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[Name] Italian Pickled Mushrooms [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2001-09-21T13:09:00Z [Description] Make and share this Italian Pickled Mushrooms recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/95/3/pic1ob2yL.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "Very Low Carbs", "Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins", "Canning"] [RecipeIngredientQuantities] ["3/4", "6", "8", "2", "2", "8", "8", "6"] [RecipeIngredientParts] ["lemon juice", "water", "small mushrooms", "dried oregano", "fresh oregano", "dried basil", "fresh basil", "bay leaves", "garlic", "red wine vinegar", "white wine vinegar"] [AggregatedRating] 3.5 [ReviewCount] 4.0 [Calories] 88.5 [FatContent] 0.8 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 23.7 [CarbohydrateContent] 11.6 [FiberContent] 3.8 [SugarContent] 4.3 [ProteinContent] 3.8 [RecipeServings] nan [RecipeYield] 8 half pints [RecipeInstructions] Combine lemon juice and water in a large pot. Add mushrooms and bring to a boil; reduce heat and simmer 5 minutes. Drain off liquid. Place herbs and mushrooms, garlic and bay in clean hot jars. Bring vinegar to a boil and pour over mushrooms leaving 1/2 inch head space. Seal Process for 20 minutes in a boiling water bath at altitudes up to 1000 feet.
[Name] Tapenade Tomatoes [AuthorId] 19135 [AuthorName] Holiday1234 [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2001-09-21T13:09:00Z [Description] This can be made several days in advance and refrigerated, but bring to room temperature before serving. Don't freeze and don't fill tomatoes until 1 hour before serving. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "Summer", "< 15 Mins", "No Cook", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["22 -25", "3/4", "4", "1", "1", "1", "1", "1", "1/4", NA] [RecipeIngredientParts] ["cherry tomatoes", "black olives", "anchovy fillets", "garlic", "capers", "fresh basil", "fresh parsley", "lemon juice", "olive oil", "parsley", "lettuce"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 117.8 [FatContent] 11.2 [SaturatedFatContent] 1.6 [CholesterolContent] 2.3 [SodiumContent] 290.6 [CarbohydrateContent] 4.0 [FiberContent] 1.4 [SugarContent] 1.7 [ProteinContent] 1.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Cut tops off cherry tomatoes. Seed and turn tomatoes upside down on a plate to drain. Coarsely chop olives and set aside. Rinse anchovies in cold water and pat dry. In a blender or food processor fitted with steel blade, combine olives, anchovies, garlic, capers, basil, parsley, and lemon juice. Process until finely minced. Turn food processor or blender on and drizzle in olive oil. Remove mixture to a bowl and stir well. Pack each cherry tomato with about 1 1/2 teaspoons olive mixture. Set on parsley or lettuce-lined plate. Serve tepid.
[Name] Thanksgiving Pumpkin Bisque [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2001-09-21T13:09:00Z [Description] Try serving this lovely bisque in a hollowed out pumpkin shell. Have the bowls heated and make sure that the bisque is hot. Make it the day before but do not add the cream until you are going to serve. [Images] character(0) [RecipeCategory] Canadian [Keywords] ["Low Protein", "Thanksgiving", "Weeknight", "Stove Top", "Small Appliance", "< 4 Hours"] [RecipeIngredientQuantities] ["4", "6", "4", "1", "3", "1 1/2", "1", "1", "4", "2", NA, "1", "6", "2", "2 1/2", "1", "1", NA] [RecipeIngredientParts] ["pumpkin", "butter", "margarine", "onion", "garlic cloves", "salt", "dried thyme", "ground ginger", "brown sugar", "fresh lemon juice", "black pepper", "heavy cream", "butter", "margarine", "lite olive oil", "thyme", "nutmeg", "seasoning salt"] [AggregatedRating] 4.0 [ReviewCount] 4.0 [Calories] 414.7 [FatContent] 31.5 [SaturatedFatContent] 17.2 [CholesterolContent] 84.3 [SodiumContent] 907.1 [CarbohydrateContent] 27.5 [FiberContent] 1.1 [SugarContent] 11.9 [ProteinContent] 7.3 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Simmer pumpkin in the chicken stock until soft and tender about 25 minutes. Transfer pumpkin to a food processor and puree. Return pumpkin to the chicken stock. In a skillet heat butter to bubbling over medium-high heat. Add minced onion and sauté until clear. Add garlic and saute 1 minute longer. Add salt, thyme, ginger and brown sugar. Add this mixture to the simmering pumpkin stock. Whisk in the lemon juice and pepper. Heat through uncovered for 25 minutes. Stir in the cream and heat 10 minutes. Top with nutmeg-thyme croutons. ---------CROUTONS---------. Heat butter and oil in a skillet over medium high heat until sizzling. Add bread crumbs and toss quickly to coat and fry, stirring until golden brown. Remove from heat and toss with thyme, nutmeg and seasoned salt. Cool to room temperature.
[Name] Sauerkraut and Bean Soup [AuthorId] 15609 [AuthorName] Lali8752 [CookTime] PT2H [PrepTime] PT25M [TotalTime] PT2H25M [DatePublished] 2001-09-21T13:09:00Z [Description] Make and share this Sauerkraut and Bean Soup recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/95/6/picoJ9N6O.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/95/6/picpaYmyT.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/95/6/picsY9Rv4.jpg"] [RecipeCategory] One Dish Meal [Keywords] ["Pork", "Beans", "Vegetable", "Meat", "European", "Weeknight", "For Large Groups", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["10", "3", "1 1/2", NA, "3", "2", "4", "1", "8", "1/3"] [RecipeIngredientParts] ["dried kidney beans", "pork", "sage leaves", "parsley", "garlic cloves", "sauerkraut"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 111.1 [FatContent] 5.8 [SaturatedFatContent] 1.5 [CholesterolContent] 30.0 [SodiumContent] 167.3 [CarbohydrateContent] 3.0 [FiberContent] 0.4 [SugarContent] 1.0 [ProteinContent] 11.3 [RecipeServings] 20.0 [RecipeYield] nan [RecipeInstructions] Bring the kidney beans to a boil in a large pot with plenty of salted water. Remove from the heat, cover and set aside for 1 hour. In a Dutch oven, heat oil over high heat, season the pork well with salt and pepper and sear on all sides, working in batches if necessary, and remove the meat when it is browned. Add the sage, parsley, and garlic and saute for 5 minutes before returning it to the casserole. Drain the beans and add them to the casserole with the stock and the sauerkraut and bring to a simmer. Cook the mixture slowly for 45 minutes, or until the pork is very tender and the beans are cooked through. Slowly sprinkle the polenta over the stew and stir constantly for 10 minutes, or until the polenta has expanded. Season with salt and pepper, to taste, and serve.
[Name] Deviled Eggs [AuthorId] 49163 [AuthorName] Ann Marie F [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2001-09-21T13:48:00Z [Description] Make and share this 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/11/95/7/picvIvaZJ.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Kid Friendly", "Potluck", "< 30 Mins", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["6", "4", "1", "2", "1", "2", "1/2", "1/3", NA, NA, NA, NA] [RecipeIngredientParts] ["eggs", "onion", "celery", "sweet pickle", "bacon", "prepared mustard", "mayonnaise", "salt", "black pepper", "paprika"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 48.2 [FatContent] 3.2 [SaturatedFatContent] 1.0 [CholesterolContent] 94.0 [SodiumContent] 66.1 [CarbohydrateContent] 1.2 [FiberContent] 0.1 [SugarContent] 0.3 [ProteinContent] 3.4 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Peel eggs, slice in half lengthwise and remove yolks. In a small bowl, mash egg yolks until smooth; add crushed crackers, onion, celery and bacon, mixing well. Stir in mayonnaise and mustard until well mixed. If mixture is too dry, add additional mayonnaise or a small amount of cream. Season with salt and pepper. Pipe or spoon egg yolk mixture into egg white halves. Press olive slice onto top of egg and sprinkle lightly with paprika. Serve immediately or refrigerate.
[Name] Grilled Chicken with Hot Salsa [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2001-09-21T13:48:00Z [Description] Make and share this Grilled Chicken with Hot Salsa recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Lunch/Snacks", "Chicken", "Poultry", "Melons", "Fruit", "Meat", "Free Of...", "< 30 Mins"] [RecipeIngredientQuantities] ["4", "1", "1", "2", NA, NA, "275", "175", "1", "1", "2", "4", "1"] [RecipeIngredientParts] ["boneless skinless chicken breasts", "cayenne pepper", "fresh coriander", "watermelon", "cantaloupe", "red onion", "green chili", "lime juice", "fresh coriander", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 239.5 [FatContent] 8.5 [SaturatedFatContent] 1.3 [CholesterolContent] 68.4 [SodiumContent] 125.1 [CarbohydrateContent] 12.3 [FiberContent] 1.1 [SugarContent] 9.2 [ProteinContent] 28.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat grill. Slash the chicken breasts deeply to speed up cooking. Season the chicken with celery salt and cayenne, brush with oil and grill about 15 minutes. For the salsa, remove the rind and seeds from the melons. Finely dice the flesh and put into a bowl. Finely chop the onion, split the chillie (discarding the seeds] and chop. Mix with the melon. Add the lime juice and chopped coriander, and season with the salt. Turn the salsa out into a small mixing bowl. Arrange the chicken on a plate and serve with the salsa and a handful of corn chips. Garnish with sprigs of coriander.
[Name] Pasta With Avocado [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2001-09-21T13:48:00Z [Description] Make and share this Pasta With Avocado recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["400", "2", "2", "2", "1", NA, "1/2", "2"] [RecipeIngredientParts] ["pasta", "olive oil", "garlic", "avocados", "lemon juice", "parmesan cheese"] [AggregatedRating] 4.0 [ReviewCount] 10.0 [Calories] 702.6 [FatContent] 31.8 [SaturatedFatContent] 7.4 [CholesterolContent] 19.3 [SodiumContent] 207.6 [CarbohydrateContent] 86.5 [FiberContent] 11.3 [SugarContent] 2.8 [ProteinContent] 20.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Cook pasta in boiling salted water for 10-15 minutes, drain While pasta is cooking, peel and stone avocados, mash, do not puree. Mix in lemon juice, season with salt and pepper. Heat oil in pan, add crushed garlic then avocado mixture, heat without boiling; stir in cream. Pour over hot pasta. Serve sprinkled with the parmesan cheese.
[Name] Pecan Sandies [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2001-09-21T13:48:00Z [Description] Make and share this Pecan Sandies recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Fruit", "Nuts", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1 1/2", "3/4", "1 1/2", "2", "4", "1/4", "2", "1"] [RecipeIngredientParts] ["vegetable shortening", "white sugar", "salt", "eggs", "flour", "baking soda", "water", "pecans"] [AggregatedRating] 4.5 [ReviewCount] 5.0 [Calories] 150.5 [FatContent] 10.0 [SaturatedFatContent] 2.5 [CholesterolContent] 10.6 [SodiumContent] 98.8 [CarbohydrateContent] 13.7 [FiberContent] 0.6 [SugarContent] 3.9 [ProteinContent] 1.9 [RecipeServings] nan [RecipeYield] 40 2 1/2 inch cookies [RecipeInstructions] Pre-heat oven to 325. In a large bowl cream shortening, sugar and salt. Add the eggs and beat well. Slowly add the flour, baking soda and water. Add pecans to the dough and knead with your hands until pecans are well blended. Roll the dough into 1 inch balls and place on cookie sheet. Press down with a drinking glass. Cookies should be about 2 inches round, 1/2 inch thick. Bake for 25 minutes or until the edges are golden brown-watch the bottoms.
[Name] Jack Daniel's Fudge [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT5M [PrepTime] PT2M [TotalTime] PT7M [DatePublished] 2001-09-21T13:48:00Z [Description] Make and share this Jack Daniel's Fudge 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/11/96/1/pichw8NNc.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/96/1/pic8z9bm7.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/96/1/piciUV1iR.jpg"] [RecipeCategory] Candy [Keywords] ["Dessert", "Low Protein", "Microwave", "< 15 Mins", "For Large Groups", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1", "2", "1"] [RecipeIngredientParts] ["powdered sugar", "pecans", "walnuts"] [AggregatedRating] 5.0 [ReviewCount] 16.0 [Calories] 404.6 [FatContent] 11.3 [SaturatedFatContent] 4.2 [CholesterolContent] 0.0 [SodiumContent] 3.5 [CarbohydrateContent] 71.1 [FiberContent] 1.9 [SugarContent] 67.3 [ProteinContent] 1.5 [RecipeServings] 16.0 [RecipeYield] 1 recipe [RecipeInstructions] Melt chocolate bits in a microwave or double broiler, stirring frequently. As soon as chocolate is melted, mix Jack Daniels with the powdered sugar in a large bowl,and add to the melted chocolate, stir well, add nuts. Turn into a 13x9x2-inch pan and cover with plastic wrap. This sets quickly and you want to cool it long enough to set but still warm enough to cut. Since this is a no cook recipe regarding the booze be careful how much you eat and don't serve to minors.
[Name] White Turtle Cake [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT50M [PrepTime] PT20M [TotalTime] PT1H10M [DatePublished] 2001-09-21T13:48:00Z [Description] Make and share this White Turtle Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "3", "1", "1", "1/2", "1", "6", "1", "1/2"] [RecipeIngredientParts] ["water", "eggs", "pecans", "margarine", "powdered sugar", "milk", "vanilla", "pecans"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 1377.6 [FatContent] 71.6 [SaturatedFatContent] 12.7 [CholesterolContent] 102.6 [SodiumContent] 781.2 [CarbohydrateContent] 177.9 [FiberContent] 2.7 [SugarContent] 146.2 [ProteinContent] 13.8 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 35o.", "Combine cake mix, water, milk, oil and eggs-beat well.", "Spread 1/2 of the batter into a greased 9x13 inch pan.", "Bake 30 minutes.", "Melt caramels with remaining milk, stirring constantly.", "Stir in pecans.", "Pour over hot cake and spread remaining batter over caramel layer.", "Bake for 20 minutes.", "Spread frosting over warm-not hot-cake.", "-------Frosting---------.", "Combine margarine, sugar and milk, beat well.", "Add vanilla, mix well.", "Frost cake and sprinkle pecans over top." ]
[Name] Pork Fillets With Curry Sauce [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2001-09-21T13:48:00Z [Description] Make and share this Pork Fillets With Curry Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["4", NA, "2", "2", "1", "2", "1", "3/4"] [RecipeIngredientParts] ["salt", "fruit chutney", "onion", "sultanas", "curry powder", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 144.6 [FatContent] 7.4 [SaturatedFatContent] 1.6 [CholesterolContent] 42.0 [SodiumContent] 35.7 [CarbohydrateContent] 4.8 [FiberContent] 0.5 [SugarContent] 2.8 [ProteinContent] 14.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Remove excess fat from fillets, rub with salt. Spread chutney evenly over fillets. Heat oil in baking dish, add fillets, cook over high heat until lightly browned on all sides. Then bake in mod hot oven 20-25 minutes or until tender, brushing fillets once with pan drippings during cooking. Remove fillets from dish, slice, arrange on serving plate, keep warm. Add chopped onion to baking dish, cook until transparent. Add sultanas and curry powder, gradually stir in blended cornflour and water. Stir until sauce boils and thickens. Spoon over fillets.
[Name] Roasted Marinated Peppers with Goat Cheese [AuthorId] 39547 [AuthorName] Julesong [CookTime] PT3H40M [PrepTime] PT5M [TotalTime] PT3H45M [DatePublished] 2001-09-21T14:56:00Z [Description] Make and share this Roasted Marinated Peppers with Goat Cheese recipe from Food.com. [Images] character(0) [RecipeCategory] Cheese [Keywords] ["Vegetable", "Kid Friendly", "Free Of...", "Potluck", "Spring", "Summer", "Winter", "Christmas", "Hanukkah", "Ramadan", "Weeknight", "Oven", "Beginner Cook", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "2", "1/4", "2", "1", "1", "6", NA, NA, "12", "1", "2"] [RecipeIngredientParts] ["red bell peppers", "yellow bell peppers", "extra virgin olive oil", "red wine vinegar", "garlic", "fresh thyme", "salt", "pepper", "black olives", "orange"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 263.5 [FatContent] 19.7 [SaturatedFatContent] 5.0 [CholesterolContent] 11.2 [SodiumContent] 176.4 [CarbohydrateContent] 18.5 [FiberContent] 4.1 [SugarContent] 8.4 [ProteinContent] 5.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat oven to 375 degrees F (190 degrees C]. Arrange peppers on a foil-lined baking sheet and bake until blackened and soft, 25-30 minutes, turning once or twice. Transfer to a bowl, cover with plastic wrap and let stand 10 minutes (this helps steam the peppers in their skins, and makes skin removal easier]. Meanwhile, make the marinade: combine oil, vinegar, lemon juice, garlic, leaves from about half the thyme, salt and pepper in a large bowl. While peppers are still hot, slip off the skin and scrape out seeds; remove stems. Cut each pepper into quarters. Add roasted peppers to the marinade and refrigerate for 2-3 hours. To serve, arrange peppers on 4 plates, garnish with olives, oranges and remaining thyme, and crumble goat cheese over and season with additional freshly ground pepper. Note: instead of all red wine vinegar, you can use 1 1/2 tablespoons red wine vinegar and 1 teaspoon balsamic, for even deeper and sweeter flavor. Chopped basil is also a delicious garnish.
[Name] Herb Pepper-Encrusted Beef Fillet [AuthorId] 51011 [AuthorName] Loves2Teach [CookTime] PT1H5M [PrepTime] PT5M [TotalTime] PT1H10M [DatePublished] 2001-09-21T14:56:00Z [Description] This is a delicious treat! I would enjoy this with a baked potato, salad, and some bread. Give it a try, I know you will love it! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/96/5/picHLhwH7.jpg" [RecipeCategory] Meat [Keywords] ["Winter", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1 1/2", "2", "1", "1/4", "1/4", "2", "1/2", "2", "1", "1/2", "1/4"] [RecipeIngredientParts] ["filet of beef", "dried thyme", "dried rosemary", "whole black peppercorns", "salt", "evaporated milk", "tarragon vinegar", "stone ground dijon mustard", "fresh tarragon", "shallot", "salt", "black pepper"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 138.8 [FatContent] 14.4 [SaturatedFatContent] 2.2 [CholesterolContent] 2.3 [SodiumContent] 445.8 [CarbohydrateContent] 2.3 [FiberContent] 0.4 [SugarContent] 0.0 [ProteinContent] 0.9 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Chill evaporated milk in freezer for 10 minutes. Combine tarragon vinegar and Dijon mustard in a blender. Pour in chilled milk. With blender on, add oil in a slow, steady stream until well blended. Add tarragon, shallot, salt and pepper. Blend to combine. Preheat oven to 450F (230C]. Pat fillet dry with paper toweling. Place thyme, rosemary, peppercorns and salt in a small food processor or blender. Whirl to crush. Place mixture on waxed paper. Roll fillet in mixture until entirely coated. Place on a rack in a roasting pan. Sprinkle remaining herb mixture over top of fillet. Roast fillet in heated 450F (230C] oven 40 minutes or until an instant-read thermometer registers an internal temperature of 145F (60C]. for medium-rare. Remove from oven. Let rest 10-15 minutes before carving. If serving cold, cool to room temperature and then refrigerate. Serve with Herbed Mustard Sauce.
[Name] Italian Pot Roast [AuthorId] 87236 [AuthorName] truebrit [CookTime] PT3H [PrepTime] PT5M [TotalTime] PT3H5M [DatePublished] 2001-09-21T14:56:00Z [Description] Make and share this Italian Pot Roast recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["European", "Very Low Carbs", "High Protein", "Kid Friendly", "High In...", "Winter", "Weeknight", "Roast", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1 1/2", "2", "2", "2", "1 1/2", "2 1/2", "1", "1/2"] [RecipeIngredientParts] ["water", "bay leaves", "dried basil leaves", "dried oregano leaves", "salt", "garlic powder"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 729.6 [FatContent] 55.6 [SaturatedFatContent] 22.5 [CholesterolContent] 195.6 [SodiumContent] 898.2 [CarbohydrateContent] 1.5 [FiberContent] 0.9 [SugarContent] 0.1 [ProteinContent] 52.5 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Heat oil in a large Dutch oven over medium heat and brown roast on all sides. Combine water and remaining ingredients, mixing well. Pour over roast; bring to a boil. Cover and reduce heat. Simmer for 3 hours or until tender. Let cool slightly; cover and chill. Remove roast from broth; cut into very thin slices. Return meat to broth; cook over medium heat until thoroughly heated. Remove bay leaves and serve.
[Name] Beef Burgundy [AuthorId] 102058 [AuthorName] kiwidutch [CookTime] PT2H15M [PrepTime] PT5M [TotalTime] PT2H20M [DatePublished] 2001-09-21T14:56:00Z [Description] This is an adopted recipe, and it had 4 reviews, none of which contained comments before I inherited it. I'm severely allergic to mushrooms so have adapted this classic to suit our family, so if you add mushrooms as stated in the recipe it will taste different to what I am able to make and test so I will leave you to judge if that is OK or not :) I've added my personal notes to the bottom of the directions, I hope that it helps you. [Images] character(0) [RecipeCategory] Meat [Keywords] ["European", "Kid Friendly", "Winter", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] [NA, "1/4", "16", "6", "4", "1/4", "2", "2", "2", "1 1/2", "6", "1/2", NA, NA] [RecipeIngredientParts] ["bouquet garni", "butter", "margarine", "bacon", "boneless beef chuck", "brandy", "Burgundy wine", "dry red wine", "garlic cloves", "small mushrooms", "water", "all-purpose flour", "cold water", "cooked rice"] [AggregatedRating] 4.0 [ReviewCount] 6.0 [Calories] 608.8 [FatContent] 26.1 [SaturatedFatContent] 10.5 [CholesterolContent] 204.6 [SodiumContent] 270.8 [CarbohydrateContent] 18.4 [FiberContent] 2.4 [SugarContent] 5.5 [ProteinContent] 63.8 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Bouquet garni: Tie in a square of damp cheesecloth: 1 carrot (quartered], 1 celery top, 1 dry bay leaf, 1 or 2 parsley sprigs, and 1 fresh thyme sprig (or 1 teaspoon dry thyme]. Prepare bouquet garni; set side. Melt butter in a large, heavy pan over medium heat. Add onions and bacon; cook, stirring often, until onions are lightly browned, about 10 minutes. lift out onions and bacon with a slotted spoon and set aside. Add beef to pan, a portion at a time (do not crowd pan]. Cook, turning as needed, until well browned on all sides. If using brandy, move pan into an open area, away from exhaust fans and flammable items. Add brandy to pan and ignite; shake or tilt pan until flame dies. Return all meat to pan; add burgundy, garlic, mushrooms, the 1 1/2 cups water, bouquet garni, onions, and bacon. Bring to a boil; then reduce heat, cover, and simmer until meat is tender when pierced, about 1 1/2 hours. With a slotted spoon, transfer meat, mushrooms, and onions to a serving dish; keep warm. Pour meat juices through a fine wire strainer set over a medium-size pan; discard residue in strainer. In a small bowl, mix flour and the 1/2 cup water to make a smooth paste. Stir flour mixture into meat juices; cook over medium heat, stirring constantly, until sauce is thick and smooth. Season to taste with salt and pepper. Pour sauce over meat and vegetables. If made ahead, let cool; then cover and refrigerate until next day. To reheat, transfer to a baking dish; cover and bake in a 350F (175C] oven until bubbly and heated through, about 35 minutes. Serve over hot cooked rice or noodles, if desired. Kiwidutch notes: first of all I skipped the brandy part of the recipe -- I made this on the stove top and the flavour was good but the meat was ever so slightly tough, so then I made this as an oven dish, but as with the first attempt, without the mushrooms DH said it was missing some flavour, but that the basis was good -- so I bought some cheap stewing beef a third time, and tried again, using the pressure cooker. Thinking that the addition of a vegetable might improve the flavour I added a head of broccoli (chopped] into the mix and pressure cooked for 30 minutes. The result was a slightly messy looking beef stew, but the taste was vastly improved and DH loved it -- so it's going to stay firmly in my cookbook with the additions that suit our needs and tastes. It's a cheap and easy meal to make, and went well over our roast potatoes. With only stars given in the reviews to date (July 2005] I am not certain how else people might wish me to try and improve this recipe. Therefore I give you my own experiences and ideas and would appreciate your feedback if you would like to experiment further with this one :].
[Name] Mexican Pinwheels [AuthorId] 148316 [AuthorName] - Carla - [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2001-09-21T14:56:00Z [Description] Make and share this Mexican Pinwheels 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/11/96/9/pictbsGsE.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Cheese", "Vegetable", "Southwestern U.S.", "Mexican", "Potluck", "Weeknight", "< 30 Mins", "For Large Groups", "No Cook", "Refrigerator", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["2", "1", NA, "5", "1", "1", "1", "1", NA] [RecipeIngredientParts] ["cream cheese", "chives", "flour tortillas", "diced pimentos", "diced green chilies", "black olives", "cheddar cheese", "salsa"] [AggregatedRating] 5.0 [ReviewCount] 40.0 [Calories] 82.0 [FatContent] 5.5 [SaturatedFatContent] 2.9 [CholesterolContent] 14.7 [SodiumContent] 158.5 [CarbohydrateContent] 6.0 [FiberContent] 0.5 [SugarContent] 0.7 [ProteinContent] 2.2 [RecipeServings] 42.0 [RecipeYield] nan [RecipeInstructions] Mix cream cheese, ranch dressing mix and green onions or chives well. Spread evenly over the tortillas. Sprinkle equal amounts of remaining ingredients on top of the cream cheese mixture. Roll up tortillas tightly. Wrap with plastic wrap and chill a minimum of 2 hours before serving. Remove plastic wrap and cut rolls into equal pieces - discarding the ends. Serve with salsa and Enjoy!
[Name] Irish Beef Stew [AuthorId] 56112 [AuthorName] Jellyqueen [CookTime] PT2H [PrepTime] PT5M [TotalTime] PT2H5M [DatePublished] 2001-09-21T14:56:00Z [Description] Make and share this Irish 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/11/97/0/picucQdxs.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/97/0/picwuKB8j.jpg"] [RecipeCategory] Stew [Keywords] ["One Dish Meal", "Vegetable", "Meat", "European", "Low Cholesterol", "Healthy", "Winter", "Weeknight", "St. Patrick's Day", "Stove Top", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1/2", NA, "2", "2", "1", "6 -8", "2 -3", "2 -3", "1", "1"] [RecipeIngredientParts] ["beef chuck", "salt", "pepper", "flour", "bacon drippings", "yellow onions", "garlic", "carrots", "potatoes", "turnips", "beef broth"] [AggregatedRating] 5.0 [ReviewCount] 13.0 [Calories] 507.4 [FatContent] 16.6 [SaturatedFatContent] 6.5 [CholesterolContent] 86.0 [SodiumContent] 523.6 [CarbohydrateContent] 36.7 [FiberContent] 4.0 [SugarContent] 4.5 [ProteinContent] 28.2 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Season beef with salt and pepper; toss beef chunks in flour until well coated. Heat drippings or oil in Dutch oven and brown beef over medium-high heat in two batches. When all are browned, remove beef from pan and add onions and garlic and cook over medium heat until onion is translucent. Return beef to pot and add carrots, potatoes, turnips, stout and broth. Bring to a boil and reduce heat to a simmer. Cover and cook for 2 hours or until beef is fork-tender.
[Name] Ham and Asparagus Roll-Ups [AuthorId] 59473 [AuthorName] Fluffy [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2001-09-21T14:56:00Z [Description] Make and share this Ham and Asparagus Roll-Ups recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Vegetable", "Meat", "Very Low Carbs", "Potluck", "Thanksgiving", "< 30 Mins", "No Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["10", "2", "2", "2", "1/2", "1"] [RecipeIngredientParts] ["asparagus", "cream cheese", "horseradish", "dijon-style mustard", "Worcestershire sauce", "ham"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 231.9 [FatContent] 18.5 [SaturatedFatContent] 10.9 [CholesterolContent] 73.5 [SodiumContent] 831.8 [CarbohydrateContent] 2.6 [FiberContent] 0.6 [SugarContent] 0.6 [ProteinContent] 14.2 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Cook asparagus until crisp-tender. Mix together cream cheese, horseradish, mustard and Worcestershire sauce. On each slice of ham spread a thin layer of cheese mixture. Place one spear of asparagus at one end of ham slice, and roll up, jelly roll-style. Slice into bite-sized pieces. Chill.
[Name] Brisket [AuthorId] 87236 [AuthorName] truebrit [CookTime] PT4H [PrepTime] PT5M [TotalTime] PT4H5M [DatePublished] 2001-09-21T14:56:00Z [Description] Make and share this Brisket recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Very Low Carbs", "High Protein", "High In...", "Winter", "Weeknight", "Oven", "Easy"] [RecipeIngredientQuantities] ["3 -4", "1", "1", "2", "1", "1", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["beef brisket", "ground black pepper", "water", "onion", "garlic powder", "rosemary", "parsley flakes", "oregano", "paprika", "dried thyme"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 281.9 [FatContent] 14.3 [SaturatedFatContent] 4.6 [CholesterolContent] 105.5 [SodiumContent] 137.0 [CarbohydrateContent] 0.7 [FiberContent] 0.3 [SugarContent] 0.1 [ProteinContent] 35.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] If possible use non-stick pot. Coat your meat with the ground pepper (I do not use salt, but you can if you like, not too much]. Place the brisket in the pot when the oil is medium hot and slowly brown all sides. After about a 1/2 hour add all the above spices to the pot, (try to coat the meat with the spices, as well] then add the two cups water (or enough to cover the meat], cover the pot and cook over low heat for about 3-4 hours or until the meat is fork tender.
[Name] Sushi-Style Roll-Ups [AuthorId] 101823 [AuthorName] Ms B. [CookTime] PT4H30M [PrepTime] PT5M [TotalTime] PT4H35M [DatePublished] 2001-09-21T14:56:00Z [Description] I adopted this recipe from the Recipezaar account in February 2005. When I finally had time to try it, I made a few changes to the recipe. I wasn't successful in forming the rice "log" around the veggies as described in the original instructions, and instead just spread the rice over the cream cheese layer and added strips of cucumber and red pepper as I rolled it up. It wasn't exactly sushi form, but it was still pretty and very tasty. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/97/3/picPtQ3bl.jpg" [RecipeCategory] White Rice [Keywords] ["Medium Grain Rice", "Rice", "Vegetable", "Weeknight", "Easy"] [RecipeIngredientQuantities] ["2", "2", "1", "1", "3", "1", "1"] [RecipeIngredientParts] ["medium-grain white rice", "seasoned rice vinegar", "cream cheese", "wasabi paste", "flour tortillas", "cucumber", "red bell pepper"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 1281.6 [FatContent] 26.1 [SaturatedFatContent] 12.1 [CholesterolContent] 46.8 [SodiumContent] 933.4 [CarbohydrateContent] 229.6 [FiberContent] 8.6 [SugarContent] 7.5 [ProteinContent] 28.1 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] In medium bowl, combine cooked rice and vinegar, mix well. Cover, refrigerate 30 minutes or until cold. In small bowl, combine cream cheese and wasabi paste, mix well. Place each tortilla on 12-inch square of plastic wrap. Spread about 2 tablespoons cream cheese mixture over each tortilla, spreading to edges. Spoon about 1/3 cup cold rice mixture across center of each tortilla, press firmly into strip about 2-inches wide. Quarter cucumber lengthwise. Reserve 3 sections for another use. Remove seeds from cucumber quarter, cut into 3 thin lengthwise strips. Press 1 strip into center of each rice strip. Cut pepper into thin strips. Place next to cucumber to form long red stripe. On each tortilla, mound another 1/3 cup rice mixture over cucumber and pepper. With wet hands, form rice into firm rolls, completely covering cucumber and pepper. Beginning at bottom edge, roll each tortilla firmly around rice. Wrap each roll securely in plastic wrap. Refrigerate 4 hours or until well chilled. To serve, trim uneven ends, cut each roll into eight 3/4-inch-thick slices.
[Name] Sweet Laddi [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT2M [PrepTime] PT5M [TotalTime] PT7M [DatePublished] 2001-09-21T14:56:00Z [Description] Traditional drink to serve with curry dishes as a cooler. Sometimes called " Lassi". If you want it a little thinner just add more water. Very refreshing drink on a hot day too. [Images] character(0) [RecipeCategory] Smoothies [Keywords] ["Beverages", "Lunch/Snacks", "Asian", "Indian", "Low Protein", "Low Cholesterol", "Healthy", "Free Of...", "< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["2", "1/2", "4", NA] [RecipeIngredientParts] ["plain yogurt", "water", "sugar"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 164.7 [FatContent] 5.3 [SaturatedFatContent] 3.4 [CholesterolContent] 21.2 [SodiumContent] 75.9 [CarbohydrateContent] 24.4 [FiberContent] 0.0 [SugarContent] 24.4 [ProteinContent] 5.7 [RecipeServings] 3.0 [RecipeYield] nan [RecipeInstructions] In a large mixing bowl beat the yogurt with a whisk until smooth. Whisk in the water, then the sugar, beat until frothy. Pour into tall glasses and add ice cubes.
[Name] All-Day Beef Stew (No wine) [AuthorId] 16949 [AuthorName] Matt Smith [CookTime] PT6H [PrepTime] PT30M [TotalTime] PT6H30M [DatePublished] 2001-09-23T15:34:00Z [Description] Make and share this All-Day Beef Stew (No wine) recipe from Food.com. [Images] character(0) [RecipeCategory] Stew [Keywords] ["Vegetable", "Meat", "Low Cholesterol", "Weeknight"] [RecipeIngredientQuantities] ["2", "1/3", "1", "1", "3", "2", "2", "2", "3", "2", "5", "10", NA, NA, "1/4"] [RecipeIngredientParts] ["stewing beef", "flour", "salt", "pepper", "olive oil", "potatoes", "garlic", "carrots", "celery", "water", "beef bouillon cubes", "basil", "oregano", "cornstarch"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 306.8 [FatContent] 11.0 [SaturatedFatContent] 3.3 [CholesterolContent] 73.3 [SodiumContent] 1688.3 [CarbohydrateContent] 24.4 [FiberContent] 2.7 [SugarContent] 4.1 [ProteinContent] 28.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Shake up flour, salt, pepper, and beef in a plastic bag. Brown beef with olive oil. Dissolve bouillon cubes into water Add beef, onions, potatoes, garlic, and broth to crock pot. Simmer on low for 3 hours. Add carrots, celery and spices (to taste]. Simmer another hour. Turn off crock pot, remove half the broth to another pan. Mix 2 tbsp corn starch with 1/4 cup cold water, add to broth and boil 1 minute, stirring constantly. Repeat until as thick as you like, stir back into stew. When stew is the right consistency, simmer until dinner time. The longer it simmers the better, but check the veggies every hour so they don't get too soft.
[Name] Spiced Fruit Butter (from Equal) [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT1H30M [PrepTime] PT1H [TotalTime] PT2H30M [DatePublished] 2001-09-23T15:34:00Z [Description] Make and share this Spiced Fruit Butter (from Equal) recipe from Food.com. [Images] character(0) [RecipeCategory] Spreads [Keywords] ["Fruit", "Southwestern U.S.", "Canadian", "European", "Low Protein", "Low Cholesterol", "Healthy", "Weeknight", "Canning", "Freezer", "Small Appliance", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["3", "3/4", "1 -2", "1/2", "1/8", "2/3"] [RecipeIngredientParts] ["apples", "ground cinnamon", "ground nutmeg", "ground cloves", "Equal sugar substitute"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 203.2 [FatContent] 0.5 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 3.4 [CarbohydrateContent] 52.1 [FiberContent] 5.7 [SugarContent] 42.2 [ProteinContent] 1.0 [RecipeServings] nan [RecipeYield] 6 half pint jars [RecipeInstructions] Peel and core or pit fruit. Slice. Combine prepared fruit, fruit juice and spices in dutch oven. Bring to boiling, cover and simmer until very tender, about 15 minutes. Cool slightly. Puree in batches in blender or food processor. Return to dutch oven. Simmer, uncovered, over low heat until desired consistency, stirring frequently (This may take up to 1 hour]. Remove from heat, stir in Equal Spoonful. Transfer to freezer containers or jars, leaving 1/2 inch headspace. Store up to 2 weeks in refrigerator or up to 3 months in freezer. Very nice spread over any kind of chop after turning and for all the traditional things a fruit butter is used on. Canadian Diabetes Association food choice value: 1 tablespoon= 1++ 60% calorie reduction from traditional recipe.
[Name] Puffed up Chiles Rellenos [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT51M [PrepTime] PT15M [TotalTime] PT1H6M [DatePublished] 2001-09-23T15:34:00Z [Description] This is a great lunch or brunch dish. You can use milk instead of cream if you want a few less calories. Serve with a green salad and warm tortillas [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/97/7/pic0l4AiI.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/97/7/picpAKRGZ.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Cheese", "Vegetable", "Canadian", "Mexican", "Weeknight", "Brunch", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "2", "2", "6", "1/2", "1", "1"] [RecipeIngredientParts] ["monterey jack cheese", "whole green chilies", "eggs", "half-and-half cream", "nutmeg"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 610.6 [FatContent] 43.1 [SaturatedFatContent] 19.0 [CholesterolContent] 378.7 [SodiumContent] 659.9 [CarbohydrateContent] 28.2 [FiberContent] 2.5 [SugarContent] 3.9 [ProteinContent] 28.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Heat oven to 425°F. Cover your pie crust with foil and press into the shell. Hold the foil down with a layer of dried beans. Bake 6 minutes and remove the foil. Put 1 cup of cheese in the partially baked crust. Spread on half the chilis. Repeat with the remaining cheese and chilis. Beat 4 eggs with the cream and hot pepper sauce and nutmeg. Pour over the chilis and bake in a 375°F oven for 30 minutes. Separate 2 eggs and beat the egg whites until they form soft peaks. Lightly beat the egg yolks and fold them gently into the beaten whites. Spread over the hot chilis and cheese and bake for 15 minutes or until puffy and browned.
[Name] Sarah's Fabulous Summer Pasta Salad [AuthorId] 19613 [AuthorName] Sarah2 [CookTime] PT15M [PrepTime] PT0S [TotalTime] PT15M [DatePublished] 2001-09-23T15:34:00Z [Description] This evolved over many a warm summer night in Brisbane. I take it to parties and it's always gobbled up immediately! [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "Australian", "European", "Summer", "< 15 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "2", NA, "500", NA, NA, NA] [RecipeIngredientParts] ["cherry tomatoes", "garlic", "olive oil", "dried tubular pasta", "fresh basil leaf", "sea salt", "black pepper"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 2.2 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.3 [CarbohydrateContent] 0.5 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.1 [RecipeServings] 4.0 [RecipeYield] 500 grams of pasta salad [RecipeInstructions] Put pasta on to boil. Halve tomatoes. Place tomatoes in large bowl with all other remaining ingredients, stir well, cover and leave. When pasta is al dente, drain, and then add to tomato mixture. The warm pasta will semi-cook the basil and garlic, releasing its flavour. Serve immediately, with crusty Italian bread and a nice glass of red wine.
[Name] Children's Party Cake (Phoney Fried Eggs) [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT20M [PrepTime] PT25M [TotalTime] PT45M [DatePublished] 2001-09-23T15:34:00Z [Description] My Mom did this for my 8th birthday party and you should have seen the look on the kids faces "fried eggs at a birthday party?). The platter looks great and kids love them [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "European", "Low Protein", "Kid Friendly", "< 60 Mins"] [RecipeIngredientQuantities] ["4", "1/2", "1/4", "1 1/2", "1", "4", "1/2", "1/4", "1/2", "1", "1", "1"] [RecipeIngredientParts] ["sugar", "water", "vanilla extract", "cake flour", "cream of tartar", "salt", "sugar"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 443.8 [FatContent] 19.5 [SaturatedFatContent] 11.6 [CholesterolContent] 140.7 [SodiumContent] 119.3 [CarbohydrateContent] 65.3 [FiberContent] 1.0 [SugarContent] 41.4 [ProteinContent] 5.0 [RecipeServings] 10.0 [RecipeYield] 10 depending on the size you cut the [RecipeInstructions] Make the Jelly roll cake. Line a jelly roll pan with waxed paper and lightly grease. Beat the egg yolks, sugar, water and vanilla until very thick. Slowly fold in the flour until just blended. In another bowl beat egg whites, cream of tartar and salt until frothy. Gradually add the sugar. Continue beating until stiff peaks form. Fold egg white mixture into the egg yolk mixture. Turn into the prepared pan and spread evenly right out to the edges. Bake 350°F 15-20 minutes until the cake springs bake when you touch it. Immediately loosen edges with a sharp knife and turn onto a clean tea towel. Remove paper carefully& cool (If you have a rack large enough cool the cake on it]. Whip the cream until stiff, add 1 1/2 tsp sugar and a bit of vanilla. When cool,cut out irregular shapes about the size of a fried egg and the same shape as a fried egg. Arrange cut pieces on a large platter. Spread apricot preserve on each piece (egg]. Cover with whipped cream. Top each piece with a half apricot so it now looks like a real fried egg. Serve.
[Name] Pork Chop Suey [AuthorId] 18977 [AuthorName] Peg1933 [CookTime] PT2H [PrepTime] PT30M [TotalTime] PT2H30M [DatePublished] 2001-09-23T15:34:00Z [Description] Chinese Chop Suey made with pork. I've cooked this for the past 45 years...and it's at it's best the following day. My Mom made it this way...so you can figure the recipe is a good 70 years old. Guess that's considered "antique" :) It freezes well, without losing flavor. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/98/0/picpbxf2B.jpg" [RecipeCategory] Pork [Keywords] ["Vegetable", "Meat", "Chinese", "Asian", "Low Cholesterol", "Weeknight", "Pressure Cooker", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["5 -6", "1", "3", "8 -10", "1", "2", "2", "4", "1/3", "1", "1/2", "1/2", "2"] [RecipeIngredientParts] ["yellow onion", "celery", "fresh white mushrooms", "butter", "bean sprouts", "molasses", "soy sauce", "Swanson chicken broth", "white pepper", "water", "cornstarch"] [AggregatedRating] 5.0 [ReviewCount] 41.0 [Calories] 338.7 [FatContent] 13.0 [SaturatedFatContent] 5.0 [CholesterolContent] 66.3 [SodiumContent] 1417.9 [CarbohydrateContent] 28.4 [FiberContent] 4.5 [SugarContent] 17.1 [ProteinContent] 31.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] If you have a pressure cooker, it does wonders in tenderizing the pork. Cut pork into 1/2 inch cubes. Slice celery thin on diagonal. Slice onion into long slivers. Slice mushrooms into small hunks. Open cans of broth and bean sprouts. Mix corn starch into water. Heat oil in deep pan (pressure cooker or dutch oven], add butter and heat until it begins to bubble. Add pork cubes; don't stir for approximately 2 minutes to permit the pork to brown. Stir and add onion, celery, then mushrooms. Sprinkle in white pepper. Let cook over medium heat, stirring often, until celery and onion slivers are tender. Add chicken broth, soy sauce and bean sprouts. Now add the molassas, and stir. Taste for proper balance of sweet and salt flavor, adding more soy sauce or more molassas to balance flavor. Cover pot and simmer for at least an hour. If using pressure cooker, bring up to slow rocking pressure, and cook for 10 minutes. Let cool on its own, then remove cover and let simmer slowly for about 20 minutes. When pork is totally tender, and you have the proper sweet/salt flavor, mix corn starch into water and add to pot. Bring up heat just to the boil while stirring. Lower heat and let \"cook\" for about 15 minutes. Serve over long grain rice: 1 cup rice, 2 cups water, pinch of salt; bring to boil then cover and set on lowest heat setting for 25 minutes. I've made this chop suey for the past 45 years (yes, I'm an\"older gal\":]. The chop suey freezes well. Enjoy!
[Name] Cilantro Dip [AuthorId] 10033 [AuthorName] spatchcock [CookTime] PT8H30M [PrepTime] PT10M [TotalTime] PT8H40M [DatePublished] 2001-09-23T15:34:00Z [Description] This is an adopted recipe that I have not yet had the chance to try. I'm not much on cans of sauce (like the Mexican green sauce in the ingredients list) so I'd probably either make my own or experiment with using green salsa instead. I was certainly drawn to the idea of a cilantro dip since I love the stuff so much! [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Lunch/Snacks", "Cheese", "Mexican", "Weeknight", "No Cook", "Beginner Cook", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1/4", "1"] [RecipeIngredientParts] ["feta cheese", "milk", "cream cheese", "fresh cilantro", "garlic clove"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 178.6 [FatContent] 15.8 [SaturatedFatContent] 10.3 [CholesterolContent] 55.5 [SodiumContent] 350.7 [CarbohydrateContent] 3.2 [FiberContent] 0.0 [SugarContent] 1.0 [ProteinContent] 6.4 [RecipeServings] 8.0 [RecipeYield] 2 cups [RecipeInstructions] Cut feta into 1-inch pieces. Place in a bowl; add milk. Cover and chill 8 hours. (Soaking reduces sodium content.] Drain. Process feta cheese, cream cheese, and next 3 ingredients in a food processor until smooth, stopping to scrape down sides. Chill 30 minutes. Serve with baked tortilla chips or fresh vegetables.
[Name] Porkball and Vegetable Soup [AuthorId] 16140 [AuthorName] Norahs Girl [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2001-09-23T15:34:00Z [Description] One of my Favourite soups. I often serve it as part of an Asian style meal. I find children love it too. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Vegetable", "Meat", "Asian", "Kid Friendly", "Spicy", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["90", "500", "2", NA, "1", "1", "1", "3", "2", "9", "1", "2", "2", "6", "1 1/2", "3"] [RecipeIngredientParts] ["ground pork", "coriander leaves", "five-spice powder", "fresh ginger", "bean sprouts", "red chile", "carrots", "celery", "spring onions", "lime juice", "coriander leaves"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 700.5 [FatContent] 40.9 [SaturatedFatContent] 12.8 [CholesterolContent] 106.2 [SodiumContent] 1018.2 [CarbohydrateContent] 41.9 [FiberContent] 4.0 [SugarContent] 15.8 [ProteinContent] 40.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Cover bread with a little cold water; leave until waters absorbed then squeeze out. Mix together with the bread the pork, coriander, 5-spice powder, ginger, egg white and 1/4 tsp of salt and pepper. Roll 1/2 tbs of the mixture into little balls and place on a tray lined with greaseproof paper. Divide the bean sprouts between the serving bowls. Combine the sesame oil and stock in a large pan and bring to the boil; then reduce heat. Add the pork balls in batches. When they float to the top, divide amongst the bowls. Add chili, carrot, celery and spring onion to the stock; bring to the boil then reduce heat and simmer for 1 minute. Remove from heat season to taste and add the lime juice. Ladle into the bowls with the bean sprouts and pork balls and garnish with a few coriander leaves.
[Name] Curried Fresh Pea Soup [AuthorId] 16140 [AuthorName] Norahs Girl [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2001-09-23T15:34:00Z [Description] Make and share this Curried Fresh Pea Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "Low Protein", "Low Cholesterol", "Healthy", "Winter", "Spicy", "< 30 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1", "1", "1", "300", "3", "5", "1", "1 1/2", "4", NA] [RecipeIngredientParts] ["onion", "flat leaf parsley", "butter lettuce", "fresh peas", "butter", "heavy cream", "curry powder", "sea salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 442.2 [FatContent] 21.8 [SaturatedFatContent] 11.3 [CholesterolContent] 60.0 [SodiumContent] 807.2 [CarbohydrateContent] 45.0 [FiberContent] 6.9 [SugarContent] 13.7 [ProteinContent] 18.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Slice the onion into fine rounds and cook in half the butter in the saucepan until softened and a pale gold. Add lettuce to the onion in the pan, allow to soften for 8 minutes, add curry powder and stir well. Pour in stock and salt lightly. Bring to the boil and cook briskly for 5 minutes. Add parsley and peas. Do not cover the pan while cooking, this will preserve the rich green of the peas. While the vegetables are cooking. Sauté bread with remaining butter in a frying pan, stirring well, until they are golden. Drain and keep hot. Blend cooked peas until creamy. Strain the pureed soup through a fine sieve. Pour the soup back into the saucepan and reheat. Add 5 tablespoons of cream as it comes to the boil. Check seasoning and serve in piping hot plates and sprinkle each serving with crisp croutons.
[Name] Hawaiian Zucchini Bread [AuthorId] 5675 [AuthorName] Grace Guderjahn [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2001-09-23T15:34:00Z [Description] This is a moist, sweet bread. Children love it and never know that they are eating a vegetable. Many years ago a friend went to Hawaii and gave me this recipe when she came back. I baked it for my children and it was always a favorite after school treat. Now my grand chldren enjoy it. I think you and yours will too. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "Pineapple", "Tropical Fruits", "Fruit", "Vegetable", "Hawaiian", "Kid Friendly", "Summer", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "2", "2", "1", "1/2", "1", "3", "3", "1", "1", "1/2", "1"] [RecipeIngredientParts] ["eggs", "sugar", "vanilla", "salt", "pecans", "zucchini", "flour", "baking powder", "baking soda", "raisins", "pineapple"] [AggregatedRating] 5.0 [ReviewCount] 13.0 [Calories] 995.7 [FatContent] 52.6 [SaturatedFatContent] 6.7 [CholesterolContent] 105.8 [SodiumContent] 506.9 [CarbohydrateContent] 122.8 [FiberContent] 4.5 [SugarContent] 71.3 [ProteinContent] 12.2 [RecipeServings] nan [RecipeYield] 1 loaf [RecipeInstructions] Beat together eggs, sugar, vanilla and oil in large bowl. Add zucchini. Combine flour, baking powder, baking soda, salt, raisins and nuts, then add to zucchini mixture. Add pineapple and mix well. Pour into greased and floured 9 x 5 inch laof pan. Bake at 350 degrees for 55-60 minutes . Makes one loaf. Freezes well.
[Name] Bread & Butter Pudding [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] PT40M [PrepTime] PT1H [TotalTime] PT1H40M [DatePublished] 2001-09-23T15:34:00Z [Description] First made this when I came to NZ, thought the sound of a 'bread and butter' pudding was ridiculous, silly girl!!! [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1/2", "1/2", "1/3", "8", "14", "5", "1/4", "3 1/2", "1"] [RecipeIngredientParts] ["sultana", "currants", "rum", "unsalted butter", "eggs", "sugar", "milk", "vanilla"] [AggregatedRating] nan [ReviewCount] nan [Calories] 872.9 [FatContent] 40.1 [SaturatedFatContent] 22.1 [CholesterolContent] 355.3 [SodiumContent] 795.3 [CarbohydrateContent] 97.1 [FiberContent] 4.2 [SugarContent] 41.2 [ProteinContent] 23.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Soak sultanas and currants in the rum for 1 hour. Preheat oven to 180C degrees. Fill a roasting pan with enough hot water to come halfway up the side of the 1 quart baking dish you plan to use for the pudding. Place it in the oven. Butter the baking dish. Butter the bread. Cut into triangles and arrange in the dish, alternately with the fruit, until all are used. In a bowl, whisk together the eggs and sugar until pale. Heat the milk to boiling point and whisk into the egg mixture. Add any remaining rum and the vanilla. Pour over the bread and let stand for 10 minutes to allow it to soak up the egg custard. Place the dish in the roasting pan in the oven and cook for 40-45 minutes, or until the custard is just set. If the top browns too quickly, place tin foil over it to prevent burning. Serve warm with ice cream or cream.
[Name] Creamy Roquefort Dressing [AuthorId] 15609 [AuthorName] Lali8752 [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-09-23T15:34:00Z [Description] Make and share this Creamy Roquefort Dressing recipe from Food.com. [Images] character(0) [RecipeCategory] European [Keywords] ["< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/2", "1/2", "2", "1/4", "1", "1"] [RecipeIngredientParts] ["Roquefort cheese", "mayonnaise", "sour cream", "lemon juice", "dry mustard", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1078.0 [FatContent] 93.0 [SaturatedFatContent] 58.2 [CholesterolContent] 283.7 [SodiumContent] 4158.4 [CarbohydrateContent] 10.0 [FiberContent] 0.1 [SugarContent] 0.5 [ProteinContent] 52.4 [RecipeServings] nan [RecipeYield] 1 pint [RecipeInstructions] Crumble cheese. add remaining ingredients and mix thoroughly. If a thinner dressing is desired, add additional cream or milk.
[Name] Beef Short Ribs With Red Chili Sauce [AuthorId] 8728 [AuthorName] Ashley U [CookTime] PT2H40M [PrepTime] PT15M [TotalTime] PT2H55M [DatePublished] 2001-09-23T15:34:00Z [Description] Make and share this Beef Short Ribs With Red Chili Sauce recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/98/7/picLF5Vil.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/98/7/picAx5STJ.jpg"] [RecipeCategory] Meat [Keywords] ["South American", "Free Of...", "Potluck", "Winter", "Spicy", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "4 1/2", "3", "1", "3", "1/2", "3", "16", "3", "2", "1", "1", "1/2"] [RecipeIngredientParts] ["garlic", "short rib of beef", "water", "tomatoes", "dried ancho chiles", "ground cumin", "dried oregano leaves", "ground cloves", "distilled white vinegar"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 1464.2 [FatContent] 131.2 [SaturatedFatContent] 54.6 [CholesterolContent] 258.6 [SodiumContent] 194.0 [CarbohydrateContent] 16.8 [FiberContent] 3.7 [SugarContent] 3.2 [ProteinContent] 52.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cut 1 head of garlic crosswise in half. Place in large pot with ribs, 3 quarts water and quartered onion. Bring to boil over high heat. Reduce heat to medium and simmer uncovered until meat is cooked through, about 50 minutes. Strain, reserving 6 cups meat broth. Discard onion and garlic. Reserve ribs. Preheat oven to 400°. Wrap remaining head of garlic tightly in foil and place directly on oven rack. Place tomatoes and sliced onion on rimmed baking sheet. Drizzle with 1 tablespoon oil. Sprinkle with salt and pepper. Roast garlic, tomatoes and onion until tender, for about 1 hour. Transfer tomatoes and onion to processor. Using fingers, squeeze garlic from papery skin into processor. Blend until smooth. Set tomato sauce aside place quajillo and ancho chilies in medium bowl. Add 4 cups reserved meat broth. Let stand for 30 minutes. Transfer mixture to processor and blend until smooth. Strain chili sauce into medium blend until smooth. Strain chili sauce into medium bowl, pressing on solids in strainer with rubber spatula to exct as much liquid as possible. Heat remaining 2 tablespoons oil in heavy large pot over medium-high heat. Add chili ace; simmer for 5 minutes. Add tomato sauce, cumin, oregano and cloves. Simmer for 5 minutes. Add ribs, vinegar and remaining 2 cups meat broth. Bring to simmer. Reduce heat to low and simmer uncovered until sauce is thick for about 50 minutes.
[Name] Avocado Salsa [AuthorId] 10033 [AuthorName] spatchcock [CookTime] PT4H [PrepTime] PT5M [TotalTime] PT4H5M [DatePublished] 2001-09-23T15:34:00Z [Description] Make and share this Avocado Salsa 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/11/98/8/pichov3EP.jpg" [RecipeCategory] Sauces [Keywords] ["Spreads", "Lunch/Snacks", "Vegetable", "Mexican", "Vegan", "Free Of...", "Weeknight", "No Cook", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["2", "2", "1", "1 -2", "2", "2", NA, NA] [RecipeIngredientParts] ["avocados", "tomatoes", "red onion", "fresh lime juice", "fresh cilantro leaves", "salt", "fresh ground black pepper"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 107.4 [FatContent] 8.6 [SaturatedFatContent] 1.2 [CholesterolContent] 0.0 [SodiumContent] 61.1 [CarbohydrateContent] 8.4 [FiberContent] 4.8 [SugarContent] 2.1 [ProteinContent] 1.8 [RecipeServings] 7.0 [RecipeYield] nan [RecipeInstructions] Halve, pit, and peel avocados. Chop avocados fine and in a bowl stir together with remaining ingredients. Season to taste with salt and pepper. Best served at room temperature. May be made up to 4 hours early, covered with plastic wrap and refrigerated.
[Name] Potato Cake [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] PT5M [PrepTime] PT15M [TotalTime] PT20M [DatePublished] 2001-09-23T15:34:00Z [Description] Make and share this Potato Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Potato", "Vegetable", "< 30 Mins", "Stove Top"] [RecipeIngredientQuantities] ["4", "2", "1/4", "1/4", "6", "1", NA, NA, "2"] [RecipeIngredientParts] ["potatoes", "eggs", "self raising flour", "sour cream", "grainy mustard", "fresh chives", "salt", "pepper", "olive oil"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 272.4 [FatContent] 12.5 [SaturatedFatContent] 3.4 [CholesterolContent] 100.5 [SodiumContent] 141.4 [CarbohydrateContent] 33.2 [FiberContent] 3.8 [SugarContent] 1.9 [ProteinContent] 7.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Squeeze liquid from potato; combine with egg, flour, sour cream, mustard, chives and salt and pepper; mix well. Heat oil in a heavy-based frying pan over low heat; swirl oil to coat sides and base of pan. Spread potato mixture into pan, pressing down well; cook 5 minutes, or until golden brown and set on base. Use 2 large spatulas, one on top and one underneath, to flip cake over, or cut into 4 wedges and flip each separately. Cook until set and golden on both sides. Season to taste with salt and peppe. Serve warm or cold.
[Name] Shrimp & Pasta [AuthorId] 15568 [AuthorName] Kurt Meyer [CookTime] PT20M [PrepTime] PT30M [TotalTime] PT50M [DatePublished] 2001-09-23T15:34:00Z [Description] I found a similar recipe in a cookbook but they had a few more steps and things to do, making a court bouillon, didn't have any tomato or as much garlic. I didn't want to spend as much time one Saturday cooking and decided to improvise on the basic recipe. [Images] character(0) [RecipeCategory] Crab [Keywords] ["Vegetable", "Very Low Carbs", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "6", "3", "1/2 - 2/3", NA, "3"] [RecipeIngredientParts] ["shrimp", "scallops", "mushroom", "green onions", "garlic", "white wine", "pasta", "olive oil"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 249.1 [FatContent] 11.6 [SaturatedFatContent] 1.8 [CholesterolContent] 220.9 [SodiumContent] 262.2 [CarbohydrateContent] 5.0 [FiberContent] 1.2 [SugarContent] 1.8 [ProteinContent] 26.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Cook your shrimp or scallops on high heat in 2-3 tablespoons of olive oil, for approx.", "1 min.", "on each side.", "You want the shrimp& scallops seared quickly on both sides, overcooking will toughen the meat.", "Cook the Pasta according to the directions.", "Remove the meat from the pan, put it on the back of the stove while you finish the dish.", "Saute the mushrooms and green onions,& garlic.", "Saute for 3-5 min.", "Add the shrimp, cooked pasta and the white wine.", "This is a very quick dinner and is also very light but has loads of flavor." ]
[Name] Vegetable Ribbons [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] PT5M [PrepTime] PT10M [TotalTime] PT15M [DatePublished] 2001-09-23T15:34:00Z [Description] Make and share this Vegetable Ribbons recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Steam", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["3", "3", "1/2", "2", NA, NA] [RecipeIngredientParts] ["carrots", "courgettes", "fresh parsley", "salt", "black pepper"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 55.2 [FatContent] 1.0 [SaturatedFatContent] 0.2 [CholesterolContent] 0.9 [SodiumContent] 87.3 [CarbohydrateContent] 10.1 [FiberContent] 2.8 [SugarContent] 6.3 [ProteinContent] 3.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Using a vegetable peeler, cut the carrots and courgettes into thin ribbon like slices. Bring the stock to the boil in a large saucepan and add the carrots. Return stock to the boil, then add the courgettes. Boil rapidly for 2-3 minutes, or until vegetables are just tender. Stir in parsley, season lightly and serve hot.
[Name] Grilled Scallops With Vegetables and Hoisin-Orange Sauce [AuthorId] 8728 [AuthorName] Ashley U [CookTime] PT6M [PrepTime] PT1H15M [TotalTime] PT1H21M [DatePublished] 2001-09-23T15:34:00Z [Description] Make and share this Grilled Scallops With Vegetables and Hoisin-Orange Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Asian [Keywords] ["Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1/3", "1 1/2", "1", "2", "2", "3", "2", "1", "1", "1", "1", "1", "3/4", "1/2", "1 1/2", "1", "1", "12"] [RecipeIngredientParts] ["hoisin sauce", "rice vinegar", "garlic cloves", "fresh ginger", "fresh lime juice", "fish sauce", "watercress", "cucumber", "carrot", "cilantro leaf", "red onion", "whole coriander seeds", "fresh ginger", "sea scallops"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 598.9 [FatContent] 25.7 [SaturatedFatContent] 3.8 [CholesterolContent] 25.2 [SodiumContent] 2584.8 [CarbohydrateContent] 77.3 [FiberContent] 6.9 [SugarContent] 42.4 [ProteinContent] 17.9 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Mix all sauce ingredients in a bowl. Mix first 4 vegetable ingredients in a large bowl. Add watercress, cucumber, carrot, cilantro and onion; toss to blend. Season with salt and pepper. Let stand for 30 minutes or chill up to 1 hour, tossing occasionally. Stir coriander seeds in small skillet over medium heat until fragrant and slightly darker, about 2 minutes. Transfer seeds to a plastic bag. Using mallet or hammer, coarsely crack seeds. Combine sesame oil and ginger in medium bowl; mix in coriander seeds and then scallops. Let stand at least 30 minutes or chill up to 1 hour. Prepare barbecue to medium-high heat. Thread 3 scallops onto each of 4 skewers. Brush barbecue rack with oil to prevent sticking. Grill scallops until just opaque in center, about 3 minutes per side. Divide vegetables among 2 plates. Top each with scallops and serve, passing Hoisin-Orange sauce separately.
[Name] Salmon-Spinach Party Dip [AuthorId] 34879 [AuthorName] Barefoot Beachcomber [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-09-23T15:34:00Z [Description] Make and share this Salmon-Spinach Party Dip recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Lunch/Snacks", "< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1/2", "1/2", "1/2", "1/2", "1/2", "1/4", NA, NA] [RecipeIngredientParts] ["salmon", "frozen chopped spinach", "plain yogurt", "mayonnaise", "green onion", "parsley", "dried basil", "dill weed", "lemon, rind of"] [AggregatedRating] nan [ReviewCount] nan [Calories] 132.4 [FatContent] 4.8 [SaturatedFatContent] 1.8 [CholesterolContent] 32.4 [SodiumContent] 126.8 [CarbohydrateContent] 7.3 [FiberContent] 2.7 [SugarContent] 3.7 [ProteinContent] 16.1 [RecipeServings] nan [RecipeYield] 4 cups [RecipeInstructions] Drain and flake salmon. Combine flaked salmon with remaining ingredients, except vegetables and crackers. Chill several hours to blend flavors. Serve dip with vegetables and crackers.
[Name] Chocolate Raspberry Cake [AuthorId] 2595 [AuthorName] eboyd [CookTime] PT2H10M [PrepTime] PT30M [TotalTime] PT2H40M [DatePublished] 2001-09-23T15:34:00Z [Description] Make and share this Chocolate Raspberry Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Raspberries", "Berries", "Fruit", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "3", "1/3", "1 1/3", "12", "1/4", "1/2", "8", "2"] [RecipeIngredientParts] ["eggs", "water", "Chambord raspberry liquor", "sour cream", "pecans"] [AggregatedRating] nan [ReviewCount] nan [Calories] 728.6 [FatContent] 42.5 [SaturatedFatContent] 15.5 [CholesterolContent] 92.5 [SodiumContent] 580.2 [CarbohydrateContent] 89.1 [FiberContent] 4.6 [SugarContent] 57.6 [ProteinContent] 9.2 [RecipeServings] 8.0 [RecipeYield] 1 cake [RecipeInstructions] Prepare cake mix according to package directions; stir in 1/2 chocolate chips. Spoon batter into 2 greased and floured 9 inch round cake pans. Bake at 350F for 25-30 minutes. Cool in pans on wire rack 10 minutes. Remove from pans and cool completely. Brush tops of layers with Chambord. Place on cake layer on a plate; spread with jam and top with second layer. Melt remaining chocolate chips over low heat, stirring often. Remove from heat, gradually stir in sour cream. Spread on top and sides of cake, sprinkle top with toasted pecans Chill at least 2 hours.
[Name] Poseidon's Scallops [AuthorId] 2625 [AuthorName] Eli Totz [CookTime] PT6M [PrepTime] PT5M [TotalTime] PT11M [DatePublished] 2001-09-23T15:34:00Z [Description] Attractive super tasty dish. Great for romantic evenings. What's better than scallops? A scallop is what you find inside the Shell Oil shell... [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/11/99/5/picDTWcyc.jpg" [RecipeCategory] Thanksgiving [Keywords] ["< 15 Mins", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1", "5", "3", "3", NA] [RecipeIngredientParts] ["scallops", "lime", "garlic cloves", "tamari", "soy sauce", "gingerroot"] [AggregatedRating] 3.5 [ReviewCount] 6.0 [Calories] 278.6 [FatContent] 14.8 [SaturatedFatContent] 2.1 [CholesterolContent] 50.0 [SodiumContent] 1250.8 [CarbohydrateContent] 8.6 [FiberContent] 0.9 [SugarContent] 0.7 [ProteinContent] 27.8 [RecipeServings] 3.0 [RecipeYield] nan [RecipeInstructions] Chop ginger and garlic coarsely. Heat a cast iron skillet. Add sesame oil. Let the oil heat and then add garlic and ginger. Once the garlic had caramelized, add scallops. Sprinkle with tamari and cook for 5 minutes. Squeeze a whole lime into the skillet and cook for one more minute. Serve immediately. It's very important not to overcook the scallops!
[Name] Plum Conserve Penn. Dutch [AuthorId] 2595 [AuthorName] eboyd [CookTime] PT3H [PrepTime] PT1H [TotalTime] PT4H [DatePublished] 2001-09-23T15:34:00Z [Description] Make and share this Plum Conserve Penn. Dutch recipe from Food.com. [Images] character(0) [RecipeCategory] Fruit [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "Weeknight", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["3", "3", "1", "1/2", "2"] [RecipeIngredientParts] ["plums", "sugar", "raisins", "walnuts", "oranges"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 2214.8 [FatContent] 38.5 [SaturatedFatContent] 3.6 [CholesterolContent] 0.0 [SodiumContent] 13.6 [CarbohydrateContent] 484.5 [FiberContent] 14.3 [SugarContent] 448.6 [ProteinContent] 15.1 [RecipeServings] 4.0 [RecipeYield] 4-6 pints [RecipeInstructions] Wash oranges, remove seeds and grind. Pit the plums and cut in quarters. Combine the oranges and plums and add the sugar and raisins. Simmer about 1-1/2 hours. Add the walnuts and cook about 45 minutes longer. Pour into sterilized jars and seal. Source: Pennsylvania Dutch Cook Book- Fine Old Recipes, Culinary Arts Press, 1936.
[Name] A Grandmother's Dressing [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2001-09-23T15:34:00Z [Description] I don't know where this recipe came from. I found it tucked away in one of my cook books, hand written. So the credit goes to >>>>>. Thanks to whom ever It is a fabulous recipe. You can do ahead one day and refrigerate it. You can use serve it warm by browning it on a pan for a minute or two [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "Christmas", "Thanksgiving", "< 60 Mins"] [RecipeIngredientQuantities] ["6", "1/4", "2", "1", "1", "1", "1", "1", "1", "1", "1/2", "1/4"] [RecipeIngredientParts] ["potatoes", "butter", "onion", "sugar", "brown sugar", "dried savory", "molasses", "dried sage", "white vinegar", "salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 145.3 [FatContent] 4.1 [SaturatedFatContent] 2.5 [CholesterolContent] 10.2 [SodiumContent] 159.8 [CarbohydrateContent] 25.3 [FiberContent] 2.8 [SugarContent] 4.5 [ProteinContent] 2.6 [RecipeServings] nan [RecipeYield] 12 slices [RecipeInstructions] When potatoes are tender drain them and return to the pot. Mash potatoes with the butter. Tear bread into small pieces and add to the potatoes. Add onion, white and brown sugar, savory,molasses, sage, vinegar salt& pepper. Mix well. Pack into a greased 9x15 loaf pan. Slice and serve.
[Name] Tortellini Salad [AuthorId] 18660 [AuthorName] Dawn399 [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2001-09-23T15:35:00Z [Description] This is a wonderful dish for a potluck or a picnic. The combination of tortellini, cheese, and vegetables is delicious and is a one of a kind taste. [Images] character(0) [RecipeCategory] Potluck [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "3", "2", "1/2", "1", "1/4", "1", "6 -8", "1/4"] [RecipeIngredientParts] ["tortellini cheese pasta", "olive oil", "onion", "garlic cloves", "tomato paste", "paprika", "low-fat ricotta cheese", "parmesan cheese", "salt", "basil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 97.1 [FatContent] 3.8 [SaturatedFatContent] 1.1 [CholesterolContent] 3.7 [SodiumContent] 558.3 [CarbohydrateContent] 12.0 [FiberContent] 3.1 [SugarContent] 5.2 [ProteinContent] 4.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Cook tortellini according to package directions. Stir in peas and red pepper during last 2 minutes of cooking. Drain and place in a large bowl. Heat oil in a pan and cook onion until soft, add garlic, and paprika. Scrape into a blender, add ricotta, tomato paste, Parmesan, salt, basil, and red hot pepper sauce. Blend until smooth. Stir blended mixture into pasta and pea mix. Serve warm or chilled.
[Name] Prime Rib [AuthorId] 15609 [AuthorName] Lali8752 [CookTime] PT2H45M [PrepTime] PT30M [TotalTime] PT3H15M [DatePublished] 2001-09-23T15:35:00Z [Description] Make and share this Prime Rib recipe from Food.com. [Images] character(0) [RecipeCategory] Roast Beef [Keywords] ["Meat", "Very Low Carbs", "High Protein", "High In...", "Weeknight", "Roast", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "5", NA, NA, NA, NA, "2", "2", "1", "2", "1", "1/4", "2"] [RecipeIngredientParts] ["garlic", "rosemary", "thyme", "carrots", "potatoes", "onion", "sugar", "water", "beef drippings", "parsley"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 2929.6 [FatContent] 229.5 [SaturatedFatContent] 95.0 [CholesterolContent] 578.3 [SodiumContent] 472.9 [CarbohydrateContent] 28.5 [FiberContent] 3.8 [SugarContent] 3.5 [ProteinContent] 156.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 325 degrees Place the roast, rib side down, in a large roasting pan. In a small bowl mash together garlic, rosemary, thyme, salt, pepper and oil to make a paste. Smear the paste generously over the entire roast. Scatter the vegetables around the meat and drizzle with oil. Roast for about 1 1/2-2 hours or approximately 20 minutes per pound for medium-rare. Check the internal temperature of the roast in several places with an instant-read thermometer, it should register 120-125 degrees for medium rare. Remove the beef to a carving board and allow to rest for 20 minutes to let the juices settle. Remove the vegetables and set aside. Pour the pan juices into a fat separator so you can use the broth for the au jus and save the fat for Yorkshire pudding. Place the roasting pan over medium-high heat. Add the cabernet and scrape up the brown bits in the bottom of the pan. Add sugar, water/beef drippings, reserved vegetables and parsley Season with salt and pepper. Continue to cook until the wine is reduced by half, about 5 minutes. Strain the sauce through a sieve to remove the solids before serving.
[Name] Roasted Red Bell Pepper and Garlic Dip [AuthorId] 56680 [AuthorName] Dawnab [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-09-23T15:35:00Z [Description] This is a wonderful dip for crackers, the sweetness of the peppers is mellowed with the spicyness of the garlic. I use one fresh lime for the juice, it works fine. Very elegant looking on a cracker tray and it is also good on veggies. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/00/0/picm7lNG0.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/00/0/picd1xgTA.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/00/0/picTj26FR.jpg"] [RecipeCategory] Spreads [Keywords] ["Cheese", "Vegetable", "European", "Potluck", "Spring", "Summer", "< 15 Mins", "No Cook", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["2", "4", "1", "2", "3", "1/2", "1/4", NA] [RecipeIngredientParts] ["garlic cloves", "cream cheese", "lime juice", "fresh basil leaves", "salt", "fresh ground pepper", "baguette"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 205.2 [FatContent] 19.8 [SaturatedFatContent] 12.5 [CholesterolContent] 62.4 [SodiumContent] 459.3 [CarbohydrateContent] 3.3 [FiberContent] 0.2 [SugarContent] 0.3 [ProteinContent] 4.6 [RecipeServings] nan [RecipeYield] 1 cup [RecipeInstructions] Place all ingredients in food processor. Process until smooth. If desired, garnish with a sprig of fresh parsley or basil.
[Name] Redhot Pasta [AuthorId] 5523 [AuthorName] Dave C [CookTime] PT40M [PrepTime] PT15M [TotalTime] PT55M [DatePublished] 2001-09-23T15:35:00Z [Description] Make and share this Redhot Pasta recipe from Food.com. [Images] character(0) [RecipeCategory] Low Cholesterol [Keywords] ["Healthy", "Spicy", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1", "1", "1/2", "1/4", "4"] [RecipeIngredientParts] ["garlic", "tomatoes", "parsley", "penne pasta"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 415.8 [FatContent] 3.7 [SaturatedFatContent] 0.5 [CholesterolContent] 0.0 [SodiumContent] 387.3 [CarbohydrateContent] 89.8 [FiberContent] 13.6 [SugarContent] 4.0 [ProteinContent] 9.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat 1 tsp oil in large saucepan. Saute garlic 45 seconds. Add remaining ingredients except pasta. Heat to a boil. Simmer, stirring 15 minutes. Serve over pasta.
[Name] Shrimp With Spiced Masala and Coconut Milk [AuthorId] 8728 [AuthorName] Ashley U [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2001-09-23T15:35:00Z [Description] Make and share this Shrimp With Spiced Masala and Coconut Milk recipe from Food.com. [Images] character(0) [RecipeCategory] Coconut [Keywords] ["Fruit", "Nuts", "Asian", "Indian", "Potluck", "Spicy", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["2", "2", "4", "1 1/2", "1 1/2", "1 1/2", "1", "1/2", "1", "1", "2", "2", "1", "1/2", "1/4", "1 1/2"] [RecipeIngredientParts] ["onions", "garlic cloves", "garam masala", "curry powder", "ground coriander", "turmeric", "cayenne pepper", "diced tomatoes", "plain yogurt", "large shrimp", "unsweetened coconut milk", "cilantro", "green onion top", "fresh lemon juice"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 291.8 [FatContent] 19.2 [SaturatedFatContent] 10.4 [CholesterolContent] 147.2 [SodiumContent] 671.8 [CarbohydrateContent] 12.9 [FiberContent] 2.4 [SugarContent] 5.9 [ProteinContent] 19.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Heat oil in a large nonstick skillet over medium heat. Add onions; saute until deep golden, for about 20 minutes. Add garlic and all spices; saute for 1 minute. Cool to lukewarm. Puree tomatoes with juice and yogurt in processor until almost smooth. Add onion mixture; puree until almost smooth. Season masala to taste with salt and pepper. Heat oil in a heavy large deep skillet over medium-high. Add shrimp and saute until partially cooked, for about 2 minutes. Stir in coconut milk, cilantro, green onions, lemon juice and prepared masala. Simmer for about 3 minutes. Season to taste with salt and pepper.
[Name] Potato Egg Bake [AuthorId] 16140 [AuthorName] Norahs Girl [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2001-09-23T15:35:00Z [Description] Make and share this Potato Egg Bake recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Lunch/Snacks", "Potato", "Vegetable", "Kid Friendly", "Spicy", "< 30 Mins", "Oven", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["4", "1", "3", "6 -8", "4", "1"] [RecipeIngredientParts] ["potatoes", "eggs", "bacon", "banana"] [AggregatedRating] nan [ReviewCount] nan [Calories] 574.7 [FatContent] 18.4 [SaturatedFatContent] 5.9 [CholesterolContent] 332.7 [SodiumContent] 469.0 [CarbohydrateContent] 81.4 [FiberContent] 12.0 [SugarContent] 9.6 [ProteinContent] 22.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 180 °C (350 °F]. Grease an ovenproof dish or three quarter loaf tin. Mix all the ingredients together. Pour into the greased oven dish or tin. Bake in the oven for 20-25 minutes . Serve hot or cold with a crisp salad.
[Name] Goat Cheese and Herb Dip [AuthorId] 30080 [AuthorName] Kirstin in the Couv [CookTime] PT3H [PrepTime] PT5M [TotalTime] PT3H5M [DatePublished] 2001-09-23T15:35:00Z [Description] Make and share this Goat Cheese and Herb Dip recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/00/4/piciQbkNK.jpg" [RecipeCategory] Sauces [Keywords] ["Lunch/Snacks", "Cheese", "Very Low Carbs", "Weeknight", "No Cook", "Small Appliance", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["8", "3", "3", "2", "2", "1", "1", "1", "1/2", NA, NA, NA, NA] [RecipeIngredientParts] ["olive oil", "plain yogurt", "fresh chives", "fresh Italian parsley", "fresh cilantro", "of fresh mint", "fresh thyme", "fresh rosemary", "salt", "pepper", "baguette"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 125.2 [FatContent] 11.3 [SaturatedFatContent] 5.0 [CholesterolContent] 13.8 [SodiumContent] 108.0 [CarbohydrateContent] 0.7 [FiberContent] 0.1 [SugarContent] 0.5 [ProteinContent] 5.5 [RecipeServings] 8.0 [RecipeYield] 2 cups [RecipeInstructions] Blend goat cheese, oil and yogurt in processor until smooth. Transfer to small bowl. Mix in the herbs. Season dip to taste with salt and pepper. Cover and refrigerate until dip is cold and flavors blend, about 3 hours. (Can be made 1 day ahead. Keep chilled.] Serve dip with toasted baguette slices and raw vegetables.
[Name] Pinto Bean and Corn Soup [AuthorId] 13483 [AuthorName] Tebo3759 [CookTime] PT1H30M [PrepTime] PT20M [TotalTime] PT1H50M [DatePublished] 2001-09-23T15:35:00Z [Description] A nice fall or winter soup. Canned beans can be used if desired. Good for lunch with a hearty bread. Freeze leftovers in soup bowl sizes for later use. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Corn", "Beans", "Vegetable", "Canadian", "Weeknight", "Freezer", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "6", "6", "1", "1", "1/2", "1", NA, "1"] [RecipeIngredientParts] ["dried pinto beans", "water", "chicken bouillon", "thyme leaves", "tomatoes", "celery", "frozen spinach"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 150.2 [FatContent] 0.7 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 115.1 [CarbohydrateContent] 29.4 [FiberContent] 6.3 [SugarContent] 3.7 [ProteinContent] 8.1 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Combine drained beans, stock,& thyme in a dutch oven. Bring to a boil and then simmer till beans are tender, about 1 hour. Remove 1 cup cooked beans and mash with a fork. Return mashed beans to dutch oven and add tomatoes, celery& corn. Bring to a boil, reduce heat, cover and simmer about 30 minutes. Add salt and pepper. serve.
[Name] Roasted Red Bell Peppers [AuthorId] 19043 [AuthorName] P3350 [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2001-09-23T15:35:00Z [Description] Great for antipasta or on sandwich. Can be added to salads. Great with Italian ham and fresh Mozzerella or cream cheese on a platter. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/00/6/piclvU4vz.jpg" [RecipeCategory] Peppers [Keywords] ["Vegetable", "European", "Low Protein", "Low Cholesterol", "Free Of...", "< 60 Mins"] [RecipeIngredientQuantities] ["3", "3", "2", "2", "1", "5 -6"] [RecipeIngredientParts] ["garlic cloves", "olive oil", "capers", "fresh basil leaves"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 21.4 [FatContent] 1.0 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 10.3 [CarbohydrateContent] 2.6 [FiberContent] 0.8 [SugarContent] 1.7 [ProteinContent] 0.4 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Char peppers in broiler or on grill until black and blistered. Seal peppers in a baggie or container to steam for about 15 minutes. Wash peppers, removing char, remove seeds and slice in strips. Add all other ingredients. Refrigerate for 1 hour.
[Name] Mint Julep [AuthorId] 2625 [AuthorName] Eli Totz [CookTime] nan [PrepTime] PT1M [TotalTime] PT1M [DatePublished] 2001-09-23T15:35:00Z [Description] Classy! Impress your girlfriends and boyfriends! It's also vegan depending on who you purchase your sugar from... [Images] character(0) [RecipeCategory] Beverages [Keywords] ["European", "Very Low Carbs", "Low Protein", "Vegan", "Low Cholesterol", "Summer", "< 15 Mins", "No Cook", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] [NA, NA, NA, NA, NA, NA] [RecipeIngredientParts] ["Bourbon", "brown sugar", "of fresh mint", "of fresh mint", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 0.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.0 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Fill a glass halfway with crushed ice. Add bourbon until the ice floats. Add mint oil and brown sugar to taste. Garnish with fresh mint leaves. Gorgeous! -------MintOil--------. Puree fresh mint and add a little bit of water. Let sit overnight and strain out the mint.
[Name] Spicy Glazed Prawns [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT35M [PrepTime] PT10M [TotalTime] PT45M [DatePublished] 2001-09-23T15:35:00Z [Description] Lovely as part of a buffet (then the recipe serves 8) or as the main part of your meal (serves 4) good with rice. Quite spicy but you can control the heat [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/00/8/piceNuFJY.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/00/8/pic4xeA3Z.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/00/8/picEGiCfS.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/00/8/picFVptT2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/00/8/picLEbMj2.jpg" ] [RecipeCategory] Vegetable [Keywords] ["Canadian", "Broil/Grill", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1/4", "1", "1", "4", "1", "1", "2 1/2"] [RecipeIngredientParts] ["honey", "horseradish", "dry mustard", "dried thyme", "chili powder", "large shrimp"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 494.6 [FatContent] 18.9 [SaturatedFatContent] 2.7 [CholesterolContent] 432.0 [SodiumContent] 440.1 [CarbohydrateContent] 21.3 [FiberContent] 0.6 [SugarContent] 17.8 [ProteinContent] 58.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Whisk together chili sauce, honey, mustard, horseradish, oil, thyme and chili powder. Toss prawns in the marinade, stand at room temperature for 30 minutes. Heat the broiler. Place prawns in a single layer on a foil covered cookie sheet. Broil 2\" from the heat for 3-4 minutes. Turn after 2 minutes. Do not overcook the prawns should be firm, opaque and slightly charred on the edges.
[Name] Lime Daiquiri With Apricot Brandy [AuthorId] 8728 [AuthorName] Ashley U [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-09-23T15:35:00Z [Description] Make and share this Lime Daiquiri With Apricot Brandy recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Mexican", "South American", "Free Of...", "Summer", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["3/4", "12", "1/4", "8", "8", NA, "1"] [RecipeIngredientParts] ["light rum", "fresh lime juice", "sugar", "apricot brandy", "triple sec", "lime"] [AggregatedRating] nan [ReviewCount] nan [Calories] 334.2 [FatContent] 0.6 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 15.5 [CarbohydrateContent] 76.4 [FiberContent] 3.4 [SugarContent] 25.2 [ProteinContent] 3.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Mix first 5 ingredients in small pitcher until sugar dissolves. Fill 4 small glasses with ice. Pour rum mixture over ice. Garnish with lime rounds.
[Name] Fruit Kebabs with Honey Cardamom Syrup [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] PT5M [PrepTime] PT1H15M [TotalTime] PT1H20M [DatePublished] 2001-09-23T15:35:00Z [Description] Make and share this Fruit Kebabs with Honey Cardamom Syrup recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Pineapple", "Tropical Fruits", "Fruit", "Low Protein", "Low Cholesterol", "Healthy", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1/4", "1", "1", "16", "2", "20", "1/2", "1", "1"] [RecipeIngredientParts] ["pineapple", "banana", "strawberries", "honey", "butter", "ground cardamom", "brandy", "brown sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 78.5 [FatContent] 2.2 [SaturatedFatContent] 1.3 [CholesterolContent] 5.3 [SodiumContent] 15.8 [CarbohydrateContent] 14.3 [FiberContent] 1.3 [SugarContent] 11.3 [ProteinContent] 0.6 [RecipeServings] nan [RecipeYield] 8 kebabs [RecipeInstructions] Cut pineapple into 8 bite sized pieces. Cut peach into 8 wedges and slice banana. Thread all fruit alternately on skewers; place in shallow dish. --------Syrup----------. Combine honey, butter, cardamom, brandy and sugar in a bowl. Pour mixture over kebabs, brush to coat. Cover; stand at room temperature 1 hour. Prepare and heat barbecue. Cook kebabs on a hot lightly greased barbecue flatplate 5 minutes. Brush with syrup while cooking. Serve drizzled with remaining syrup. Top with a dollop of fresh cream or yoghurt, if desired.
[Name] Mock Champagne Cocktail [AuthorId] 4470 [AuthorName] Bergy [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-09-23T15:35:00Z [Description] While many of us enjoy the real thing we all have friends that do not touch alcohol and this is a lovely drink to serve them. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Breakfast", "Lunch/Snacks", "Fruit", "Low Protein", "Low Cholesterol", "Healthy", "Free Of...", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] [NA, "2", "1", NA] [RecipeIngredientParts] "mint sprig" [AggregatedRating] 3.5 [ReviewCount] 2.0 [Calories] 111.6 [FatContent] 0.5 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 27.3 [CarbohydrateContent] 25.8 [FiberContent] 0.5 [SugarContent] 20.8 [ProteinContent] 1.7 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Fill 2 Champagne flutes withice cubes. Divide orange juice between the two. Top up with club soda. Garnish with mint.
[Name] Avocado and Tomatillo Dip [AuthorId] 56680 [AuthorName] Dawnab [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-09-23T15:35:00Z [Description] Make and share this Avocado and Tomatillo Dip recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/01/2/picDaR5Lz.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/01/2/picobdLXv.jpg"] [RecipeCategory] Sauces [Keywords] ["Spreads", "Lunch/Snacks", "Vegetable", "Tex Mex", "Southwestern U.S.", "Mexican", "Vegan", "Potluck", "Summer", "< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["3/4", "4", "3", "1/2", "1 1/2", "1/4", NA, NA] [RecipeIngredientParts] ["garlic", "avocados", "fresh cilantro leaves", "fresh lime juice", "red onion", "salt", "black pepper"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 278.7 [FatContent] 23.0 [SaturatedFatContent] 3.3 [CholesterolContent] 0.0 [SodiumContent] 13.3 [CarbohydrateContent] 20.3 [FiberContent] 12.0 [SugarContent] 4.9 [ProteinContent] 4.2 [RecipeServings] nan [RecipeYield] 4 cups [RecipeInstructions] Remove husks and rinse tomatillos under warm water to remove stickiness. Heat a well-seasoned cast-iron skillet or griddle over medium-high heat until hot and lightly brown tomatillos and garlic, careful not to burn. Cool to room temperature. In a food processor purée tomatillos and garlic until smooth. Halve and pit avocados and scoop into tomatillo mixture. Pulse until coarsely chopped. Stir in cilantro, lime juice, onion, salt and pepper. Serve with tortilla chips.
[Name] Green Salad With Tortilla Strips and Queso Fresco [AuthorId] 8728 [AuthorName] Ashley U [CookTime] PT3M [PrepTime] PT5M [TotalTime] PT8M [DatePublished] 2001-09-23T15:35:00Z [Description] Make and share this Green Salad With Tortilla Strips and Queso Fresco recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Mexican", "Free Of...", "Potluck", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/4", "1", "1", "1 1/2", "1", "1/2", "1/2", "4", "1", "3", NA] [RecipeIngredientParts] ["sherry wine vinegar", "lime zest", "serrano chili", "salt", "Worcestershire sauce", "ground black pepper", "olive oil", "corn tortillas", "queso fresco"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 189.6 [FatContent] 18.4 [SaturatedFatContent] 2.5 [CholesterolContent] 0.0 [SodiumContent] 597.2 [CarbohydrateContent] 6.3 [FiberContent] 0.9 [SugarContent] 0.2 [ProteinContent] 0.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Blend first 6 ingredients in a processor until chili is finely chopped.", "With machine running, gradually add olive oil and blend until smooth; set aside.", "Pour enough oil in heavy skillet to come up to 1/4-in sides of skillet.", "Heat to 350°.", "Working in batches, fry tortilla strips until golden, stirring frequently, for about 3 minutes.", "Transfer to paper towels.", "Sprinkle tortilla strips with salt.", "Place greens in bowl; toss with vinaigrette.", "Divide salad among plates.", "Sprinkle with queso fresco and tortilla strips." ]
[Name] Black Bean Dip [AuthorId] 58038 [AuthorName] Ducky [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-09-23T15:35:00Z [Description] Make and share this Black Bean Dip recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Lunch/Snacks", "Black Beans", "Beans", "Tex Mex", "Southwestern U.S.", "Mexican", "Low Cholesterol", "Healthy", "Kid Friendly", "< 15 Mins", "No Cook", "Beginner Cook", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["1", "2", "2", "1", "1", NA, NA] [RecipeIngredientParts] ["black beans", "red onions", "garlic", "salt", "pepper"] [AggregatedRating] 4.5 [ReviewCount] 6.0 [Calories] 239.9 [FatContent] 0.9 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 6.0 [CarbohydrateContent] 43.8 [FiberContent] 14.5 [SugarContent] 3.5 [ProteinContent] 14.8 [RecipeServings] nan [RecipeYield] 2 cups [RecipeInstructions] In a blender or food processor, combine beans, half the onions, vinegar, orange juice, and garlic. Blend until smooth. Season with salt and pepper. Place in a serving bowl. Garnish with the remaining onions.
[Name] Old Fashioned Baked Apples [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT1H5M [PrepTime] PT20M [TotalTime] PT1H25M [DatePublished] 2001-09-23T15:35:00Z [Description] Try serving this for breakfast, kids love them. They hit the spot as an evening treat too I like to use "release"non stick foil [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/01/5/piclYYdPN.jpg" [RecipeCategory] Breakfast [Keywords] ["Lunch/Snacks", "Apple", "Fruit", "Nuts", "Canadian", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["8", "1/3", "1/3", "1/3", "1/2", "1/2", "1", "2", "1/2", "1", "4", NA] [RecipeIngredientParts] ["rome apples", "granola cereal", "raisins", "cinnamon", "nutmeg", "fresh lemon rind", "lemon juice", "honey", "butter"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 311.1 [FatContent] 9.8 [SaturatedFatContent] 4.2 [CholesterolContent] 15.3 [SodiumContent] 46.7 [CarbohydrateContent] 59.2 [FiberContent] 6.5 [SugarContent] 47.8 [ProteinContent] 2.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Peel off one strip around the center of each apple. Slice a thin piece off the bottom of each and place them almost touching in an oven proof dish. Combine the granola,raisins, nuts,cinnamon nutmeg and lemon peel. Toss to mix well. Divide the filling among the centers of the apples, pack the filling down lightly. In a saucepan combine the lemon juice, honey, apple juice& butter. Bring to a bubbly simmer about 5 minutes. Pour over the apples. Cover with foil and bake 350F degrees for 30 minutes. Uncover the apples and continue baking for about another 30 minutes, basting frequently with the juice. Cool to almost room temp serve with the cream.
[Name] Lemon Herby Baby Potatoes [AuthorId] 16140 [AuthorName] Norahs Girl [CookTime] PT15M [PrepTime] PT0S [TotalTime] PT15M [DatePublished] 2001-09-23T15:35:00Z [Description] Make and share this Lemon Herby Baby Potatoes recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/01/6/piceUlBUi.jpg" [RecipeCategory] Potato [Keywords] ["Vegetable", "Kid Friendly", "Potluck", "< 15 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1", "100", "2", "5", "2", "1", "1", NA] [RecipeIngredientParts] ["baby potatoes", "olive oil", "garlic", "caster sugar", "fresh parsley", "fresh rosemary", "salt"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 157.7 [FatContent] 8.8 [SaturatedFatContent] 1.2 [CholesterolContent] 0.0 [SodiumContent] 12.1 [CarbohydrateContent] 18.5 [FiberContent] 2.8 [SugarContent] 2.3 [ProteinContent] 2.1 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Boil the potatoes in water for 10 minutes ONLY. Drain and remove them from the pot. Heat the oil in the same pot and add the rest of the ingredients. Cook for 5 minutes. Put the potatoes back in the pot and mix well to coat them with the sauce.
[Name] Corn and Potato Soup [AuthorId] 13483 [AuthorName] Tebo3759 [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2001-09-23T15:35:00Z [Description] A fast and easy microwave soup. Most households will have the ingredients on hand. Use dried herbs instead of green onion and try yogurt or ordinary cream instead of sour cream [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/01/7/picHppeyt.jpg" [RecipeCategory] Potato [Keywords] ["Corn", "Vegetable", "Low Protein", "Low Cholesterol", "Healthy", "Microwave", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1 1/2", "1 1/2", NA, "2 1/2", "1 1/2", NA, "2", NA] [RecipeIngredientParts] ["onion", "potatoes", "frozen corn", "bay leaf", "milk", "green onions", "sour cream"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 223.4 [FatContent] 6.7 [SaturatedFatContent] 3.7 [CholesterolContent] 21.4 [SodiumContent] 362.2 [CarbohydrateContent] 33.3 [FiberContent] 3.4 [SugarContent] 2.0 [ProteinContent] 10.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Mix onion, potato, corn& bay leaf in large bowl. Cover and microwave on high 15 minutes. Add milk, salt& pepper, cover and microwave on high 5 minutes, stirring once. Stir in hot stock. Puree in a processor or use a hand blender. Adjust seasonings, add green onions. Place in soup bowl and swirl in a little sour cream.
[Name] Fabulous Fettuccine [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] PT15M [PrepTime] PT20M [TotalTime] PT35M [DatePublished] 2001-09-23T15:35:00Z [Description] This was a popular dish when my kids had their cooking classes at school. Became a family favourite. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/01/8/pichCV4hJ.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Pork", "Cheese", "Vegetable", "Meat", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["375", "4", "1/2", "1", "2", "1/2", "3", "1/3"] [RecipeIngredientParts] ["fettuccine", "bacon", "zucchini", "spring onions", "parmesan cheese"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 565.4 [FatContent] 19.9 [SaturatedFatContent] 9.6 [CholesterolContent] 124.7 [SodiumContent] 326.5 [CarbohydrateContent] 78.1 [FiberContent] 4.8 [SugarContent] 5.8 [ProteinContent] 20.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Boil fettuccine in a large pot of salted water until cooked. (about 10-12 minutes]. Chop bacon, fry gently in a frying pan. Add mushrooms and corn. Slice zucchini into rounds and add to pan with the cream. Simmer for 5 minutes. Add spring onions and parmesan cheese. Stir. Add cooked pasta to pan and mix well. Serve.
[Name] Patty Melts [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2001-09-23T15:35:00Z [Description] Really good with fries and slaw.
[Name] Saucy Bok Choy, Sprouts and Noodles [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] PT8M [PrepTime] PT10M [TotalTime] PT18M [DatePublished] 2001-09-23T15:35:00Z [Description] Make and share this Saucy Bok Choy, Sprouts and Noodles recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["375", "1", "80", "1", "2", "1", "1/4", "3/4"] [RecipeIngredientParts] ["snow peas", "baby bok choy", "bean sprouts", "cornflour", "oyster sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 392.5 [FatContent] 1.9 [SaturatedFatContent] 0.4 [CholesterolContent] 0.0 [SodiumContent] 682.9 [CarbohydrateContent] 86.3 [FiberContent] 3.2 [SugarContent] 3.1 [ProteinContent] 5.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Add noodles to pan of boiling water; drain immediately. Heat oil in wok or pan, add snow peas, bok choy and sprouts, cook, stirring, until bok choy is just wilted. Add blended cornflour, sauce and stock, stir until mixture boils and thickens. Serve over the noodles.
[Name] Swirled Cranberry Cheesecake [AuthorId] 14386 [AuthorName] Divinemom5 [CookTime] PT2H [PrepTime] PT15M [TotalTime] PT2H15M [DatePublished] 2001-09-23T15:35:00Z [Description] Make and share this Swirled Cranberry Cheesecake 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/12/02/1/picTNd7UP.jpg" [RecipeCategory] Cheesecake [Keywords] ["Dessert", "Cheese", "Fruit", "Winter", "Christmas", "Thanksgiving", "Weeknight", "Oven", "Small Appliance", "< 4 Hours"] [RecipeIngredientQuantities] ["2 1/4", "1/4", "1", "2", "1/4", "3", "1", "1", "4", "1"] [RecipeIngredientParts] ["butter", "whole berry cranberry sauce", "cinnamon", "clove", "cream cheese", "sugar", "cornstarch", "eggs", "vanilla"] [AggregatedRating] 5.0 [ReviewCount] 9.0 [Calories] 4575.7 [FatContent] 304.1 [SaturatedFatContent] 184.9 [CholesterolContent] 1716.5 [SodiumContent] 2756.6 [CarbohydrateContent] 404.4 [FiberContent] 7.3 [SugarContent] 376.7 [ProteinContent] 78.2 [RecipeServings] nan [RecipeYield] 1 9-inch cheescake [RecipeInstructions] ["Mix cookie crumbs and butter.", "Press onto bottom and 1 inch up sides of greased 9 inch springform pan.", "Bake at 350 degrees for 10 minutes.", "Cool completely.", "Process cranberry sauce and spices in food processor or blender.", "Set aside.", "Beat cream cheese until smooth.", "Add sugar and cornstarch; beat well.", "Add eggs, one at a time, beating until just blended.", "Stir in vanilla.", "Pour 1/2 the batter into crust.", "Spoon 1/2 the cranberry mixture over batter, swirl with knife.", "Top with remaining batter.", "Repeat with remaining cranberry mixture.", "Bake at 350 degrees for 15 minutes.", "Reduce oven to 225 degrees; bake 1 hour and 10 minutes.", "Remove from oven; immediately run knife around sides of cheesecake to loosen from pan.", "Turn oven off; return cheesecake to oven and let cool in oven 1 hour.", "Remove from oven; cool completely on wire rack.", "Chill uncovered until ready to serve (cheesecake will continue to firm up as it chills.] Remove sides of pan.", "Serve." ]
[Name] Guacamole [AuthorId] 102135 [AuthorName] icetea [CookTime] PT2H [PrepTime] PT5M [TotalTime] PT2H5M [DatePublished] 2001-09-23T15:35:00Z [Description] Make and share this Guacamole recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Spreads", "Lunch/Snacks", "Fruit", "Vegetable", "Mexican", "Vegan", "Kid Friendly", "Summer", "Weeknight", "No Cook", "Beginner Cook", "Small Appliance", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "1 1/2", "1/2", "1", "3", NA, NA] [RecipeIngredientParts] ["avocados", "onion", "garlic", "fresh lime juice", "ground cumin", "fresh cilantro leaves", "salt", "black pepper"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 348.8 [FatContent] 29.8 [SaturatedFatContent] 4.3 [CholesterolContent] 0.0 [SodiumContent] 27.5 [CarbohydrateContent] 23.2 [FiberContent] 14.8 [SugarContent] 3.2 [ProteinContent] 5.1 [RecipeServings] nan [RecipeYield] 2 cups [RecipeInstructions] Halve and pit the avocados and scoop the flesh into a bowl. Mash the avocados coarse with a fork; stir in remaining ingredients and season to taste with salt and pepper. Guacamole may be made 2 hours in advance, its surface covered with plastic wrap, and chilled.
[Name] Oatmeal Soup [AuthorId] 13483 [AuthorName] Tebo3759 [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2001-09-23T15:35:00Z [Description] An unusual but hearty soup. If too thick, thin with more broth or water. With a slice of thick bread you can call this lunch. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Grains", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1", "2", "1", "7", "1", "1", NA, "1"] [RecipeIngredientParts] ["onion", "mushroom", "garlic", "rolled oats", "vegetable broth", "stewed tomatoes", "tomato sauce", "low-fat milk"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 85.6 [FatContent] 1.2 [SaturatedFatContent] 0.3 [CholesterolContent] 1.5 [SodiumContent] 299.8 [CarbohydrateContent] 16.1 [FiberContent] 2.3 [SugarContent] 6.4 [ProteinContent] 4.0 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Saute onion, mushrooms& garlic in a bit of the broth, about 5 minutes. Stir in oats, broth, tomatoes& tomato sauce. Bring to a boil. Reduce heat and simmer 5 minutes. Season and stir in milk.
[Name] Roasted Bell Peppers Salad [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2001-09-23T15:35:00Z [Description] Christmas time here means Summertime, I have taken this colourful salad along to get togethers and barbecues, a really popular addition to the feast. But would taste just as good in July or August! [Images] character(0) [RecipeCategory] Cheese [Keywords] ["Vegetable", "Christmas", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "115", "1", "1", NA, NA] [RecipeIngredientParts] ["green pepper", "feta cheese", "red wine vinegar", "clear honey", "salt", "fresh ground black pepper"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 126.0 [FatContent] 6.4 [SaturatedFatContent] 4.3 [CholesterolContent] 25.6 [SodiumContent] 325.2 [CarbohydrateContent] 12.8 [FiberContent] 2.0 [SugarContent] 8.2 [ProteinContent] 5.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Slice all the peppers in half lengthways and deseed.", "Arrange peppers in a single layer, skin side upwards, on a baking sheet.", "Place them under a hot grill until the skin has blackened and beginning to blister.", "Leave to cool slightly, then place in a plastic bag and close end.", "When cold peel off and discard skin.", "Arrange the peppers on a serving platter and scatter the feta over them.", "Mix together the vinegar, honey and seasonings, then sprinkle over the salad.", "Chill until ready to serve." ]
[Name] Kitty's Original 10 Bean Soup [AuthorId] 2595 [AuthorName] eboyd [CookTime] PT3H [PrepTime] PT30M [TotalTime] PT3H30M [DatePublished] 2001-09-23T15:35:00Z [Description] Make and share this Kitty's Original 10 Bean Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Beans [Keywords] ["Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "2", "1", "2", "2", "2 -4", "1", "1", "1", "1"] [RecipeIngredientParts] ["ham hocks", "beer", "onions", "celery", "garlic", "Mexican-style tomatoes", "tomatoes and green chilies", "boneless chicken breast"] [AggregatedRating] nan [ReviewCount] nan [Calories] 138.2 [FatContent] 5.3 [SaturatedFatContent] 1.5 [CholesterolContent] 36.3 [SodiumContent] 59.1 [CarbohydrateContent] 6.6 [FiberContent] 1.0 [SugarContent] 2.2 [ProteinContent] 12.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Sort and rinse beans.", "Combine beans, 7 cups water, beer, ham hocks, seasoning packet in large 6-8 quart pan.", "Bring to boil and reduce to a rapid simmer.", "Add chopped onions, celery, garlic and tomatoes to pan.", "Simmer, covered, for at least 2 hours.", "Remove ham meat, chop fine, and add rest of meat, cut into small chunks.", "Simmer for 1 hours more until beans are soft.", "*Mynotes: I did not use but about 4 cups of water, as we like it thicker.", "And I had to cook it a long time, to get the big beans tender." ]
[Name] Chocolate Chip Cookies (Grandma's From-Scratch - It's Easy!) [AuthorId] 15781 [AuthorName] Jeannie McCurdy [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2001-09-23T15:35:00Z [Description] This chocolate chip cookie recipe came directly from my grandma, who always cooks from scratch! It's easy and everyone that has had them has asked for more! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/02/6/y5LH1ZjATtCTrNU51c5H-1389203995096.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/02/6/picLZUFGs.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/02/6/pic2j3wQ3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/02/6/pichOoQdu.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/02/6/picbo2www.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/02/6/picHVXebC.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/02/6/picXWlNs1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/02/6/picpKB6Fr.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/02/6/picBluIsF.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/02/6/picM0nkUu.jpg"] [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "Fruit", "Nuts", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["1/2", "1/4", "1/2", "1/8", "1/2", "1/2", "1 1/4", "12", "1/2", "1"] [RecipeIngredientParts] ["shortening", "white sugar", "brown sugar", "salt", "vanilla", "baking soda", "flour", "chocolate chips", "egg"] [AggregatedRating] 5.0 [ReviewCount] 23.0 [Calories] 140.1 [FatContent] 8.2 [SaturatedFatContent] 3.1 [CholesterolContent] 6.2 [SodiumContent] 50.7 [CarbohydrateContent] 17.1 [FiberContent] 1.0 [SugarContent] 11.5 [ProteinContent] 1.6 [RecipeServings] nan [RecipeYield] 30-40 cookies [RecipeInstructions] Cream shortening then add white sugar, brown sugar and egg. Dissolve baking soda in one tablespoons of HOT water and then add. Add flour, salt, vanilla and mix well. Add nuts and chocolate. chips and mix again. Drop teaspoonfuls on greased cookie sheet. Bake at 350 degrees about 10 minutes.
[Name] Prime Rib Roast [AuthorId] 6258 [AuthorName] Miss Annie [CookTime] PT2H [PrepTime] PT5M [TotalTime] PT2H5M [DatePublished] 2001-09-23T15:35:00Z [Description] Make and share this Prime Rib Roast 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/12/02/7/pic65MNQP.jpg" [RecipeCategory] Roast Beef [Keywords] ["Meat", "Low Protein", "Weeknight", "Roast", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] [NA, NA, "2", "1", "1", "1", "1", "1", NA] [RecipeIngredientParts] ["garlic cloves", "horseradish", "sour cream", "red wine vinegar", "salt", "sugar", "Tabasco sauce"] [AggregatedRating] 5.0 [ReviewCount] 46.0 [Calories] 114.0 [FatContent] 11.4 [SaturatedFatContent] 6.6 [CholesterolContent] 29.9 [SodiumContent] 89.0 [CarbohydrateContent] 2.3 [FiberContent] 0.1 [SugarContent] 2.1 [ProteinContent] 1.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] On the roast, rub the garlic, then the salt and pepper and place it, fat side up, in an uncovered pan. Sear in a very hot oven (450-475 degrees] for 30 minutes, reduce heat to 300 degrees, and cook as follows: Rare- 18-20 minutes per pound, Medium- 25 minutes per pound, Well done- 30 minutes per pound. May be served with Horseradish sauce.
[Name] Tomato Juice for Canning [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT1H20M [PrepTime] PT10M [TotalTime] PT1H30M [DatePublished] 2001-09-23T15:35:00Z [Description] Make and share this Tomato Juice for Canning recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Vegetable", "Very Low Carbs", "Low Protein", "Low Cholesterol", "Weeknight", "Canning", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] [NA, NA, NA] [RecipeIngredientParts] ["tomatoes", "salt", "lemon juice"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 0.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.0 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] nan [RecipeYield] 1 recipe [RecipeInstructions] Here's a quote from Bernardin. \"Any amount of tomatoes can be used. An average of 3-3 1/2 pounds of tomatoes are needed to make 1 quart of juice. A bushel of tomatoes-53 pounds-will make from 15-18 quarts of juice. A bushel of tomatoes-53 pounds-will make from 15-18 quarts of juice. To acidify the tomato juice add: 1 T. bottled lemon juice per pint jar or 2 T. per quart jar. Salt is optional but makes it taste better--1/2 t. per pint or 1 t. per quart.\". So wash and cut up tomatoes 2 Cups at a time add to a large stainless pot and crush, all the while bringing to a boil. (I would be using a food processor at this point]. When all tomatoes are crushed maintain a boil for 5 minutes, stirring constantly. Press tomato pulp through a fine sieve or food mill. Return to pot and heat to boiling. Prepare the jars and ladle in hot juice leaving 1/2 inch head space-wipe-seal and process in a boiling water bath, 35 minutes for pints and 40 minutes for quarts at altitudes up to 1000 feet.
[Name] Strawberry and Orange Smoothie [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] nan [PrepTime] PT1H [TotalTime] PT1H [DatePublished] 2001-09-23T15:35:00Z [Description] Make and share this Strawberry and Orange Smoothie 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/12/02/9/picp1vCC4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/02/9/picHe0JCg.jpg"] [RecipeCategory] Smoothies [Keywords] ["Beverages", "Breakfast", "Lunch/Snacks", "Strawberry", "Berries", "Fruit", "Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins", "Freezer", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["250", "2", "2", "1/3", "1"] [RecipeIngredientParts] ["strawberries", "honey", "low-fat milk", "wheat germ"] [AggregatedRating] 3.5 [ReviewCount] 3.0 [Calories] 118.9 [FatContent] 1.6 [SaturatedFatContent] 0.8 [CholesterolContent] 6.1 [SodiumContent] 55.1 [CarbohydrateContent] 22.6 [FiberContent] 1.6 [SugarContent] 19.6 [ProteinContent] 5.1 [RecipeServings] nan [RecipeYield] 4 cups [RecipeInstructions] Wash and hull the strawberries, place in a single layer on a tray, freeze. Blend or process frozen strawberries with the remaining ingredients until smooth.
[Name] Pepper Steak [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT42M [PrepTime] PT10M [TotalTime] PT52M [DatePublished] 2001-09-23T15:35:00Z [Description] Make and share this Pepper Steak 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/12/03/0/WaKMG6iFQViGEoe8sKqC_Pepper-Steak-6.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/12030/d7AA2inkSRqaDAMVkYlM_2320860277937790.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/12030/2b0eXDfMRy7q8mTAra2H_1503355917184457575041.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/03/0/01478901702.jpeg", "https://img.sndimg.com/food/image/upload/v1/img/feed/12030/IN41iMirRqIye44klbbX_20170810_204051.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/03/0/jlDEwAMPSOG440yU0L4y_IMG_0130.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/03/0/6y6Jd9T7TUCzHnjx6CA7_image.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/03/0/picX4BcAc.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/03/0/ciaCzAZzSEmqsq4ntZL8_1605783352915940.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/03/0/TbSVvEinSySCDXZzBgHZ_image.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/03/0/Frv17L88TCrANHQQWhQh_Pepper-Steak-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/03/0/mmG9LERiyMgxbdHQ5HxQ_Pepper-Steak-4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/03/0/picg9xJd2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/03/0/picZvoXF2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/03/0/picy2zwMl.jpg"] [RecipeCategory] Meat [Keywords] ["< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1", "2", "1", "2", "1", "1/4", "1/4", "1/2", "1", "1", "1", "1", "1", "2", "1/4"] [RecipeIngredientParts] ["beef top round steak", "olive oil", "onion", "garlic", "beef broth", "light soy sauce", "sugar", "pepper", "celery", "green bell pepper", "red bell pepper", "yellow bell pepper", "chopped tomato", "cornstarch", "water"] [AggregatedRating] 5.0 [ReviewCount] 137.0 [Calories] 237.6 [FatContent] 7.3 [SaturatedFatContent] 2.0 [CholesterolContent] 62.4 [SodiumContent] 1331.0 [CarbohydrateContent] 12.2 [FiberContent] 2.4 [SugarContent] 3.9 [ProteinContent] 30.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Slice the beef into 3 inch strips 1/4 inch wide. Heat 1 T. oil in skillet on medium high and add onion and garlic, stirring until onion is tender, around 4 or 5 minutes. Remove with a slotted spoon. Add remaining oil and saute the beef until browned. Remove with a slotted spoon. Add the broth, soy sauce, sugar and ground pepper to the skillet, stir well. Return beef, onion and garlic to skillet and simmer for 30 minutes. Add celery, bell pepper and tomatoes. Cover and cook until celery and peppers are crisp/tender-around 5 minutes. Dissolve the cornstarch in cold water. Stir into the skillet stirring constantly until thickened around 2 minutes.
[Name] Layered Vegetable Salad [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT24H [PrepTime] PT20M [TotalTime] PT24H20M [DatePublished] 2001-09-23T15:35:00Z [Description] Another "do ahead" recipe for this gorgeous salad. Not only does it look good it tastes good too! [Images] character(0) [RecipeCategory] Salad Dressings [Keywords] ["Vegetable", "Canadian", "Weeknight", "No Cook"] [RecipeIngredientQuantities] ["1", "3", "2", "1", "6", "1", "1", "1", "3/4"] [RecipeIngredientParts] ["iceberg lettuce", "Belgian endive", "carrots", "green onions", "radish", "frozen tiny peas", "mayonnaise", "chili sauce"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 89.2 [FatContent] 0.7 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 354.1 [CarbohydrateContent] 17.4 [FiberContent] 8.8 [SugarContent] 6.5 [ProteinContent] 4.8 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Put half of the lettuce in the bottom of a clear glass salad bowl. Layer the ingredients alternately with the peas. Use complimenting colors as you layer the veggies. Mix the Mayo & chili sauce. Top the salad with the last half of the iceberg lettuce. Spread dressing over the top of the salad. Cover and refrigerate for 24 hours.
[Name] Rigatoni Sausage Supreme [AuthorId] 12716 [AuthorName] Willam [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2001-09-23T15:35:00Z [Description] I love Italian foods, especially those easy to prepare and freezer store. I lost a rigatoni and sweet Italian sausage dish that I liked so decided to create one of my own. I added spices such as allspice I thought would blend well. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Pork", "Meat", "European", "Low Cholesterol", "Kid Friendly", "Weeknight", "Freezer", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["16", "1 - 1 1/4", "4", "1", "2", "1", "1", "3", "2", "4", "2", "4", "2", "1", "1/2", "1/2", NA, "1/4", NA, "3"] [RecipeIngredientParts] ["rigatoni pasta", "mild Italian sausage", "crisp bacon", "tomato paste", "tomato sauce", "diced tomatoes", "diced tomatoes", "diced tomatoes with mild green chilies", "garlic cloves", "onions", "celery", "bell peppers", "dried parsley", "dried sweet basil leaves", "fennel seed", "thyme", "allspice", "pepper", "olive oil", "water", "olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 384.5 [FatContent] 18.1 [SaturatedFatContent] 5.2 [CholesterolContent] 56.4 [SodiumContent] 857.7 [CarbohydrateContent] 40.7 [FiberContent] 4.7 [SugarContent] 8.0 [ProteinContent] 16.2 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Chop vegetables fine and sauté in 1/4 cup olive oil until soft. Set aside. In a large skillet braise and break sausage into small pieces. Add olive oil if needed to prevent sticking. When thoroughly browned, add tomatoes, tomato sauce, tomato-paste, vegetables, spices, bacon bits and one-cup water. Simmer for one hour, stirring occasionally. Add water as needed to maintain sauce consistency. To cook the rigatoni: Add 1/4 cup olive oil to twice the amount of unsalted boiling water necessary to cover the rigatoni. Cook rigatoni al dente according to package directions (about 8-10 minutes.] When rigatoni is al dente, drain, toss with sauce and place on large serving dish. You also can store in twelve GLAD 8 oz containers or six GLAD 16 oz containers for freezer storage. The aroma of the frozen servings is even more pleasing as they reheat in a microwave oven. A fresh tomato salad with a balsamic vinaigrette dressing completes the meal.
[Name] V-8 juice for canning [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2001-09-23T15:35:00Z [Description] Make and share this V-8 juice for canning 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/12/03/3/picfE1XKU.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/03/3/picPaimfI.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/03/3/picsGu7dy.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/03/3/picINwmXA.jpg"] [RecipeCategory] Beverages [Keywords] ["Vegetable", "Low Protein", "Low Cholesterol", "Healthy", "Weeknight", "Canning", "< 4 Hours"] [RecipeIngredientQuantities] ["15", "1", "2", "1 1/2", "2", "12", "2", "1/2", "3", "2", "1/2"] [RecipeIngredientParts] ["tomatoes", "bell pepper", "onions", "celery", "bay leaves", "fresh basil leaves", "dried basil", "fresh ground black pepper", "sugar", "Worcestershire sauce", "lemon juice"] [AggregatedRating] 5.0 [ReviewCount] 20.0 [Calories] 213.8 [FatContent] 2.1 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 89.0 [CarbohydrateContent] 47.2 [FiberContent] 13.3 [SugarContent] 30.9 [ProteinContent] 9.5 [RecipeServings] nan [RecipeYield] 7 quarts [RecipeInstructions] Place all ingredients, except lemon juice, in a large stainless pot. Bring to a boil then simmer for 30 minutes-all veg should be soft. Press veg through a fine sieve or food mill. Return juice to pot, stir in lemon juice and bring to a boil. Pour into clean hot jars, leaving 1/2 inch head space. Process for 35 minutes at altitudes up to 1000 feet.
[Name] Prime rib [AuthorId] 18959 [AuthorName] Pat8286 [CookTime] PT13H [PrepTime] PT1H [TotalTime] PT14H [DatePublished] 2001-09-23T15:35:00Z [Description] Make and share this Prime rib recipe from Food.com. [Images] character(0) [RecipeCategory] Roast Beef [Keywords] ["Meat", "Very Low Carbs", "Low Protein", "Low Cholesterol", "Weeknight", "Roast", "Oven", "Easy"] [RecipeIngredientQuantities] [NA, NA, NA] [RecipeIngredientParts] "fresh ground pepper" [AggregatedRating] 5.0 [ReviewCount] 27.0 [Calories] 0.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.0 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] nan [RecipeYield] 1 roast [RecipeInstructions] Remove roast from refrigerator and let stay at room temperature for 1 hour. Preheat oven to 375. Sprinkle roast all over with garlic salt and pepper and place in pan bone side down. Place in oven for 1 hour. DO NOT OPEN OVEN. Turn off oven and let roast sit for at least 4 hours or up to 8 hours. DO NOT OPEN OVEN FOR ANY REASON. One hour before serving turn oven back on (to 375] for 45 minutes. Remove roast and let sit for 15 minutes before serving. I know this sounds strange, but no matter what the size of the roast it will be perfectly medium rare with a crunchy crust. If you want it more well done, just increase final cooking time. Great for busy days and eliminates panic when guests are late. No more overcooked dinner.
[Name] Reuben Dip [AuthorId] 58038 [AuthorName] Ducky [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2001-09-23T15:35:00Z [Description] Make and share this Reuben Dip recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Lunch/Snacks", "Meat", "Very Low Carbs", "< 15 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1/4", "4", "1/2", "1/4", "2 -3", NA] [RecipeIngredientParts] ["cream cheese", "sour cream", "corned beef", "swiss cheese", "sauerkraut", "milk"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 305.4 [FatContent] 26.1 [SaturatedFatContent] 14.3 [CholesterolContent] 93.2 [SodiumContent] 635.2 [CarbohydrateContent] 3.2 [FiberContent] 0.3 [SugarContent] 0.5 [ProteinContent] 14.6 [RecipeServings] nan [RecipeYield] 3 cups [RecipeInstructions] Heat cream cheese, sour cream, corned beef, Swiss cheese and sauerkraut in small sauce pan over low heat until hot, thin with milk if necessary. Serve with rye crackers.
[Name] Chocodoodles [AuthorId] 14386 [AuthorName] Divinemom5 [CookTime] PT8M [PrepTime] PT10M [TotalTime] PT18M [DatePublished] 2001-09-23T15:35:00Z [Description] I am famous for my cookie plates every Christmas. I am always looking for different cookie recipes. This one adds a chocolate twist to the traditional snickerdoodle recipe. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Lunch/Snacks", "Cookie & Brownie", "Kid Friendly", "Christmas", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1 1/2", "3", "2", "1", "2 1/4", "1/2", "2 3/4", "1", "1", "1/4"] [RecipeIngredientParts] ["butter", "margarine", "sugar", "sugar", "eggs", "vanilla", "flour", "cinnamon", "cream of tartar", "baking soda", "salt"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 50.0 [FatContent] 2.4 [SaturatedFatContent] 1.4 [CholesterolContent] 10.8 [SodiumContent] 39.2 [CarbohydrateContent] 6.7 [FiberContent] 0.2 [SugarContent] 3.8 [ProteinContent] 0.6 [RecipeServings] nan [RecipeYield] 84 cookies [RecipeInstructions] In large bowl, cream butter and 1 1/2 cups of sugar. Add eggs and vanilla, beat until smooth. Combine dry ingredients (except 3/4 tsp cinnamon] Add dry to creamed, stir. Combine remaining sugar and cinnamon in small bowl. Roll cookie dough into 1-inch balls, roll in sugar mixture. Bake on lightly greased cookie sheets at 375° for 6-8 minutes. Cool on wire racks.
[Name] Oven barbecued chicken [AuthorId] 19051 [AuthorName] Minxkat1 [CookTime] PT50M [PrepTime] PT30M [TotalTime] PT1H20M [DatePublished] 2001-09-23T15:35:00Z [Description] Make and share this Oven barbecued chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Low Protein", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1/2", "2", "3", "2", "2", "1/2", "1/2", "1/3", "1/4", "1/2", NA] [RecipeIngredientParts] ["yellow onion", "garlic", "olive oil", "chili powder", "ketchup", "red wine", "brown sugar", "honey", "butter", "margarine", "chicken parts"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 424.0 [FatContent] 22.6 [SaturatedFatContent] 10.7 [CholesterolContent] 40.7 [SodiumContent] 1018.2 [CarbohydrateContent] 55.7 [FiberContent] 0.7 [SugarContent] 51.9 [ProteinContent] 1.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Brush chicken parts with butter, put on rack in pan (I use a broiler pan] and cook at 350 F in oven for ten minutes. Saute onion and garlic in olive oil. Add chili powder and stir-fry for two minutes. Add ketchup, red wine, brown sugar, honey and crushed peppers. Simmer, stirring occasionally for 20 minutes. Put chicken in roasting pan, pour sauce over meat and cook until done (approximately 40 minutes].
[Name] Spinach Dip [AuthorId] 39547 [AuthorName] Julesong [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2001-09-23T15:35:00Z [Description] Make and share this Spinach Dip recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/03/8/piczh95We.jpg" [RecipeCategory] Sauces [Keywords] ["Lunch/Snacks", "Cheese", "Vegetable", "Potluck", "< 15 Mins", "No Cook", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["1", "1", "3/4", "2", "1/8", "1/2", "1/4"] [RecipeIngredientParts] ["frozen spinach", "cream cheese", "plain yogurt", "garlic cloves", "cayenne pepper", "salt", "curry powder"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 170.2 [FatContent] 14.6 [SaturatedFatContent] 9.1 [CholesterolContent] 45.6 [SodiumContent] 362.4 [CarbohydrateContent] 5.3 [FiberContent] 1.8 [SugarContent] 2.0 [ProteinContent] 6.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Cook spinach according to package directions; drain thoroughly.", "Place all ingredients in blender and process until smooth.", "Chill for at least 3 hours before serving with vegetables or chips. For a milder dip, mix in a little cottage cheese before serving.", "The tip tastes completely different depending on whether or not you use the curry powder, so do try both versions. :] I usually make it without, but that's only because some folks don't enjoy curry -- myself, I'm hard pressed to choose version I prefer." ]
[Name] Italian Sausage Vegetable Soup [AuthorId] 2595 [AuthorName] eboyd [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2001-09-23T15:35:00Z [Description] Make and share this Italian Sausage Vegetable Soup recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/03/9/picFNW4gU.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/03/9/pickVQLKv.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/03/9/picBL8MFB.jpg"] [RecipeCategory] Cheese [Keywords] ["Low Cholesterol", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "1", "2", "2", "1", "1/2", "5", "1", "1", "1/2", NA, NA, "1/2", "2/3"] [RecipeIngredientParts] ["Italian sausage", "onion", "garlic", "carrots", "zucchini", "green pepper", "dry white wine", "chicken broth", "tomatoes", "dried basil", "dried oregano", "salt", "pepper", "orzo pasta", "parmesan cheese"] [AggregatedRating] 5.0 [ReviewCount] 124.0 [Calories] 460.5 [FatContent] 25.7 [SaturatedFatContent] 9.7 [CholesterolContent] 53.0 [SodiumContent] 1733.4 [CarbohydrateContent] 26.7 [FiberContent] 3.8 [SugarContent] 8.6 [ProteinContent] 27.0 [RecipeServings] nan [RecipeYield] 1 pot soup [RecipeInstructions] Use bulk sausage or remove the casings from the sausage and discard. Brown the sausage in a heavy Dutch oven or large saucepan, mashing it with the back of a spoon until the meat is no longer pink and has rendered most of its fat. Spoon out most of the fat from the cooked sausage and discard. Add the onions and garlic and cook, stirring,until soft but not browned. Add carrots, zucchini, pepper, wine, chicken broth, tomatoes, basil, and oregano and bring to a boil. When the soup in boiling, add the orzo and cook for 20 minutes. Season to taste with salt and pepper. Serve in heavy soup bowls. If desired, sprinkle Parmesan cheese over each serving. To prepare in advance: Like most hearty soups, this tastes best if it is cooled, refrigerated overnight, then reheated to serve. It may also be frozen.
[Name] Artichoke, Jalapeno and Parmesan Dip [AuthorId] 30094 [AuthorName] acid. [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2001-09-23T15:35:00Z [Description] Make and share this Artichoke, Jalapeno and Parmesan Dip recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Spreads", "Lunch/Snacks", "European", "Potluck", "< 15 Mins", "No Cook", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["1", "1", "3 -4", "1", "1 -2", NA, NA] [RecipeIngredientParts] ["cream cheese", "fresh parmesan cheese", "salt", "black pepper"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 663.0 [FatContent] 54.3 [SaturatedFatContent] 33.6 [CholesterolContent] 168.7 [SodiumContent] 1733.0 [CarbohydrateContent] 16.2 [FiberContent] 5.5 [SugarContent] 2.2 [ProteinContent] 31.1 [RecipeServings] nan [RecipeYield] 2 cups [RecipeInstructions] Use a food processor with metal blade to finely grate Parmesan cheese. Add the cream cheese, mixing well. Transfer cheese mixture to a mixing bowl. Chop jalapeno peppers in processor, add drained artichoke hearts and process just until coarsely chopped. Add artichoke/jalapeno mixture and the jalapeno sauce to cheese mixture. Mix well. If needed, add small amount of additional marinade to obtain desired consistency. Salt and pepper to taste. Refrigerate until ready to serve. Serve with a variety of crackers or chips.
[Name] Marinated Flank Steak With Mustard Sauce [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT8M [PrepTime] PT24H [TotalTime] PT24H8M [DatePublished] 2001-09-23T15:35:00Z [Description] Works well for a dinner party, barbecue party or Sunday dinner for the family. Serve with warm corn muffins/bread and salads, goes well with a rice/veggie salad.You'll get many compliments. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/04/1/pic2GuqiQ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/04/1/picI3gBZy.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/04/1/picoSCUTv.jpg"] [RecipeCategory] Steak [Keywords] ["Meat", "Canadian", "European", "Spring", "Summer", "Winter", "Spicy", "Weeknight", "Broil/Grill", "Oven", "Easy"] [RecipeIngredientQuantities] ["2", "1/4", "3 -4", "2", "2", "2", NA, "1/2", "2", NA, "1 1/4", "1/4", "2", "1", "1", "2", "1/4", "1/8", "1/8", NA] [RecipeIngredientParts] ["buttermilk", "mustard", "garlic cloves", "low sodium soy sauce", "extra virgin olive oil", "paprika", "cayenne pepper", "dried marjoram", "plain low-fat yogurt", "red wine vinegar", "Dijon mustard", "parmesan cheese", "extra virgin olive oil", "garlic cloves", "dried marjoram", "salt", "cayenne pepper", "fresh parsley"] [AggregatedRating] 4.5 [ReviewCount] 5.0 [Calories] 74.7 [FatContent] 4.6 [SaturatedFatContent] 1.1 [CholesterolContent] 3.5 [SodiumContent] 268.4 [CarbohydrateContent] 5.1 [FiberContent] 0.5 [SugarContent] 3.9 [ProteinContent] 3.5 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Combine first 8 ingredients, for marinade, in a large, shallow non-mental dish; stir well. Add steaks, turning to coat. Cover and marinate in refrigerator at least 2 hours or overnight, turning steaks occasionally. Steaks can be marinated in a zip lock bag, remove air and seal tightly, turn bag now and then. Remove steaks from marinade and discard marinade. Place steaks on a rack coated with vegetable spray and place rack in a roasting pan. Broil 5 inches from heat- 4 minutes on each side or to desired degree on doneness. OR barbecue to your liking. To serve, cut steak diagonally across grain into thin slices. Serve chilled or at room temperature with mustard sauce. Mustard Sauce: Combine first 9 ingredients in a small bowl; stir well. Cover and chill thoroughly. Garnish with fresh parsley if desired.
[Name] Danish Browned Cabbage With Caraway [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT2H [PrepTime] PT10M [TotalTime] PT2H10M [DatePublished] 2001-09-23T15:35:00Z [Description] This cabbage goes well with pork. It is a traditional Danish dish. The caraway gives it a lovely flavor. You do not add any water with this recipe. It is cooked on the lowest number on your stove - there is enought moisture in thc cabbage that comes out as it slowly cooks. I cover the pot after adding the caraway seeds. Remember to stir each time you pass the stove. As mentioned by Swedish Chef in her review her MIL added an apple - I tried it and it is excellent. Thanks SW [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/04/2/pic7pf3cN.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/04/2/picqMkpuX.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/04/2/picZ5HNrZ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/04/2/pic2FsHji.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/04/2/picfY54Kh.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/04/2/picaPfOit.jpg"] [RecipeCategory] Vegetable [Keywords] ["Danish", "Scandinavian", "European", "Low Protein", "Free Of...", "Weeknight", "Stir Fry", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["4", "5", "1"] [RecipeIngredientParts] ["bacon drippings", "cabbage", "caraway seed"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 139.3 [FatContent] 13.0 [SaturatedFatContent] 5.1 [CholesterolContent] 12.3 [SodiumContent] 35.2 [CarbohydrateContent] 5.3 [FiberContent] 2.4 [SugarContent] 2.8 [ProteinContent] 1.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Melt Bacon dripping in a saucepan (or heat oil]. Add cabbage. cook on low heat for 30 minutes. Add caraway seeds, continue cooking for at least another 1 1/2 hours. I have had it on for 4 hours. Give the pot a stir every time you pass by the stove. The cabbage will be golden brown when it is done.
[Name] Chocolate Marshmallow Squares [AuthorId] 15781 [AuthorName] Jeannie McCurdy [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2001-09-23T15:35:00Z [Description] Make and share this Chocolate Marshmallow Squares recipe from Food.com. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "Fruit", "Nuts", "Kid Friendly", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1/3", "1", "1/2", "1/2", "1", "2", "3/4", "1/2", "1 - 1 1/2"] [RecipeIngredientParts] ["butter", "sugar", "salt", "vanilla extract", "eggs", "all-purpose flour", "walnuts", "miniature marshmallow"] [AggregatedRating] nan [ReviewCount] nan [Calories] 189.9 [FatContent] 10.3 [SaturatedFatContent] 4.8 [CholesterolContent] 39.4 [SodiumContent] 119.1 [CarbohydrateContent] 22.2 [FiberContent] 1.2 [SugarContent] 14.8 [ProteinContent] 2.7 [RecipeServings] nan [RecipeYield] 15-20 squares [RecipeInstructions] Melt butter with morsels in saucepan over low heat, stirring occasionally. Blend in sugar, salt, and vanilla. Add eggs (beat well after each]. Stir in flour and walnuts. Spread in buttered 8 or 9 square inch pan. Sprinkle with marshmallows. Drizzle with glaze (if preferred]. Cool and cut into small squares. Bake at 350°F for 20-25 minutes.
[Name] Venison Stew [AuthorId] 9441 [AuthorName] Lisa Sorrell [CookTime] PT12H [PrepTime] PT20M [TotalTime] PT12H20M [DatePublished] 2001-09-23T15:35:00Z [Description] This is a winter-time favorite. Nothing warms your chilled bones better than a hot bowl of thick, meaty stew. This recipe can also be used with beef. [Images] character(0) [RecipeCategory] Stew [Keywords] ["One Dish Meal", "Lunch/Snacks", "Deer", "Potato", "Wild Game", "Vegetable", "Meat", "Low Cholesterol", "Healthy", "Potluck", "Winter", "Weeknight"] [RecipeIngredientQuantities] ["1", "4", "1", "1/2", "1", "2", "1", "1/2", "1/4", "1/8", NA] [RecipeIngredientParts] ["potatoes", "onion", "fresh mushrooms", "carrot", "beef broth", "water", "flour", "garlic powder", "oregano"] [AggregatedRating] 5.0 [ReviewCount] 29.0 [Calories] 159.4 [FatContent] 1.5 [SaturatedFatContent] 0.5 [CholesterolContent] 38.1 [SodiumContent] 245.5 [CarbohydrateContent] 22.4 [FiberContent] 2.8 [SugarContent] 2.0 [ProteinContent] 14.2 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] In a medium frying pan, fry venison and onion, just enough to sear the outside of the meat. Put all ingredients, except the flour, salt and pepper in a slow cooker or crock pot. Allow to cook on high for about 5 hours. Add flour and salt and pepper to taste. Cook for another 5-7 hours on low. You can leave it on low for several hours over and above the cooking time, which will allow the stew to become thicker and the meat more tender to your personal liking.
[Name] Chocolate Melting Cakes With Bananas [AuthorId] 8728 [AuthorName] Ashley U [CookTime] PT15M [PrepTime] PT30M [TotalTime] PT45M [DatePublished] 2001-09-23T15:35:00Z [Description] Make and share this Chocolate Melting Cakes With Bananas recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["South American", "Potluck", "< 60 Mins"] [RecipeIngredientQuantities] ["8", "6", "1/2", "1/2", "2", "1", "4", "1", "2"] [RecipeIngredientParts] ["unsalted butter", "flour", "sugar", "sugar", "salt", "eggs", "frozen sweetened raspberries", "bananas"] [AggregatedRating] nan [ReviewCount] nan [Calories] 542.5 [FatContent] 34.9 [SaturatedFatContent] 20.6 [CholesterolContent] 171.5 [SodiumContent] 445.9 [CarbohydrateContent] 61.7 [FiberContent] 9.7 [SugarContent] 36.6 [ProteinContent] 11.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Melt chocolate and butter in heavy medium saucepan over low heat, stirring until melted and smooth. Cool. Combine flour, 1/2 cup plus 2 tablespoons sugar and salt in large bowl. Using electric mixer, beat in eggs, 1 at a time. Beat until mixture is pale yellow and slowly dissolving ribbon forms when beaters are lifted, for about 5 minutes. Fold in melted chocolate. Refrigerate 30 minutes. Preheat oven to 375°. Butter six 1-cup souffle dishes. Sprinkle with sugar; tap out excess. Divide batter among dishes. Bake until cakes are set on top but tester inserted into center comes out with thick wet batter still attached, for about 15 minutes. Cool cakes on rack for 15 minutes. Spoon puréed raspberries onto 6 plates. Run sharp knife around cakes. Turn out 1 cake onto sauce on each plate. Garnish with banana slices.
[Name] Biff's Chicken and Pasta [AuthorId] 1634 [AuthorName] Bill Hilbrich [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2001-09-23T15:35:00Z [Description] This another of my series of Solo Meals, that will make a nice meal for one, or by adding another cup of dried pasta and served with a salad, could make a light lunch for two. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Lunch/Snacks", "Chicken", "Poultry", "Meat", "< 30 Mins", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1/2", "1", "1", "1/4", "1/4", "1/4", "1/4", "2", "1", "3/4"] [RecipeIngredientParts] ["boneless skinless chicken breast", "green bell pepper", "onion", "garlic", "pasta", "curry powder", "paprika", "ground black pepper", "salt", "olive oil", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 937.6 [FatContent] 43.9 [SaturatedFatContent] 12.3 [CholesterolContent] 104.4 [SodiumContent] 1008.3 [CarbohydrateContent] 89.3 [FiberContent] 5.9 [SugarContent] 9.8 [ProteinContent] 45.8 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] First, mix the curry, paprika, salt, and the pepper with the chicken that has been cut into 1/2 inch pieces. Cook the pasta in 2 quarts of salted water for about 5 minutes. While the pasta is cooking, heat the oil and butter in a large frying pan and saute the onions until nearly transparent, then add the chicken, bell pepper, and garlic. Continue to stir until the chicken cubes are white on all sides. Add the chicken stock (or if you wish beer] and about a quarter of a cup of the water from the pasta pot, and then the drained pasta. Heat the mixture for and additional 3 minutes or until the pasta is cooked to the desired degree of doneness.
[Name] Pumpkin & Sweet Potato Soup [AuthorId] 19691 [AuthorName] Trudy Hobbs [CookTime] PT25M [PrepTime] PT20M [TotalTime] PT45M [DatePublished] 2001-09-23T15:36:00Z [Description] This is a light but hearty soup that has lots of flavor. For a special occasion add some cream. I found the original recipe in a monthly womens magazine. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/12/04/7/picYTVmRW.jpg" [RecipeCategory] Free Of... [Keywords] ["< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1", "450", "50", "2", "1", "2", "1 2/3", "2", "1/2", "200", NA, "1"] [RecipeIngredientParts] ["pumpkin", "sweet potatoes", "butter", "onions", "ginger", "caraway seeds", "clear honey", "cinnamon", "chili powder"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 314.9 [FatContent] 17.0 [SaturatedFatContent] 11.2 [CholesterolContent] 44.1 [SodiumContent] 263.8 [CarbohydrateContent] 33.2 [FiberContent] 4.2 [SugarContent] 9.8 [ProteinContent] 10.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Peel the sweet potatoes and pumpkin and cut into cubes of roughly the same size. In a large saucepan, melt the butter using a medium heat. Leaving the heat setting the same, add the onions and cook for 5 minutes. Add the pumplin, sweet potatoes, ginger, caraway seeds and stock. Season to taste, cover and simmer for 15-20 minutes until sweet potatoes and pumpkin is tender. Remove from heat and puree in batches in a food processor. Place in a clean suacepan, add honey and cinnamon. Bring to the boil then remove from heat. Add more seasoning if necessary. Top with cheese then serve. For a heartier meal cook you favourite pasta shapes for 5 minutes (so still firm], drain then add to the pureed soup. Simmer for 5 minutes and then serve.
[Name] Iced Green Tomatoes [AuthorId] 15609 [AuthorName] Lali8752 [CookTime] PT52H40M [PrepTime] PT30M [TotalTime] PT53H10M [DatePublished] 2001-09-23T15:36:00Z [Description] Make and share this Iced Green Tomatoes recipe from Food.com. [Images] character(0) [RecipeCategory] Weeknight [Keywords] "Canning" [RecipeIngredientQuantities] ["7", "2", "1", "5", "3", "1", "1", "3", "5 -6", "1", NA] [RecipeIngredientParts] ["green tomatoes", "pickling lime", "sugar", "white vinegar", "whole allspice", "whole cloves", "gingerroot", "cinnamon sticks", "celery seed"] [AggregatedRating] nan [ReviewCount] nan [Calories] 658.3 [FatContent] 0.7 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 51.1 [CarbohydrateContent] 163.7 [FiberContent] 2.6 [SugarContent] 159.8 [ProteinContent] 2.7 [RecipeServings] nan [RecipeYield] 15 pint jars [RecipeInstructions] Use plastic or glass to make these in, don't use metal bowls etc. Soak tomatoes for 24 hours in the ice water and lime. After the 24 hours, change the water and rinse tomatoes, continue to soak and rinse every 1/2 hour for 4 hours. In a large pot mix sugar and vinegar. bring this mixture to a boil and add tomatoes. make a spice bag with cheese cloth and put spices in this. add spice bag to the mixture. Take off heat and let soak overnight (I refrigerate after it is cool]. Return to stove and bring to boil for 30 minutes. \"stack\"tomatoes in jars. pour syrup over. wipe rim of jar and put lid on. water bath for 10 minutes.
[Name] Appetizer Chicken Roulades [AuthorId] 39547 [AuthorName] Julesong [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2001-09-23T15:36:00Z [Description] A nice change of pace from the regular tortilla-wrapped pinwheels, these rolled appetizers are wrapped in the meat themselves and baked, then sliced. And they're great for folks looking for lowcarb appetizers, too. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Spreads", "Lunch/Snacks", "Chicken", "Poultry", "Meat", "Very Low Carbs", "Potluck", "Spring", "Summer", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["4", "1/2", NA, "3", "1", "2", "8", "1", NA] [RecipeIngredientParts] ["boneless skinless chicken breasts", "salt", "pepper", "cream cheese", "fresh basil", "dried basil", "fresh spinach leaves", "fresh spinach leaves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 51.0 [FatContent] 2.8 [SaturatedFatContent] 1.5 [CholesterolContent] 19.3 [SodiumContent] 103.9 [CarbohydrateContent] 0.9 [FiberContent] 0.3 [SugarContent] 0.6 [ProteinContent] 5.3 [RecipeServings] nan [RecipeYield] 24 roulades [RecipeInstructions] Preheat oven to 350 degrees F. Place chicken breasts between 2 sheets of heavy-duty plastic wrap or inside a large Ziplog bag; flatten to 1/4-inch thickness using the flat side of a meat mallet or rolling pin. Sprinkle chicken with salt and pepper. Stir together goat cheese, cream cheese, and basil; spread evenly over each chicken breast. Top each with 2 spinach leaves and roasted red peppers. Roll up, jellyroll fashion, starting with a short side. Secure rolls with wooden picks, and place seam-side-down in a lightly greased 11x7-inch baking dish. Bake, covered, at 350 degrees F (175C degrees] for 15 minutes. Uncover and bake 20 additional minutes or until chicken is done. Slice crosswise into 6-8 pieces, and serve on a spinach-lined plate, if desired.
[Name] Cream of Peanut Soup [AuthorId] 10332 [AuthorName] chris brossard [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2001-09-23T15:36:00Z [Description] Make and share this Cream of Peanut Soup recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "2", "1", "1", "1", "1/2", NA, NA] [RecipeIngredientParts] ["canned chicken broth", "carrots", "yellow onion", "half-and-half", "Tabasco sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 813.2 [FatContent] 70.1 [SaturatedFatContent] 22.9 [CholesterolContent] 81.5 [SodiumContent] 1318.3 [CarbohydrateContent] 26.8 [FiberContent] 7.5 [SugarContent] 10.5 [ProteinContent] 29.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Place the stock in a 2-qt. pot and add the carrots and onion. Bring to a boil and turn down to a simmer. Cook, covered, until the vegetables are very tender. Puree in a food processor and return to the pan. Stir in the remaining ingredients, bring to a simmer and serve. Salt to taste.
[Name] Sauerkraut Soup Pittsburgh [AuthorId] 2595 [AuthorName] eboyd [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2001-09-23T15:36:00Z [Description] Make and share this Sauerkraut Soup Pittsburgh recipe from Food.com. [Images] character(0) [RecipeCategory] German [Keywords] ["European", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1/2", "2", "1", "6", NA, "10", "2"] [RecipeIngredientParts] ["short rib of beef", "onion", "sauerkraut", "canned tomato", "peppercorns", "bay leaves"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 168.9 [FatContent] 14.6 [SaturatedFatContent] 6.1 [CholesterolContent] 28.7 [SodiumContent] 462.2 [CarbohydrateContent] 3.5 [FiberContent] 1.8 [SugarContent] 1.5 [ProteinContent] 6.1 [RecipeServings] 12.0 [RecipeYield] 1 pot soup [RecipeInstructions] ["Remove fat from bones, but leave meat.", "Brown onion and meat in oil, then add sauerkraut.", "Add remaining ingredients; bring to boil and simmer for 40 minutes.", "Lift out bones, pepper and bay leaves.", "Scrape off all meat form bones, cut into chunks and add to soup.", "Check salt and seasoning and serve.", "Can be frozen Mrs.", "james Harris Three Rivers Cookbook 1 format by Emilie rwsm05a (I wonder how this would be with shredded corned beef and a touch of German mustard?] You could substitute smoked sausage for the ribs." ]
[Name] Havana Cake [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2001-09-23T15:36:00Z [Description] Make and share this Havana 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/12/05/3/12053.jpg" [RecipeCategory] Dessert [Keywords] ["Caribbean", "< 15 Mins"] [RecipeIngredientQuantities] ["3", "15", "1/2", "350", "3", NA, NA] [RecipeIngredientParts] ["gelatin", "water", "milk", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1967.0 [FatContent] 19.0 [SaturatedFatContent] 11.8 [CholesterolContent] 72.4 [SodiumContent] 422.5 [CarbohydrateContent] 374.0 [FiberContent] 0.0 [SugarContent] 349.7 [ProteinContent] 88.9 [RecipeServings] nan [RecipeYield] 1 cake [RecipeInstructions] This is a wonderful cake that keeps in the refrigerator for days looking just like the day you first made it! To make it, firstly mix the gelatine with the cold water. Heat the milk and add sugar. Allow to cool. Once cooled, add the gelatine. Finally add the whipped cream folding in carefully. Either make a thin sponge base or use a bought one. Place the sponge in the bottom of a spring from pan. Spoon a layer of the milk mixture over the sponge. Crush up the biscuits. Sprinkle about one-third over the mixture. Spoon another layer of the mixture over the crushed wafers and repeat with a layer of crushed wafers. Finally spoon the remaining mixture on top. Finish with a layer of crushed wafers. Chill in the refrigerator until needed.
[Name] Pumpkin Soup With Coriander Paste [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] PT40M [PrepTime] PT20M [TotalTime] PT1H [DatePublished] 2001-09-23T15:36:00Z [Description] Make and share this Pumpkin Soup With Coriander Paste recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "< 60 Mins", "Stove Top", "Small Appliance"] [RecipeIngredientQuantities] ["2", "2", "2", "1/2", "1", "1", "1 1/2", "2 1/2", "1", "1", "1/2", "1", "1"] [RecipeIngredientParts] ["ground coriander", "ground cumin", "ground turmeric", "onion", "celery", "pumpkin", "coconut milk", "fresh coriander leaves", "fresh mint leaves", "ginger", "caster sugar"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 314.5 [FatContent] 17.1 [SaturatedFatContent] 11.8 [CholesterolContent] 4.5 [SodiumContent] 240.1 [CarbohydrateContent] 37.9 [FiberContent] 3.6 [SugarContent] 10.0 [ProteinContent] 9.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Heat oil in large pan, add the spices and cook over low heat for 2 minutes, without browning. Add the onion, celery and pumpkin and stir for 2 minutes to coat the vegetables in the spice mixture. Add stock and bring to boil. Cover and simmer for 30 minutes, or until pumpkin is tender. Allow to cool slightly. Puree the mixture in batches in a food processor until smooth. Return to the pan, stir in the coconut milk, season with salt and freshly ground black pepper and reheat gently. If too thick, stir in a little extra stock. --------CorianderPaste------------. Finely chop the coriander and mint leaves. Combine in a bowl with the ginger and sugar. Spoon a little on top of the soup and stir through to add flavour, colour and texture.

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