegetable", "Low Protein", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1/4", "1", NA] [RecipeIngredientParts] ["milk", "egg", "onion", "pimiento", "butter"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 168.6 [FatContent] 5.8 [SaturatedFatContent] 1.7 [CholesterolContent] 40.9 [SodiumContent] 384.3 [CarbohydrateContent] 26.8 [FiberContent] 1.7 [SugarContent] 4.0 [ProteinContent] 5.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a bowl mix all ingredients. Pour into a greased dish. Put a few crumbled crackers on top of corn. Dot with butter. Bake at 350 for 20 minutes.
[Name] Ham-Cole Slaw Salad [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-09-15T10:23:00Z [Description] Make and share this Ham-Cole Slaw 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/11/66/8/piczoT4QR.jpg" [RecipeCategory] Vegetable [Keywords] ["Low Protein", "< 15 Mins"] [RecipeIngredientQuantities] ["1/2", "2", "1", "1", "2", "1", "1/4", "1/4", "1"] [RecipeIngredientParts] ["sour cream", "honey", "Dijon mustard", "cooked ham", "cabbage", "carrot", "green onion", "golden raisin", "pecan pieces"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 181.4 [FatContent] 16.9 [SaturatedFatContent] 3.3 [CholesterolContent] 10.0 [SodiumContent] 36.8 [CarbohydrateContent] 7.7 [FiberContent] 2.8 [SugarContent] 4.6 [ProteinContent] 2.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Whip together part 1. Toss together part 2. add 1-2. and top with 3.
[Name] Cashew Chicken [AuthorId] 18660 [AuthorName] Dawn399 [CookTime] PT30M [PrepTime] PT45M [TotalTime] PT1H15M [DatePublished] 2001-09-15T10:23:00Z [Description] An authentic tasting oriental dish that can be prepared at home. This is a restaurant quality dish. Be prepared to share this recipe with others. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/66/9/picyP1OSd.jpg" [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Chinese", "Asian", "Weeknight", "Stir Fry", "< 4 Hours"] [RecipeIngredientQuantities] ["1/2", "4", "1/2", "2", "3", "1 1/2", "1/4", "1/2", "2", "1/2", "1/4", "3", "1/4", "2", "1", "1", "2", "1", "2", "1 1/2", "2"] [RecipeIngredientParts] ["catsup", "soy sauce", "salt", "Worcestershire sauce", "sugar", "cayenne pepper", "chicken broth", "cornstarch", "sugar", "salt", "chicken breasts", "garlic", "onion", "carrots", "green bell pepper", "snow peas", "cashews", "cooked white rice"] [AggregatedRating] 4.5 [ReviewCount] 79.0 [Calories] 1079.2 [FatContent] 60.0 [SaturatedFatContent] 12.7 [CholesterolContent] 139.2 [SodiumContent] 1774.1 [CarbohydrateContent] 78.5 [FiberContent] 5.2 [SugarContent] 25.8 [ProteinContent] 59.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Combine Catsup, soy sauce, salt,Worcestershire Sauce, sugar, sesame oil, cayenne pepper, and chicken broth and set aside. In a bowl, combine cornstarch, sugar, and salt. Toss the chicken with cornstarch mixture. Heat a wok or frying pan to a high heat and add cooking oil. When oil is hot add chicken. Add gingeroot, garlic and onion. Stir fry mixture until chicken is cooked through and opaque. Add bell pepper and carrots, stir fry until tender crisp about 2-3 minutes, then add snow peas. Continue to stir fry until tender crisp. Add catsup/soysauce mixture to chicken and vegetables and cook until it comes to a boil. Add the cashews and serve immediately over a bed of white rice.
[Name] Carolina Red Rice [AuthorId] 15385 [AuthorName] stephanie [CookTime] PT35M [PrepTime] PT10M [TotalTime] PT45M [DatePublished] 2001-09-15T12:47:00Z [Description] Make and share this Carolina Red Rice recipe from Food.com. [Images] character(0) [RecipeCategory] Rice [Keywords] ["Low Cholesterol", "Healthy", "Spicy", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1/4", "3/4", "2", "2", "1/2", "1/2", NA] [RecipeIngredientParts] ["bacon", "onion", "rice", "canned tomatoes", "salt", "pepper", "Tabasco sauce"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 514.0 [FatContent] 13.5 [SaturatedFatContent] 4.4 [CholesterolContent] 19.3 [SodiumContent] 700.7 [CarbohydrateContent] 85.3 [FiberContent] 3.1 [SugarContent] 4.1 [ProteinContent] 11.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cook bacon; remove from pan and crumble. Cook onions in bacon fat until tender. Add rice, tomatoes, seasoning and crumbled bacon. Cook on low heat about 35 minutes, stirring well. Stir with a fork several times while cooking. Check after 15 minutes and add water if needed.
[Name] Macaroni & Cheese & Hamburger [AuthorId] 16758 [AuthorName] sheila [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2001-09-15T12:47:00Z [Description] Make and share this Macaroni & Cheese & Hamburger recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", NA, "3/4", "0.5"] [RecipeIngredientParts] ["macaroni", "ground beef", "onion", "tomato sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 279.0 [FatContent] 12.1 [SaturatedFatContent] 5.3 [CholesterolContent] 47.1 [SodiumContent] 557.5 [CarbohydrateContent] 26.0 [FiberContent] 1.8 [SugarContent] 2.6 [ProteinContent] 16.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cook macaroni and drain. Fry meat and onions and drain. Add tomato sauce to the meat mixture. Simmer 10 minutes. Oil a 1-quart casserole dish. Spoon in 1/3 of meat mixture, then add cooked macaroni. Then add the rest of meat mixture. Add cheese soup over top. Cover and bake at 400°F until bubbly.
[Name] Canning Tomatoes [AuthorId] 15609 [AuthorName] Lali8752 [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2001-09-15T12:47:00Z [Description] You can use this recipe to can any amount. I sometimes do only 1 quart (if that's all the ripe tomatoes I have on hand). I have been making this recipe for almost 40 years and my Mother and Grandmother did it the same way for many, many years, and my Mother-in-law has been doing it this way for almost 70 years. While some folks advocate adding acids, I don't do this. I never have and never will put lemon juice in my tomatoes. I put a teaspoon of canning salt in each quart PERIOD. I have yet to "lose" a jar of tomatoes and nobody has ever gotten sick or died from them either. You can be assured that this recipe is tested, tried and true. [Editor's Note: recipe was updated to use cold pack method 6/27/03] [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Very Low Carbs", "Low Protein", "Low Cholesterol", "< 60 Mins", "Canning", "Easy"] [RecipeIngredientQuantities] [NA, NA] [RecipeIngredientParts] ["tomatoes", "canning salt"] [AggregatedRating] 5.0 [ReviewCount] 37.0 [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] 1-15 quarts [RecipeInstructions] Dip tomatoes in boiling water for 30 seconds or so. Take out and immediately put into iced water. I fill one side of the sink with the ice water, use the other side to drain them. This helps to get the skins off. Remove core and skins and cut in half or if large tomato cut into quarters. pack them tightly into jars. Add one Teaspoon canning salt to each Quart. set in water bath and process for 30 minutes. let cool.
[Name] Canned Bell or Banana Peppers [AuthorId] 15609 [AuthorName] Lali8752 [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2001-09-15T12:47:00Z [Description] Make and share this Canned Bell or Banana Peppers recipe from Food.com. [Images] character(0) [RecipeCategory] Peppers [Keywords] ["Vegetable", "Very Low Carbs", "Low Protein", "Low Cholesterol", "< 60 Mins", "Canning", "Easy"] [RecipeIngredientQuantities] [NA, NA, NA, NA] [RecipeIngredientParts] ["bell peppers", "banana pepper", "white vinegar", "canning salt", "water"] [AggregatedRating] nan [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] 1-15 jars [RecipeInstructions] Wipe off the peppers. Trim the stem to about 1/4 inch. Cut through pepper into 1-1 1/2 inch long pieces (small peppers would make two pieces by cutting in half]. Have a cake pan on two burners with water in it. Put jars and lids in this water. In another pan, mix equal amounts vinegar and water and bring to boil. put cut peppers (or whole if you prefer] into hot jars. pour vinegar/water solution over peppers. add 1 tsp salt to each quart. wipe rim of jars. Place hot lid on hot jar of peppers and seal tightly. Place jar on a towel on countertop until cool and make sure it sealed properly. Put in a cool dark place for 6 to 8 weeks before eating.
[Name] Angel Hair Pasta With Chicken [AuthorId] 15385 [AuthorName] stephanie [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2001-09-15T12:47:00Z [Description] Make and share this Angel Hair Pasta With Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "Low Cholesterol", "Healthy", "< 30 Mins", "Stove Top", "Stir Fry"] [RecipeIngredientQuantities] ["2", "2", "1", "1", "2", "12", "2/3", "1", "1/4"] [RecipeIngredientParts] ["olive oil", "boneless skinless chicken breast halves", "carrot", "garlic cloves", "angel hair pasta", "chicken broth", "dried basil", "parmesan cheese"] [AggregatedRating] 4.5 [ReviewCount] 5.0 [Calories] 504.9 [FatContent] 11.8 [SaturatedFatContent] 2.7 [CholesterolContent] 43.3 [SodiumContent] 321.7 [CarbohydrateContent] 69.7 [FiberContent] 5.4 [SugarContent] 4.2 [ProteinContent] 29.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat 1 tablespoon oil in a medium skillet over medium heat. Add chicken. Cook, stirring, until chicken is cooked through. Remove from skillet and drain on paper towels. Heat remaining oil in same skillet. Add carrot to skillet; cook, stirring for 4 minutes. Cook the pasta. Add broccoli and garlic to skillet and stir for 2 minutes more. While pasta is cooking, add chicken broth, basil and parmesan to skillet. Stir to combine. Return chicken to skillet. Reduce heat and simmer for 5 minutes. Drain pasta. Place in a large serving bowl. Top with chicken and vegetable mixture. Serve immediately.
[Name] my favorite grilled chicken [AuthorId] 15385 [AuthorName] stephanie [CookTime] PT40M [PrepTime] PT20M [TotalTime] PT1H [DatePublished] 2001-09-15T15:58:00Z [Description] Make and share this my favorite grilled chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Spicy [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1 1/2", "3/4", "1 1/2", "2", "1", "4"] [RecipeIngredientParts] ["chili sauce", "red wine vinegar", "garlic", "salt", "chicken breasts"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 369.3 [FatContent] 13.8 [SaturatedFatContent] 3.9 [CholesterolContent] 92.8 [SodiumContent] 2064.0 [CarbohydrateContent] 21.5 [FiberContent] 6.3 [SugarContent] 11.2 [ProteinContent] 33.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Mix chili sauce, vinegar, horseradish, garlic and salt in a bowl.", "Reserve 1/2 of the marinade.", "Add chicken to the bowl; turn to coat.", "Cover; marinate in refrigerator for 10 minutes.", "preheat grill.", "remove chicken from marinade; discard marinade.", "Place chicken on grill.", "Grill chicken, turning and basting frequently with half the reserved marinade about 30 minutes.", "Heat remaining reserved marinade in a small saucepan, stirring occasionally.", "Serve hot alongside chicken." ]
[Name] Cinnamon Twists [AuthorId] 19135 [AuthorName] Holiday1234 [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2001-09-15T17:19:00Z [Description] Make and share this Cinnamon Twists 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/11/67/6/pic8xIREQ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/67/6/picKksYx2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/67/6/picPq27a7.jpg"] [RecipeCategory] Breads [Keywords] ["Breakfast", "Dessert", "Low Protein", "Low Cholesterol", "Kid Friendly", "< 15 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", NA, NA, NA] [RecipeIngredientParts] ["butter", "sugar", "cinnamon"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 98.9 [FatContent] 4.2 [SaturatedFatContent] 1.1 [CholesterolContent] 0.0 [SodiumContent] 340.8 [CarbohydrateContent] 13.5 [FiberContent] 0.5 [SugarContent] 2.3 [ProteinContent] 1.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Separate the biscuits and flatten and elongate them. Brush with melted butter. Sprinkle with cinnamon and sugar. Twist the biscuits and brush tops with melted butter. Bake 350F degrees about 7-10 minutes- until lightly browned.
[Name] Cheese and Ham Pockets [AuthorId] 19135 [AuthorName] Holiday1234 [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2001-09-15T17:19:00Z [Description] Kids really seem to like this and even the little ones can make it themselves. Adults may find this rather plain and need to spice it up. Serve with hot tomato soup ;) [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/67/7/picZuGvNx.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/67/7/pic8sPmai.jpg"] [RecipeCategory] Breakfast [Keywords] ["Lunch/Snacks", "Pork", "Cheese", "Meat", "Low Protein", "Low Cholesterol", "Kid Friendly", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", NA, NA] [RecipeIngredientParts] "cheese" [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 95.0 [FatContent] 4.1 [SaturatedFatContent] 1.0 [CholesterolContent] 0.3 [SodiumContent] 291.6 [CarbohydrateContent] 12.6 [FiberContent] 0.2 [SugarContent] 2.2 [ProteinContent] 2.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Separate the biscuits and flatten them. They should be fairly thin. Add ham and cheese. Close and seal. Bake 350F degrees about 7-10 minutes- until brown.
[Name] Strawberry Mint Salsa [AuthorId] 19135 [AuthorName] Holiday1234 [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-09-15T17:19:00Z [Description] A refreshing fruit salsa to top ice cream, angel food or pound cake and cheesecake to name a few options. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Strawberry", "Berries", "Fruit", "Vegan", "Free Of...", "Summer", "< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["2", "8", "1", "2"] [RecipeIngredientParts] ["strawberries", "strawberry puree", "lime, juice of", "of fresh mint"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 25.9 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.8 [CarbohydrateContent] 6.3 [FiberContent] 1.6 [SugarContent] 3.7 [ProteinContent] 0.5 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Wash strawberries, cut off tops and cut up berries. Place berries in a bowl along with strawberry puree and lime juice. Toss to coat, cover and refrigerate. Before serving sprinkle the mint on top.
[Name] White Christmas [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] PT5M [PrepTime] PT2H [TotalTime] PT2H5M [DatePublished] 2001-09-16T09:57:00Z [Description] Make and share this White Christmas recipe from Food.com. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "Fruit", "Christmas", "Weeknight", "Refrigerator", "Stove Top", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["115", "1", "1 1/2", "1/2", "1/2", "1/2"] [RecipeIngredientParts] ["vegetable shortening", "coconut", "icing sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2063.4 [FatContent] 143.8 [SaturatedFatContent] 57.7 [CholesterolContent] 0.0 [SodiumContent] 442.8 [CarbohydrateContent] 203.3 [FiberContent] 19.1 [SugarContent] 65.7 [ProteinContent] 9.3 [RecipeServings] nan [RecipeYield] 1 slice tray [RecipeInstructions] Melt shortening over low heat. Combine with all other ingredients and mix well. Press mixture evenly into slice tin and allow to set firm. Cut into small slices to serve.
[Name] Pickled Northern ( Imitation Herring) [AuthorId] 10120 [AuthorName] BarbC [CookTime] PT48H5M [PrepTime] PT15M [TotalTime] PT48H20M [DatePublished] 2001-09-16T09:57:00Z [Description] If you like Herring you will absolutely go crazy with this. It's reasonable, wonderful and you will never tell the difference. Will swear you are eating herring. Enjoy [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Norwegian", "Scandinavian", "European", "Potluck", "Spring", "Summer", "Winter", "Christmas", "Thanksgiving", "Weeknight", "Canning", "No Cook", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["1", "2", "2/3", "1", NA] [RecipeIngredientParts] ["water", "white vinegar", "sugar"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 51.4 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 2.7 [CarbohydrateContent] 11.5 [FiberContent] 0.0 [SugarContent] 11.2 [ProteinContent] 0.0 [RecipeServings] 12.0 [RecipeYield] 5 qts [RecipeInstructions] Use Northern filets and cut up into bit size pieces. Soak in salt water, add enough salt to float an egg, soak 24 hours. Wash with cold water, cover with white vinegar and soak 24 hours, drain put up in alternate layers of fish and sliced onions, in quart jars. Make a syrup as above. Boil the syrup 5 minutes. Cool syrup and add 1 cup Muscatel Wine. Pour over fish and let sit in refrigerator for 3-4 days.
[Name] Cocoa Caramels [AuthorId] 12666 [AuthorName] Kathy Strickland [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2001-09-16T09:57:00Z [Description] Make and share this Cocoa Caramels recipe from Food.com. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "Low Protein", "Low Cholesterol", "Healthy", "Christmas", "< 15 Mins", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "2", "3/4"] [RecipeIngredientParts] ["sugar", "vanilla", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 182.6 [FatContent] 0.9 [SaturatedFatContent] 0.3 [CholesterolContent] 1.3 [SodiumContent] 4.0 [CarbohydrateContent] 44.8 [FiberContent] 0.8 [SugarContent] 32.1 [ProteinContent] 0.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Mix all ingredients together in a med size pot. Boil on low fire until mixture reaches hard ball stage. Pour in a buttered pan 9x9 or 9x13. When candy is cool cut in 1 inch squares. Be careful that they don't stick together. Wrap each piece in wax paper for individual candies Keeps well in the refrigerator.
[Name] chocolate blamange [AuthorId] 12666 [AuthorName] Kathy Strickland [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2001-09-16T09:57:00Z [Description] Make and share this chocolate blamange recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["3", "3", "5", "5", "1", "1/2", "1/2"] [RecipeIngredientParts] ["milk", "sugar", "cornstarch", "salt", "vanilla", "milk"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 176.2 [FatContent] 7.9 [SaturatedFatContent] 4.9 [CholesterolContent] 29.9 [SodiumContent] 143.8 [CarbohydrateContent] 19.0 [FiberContent] 0.3 [SugarContent] 5.3 [ProteinContent] 7.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Bring 3 C. milk to a boil. Add remaining ingredients together in a small bowl. Add to boiling milk. Stir until thickened and smooth. Pour in individual custard dishes and put in fridge until set. This is great served covered with cool whip or half and half.
[Name] Mummy and ghost cookies [AuthorId] 5523 [AuthorName] Dave C [CookTime] PT15M [PrepTime] PT20M [TotalTime] PT35M [DatePublished] 2001-09-16T09:57:00Z [Description] Make and share this Mummy and ghost cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Halloween", "< 60 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["1", "1", "1", "1/4", "1/2 - 3/4", "1", "1"] [RecipeIngredientParts] ["egg", "water", "all-purpose flour"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 149.2 [FatContent] 5.5 [SaturatedFatContent] 1.1 [CholesterolContent] 14.1 [SodiumContent] 60.1 [CarbohydrateContent] 24.1 [FiberContent] 0.2 [SugarContent] 19.4 [ProteinContent] 0.9 [RecipeServings] 15.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350F degrees (160C degrees]. Pour brownie mix into a large bowl. For more chocolatey flavour, stir in cocoa powder. Using a wooden spoon, stir in egg and water until mixture is smooth and all lumps are gone. Stir in flour, 1/4 cup at a time. mixing well after each addition and adding just enough flour so the bater is quite stiff, like dough. Depending on brownie mix, you may not need last 1/4 cup flour. For mummy`s body, roll 1 rounded tbsp dough into a 3 1/2 inch-long carrot shape. For head, roll 1 rounede tsp. dough into a grape shape, then prees onto wide end of mummy`s body. Place on a greases cookie sheet. Repeat with remaining dough, leaving 1/2 inch space between shapes. For ghosts roll 1 rounded tbsp. dough into a ball, place on a greased cookie sheet and gently flatten. Using your thumb and index finger, shape into a triangle. For head, roll 1 rounded tsp dough into a ball and place on tip of triangle. prees down and seal head to body. Repeat until all dough is used up. Bake in center of 350F degrees oven until cookies feal firm to touch, from 10-12 min. Remove from oven and immediately place cookies on a cookie rack. Cookies will be cracked a little, but will be covered in frosting. When cool, for mummy`s, spread 1 1/2 tbsp frosting over each cookie. To create a\"bandage\" effect, swirl your finger or a toothpick through frosting, moving left to right, starting at head and moving toward bottom. Use chocolate chips for eyes, for ghosts, slihtly melt i cup frosting in a microwave on high for 20-30 seconds , then spread over entire surface of cookie. This will give a glossy effect and ghostly shimmer. Makes 15 cookies.
[Name] Spicy Jerky [AuthorId] 10120 [AuthorName] BarbC [CookTime] PT8H [PrepTime] PT30M [TotalTime] PT8H30M [DatePublished] 2001-09-16T09:57:00Z [Description] Coming from Wisconsin we usually us venison but beef can be used just as well, make sure the meat is partially frozen, much easier to slice thin [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Meat", "Weeknight", "Oven", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1/4", "1", "1", "1/2", "1/2", "1/2", "1/2", "1"] [RecipeIngredientParts] ["beef", "soy sauce", "Worcestershire sauce", "pepper", "garlic powder", "onion powder", "salt", "liquid smoke"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 776.4 [FatContent] 80.5 [SaturatedFatContent] 33.4 [CholesterolContent] 112.4 [SodiumContent] 921.7 [CarbohydrateContent] 1.7 [FiberContent] 0.2 [SugarContent] 0.5 [ProteinContent] 10.7 [RecipeServings] 6.0 [RecipeYield] 2 pounds [RecipeInstructions] After cutting the meat into thin strips, marinate for one day in the refrigerator in the mixture of soy sauce, Worcestershire sauce, A-1 sauce, pepper, garlic powder, onion powder, salt and liquid smoke flavoring. After marinating, put on racks with a pan underneath and dry in a warm, 160 degree over with the door ajar for 6-8 hours. This jerky keeps for weeks when kept dry and cool.
[Name] Grilled Salmon with Garlic & Lemon [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2001-09-16T09:57:00Z [Description] Moist Fish recipe. If you wish, you may drizzle melted butter over the fish before serving. Garnish with the lemon wedges. You may want to squeeze more lemon before eating [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/68/6/pic7Xbm5B.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/68/6/picG1oCmu.jpg"] [RecipeCategory] Canadian [Keywords] ["Free Of...", "Broil/Grill", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["4", "1/2", "4", "3", "2", NA, NA] [RecipeIngredientParts] ["salmon steaks", "yogurt", "mayonnaise", "fresh lemon", "garlic", "parsley", "lemon wedge"] [AggregatedRating] 5.0 [ReviewCount] 9.0 [Calories] 267.5 [FatContent] 19.1 [SaturatedFatContent] 6.4 [CholesterolContent] 70.0 [SodiumContent] 83.5 [CarbohydrateContent] 1.7 [FiberContent] 0.1 [SugarContent] 1.0 [ProteinContent] 21.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Mix the garlic,Lemon juice, sour cream and parsley. Salt& pepper your salmon. Place on a grill over an oven proof dish, so the salmon is getting heat underneath as well. Put 1 1/2 tbs of the sauce mixture on the top side of the fish. Place under broiler about 5-6\" from the heat. Broil for about 5 minutes, Sauce will begin to bubble. Turn fish and put the remaining sauce on the steaks. Broil until the fish flakes. Do not overcook.
[Name] Diana's Fried Chicken [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT5M [PrepTime] PT40M [TotalTime] PT45M [DatePublished] 2001-09-16T09:58:00Z [Description] Make and share this Diana's Fried Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken", "Poultry", "Meat", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["16", "3", "3", "1/2", "2", "1 1/2", "1/4 - 1/2", NA] [RecipeIngredientParts] ["chicken pieces", "flour", "eggs", "milk", "buttermilk", "salt", "black pepper"] [AggregatedRating] 4.5 [ReviewCount] 10.0 [Calories] 281.3 [FatContent] 3.9 [SaturatedFatContent] 1.4 [CholesterolContent] 108.6 [SodiumContent] 822.1 [CarbohydrateContent] 49.9 [FiberContent] 2.1 [SugarContent] 0.4 [ProteinContent] 10.4 [RecipeServings] nan [RecipeYield] 16 pieces of fried chicken [RecipeInstructions] Steam the chicken until done-this keeps the chicken very juicy and you have a great stock base to freeze for later use (2 meals in one-cant beat that]. In a large heavy fry pan (I use cast iron], heat 2 1/2-3 inches veg oil over medium high heat. Set up three bowls. In the first bowl add 1 cup flour and all the salt. Mix well in the second bowl add eggs and milk and whisk well. In the third bowl add remaining flour, pepper and spike. Mix well Now dip in salted flour, dip in egg milk mixture, dip into spiced flour and into the hot oil it goes for around 5 minutes total-just to golden brown on all sides. Drain on a rack-not paper or paper towels and you've got some great chicken-juicy, crunchy and very tasty.
[Name] Green Jello Dessert [AuthorId] 12666 [AuthorName] Kathy Strickland [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2001-09-16T09:58:00Z [Description] Make and share this Green Jello Dessert recipe from Food.com. [Images] character(0) [RecipeCategory] Gelatin [Keywords] ["Dessert", "Pineapple", "Tropical Fruits", "Fruit", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1/4"] [RecipeIngredientParts] ["Cool Whip", "pineapple", "lime Jell-O gelatin", "cottage cheese", "pecans"] [AggregatedRating] 4.0 [ReviewCount] 6.0 [Calories] 316.4 [FatContent] 10.2 [SaturatedFatContent] 3.7 [CholesterolContent] 16.9 [SodiumContent] 558.2 [CarbohydrateContent] 42.1 [FiberContent] 2.8 [SugarContent] 32.8 [ProteinContent] 17.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Heat pineapple (juice and all] in a small saucepan. Add box of jello. Simmer until it starts to boil. Remove from heat and add cool whip and cottage cheese and nuts. Mix together well and put in fridge to set up.
[Name] Breakfast Sausage Roll [AuthorId] 12666 [AuthorName] Kathy Strickland [CookTime] PT35M [PrepTime] PT15M [TotalTime] PT50M [DatePublished] 2001-09-16T09:58:00Z [Description] Make and share this Breakfast Sausage Roll recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Breakfast", "Pork", "Cheese", "Meat", "< 60 Mins", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1/2", "3", "1", "1", "1", "1", "1 1/2", "2 1/2"] [RecipeIngredientParts] ["pork sausage", "onion", "eggs", "basil", "rosemary", "parsley", "garlic powder", "mushrooms", "mozzarella cheese"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 2318.1 [FatContent] 112.4 [SaturatedFatContent] 43.6 [CholesterolContent] 591.3 [SodiumContent] 5155.2 [CarbohydrateContent] 213.0 [FiberContent] 10.9 [SugarContent] 22.2 [ProteinContent] 107.5 [RecipeServings] nan [RecipeYield] 2 loaves [RecipeInstructions] ["Allow dough to rise and double in size.", "Cook sausage, add mushrooms and onions.", "Cook until tender.", "Drain and cool.", "Beat 2 eggs, set aside.", "To sausage, add cheese and seasonings and the 2 eggs.", "Mix well.", "Roll each loaf of dough to about 16x12.", "Spread 1/2 of the mixture with in 1 inch of edge.", "Roll jelly roll style and seal ends.", "Put on greased cookie sheet.", "Bake at 350F degrees for 25 minutes.", "Beat remaining egg.", "Brush over the bread.", "Bake 5-10 minutes more, until brown." ]
[Name] Roast Grenadier [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT30M [PrepTime] PT5M [TotalTime] PT35M [DatePublished] 2001-09-16T09:58:00Z [Description] Make and share this Roast Grenadier recipe from Food.com. [Images] character(0) [RecipeCategory] Pineapple [Keywords] ["Tropical Fruits", "Fruit", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/2", "1/4", "1/4", "1", "1", "1", "5", NA, "1/2"] [RecipeIngredientParts] ["pomegranate juice", "cranberry juice", "madeira wine", "brandy", "garlic", "thyme", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 49.3 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 77.0 [CarbohydrateContent] 3.3 [FiberContent] 0.0 [SugarContent] 2.8 [ProteinContent] 0.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a sauce pan combine all the ingredients and simmer until reduced to 1/2. When reduced strain and thicken slightly with cornstarch in needed. Ladle over thinly sliced meat.
[Name] Chocolate Chippies [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2001-09-16T09:58:00Z [Description] Make and share this Chocolate Chippies recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["125", "50", "1 1/2", "3", "175", "1", "50"] [RecipeIngredientParts] ["butter", "sugar", "vanilla essence", "flour", "baking powder", "dark chocolate"] [AggregatedRating] nan [ReviewCount] nan [Calories] 105.4 [FatContent] 6.8 [SaturatedFatContent] 4.2 [CholesterolContent] 13.8 [SodiumContent] 56.6 [CarbohydrateContent] 10.9 [FiberContent] 0.7 [SugarContent] 3.3 [ProteinContent] 1.4 [RecipeServings] nan [RecipeYield] 20 cookies [RecipeInstructions] Cream butter, sugar and condensed milk; add essence. Add dry ingredients and chopped chocolate. Roll into small balls. Place on greased trays. Flatten with a fork. Bake 15 minutes or until golden at 180C degrees.
[Name] Bean 'n Cheese Stuffed Wrappers [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2001-09-16T09:58:00Z [Description] These go over well as an appetizer or part of a meal. They are a cousin to a burrito. Sometimes I use Spring Roll Wrappers this make them much lighter and I prefer it.. I usually bake them instead of frying them [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Cheese", "Beans", "Canadian", "High In...", "< 60 Mins", "Oven", "Stove Top"] [RecipeIngredientQuantities] ["12", "3", "3", "0.5", "2 1/2"] [RecipeIngredientParts] ["jalapeno jack cheese", "monterey jack cheese", "cheddar cheese"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 325.0 [FatContent] 17.9 [SaturatedFatContent] 11.0 [CholesterolContent] 55.0 [SodiumContent] 553.0 [CarbohydrateContent] 22.4 [FiberContent] 1.8 [SugarContent] 0.3 [ProteinContent] 18.2 [RecipeServings] nan [RecipeYield] 12 WRAPPERS [RecipeInstructions] Mix cheeses together in a bowl. place wrappers, one at a time on your counter. Put a half cup of cheese in the center of the wrapper. Add 1 1/2 tbsp refried beans. Now to roll them, Have a corner of the wrapper pointing toward you, Fold in the two sides, Moisten all around the edge with water (use your finger], Bring up the far corner, seal with water, Continue to wrap the wrapper by rolling the folded edge toward the one corner that is sticking out, Seal the flap to the wrapper with water, Before this final step think of an envelope and you are rolling the bottom of the envelope toward the flap. Now you can store the wrappers in a plastic bag in the fridge until you want to cook them or cook them now. You can now fry them in the heated oil, the oil should be hot enoughif you put a corner of the wrapperin it it sizzles. Cook on one side and turn when bottom is golden. Cook until both sides are golden. OR Brush each wrapper with oil and put on a cookie sheet. Bake in 375F degrees oven until they are nicely browned. Serve with Salsa.
[Name] Mexican Beef Spaghetti Pie [AuthorId] 16909 [AuthorName] Joyce Heddin [CookTime] PT23M [PrepTime] PT20M [TotalTime] PT43M [DatePublished] 2001-09-16T09:58:00Z [Description] Make and share this Mexican Beef Spaghetti Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Spaghetti [Keywords] ["Mexican", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1/2", "1", "3/4", "1", "1", "1/2", "1", "1/2", "1/4"] [RecipeIngredientParts] ["lean ground beef", "garlic powder", "salt", "ground cumin", "tomatoes and green chilies", "light sour cream", "monterey jack cheese", "spaghetti", "monterey jack cheese", "egg", "salt", "garlic powder"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 422.8 [FatContent] 20.6 [SaturatedFatContent] 10.7 [CholesterolContent] 119.6 [SodiumContent] 812.5 [CarbohydrateContent] 29.3 [FiberContent] 1.1 [SugarContent] 1.0 [ProteinContent] 28.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Heat oven to 350 degrees. Cook pasta 8 minutes, drain. Mix pasta shell ingredients and toss with pasta. In 9-inch pie plate press pasta to form a shell. Cook ground beef for 4-5 min. ,breaking into crumbles. Add garlic powder, salt and cumin, stir in tomatoes and cook until almost all liquid has evaporated, stirring occasionally. Remove from heat and add sour cream. Spoon mixture into pasta shell. Add cheese to top and bake 15 minutes.
[Name] Rhubarb Sauce [AuthorId] 10120 [AuthorName] BarbC [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2001-09-16T09:59:00Z [Description] I make this recipe every year because it is soooo good on pancakes, tastes just like spring, especially in the middle of winter. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Breakfast", "Dessert", "Fruit", "Low Protein", "Vegan", "Low Cholesterol", "Healthy", "Spring", "Summer", "Weeknight", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["5 -6", "1", "2", "1/2"] [RecipeIngredientParts] ["rhubarb", "water", "sugar", "cinnamon"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 279.9 [FatContent] 0.2 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 4.9 [CarbohydrateContent] 71.4 [FiberContent] 1.9 [SugarContent] 67.7 [ProteinContent] 0.9 [RecipeServings] 6.0 [RecipeYield] 5 cups [RecipeInstructions] In saucepan, bring rhubarb and water to a boil. Add sugar& cinnamon, return to boil. Reduce heat and simmer uncovered 10-15 minutes or until sauce reaches desired consistency. Put in freezer containers and freeze.
[Name] Swiss Steak [AuthorId] 15609 [AuthorName] Lali8752 [CookTime] PT2H [PrepTime] PT15M [TotalTime] PT2H15M [DatePublished] 2001-09-16T09:59:00Z [Description] My grandma made this. I've eaten all my life, this is truly a "comfort" food. You can also make this with Pork or chicken. [Images] character(0) [RecipeCategory] Weeknight [Keywords] ["Oven", "< 4 Hours"] [RecipeIngredientQuantities] [NA, "1", "1", "1", NA, "1 -2", NA, NA] [RecipeIngredientParts] ["beef roast", "tomatoes", "onion", "garlic", "bell pepper", "fresh mushrooms"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 12.4 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 2.2 [CarbohydrateContent] 2.8 [FiberContent] 0.7 [SugarContent] 1.6 [ProteinContent] 0.5 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Put meat in the crock pot. Add tomatoes, carrots, onion, garlic, bell pepper, mushrooms, salt and pepper. Cook this until the meat\"falls apart\" and veggies are done. Fix some rice. put rice in a bowl. top with meat, veggies and broth from crock pot. Serve Mashed potatoes on the side.
[Name] Hamburger Sausage [AuthorId] 10120 [AuthorName] BarbC [CookTime] PT24H15M [PrepTime] PT15M [TotalTime] PT24H30M [DatePublished] 2001-09-16T09:59:00Z [Description] This hamburger sausage recipe is wonderful. It's easy and you have over 2# of sausage which is cooked and can be used in sandwiches. Kids really like this for lunches,by the way so does Dad. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Meat", "Potluck", "Spring", "Summer", "Winter", "Weeknight", "Oven", "Easy"] [RecipeIngredientQuantities] ["2", "2", "2", "1/2", "1/8", "1/2"] [RecipeIngredientParts] ["hamburger", "tender quick salt", "liquid smoke", "mustard seeds", "black pepper", "garlic powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 290.8 [FatContent] 17.3 [SaturatedFatContent] 6.6 [CholesterolContent] 101.5 [SodiumContent] 100.4 [CarbohydrateContent] 0.3 [FiberContent] 0.1 [SugarContent] 0.1 [ProteinContent] 31.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Mix together and shape into 2 loaves (like meatloaf] Wrap in foil and refrigerate for 24 hours. Punch holes in bottom of foil with a fork. Put 1 cup water in bottom of broiler pan then place loaves on rack over broiler pan. Do not broil, just use the broiler pan because you need the sausage over the water. Bake 1 hour 15 minutes at 325 degrees.
[Name] Sage Breakfast Sausage [AuthorId] 10120 [AuthorName] BarbC [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2001-09-16T09:59:00Z [Description] Really smells great especially in the winter when the snow is blowing, makes the house smell wonderful. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Pork", "Meat", "Very Low Carbs", "High Protein", "High In...", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1/2", "1/2", "1"] [RecipeIngredientParts] ["ground pork", "rubbed sage", "salt", "poultry seasoning", "pepper", "ground allspice"] [AggregatedRating] 4.0 [ReviewCount] 7.0 [Calories] 200.5 [FatContent] 16.1 [SaturatedFatContent] 6.0 [CholesterolContent] 54.5 [SodiumContent] 430.1 [CarbohydrateContent] 0.3 [FiberContent] 0.1 [SugarContent] 0.0 [ProteinContent] 12.8 [RecipeServings] 6.0 [RecipeYield] 6 patties [RecipeInstructions] Throughly combine all ingredients; shape into six patties. Chill at least 1 hour. Fry in a skillet for 3-4 minutes per side or until browned and no longer pink in the center.
[Name] Best Pudding and Pineapple Pie Ever [AuthorId] 16758 [AuthorName] sheila [CookTime] nan [PrepTime] PT17M [TotalTime] PT17M [DatePublished] 2001-09-16T12:27:00Z [Description] Make and share this Best Pudding and Pineapple Pie Ever recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Pineapple", "Tropical Fruits", "Fruit", "Low Protein", "Low Cholesterol", "< 30 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", NA, NA] [RecipeIngredientParts] ["instant vanilla pudding", "graham cracker crust", "banana", "crushed pineapple", "strawberry", "Cool Whip"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 299.3 [FatContent] 10.1 [SaturatedFatContent] 2.2 [CholesterolContent] 0.0 [SodiumContent] 466.3 [CarbohydrateContent] 51.8 [FiberContent] 1.4 [SugarContent] 38.5 [ProteinContent] 2.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Make pudding according to directions. Add pudding to crust. Place banana, pineapple and strawberries on pie then top with cool whip. For a less fattening way, use skim milk for the pudding and use sugar-free pudding. Both ways are great.
[Name] Pot Roast in a Crock Pot [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT10H [PrepTime] PT15M [TotalTime] PT10H15M [DatePublished] 2001-09-16T12:27:00Z [Description] Once you have removed the yummy meat and veg make a gravy from the juices-an awsome fall and winter dish. Serve with hot bread and a salad. (and the rest of the wine!) [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/69/9/picIFiVJX.jpg" [RecipeCategory] Roast Beef [Keywords] ["Vegetable", "Meat", "Weeknight"] [RecipeIngredientQuantities] ["1", "1 1/2", "2", "2", "1", "1", "1", NA, "1"] [RecipeIngredientParts] ["baby potatoes", "onions", "carrots", "dry red wine"] [AggregatedRating] 5.0 [ReviewCount] 36.0 [Calories] 195.7 [FatContent] 0.6 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 265.7 [CarbohydrateContent] 34.5 [FiberContent] 7.3 [SugarContent] 7.8 [ProteinContent] 6.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Place 1/2 of the vegetables in the crock pot. Place the meat on top of the vegetables. Add the other half of the vegetables on top of the meat. Add the beef stock and the wine. Add the salt and pepper and herbs. Cook on low for 8-10 hours.
[Name] Diana's Crock Pot Chili [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2001-09-16T13:31:00Z [Description] Make and share this Diana's Crock Pot Chili recipe from Food.com. [Images] character(0) [RecipeCategory] Black Beans [Keywords] ["Beans", "Meat", "Southwestern U.S.", "< 30 Mins"] [RecipeIngredientQuantities] ["3", "2", "2", "1", "2", "1", "4 -6", "1", "1", NA, NA, NA] [RecipeIngredientParts] ["dark red kidney beans", "black beans", "chipotle chile", "bell peppers", "yellow onion", "garlic", "tomatoes", "cayenne pepper", "Mexican oregano"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 597.4 [FatContent] 43.5 [SaturatedFatContent] 17.1 [CholesterolContent] 154.2 [SodiumContent] 125.0 [CarbohydrateContent] 7.0 [FiberContent] 1.7 [SugarContent] 3.4 [ProteinContent] 42.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cut up your meat. Put it into the crockpot. Drain half the red and half the black beans and toss them in with the other cans. add the onions, peppers, garlic and tomatoes-give a good stir. Now add the remaining ingredients and stir well. Cook on low for 8-10 hours. Serve with hot corn bread.
[Name] Stewed Chicken in a Crock Pot [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT10H [PrepTime] PT10M [TotalTime] PT10H10M [DatePublished] 2001-09-16T13:31:00Z [Description] Make and share this Stewed Chicken in a Crock Pot recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Weeknight"] [RecipeIngredientQuantities] ["5", "2", "2", "1", "1", NA, "1", "1", "1", "1", NA] [RecipeIngredientParts] ["chicken pieces", "carrots", "celery", "onion", "baby potatoes", "peas", "Italian-style stewed tomatoes", "dry red wine"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 548.3 [FatContent] 34.7 [SaturatedFatContent] 9.9 [CholesterolContent] 172.5 [SodiumContent] 188.3 [CarbohydrateContent] 5.7 [FiberContent] 1.2 [SugarContent] 2.5 [ProteinContent] 43.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Half the veg on the bottom-then chicken-then remaining veg. then remaining ingredients. Cook on low for 8-10 hours. Make a gravy if you like then everything else.
[Name] Polynesian Pork Chops-Crock Pot [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT9H [PrepTime] PT5M [TotalTime] PT9H5M [DatePublished] 2001-09-16T13:31:00Z [Description] Make and share this Polynesian Pork Chops-Crock Pot 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/11/70/2/pico7eGlx.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/70/2/pic4hONL8.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/70/2/picf6k4Aq.jpg"] [RecipeCategory] Pineapple [Keywords] ["Pork", "Tropical Fruits", "Fruit", "Meat", "Weeknight"] [RecipeIngredientQuantities] ["6 -8", "1", "1/2", "1", "1", "1", "1/2", "1", "1", "1", "1/2", "1/4", "2", "1/3", "2", "1", "1/2"] [RecipeIngredientParts] ["onion", "celery", "garlic", "ginger", "salt", "pepper", "pineapple tidbits", "water", "rice", "water", "cornstarch", "vinegar", "soy sauce", "brown sugar", "salt"] [AggregatedRating] 3.5 [ReviewCount] 8.0 [Calories] 483.6 [FatContent] 18.3 [SaturatedFatContent] 6.0 [CholesterolContent] 137.3 [SodiumContent] 814.1 [CarbohydrateContent] 34.0 [FiberContent] 2.1 [SugarContent] 14.7 [ProteinContent] 43.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Place all ingredients up to the rice into a crock pot. Cook on low for 8-9 hours. Remove from crock pot with a slotted spoon and place on a serving platter-Pour liquid into a medium saucepan. Whisk together the remaining ingredients and add to ingredients in saucepan-over medium high heat-and cook until thickened to your preference. Pour over chops and serve.
[Name] Myrtlewood Pecan Pie [AuthorId] 17984 [AuthorName] Mr. Bill in TN [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2001-09-16T17:31:00Z [Description] Make and share this Myrtlewood Pecan Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Fruit", "Nuts", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "8", "1", "1/3", "1", "1 1/4", "3", "1", "1/4", "1", "1/4"] [RecipeIngredientParts] ["cream cheese", "egg", "sugar", "vanilla", "pecans", "eggs", "light corn syrup", "sugar", "vanilla", "salt"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 736.0 [FatContent] 43.3 [SaturatedFatContent] 13.3 [CholesterolContent] 182.6 [SodiumContent] 453.4 [CarbohydrateContent] 81.9 [FiberContent] 2.7 [SugarContent] 36.1 [ProteinContent] 11.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350F degrees. In a food processor, process the cream cheese, 1 egg, 1/3 cup sugar and 1 teaspoon vanilla until fluffy. Spread the mixture in the bottom of the unbaked pie shell. Sprinkle the pecans over the cheese mixture. For the filling, beat the 3 eggs with an electric mixer until foamy. Add the corn syrup, 1/4 cup sugar, 1 teaspoon vanilla and the salt and combine. Pour over the pecans. Bake for 60 minutes. Serve warm or cold.
[Name] Myrtlewood Au Gratin [AuthorId] 17984 [AuthorName] Mr. Bill in TN [CookTime] PT1H [PrepTime] PT25M [TotalTime] PT1H25M [DatePublished] 2001-09-16T17:31:00Z [Description] Make and share this Myrtlewood Au Gratin 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/11/70/4/picYi3x4a.jpg" [RecipeCategory] Potato [Keywords] ["Vegetable", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "1", "4", NA, "10", "1"] [RecipeIngredientParts] ["potatoes", "onion", "flour", "Velveeta cheese", "heavy cream"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 482.5 [FatContent] 25.2 [SaturatedFatContent] 15.9 [CholesterolContent] 91.7 [SodiumContent] 729.1 [CarbohydrateContent] 51.8 [FiberContent] 5.5 [SugarContent] 6.7 [ProteinContent] 13.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 350°F degrees.", "Prepare 9x13-inch pan and spray with Pam.", "Peel and slice potatoes.", "Keep submerged in water until ready for use.", "Drain excess water from potatoes.", "Place single layer of potatoes in pan, overlapping.", "Place single layer of onion rings in pan.", "Sprinkle with flour, lightly.", "Place single layer of Velveeta slices.", "Add salt and pepper to taste.", "Repeat procedure until all ingredients are used with potatoes on top.", "Pour cream over entire dish and bake for 55 minutes or until golden brown." ]
[Name] BBQ Minted ZOOK skewers [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2001-09-17T09:48:00Z [Description] Great with any BBQ meal or broil them in the oven. Nice flavor. There goes our buddy the prolific Zucchini. Will they ever stop producing? [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "Canadian", "Low Protein", "Vegan", "Low Cholesterol", "Healthy", "Free Of...", "Broil/Grill", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["2", "2", "2", "1/4", "2", "2", "1", "1", "1", "1", NA] [RecipeIngredientParts] ["of fresh mint", "olive oil", "fresh lemon juice", "cumin", "garlic", "zucchini", "yellow sweet pepper", "red onion"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 114.2 [FatContent] 7.2 [SaturatedFatContent] 1.0 [CholesterolContent] 0.0 [SodiumContent] 14.0 [CarbohydrateContent] 12.5 [FiberContent] 2.9 [SugarContent] 4.7 [ProteinContent] 2.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Whisk together;mint, olive oil, lemon juice,cumin and garlic. Thread chunks of veggies on skewers alternating colors etc. BBQ skewers, Medium High heat for about15 minutes, basting often with the sauce and turning often until tender. Season with Salt& Pepper.
[Name] Oreo Muffins [AuthorId] 19135 [AuthorName] Holiday1234 [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2001-09-17T09:48:00Z [Description] Make and share this Oreo Muffins recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/70/6/e7hVdCkSQC2ai2Vc0BGN_15228104498511321447542.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/70/6/piceGU7vd.jpg"] [RecipeCategory] Quick Breads [Keywords] ["Breads", "Lunch/Snacks", "Kid Friendly", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1 3/4", "1/2", "1/2", "1", "1", "3/4", "1/3", "1", "1/4", "20"] [RecipeIngredientParts] ["all-purpose flour", "salt", "baking soda", "baking powder", "sugar", "milk", "sour cream", "egg", "margarine"] [AggregatedRating] 5.0 [ReviewCount] 23.0 [Calories] 84.8 [FatContent] 3.0 [SaturatedFatContent] 1.0 [CholesterolContent] 6.3 [SodiumContent] 101.8 [CarbohydrateContent] 13.6 [FiberContent] 0.3 [SugarContent] 7.4 [ProteinContent] 1.2 [RecipeServings] nan [RecipeYield] 40 mini muffins [RecipeInstructions] In medium bowl, combine flour, sugar, baking powder, and salt, set aside. In small bowl, combine milk, sour cream, and egg. Stir into flour mixture with margarine until just blended. Gently stir in cookies. Spoon batter 12 greased 2 1/2 inch muffin pan cups. Bake at 400 degrees F for 20-25 minutes or until toothpick inserted in center comes out clean. Remove from pan, cool on wire rack. Serve warm or cold.
[Name] Cheese and Jalapeno Grits Casserole [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2001-09-17T09:48:00Z [Description] I LOVE GRITS! This is a great recipe and I like to serve this for breakfast with biscuits and gravy and then take a long walk or roll back into bed! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/70/7/yRXayesPRQujqup15PN3_Cheese%20and%20Jalapeno%20Grits%20Casserole.jpg" [RecipeCategory] Breakfast [Keywords] ["Cheese", "High In...", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1/2", "1", "1/2", "3", "4 -6", "6", "1"] [RecipeIngredientParts] ["butter", "salt", "cayenne pepper", "garlic cloves", "eggs", "grits"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 369.6 [FatContent] 27.5 [SaturatedFatContent] 16.4 [CholesterolContent] 199.0 [SodiumContent] 622.2 [CarbohydrateContent] 13.9 [FiberContent] 0.5 [SugarContent] 0.8 [ProteinContent] 16.7 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350°F. Butter a casserole dish-8 1/2 x 11 Place the hot grits in a large bowl and stir in the cheese, butter, cayenne, garlic, salt and jalapeno peppers. Whisk the eggs well and stir into the grit mixture. Pour into the casserole dish and bake until set and lightly browned, around 45 minutes.
[Name] Bergie's Fish Filets [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2001-09-17T09:48:00Z [Description] I just threw this together and found it quite tasty so thought I would share it. Any fish will do. I used New Zealand Blue Hoki. Cod works well for this recipe. Sub whipped cottage cheese for the sour cream if you want to. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/70/8/picaTObXg.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/70/8/picU5AXjM.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/70/8/piceGSIjh.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/70/8/pictKLWvn.jpg"] [RecipeCategory] Canadian [Keywords] ["Broil/Grill", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["2", "2", "1", "1", "1", "1", "4", NA] [RecipeIngredientParts] ["sour cream", "lemon juice", "light soy sauce", "instant minced garlic"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 222.2 [FatContent] 4.1 [SaturatedFatContent] 1.9 [CholesterolContent] 104.3 [SodiumContent] 336.3 [CarbohydrateContent] 2.1 [FiberContent] 0.1 [SugarContent] 0.5 [ProteinContent] 42.0 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Place filets in an oven proof dish. Mix all the other ingredients. Spoon the sauce on the filets. Bake in 400F degrees oven for 10 minutes. Broil for a few minutes to brown.
[Name] Crab Soup [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2001-09-17T09:48:00Z [Description] Make and share this Crab Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Crab [Keywords] ["< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["7", "2", "3", "3", "1 1/2", "2", "1", "1/4", NA, NA] [RecipeIngredientParts] ["butter", "mushrooms", "flour", "heavy cream", "parmesan cheese", "dry sherry", "parsley"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 410.8 [FatContent] 32.8 [SaturatedFatContent] 19.8 [CholesterolContent] 111.5 [SodiumContent] 484.2 [CarbohydrateContent] 9.7 [FiberContent] 0.3 [SugarContent] 2.9 [ProteinContent] 11.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Melt 1/2 the butter in a large skillet over medium heat.", "Cook the mushrooms for 5 minutes.", "Remove and set aside.", "Melt the remaining butter in a large saucepan.", "Add the flour and whisk to smooth.", "Whisk in the chicken stock and cream and cook for 10 minutes over medium heat.", "Reduce the heat to a simmer and add the mushrooms and crabmeat.", "Cook for 3 minutes to heat through.", "Remove from heat, stir in cheese and sherry-taste and adjust salt and pepper.", "Pour into a serving bowl, garnish and serve." ]
[Name] Chicken Fans [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2001-09-17T09:49:00Z [Description] Make and share this Chicken Fans recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken", "Poultry", "Meat", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "3", "2", NA, "1/4", "1", "4", "2"] [RecipeIngredientParts] ["cheese", "green bell peppers", "red onions", "mayonnaise", "lemon juice", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 159.8 [FatContent] 11.6 [SaturatedFatContent] 6.5 [CholesterolContent] 50.5 [SodiumContent] 213.8 [CarbohydrateContent] 2.1 [FiberContent] 0.2 [SugarContent] 0.4 [ProteinContent] 11.7 [RecipeServings] 4.0 [RecipeYield] 4 rolls [RecipeInstructions] Place first 5 ingredients in a bowl and toss. Stir mayonnaise and lemon juice together in a cup. Pour over chicken mixture. Stir lightly. Make 3 cuts in rolls from top to bottom making sure you dont cut right through. Spread inside cuts with the butter. Spread chicken mixture between cuts. Wrap each roll in foil. Heat in 180C degrees oven for about 15-20 minutes, until hot.
[Name] Breakfast Fruit Bowl [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] PT5M [PrepTime] PT10M [TotalTime] PT15M [DatePublished] 2001-09-17T09:49:00Z [Description] Make and share this Breakfast Fruit Bowl recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Pineapple", "Tropical Fruits", "Fruit", "< 15 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "20", "2", "2", "1/4"] [RecipeIngredientParts] ["pineapple chunks", "pears", "grapefruit sections", "mandarin segment", "maraschino cherries", "cornflour", "sugar"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 203.7 [FatContent] 0.5 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 3.7 [CarbohydrateContent] 52.1 [FiberContent] 4.8 [SugarContent] 43.8 [ProteinContent] 1.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Cut peach slices and grapefruit segments in half, place in bowl. Add pineapple chunks, quartered pears, and mandarins. Add cherries and toss. Stir reserved juices, cornflour and sugar in saucepan. Heat and stir until it boils and thickens. Cool. Stir into fruit. Serve and enjoy.
[Name] Christmas Cookies [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] PT12M [PrepTime] PT3H [TotalTime] PT3H12M [DatePublished] 2001-09-17T09:49:00Z [Description] Make and share this Christmas Cookies 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/11/71/2/pic6jmzwr.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/71/2/picn9UorI.jpg"] [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Christmas", "Weeknight", "Oven", "Refrigerator", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "2 1/2", "1", "2", "1"] [RecipeIngredientParts] ["butter", "sugar", "egg", "flour", "baking powder", "vanilla"] [AggregatedRating] 4.5 [ReviewCount] 7.0 [Calories] 72.8 [FatContent] 3.8 [SaturatedFatContent] 2.4 [CholesterolContent] 14.0 [SodiumContent] 35.0 [CarbohydrateContent] 8.9 [FiberContent] 0.2 [SugarContent] 4.1 [ProteinContent] 0.8 [RecipeServings] nan [RecipeYield] 50-55 cookies [RecipeInstructions] Cream butter and sugar. Add all other ingredients. Mix well. Chill at least 2-3 hours. Roll out. Cut in to shapes and bake in 400°F till edges are pale golden brown. Recipe easily doubled.
[Name] Cherry Almond Shortbread [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] PT7M [PrepTime] PT15M [TotalTime] PT22M [DatePublished] 2001-09-17T09:49:00Z [Description] Make and share this Cherry Almond Shortbread recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Fruit", "Nuts", "Scottish", "European", "Christmas", "< 30 Mins", "Oven", "Refrigerator"] [RecipeIngredientQuantities] ["1", "2", "3 1/2", "1/2", "1", "1"] [RecipeIngredientParts] ["butter", "brown sugar", "flour", "cornflour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 125.9 [FatContent] 7.4 [SaturatedFatContent] 4.0 [CholesterolContent] 16.3 [SodiumContent] 64.1 [CarbohydrateContent] 14.0 [FiberContent] 0.5 [SugarContent] 7.3 [ProteinContent] 1.4 [RecipeServings] nan [RecipeYield] 60 cookies [RecipeInstructions] Cream butter and sugar well in a large bowl. Add remaining ingredients. Work into butter mixture. Shape into 4 rolls about 1 1/2 inches in diameter. Put each roll into waxed paper and chill. Cut into 1/4 inch slices and bake on an ungreased baking sheet at 200C degrees for 6-7 minutes until edges show some browning.
[Name] Decorative Baked Potatoes with Sage & Red Pepper [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2001-09-17T09:49:00Z [Description] Looks good and tastes good. Use Oregano instead of Sage for a Greek version. Goes well with almost any meal. Not too good with Egg Foo Yong but then it depends on your tast! [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "Canadian", "Vegan", "Free Of...", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["4", "1", "16", "3", "3", NA] [RecipeIngredientParts] ["baking potatoes", "fresh sage leaves", "olive oil", "garlic"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 232.2 [FatContent] 10.4 [SaturatedFatContent] 1.4 [CholesterolContent] 0.0 [SodiumContent] 7.8 [CarbohydrateContent] 32.6 [FiberContent] 3.4 [SugarContent] 2.6 [ProteinContent] 3.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Put red pepper strip in one slit of the potatoes then a sage leaf in the next. Mix the;olive oil, garlic, Salt& pepper. Brush the potatoes well with Oil mix. Wrap tightly in foil. BBQ or bake in the oven 375F degrees for approximately 1 hour or until done.
[Name] Chilie Poached Prawns [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2001-09-17T09:49:00Z [Description] Make and share this Chilie Poached Prawns recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Canadian", "Very Low Carbs", "Healthy", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1", "1", "4", "1/2", "1/2", "1/3", "1", "2", "1", "1"] [RecipeIngredientParts] ["garlic", "dried rosemary", "fennel seed", "sherry wine", "scallions", "butter", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 159.2 [FatContent] 4.3 [SaturatedFatContent] 2.0 [CholesterolContent] 150.5 [SodiumContent] 681.0 [CarbohydrateContent] 9.4 [FiberContent] 1.4 [SugarContent] 1.9 [ProteinContent] 17.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Put the prawn shells in a saucepan with the garlic, chilie peppers, rosemary, fennel and the water. Bring to a boil, reduce heat to medium low and simmer for 30 minutes. Strain the poaching liquid and discard the solids and return the liquid to the saucepan. Boil rapidly until only about 1 1/2 cups remain about 5-10 minutes. Pour in the Sherry and bring liquid to a simmer. Add Prawns cook for about 1 minute (prawns will turn pink and look opaque]-- Do not over cook the prawns. Remove prawns, keep warm. Boil liquid until about 2-3 tbsp remain. Add red pepper,cook for 2 minutes. Return prawns to pan add scallions and butter. Stir until the butter has melted. Serve.
[Name] Harry's Island Bouillabaisse [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2001-09-17T09:49:00Z [Description] This is my brother Harry's recipe and it is very good! You can freeze leftovers (if there are any). Don't feel limited to the seafood in this recipe - he often changes the contents. Allow about 4 lbs of fish/seafood for this recipe whatever you decide on. Serve with lots of crusty bread and perhaps a salad
[Name] Cheese Dip - Spicy [AuthorId] 16459 [AuthorName] Elizabeth Fullerton [CookTime] PT5M [PrepTime] PT10M [TotalTime] PT15M [DatePublished] 2001-09-17T09:49:00Z [Description] Make and share this Cheese Dip - Spicy 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/11/71/7/picZDyv12.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Cheese", "Kid Friendly", "Winter", "Spicy", "Microwave", "< 15 Mins", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1"] [RecipeIngredientParts] ["Velveeta cheese", "Rotel Tomatoes", "sausage"] [AggregatedRating] 4.5 [ReviewCount] 6.0 [Calories] 475.2 [FatContent] 38.2 [SaturatedFatContent] 18.1 [CholesterolContent] 103.6 [SodiumContent] 1997.5 [CarbohydrateContent] 10.9 [FiberContent] 0.0 [SugarContent] 6.0 [ProteinContent] 21.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cube the cheese and place into a microwave safe bowl. Add the tomatoes and sausage. Microwave for three minutes. Stir then if needed microwave two more minutes. Serve with tortilla chips.
[Name] Venison Marinade [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT2H [PrepTime] PT5M [TotalTime] PT2H5M [DatePublished] 2001-09-17T10:21:00Z [Description] Make and share this Venison Marinade 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/11/71/8/picOB48Yu.jpg" [RecipeCategory] Weeknight [Keywords] ["No Cook", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/2", "1/2", "1", "5", "1", "10", "1", "1"] [RecipeIngredientParts] ["soy sauce", "dry sherry", "olive oil", "onion", "garlic", "fresh ginger", "black pepper"] [AggregatedRating] 5.0 [ReviewCount] 10.0 [Calories] 1608.1 [FatContent] 108.4 [SaturatedFatContent] 15.0 [CholesterolContent] 0.0 [SodiumContent] 8083.3 [CarbohydrateContent] 41.7 [FiberContent] 4.2 [SugarContent] 12.0 [ProteinContent] 18.0 [RecipeServings] nan [RecipeYield] 1 recipe [RecipeInstructions] Whisk all ingredients together and marinate the steaks for 2 hours. Grill to preference.
[Name] Asparagus, avocado and orange salad [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT5M [PrepTime] PT15M [TotalTime] PT20M [DatePublished] 2001-09-17T10:21:00Z [Description] Make and share this Asparagus, avocado and orange salad recipe from Food.com. [Images] character(0) [RecipeCategory] Fruit [Keywords] ["Vegetable", "Low Protein", "Low Cholesterol", "Spring", "< 30 Mins", "No Cook"] [RecipeIngredientQuantities] ["2", "2", "2", "3", "1/2", "1/4", "1/4", "2", NA, NA, "1/2"] [RecipeIngredientParts] ["asparagus spears", "avocados", "oranges", "fresh lemon juice", "canola oil", "red wine vinegar", "Dijon mustard", "salt", "black pepper"] [AggregatedRating] 4.0 [ReviewCount] 4.0 [Calories] 507.4 [FatContent] 42.7 [SaturatedFatContent] 4.3 [CholesterolContent] 0.0 [SodiumContent] 68.6 [CarbohydrateContent] 30.8 [FiberContent] 13.6 [SugarContent] 13.6 [ProteinContent] 8.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Snap the ends of the asparagus off and cut the spears into 1 inch pieces. Stean until JUST tender, no more than 4 or 5 minutes. Plunge into ice water to stop the cooking. Peel the oranges, remove the membrane on segments and cut into chunks. Peel and chop the avocados. Toss the three together with the lemon juice. Whisk the vinaigrette ingredients together. Pour over the salad and lightly pepper and salt-toss and serve.
[Name] Southern Caviar [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2001-09-17T10:21:00Z [Description] Make and share this Southern Caviar 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/11/72/0/19Rv8OaJSXKqQ60EP6AW_DSCN5309.JPG", "https://img.sndimg.com/food/image/upload/v1/img/feed/11720/nEG7CfbPRwQKF2Uo6J15_IMG_2710.jpg"] [RecipeCategory] Beans [Keywords] ["Low Cholesterol", "< 30 Mins", "Refrigerator"] [RecipeIngredientQuantities] ["3", "3/4", "1/2", "3/4", "3/4", "1/4", "1", "1/3", "2/3", "1", NA, NA, NA] [RecipeIngredientParts] ["black-eyed peas", "green bell pepper", "red bell pepper", "pimiento", "garlic", "red wine vinegar", "olive oil", "Dijon mustard", "salt", "Tabasco sauce", "tortilla chips"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 250.0 [FatContent] 15.3 [SaturatedFatContent] 2.2 [CholesterolContent] 0.0 [SodiumContent] 416.1 [CarbohydrateContent] 22.1 [FiberContent] 5.3 [SugarContent] 1.8 [ProteinContent] 7.1 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Whisk together vinegar, oil, and mustard. Mix together the beans to garlic. Mix the two together and take a bite. Adjust seasonings by adding salt and tabasco. Mash half the mixture, stir, cover and chill well. Drain and serve with tortilla chips.
[Name] Chili Macaroni and Cheese [AuthorId] 12129 [AuthorName] Kathleen Talbot [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2001-09-17T11:26:00Z [Description] This is a great meal for kids, totally easy to prepare and perfect for cold weather. It is a definite tummy pleaser! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/72/1/KXhhfasIQZSCEzgW0iNk_10155164_580062719131_8562379764168621507_n.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/72/1/pickVaG0l.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/72/1/picCOkC40.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Cheese", "Beans", "Meat", "Kid Friendly", "Potluck", "Spicy", "< 30 Mins", "Oven", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "1", "1", NA] [RecipeIngredientParts] ["macaroni noodles", "cheddar cheese", "onion", "salt", "Tabasco sauce"] [AggregatedRating] 4.5 [ReviewCount] 11.0 [Calories] 456.7 [FatContent] 21.4 [SaturatedFatContent] 11.0 [CholesterolContent] 65.8 [SodiumContent] 1868.6 [CarbohydrateContent] 47.1 [FiberContent] 10.4 [SugarContent] 4.2 [ProteinContent] 22.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Cook macaroni as directed on package. While Macaroni is cooking heat chili. Add Italian seasoning, salt, and Tabasco sauce (I like 4-5 squirts] to chili. Mix onion, chili, and macaroni in large bowl. Put mixture in a casserole dish and add cheese. Bake for 10-15 minutes in a 350 degree oven, or until cheese melts. Serve and enjoy!
[Name] Hash Browns Casserole [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT45M [PrepTime] PT10M [TotalTime] PT55M [DatePublished] 2001-09-17T11:26:00Z [Description] Make and share this Hash Browns Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Potato", "Vegetable", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "2", "1/2", "1", "1", "2", "1/2"] [RecipeIngredientParts] ["frozen hash browns", "sour cream", "cheddar cheese", "margarine", "salt", "yellow onion", "margarine"] [AggregatedRating] 5.0 [ReviewCount] 23.0 [Calories] 911.7 [FatContent] 70.7 [SaturatedFatContent] 26.3 [CholesterolContent] 63.5 [SodiumContent] 1474.7 [CarbohydrateContent] 57.8 [FiberContent] 3.6 [SugarContent] 5.9 [ProteinContent] 17.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350°F. Combine the first 7 ingredients in a large bowl. Spoon into a casserole dish. Combine the cornflakes and melted margarine. Sprinkle over top and bake for 45 minutes.
[Name] Crock Pot Curried Beef [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT8H [PrepTime] PT10M [TotalTime] PT8H10M [DatePublished] 2001-09-17T11:26:00Z [Description] Make and share this Crock Pot Curried Beef recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] "Weeknight" [RecipeIngredientQuantities] ["2", "2", "3", "1 1/2", "1/2", "1", "1 1/2", "1", "2", "1/2", "1/2"] [RecipeIngredientParts] ["onions", "flour", "salt", "pepper", "garlic", "curry powder", "tomatoes", "beef bouillon powder", "sugar"] [AggregatedRating] 3.5 [ReviewCount] 3.0 [Calories] 301.8 [FatContent] 9.1 [SaturatedFatContent] 3.4 [CholesterolContent] 119.5 [SodiumContent] 682.2 [CarbohydrateContent] 7.3 [FiberContent] 1.5 [SugarContent] 3.2 [ProteinContent] 45.6 [RecipeServings] nan [RecipeYield] 6 cups [RecipeInstructions] Combine first 7 ingredients in a crock pot. Stir well. Stir remaining 4 ingredients in a small bowl and pour over top. Cover and cook on low for 8-10 hours or high for 4-5 hours. Serve with rice.
[Name] Russian Meatballs [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2001-09-17T11:26:00Z [Description] Make and share this Russian Meatballs recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1 1/2", "1/2", "1", "1", "1", "1", "1", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["ground beef", "egg", "potato", "onion", "salt", "pepper", "garlic", "seasoning salt"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 567.2 [FatContent] 33.9 [SaturatedFatContent] 9.5 [CholesterolContent] 129.7 [SodiumContent] 1791.3 [CarbohydrateContent] 35.1 [FiberContent] 2.4 [SugarContent] 10.0 [ProteinContent] 29.8 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] Mix all ingredients-except sauce ingredients-together in a large bowl. Roll into balls and fry in a large skillet. Combine the peach jam, salad dressing and soup mix in a saucepan. Cook over medium heat until blended. Pour over meatballs and simmer for 5 minutes. Serve over rice.
[Name] Corn Puffs [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] PT8M [PrepTime] PT5M [TotalTime] PT13M [DatePublished] 2001-09-17T11:26:00Z [Description] my kids always ate vegetables if they were 'disguised' and not just plain old steamed ones, these are quick and tasty. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Corn", "Vegetable", "Healthy", "< 15 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", NA, "1", "1", "1", "1/2", "1", "2", "1/2", NA] [RecipeIngredientParts] ["potato", "parsley", "baking powder", "onion", "flour", "corn kernel", "eggs", "curry powder"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 147.3 [FatContent] 2.9 [SaturatedFatContent] 0.8 [CholesterolContent] 105.8 [SodiumContent] 129.8 [CarbohydrateContent] 24.6 [FiberContent] 2.0 [SugarContent] 0.7 [ProteinContent] 6.4 [RecipeServings] 4.0 [RecipeYield] 10-12 puffs [RecipeInstructions] Mix all ingredients together in large bowl. fry is spoonlots in the hot oil.
[Name] Rogan Josh [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT2H [PrepTime] PT20M [TotalTime] PT2H20M [DatePublished] 2001-09-17T15:32:00Z [Description] Love it! I don't know if the bananas are traditional but I like them in this recipe. I also like it hotter-thats up to you. You can also use lamb instead of the chicken. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Asian", "Indian", "Weeknight", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1/2", "1/4", "2", "1/3", "1", "1/2", "1/2", "3", "1/3", "1", "1", "3", "1/4", "1/2", "1/4", "2"] [RecipeIngredientParts] ["boneless skinless chicken breasts", "plain yogurt", "saffron", "water", "cardamom pod", "cumin seed", "garlic", "chili peppers", "turmeric", "salt", "cilantro", "bananas"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 373.8 [FatContent] 12.9 [SaturatedFatContent] 3.7 [CholesterolContent] 143.3 [SodiumContent] 457.9 [CarbohydrateContent] 6.0 [FiberContent] 1.7 [SugarContent] 2.7 [ProteinContent] 56.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Marinate the chicken in the yogurt overnight-in a glass bowl or plastic bowl. Remove from fridge. Preheat oven to 400 Soak the safron in the water Spread the almonds, cardamom, cumin and coriander seeds in a glass cassarole dish. Bake them for 10 minutes-stir once. Heat the butter in a large heavy pan. Saute the onion for 2 minutes over low heat. Add the garlic and ginger-saute for 1 more minute. Stir in the chicken and yogurt, along with the saffron water. Stir. Add the chili pepper, turmeric, salt and almonds and spices-stir well and cover. Cook for 1 hour and 15 minutes stirring every 15 minutes or so. Remove the cover and cook for 15 minutes Add the sliced bananas if using and cook for 15 minutes more. Ladle into a serving bowl, garnish with the cilantro and offer with rice.
[Name] Easy Steak Diane [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] PT12M [PrepTime] PT15M [TotalTime] PT27M [DatePublished] 2001-09-17T15:32:00Z [Description] Make and share this Easy Steak Diane 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/11/72/7/picBjruZ2.jpg" [RecipeCategory] Meat [Keywords] ["< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["4", "3", NA, "50", "4", "2", "2", "1", "1/3", "2"] [RecipeIngredientParts] ["garlic", "black pepper", "butter", "spring onions", "Dijon mustard", "Worcestershire sauce", "brandy", "fresh parsley"] [AggregatedRating] 5.0 [ReviewCount] 17.0 [Calories] 174.6 [FatContent] 16.4 [SaturatedFatContent] 10.2 [CholesterolContent] 48.8 [SodiumContent] 211.0 [CarbohydrateContent] 4.3 [FiberContent] 0.6 [SugarContent] 1.3 [ProteinContent] 1.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Lay each steak between 2 sheets of plastic wrap and flatten with a rolling pin, until about 1 1/2 cm thick. Remove from plastic and spread the garlic over both sides of each steak and grind over the pepper. Heat half the butter in a frying pan, cook the steaks over high heat for 1 minute to seal each side, turning only once. Cook a further 1-4 minutes on each side (depending how you like your steak cooked] Remove from pan; cover and keep warm. Heat remaining butter in the pan; add the onions and cook 1 minute, add mustard, worcestershire sauce and brandy. Stir to dislodge any crusty bits from base of pan. Stir in the cream; simmer for about 3 minutes, or until slightly reduced, stir in parsley. Return steaks to pan until just heated through. Serve immediately with the sauce.
[Name] Haystacks [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2001-09-17T15:33:00Z [Description] Make and share this Haystacks recipe from Food.com. [Images] character(0) [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "Halloween", "< 15 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/2", "2", "1/2", "1", "3", "1/2", "1/2"] [RecipeIngredientParts] ["butter", "white sugar", "milk", "vanilla", "oatmeal", "pecans", "coconut"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 4140.8 [FatContent] 184.4 [SaturatedFatContent] 95.0 [CholesterolContent] 261.1 [SodiumContent] 748.4 [CarbohydrateContent] 610.0 [FiberContent] 50.2 [SugarContent] 409.8 [ProteinContent] 60.2 [RecipeServings] nan [RecipeYield] 1 recipe or around thirty cookies [RecipeInstructions] Boil together first 5 ingredients exactly 5 minutes. Remove from heat and add the oats, pecans and coconut. Working VERY quickly drop by spoonfuls onto wax paper.
[Name] Iced Coffee [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2001-09-17T15:33:00Z [Description] Make and share this Iced Coffee 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/11/72/9/picXWNfM9.jpg" [RecipeCategory] Beverages [Keywords] ["Low Protein", "< 15 Mins"] [RecipeIngredientQuantities] ["4", "1/3", "4", "2 1/2", "1 1/4", NA] [RecipeIngredientParts] ["instant coffee", "hot water", "vanilla ice cream", "milk"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 784.8 [FatContent] 65.3 [SaturatedFatContent] 40.7 [CholesterolContent] 240.2 [SodiumContent] 260.0 [CarbohydrateContent] 37.1 [FiberContent] 0.5 [SugarContent] 15.4 [ProteinContent] 16.2 [RecipeServings] 2.0 [RecipeYield] 2 glasses [RecipeInstructions] Divide coffee between 2 tall serving glasses. Divide the water evenly, pouring it into each glass to dissolve the coffee. Place 2 scoops of the ice cream in each glass. Pour milk over the ice cream. Whip the cream until firm peaks form and carefully spoon or pipe on top. Decorate with the chocolate sprinkles. (this can also be made replacing the water with hot milk, then proceed as above].
[Name] Strawberry Cream Pie [AuthorId] 17987 [AuthorName] hotrod [CookTime] PT1M [PrepTime] PT20M [TotalTime] PT21M [DatePublished] 2001-09-17T15:33:00Z [Description] Low sugar, low fat, quick, easy and everybody in my house loved it. That makes it a winner in my book! [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Strawberry", "Cheese", "Berries", "Fruit", "Kid Friendly", "Spring", "Summer", "< 30 Mins", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["1", "1", "2", "1", NA, "1", "1", "2"] [RecipeIngredientParts] ["fat free cream cheese", "vanilla", "Equal sugar substitute", "graham cracker crust", "fresh strawberries", "wild strawberry sugar-free gelatin", "water", "cornstarch"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 179.8 [FatContent] 7.8 [SaturatedFatContent] 1.8 [CholesterolContent] 2.3 [SodiumContent] 326.0 [CarbohydrateContent] 22.0 [FiberContent] 0.5 [SugarContent] 11.8 [ProteinContent] 5.3 [RecipeServings] 8.0 [RecipeYield] 1 pie [RecipeInstructions] ["Beat cream cheese, vanilla and sweetener till fluffy and smooth.", "Spread this in the pie crust.", "Bring the water and cornstarch to boil till thick (about 1 minute].", "Add the gelatin and stir till dissolved.", "Let it cool a few minutes while you slice a layer of strawberries over the cream cheese mixture, pour the gelatin mixture over the berries and then garnish with more strawberries.", "Let cool in fridge and serve with whipped cream.", "This is a recipe that the dieters as well as non-dieters in our house really enjoyed!" ]
[Name] Spaghetti alla Checca [AuthorId] 19135 [AuthorName] Holiday1234 [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2001-09-17T15:33:00Z [Description] This is a light refreshing -- an almost no cook meal for hot days! The only work involved here is cooking the pasta. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Lunch/Snacks", "Spaghetti", "European", "Summer", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "8", "2", "2", "2", "1", NA, "1/2"] [RecipeIngredientParts] ["pasta", "tomatoes", "mozzarella cheese", "basil", "oregano", "marjoram", "thyme", "extra virgin olive oil"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 846.8 [FatContent] 41.6 [SaturatedFatContent] 11.5 [CholesterolContent] 44.8 [SodiumContent] 365.8 [CarbohydrateContent] 89.6 [FiberContent] 4.8 [SugarContent] 4.6 [ProteinContent] 28.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Bring 4 quarts of water to a boil. Add a tablespoon of salt and the pasta. Be sure all the strands are submerged. While that cooks combine tomatoes, mozzarella and herbs. Season with salt and pepper. Heat oil in a saucepan until smoking hot. Pour over the tomato mixture. When pasta is done, drain and add to the tomato mixture. Toss until well coated. Cover bowl and let stand about 2 minutes so the cheese begins to melts.
[Name] Easy Oven Rice Casserole [AuthorId] 18205 [AuthorName] Mikey [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2001-09-17T15:33:00Z [Description] Make and share this Easy Oven Rice Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] Long Grain Rice [Keywords] ["Rice", "Vegetable", "Low Protein", "Low Cholesterol", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1", "4", "1/2", "4", "1", NA] [RecipeIngredientParts] ["rice", "soya sauce", "water", "mushroom"] [AggregatedRating] 4.5 [ReviewCount] 12.0 [Calories] 638.8 [FatContent] 28.4 [SaturatedFatContent] 3.7 [CholesterolContent] 0.5 [SodiumContent] 1795.7 [CarbohydrateContent] 85.2 [FiberContent] 2.5 [SugarContent] 2.7 [ProteinContent] 10.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] This is a very simple yet delicious rice casserole. Place the ingredients in a pre-sprayed or greased casserole dish. If you like you can add frozen vegetables (I prefer peas or corn] in the last 15 minutes of cooking. Bake at 350 for approximately 45 minutes to 1 hour, stirring a few times.
[Name] Swiss Muesli [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-09-17T15:33:00Z [Description] Make and share this Swiss Muesli recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Grains", "Fruit", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "2", "1", "1/2"] [RecipeIngredientParts] ["apple", "low-fat plain yogurt", "rolled oats", "cinnamon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 304.8 [FatContent] 7.7 [SaturatedFatContent] 1.2 [CholesterolContent] 2.5 [SodiumContent] 66.0 [CarbohydrateContent] 50.4 [FiberContent] 6.9 [SugarContent] 19.8 [ProteinContent] 11.2 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Grate apple, including skin. Put into mixing bowl. Add yoghurt and mix well. Stir in nuts, oats and cinnamon (if using]. Combine well. Serve. Nice served with fresh fruit and nuts.
[Name] Poifect Cluck, Cluck Burgers (Chicken Burgers) [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2001-09-18T10:01:00Z [Description] You get the good honest taste of the chicken in this recipe. Great for a family BBQ or pan fry the burgers ,either way they are good. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/73/4/picrabz4K.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/73/4/picRA0cCu.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/73/4/picZ2g5VY.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/73/4/pic3YLsgz.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/73/4/piceoC5uW.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/73/4/pic1QwWjR.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken", "Poultry", "Cheese", "Vegetable", "Meat", "Canadian", "High Protein", "High In...", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1/4", "1/4", "1", "1", "2", "1/4", "2", "1"] [RecipeIngredientParts] ["egg", "parmesan cheese", "onion", "water", "Dijon mustard", "salt", "garlic cloves", "ground chicken"] [AggregatedRating] 4.5 [ReviewCount] 23.0 [Calories] 244.5 [FatContent] 12.7 [SaturatedFatContent] 4.2 [CholesterolContent] 149.5 [SodiumContent] 405.5 [CarbohydrateContent] 7.5 [FiberContent] 0.7 [SugarContent] 1.3 [ProteinContent] 25.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Beat egg. Mix in cheese breadcrumbs, onion, water, mustard, salt and garlic. Mix in the chicken and shape into 4 patties, 3/4\" thick. Pan fry or barbecue over medium heat for 12-14 minutes, turning once or until no longer pink inside.
[Name] Kfc Hot 'n Spicy Crispy Strips Clone [AuthorId] 10649 [AuthorName] Ben Ross [CookTime] PT40M [PrepTime] PT20M [TotalTime] PT1H [DatePublished] 2001-09-18T10:01:00Z [Description] If you love those crispy strips here's a recipe that is sure to be to your tastes. These are nearly taste the same as crispy strips that are available in Australia. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Australian", "Spicy", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["500", NA, "4", "1", "1", "1", "1", "2", "3", "1", "1 1/2", "1", "1"] [RecipeIngredientParts] ["skinless chicken breasts", "water", "salt", "msg", "egg", "milk", "plain flour", "salt", "pepper", "paprika", "Mexican chili powder", "msg"] [AggregatedRating] 4.5 [ReviewCount] 10.0 [Calories] 882.4 [FatContent] 15.8 [SaturatedFatContent] 5.4 [CholesterolContent] 270.1 [SodiumContent] 5122.3 [CarbohydrateContent] 106.7 [FiberContent] 6.8 [SugarContent] 1.2 [ProteinContent] 74.5 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Trim any excess skin or fat from the chicken breasts. Slice the chicken breasts into nice size strips (approximately 1/2 inch x 3-4 inches]. Combine the water, salt and MSG for the marinade in a large bowl and let it sit and marinate for 20 minutes. Turn the strips once while they are marinating. Combine the beaten egg and milk and a bit of pepper in a medium size bowl. In a small plastic bag combine the remaining ingredients (flour, salt, pepper, paprika, Mexican chili and MSG] and shake. At this time you can start to preheat the oil in a deep-fryer to 220°C. When the chicken has been marinating for 20 minutes, transfer each piece to paper towels so that excess liquid can drain off. Using about ten strips at once, place the chicken in the bag with the flouer and shake the bag until the strips of chicken are coated. Place them on a plate. Once they have been coated with the flour mixture dip them in the egg and milk mixture individually and them back into the bag for another shake. Be sure to try and get as much coating on each strip. If you wish you can coat them again if you want a thicker coating. Drop the strips, 5-6 at a time into the hot oil. They should only take a couple of minutes depending on how you like your chicken. Be sure to stir when frying so the strips don't stick together. Remove the chicken from the oil and allow them to drain on paper towels for a couple of minutes. Enjoy your homemade takeaway!
[Name] Cheese and Apple Turnovers [AuthorId] 16758 [AuthorName] sheila [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2001-09-18T10:01:00Z [Description] Make and share this Cheese and Apple Turnovers recipe from Food.com. [Images] character(0) [RecipeCategory] Cheese [Keywords] ["Apple", "Fruit", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1/2", "3/4", "4", "1", "2", "1/2"] [RecipeIngredientParts] ["cinnamon", "cheddar cheese", "sugar", "cinnamon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 321.4 [FatContent] 10.8 [SaturatedFatContent] 5.1 [CholesterolContent] 55.0 [SodiumContent] 519.7 [CarbohydrateContent] 43.9 [FiberContent] 3.1 [SugarContent] 7.2 [ProteinContent] 12.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Set oven to 400°F degrees. Unroll dough and separate into 6 triangles. Place 1/2 slice cheese in center of each triangle. Combine pie filling and cinnamon; spoon mixture over cheese. Top them with 1/2 slices of cheese. Brush edges of dough with egg white. Fold each triangle of dough over filling making large triangles, stretching dough if you have to; press edges together. Put on greased baking sheet. Cut several small slits on top to vent; brush egg white over tops. Combine sugar and remaining cinnamon sprinkle mixture over turnovers. Bake at 400°F degrees for 18 minutes or until golden brown.
[Name] Hillbilly Bean Soup [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT4H [PrepTime] PT15M [TotalTime] PT4H15M [DatePublished] 2001-09-18T10:01:00Z [Description] Make and share this Hillbilly Bean Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Beans [Keywords] ["Weeknight", "Stove Top"] [RecipeIngredientQuantities] ["1", "7", "1", "1", "1", "2", "1/2", "1/4", "1/4", "2", "2", "2", "2", "2", "2", "1", "1", "1", "1", "1", "1", "1", "1", "1", "1", "3", NA, "1", "1", "1", "2", "4", "1 -3", "2", NA] [RecipeIngredientParts] ["water", "ham bone", "bay leaf", "hot chili peppers", "mixed herbs", "dried parsley", "summer savory", "cumin seed", "fennel seeds", "caraway seeds", "sweet basil", "dried chervil", "celery seed", "thyme", "sage", "oregano", "rosemary", "cayenne pepper", "onion", "garlic", "tomatoes", "carrot", "celery", "potatoes", "green beans", "Worcestershire sauce", "honey"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 323.0 [FatContent] 1.6 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 47.9 [CarbohydrateContent] 81.0 [FiberContent] 5.7 [SugarContent] 63.7 [ProteinContent] 4.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Boil the drained, soaked beans with the water, bone, bay leaf and chili in a large pot. Reduce to a simmer and simmer for 3 hours. Add the remaining ingredients and simmer for 1 hour longer. This was a requested recipe and in my comments I said that if you dont have all the ingredients for the herb mix dont worry about it. Shake in what you got. If you go out and buy everything required in the spices-you're looking at around 50 bucks!
[Name] Low-Fat Corn Chowder [AuthorId] 18787 [AuthorName] Mirdreams [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2001-09-18T10:01:00Z [Description] A family favorite this corn chowder is an adaptation of a recipe I found in a church cookbook as a child. The fat content has been lowered and it is simpler to make. There are never any left-overs when I make this. [Images] character(0) [RecipeCategory] Chowders [Keywords] ["One Dish Meal", "Poultry", "Corn", "Vegetable", "Meat", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1", "2", "2", "6 -8", "1", "2", "1", NA] [RecipeIngredientParts] ["turkey kielbasa", "olive oil", "onions", "potatoes", "skim milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 344.9 [FatContent] 4.7 [SaturatedFatContent] 0.9 [CholesterolContent] 5.6 [SodiumContent] 856.6 [CarbohydrateContent] 73.6 [FiberContent] 7.4 [SugarContent] 9.1 [ProteinContent] 8.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Sauté the kielbasa and onions in the olive oil at the bottom of a soup pot (cast iron Dutch ovens work well for this but any large soup pot will do] until the onions are transpartent. Add your potatoes and enough water to just cover them. Cover the pot until the water boils. Take off the cover and boil until potatoes are soft (test by pressing one with the back of a fork]. Be careful to watch the water, keep the potatoes covered, but only just. When the potatoes are soft add the soup and creamed corn. Bring back to a boil. Simmer until ready to serve (if too watery simmer until desired thickens is achieved, if too thick add a splash of skim milk]. Add salt and pepper to taste. Makes a complete meal if served with some buttered bread.
[Name] Sweet Potato and Corn Fritters [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2001-09-18T10:01:00Z [Description] Make and share this Sweet Potato and Corn Fritters recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Potato", "Corn", "Vegetable", "Healthy", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "2", "2", "1/2", "1/4", "1", "1/2", NA] [RecipeIngredientParts] ["fresh ginger", "fresh thyme", "chives", "self raising flour", "milk", "egg", "sweet potato", "butter"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 157.1 [FatContent] 2.3 [SaturatedFatContent] 0.8 [CholesterolContent] 55.0 [SodiumContent] 255.5 [CarbohydrateContent] 30.6 [FiberContent] 2.0 [SugarContent] 3.4 [ProteinContent] 5.4 [RecipeServings] 4.0 [RecipeYield] 8 fritters [RecipeInstructions] In a bowl mix together the corn, ginger, herbs,flour, milk and egg yolk. In a clean bowl beat the egg white until stiff. Fold the egg white and potato into the mixture. Heat the butter or oil in a non-stick frying pan and cook large spoonfuls over a low to moderate heat for about 3 minutes each side. Serve with some grilled bacon. delicious.
[Name] Okra on the side [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT45M [PrepTime] PT5M [TotalTime] PT50M [DatePublished] 2001-09-18T10:01:00Z [Description] Make and share this Okra on the side recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["African", "Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "3", "1", "2", "2", "2", "1"] [RecipeIngredientParts] ["onion", "garlic", "okra", "chilies", "tomatoes", "salt"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 65.7 [FatContent] 1.4 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 591.6 [CarbohydrateContent] 12.8 [FiberContent] 3.3 [SugarContent] 5.1 [ProteinContent] 2.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In a non reactive saucepan, saute the onions and garlic in the oil for 10 minutes. Add the okra and chilies, saute, stirring frequently for 5 minutes. Add the tomatoes and salt, cover and simmer for about 30 minutes.
[Name] Muffuletta [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT2H [PrepTime] PT15M [TotalTime] PT2H15M [DatePublished] 2001-09-18T10:02:00Z [Description] Make and share this Muffuletta recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Pork", "Poultry", "Vegetable", "Meat", "Weeknight", "No Cook", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "8", "1/4", "1", "1", "1/2", "1", "3", "3"] [RecipeIngredientParts] ["artichoke hearts", "extra virgin olive oil", "garlic clove", "oregano", "lean baked ham", "turkey breast"] [AggregatedRating] nan [ReviewCount] nan [Calories] 263.0 [FatContent] 4.2 [SaturatedFatContent] 0.9 [CholesterolContent] 9.2 [SodiumContent] 700.2 [CarbohydrateContent] 45.1 [FiberContent] 5.9 [SugarContent] 5.1 [ProteinContent] 11.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Combine mixed veg, artichokes and olives in a bowl-set aside. Add oil, garlic and oregano together-whisk for a minute. Cut loaf in half crosswise. Pull out some bread from both sides. Brush insides with the oil mixture. On the bottom half add half the veg mixture. Cover with ham and turkey. Top with remaining veg mixture. Top with bread top. Wrap tightly with plastic wrap. Refrigerate at least 2 hours or overnight. Cut into 6 wedges.
[Name] Italian Red Sauce aka Red Gravy or spaghetti sauce [AuthorId] 19043 [AuthorName] P3350 [CookTime] PT6H5M [PrepTime] PT30M [TotalTime] PT6H35M [DatePublished] 2001-09-18T10:02:00Z [Description] This makes a great deal of sauce but it freezes very well and can be used in any way you would use a red sauce. The Italian ham makes all the difference in the taste. Also, for those who have made sauce and it has been "acidy" I have never had this problem with the imported tomatoes. Every time I make a batch, I give some to friends. They all love it. It also works very well with [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Pork", "Poultry", "Meat", "European", "Spring", "Winter", "Weeknight", "For Large Groups"] [RecipeIngredientQuantities] ["5", "6", "2", "1/2", "5", "1"] [RecipeIngredientParts] ["Cento Italian tomatoes", "garlic", "prosciutto ham", "fresh basil", "red pepper flakes"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 5.7 [FatContent] 0.5 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 0.2 [CarbohydrateContent] 0.3 [FiberContent] 0.1 [SugarContent] 0.0 [ProteinContent] 0.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Place olive oil in a large soup pot.", "Add garlic and simmer about one minute, do not let it brown.", "Put tomatoes in blender and blend briefly to smooth out the tomatoes.", "Then add to garlic.", "Cut Italian ham in chunks.", "When I order this from the Deli, I have them cut it in 1/2 lb slab.", "Add basil and crushed red pepper flakes.", "Let simmer about 6 hours.", "I always check the richness of the sauce by putting a spoonful in a clean bowl, let it sit for about 5 minutes and if water is seperating from the sauce, continue to simmer." ]
[Name] Philadelphia Cheesesteak [AuthorId] 16758 [AuthorName] sheila [CookTime] PT8M [PrepTime] PT7M [TotalTime] PT15M [DatePublished] 2001-09-18T10:02:00Z [Description] Make and share this Philadelphia Cheesesteak 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/11/74/3/picP9M7Rn.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Cheese", "Meat", "< 15 Mins", "Oven", "Stove Top"] [RecipeIngredientQuantities] ["1", "1", "1", "6", "1", "4", "3"] [RecipeIngredientParts] ["onion", "green pepper", "butter", "roast beef", "provolone cheese", "ketchup"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 362.4 [FatContent] 19.9 [SaturatedFatContent] 10.2 [CholesterolContent] 107.4 [SodiumContent] 452.9 [CarbohydrateContent] 8.5 [FiberContent] 1.1 [SugarContent] 5.0 [ProteinContent] 38.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cook onion and pepper in butter until tender. Then add 3 tablespoons ketchup and sprinkle with garlic powder. Split rolls almost all the way through. Layer meat and pepper mixture on rolls. Place on baking sheet and broil 5 inched from heat until cheese is melted. Close sandwich and eat.
[Name] Chili Con Carne For Two [AuthorId] 19319 [AuthorName] Robert Byrd [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2001-09-18T10:02:00Z [Description] Make and share this Chili Con Carne For Two 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/11/74/4/piceuhEhH.jpg" [RecipeCategory] Meat [Keywords] ["Mexican", "Low Cholesterol", "Healthy", "Weeknight", "Stove Top", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1/2", "1", "1/2", "1", "1", "1", "1 -2", "1", "1", "1"] [RecipeIngredientParts] ["ground beef", "onion", "green pepper", "tomatoes", "tomato sauce", "salt", "chili powder", "cayenne powder", "paprika", "kidney beans"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 449.5 [FatContent] 18.8 [SaturatedFatContent] 7.0 [CholesterolContent] 77.1 [SodiumContent] 2199.5 [CarbohydrateContent] 41.9 [FiberContent] 11.2 [SugarContent] 16.3 [ProteinContent] 31.5 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] In an 8\" skillet cook and stir meat, onion and green pepper until meat is brown and onion is tender. Drain off fat and stir in remaining ingredients except beans. Heat to boiling, reduce heat and cook uncovered for about 30 minutes. Stir in beans (with liquid] and stir until bubbly.
[Name] Crab Pasta Bisque [AuthorId] 18660 [AuthorName] Dawn399 [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2001-09-18T10:02:00Z [Description] This is a very elegant tasting soup. I figured an elegant tasting crab bisque would be hard to make, but the bonuses of this recipe is it tastes gourmet and is easy to make. [Images] character(0) [RecipeCategory] Crab [Keywords] ["Winter", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["4", "2", "6", "1/2", "2", "3", "1 -2", "1/4", "1"] [RecipeIngredientParts] ["bow tie pasta", "small shell pasta", "butter", "portabella mushroom", "milk", "chicken bouillon cube", "green onion", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 332.6 [FatContent] 14.2 [SaturatedFatContent] 8.2 [CholesterolContent] 82.8 [SodiumContent] 683.3 [CarbohydrateContent] 32.3 [FiberContent] 1.9 [SugarContent] 1.9 [ProteinContent] 19.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Cook Pasta according to package directions.", "Remove shell pieces from crab meat or chop up imitation crab meat.", "Melt butter in a sauce pan and saute mushrooms until tender.", "Add Newburg sauce mix and stir well with a wire whisk.", "Add milk, water, and chicken bouillon and continue to stir well with a wisk until mixture comes to a boil.", "Reduce heat, and simmer 5-8 minutes, stirrring constantly.", "Add green onions, pasta and crab, stir to combine and heat through.", "Spoon into serving bowls, may garnish with green onions if desired." ]
[Name] BBQ Tofu Kabobs [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT8H20M [PrepTime] PT15M [TotalTime] PT8H35M [DatePublished] 2001-09-18T10:02:00Z [Description] If you wish you can put pepper pieces, small onions or mushrooms between the tofu. If you haven't tried tofu, try this recipe you may surprise yourself and like It. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Soy/Tofu", "Beans", "Canadian", "Weeknight", "Broil/Grill", "Oven"] [RecipeIngredientQuantities] ["1", "1/4", "1", "1", "1/2", "1/2", "1/2", "1/2", "1/2", "1", NA] [RecipeIngredientParts] ["extra firm tofu", "tomato juice", "lite olive oil", "paprika", "chili powder", "oregano", "thyme", "dry mustard", "Worcestershire sauce"] [AggregatedRating] 3.5 [ReviewCount] 3.0 [Calories] 117.0 [FatContent] 8.4 [SaturatedFatContent] 1.5 [CholesterolContent] 0.0 [SodiumContent] 65.4 [CarbohydrateContent] 3.4 [FiberContent] 1.5 [SugarContent] 1.4 [ProteinContent] 9.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cut tofu into 1 x 1 1/2\" cubes and place in shallow dish. In a saucepan combine the tomato juice, oil, paprika, chili powder, oregano, thyme, mustard, Worcestershire sauce (be sure to use a brand that does not contain anchovies to make this recipe vegetarian], hot pepper, and salt & pepper. Heat until boiling. Brush all over the tofu so all sides are coated. Marinate at room temperature for 1 hour or you can marinate in the fridge for up to 8 hours. Thread tofu on four skewers. Place on greased grill and BBQ for about 20 minutes, turning occasionally.
[Name] Stewed Okra [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2001-09-18T10:02:00Z [Description] Make and share this Stewed Okra recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Cholesterol", "Healthy", "Weeknight", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["50", "1/4", "1", "1", NA, "1", "1", "2"] [RecipeIngredientParts] ["lean ham", "stewed tomatoes", "butter", "flour", "parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 85.4 [FatContent] 1.9 [SaturatedFatContent] 0.8 [CholesterolContent] 7.3 [SodiumContent] 518.0 [CarbohydrateContent] 11.9 [FiberContent] 3.9 [SugarContent] 4.4 [ProteinContent] 7.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Wash pods and cut off both ends. Put in a medium saucepan. Season to taste with salt and pepper. Simmer, covered for 40 minutes or so. Blend butter and flour and add to mixture. Cook slowly, stirring constantly, until thickened. Put in heated dish. sprinkle with parsley.
[Name] Shrimp and fish skewer [AuthorId] 13551 [AuthorName] rick2978 [CookTime] PT6M [PrepTime] PT20M [TotalTime] PT26M [DatePublished] 2001-09-18T10:02:00Z [Description] Make and share this Shrimp and fish skewer recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["1/2", "250", "1/4", "1/2", "10", "3", "1", "2", "1/2"] [RecipeIngredientParts] ["fresh shrimp", "red capsicum", "onion", "soy sauce", "hoisin sauce", "oyster sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 127.4 [FatContent] 2.3 [SaturatedFatContent] 0.4 [CholesterolContent] 152.0 [SodiumContent] 730.6 [CarbohydrateContent] 4.5 [FiberContent] 0.4 [SugarContent] 1.1 [ProteinContent] 21.1 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] Clean, peel and devaine shrimps (leave tail]. Cut fish in strips (about 3/4 inch thick]. Cut cupsicum in strips (about 1/4 inch] same with onion. Using two skewers insert three shrimps, 1 strip of cupsicum, 1 strip of fish, 1 strip of onion, then shrimps, continue process until skewer is filled. The reason for using 2 skewers parallel separated about an inch is to keep the shrimp straight and won't bend. Fish and shrimp can be combined in any way you like, it's your option. Once skewers are ready place them in a try or marinating dish. Mix all ingradients, with a brush marinate skewers on both sides (use all marinade], cover and place in fridge till ready to cook. Can be cooked in grill or BBQ. Needs high heat, cook for 2 minutes turn and brush left marinate in try, cook for 2 minutes, turn, brush marinate cook for 1 minute, turn and cook for another minute. Serve hot. Can be used as an entree or as main meal with rice or baked potatoes, children will love them with chips.

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