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[Name] Cabbage Guacamole [AuthorId] 16140 [AuthorName] Norahs Girl [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-09-20T10:22:00Z [Description] I find most people i,ve made this for love it especially at a barbecue and its popular with children,at least its one way to get them to eat cabbage! [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Tropical Fruits", "Fruit", "Vegetable", "Low Protein", "Low Cholesterol", "Kid Friendly", "Potluck", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "6", "1/2", NA, "2", "2", NA, NA, "1", "1/2"] [RecipeIngredientParts] ["cabbage", "spring onions", "pineapple", "avocados", "bananas", "salt", "pepper", "plain yogurt"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 326.8 [FatContent] 16.2 [SaturatedFatContent] 2.9 [CholesterolContent] 4.0 [SodiumContent] 47.0 [CarbohydrateContent] 47.4 [FiberContent] 13.3 [SugarContent] 24.9 [ProteinContent] 6.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Mix cabbage,onions and pineapple. Blend dressing ingredients together in a food processer. Fold into cabbage mixture and sprinkle with nuts.
[Name] Frozen Souffle Amaretto [AuthorId] 19135 [AuthorName] Holiday1234 [CookTime] PT30M [PrepTime] PT0S [TotalTime] PT30M [DatePublished] 2001-09-20T10:22:00Z [Description] Make and share this Frozen Souffle Amaretto recipe from Food.com. [Images] character(0) [RecipeCategory] Frozen Desserts [Keywords] ["Dessert", "< 30 Mins", "Freezer"] [RecipeIngredientQuantities] ["3", "1/2", "4", "8", "1", "3/4", NA] [RecipeIngredientParts] ["Amaretto", "eggs", "sugar", "amaretti cookie", "amaretti cookie crumbs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 3555.8 [FatContent] 274.0 [SaturatedFatContent] 156.5 [CholesterolContent] 3152.3 [SodiumContent] 582.5 [CarbohydrateContent] 227.1 [FiberContent] 0.0 [SugarContent] 202.8 [ProteinContent] 60.1 [RecipeServings] nan [RecipeYield] 1 souffle [RecipeInstructions] Whip cream, gradually adding amaretto and refrigerate. Combine eggs, yolks and sugar in bowl of mixer, whisk over simmering water until hot and slightly thickened, then whip cold on medium speed. Fold in cream and crumbs. Mold and freeze. Finish top with crumbs.
[Name] Tuna and Rigatoni Bake [AuthorId] 16140 [AuthorName] Norahs Girl [CookTime] PT1H40M [PrepTime] PT10M [TotalTime] PT1H50M [DatePublished] 2001-09-20T10:22:00Z [Description] I often make this when both my sons have friends staying over for the weekend I like to make something in advance that I can pop in the oven ,it has to be filling as these young boys have hollow legs. I serve this with some grilled tomatoes drizzled with a little balsmaic vinegar.and lots of crusty Italian bread. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Lunch/Snacks", "Tuna", "Kid Friendly", "Potluck", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["8", "2", "1", "2", "1/4", "1", "1", "1", "1", "2", "2", "1", "3", NA] [RecipeIngredientParts] ["rigatoni pasta", "olive oil", "onion", "garlic", "ground turmeric", "bay leaf", "tomatoes with herbs", "tomato puree", "tuna in water", "butter", "flour", "milk", "parmesan cheese", "fresh thyme"] [AggregatedRating] 4.5 [ReviewCount] 5.0 [Calories] 500.4 [FatContent] 23.1 [SaturatedFatContent] 10.8 [CholesterolContent] 105.2 [SodiumContent] 582.5 [CarbohydrateContent] 41.1 [FiberContent] 1.9 [SugarContent] 1.8 [ProteinContent] 31.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cook Pasta in lightly salted boiling water for 15 minutes until\"al dente\". Drain and keep warm. Heat oil in a large pan,add onion and garlic and saute for about 5 minutes til soft. Stir in remaining tuna sauce ingredients,and simmer for 15 minutes until thickened stirring occasionly. For the cheese sauce melt butter in a pan,add flour and cook for 1 minute,stirring all the time. Gradually stir in the milk,bring to boil then reduce heat and simmer for a minute stirring all the time. Stir in 2 ozs of parmesan. and remove from heat. Layer 1/3 of the pasta in a 3 pt ovenproof dish (lightly sprayed with non-stick spray.] spoon a 1/3 of the tuna sauce over and then a layer of the cheese sauce. Continue layering sauces andpasta,finishing with cheese sauce. Sprinkle with the remaiing Parmesan and bake in a pre-heated oven for 30 minutes until golden. Sprinkle with a little fresh thyme and serve hot.
[Name] Spoom [AuthorId] 19135 [AuthorName] Holiday1234 [CookTime] PT40M [PrepTime] PT0S [TotalTime] PT40M [DatePublished] 2001-09-20T10:22:00Z [Description] Make and share this Spoom recipe from Food.com. [Images] character(0) [RecipeCategory] Frozen Desserts [Keywords] ["Dessert", "Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "4", "1", "1"] [RecipeIngredientParts] ["sugar", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 157.5 [FatContent] 1.0 [SaturatedFatContent] 0.6 [CholesterolContent] 0.0 [SodiumContent] 42.1 [CarbohydrateContent] 32.2 [FiberContent] 1.6 [SugarContent] 28.9 [ProteinContent] 1.8 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Combine sugar and water in saucepan. Cook over medium heat just until temperature reaches 238F degrees on candy thermometer. Meanwhile, beat egg whites until soft peaks form. Continue beating, pouring hot syrup in thin thread into whites. Stir in sherbet. Spoon mixture into individual serving dishes. Cover and freeze. Before serving, pour 2 tablespoons champagne over each serving.
[Name] Oven Baked Beef Stew [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT2H [PrepTime] PT15M [TotalTime] PT2H15M [DatePublished] 2001-09-20T10:22:00Z [Description] This is a favorite fall meal in my house. It's easy and frees you up to do something else while it simmers away. Add Potatoes and you have a one pot meat. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/85/7/picEIpdOa.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/85/7/picfrfywn.jpg"] [RecipeCategory] Stew [Keywords] ["One Dish Meal", "Vegetable", "Meat", "Canadian", "Healthy", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "1/4", NA, "2", "1/2", "1", "5", "2", "1 1/2", "1/2"] [RecipeIngredientParts] ["stewing beef", "flour", "red wine", "tomatoes", "carrots", "onions", "mushrooms", "dried rosemary"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 286.4 [FatContent] 7.4 [SaturatedFatContent] 3.1 [CholesterolContent] 96.8 [SodiumContent] 460.2 [CarbohydrateContent] 16.3 [FiberContent] 3.2 [SugarContent] 6.2 [ProteinContent] 36.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Toss the beef in the flour and place on a cookie sheet and bake for 10-15 minutes in a 500F degrees oven. Let the meat get lightly browned. Meanwhile, in a large Dutch oven combine all the other ingredients and bring to a boil. Put the browned meat in the pot, cover and bake in a 300F degrees for about 2 hours (until the beef is tender].
[Name] Olives [AuthorId] 8631 [AuthorName] Nye McClelland [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-09-20T10:22:00Z [Description] Make and share this Olives recipe from Food.com. [Images] character(0) [RecipeCategory] Turkish [Keywords] ["Canadian", "Southwest Asia (middle East]", "Asian", "Kosher", "Ramadan", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/4", "1/2", "1/4", "1", "1/2", "1/4", NA] [RecipeIngredientParts] ["extra virgin olive oil", "lemon juice", "pomegranate concentrate", "sumaq", "cumin", "oregano"] [AggregatedRating] nan [ReviewCount] nan [Calories] 66.7 [FatContent] 6.9 [SaturatedFatContent] 0.9 [CholesterolContent] 0.0 [SodiumContent] 117.6 [CarbohydrateContent] 1.9 [FiberContent] 0.5 [SugarContent] 0.3 [ProteinContent] 0.2 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Mix all the ingrediants and it sit at room temp. for about an hour and serve.
[Name] Chokecherry Syrup [AuthorId] 9813 [AuthorName] Mammabear [CookTime] PT40M [PrepTime] PT20M [TotalTime] PT1H [DatePublished] 2001-09-20T10:23:00Z [Description] Make and share this Chokecherry Syrup recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] ["Canning", "Easy"] [RecipeIngredientQuantities] ["2", "3", "1/2"] [RecipeIngredientParts] "sugar" [AggregatedRating] nan [ReviewCount] nan [Calories] 229.8 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.3 [CarbohydrateContent] 59.8 [FiberContent] 0.0 [SugarContent] 53.4 [ProteinContent] 0.0 [RecipeServings] 12.0 [RecipeYield] 24 depends on what canning jars you use. [RecipeInstructions] Place ingredients into a heavy kettle, bring to a boil. Simmer for 20 minutes. Remove from heat and pour into sterilized jars. I also process for 15 minutes.
[Name] No-Peek Chicken [AuthorId] 12491 [AuthorName] Christine [CookTime] PT2H30M [PrepTime] PT15M [TotalTime] PT2H45M [DatePublished] 2001-09-20T10:23:00Z [Description] Make and share this No-Peek Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Potluck", "Weeknight", "Oven", "Beginner Cook", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "6", "1", "2", "1", "1"] [RecipeIngredientParts] ["wild rice", "skinless chicken", "water"] [AggregatedRating] 4.5 [ReviewCount] 10.0 [Calories] 47.6 [FatContent] 1.4 [SaturatedFatContent] 0.2 [CholesterolContent] 0.5 [SodiumContent] 962.1 [CarbohydrateContent] 7.9 [FiberContent] 0.8 [SugarContent] 1.9 [ProteinContent] 1.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Sprinkle rice in bottom of greased 9 x 13-inch pan. Place chicken over rice. Pour celery soup, water, mushroom soup and dried onion soup over chicken. Cover securely with aluminum foil and bake at 350° on top rack of oven for 2 - 2 1/2 hours and don't peek!
[Name] Crispy Fried Chicken [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2001-09-20T10:23:00Z [Description] If you hate getting messy, put the flour in a large plastic bag and shake the chicken pieces in it. That way both you and the kitchen stay clean:) [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "2", "3", "1", "1", NA, "2"] [RecipeIngredientParts] ["chicken", "flour", "salt", "black pepper", "paprika", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 802.9 [FatContent] 39.8 [SaturatedFatContent] 12.8 [CholesterolContent] 189.6 [SodiumContent] 1966.5 [CarbohydrateContent] 54.0 [FiberContent] 2.0 [SugarContent] 0.2 [ProteinContent] 53.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Add the spices to the flour. Dip the chicken in the milk and coat with the flour. Place on a towel to dry. Fry the chicken in some hot oil to brown on both sides. Remove from the pan and place in a baking tray. Bake in an oven at 150 deg C for 1 hour. Serve hot!
[Name] Creamy Mushroom Soup [AuthorId] 16140 [AuthorName] Norahs Girl [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2001-09-20T10:23:00Z [Description] Make and share this Creamy Mushroom Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Kid Friendly", "Winter", "< 60 Mins", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2", "1", "3/4", "2 3/4", "2", "1/2", "1", "3", "1", "1/2", "1", NA] [RecipeIngredientParts] ["butter", "onion", "button mushroom", "flour", "dried oregano", "bay leaf", "dry white wine", "paprika", "parsley"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 362.0 [FatContent] 33.9 [SaturatedFatContent] 21.1 [CholesterolContent] 112.0 [SodiumContent] 130.2 [CarbohydrateContent] 10.8 [FiberContent] 1.6 [SugarContent] 3.1 [ProteinContent] 4.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Heat the butter in a large saucepan and sauté the onion until soft. Wash the mushrooms and slice off the stalks. Put the stalks and a few caps together with the chicken stock and flour into a food processor and blend until smooth. Add to onion. Slice the mushroom caps and add. Add oregano, bay leaf, wine, garlic salt and paprika and simmer, covered, for 30 minutes. Stir in the cream. Reheat, but do not boil. Garnish with chopped parsley.
[Name] Baingan Bharta ( Spicy Roasted Eggplant With Tomatoes, Cilantro [AuthorId] 8728 [AuthorName] Ashley U [CookTime] PT18M [PrepTime] PT1H [TotalTime] PT1H18M [DatePublished] 2001-09-20T10:23:00Z [Description] Make and share this Baingan Bharta ( Spicy Roasted Eggplant With Tomatoes, Cilantro 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/11/86/3/picjaxjka.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/86/3/picqIvFfY.jpg"] [RecipeCategory] Vegetable [Keywords] ["Asian", "Indian", "Low Protein", "Vegan", "Low Cholesterol", "Healthy", "Spicy", "Weeknight", "Roast", "Oven", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1/3", "2", "3", "1", "2", "1 1/2", "1", "1/2", "1/3"] [RecipeIngredientParts] ["eggplants", "onions", "ginger", "tomatoes", "ground cumin", "sweet paprika", "ground coriander", "cayenne pepper", "fresh cilantro"] [AggregatedRating] 4.5 [ReviewCount] 6.0 [Calories] 200.5 [FatContent] 13.1 [SaturatedFatContent] 1.8 [CholesterolContent] 0.0 [SodiumContent] 11.7 [CarbohydrateContent] 21.2 [FiberContent] 8.6 [SugarContent] 8.6 [ProteinContent] 3.5 [RecipeServings] 6.0 [RecipeYield] 6 side dish servings [RecipeInstructions] Preheat oven to 350°. Oil rimmed baking sheet; place eggplant halves, cut side down, on sheet. Roast eggplant until flesh is soft, about 1 hour. Cool slightly. Using spoon, scoop pulp from eggplant halves into medium bowl and mash. Discard skins. Heat oil in heavy large skillet over medium-high heat. Add onions and sauté until golden brown, for about 6 minutes. Add ginger and stir for 1 minute. Add tomatoes and next 4 ingredients. Sauté for 5 minutes to blend flavors. Add eggplant and stir until slightly thickened (about 5 minutes]. Remove from heat. Stir in cilantro. Season with salt and pepper.
[Name] Prawn Shaslik [AuthorId] 19441 [AuthorName] SANJAY PRAKASH [CookTime] PT2H5M [PrepTime] PT2H [TotalTime] PT4H5M [DatePublished] 2001-09-20T10:23:00Z [Description] Make and share this Prawn Shaslik recipe from Food.com. [Images] character(0) [RecipeCategory] Very Low Carbs [Keywords] "Weeknight" [RecipeIngredientQuantities] ["2", "1", "1/4", "1", "2", "3", "1", "2", "1", "1"] [RecipeIngredientParts] ["jumbo shrimp", "olive oil", "parsley", "garlic", "tomato paste", "dried oregano", "salt", "black pepper"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 732.6 [FatContent] 58.1 [SaturatedFatContent] 8.2 [CholesterolContent] 345.0 [SodiumContent] 1139.3 [CarbohydrateContent] 5.6 [FiberContent] 0.8 [SugarContent] 0.9 [ProteinContent] 46.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Combine all ingredients in large Ziploc bag. Marinade at room temperature for 2 hours. Thread shrimp onto bamboo skewers (allow skewers to soak in water for 1 hour prior to using]. Grill shrimp over medium-low flame for 5 minutes on each side, basting frequently with left over marinade.
[Name] Wyoming Cowpies [AuthorId] 14386 [AuthorName] Divinemom5 [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2001-09-20T10:23:00Z [Description] Don't let the name turn you off. These are chewy and full of chocolate. Be warned,it makes a huge amount of cookies.They freeze well! [Images] character(0) [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Lunch/Snacks", "Cookie & Brownie", "Kid Friendly", "Potluck", "Christmas", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["12", "2", "4", "1", "8", "1", "3", "18", "1", "1", "1"] [RecipeIngredientParts] ["eggs", "brown sugar", "sugar", "vanilla", "baking soda", "butter", "peanut butter", "rolled oats", "chocolate chips", "light corn syrup"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1488.3 [FatContent] 75.3 [SaturatedFatContent] 29.6 [CholesterolContent] 163.6 [SodiumContent] 1056.5 [CarbohydrateContent] 186.2 [FiberContent] 14.1 [SugarContent] 124.4 [ProteinContent] 33.1 [RecipeServings] nan [RecipeYield] 20 dozen (I haven't really counted) [RecipeInstructions] In a very large bowl,mix ingredients in order listed . I use a hand mixture to cream the first ingredients and then mix in as much of the oatmeal as I can with the mixer . I use my hands to mix the rest . Scoop onto ungreased cookies sheets,for large'monster' cookies,use 1/4 cup,for regular sized ccokies,use a tablespoon . Bake at 350 degrees for 10-12 minutes . Cool on pan for 2 minutes,remove to wire rack and cool . These freeze well . The recipe can probably be halved,I always make the full recipe . Great for holiday gifts . I use the holiday M&M's (Christmas,Valentines,Halloween,e] .
[Name] Almond - Glazed Poppy Seed Bread [AuthorId] 12491 [AuthorName] Christine [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2001-09-20T10:23:00Z [Description] Make and share this Almond - Glazed Poppy Seed Bread recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Breakfast", "Potluck", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["3", "1 1/2", "1 1/2", "3", "1 1/2", "1/2", "1/2", "2 1/4", "1 1/2", "1 1/2", "1 1/2", "1/2", "1/2", "1/4", "3/4"] [RecipeIngredientParts] ["flour", "salt", "baking powder", "eggs", "milk", "butter", "sugar", "poppy seeds", "vanilla", "vanilla", "powdered sugar"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 2919.4 [FatContent] 119.6 [SaturatedFatContent] 43.3 [CholesterolContent] 464.9 [SodiumContent] 2544.6 [CarbohydrateContent] 428.7 [FiberContent] 5.8 [SugarContent] 274.5 [ProteinContent] 36.7 [RecipeServings] nan [RecipeYield] 2 loafs [RecipeInstructions] Combine bread ingredients and beat 2 minutes. Pour into 2 large, greased loaf pans. Bake at 350F degrees for 1 hour. Cool 10 minutes and remove from pans. Mix Glaze ingredients together and spoon on top of bread.
[Name] Black Currant Milk [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-09-20T10:23:00Z [Description] Make and share this Black Currant Milk recipe from Food.com. [Images] character(0) [RecipeCategory] Kid Friendly [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "3"] [RecipeIngredientParts] ["milk", "black currant syrup"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 165.5 [FatContent] 9.5 [SaturatedFatContent] 5.9 [CholesterolContent] 36.2 [SodiumContent] 126.7 [CarbohydrateContent] 12.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 8.5 [RecipeServings] nan [RecipeYield] 2-3 glasses [RecipeInstructions] Add the syrup to the milk (not the other way round as it can curdle the milk]. Serve in tall glasses right away!
[Name] Grilled Ginger Garlic Chicken Breasts [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2001-09-20T10:23:00Z [Description] Make and share this Grilled Ginger Garlic Chicken Breasts 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/11/86/8/picvOQJwC.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/86/8/picY1xBFt.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/86/8/picwplNMB.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken", "Poultry", "Meat", "Canadian", "Very Low Carbs", "High Protein", "Free Of...", "High In...", "Broil/Grill", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "2", "2", "3", "2", "1", NA] [RecipeIngredientParts] ["boneless skinless chicken breast", "lemon juice", "fresh ginger", "garlic cloves", "lite olive oil", "cumin"] [AggregatedRating] 4.5 [ReviewCount] 17.0 [Calories] 157.1 [FatContent] 5.3 [SaturatedFatContent] 1.0 [CholesterolContent] 72.6 [SodiumContent] 133.2 [CarbohydrateContent] 1.7 [FiberContent] 0.1 [SugarContent] 0.2 [ProteinContent] 24.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Flatten the breasts to 1/2\" thickness. Combine lemon juice, ginger, garlic, oil and cumin. Spread over the chicken. Marinate for 10 minutes. Grill or broil 2-3 minutes each side. Season with salt & pepper.
[Name] Mc Donald's Hamburgers and Big Mac Sauce [AuthorId] 17708 [AuthorName] Michelle [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2001-09-20T10:23:00Z [Description] This is as close as I think you could ever get to the real thing. I found it in a posting on a newsgroup about a year ago, a former Mc D's employee I think. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/86/9/uD4QJyKS3e2LxG5srhkw_472C13F2-7A6C-490C-B7C6-EBAC5D51A2C9.jpeg", "https://img.sndimg.com/food/image/upload/v1/img/feed/11869/yiXoEPS2SDaRt24DjLmC_EA9709F8-9DF3-474D-8C12-2CE0173A3D47.jpeg"] [RecipeCategory] Meat [Keywords] ["Kid Friendly", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "10", "10", "10", NA, NA, "4", "2", "1", "1/4", "1/4", "1/4", "2", "1/2", "2", "1", "1", "1", "1", "1/8"] [RecipeIngredientParts] ["dill pickles", "mustard", "ketchup", "salt", "Accent seasoning", "ground black pepper", "onion powder", "Miracle Whip", "mayonnaise", "sugar", "white vinegar", "ketchup", "salt"] [AggregatedRating] 4.5 [ReviewCount] 9.0 [Calories] 263.3 [FatContent] 12.3 [SaturatedFatContent] 3.9 [CholesterolContent] 33.0 [SodiumContent] 3214.9 [CarbohydrateContent] 25.3 [FiberContent] 1.2 [SugarContent] 5.2 [ProteinContent] 12.2 [RecipeServings] nan [RecipeYield] 10 Burgers [RecipeInstructions] ----------Burger Seasoning-----------. Mix all ingredients well in a spice shaker with big enough holes to allow pepper to flow. Makes about 3 ounces. Use on ALL McDonald's hamburgers. (Unless you're allergic to MSG, then just use salt and pepper.]. ---------The Beef Patties:-------------. Divide 1 lb of beef into 10 equal sized balls. Form a patty out of each ball about 4 inches in diameter and 1/4 inch thick. Do this on waxed paper. Now freeze the patties for at least an hour. (This keeps them from falling apart when you grill'em] Obviously you'll do this in advance of \"burger time\". It is pretty tough to make patties this small, so if you come up with 9 patties, I'll forgive you. ----------For PERFECT McDonald's® Hamburger Patties------------. Forming your regular hamburger patties. Cut waxed paper into twelve sheets, about 6\"x6\" square. Divide the ground chuck into six equal pieces, and form each into a ball. Press the meatballs into a 1/4\" thick circular patty. It will be about 6\" in diameter. Make sure the thickness is uniform. It doesn't have to be perfectly round. Take the tumbler, turn it upside down, and use it like a cookie cutter on the pressed out meat. Scrape away the beef that's on the outside of the rim, and retain. Remove the tumbler, leaving the perfectly round patty on the waxed paper. (Clear away any excess from the edge] Place the now finished meat patty on a flat surface that will fit in the freezer. (Like a cutting board or a cookie sheet, and you'll need at least two] Repeat the procedure with all of the beef. Eventually the beef from around the edges will pile up enough to form additional patties as well. You should come out with ten perfectly round, perfectly thick regular patties. (You may end up with nine, or maybe eleven. Weight variables occur. It is no big deal as long as the patties are all uniform in size.] Place the formed beef patties in the freezer and freeze at least an hour. DO NOT STACK THEM! Put them in as if they were cookies being placed in an oven. Why? Because they'll stick together if you stack them. After an hour, take them out, and NOW you can STACK them. Put them in a zip-lock type freezer bag, and keep frozen until needed. You can do more than one pound (ten burgers, five Big Macs® worth] at a time. In fact, do as many as you want, provided you have room in your freezer for the initial freezing. NOTE:Keep the beef patties on the waxed paper when you put them in the storage bag because they will stick together when your freezer defrosts if you don't. ----------The Onions-----------. Put the dried onions in a container, like Tupperware, and add water. Water should be a few inches over the top of the onions (better to have too much water than not enough]. Cover, and refrigerate about 1/2 hour. Drain the liquid, and you have McDonald's little baby onions. Cover again and refrigerate until \"burger time\". --------The Pickles----------. McDonald's® pickle slices are unique in flavor, very sour dills. The only product I know of that comes close to the distinctive flavor is HEINZ Genuine Dills. (Original sour dill.] But they don't come in slices, so slice your own VERY thin. I can't do it very well with a knife, so I use a K-Tel\"dial-a-slice\" home vegetable slicer. ALSO Classic \"original\" dills have that tart flavor. Make sure they're not \"kosher\" dills. Wal-Mart® carries Classic ORIGINAL dills, and you have to slice those too (****Note,these pickles are pretty small, so slice at an angle, you'll get bigger dill chips]. USE THESE PICKLES ON ALL McDonalds® HAMBURGERS! -----------The Buns-------------. Use the small, plain cheapo store brand hamburger buns. When it's \"burger time\", you'll be toasting the buns. Those instructions are coming up. ----------Special Sauce-------------. Mix everything very well in a small container. There better be no streaks! Microwave 25 seconds, and stir well again. Cover, and refrigerate at LEAST 1 hour before using (to allow all of the flavors to\"meld\"]. Makes nearly 1 cup, enough for about 8 Big Macs.
[Name] Opera Creams (AKS French Creams) [AuthorId] 19135 [AuthorName] Holiday1234 [CookTime] PT30M [PrepTime] PT0S [TotalTime] PT30M [DatePublished] 2001-09-20T10:23:00Z [Description] Make and share this Opera Creams (AKS French Creams) recipe from Food.com. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "2", "1/2", "1", "1"] [RecipeIngredientParts] ["sugar", "heavy whipping cream", "cream of tartar", "vanilla"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1584.7 [FatContent] 58.7 [SaturatedFatContent] 36.5 [CholesterolContent] 217.4 [SodiumContent] 60.7 [CarbohydrateContent] 271.5 [FiberContent] 0.0 [SugarContent] 266.8 [ProteinContent] 3.2 [RecipeServings] nan [RecipeYield] 3-1/2 pounds [RecipeInstructions] Combine sugar, cream, and cream of tartar in a 3-qt. heavy saucepan. Cook over low heat, stirring constantly, until sugar dissolves. Cook to 236°F. Watch carefully to avoid boiling over. If sugar crystals form on the side of pan, wipe them off. (To prevent this problem, place the lid on just as candies start to boil, for 1 minute. This washes the crystals down automatically.] Pour out onto marble slab (do not scrape pan]. Let stand until lukewarm, about 5-10 min. Work like fondant, until creamy& light in color. Add vanilla and work into mix. Shape in pieces as desired. Dip in melted chocolate.
[Name] Brinjal (Eggplant)and Mushroom Pastitso [AuthorId] 16140 [AuthorName] Norahs Girl [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2001-09-20T10:23:00Z [Description] This serves a lot but my children love whats left for lunch the next day. I serve it with garlic pesto bread [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Lunch/Snacks", "Vegetable", "European", "Kid Friendly", "Potluck", "Winter", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "2", "1", "1", "1/2", "6 -8", "1/3", "1 1/2", "1/2", "1 1/2", "3/4", "2", "1", "1/2", "1"] [RecipeIngredientParts] ["onion", "garlic", "button mushroom", "tomatoes", "red wine", "pasta", "cheddar cheese", "ricotta cheese", "eggs", "milk", "cheddar cheese", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 275.9 [FatContent] 14.9 [SaturatedFatContent] 7.8 [CholesterolContent] 70.2 [SodiumContent] 204.7 [CarbohydrateContent] 20.5 [FiberContent] 1.7 [SugarContent] 3.2 [ProteinContent] 14.2 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Heat the oil and fry the brinjal, for several minutes until lightly browned, drain on kitchen paper. Add onion, garlic and mushrooms to the pan, add more oil if necessary. Cook until the onion is soft. Combine tomatoes, wine and stock in a pot, simmer for 15 minutes or until thick. Stir in brinjal and onion mushroom mixture. Cook pasta until tender, drain. Combine pasta with half of the brinjal mixture. Spread into a large ovenproof dish, top with remaining brinjal mixture. Combine all ingredients for the sauce and spread over brinjal mixture. Sprinkle with cheese and Parmesan. Bake at 180°C for 40 minutes.
[Name] Baked Macaroni & Cheese [AuthorId] 17721 [AuthorName] jean1 [CookTime] PT40M [PrepTime] PT15M [TotalTime] PT55M [DatePublished] 2001-09-20T10:23:00Z [Description] This is a little different way to serve this dish. My kids always liked it this way. Good for a dinner party to. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Cheese", "High In...", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["2", "3", "2", "2", "2", "1/4", "1"] [RecipeIngredientParts] ["macaroni", "butter", "flour", "milk", "cheddar cheese", "onion"] [AggregatedRating] 4.5 [ReviewCount] 10.0 [Calories] 468.0 [FatContent] 22.7 [SaturatedFatContent] 13.8 [CholesterolContent] 66.2 [SodiumContent] 448.4 [CarbohydrateContent] 46.0 [FiberContent] 2.1 [SugarContent] 2.2 [ProteinContent] 19.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In saucepan cook macaroni. drain and pour into a large bowl. In pan add butter, flour, milk. Cook and stir until it becomes thick and bubbly. Add cheese and onions. Cook until cheese melts. Mix cheese with macaroni. Pour into a greased baking dish. sprinkle crumbs on top. Bake at 350 for 35-40 minutes.
[Name] Marinated Olives [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-09-20T10:23:00Z [Description] Make and share this Marinated Olives recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "Low Protein", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "3/4", "1", NA] [RecipeIngredientParts] ["garlic", "black olives", "rosemary", "black pepper"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 1592.0 [FatContent] 176.4 [SaturatedFatContent] 24.3 [CholesterolContent] 0.0 [SodiumContent] 1175.9 [CarbohydrateContent] 9.6 [FiberContent] 4.5 [SugarContent] 0.0 [ProteinContent] 1.3 [RecipeServings] nan [RecipeYield] 1 cup [RecipeInstructions] Crush and peel the garlic. Place olives in a bowl. Add oil, rosemary and garlic. Grind black pepper over olives and set aside for flavours to develop.
[Name] Outback Bloomin' Onion [AuthorId] 10597 [AuthorName] Teresa Johnson [CookTime] PT3M [PrepTime] PT20M [TotalTime] PT23M [DatePublished] 2001-09-20T10:23:00Z [Description] i used to work at outback and the only batter they use is a normal egg wash 10 eggs per 1 gal of milk. you dust w/ flour then dip in egg wash and then flour again and fry. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/87/4/pic9lsQGg.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/87/4/picJ2n6UD.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "< 30 Mins", "Deep Fried"] [RecipeIngredientQuantities] ["20", "2", "4", "2", "4", "2", "1/2", "1/4", "1", "1", "1/2", "1/2"] [RecipeIngredientParts] ["eggs", "milk", "flour", "paprika", "garlic powder", "pepper", "cayenne", "mayonnaise", "sour cream", "cayenne"] [AggregatedRating] 4.5 [ReviewCount] 16.0 [Calories] 2115.0 [FatContent] 119.1 [SaturatedFatContent] 65.7 [CholesterolContent] 1263.1 [SodiumContent] 1411.9 [CarbohydrateContent] 156.8 [FiberContent] 4.8 [SugarContent] 10.1 [ProteinContent] 106.2 [RecipeServings] nan [RecipeYield] 4-6 onions [RecipeInstructions] Mix cornstarch, flour and seasonings until well blended. Add beer, mix well. Cut about 3/4\" off top of onion and peel. At \"Outback\" they soak them cutside down in water to spread them out before \"breading\" them! Cut into onion 12-16 vertical wedges but do not cut through bottom root end. Remove about 1\" of petals from center of onion. Dip onion in seasoned flour and remove excess by shaking. Separate petals to coat thoroughly with batter. Gently place in fryer basket and deep-fry at 375-400 for 1-1/2 minutes. Turn over and fry 1-1/2 minutes longer or until golden brown. Drain on paper towels. Place onion upright in shallow bowl and remove center core with circular cutter or apple corer. Serve hot with Creamy Chili Sauce.
[Name] Feta and Red Pepper Pie [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] PT35M [PrepTime] PT20M [TotalTime] PT55M [DatePublished] 2001-09-20T10:23:00Z [Description] Make and share this Feta and Red Pepper Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Cheese", "Vegetable", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["4", "75", "8", "250", "200", "2", NA, "2"] [RecipeIngredientParts] ["butter", "phyllo pastry", "spinach", "feta cheese", "plain yogurt", "black pepper", "sesame seeds"] [AggregatedRating] nan [ReviewCount] nan [Calories] 449.4 [FatContent] 29.8 [SaturatedFatContent] 18.0 [CholesterolContent] 85.6 [SodiumContent] 905.3 [CarbohydrateContent] 34.9 [FiberContent] 5.5 [SugarContent] 9.6 [ProteinContent] 13.9 [RecipeServings] nan [RecipeYield] 1 pie [RecipeInstructions] Halve and deseed peppers. Grill until skin is blackened and blistered. Cool and remove skin. Cut into quarters. Melt butter. Brush a sheet of filo with melted butter. Place in a 20cm round cake tin. Repeat with another 4 sheets of pastry and melted butter, layering the pastry at right angles. Cover with a tea towel. Remove stalks from spinach and blanch the leaves in boiling water for 2-3 minutes or until just limp. Pat dry with paper towels. Crumble the feta. Place spinach at the bottom of the pie. Spread over yogurt. Top with feta. Place peppers on top. Grind pepper over. Brush 3 remaining sheets of pastry with melted butter. Place pastry on top of vegetables. Fold over edges. Brush with melted butter. Sprinkle sesame seeds over. Bake at 180C degrees for 35 minutes or until golden.
[Name] Easy Chicken Cacciatore [AuthorId] 6512 [AuthorName] Virginia Chandler [CookTime] PT1H [PrepTime] PT25M [TotalTime] PT1H25M [DatePublished] 2001-09-20T13:35:00Z [Description] Make and share this Easy Chicken Cacciatore 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/11/87/6/pic6mINDG.jpg" [RecipeCategory] One Dish Meal [Keywords] ["Chicken", "Poultry", "Meat", "European", "Weeknight", "Stove Top", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["3 -4", "1/2", "1/2", "2", "2", "1", "1", "2", "2", "1", "1/4"] [RecipeIngredientParts] ["chicken", "seasoned flour", "olive oil", "garlic cloves", "onions", "diced tomatoes", "tomato paste", "green peppers", "salt", "oregano", "mushroom"] [AggregatedRating] 5.0 [ReviewCount] 13.0 [Calories] 748.7 [FatContent] 52.7 [SaturatedFatContent] 12.4 [CholesterolContent] 170.1 [SodiumContent] 1167.3 [CarbohydrateContent] 22.2 [FiberContent] 3.8 [SugarContent] 8.2 [ProteinContent] 46.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Roll chicken in flour and brown in olive oil. Add all other ingredients, cover and simmer at least one hour until chicken is tender.
[Name] Sweet Onion and Mushroom Casserole [AuthorId] 6512 [AuthorName] Virginia Chandler [CookTime] PT35M [PrepTime] PT20M [TotalTime] PT55M [DatePublished] 2001-09-20T13:35:00Z [Description] Make and share this Sweet Onion and Mushroom 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/11/87/7/oA5GWtaaQd6ar0YWNEzC-2013-11-21-21.24.57.jpg" [RecipeCategory] Vegetable [Keywords] ["< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "4", "2", "1", "1", "3/4", "1/2", "1/2"] [RecipeIngredientParts] ["fresh mushrooms", "butter", "egg", "salt", "sharp cheddar cheese", "paprika"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 352.4 [FatContent] 30.1 [SaturatedFatContent] 18.3 [CholesterolContent] 154.3 [SodiumContent] 582.4 [CarbohydrateContent] 14.6 [FiberContent] 2.0 [SugarContent] 5.6 [ProteinContent] 8.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Saute onions and mushrooms in butter until just tender, about 10 minutes. Place onions and mushrooms in a lightly greased 8 inch square baking dish. Whisk together whipping cream,egg and salt. Pour over onion and mushroom mixture. Bake at 350°F for 25 minutes. Add cheese and sprinkle with paprika. Bake until cheese melts.
[Name] '90s Style Meatloaf [AuthorId] 13483 [AuthorName] Tebo3759 [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2001-09-20T13:35:00Z [Description] Good tasting low cal meat loaf. Good hot or cold. Spice it up with chile if desired. Use any leftovers in sandwiches. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Pork", "Meat", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/2", "1", "1", "1", "1", "1/4", "1/4", "1/2", NA] [RecipeIngredientParts] ["lean ground beef", "turkey", "chicken", "onion", "egg", "cooked barley", "zucchini", "ketchup", "chili sauce", "thyme"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 240.8 [FatContent] 13.1 [SaturatedFatContent] 4.9 [CholesterolContent] 87.0 [SodiumContent] 172.7 [CarbohydrateContent] 15.1 [FiberContent] 2.1 [SugarContent] 3.6 [ProteinContent] 16.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Mix all ingredients and pack into a greased 8\" X 4\" loaf pan. Bake at 350 for 1 hour. Drain off any fat. Let stand 10 minutes before slicing into thick slices.
[Name] Citrus Sesame Salad [AuthorId] 13483 [AuthorName] Tebo3759 [CookTime] nan [PrepTime] PT30M [TotalTime] PT30M [DatePublished] 2001-09-20T13:35:00Z [Description] I use this as a first course or appetizer. Section the fruit in the morning, store in a plastic bag with juice, refrigerate then serve at night. I prefer the taste of peanut butter to the tahini. Refreshing palate cleanser. [Images] character(0) [RecipeCategory] Fruit [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 30 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["3/4", "3", "2", "1", "4", "4", "1/4"] [RecipeIngredientParts] ["plain yogurt", "peanut butter", "liquid honey", "butter lettuce", "grapefruits", "oranges", "sesame seeds"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 162.2 [FatContent] 6.2 [SaturatedFatContent] 1.4 [CholesterolContent] 3.0 [SodiumContent] 39.8 [CarbohydrateContent] 25.4 [FiberContent] 2.7 [SugarContent] 12.3 [ProteinContent] 4.8 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Blend together yogurt, peanut butter& honey. Line 8 plates with butter lettuce. Arrange fruit over lettuce. Drizzle dressing over fruit. Sprinkle with sesame seeds.
[Name] Feta Mint Cheeseburgers [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2001-09-20T13:35:00Z [Description] The hint of mint with feta cheese is wonderful. Serve these burgers with Cajun Joe's Recipe #9391. Wow!
[Name] Chicken Pizza [AuthorId] 16758 [AuthorName] sheila [CookTime] PT13M [PrepTime] PT15M [TotalTime] PT28M [DatePublished] 2001-09-20T13:35:00Z [Description] Make and share this Chicken Pizza recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Cheese", "Meat", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1/2", "1", "1/2", "1/2", "8", "1/4"] [RecipeIngredientParts] ["chicken tenderloins", "bell pepper", "mozzarella cheese", "parmesan cheese"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 282.8 [FatContent] 15.8 [SaturatedFatContent] 9.0 [CholesterolContent] 84.2 [SodiumContent] 549.1 [CarbohydrateContent] 5.1 [FiberContent] 0.9 [SugarContent] 1.6 [ProteinContent] 29.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cook chicken in one tablespoon hot oil on med-high heat until cooked. Spread the crust with sauce. Top with chicken peppers, mozzarella cheese and parmesan cheese. Bake at 400°F degrees for about 13 minutes or until cheese is melted and crust is brown.
[Name] Vegetarian Fusilli [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT1H2M [PrepTime] PT20M [TotalTime] PT1H22M [DatePublished] 2001-09-20T13:35:00Z [Description] Another "do it ahead" "Freeze" casserole. This is a meal in one. If you don't want it Vegetarian add some cooked chicken or ham [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Cheese", "Beans", "Vegetable", "Canadian", "Weeknight", "Oven", "Freezer", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "1/4", "1", "4", "1 1/2", "1", "2", "2", "1", "1/4", "2", "2", NA, "2", "1 1/2", "1", "2", "1 1/2", "1/2"] [RecipeIngredientParts] ["butter", "onion", "garlic", "carrots", "celery", "small mushrooms", "zucchini", "flour", "dry mustard", "thyme", "milk", "chickpeas", "cheddar cheese", "fresh parsley"] [AggregatedRating] 4.0 [ReviewCount] 11.0 [Calories] 369.2 [FatContent] 19.1 [SaturatedFatContent] 11.2 [CholesterolContent] 53.5 [SodiumContent] 534.5 [CarbohydrateContent] 35.4 [FiberContent] 6.3 [SugarContent] 5.4 [ProteinContent] 15.8 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In a large saucepan melt the butter and add onions, garlic, carrots& celery. cook for 5 minutes. Add mushrooms, zucchini& red pepper, cook 5 minutes. Stir in the flour, mustard, thyme salt& Pepper. Cook for 2 minutes stirring. Gradually stir in the milk and stock. Bring to a simmer, stirring until thickened about 5 minutes. Add Chick peas and fusilli, adjust seasoning. Put in a 13x9 oven proof dish. You may now freeze the casserole covered well with foil, thaw before baking and add 10 min to baking time or you can refrigerate it and cook it tomorrow or continue to bake it. Toss together the cheese, bread crumbs and parsley. Put on top of casserole. Bake 375F degrees oven for 45 minutes until it is crusty and bubbling.
[Name] Effortless Apple Crisp [AuthorId] 6258 [AuthorName] Miss Annie [CookTime] PT35M [PrepTime] PT10M [TotalTime] PT45M [DatePublished] 2001-09-20T13:35:00Z [Description] Make and share this Effortless Apple Crisp 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/11/88/3/picdUq60j.jpg" [RecipeCategory] Dessert [Keywords] ["Apple", "Fruit", "Low Protein", "< 60 Mins"] [RecipeIngredientQuantities] ["6 -8", "2/3 - 3/4", "1/2", "1/2", "3/4", "3/4", "1/3"] [RecipeIngredientParts] ["apples", "brown sugar", "flour", "rolled oats", "cinnamon", "nutmeg", "butter"] [AggregatedRating] 5.0 [ReviewCount] 18.0 [Calories] 320.8 [FatContent] 11.1 [SaturatedFatContent] 6.7 [CholesterolContent] 27.1 [SodiumContent] 84.1 [CarbohydrateContent] 55.8 [FiberContent] 4.5 [SugarContent] 38.2 [ProteinContent] 2.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Place apples in greased 8-inch square pan. Blend remaining ingredients until crumbly; spread over apples. Bake at 375 degrees for 30-35 minutes or until apples are tender and topping is golden brown. Serve warm with hard sauce, if desired.
[Name] Red Pepper and Sun-Dried Tomato Pate [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2001-09-20T13:35:00Z [Description] Make and share this Red Pepper and Sun-Dried Tomato Pate recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "< 30 Mins", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1/2", "250"] [RecipeIngredientParts] ["gingerroot", "sun-dried tomato", "cream cheese"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 514.5 [FatContent] 44.5 [SaturatedFatContent] 27.6 [CholesterolContent] 137.5 [SodiumContent] 656.2 [CarbohydrateContent] 20.9 [FiberContent] 5.0 [SugarContent] 12.2 [ProteinContent] 13.0 [RecipeServings] nan [RecipeYield] 2 cups [RecipeInstructions] Cut peppers in half lengthways. Remove seeds and stem. Place cut-side down on an oven tray and grill until the skins are blistered and brown. Remove from oven and wrap in foil. Leave to cool. When cool enough to handle, remove skin. Place the pepper halves the ginger and the sundried tomatoes in a food processor. Add cream cheese and process to form a smooth paste. Place in a dish and chill until needed.
[Name] Potato Chip Cookies [AuthorId] 6258 [AuthorName] Miss Annie [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2001-09-20T13:35:00Z [Description] Make and share this Potato Chip Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1", "1 1/2", "1"] [RecipeIngredientParts] ["butter", "sugar", "vanilla extract", "flour"] [AggregatedRating] 4.5 [ReviewCount] 13.0 [Calories] 677.3 [FatContent] 46.5 [SaturatedFatContent] 29.2 [CholesterolContent] 122.0 [SodiumContent] 327.9 [CarbohydrateContent] 60.9 [FiberContent] 1.3 [SugarContent] 25.3 [ProteinContent] 5.3 [RecipeServings] nan [RecipeYield] 4 dozen [RecipeInstructions] Preheat oven to 350 degrees F. Cream together butter and sugar; add vanilla, flour, and potato chips. Drop by 1/2 tsp. on ungreased cookie sheet. Bake 10-12 minutes. (For softer cookies, bake only 7 minutes]. Cool on cookie sheet before transfering to a cookie rack.
[Name] Ground Beef with Hoisin [AuthorId] 13483 [AuthorName] Tebo3759 [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2001-09-20T13:35:00Z [Description] I "fusion" this by serving it in a tortilla. I put cheese, salsa, sesame seeds & sour cream in bowls. Guests fill a tortilla as they please. Has always been a success with guests. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/88/6/pic072g7S.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/88/6/picTARash.jpg"] [RecipeCategory] Meat [Keywords] ["< 30 Mins", "Stove Top", "Stir Fry", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "2", "2 -3", "1/4", "1"] [RecipeIngredientParts] ["cornstarch", "lean ground beef", "ginger", "garlic", "hoisin sauce", "green onion"] [AggregatedRating] 4.0 [ReviewCount] 14.0 [Calories] 237.6 [FatContent] 12.4 [SaturatedFatContent] 4.2 [CholesterolContent] 59.4 [SodiumContent] 271.5 [CarbohydrateContent] 11.4 [FiberContent] 1.3 [SugarContent] 4.6 [ProteinContent] 19.3 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] Combine orange juice& cornstarch and set aside. Saute meat over medium high heat until cooked. Drain off excess fat, remove and set aside. Add sesame oil to skillet, stir fry ginger, garlic and orange peel briefly. Add green onion and stir fry 1 minute. Return meat to skillet, add hoisin and stir until blended. Add orange juice mixture and stir until thickened (about 1 minute]. Can serve over rice or couscous or\"fusion\" it as I do.
[Name] TiaJuana Tamale [AuthorId] 13483 [AuthorName] Tebo3759 [CookTime] PT1H35M [PrepTime] PT15M [TotalTime] PT1H50M [DatePublished] 2001-09-20T13:35:00Z [Description] I make small packages of these and freeze them. I often use them as a cold appetizer on crackers or melba toast. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Mexican", "Spicy", "Weeknight", "Oven", "Freezer", "< 4 Hours"] [RecipeIngredientQuantities] ["1/2", "1", "2 -3", "1", "2", "2", "1", "1", "1", "1", "1", "1/2"] [RecipeIngredientParts] ["onion", "garlic", "ground beef", "chili powder", "salt", "Tabasco sauce", "tomatoes", "cornmeal", "milk", "ripe olives"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 370.5 [FatContent] 25.1 [SaturatedFatContent] 6.0 [CholesterolContent] 42.8 [SodiumContent] 807.0 [CarbohydrateContent] 24.0 [FiberContent] 3.0 [SugarContent] 3.5 [ProteinContent] 14.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Saute onion and garlic in oil. Add beef and brown. Add salt, chili, tomatoes& tobasco, cover and cook 15 minutes. Stir in cornmeal and milk, cook another 15 minutes stirring often. Add corn and olives. Pack into 2 greased loaf pans, brush with oil and cook at 325 for an hour.
[Name] Roast Leg of Lamb [AuthorId] 13273 [AuthorName] Andy Jewell [CookTime] PT1H15M [PrepTime] PT20M [TotalTime] PT1H35M [DatePublished] 2001-09-20T13:35:00Z [Description] This recipe gives the traditional lamb a bit of a lift. The anchovies might seem strange in a meat dish, but they do enhance the flavour and are not at all fishy. The use of red currant jelly both sweetens and enriches the gravy - no gravy browning or stock cubes are necessary. [Images] character(0) [RecipeCategory] Lamb/Sheep [Keywords] ["Meat", "European", "Weeknight", "Roast", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2", NA, "1", "1", "2", "1", "1", "2"] [RecipeIngredientParts] ["leg of lamb", "malt vinegar", "garlic clove", "fresh rosemary", "anchovy fillets", "olive oil", "red wine", "red currant jelly"] [AggregatedRating] 4.0 [ReviewCount] 6.0 [Calories] 733.0 [FatContent] 47.4 [SaturatedFatContent] 19.7 [CholesterolContent] 224.5 [SodiumContent] 241.3 [CarbohydrateContent] 2.8 [FiberContent] 0.0 [SugarContent] 1.4 [ProteinContent] 62.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Sprinkle the lamb joint with malt vinegar and thoroughly dry it.", "Using a sharp knife, make a series of deep cuts all over the meat.", "Stuff a slice of garlic, a couple of rosemary leaves and a sliver of anchovy into each cut, pushing them deep into the meat.", "Rub the olive oil all over the lamb joint.", "Place a roasting tin into the oven and preheat to very hot (220°C].", "Place the lamb joint in the roasting tin and cook for 15 minutes per pound with 15 minutes over (reduce the cooking time by 10-15 minutes if you prefer a pinker joint].", "About half an hour before the end of cooking, pour half the wine over the joint.", "Remove the lamb from the oven and put it in a warm place to set.", "Meanwhile, deglaze the roasting tin with the remaining wine scraping with a metal spoon to incorporate all the meat juices.", "Add the red currant jelly and stir to dissolve.", "Strain the juices into a pan and add some of the water you have cooked the vegetables in (thickening with cornflour- if liked] and bring to the boil.", "Carve the lamb into thick slices and serve with new potatoes, vichy carrots and peas accompanied with mint sauce and the gravy." ]
[Name] Creamed Corn Bread Cases [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2001-09-20T13:35:00Z [Description] Make and share this Creamed Corn Bread Cases 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/11/88/9/pic8pMSe2.jpg" [RecipeCategory] Quick Breads [Keywords] ["Breads", "Lunch/Snacks", "Cheese", "Vegetable", "Savory", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["10", NA, "1", "2", "1", "2", "1"] [RecipeIngredientParts] ["butter", "onion", "ham", "parsley"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 99.8 [FatContent] 1.9 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 259.0 [CarbohydrateContent] 19.0 [FiberContent] 1.1 [SugarContent] 2.4 [ProteinContent] 2.5 [RecipeServings] nan [RecipeYield] 10 cases [RecipeInstructions] ["Spread bread with butter.", "Remove crusts.", "Cut into rounds and use to line patty tins, buttered side down.", "Bake at 190°C degrees for 10 minutes until crisp and lightly golden.", "Fill with hot filling and serve.", "-------Filling------------.", "Heat oil in a frying pan and sauté onion until clear.", "Add the corn.", "Chop ham into small cubes and add to corn with the parsley.", "Heat until bubbling.", "Fill bread cases.", "Other filling ideas: Curried egg mayonnaise, guacamole and salsa, smoked fish in parsley sauce." ]
[Name] Molasses-Cranberry Pudding [AuthorId] 6258 [AuthorName] Miss Annie [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2001-09-20T13:35:00Z [Description] Make and share this Molasses-Cranberry Pudding recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Low Protein", "Winter", "< 30 Mins"] [RecipeIngredientQuantities] ["1/2", "1 1/2", "1/4", "1", "1/2", "1", "1"] [RecipeIngredientParts] ["sugar", "graham cracker crumbs", "butter", "margarine", "unsulphured molasses", "whole berry cranberry sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 619.7 [FatContent] 23.7 [SaturatedFatContent] 9.0 [CholesterolContent] 30.5 [SodiumContent] 401.7 [CarbohydrateContent] 101.5 [FiberContent] 3.7 [SugarContent] 81.9 [ProteinContent] 5.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 375 degrees F. Combine first four ingredients. Pat 2/3 of mixture over bottom of 6 x 10 x 2 inch casserole. Mix cranberries with orange rind, and raisins if desired, pour in casserole over crumb mixture. Top with remaining crumbs. Bake 20 minutes or until crumbs are brown. May be served with whipped cream or your favorite sauce.
[Name] Bow Tie Salad [AuthorId] 5300 [AuthorName] Nutmeg74 [CookTime] PT45M [PrepTime] PT45M [TotalTime] PT1H30M [DatePublished] 2001-09-20T15:28:00Z [Description] Make and share this Bow Tie Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Vegan", "Low Cholesterol", "Healthy", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1/4", "1/4", "1/2", "6", "1/4", "3", "1", "1", "1/4", "1/8"] [RecipeIngredientParts] ["bow tie pasta", "radish", "celery", "onion", "sugar", "water", "vinegar", "parsley", "pepper", "salt", "garlic powder"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 72.2 [FatContent] 0.5 [SaturatedFatContent] 0.1 [CholesterolContent] 8.0 [SodiumContent] 156.8 [CarbohydrateContent] 15.5 [FiberContent] 0.9 [SugarContent] 7.6 [ProteinContent] 1.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cook macaroni in boiling salted water till tender Drain and rinse. Add onion, radishes and celery. Combine remaining ingredients in blender and blend well. Pour over macaroni mixture and toss to coat. Cover and refrigerate for 45 minutes to 1 hour.
[Name] Hot Chicken Salad [AuthorId] 5300 [AuthorName] Nutmeg74 [CookTime] PT30M [PrepTime] PT1H [TotalTime] PT1H30M [DatePublished] 2001-09-20T15:28:00Z [Description] a salad that is a welcome change to the typical cold salads. We prefer it as a main dish served with sliced tomatoes and cucumbers [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["6", "4", "1", "2", "2", "2", "2", "1", "2", "2", "1/2", "2", "1"] [RecipeIngredientParts] ["chicken", "celery", "mayonnaise", "sour cream", "water chestnuts", "onions", "pecan pieces", "lemon juice", "salt", "pepper", "cheddar cheese"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 241.6 [FatContent] 21.9 [SaturatedFatContent] 9.4 [CholesterolContent] 41.7 [SodiumContent] 740.6 [CarbohydrateContent] 5.6 [FiberContent] 1.4 [SugarContent] 2.6 [ProteinContent] 7.2 [RecipeServings] nan [RecipeYield] 1 9x13 pan [RecipeInstructions] Mix all together except for cheese and french-fried onions. Place in grased 9x13 pan. Sprinkle with french-fried onions and cheese. Bake at 350 for 30 minutes.
[Name] Parcelled Salmon With a Pesto Crust [AuthorId] 13273 [AuthorName] Andy Jewell [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2001-09-20T15:28:00Z [Description] The lime sauce helps to balance what is otherwise a very rich dish. Good as a starter or lunch dish. [Images] character(0) [RecipeCategory] European [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["4", "1", "1/2", "1", "10", "1", "1", "1/4", "4", "8", "4", "1/2", "1", "1", "2", NA, NA] [RecipeIngredientParts] ["salmon fillets", "white wine", "unsalted butter", "water", "bay leaf", "shallot", "sea salt", "smoked salmon", "pesto sauce", "lime, rind of", "lime, juice of", "sugar", "cornflour", "arugula leaf", "watercress leaf"] [AggregatedRating] nan [ReviewCount] nan [Calories] 476.8 [FatContent] 17.0 [SaturatedFatContent] 4.4 [CholesterolContent] 153.9 [SodiumContent] 393.5 [CarbohydrateContent] 5.2 [FiberContent] 0.2 [SugarContent] 1.6 [ProteinContent] 65.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Grease a shallow pan or roasting dish with half the butter and place the salmon fillets skin side down in the pan. Pour over the wine and water, add the peppercorns, bay leaf, salt and shallot and cover with a greaseproof paper, greased with the remaining butter. Bake in a moderate oven (180°C] for 10 minutes or so until the salmon is just cooked. Remove the salmon to a plate and strain the juices into a small saucepan. Add the lime rind and juice to the pan together with the sugar and bring to the boil. Add the cornflour, dissolved in a little water to make a smooth paste and stir until thickened. Remove from heat. When the salmon fillets have cooled a little, remove the skin and wrap them individually in smoked salmon. Butter the top each \"parcel\" thickly with Pesto and sprinkle with breadcrumbs. Place the parcels under a hot grill until the pesto has browned and crisped. Serve on a garnish of rocket and watercress with the lime sauce drizzled over.
[Name] Baked Spinach Stuffed Tomatoes [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT1H5M [PrepTime] PT20M [TotalTime] PT1H25M [DatePublished] 2001-09-20T15:28:00Z [Description] Make and share this Baked Spinach Stuffed Tomatoes recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Fruit", "Vegetable", "Nuts", "Canadian", "Low Protein", "Free Of...", "Potluck", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["8", NA, "3", "1/3", "2", "1/3", "1", "1/4", "2/3", "1", "1", "2", NA, "2"] [RecipeIngredientParts] ["tomatoes", "fresh spinach", "butter", "mushrooms", "onion", "garlic", "cream cheese", "pine nuts", "fresh parsley", "dried tarragon", "fresh lemon juice", "butter"] [AggregatedRating] 3.5 [ReviewCount] 2.0 [Calories] 286.8 [FatContent] 24.1 [SaturatedFatContent] 10.5 [CholesterolContent] 43.5 [SodiumContent] 220.3 [CarbohydrateContent] 14.9 [FiberContent] 5.5 [SugarContent] 6.3 [ProteinContent] 8.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Slice off the top of each tomatoe, gently spoon out the seeds& pulp, Cut skin around the middle to prevent splitting when baked. Salt inside each tomatoe and invert them on a paper towelto drain for 30 minutes. Wash spinach and with just the water clinging to the leaves cook until just wilted, 5 minutes. Drain and squeeze out as much moisture as possible. Chop finely and set aside. In a large skillet over medium heat melt butter and saute onions, mushrooms and garlic until softened. Increas heat and add spinach, cook until moisture evaporates, Mix into the spinach mixture cream cheese half the pine nuts, parsley, tarragon lemon juice, Salt& Pepper. Pat tomatoe cavities dry, set upright ina shallow greased baking dish. Stuff tomatoes with the spinach mixture. Top with remaining pine nuts. Brush tops with the melted butter. Cover with foil and bake 350F degrees oven for 30 minutes.
[Name] Austrian Nusstrudel [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2001-09-20T15:28:00Z [Description] Make and share this Austrian Nusstrudel recipe from Food.com. [Images] character(0) [RecipeCategory] Austrian [Keywords] ["European", "< 15 Mins"] [RecipeIngredientQuantities] ["500", "30", "1/4", "60", "60", "1", "1 -2", NA, "400", "200", "1/8", "1", NA] [RecipeIngredientParts] ["plain flour", "dried yeast", "milk", "butter", "sugar", "salt", "egg", "fresh lemon rind", "sugar", "milk", "lemon, rind of"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1143.8 [FatContent] 52.1 [SaturatedFatContent] 12.5 [CholesterolContent] 97.1 [SodiumContent] 999.8 [CarbohydrateContent] 147.1 [FiberContent] 10.7 [SugarContent] 47.2 [ProteinContent] 29.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] This dish has basically got 2 main things to be done. Firstly, we have to prepare the dough mixture. For this, in a bowl, put the yeast, 1 tsp sugar, 4 tbsp flour and enough milk to make a doughy mixture. Cover with a cloth and leave in a warm place (25-35 deg C]. Sift the flour into a bowl keeping it warm. Make a hole in the middle of the flour and pour in the yeast mixture. Cover with flour. Melt the butter and gradually add to the flour and yeast. Warm the remaining milk and add to the mixture alongwith the salt and eggs. Mix well and knead until smooth- some bubbles should form and be clearly visible. Return to bowl and leave to rise. Now comes the step of preparing the filling. For this, heat the sugar, milk and lemon peel together until a syrup is formed. Add the chopped nuts and allow to cool. Roll out the dough into an oblong, spread with the filling and roll up lengthwise. Glaze the top with the beaten egg. Lift onto a greased baking tray and leave to rise again for a few minutes. Bake in a moderately hot oven at 190 deg C until golden brown. Sprinkle with sugar before serving.
[Name] Pear Halves Poached in Sangria With Toffee and Cream [AuthorId] 18450 [AuthorName] Joel6538 [CookTime] PT40M [PrepTime] PT20M [TotalTime] PT1H [DatePublished] 2001-09-20T15:28:00Z [Description] Make and share this Pear Halves Poached in Sangria With Toffee and Cream recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "European", "Low Protein", "Christmas", "Thanksgiving", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["6", "750", "1/2", "2", "2", "1/2 - 1", "1", "1/4", "8", "1/2"] [RecipeIngredientParts] ["pears", "sugar", "cinnamon", "nutmeg", "butter", "margarine", "light brown sugar", "chocolate chips", "heavy cream", "confectioners' sugar"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 650.2 [FatContent] 32.7 [SaturatedFatContent] 20.3 [CholesterolContent] 95.1 [SodiumContent] 141.2 [CarbohydrateContent] 94.5 [FiberContent] 6.1 [SugarContent] 82.1 [ProteinContent] 2.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ---For pears--- Peel, halve, core and de-stem pears. Pour entire bottle of sangria in large saucepan or small pot. Add sugar, cinnamon and nutmeg. Stir until sugar is dissolved over a high heat-creating a syrup mixture. Place pear halves in syrup mixture, ensuring that they are at least 90% covered. You can add a bit of water and more sugar if needed. Allow the pears to poach over high heat until they soften, but are still slightly firm. The firmness is a personal preference. I like them more firm--about 40 minutes. When they are poached to your satisfaction, remove the pears and set them aside. Leave the syrup mixture on the high heat- reduce until thickened. ---For toffee--- Take out a baking sheet Place butter and brown sugar in medium sauce pan Stir over medium heat until mixture begins to bubble Lower heat slightly and continuously stir until the mixture begins to hold together while you are stirring. Test for doneness by dropping a bit of the toffee from a spoon into a glass of water. If the toffee bead is hard when pressed, it is done. Spread toffee out on baking sheet. Distribute chocolate chips evenly on toffee. When they begin to show a sheen, spread them out with a spatula so the chocolate covers all of the toffee. Place in refrigerator until well hardened. Break into manageable sized pieces, a few larger than the others. ---For cream--- With a whisk or mixer, whip the cream and confectioner's sugar until the cream can stand on its own. It should start to form peaks without getting lumpy. Lumpy means you are about to make butter instead of whipped cream. This is from experience. ---To Plate this dessert-- Drizzle the plate with your syrup Place the pear halves, cut side down on the plate so the wide ends are together. Stand a larger piece of toffee between the pear halves. You may have to tuck the bottom edge under one of the pear halves and let it lean a bit. Place healthy dollops of creme anywhere toffee and pear meet. Heck, put it anywhere you like! Break up smaller pieces of toffee and scatter them around the plate a bit. Serve immediately or you will pick at it and it won't be pretty anymore, then you'll end up eating it yourself.
[Name] Chicken Fajitas [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT47M [PrepTime] PT0S [TotalTime] PT47M [DatePublished] 2001-09-20T15:28:00Z [Description] Make and share this Chicken Fajitas 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/11/89/7/pichdJxVC.jpg" [RecipeCategory] Chicken [Keywords] ["Pineapple", "Poultry", "Tropical Fruits", "Fruit", "Meat", "Mexican", "< 60 Mins"] [RecipeIngredientQuantities] ["375", "1 1/2", "1 1/2", "3", "185", "1", "8", "60", "60", "1", "1", "3", "1", "1", "1/2", "750", "1"] [RecipeIngredientParts] ["onions", "green peppers", "garlic", "salsa", "fresh coriander", "corn tortillas", "fresh oregano", "cumin", "garlic", "chili powder", "salt", "black pepper", "chicken breasts", "olive oil"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 566.3 [FatContent] 22.9 [SaturatedFatContent] 5.8 [CholesterolContent] 120.0 [SodiumContent] 1035.5 [CarbohydrateContent] 46.8 [FiberContent] 8.1 [SugarContent] 13.0 [ProteinContent] 45.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Combine juices, herbs, spices, garlic, salt and pepper into a marinade.", "Marinate chicken breasts for 30 minutes.", "Grill or barbecue chicken for 2 minutes on each side or until done.", "Set aside.", "Heat oil in a large frying pan.", "Add onions, peppers and garlic.", "Cook for 15 minutes, stirring frequently.", "Do not overcook.", "Vegetables should be soft but not mushy.", "Add salsa and corriander.", "Mix well and heat through.", "Warm the tortillas.", "Serve with chicken and vegetables." ]
[Name] Green Beans 'n Fennel [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT17M [PrepTime] PT15M [TotalTime] PT32M [DatePublished] 2001-09-20T15:28:00Z [Description] Make and share this Green Beans 'n Fennel 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/11/89/8/piclY7Btz.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/89/8/pic5IzkHq.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/89/8/picpnAUTy.jpg"] [RecipeCategory] Beans [Keywords] ["Vegetable", "Canadian", "Low Protein", "Low Cholesterol", "Free Of...", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2", "1/2", "2", "1 1/2", "1/2", "1/4", "1", "1", "1", "1/4"] [RecipeIngredientParts] ["lite olive oil", "onion", "garlic", "tomatoes", "fennel seed", "salt", "pepper", "sugar", "fresh green beans", "fresh parsley"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 119.5 [FatContent] 7.2 [SaturatedFatContent] 1.0 [CholesterolContent] 0.0 [SodiumContent] 159.0 [CarbohydrateContent] 13.3 [FiberContent] 4.5 [SugarContent] 6.4 [ProteinContent] 3.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a large skillet heat oil over medium heat. Add onion& garlic cook 2 minutes. Stir in the tomatoes, fennel, salt pepper and sugar. Cook uncovered until thickened and juice has evaporated about 10 minutes. Meanwhile put whole green beans into apot of boiling lightly salted water. Cook until tender crisp 5 minutes. Drain and toss with the sauce& parsley.
[Name] Texas Iron Skillet Cornbread [AuthorId] 19551 [AuthorName] Donna1 [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2001-09-20T15:28:00Z [Description] Make and share this Texas Iron Skillet Cornbread recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["1", "1", "1", "1", "1/4", "1"] [RecipeIngredientParts] ["cornmeal", "buttermilk", "egg", "shortening", "baking soda", "salt"] [AggregatedRating] 4.5 [ReviewCount] 6.0 [Calories] 363.1 [FatContent] 12.2 [SaturatedFatContent] 3.4 [CholesterolContent] 110.7 [SodiumContent] 1505.0 [CarbohydrateContent] 53.0 [FiberContent] 4.5 [SugarContent] 6.5 [ProteinContent] 12.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 450 degrees. Mix all ingredients together. Pour into a pre-heated, oiled or greased 8-9\" iron skillet. Bake for 20 minutes. Add corn, jalapenos, bacon, etc. for variety. Pouring the batter into the hot skillet gives it a crisp crust.
[Name] Coleslaw with apricots [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2001-09-20T15:28:00Z [Description] Make and share this Coleslaw with apricots recipe from Food.com. [Images] character(0) [RecipeCategory] Fruit [Keywords] ["Nuts", "< 15 Mins"] [RecipeIngredientQuantities] ["50 -75", "50 -75", "225", "4", "2", "6"] [RecipeIngredientParts] ["cashews", "red cabbage", "celery", "sesame seeds", "mayonnaise"] [AggregatedRating] nan [ReviewCount] nan [Calories] 133.8 [FatContent] 6.7 [SaturatedFatContent] 1.3 [CholesterolContent] 0.0 [SodiumContent] 128.1 [CarbohydrateContent] 17.6 [FiberContent] 3.3 [SugarContent] 10.2 [ProteinContent] 3.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Toast the cashewnuts for 2-3 minutes under a hot grill until lightly browned. Cut the apricots into very fine slivers. Mix with all the other ingredients. Sprinkle sesame seeds over the top. If you find the mayonnaise a bit heavy, substitute the dressing with a light vinaigrette or another favourite.
[Name] Stuffed Pork Chops [AuthorId] 15609 [AuthorName] Lali8752 [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2001-09-21T11:22:00Z [Description] Make and share this Stuffed Pork Chops recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "1", "8", "1", "1"] [RecipeIngredientParts] ["banana pepper", "onion", "mozzarella cheese"] [AggregatedRating] 3.0 [ReviewCount] 2.0 [Calories] 651.1 [FatContent] 40.5 [SaturatedFatContent] 13.5 [CholesterolContent] 222.3 [SodiumContent] 766.7 [CarbohydrateContent] 3.4 [FiberContent] 1.1 [SugarContent] 1.5 [ProteinContent] 64.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Cut up banana pepper, onion and pepperoni. Fry with about 3 or 4 T pepper juice. Cut a\"pocket\" in pork chops. Stuff with cheese and pepper/pepperoni/onion mix (If pork chops are not thick enough to stuff, you can layer all of the stuff on top and bake]. Bake in 350 degree oven until done.
[Name] Butter Beans and Bacon Stroganoff [AuthorId] 16140 [AuthorName] Norahs Girl [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2001-09-21T11:22:00Z [Description] Make and share this Butter Beans and Bacon Stroganoff recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Beans", "Vegetable", "Kid Friendly", "< 30 Mins", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "5", "3", "2", "1", "1/2", "2", "1", "1", "1", "1", NA, NA] [RecipeIngredientParts] ["olive oil", "back bacon", "butter", "onions", "paprika", "button mushroom", "flour", "milk", "sour cream", "butter beans", "tomato paste", "salt", "fresh ground black pepper"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 565.8 [FatContent] 43.0 [SaturatedFatContent] 20.3 [CholesterolContent] 80.8 [SodiumContent] 739.5 [CarbohydrateContent] 32.1 [FiberContent] 5.9 [SugarContent] 3.9 [ProteinContent] 15.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat the oil and sauté the bacon until crisp. Remove from the pan with a slotted spoon and set aside. In the same pan, heat the butter and sauté the onions and the paprika until the onions are soft. Add the mushrooms and sauté until soft. Remove from the heat and stir in the flour. Return to the heat and slowly stir in the milk. Add the sour cream, bacon, butter beans, tomato paste and seasoning to taste. Simmer over low heat for 2-3 minutes. Sprinkle parsley on top just before serving. Serve on rice or tagliatelle.
[Name] El Torito's Kahlua Mousse [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-09-21T11:22:00Z [Description] Make and share this El Torito's Kahlua Mousse recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Low Protein", "< 15 Mins", "Refrigerator"] [RecipeIngredientQuantities] ["2", "1/2", "1/2", "2", "1", "3", "6", NA, NA] [RecipeIngredientParts] ["Cool Whip", "Cool Whip", "heavy cream", "instant coffee", "white sugar", "Kahlua"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 196.6 [FatContent] 15.3 [SaturatedFatContent] 11.4 [CholesterolContent] 27.2 [SodiumContent] 16.0 [CarbohydrateContent] 13.0 [FiberContent] 0.2 [SugarContent] 12.0 [ProteinContent] 0.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a large bowl beat the 2 cups cool whip with the cream until stiff peaks form. With a spatula stir in the cocoa powder, instant coffee and sugar and blend well. Add kahlua and stir thoroughly with a spatula. Spoon into 6 dessert cups and chill. When ready to serve, dust the top of each serving with chocolate sprinkles and crown with a dollop Of cool whip. Serve with wafer cookies.
[Name] Honey Mustard Pasta Salad [AuthorId] 1634 [AuthorName] Bill Hilbrich [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2001-09-21T11:22:00Z [Description] This is a one dish meal that will work with ham or chicken, and can be expanded. Broccoli could also be used. Cooking is a creative sport. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/90/4/pic6oILCh.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/90/4/pic2uGuX6.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/90/4/picu02gjG.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/90/4/piczJOiWq.jpg"] [RecipeCategory] One Dish Meal [Keywords] ["Lunch/Snacks", "Pork", "Vegetable", "Meat", "< 15 Mins", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/2", "5", "3", "2", "1/2", "1", "1/4"] [RecipeIngredientParts] ["dry pasta", "cooked ham", "diced tomato", "honey", "mustard", "wine vinegar", "ground black pepper", "garlic clove", "cheddar cheese"] [AggregatedRating] 4.5 [ReviewCount] 6.0 [Calories] 1335.8 [FatContent] 62.3 [SaturatedFatContent] 10.3 [CholesterolContent] 78.3 [SodiumContent] 12853.4 [CarbohydrateContent] 140.5 [FiberContent] 39.3 [SugarContent] 55.3 [ProteinContent] 77.4 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Cook pasta in 2 quarts of salted boiling water until done to taste (for me, 8 minutes is right]. While pasta is cooking, add mustard, honey, vinegar, pepper, and garlic to the bottom of a serving dish. Add hot drained cooked pasta, ham, and tomatoes to the dish and toss until coated by the dressing. Top with cheddar cheese.
[Name] Plum Conserve [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT1H [PrepTime] PT1H [TotalTime] PT2H [DatePublished] 2001-09-21T11:22:00Z [Description] Make and share this Plum Conserve recipe from Food.com. [Images] character(0) [RecipeCategory] Plums [Keywords] ["Pineapple", "Tropical Fruits", "Fruit", "Nuts", "Low Protein", "Low Cholesterol", "Healthy", "Weeknight", "Canning", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["6", "4", "1 1/2", "1", "1"] [RecipeIngredientParts] ["plums", "sugar", "pineapple", "lemon", "walnuts"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 741.6 [FatContent] 13.3 [SaturatedFatContent] 1.2 [CholesterolContent] 0.0 [SodiumContent] 1.3 [CarbohydrateContent] 161.6 [FiberContent] 5.0 [SugarContent] 153.7 [ProteinContent] 4.5 [RecipeServings] nan [RecipeYield] 6 half pints [RecipeInstructions] Combine plums and sugar, let stand until juice forms-about 1 hour. Combine plum mixture, pineapple and lemon in a 6 quart or larger pot. Cook slowly, stirring occasionally until thick-around 40 minutes, or until the jell point. Remove from heat and stir in nuts. Quickly ladle into clean, hot jars leaving 1/4 inch head space. Process in a boiling water bath 15 minutes at altitudes up to 1000 feet.
[Name] Frog Eye Salad [AuthorId] 15609 [AuthorName] Lali8752 [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2001-09-21T11:22:00Z [Description] Make and share this Frog Eye Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Lunch/Snacks", "Oranges", "Pineapple", "Citrus", "Tropical Fruits", "Fruit", "Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins", "For Large Groups", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1", "2", "1/2", "2", "2", "2", "1"] [RecipeIngredientParts] ["acini di pepe pasta", "eggs", "sugar", "flour", "salt", "mandarin oranges in juice", "pineapple in juice", "miniature marshmallows", "Cool Whip"] [AggregatedRating] 5.0 [ReviewCount] 11.0 [Calories] 148.7 [FatContent] 1.9 [SaturatedFatContent] 1.2 [CholesterolContent] 12.4 [SodiumContent] 50.2 [CarbohydrateContent] 31.0 [FiberContent] 1.0 [SugarContent] 18.2 [ProteinContent] 2.9 [RecipeServings] 30.0 [RecipeYield] nan [RecipeInstructions] Prepare acini de pepe as directed on box. In saucepan beat eggs with wire whisk until foamy. Stir in flour, salt, sugar and pineapple liquid. Cook over low heat until thick and bubbly. In large bowl combine acini de pepe with egg mixture and chill overnight. Stir in pineapple, oranges and marshmallows. Fold in Cool Whip. Cover and Chill thoroughly.
[Name] Trifle pudding! [AuthorId] 19569 [AuthorName] mubeena sultana [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2001-09-21T11:22:00Z [Description] I like this pudding as i am a sweet lover. This is a very colourful recipe with three different layers. The top is white, the middle is red and the bottom is yellow. This recipe has originated from my mom's mind. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Asian", "Indian", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "4", "1", "6", "1", "8", "1"] [RecipeIngredientParts] ["milk", "sugar", "vanilla essence"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 440.8 [FatContent] 13.0 [SaturatedFatContent] 7.4 [CholesterolContent] 118.3 [SodiumContent] 275.1 [CarbohydrateContent] 71.8 [FiberContent] 0.4 [SugarContent] 44.8 [ProteinContent] 10.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Boil the milk, add custard powder, vanilla essence and sugar.", "Cook for two minutes.", "Leave aside to cool.", "prepare jelly as pre the instructions and leave aside to cool.", "Cut the cake into two parts and set it in the casserole.", "Pour the custard and the jelly over the cake.", "Put it in the fridge for half an hour.", "Then remove it and spread the cream over it.", "Serve chilled!", "Decorate with canned fruits (as per desire].", "Note: The jelly should be in a liquid state in the step no.4" ]
[Name] Caramel Dip [AuthorId] 8714 [AuthorName] Debra Stuart [CookTime] PT8M [PrepTime] PT20M [TotalTime] PT28M [DatePublished] 2001-09-21T11:22:00Z [Description] Make and share this Caramel Dip recipe from Food.com. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "High In...", "Microwave", "< 30 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["14", "1", "1/2 - 1"] [RecipeIngredientParts] "margarine" [AggregatedRating] 4.5 [ReviewCount] 5.0 [Calories] 306.8 [FatContent] 14.9 [SaturatedFatContent] 4.9 [CholesterolContent] 19.2 [SodiumContent] 208.9 [CarbohydrateContent] 40.1 [FiberContent] 0.0 [SugarContent] 38.4 [ProteinContent] 5.0 [RecipeServings] 10.0 [RecipeYield] 1-2 cups [RecipeInstructions] Microwave on HIGH for 6 minutes, stirring every 2 minutes, until creamy. Use pieces of apples or other fruits for dipping.
[Name] No knead rolls [AuthorId] 8714 [AuthorName] Debra Stuart [CookTime] PT40M [PrepTime] PT35M [TotalTime] PT1H15M [DatePublished] 2001-09-21T11:22:00Z [Description] Make and share this No knead rolls recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Healthy", "Weeknight", "For Large Groups", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "1/4", "1", "2", "1", "1/4", "3 1/2"] [RecipeIngredientParts] ["milk", "water", "egg", "sugar", "salt", "shortening", "flour"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 66.5 [FatContent] 1.9 [SaturatedFatContent] 0.6 [CholesterolContent] 6.8 [SodiumContent] 70.2 [CarbohydrateContent] 10.4 [FiberContent] 0.4 [SugarContent] 0.7 [ProteinContent] 1.7 [RecipeServings] 36.0 [RecipeYield] 3 muffin pans [RecipeInstructions] soak water and yeast for 5 minutes. add sugar,salt, shortening to milk. add yeast,egg,flour. beat till smooth. place dough in Large greased bowl. let stand 10- 15 minutes. punch down, shape into rolls. let rise. bake 375F degrees until lightly brown. about 20 minutes.
[Name] Cupcakes &amp; Hot Dip [AuthorId] 15609 [AuthorName] Lali8752 [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2001-09-21T11:22:00Z [Description] This is a TRUE &quot;Southern&quot; dish. Can be made chocolate or banana instead of the traditional by leaving out nutmeg and adding banana flavor, cocoa etc. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Kid Friendly", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["8 -10", "3", "1 1/2", "1/4 - 1/2", "1", "1", NA] [RecipeIngredientParts] ["milk", "cornstarch", "butter", "nutmeg", "sugar", "vanilla"] [AggregatedRating] nan [ReviewCount] nan [Calories] 213.4 [FatContent] 9.2 [SaturatedFatContent] 5.8 [CholesterolContent] 28.1 [SodiumContent] 85.9 [CarbohydrateContent] 30.8 [FiberContent] 0.1 [SugarContent] 25.1 [ProteinContent] 3.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Bake yellow cupcakes from a package mix, or homemade if you prefer. Mix milk, corn starch, butter, nutmeg, sugar and vanilla in saucepan, or the top a of double boiler. Cook over medium heat, stirring constantly. It is done when it thickens (looks like gravy]. Put cupcakes in a bowl and pour \"dip\" over cupcakes.
[Name] Oreo Ice Cream Delight [AuthorId] 12129 [AuthorName] Kathleen Talbot [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2001-09-21T11:22:00Z [Description] This is so good - you have to try it! I'm not a big dessert person, but I always have room for this stuff! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/91/1/picMxf6Gw.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/91/1/picoKDxwp.jpg"] [RecipeCategory] Pie [Keywords] ["Frozen Desserts", "Dessert", "Kid Friendly", "< 30 Mins", "No Cook", "Freezer", "Easy"] [RecipeIngredientQuantities] ["1", NA, NA, NA] [RecipeIngredientParts] ["vanilla ice cream", "Cool Whip"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 285.2 [FatContent] 15.6 [SaturatedFatContent] 9.6 [CholesterolContent] 62.4 [SodiumContent] 113.5 [CarbohydrateContent] 33.5 [FiberContent] 1.0 [SugarContent] 30.1 [ProteinContent] 5.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Crush enough oreos for a layer in a casserole dish. Slice ice cream (1/2 inch] and layer over oreos. Next spread a layer of fudge topping (spreads easier if it is a little warm]. Spread layer of cool whip. Sprinkle more crushed oreos over the top. Freeze for 15 minutes. Serve and watch it dissappear!
[Name] Creamy Chicken & Broccoli [AuthorId] 15609 [AuthorName] Lali8752 [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2001-09-21T11:23:00Z [Description] This can be made with other veggies instead of broccoli, Our son doesn't like broccoli, for him I make with pea pods or carrots. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/91/2/picnpibQx.jpg" [RecipeCategory] One Dish Meal [Keywords] ["Chicken Breast", "Chicken", "Poultry", "Vegetable", "Meat", "< 60 Mins", "Oven", "Stove Top"] [RecipeIngredientQuantities] ["1", "1", "1", "0.75", "1", "1", "1/2", "2", "1"] [RecipeIngredientParts] ["boneless skinless chicken breast", "broccoli", "chicken broth", "cream cheese", "garlic", "red bell pepper", "pepper", "butter", "bow tie pasta"] [AggregatedRating] 5.0 [ReviewCount] 22.0 [Calories] 846.6 [FatContent] 29.8 [SaturatedFatContent] 14.2 [CholesterolContent] 230.5 [SodiumContent] 847.8 [CarbohydrateContent] 95.2 [FiberContent] 8.2 [SugarContent] 7.3 [ProteinContent] 50.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Melt butter and add chicken, cook till done. Remove chicken from pan. add broth, broccoli, red pepper, garlic& pepper. Cook till tender, add chicken. Cook additional 2-3 minutes. Add cooked bowties and cook another 1-2 minutes. Stir in cream cheese till melted. Serve.
[Name] Lemonade Pie (No Bake) [AuthorId] 8714 [AuthorName] Debra Stuart [CookTime] PT24H [PrepTime] PT10M [TotalTime] PT24H10M [DatePublished] 2001-09-21T11:23:00Z [Description] Make and share this Lemonade Pie (No Bake) 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/11/91/3/JN9ggTZbSPuGI7czJihM_20%20(1%20of%201].jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/91/3/zFpXZyXMSX6yWnUaWgTi_21%20(1%20of%201].jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/91/3/picjidXg5.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/91/3/picJXz71u.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/91/3/picBlAQsD.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/91/3/lwbB4O7UT9SvsVN8v5gr_19%20(1%20of%201].jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/91/3/pic5iByYw.jpg"] [RecipeCategory] Pie [Keywords] ["Dessert", "Weeknight", "No Cook", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1"] [RecipeIngredientParts] ["sweetened condensed milk", "Cool Whip", "graham cracker crust"] [AggregatedRating] 5.0 [ReviewCount] 38.0 [Calories] 441.0 [FatContent] 19.1 [SaturatedFatContent] 10.5 [CholesterolContent] 16.9 [SodiumContent] 242.5 [CarbohydrateContent] 64.2 [FiberContent] 0.5 [SugarContent] 55.0 [ProteinContent] 5.6 [RecipeServings] 8.0 [RecipeYield] 1 pie [RecipeInstructions] Use mixer and mix the first three ingredients until fluffy. Pour into ready made crust. Refrigerate until firm. I let it set overnight. This can also be made with limeade and/or chocolate cookie crusts.
[Name] Onions, Onions &amp; More Onions [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2001-09-21T11:23:00Z [Description] I posted this recipe way back in 2001(this is 2008) since then my taste in the texture of veggies has changed . I like to have them crunchy. I didn't want to change the recipe because some folks like it as is. However this is how I make this recipe now - The sauce is the same. As you can see by my photos I use small (apprx 1 1/2&quot; onions, leave them whole. Cook them for 5 mnutes and bake them in the sauce for only 25 minutes. They come out crunchy and just cooked enough. Enjoy them either way [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/91/4/pict85eO1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/91/4/picroqww4.jpg"] [RecipeCategory] Onions [Keywords] ["Vegetable", "Canadian", "Free Of...", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "2", "2", "1", "1", "1/2", NA] [RecipeIngredientParts] ["onions", "ketchup", "water", "honey", "butter", "dry mustard"] [AggregatedRating] 4.5 [ReviewCount] 10.0 [Calories] 97.2 [FatContent] 2.1 [SaturatedFatContent] 1.3 [CholesterolContent] 5.1 [SodiumContent] 73.0 [CarbohydrateContent] 19.5 [FiberContent] 2.2 [SugarContent] 10.5 [ProteinContent] 1.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Cook onions for 10 minutes in lightly salted, boiling water, drain and put onions. in an oven proof casserole dish. Mix together ketchup, water, honey, butter, mustard salt& pepper. Pour over the onions. Bake in 350F degrees oven, uncovered, for 1 hour.
[Name] Baked Cabbage [AuthorId] 19043 [AuthorName] P3350 [CookTime] PT1H [PrepTime] PT5M [TotalTime] PT1H5M [DatePublished] 2001-09-21T11:23:00Z [Description] We usually eat fresh vegetables. After making coleslaw for one, I didn't want the cabbage to go to waste so I threw this together. Even those who said they didn't care for cabbage liked it and it is very easy. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", NA, NA] [RecipeIngredientParts] ["cabbage", "onion", "salt", "pepper"] [AggregatedRating] 5.0 [ReviewCount] 19.0 [Calories] 86.3 [FatContent] 3.0 [SaturatedFatContent] 0.7 [CholesterolContent] 0.0 [SodiumContent] 367.9 [CarbohydrateContent] 13.7 [FiberContent] 4.1 [SugarContent] 6.3 [ProteinContent] 2.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350°F and lightly grease a casserole dish. Add all the ingredients together in prepared baking dish and bake, covered, for 1 hour.
[Name] Beer Nuts [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT1H20M [PrepTime] PT5M [TotalTime] PT1H25M [DatePublished] 2001-09-21T11:23:00Z [Description] Make and share this Beer Nuts 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/11/91/6/picekQlUg.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/91/6/picCAf5V5.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Fruit", "Nuts", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "2", "2", "1/2", "3/4", "1/4", "1/4", "1/2", "1"] [RecipeIngredientParts] ["water", "unsalted peanuts", "pecan halves", "sugar", "salt", "nutmeg", "ground cloves", "cayenne pepper", "cinnamon"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 547.3 [FatContent] 40.6 [SaturatedFatContent] 6.6 [CholesterolContent] 0.0 [SodiumContent] 458.3 [CarbohydrateContent] 41.8 [FiberContent] 4.4 [SugarContent] 25.1 [ProteinContent] 12.1 [RecipeServings] nan [RecipeYield] 1 recipe [RecipeInstructions] Preheat oven to 300°F. Beat the egg white with the water until soft peaks form. Stir in nuts. In another bowl, mix the rest of the ingredients. Sprinkle this over the nuts, toss or stir well. Transfer to a buttered cookie sheet and bake for 30 minutes, up to 40 minutes, stirring every 10 minutes. You want the nuts to be dry. Remove from heat, cool and serve.
[Name] Spicy Couscous With Mushrooms [AuthorId] 16140 [AuthorName] Norahs Girl [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2001-09-21T11:23:00Z [Description] Make and share this Spicy Couscous With Mushrooms recipe from Food.com. [Images] character(0) [RecipeCategory] Grains [Keywords] ["Vegetable", "Moroccan", "African", "Potluck", "Spicy", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["3", "1", "3", "1/2", "1/2", "1", "2", "1/2", "1/2", "1/2", "1", "1"] [RecipeIngredientParts] ["butter", "couscous", "couscous", "turmeric", "cinnamon stick", "mushroom", "salt", "cumin", "star anise", "chives"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 188.9 [FatContent] 6.2 [SaturatedFatContent] 3.7 [CholesterolContent] 15.3 [SodiumContent] 240.4 [CarbohydrateContent] 27.9 [FiberContent] 2.1 [SugarContent] 0.6 [ProteinContent] 5.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Melt butter in a saucepan, add mushrooms, cover and cook until soft. Stir in couscous, salt, turmeric, cumin, coriander, anise, cinnamon and chives. Cook for 1-2 minutes. Pour vegetable stock over the mixture, cover and set aside for 5 minutes until the liquid is absorbed. Fluff up and serve.
[Name] Buttery Cookies [AuthorId] 15609 [AuthorName] Lali8752 [CookTime] PT16M [PrepTime] PT15M [TotalTime] PT31M [DatePublished] 2001-09-21T11:23:00Z [Description] Make and share this Buttery Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Potato", "Vegetable", "Kid Friendly", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1", "4", "1", "2"] [RecipeIngredientParts] ["butter", "sugar", "all-purpose flour"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 835.6 [FatContent] 53.3 [SaturatedFatContent] 33.4 [CholesterolContent] 139.4 [SodiumContent] 375.0 [CarbohydrateContent] 83.1 [FiberContent] 1.9 [SugarContent] 28.8 [ProteinContent] 7.9 [RecipeServings] nan [RecipeYield] 7 dozen [RecipeInstructions] Preheat oven to 325F degrees. Cream butter and sugar until well blended. Add flour, potato chips& vanilla. Mix well. Shape dough into 1\" balls. Dip tops of balls in colored sugar. Place on ungreased cookie sheets, sugar side up Flatten balls with bottom of small glass. Bake for 14-16 minutes or until light brown around edges.
[Name] Irish Pub Beef Stew [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT5H5M [PrepTime] PT20M [TotalTime] PT5H25M [DatePublished] 2001-09-21T11:23:00Z [Description] Make and share this Irish Pub Beef Stew 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/11/91/9/iR1TdoyYTemgnmmGy7v4_DSC_6586.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/91/9/kKRWQjBTTmCxx0JA6YMd_DSC_6585.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/91/9/T48oSaZlTluiLvfJtbn7_DSC_6594.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/91/9/wIbQwmzARuWSpoWNahmt_IMG_0385.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/91/9/picdG4P07.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/91/9/picRAuYLn.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/91/9/piciE5WQs.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/91/9/picHh8QNN.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/91/9/picTMe2Rg.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/91/9/picsnxDtx.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/91/9/picYG2bc1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/91/9/piccPuZZk.jpg"] [RecipeCategory] Stew [Keywords] ["Potato", "Vegetable", "Meat", "European", "Weeknight", "St. Patrick's Day", "Oven"] [RecipeIngredientQuantities] ["1 1/2", "1/4", "1", "1", "4", "4", "2", "4", "2", "1", "1/4", "1/4", "2"] [RecipeIngredientParts] ["beef", "butter", "water", "carrots", "potatoes", "celery", "onions", "salt", "black pepper", "fresh parsley", "cooking sherry", "bay leaves"] [AggregatedRating] 5.0 [ReviewCount] 89.0 [Calories] 1714.5 [FatContent] 133.3 [SaturatedFatContent] 57.7 [CholesterolContent] 199.1 [SodiumContent] 1688.8 [CarbohydrateContent] 93.8 [FiberContent] 13.2 [SugarContent] 17.5 [ProteinContent] 24.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 300F degrees. In a heavy skillet brown the beef in the butter over medium high heat. Add the soup and water and stir well. Add the rest of the ingredients and cook for about 5 minutes, stirring once. Transfer to a cast iron dutch oven or oven proof pot and cook in the oven, covered for 5 hours, stirring occasionally. Remove from oven, remove bay leaves and serve with Irish Soda Bread and butter.
[Name] The Real Deal Deviled Eggs [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT12M [PrepTime] PT10M [TotalTime] PT22M [DatePublished] 2001-09-21T11:23:00Z [Description] Make and share this The Real Deal Deviled Eggs 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/11/92/0/pich2bEzj.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/92/0/pic3xMGyK.jpg"] [RecipeCategory] < 30 Mins [Keywords] ["Refrigerator", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["8", "1/4", "2", "2", "2", "1 1/2", "1 1/2", "1", "1/2", NA] [RecipeIngredientParts] ["eggs", "mayonnaise", "onions", "vinegar", "Dijon mustard", "curry powder", "parsley", "cayenne pepper", "paprika"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 74.5 [FatContent] 4.9 [SaturatedFatContent] 1.6 [CholesterolContent] 186.0 [SodiumContent] 82.0 [CarbohydrateContent] 0.8 [FiberContent] 0.2 [SugarContent] 0.3 [ProteinContent] 6.4 [RecipeServings] 8.0 [RecipeYield] 16 halves [RecipeInstructions] Pop out yolks into a bowl and mash with all the ingredients except the paprika. Spoon back into the white egg halves, sprinkle with paprika and chill.
[Name] Brandy Snaps [AuthorId] 9690 [AuthorName] Cheryl E [CookTime] PT7M [PrepTime] PT15M [TotalTime] PT22M [DatePublished] 2001-09-21T11:23:00Z [Description] Make and share this Brandy Snaps 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/11/92/1/11921.jpg" [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "Low Protein", "< 30 Mins", "Oven", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/2", "1/3", "1/2", "1", "1", "1", "1/2", "1"] [RecipeIngredientParts] ["butter", "sugar", "dark molasses", "flour", "salt", "ground ginger", "lemon juice", "vanilla", "heavy cream"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 129.4 [FatContent] 9.1 [SaturatedFatContent] 5.7 [CholesterolContent] 28.5 [SodiumContent] 55.0 [CarbohydrateContent] 12.0 [FiberContent] 0.1 [SugarContent] 8.2 [ProteinContent] 0.6 [RecipeServings] nan [RecipeYield] 20 Brandy Snaps [RecipeInstructions] Preheat oven to 325°F. In a saucepan melt butter, sugar and molasses, stirring until butter is dissolved. Cool slightly. Sift flour with salt and ginger and add into the mixture, stirring well adding lemon juice and vanilla. Drop the mixture a teaspoon at a time at least 4 inches apart on a well-greased baking (cookie] sheet. Bake for 6-8 minutes. Remove cookies from sheet with a sharp knife, turn over and roll around the handle of a wooden spoon (if they cool before they are rolled, return to the oven for a few moments] let cool. (These can be stored in a airtight tin container until ready to be used]. Just before serving fill cooled brandy snaps with the whipped cream,preferably. Piping the cream through a pastry bag fitted with a star tube.
[Name] Veggie Cheddar Chowder [AuthorId] 15609 [AuthorName] Lali8752 [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2001-09-21T11:23:00Z [Description] Make and share this Veggie Cheddar Chowder recipe from Food.com. [Images] character(0) [RecipeCategory] Chowders [Keywords] ["Pork", "Cheese", "Vegetable", "Meat", "< 60 Mins", "For Large Groups", "Stove Top"] [RecipeIngredientQuantities] ["2", "2", "1/2", "1/2", "1/4", NA, "1/4", "4", "2", "2", "1"] [RecipeIngredientParts] ["boiling water", "potatoes", "celery", "carrot", "onion", "butter", "flour", "milk", "cheddar cheese", "ham"] [AggregatedRating] nan [ReviewCount] nan [Calories] 148.7 [FatContent] 9.8 [SaturatedFatContent] 6.0 [CholesterolContent] 33.4 [SodiumContent] 285.9 [CarbohydrateContent] 7.5 [FiberContent] 0.7 [SugarContent] 0.6 [ProteinContent] 7.7 [RecipeServings] 15.0 [RecipeYield] nan [RecipeInstructions] Dice vegetables very small. Place water, potatoes, celery, carrots, onion, salt and pepper in 5 qt sauce pan. Cover and simmer 10-15 minutes . Mix butter, flour, milk and cheese to make sauce. Add cheese sauce to chowder and heat.
[Name] Hot German Potato Salad [AuthorId] 15609 [AuthorName] Lali8752 [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2001-09-21T11:23:00Z [Description] Make and share this Hot German 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/11/92/3/M0gwsV3S5CMXm3W2jDPb-Hot-Potato-Salad-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/92/3/picNKOfQ2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/92/3/pickIh3E8.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/92/3/01501287004.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/92/3/P6AMqdQWSdKqNzrbUVFy-Hot-Potato-Salad-3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/92/3/iLdZChEgR6i1JdoUtE0U-Hot-Potato-Salad-1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/92/3/picfEkEBc.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/92/3/pickD6U6j.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/92/3/picWRvfbD.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/92/3/picZG06jq.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/92/3/piccAzedO.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/92/3/picTHHB3T.jpg"] [RecipeCategory] Pork [Keywords] ["Potato", "Vegetable", "Meat", "German", "European", "Low Protein", "Low Cholesterol", "Healthy", "Potluck", "< 30 Mins"] [RecipeIngredientQuantities] ["10", "1", "1", "2", "1", "1", "1", "10", "1"] [RecipeIngredientParts] ["bacon", "sugar", "distilled white vinegar", "eggs", "salt", "prepared mustard", "cayenne pepper", "potatoes", "onion"] [AggregatedRating] 5.0 [ReviewCount] 144.0 [Calories] 347.6 [FatContent] 4.1 [SaturatedFatContent] 1.3 [CholesterolContent] 35.5 [SodiumContent] 284.9 [CarbohydrateContent] 70.5 [FiberContent] 6.8 [SugarContent] 19.1 [ProteinContent] 8.1 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Dice and fry bacon. In a small bowl, add eggs, salt, mustard, sugar, vinegar and cayenne pepper. Beat well and pour into hot pan with bacon and bacon grease stirring till thickened. Add diced cooked potatoes and sliced onion (or onion powder]. Serve hot.
[Name] Sweet Potato Casserole [AuthorId] 15609 [AuthorName] Lali8752 [CookTime] PT45M [PrepTime] PT20M [TotalTime] PT1H5M [DatePublished] 2001-09-21T11:24:00Z [Description] Make and share this Sweet Potato Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Christmas", "Thanksgiving", "Weeknight", "For Large Groups", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "4", "1", "1/2 - 1", "1", "2", "1/2", "1", "1/2 - 1"] [RecipeIngredientParts] ["sweet potatoes", "sugar", "vanilla", "eggs", "evaporated milk", "butter", "cinnamon", "brown sugar", "pecans", "flour", "butter"] [AggregatedRating] 5.0 [ReviewCount] 33.0 [Calories] 311.2 [FatContent] 13.2 [SaturatedFatContent] 6.9 [CholesterolContent] 65.3 [SodiumContent] 136.8 [CarbohydrateContent] 46.1 [FiberContent] 1.6 [SugarContent] 33.2 [ProteinContent] 3.8 [RecipeServings] 20.0 [RecipeYield] nan [RecipeInstructions] Drain liquid from potatoes, place potatoes in lg bowl and mix well. Mixture will be runny. Add next 6 ingredients and mix until well blended. Pour in baking dish. Top with mixture of: brown sugar, pecans, flour, melted margarine. Bake 350°F uncovered 45 minutes.
[Name] Bacon, Egg and Asparagus Pie [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] PT40M [PrepTime] PT20M [TotalTime] PT1H [DatePublished] 2001-09-21T11:24:00Z [Description] We travel a lot over Summer with my son and his race car, always looking for tasty travel type foods, this pie is one of our favourites. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Pork", "Vegetable", "Meat", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "4", "4", "2", "1", NA] [RecipeIngredientParts] ["frozen puff pastry", "eggs", "tomatoes", "asparagus spear", "black pepper"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 739.4 [FatContent] 53.4 [SaturatedFatContent] 14.6 [CholesterolContent] 226.9 [SodiumContent] 510.9 [CarbohydrateContent] 48.0 [FiberContent] 2.2 [SugarContent] 2.7 [ProteinContent] 16.8 [RecipeServings] nan [RecipeYield] 1 pie [RecipeInstructions] Roll out pastry on a lightly floured board to 2mm thickness. Line a 20cm square cake tin with the pastry, slashing and sealing on corners to make pastry fit. Re-roll remaining pastry for the top. Break eggs into pastry. Prick yolks. Chop bacon roughly. Add to pastry shell. Slice tomatoes and lay over egg mixture. Drain asparagus and arrange spears over tomato. Grind over black pepper. Place pastry top over pie. Trim edges and crimp to seal. Cut 2 holes in top of pastry. Bake at 200C degrees for 30-40 minutes or until pastry is golden and filling is set. Serve hot or cold.
[Name] Cheese Ball [AuthorId] 15609 [AuthorName] Lali8752 [CookTime] nan [PrepTime] PT30M [TotalTime] PT30M [DatePublished] 2001-09-21T11:24:00Z [Description] Make and share this Cheese Ball recipe from Food.com. [Images] character(0) [RecipeCategory] Spreads [Keywords] ["Lunch/Snacks", "Cheese", "Potluck", "< 30 Mins"] [RecipeIngredientQuantities] ["4", "1", "1/2", "8", "1", "2", "2", "1"] [RecipeIngredientParts] ["colby cheese", "onion", "green pepper", "cream cheese", "pimiento", "Worcestershire sauce", "lemon juice", "pecan meal"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 2671.7 [FatContent] 224.7 [SaturatedFatContent] 141.3 [CholesterolContent] 678.9 [SodiumContent] 3532.3 [CarbohydrateContent] 42.2 [FiberContent] 4.8 [SugarContent] 14.0 [ProteinContent] 127.4 [RecipeServings] nan [RecipeYield] 1 lg cheeseball [RecipeInstructions] Mix all together except nut meal. Put in bowl, pat down and chill. Sprinkle nut meal on top, invert onto flat surface. cover\"bowl\" shaped surface with nut meal. Put on platter and serve with crackers.
[Name] Buttermilk Doughnuts [AuthorId] 8714 [AuthorName] Debra Stuart [CookTime] PT2M [PrepTime] PT1H [TotalTime] PT1H2M [DatePublished] 2001-09-21T11:24:00Z [Description] Make and share this Buttermilk Doughnuts recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Healthy", "Hanukkah", "Weeknight", "Deep Fried", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1", "2", "1", "1/2", "1/2", "1/4", "2", "2", "3/4", NA] [RecipeIngredientParts] ["flour", "sugar", "baking powder", "baking soda", "salt", "cinnamon", "nutmeg", "shortening", "eggs", "buttermilk"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 159.5 [FatContent] 3.3 [SaturatedFatContent] 0.9 [CholesterolContent] 35.9 [SodiumContent] 290.4 [CarbohydrateContent] 29.7 [FiberContent] 0.5 [SugarContent] 17.5 [ProteinContent] 3.2 [RecipeServings] 12.0 [RecipeYield] 12 doughnuts [RecipeInstructions] Heat oil 3-4 inches to 375F degrees in deep fryer or kettle. Add the ingredients into large bowl. Blend 1/2 minute at low speed. Beat 2 minutes at medium speed. Stir in remaining flour. Turn dough on a flour surface. With 3/8\" thick cut with floured doughnut cutter. Put into hot oil until done.
[Name] crisp topping [AuthorId] 8714 [AuthorName] Debra Stuart [CookTime] nan [PrepTime] PT35M [TotalTime] PT35M [DatePublished] 2001-09-21T11:24:00Z [Description] Make and share this crisp topping 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/11/92/8/picajaWzQ.jpg" [RecipeCategory] Breads [Keywords] ["< 60 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["1", "1 1/4", "1", "1/2", "1", "1/8", "1", "1"] [RecipeIngredientParts] ["butter", "flour", "white sugar", "brown sugar", "oatmeal", "cinnamon", "salt", "baking powder"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 9714.0 [FatContent] 402.9 [SaturatedFatContent] 239.2 [CholesterolContent] 976.1 [SodiumContent] 5425.2 [CarbohydrateContent] 1424.1 [FiberContent] 67.4 [SugarContent] 680.3 [ProteinContent] 135.7 [RecipeServings] nan [RecipeYield] 1 large batch [RecipeInstructions] cream butter,add sugar,oatmeal,cinnamon, salt, Baking powder, flour. mix together until crumbly.
[Name] Chocolate Cheesecake [AuthorId] 15609 [AuthorName] Lali8752 [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2001-09-21T11:24:00Z [Description] Make and share this Chocolate Cheesecake recipe from Food.com. [Images] character(0) [RecipeCategory] Cheesecake [Keywords] ["Dessert", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "1", "3", "16", "1/2", "1 1/2", "1", "1", NA] [RecipeIngredientParts] ["egg", "eggs", "cream cheese", "sugar", "milk", "vanilla", "Cool Whip", "chocolate curls"] [AggregatedRating] nan [ReviewCount] nan [Calories] 609.2 [FatContent] 35.9 [SaturatedFatContent] 16.6 [CholesterolContent] 174.5 [SodiumContent] 765.7 [CarbohydrateContent] 64.2 [FiberContent] 1.6 [SugarContent] 38.0 [ProteinContent] 12.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Set aside one cup of dry cake mix.", "Mix remaining cake mix with oil and 1 egg.", "spray 9x13 pan with Pam and pat mix in dish to form crust.", "In bowl, mix 3 eggs, softened cream cheese, sugar and the reserved cup of cake.", "mix for 1 minute at medium speed.", "Turn on low speed and add milk and vanilla.", "Mix till smooth.", "Pour onto crust and bake 300* for 55-65 minutes or until center is firm.", "Cool 1 hour then refrigerate for at least 3-4 hours before serving.", "Serve with cool whip and chocolate curls." ]
[Name] Lemon Roast Potatoes [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT3H [PrepTime] PT30M [TotalTime] PT3H30M [DatePublished] 2001-09-21T11:24:00Z [Description] These potatoes are good with anything but especially good with seafood. First had them at a friend's dinner party, served with dilled salmon, and of course had to have the recipe. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/93/0/picAAssla.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/93/0/Jlj2pEqFQuKiKoFk5KXu_Lemon Roast Potatoes_0170.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/93/0/M0K1vMcqTQSrsKBzSA0G_Lemon Roast Potatoes_0160.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/93/0/piccB7g4D.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/93/0/picFLNetO.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/93/0/pic2f1h9L.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/93/0/pic49OZFp.jpg"] [RecipeCategory] Potato [Keywords] ["Vegetable", "Canadian", "European", "Low Protein", "Low Cholesterol", "Potluck", "Thanksgiving", "Weeknight", "Roast", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1/4", "1/4", NA, NA, "6 -10"] [RecipeIngredientParts] ["olive oil", "lemon juice", "dry mustard", "potatoes"] [AggregatedRating] 5.0 [ReviewCount] 49.0 [Calories] 274.6 [FatContent] 10.2 [SaturatedFatContent] 1.6 [CholesterolContent] 2.4 [SodiumContent] 127.5 [CarbohydrateContent] 40.7 [FiberContent] 4.7 [SugarContent] 3.2 [ProteinContent] 6.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Peel and quarter potatoes. Place in roaster, in one layer. Whisk together chicken stock, olive oil, lemon juice, dry mustard, salt and pepper. Taste and adjust. Pour mixture over potatoes. Bake in a slow oven at 300-350°F for 2-3 hours, uncovered, 'til fork tender.
[Name] Corn Salad [AuthorId] 15609 [AuthorName] Lali8752 [CookTime] PT45M [PrepTime] PT30M [TotalTime] PT1H15M [DatePublished] 2001-09-21T11:24:00Z [Description] THIS IS A RECIPE FOR CANNING. You have to let this sit in the jars for several weeks to achieve the true flavor. You canNOT eat immediately and get good results. This is very good with pork, turkey, etc. IT IS NOT A SALAD so to speak. [Images] character(0) [RecipeCategory] Corn [Keywords] ["Vegetable", "Low Protein", "Low Cholesterol", "Healthy", "Free Of...", "Weeknight", "Canning", "< 4 Hours"] [RecipeIngredientQuantities] ["4 1/2", "5", "2", "1/2", "12", "12", "2", "3 1/2"] [RecipeIngredientParts] ["corn", "sugar", "tomatoes", "vinegar", "green peppers", "onions", "salt", "cabbage"] [AggregatedRating] nan [ReviewCount] nan [Calories] 457.3 [FatContent] 3.3 [SaturatedFatContent] 0.6 [CholesterolContent] 0.0 [SodiumContent] 223.7 [CarbohydrateContent] 106.7 [FiberContent] 12.1 [SugarContent] 51.9 [ProteinContent] 11.1 [RecipeServings] nan [RecipeYield] 30 pint jars [RecipeInstructions] Put sugar, vinegar and salt in very lg pan on medium heat. Add tomatoes, corn, peppers, onions and the cabbage last. Bring to boil. Cook till veggies are hot and still firm. DO NOT OVERCOOK! Pour in hot jars, wipe mouth and cover with hot lids.
[Name] Napa Salad [AuthorId] 15609 [AuthorName] Lali8752 [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2001-09-21T11:24:00Z [Description] Another family favorite. (Hey, this family LOVES to eat) I keep the "toppings" in a ziplock. Keep the "dry" stuff seperate. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["< 30 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1/2", "1/2", "2", "1/2", "1"] [RecipeIngredientParts] ["napa cabbage", "sunflower seeds", "white wine vinegar", "soy sauce", "sugar"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 279.0 [FatContent] 24.8 [SaturatedFatContent] 3.2 [CholesterolContent] 0.0 [SodiumContent] 227.8 [CarbohydrateContent] 13.0 [FiberContent] 1.3 [SugarContent] 8.8 [ProteinContent] 3.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Prepare cabbage as you would lettuce for salad. In small bowl, mix noodles, nuts and seeds. Set aside. In quart jar add vinegar and sugar, shake to dissolve sugar. Add soy sauce and oil. Put cabbage in bowl. top with nut mixture and pour dressing on top. Best when nut mixture stays. separate until ready to eat so noodles don't get soggy.
[Name] Enchilada Casserole [AuthorId] 15609 [AuthorName] Lali8752 [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2001-09-21T11:24:00Z [Description] Make and share this Enchilada 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/11/93/3/picIFEPSJ.jpg" [RecipeCategory] Cheese [Keywords] ["Beans", "Meat", "Free Of...", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "1", "1", "2", "2"] [RecipeIngredientParts] ["onion", "chili beans", "mozzarella cheese", "cheddar cheese"] [AggregatedRating] 3.5 [ReviewCount] 4.0 [Calories] 469.4 [FatContent] 29.7 [SaturatedFatContent] 12.8 [CholesterolContent] 88.2 [SodiumContent] 930.6 [CarbohydrateContent] 24.1 [FiberContent] 3.8 [SugarContent] 3.3 [ProteinContent] 26.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 350°F. Brown meat and onion, add taco seasoning, mix well. Layer corn shells (Tostitos etc], meat, enchilada sauce (or salsa, taco sauce etc.], chili beans and cheeses (Layer like lasagne] Bake till bubbly.
[Name] Stuffed Shells [AuthorId] 15609 [AuthorName] Lali8752 [CookTime] PT45M [PrepTime] PT20M [TotalTime] PT1H5M [DatePublished] 2001-09-21T11:24:00Z [Description] I have made these with "Uncooked" shells also. Just add some extra sauce. (or they'll be too dry, trust me, I did that) Again, great in crock pot [Images] character(0) [RecipeCategory] Pasta Shells [Keywords] ["Pork", "Meat", "Potluck", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "4", NA, NA, NA, NA] [RecipeIngredientParts] ["sausage", "pasta shells", "tomato sauce", "mozzarella cheese", "onion powder", "garlic", "salt", "basil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 304.8 [FatContent] 10.6 [SaturatedFatContent] 5.2 [CholesterolContent] 29.5 [SodiumContent] 572.7 [CarbohydrateContent] 37.1 [FiberContent] 1.5 [SugarContent] 7.3 [ProteinContent] 14.6 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Slice sausage into patties. Sprinkle each w/ onion powder, garlic salt& basil. Pat spices into each. Cut each patty into four slices. Put 1/4 C water into skillet& cook slices till brown. Drain. Cook shells till almost done. Dry thoroughly. Stuff each shell with cheese, sausage slice, and more cheese. Cover bottom of baking dish with spaghetti sauce and place shells on sauce with split side up. Cover with cheese& then sauce. Bake 350F degrees for 40 minutes.
[Name] Fruited Cabbage Salad [AuthorId] 16140 [AuthorName] Norahs Girl [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-09-21T11:24:00Z [Description] Make and share this Fruited Cabbage Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Pineapple", "Melons", "Tropical Fruits", "Fruit", "Vegetable", "Potluck", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/4", "1/2", "1/4", "1", "1", "3", "4", "3", "250", "4", "2", "2", "1", "1", "1", "1", NA, "2", "4", "250", "1"] [RecipeIngredientParts] ["green cabbage", "red cabbage", "sea salt", "fresh ground black pepper", "sweet melon", "pineapple", "seedless raisins", "peanuts", "mayonnaise", "parsley", "wine vinegar", "mustard powder", "garlic clove", "sea salt", "fresh ground black pepper", "olive oil", "vinegar", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1039.9 [FatContent] 85.7 [SaturatedFatContent] 14.1 [CholesterolContent] 108.9 [SodiumContent] 928.3 [CarbohydrateContent] 71.0 [FiberContent] 10.3 [SugarContent] 51.9 [ProteinContent] 8.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Wash, dry and shred cabbage. Place in a wooden salad bowl and add salt and pepper. Add fruit to cabbage and sprinkle with raisins and nuts. Blend mayonnaise with cream, pour over salad and mix gently. Sprinkle with chopped parsley. Mayonnaise: Blend egg yolks with wine vinegar, mustard powder, garlic, sea salt and freshly milled black pepper. Add vegetable oil, drop by drop. Then add olive oil in a steady stream then vegetable oil, beating constantly. When thickened, check seasonings. If you need to thin a mayonnaise add vinegar or milk. Store in a tightly closed glass jar in a refrigerator for up to 2 weeks.
[Name] Ice Box Pudding [AuthorId] 15609 [AuthorName] Lali8752 [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2001-09-21T11:24:00Z [Description] Make and share this Ice Box Pudding recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 60 Mins", "For Large Groups", "Stove Top"] [RecipeIngredientQuantities] ["2", "1 1/3", "4", "1", "2", "2", NA] [RecipeIngredientParts] ["sugar", "milk", "eggs", "salt", "gelatin powder", "graham cracker crumbs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 153.8 [FatContent] 8.7 [SaturatedFatContent] 5.1 [CholesterolContent] 64.3 [SodiumContent] 38.8 [CarbohydrateContent] 17.9 [FiberContent] 0.0 [SugarContent] 16.7 [ProteinContent] 1.9 [RecipeServings] 24.0 [RecipeYield] nan [RecipeInstructions] Cook sugar, 1 C milk and egg yolks in double boiler 30 minutes. Mix knox in 1/4 C warm water- soak. add 1/3 C hot milk, vanilla or almond. Cool. Beat egg whites and whipping cream. Fold cooled mixture into whipping cream and then fold in egg whites. Butter a roasting pan and generously sprinkle with graham cracker crumbs. gently pour the mixture in shell and cover top with graham cracker crumbs. Refrigerate.
[Name] Cherry Cheesecake [AuthorId] 8714 [AuthorName] Debra Stuart [CookTime] PT8M [PrepTime] PT45M [TotalTime] PT53M [DatePublished] 2001-09-21T11:24:00Z [Description] Make and share this Cherry Cheesecake recipe from Food.com. [Images] character(0) [RecipeCategory] Cheesecake [Keywords] ["Dessert", "Cheese", "< 60 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1/4", "1/4", "1", "3/4", "1", "0.5"] [RecipeIngredientParts] ["graham crackers", "sugar", "butter", "powdered sugar", "cream cheese", "cherry pie filling"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 551.4 [FatContent] 33.7 [SaturatedFatContent] 20.9 [CholesterolContent] 87.9 [SodiumContent] 379.5 [CarbohydrateContent] 57.5 [FiberContent] 0.9 [SugarContent] 32.9 [ProteinContent] 6.6 [RecipeServings] nan [RecipeYield] 1 9 inch pie [RecipeInstructions] ------CRUST-----. mix ingredients together and place in pie pan. Bake for 8 minutes at 350F degrees. -------FILLING---------. follow directions on dream whip. mix Powdered sugar, cheese, with dream whip Refrigerate. When cool, top with cherry pie filling.
[Name] Frosting [AuthorId] 8714 [AuthorName] Debra Stuart [CookTime] PT8M [PrepTime] PT45M [TotalTime] PT53M [DatePublished] 2001-09-21T11:24:00Z [Description] Make and share this Frosting recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Dessert", "Low Protein", "Sweet", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1/2", "1 -2", "1/8", "1/2", "1/2", "1"] [RecipeIngredientParts] ["milk", "flour", "salt", "Crisco shortening", "sugar", "vanilla"] [AggregatedRating] 4.0 [ReviewCount] 4.0 [Calories] 1411.7 [FatContent] 107.0 [SaturatedFatContent] 28.4 [CholesterolContent] 17.1 [SodiumContent] 351.0 [CarbohydrateContent] 112.2 [FiberContent] 0.2 [SugarContent] 100.5 [ProteinContent] 4.8 [RecipeServings] nan [RecipeYield] 1 cake [RecipeInstructions] mix milk, flour, and salt in sauce pan cook until thick, set into refrigerator to cool. then cream sugar and shortening add vanilla beat at hi speed until light and fluffy. stores in ref well when ready to use beat it again till fluffy.
[Name] Butter Bean Soup With Watercress [AuthorId] 16140 [AuthorName] Norahs Girl [CookTime] PT30M [PrepTime] PT5M [TotalTime] PT35M [DatePublished] 2001-09-21T11:25:00Z [Description] Make and share this Butter Bean Soup With Watercress recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "Kid Friendly", "< 60 Mins", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2", "1", "2", "2", "2", "2", "4", NA, NA, NA] [RecipeIngredientParts] ["olive oil", "onion", "leeks", "potatoes", "butter beans", "watercress", "salt", "fresh ground pepper"] [AggregatedRating] 1.0 [ReviewCount] 1.0 [Calories] 332.8 [FatContent] 7.6 [SaturatedFatContent] 1.1 [CholesterolContent] 0.0 [SodiumContent] 557.7 [CarbohydrateContent] 56.2 [FiberContent] 11.2 [SugarContent] 3.8 [ProteinContent] 12.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Sauté onion and leeks in a heated oil until soft,about 5 minutes,add potatoes. Add watercress and stir until wilted,about 3 minutes. Add stock and beans and reduce heat and simmer for 20 minutes. Puree soup,season and reheat gently. Serve with a swirl of cream and a sprinkle of paprika.
[Name] CABBAGE ROLLS - version 2 [AuthorId] 15609 [AuthorName] Lali8752 [CookTime] PT4H [PrepTime] PT45M [TotalTime] PT4H45M [DatePublished] 2001-09-21T11:25:00Z [Description] Make and share this CABBAGE ROLLS - version 2 recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "Weeknight", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "2", NA, NA, "1", "1"] [RecipeIngredientParts] ["rice", "ground beef", "ground pork", "cinnamon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 145.2 [FatContent] 6.3 [SaturatedFatContent] 2.3 [CholesterolContent] 21.8 [SodiumContent] 139.8 [CarbohydrateContent] 14.3 [FiberContent] 0.9 [SugarContent] 2.5 [ProteinContent] 7.0 [RecipeServings] 30.0 [RecipeYield] nan [RecipeInstructions] Pour hot rice over meat. Drizzle egg whites over this. Mix well. Put cabbage in freezer the night before. Put frozen head in boiling water. Par boil. Tear leaf off, roll meat into ball that will fit into leaf and roll. Put in pan with sauce in it\"seam\" side down. Top with sauerkraut. Bake 4-6 hours 325-350F or on top of stove over low heat.
[Name] Fusilli Four Color Pasta [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT25M [PrepTime] PT20M [TotalTime] PT45M [DatePublished] 2001-09-21T11:25:00Z [Description] Make and share this Fusilli Four Color 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/11/94/1/picKd96iY.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "Caribbean", "Low Cholesterol", "Healthy", "Potluck", "< 60 Mins", "Stir Fry", "Easy"] [RecipeIngredientQuantities] ["2", "1", "2", "1", "1", "1", "1", "1", "1", "1/2", "1/4", "1/4", "3/4", "1/3", "1", "20", NA] [RecipeIngredientParts] ["extra virgin olive oil", "other sweet onion", "garlic cloves", "green pepper", "orange bell pepper", "salt", "white wine", "fresh basil", "of fresh mint", "parmigiano-reggiano cheese", "lemon", "black olives", "fresh coarse ground black pepper"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 515.0 [FatContent] 12.7 [SaturatedFatContent] 2.7 [CholesterolContent] 4.8 [SodiumContent] 871.3 [CarbohydrateContent] 79.8 [FiberContent] 7.0 [SugarContent] 8.0 [ProteinContent] 16.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cook the onion first and then add the other ingredients so they are cooked but still crisp. Mix all the ingredients together in a skillet (except the pasta] heat to hot. Mix with the cooked pasta, GOOD GOOD.
[Name] Tarragon Chicken [AuthorId] 16140 [AuthorName] Norahs Girl [CookTime] PT1H30M [PrepTime] PT10M [TotalTime] PT1H40M [DatePublished] 2001-09-21T11:25:00Z [Description] Tarragon and chicken are a marriage made in heaven, especially when combined with garlic and mustard. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Vegetable", "Meat", "Low Cholesterol", "Healthy", "Potluck", "Weeknight", "Oven", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/2", "4", NA, NA, "1", "2", "1", "500", "125", "200", "12", "6", "4", "4", "2", "6", NA, NA, "2"] [RecipeIngredientParts] ["chicken portions", "flour", "sea salt", "fresh ground black pepper", "mustard powder", "butter", "white wine", "water", "green beans", "courgettes", "garlic", "bay leaves", "potatoes", "dried tarragon", "broccoli", "sea salt", "fresh ground black pepper", "olive oil"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 1234.3 [FatContent] 49.5 [SaturatedFatContent] 13.3 [CholesterolContent] 304.0 [SodiumContent] 577.8 [CarbohydrateContent] 88.0 [FiberContent] 19.7 [SugarContent] 17.9 [ProteinContent] 94.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Wash chicken and pat dry, using paper towels. Lightly flour chicken and season with salt, pepper and mustard. Heat butter and oil in a flameproof casserole until hot but not smoking. Add chicken pieces and sauté, turning from time to time, until golden brown on both sides. Set aside. Add wine and water to pan and stir over high heat until boiling rapidly and slightly reduced Layer beans and chicken with courgettes, garlic, bay leaves and potatoes. Sprinkle with tarragon and extra seasoning. Cover with the lid and bake in the oven at 160 C for 1-1 1/2 hours . Add broccoli, sea salt, freshly milled pepper and olive oil. Cover to steam broccoli. When softened (10-12 minutes] serve immediately.
[Name] Cranberry Relish [AuthorId] 15609 [AuthorName] Lali8752 [CookTime] PT6H [PrepTime] PT30M [TotalTime] PT6H30M [DatePublished] 2001-09-21T11:25:00Z [Description] Make and share this Cranberry Relish recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Lunch/Snacks", "Pineapple", "Tropical Fruits", "Fruit", "Nuts", "Weeknight", "For Large Groups", "No Cook", "Refrigerator"] [RecipeIngredientQuantities] ["1", "1", "1/4", "1", "3", "1 1/2", "2", "2", "1", "1", "1", "1"] [RecipeIngredientParts] ["cranberries", "orange", "pineapple", "red apples", "sugar", "celery", "cherry gelatin", "strawberry gelatin", "hot water", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 88.0 [FatContent] 4.0 [SaturatedFatContent] 0.5 [CholesterolContent] 0.0 [SodiumContent] 55.8 [CarbohydrateContent] 13.0 [FiberContent] 1.2 [SugarContent] 10.7 [ProteinContent] 1.4 [RecipeServings] 36.0 [RecipeYield] nan [RecipeInstructions] Mix first 6 ingredients together and let stand for 2 hours. Add celery and nuts. Mix jello with hot water till dissolved. Add cold water. Add to cranberry mixture and refrigerate for 4 hours.
[Name] Mandarin Orange & White Cake [AuthorId] 15609 [AuthorName] Lali8752 [CookTime] PT21M [PrepTime] PT10M [TotalTime] PT31M [DatePublished] 2001-09-21T11:25:00Z [Description] Make and share this Mandarin Orange & White 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/11/94/4/picgo2lGU.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/94/4/picLnEHzl.jpg"] [RecipeCategory] Dessert [Keywords] ["Pineapple", "Tropical Fruits", "Fruit", "Low Protein", "< 60 Mins", "Oven", "Refrigerator"] [RecipeIngredientQuantities] ["1", "4", "1/2", "1", "1", "1", "1"] [RecipeIngredientParts] ["eggs", "mandarin oranges", "vanilla pudding mix", "Cool Whip"] [AggregatedRating] 4.5 [ReviewCount] 9.0 [Calories] 753.0 [FatContent] 37.8 [SaturatedFatContent] 16.0 [CholesterolContent] 105.8 [SodiumContent] 642.2 [CarbohydrateContent] 98.7 [FiberContent] 1.8 [SugarContent] 78.7 [ProteinContent] 7.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Mix cake mix, eggs, oil and oranges. Beat on high about 6 minutes. Put in round pans, very well greased and floured. Bake 15 minutes 325 degrees. Let cool. mix pudding with pineapple with juice, fold in a large bowl of cool whip. Top cake with this. NOTES: Refrigerate.
[Name] Chicken & Pasta Salad [AuthorId] 15609 [AuthorName] Lali8752 [CookTime] nan [PrepTime] PT45M [TotalTime] PT45M [DatePublished] 2001-09-21T11:25:00Z [Description] Make and share this Chicken & Pasta Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Poultry [Keywords] ["Fruit", "Meat", "< 60 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["1", "1 1/2", "1/4", "1/2", "2", "1 1/2", "1/3", NA] [RecipeIngredientParts] ["pasta", "honey", "poppy seed", "chicken", "red grapes", "red onion", "walnuts"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 30.2 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.7 [CarbohydrateContent] 7.9 [FiberContent] 0.2 [SugarContent] 7.3 [ProteinContent] 0.2 [RecipeServings] 15.0 [RecipeYield] nan [RecipeInstructions] Cook pasta as directed on pkg and drain well. In small bowl, stir together salad dressing, honey, poppy seeds, set aside. In large bowl, combine pasta, chicken, grapes and onion (onion is optional]. Add dressing. Blend thoroughly. Salt and Pepper to taste. Cover, chill. Serve sprinkled with chopped walnuts.
[Name] Italian Cream Cake [AuthorId] 15609 [AuthorName] Lali8752 [CookTime] PT25M [PrepTime] PT20M [TotalTime] PT45M [DatePublished] 2001-09-21T11:25:00Z [Description] Make and share this Italian Cream Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Dessert", "< 60 Mins"] [RecipeIngredientQuantities] ["1/2 - 1", "1/2", "2", "5", "1", "2", "1", "1", "1", "1", "1", "1/2", "1", "1", "1"] [RecipeIngredientParts] ["butter", "shortening", "sugar", "baking soda", "flour", "buttermilk", "vanilla", "coconut", "cream cheese", "shortening", "powdered sugar", "vanilla", "butter"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 784.6 [FatContent] 44.2 [SaturatedFatContent] 19.1 [CholesterolContent] 121.5 [SodiumContent] 321.9 [CarbohydrateContent] 93.2 [FiberContent] 2.8 [SugarContent] 72.6 [ProteinContent] 7.8 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Beat butter& shortening. add sugar. add yolks mix together. add flour alternate with buttermilk& beat. Add vanilla. fold in coconut, chopped nuts, fold in whites. grease three 9 inch pans, bake at 350F degrees for 23-25 minutes . -----Icing----------. Put on top of the 3 layers. Do Not Put On Sides. Top with nuts.
[Name] Baked Potatoes Florentine [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT2H [PrepTime] PT20M [TotalTime] PT2H20M [DatePublished] 2001-09-21T11:25:00Z [Description] I served these potatoes to a group of 12 at a dinner party and everyone loved them (even spinach haters) They look lovely and are very smooth tasting [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/94/7/pic2icR0q.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Potato", "Vegetable", "Canadian", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["6", "1", "1/3", "1/2", "1", "1/4", "1/4", "1/2", "1/2", "1", "1/2", "1/4"] [RecipeIngredientParts] ["baking potatoes", "fresh spinach", "onion", "mushroom", "salt", "dried rosemary", "pepper", "plain yogurt", "mayonnaise", "butter"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 169.8 [FatContent] 4.2 [SaturatedFatContent] 1.5 [CholesterolContent] 5.8 [SodiumContent] 395.3 [CarbohydrateContent] 29.1 [FiberContent] 3.6 [SugarContent] 2.7 [ProteinContent] 5.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In a large skillet melt butter over medium heat. Add onion cook 2 minutes. Add mushrooms, salt,& pepper, cook 4 minutes. Mix in spinach and set aside. Cut a slice from the top of each baked potato and scoop out pulp& put it in a bowl, leave about 1/4\" thick shell. Mash the potato pulp & mix in the spinach mixture, yogurt& mayo. Spoon the mixture into the potato shells. Place potatoes in an oven proof platter. Prepare topping; In a skillet melt 2 tbsp butter, sauté bread crumbs and almonds for a few minutes. Sprinkle topping on the potatoes. Bake in 400°F oven for 15-20 Minutes or until potatoes are heated through.
[Name] Cabbage Rolls [AuthorId] 15609 [AuthorName] Lali8752 [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2001-09-21T11:25:00Z [Description] Make and share this Cabbage Rolls recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Vegetable", "Meat", "Weeknight", "For Large Groups", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1 1/2", "1", "2", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["heads of cabbage", "ground pork", "rice", "eggs", "sauerkraut", "onion", "garlic", "tomatoes", "tomato juice"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 110.3 [FatContent] 5.3 [SaturatedFatContent] 1.9 [CholesterolContent] 28.8 [SodiumContent] 168.8 [CarbohydrateContent] 10.3 [FiberContent] 2.3 [SugarContent] 2.8 [ProteinContent] 5.8 [RecipeServings] 30.0 [RecipeYield] nan [RecipeInstructions] Mix rice and meat. Beat eggs and add to meat. Add onion and garlic. In lg pot of boiling water, parboil both heads of cored cabbage. Gently remove each leaf as it is cooked. Slice off top of core stem on each leaf so you can roll it up. Fill each leaf with lg\"meat ball\". Layer tomatoes, sauerkraut, cabbage roll and repeat until all is used. Pour juice over all and cook till done.
[Name] Country Jam Pork Chops [AuthorId] 18745 [AuthorName] Bonnie Young [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2001-09-21T11:25:00Z [Description] These pork chops are tender and juicy. They originated at the County Jam weekend fest here in Wisconsin. No one wanted to eat on time so I cooked them this way so they could eat at the camper when they returned from the concert. They loved them then and we still make them this way when we get the urge because they are so easy and delicious. You can alter the seasoning to suit your [Images] character(0) [RecipeCategory] Pork [Keywords] ["Poultry", "Meat", "Very Low Carbs", "High Protein", "Kid Friendly", "High In...", "Weeknight", "Beginner Cook", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["4 -6", "1", NA, NA] [RecipeIngredientParts] ["mushrooms", "pepper"] [AggregatedRating] 3.0 [ReviewCount] 5.0 [Calories] 344.5 [FatContent] 18.1 [SaturatedFatContent] 6.0 [CholesterolContent] 137.3 [SodiumContent] 110.9 [CarbohydrateContent] 0.9 [FiberContent] 0.3 [SugarContent] 0.6 [ProteinContent] 42.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Sprinkle chops with onion salt and pepper. Brown pork chops in oiled pan or grill do not cooks through. Put chops in covered casserole and pour mushrooms and juices over the top. Bake at 350 degrees for 45 minutes to one hour.
[Name] Hot Crab Dip [AuthorId] 15609 [AuthorName] Lali8752 [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2001-09-21T11:25:00Z [Description] Make and share this Hot Crab Dip recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Crab", "Microwave", "< 30 Mins", "For Large Groups", "No Cook", "Easy"] [RecipeIngredientQuantities] ["24", "1", "3", "2", "1/2", "1/4", "2", "2"] [RecipeIngredientParts] ["cream cheese", "Miracle Whip", "mustard", "seasoning salt", "powdered sugar", "onion powder"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 161.2 [FatContent] 15.8 [SaturatedFatContent] 10.0 [CholesterolContent] 49.9 [SodiumContent] 141.9 [CarbohydrateContent] 1.9 [FiberContent] 0.0 [SugarContent] 0.6 [ProteinContent] 3.5 [RecipeServings] 15.0 [RecipeYield] nan [RecipeInstructions] Mix everything but crab. Drop in crab and mix till smooth. Microwave to heat. Serve with tortilla chips.
[Name] Butternut and Coconut Curry [AuthorId] 16140 [AuthorName] Norahs Girl [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2001-09-21T11:25:00Z [Description] Make and share this Butternut and Coconut Curry recipe from Food.com. [Images] character(0) [RecipeCategory] Coconut [Keywords] ["Fruit", "Vegetable", "Nuts", "African", "Low Protein", "Winter", "Spicy", "< 30 Mins", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2", "1", "2", "1", "1/2", "1/2", "1", "2", "2", "2", "1", "1", NA, NA] [RecipeIngredientParts] ["olive oil", "onion", "fresh chili peppers", "garlic clove", "fennel seed", "mustard seeds", "curry powder", "ginger", "potatoes", "coconut milk", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 386.7 [FatContent] 19.6 [SaturatedFatContent] 11.8 [CholesterolContent] 0.0 [SodiumContent] 29.3 [CarbohydrateContent] 53.4 [FiberContent] 8.5 [SugarContent] 8.3 [ProteinContent] 6.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Sauté onion, ginger, garlic, chillies and curry powder in heated oil until onion starts to become soft. Add butternut, potatoes and mustard seeds. Sauté for about 2 minutes until well coated in curry mixture then add c/milk and water. Cook uncovered until veggies are tender, about 15 minutes. Season to taste and serve.
[Name] Toffee Fondue [AuthorId] 19135 [AuthorName] Holiday1234 [CookTime] PT15M [PrepTime] PT0S [TotalTime] PT15M [DatePublished] 2001-09-21T13:08:00Z [Description] Too great foods: fondue and toffee! This recipe is reprinted with permission from http://www.24hourmom.com [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/95/2/picexwNni.jpg" [RecipeCategory] Dessert [Keywords] ["Low Protein", "Healthy", "Kid Friendly", "Christmas", "< 15 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1/2", "2", "1", "2", "1", "1", NA, NA, NA] [RecipeIngredientParts] ["butter", "dark brown sugar", "white corn syrup", "water", "sweetened condensed milk", "vanilla", "apple", "banana", "pear"] [AggregatedRating] 5.0 [ReviewCount] 9.0 [Calories] 1184.3 [FatContent] 31.8 [SaturatedFatContent] 20.0 [CholesterolContent] 94.8 [SodiumContent] 412.6 [CarbohydrateContent] 227.5 [FiberContent] 0.0 [SugarContent] 183.7 [ProteinContent] 8.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Melt the butter in a bowl over a pan of hot water, and add all the other ingredients except the vanilla. Stir until thick, then add the vanilla. Place in a fondue pot to keep warm, and serve with pieces of fruit.