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[Name] Tomato Okra [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT45M [PrepTime] PT14M [TotalTime] PT59M [DatePublished] 2001-09-18T10:31:00Z [Description] Make and share this Tomato Okra recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1/4", "3", "2", "3", "1", "1/4", "1 1/2", "2", "3"] [RecipeIngredientParts] ["white rice", "butter", "celery", "canned stewed tomatoes", "green bell pepper", "onion", "salt", "parsley"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 97.8 [FatContent] 2.3 [SaturatedFatContent] 1.3 [CholesterolContent] 5.0 [SodiumContent] 895.0 [CarbohydrateContent] 18.5 [FiberContent] 3.2 [SugarContent] 5.9 [ProteinContent] 2.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Brown the rice to a light golden color with 2 T. melted butter in a medium saucepan. Add 3 cups water. Bring to a boil. Saute celery, pepper and onion in another pan with remaining butter for 6 minutes. Add the tomatoes with juice. Bring to a boil. Pour into rice. Add salt. Simmer covered until rice is tender. Add okra pods and simmer 15 minutes more. Serve hot, sprinkle with parsley.
[Name] Southern Fried Okra [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2001-09-18T10:31:00Z [Description] Make and share this Southern Fried Okra recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["< 60 Mins", "Deep Fried"] [RecipeIngredientQuantities] ["2", "1", "2", "2", "4", "1", "2", "2", NA, "4"] [RecipeIngredientParts] ["okra", "egg", "water", "buttermilk", "salt", "cayenne", "flour", "black pepper"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 1629.1 [FatContent] 150.1 [SaturatedFatContent] 20.0 [CholesterolContent] 38.5 [SodiumContent] 1910.9 [CarbohydrateContent] 63.1 [FiberContent] 6.8 [SugarContent] 6.0 [ProteinContent] 13.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cut the stems off and slice okra 1/4 inch thick. In a large bowl mix together the egg, water, buttermilk and 2 teaspoons salt. Add okra. In another bowl mix together the flour, cracker crumbs, remaining salt and the cayenne and black pepper. Remove okra with a slotted spoon and add to flour mixture, toss and remove to a rack to shake off excess flour. Heat the oil to 350. Add the okra by spoonfulls and fry to golden brown. Remove with a slotted spoon to paper towels to drain. Keep warm while you fry remaining okra.
[Name] Shrimp and Okra [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2001-09-18T10:32:00Z [Description] Make and share this Shrimp and Okra recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "< 30 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1 1/4", "1/2", "1", "3", "1", "1", "1", "1", "1", "2", NA] [RecipeIngredientParts] ["okra", "butter", "onion", "garlic", "cayenne pepper", "fresh tarragon", "fresh rosemary", "red bell pepper", "whole corn", "shrimp"] [AggregatedRating] nan [ReviewCount] nan [Calories] 318.5 [FatContent] 17.6 [SaturatedFatContent] 10.1 [CholesterolContent] 231.2 [SodiumContent] 1005.7 [CarbohydrateContent] 17.9 [FiberContent] 4.5 [SugarContent] 4.8 [ProteinContent] 24.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Bring a pot of water to boil and add okra. Boil for 2 minutes-drain and plunge into cold water. Drain and set aside. In a large skilled melt butter over medium heat. Add the onion, garlic, herbs, cayenne, bell pepper and saute for 3-4 minutes. Add the shrimp and cook until they are pink and curling. Add the okra and corn and cook for 3-4 more minutes-dont over cook the shrimp. Season to taste and serve immediately-newspaper on the side if you please (for shells].
[Name] Okra Vinaigrette [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT4H5M [PrepTime] PT5M [TotalTime] PT4H10M [DatePublished] 2001-09-18T10:32:00Z [Description] Make and share this Okra Vinaigrette recipe from Food.com. [Images] character(0) [RecipeCategory] Salad Dressings [Keywords] ["Vegetable", "Weeknight", "Stove Top"] [RecipeIngredientQuantities] [NA, "2", "2", "1/2", "1/3", "1/2", "1/2", "1/4", "1/4", "2", "1/4", "12"] [RecipeIngredientParts] ["water", "salt", "olive oil", "white vinegar", "dry mustard", "thyme leaves", "sugar", "pepper", "garlic cloves", "chopped pimiento", "butter lettuce leaves"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 217.1 [FatContent] 18.3 [SaturatedFatContent] 2.5 [CholesterolContent] 0.0 [SodiumContent] 869.9 [CarbohydrateContent] 12.3 [FiberContent] 5.3 [SugarContent] 2.4 [ProteinContent] 3.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a large skillet over medium heat in 1 inch of boiling water heat okra and 1/2 teaspoons salt. Cover and cook 5 minutes or until tender. In a large bowl with a fork mix together 1 1/4 teaspoons salt with the oil and remaining ingredients except pimento and lettuce. With a slotted spoon remove okra and add to oil mixture along with pimento. Stir and chill 4 hours up to overnight. In 6 bowls line each with 2 leaves of lettuce and arrange okra evenly.
[Name] Wisconsin Broccoli-Cheddar Cheese Soup [AuthorId] 10332 [AuthorName] chris brossard [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2001-09-18T11:59:00Z [Description] Make and share this Wisconsin Broccoli-Cheddar Cheese Soup recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/75/3/3pBZC2zvSp6aCquatJMv_IMG_4177.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/75/3/picaYNcbM.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/75/3/picbx3LEz.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/75/3/picd2c4Pn.jpg"] [RecipeCategory] Cheese [Keywords] ["Vegetable", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "3", "4", "3/4", "1/2", "1/4", "1", "1/2", "6", "2"] [RecipeIngredientParts] ["butter", "all-purpose flour", "milk", "salt", "dry mustard", "cayenne pepper", "frozen broccoli", "red bell pepper", "sharp cheddar cheese", "extra-sharp cheddar cheese", "chives", "green onion tops"] [AggregatedRating] 5.0 [ReviewCount] 38.0 [Calories] 377.5 [FatContent] 25.3 [SaturatedFatContent] 15.8 [CholesterolContent] 83.9 [SodiumContent] 854.8 [CarbohydrateContent] 18.0 [FiberContent] 2.6 [SugarContent] 2.0 [ProteinContent] 21.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Melt butter in a large saucepan over medium heat. Add flour; cook and stir 30 seconds or until bubbly. Add milk, salt, mustard, and cayenne pepper; bring to a simmer over high heat, stirring frequently. Add broccoli and red pepper; return to a boil. Reduce heat to low; simmer uncovered 5 minutes, stirring occasionally. Add cheese; stir over low heat just until cheese melts (do not boil]. Ladle into four soup bowls; top with chives.
[Name] Creamy Vegetable soup [AuthorId] 14386 [AuthorName] Divinemom5 [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2001-09-18T11:59:00Z [Description] Make and share this Creamy Vegetable soup recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1/2", "2", "2", "1", "6", "1", "1/2", "1", "1/2", "1", "1"] [RecipeIngredientParts] ["onion", "sweet potatoes", "zucchini", "broccoli", "chicken broth", "white potato", "celery seed", "cumin", "pepper", "salt", "evaporated milk"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 268.4 [FatContent] 7.5 [SaturatedFatContent] 3.6 [CholesterolContent] 18.3 [SodiumContent] 1914.9 [CarbohydrateContent] 35.5 [FiberContent] 4.8 [SugarContent] 7.8 [ProteinContent] 15.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In large pot,combine onion,sweet potato,zucchini,broccoli,and chicken broth. simmer til veggies are crisp/tender. Add shredded potatoes,and seasonings. Simmer 10 minutes or until veggies are temder. Stir in milk and heat through. If too thin,add flour or cornstarch to thicken.
[Name] Marinated Okra [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT5M [PrepTime] PT10M [TotalTime] PT15M [DatePublished] 2001-09-18T11:59:00Z [Description] Leave on the stems for little serving handles. Something different for the condiment tray to suprise your friends with! From Nathalie Duprees Southern Memories Cookbook. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["< 15 Mins", "Stove Top"] [RecipeIngredientQuantities] ["2", "1/4", "1/2", "1", "1", "3", "1/2", NA] [RecipeIngredientParts] ["okra", "red wine vinegar", "olive oil", "Dijon mustard", "orange, rind of", "cumin"] [AggregatedRating] 3.0 [ReviewCount] 2.0 [Calories] 157.2 [FatContent] 13.7 [SaturatedFatContent] 1.9 [CholesterolContent] 0.0 [SodiumContent] 17.3 [CarbohydrateContent] 8.2 [FiberContent] 3.7 [SugarContent] 1.4 [ProteinContent] 2.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Steam or blanch the okra for 3-5 minutes. Plunge into cold water-drain and set aside. Combine the vinegar, oil, mustard, orange peel, juice, cumin, salt and pepper. Whisk well, pour over okra and marinate several hours or overnight. Drain and arrange on a serving platter to be eaten as finger food.
[Name] Special Green Bean Casserole [AuthorId] 14386 [AuthorName] Divinemom5 [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2001-09-18T11:59:00Z [Description] Make and share this Special Green Bean Casserole recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/75/6/7chrWxMaQleX0kGFWrki_green%20bean%20casserole.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/75/6/mCImJdQOLsA0hQCn85QN_green%20bean%20casserole.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/75/6/CBBLGQPXQKmhH6VoadnR_green%20bean%20casserole.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/75/6/picL7t1So.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/75/6/pic4vp2g2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/75/6/picumdgb5.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/75/6/picIOBiTE.jpg"] [RecipeCategory] Vegetable [Keywords] ["Thanksgiving", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["2", "2", "1", "1", "1/4", "1", "1", "2", "1/2", "1"] [RecipeIngredientParts] ["butter", "flour", "salt", "sugar", "pepper", "onion", "sour cream", "French style green beans", "swiss cheese"] [AggregatedRating] 5.0 [ReviewCount] 65.0 [Calories] 244.1 [FatContent] 14.9 [SaturatedFatContent] 9.1 [CholesterolContent] 43.6 [SodiumContent] 888.5 [CarbohydrateContent] 18.9 [FiberContent] 6.2 [SugarContent] 5.1 [ProteinContent] 11.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Saute onion in butter. Add flour,salt,sugar and pepper. Mix in sour cream,beans and cheese. Pour into 9x13 baking dish. Top with cornflakes. Bake at 400 degrees for 20 minutes.
[Name] Old-Fashion Oatmeal Pie [AuthorId] 19060 [AuthorName] Steven L. [CookTime] PT45M [PrepTime] PT30M [TotalTime] PT1H15M [DatePublished] 2001-09-18T13:58:00Z [Description] This great pie recipe goes back over 100 years. The recipe came from my grandmother's grandmother who was living in Charleston, South Carolina during the 1860's. Family history has it, that during the Civil War, since pecans were in short supply in the South, oatmeal was substituted for the traditional pecan pie and the results were astonishing. Now served at every family gathering since that time. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/75/7/pic0Eh1nd.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/75/7/picAFBKgd.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/75/7/picfXv46B.jpg"] [RecipeCategory] Pie [Keywords] ["Dessert", "Christmas", "Weeknight", "St. Patrick's Day", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "4", "1", "2", "1", "1/4", "1", "1/8 - 1/4", "1", "1"] [RecipeIngredientParts] ["eggs", "sugar", "flour", "ground cinnamon", "salt", "light corn syrup", "butter", "vanilla", "quick-cooking oatmeal"] [AggregatedRating] 5.0 [ReviewCount] 34.0 [Calories] 586.8 [FatContent] 18.0 [SaturatedFatContent] 6.1 [CholesterolContent] 134.2 [SodiumContent] 370.4 [CarbohydrateContent] 102.5 [FiberContent] 2.8 [SugarContent] 48.9 [ProteinContent] 8.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 350°F. Beat eggs until frothy. Combine sugar, flour, cinnamon and salt in a small bowl. Add eggs; mix well. Add corn syrup, melted butter, and vanilla. Mix oatmeal. Pour into uncooked shell. Bake for 45 minutes.
[Name] Cheery Cherry Salad [AuthorId] 10332 [AuthorName] chris brossard [CookTime] PT2H [PrepTime] PT5M [TotalTime] PT2H5M [DatePublished] 2001-09-18T13:58:00Z [Description] Make and share this Cheery Cherry Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Pineapple", "Tropical Fruits", "Fruit", "Low Protein", "Healthy", "Potluck", "Weeknight", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1/2"] [RecipeIngredientParts] ["cherry pie filling", "pineapple", "non-dairy whipped topping"] [AggregatedRating] nan [ReviewCount] nan [Calories] 522.6 [FatContent] 17.1 [SaturatedFatContent] 13.2 [CholesterolContent] 23.9 [SodiumContent] 118.9 [CarbohydrateContent] 88.3 [FiberContent] 2.0 [SugarContent] 57.2 [ProteinContent] 7.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Mix all ingredients in large bowl. Chill for several hours before serving.
[Name] Okra Supreme [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2001-09-18T13:58:00Z [Description] Make and share this Okra Supreme recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Potluck", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "3", "3", "6", "1/3", "1/4", "1", "3/4", "1/2", "1/2", NA, "3", "1/2"] [RecipeIngredientParts] ["frozen okra", "cottage cheese", "eggs", "butter", "flour", "onion", "whole kernel corn", "sharp cheddar cheese", "salt", "pepper", "bacon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 346.8 [FatContent] 21.6 [SaturatedFatContent] 11.4 [CholesterolContent] 113.2 [SodiumContent] 775.2 [CarbohydrateContent] 18.3 [FiberContent] 2.1 [SugarContent] 4.7 [ProteinContent] 20.9 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] ["Cook okra according to package directions, drain.", "In a blender combine cottage cheese, eggs, 4 T.", "of the butter and flour.", "Whirl to smooth.", "Pour into a large bowl and fold in okra, onion, corn, salt, pepper, hot pepper sauce and most of the cheese-keep out the amount you want on top.", "Pour into a greased casserole dish (deep].", "In the remaining butter fry the bread crumbs to golden brown, mix with the remaining cheese and crumble on top.", "Bake at 350 for 1 hour or until set." ]
[Name] Easy Pot Roast [AuthorId] 16766 [AuthorName] Adam K. [CookTime] PT3H [PrepTime] PT15M [TotalTime] PT3H15M [DatePublished] 2001-09-18T13:58:00Z [Description] Easiest pot roast ever!! If your a beginner in the kitchen (or not) this is the pot roast recipe for you ;-) [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/76/0/picfQEEnd.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/76/0/bafivZfESjyHWfgoAumM_826D1300-2B8C-4C8B-BD82-E004CA3EF4F2.jpeg.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/76/0/picQFsvXw.jpg"] [RecipeCategory] Roast Beef [Keywords] ["Meat", "Very Low Carbs", "High Protein", "High In...", "Weeknight", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["4 -5", "1", "1", "2", NA, NA, NA, "1/2"] [RecipeIngredientParts] ["onions", "seasoning salt", "garlic powder", "pepper", "water"] [AggregatedRating] 5.0 [ReviewCount] 75.0 [Calories] 744.7 [FatContent] 31.9 [SaturatedFatContent] 13.4 [CholesterolContent] 299.4 [SodiumContent] 1592.0 [CarbohydrateContent] 17.2 [FiberContent] 1.5 [SugarContent] 3.8 [ProteinContent] 98.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 350°F. Season the roast with the dry seasonings (don't overdo]. Sprinkle the dry soup mix onto the meat. Spread mushroom soup over the top and add onions. Add water, cover tightly with foil. Bake for three hours. Add any desired vegetables (potatoes, carrots, etc.] during the last hour of cooking.
[Name] Bamia [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2001-09-18T13:58:00Z [Description] Make and share this Bamia recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Egyptian", "African", "Low Protein", "Low Cholesterol", "Healthy", "< 30 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1 1/2", "2/3", "2", "1 1/2", "1", "2", "2", "1/2", "1/4", "1", "1 1/2"] [RecipeIngredientParts] ["olive oil", "garlic", "fresh tomatoes", "fresh lemon juice", "fresh parsley", "ground cardamom", "fresh ground black pepper", "salt"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 63.4 [FatContent] 1.4 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 38.4 [CarbohydrateContent] 12.1 [FiberContent] 4.6 [SugarContent] 3.3 [ProteinContent] 3.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Heat oil in a medium sized heavy saucepan over medium heat. Sauté onions for 2 minutes. Add the garlic and sauté for 1 minute. Stir in all the remaining ingredients except the okra. Bring the mixture to a hard simmer and cook for 5 minutes-stirring often. Trim the okra and slice into 1/2 inch rounds and stir in. Simmer for 10 minutes-serve hot over rice.
[Name] Chocolate Martini [AuthorId] 19135 [AuthorName] Holiday1234 [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-09-18T13:58:00Z [Description] Make and share this Chocolate Martini 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/11/76/2/picKiWyZQ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/76/2/picLxeyC3.jpg"] [RecipeCategory] Beverages [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1", "1"] [RecipeIngredientParts] ["vanilla vodka", "cherries"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 100.6 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.4 [CarbohydrateContent] 1.1 [FiberContent] 0.1 [SugarContent] 0.9 [ProteinContent] 0.1 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Combine vanilla vodka and chocolate liqueur in shaker filled with ice. Strain into a martini glass. Garnish with a cherry.
[Name] Easy Lemon Pound Cake [AuthorId] 17721 [AuthorName] jean1 [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2001-09-18T13:58:00Z [Description] I have used this cake for so many different things. Its great if you need something at the last minute. Its always comes out good. It's good just as a pound cake, without the drizzled lemon. We like it for strawberry shortcake. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/76/3/TWOPaDzrQqAzFF8VPoTQ_untitled-2911.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/11763/64iOAF6vT6Qk69rUnIAg_100_4386.JPG", "https://img.sndimg.com/food/image/upload/v1/img/feed/11763/xPwWrKSRiqMZOe9ZVkvA_lemon.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/76/3/01497383674.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/76/3/iJZm2CVBRXe8bngvO62V_untitled-2907.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/76/3/RyQIhM8QQu9xsSMPl8x1_lemon 2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/76/3/wxSvQ7lGQKWT5Gousbh8_untitled-2909.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/76/3/i0usx2zJRBCUE156EGG1_IMG_5995.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/76/3/9Zn9wygkTNe8xsMrwGnv_image.jpeg", "https://img.sndimg.com/food/image/upload/v1/img/feed/11763/t3jTxbR3SeKpESnF7zv9_20171127_224209.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/76/3/01484005726.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/76/3/01471464321.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/76/3/BmjaPjkkS4W7BmFr8igV_20160810_220049.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/76/3/dOOmAa93TtKAIeux03Oo_image.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/76/3/NQyGx2uDRDqw5lWPKSjR_Easy%20Lemon%20Pound%20Cake-1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/76/3/tQRuVlmyRUqo2rFE7dU6_20140615_191227.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/76/3/pict96PhD.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/76/3/picCxdcFR.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/76/3/picgYC1kV.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/76/3/pic2P8zhO.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/76/3/picnhBUKG.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/76/3/pic3z3ZeA.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/76/3/picoksIq5.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/76/3/pic7bDf7H.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/76/3/picEVJdXR.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/76/3/pic71QS6I.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/76/3/picpRVwWr.jpg"] [RecipeCategory] Dessert [Keywords] ["Kid Friendly", "Sweet", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1/2", "1", "2", "1", "1/4", "1 1/2", "1", "1/2", "1/3", "1/4"] [RecipeIngredientParts] ["butter", "sugar", "eggs", "lemon juice", "salt", "flour", "baking powder", "milk", "lemon juice", "sugar"] [AggregatedRating] 5.0 [ReviewCount] 165.0 [Calories] 338.6 [FatContent] 13.5 [SaturatedFatContent] 8.1 [CholesterolContent] 79.1 [SodiumContent] 245.5 [CarbohydrateContent] 50.9 [FiberContent] 0.7 [SugarContent] 31.6 [ProteinContent] 4.7 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Mix together 1 cup sugar and butter. Add eggs and 1 tablespoon of lemon juice; mix well. Add salt, flour, and baking powder to mixture. Add milk. Bake at 325°F in a well greased loaf pan for 1 hour,or until golden brown. Mix 1/3 cup lemon juice and 1/4 cup sugar. Use a toothpick to make holes in top of cake and drizzle lemon juice and sugar mixture over the top of the cake when removed from the oven. Serve warm or cool.
[Name] Crab Delight Fettuccini [AuthorId] 10332 [AuthorName] chris brossard [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2001-09-18T13:58:00Z [Description] Make and share this Crab Delight Fettuccini 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/11/76/4/picDxpbtE.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/76/4/picQ5zV0F.jpg"] [RecipeCategory] Crab [Keywords] ["< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["6", "1/4", "2", "1", "1", "1/2", "1/8"] [RecipeIngredientParts] ["fettuccine pasta", "butter", "garlic", "half-and-half", "parmesan cheese", "black pepper"] [AggregatedRating] 5.0 [ReviewCount] 11.0 [Calories] 334.1 [FatContent] 18.7 [SaturatedFatContent] 11.2 [CholesterolContent] 86.0 [SodiumContent] 644.4 [CarbohydrateContent] 29.1 [FiberContent] 0.3 [SugarContent] 3.0 [ProteinContent] 12.9 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] Cook noodles. Drain Heat butter and garlic until light brown and add 1/2 and 1/2, crab and pepper. Heat about 3 minutes or until mixture bubbles. Add cheese, stir for 1 minute. Remove from heat. Toss crab delight sauce with fettuccini.
[Name] Crown Jewel Dessert [AuthorId] 16827 [AuthorName] Ellen Brody [CookTime] PT5H [PrepTime] PT1H [TotalTime] PT6H [DatePublished] 2001-09-18T13:58:00Z [Description] Make and share this Crown Jewel Dessert recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Pineapple", "Tropical Fruits", "Fruit", "Weeknight", "For Large Groups", "No Cook"] [RecipeIngredientQuantities] ["1", "1", "1", "4", "1", "1/4", "1/2", "1 1/2", "1/3", "2", "1/4", "2"] [RecipeIngredientParts] ["lime Jell-O gelatin", "boiling water", "sugar", "graham cracker crumbs", "butter", "margarine", "milk", "cream cheese"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 144.2 [FatContent] 4.6 [SaturatedFatContent] 2.5 [CholesterolContent] 10.2 [SodiumContent] 147.6 [CarbohydrateContent] 24.6 [FiberContent] 0.2 [SugarContent] 20.1 [ProteinContent] 1.9 [RecipeServings] 16.0 [RecipeYield] 2 store boughten graqham crust [RecipeInstructions] prepare the three flavors of gelatin separately, using l cup boiling water and 1/2 cup cold water for each. Pour each flavor into an 8 inch square pan. Chill until firm or overnight. Then combine the lemon gelatin, sugar and remaining l cup boiling water; stir until gelatin and sugar are dissolved. Stir in pineapple juice. Chill until slightly thickened (about l hr. l5 minutes.] Meanwhile mix the crumbs and melted butter; press into bottom of 9 inch spring form pan (I buy ready made graham crusts]. Cut the firm gelatins into 1/2 inch cubes. Then prepare whipped topping mix as directed on package,blend with lemon gelatin. Fold in gelatin cubes. Pour into pan. Chill at least 5 hours or overnight. If desired, spread additional prepared whipped topping or whipped cream on top and sides. (This makes two if you use store bought crusts]. ---------CROWNJEWEL CHEESE DESSERT----- Prepare Crown Jewel dessert, subsituting cream cheese for the whipped topping.
[Name] Apple Cheddar Cookies [AuthorId] 19415 [AuthorName] Suzqbarnes [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2001-09-18T16:36:00Z [Description] These are so Yummy! Kids love them too, and they have lots of healthy stuff so Mom's won't feel guilty preparing them! [Images] character(0) [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "Grains", "Cheese", "Apple", "Fruit", "Kid Friendly", "Potluck", "Christmas", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["3/4", "2/3", "1/3", "1", "1", "1/2", "1/2", "1/2", "1 1/2", "1", "3/4", "1"] [RecipeIngredientParts] ["flour", "butter", "brown sugar", "egg", "vanilla extract", "cinnamon", "baking powder", "salt", "oats", "cheddar cheese", "raisins", "apple"] [AggregatedRating] 3.0 [ReviewCount] 2.0 [Calories] 148.1 [FatContent] 7.7 [SaturatedFatContent] 4.4 [CholesterolContent] 27.4 [SodiumContent] 126.7 [CarbohydrateContent] 16.9 [FiberContent] 1.5 [SugarContent] 6.2 [ProteinContent] 3.7 [RecipeServings] nan [RecipeYield] 24 cookies [RecipeInstructions] Preheat oven to 375 degrees. Combine flour, butter, sugar, egg, vanilla, cinnamon, baking powder and salt in large bowl and mix well. Add oats, cheese and raisins and mix well. Stir in apple. Drop heaping tablespoonfuls onto ungreased cookie sheet, bake 12-15 minutes or until golden brown. Store in tightly covered container in refrigerator or in loosely covered container at room temperature. Makes about two dozen.
[Name] Red Lobster Cajun Chicken Linguine [AuthorId] 15609 [AuthorName] Lali8752 [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2001-09-18T16:36:00Z [Description] This stuff is JUST like theirs!! My son and daughter-in-law always get this when we eat at RL. They love this. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/76/7/01483575962.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/76/7/picGYLU7n.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/76/7/01472505284.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/76/7/01472505234.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/76/7/X7zRXpt0TeiCppb83nqU_image.jpeg" ] [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Cajun", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "2", "2", "8", "8", "1/2 - 1", "1", "1 -2", "1/4", "1/4", "1/4", "1/8", "1/8", "4", NA] [RecipeIngredientParts] ["boneless skinless chicken breast halves", "butter", "margarine", "green peppers", "mushroom", "green onion", "heavy cream", "dried basil", "lemon-pepper seasoning", "salt", "garlic powder", "pepper", "linguine", "parmesan cheese"] [AggregatedRating] 4.5 [ReviewCount] 38.0 [Calories] 921.7 [FatContent] 60.2 [SaturatedFatContent] 35.7 [CholesterolContent] 269.1 [SodiumContent] 589.6 [CarbohydrateContent] 58.0 [FiberContent] 6.0 [SugarContent] 8.4 [ProteinContent] 40.1 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Place chicken and Cajun seasoning in a bowl or resealable plastic bag, toss or shake to coat. In a large skillet over medium heat sauté chicken in butter until almost tender, about 5-7 minutes. Add peppers, mushrooms and onion; cook and stir for 2-3 minutes. Reduce heat. Add cream and seasonings; heat through. Add linguine and toss; heat through. Sprinkle with Parmesan cheese if desired.
[Name] Cheddar Brunch Toast [AuthorId] 16758 [AuthorName] sheila [CookTime] PT9M [PrepTime] PT18M [TotalTime] PT27M [DatePublished] 2001-09-18T16:36:00Z [Description] Make and share this Cheddar Brunch Toast recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Breakfast", "Cheese", "Brunch", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["8", "1/4", "4", "6", "3", "1/2", "1", "3", NA] [RecipeIngredientParts] ["orange marmalade", "Canadian bacon", "cheddar cheese", "eggs", "brown sugar", "butter", "powdered sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 763.7 [FatContent] 32.2 [SaturatedFatContent] 16.9 [CholesterolContent] 239.9 [SodiumContent] 1567.7 [CarbohydrateContent] 85.3 [FiberContent] 4.0 [SugarContent] 16.5 [ProteinContent] 32.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Spread 4 slices of bread evenly with marmalade. Top each with 1 slice of Canadian bacon. Add a slice of cheese, top with remaining bread. Beat eggs in pie plate. Stir in orange juice and brown sugar mixing well. Dip sandwiches into batter until soaked. Heat butter in large skillet over medium heat. Cook sandwiches about 5 minutes on each side until cheese is melted. Sprinkle with powdered sugar. When done you can add extra jam.
[Name] Walnut Brewery Asiago Cheese Dip [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2001-09-18T16:36:00Z [Description] This a copycat recipe from the Walnut Brewery in Littleton Colorado. It's really good on baked spuds. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] "Oven" [RecipeIngredientQuantities] ["1", "1", "1/2", "1", "1/4", "1/4", "1/4"] [RecipeIngredientParts] ["mayonnaise", "sour cream", "asiago cheese", "asiago cheese", "sun-dried tomato", "green onion", "mushroom"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 163.5 [FatContent] 15.3 [SaturatedFatContent] 8.8 [CholesterolContent] 39.9 [SodiumContent] 157.2 [CarbohydrateContent] 5.5 [FiberContent] 0.8 [SugarContent] 4.7 [ProteinContent] 2.5 [RecipeServings] nan [RecipeYield] 3 cups [RecipeInstructions] Reconstitute sun-dried tomatoes in hot water. Clean, rinse and slice green onions and mushrooms. Squeeze all the water out of the tomatoes, then julieene into fine strips. Combine all ingredients except tomatoes, then add the sun-dried toimatoes. Place into an oven-proof container. Top with remaining 1 T. of Asiago cheese. Bake at 350 for about 15 minutes or until bubbly. Serve immediately with toasted beer bread.
[Name] Knottsberry Farm Meatloaf [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT1H15M [PrepTime] PT15M [TotalTime] PT1H30M [DatePublished] 2001-09-18T16:36:00Z [Description] Make and share this Knottsberry Farm Meatloaf 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/11/77/0/piclynO4p.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Pork", "Meat", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "3", "1", "1/4", "1/4", "1/2", "1/2", "1/3"] [RecipeIngredientParts] ["ground beef", "hot sausage", "onion", "carrot", "eggs", "ketchup", "Worcestershire sauce", "ketchup", "mustard", "brown sugar"] [AggregatedRating] 5.0 [ReviewCount] 14.0 [Calories] 855.1 [FatContent] 41.5 [SaturatedFatContent] 13.5 [CholesterolContent] 198.9 [SodiumContent] 2106.0 [CarbohydrateContent] 81.6 [FiberContent] 3.5 [SugarContent] 22.8 [ProteinContent] 37.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Mix together ingredients from ground beef to worcestershire sauce. Shape into 2 small loaves or 1 big one. Mix together the ketchup-mustard-brownsugar- and pour on top of meatloaf. Bake at 350 for 1 hour and 15 minutes.
[Name] Mandarin Meatloaf [AuthorId] 15609 [AuthorName] Lali8752 [CookTime] PT2H [PrepTime] PT15M [TotalTime] PT2H15M [DatePublished] 2001-09-19T10:51:00Z [Description] Make and share this Mandarin Meatloaf recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "Chinese", "Asian", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1", "1/4", "14", "1/2", "1/4", "1/2", "1", "1"] [RecipeIngredientParts] ["ground beef", "onion", "soy sauce", "garlic powder", "pepper", "egg"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 200.7 [FatContent] 12.0 [SaturatedFatContent] 4.6 [CholesterolContent] 67.0 [SodiumContent] 453.3 [CarbohydrateContent] 6.0 [FiberContent] 0.5 [SugarContent] 1.7 [ProteinContent] 16.1 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Mix all together except the sauce. Bake 350* 1 hour 15 minutes. Pour sauce over top. Bake 20 minutes.
[Name] Peanutty Biscuits [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] PT17M [PrepTime] PT20M [TotalTime] PT37M [DatePublished] 2001-09-19T10:51:00Z [Description] Make and share this Peanutty Biscuits recipe from Food.com. [Images] character(0) [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "Fruit", "Nuts", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["125", "2/3", "1/2", "2", "1", "1 3/4", "1"] [RecipeIngredientParts] ["butter", "brown sugar", "peanut butter", "vanilla", "egg", "plain flour", "raw peanuts"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 130.9 [FatContent] 8.2 [SaturatedFatContent] 3.0 [CholesterolContent] 15.9 [SodiumContent] 48.9 [CarbohydrateContent] 12.0 [FiberContent] 0.9 [SugarContent] 5.4 [ProteinContent] 3.3 [RecipeServings] nan [RecipeYield] 30 cookies [RecipeInstructions] ["Preheat oven to 180C Beat the butter and sugar until light and creamy.", "Beat in the peanut butter, vanilla and egg until well combined.", "Transfer the mixture to a large bowl.", "Sift in the flour and add the peanuts.", "Using a large metal spoon, stir until well combined.", "Place tablespoons of mixture onto baking trays, allowing room for spreading.", "Bake for 15 minutes or until golden.", "Leave the biscuits on the trays for at least 2 minutes before transferring them to a cooling rack." ]
[Name] Potato-Balls II - Kartoffelkloesse (pronounced Kleasa) [AuthorId] 15609 [AuthorName] Lali8752 [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2001-09-19T10:51:00Z [Description] Make and share this Potato-Balls II - Kartoffelkloesse (pronounced Kleasa) recipe from Food.com. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "German", "European", "Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1/2", "1/2", "1/2", "1 -2", "1"] [RecipeIngredientParts] ["raw potatoes", "potato", "milk", "salt", "butter"] [AggregatedRating] 2.0 [ReviewCount] 2.0 [Calories] 236.4 [FatContent] 4.4 [SaturatedFatContent] 2.6 [CholesterolContent] 11.9 [SodiumContent] 382.3 [CarbohydrateContent] 44.2 [FiberContent] 5.1 [SugarContent] 2.0 [ProteinContent] 6.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Grate the raw potatoes into a bowl with luke warm water. Squeeze the water out of the potatoes through a cotton-bag or a kitchen towel, saving the water in an extra bowl to get the starch on the bottom -- this is an old recipe, save the starch to use it for ironing ;-] -- return to the bowl. Bring the milk to a boil and pour over the raw potatoes. Rice the boiled potatoes and mix everything together, knead. Cut the bread in small dices and toast in some butter to a golden brown. Form fistsize balls with the potato dough. Punch a hole in the middle and put some bread dices in the middle, close back up form the balls with cold moist hands. Drop into the boiling water, let boil once, then just let simmer for 20 minutes. Take out of the salted water. If you want to freeze them, take them out after 15 min. Set loose on a sheet and prefreeze. Then wrap them up each one single in aluminum foil and freeze To serve: put the balls in cold salted water, bring to a boil and let simmer then for about 10 min. They swim up when they're done.
[Name] Clamato Juice ( Substitute, Homemade, Copycat, Clone ) [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-09-19T10:51:00Z [Description] Make and share this Clamato Juice ( Substitute, Homemade, Copycat, Clone ) recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "4", "1/4", "1", "2", "5", "5"] [RecipeIngredientParts] ["tomato juice", "lemon juice", "Worcestershire sauce", "crushed red pepper flakes"] [AggregatedRating] 4.5 [ReviewCount] 8.0 [Calories] 9.2 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 90.3 [CarbohydrateContent] 2.2 [FiberContent] 0.1 [SugarContent] 1.0 [ProteinContent] 0.2 [RecipeServings] nan [RecipeYield] 86 oz [RecipeInstructions] Combine all ingredients in a large container and shake well. Note-you will need to re-shake before serving.
[Name] Swedish Cremes [AuthorId] 15609 [AuthorName] Lali8752 [CookTime] PT9M [PrepTime] PT20M [TotalTime] PT29M [DatePublished] 2001-09-19T10:51:00Z [Description] These are great little cookies for any holiday!! For Christmas I use red and green sugar (one side red and one green), for Easter I use pastels. For just everyday, I use regular sugar. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Christmas", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1/3", "1/4", "3/4", "1", "1"] [RecipeIngredientParts] ["butter", "flour", "butter", "powdered sugar", "vanilla"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 151.2 [FatContent] 11.1 [SaturatedFatContent] 6.9 [CholesterolContent] 37.8 [SodiumContent] 69.9 [CarbohydrateContent] 11.8 [FiberContent] 0.3 [SugarContent] 3.7 [ProteinContent] 1.4 [RecipeServings] nan [RecipeYield] 24-30 cookies [RecipeInstructions] Mix butter, flour and whipping cream well. Refrigerate. Roll dough on floured board as thin as you can. cut with a small cookie cutter (I prefer a\"fluted\" one about 1-1 1/2 inches]. Dip in sugar (use colored sugar for holidays]. Prick tops with fork (they then look like little round crackers]. Bake 7-9 minutes at 350F degrees or until light and golden. DO NOT OVERBAKE! ----------CremeFilling---------. Mix butter, powdered sugar, egg yolk, vanilla. Mix all well Pipe onto bottom side of cooled cookie and top with another cookie Make sure you have the bottoms against the filling so they are\"prettier\". Refrigerate Due to the raw egg yolk in filling, make very sure your eggs are fresh (I've NEVER had any problems with this].
[Name] Ham and eggs - Schinken mit Ei [AuthorId] 15609 [AuthorName] Lali8752 [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2001-09-19T10:51:00Z [Description] Make and share this Ham and eggs - Schinken mit Ei 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/11/77/6/picNd2BqA.jpg" [RecipeCategory] Breakfast [Keywords] ["Pork", "Meat", "German", "European", "Very Low Carbs", "High Protein", "High In...", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2", "1", "8", NA] [RecipeIngredientParts] ["butter", "ham", "eggs", "salt"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 364.6 [FatContent] 22.2 [SaturatedFatContent] 8.9 [CholesterolContent] 497.2 [SodiumContent] 1900.0 [CarbohydrateContent] 0.8 [FiberContent] 0.0 [SugarContent] 0.8 [ProteinContent] 38.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Melt the butter. fry the ham in butter real quick on both sides. open the eggs directly into the pan over the ham. salt slightly. cover the pan with and let the eggs sit until they are the desired consistency.
[Name] Cheese-Eggs with bacon and peppers [AuthorId] 15609 [AuthorName] Lali8752 [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2001-09-19T10:51:00Z [Description] Make and share this Cheese-Eggs with bacon and peppers recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/77/7/picRF0f6L.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/11777/7RvWXGXfT0aS4CaTRMT4_IMG_20161112_124918249.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/77/7/picNYcfqV.jpg"] [RecipeCategory] Breakfast [Keywords] ["German", "European", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1/4", "1", "1/2", "1/4", "2", NA, NA] [RecipeIngredientParts] ["bacon", "onion", "bell pepper", "cheese", "eggs", "chives"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 332.1 [FatContent] 17.3 [SaturatedFatContent] 7.6 [CholesterolContent] 441.1 [SodiumContent] 423.0 [CarbohydrateContent] 24.8 [FiberContent] 5.4 [SugarContent] 10.9 [ProteinContent] 21.1 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] In a pan, medium heat, slightly fry the bacon. just before brown add the onions and saute for 5 minutes. Cut the peppers in fine strips and add to pan. Beat the eggs and add 3/4 of the cheese, salt and pepper. Pour eggs/cheese mix over the onion-bacon-pepper-mix. let sit and sprinkle with the rest of the cheese and the chives.
[Name] Pedialyte Clone [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT72H [PrepTime] PT5M [TotalTime] PT72H5M [DatePublished] 2001-09-19T10:51:00Z [Description] Make and share this Pedialyte Clone recipe from Food.com. [Images] character(0) [RecipeCategory] Homeopathy/Remedies [Keywords] ["Weeknight", "Easy"] [RecipeIngredientQuantities] ["2", "1", "7", "1", "1/2"] [RecipeIngredientParts] ["water", "baking soda", "sugar"] [AggregatedRating] 5.0 [ReviewCount] 25.0 [Calories] 56.9 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 648.2 [CarbohydrateContent] 14.7 [FiberContent] 0.0 [SugarContent] 14.7 [ProteinContent] 0.0 [RecipeServings] nan [RecipeYield] 2 quarts [RecipeInstructions] Mix all together well and store in the fridge for no more than 3 days. Make ice cubes or popsicles with this.
[Name] Stuffed Bell Peppers [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] PT45M [PrepTime] PT20M [TotalTime] PT1H5M [DatePublished] 2001-09-19T10:51:00Z [Description] Make and share this Stuffed Bell Peppers recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/77/9/piccJktio.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/77/9/picB7ysnT.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/77/9/picucoeeF.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/77/9/picu3MmxD.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/77/9/picdGJKsH.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/77/9/picMK4K4M.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/77/9/piczYsY3y.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Short Grain Rice", "Rice", "Peppers", "Vegetable", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1/2", "1", "1", "2", "1", "1", "1/4", "1/4", "1/4", NA, NA] [RecipeIngredientParts] ["short-grain rice", "olive oil", "red onion", "garlic cloves", "tomatoes", "cheddar cheese", "parmesan cheese", "fresh basil", "parsley", "salt", "fresh ground black pepper"] [AggregatedRating] 4.5 [ReviewCount] 19.0 [Calories] 302.8 [FatContent] 15.0 [SaturatedFatContent] 7.6 [CholesterolContent] 35.2 [SodiumContent] 277.8 [CarbohydrateContent] 30.2 [FiberContent] 3.4 [SugarContent] 5.7 [ProteinContent] 12.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 180C degrees. Cut peppers in half lengthways, and remove all the seeds and white membrane. Cook the rice in large pan of boiling water until tender (about 12 minutes] Drain well and set aside in a mixing bowl to cool. Heat the oil in a frying pan and cook onion until soft. Add garlic and cook one more minute. Add onion and garlic to the rice, along with all the remaining ingredients. Mix everything together well, and season with salt and pepper. Spoon the rice mixture into the pepper shells, and place them on an oven tray. Bake for 30 minutes or until the peppers are soft and the filling is brown on top. (Can be made with other coloured peppers].
[Name] Egg Rolls [AuthorId] 15609 [AuthorName] Lali8752 [CookTime] PT4M [PrepTime] PT45M [TotalTime] PT49M [DatePublished] 2001-09-19T10:51:00Z [Description] Make and share this Egg Rolls recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/78/0/pict4c3Xh.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Pork", "Vegetable", "Meat", "Chinese", "Asian", "Potluck", "< 60 Mins", "Deep Fried"] [RecipeIngredientQuantities] ["1", "1", "1", "2", NA, NA, NA] [RecipeIngredientParts] ["sausage", "cabbage", "ginger", "garlic"] [AggregatedRating] 5.0 [ReviewCount] 11.0 [Calories] 74.4 [FatContent] 6.5 [SaturatedFatContent] 2.2 [CholesterolContent] 13.2 [SodiumContent] 208.1 [CarbohydrateContent] 1.0 [FiberContent] 0.2 [SugarContent] 0.2 [ProteinContent] 2.8 [RecipeServings] nan [RecipeYield] 20 eggrolls [RecipeInstructions] brown sausage. lay cabbage on top and let steam for a few minutes with lid on pan. drain. drain veggies and add to this mixture. Cool mixture. add spices (abt 1 tsp each]. lay egg roll wrapper so it is in diamond shape. spoon about a heaping tblspoon in center. with wet finger, wet the two\"top edges\" of diamond shape. fold up the bottom side. fold one side of wrapper over, then the other side. \"roll\"the wrapper from the bottom up. The wet edges will seal wrapper. Deep fry until golden brown. Serve with hot mustard or sweet and sour sauces.
[Name] Spinach Ala Pesto Pasta [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2001-09-19T10:51:00Z [Description] Make and share this Spinach Ala Pesto Pasta 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/11/78/2/picHfPrKQ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/78/2/pic2dL2Sr.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/78/2/picyicF32.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/78/2/picuAkPxv.jpg"] [RecipeCategory] One Dish Meal [Keywords] ["Lunch/Snacks", "Vegetable", "< 30 Mins", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["1", "4", "1", "3/4", "1", "4", NA, "1", "1", "1/2", "1 1/2"] [RecipeIngredientParts] ["walnuts", "spinach", "parmesan cheese", "gruyere cheese", "lite olive oil", "garlic cloves", "dried basil", "oregano", "spinach fettuccine"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 948.4 [FatContent] 64.2 [SaturatedFatContent] 14.6 [CholesterolContent] 125.6 [SodiumContent] 356.1 [CarbohydrateContent] 68.9 [FiberContent] 1.9 [SugarContent] 0.8 [ProteinContent] 27.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cook the fettuccine ala dente. Roast walnuts in a 400°F oven for about 5 minutes; watch they do not burn. In a food processor put 2 cups spinach, 1/2 cup parmesan, 1/4 cup walnuts, half the Gruyere, 1/2 cup oil, 2 cloves of garlic, salt and pepper, half the basil, half the oregano and half the cream. Process until smooth. Repeat with remaining half of the ingredients. Set aside 1/2 cup of walnuts for garnish. Heat the sauce, keep warm. Pour sauce over cooked pasta, toss. Garnish with walnuts and serve.
[Name] Warm Pasta Summer Salad [AuthorId] 16140 [AuthorName] Norahs Girl [CookTime] PT12M [PrepTime] PT10M [TotalTime] PT22M [DatePublished] 2001-09-19T10:51:00Z [Description] This salad is ideal as a Winter salad with it being served warm. Any small pasta shape can be used--small shells being ideal as it catches the dressing! [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Lunch/Snacks", "Vegetable", "Low Cholesterol", "Healthy", "Kid Friendly", "Potluck", "Summer", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["8", "1/2", "1/2", "2", "2", "12", "2", "2", "1", "1", "3", "1", NA, "1"] [RecipeIngredientParts] ["small shell pasta", "green pepper", "spring onions", "sun-dried tomatoes", "black olives", "fresh basil", "parmesan cheese", "garlic clove", "red wine vinegar", "fresh ground pepper", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 285.1 [FatContent] 6.5 [SaturatedFatContent] 1.3 [CholesterolContent] 2.2 [SodiumContent] 176.7 [CarbohydrateContent] 46.9 [FiberContent] 3.2 [SugarContent] 3.3 [ProteinContent] 9.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Cook pasta in boiling water to Pkt instructions. Drain and keep warm. Place tomatoes, red and green peppers, spring onions (scallions], olives and basil in a large bowl. For Dressing: Place garlic, oil, vinegar and chill in a screw-top jar; shake well to combine. Season to taste with pepper and a pinch of sugar. Add warm pasta and dressing to salad bowl and toss lightly to combine. Sprinkle with Parmesan cheese and serve whilst pasta is still warm.
[Name] Banana and Pineapple Cake [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2001-09-19T10:51:00Z [Description] Make and share this Banana and Pineapple Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Pineapple", "Tropical Fruits", "Fruit", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "1/2", "1 1/4", "1 2/3", "2", "2/3", "1/4", "2", "60", "125", "1 1/2", "1 -2", "1 -2"] [RecipeIngredientParts] ["bananas", "pineapple", "caster sugar", "self raising flour", "ground cinnamon", "eggs", "butter", "cream cheese", "icing sugar", "lemon juice", "honey"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 5044.2 [FatContent] 251.3 [SaturatedFatContent] 80.8 [CholesterolContent] 688.7 [SodiumContent] 865.4 [CarbohydrateContent] 674.2 [FiberContent] 15.5 [SugarContent] 475.8 [ProteinContent] 47.5 [RecipeServings] nan [RecipeYield] 1 round cake [RecipeInstructions] Preheat oven to 180C degrees. Brush a 9 inch round cake tin with melted butter. Line sides with baking paper. Place bananas, pineapple and sugar in a large mixing bowl. Add sifted flour and spice. Stir together with a wooden spoon until combined. Whisk together the oil, juice and eggs in a jug. Pour onto the banana mixture and stir until combined and the mixture is smooth. Spoon into the prepared tin. Bake 1 hour, or until a skewer comes out clean when inserted in to the centre. Leave cake at least 15 minutes before turning onto a wire rack to cool. Icing- Beat the butter and cream cheese until smooth. Add icing sugar gradually alternately with the juice and honey. Beat until thick and creamy. Spread over the cooked cake.
[Name] Southwestern Chicken Pasta [AuthorId] 12072 [AuthorName] Erin2846 [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2001-09-19T10:51:00Z [Description] Similar to the Senora Chicken at Ruby Tuesday's, this is the simplified version. You can spice it up by cooking the chicken in southwestern spices, adding spinach, or making your own sauce using Velveeta cheese and salsa. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Cheese", "Meat", "Southwestern U.S.", "< 30 Mins", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1/3 - 1/2", NA] [RecipeIngredientParts] ["chicken breast", "milk", "penne pasta"] [AggregatedRating] 4.0 [ReviewCount] 4.0 [Calories] 317.7 [FatContent] 19.5 [SaturatedFatContent] 5.3 [CholesterolContent] 100.7 [SodiumContent] 108.6 [CarbohydrateContent] 1.3 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 32.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In a large saucepan, heat oil. Add chicken and cook until no longer pink. Add queso and enough milk for desired consistency. Prepare pasta according to directions. Serve hot chicken and sauce over pasta.
[Name] Planked Oysters [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT30M [PrepTime] PT1H [TotalTime] PT1H30M [DatePublished] 2001-09-19T10:51:00Z [Description] This recipe is from one of Mom's "old, old" (30's)cook books and has been modified somewhat. This makes a wonderful, one "plank", company dinner. If you like oysters, you'll love these!!!!!!!! Serve with warm crusty rolls. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Potato", "Vegetable", "Canadian", "European", "Very Low Carbs", "Low Protein", "Low Cholesterol", "Weeknight", "< 4 Hours", "Oysters"] [RecipeIngredientQuantities] [NA, NA, NA, NA, NA, NA, NA, NA, NA, NA, NA, NA, NA] [RecipeIngredientParts] ["salt", "cayenne pepper", "onions", "lemon juice", "bacon", "raw tomato", "flour", "salt", "pepper", "brown sugar", "butter", "mashed potatoes", "parmesan cheese"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [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] nan [RecipeInstructions] ["Butter a plank or flat oven proof dish.", "Heat the plank or dish.", "Place in the centre, oysters.", "Season them with salt and few grains of cayenne pepper, onion or lemon juice.", "Cover oysters with thin strips of bacon.", "Surround oysters with thick slices of raw tomatoes.", "Sprinkle the tomatoes lightly with a mixture of flour, salt, pepper and brown sugar.", "Dot tomatoes with butter.", "Bake the oysters and tomatoes in a moderate oven, 350 for 20 minutes.", "Have ready hot mashed potatoes, force them through a pastry bag to form a border.", "Serve the dish at once.", "If preferred the potatoes may be added to the plank before baking, they will be quite brown and a little crisp on the outside, If added before baking, they must be quite stiff and a little away from the tomatoes so they won't become \"sogged\" by the tomatoes.", "OR- If doing the potatoes with the tomatoes and oysters, use tomatoes cut in half instead of sliced, the skin will retain the juices but they may not be quite so luscious.", "Grated Parmesan cheese can be added to the top of each half of tomato after sprinkling the flour mixture." ]
[Name] BBQ Sweet Patootie Wedges [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2001-09-19T10:51:00Z [Description] Make and share this BBQ Sweet Patootie Wedges recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Potato", "Vegetable", "Canadian", "Low Protein", "Low Cholesterol", "Healthy", "Free Of...", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1", NA] [RecipeIngredientParts] ["sweet potatoes", "butter"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 171.9 [FatContent] 3.0 [SaturatedFatContent] 1.9 [CholesterolContent] 7.6 [SodiumContent] 114.1 [CarbohydrateContent] 34.3 [FiberContent] 5.1 [SugarContent] 7.1 [ProteinContent] 2.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Scrub potatoes, cut each lenghtwise into 8 wedges or however many makes sense depending on the size of the potatoe. Place wedges on a large piece of foil drizzle with butter and close the foil sealing in the potatoes. Place on grill with medium high heat, close the cover and cook turning once for 15 minutes per side or until the tatties are cooked. Add salt& Pepper and serve.
[Name] Hardees Mushroom and Swiss Burger [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2001-09-19T10:51:00Z [Description] Make and share this Hardees Mushroom and Swiss Burger recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Lunch/Snacks", "Cheese", "Meat", "< 30 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1", "1", "1", "4", "4", "1/2", "1/2", "1/4"] [RecipeIngredientParts] ["Worcestershire sauce", "processed swiss cheese", "Accent seasoning", "ground pepper"] [AggregatedRating] 4.5 [ReviewCount] 45.0 [Calories] 893.2 [FatContent] 69.6 [SaturatedFatContent] 27.1 [CholesterolContent] 246.5 [SodiumContent] 474.3 [CarbohydrateContent] 2.3 [FiberContent] 0.8 [SugarContent] 0.9 [ProteinContent] 60.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Mix the first three ingredients together, put on low heat and let simmer. Mix the Accent, Lawry's and pepper together and put in a shaker. Season the patties with this and fry or grill until done-dont press on the patties-you must resist this impulse! Put patty onto a bun, then the swiss, then the sauce and you're done.
[Name] Tortellini Soup [AuthorId] 15609 [AuthorName] Lali8752 [CookTime] PT45M [PrepTime] PT10M [TotalTime] PT55M [DatePublished] 2001-09-19T10:51:00Z [Description] Make and share this Tortellini Soup recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Pork", "Vegetable", "Meat", "< 60 Mins", "For Large Groups", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1", "2", "2", "1", "1/4", "1", "1", NA, NA] [RecipeIngredientParts] ["onion", "garlic", "chicken broth", "fresh basil", "frozen spinach", "cherry tomatoes", "parmesan cheese"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 307.2 [FatContent] 14.2 [SaturatedFatContent] 5.7 [CholesterolContent] 48.3 [SodiumContent] 728.7 [CarbohydrateContent] 30.8 [FiberContent] 2.0 [SugarContent] 1.4 [ProteinContent] 14.2 [RecipeServings] 15.0 [RecipeYield] nan [RecipeInstructions] Brown sausage. Pour chicken broth into large pot. add onion, garlic and spinach. cook over med-high heat for 15-20 minutes . add tortellini. When pasta is almost done, add sausage and basil. Cool for another 10 minutes or so. Pour into bowls and top with couple tomato halves and cheese.
[Name] Old Bay Seasoning [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-09-19T10:51:00Z [Description] Make and share this Old Bay Seasoning 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/11/79/1/picz1p2E8.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/79/1/picl7ltYY.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/79/1/piciag5Bn.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/79/1/pict8XHK1.jpg"] [RecipeCategory] Free Of... [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "6", "1/2", "1/2", "4", "1", "1/4"] [RecipeIngredientParts] ["celery seed", "whole black peppercorn", "bay leaves", "whole cardamom pod", "mustard seeds", "cloves", "sweet Hungarian paprika", "mace"] [AggregatedRating] 5.0 [ReviewCount] 15.0 [Calories] 8.0 [FatContent] 0.5 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 2.5 [CarbohydrateContent] 0.9 [FiberContent] 0.4 [SugarContent] 0.1 [ProteinContent] 0.4 [RecipeServings] nan [RecipeYield] 5 Tablespoons [RecipeInstructions] Place ingredients in a spice grinder or small food processor-grind well. Store in a small glass.
[Name] Cheddar Meatball Spaghetti [AuthorId] 14295 [AuthorName] Betsy [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2001-09-19T10:52:00Z [Description] Make and share this Cheddar Meatball Spaghetti recipe from Food.com. [Images] character(0) [RecipeCategory] Spaghetti [Keywords] ["Cheese", "Meat", "European", "Kid Friendly", "Potluck", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1", "12", "1", "1", "1/2", "1/2", "1"] [RecipeIngredientParts] ["spaghetti", "salt", "barbecue sauce", "ketchup", "butter"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 351.6 [FatContent] 6.1 [SaturatedFatContent] 3.3 [CholesterolContent] 13.6 [SodiumContent] 433.2 [CarbohydrateContent] 61.2 [FiberContent] 2.9 [SugarContent] 1.8 [ProteinContent] 12.1 [RecipeServings] nan [RecipeYield] 6-8 plates of spaghetti [RecipeInstructions] heat stove top on medium. In medium sized sauce pan, put in cheddar cheese soup and meatballs. stir. Put dressing, bbq sauce, ketchup and butter into meatball mix. Stir on top of stove for 12-14 minutes or until meatballs are cooked. When the mixture is ready, put spaghetti over stove on med-lo and add mixture. Stir for 5 minutes. Serve into big bowl, and top with parmesan cheese.
[Name] Devils Food Cake [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2001-09-19T10:52:00Z [Description] Make and share this Devils Food Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1", "2", "1/2", "1", "3/4", "2", "1", "1", "1/2", "1"] [RecipeIngredientParts] ["flour", "baking powder", "baking soda", "salt", "sugar", "eggs", "milk", "vanilla", "black coffee"] [AggregatedRating] 4.0 [ReviewCount] 5.0 [Calories] 2872.6 [FatContent] 136.3 [SaturatedFatContent] 26.6 [CholesterolContent] 457.2 [SodiumContent] 5484.5 [CarbohydrateContent] 377.9 [FiberContent] 21.0 [SugarContent] 152.6 [ProteinContent] 55.1 [RecipeServings] nan [RecipeYield] 1 large cake [RecipeInstructions] ["Sift flour, baking powder, soda, cocoa, and salt into a large mixing bowl.", "Stir in the sugar.", "Lightly beat the eggs, milk and vanilla.", "Add to the mixing bowl, then add the oil and coffee.", "Beat until a smooth batter is formed.", "Pour batter into a greased and lined 23cm square tin.", "The batter will be thin.", "Bake at 180°C degrees for about 1 hour or until the cake springs back when lightly touched.", "Leave in tin 5 minutes before turning on to a cooling rack.", "When cold dust with icing sugar or ice with your favourite frosting." ]
[Name] Quick Chili [AuthorId] 19407 [AuthorName] Emily [CookTime] PT15M [PrepTime] PT2M [TotalTime] PT17M [DatePublished] 2001-09-19T10:52:00Z [Description] This is a very fast chili recipe that my family loves. I serve it with shredded cheese, sour cream, and tortilla chips. My oldest child also likes to dip saltines in it. [Images] character(0) [RecipeCategory] Beans [Keywords] ["Meat", "Tex Mex", "Southwestern U.S.", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "2", "2", NA, "1"] [RecipeIngredientParts] ["ground beef", "onion", "chili beans", "hot chili beans", "stewed tomatoes", "chili powder", "Rotel Tomatoes", "diced green chilis"] [AggregatedRating] nan [ReviewCount] nan [Calories] 316.1 [FatContent] 17.7 [SaturatedFatContent] 6.8 [CholesterolContent] 77.1 [SodiumContent] 570.6 [CarbohydrateContent] 17.0 [FiberContent] 3.0 [SugarContent] 10.9 [ProteinContent] 23.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Brown ground beef, add onions, cook until onions are clear. Add cans of beans and tomatos. Add chili powder and salt and pepper. Let simmer 5-30 minutes (depending on the amount of time you have available] Each of these variations will make the chili spicier.
[Name] Basic Potato Salad [AuthorId] 16459 [AuthorName] Elizabeth Fullerton [CookTime] PT25M [PrepTime] PT30M [TotalTime] PT55M [DatePublished] 2001-09-19T10:52:00Z [Description] Make and share this Basic Potato 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/11/79/5/picCXy43Y.jpg" [RecipeCategory] Healthy [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["6", "4", "1", "1/2", "1", NA] [RecipeIngredientParts] ["baking potatoes", "eggs", "onion"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 189.1 [FatContent] 4.6 [SaturatedFatContent] 1.4 [CholesterolContent] 99.1 [SodiumContent] 540.8 [CarbohydrateContent] 33.3 [FiberContent] 2.0 [SugarContent] 8.4 [ProteinContent] 5.4 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Boil the potatoes until tender but not too soft. Allow potatoes to cool until you can stand to touch them, then peel and cube. Chop eggs and add to potatoes. Add everything else and mix well. Serve warm or cool.
[Name] Spaghetti Squash With Parmesan Cheese [AuthorId] 15609 [AuthorName] Lali8752 [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2001-09-19T10:52:00Z [Description] Make and share this Spaghetti Squash With Parmesan Cheese 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/11/79/6/pic8hyrNL.jpg" [RecipeCategory] Vegetable [Keywords] ["Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1/4 - 1/2", NA] [RecipeIngredientParts] ["spaghetti squash", "parmesan cheese", "butter"] [AggregatedRating] 5.0 [ReviewCount] 26.0 [Calories] 179.1 [FatContent] 15.5 [SaturatedFatContent] 9.5 [CholesterolContent] 41.5 [SodiumContent] 305.3 [CarbohydrateContent] 5.8 [FiberContent] 0.0 [SugarContent] 0.1 [ProteinContent] 5.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Take a paring knife and stick little holes all over squash. Put the squash in a baking dish and bake about an 1 hour at 350 degrees F. or until soft. Cut the squash in half. Scoop out seeds and throw them away. Take a fork and \"scrape\" the inside of the squash into strings, letting them fall into a serving bowl. Toss with Parmesan cheese and butter. Salt and pepper to taste.
[Name] Easy Potato Skillet [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2001-09-19T10:52:00Z [Description] Make and share this Easy Potato Skillet recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1/2", "2", "5", "6", "1/4"] [RecipeIngredientParts] ["ham", "potatoes", "eggs", "green chili"] [AggregatedRating] nan [ReviewCount] nan [Calories] 267.9 [FatContent] 11.8 [SaturatedFatContent] 2.9 [CholesterolContent] 231.2 [SodiumContent] 651.0 [CarbohydrateContent] 22.8 [FiberContent] 2.8 [SugarContent] 1.7 [ProteinContent] 17.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Saute ham lightly in a non-stick pan. Then, add oil and potatoes and saute until lightly browned. This takes about 15 minutes. Now break eggs into a bowl with chillies (if you are using them] and mix a little. Add to skillet and cook. Continue to stir until eggs are soft. Increase heat to high and mix eggs and potatoes together until heated through.
[Name] Hot Bacon Cole Slaw Casserole [AuthorId] 15609 [AuthorName] Lali8752 [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2001-09-19T10:52:00Z [Description] Make and share this Hot Bacon Cole Slaw Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] ["Oven", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", NA, NA, "1", NA, NA] [RecipeIngredientParts] ["bacon", "dry mustard", "brown sugar", "cabbage", "garlic"] [AggregatedRating] 1.0 [ReviewCount] 1.0 [Calories] 191.4 [FatContent] 17.1 [SaturatedFatContent] 5.7 [CholesterolContent] 25.7 [SodiumContent] 328.8 [CarbohydrateContent] 4.5 [FiberContent] 1.7 [SugarContent] 2.7 [ProteinContent] 5.5 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Lay bacon on pan. Mix equal parts of dry mustard and brown sugar and generously sprinkle over bacon. Bake in hot oven until bacon is cooked (save drippings]. Put shredded cabbage in large dish and add a couple of tablespoons of vinegar and 1-1 1/2 tsp of garlic. Mix well. Crumble bacon into this with drippings and mix again. Bake in oven until all is hot.
[Name] Ho Ho Cake [AuthorId] 15609 [AuthorName] Lali8752 [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2001-09-19T10:52:00Z [Description] Make and share this Ho Ho Cake recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/79/9/picuVtfv9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/79/9/picnw86oJ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/79/9/picALjVTX.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/79/9/picIssqY8.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/79/9/picyfK72l.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/79/9/picjCLc1z.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/79/9/picgVBycr.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/79/9/picdsTXZF.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/79/9/picFM1n1U.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/79/9/picLL8KNL.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/79/9/picxCdmKQ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/79/9/picQ9tyiq.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/79/9/pic9Wf1KT.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/79/9/picRWzXif.jpg"] [RecipeCategory] Breads [Keywords] ["Dessert", "Sweet", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "3", "1/3", "1 1/3", "1", "1/2", "2/3", "1", "1/3", "1/4", "1", "1"] [RecipeIngredientParts] ["eggs", "water", "sugar", "shortening", "vanilla", "milk", "salt", "water", "powdered sugar"] [AggregatedRating] 5.0 [ReviewCount] 108.0 [Calories] 433.4 [FatContent] 25.6 [SaturatedFatContent] 5.6 [CholesterolContent] 47.5 [SodiumContent] 427.0 [CarbohydrateContent] 50.3 [FiberContent] 1.0 [SugarContent] 34.7 [ProteinContent] 4.3 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] ["Prepare cake as directed on package for two round pans.", "When cool, \"slice\" through cakes to make 4 \"thin\" cakes.", "Beat sugar, shortening, vanilla, milk, salt and water for 7 minutes.", "Add powdered sugar and beat for 5 minutes longer.", "Lay one layer of cake on plate.", "Spread Cream filling on top only, do not go all the way to the edge.", "Lay another layer of cake on this.", "Spread cream filling on this too.", "Again layer and filling until you have all four layers on here.", "Ice the whole cake with the chocolate icing." ]
[Name] Banana Sour Cream Cake [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2001-09-19T10:52:00Z [Description] Make and share this Banana Sour Cream Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["250", "1 1/4", "4", "4", "1/2", "4", "3", "2", "1/4", "2 1/2", "1/4", "2", "2"] [RecipeIngredientParts] ["butter", "sugar", "eggs", "bananas", "sour cream", "flour", "baking powder", "baking soda", "milk", "icing sugar", "butter", "hot water"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 6858.9 [FatContent] 265.1 [SaturatedFatContent] 158.2 [CholesterolContent] 1459.6 [SodiumContent] 5485.4 [CarbohydrateContent] 1062.5 [FiberContent] 32.9 [SugarContent] 604.8 [ProteinContent] 94.0 [RecipeServings] nan [RecipeYield] 1 large cake [RecipeInstructions] Soften butter. Cream butter and sugar until pale. Gradually add the eggs one at a time beating well after each addition. Peel and mash the bananas. Add the bananas and sour cream to the batter. Sift flour and baking powder together. Fold into the banana mixture. Dissolve the baking soda in the milk. Add to the banana mixture. Pour batter into a greased and lined 32cm x 22cm roasting dish. Bake at 180C degrees for about 1 hour or until cake springs back when lightly touched. when cold, ice with chocolate icing. ------Icing---------. Sift icing sugar and cocoa into a bowl. Beat in the butter. Add sufficient hot water to give a spreadable icing.
[Name] Broccoli Casserole [AuthorId] 15609 [AuthorName] Lali8752 [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2001-09-19T10:52:00Z [Description] Make and share this Broccoli Casserole recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/80/1/picyIjE0X.jpg" [RecipeCategory] Vegetable [Keywords] ["< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "2", NA, "3/4", "3/4", "1/2"] [RecipeIngredientParts] ["broccoli", "Miracle Whip", "egg", "onions", "mozzarella cheese", "cheddar cheese"] [AggregatedRating] 3.5 [ReviewCount] 2.0 [Calories] 93.0 [FatContent] 6.6 [SaturatedFatContent] 3.0 [CholesterolContent] 30.6 [SodiumContent] 283.0 [CarbohydrateContent] 4.0 [FiberContent] 0.1 [SugarContent] 0.6 [ProteinContent] 4.5 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Cook broccoli and drain. Mix remaining ingredients. Put broccoli in pan and pour mixture over. Top with cracker crumbs. Bake 350F degrees for 30 minutes or till golden and bubbly.
[Name] French Spice Cake [AuthorId] 14386 [AuthorName] Divinemom5 [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2001-09-19T10:52:00Z [Description] Found this in a Better Homes and Gardens Christmas cookbook.It is a very dense cake.It has become a holiday tradition at my house. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Grains", "European", "Healthy", "Kid Friendly", "Winter", "Spicy", "Christmas", "Weeknight", "For Large Groups", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "2", "3 1/2", "1", "1", "1", "1/2", "1/4", "1/4", "3", "1/2", NA] [RecipeIngredientParts] ["honey", "boiling water", "lemons, rind of", "flour", "sugar", "baking powder", "cinnamon", "baking soda", "salt", "clove", "eggs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 255.2 [FatContent] 7.1 [SaturatedFatContent] 1.1 [CholesterolContent] 35.2 [SodiumContent] 100.7 [CarbohydrateContent] 45.5 [FiberContent] 0.8 [SugarContent] 26.7 [ProteinContent] 3.6 [RecipeServings] 18.0 [RecipeYield] nan [RecipeInstructions] in small mixing bowl,mix together honey,boiling water,and lemon peel,set aside. In large mixing bowl,stir together flour,sugar,baking powder,cinnamon,baking soda,salt and cloves. Add honey mixture to flour mixture,stirring til nearly smooth. Mix eggs and oil,add to batter and stir til combined. Pour into greased and floured 10 inch fluted pan. Bake at 325 for 50 minutes or until toothpick inserted near center comes out clean. Cool in pan on rack 10 minutes. Remove from pan and cool completely. Wrap and store overnight. serve with whipped cream if desired.
[Name] Pineapple Pecan Cake [AuthorId] 15609 [AuthorName] Lali8752 [CookTime] PT40M [PrepTime] PT10M [TotalTime] PT50M [DatePublished] 2001-09-19T10:52:00Z [Description] Make and share this Pineapple Pecan Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Pineapple", "Tropical Fruits", "Fruit", "Nuts", "Low Protein", "Healthy", "Sweet", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "2", "2", "2", "20", "1", "1", "8", "1/4 - 1", "1"] [RecipeIngredientParts] ["sugar", "flour", "eggs", "baking soda", "crushed pineapple with juice", "pecans", "confectioners' sugar", "cream cheese", "butter", "vanilla"] [AggregatedRating] 5.0 [ReviewCount] 11.0 [Calories] 665.6 [FatContent] 21.5 [SaturatedFatContent] 8.3 [CholesterolContent] 74.4 [SodiumContent] 381.8 [CarbohydrateContent] 115.8 [FiberContent] 2.2 [SugarContent] 93.8 [ProteinContent] 6.5 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Mix sugar, flour, eggs, baking soda and pineapple. Add nuts and mix again. Pour into greased and floured pan (s]. Bake 40 minutes at 350F degrees. -------Frosting------Frost when cool with cream cheese icing: Mix sugar, cream cheese, butter and vanilla.
[Name] Broccoli Strata [AuthorId] 15609 [AuthorName] Lali8752 [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2001-09-19T10:52:00Z [Description] Make and share this Broccoli Strata recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["< 60 Mins", "For Large Groups", "Oven", "Easy"] [RecipeIngredientQuantities] ["2", "2", "3/4", "3/4", "3/4", "2", "1", NA, NA] [RecipeIngredientParts] ["frozen broccoli", "eggs", "milk", "mozzarella cheese", "cheddar cheese", "garlic", "onion"] [AggregatedRating] 3.0 [ReviewCount] 2.0 [Calories] 69.5 [FatContent] 4.3 [SaturatedFatContent] 2.4 [CholesterolContent] 40.3 [SodiumContent] 94.8 [CarbohydrateContent] 3.2 [FiberContent] 1.2 [SugarContent] 0.8 [ProteinContent] 5.0 [RecipeServings] 15.0 [RecipeYield] nan [RecipeInstructions] Layer bread in greased pan (I spray with Pam]. layer half of broccoli on bread. layer 1/2 of Mozz cheese and 1/2 of cheddar. sprinkle half of onion and garlic and a little salt and pepper. Repeat layers, bread, broccoli, onion, garlic and salt and pepper. Mix eggs and milk and pour over. Bake 350* for 30 min or until brown and bubbly. Top with remaining cheese and return to oven until cheese has melted.
[Name] Carrot Salad With Cinnamon,lemon and Honey [AuthorId] 16140 [AuthorName] Norahs Girl [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-09-19T10:52:00Z [Description] This simple salad is is very pretty and I've used it as a side dish or even as a filling for pita breads! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/80/5/pic1IPsc1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/80/5/pic3i2rsD.jpg"] [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "Potluck", "Spicy", "< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1", "1", "1", "1/4", "2"] [RecipeIngredientParts] ["carrot", "raisins", "golden sultana raisins", "ground cinnamon", "clear honey"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 248.1 [FatContent] 15.3 [SaturatedFatContent] 2.0 [CholesterolContent] 0.0 [SodiumContent] 80.7 [CarbohydrateContent] 29.2 [FiberContent] 4.5 [SugarContent] 19.1 [ProteinContent] 2.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Place carrots and raisins into a bowl. Combine oil, lemon juice, cinnamon and honey; season and pour over the carrots and raisins. Toss together and serve with a garnish of the toasted almonds.
[Name] Caramel Bananas [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2001-09-19T10:52:00Z [Description] Make and share this Caramel Bananas recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "Low Protein", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["10", "90", "1/4", "1", "1/3", "1/3"] [RecipeIngredientParts] ["bananas", "butter", "brown sugar", "golden syrup", "sour cream"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 561.8 [FatContent] 30.3 [SaturatedFatContent] 18.8 [CholesterolContent] 83.7 [SodiumContent] 157.8 [CarbohydrateContent] 76.7 [FiberContent] 6.6 [SugarContent] 45.6 [ProteinContent] 4.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Peel the bananas and cut in half lengthways. Heat 2/3rds of the butter in a large non stick frying pan. When foaming, add the banana halves. Cook over medium heat for about 2 minutes each side. Transfer to a plate and keep warm. Add the remaining butter to the pan with the sugar, syrup and sour cream. Whisk over low heat until until the sugar dissolves. Simmer 1 minute. Whisk in cream and simmer for a further minute. Return bananas to the pan and simmer gently for 2-3 minutes. Serve immediately with vanilla ice cream and a dollop of whipped cream.
[Name] Potato-Balls/Kartoffelkloesse (pronounced "Kleasa") [AuthorId] 15609 [AuthorName] Lali8752 [CookTime] PT20M [PrepTime] PT30M [TotalTime] PT50M [DatePublished] 2001-09-19T10:52:00Z [Description] Make and share this Potato-Balls/Kartoffelkloesse (pronounced "Kleasa") recipe from Food.com. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "German", "European", "Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", NA] [RecipeIngredientParts] ["potatoes", "potato", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 303.9 [FatContent] 0.9 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 98.0 [CarbohydrateContent] 67.0 [FiberContent] 7.8 [SugarContent] 2.9 [ProteinContent] 8.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Grate the raw potatoes real fine. Add some baking soda so they don't turn brown. Set aside so the water can come out. Pour into a cotton-bag and squeeze until no more moisture comes out. Catch the liquids that come out and save in bowl. let sit so the starch can sink to the bottom. Then put the raw potatoes back in another bowl. Mash the boiled potatoes and add to the raw potatoes. Now very careful and slowly pour the water out of the bowl and save the starch because you need to add it to the potatoe-mixture. Add a little bit of salt and knead well. Cut the bread in small dices and toast in some butter to a golden brown. Form fist sized balls (form the balls with cold moist hands]. poke a hole in the middle and put some bread dices in the hole, close back up. In a big pot with almost boiling water let them. simmer for about 20 minutes Don't boil other than that you'll have Potato Soup.
[Name] Pasta with Mushroom Garlic Sauce [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2001-09-19T10:52:00Z [Description] This recipe is for garlic lovers.It is a quick easy meal when you are rushed and want some comfort food [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/80/8/slidjY4RGWXxovhAshX6_PWMGS%205%20-%20final_3.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/80/8/01479789292.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/80/8/QnHi1mA1Tn2X5KspZQD1_PWMGS%203%20-%20final_1_horizontal.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/80/8/01468760196.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/80/8/sLUQJrLfTWEAjRxg6c7n-IMG_0361.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/80/8/picLmUgwY.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/80/8/gV3QHgEpT6SxKJHhMRcO_20171029_121400.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/80/8/01502989951.jpeg", "https://img.sndimg.com/food/image/upload/v1/img/feed/11808/6uOcqOYaSOe3Pr0NZsRC_20170802_165422.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/80/8/01485903924.jpeg", "https://img.sndimg.com/food/image/upload/v1/img/feed/11808/UJSuLyTiQHGNrQpigwtR_IMG_6386.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/80/8/01478481071.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/80/8/picbvpU4H.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/80/8/picTeGRTS.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/80/8/picGIBtS3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/80/8/pic0G0B1V.jpg"] [RecipeCategory] One Dish Meal [Keywords] ["Lunch/Snacks", "Vegetable", "Canadian", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "6", "10", "6", "1", "1/4", NA, "2", "2", NA] [RecipeIngredientParts] ["linguine", "butter", "garlic", "mushrooms", "dried basil", "salt", "pepper", "olive oil", "fresh parsley", "parmesan cheese"] [AggregatedRating] 5.0 [ReviewCount] 103.0 [Calories] 670.7 [FatContent] 26.2 [SaturatedFatContent] 12.2 [CholesterolContent] 45.8 [SodiumContent] 312.1 [CarbohydrateContent] 91.2 [FiberContent] 5.0 [SugarContent] 5.2 [ProteinContent] 18.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a skillet melt 2 tbsp Butter. Add garlic, allow to brown, then add mushrooms, basil, Salt& Pepper. Cook until the mushrooms are just tender. Add remaining butter and olive oil. Stir and remove from heat. When Pasta is cooked reheat the sauce add parsley. Mix with Pasta and enjoy.
[Name] Ultimate Broccoli Salad [AuthorId] 15609 [AuthorName] Lali8752 [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-09-19T10:52:00Z [Description] Make and share this Ultimate Broccoli 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/11/80/9/pic1U07Ni.jpg" [RecipeCategory] Vegetable [Keywords] ["Potluck", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1", "2", "1/2", "1/2", "12", "2", NA] [RecipeIngredientParts] ["broccoli", "Miracle Whip", "vinegar", "sugar", "raisins", "bacon", "walnuts"] [AggregatedRating] 4.5 [ReviewCount] 6.0 [Calories] 201.9 [FatContent] 13.7 [SaturatedFatContent] 3.7 [CholesterolContent] 15.4 [SodiumContent] 222.4 [CarbohydrateContent] 15.9 [FiberContent] 3.0 [SugarContent] 10.2 [ProteinContent] 6.2 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Mix mayo, vinegar and sugar. Add broccoli. Mix in (optional] raisins, bacon, walnut. Mix well, refrigerate and enjoy.
[Name] Fabulous Zucchini Fritters [AuthorId] 9045 [AuthorName] Sandra Silver [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2001-09-19T10:52:00Z [Description] From THE REALLY GOOD FOOD COOK BOOK. One of the great side dishes of all time! You can innovate with different cheeses. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/81/1/picwom4FX.jpg" [RecipeCategory] Cheese [Keywords] ["Vegetable", "European", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1", "2", NA, "3", "4 -5", NA, NA] [RecipeIngredientParts] ["green zucchini", "scallion", "garlic", "blue cheese", "eggs", "flour", "olive oil"] [AggregatedRating] 4.5 [ReviewCount] 18.0 [Calories] 112.4 [FatContent] 4.0 [SaturatedFatContent] 1.3 [CholesterolContent] 139.5 [SodiumContent] 67.3 [CarbohydrateContent] 12.5 [FiberContent] 2.2 [SugarContent] 3.2 [ProteinContent] 7.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Grate zucchini in a large bowl. Add scallions, garlic and blue cheese. Mix. Add the eggs. Blend well. Salt and pepper. Sprinkle in the flour a little at a time. Blend until you have a batter suitable for frying. Cover the bottom of a large skillet with olive oil. Heat over medium-high. Spoon the fritters into the hot oil. Brown on each side.
[Name] Dairy Queens Onion Rings [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2001-09-19T10:52:00Z [Description] Make and share this Dairy Queens Onion Rings 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/11/81/2/picEdVLzv.jpg" [RecipeCategory] Onions [Keywords] ["Vegetable", "< 30 Mins", "Deep Fried", "Stove Top"] [RecipeIngredientQuantities] ["2", "2", "2", "2", "2", "1", "4"] [RecipeIngredientParts] ["flour", "white cornmeal", "buttermilk", "water"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 3110.2 [FatContent] 278.6 [SaturatedFatContent] 84.6 [CholesterolContent] 6.5 [SodiumContent] 205.4 [CarbohydrateContent] 141.4 [FiberContent] 9.2 [SugarContent] 11.7 [ProteinContent] 21.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Slice onions 1/2 inch thick, do not use the very small rings. In a large bowl add buttermilk and water. Take out rings one at a time and coat them with flour then with buttermilk, and then coat with cornmeal. Drop into hot oil and fry till golden. Drain on paper towels.
[Name] Southwest Dry Rub [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-09-19T10:52:00Z [Description] Make and share this Southwest Dry Rub 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/11/81/3/picw5A7Xy.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/81/3/picntNHNr.jpg"] [RecipeCategory] Low Cholesterol [Keywords] ["High Fiber", "High In...", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["3", "2", "1", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["chili powder", "paprika", "cayenne", "cumin", "garlic", "kosher salt", "cracked black pepper"] [AggregatedRating] 5.0 [ReviewCount] 11.0 [Calories] 29.7 [FatContent] 1.3 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 1233.3 [CarbohydrateContent] 5.4 [FiberContent] 2.9 [SugarContent] 0.7 [ProteinContent] 1.4 [RecipeServings] nan [RecipeYield] 2 cups, or so [RecipeInstructions] "Combine all ingredients in an airtight container, shake it up and use it up."
[Name] Pecan Sticky Buns [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT35M [PrepTime] PT0S [TotalTime] PT35M [DatePublished] 2001-09-19T10:52:00Z [Description] Make and share this Pecan Sticky Buns 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/11/81/4/npEwo9RQRGGtF2QKGl5k_Stickybun.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/81/4/picwa5j6k.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/81/4/picgUVdPB.jpg"] [RecipeCategory] Fruit [Keywords] ["Nuts", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "3/4", "3/4", "1/4", "3", "2", "3 3/4 - 4 1/4", "1/4", "1/4", "3", "1/2", "3/4", "1"] [RecipeIngredientParts] ["active dry yeast", "water", "milk", "sugar", "salt", "flour", "butter", "margarine", "sugar", "ground cinnamon", "brown sugar", "pecans"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 400.9 [FatContent] 18.4 [SaturatedFatContent] 6.1 [CholesterolContent] 25.9 [SodiumContent] 438.1 [CarbohydrateContent] 54.6 [FiberContent] 2.4 [SugarContent] 22.1 [ProteinContent] 5.9 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Take a mixing bowl and dissolve yeast in warm water in it. Then add milk, sugar, oil, salt and 4 1/4 cups flour. Beat the above on medium speed for 3-4 minutes or until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface and knead until smooth and elastic. This will take around 6-8 minutes. Place it now in a greased bowl, turning once to grease top. Cover it and let it rise in a warm place until doubled. This will take about 1 hour. Now, punch dough down and turn onto a lightly floured surface. Roll into an 18\" X 12\" rectangle. Spread butter to within 1/2\" of edges. Combine sugar and cinnamon and sprinkle this over butter. Roll up, starting with a long style and pinch seam to seal. Cut into 12 slices. Combine brown sugar and cream and pour into a greased 13 inch X 9 inch X 2 inch baking pan and sprinkle with pecans. Place rolls, cut side down, over pecans. Cover and let rise until doubled. This will take about 1 hour. Bake at 350 deg F for 30-35 minutes or until nice and brown. Cool for a minute before inverting onto a flat surface. Serve and enjoy especially on a day when your blue without many a clue.
[Name] Boodle's Orange Fool [AuthorId] 16140 [AuthorName] Norahs Girl [CookTime] PT2H [PrepTime] PT2H [TotalTime] PT4H [DatePublished] 2001-09-19T10:53:00Z [Description] Boodle's Club in London's St. James's Street, was founded in 1764 and this luscious fool has been a speciality on the menu for many years. It is a little like a trifle, with a sponge cake base which sops up the creamy, fruit-flavoured mixture on top. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/81/5/picLGAwjs.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/81/5/picqGAmOE.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/81/5/picdHEm77.jpg"] [RecipeCategory] Dessert [Keywords] ["Fruit", "Potluck", "Weeknight", "Refrigerator", "< 4 Hours"] [RecipeIngredientQuantities] ["4 -6", "2", "1", "25 -50", "300", NA] [RecipeIngredientParts] ["oranges, juice and zest of", "lemon, juice and zest of", "sugar"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 227.2 [FatContent] 19.1 [SaturatedFatContent] 11.8 [CholesterolContent] 69.9 [SodiumContent] 20.6 [CarbohydrateContent] 14.4 [FiberContent] 2.4 [SugarContent] 4.4 [ProteinContent] 1.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Use the sponge slices to line the bottom and halfway up the sides of a deep serving dish or bowl.", "Mix the orange and lemon zests and juices with the sugar and stir until the sugar is dissolved.", "In another bowl, whip the cream until it just starts to thicken, then slowly add the sweetened fruit juice, whipping the cream as you do so.", "Whip until the cream is light and thickened and all the juice absorbed.", "Pour the mixture over the sponge and refrigerate for at least 2 hours, longer if possible, so that the juice can soak into the sponge and the cream thicken Serve decorated with segments or slices of fresh orange." ]
[Name] Cabbage Casserole [AuthorId] 15609 [AuthorName] Lali8752 [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2001-09-19T10:53:00Z [Description] This stuff is FANTASTIC !!! Like Lasagne with Cabbage instead of the pasta. My youngest son doesn't like cooked cabbage but LOVES this. You can also prepare this nicely in a crockpot. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/81/6/pic9EvHdp.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/81/6/pic07jAg3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/81/6/picqtZB0Q.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/81/6/picEAss6S.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/81/6/picJ5Hg4U.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/81/6/pic7ymKRL.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/81/6/pichLcJyb.jpg"] [RecipeCategory] One Dish Meal [Keywords] ["Rice", "Meat", "Weeknight", "For Large Groups", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/2", "1", "1", "1", "32", "1/4", "1", "1", "1"] [RecipeIngredientParts] ["ground pork", "beef", "onion", "garlic powder", "oregano", "rice", "basil", "cabbage", "mozzarella cheese"] [AggregatedRating] 4.5 [ReviewCount] 43.0 [Calories] 268.8 [FatContent] 17.4 [SaturatedFatContent] 7.8 [CholesterolContent] 57.3 [SodiumContent] 361.0 [CarbohydrateContent] 12.0 [FiberContent] 2.5 [SugarContent] 5.5 [ProteinContent] 16.1 [RecipeServings] 15.0 [RecipeYield] nan [RecipeInstructions] Shred, boil 3 minutes and drain cabbage. Brown onion and meat and Drain. Place cabbage in casserole dish. Place meat mixture on cabbage. Add garlic powder, oregano and basil on meat. Add spag.sauce and rice. Layer like you do lasagne. Top with cheese. Cover and bake 1 hour at 350F degrees
[Name] Rosemary Sweet Potato Soup [AuthorId] 14386 [AuthorName] Divinemom5 [CookTime] PT38M [PrepTime] PT10M [TotalTime] PT48M [DatePublished] 2001-09-19T11:37:00Z [Description] When the weather turns to Autumn,my thoughts turn to soup.This is a light soup,good as a first course at Thanksgiving or Christmas dinner,or a light meal with biscuits and salad. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/81/7/piczaSZTC.jpg" [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins", "Stove Top", "Small Appliance"] [RecipeIngredientQuantities] ["2", "1", "1 3/4", "2", "2", "1 1/4", "1", "1/2", "1/2", "1/2", "1", NA] [RecipeIngredientParts] ["chicken broth", "fresh sweet potatoes", "carrots", "fresh rosemary leaves", "butter", "onions", "garlic", "salt", "white pepper", "rosemary"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 139.6 [FatContent] 2.3 [SaturatedFatContent] 1.1 [CholesterolContent] 3.4 [SodiumContent] 725.1 [CarbohydrateContent] 25.0 [FiberContent] 4.0 [SugarContent] 8.5 [ProteinContent] 5.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In dutch oven over medium high heat,combine chicken broth,sweet potatoes,carrots and 2 tsp. Rosemary. Bring to boil. Reduce heat to low,cover and simmer 20 minutes or until vegetables are tender. In medium skillet,combine butter,onion and garlic over medium heat. Stirring constantly,cook 8 minutes or until onions are translucent,transfer to large food processor. Reserving liquid,transfer sweet potato mixture to food processor,process until smooth. Stir pureed mixture into liquid. Stir in orange juice,salt and peppers. Return to low heat,cook 10 minutes or until heated through. Garnish each serving with fresh rosemary.
[Name] Baked Boston Peanuts [AuthorId] 14386 [AuthorName] Divinemom5 [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2001-09-19T11:37:00Z [Description] Make and share this Baked Boston Peanuts recipe from Food.com. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "Lunch/Snacks", "Fruit", "Nuts", "Kid Friendly", "Christmas", "Hanukkah", "Thanksgiving", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1/2", "1"] [RecipeIngredientParts] ["Spanish peanuts", "sugar", "water", "salt"] [AggregatedRating] 5.0 [ReviewCount] 11.0 [Calories] 607.4 [FatContent] 36.0 [SaturatedFatContent] 5.0 [CholesterolContent] 0.0 [SodiumContent] 595.1 [CarbohydrateContent] 61.8 [FiberContent] 6.2 [SugarContent] 52.9 [ProteinContent] 18.8 [RecipeServings] nan [RecipeYield] 4 cups [RecipeInstructions] Preheat oven to 350 degrees. In a heavy medium skillet,cook peanuts,sugar and water over medium heat until all liquid is absorbed and peanuts are coated with sugar (about 20 minutes] Sprinkle with salt. Transfer to greased jellyroll pan. Bake 10 minutes,stirring after 5 minutes. Spread on aluminum foil to cool. Store in airtight container.
[Name] Lemon Dill Biscuits [AuthorId] 14386 [AuthorName] Divinemom5 [CookTime] PT13M [PrepTime] PT10M [TotalTime] PT23M [DatePublished] 2001-09-19T11:37:00Z [Description] Make and share this Lemon Dill Biscuits recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Lunch/Snacks", "Grains", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "1", "1/4", "1/4", "1/3", "3/4", "1", "1"] [RecipeIngredientParts] ["flour", "baking powder", "salt", "ground black pepper", "butter", "milk", "fresh dill", "dried dill", "lemon zest"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 87.4 [FatContent] 3.9 [SaturatedFatContent] 2.4 [CholesterolContent] 10.4 [SodiumContent] 82.0 [CarbohydrateContent] 11.2 [FiberContent] 0.4 [SugarContent] 0.0 [ProteinContent] 1.8 [RecipeServings] nan [RecipeYield] 18 biscuits [RecipeInstructions] Preheat oven to 425°F. In medium bowl, mix flour, baking powder, salt, and pepper. Using pastry blender or 2 knives, cut butter into dry ingredients until mixture resembles coarse meal. In small bowl, combine milk, dill weed, and lemon zest. Add to dry ingredients; stir until just moistened. On lightly floured surface, use flour covered rolling pin to roll dough to 1/2-inch thickness. Cut with 2-inch biscuit cutter. Transfer to ungreased baking sheet. Bake 11-13 minutes or until golden brown. Serve warm.
[Name] Malted Milk Cookies [AuthorId] 14386 [AuthorName] Divinemom5 [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2001-09-19T13:24:00Z [Description] Make and share this Malted Milk 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/11/82/0/picKfj19X.jpg" [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Lunch/Snacks", "Cookie & Brownie", "Kid Friendly", "< 30 Mins", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["1", "3/4", "3/4", "1", "2", "1", "2", "2 3/4", "1/2", "1"] [RecipeIngredientParts] ["butter", "margarine", "granulated sugar", "brown sugar", "baking soda", "eggs", "vanilla", "flour"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 125.1 [FatContent] 5.7 [SaturatedFatContent] 3.5 [CholesterolContent] 22.8 [SodiumContent] 78.1 [CarbohydrateContent] 17.5 [FiberContent] 0.5 [SugarContent] 9.9 [ProteinContent] 1.7 [RecipeServings] 40.0 [RecipeYield] 40 cookies [RecipeInstructions] In large mixing bowl, beat butter with electric mixer on medium to high speed for 30 seconds. Add sugars and baking soda,beat until combined. Beat in eggs, vanilla and melted chocolate. Beat in as much flour as you can with mixer. Stir in remaining flour and malted milk powder with wooden spoon. Stir in chopped malted milk balls. Drop dough from rounded teaspoon 2 1/2- inches apart on ungreased cookie sheet. Bake at 375° for 10 minutes or until edges are firm. Cool on sheet 1 minute. Transfer to wire racks,let cool.
[Name] Fresh Fruit Salad With Orange Liqueur/ Grand Marnier [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-09-19T13:24:00Z [Description] The best part about this salad is the taste it's got and just to think that your having a bowl of fresh fruits after a meal that too with some orange juice...it's worth a try:) [Images] character(0) [RecipeCategory] Melons [Keywords] ["Fruit", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "3", "1", "1", "1", "2", "1", "1/4"] [RecipeIngredientParts] ["cantaloupe", "oranges", "blueberries", "raspberries", "strawberry", "green apples", "fresh lemon juice", "Grand Marnier"] [AggregatedRating] 1.5 [ReviewCount] 2.0 [Calories] 293.5 [FatContent] 1.7 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 35.9 [CarbohydrateContent] 72.5 [FiberContent] 16.0 [SugarContent] 53.6 [ProteinContent] 5.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Combine all the fruit in a large bowl. Add orange liqueur/ orange juice/Grand Marnier and toss. Chill before serving.
[Name] Raspberry Lemon Pie [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT4H [PrepTime] PT0S [TotalTime] PT4H [DatePublished] 2001-09-19T13:25:00Z [Description] Make and share this Raspberry Lemon Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Raspberries", "Berries", "Fruit", "Low Protein", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1/4", "1 1/4", "4", "1/4", "1/3", "8", "1", "1", "1"] [RecipeIngredientParts] ["sugar", "cornstarch", "milk", "unsalted butter", "lemon juice", "sour cream", "fresh raspberry", "lemon, rind of"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 493.6 [FatContent] 27.9 [SaturatedFatContent] 14.5 [CholesterolContent] 184.8 [SodiumContent] 189.2 [CarbohydrateContent] 56.8 [FiberContent] 1.7 [SugarContent] 35.6 [ProteinContent] 6.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["In a saucepan, combine sugar and cornstarch.", "Now add milk, egg yolks, butter and lemon peel.", "Cook and keep stirring while you do so over medium heat until it has thickened.", "Continue to cook for 2-3 minutes more.", "Remove from heat and stir in lemon juice.", "Now refrigerate until cool.", "Stir in sour cream.", "Pour carefully into a pastry shell, cover and chill for atleast 4 hours.", "Just before serving, chop the raspberries in an artistic style and garnish in a creative and beautiful manner!" ]
[Name] Bubble Tea from BubbleTeaSupply.com [AuthorId] 19463 [AuthorName] Evan2965 [CookTime] PT1H [PrepTime] PT5M [TotalTime] PT1H5M [DatePublished] 2001-09-19T13:25:00Z [Description] This is a recipe to prepare tapioca to add to your bubble tea or pearl drink. The recipe is from www.bubbleteasupply.com and is used here with permission. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/82/3/picen6kBx.jpg" [RecipeCategory] Dessert [Keywords] ["Lunch/Snacks", "Asian", "Low Protein", "Low Cholesterol", "Healthy", "Weeknight", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "6 -8"] [RecipeIngredientParts] ["tapioca", "water"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 90.7 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 5.0 [CarbohydrateContent] 22.5 [FiberContent] 0.2 [SugarContent] 0.8 [ProteinContent] 0.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] The ratio should be a minimum of 6:1, water to tapioca pearls. Boil water in a large pot. Add in the tapioca pearls to boiling water. The tapioca pearls should float in the water. Boil for about 25 minutes depending on the tapioca pearl with the cover on. Turn the heat off and let the tapioca sit in the water for 25 minutes. Rinse the cooked tapioca pearls in warm water and drain out the water. Cover with bubble tea sugar syrup or brown sugar and serve.
[Name] Seasoned Jo Jo Potatoes [AuthorId] 16766 [AuthorName] Adam K. [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2001-09-19T13:25:00Z [Description] These are thick cut potatoes that are baked until golden brown. We use them as an appetizer for parties, sporting events, etc. We double the recipe because they go fast!! [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "Kid Friendly", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["6", "2", "2"] [RecipeIngredientParts] ["baking potatoes", "seasoning salt"] [AggregatedRating] 4.5 [ReviewCount] 9.0 [Calories] 190.2 [FatContent] 18.2 [SaturatedFatContent] 2.4 [CholesterolContent] 0.0 [SodiumContent] 1.4 [CarbohydrateContent] 6.8 [FiberContent] 0.6 [SugarContent] 0.3 [ProteinContent] 0.6 [RecipeServings] nan [RecipeYield] 24 jo jo's [RecipeInstructions] Wash and scrub potatoes, then cut into quarters. Put oil and seasoned salt in a large zip lock bag. Add potatoes and shake well. Place potatoes on a sheet pan and place in 400 degree oven until fork tender. Serve with sour cream or cheese dip.
[Name] Biscuit Pudding [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT20M [PrepTime] PT25M [TotalTime] PT45M [DatePublished] 2001-09-19T13:25:00Z [Description] It tastes better the next day, the more cold it is, the more delicious. This recipe is passed on to me by my aunt(mom's sis), Mrs. Madhu Malhotra. I made this yesterday evening and it was enjoyed by everyone at home:) I also like the idea of it being vegetarian and hence it will click with just about everyone! [Images] character(0) [RecipeCategory] Asian [Keywords] ["Indian", "< 60 Mins"] [RecipeIngredientQuantities] ["500", "2", "2", "2", "1", NA, NA, NA, "2", "2", "3", "3"] [RecipeIngredientParts] ["milk", "milk", "sugar", "raisins", "cashews"] [AggregatedRating] nan [ReviewCount] nan [Calories] 107.3 [FatContent] 4.7 [SaturatedFatContent] 3.0 [CholesterolContent] 18.1 [SodiumContent] 63.5 [CarbohydrateContent] 12.3 [FiberContent] 0.0 [SugarContent] 6.3 [ProteinContent] 4.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] -----Preparationof custard-----------. Firstly, you have to prepare the custard. For this, take 2 tbsp of milk in a bowl and add the custard powder to it. Mix very nicely till all the powder has dissolved in the milk. Now boil the remaining milk on low flame, making sure that you stir occasionally. Once the milk has boiled, pour it into the custard that you have prepared. Stir really well and do not let lumps form. ------Formationof layers-------------. Now comes the interesting part. Take a transparent bowl and on the bottom, put one layer of Monaco biscuits. Spread it out evenly. Then, put a layer of Glucose biscuits. Then, put a layer of the various dryfruits i. e. ,cashewnuts, raisins and almonds. After this, put small pieces of pineapple slices and pat them with some of the syrup from the tin. Now, put some red glaze cherries on top of the pineapple pieces. If you wish, you can cut them in various shapes and then put them. After this, pour some of the custard all around the topmost layer so that it'll sink to the last layer as well. Then, repeat the same steps of creating the different layers. Garnish on top with green and red glaze cherries, alternately. Keep aside for 20 minutes and then refrigerate. Serve chilled.
[Name] Pickled Peaches [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2001-09-20T10:21:00Z [Description] Make and share this Pickled Peaches recipe from Food.com. [Images] character(0) [RecipeCategory] Fruit [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 30 Mins", "Canning", "Easy"] [RecipeIngredientQuantities] ["12", "2", "2", "2", "1/4"] [RecipeIngredientParts] ["white vinegar", "sugar", "cinnamon sticks", "whole cloves"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 274.0 [FatContent] 1.0 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 11.0 [CarbohydrateContent] 66.6 [FiberContent] 3.3 [SugarContent] 62.6 [ProteinContent] 1.5 [RecipeServings] nan [RecipeYield] 8 cups [RecipeInstructions] Peel peaches and leave whole. Place vinegar, sugar, cinnamon and cloves in a saucepan and bring to the boil, stirring until sugar has dissolved. Carefully place peaches into the boiling syrup and cook gently for about 5 minutes or until peaches are just tender. Spoon peaches into hot, clean dry jars. Pour over the syrup, filling the jar to the brim. Make sure the rim is clean, then cover with a seal. Screw on a ring band and leave until cold. The lid should be concave if sealed properly. Remove band. Resist for several weeks before using.
[Name] Leftover Beef Enchiladas [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT40M [PrepTime] PT15M [TotalTime] PT55M [DatePublished] 2001-09-20T10:21:00Z [Description] Great way to use left over roast. I usually put in a couple of Chopped Jalapeno peppers but it depends if you like it hot or not [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/82/7/picxajq2h.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/82/7/pic8VN2zo.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/82/7/picf1gwXF.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/82/7/picdTPx8S.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/82/7/pic6ej6Ox.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/82/7/picbCeUrX.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/82/7/picsgYziF.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "Meat", "Mexican", "Kid Friendly", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "2", "2", "1 1/2", "1", "6", "1", "1/2", "1"] [RecipeIngredientParts] ["lite olive oil", "onion", "garlic", "roast beef", "cumin", "flour tortillas", "cheddar cheese", "sour cream", "green onion"] [AggregatedRating] 5.0 [ReviewCount] 18.0 [Calories] 255.3 [FatContent] 14.9 [SaturatedFatContent] 7.1 [CholesterolContent] 29.7 [SodiumContent] 326.8 [CarbohydrateContent] 22.5 [FiberContent] 2.4 [SugarContent] 3.5 [ProteinContent] 8.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Saute the onion & garlic until the garlic is fragrent & the onion is soft. Add the sweet peppers for a minute. Remove from heat add beef and 1/2 cup taco sauce. Spoon about 3/4 cup of the meat mixture down the middle of each tortilla. Sprinkle with 1 tbsp of cheese. Fold the tortilla sides up so they overlap slightly. Place them side by side, seam side down, in a 11x7 baking dish. Spoon the remaining Taco sauce over them. Spoon the sour cream in a line down the middle. Sprinkle with the remaining cheese. Bake in 350F degrees oven for about 30 minutes.
[Name] Grandma's Old Fashioned Coffee Cake [AuthorId] 15609 [AuthorName] Lali8752 [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2001-09-20T10:21:00Z [Description] This is another of our "southern" favorites. Grandma used to make this, we'd eat it warm with a little butter on top [Images] character(0) [RecipeCategory] Breads [Keywords] ["Lunch/Snacks", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "2", "2", "2", "1/3", "1", "1"] [RecipeIngredientParts] ["buttermilk", "egg", "vanilla", "flour", "sugar", "baking soda", "salt", "coffee"] [AggregatedRating] 4.0 [ReviewCount] 5.0 [Calories] 390.0 [FatContent] 19.2 [SaturatedFatContent] 2.6 [CholesterolContent] 18.4 [SodiumContent] 431.5 [CarbohydrateContent] 51.7 [FiberContent] 1.0 [SugarContent] 34.4 [ProteinContent] 3.8 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Mix oil, buttermilk, egg and vanilla. Add flour, sugar, soda, cocoa and salt. Mix all together well and add coffee. Pour into lightly greased and floured 8X13X2 sheet pan (I have made it in a bundt pan too]. bake 350F degrees for 30 minutes.
[Name] Hot Chicken Salad [AuthorId] 12491 [AuthorName] Christine [CookTime] PT45M [PrepTime] PT20M [TotalTime] PT1H5M [DatePublished] 2001-09-20T10:21:00Z [Description] Make and share this Hot Chicken Salad recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Chicken", "Poultry", "Meat", "Potluck", "Weeknight", "Oven", "Beginner Cook", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "1 1/2", "1/2", "3", "3", "1/2", "1/2", "1/2", "3/4", "1", "1"] [RecipeIngredientParts] ["chicken breasts", "celery", "water chestnut", "onions", "lemon juice", "salt", "black pepper", "pecans", "mayonnaise", "mushroom"] [AggregatedRating] nan [ReviewCount] nan [Calories] 131.1 [FatContent] 9.6 [SaturatedFatContent] 1.5 [CholesterolContent] 4.1 [SodiumContent] 573.6 [CarbohydrateContent] 9.9 [FiberContent] 1.9 [SugarContent] 2.4 [ProteinContent] 3.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Mix all ingredients except soup. Place in a 2 quart dish. Pour undiluted soup over top without mixing. Bake at 300* for 30 minutes. During the last 15 minutes of bake time, top with your favorite crunchy top. Example: crushed potato chips or crushed ritz crackers. Or top with grated cheese.
[Name] Beetroot Risotto [AuthorId] 16140 [AuthorName] Norahs Girl [CookTime] PT35M [PrepTime] PT10M [TotalTime] PT45M [DatePublished] 2001-09-20T10:21:00Z [Description] Make and share this Beetroot Risotto recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Short Grain Rice", "Rice", "Grains", "Cheese", "Vegetable", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1", NA, "1", "1", "4", "1", "1", NA, NA] [RecipeIngredientParts] ["onion", "olive oil", "arborio rice", "beetroot", "parmesan cheese", "cumin", "pepper", "sea salt"] [AggregatedRating] 4.0 [ReviewCount] 4.0 [Calories] 575.1 [FatContent] 8.0 [SaturatedFatContent] 4.5 [CholesterolContent] 22.0 [SodiumContent] 472.1 [CarbohydrateContent] 104.7 [FiberContent] 5.9 [SugarContent] 10.4 [ProteinContent] 19.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Gently saute onion in olive oil til soft. Add rice and fry for about 3 minutes til coated. Add beetroot and 1 cup of stock. stir until stock is almost absorbed,then add another splash of stock and stir til absorbed again,carry on adding stock and stirring til rice swells and softens and the rissotto is nice and creamy. Season to taste with the salt ,pepper and cumin and add the Parmesan if liked.
[Name] Pecan Pie With Chocolate Mousse [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT5H [PrepTime] PT30M [TotalTime] PT5H30M [DatePublished] 2001-09-20T10:21:00Z [Description] Wonderful looking dessert. Spend a little time on the garnishing. I throw on a few maraschino cherries (with stems). This very, very rich but worth every calorie [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Fruit", "Nuts", "Canadian", "Weeknight", "Oven"] [RecipeIngredientQuantities] ["4", "2", "2", "1", "3", "3", "3/4", "2", NA, NA, NA, "4", "3", "1", "1", "4"] [RecipeIngredientParts] ["cream cheese", "sugar", "vanilla", "pecans", "eggs", "light corn syrup", "sugar", "pecans", "chocolate curls", "eggs", "water", "icing sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 808.3 [FatContent] 54.1 [SaturatedFatContent] 24.3 [CholesterolContent] 286.6 [SodiumContent] 323.3 [CarbohydrateContent] 78.4 [FiberContent] 4.7 [SugarContent] 37.8 [ProteinContent] 13.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Combine the cream cheese, sugar and 1 tsp vanilla in a bowl. Mix until smooth. Spread on the bottom of the unbaked pie shell (in a pie pan]. Press the pecans into the cream cheese mixture. In another bowl beat the eggs, corn syrup sugar& the remaining1 tsp vanilla. Beat until everything is well mixed and pour into the pie shell. Bake 30-35 minutes in a 400F degrees oven or until the crust is browned and the top is puffy and golden. Cool& Chill. Spread the chocolate mousse (Instructions follow] over top. Chill until set, about 4 hours. At serving time garnish with swirls of whipped cream, sprinkle on pecans and chocolate curls. --------Chocolate Mousse-----------------. In a medium bowl beat egg yolks and water until thick and lemony. Blend in the chocolate. In another bowl, beat the whipping cream until it forms soft peaks. Beat in 2 tbsp icing sugar. Fold into the chocolate mixture. Beat the egg whites until soft peaks form. Beat in the remaining 2 tbsp icing sugar. Fold into the chocolate mixture. Spoon over the cold pecan pie. Chill & set.
[Name] Angel Cookies [AuthorId] 14386 [AuthorName] Divinemom5 [CookTime] PT8M [PrepTime] PT1H [TotalTime] PT1H8M [DatePublished] 2001-09-20T10:21:00Z [Description] Another holiday favorite...my mother made these while we were kids. I use them on my holiday cookie plates. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/83/3/picKBmcW8.jpg" [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Kid Friendly", "Potluck", "Christmas", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1 1/2", "2", "1", "1", "2 1/2", "2", "1/2", "1/4"] [RecipeIngredientParts] ["shortening", "sugar", "eggs", "vanilla extract", "flour", "baking powder", "salt", "sugar"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 895.2 [FatContent] 43.5 [SaturatedFatContent] 10.9 [CholesterolContent] 84.6 [SodiumContent] 407.1 [CarbohydrateContent] 118.4 [FiberContent] 1.7 [SugarContent] 70.4 [ProteinContent] 9.0 [RecipeServings] nan [RecipeYield] 5 dozen [RecipeInstructions] Beat shortening and 1 1/2 cups sugar at medium speed until fluffy. Add eggs and extracts; beat until blended. Combine dry ingredients,gradually add to creamed mixture, beating well. Cover and chill at least 1 hour. Shape dough into 1-inch balls. Roll balls in 1/4 cup of sugar. Place on ungreased cookie sheets. Bake at 350° for 8-9 minutes, until barely golden. Let cool 2 minutes on sheets. Transfer to wire racks to completely cool.
[Name] Apple Dumplings [AuthorId] 15609 [AuthorName] Lali8752 [CookTime] PT45M [PrepTime] PT10M [TotalTime] PT55M [DatePublished] 2001-09-20T10:21:00Z [Description] Make and share this Apple Dumplings recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/83/4/picTMAFMu.jpg" [RecipeCategory] Dessert [Keywords] ["Apple", "Fruit", "Low Protein", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["6 -8", "1/2", "2", "1/2", "1/2", "12 -16"] [RecipeIngredientParts] ["apples", "sugar", "flour", "salt", "cinnamon", "butter"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 343.5 [FatContent] 23.3 [SaturatedFatContent] 14.6 [CholesterolContent] 61.1 [SodiumContent] 358.8 [CarbohydrateContent] 36.5 [FiberContent] 3.4 [SugarContent] 31.0 [ProteinContent] 0.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Make your pie crust as you normally do and divide evenly for the amount of apples you have (6 for 6 apples, 8 for 8 apples etc.]. mix the dry ingredients. Roll out pastry (the size of a small egg] into a circle big enough to\"cover\" the whole apple. Place an apple in center of each circle of dough and fill hole where core was with a pat of butter, some of the dry mix and top with another pat of butter. \"fold\"dough up and encase apple with dough sealing at the top. They will look like a\"purse\" sort of. Bake 350F degrees until dough is golden brown and apple is tender.
[Name] Gelato di Ricotta [AuthorId] 19135 [AuthorName] Holiday1234 [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2001-09-20T10:21:00Z [Description] Make and share this Gelato di Ricotta recipe from Food.com. [Images] character(0) [RecipeCategory] Frozen Desserts [Keywords] ["Dessert", "Cheese", "European", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "2", "1", "1/2"] [RecipeIngredientParts] ["powdered sugar", "marsala", "ricotta cheese", "heavy whipping cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1560.1 [FatContent] 103.2 [SaturatedFatContent] 65.2 [CholesterolContent] 395.1 [SodiumContent] 435.5 [CarbohydrateContent] 80.9 [FiberContent] 0.0 [SugarContent] 61.3 [ProteinContent] 53.8 [RecipeServings] nan [RecipeYield] 1 quart [RecipeInstructions] In a large bowl, stir sugar and Marsala together until sugar dissolves. Push ricotta through a sieve into the mixture and stir well. Chill thoroughly. When ready to proceed, whip cream into soft peaks. Fold it into the ricotta mixture. Transfer to ice cream machine and freeze according to machine's directions.
[Name] Asian Vegetables With Tofu and Coconut Milk [AuthorId] 8728 [AuthorName] Ashley U [CookTime] PT8M [PrepTime] PT5M [TotalTime] PT13M [DatePublished] 2001-09-20T10:22:00Z [Description] Make and share this Asian Vegetables With Tofu and Coconut Milk recipe from Food.com. [Images] character(0) [RecipeCategory] Soy/Tofu [Keywords] ["Coconut", "Beans", "Fruit", "Vegetable", "Nuts", "Asian", "< 15 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["8", "8", "1", "2", "12", "8", "6", "1", "3/4", "2", "1", "1", "1", "1"] [RecipeIngredientParts] ["broccoli florets", "cauliflower", "garlic cloves", "snow peas", "shiitake mushrooms", "Chinese eggplants", "Japanese eggplant", "unsweetened coconut milk", "soy sauce", "oyster sauce", "teriyaki-seasoned tofu", "baby bok choy", "green onion"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 613.2 [FatContent] 28.9 [SaturatedFatContent] 17.8 [CholesterolContent] 0.0 [SodiumContent] 1618.3 [CarbohydrateContent] 80.1 [FiberContent] 31.7 [SugarContent] 28.6 [ProteinContent] 30.2 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Blanch broccoli and cauliflower in pot of boiling salted water for 1 minute. Drain and set aside. Heat oil in large nonstick skillet over medium-high heat. Add garlic and stir 30 seconds. Add broccoli, cauliflower, corn, snow peas, mushroom and eggplant. Cover and cook until vegetables are almost tender, stirring occasionally for about 4 minutes. Mix in coconut milk, soy sauce and oyster sauce. Add tofu, bok choy and green onion. Cover and cook until vegetables are just tender and coated with sauce for about 2 minutes longer. Sprinkle with pepper. Transfer vegetables to large bowl and serve immediately.
[Name] Seafood Enchiladas [AuthorId] 19135 [AuthorName] Holiday1234 [CookTime] PT40M [PrepTime] PT20M [TotalTime] PT1H [DatePublished] 2001-09-20T10:22:00Z [Description] Make and share this Seafood Enchiladas recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["1/2", "1/2", "1", "1/2", "1/2", "1", "1", "1/8", "1", "1/3", "4", "1/2", "4", "1", "1", "16", "2"] [RecipeIngredientParts] ["butter", "flour", "onion", "bell pepper", "celery", "oregano", "heavy cream", "swiss cheese", "cream cheese", "sour cream", "crawfish tail", "scallion", "corn tortillas", "monterey jack cheese"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 616.0 [FatContent] 42.5 [SaturatedFatContent] 25.7 [CholesterolContent] 147.2 [SodiumContent] 849.0 [CarbohydrateContent] 34.7 [FiberContent] 4.3 [SugarContent] 3.0 [ProteinContent] 25.7 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Melt butter. Add flour; whisk, and cook for 5 minutes. Remove from heat. Sauté vegetables in a separate pan until onions are limp. Add stock, seasoning and cream then cook on medium low heat for 15 minutes. Fold in roux, mixing thoroughly. Remove from heat and stir in Swiss cheese until it melts. Filling: Mix cream cheese and sour cream until smooth. Add remaining ingredients, mixing well. Assembly: Steam tortillas to soften. Grease a 9x13-inch baking dish. Divide filling onto each tortilla. Roll and place in baking dish seam side down. Top with sauce and cheese. Bake in a preheated 450°F oven for about 20 minutes, or until sauce is hot and cheese is melted.
[Name] Granola [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT35M [PrepTime] PT10M [TotalTime] PT45M [DatePublished] 2001-09-20T10:22:00Z [Description] This is a nice granola mix, not too sweet. Try some fresh berries or fruit on top and you have a filling breakfast that stays with you. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/83/8/picu6lAS1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/83/8/picuv3CTG.jpg"] [RecipeCategory] Breakfast [Keywords] ["Grains", "Fruit", "Nuts", "Canadian", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["4", "1/2", "3/4", "1/2", "1/3", "1/3", "2", "3/4", "3/4", "3/4"] [RecipeIngredientParts] ["rolled oats", "sesame seeds", "sunflower seeds", "honey", "water", "dark raisin", "craisins"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 770.2 [FatContent] 40.9 [SaturatedFatContent] 8.1 [CholesterolContent] 0.0 [SodiumContent] 76.8 [CarbohydrateContent] 92.3 [FiberContent] 12.0 [SugarContent] 42.8 [ProteinContent] 18.4 [RecipeServings] nan [RecipeYield] 6 Cups [RecipeInstructions] Preheat oven to 300F degrees. Mix together the oats, sesame seeds almonds and sunflower seeds. Pour honey, oil& water over this mixture and stir well. Spread on a large cookie sheet and bake 35 minutes until nicely browned on top. Stir the granola often while baking (about every 5 minutes]. Remove from oven allow to cool and add raisins, coconut& crasins.
[Name] Veal Parmesan [AuthorId] 15609 [AuthorName] Lali8752 [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2001-09-20T10:22:00Z [Description] Make and share this Veal Parmesan recipe from Food.com. [Images] character(0) [RecipeCategory] Veal [Keywords] ["Meat", "< 60 Mins", "Oven", "Stove Top"] [RecipeIngredientQuantities] ["8", NA, "1", "1", "1", "1/2", "2", "3", "3", "1/2", "1", "1/2", "1", "1", "1", "1", "1", "1", NA, "8"] [RecipeIngredientParts] ["all-purpose flour", "egg", "milk", "butter", "olive oil", "bacon", "onion", "garlic", "dry red wine", "Italian tomatoes", "tomato puree", "basil", "parsley", "fresh oregano", "dried red pepper flakes", "parmesan cheese", "mozzarella cheese"] [AggregatedRating] 4.5 [ReviewCount] 8.0 [Calories] 693.2 [FatContent] 35.9 [SaturatedFatContent] 15.0 [CholesterolContent] 115.0 [SodiumContent] 718.1 [CarbohydrateContent] 63.1 [FiberContent] 6.2 [SugarContent] 11.7 [ProteinContent] 26.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cover work surface with plastic wrap. Space cutlets evenly on the plastic, leaving a 3-inch space between each cutlet. Cover with another piece of plastic. pound the cutlets to 1/8-inch thickness. Lightly season on both sides with salt& pepper. Place flour in a shallow bowl. Place the breadcrumbs in another shallow bowl. Beat the eggs and milk together in a shallow bowl. Dredge the flattened veal chops in flour and shake off excess. Dip in the egg wash, and then coat both sides with the breadcrumbs. Heat the butter and 2 tablespoons of the olive oil in a heavy large, nonstick skillet over medium-high heat. Saute the veal until golden on both sides, about 2 minutes per side. Remove from the skillet and place on a plate. Add the bacon to the pan and fry in the remaining fat. Remove from the pan. Add 1 tablespoon of olive oil and the onion and cook, stirring, until the onion is translucent, about 6 minutes. Add garlic and saute until fragrant, about 30 seconds. Add the wine, and cook, stirring, to deglaze the pan over high heat for 2 minutes. Add the tomatoes and the puree, the basil, parsley, oregano, and dried red pepper flakes. Bring the sauce to a boil. Reduce heat to medium and add the cooked bacon. Simmer until the sauce thickens slightly, stirring occasionally, about 10 minutes. Arrange the cooked veal cutlets on top of the sauce, spooning sauce over each one. Top each cutlet with a sprinkling of Parmesan, then with a slice of mozzarella. Lower the heat to medium-low, and cook, covered, until the veal is tender and the cheese melts, 5-6 minutes . Serve immediately, 2 cutlets person, with noodles.
[Name] Marinated Mushrooms [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] PT2H [PrepTime] PT2H [TotalTime] PT4H [DatePublished] 2001-09-20T10:22:00Z [Description] antipasto platters have become really popular here in NZ...one of my fav summertime lunches, along with some great NZ wine of course. =) [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/84/0/picP6kUzA.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/84/0/picuhvl7L.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "Low Protein", "Weeknight", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["100", "1 -2", "2", "2", "1/4", NA] [RecipeIngredientParts] ["button mushrooms", "garlic", "extra virgin olive oil", "lemon juice", "marjoram leaves", "black pepper"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 44.4 [FatContent] 4.5 [SaturatedFatContent] 0.6 [CholesterolContent] 0.0 [SodiumContent] 0.8 [CarbohydrateContent] 1.0 [FiberContent] 0.2 [SugarContent] 0.3 [ProteinContent] 0.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] If mushrooms are very small leave whole. If not, slice thinly. Peel garlic and cut in to slivers. Mix the mushrooms, oil, lemon juice, marjoram, garlic and pepper. Leave to marinate for at least 2 hours or overnight. Serve as part of an antipasto platter.
[Name] Quick Apple Turnovers [AuthorId] 19135 [AuthorName] Holiday1234 [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2001-09-20T10:22:00Z [Description] Make and share this Quick Apple Turnovers 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/11/84/1/Q5jVvHCQeCalX8Lk0kBi_25B268B6-E50F-4372-B921-DC403EE707F2.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/84/1/SW6bPXpCQNyDG0XRpszc_CE4D8A09-2769-44BC-9EF0-1D6B0BE65BF1.jpeg"] [RecipeCategory] Dessert [Keywords] ["Apple", "Fruit", "Low Protein", "Low Cholesterol", "Healthy", "Kid Friendly", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "3", "4", "1/4", "1", "1", "1/2", "1/2", NA] [RecipeIngredientParts] ["cooking apples", "light brown sugar", "ground nutmeg", "ground cinnamon", "butter", "powdered sugar", "vanilla", "water"] [AggregatedRating] 4.5 [ReviewCount] 8.0 [Calories] 195.6 [FatContent] 5.7 [SaturatedFatContent] 2.0 [CholesterolContent] 3.8 [SodiumContent] 354.4 [CarbohydrateContent] 35.1 [FiberContent] 1.9 [SugarContent] 21.7 [ProteinContent] 2.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350°F. Mix together apple slices, brown sugar, nutmeg, cinnamon and melted butter. Separate biscuits and roll out individually into circles. Fill center of biscuits with apple mixture and fold dough over into half moon shape. Crimp edges with fork. Bake on ungreased cookie sheet until golden brown, about 15 minutes, serve warm. Combine powdered sugar, vanilla, and enough water to make a glaze (start small]. Drizzle over turnovers.
[Name] Beef Soup With Egg Noodles [AuthorId] 19441 [AuthorName] SANJAY PRAKASH [CookTime] PT2H [PrepTime] PT10M [TotalTime] PT2H10M [DatePublished] 2001-09-20T10:22:00Z [Description] Make and share this Beef Soup With Egg Noodles recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Healthy", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/2", "2", "2", "1", "1/2", "1", "1 1/2", "1"] [RecipeIngredientParts] ["boneless beef roast", "white vinegar", "beef broth", "water"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 364.3 [FatContent] 9.8 [SaturatedFatContent] 2.5 [CholesterolContent] 99.0 [SodiumContent] 144.9 [CarbohydrateContent] 40.8 [FiberContent] 1.9 [SugarContent] 1.1 [ProteinContent] 26.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In large, oven-proof skillet or a Dutch oven, brown beef cubes in oil and salts. Add vinegar to pan. Simmer for 5 minutes. Add beef broth and water to pan. Cover pan and place in 350 degree oven for 1 1/2 hours. Remove from oven, bring to boil on stovetop, and add noodles. Boil for 20 minutes.
[Name] Nigerian Coconut Shrimp Rice [AuthorId] 19135 [AuthorName] Holiday1234 [CookTime] PT25M [PrepTime] PT0S [TotalTime] PT25M [DatePublished] 2001-09-20T10:22:00Z [Description] Make and share this Nigerian Coconut Shrimp Rice recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/84/3/picYPUbq2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/84/3/picj98uRY.jpg"] [RecipeCategory] One Dish Meal [Keywords] ["Rice", "Coconut", "Fruit", "Nuts", "Nigerian", "African", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1", NA, "1/2", "1/2"] [RecipeIngredientParts] ["rice", "shrimp", "tomatoes", "carrot"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 969.3 [FatContent] 68.0 [SaturatedFatContent] 59.2 [CholesterolContent] 142.9 [SodiumContent] 694.2 [CarbohydrateContent] 72.3 [FiberContent] 19.3 [SugarContent] 13.7 [ProteinContent] 25.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cook rice with coconut milk instead of water. Add the shrimp, salt, and pepper. At the last minute add the tomatoes and carrots.
[Name] Roast Butternut Squash with Lemon and Mustard [AuthorId] 16140 [AuthorName] Norahs Girl [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2001-09-20T10:22:00Z [Description] Make and share this Roast Butternut Squash with Lemon and Mustard recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Kid Friendly", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["2", "2", "3", "85", "10", "1", "2", "75", NA, NA, NA] [RecipeIngredientParts] ["lemons", "coarse grain mustard", "butter", "flat leaf parsley", "garlic", "fresh thyme", "olive oil", "salt", "fresh ground black pepper"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 485.6 [FatContent] 25.0 [SaturatedFatContent] 15.4 [CholesterolContent] 71.6 [SodiumContent] 154.8 [CarbohydrateContent] 73.1 [FiberContent] 14.0 [SugarContent] 12.6 [ProteinContent] 7.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Firstly preheat the oven to 180°C/350°F. Peel the garlic, lemon and the squash with a peeler and cut the squash in half and remove the seeds. Then chop up the fresh squash into about 1 inch dice and place onto an oven tray with the garlic. Drizzle with olive oil and add about 285g (10oz] of the butter, the fresh thyme, lemon and season well. Place in the oven for about 30 minutes. Remove from the oven and place in a blender, together with the mustard, parsley, cream and half the remaining butter. Season well with salt and pepper and blend for about 1 minute. Remove from the blender, adjust seasoning. and place in a serving bowl, top with the parsley and remaining butter.
[Name] Citrus Spice Marinade [AuthorId] 8728 [AuthorName] Ashley U [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-09-20T10:22:00Z [Description] Make and share this Citrus Spice Marinade recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "Spicy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "2", "1", "1", "1", "1", "1/4", "1/4"] [RecipeIngredientParts] ["Worcestershire sauce", "lemon juice", "lime juice", "olive oil", "allspice", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 235.4 [FatContent] 13.7 [SaturatedFatContent] 1.9 [CholesterolContent] 0.0 [SodiumContent] 1930.3 [CarbohydrateContent] 33.1 [FiberContent] 0.4 [SugarContent] 17.1 [ProteinContent] 0.4 [RecipeServings] nan [RecipeYield] 1 CUP [RecipeInstructions] Combine all ingredients in a baking dish or plastic bag. Pour over meat to coat.
[Name] Homemade Pasta [AuthorId] 19135 [AuthorName] Holiday1234 [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2001-09-20T10:22:00Z [Description] Nothing is better than homemade pasta and making it is just plain good for your soul. Make it a family project and get back to the basics. [Images] character(0) [RecipeCategory] European [Keywords] ["Healthy", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "3"] [RecipeIngredientParts] ["eggs", "flour"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 553.0 [FatContent] 7.8 [SaturatedFatContent] 2.3 [CholesterolContent] 282.0 [SodiumContent] 95.8 [CarbohydrateContent] 95.9 [FiberContent] 3.4 [SugarContent] 0.8 [ProteinContent] 21.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Mix eggs. Put flour on a board. Create a well in the middle of the flour. Mix eggs gradually into flour. Turn on to a board and knead 7-8 minutes. (If using a food processor, mix eggs then add some flour. Pulse machine. When dough is soft and sticky take and put on a board. Knead 3-4 minutes.] Poke dough with your finger, if it comes out-but a little moist-okay. If the dough is sticky knead some more. Let dough rest. Cut dough in half (cover second half with saran wrap] flatten and dust with flour. Put through pasta maker. Widest setting first. (When dough is smooth, not sticky smaller setting.] Fold over each time put in machines. (May not need the last notch.] Cover with plastic until ready to use. Cut out the noodles: Using blades of a pasta machine that will cut dough into 1/4-inch wide strips, feed one end of a sheet of dough through blades, holding other end straight up from machine. Catch strips from underneath machine before sheet goes completely through rollers and arrange cut strips across lightly floured jelly-roll pans or let them hang over tops of straight backed chairs. Let strips dry 30 minutes. To make bowties: Make a rectangle and scrunch in the center. To make tortelloni: Cut pasta into squares (Use a pastry cutter]. Put in filling. Fold on the diagonal and press closed. Fold corners together. To make ravioli: Make a long rectangle. Space drops of filling on half of the dough. Fold over dough. Cut and seal. To make raviollini: Use a cookie cutter to make a round, scalloped edge. Fold over. For colored pasta add spinach (green], tomato paste (red] saffron-mixed into the eggs (yellow], a little purred carrots (orange]. The flavored is the same the color is the only thing that changes.
[Name] Spicy Ethiopian Chicken [AuthorId] 8728 [AuthorName] Ashley U [CookTime] PT22M [PrepTime] PT5M [TotalTime] PT27M [DatePublished] 2001-09-20T10:22:00Z [Description] Make and share this Spicy Ethiopian Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Ethiopian", "African", "Very Low Carbs", "Spicy", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1/8", "2", "3", "1", "1", "1"] [RecipeIngredientParts] ["ground cardamom", "ground allspice", "boneless skinless chicken breast halves", "butter", "onion", "fresh ginger", "water"] [AggregatedRating] 4.0 [ReviewCount] 4.0 [Calories] 320.4 [FatContent] 18.9 [SaturatedFatContent] 11.4 [CholesterolContent] 114.2 [SodiumContent] 204.7 [CarbohydrateContent] 9.1 [FiberContent] 1.4 [SugarContent] 3.5 [ProteinContent] 28.3 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Combine first 3 ingredients in small bowl. Sprinkle chicken on both sides. Melt 2 tablespoons butter in heavy medium skillet over medium-high heat. Add chicken and sauté until brown, about 4 minutes on each side. Transfer to plate. Melt remaining 1 tablespoon butter in same skillet. Add onion and sauté for 3 minutes. Add ginger and sauté for 1 minute. Return chicken to skillet. Add 1 cup water and bring up to a boil. Reduce heat to medium-low; cover and simmer until the chicken is cooked through, for about 7 minutes. Transfer chicken to 2 plates and cover with foil. Increase heat to boil and boil sauce until slightly thickened, for about 7 minutes. Season salt with salt and pepper. Spoon over chicken.
[Name] Simple Potato Curry [AuthorId] 16140 [AuthorName] Norahs Girl [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2001-09-20T10:22:00Z [Description] The following curry is very simple and has become a family favourite,it does,t use any fancy spices and both my sons can make it from scratch! [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Potato", "Vegetable", "Kid Friendly", "Potluck", "Winter", "Spicy", "< 60 Mins", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2", "2", "1", "1/3", "2", "1", "1", "1/2", "1", "1", "1", NA, NA] [RecipeIngredientParts] ["onions", "garlic", "fresh ginger", "butter", "potatoes", "curry powder", "white wine vinegar", "fresh lemon juice", "salt", "black pepper"] [AggregatedRating] 5.0 [ReviewCount] 9.0 [Calories] 405.7 [FatContent] 16.8 [SaturatedFatContent] 10.1 [CholesterolContent] 42.4 [SodiumContent] 298.9 [CarbohydrateContent] 56.3 [FiberContent] 9.1 [SugarContent] 8.1 [ProteinContent] 10.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Saute onions,ginger and garlic in melted butter til soft. Add potatoes. Sprinkle over curry powder,toss well. Stir in stock,bring to boil. Reduce heat,cover and simmer for 15 minutes. Add peas,cook 5 minutes. Add coriander,wine vinegar and lemon juice. Season to taste with salt and pepper. Heat through. I serve this with Basmati rice,sliced banaas tossed in plain yogurt and chutney.
[Name] Moroccan Fennel Salad [AuthorId] 16140 [AuthorName] Norahs Girl [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-09-20T10:22:00Z [Description] Make and share this Moroccan Fennel Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Fruit [Keywords] ["Vegetable", "Moroccan", "African", "Summer", "< 15 Mins", "No Cook"] [RecipeIngredientQuantities] ["1", "3", "2", NA, NA, "3", "2", "1/2", "6", "1", NA, NA] [RecipeIngredientParts] ["orange, rind of", "limes", "lemon juice", "salt", "ground pepper", "fennel bulbs", "red onion", "radishes", "watercress", "arugula leaf", "butter lettuce"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 134.7 [FatContent] 10.4 [SaturatedFatContent] 1.4 [CholesterolContent] 0.0 [SodiumContent] 60.7 [CarbohydrateContent] 10.5 [FiberContent] 3.6 [SugarContent] 1.7 [ProteinContent] 1.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Combine orange juice,lime juice,salt and pepper. Whisk in 3 Tbls olive oil and set aside. Quater the fennel bulbs length wise and slice thinly. Place in a bowl and add the sliced onion and radishes. Toss in some of the dressing,then add the watercress and rocket. Serve the salad on the butter lettuce. Looks very pretty served in individual glass bowls.
[Name] Summer Vegetable Salad [AuthorId] 16140 [AuthorName] Norahs Girl [CookTime] PT32M [PrepTime] PT15M [TotalTime] PT47M [DatePublished] 2001-09-20T10:22:00Z [Description] Make and share this Summer Vegetable Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Beans [Keywords] ["Vegetable", "Low Protein", "Low Cholesterol", "Potluck", "Summer", "< 60 Mins", "Steam", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1", "1", "1/2", "2", "1/4", "1/4", "1", "1", "2", NA, NA, "12", "15", NA] [RecipeIngredientParts] ["green beans", "broccoli floret", "courgette", "garlic", "fennel seed", "cumin", "sugar", "mustard powder", "red wine vinegar", "sea salt", "pepper", "fennel", "watercress", "olive oil", "sea salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 417.9 [FatContent] 31.6 [SaturatedFatContent] 4.4 [CholesterolContent] 0.0 [SodiumContent] 55.8 [CarbohydrateContent] 32.3 [FiberContent] 6.4 [SugarContent] 12.1 [ProteinContent] 7.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Steam green beans, broccoli, courgettes and young leeks in batches or using a layered steamer. Allow about 5-8 minutes for green beans, 10 minutes for broccoli, 12 minutes courgettes, 10 minutes for leeks. After steaming, refresh in cold water to set colour. Remove and drain thoroughly, pat dry if necessary with paper towels. To make dressing whisk together all dressing ingredients until thickened. Layer vegetables on a large platter to make a lattice work of colours, spoon dressing over salad and spread with rocket leaves, fennel or watercress. Drizzle over extra olive oil and a pinch of extra sea salt.
[Name] Bubba Gump's Greenbow County Okra Gumbo [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT3H [PrepTime] PT20M [TotalTime] PT3H20M [DatePublished] 2001-09-20T10:22:00Z [Description] Make and share this Bubba Gump's Greenbow County Okra Gumbo recipe from Food.com. [Images] character(0) [RecipeCategory] Gumbo [Keywords] ["Stew", "Vegetable", "Creole", "Weeknight", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "2", "1/4", "1/4", "1", "1/2", "2", "2", "1", "1", "1 1/2", "1/2", "1", "1", "1", "1/2", NA, NA] [RecipeIngredientParts] ["fresh okra", "butter", "butter", "all-purpose flour", "green onion", "celery", "garlic", "water", "whole tomatoes", "fresh parsley", "salt", "fresh thyme", "bay leaf", "fresh shrimp", "fresh crabmeat", "rice", "gumbo file"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 557.5 [FatContent] 25.1 [SaturatedFatContent] 14.1 [CholesterolContent] 339.6 [SodiumContent] 2953.2 [CarbohydrateContent] 37.5 [FiberContent] 10.2 [SugarContent] 8.9 [ProteinContent] 48.6 [RecipeServings] nan [RecipeYield] 2 1/2 quarts [RecipeInstructions] Cook okra in 2 Tbsp butter in a large skillet over medium-high heat, stirring constantly, until lightly browned. Set aside. Combine remaining butter and flour in a large dutch oven, cook over medium high, stirring constantly until roux is chocolate colored-around 20-25 min (I say have a beer while doing this] Stir in green onions, celery and garlic, cook stirring constantly until veg is tender. Add okra, water and the next 6 ingredients. Bring to a boil, reduce and simmer uncovered 2 hours, stirring occasionally. Peel and devein shrimp, add that and crab to okra mixture. Simmer an additional 10 minutes, stirring occasionally. Remove and discard bay leaf. Serve gumbo over rice. Sprinkle with file if desired.
[Name] Grape Juice Cocktail [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-09-20T10:22:00Z [Description] Make and share this Grape Juice Cocktail 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/11/85/2/11852.jpg" [RecipeCategory] Beverages [Keywords] ["Berries", "Grapes", "Fruit", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", NA, NA] [RecipeIngredientParts] ["ginger ale", "lemon slice"] [AggregatedRating] 5.0 [ReviewCount] 14.0 [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] 1.0 [RecipeYield] nan [RecipeInstructions] Chill all the ingredients. Mix together the grape juice and the gingerale. Top with ice cubes and lemon slices. Serve immediately.

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